Thursday, November 1, 2007

Bad Photo, Good Food



Portuguese kale and sausage soup. I used a base of rice cooked with extra water. The result was a marriage of the sausage fat with the rice starch, suspended by the water in a nice, velvety broth. Also threw in some onion, potato, garlic, thyme, paprika, cumin, and a whole scotch bonnet that I removed halfway through. But you could just do sausage, kale and spices and be happy. We had it with a Portuguese red called Berco do Infante, courtesy of a certain mustachioed old landlord.

Stumble Upon Toolbar

3 comments:

maloof said...

I've made a soup that is very similar to the one you've posted here. Try adding a couple of Tablespoons of nutritional yeast to the broth about 15 minutes before you remove the soup from the heat. It gives it a wonderful taste and texture. I wouldn't have believed it if I hadn't tried it myself.

Aaron Kagan said...

Thanks for the tip, Maloof. While I enjoy the flavor, I've never understood exactly what n.y. is - can you enlighten me?

Anonymous said...

coach outlet
nike store online
cheap nike shox
michael kors handbags
mcm bags
christian louboutin sale
kd shoes
nike high heels
pandora online
genuine ugg boots
uggs outlet online
north face outlet
ugg sale
uggs on sale
ugg boots for women
ugg boots outlet
jimmy choo outlet
tods outlet
jordan shoes
michael kors handbags
discount basketball shoes
manolo blahnik shoes
nike shoes
michael kors handbags
gucci bags
prada outlet
cheap uggs for sale
salvatore ferragamo shoes
uggs sale
nike roshe run
burberry bags