Using butter or margarine on a bread is all fine and dandy, but having different tasting table spreads is a nice luxury that needs not cost you an arm and a leg. I’ve done dozens of different variations, but this time I just had a bunch of shallots left-over from other meals. So onward with shallots we go.
I’ve never made tomato soup, so I wanted to try one… (hint: it didn’t work exactly as planned..) I watched a few videos and decided I’d try to make one where the fresh ingredients are first roasted, but I also wanted to have some marinated ingredients there. So this became a multi-day experiment…
I mentioned earlier that I like using one ingredient, but many variants? Did I also mention that I adore onions. I’ve always loved them. Fried, boiled, baked, raw. Doesn’t matter, I’ll eat it if it’s onion. So naturally I had to make a separate dish out of them.
I enjoy using one type of ingredient in multiple varieties in one dish. I’ve used onions for this for a really long time. When I was shopping one time looking at different potatoes I remembered that what we here call ‘Bataatti’ is in fact called a ‘sweet potato’ in English. So I decided to make a soup where the main ingredients would be different potatoes.
So, I was craving something hot and brought some fresh chilies from the grocery store. These were store-brand long-ish red chilies so I thought they’d be close to Red Thai, Fresno or Jalapeño. (spoiler: they weren’t). So I thought I’d cook up a small patch of delicious onions with garlic and chili.
Anna's Kitchen Experiments 