A Souper Week Ahead

Forgive me for this pun, but it's December and we are making soup!

Hi friends,

Welcome to This Needs Hot Sauce, a weekly newsletter about cooking, dining out, and making the most of it. Last week was really special as we hosted our first potluck with She Spends at Greenwich Treehouse. The bar was a wonderful host and we had a delicious meal—thanks to everyone who attended! I’m taking December off from events given how crazy the calendar is, but will be back in January and would love requests and suggestions. Reply to this email and tell me, what kind of events would you like to see in 2019?

Now, let’s dive in.

Something to cook:

Yesterday, I followed my new Shakshuka method for lunch. I didn’t have fresh tomatoes so I used canned tomatoes, a few sundried tomatoes and tomato paste. I also threw in some spinach and was so pleased with the results.

Emma and I made a cheese plate on Friday afternoon to enjoy with mulled wine (p.s. you can make mulled wine by bringing one bottle of red wine, 4 cloves, 2 cinnamon sticks, 3 star anise, and a big squeeze of honey to boil and simmering for 10 minutes). We added pomegranate seeds in a little dish, plus some seasonal trader joe’s crackers and sliced apples. Plating snacks always makes them feel more special, even at the beach.

I ate the last pumpkin muffin in my freezer and need to make another batch ASAP.

Emma, Jesse and I made a lighter dinner (post cheese plate) of roasted brussels sprouts and cauliflower (roast at 425 for about 25 minutes) with a scoop of labneh and a quick tahini sauce (lemon, tahini, olive oil, some spices). We tossed some tomatoes with balsamic vineger to put on top and it was so good.

Here are some of the dishes we had at the Potluck:

Leah made this farro salad that went very quickly.

Julia made her signature ginger cookies.

I made party nuts, duh.

Hillary made this lovely smokey eggplant dip.

Julianne made her black bean corn salsa with homemade tortilla chips. She used cherry tomatoes.

Bethany made a vinegar potato salad with leeks (she improvised it but this seems similar).

Claire brought a bunch of fabulous cheese pairings arranged in a casserole dish, including ginger snaps with havarti, goat cheese with red pepper jelly, spinach artichoke dip on seed crackers, and little cheese straws. So creative and delicious, plus a great way to transport them!

Something to order:

I’m writing a story about Lamoon Thai in Elmhurst that won’t be out for a bit, but in the meantime, I must tell you to go there! It’s some of the best Thai food I’ve ever had in an adorable space right next to the subway. The menu is Northern Thai and most of the recipes are from the owner’s grandmother. Get the khao soi, the mango salad, and jackfruit.

I grabbed Cava at the Soho location and am really pulling for a Williamsburg opening. The food is so good (get all of the toppings) and the Soho space has lots of seating.

Greenwich Treehouse was a great spot to host an event (and it’s Star Wars themed if you’re into that). We had about 20 people and all fit nicely in the back room. Their happy hour includes $5 well drinks and a dollar off all beers and it goes until 8. Plus, it’s close to the West 4th subway stop so truly anyone can get there easily.

A question: What are your favorite restaurants in the East Village? I’ve tried a few recently that have been good but not amazing and there are so many new openings so I know I can do better. If you have a favorite, holla @ me.

Dale and I live in the same neighborhood but he’s in the Joe’s Pizza delivery zone and I’m not. Luckily I was there last night, because there’s no better way to end the weekend than with a New York slice.

Coffeeshop of the Week:

It’s back! I wanted to shout out 19 Cafe for its delicious menu of Korean food, breakfast sandwiches, and $2 drip coffee. It’s very close to the J/M stop, the owner is so friendly, and you know there’s wifi.

Something to Read:

How whatsapp is changing conversations around cooking in India.

Lalito has a new chef and she seems awesome. Can’t wait to see the new menu. Gerardo Gonzalez, the founding chef, now lives in the Cayman Islands and also deleted his instagram.

I grew up in Kew Gardens, home of tons of airline crews. The area’s nickname is Crew Gardens and this is a fun look at the crew’s social life.

How Indian food has been coopted in the name of wellness.

