Grilled Cantaloupe Soup

Finally! We've been shopping for a grill now for about four months, and this weekend we finally bit the bullet and purchased one! It's a beauty--and of course I've been grilling every single day since then! The best part about grilling is that it's all done outside, which means you don't have to heat up the stove or the oven to make dinner. I haven't dirtied a pot or pan since Saturday, and I think Adrienne would agree that's a major accomplishment when I'm doing the cooking.

On my third day of grilling, I decided it was time to make some soup. I made cantaloupe soup but you can certainly substitute honeydew, crenshaw, or any other melon that is ripe and delicious where you are. (I'm not sure if grilling watermelon would work very well due to the high water content, but if anyone tries it, please drop me a line to let me know.) For those of you who don't have grills--you can still make this soup too. You'll find instructions for a non-grilled version below the main recipe.*

I serve this soup with a dollop of my homemade nonfat Greek-style yogurt** which is unbelievably delicious. I urge you to try making some of your own (recipe below), but look out---it's addictive!

The versatility of this soup is a definite plus. You can you make it for a first course or in between courses as a palate cleanser. Naturally, it can also work as a light refreshing dessert. What's more, you can use any leftover salsa to top grilled fish or chicken. Or add salsa and cantaloupe juice to some chilled white wine for a slammin' white sangria.

Grilled Cantaloupe Soup

with Green Grape, Melon Mint Salsa
Makes 2 servings

1/2 ripe cantaloupe, peeled, seeded and sliced into 1/2 inch half-moons

Basting Sauce:
2 Tbsp light brown sugar
1 tsp fresh mint, chopped
zest and juice of 1 lemon

1. Heat grill to medium-high. Place melon slices on grill and baste tops with sugar, mint, lemon mixture and cook for about 2 minutes, until melon is very lightly browned.

2. Turn melon, being careful not to break the slices, baste the other side, then let cook for 1-2 minutes. Carefully remove melon from grill and bring any remaining basting liquid inside with you.

3. To make the soup, add melon and basting liquid to a blender and puree until smooth. Taste and add more fresh mint if you like. Depending on the sweetness of your melon, you may also add more brown sugar--just remember to let the brown sugar dissolve before adding it to the soup.

4. Chill in refrigerator for about 2 hours. Serve in chilled glasses with Greek yogurt** and green grape, melon mint salsa.

Green Grape, Melon Mint Salsa

1/2 cup green grapes, quartered lengthwise
1/2 cup finely diced cantaloupe
2 Tbsp fresh mint, chopped

1 Tbsp light brown sugar

Combine all ingredients and let the mixture sit 5-10 minutes until brown sugar dissolves.

*Note: If you don't have a grill or decide that it's just too darned hot to go outside, you can skip grilling the melon all together. The soup won't have quite the depth of flavor, but will certainly still be delicious. Just combine the cantaloupe with the basting mixture, puree until smooth, and top with yogurt and salsa.

**Greek yogurt is thick and rich which means it can also be expensive. To make your own low fat Greek-style yogurt, just strain the liquid out of regular nonfat plain yogurt for about 8 hours. Wrap the yogurt in cheesecloth and sit it in a bowl fitted with a strainer overnight in your refrigerator. In the morning, discard the drained liquid and in the cheesecloth you'll find the most luxurious plain yogurt you've ever tasted!

Print this recipe!

Gouda and Pear Soup

If only the Gracious Bowl had our complete attention for 40-50 hours each week. The month of March flew by with little time for soup and even less time for blogging. We'd been going pretty strong for awhile with pretty regular posts, but then March Madness began... and I'm not talking Carolina hoops here. The past several weeks were mostly a whirlwind of getting up, heading to the office, getting home late, going to bed and getting up to do it all over again. Work started creeping into weekends too--and yes, that's an S for plural. We watched the calendar fly by as a date for soup swap kept being pushed back another week, another week, and yet another. Suddenly spring was here, cherry blossoms were blooming, and tourist season in DC had officially begun. I fear the swap may have be on hold until...October?

I'm not complaining. I'm pleased to have a job that I enjoy in city I love. I know my priorities. It's just draining when it begins to interfere with any and all free time and you start putting the other things you love, like cooking and blogging aside. Needless to say, the last thing I wanted to do at home was get back online after spending my long hours at work planted in front of two monitors. All I wanted to do when I stepped foot in the door was turn into a vegetable for a couple of hours, then go to sleep. .

