Week 3 (January 20, 2010)
After a very wet and windy San Francisco day, Geoffrey decided that what we needed for dinner was soup! My favorite! He picked out a recipe for Poblano Albóndigas with Ancho Chile Soup. As soon as I was banished from the kitchen--Geoffrey doesn't like it when I hang around and "judge" him while he cooks-- Geoffrey got to work on the soup. And since I could not be anywhere near the kitchen, I am narrating using the pictures that Geoffrey took while he was cooking.
This soup required quite a bit of fancy techniques for a soup (and for a Wednesday night dinner). First he had to roast the poblano peppers and then put them in a paper bag.
Then he had to make the albóndiga (meatballs) mix and start the soup base.
Next he rolled the albóndigas into their proper shape and dropped them into the soup to cook.
Next he rolled the albóndigas into their proper shape and dropped them into the soup to cook.
Lastly, he fried tortilla strips for garnish.
Two hours and various cooking techniques later, we had our soup! Overall, this recipe got an average rating of 7 (Mayra & Geoffrey: 7 each). Geoffrey loved it, but he thought the recipe was a little too complex for a soup. I thought the soup was OK, but could have used more veggies to hearty it up a bit.
OMG that looked complicated! And he even fried his own tortilla strips??! Geezus Mr. Iron Chef Geof. Ooh that has a nice ring to it.
ReplyDeleteAnyhow, it looks delicious .. I like how the photo catches the steam too ... nice artistic touch :)