Comments on: New Dining Regime Chez Nous

By: LL

LL — Wed, 30 Sep 2009 21:57:25 +0000

After the fact, naturally, I searched the web and cookbooks for the lemongrass answer. Marie has the right idea. Several recipe writers specified that the tender stalk should be smashed a bit, added to the broth and then removed–like a bay leaf or herb packet.

By: Marie

Marie — Wed, 30 Sep 2009 15:30:32 +0000

Perhaps you might try putting the lemongrass in a teabag or infuser, so you can pull it back out before serving? I do that with the whole allspice in my borscht and it’s much more “user-friendly.”

By: Alison Sokol Blosser

Alison Sokol Blosser — Sun, 27 Sep 2009 20:18:15 +0000

Dear Fred,
I came across your blog and was delighted to see that you enjoyed my family’s wine, Evolution, with your spicy turkey soup. I have never had turkey soup with lemongrass, ginger, and chilies. It sounds delicious! Now I need to go get WS’s new soup cookbook so I can try it myself.
Cheers,
Alison

By: Tracey

Tracey — Sun, 27 Sep 2009 00:15:26 +0000

I, too am a fan of Evolution, and was delighted you felt the same.

By: Thomas Pellechia

Thomas Pellechia — Fri, 25 Sep 2009 14:27:10 +0000

This is indeed a funny post for me. My wife and I have tried that scam. It worked–for a little while. While we haven’t gone back to heavy dinners–much–we have definitely retained the soup habit.

In fact, we are so dedicated to soups that we buy volumes of chicken, turkey, and Cornish hens just so we can always have our own stock on hand. And every time we steam vegetables, we freeze the stock for later.

I, too, had so much trouble with lemon grass that I gave up on it. Now, I use lemon loosely in many soups (not the same, but hey). I like sweet wine like Madeira or Sherry for soups, and I love adding fennel to help bring out the surprises in many soups.

It is also amazing how many red wines pair well with soup, especially when there’s a goodly amount of heat applied, as in peppers. We grow our own cayennes and have them drying throughout the winter.

By: Benito

Benito — Fri, 25 Sep 2009 04:24:04 +0000

Love the action shot of the pasta, and I’ll admit that I almost snuck a splash of that Fleurie on Wednesday. But I behaved myself.

Cool ideas all around… I’ve been feeling uninspired as regards soups recently.