Here's your place to come talk about food & booze whenever you feel like it.
Hey party people, and welcome back to another flavor-blasted installment of Recipe of the Week. Last week, we turned our collective culinary genius to one of the best ingredients out there: garlic.
The winning recipe, brought to us by ImNotBaroque was a super savory bowl of awesome in the form of Sopa de Ajo:
4 tbsp olive oil
4-5 large garlic bulbs, broken into cloves with skin kept on
100g cooking chorizo, cut into little pieces
1 tsp fresh thyme leaves½ tsp sweet smoked Spanish paprika
1 litre chicken stock
8 slices ciabatta or sourdough bread, toasted and torn into rough pieces
Salt and black pepper
1 Heat the oil in a saucepan over a low heat. Add the garlic and fry gently for 15-20 minutes, stirring often, until the skins are golden brown and the flesh is soft. Remove with a slotted spoon.
2 When slightly cool, squeeze out the sweet garlic flesh by hand (discarding the skins), puree and set aside.
3 Meanwhile, add the chorizo to the pan and fry until crisp and caramelised.
4 Add the thyme, fry for a few seconds, then add the pureed garlic. Stir well, add the paprika and pour on the chicken stock. Bring to a gentle simmer and season to taste.
5 About 2 minutes before serving, poach the eggs in the soup and add the toasted bread. Taste once more and serve immediately.
I want to take a moment to really commend ImNotBaroque for her clear, easy to follow instructions and exact measurements. This makes my job very easy, and I really appreciate it. Beyond recipe clarity, this soup was also souper (sorry) delicious.
Mine didn't come out as pretty as the pic included by ImNotBaroque, but I think it came out just as delicious. The sweet garlic, spicy chorizo, and rich egg yolk all came together for a particularly wonderful bite, and the chewy, toasted ciabatta soaked up the tasty, savory broth in a most pleasing manner. This is wildly deserving of a trophy, and that trophy is Cate Le Bon's "Are You With Me Now?" because I've been really enjoying this song recently.
Next discussion! Whether or not you partake in marijuana, you are probably aware of the fact that today is 4/20. I'm not a big "weed person," but I appreciate the food and comedy of the culture. (Honestly, people are usually shocked to find out that I am not, in fact, constantly high.)
"Stoner food" is its own type of cuisine, and it's one that I'm obviously very much here for. It would be completely fair to say that I owe my entire career to stoner food. What other culinary tradition would embrace such offerings as the Pizza Cake and the DIY Doritos Loaded?
So what I want from all of you beautiful babies are the deliciously ridiculous treats you enjoy while high, drunk, or simply because you want to. Basically, if you think it would appeal to a stoned person (or me) go ahead and throw it out there.
I am very, very excited about this.