Category — Soup Pots

It’s been non-stop rain here in Los Angeles, and the only thing to fight these winter blues is a piping hot bowl of Thailand’s most famous soup: Tom Yum Goong. Filled with fragrant lemongrass and a hearty dose of shrimp and mushrooms, this soup is comforting, filling and strangely as satisfying as a meal.

We had this for dinner last night at RCA, Los Angeles’ popular go-to for Thai food. I haven’t attempted this soup before, but with how much rain is coming down, we might just need to stay home and follow this recipe from blogger Going with my Gut. Find Going with my Gut’s recipe here.

Here are some tools that will be mighty helpful for me for Tom Yum Goong!

OXO Shrimp Cleaner from Sur La Table

Mushroom Slicer by Westmark

This table top bowl heater is similar to how tom yum goong is traditionally served at restaurants. It keeps the soup hot!

Stainless Steel Mongolian Hot Pot

Butternut Squash Soup is warm and comforting. It’s just what the doctor ordered as we bid summer adieu. This beautiful picture is from Bay Area Foodie who used Thomas Keller‘s recipe. Yum!

Butternut Squash Soup With Brown Butter
1 3-to-3 1/2-pound butternut squash
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 sprigs sage
1 cup thinly sliced leeks
1/2 cup thinly sliced carrots
1/2 cup thinly sliced shallots
1/2 cup thinly sliced onions
6 garlic cloves, smashed
2 tablespoons honey
6 cups vegetable stock, more if needed
Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley,
2 bay leaves and 1/2 teaspoon black peppercorns, all wrapped in a
packet made of 2 green leek leaves
1/4 cup creme fraiche
Freshly grated nutmeg
4 tablespoons unsalted butter
1 tablespoon minced chives
Extra-virgin olive oil.

1. Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop [Rosle Ice Cream Scoop] out and discard seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).

2. Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).

3. Put the remaining canola oil in a stockpot [Infinite Circulon 7 Qt. Covered Straining Stockpot]  over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.

4. Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and puree. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.

5. Place the creme fraiche in a small chilled bowl and stir in nutmeg to taste. Whisk until the creme fraiche holds a shape. Cover and refrigerate.

6. Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup — keep a safe distance, it may sputter — then stir.

7. Ladle the soup into six serving bowls. Top each with a dollop of creme fraiche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top. Serves 6.

Adapted from ”Bouchon,” by Thomas Keller.

Electric roaster ovens are certainly convenient for roasting your Thanksgiving turkey.  Not only do they cook quickly, and retain moisture, but they also free up space in your oven for whipping all your other Thanksgiving recipes.

But, did you know you can use electric roasters for more than just your Thanksgiving bird?  Roasting ovens can actually double as a large slow cooker when you’re cooking for a crowd, or as a big soup pot for making chili or chowder. Some electric roaster ovens come with a divided insert that will allow you to warm and serve 3 separate dishes buffet style.

The Nesco roaster oven above has an 18 quart capacity, which is enough room to cook a 22 pound Thanksgiving turkey.  It has a nonstick finish, and heating elements in the sides of the roaster, for even cooking.  I found the Nesco roaster at More Kitchen Appliances for $89.99.