Thursday, February 11, 2010

New York Deli Rye (BBAC) and Cabbage Soup

I actually made this week's Bread Baker's Apprentice Challenge bread a few weeks back but am just now getting around to posting about it because I wanted to make this cabbage soup to accompany it. Do you know what that means though? It means that because I have made numerous loaves of bread since making the New York Deli Rye bread, I've forgotten all about the actual process of making of it. I have the finished pictures to prove that I did make it, and the flavor still fresh on my taste buds as further evidence, but I don't remember mixing it, kneading it or baking it. How's that for a write up?

Note to self: Take more photos and notes, for crying out loud. This is a food blog, after all.

I made one large loaf which I put into the freezer for future consumption and with the rest of the dough I made generously sized buns to be hollowed out for soup. I loved the flavor and crumb of this bread and will definitely be making it again.

Creamy Cabbage And Potato Soup

1 TBSP olive oil
1 onion, diced
pinch of crushed red pepper flakes
2 garlic cloves, minced
2 potatoes, peeled and shredded (I used the food processor)
1 carrot, shredded
salt and pepper
1/2 tsp dried thyme
1/2 medium sized head of cabbage, shredded
5 cups chicken stock
1 parmesan cheese rind (optional)
1 can evaporated milk (I used reduced-fat)
1 cup gruyere cheese, shredded

In large soup pot heat olive oil. Add onion and crushed red pepper flakes and saute until onions are translucent, 5-6 minutes. Add garlic and saute for another minute or two. Add potatoes and carrot and season generously with salt and pepper and the dried thyme. Add the cabbage and the chicken stock and bring to a boil. Reduce heat, add the parmesan cheese rind (if using) and simmer for about 30 minutes or until cabbage is tender. Stir in the evaporated milk and remove from heat. Gradually add the cheese a little at a time and stir until melted and creamy. Remove the cheese rind before serving.

To make the bread bowls:

Preheat oven to 350 degrees.

Slice the top off of the bread bowl. Hollow out the bowl, leaving a 1/2" thick shell. Place bowl and lid (cut side up) on a baking sheet and brush with olive oil. Sprinkle with a little grated parmesan cheese. Bake for 8-10 minutes or until lightly toasted.

20 comments:

Ed Schenk said...

Great photos although I would like some corned beef or pastami with my rye bread!

A Year on the Grill said...

Just ordered the book this morning... will be accepting the challenge!

Megan said...

Oh my goodness! Delicious. I really need to bake more bread... especially for hollowing out for soup!

Snooty Primadona said...

This is going to be a huge hit at my house!

And, isn't it fun getting older & losing your mind? Not.

Abby said...

Love love love the bread bowl idea!! I will definitely have to try that soon!

Rosemary & Garlic said...

I was beginning to wonder about you and the BBA challenge. Looks delicious.

Federica said...

wow che panini super!!!!!! complimentissimi!

Karen said...

This is the 2nd delicious soup recipe I've seen today. So many soups, so little time! LOL

Linda said...

Looks good. And we've got the weather for it. Time to bake some more bread!

stephchows said...

you made rye bread!!! YUMMM!!!!!

Moogie said...

Holy Moly.... Mags. This looks so freaking delicious. When are coming to visit?

George Gaston said...

Mags, what an incredible soup! And your rye bread is awesome.

So, when is the grand opening of your bread shop? I definitely would have a standing weekly order...

June said...

Wow that rye bread looks superb Mags. You're a pro now woman!

Susan said...

I keep Artisan bread dough in the fridge and never thought about making bread bowls with it. Great idea!!

Shenandoah bed and breakfast said...

This sounds delicious and I love good rye bread!!!
New York deli was one of my favorite breads from the Bread Baker’s Apprentice – I was quite surprised by how much we loved it. It is one of the breads I intend to make again once the crazy.

Best Regards,

Dimitry said...

That's a great bread, I bake my bread in my WFO and I forget to write my recipes down also so you are not alone

lostpastremembered said...

This looks so good!!! Love sticking something inside the bread... so medieval!!!

Cindu=y said...

Oh I love the bread bowl. So cute. I have the opposite problem of you. I take too many pictures. I'm beginning to think I like the photography better than the baking!

Janice said...

Did you put that weight loss ad on your site because you knew I'd eventually be stopping by? :)

Maybe my family would have like dthis bread better if I'd filled it with your soup - now THAT looks yummy!

misterrios said...

Oh wow! Bread bowls. I haven't thought about them in years! They look spectacular. Too bad my next bread is Stollen- otherwise I would have made thes as well!