episode 88 :: get fit
Posted by Phil on December 4th, 2011
As the new year gets closer, that same resolution that most of us make every year comes back into focus – getting fit, getting slim. Maybe it’s time that we get serious and do it in 2012.
The conundrum? How do we, as foodies, strike the balance between our passion for food, cooking, eating great food, drinking great craft beer, and staying in top shape? Perhaps that’s our biggest challenge. It all starts with setting goals, then making a plan to achieve them, and choosing what we’re willing to sacrifice along the way. With over three weeks left in the calendar year, we have a vital weapon at our disposal – a head start.
Are you ready?
In this episode:
• Wolfgang Puck is a P-I-M-P
• Burly Gourd Milk Stout from The Bruery
• Striking the perfect balance – eating well, staying fit
• IN THE KITCHEN: Asparagus Soup
• Heston Blumenthal – the best chef not on US television
• Bacon Lube is wrong
• Horse meat slaughtering ban being lifted? What’s with our infatuation with horses anyway?
Tom requested the recipe for the Asparagus Soup. For those of you who want the recipe printed out, here it is:
Ingredients:
2 tablespoons olive oil
2 pounds fresh asparagus or broccoli
1 onion, chopped
3 garlic cloves, minced
1 1/2 teaspoons dry mustard
Pinch of cayenne powder
Sea salt (to taste)
Freshly cracked black pepper (to taste)
1 cup water
1 cup beer (if you don’t want to use beer, use 2 cups of water)
2 cups chicken or vegetable broth
In a heavy bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the asparagus, onion, and garlic. Toss the other 1 tablespoon of olive oil over the vegetables and stir. Saute for about 2 minutes, stirring to keep anything from taking on color. Add the mustard and cayenne powders, salt and pepper, and saute for another 3 minutes.
Add the water, beer, and stock, cover and allow to come to a slow boil. Turn the heat to low and simmer for 20 minutes or until the asparagus (or broccoli) is soft. Take the pot off of the heat, uncover, and allow to cool to around room temperature (about an hour).
Using a ladle, add an equal amount of soup and vegetables to a blender, filling the blender half way. Do not fill past the half way mark. Cover the blender and blend on medium until the soup is pureed. Transfer to a bowl and continue this process with the remainder of the soup.
Return the pureed soup to a pot, adjust seasoning if necessary, and heat on medium until warm. Serve with sprinkled parmesan cheese, croutons, and/or chopped fresh chives. When chopping at the beginning I like to save a few asparagus tops, cooking them separately and using them as a garnish along the top.
Serves 6