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BROCCOLI SOUP NIGHT
February 2009
It's a typical Wednesday night. What to make? I have at least a year of back issues of Food and Wine to get through when I page-flip to the back of one of them and find a recipe for "Creamy Broccoli Soup" (Food and Wine, February 2008).
I read through the recipe and realize before I start there has to be an ingredient missing since as I'm reading I'm convinced this undoubtedly will turn out to be "Watery Broccoli Soup."
Pessimism aside, I make the soup and as expected, it's watery. I add some cream and home-made toasted breadcrumbs and put the entire thing BACK in the food processor. It comes out edible.
Also made the cheese crisps that were in the issue. It's probably better to use a decent cheddar for this one since mine, although crispy, had a strange taste.
Have my veggie, my cheese, so I rummage around and find some pork cutlets that I can bread and fry up and suddenly I have my own little version of pork schnitzel.
Rummage some more (we are lucky enough to have two full size fridges) and come up with some grape tomatoes that actually taste like tomatoes, slice those babies up with some fresh cilantro, a good pour of Spanish olive oil and a splash of balsamic vinegar.
To drink we had a Geyser Peak Alexander Valley 2005 Malbec.
Not bad for a typical hump day.
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