I think most of us are just about recovered from the annual end-of-year holiday frenzy. I remember the last two weeks of December and the first week of January mainly as a festive blur. And do you know what I completely forgot?
It’s the middle of the week after Christmas. You have a ton of leftover Turkey lurking in your fridge, freezer or garage (assuming you live in the Northern Temperate Zone, where Winter actually comes in Winter). What do you do with it?
I know. You’ve been inundated with “Tips for the Perfect Turkey” online, in the papers and on TV for weeks – since before U.S. Thanksgiving. But I’ve yet to see any one such submission that embodies all the points I consider critical to producing the perfect bird.
I say “pan-Asian” because this quick soup, based on Miso (fermented Soy paste), is a basic recipe you can whip up in minutes and turn into almost any Asian culinary cultural experience you wish, simply by choosing the right supporting ingredients.
I was leafing through the Lee Valley Tools Christmas flyer this morning when I came across an arcane kitchen oddment that caught my eye… No, it’s not a night stick for very short police officers or a miniature souvenir bat from the Slugger plant tour in Louisville, KY.
Perhaps because it is such a treat and so unique a flavour experience, many cooks assume good Onion Soup is something that takes hours of preparation and leverages every trick in the soup chef’s pocket. That’s just not true!