At first glance, soups and stews might not seem all that glamorous in terms of a topic for a gourmet cooking cruise, however, how to begin and season a soup or stew is the very basis for not only many a diners’ dinner, but also the sauces that can elegantly top a seared tenderloin or grilled salmon.
From stock to pistou, we’ll talk about how to make super tasty and healthy soups, stews, and sauces and then sample them for lunch or for dinner. Perhaps it will be a Coconut Curried Lentil and Potato Soup with Nan or a Pork Loin Roast with a Rhubarb and Red Wine Reduction Sauce. Who knows, because the menu is different every week on the Riggin, so your guess is as good as mine.
Soup, Stew, and Sauce Tip: The time a cook takes to saute the vegetables at the beginning of a soup, sauce, or stew can not be underestimated. When the vegetables caramelize a bit and begin to develop a little brown on the bottom of the pan, flavor is building. To rush this process is to forgo the depth of flavor that is possible forever.
Come share some super good food with us! July 6 to 9 is our next Maine Food Cruise, but there are more on the schedule. Check it out!