LTH Soup & Bread Night, Hideout, 2/16, 5:30-7:30PM
LTH Soup & Bread Night, Hideout, 2/16, 5:30-7:30PM
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Post #61 - February 10th, 2011, 4:35 pmI'll be bringing my own crock pot and I'm going to make a curried squash and lentil soup (vegetarian). I was looking for recipes online, this caught my eye at epicurious and seemed familiar, I think Wendy made this last year for our Soup and Bread night. If this is yours Wendy, I hope you you don't mind that I'm redoing it, I'm happy to credit you. See you all Wednesday.For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
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Post #62 - February 10th, 2011, 8:21 pmI'm sorry to report that due to timing issues, I was unable to hand off my crackers to Steve. Gladly, it sounds like the offerings will be plentiful regardless.
Someone is going to be eating a whole lot of crackers upon our return from vacation.
I hope event attendance is high and that you all have a great time! -Lynn
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Post #63 - February 12th, 2011, 9:15 amCan I still add myself to the event. I can either bring soup or delicious sourdough breads that I will be making next Wednesday.
Let me know.
Thanks.Cookie Monster
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Post #64 - February 12th, 2011, 9:31 amCookie Monster wrote:Can I still add myself to the event. I can either bring soup or delicious sourdough breads that I will be making next Wednesday.
Let me know.
Thanks.
Sure, Dobra, that sounds just fine. Either one would be fine, so unless Martha contacts me with a preference, I'd say bring whichever you want."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #65 - February 12th, 2011, 4:23 pmmbh wrote:I'll be bringing my own crock pot and I'm going to make a curried squash and lentil soup (vegetarian). I was looking for recipes online, this caught my eye at epicurious and seemed familiar, I think Wendy made this last year for our Soup and Bread night. If this is yours Wendy, I hope you you don't mind that I'm redoing it, I'm happy to credit you. See you all Wednesday.
Yep - I riffed on the epicurious recipe. Mostly modified the liquid (reduced/subbed in veggie stock for water) as I found the original wasn't as hearty as I like. No credit required.
I wasn't quick enough to sign up to cook this year, but I hope to attend and see you all there.
Wendy
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Post #66 - February 12th, 2011, 5:29 pmThanks for the tip Wendy, see you there.For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
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Post #67 - February 13th, 2011, 9:28 amIn addition to the toffee (one batch with almonds and one with cashews) I'm also going to bring buckeyes (the candy, not the nut )
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Post #68 - February 13th, 2011, 9:46 amDavid Hammond wrote:LTH Soup & Bread Night, Hideout, 2/16, 5:30-7:30PM
Earlier this year, several of us participated at an LTH night of Soup & Bread at the Hideout.
This year, the event goes from January to April.
Martha Bayne – the brains behind S&B – has asked us to participate once again. Here’s how she describes it:
Each week we'll offer up six or more delicious soups made by professional and amateur cooks, as well as bread donated from local bakeries and the pastry class at the Illinois Institute of Art Culinary School. There is never a cover charge, and it's always family friendly. And, as ever, we'll be collecting donations for different local food pantries and hunger relief organizations to keep the soup hot all over town. On January 5 our donations benefit the Casa Catalina Food Pantry in Back of the Yards.
And ... what's that you say? You want to share your grandma's chicken noodle soup with the world? You've been experimenting with pork-belly broths? You're perfecting your vegan chowder? You want, in other words, to take on the awesome responsibility of being a Soup & Bread cook? You're on. As a bonus, your tasty soup recipe could be included in one of 2011's NAME Soupscription packs of recipe cards. Oh, the fame!
Our night is February 16. If you want to join in, post to this thread. You will need to bring a crockpot’s worth of soup (bread will be donated), and we’d recommend bringing it warm (like in an insulated container) – it takes a long time for a crockpot to warm up, so you'll want a running start.
We can use 6 people/teams of two. So far, we have:
1.GWiv
2.David Hammond & The Wife: Pozole
3. happy_stomach: Signs and documentation
4. kennyz: Zuppa di celiege
5. stevez: Smoked ham bone navy bean soup
6. irisarbor: Split pea and ham
7. mbh: Curried squash and lentil soup
8. boudreaulicious: Red beans and rice with sausage soup
9. Ursiform: Caldo de Res
10. petite_gourmande: Condiments
11. jsinger: French onion soup
12. Cathy2: Crackers
13. hellodali: Buttercrunch toffee, buckeyes
14. Dobra Bielinski: Soup or bread
Learn more about S&B or The Hidout.
Scenes from last year’s happy_stomach organized event:
From Martha Bayne:
Hi everybody, and thanks so much for volunteering to cook for Soup & Bread of 2011! In case you forgot, you're on the schedule for next Wednesday, February 16.
