Tonight I tried my hand at our favorite Indian soup, Mulligatawny. It's a lentil and onion based soup with cumin, coriander, turmeric, garlic, chicken, coconut milk, and lemon.
I found a few recipes online, but none of them sounded like the Mulligatawny that living in Europe had spoiled us with. So, of course, I decided to create my own! HaHA!
I found a few recipes online, but none of them sounded like the Mulligatawny that living in Europe had spoiled us with. So, of course, I decided to create my own! HaHA!
It turned out wonderfully! Just the right spices, all the right flavor notes, just the right consistency. The trickiest part was pureeing the soup in batches in my food processor. Note to self: Purchase blender.
This. THIS is a vanilla bean and cinnamon panna cotta with apple chai gelée. It took forever and it was a pain in the ass. It was also delicious, and I'm thinking of serving it in martini glasses at my Thanksgiving fête.Total prep and chill time for these two glasses was around 6.5 hours. Total eating time: 10 minutes. Worth it?
Absolutely.
We swear by our immersion blender. Dh would probably never make potato leek soup or cream of broccoli soup if we didn't have one. :)
ReplyDeleteWow, it took THAT long to make the 2 panna cottas? I'll just order out for it...I'm really lazy.