chorizo and potato stew

2.10.2019

I'm always in the market for a new soup that doesn't feel like something I've made before. Soup is incredibly versatile... but sometimes it does feel like all the recipes are the same. Well, this one is different. Very different.

I came across this recipe from Bon Appetit in early January but finally got around to making it. What took so long you ask? Buying chorizo. I was attracted to this soup because it just seemed hearty and flavorful and totally different. It is absolutely all of those things - and more. 

I absolutely love it when I've just finished making something... go to take a taste of it... and and subsequently knocked off my socks. Is that an expression? But when I put the spoon in the broth, I was blown away by the rich, salty flavor. It made immediate sense why the original recipe suggested including sour cream. It's a phenomenal neutralizer and refreshing.

Let it be known that the two keys to this recipe are: (1) chorizo and (2) paprika. 
  • I first used chorizo in a soup back in 2012 by accident. It was a very happy accident and what really drew me to this recipe initially. Finding chorizo was not super challenging but it was more expensive than I wanted to pay. So much so that I half'd the recipe just to cut down on costs. I am just one person, so it's fine. But yes, you absolutely need chorizo for this. No substitutes.
  • Paprika. I've only ever used paprika in small amounts. Recipes normally call for a "pinch" of it but this recipe calls for 1/3 cup! Here are all the other times I've used paprika, just a friendly fyi.
  • Bonus? I crisped up the potato skins leftover from peeling the potato. It was a really wonderful touch and super easy. 

  1. Cook bacon in a large pot over medium heat, stirring occasionally. Remove from the pot when the bacon is beginning to brown but not yet crisp. Approx 5–7 minutes. Transfer to paper towels.
  2. Add onions to same pot and cook, stirring often, until golden and softened, 8–10 minutes. Then add garlic and cook, stirring, until softened, about 3 minutes. 
  3. Add tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes. 
  4. Return bacon to pot and then add potatoes, chorizo, mushrooms, broth, paprika, and cayenne. Bring the pot to a boil and then turn the heat down to just a simmer. 
  5. Let the stew simmer for about 25 minutes or until the potatoes are tender. Soup is done when potatoes are tender.
  6. Divide stew among bowls and top with sour cream, dill, and a few grinds of pepper.
Shopping List
6 bacon slices, chopped
2 medium sweet onions, finely sliced
8 garlic cloves, thinly sliced
3 Tbsp. tomato paste
2½ lb. russet potatoes, peeled, cut into ¾" pieces
2 lb. smoked Spanish chorizo, cut into rounds, halved into half-moons
1 lb. button mushrooms, cut into ½"-thick wedges
8 cups low-sodium chicken broth
⅓ cup hot smoked Spanish paprika
½ tsp. cayenne pepper
1 cup sour cream
2 cups torn dill

funfetti scones

It was my mom's birthday last week and that obviously necessitated a fresh batch of scones. As a family, we default to funfetti on a regular basis. It seemed only natural to make some funfetti scones.

Do you want to know the trick to funfetti? There is none. It's literally just sprinkles in whatever you were already making. A little disappointing right? But that does make it very accessible and easy for people to try. The only thing to take note of is that you don't want to stir too much after adding the sprinkles because it can sometimes make the color bleed. The point of funfetti is not to make tie dye cake, it's to see the funfetti.

I have two methods for making scones. Dairy free with coconut milk or frozen grated butter. I went with this vegan, dairy free scone version for a couple reasons. It is the fastest and the easiest. But, the frozen butter scones are absolutely the best. You can't beat the layers that result from the frozen butter and the folded dough. Next time, I'll try the funfetti scones that way.
  1. Whisk together sugar, flour, baking powder, and salt in a medium bowl. 
  2. Combine coconut milk and coconut extract; drizzle over flour mixture and fold in just once or twice - then add in the sprinkles. Combine all ingredients until flour is incorporated and a shaggy dough forms. 
  3. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Cut each circle into 6 wedges and gently pull apart. Use a spatula to gently (again) place scones on the baking sheet.
  4. Chill baking sheet in the freezer for 20 minutes while preheating oven to 425°F. 
  5. Brush scones with coconut milk and bake for 16 minutes. Cook until tops are set, edges are beginning to turn golden.
  6. Let scones cool / rest for about 5 minutes before drizzling with glaze. For the glaze, whisk together powdered sugar and milk in a small bowl. Drizzle glaze over scones and sprinkle with sugar. 

Shopping List (based on this original recipe)
Scones 
1/2 cup sugar 
1 tsp lime zest 
3 cups flour 
1 Tbsp baking powder 
1 tsp salt 
1 can full fat coconut milk (1 1/2 cups)
1/8 tsp pure coconut extract 
1/2 cup sprinkles


Glaze 

1/2 cup powdered sugar, sifted 
2 Tbsp full fat coconut milk 
decorating sugar
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