Mothership Meals and Satellite Saucers: Magic Garlic Soup

Friday, November 7, 2008

Magic Garlic Soup

I'm not feeling so good. I have the first bad cold of the season.

Sore throat, big head, runny nose, swollen sinuses. Ehhhhh.

I got through a wigwam-building field trip and a double playdate, but when it was time for dinner I wanted some relief. There would be no fish tacos (the original plan), no spaghetti, no macaroni and cheese. I needed a spicy salty broth, the kind you can't get in restaurant unless you go into Chinatown, which I'm not doing on a sick night like this.

I was lucky on many counts:

1- I had chicken stock in the fridge.

2 - I planted lemongrass in my backyard last spring, which is still going strong.

3 - I had rice noodles and fish sauce on hand, permanent dry goods which should always be in the cabinet for nights like this.

4 - Limes could be had from up at the bodega around the corner.

5 - Finally -- and this is where I hit pay dirt -- I just spent a weekend with a family in which the mom is from Thailand. After a dinner party, we came back to our rented cabin, and she made a midnight soup. It was her homemade broth, noodles, cilantro and the magic ingredient: crunchy garlic. It was like discovering salt. I cannot believe this ingredient. Its MAKES the soup.

She chops up lots of garlic and sautees it in oil and salt until it is golden brown: sticky, crunchy, salty deliciousness. She likes it so much she puts it on everything, so she makes giant batches and always has a jar on hand. This is an incredibly wise thing to do. I thought I was doing it tonight, but we ended up using it all in one shot.

This soup is so good, after two huge bowls, I still can't stop thinking about it. Sorry the measurements aren't exact, but if you are drunk or hungover or sick, you won't care about measurements anyway. Just do it to taste. It's simpler than it might seem.

Its most basic incarnation would be broth with fish sauce, sugar and limes, then noodles, then crunchy garlic.

And then why not add limes and cilantro and hot sauce?

Or spinach or fish? Or whatever?

Drunk, Hungover, or Just Plain Sick Soup

a few cups of chicken stock
3 or so tablespoons fish sauce
generous pinch of raw sugar
Stalk of lemon grass

3 scallions, sliced
1/2 fennel bulb, thinly sliced, or spinach, or whatever you have on hand (optional)

Thin rice noodles

4 or more cloves of garlic, minced and sauteed slowly in a few tablespoons of oil and a generous pinch of salt

Limes
Hot chili sauce such as Sriracha
Cilantro, chopped

1. Heat the broth with the lemon grass, fish sauce and sugar.

2. Add the sliced scallions and fennel or spinach or whatever else you want to put in.

3. Add the rice noodles.

4. Divide into serving bowls. Add crunchy salty fried garlic. Squeeze limes, and add chili sauce and cilantro. Feel better. I did.

No comments:

Post a Comment

The Mothership Method

(Or, how to sit down for dinner with your family without completely losing your mind)

It would be great if kids AND parents wanted boiled chicken and baby carrots every night for dinner. But, too bad, we picky parents want spicy, exotic, fun foods, and our kids want, well, sorta lame foods.
Here's the solution: break it down. Serve the dish deconstructed, and let everyone put their own dish together at the table. Sort of like tapas, or smorgasbord, or tacos. Or how in some parts of China you get a bowl of rice, and everything else is in the middle of the table and you take what you want for your own little bowl of rice. That way everyone gets to eat what they want, parents don't have to nag their kids, and kids get to feels some ownership over their meals. Plus, kids get exposed to the look and taste of the foods you hope they will one day love. But it's not just tacos. You'll be amazed at what can be served with the Mothership Method.

Ten Tips to Get Through Dinner Without Having A Nervous Breakdown

1. Accept That Kids Are Picky. No need to freak out on your cooking ability, or look at your kids like there is something wrong with them. It's called "neo-phobia", and it's just how they are, especially from ages 3-6.

2. Serve Meals Broken Down. Even grown-up meals like coconut curry or linguine with clams can be served in their elements, making them more appealing to kids. Grown ups can assemble their own jumble of deliciousness at their own plate while kids take on the pared-down elements.

3. Push if it Works, But Don't Nag If It Doesn't. Some kids are okay with being expected to taste everything on their plate. Others aren't. I think it's okay to push kids -- but not if you're turning dinner into a battlefield.

4. Suggest a Smell. Smelling a new food is easier than tasting it, and can sometimes provide a kid with the information needed to take that scary first bite. But don't confine smelling to new foods. Smell favorites, too, and help them develop their sense of smell by making a game out of it.

5. Don't Ask "Do You Like It?" Instead, try, "What does this remind you of?" or, "Would your cousins like this?" or, "Does this taste salty or sweet?". Asking if they like it or not gives kids too much power and ends the conversation. Besides, we don't care if they like it! We just want them to keep tasting it until it is familiar.

6. Don't Get Frustrated. Imagine being in Taiwan, or Nairobi, or Rome for the first time. Would you eat everything on the local menu? New foods are scary and gross. Our kids need time to learn about the foods that we eat.

7. No SubstitutionsThis is family dinner, not a diner. You, in all your wisdom, have provided foods that are healthy and delicious and appropriate for your children. There is something on the table for them to eat. Period.

8. No Snacks Before Dinner. This can be the hardest with our hectic schedules and hungry kids. But children who come to the table hungry are more likely to eat than cause trouble.

9. Put Peer Pressure To Your Advantage. School children are more likely to accept new foods if the alpha girls in their group accept them. Swap healthy food ideas on playdates.

10. Involve Your Kids In Cooking, Shopping, and Gardening. The more experience kids have handling and preparing a variety of foods, the more likely they are to eventually accept the foods. (But don't get upset if they help you make a complicated wonderful meal, and then refuse to eat it.)