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March, 2019
1ST Responder Newspaper - NY
Soup’s on!
added to hot oil, which results in more flavor and depth than if you had just sprinkled some into chicken broth. You will get so much more from your dried spices by following this technique, no matter what dish it is you're making. The same can be said for aromatics like onion and garlic. Just think about that warm smell we all love when garlic hits a hot pan of olive oil. These flavors and aromas end up in our soup, stews, sauces, etc. And when we let the vegetables start to brown and caramelize, we bring out a sweetness from natural sugars the canned stuff could only wish they had. When we cook, we need to learn to push the limits sometimes. Don’t be afraid of color when we're sautéing our vegetables. I'm not saying burn your food till it’s
FORK & HOSE CO. a Food Blog by A.J. Fusco
Growing up, I craved nothing more than a hot bowl of soup to warm me up. Sure, some may have come out of a red and white can, but that didn’t matter to me as a kid. Now that I'm older, I truly appreciate a well made soup using quality ingredients and technique. All too often I see recipes which result in everything being put in together at the same time. The problem with this is that it doesn’t allow the building of layers of flavor. Dry spices “bloom” when
black. I'm referring to that goldenbrown color we love to see. This is flavor resulting from a process called the Maillard Reaction, which is a chemical reaction between amino acids and sugars. It’s good for your food, trust me. This recipe is also open to interpretation. Adding a smoked ham hock would be nothing short of outstanding. Or maybe turn it into a 3 Bean by adding canned Canellini and Kidney beans. Sure, you could follow the recipe on the back of the lentil bag, but what’s the fun in that? Use your imagination and instinct! Taste, season and taste again. Treating soup with as much respect as we do other dishes will ultimately result in a better final product, happy crew and a full belly!
JEFFREY BELSCHWINDER/SIDEWINDER PHOTOGRAPHY
Apartment Complex Fire Quickly Knocked Down in Guilderland Guilderland, NY - On January 24th the Westmere, Fort Hunter, North Bethlehem and Mckownville Fire Departments responded to 53 Wood Lake Road for a reported structure fire. On arrival the chief had smoke UMP TO FILE# showing from the J013119109 second floor of the building and advised the residents next to the building to evacuate. Engine 55 was on scene within minutes and pulled a single hand line into the structure, but interior crews where met with heavy black smoke that banked down to the floor with high heat. Firefighters tried to open and connect to the hydrant at the end
of the road, but it was frozen. Engine 98 was right behind them and had their crews conduct vertical ventilation and take out the back window of the structure. Additional members joined Engine 55's crew inside to help assist them. Engine 98's crew brought in an additional hand line. Guilderland’s Truck 29 went to the roof of the structure to make sure no fire had traveled up. Firefighters were able to make a rapid knock down of the fire. Crews conducted heavy overhaul on scene for about an hour before turning it over to the homeowner. The apartment suffered moderate damage from the smoke and fire. No injuries were reported on scene and the fire is currently under investigation. - JEFFREY BELSCHWINDER
LENTIL SOUP Serves 6
Ingredients:
1/2 Yellow Onion, diced 3 Medium Carrots, peeled and diced 1 Celery Rib, diced 1 Garlic Clove, diced 1 Tbs. Ground Coriander 1 Tbs. Ground Cumin 1 Tbs. Paprika 2 Sprigs of Fresh Thyme, leaves picked 1 Bay Leaf 3 Cups of Dried Lentils 14.5 oz. Can of Diced Tomatoes 6 Cups of Chicken or Vegetable Broth Salt and Pepper, to taste Extra Virgin Olive Oil Procedure:
-In a dutch oven or heavy bottomed pot over medium heat, add enough oil to just cover the bottom of the pan and add onion. When onions start to turn translucent, add the carrots and celery. When vegetables start to turn a light brown, add the garlic, thyme and spices. Season with a pinch of salt and add the lentils, stirring for about a minute. Add the tomatoes, broth,
JEFFREY BELSCHWINDER/SIDEWINDER PHOTOGRAPHY
bay leaf and bring to a boil.
-Once it comes to a boil, reduce to a simmer for about 35-45 minutes or until the lentils are tender. Using a stick blender or conventional blender (careful doing this with hot liquid), blend about a quarter of the soup and return to the pot. Stir, taste for seasoning, and serve.
Optional: Garnish with fresh parsley and lemon AJ FUSCO