A Turnip Soup for Turnip Haters – The Perishable Cook
My wife Marilyn loved turnips; me and the kids not so much. She would try different ways of cooking them that would convert us to her love, but to no avail. This recipe would have done the trick, even for us who hate turnips. It was inspired by a rutabaga soup I ate at Liv's […]

My wife Marilyn loved turnips; me and the kids not so much. She would try different ways of cooking them that would convert us to her love, but to no avail. This recipe would have done the trick, even for us who hate turnips. It was inspired by a rutabaga soup I ate at Liv's Oyster Bar in Old Saybrook. It was awesome, and I like rutabagas even less than turnips. Here is the version of Liv:

The soup itself was a simple puree of rutabaga, green apple, onion, celery, garlic and vegetable broth ... a sweet leaf for toppings, which included chunks of DUCK CONFIT ( !) And caramelized apples, chives and mustard cream. Using duck confit as a garnish was an inspired idea. Liv's likes to use good toppings to bring winter vegetable soups to life. See Cauliflower curry soup and Celery root soup with fried capers and crème fraîche. So when I saw this new soup on their menu, I had to try it. And when I experienced its awesomeness, I knew I had to try to take it back.

So when my weekly harvest of Trifecta ecosystems included a nice bunch of baby turnips, I decided to use them instead of rutabagas in a turnip and green apple soup with duck confit, caramelized apple, chives and cream. mustard. Here is the weekly harvest that started the ball rolling:

The first step was to make a vegetable broth that would serve as the basis for the soup. Canned or packaged vegetable broth is really horrible. Do not worry; it's easy to create one from scratch. I am using the recipe in Food Lab. Here are the ingredients (set up):

These include (lr): 1/2 lb of mushrooms, 4 packets of gelatin dissolved for 10 min in 1 qt of water, 2 T of black pepper; 1 tablespoon of coriander seeds, 1 tablespoon of fennel seeds, 3 chopped celery stalks, 3 peeled and chopped carrots, 3 sprigs of parsley, 2 bay leaves, 2 Granny Smith apples cut into wedges and 1 onion chopped. Also 1 chopped leek if you have one. I did not do it. You put the ingredients in a large saucepan, cover with water and then with the gelatin water, bring to the boil and simmer for 1 hour.

You then strain the broth through a gauze-lined colander and discard the solids. Return the broth to the pot and simmer, uncovered, until reduced to 2 liters. This will produce more vegetable broth than needed for the soup. The rest can be frozen and used for another soup.

You are now ready to prepare the soup itself. Here are the ingredients assembled (set up):

These include (lr): celery, onion, garlic and butter; small turnips and apple; and vegetable broth. I chopped the onion, a few stalks of celery and three cloves of garlic and sautéed 1 T of butter for 5 min, then I added peeled and chopped apples and turnips, covered with vegetable broth , brought to a boil, then simmered for 20 min:

Next, I mashed the vegetables in a food processor:

The soup is now complete (you will need to add salt to taste), it's time to make the toppings, here's the set-up:

Ingredients include (lg): 1 cup heavy cream, 2 tablespoons mustard, 1 tablespoon dill, 1 tablespoon basil, 1/2 cup dry white wine and 1/4 cup chopped shallots for the mustard cream; apple and butter for the caramelized apple (I also used a little sugar); chopped chives; and duck confit.

Here is the cooker with the current garnishes. I reduced the white wine and the shallots until they dried, then I added the cream, cooked for 2 min then added the mustard, dill and basil, and cooked another 2 min to combine flavors. I reheated the pre-cooked duck confit in a little butter, then I tore off pieces. Apple slices cooked with a little more butter in the same saucepan, adding a little sugar. Cooked over a high enough heat to brown them but without burning them, then cut them into small pieces.

Pour some of the soup into a bowl, swirl some of the mustard cream on top, then stack a few pieces of duck confit, caramelized apple and chives in the middle. Yum!

Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


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