Supper of the Lamb

Breaking away from books on homes or libraries, I read Supper of the Lamb yesterday by Capon; but only because I really wanted to read it and had to return it to the library.  Now, its difficult to read books about food.  Throughout the entire book I wanted to eat everything Capon wrote about;  even the lamb stew and I don’t like lamb.

Capon is an Episcopalian who loves food.  That is essentially what the book amounts with, though with lots of good things in between.  For instance, his chapter on knives or contemplating the onion.  He brings new insights into cooking that I hadn’t thought about before.  For instance, best ways for thickening sauces and soups without adding flour.  And how to stretch out that piece of meat the longest.  And why eating is wonderful.  What was also great was that he had a sense of humor.  It was hard reading this book quietly because I just kept laughing.  Really, we can laugh and enjoy this world around us? Yes!

The result of this book, I bought a spaetzle maker.  All I can think about is his description of homemade spaetzle and how wonderful it sounds.  So next week we’re having spaetzle (have to wait for Amazon to deliver).  I can’t wait.

And read this book! I cannot recommend it enough (and if you’re not a fan of contemplating onions, just wade through the chapter, it is great).

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Winter Lentil Vegetable Soup

Today I watched people outside the huge front windows of the library run, most of the time franticlly, through the rain.  The rain had no mercy.  And even though California needed the rain, we were not ready for it (nor are we ever ready for any serious weather).  As most classes require a ten minute walk outdoors, students were forced to go out and with little relief from any shelter.  And some, after classes and lunch were over, took an inner-tube to try to coast down the street.  It was not raining much then and the water was already subsiding, so it didn’t work out great, but come tomorrow maybe there will be better chances for inner-tubing down the street.

Brian walks to work everyday, so today I decided that soup would be the best dinner option.  We tried a new one and it was fantastic.  I generally like soups that are thick and hearty, and this one lived up to my hopes.  It was the best way to end a cold and rainy day, so here’s the recipe (with my modifications).

Winter Lentil Vegetable Soup

1 cup of red lentils

1 cup of chopped onion

1 stalk of celery, chopped

3 carrots, chopped

1 clove garlic, diced

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. dried thyme

1/2 tsp. dried basil

1/4 tsp. sugar

1/4 tsp. curry

1 can (28 oz) chopped and diced tomatoes

2 cups of vegetable stock

1 cup of chopped spinach

Cook the lentils first.  Add water to cover lentils, bring the pot to a boil, then let it simmer for 15 minutes.  Drain, then add lentils backs to pan.

Add vegetables (except tomatoes) and spices.  Cook until the vegetables are softened, about 5 to 10 minutes.  Add tomatoes and vegetable stock.  Bring to a boil and then lower heat to simmer.  Simmer for about 1 to 2 hours (just cook until lentils and vegetables are soft).

I added vegetable stock instead of chicken because that was what we had and spinach instead of cabbage.  In the end I think I really liked the spinach.  It added great flavor to the soup (more than cabbage would do).  I made biscuits from Cook’s Country Cookbook, that were incredible too.  I never had such light and fluffy biscuits (and they were incredibly easy too).  It was a great dinner to start off a busy and rainy week.

recipe from: Allrecipes