Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Sunday, May 1, 2011
Cabbage and Bacon and Broth, Oh My!
While trying to figure this out, there was something deep within me -- some memory, one that was largely unshaped -- calling to me. It also called for cabbage and bacon.
I am not sure the source of this memory, but it told me that the two would meld wonderfully together. The memory coaxed: "Don't you remember eating this as a child?"
To which I responded: "No, I don't remember at all. But, oooh! That does sound good."
I even consulted my mother, asking her if she'd ever produced a soup with cabbage and bacon.
No, she said.
What about granddad? This seems like something he would do.
Alas, I still do not know from where this memory springs. But I decided to make a soup, first sauteing onions when, upon the cusp of caramelizing, I added the bacon and the potatoes that I did not bother to shave. I was being lazy. *tee hee*
I cooked this in a sampling of butter before adding the sliced cabbage, letting it steam for a few minutes before adding broth. I let this cook for about 15 minutes and served it as is. No accompaniments; no adornments. Near perfection! I had three bowls. Envious Topee -- she wanted to share some with me.
High Traffic Posts
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
I have tried Briannas dressings in the past, but never the chipotle cheddar. I had this dressing for the first time while visiting a dea...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
First of all, this has got to be one of the most non-descriptive labels ever in human history. It took me a while to even figure out who ...
The moment of discovery is a beautiful thing. You've likely been toiling away for an outrageous amount of time: Researching, experime...
I have made a hugely important and wildly successful milestone in my program. Consequently, life has been busy, complex, wonderful, challe...
Quiche -- it can be vegan or vegetarian, hearty or mild, sweet or savory (through traditionally savory), hot or cold. What a wondrous, versa...