I'm getting all electrified around the thought of cooking. Perhaps it's because my kitchen counters were just installed today and I am so close, so close, and yet so far from having a kitchen again. I think when it's all over, I will conduct a private ceremony in which I take a sledgehammer to the hotplate that has been serving as my stove lo these past 9 weeks. My Wolf will be delivered in a few days. Come to Mama is all I have to say about that.
So today I purchased Marion Cunningham's (no, not the Mom from Happy Days. Ya freak) The Fannie Farmer Cookbook, an American classic that I have always avoided until now. It has no photos, you see, and I think photos are half the fun of a cookbook. That way you can compare your earnest attempt at oh, I don't know, making a crowned roast of some sort to the picture in the book and realize how pitiful you truly are. It's kind of like looking through the Sports Illustrated Swimsuit Edition. Or is that just me?
Ahem.
Within the pages of The Fannie Farmer Cookbook I found a recipe for Oatmeal Soup. Ms. Cunningham reports that when she published it in her San Francisco Chronicle column, it received an extremely "enthusiastic response." I'm torn between saying, "Really?" and saying, "Oh my God, you're such a liar." Here are the ingredients:
3 Tbs. butter
1 onion, chopped fine
1/2 cup uncooked oatmeal
6 cups chicken broth
salt & freshly ground pepper to taste
1 cup cooked oatmeal
3 Tbs. chopped parsley
I can usually stare at a list like this and get a general idea of the final product. Not so with Oatmeal Goop. I mean Soup. I have no idea what this would look, tase, or smell like. Do you?
11 comments:
jook for white folks
I'm thinking aroz caldo with oatmeal instead of rice.
But yeah, I think of oatmeal as sweet rather than savory too.
Oh, Kuya, you're such a jooker.
Okay, but both those soups have garlic, ginger, sesame oil, and/or patis. This Oatmeal Soup thing-y appears to have nothing to punch up the flavor of the oatmeal.
*strikes The Thinker pose*
I can't imagine what it would taste like. But... sounds like a version of matzo soup, sans the dumpling.
or it could be like a beef with barley soup? that's still soupy. hm.
Which Wolf did you get?
I'm also intrigued by the use of both cooked and uncooked oatmeal because don't they both just become cooked oatmeal? This is taking up far too much of my life, I swear.
AG, my kitchen is not very big, so I just went with the standard 36", all gas, six-burner. It will be a big improvement over what I was using, but I'm sure it will not be as good as the ancient O'Keefe & Merritt I had in SB.
But you got the 6 burners and oven, not just the burners, right? Nice.
g
Yup, 6 + oven. And I switched the traditional red knobs for black.
the uncooked ends up getting cooked, just not as much...i'm thinking the uncooked oatmeal adds texture
Ooooh. AG just sent me a link for another version. It says the oatmeal doesn't end up like oatmeal at all. Instead, it's like "tiny dumplings."
If I ever re-name my blog, it will be "Tiny Dumplings: Where Veronica Montes Tries To Figure Things Out"
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