Garlic soup

 Country French Garlic Soup

A comforting, rustic French garlic soup made with whole cloves of garlic, broth, and herbs, resulting in a rich and flavorful bowl perfect for chilly days.

Ingredients:

2 whole heads of garlic, peeled

1 tablespoon olive oil

1 onion, chopped

2 tablespoons butter

6 cups chicken or vegetable broth

2 sprigs fresh thyme

2 bay leaves

Salt and pepper, to taste

4 egg yolks

1/2 cup grated Parmesan cheese

Crusty bread, for serving

Fresh parsley, chopped (optional for garnish)

Directions:

In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the peeled garlic cloves to the pot and cook for 2-3 minutes, stirring frequently to avoid burning.

Pour in the broth and add the thyme and bay leaves. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes until the garlic is soft and fragrant.

Remove the thyme sprigs and bay leaves, and season the soup with salt and pepper.

In a small bowl, whisk the egg yolks and Parmesan cheese together.

Gradually whisk a ladle of hot soup into the egg mixture to temper it, then slowly whisk the tempered mixture back into the soup.

Simmer for another 5 minutes, stirring continuously until the soup thickens slightly.

Serve hot with crusty bread and garnish with fresh parsley if desired.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 200 kcal | Servings: 4 servings

Karrie Kressler's Pad Thai

This wonderful backpacking recipe comes from Karrie Kressler, aka Little Dipper, through-hiker of the Appalachian Trail and Pacific Crest Trail, kayaker of the Mississippi, bicycler of the continent and awesome friend.

Serves 2-3

Ingredients:

1 Handful of flat rice noodles, around half a package

1 bottle of Thai Peanut Sauce

3 eggs (optional)

Olive oil

1/2 onion, sliced into small slivers

1/4 Red/green cabbage, sliced into small slivers

1/2 C roasted peanuts

3 green onions

6-10 sprigs cilantro, chopped, including stems

Lime juice/lime

1. Cook noodles according to package instructions, drain and set aside.

2. Add olive oil and onions to pan, cook until fragrant and softened.

3. Add cabbage, stir, and cook until cabbage is brighter and softened slightly. 

4. Add veggies to noodles.

5. Scramble and pan fry eggs. Chop up with spatula and add to noodles.

6. Add peanut sauce, peanuts and green onions to noodles, stir.

7. Have everyone add cilantro and lime juice to taste.

Potato Kugle

 Credit Alison Roman for this delicious recipe!

• 4 pounds russet potatoes (about 5 to 7 potatoes), peeled

• 1 large yellow onion

• 6 large eggs

• 10 tablespoons chicken fat, melted, or use vegetable oil

• Kosher salt and freshly ground black pepper

• ⅓ cup finely chopped chives, for serving

• Flaky sea salt, for serving

Directions

1. Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).

2. Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it’s drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.

3. Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)

4. Cook the potatoes, rotating the skillet occasionally to promote even browning, until it’s golden brown on the edges and up the sides, 10 to 12 minutes.

5. Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.

6. Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

Tips

If you don’t have chicken fat and are not keeping kosher, melted butter is great substitute, otherwise, olive oil or a neutral oil like grapeseed or canola will do the trick. But given the limited ingredient list on this recipe, you really do need the rest (potatoes, onion, egg).