A can to table vegetarian dinner.

Inside holiday marzipan production at Fortunato Brothers, one of my favorite local bakeries. Their gelato is next level.

At an Atlanta temple, hanukkah means burekas.

The best cookbooks of 2018 were deeply personal. This year, I’ve used Now & Again and Smitten Kitchen Every Day the most.

Loved this: Now that I’m divorced, I’m never making dinner for a man again.

A headline I was shocked and delighted to see: A New Destination for Chinese Food: Not Flushing, But Forest Hills

My family’s going to Adda in a few weeks and this review got me very excited.

That story about the burger place shutting down is about way more than a “Best of” list. Shockingly, we need to take domestic violence, women’s lives, and reporting a lot more seriously.

A lovely essay to kick off Hanukkah: How hosting Shabbat has shaped my queer Jewish identities.

When’s the last time you bought or receive an edible arrangement? Loved this deep dive into a product that only exists to be a gift.

Why you should be able to order a small side of fries

Now, on to soups! You had so many cozy suggestions. One thing I noticed is how many of these soups lack precise recipes, they’re about throwing things together and cooking until you have something delicious. Soups are very forgiving as long as they’re well seasoned and the leftovers are their own reward:

Julia: I'm all about freezer dinner recipes, and soups were made for freezing. I've made this taco soup and this spicy peanut/kale/sweet potato soup a bunch of times, and I'll probably make them both again soon now that Soup Season has arriven.

Hayley: My favorite soup isn’t exactly a soup per say, but more of a stew that my mom makes. It’s a Spicy Sausage Stew and I have no idea where she got the recipe, but it’s my favorite meal she makes and is especially good in the colder months. The base is tomato, beef broth and red wine. The stew is filled with cheese tortellini, basil, oregano, parsley, carrots,  zucchini, red pepper, garlic, onion, and spicy Italian sausage. We like to top the soup off with red pepper flakes and grated Parmesan. The stew is a perfect receptacle for some crunchy French bread as well!

Jolie: My favorite soups are homemade chicken soup with matzah balls and the creamy cauliflower from a restaurant up by my school. Also love a cheesy butternut squash situation. 

Jessica: My favorite soup is wonton soup, which if we’re being totally honest is as much of an NYC Jewish staple as mom’s matzo ball soup. 

Carolyn: My favorite soup is wedding soup, named for the marriage of flavors of the greens and the meat. I have also made a very good lentil soup recently. (Ed note: my mom makes wedding soup all the time, but I never knew where the name came from).

Frida: My favorite soup is definitely sopa de tortilla, which my mom makes every time I am home and is da best. There's nothing like it to soothe the soul, topped with a little slice of avocado to balance out the flavors. One day I'll learn how to make it, but until then, I fantasize about making sopa de fideos, which usually has a very similar broth (sort of tomato/chicken-y) and these short, very thin noodles (like a Mexican vermicelli) that are easy to serve to kids when they're young and picky eaters but also DELICIOUS anytime for adults. (I've also seen highbrow Mexican restaurants serve tacos de fideo, which is like what it sounds, and I am sort of down with because it feels like playing with your food.) You can buy the noodles in packets from Goya but I haven't seen them in NY (sad). In lieu of all of this, I love pho even though my body does not love the sodium levels. I wish I could eat it every day. 

Miranda: Buffalo Chicken Soup! My mom’s recipe includes a whole bottle of hot sauce. In a crockpot, combine 1 package of chicken breasts, chopped up, a can of black beans, a can of charred corn, a can of diced tomatoes, a can of cream of celery soup, garlic, bottle of hot sauce (Franks is the common brand), a ranch seasoning pack and let it cook all day.

Lizzi: Thai carrot from the cafe I worked at in Ithaca.

Julianne: My bubby’s vegetable soup is the very best soup. Or pasta e fagioli.

Alex: Posole! New Mexican style.

Amy: Butternut squash or tomato feta!

Molly: Your mom’s minestrone. (Moll said she and her roommate could not stop raving about this soup!)

