Cold Weather Chow {CtBF} #EverydayDorie

 

In the colder weather my favorite lunch is soup. Most weeks, I’ll make a pot. Most of the soups I make have a thick smooth base from pureed beans or vegetables. I enjoy brothy soups but don’t have as many in my normal repertoire. Enter this week’s recipe from Dorie Greenspan’s Everyday Dorie for Cook the Book Fridays. Gingered-Turkey Meatball Soup is a brothy soup. It’s also hearty and delicious. Pretty simple too!

The hardest step (which isn’t hard) is making the meatballs. Ginger, fresh herbs, and lemon zest give the meatballs unexpected bursts of flavor.

Then you need to cut up some vegetables, whatever you are in the mood for or have on hand. I chose sliced carrots, sliced green cabbage, mushrooms, and spinach. At this point, you’re nearly done!

Bring the broth up to a boil. Homemade chicken or turkey broth would gild the lily here, but I used broth made from bouillon. Poach the meatballs by simmering them in the broth. I did this in two batches.

At the same time, bring a pot of water to a boil to cook the rice noodles which only take a few minutes to cook. The rice noodles rest in a bowl of cold water.

Once the meatballs are cooked, add the vegetables and meatballs to the pot and simmer until the vegetables cooked to your liking. About 5 minutes should do it.

If you’re going to finish the whole pot of soup in one meal, drain the noodles and add them to the pot to reheat. However, if you’re going to eat several meals from one pot, I suggest adding noodles to each bowl and ladling the soup over them. I warmed the noodles first by letting them sit in hot water for a few minutes.

Garnish the soup with fresh herb leaves. I used parsley and cilantro. And supply condiments to let everyone further flavor the broth with soy sauce, sesame oil, sriracha, and rice vinegar. I made scallion pancakes earlier in the week, so I went a simpler route and used the leftover dipping sauce which contained all these ingredients.

I LOVED this soup! The flavors were interesting and satisfying. The combination of meatballs, noodles, and vegetables made each bowl a complete meal. Winter has only just begun, so I know I’ll make this again over the rest of the season.

 

On the other hand, I made the Apple Custard Crisp a few weeks back when it was on our schedule. It was right before I went away for Thanksgiving, so I didn’t get around to posting on time.

Apple crisp is one of my signature desserts. My own is quite different than this version however I’m always open to trying something new. I’ll be honest. I didn’t like the texture of custard combined with apples plus the flavor was too lemony for me. I also consider crisp to be a vehicle for streusel topping. Dorie suggested starting with half of the streusel in the recipe, I used all of it and still didn’t think it was enough. A fail for my house.

I said I’m open to new things. This week I made an Apple-Persimmon Crisp from the latest issue of Bake from Scratch magazine. It was a winner, with or without caramel drizzled on top. I’ve only eaten persimmons a few times, but the more I eat them, the more I like them. The flavor reminds me of melons. Try it, you’ll like it.

Happy Cooking all month, my friends! I hope you eat many delicious meals, both at home and shared with friends.

Speaking of friends, check out what the other home cooks from Cook the Book Fridays thought about the soup and the crisp. If you want to make them yourself, the recipes are in Dorie Greenspan’s Everyday Dorie. The soup is on page 75, and the crisp is on page 276.

Posted on 13 December 2019, in apples, Cook The Book Fridays, Everyday Dorie, Soup and tagged , , , . Bookmark the permalink. 7 Comments.

  1. Helvyn Benjamin

    Hi. Soup looked great. I just bought a persimmon last week. Have to get used to texture, I think. Xoxoxo

    Sent from my iPad

    >

  2. Those meatballs did have unexpected flavor!! So good…and I love how you can customize this to whatever veggies you have on hand or prefer!

  3. I loved that crisp and this soup (although I’d make i sans red cabbage again!)

  4. I take the same approach of setting the cooked noodle on the side and add to the meatballs and soup later. I made a big batch of the meatballs; they make a convenient one-pot meal.

  5. You had much more love for the soup than we did – I think my vegetable choice was not optimal (and I should have added sriracha when I served it)

    The crisp was fine, but not enough to make me change up from my regular oatmeal heavy topping. That being said, I’ve rarely met a combination of apples, butter and sugar that I couldn’t get behind :-)

    I saw that persimmon crisp in the magazine and that is very tempting…

  6. This was a nice write-up Betsy. Everyone has really enjoyed this week’s soup. I also am partial to my Mom’s apple crisp recipe. Although I can never make my crisp as good as her’s was, I probably won’t switch my go-to summer crisp for this new recipe of Dorie’s. I also used all the streusel. Maybe I’m just too nostalgic about my childhood. As far as persimmons go, I’ve never cooked or baked with one. Good for you. XOX

  7. One more soup for you to enjoy for the rest of the season! That is wonderful!
    We like the apple crisp, with vanilla ice cream. I love persimmoms, they are in season now, and have been enjoying the lovely fruits, so sweet and delicious! Sounds delicious in a crisp! I really like Bake From Scratch recipes!

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