Lucky for me, overtime at work is not a mainstay. It comes and goes in waves and I can almost always see the horizon in the distance. I'm also fortunate to have an understanding boss who's flexible and encourages a work/life balance.

My segue with all this is... when you know you have a busy week ahead of you, soup is a great option for getting a head start. If you can find an hour or two to make it on Sunday, then you're set for the next few days with a quick lunch or dinner that need only a zap in the microwave. That is, if you don't mind repeating a meal. While some of us can eat the same thing day in and day out for a week, others (ahem, Margaret!) have to be coaxed into eating any leftovers beyond the next day. Whatever your tolerance for a certain dish, you should be sure you try this recipe at least once.

Pear and Gouda Soup
with toasted walnut-cranberry salsa

2 ripe pears, cored, peeled and coarsely chopped
1 1/2 cups vegetable stock
1 tsp minced fresh ginger 1/4 tsp freshly grated nutmeg 2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
4 oz baby Gouda cheese, cut into small pieces (about 3/4 cup)
1/2 cup pure apple juice or sweet white wine
salt and ground white pepper to taste
freshly grated nutmeg for garnish

Walnut-Cranberry Salsa ingredients:
1/2 unpeeled red-skinned pear, cored and julienned
2 tbsp fresh lime juice
2 tbsp minced toasted walnuts
2 tbsp coarsely chopped dried cranberries
dash of freshly grated nutmeg

1. Combine the pears, vegetable stock, ginger, and nutmeg in a large saucepan. Bring to a boil over high heat. Reduce the heat; cover and simmer until the pears are very tender, about 10 minutes. Set aside to cool.

2. While soup is simmering, make the salsa: stir together all the ingredients in a small bowl; set aside.

3. In a separate saucepan, melt the butter over low heat. Add the flour and stir until smooth, about 1 minute. (Do not let it brown.) Remove from the heat. Gradually whisk in the milk. Place the pan back on medium heat and cook, stirring constantly, until the mixture begins to simmer. Reduce the heat to low and stir constantly until thickened, about 4 minutes. Add the cheese and stir until melted, about 1 minute. Remove from the heat.

4. Puree the pear mixture in a blender until smooth. Add to the cheese sauce and stir constantly over low heat until heated through. Gradually stir in the apple juice or wine and continue to heat, but do not let the soup come to a boil. Season to taste.

5. Top each serving with a sprinkling of nutmeg and a mound of salsa. Other garnish options include croutons on the side for dipping or extra-thin slices of gouda (a vegetable peeler works best).

Recipe courtesy of Paulette Mitchell's A Beautiful Bowl of Soup.

Ribolitta with Stuffed Zucchinis

The other weekend I was looking for something hearty, but simple to make. At last year's soup swap, Heather and Lou dazzled us with their tall cylindrical containers of Ribolitta, a filling Italian bean and bread soup. Perhaps I should call it "RiboLEEta" since Lee is Heather's last name! Whatever way you spell it, they were kind enough to attach the recipe in a snazzy little handmade booklet. Not only did I keep (and still use) the container, you better believe I held on to the blue booklet too. It came in handy that Sunday evening and will definitely be used again. This soup was so filling that, as a carnivore, I kept thinking there was meat in it, but it was the beans, bread, and veggies satisfying my appetite. I also used the food processor to pretty much mince the onion, carrots, and celery, which gave the overall texture a bulkier feel as well. The few changes I made are noted in the recipe below, but you can't lose whether you stick to the base recipe or choose to improvise.

So what about that lead photo up there, you ask? Well, we decided to go a little further with the Italian theme by adding an accompaniment of little stuffed zucchinis. They're really like mini zuke sandwiches without bread. This was Margaret's own (slightly healthier) spin on a pan-fried Michael Chiarello recipe she saw for saltimbocca. After she made these a few weeks ago, I'd been on a mission to find a reason to ask her to make them again. The Ribolitta was the perfect excuse. These two dishes hold their own individually, but they also make one perfect meal together.

