Pork and Kale Soup - Testing

https://www.meatloafandmelodrama.com/leftover-pork-roast-soup/

1 - I was a little skeptical about this, but it turned out quite nicely. The others added hot sauce but, whatever. I thought just the lime was enough. I think I would like to try adding the lime to the soup instead of as wedges on the side. I standardized the amount of salt.

2 - I did not have cilantro and it seemed like it was missing something to balance the flavor of the kale. The leftover pork I used was from the lucky New Year pork roast, and so a mild pork which I cubed small (which worked fine). We used some hot sauce due to no cilantro to balance the strong flavor of the kale which worked fine. I would like to figure out how much lime to put directly in the soup which seems like a better way of doing things.

1 Tbsp mild oil or lard

1 onion, chopped

2 cloves garlic, minced

1 cup corn kernels

1 cup dry Northern beans or cannellini beans

2 cups cooked pork, pulled apart

8 cups chicken broth

3 cups chopped fresh kale

1 tsp salt 

Pepper, to taste

Lime (how much?) Start with the juice from 1/2 lime and taste test.

Cilantro OR Hot sauce

1. Soak the beans overnight. Cook beans in boiling water until they are soft, at least an hour.
2. Once the beans are cooked, heat the oil in a large soup pot and cook the onion until soft. Add the corn and continue to cook until the corn kernels just slightly turn golden brown. Add the garlic and cook 1 minute more or until the sharp raw garlic smell goes away.
3. Add the chicken broth, pork and the kale and stir to combine.
4. Cover and bring to a boil.
5. Reduce to a simmer, add the beans and cook another 20 minutes. 
6. Add the lime before serving. 
7. Serve with fresh cilantro sprinkled on top.

Dahl Makhani - Test 2

https://cookieandkate.com/quick-dal-makhani-recipe/

1 - Made it once but was not able to use all accurate quantities. It was good, but I've left it at Testing to do an accurate test as my baseline.

2 - Made it with black beans, and it was good. Very soupy, but that didn't seem to detract from my diners' enjoyment of the dish. Paired it with Indian Snow Peas.

3 - It's a good recipe but for a few tweaks. 5 cups of water is too much, but if I simmer it uncovered, it reduces pretty well. I had it at a pretty rapid simmer and removed the lid partway which seemed to work, so I'll have to experiment with this part. Also, more salt!

4 - Wow, I really don't ready my recipes! There's a whole section about grinding in the blender! I will alter this. I also excluded the cream but served it with yogurt on the side, which I prefer.

5 - It's a very flavorful dish, and it improves with age. Better on the second day.

6 - I forgot to uncover it (again), so I underlined that instruction. It's just that it's pretty antithetical to how I usually make a dal...

2 Tbsps mild oil

1 medium onion, chopped

3 garlic cloves, minced

1 Tbsp fresh ginger, finely grated 

1 jalapeño pepper, seeds and membranes removed, minced

1 ½ tsp garam masala

½ tsp ground cumin 

½ tsp ground coriander 

1 tsp salt 

Ground black pepper

1 can (14oz/398mL) diced tomatoes, with their juices

1 cup uncooked French lentils

1 can (19 ounces/540mL) kidney beans, rinsed and drained OR; 2 1/4 cups cooked kidney beans OR; 3/4 cup dry, soaked overnight

5 cups water

1 bay leaf

1 Tbsp lime juice, plus additional lime wedges for serving

Serve with:

Plain yogurt

Chopped fresh cilantro

Lime wedges

1. In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger and jalapeño, and cook until softened, stirring occasionally, about 4 to 6 minutes.
2. Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
3. Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer, uncovered. Reduce the heat to a slow simmer and cook until the lentils are nice and tender, stirring occasionally, about 35 minutes.
4. Remove the bay leaf. 
5. Either mash roughly with a potato masher or ricer, just enough to thicken the broth OR; transfer 2 cups of the mixture to a blender and process until smooth, being careful to avoid the hot steam escaping from the blender lid. Transfer the blended mixture back to the pot and stir to combine. 
6. Add the lime juice and adjust the seasoning. 
7. Serve in bowls.
8. Pass around the yogurt, chopped cilantro and lime wedges. 
   

Greens-inna-pan - Test 3

1 - Made this up as a side for a vegetarian Mexican-inspired meal but had run out of any Mexican-based spicing and it turned out quite nicely.
2 - Tried it with kale - possible, but really only for kale die-hards. Turned out very kale-ey. Even used bacon fat to try and balance the flavours.

1 bunch greens (8oz) (beet tops, chard, spinach, and turnip greens), stems sliced thin, leaves cut into strips
1 small onion (4oz/115g)
¼ cup vegetable oil (olive, whatever)
Pinch of salt
½ cup stock (chicken, vegetable, whatever)
Juice from ½ lime

OPTIONAL a pinch of red pepper flakes

1. Poach the onion in the oil until it becomes soft. Add the sliced stems (if there are any).
2. Note that any browning at this stage is good - it will add flavour.
3. Once the stems are soft add the leaves and the pinch of salt. Sautée until the leaves wilt, then add the broth. Keep stirring until a quarter of the broth has evaporated, squeeze over the lime, toss one last time, then serve immediately.

Test 2 - Tortilla Soup

The first attempt was very well received. Ben, the Mexican food expert, said it had all the right flavours. I think I would like to add a little more spice since the Poblanos are so mild. I followed the recipe to a "T".

2 Poblano chillies, fresh (try Pasilla when you can)

1 1/2 pounds fresh tomatoes, cut in half

2 Tbsps. grapeseed oil

3 cloves garlic, sliced

1 large onion, sliced

Salt and ground pepper, to taste

Pinch of dried oregano

4 cups chicken stock

2 cups cooked chicken, shredded

1 1/2 cups tortilla chips, plus more for garnish

2 limes (one juiced, one sliced)

1 cup chopped fresh cilantro

1 ripe avocado, peeled and sliced

1. Under the broiler, char first one side and then the other of the chillies and tomatoes, arranged on a baking sheet. 
2. Pop the chillies in a plastic bag. When they are cool, skin, stem, seed, and finely chop them and the roasted tomatoes, saving any of the juices.
3. Heat the oil in a soup pot over medium-low heat. Add the garlic and onion and cook, stirring occasionally, until golden, about 10 minutes. Add the tomatoes and chilies, and season with salt, pepper, and oregano. Add the stock and simmer for 20 to 30 minutes.
4. Stir in the chicken and tortilla chips and simmer another 3 to 5 minutes. Season to taste with lime juice, salt, and pepper. Float the avocado on top and serve with lime wedges.

Untested - Curried Cauliflower Soup with Coconut and Chiles

From Jan 2012 Food&Wine

1 3/4 lb. head cauliflower, cored - one-third cut into 3/4 inch florets, the rest coarsely chopped
2 Tbsps. olive oil
salt and pepper
1 1/2 tsps. cumin seeds
1 1/2 tsps. coriander seeds
1 1/2 tsps. fennel seeds
1/2 tsp. turmeric
1/4 tsp.  cinnamon
1/8 tsp. allspice
1/4 tsp. cayenne
1 large onion, thinly sliced
2 Tbsps. grated fresh ginger
1 Tbsp. minced garlic
1/4 cup dry white wine
1 baking potato (8oz), peeled and cut into 1/2 inch pieces
1 quart veg stock
1/2 cup unsweetened coconut milk
1/4 cup chopped cilantro
1 jalapeno, seeded and thinly sliced
lime cut in wedges

See mag for instructions, pg 48.