What's Cooking? Vol. 20
Bi-weekly recipes links, techniques, and more
A very good morning to you all! I have a particularly short newsletter for you this week, complete with three recipes. For the last two and a half weeks, a rather unpleasant cold has been making its way through our family. I got it last, and it hit me hardest. For the last week and a half I’ve had a Phoebe-Buffay-smelly-cat sexy voice thing going on (either you get it or you don’t), but as of today I am sounding mostly normal. Anyway, I prioritized sleep over writing.
So, in two weeks we’ll complete our technique on roasting chickens with a special focus on spatchcocked roast chickens, which cook in about half the time. If you made a roast chicken using the steps from the last newsletter, let me know how it went in the comments.
Soups
With Fall in full swing and cold season roaring its lovely head, soups are really the only way to go. I am of the opinion that you can never have too many good soup recipes in your arsenal.
The first recipe is one I’ve shared before, Tortellini in Brodo. This is without doubt the perfect recipe to make if you are feeling under the weather. It is especially perfect if you’re sick and you’re the person in charge of making dinner for everyone else. I’ve made it twice in the last two weeks. All you do (literally) is boil tortellini in a lightly salted, high-quality bone broth. You top it with parmesan cheese, and that’s it.
This recipe might sound like it’s some less-than, wanna-be shortcut. But, I’ve been to Bologna, Italy — the birthplace of tortellini — and I can assure you that Tortellini in Brodo is on the menu at nearly every restaurant.
Next up. A few nights ago I also made Ali Slagle’s Tomato-Lentil Soup with Goat Cheese, which was delicious, nutritious, easy, and cheap. I actually skipped the goat cheese and made grilled cheese on the side instead.
Finally, if you belong to Molly Baz’s Club, I MUST draw your attention to her Clean Out the Fridge and Cook It To Death Soup. If I had to create a list of the top 5 things I am excited about this fall/winter season, this soup makes the list. It’s stupendous!
I don’t have any non-food-related thoughts for you today except to say stay healthy and Godspeed if you’re already sick.
See you in the kitchen!
Xo,
Rach
Hi Shelby! So, Molly's soup is in her recipe club (simply called The Club) which is behind a paywall. If you belong to The Club you can just search by the name.
Definitely making tortelli soup. On day 4 of no voice. Also random, did you link the book nourished? I can’t remember why I picked it up, but I’m loving it. If it wasn’t you, you would definitely enjoy it.