Ribolitta
Serves 4

2 Tbsp extra virgin olive oil
4 large garlic cloves
1 medium onion, diced (I minced 2)
2 carrots, diced (I minced 4)
2 ribs celery, diced (I minced 4)
2 dried bay leaves
1 (28 oz) can small white beans
6 c chicken or vegetable stock
2 c tomato sauce
2 c stale Italian bread, torn into pieces
(I used fresh sundried tomato bread w/crust)
salt & pepper
1 c parmigiano-reggiano (garnish)

1. At medium heat add oil, garlic, onion, carrots, bay leaves, and celery to the pot. Season with salt and pepper and saute for 5 minutes.

2. Add beans, stock, tomato sauce and bring to boil.

3. Remove lid and stir in bread. Remove bay leaves.

4. Serve in bowls, topped with grated parmigiano-reggiano.

Stuffed Zucchinis
Makes 16; serves 4

4 medium zucchini
8 slices of pancetta, cooked and halved (or use proscuitto, bacon or turkey bacon)
½ cup shredded cheese (ideally a blend of pecorino romano, mozzarella, and fontina)
¼ cup parmigiano reggiano, grated
all-purpose flour for dredging
olive oil
salt and pepper
flat-leaf parsley

1. Cut the zucchini lengthwise into ¼-inch pieces, trimming off the rounded edges. You should have an even number of slices, about 16. Sprinkle the zucchini slices with kosher salt and sit them in a large bowl for about an hour, so all bitterness is drawn out of the zucchini.

2. Rinse the zucchini and dry with a clean towel, then lay out slices on a large sheet pan and sprinkle with olive oil, salt and pepper.

3. Layer half of the zucchini slices with a sprinkling of the cheeses, then cover with a piece of prosciutto, sprinkle with more cheese, then top with the rest of the zucchini slices, making zucchini “sandwiches”.

4. Spoon flour onto a plate and season with salt and pepper, then dip both sides of the zucchini “sandwiches” in the flour, tapping the “sandwiches” to rid of any excess flour. The zucchini should have a fine, even coating of flour.

5. When ready to cook, heat a grill pan or non-stick frying pan and add 1 Tbsp olive oil. Cook the zucchini “sandwiches” just until browned, about 2-3 min. on each side, flipping only once halfway through. Garnish with chopped fresh parsley and serve!

Thai Lemongrass Shrimp Soup

Thai Lemongrass Shrimp Soup, more traditionally known as Tom Yum Kung, is the first experience I ever had enjoying Thai food. It was the moment that I fell in love with fresh cilantro, lemongrass, fresh ginger and lime.

The lemongrass lends a deep citrusy aroma, the kaffir lime leaves and lime juice give it a pleasant sour quality, and the galanga root adds depth and tang. Adding fresh cilantro and a squeeze of lime just before you dive in brightens up the whole thing!

I love the challenge of cooking with food I've never heard of or don't often use, so when I found a recipe for this soup that called for galanga root, tamarind, lemongrass and kaffir lime leaves, I just knew I had to make it. I remember the first time I tried it, I felt so adventurous adding a knob of galanga root to what sounded like voodoo brew.

Back then I had some difficulty locating everything on my shopping list. Luckily these days, I can find most things at Whole Foods Market. Or better yet, check out your local Asian market for seriously fresh and seriously cheap imported produce, not to mention an abundance of herbs you can barely pronounce. My favorite market is Super H Mart, but there are a zillion different choices in Northern VA.

My heart starts pounding the second I walk in the door and my nose takes in that unfamiliar smell. There's always so much to look at in quantities you won't find in "regular" grocery stores. You'll see varieties of eggplant you never knew existed, an entire row dedicated to rice noodles, and pay $2.99 for a 15 oz. can of Cafe du Monde. I could wander the aisles for hours! Needless to say, I usually have to do this ALONE on my day off since most of my friends aren't as excited as I am to stare at kim chee for 20 minutes. If you have yet to venture to your local Asian market, then I urge you to go AT ONCE! It is a total sensory experience.

This soup was my choice for last week's Soup Swap and I'm happy to say that it got snagged pretty quickly! One thing to note, I used a combination of vegetable and mushroom stock, which gave the soup a much darker colored broth. In the recipe posted below, I highly recommend using the seafood stock or the vegetable stock instead. I hope everyone who picked it at the swap enjoys it. I'd love to hear your comments!

