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- 🍲 Sauces
Hey Soup Enthusiast,
I went to Wagamama last Saturday with some friends. I chose to eat Yaki Udon, a favorite of mine! It is a Japanese stir-fry with it’s signature ingredient.
Udon noodles.
Udon noodles are thicker than regular stir-fry noodles and I personally prefer udon noodles because they have a firmer, chewier texture.
Ramen
One of my friends chose a chicken ramen while we were at Wagamama.
Ramen has been cooked a lot more in my household recently and Dad loves to cook it. After tasting a few ramens, now I just have to create a ramen section on the blog.
Just look at them!
I have shown this photo before but I have to show it again because it is a work of art. Take a look at this ramen that was created by a community member!
What I love about ramen is the versatility. They are so easy to adapt and create tasty, unique recipes from what you already have in the fridge.
Sauce
After Wagamama, one of my friends was talking to me about the curry he planed to cook later that night.
A Balti curry sauce was the sauce he used.
All this talking of sauces got me thinking.
What foods contain sauces that I can make for the blog?
I am now thinking of different sauces and foods that I can create to put on the website to start sourcing sauce recipes for you.
So if you have any ideas, I’m all ears.
5 Ideas I have so far include:
Curry sauce
Peppercorn sauce
Tomato sauce for pasta
Salad dressing
Gravy
Gravy is my favorite idea so far.
In fact, on Easter Sunday me and my family got together and had a delightful roast lamb dinner.
I was very impressed with the cooking. The gravy stood out to me and I just had to ask what the secret was.
They both owned a restaurant and have taught the art of cooking, after mastering the cooking craft.
If they are willing to share some secrets to making a gravy that is packed with flavor and enhances the taste of every bite, I am sure you will want to here it.
There is a world of sauces out there waiting to be discovered!
Do you have a favorite sauce recipe, tip, or trick you would like to share? Me and the community would love to here from you!
You can post your ideas on our Facebook group or simply hit reply to be featured in our next newsletter.
I can't wait to here what you come up with!
🍲 Soups coming next week
I have been in Whitby this last week and I have kept an eye out for ideas for new future recipes. I am traveling back to the kitchen today with some soup and sauce ideas after a well needed break.
🌿 Ingredient of the week: Garnish
Without making a soup, I struggled to think of a singular ingredient that resonates with this weeks newsletter.
With all the talk of ramen and noodles, I remembered all the different garnishes we have with noodles. For example, my favorites include, sesame seeds and pumpkin seeds.
But, what about soup, let me know your favorite garnishes.
Fact - Butchers used parsley to make their cuts of meat look more appealing and restraints were advised to copy this tactic around the year 1886 to make their food in show windows look more appealing.
Cooking tip - Use garnishes with contrasting colors to create a sense of balance and completeness on the plate.
🌍 Beyond the ladle: Soup news highlights
New logo
Last week I mentioned the new logo. You may have noticed It is now in full use. I am no digital designer but, I think It is a lot better than the logo we had before.
General improvements
You may not see much difference yet but we need to add the ingredients before stirring the pot. If you have any suggestions, I would be delighted to hear them. 👍
Soups to consider
This weeks soup might not be for you. Take a look at some of these suggestions!
🚀 Your turn to stir the pot
What's your favorite garnish?
I previously asked you what your favorite vegetable or fruit is for soup. Here is what you said.
Your soup journey awaits,
Sean
Soup & Sauce
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