Friday, January 4, 2008

Cooking with Dr. Monkey

It's been colder than Christian charity here for the past few days and I wanted something warm and brothy for supper, so I made us some soup and hummus last night. The soup I made is an Irish cabbage and potato soup called Colcannon and I found the recipe in an issue of Cooking Light magazine a few years ago. The hummus recipe I use is based on one of Dr. Andrew Weil's recipes.

Ready? Ok! Let's cook. I started off by peeling these five potatoes and then I chopped them in to small cubes and I put them on to boil. I boiled them in two cups of chicken broth. Earlier in the day I had chopped up a leek and I let it sit in water so that the dirt in the leek would leech out. As my potatoes boiled I put the chopped leek in a big stock pot along with two table spoons of cracked black pepper, some thyme, three table spoons of a yogurt based butter substitute, three chopped cloves of garlic, and a third of a cup of white wine.
As the leek and potatoes cooked in separate pans I finely chopped up half a head of savoy cabbage. Then I tossed it in the stock pot with the leek. After my potatoes got fork tender I poured half of them along with some broth in the food processor and I pulsed all that until it was a grainy liquid. I then poured that in with the leek and cabbage. Next I added the rest of the potatoes and about two more cups water.
I let it all simmer for about 30 to 45 minutes.

As my Colcannon simmered I made my hummus.I started by heating up a can of chick peas to which I added some chopped garlic, a table spoon of black pepper, and the juice and zest of one half of a lemon. When all that had cooked for a few minutes I put it in the food processor and I pulsed the living hell out of it until it was reasonably smooth.
Next I added 3/4 cup of tahini and a few good glugs of olive oil and I pulsed it some more.
That's what it looked like in the food processor. And that's what it looked like in the serving bowl. After my soup had simmered enough I doled out two bowls full and I heated up some flat bread. Then I served it all up with a side of cherry tomatoes.
Let's eat!

11 comments:

Splotchy said...

Another lovely cooking post.

And I really like your 'glug' unit of measurement for olive oil.

Distributorcap said...

of chef of the future
can you core a apple

(that episode was on during New Years marathon of Honeymooners)

GETkristiLOVE said...

Yikes, there's hummus amoung us! It gives me major gas, but I love it so much. One day, I'll get a food processor and try it out.

Anonymous said...

Mmmmm. Very inviting meal on a cold winter's night.

Whiskeymarie said...

I don't feel like cooking tonight and that sure does look good.
I wonder if anyone has take-out potato & cabbage soup around here? Hmmm...

Tengrain said...

Dr. Monkerstein -

That soup is a classic of French cuisine - but a nice touch adding the cabbage.

Tonight at Tengrain's Little Hut we are having homemade chili in honor of the first major rainstorm of winter. It's cold here, too.

Regards,

Tengrain

Freida Bee said...

Once, I made something I simply must repeat. It was yummy and healthy. I soaked and sprouted garbanzos and made hummus out of them. It was yummy and raw.

The cabbage is a nice touch. I must try it.

GKL- Soaking beans thoroughly overnight or all day and changing the water before cooking can make all the difference on the gassiness thing.

Dr. Zaius said...

Looks good!

Dr. Monkey Von Monkerstein said...

Splotchy-I stole that unit of measurement from the naked chef, Jamie Oliver.

Dcap-I don't watch the Honeymooners because Jackie Gleason always scared the hell out of me when I was little.

GKL-The thought of you farting on the ice makes me laugh.

Kirby-I'll invite you over if you're ever over this way.

Whiskey-I'll deliver but you better tip me good.

Tengrain-Chili tonight, gas tomorrow.

Freida-I tried the soaking thing and it never works for me.

Dr. Z-I saved you two bowls worth.

Anonymous said...

Oh, yum. Yum. Yum. I'm in a soup kinda mood.

dguzman said...

I'll have a bowl, minus the chicken stock! Thanks for yet another great cooking post.