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Recipe Blog - thebroadroom.net: January 2007
A tip for making lentil soup
posted by Colleen Shirazi,
Monday, January 08, 2007
at 7:06 PM (Pacific)
The holidays are here again, which can only mean you have another ham bone, which can only mean lentil soup...
Standard lentil soup recipes instruct you to remove part of the finished soup, process it in a blender or food processor, then return it to the rest of the soup. But that's a PITA. This time, here's what I did.
When the lentils are just about cooked, reduce the heat to low, or else remove the pot from the heat altogether, whichever you're more comfortable with.
Take a potato masher and start "mashing" the soup...press the masher down slowly into the soup until you hit the bottom of the pan. Keep doing this until part of the soup has smushed up.
It's easier than taking out another device and then having it to clean, and produces a pretty good thick soup.
 
A tip for making mashed potatoes
posted by Colleen Shirazi,
at 7:01 PM (Pacific)
I suppose this is not particularly obscure, but here goes...
Peel the potatoes, cut into chunks, and boil in salted water, all as usual. Once you've drained the cooked potatoes though, return them to the pan, over low heat. Shake the pan or gently stir the potatoes over the heat until the water is gone and the potatoes are thoroughly dry (same as making boiled potatoes).
Then proceed as normally mashing them, adding butter and milk, et cetera.
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