Market 314
A summary of the recipes and foodstuffs at the home of two energetic amateur chefs.
Stay alert for a post which will include our adventures with Cilantro Hummus, Chocolate Custard Cups, and Spicy Tofu with Rice in Black Bean Broth (if we ever get around to eating it).
A post on another blog caught my eye today and, considering its relevance to the topic of this blog, I thought it might be nice to share the link with you.
Last year, an intrepid reporter for
The Washington Post wrote what I believe is a very important article. You may have missed it but here it is:
Who Was General Tso And Why Are We Eating His Chicken?. Enjoy!
Tonight we enjoyed another luxury found in the quiet alleys of our small city. It rests adjacent to the beloved Market (see yesterday's post) and is named the
Lancaster Dispensing Co. On weeknights this local pub has specials which draw a different crowd every week.
Tonight's special was tacos and we took full advantage (Wee Erika had a whopping 6 tacos!!).
A meal at DipCo affords us the opportunity to sit and chat about our day and mull decisions which we face.
We encourage you to seek out a local, independently-owned neighborhood restaurant, cafe, bistro, pub, or dessert shoppe to hold as a stand-by and as a respite from the anonymity of most eating spots.
Tonight's menu:
Fresh Tomato and Sweet Chili Pepper Soup with Smashed Basil and Olive Oil
Source:
The Naked Chef, by Jamie Oliver (2000); ISBN: 0786866179.
PAGE 22
Ingredients (Serves 6):
15 ripe plum tomatoes
3 medium bell peppers
1/2 cup olive oil (approx.)
1 TB chopped fresh seeded red chili
Salt and freshly ground black pepper
1 clove garlic, finely chopped
2 TB red wine vinegar, or to taste
2 cups chicken or vegetable stock
2 handfuls of fresh basil leaves
Score the tops of the tomatoes, blanch in boiling water for about 20 seconds, or until you can remove the skins and seed.
Roast the red pepper (grill or broil) then peel and finely chop.
Put chopped peppers in a warmed pan with 2 TB of olive oil and chopped red chili. Add a pinch of salt and cook slowly for 5 minutes.
Add chopped garlic and cook for another 2 minutes.
Add roughly chopped tomatoes and cook for 10 minutes with another pinch of salt and the red wine vinegar.
Add the stock and simmer for 15 minutes.
Season (salt, black pepper) to taste.
In a mortar and pestle, smash basil to a pulp with some salt. Stir in the remaining olive oil and a drop more red wine vinegar (to taste).
Drizzle the resulting paste over soup just before serving.
WE RECOMMEND: Serve with grilled cheese or toasted baguette and white wine.
Here you will find posted a summary of our adventures in the many worlds of cuisine. Though we may falter in consistently posting, let this serve as a minor reference point for inspiration just as we have found inspiration(s) from others.
While we will most likely limit our postings to what we discover in terms of recipes, menus, and other little tidbits of relevant information we may, however, find expanded uses for this space as this project evolves
NOTE: we are not certified chefs in any way, shape, or form; we are, however, easily inspired and excited about the seemingly limitless potential which food adds to our life. We hope to add even the slightest pinch of such inspiration to your life.
