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Start with this recipe and decide that it needs some modification, for a couple of reasons, one of which being that you don't feel like chasing all over town after andouille on an empty stomach.
First of all, decrease the recipe by 2/3rds, because you do not have four stomachs and you don't want to eat soup for the next five weeks.
So, you will need:
1 TBS butter
1/2 small onion
2 ribs celery
2-3 cloves garlic
1 link chorizo
1 TBS flour
salt and pepper to taste
2 green onions
enough Penzey's Italian Herb blend
200 mL of homemade stock (I used duck)
enough water
1 pound small red potatoes
enough allspice (1/4 tsp? 1/2? surely not more)
enough cream (less than half a cup, use heavy cream)
1 capful of good brandy
You will also need a cutting board, a good knife, a saucepan, a fork, and a spoon. And maybe some bowls to put the ingredients in; I like to do that. Keeps things tidier.
First, chop the half an onion, the celery, and the garlic, and peel (if you can) and dice the chorizo. (I sliced it and then cut the slices into quarters, which is pretty much perfect.) Also cut up the green onion and set aside.
Melt the butter in the saucepan and then add the celery, onions, garlic, chorizo, and salt and pepper. Stir it around periodically until the veggies are done. While this is happening, wash the potatoes and dice them, SKIN ON WHAT ARE YOU, A PANTS-WEARING BARBARIAN?, into spoon-size polygons. When the veggies are done, sprinkle the flour on the resulting mess and stir until it's smoothish. At this point, add the stock, the green onions, and the herbs, and stir. Put the potatoes in, and if the stock doesn't mostly cover, add water till it does, but not too much. Now bring it to a boil, turn it down, and simmer it with a cover on for about 25 minutes or until the potatoes are cooked but not falling apart.
When you have burnt your mouth discovering that the potatoes are perfect, add the allspice, stir very gently so as not to break up the potatoes, and then add the cream until the colour is right. You'll know. At this point taste; it may need a hint more salt. Absolutely last, add a capful of nice brandy and again gently stir.
This is probably enough for 3-4 people for dinner, if there's also baguette and maybe salad, or cheese beforehand.
It is delicious.
First of all, decrease the recipe by 2/3rds, because you do not have four stomachs and you don't want to eat soup for the next five weeks.
So, you will need:
1 TBS butter
1/2 small onion
2 ribs celery
2-3 cloves garlic
1 link chorizo
1 TBS flour
salt and pepper to taste
2 green onions
enough Penzey's Italian Herb blend
200 mL of homemade stock (I used duck)
enough water
1 pound small red potatoes
enough allspice (1/4 tsp? 1/2? surely not more)
enough cream (less than half a cup, use heavy cream)
1 capful of good brandy
You will also need a cutting board, a good knife, a saucepan, a fork, and a spoon. And maybe some bowls to put the ingredients in; I like to do that. Keeps things tidier.
First, chop the half an onion, the celery, and the garlic, and peel (if you can) and dice the chorizo. (I sliced it and then cut the slices into quarters, which is pretty much perfect.) Also cut up the green onion and set aside.
Melt the butter in the saucepan and then add the celery, onions, garlic, chorizo, and salt and pepper. Stir it around periodically until the veggies are done. While this is happening, wash the potatoes and dice them, SKIN ON WHAT ARE YOU, A PANTS-WEARING BARBARIAN?, into spoon-size polygons. When the veggies are done, sprinkle the flour on the resulting mess and stir until it's smoothish. At this point, add the stock, the green onions, and the herbs, and stir. Put the potatoes in, and if the stock doesn't mostly cover, add water till it does, but not too much. Now bring it to a boil, turn it down, and simmer it with a cover on for about 25 minutes or until the potatoes are cooked but not falling apart.
When you have burnt your mouth discovering that the potatoes are perfect, add the allspice, stir very gently so as not to break up the potatoes, and then add the cream until the colour is right. You'll know. At this point taste; it may need a hint more salt. Absolutely last, add a capful of nice brandy and again gently stir.
This is probably enough for 3-4 people for dinner, if there's also baguette and maybe salad, or cheese beforehand.
It is delicious.
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