As the equinox bears down upon us and the leaves start to turn, my appetite craves anything of the soup variety. The Classic Lentil stew is my most favorite soup from my vegan cookbook and even carnivores would agree it’s wholly satisfying. I do a few tweaks. I use an entire bunch of parsley since saving it is pointless for me and the juice of half a lemon. I also use a 28 oz can of tomatoes since I like it a bit more tomatoey. I like to make my own stock because it’s easy, fast, cheap and ends up tasting to your preference. I find a lot of store bought stocks and broths are too “carroty” and therefore too sweet. I like mine celery and onion based, heavy on the bay leaf. Oh, and salt to taste. The recipe isn’t salty enough for me. And I also suggest cooking it longer; until the potatoes are almost melting. Adding a tablespoon of sugar doesn’t hurt either if you want to cut the tomato acidity.
part of my craftiness is that i love to cook. i didn’t grow up in a cooking household… though my mother would argue that she did chef it up on occasion. my culinary adventures have mostly been in my adult life and i am intrigued with the science of baking, canning and pickling… this leads me to wednesday night and jam.
my friend stacey has been my cooking class cohort. we’ve taken winter soups, pickling and upcoming is a fish class but late one night, both having a bout of insomnia we found ourselves emailing back and forth about this jam making class… so we signed up.
we showed up, never quite sure what to expect… and there we were. learning to make jam! it is relatively easy and i totally recommend taking the class with Laena from anarchy in a jar. She was totally inspiring with her experimentation with flavor combinations… and she just made it all look so darn easy. ( sign of a true pro ) and the best part was sampling her jams while the jars we had made went into the hot bath to seal… WOW! i am still in a jam, cheese and bread haze…. i can’t say enough except run, don’t walk to her next jam making class!!
A big thank you to Ted and Amy Supper Club for hosting the evening…
So it’s a damp wet day here in NYC. What to do, what to do…since pasta was on the menu tonight why not make sauce. Here is a list of ingredients and a slideshow of the process.