Tag: homemade

Spicy Ginger Carrot Soup

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This is a very simple recipe that is really not a recipe. Rather a technique

There are not too many pictures here since I wasn’t planning a post on this.

When I put up this picture, I got a huge number of recipe requests on facebook.
I assume people who cook regularly would be able to figure out how to make a dish just by it’s description – apparently I am wrong.

So, here goes. The quantities are to be taken loosely

1 bunch of Carrots, peeled and cut in 1 inch chunks
1 inch piece Fresh ginger, cut into small cubes
1 onion, diced
1 potato, diced, optional
water or chicken/vegetable stock
salt and pepper
Cayenne (optional)
1 tbsp. olive oil
For garnish:
Once I used fresh arugula
Another time I topped the soup with tomato, onion relish and sardines

Heat a pot with the oil and add the onion with salt and pepper. Saute over medium heat for about 10 minutes or until the onions are translucent. Add the ginger, carrots and potatoes. Saute for a few more minutes and add the stock or water. Bring to a boil and then simmer for about 20 minutes or until the vegetables are tender.

Remove from heat and use an immersion blender or a regular blender to puree the soup.

Return to pot and reheat.
Taste for seasoning – add the cayenne if using.

You are free to use some heavy cream if you would like the soup to have a creamier texture.

Serve hot with the garnish of your choice.

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You can use this technique to make any vegetable soup.
Saute an onion, the vegetable and a potato for thickness.
Flavor with ginger or garlic and add water or stock.
Cook and puree.

Until I cook again!

Hamburger at Home – Simpler the better

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The weekend is coming and I thought I would share my burger recipe which is not a recipe really – more a philosophy.  Moreover, I don’t need an excuse like the weekend to have a burger.

I worked at the Union Square Cafe briefly many many moons ago and learned how to make the perfect burger.  Get the best meat you can – preferably ground fresh by a butcher.  Since I was a minion there – they did not tell me the mix that they used.  It is important to have some fat in the mix, else your burger will not be juicy and that is not a good thing.

The most important thing I learned is to season simply with salt and pepper and to handle the meat as little as possible – which means be careful when you mix and try to keep the integrity of the grind and this way you would have a juicy, yet chewy burger – if you know what I mean.

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Here I have seasoned the meat with salt and pepper – made the patties and am searing it in a hot pan.

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A nice sear – do not overcook – I think medium is a good temperature for a burger.

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I like mine with a slice of red onion and a tomato – you can obviously dress yours as you please.

The bun is a kaiser roll – toasted over an open flame to get that smoky flavor.

The fries are frozen – yes I cheated but they are so good and easy that I don’t see the point of making fries from scratch.

I don’t have an outdoor grill and so I am jealous of everyone who has one.

This burger is really good and makes me momentarily forget about those who do have grills and can eat juicy charred burgers.

Tell me how you like your burgers.

Until I cook again!