Here's what you need to know:
Please prepare 2-3 gallons of soup for the event. This is just a suggested baseline, as that seems to be the most a normal cook can handle in a normal apartment kitchen. If you have the capacity to bring more that would be super.
You are welcome to bring any kind of soup you like, but if you can let me know before next Wednesday whether it is meat or veggie, that would be terrific.
Please bring your soup to the Hideout around 5 PM on Wednesday. If you can't get there by 5 that's cool -- it can be good to stagger the soups -- but give me a heads up so I don't panic. And, if you need to drop off your soup the night before, that's an option, but again, please let me know so I can arrange to meet you at the bar, or at least let the the Tuesday night bartender know what's up.
If you can bring your soup WARM, that is preferable. If not, we can heat it up on site, but be warned it will take a LONG TIME. We have SEVEN CROCK POTS on hand; if there are more than seven cooks, please bring some extra crocks.
We ask all the cooks to hang out with their soup and serve it themselves, if possible. This way, you can answer any questions people might have, get to know your soup eaters, and generally keep an eye on things, though I will have helpers on hand to keep things running smoothly. If you can't stick around that's ok, just let me know ahead of time and we will try and arrange for a proxy server. But, bear in mind that if history is any guide, this will not be a three-hour commitment; most of the soup goes pretty quickly!
We need to have the back room cleared of all soup messiness by 8 or so, so that we can get set up for the jazz show later in the evening. This is not usually a problem, but just for the record.
As we did last year, we are donating the contributions from each soup night to various neighborhood food pantries and soup kitchens -- next week the money goes to support Asian Youth Services, which runs a hot meal program for the kids it serves. http://asianyouthservices.org/
Finally (what, she isn't done yet?), whenever you have a chance please send me a recipe for your soup -- and a one sentence bio -- so we can post it to the soup blog and include it in our Soupscription project! Don't miss out on your chance at Soup & Bread immortality. (More on Soupscriptions here: http://soupnbread.wordpress.com/about-t ... scription/)"Don't you ever underestimate the power of a female." Bootsy Collins
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Post #69 - February 14th, 2011, 5:37 amAll soup (and other food) makers:
Can you please post the name of your dish and ingredients in this thread or PM me by Wednesday morning? I'm going to make signs for the tables so that everything will be clearly labeled at the Hideout.
Thanks and see you Wednesday!
Sharon
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Post #70 - February 14th, 2011, 9:12 amThe sour cherry supply in my freezer turned out to much less bountiful than I had thought. I'm still bringing Zuppa di Celiege, but unless I can connect with Mick Klug for a handoff tomorrow, my quantity may be lower than desired. It should be OK, because even though it's called a "Zuppa", the dish is more of an intense stew or compote, so a little bit - served over white bread - goes a relatively long way
Zuppa di Celiege ingredient list: sour cherries, wine, lemon, orange, sugar, black pepper...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #71 - February 14th, 2011, 9:19 amIn the interest of saving time and space (dealing with a separate container of rice seems like more trouble than it's worth) I'm going to mix it up again and make a batch of cream of tomato and bacon soup. Ingredients: tomatoes, carrot, onion, celery, garlic, chicken stock, bacon, 2% milk, sour cream, salt & pepper, thyme and basil."Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #72 - February 14th, 2011, 9:30 amCan someone post the address as I cannot seem to find it in the thread.
I know, I know better glasses.
I will be bringing beef and barley soup.
Seeded sourdough bread and farmer rye sourdough bread, I will bring it warm right out of the oven from the bakery.Cookie Monster
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Post #73 - February 14th, 2011, 9:35 amCookie Monster wrote:Can someone post the address as I cannot seem to find it in the thread.
The Hideout
1354 West Wabansia Avenue
Chicago, IL 60642
(773) 227-4433Cookie Monster wrote:I will be bringing beef and barley soup.
Seeded sourdough bread and farmer rye sourdough bread, I will bring it warm right out of the oven from the bakery.
Can you please post or PM me the ingredients? Thanks.
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Post #74 - February 14th, 2011, 9:43 amhappy_stomach wrote:Can you please post or PM me the ingredients? Thanks.
Ingredient list for Smoked Ham Bone Navy Bean Soup:
Navy beans, smoked ham bones, onion, carrot, parsnip, leek, chicken broth, salt, spices, water.Last edited by stevez on February 14th, 2011, 10:22 am, edited 1 time in total.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #75 - February 14th, 2011, 9:56 amPozole
Pork bones and meat, red and white hominy, chiles de arbol, jalapenos, chili powder, bay leaf, carrot, onion, garlic, cumin, oregano, pepper, salt, water"Don't you ever underestimate the power of a female." Bootsy Collins
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Post #76 - February 14th, 2011, 10:32 amSplit Pea and Ham soup:
Meaty ham bone, split green peas, onion,garlic, celery, carrots
chicken stock, vegetable stock, pork stock
bay leaves, dried thyme, dried marjoram, black pepper, salt, brown sugar
Dry Amontillado Sherry."If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #77 - February 14th, 2011, 12:23 pmI would love to join the group. I know, I know, last in.....but, too tempting to turn down? Maybe if I bring my chocolate extravaganza? Dense, seemly, but dark, oh, my. TMI, you say? I could bring it, but only if I can stay. Hmmmmmmm? And a delightful winter fruit salad. Stop, you say, I give up. You can come. Is this my imagination, or what? Also, my darling partner, fatigued from a day of teaching his darlings, any chance? Oh, well, she sobs, there's always next year. Maybe.
