Good Food: Notable bean dishes that I’ve made recently.
It hasn’t felt much like spring lately, but the cold and rainy weather has let me stretch out soup season a little longer. Here are a couple of delicious recipes for soup and sandwiches that I’ve discovered recently.
Spiced Coconut Lentil Soup
I’ll double or triple the recipe next time I make this soup for 2 reasons: 1) it’s good. 2) it doesn’t make much.
I modified it by first toasting the spices in a hot pan until they were fragrant enough to make my house smell like an Indian restaurant. The result is a really flavourful, creamy soup.
Don’t leave out the lime, and don’t skimp on it either. It’s true of any bean soup recipe: the sourness from citrus juice is really what makes the flavour pop.
Udon Noodle Soup with Pork
I can’t get enough of thick and chewy udon noodles, but I think the thing that really made this soup fantastic was the broth that I used.
Back in January for Matt’s birthday we went to the restaurant Roast in Detroit. I didn’t feel ashamed to ask the waiter to wrap up the leftover bone from Matt’s phenomenal roasted pork shank dish, which I brought home and made into a really flavourful stock.
The foundation of Japanese cuisine centres around good broth, and the’re definitely onto something.
I very loosely followed this recipe for this Nicoise-style tuna salad when making sandwiches for my family this week. My dad’s cupboards and fridge always seemed to be filled with all kinds of olives and marinated vegetables so I put my access to good ingredients to good use.
Since I didn’t have a big loaf of French bread to squeeze all the ingredients between, flatten out under something heavy, and get ‘bathed’ in the juices from the salad, I served it on toast. So technically it wasn’t “pan bagnat” in the definition of the term (bathed bread) but it was still pretty good! A nice (or should I say Nice?) change from the typical tuna & mayo sandwich.
If you make your own variation of this, don’t skip the fresh basil. It makes the whole sandwich taste awesome.