QotW 11

I don’t mind paying, but give me some food.
Professor Carlson, Culinary Institute of America

Quote of the Week 9

After a week in front of the screen, the opportunity to work with my hands – with all my senses, in fact – is always a welcome change of pace, whether in the kitchen or in the garden. There’s something about such work that it seems to alter the experience of time, helps me reoccupy the present tense.
Michael Pollan, Cooked; 2013

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Tom Yum Soup

I have made some changes to this traditional hot and sour Thai soup to make it reflect Pepperfield. My version utilized ingredients grown here entirely on the farm excluding the sambul (chili paste), fish sauce and sugar.

Yields 6 Portions

Ingredients

9C Chicken Stock
1ea lemongrass with leaves (or more if using just stalk)
1in Galangal, or ginger
10 kaffir lime leaves
1T Sambul
5cl Garlic
.5# Mushrooms
2ea Onion
2t Sugar
8T Fish Sauce
8T Lime juice

Method

  1. Bruise lemongrass with the back of a chef knife, remove leaves and tie in a bundle around lemongrass, tear lime leaves into rough pieces, slice galangal, place all in a cheesecloth sachet and tie for easy removal. For a more rustic soup omit the cheesecloth.
  2. Combine sachet and chicken stock and bring to a simmer for 20 minutes.
  3. Add sambul, thinly sliced garlic, thin sliced onions and mushrooms to broth, cook for another 10 minutes until items are soft.
  4. Season with fish sauce and sugar, adding more of each until desired profile is reached. Cook for a few minutes and remove from heat.
  5. Add lime juice until desired tanginess is reached, season with salt and serve immediately.

Notes

This dish is traditionally cooked with shrimp but to make it more in the essence of Pepperfield we used a whole chicken instead. I also added the meat back into the soup for some added protein but it is entirely optional.

 

Quote of the Week 6

For is there any practice less selfish, any labor less alienated, any time less wasted, then preparing something delicous and nourishing for the people you love?
Michael Pollan, Cooked 2014

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