Thai Lemongrass Shrimp Soup
(Tom Yum Kung)
serves 4

1 lb medium shrimp with shells on (and heads if possible)
1/4 cup lime juice
4 tsp Thai fish sauce
1/4 cup minced green chiles (or to taste)
2 Tbsp thin slices of fresh lemongrass
2 tsp minced lemongrass (from the tenderest part of the stalk)
2 tsp vegetable oil
1 qt vegetable or seafood stock
2 Tbsp dried kaffir lime leaves, crumbled
2 Tbsp minced fresh cilantro stems
2 heaping Tbsp fresh cilantro leaves
2 thick slices dried galanga root
2 thick slices fresh ginger root
2 medium shallots, coarsely chopped
2 tsp dried tamarind pulp
1/2 cup straw mushrooms or whatever you prefer (I like sliced creminis)
2 tsp minced scallion
10 cherry tomatoes, halved
1 Tbsp nam prik pao (optional--recipe below or you can buy a jar at an Asian market)

1. Shell the shrimp, reserving the shells (and heads if you have them) Devein and butterfly each shrimp. Place shrimp in a bowl, and mix with 2 tbsp lime juice, 2 tsp fish sauce, 1 Tbsp of minced green chilies, and 1 tsp of minced lemongrass. Set aside in fridge to marinate.

2. Add vegetable oil to a soup pot over high heat. Add the shrimp shells and heads, and cook, stirring occasionally, for 5 minutes, or until the shells have started to brown. Immediately add the stock, 2 Tbsp of the minced chilies, 2 Tbsp of sliced lemongrass, kaffir lime leaves, cilantro stems, galanga root, ginger root, shallots, and tamarind pulp. Bring to a boil, then simmer for 30 minutes.

3. Strain the soup into a clean pot over moderately high heat, pressing liquid out of the solids into a strainer. Add the remaining 2 Tbsp of lime juice, the remaining 2 tsp of fish sauce, the remaining 1 Tbsp of minced chili, the remaining lemongrass paste, the mushrooms, the fresh cilantro leaves, the minced scallion, and the tomatoes. Stir well.

4. Just before serving, add the shrimp along with the shrimp marinade. Warm until the shrimp are just cooked (about 30 seconds), and serve immediately. If desired, top the soup with nam prik pao.

Nam Prik Pao
(chili garlic jam)

Char 8 cloves of garlic, unpeeled, and 2 medium onions, unpeeled, in a heavy saute pan set over high heat. When skins are blackened, remove garlic and onions and let them cool. Peel and discard skins. Place a tablespoon of dried shrimp paste in a little packet of aluminum foil. Place in same pan, over high heat, and cook for 3 minutes on each side. Remove, cool, unwrap, and place shrimp paste in a food processor. Add garlic and onions, as well as 6 dried red chilies, 2 Tbsp ground dried shrimp, 3 Tbsp palm sugar (or brown sugar), and 2 tsp of tamarind concentrate that have been softened with 2 Tbsp of hot water. Make a smooth paste in the processor, adding a little oil if necessary. Add a few Tbsp of vegetable oil to the original pan and fry chili jam over moderately high heat for 2 minutes. Cool and use.

Recipe adapted from The Dean and Deluca Cookbook by David Rosengarten

Good Gourd!

As everyone starts hustling and bustling to the grocery stores for Thanksgiving week, I thought it was only appropriate to offer up a potential "amuse-bouche" to kick-off the big meal!

Whoa! Whoa! Wait a minute! Okay, I know what you're thinking. Am I out of my mind?

Perhaps there's no way you can add one more thing to the menu or squeeze another bowl onto your already "cornucopious" holiday table. If that's the case, then great! Before dinner be sure to give thanks for the abundance in your life.

But we both know by Sunday you'll be tired of turkey sandwiches and looking for something light to recover from the glorious gluttony days before. That's where this sweet and savory treat really comes in handy. Not to mention, it puts those colorful, decorative gourds you bought around Halloween to a good and practical use.

I used a combination of butternut, acorn, and carnival squash. I would recommend using the butternut for half and then experimenting with whatever other winter squash you have available to you.

