Off the Hip Cooking
I’m always creating new foods, most of them are actually quite simple and driven by what I have on hand. Like many of you, I have champagne tastes and a beer budget. Ultimately, it is a leading cause for why my hubby and I started the show. We found it much cheaper and yummier to create gourmet foods at home, rather than eating out.
This post marks a new series here on my blog. We will call it ‘off the hip’ recipes, and it is essentially a journal of the foods I’m creating for daily eating. These recipes are different than the show in that they are make-it-up-as-I-go style. Measurements are approximate, please use common sense when you follow them. At the end of the recipe I’ll post my thoughts and stuff I did to finish it.
Please do reach out with any questions! I hope to make this a regular, interactive kind of thing.
Fennel-White Bean Soup
|| Mise en Plas:
Saute fennel, onion and garlic in bacon fat until aromatic, add flour, cook a couple more minutes. Cover with water or stock, add bay leaves, bone, tomato and cream. Cover with a lid. Simmer until the beans are tender. Puree. Serve with a swirl of good quality EVOO or truffle oil, a few shavings of romano and a green herb garnish.
Finishing notes on the soup:
- I found the skins of the beans to be interfering with the texture, even after running through the blender. The soup was strained through a wire mesh strainer.
- Finishing flavor: white pepper, a tiny dusting of cumin, curry, chili powder, and a nice dose of cream
- Finishing oil: I made ‘fancy’ Olive oil by gently heating a bunch with lemon zest and garlic.
- Next time I would omit the tomatoes. They muddied the flavor and made the color a little more ruddy than I would have liked.
- Next time I would also reduce the volume of beans and add cauliflower, which purees beautifully and is much whiter than the beans.
I REALLY wish my phone took decent pics because the presentation was as pretty as the soup was tasty.