Cooking!

[kellan_the_tabby]

Tonight I'm making montuos's Tomato Bread Soup, which I haven't had in ages and which I'd nearly lost the recipe to -- it's safely printed out, now.

This time I have Italian sausage, mild stuff, so I've got that right, but it's ground not links -- easier to deal with, I figure,and the taste if not texture should be the same. We shall see.

Last week I made her potato soup, which I cannot find the link for (help?), so I'm glad I did write that one down. I messed with it some -- started out with a turnip, chopped pretty fine and sauteed for a while in butter, before I added the onion and garlic; I also tossed in a bunch of paprika at about this point. I don't think I did anything else very differently though I can't be sure. It was awfully, awfully good and made happy work-lunch-leftovers for a while, too.

Also last week was my first solo attempt at Swedish meatballs. Despite the addition of a couple of eggs to the meatball recipe the meatballs fell apart anyway but tasted absolutely delicious as usual. I have since heard that the recipe I have calls for cooking the meatballs too long, so I'll try it again sometime and put them in later; we'll see.

In other news, the new place is shaping up great, and I'm going into business. Well, kinda small scale, but.

Also, there's a cat in the laundry.

Comments

[kellan_the_tabby]

Durr tags. Been too long since I've seriously messed with LJ.

I do take your recipes as a base point -- I do like recording what I did differently, though, so next time I (or someone else) can look back to see what worked (or didn't).

Ray went off to the store and came back with the ground stuff unprompted -- I guess it's easier to get out here; I assumed he'd come back with links. Maybe they're more of an East Coast thing? Anyway, the taste was about the same and the texture different but good. I might go with links next time just to compare again, though, especially if they're cheaper. I do like sliced link sausage.

And see, if you use the hot I can't _eat_ it -- but maybe I'll look for the sweet next time, just to see.

The meatballs cook _in_ the sauce, so I can't see them turning into hockey pucks (though I could be wrong). Might also be that the oatmeal is a little big for the meat to close around it, and I'm pretty sure I didn't dice the onion small enough...

Ah, well. _Tasted_ good anyway.

[montuos]

Oh, yeah — onions too big — that'll do it every time! I have problems with that with meatloaf, for God's sake! Fortunately, there's a trick to get around that: if you don't have the patience to mince them fine enough (like right down to nothing, to be honest, for small things like meatballs), you can use a grater on 'em instead of chopping.