An article featuring a recipe for Wendy’s favorite soup appeared in the July 19, 2006 edition of CinWeekly, a free alternative newspaper in Cincinnati. The article and recipeÂ appear here. Loyal readers of this site know that I have posted several recipes from my BigOven to…
Tonight, I worked at Cincinnati State helping with another non-credit culinary class, this time a team-building event for guests of a local company. Chef Ritter, Patrick (a first year student), and I got everything together for the class to be able to make Gazpacho, Caesar…
A wonderfully quiet evening tonight. Wendy & I had to go to her hospital, where she had to perform an emergency surgery, which I observed. We then took a walk around Winton Woods Park. The weather today was so perfect… The change of season from summer to fall is something that Ohio does well, just like the transition from spring to summer.
After dinner, we came home to watch the disappointing Bengals on our not-disappointing High Def television while we ate dinner.Â I had cheese French Bread pizzaÂ and some corn & tomato salad with cilantro dressing that I made (recipe is below the fold).
Our very first recipe for 2007 is for a very easy, tasty Hollandaise Sauce from Mark Bittman. His method turns the difficult classical preparation of this sauce on its ear. This is the fool-proof way to prepare Hollandaise! -= Exported from BigOven =- Hollandaise Sauce…
-= Exported from BigOven =-African Peanut Soup
A spicy-sweet contrast make this soup a special treat. A good use for leftover pumpkin. Canned puree of sweet potato or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce.
Serving Size: 8
Main Ingredient: Peanut
-= Ingredients =-
2 teaspoons peanut oil
1 cup onion ; chopped
2 cloves garlic ; crushed
1/2 cup mushrooms ; chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/4 teaspoon ginger ; or 1/2 tsp grated fresh ginger
2 cups Chicken broth ; (or vegetable broth)
14 ounces tomatoes, crushed ; from 1 can
1/2 cup Pumpkin ; cooked & mashed
1/4 cup peanut butter
1 medium scallion ; sliced for garnish
-= Instructions =-
In a medium sauce pan, heat peanut oil over medium-low heat. Add onion, garlic and mushrooms and saute slowly until vegetables are soft and golden colored. Add red pepper flakes, paprika and ginger and saute for another minute. Add broth and tomatoes. Simmer for 15 minutes.Remove from heat and allow to cool.
Puree vegetables and broth in a blender. Add pumpkin and peanut butter. Blend until smooth.
Reheat carefully over low heat, adding more broth or water as needed.
Garnish each serving with sliced scallions (green onions). You may also pour a tablespoon of buttermilk or half-and-half (in a swirl) into the bowl for a nice visual contrast.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161124 **
** Easy recipe software. Try it free at: http://www.bigoven.com **
THE MINIMALIST; The Secret of Great Bread: Let Time Do the Work By MARK BITTMAN http://www.nytimes.com/2006/11/08/dining/08mini.html, originally published in the New York Times on November 8, 2006. INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn’t changed much since Pasteur made the…