Despite our differences in many areas, kitchens are places where we all unite. I love being in kitchens, creating different foods, and connecting with lots of people. Being a restaurateur (Mambo 64!), food writer, event planner, caterer, cooking teacher, educator, traveller—and mom—has given me plenty of opportunities to log kitchen hours as home chef, host, and guest. Though this blog was born in my "cocina," it shares a collection of tales about life both inside and outside of my kitchen!
Monday, September 17, 2012
Sunday Dinners: Soup's on--Part 1
Two things inspired me to make soup on Sunday: 1) my crazy schedule this week, and 2) the weather.
schedule: Those of you who know me, know that I am not
go-to-work-go-home-forget-about-work kind of person; my job—as college
administrator and teacher—is totally woven into my life. Because of this
attribute/defect, it’s especially hard for me to separate on weekends, during
which, my thoughts and deeds bring me back to working. Seriously, when the semester starts, it really does
feel like a 24/7 job. So, this brings me to soup: cooking soup on Sunday can
help me during the week. When I get home at 9 pm, the last thing I want to do
is to make dinner (the first thing I want to do is to have a glass of wine!). Having a bowl of soup and some fresh bread is
the ideal late night dinner.
Second, the weather: we are starting to feel it here in New
As soon as I feel the kiss of fall, I think about soup; I
love the smell of it in my home, and the steamy joy of sipping it.
Soup is beautiful formany reasons, but one of my favorite attributes of this “dish” is its
flexibility—especially this week, when I was also thinking about using the
stuff I had in my fridge/pantry. And here’s what I had:
2 red peppers
a bunch of carrots
vegetable broth (had about 2 quarts from Trader Joe’s)
Here are the instructions for the soup I made:
Heat some olive oil over medium heat. Add the onions and
peppers and sauté, stirring frequently, until they start to soften, about 3
minutes. Add the carrots and cherry tomatoes. Add a splash of wine and let
cook, stirring from time to time, for about 5 minutes or until the wine has
been absorbed. Add the chicken broth and bring to a boil. Then lower the flame,
cover, and simmer for about 20 minutes, or until the carrots soften. Turn the
heat off and add the cooked rice. Let the soup sit and, just before serving,
reheat and add cilantro. Serve with fresh crusty bread.