Finally, my mom had lots to say about soup and has the full freezer to back it up. Here are some recipes from a master:
OMG, this is one of my favorite topics.  I love soup - I love making it, sharing it, freezing it and defrosting it on days when I am short on time or energy or am sick.   

Some of the soups I love the most are multi day affairs, perhaps not ideal for many of your readers, but I will share them anyway. I often go to the trouble of making homemade stock (both chicken and vegetable) and never regret it.  I have figured out over the years when it matters more to have the homemade and when Trader Joe's organic low sodium chicken/vegetable boxed stock will do the trick.

Chicken tortilla soup with chipotle.

White bean and escarole soup: We omit the pancetta.  This is my go to when escarole shows up in our CSA box.

Ina Garten’s Italian Wedding soup. For this one, make meatballs however you like them out of whatever ingredients please you.  I bake mine.

And my great masterpiece, honed over 30 years (original recipe is from notes I took while on the phone with my grandmother in September 1988 when I was in charge of Rosh Hashanah dinner for the first time), is matza ball soup.  I am embarrassed to admit that I have historically been slightly anxious when there is no Matza ball soup in the freezer.  And I derive a great deal of satisfaction from being known as the Matza ball fairy in our neighborhood - able to drop off a container when a dear one has a cold or otherwise feels crappy.  
Matza ball Soup:
Chicken - go to the market and buy some pieces of chicken - white meat and dark meat.  Buy about 3 1/2 pounds of chicken.  (if you buy more, you will make more soup.  it's not an exact science).
Carrots  - peel a bunch and cut up into pieces
Celery - 3-4 stalks, w/ tops  on, cut into pieces
Onions - 3-4 peel and quarter
Salt - a few shakes worth
Water:  1 quart of water to 1 lb of chicken

Use a big pot!  Put water and chicken into pot and bring to a gentle boil.  Skim off foam as necessary.
Put on simmer
Add onions, carrots and celery.
Cook for 1 1/2 hours.
Add some fresh dill (a handful or 2), cook for 1/2 hr.

Remove chicken.  The chicken is delicious  - can be used for burritos, a ziti like thing w/ pasta, a chicken salad, pretty much anything.  Just pull it off the bone and it is yummy.  Can remove celery if you don't care for it and toss.
Store soup in freezer in smaller containers so you have the right size when you are in the mood.

Matza balls (I triple this recipe because I make big pots of soup - I would suggest at least doubling it.  If you have extra matza balls, put them in a ziplock and they can be frozen):
2T vegetable oil
2 large eggs beaten
1/2 c matza meal (if possible, buy the mazta meal in a canister rather than a box; it just is easier to keep closed completely)
1 t salt
2T water or soup stock or seltzer (I swear by seltzer)

Blend oil and eggs
In separate bowl, mix matza meal and salt together
Add dry ingredients to the egg mixture and blend well.
Add seltzer
Cover bowl and put in fridge for 30 mins
In a big pot, bring water to boil (enough to hold the matza balls)
While water is coming to a boil, form the matza balls - your hands get messy!  I put them down on waxed paper while I wait for water to boil.  Size - about an inch in diameter
Reduce flame and drop matza balls into the pot.  Slotted spoon helps w/ this process.
Cover pot and cook for 30-40 minutes.  IMPORTANT - don't peek , just leave them alone!
Add to soup and enjoy!

Thanks for sharing so many soup ideas! We should be set for winter now. If you make a great soup, share a photo on Instagram and tag me! I’d love to see.

This week, I’d love to know about the best edible gift you’ve given or received. Bonus points if they support small businesses. Our family friend Jill sends these homemade chocolates and cookies every year (chocolate peanut butter balls and buttercream balls are my favorite) and I seriously look forward to them for months. Another great edible gift was when Frida venmoed me “coffee and a treat” money in the middle of finals one year. So thoughtful and needed.

Happy Hanukkah, happy eating, and thanks for reading.

xo, Abigail

P.S. If you’ve enjoyed This Needs Hot Sauce, consider forwarding to a friend who also loves food. I’d really appreciate it!

Like This Needs Hot Sauce? Forward to your souper cool friends and follow us on Instagram.