The Gracious Bowl

Creamy Shrimp Bisque

noreply@blogger.com (Margaret) — Sat, 07 Feb 2009 19:23:00 +0000

Since we didn't include recipes with our Soup Swap soups, we promised to post them here. While Ade's highly coveted Argentine locro recipe will be coming soon, I decided to post my recipe first. My offering for our 2009 DC Soup Swap was Shrimp Bisque.

Originally, my plan was to make a traditional Louisiana Crawfish Bisque complete with stuffed crawfish heads. I was determined to offer something ultra-enticing that not many people on the east coast have tried. Has anyone out there actually found affordable whole crawfish in the DC area?? Well, I tried to find some and lemme tell ya--it's nearly IMPOSSIBLE, at least without planning far in advance. So, shrimp bisque it was!

I borrowed a few secrets from another favorite soup and doctored it up to make this lovely recipe. As we've said before, the crucial part of any good soup is to start with a really good base. You'll want to buy shell-on shrimp so you can use the shells to make a wonderfully rich, flavorful shrimp stock. Please don't let this step deter you from trying the recipe because it only takes about 30 minutes and it's SO worth the effort! If anyone wants to know if you can substitute fish bouillon, the answer is a resounding NO!

What makes a bisque a bisque is the use of the entire crustacean. Bisque comes from the French term "bis cuites" meaning twice cooked. This refers to first making a stock from the crustacean shells and then taking the actual seafood meat, cooking it and finally pureeing it to thicken the soup. How much you puree it is up to you. If you want to leave it with a more rustic texture, serve it in mugs to enjoy with your Sunday crossword. For a more elegant presentation, puree it until its completely blended, then pour it through a sieve. Serve it velvety smooth on your finest china garnished with a single chive.

Click here to view and print the recipe!

Soup Swap 2009: We ate, we drank, we swapped!

noreply@blogger.com (adrienne) — Sat, 31 Jan 2009 20:33:00 +0000

There's something about soup swap. When I was well into the fourth hour of making my Argentine Locro, checking the brisket and waiting for the meat to fall apart into tender tendrils of goodness, I felt a wave of warmth and pride. Preparing your soup for 'the Swap' is lke getting your child ready for the first day of school. There's a lot of work, nurturing and care leading up to the day you share your little creation and send them off into the world. I had a moment where I became conscious not only of the tradition we're starting but of the other swappers out there in their own kitchens doing the very same thing. It's a nice feeling.

(Above photos by Luis Gomez of One Photograph a Day)

This year we hosted the event at home which gave things a more cozy and intimate atmosphere. We enjoyed opening our door to relatives, old friends, new friends, work friends, and school friends. We had strong repeat performers from last time as well as some fresh new faces bubbling with enthusiasm. Some of our friends from the DC blogosphere were even there including Francoise and Matty. My friend professional photographer Luis was also there armed with his camera and posted great photos and a nice write-up on his site. Cindy also took photos for us, which we've compiled here in the first slideshow...

Our DC Soup Swap 2009 Slideshow

...and Joe captured some more cool pics including a glimpse inside our freezer packed with our winter stockpile of vodka and homemade soup! Wheee!

Joe's 2009 DC Soup Swap Photos

We did a few things differently this year. We were definitely more organized and because I'm a dork, I designed veggie, fish, and meat stickers to help distinguish soup types. Also, instead of declaring winners, everyone voted (via secret ballot) on two categories (Most Original Soup + Most Creative Packaging). We'd previously had folks pick numbers once which meant they were stuck with their lot for the duration. This time we had six rounds of numbers. That way if you picked last the first round you had a chance of picking a better number for another. I thought this might take too long since we had 17 soups, but it was pretty fast and efficient. Plus it just gave more people the chance to chat, drink and eat!

Yes, eating was a required activity for ALL guests because as usual we went overboard and leftovers are BAD for New Year resolutions! This year we had hot soup on tap and made our Argentine empanadas; a variety of our quesadillas and muffuletta sandwiches; mini cheesecakes; chocolate croissant bread pudding, antipasto, and much more.

As for the soups themselves, I couldn't help but notice beef was big this year with at least 5 entries using it as a main ingredient. Nothing like cold weather to get the carnivores salivating. Still, soup swap is really about having something for everyone and we did have a great selection. Here's the 2009 lineup followed by this year's winners:

The Soups

1. Fiery Chili Colorado
2. Minestrone with Beef
3. Celeriac-Apple Soup with Bacon & Chive Oil
4. Venezuelan Beef Soup
5. Spicy Tortilla with Smoked Pork + Baby Tamal
(accompaniment: fried tortilla strips)
6. Beef Stew with Porcini Mushrooms
7. Indian Spiced Split Pea Soup
8. Lentil + Sausage (3 quarts)
9. West African Peanut Soup (3 quarts)
10. Pig in the Apple Tree Stew
11. Chicken + Wild Rice Soup
12. Lamb with Beans, Barley, Carrots & Kale
13. Thai Butternut Squash (3 quarts)
14. Spicy Sausage + Potato (3 quarts)
15. Organic Cilantro-Potato Garbanzo Bean Goodness
16. Shrimp Bisque
17. Argentine Locro Stew

Most coveted soup:
Pete's "Spicy Tortilla with Smoked Pork + Baby Tamal (accompaniment: fried tortilla strips). During his "tell" he informed the crowd that he'd smoked the pork at 10pm and then let it finish overnight in the oven at 200 degrees. Who can resist this man!

