Happy Burn the Roof of Your Mouth with the First Big Spoonful of Soup Week!
Obviously, that is what we actually were celebrating for Allhallowtide. Who was your culprit? Mine was the Halloween chili.
This was our first year taking the children trick-or-treating. My two-year-old thought this was the greatest thing to ever happen in her life and ran down every driveway shrieking with glee, “MY CANDYYYYYYY!!!!” Cute, right.
Now, only days later, that same sweet sweet candy has become my evil master, looming over every conversation and potential instance of discipline with said two year old. I want to light the candy on fire. <3
Anywho.
The day after Halloween, I was feeding myself a huge plate of mom guilt for the nutritional deficit in which my children were existing. My meager offerings of the week so far had been hot dogs and Dum Dum suckers, so yeah, queue up the Star Spangled Banner for my gold medal ceremony in the October Olympics.
I had seen a video somewhere of some wannabe Nonna making a hearty vegetable broth with tiny pastina whenever her kids needed a boost. And with that loosely in mind, I set about concocting a veritable witch’s brew of a veg-heavy soupy brothy situation and noodles. I simmered lots of carrots, celery, garlic, and onion til the broth started to have a little heft. I pureed the vegetables and broth with, I dunno, probably 10 ounces of peas. And I added parsley, lemon, and parmesan and just a touch of cream. (And feels like I shouldn’t have to say I added salt and pepper, but yes, I did.) I returned this green goblin juice to the pot and cooked the pasta right back in it all.
Stop yourself right there. I know the pasta is going to “absorb the broth.” I planned it that way.
(Also, do we like cavatappi pasta? Pasta is pasta, sure, but this is definitely not my favorite noodle shape. I cannot articulate why. It’s just, what is it, too much? Too into itself? I think I would have enjoyed the soup even more with something more, like pastina or maybe even orzo? Most definitely ditalini would have rocked. Apologies to the Departments of Soup and Pasta for my grave errors.)
There I was again, a French rat dancing over my bubbling stock pot, lobbing everything within reach into the mix. And I’ll say, depending on your personality, it was either the prettiest green or the absolute worst color you’ve ever seen. Positively SHOCKING, I know.
But you guys. The children love the soup.
I loved the soup. Creamy, studded with parmesan and black pepper, the fresh pop of a pea. I added the noodles for my children, and I wish I hadn’t because my pea soup was exquisite and it should’ve remained in its purer form.
The soup temporarily solved my candy woes. We slurped our bowls clean. I sent it in the children’s lunches the next day. And I can sleep at night that if I’ve done nothing else right as a mother, I have at least raised children who love pea soup as much as Dum Dum suckers.
I guess the real “truth be told” moment of this week was that only days after serving my Elixir of Health, the children both came down with terrible viruses.
As I am prone to say… RATS.
XOXO
Allison
If you’re new around here, welcome to Editor & Chef! You should know I often overpromise and underdeliver on the frequency of my newsletters. But I’m here today, and we’ll take it. I like to send out longer form essays usually about once a month, and when I am on top of my game, I send out Friday Kitchen Sink, a little bit of everything in a weekly reading roundup, and The Dinner Edit, a “meal plan” (if it can be called that) to paid subscribers, usually Sunday or Monday.
While I wait for divine inspiration for a longer essay to strike, I have a few links to share of things I’ve enjoyed reading the last few weeks.
Friday Monday Kitchen Sink
This week’s reading roundup!
‘The Breakfast Book’ Taught the Art of Waffles and ‘Honest Simplicity’ - Eater
Okay, I’m always learning about how much I still don’t know about cookbook history, because Marion Cunningham has not been on my radar, which of course makes me feel like a sham, but whatever I’m not dwelling on that. I have heard of the Fannie Farmer cookbook, but I hadn’t known Marion’s importance til reading this piece. Also, waffles, anyone?
Choosing the Right Salt Just Got More Complicated - Eater
I helped teach a cooking class last week, which was so much fun. And in the middle of the class, I started going on and on about the different weights and measurements of salt, mostly because I had just read this article. I am also really into salt because I got this giant salt crock at the Round Top antique fair a few weeks ago. It holds almost my whole 3 lb box of Diamond Crystal.
The Great American Kitchen Myth -
I loved this piece by Ruth, one of my favorite food writers. Seeing as I sometimes find myself lying awake at night perseverating on when I’ll be able to rip out the linoleum or have a gas cooktop, I welcome reminders which bring me back to earth. This idea that kitchens are pristine gorgeous spaces and the aesthetic centerpiece of the home is a relatively modern notion. Sure, I would love a pretty kitchen with cabinets designed by DeVol or Jean Stoffer (lol in my wildest dreams), but as Ruth notes here, the best kitchen is one where you can work efficiently and feel at home.
Day Five: The Father and the Son Love Each Other -
/As I mentioned last week, my husband started a newsletter! He’s sending out daily devotional reflections for the month of November. Follow along!!
How John Steinbeck tricked his kids into reading great books -
This maybe takes the cake as my favorite thing I read this week… Now off to find a locked cabinet with a big brass key.
The Menu
Seeing as my children were sick over the weekend and Daylight Savings made the long nights EVEN LONGER, I thought, what else do I have to do besides slow roast a pork shoulder?
In my mind, I live in this ideal world where I make a Saturday or Sunday Roast each week in the cooler months of the year. It’s just the epitome of comfort to me.
So exhausted as I was, Saturday afternoon, I tucked in the pork shoulder to my Dutch oven, seasoned with a mix of dijon mustard and maple syrup, plus fresh garlic, S&P, and a bit of rosemary and lemon zest. I added about two tablespoons or so of apple cider vinegar to the bottom of the pot. I cooked it at 275 for about six hours. The pan drippings made the most exquisite gravy.
I also had a bag of cranberries, so made a quick cranberry sauce. And for sides: green beans and English-style roasted potatoes. I had been eyeing a recipe in Ina Garten’s Modern Comfort Food cookbook for the potatoes. Ina got the recipe from Emily Blunt, as in the esteemed actress. Here’s the God-honest truth: if English people know anything, they know how to give a potato the royal treatment. These potatoes were so good, I made them again the next day. Try it yourself and please tell me if you do.
Emily’s English Roasted Potatoes
OH yeah, here’s the meal plan update this week:
Mitch is out of town for a few days.
The kids are eating mac & cheese.
I ordered myself Indian takeout last night.
People, we almost had a repeat incident of my OG Struggle in life: TAKEOUT PARALYSIS. If you’re a more recent subscriber, please go read the link for reference. But I followed my rules. Chicken Tikka Masala. Only thing I allow myself to phone in.
XOXOXO
BYE