Where is my Spring?
Apr. 15th, 2008 01:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hrjSo after the brief heat wave of the weekend, I'm back to wearing gloves for the morning bicycle commute. I want my Spring back and I want it now!
I haven't done a Mystery Produce Review for a couple of weeks. Last week I was trying to use up leftovers from Coronet and clear out older stuff from the produce bin in the fridge, so I didn't buy anything exciting. This week I picked up some green garlic and have plans for a garlic/mushroom/asparagus soup tonight. (Recipe to follow when I've invented it.) But two weeks ago, I did pick up something I plan to review: commercial almond milk. I was originally thinking of trying out a couple brands and using one in the strawberry pudding for Coronet, but then I figured a proper comparison should involve home-made as well, and I ended up using that one in the pudding and was too rushed to do a proper taste-test at the time. So that's on tap for later posting as well. But here's one of my random experiments with the commercial product:
Golden (Almond)-Cream of Potato Soup
Boil about a pound of Russian Fingerling potatoes (a yellow-fleshed variety) until tender. Slice into chunks and put in a blender. (You can peel them if you like after boiling -- I don't bother.) Heat 2 cups of Almond Breeze unflavored almond milk to near boiling with a pinch of saffron. Pour in the blender and blend until smooth. Salt to taste and serve, garnished generously with grated cheddar cheese.
Result: Very yummy. The Russian Fingerlings have a bit more of a ... glutinous? texture than the more common commercial varieties and it gave the soup a very smooth body. Between the yellow flesh of the potatoes and the saffron (which also adds a hint of a summer-hay flavor), the soup is almost an egg-yolk yellow. I'd have to do a specific parallel taste test to tell what components the almond milk adds -- I used it mostly because I'd opened up two quart containers of almond milk to taste and want to use them before they spoil. One observation is that using almond milk as opposed to regular milk, there's a lot less concern about scorching it when heating.
I haven't done a Mystery Produce Review for a couple of weeks. Last week I was trying to use up leftovers from Coronet and clear out older stuff from the produce bin in the fridge, so I didn't buy anything exciting. This week I picked up some green garlic and have plans for a garlic/mushroom/asparagus soup tonight. (Recipe to follow when I've invented it.) But two weeks ago, I did pick up something I plan to review: commercial almond milk. I was originally thinking of trying out a couple brands and using one in the strawberry pudding for Coronet, but then I figured a proper comparison should involve home-made as well, and I ended up using that one in the pudding and was too rushed to do a proper taste-test at the time. So that's on tap for later posting as well. But here's one of my random experiments with the commercial product:
Golden (Almond)-Cream of Potato Soup
Boil about a pound of Russian Fingerling potatoes (a yellow-fleshed variety) until tender. Slice into chunks and put in a blender. (You can peel them if you like after boiling -- I don't bother.) Heat 2 cups of Almond Breeze unflavored almond milk to near boiling with a pinch of saffron. Pour in the blender and blend until smooth. Salt to taste and serve, garnished generously with grated cheddar cheese.
Result: Very yummy. The Russian Fingerlings have a bit more of a ... glutinous? texture than the more common commercial varieties and it gave the soup a very smooth body. Between the yellow flesh of the potatoes and the saffron (which also adds a hint of a summer-hay flavor), the soup is almost an egg-yolk yellow. I'd have to do a specific parallel taste test to tell what components the almond milk adds -- I used it mostly because I'd opened up two quart containers of almond milk to taste and want to use them before they spoil. One observation is that using almond milk as opposed to regular milk, there's a lot less concern about scorching it when heating.
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your spring
Date: 2008-04-15 09:54 pm (UTC)