I served this soup in small portions, but if you do this it's likely people will want seconds. Specifically, I used a set of small 2 x 2 x 2 square bowls sometimes seen in Asian dining. I floated a single oversized crouton or what I call "prosciuttons" of toasted bread topped with smoked Gruyere and crisp prosciutto. Our vegetarian readers will, of course, skip this ingredient (it's the only meat and it's optional), but the salt of the prosciutto really adds a nice dimension to the hint of sweetness in the soup.

Acorn & Butternut Squash Soup with Prosciuttons™
Serves 4-6

1 Tbsp olive oil
1/2 stick butter
2-3 garlic cloves, chopped
1 large onion, chopped
4 cups (or 2 lbs) of butternut squash
4 cups (or 2 lbs) of acorn, carnival or comparable squash
32-40 ounces of chicken broth (depending on how thick you like your soup)
1 1/4 tsp minced thyme
1 1/4 tsp minced sage
1/4 cup half and half
2-3 tsp of sugar (season to taste)
Additional "prosciutton" ingredients listed below

1. Preheat oven to 350 degrees. Line 1 or 2 baking sheets with aluminum foil. This depends on if you'll be baking them in batches or all together.

2. Cut squash in half lengthwise and scoop out the seeds. Brush or drizzle the squash halves with olive oil. Place them face down on the baking sheets and bake for 20 minutes or until you can pierce them with a fork. Remove from the oven. If you used olive oil on the faces, they should be slightly caramelized.

3. Melt butter in a large pot over medium heat. Add onions and garlic and saute for 10 minutes or until tender.

4. Spoon out the flesh of the squash to measure 8 cups and add to the onions and garlic along with the chicken broth, sage, and thyme. Bring to a boil, reduce heat, and cover. Simmer for 20 minutes until the squash is very tender.

5. Working in batches if necessary, puree soup with blender. Return soup to the same pot. (A hand immersion blender really comes in handy here, b/c you can keep the soup in the same pot to puree)

6. Stir in half and half and sugar. Bring to a simmer. Season with salt and pepper if necessary. Serve or chill and reheat later.*

*The soup can be made one day ahead, but prepare the "prosciuttons" immediately before serving.

*************
Prosciuttons

2 Tbsp (1/4 stick) butter
8-12 (1/4-inch-thick) baguette slices
8-12 slivers/slices of cheese, Gruyere
1/4 lb prosciutto, fat trimmed (optional)

1. Preheat broiler. Butter one side of each bread slice and arrange buttered-side up on a baking sheet with aluminum foil.

2. Broil 1 minute or until golden. Be sure to stay nearby. These can burn very easily!!

3. Turn over and top each piece with a slice of cheese and a small fold of prosciutto. Broil until cheese melts and prosciutto starts to get a little crispy around the edges, about 1 minute.

4. Top each bowl of soup with 1-2 of these croutons. Serve!

Recipe enhanced from Bon Appetit.

Sweet Potato Chowder

Outside the leaves are swirling around us with reds, yellows, oranges, and browns. There's even a hint of green still left on a tree or two. So, I thought I would share the perfect recipe to take those beautiful autumn colors and bring them into your kitchen. This week, we're eating sweet potato chowder.

But wait! What exactly is the difference between soup and chowder, you ask. Good question.

Chowder comes from the French word "chaudiere" meaning cauldron and is a form of soup traditionally associated with fish or seafood. My sweet potato version, however, contains neither. This dish falls under the more flexible definition of chowder as a thick soup made from potatoes, milk and other vegetables that remain evident after being added into the pot.

We will certainly get to seafood chowders at some point, but for now, this recipe serves as a great excuse to catch the local farmer's market one last time before the end of the season. If you stick to my version, you'll be looking for sweet potatoes, red peppers, onions, and sweet corn. If you decide to improvise, you can certainly add leeks, carrots, other kinds of peppers, or whatever the market offers and your stomach desires. Just be sure to write and tell us about it!

The bottom line is that this chowder will fill your belly. It is hearty and nourishing. Don't use it as a starter or an appetizer. This recipe is worthy of being the main event. Cheese and cilantro quesadillas on the side for dunking are even better.

If you have the time, this is a soup that's even better the day after it's made, when all the flavors have had a chance to mingle together. Make it one night for dinner and take the rest to work for the lunch the following day.

Depending on the type of cheese you get for the quesadillas, this meal will cost you about $21-25 or roughly $5-6 a person.

