Making do with what you got

Having missed the farmer’s market last weekend, my cooking was a bit thrown off.  I was trying to figure out what to make for dinner.  At the same time, I figured there was no time like the present to conquer my fear of making bread (post coming on that later).  Only problem was, we still had half a loaf of perfectly good bread, so I wanted to make something for dinner that used most of it up.

My first thought was making some sort of savory french toast for dinner.  Unfortunately, I only had 1 egg and didn’t feel like going to the store to get more.  After a half hour of searching through recipes online and giving up on the french toast idea, I got inspired re: garlic bread soup.

Here’s what I did:

On medium low heat, I rendered the fat out of 1 slice of bacon and 2 links of pre-cooked polish sausage.  After about 5 minutes add finely chopped 8-10 cloves of garlic and cook them till they are soft and brown a little — but you don’t want too high a heat on them because they’ll get bitter.  Then add about 4 cups of chicken stock and bring to a boil for 5 minutes.   Meanwhile, take the old bread and cut it up into pieces that re slightly bigger than bite size.  In a large frying pan, melt over high heat a tablespoon of butter and a tablespoon or two of olive oil and throw in a sprig of fresh rosemary to flavor the oil.  Then spread the bread in one layer on the melted mixture and brown on both sides.  Remove the rosemary and toss it into the soup pot to flavor it as well.

For serving, grate some cheese (I used a sage cheddar and some other truffled cheese) and chop some green onion.  Put some of the toasted bread, cheese, and green onion in a large soup bowl and ladel soup over and eat right away.  The bread maintains a little bit of its crunch and the cheese melts and it’s awesome!  Here are some of the pics:

img_2142

img_2143

img_2145

img_2150

img_2151

So, how did this do on the Dark Days Challenge?

Bacon – unknown based on quesionable Mollie Stone’s packaging.

Sausage – local, from farmers market.

Sage cheddar cheese – local farmer’s market.  Other cheese was a leftover from a party, likely not local.

Bread, local SF.

Stock – I made from all local leftover stuff.

Green onion – organic from Earthbound farms, but not local.

Garlic – from farmers market.

Advertisements

2 Comments

  1. Theresa said,

    November 22, 2008 at 2:33 pm

    YUM! This looks incredible, as do your steak enchiladas. I love the blog! And also admire your efforts with the Dark Days Challenge. I think it would be SO hard here in MA, in November, at least on the produce front! The farmers markets have all closed 😦

  2. November 23, 2008 at 11:19 pm

    […] you just have to make do with what you’ve got. Taking stock of what she had, Einat made a garlic bread soup with using polish sausage, garlic, chicken stock, bacon and garlic bread. Sounds and looks yum to […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: