Overheard on the Home Cooking Board

Published on Thursday, October 6, 2011, by Caitlin McGrath / Edit Post

"If you get your hands on any decent paprika, you can make a potato and leek soup taste Spanish by heating some olive oil, adding some chopped garlic and just as it's about to turn golden, stir in a heaping teaspoon of paprika and quickly (so that the paprika doesn't have a chance to burn) add the oil to the hot soup. Just remember to stand back!" – MoGa

"I take about two cups of [shelled pumpkin] seeds and in a steel mixing bowl, I add about a tablespoon of olive oil, and something spicy, like Tabasco or Frank's [RedHot]. Lately I've used a teaspoon or so of adobo sauce from a can of chipotles. Mix it all up well. Place them in a cast iron skillet in a 350 [degrees Fahrenheit] oven for about ten minutes. Give 'em a good shake and another 5 to 7 minutes in the oven. Take 'em out and salt to taste." – DoobieWah

"May sound odd...but when I had jaw surgery I found you could purée any soup. I often found that the puréed soup tasted better." – Tripper

ALLHome Cooking Digest
POST A COMMENT |0 Comments

COMMENT