Creamy Red Pepper Soup

I’ve been consuming quite a few soups lately, especially cold varieties, because of a recent dental procedure. This red pepper and potato soup is wonderful hot or cold, so it’s a winner all around. I made a few alterations to the recipe, though I’ve posted the original version below. My alterations include: Fresh roasted peppers instead of canned, omitting the white wine, and using oregano in place of thyme. Despite my alterations, the soup was absolutely delicious and very satisfying. I craved some mascarpone and croutons on top, but unfortunately those don’t vibe with a lactose intolerance and soft food diet. Delicious nonetheless. Enjoy!

Recipe from Giada De Laurentiis

Ingredients:

• 4 tablespoons olive oil
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 3 garlic cloves, chopped
• 2 teaspoons chopped fresh thyme leaves
• 6 cups chicken broth
• 2 (12-ounce) jars roasted red bell peppers preserved in water, drained
• 1 russet potato, peeled and coarsely chopped
• 1/2 cup dry white wine
• 1 tablespoon sugar
• Salt and freshly ground black pepper

Directions:

To roast peppers: Place washed whole peppers on a baking sheet and broil on high for 7-10 minutes, or until the skin starts to blacken. Take peppers and out and flip so the other side can blacken. Once pepper is blackened all around, remove from oven and immediately place in a large ziploc bag.

Seal and let cool for 20 minutes, or until they’re cool enough to handle. Once they have cooled you will be able to peel the skins right off.

Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes.

Add the broth, bell peppers, potato, wine, and sugar.

Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.

Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.

Ladle the soup into bowls. For extra richness and crunch, top with a dollop of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

Vichyssoise

Vichyssoise is a classic potato and leek soup that is usually served chilled. I haven’t been able to eat any of my usual favorites, since I’m on a primarily soft food diet due to a recent dental surgery, so this seemed like a good recipe for me to try at home.

In my version, I switched out the heavy cream for coconut milk, and added in some garlic for extra flavor, however, I kept the simple recipe in its classic form below. It’s really a very flavorful and incredibly easy soup to make. Pair with crusty bread or crunchy croutons for a perfect Spring meal.

Adapted from Barefoot Contessa

Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon good olive oil
• 5 cups chopped leeks, white and light green parts (4 to 8 leeks)
• 4 cups chopped unpeeled white boiling potatoes (8 small)
• 1 1/2 quarts chicken stock
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons heavy cream

Directions:

Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes.

Add the potatoes, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes.

Cool for a few minutes and then process through a food mill fitted with the medium disc, or carefully puree in a blender or food processor. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives.

Citrus Inspiration

I scroll through Tastespotting like it’s my job for beautiful photo’s and irresistible recipes. It’s really quite addicting. I find tons and tons of amusing content, but every once in awhile I stumbled upon something truly inspired.

Not only is this Citrus Cake with Lemon Curd Filling absolutely gorgeous on its own, it’s so impressive once paired next to the Stella McCartney print it was modeled after.

I delved further into Apollinas, the blog where I found this edible piece of art, and found that it’s full of equally beautiful images. It’s refreshing to see such care taken to produce beautiful food.

Many times you’ll find fruit-inspired fashion, just like the Stella smock above. Vegetables, fruits, and other perishable items have often been the inspiration in fashion collections…

But hardly do we find it the other way around.

So clever and beautiful, not to mention it’s probably delicious! Honestly though, I don’t think I could eat that cake because it’s just too pretty. But I guess that’s what is so interesting about food… You make it, admire it, enjoy it, then make it again. Like snowflakes it will never be quite the same every time, but that’s beautiful too.

Gotham Bar and Grill

Last Monday most offices were closed for the Memorial Day holiday, mine included. Since many fine establishments offer much more inexpensive offerings mid-day as opposed to dinner time, I took this day off as an opportunity to visit a restaurant I’d been wanting to try.

Not only is Gotham Bar and Grill a famous New York establishment, it also boasts a fresh complimentary review by Sam Sifton of the New York Times, which awarded the restaurant with 3 very deserving stars.

My impression of the appearance of Gotham was civilized elegance, with starched white tablecloths and cascading chandeliers, yet it didn’t give off a stuffy feeling. The food matched those feelings, making it the perfect place for a white-dress Memorial Day lunch.

They seated us at the best table in the house, even though we were about 15 fashionable minutes late. (oopsie) We sat on a slight platform in the dining area that overlooked the rest of the room, and I’ll just come out and say it: I felt important.

We began our meal with a bottle of 2009 ‘Las Brisas’ and starters. Gotham happened to be celebrating their Greenmarket Prix Fix Lunch at the time (of course I planned it), and so I chose from that menu the Pear and Grapefruit salad which was offset by micro greens, edamame, and a splash of spicy and savory vinaigrette.

The boyf ordered the White Tuna Ceviche, which was truly one of the most beautiful and tasty appetizers I’ve ever had.

It came with cucumber, granny smith apple, radish, red onion, jalapeno, and an avocado cilantro puree. Divine.

For the main course, I ordered the Pan Roasted Day Boat Haddock with potato puree, escarole and white beans.

He had the classic Gotham Burger, a dry aged beef which came with truffle cheese, pickled vegetables, and kennebec fries. Addicting.

We completed the meal the best way I know how, with dessert and espresso. From the Greenmarket menu I tried the Yuzu Meringue Tart. It was accented with a coconut granita, black sesame brittle and sugared blueberries. It tasted like Spring in my mouth and was a completely gorgeous dish to end on.

I loved the entire experience at Gotham. We left full and happy, unlike other fine restaurants where you’re fed peanuts for a fortune, and the service was wonderfully prompt and helpful. I would go back for a nice meal or recommend it to a friend in a heartbeat.