Before Summer is completely over…

August 26th, 2009

… I don’t want to forget to post this recipe.  So, run out and grab the last of the delicious summer yellow corn…  and then make this delicious Corn Soup with Roasted Corn Guacamole from epicurious.  The lime from the guacamole was perfect with the corn soup.  Make sure you do not over roast the corn.  The recipe says you can’t over roast but you can burn.  I did not use the jalapeño but I think it would be good either way. A nice summery soup and good leftover.  Enjoy!

Sandwich Sunday #4

August 16th, 2009

While you are reading this (and if you are reading this), I should be in Costa Rica on vacation. I’m using the feature that allows you to schedule when your post will publish…

Last summer, when I was in Ireland, I really enjoyed open face sandwiches with cheese and apple chutneys.  Kerrygold through Foodbuzz sent me some free samples of the Dubliner cheese and the Irish Butter.  I made apple chutney, which if I remember correctly was something like this but without the orange peel and with a 1/2 cup of golden raisins.  I toasted the bread with a little of the butter, placed slices of the Dubliner cheddar style cheese on top and then covered it will chutney.  It was delicious!

Have a wonderful week!  Stay tuned for photos and details from our trip…  and the beginning of Ginny’s second year of law school…


August 5th, 2009

Sometimes making a dish triggers the oddest memories.  This soup I found in Saveur beneath an article about a 73 year old Sicilian chef, Margherita Chiaramonte.  Not a soup person, I was drawn to this recipe by her photograph and the comforting flavors of the ingredients… sage, rosemary, garlic, olive oil, lemon…

Then I started to remember a scene in a Cinderella book that I once read where Cinderella was drinking soup that her fairy godmother made her.  I have always loved Cinderella.  As a child, maybe it was the sparkly slippers, the singing mice or the magic pumpkin, that caught my attention.  Soon my interest branched out from Disney and I began to read every Cinderella version that I could find.  I liked the ones where the Cinderella character was independent and resourceful.  She did not wait for Prince Charming to find her but worked hard to make her own happily ever after.  As a very independent and driven girl, I relate to that character.  Although, sparkly slippers and a Prince Charming does not sound that bad either…

This soup was delicious and very simple to make.  It does make six very, very generous portions.  Having eaten it for five days straight, you may want to half it when making it for smaller numbers.  The lemon, olive oil and pecorino really do add a lot to the flavor.  I recommend it with some crusty bread and a glass of red wine.

What is your favorite fairy tale?

Zuppa Di Grano Cuturru/Sicilian Greens and Bulgar Soup
(adapted from Saveur)

5 tbsp. extra-virgin olive oil
8 cloves garlic, smashed
1 large onion, halved lengthwise and thinly sliced
1 tbsp. finely chopped fresh rosemary
1 tbsp. chopped fresh sage
1⁄4 tsp. chili flakes
8 cups chicken broth
1 1⁄2 cups bulgur wheat
Kosher salt and freshly ground black pepper, to taste
1 lb. escarole, washed and roughly chopped
6 tbsp. grated pecorino
1 lemon, sliced into 6 wedges

1. Heat 3 tbsp. oil in a 6-qt. pot over medium-high heat. Add garlic and onions, cook, stirring occasionally, until soft, about 10 minutes.

2. Add rosemary, sage, and chile flakes and cook, stirring frequently, until fragrant, about 1 minute (Smell it!!! So delicious!!!). Add broth, bulgur, and 1 cup water. Season with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer until bulgur is soft, 20–25 minutes.

3. Add escarole and cook, stirring occasionally, until wilted, about 5 minutes. Divide soup between 6 bowls. Drizzle each with some of the remaining olive oil; sprinkle with the pecorino. Serve with lemon wedges.