Does anybody cook like me? March 15, 2009Posted by ourfriendben in gardening, homesteading, recipes, wit and wisdom.
Tags: arugula, black bean soup, cooking, recipes, The New York Times
Silence Dogood here. My dear friend Huma just forwarded a black bean soup recipe from today’s New York Times that incorporates two packages of fresh spinach into the soup. She thought it sounded really good.
I’ll admit, I was intrigued as well. I love cooked spinach on its own with some balsamic vinegar and salt, but am less enamored of it in soups or dishes like lasagna, where it just seems stringy and pointless. But because black bean soup is so thick and rich, I thought it could probably accomodate all that spinach and add a dollop of healthy greens without ruining the flavor or texture.
But then I started thinking. Okay, I like the idea of incorporating greens. But wouldn’t baby arugula, with its spicy flavor, add more to black bean soup than spinach? And what about doubling or tripling the wimpy amount of cilantro in the recipe? Black bean soup is so rich it can stand up to a lot in the way of flavoring. How about adding fresh basil leaves for a hit of anise? Or, better yet, cinnamon basil leaves?
I like my own black bean soup recipe (search for it in the search bar at the upper right) way better than the New York Times version, but I’m ready and willing to add greens to mine as they did to theirs. Great idea! I’d even consider adding shredded lettuce with sour cream, grated white Cheddar, and hot sauce on top. Why not make it the best it can be? Yum, now I want to make it for dinner tonight!!!
So okay, I’m flexible. In fact, I’m really flexible. I can never see a recipe without wondering what I could do to make it better. It doesn’t take long for a bunch of ideas to occur to me. What about you? Are you by-the-book cooks, or are you like me, brazen adventurers?
‘Til next time,