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Post #78 - February 14th, 2011, 12:45 pmizzy wrote:I would love to join the group. I know, I know, last in.....but, too tempting to turn down? Maybe if I bring my chocolate extravaganza? Dense, seemly, but dark, oh, my. TMI, you say? I could bring it, but only if I can stay. Hmmmmmmm? And a delightful winter fruit salad. Stop, you say, I give up. You can come. Is this my imagination, or what? Also, my darling partner, fatigued from a day of teaching his darlings, any chance? Oh, well, she sobs, there's always next year. Maybe.
Izzy, this event is open to everyone, so you can certainly come and bring whomever or whatever pleases you. See you there."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #79 - February 14th, 2011, 12:54 pmCaldo De Res ingredients:
Beef shank, onion, tomato, carrot, potato, corn, zucchini, cabbage, cilantro, jalapeno, garlic, salt/pepper"Baseball is like church. Many attend. Few understand." Leo Durocher
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Post #80 - February 14th, 2011, 2:46 pmToffee ingredients: sugar, brown sugar, butter, vanilla extract, baking soda, cashews, almonds, semi-sweet chocolate
Buckeye ingredients: peanut butter, butter, confectioner's sugar, vanilla, semi-sweet chocolate
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Post #81 - February 14th, 2011, 3:27 pmSo, suddenly we have 14 people, mostly bringing soup. How is that going to work with the limited table space and power available at The Hideout?Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #82 - February 14th, 2011, 3:49 pmSteve,
There is one cold soup and seven hot soups ... not counting Cookie Monster who may bring bread or soup. I'm guessing she will do bread.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #83 - February 14th, 2011, 5:16 pmCurried Squash & Red Lentil Soup:butternut squash, onion, carrots, celery, garlic, ginger, curry, red lentils, vegetable stock, lemon juice.For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
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Post #84 - February 14th, 2011, 5:20 pmCathy2 wrote:Steve,
There is one cold soup and seven hot soups ... not counting Cookie Monster who may bring bread or soup. I'm guessing she will do bread.
Regards,Cookie Monster wrote:I will be bringing beef and barley soup.
Seeded sourdough bread and farmer rye sourdough bread, I will bring it warm right out of the oven from the bakery.
I'm just saying that we need to be prepared for a larger than normal set up.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #85 - February 14th, 2011, 5:23 pmGood concern, steve. We may have to set up on some side tables, but as they have bands playing in the room where we'll be serving, I'm guessing they can handle the power requirements."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #86 - February 14th, 2011, 5:41 pmUnderstood. I plan on bringing chocolate cake and a fruit salad, specific ingredients to come. Sometimes I add some rum to the fruit salad, but won't for this event. The cake will have butter and eggs in it, and loads of chocolate, both cocoa powder and bar.
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Post #87 - February 15th, 2011, 6:37 amDavid Hammond wrote:Good concern, steve. We may have to set up on some side tables, but as they have bands playing in the room where we'll be serving, I'm guessing they can handle the power requirements.
Another idea would be to serve in two shifts. Soup runs out very fast, so if there are LTHers who want to arrive at, say, 6:30, I bet more than one of the 5:30 soups will be gone by then.
Also, another suggestion, which is probably common knowledge to everyone except me--avoid using North Ave. to get to the Hideout. I think it took Hellodali and I, in a cab and bus respectively, upwards of 45 minutes to get from Halsted to Elston at 5pm last month. That was some of the most terrible traffic I've seen in Chicago, and I got the sense that that's the normal state of North Ave.
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Post #88 - February 15th, 2011, 7:08 amSince my soup would probably clash with the flavors of most of the others, I'm considering bringing my own little disposable bowls in which to serve it. Can any of the folks with experience at this event let me know if this is a good or bad idea?...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #89 - February 15th, 2011, 7:58 amKennyz wrote:Since my soup would probably clash with the flavors of most of the others, I'm considering bringing my own little disposable bowls in which to serve it. Can any of the folks with experience at this event let me know if this is a good or bad idea?
They seem to have an endless supply of paper bowls.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #90 - February 15th, 2011, 9:46 amHI,
If people bring soup already preheated in their insulated coolers, then when one soup runs out. The next person offering soup can begin serving their soup. A continuous flow production, of sorts.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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