Sweet Potato Chowder
4-6 servings

1/2 lb bacon, cut into small pieces or 1/8 c melted butter (I prefer it peppered)
1/2 large yellow onion, diced
1 sweet red pepper, diced
2 large sweet potatoes, peeled and cut into small cubes
4-5 cups chicken or vegetable broth
2 (14 oz) bags of frozen sweet corn (or 7 ears corn, yielding about 3-4 cups, cut off the cob)
1 cup of milk (I use skim, but low-fat, whole, or cream could be used if you prefer)
1/2 tsp salt
chopped cilantro (for that hint of green)

1. Cook the bacon in a large stockpot over medium heat until it begins to crisp. If you prefer your bacon a little softer, that's fine too. Spoon off the bacon fat, but leave a thin layer.

2. Add the diced pepper and onion to the bacon and continue cooking, stirring occasionally until the vegetables are soft. Add the potatoes and chicken broth and simmer, covered for 15 minutes or until the potatoes are tender.

3. Stir in the corn, milk, and salt. Heat through, about 5-10 minutes.

4. Serve with quesadillas (below) and garnish with cilantro.

Cheese/Cilantro Quesadillas
for dipping and dunking in chowder

8 flour tortillas
butter
remaining cilantro
1 cup shredded cheese (I used manchego cheese this time, but I've also used Monterey Jack, a sharp cheddar, or cabrales in the past)

1. Melt a pat of butter in a non-stick pan over medium heat. Take a single tortilla and sprinkle it with shredded cheese and a touch of chopped cilantro. Top it with another tortilla, creating a quesadilla.

2. Place the quesadilla in the pan of melted butter and toast on one-side (about 2-3 mins), then flip and toast on the other side until it's a golden color.

3. Repeat 3 more times, keeping toasted quesadillas warm in the oven until ready to serve. Cut into wedges and enjoy alongside chowder for dipping!

*For our vegetarian readers, we've noted that the bacon/grease can be substituted with about 1/8 cup of melted butter. Vegetarian broth can also be used instead of chicken broth.

Adapted from the Sara's Secrets recipe.

Parlez-vous French Onion Soup?

It's November. A chilly afternoon. The wind is blowing leaves around. To me, this means one thing: it's time for soup. But not just any soup--I have a serious urge for my favorite French classic--French Onion Soup with ooey-gooey melted Gruyère cheese crostini on top

Gruyère, the main ingredient in any good fondue, is nutty, spicy and earthy with a bit of savory sweetness. Made from raw whole cow's milk, this stuff melts perfectly and tastes amazing. Don't substitute some silly supermarket "Swiss" for this soup. The Gruyère is the star of the show here so do not skimp on the cheese!

Total cost for this amazing classic soup? About $18. Yes, we're talking 3 bucks per person, which means it's time to have friends over for lunch and enjoy.

French Onion Soup with Gruyere Crostini
(Soup a l’oignon Gratinee)
Serves 6

6 tbsp. butter
1 tbsp. olive oil
7 medium yellow onions, peeled and thinly sliced
1 tsp. sugar
Salt
1 tbsp. flour
8 cups beef stock
2 cups dry white wine
Freshly ground black pepper
1 baguette
1 lb. Gruyere, shredded

1. Melt 3 tbsp. of the butter with the olive oil in a large heavy pot over medium-low heat. Add onions, cover, and cook, stirring occasionally until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, add sugar, and season to taste with salt. Continue cooking, stirring frequently, until onions are very soft and a deep golden brown, about 30 minutes.

2. Reduce heat to medium, sprinkle in flour, and cook, stirring constantly, for 2-3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Salt and pepper and simmer for about 30 minutes. Adjust seasonings to taste.

3. Preheat oven to 425 degrees. Meanwhile, cut 8 thick slices from the baguette. Butter both sides of bread with remaining 3 tbsp. of butter. Put on baking sheet, toast in the oven, turning once, until golden brown on both sides.

4. Place a slice of toast in the bottom of each of eight ovenproof bowls (or however many you’re serving), then fill the bowls with onion soup. Sprinkle a thick layer of cheese on top of the soup. Set bowls into two baking pans, put in the oven, and bake until cheese is golden and soup is bubbling, 10-15 minutes.

Recipe courtesy of Saveur Magazine Sept/Oct 1999