Ian had a hankering for Czech garlic soup. That was probably our favorite dish (other than the mountaneous pork items) at the most wonderful Moritz pub in Olomouc! So, I took a stab at it. When we looked at it in the bowl, we said, that's it! When we tasted it, we were sure. The funny thing is, we ate it like starving people and didn't even take a picture. Here's what I think I did...
I sauteed:
1/2 yellow onion
2 red potatos cubed
12 crushed garlic cloves (yes, 12, and they were large cloves, maybe 18 regular size cloves)
a healthy sprinkle of marjoram
a healthy sprinkle of caraway seeds
salt
Then I added 3 cups of homemade beef stock. This I made from the Christmas standing rib roast.
I let this come to a simmer, cool slightly, and put in a bowl. Then I topped it with pumpernickel bread cubes fried in butter and of course a little parsley because, as Paul Deen says, we need our vegetables!
OMG, this was amazing and looked and smelled like the real thing. If I closed my eyes, I could imagine that I was back at the Moritz with our friend Martsin!
THEN, since it's spring, I decided asparagus was in order. This was inspired by Cooking Light.
First, I sauteed shallots, mushrooms, garlic, and a little onion. I used shitake and baby portobello mushrooms.
Then I added two cans of cannelini beans and veggie broth and let it thicken a bit.
Then I added blanched asparagus, arugula and let that warm through. Then topped it with panco and grated pecorino romano and broiled it. YUM! Add a little Penzey's spicey salt for good measure and it's a wonderful healthy vegetarian dish that is also hearty and delicious!
It's good to be back in the kitchen!
