Broth and baked spinach

다시 국물로 스프 만들기:

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.


그리고 baked 시금치:

Need (Serves 6):

3 pounds fresh spinach
3 1/2 to 4 1/2 tablespoons unsalted butter
Salt and pepper
1 1/2 tablespoons flour
1 cup stock (your choice; Julia recommends beef) or cream (I used stock; it doesn’t *need* cream)
3/4 cup grated Swiss cheese
2 tablespoons fine, dry breadcrumbs

1. Stem and wash your spinach
2. Place spinach in a large pot over high heat. Cook, covered, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.
3. Transfer to a colander, immediately fill pot with cold water, transfer it back to the pot of cold water and drain again.
4. Squeeze a small amount of the spinach at a time in your hands to extract as much water as possible.
5. Chop the spinach coarsely.
6. Melt 2 tablespoons butter over moderately high heat and stir in the spinach.
7. Cook for 2 to 3 minutes or until all of the moisture from the spinach has boiled off (when the spinach begins to stick to the pan).
8. Lower the heat and sprinkle with flour and stir for 2 minutes to cook the flour.
9. Add 2/3 of your stock or cream, a tiny bit at a time, scraping up any stuck spinach as you do.
10. Once the liquid is added, simmer for another minute or two, stirring frequently to prevent sticking.
11. If needed, add all or part of remaining liquid.
12. Season with salt (I found 1/2 teaspoon table salt about right) and pepper.
13. Preheat oven to 375 degrees.
14. Lightly butter a shallow 1-quart baking dish.
15. Stir 1/2 cup cheese into the spinach and pour it into the baking dish.
16. Mix the remaining cheese with breadcrumbs and sprinkle on spinach.
17. Melt 1 1/2 tablespoons remaining butter and pour it over the top.
18. Bake until heated through and slightly brown on the top, about 30 minutes.
* Serve with steaks, chops, veal, chicken, broiled fish or, if you’re us, eggs, glorious eggs.

버터가 몸에 안 좋은 것으로 많이 듣긴 했지만 요리할 때 마가린이 아닌 버터를 넣는 그 행위 자체에 만족감을 느낀다.

(Sources: nytimes, smittenkitchen)