pork

Day 11: Still rolling

January 11, 2007
Day 11: Italian Sub Stoup and Garlic Toast Floaters

Tonight we cooked Italian Sub Stoup with Garlic Toast Floaters [recipe]. The “stoup” is a term, presumably invented by Rachael Ray, to describe something thicker than a soup yet thinner than a stew. This meal was another good winter recipe; filling, tasty and comforting. The final result was a little on the salty side, probably as a result of the three different processed meats in the recipe. Hot Italian sausage was browned in olive oil, the excess fat was drained, then chopped up pepperoni and diced ham were added. Various vegetables, stock and pasta made up the stoup, which was arguably just a chunky soup. In the meantime, chunks of bread were fried in garlic and olive oil until toasty and tossed in oregano, crushed red pepper flakes and grated parmesan.

The garlic toast floaters were fantastic; again we can do without developing a taste for frying bread in loads of olive oil. The stoup was certainly tasty and we would make it again, albeit with less in the way of meat products. There is something overindulgent about the excessive lengths that some of these recipe go to in order to be seen as something new. The soup would be great with just the sausage, but presumably three meats had to be in there for the “Italian Sub” reference to work. Speaking of excessive overindulgence, the portion sizes as written are insanely huge. We halved the quantities so that we would have two servings rather than four. We each had an enormous bowlful and there is still enough left for lunch tomorrow for three.

Speaking of tomorrow, one of our tasks for the day is to track down lamb chops for dinner in the evening. For the rest of the week, we are finally transitioning away from the garlic bread seasonings, and into the pepper meal trilogy. Tomorrow we have spicy lamb chops on a bed of peppers and onions; the next day there is a pepper and scallion potato salad with chicken sandwiches; the following day we have t-bone steaks with a hot and sweet pepper saute. Fortunately we bought a three pack so at least we can alternate the colours of the peppers within the theme. Beats white food any day.

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