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Afternoon Snacks
AYCE steak frites, candy corn on the cob, and some lustworthy soup recipes, all on today's Afternoon Snacks!
Afternoon Snacks
Today's Afternoon Snacks brings gluttonous news from the Garces camp, something we never thought of doing with candy corn that suddenly seems sorta crucial, and a bunch of must-make soups courtesy of Saveur.
All-you-can-eat steak frites doesn’t really need much said about it, right? It’s hanger steak, duck fat fries, and your choice of sauce (béarnaise, bordelaise, or sauce au poivre vert)—and then, if you like, it’s all of those things all over again. It sells itself. So we’ll just tell you that the deal goes for a measly 25 bucks, it comes with a salad, and you can find it at Garces Trading Co. (1111 Locust St.) during lunch and dinner.
This blog post is a year old, but we only saw it today as we clicked through an NYT Diner’s Journal link, and we fell pretty hard. The need for candy corn on the cob never even occurred to us, but now it seems so obvious. We especially love that the author put all that hard, exacting work into multiple finicky attempts, yet lacked the patience to melt their white chocolate properly—we know the feeling all too well.
So, we’ve been eating a lot of soup. And while we never really get tired of our old favorites or lack for possibilities, we do still always welcome some new blood. (Figuratively speaking, although—hmm, it has been a while since we’ve had czernina…) Anyway, this compendium of soup recipes from Saveur has some great ones. If slideshows are nothing but tedious clickbait to you, consider checking out a few of our top picks directly:
Sopa de fubà, a new-to-us Brazilian concoction with greens and sausage, made porridge-thick with cornmeal.
Iraqi-Jewish Beet Stew with Lamb Meatballs, because we can always use more non-salad uses for beets—and this sounds like it would be stellar even if you left out the meat.
Colombian Puchero, on the other hand, might suffer from vegetarianizing, what with the beef, pork, and chicken dressing up its humble base of yucca, potato, and cabbage.
Markklösschensuppe, or beef marrow dumpling soup, sounds rich, simple, and comforting—like a beefy riff on matzo ball soup.
Hungarian Karfiolleves also has dumplings, but here they bulk up a vegetarian and super-economical cauliflower soup.
Finally, Locro, an Argentine hominy stew, looks like the perfect fall warmer, balancing acorn squash and fatty shoulder and chorizo with plenty of bright flavors and a little heat.
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