Most original soup:
Julie's "Pig in the Apple Tree Stew." She said she was inspired by the signs of the Goddess, the pig and the apple. Who knew!? (Runner-up: Danni's "Celeriac-Apple Soup with Bacon + Chive Oil")

Most creatively packaged soup:
Michelle's "Chicken + Wild Rice Soup" for using prescription bottles to label her soup containers. "Take at first sign of cold or flu. May cause happiness. Active ingredient: Love." Walking up to claim her prize, Michelle exclaimed, "Thank you pharmaceutical companies!" (Runner-up: AGAIN, Danni's "Celeriac-Apple Soup with Bacon + Chive Oil" )

Last but not least soup:
Luis' "Venezuelan Beef Soup." We think this is a tad unfair, because his soup was in the freezer trying to freeze when folks were strategizing their soup picks. In any case, Margaret and I are delighted to have some waiting for us to consume one snowy night!

The Prizes (in no particular order):
1. Bill Buford's book Heat
2. Food Smarts trivia game
3. How to Be a Better Foodie book
4.Guyot Squishy Bowlsin tomato red!

I really wish we'd had an extra set of the squishy bowls. Those things are cool! But, instead we'll settle for our freezer packed with a variety of great soup!, I assure you this is in no way the result of my own soup selection skills. Whenever I'd walk up to pick Margaret would hiss, "WAIT! No, No, NO, not that one we already HAVE that one, get a different one! Get THIS one!" What would I do without her?

Once the final quart was plucked from the table the crowd erupted with a roar of applause and triumph. Success! Together we brought in 90 quarts of soup and every one of them went to a good home! We also managed to collect 35 canned goods which will be donated to Martha's Table. Martha’s Table helps DC's at-risk children, youth, and families improve their lives by providing educational programs, food, clothing, and enrichment opportunities.

We want to thank Heather and Joe for bringing extra tables, buckets of beer, donating a prize, and helping emcee; Cindy and Laris for bringing tons of veggie and pork spring rolls and helping with furniture rearrangement; Tatu for making her legendary steaming hot chai and doughnuts; but most of all we have to thank the great and enthusiastic group that made it out on a cold Sunday for our little "souperbowl" of sorts. We couldn't do it without you!

As things were wrapping up we overheard a few couples already making mental notes for next year. They picked up on the fact that if they were to each make six quarts of soup that means they'd get 12 glorious quarts to take home (that's our little trick). I know I already have a good idea for my 2010 packaging and accompaniment, now I just have to pick the perfect soup!

Getting Ready: Soup Swap 2009

noreply@blogger.com (adrienne) — Thu, 22 Jan 2009 04:45:00 +0000

In case you haven't heard, National Soup Swap day is upon us once again!!! Our friend Knox Gardner's been one busy guy not only with his own soup swap in Seattle but with revamping the official Soup Swap site and keeping up with all the national news.

Soup swappers are pretty laid back about things, so if you don't have enough time to get your friends and acquaintances together this weekend, you can always plan one when it's convenient for you. After sitting out last year, our friend Heather kindly nudged us over the holidays to get it together for our second DC swap. We're glad she did and now we're having ours at home this Sunday. I prefer Sunday afternoons/evenings since it gives people the whole weekend to make sure their soup is good, ready and frozen. Then we can all kick off the following work week with a packed freezer!

Speaking of frozen, if you're a first-time soup swapper looking for tips on how to cool, freeze, and store soup, click here.

Now that we only have about 4 days until our swap, we've been picking up a little buzz here and there from our guests. With categories like Most Coveted Soup, Most Unique Soup, Most Creatively Packaged Soup, and Last But Not Least Soup, we can't help but get excited and curious about what concoctions might walk through our door on Sunday.

Like last time, we'll have a full report on who made what next week! So stay tuned! In the meantime, happy soup swapping!

New Year's Oyster Stew

noreply@blogger.com (adrienne) — Wed, 14 Jan 2009 04:41:00 +0000

Here in America New Year's traditions often entail black-eyed peas, cabbage for good luck, something a bit healthier to kick off a resolution, or even a full-on detox.

In France, however, the New Year is often associated with oysters. France, after all, is Europe's #1 producer of oysters and the holiday season is the peak of oyster season. This New Year's association was news to me, but my friend Cindy asked me if I'd heard of oyster stew for the holiday and so I went rummaging around to dig for some inspiration. I can certainly see its appeal especially on a day when there's no shortage of celebratory spirits like champagne or stout.

So this New Year's Eve our stove's burners were simmering with chicken and sausage gumbo and this here oyster stew.

Oyster Stew
Serves 2-4

5 Tbsp butter
2 Tbsp flour
1 yellow onion, peeled and roughly chopped

1 garlic clove, minced
2/3 c table cream, light cream, or whole milk
24 oysters, canned or shucked with 1/4 c oyster liquid reserved
2 tsp salt

4-6 twists of cracked black pepper
1-2 pinches red pepper flakes
1/4 c green onions, chopped

1. Melt butter in a heavy-bottomed stock pot over medium-high heat. Add flour and stir continuously for about 3 minutes until you have a blond roux. Add salt and black pepper.

2. Throw in the yellow onion and garlic and saute about 3 minutes. Stir in the reserved oyster liquid, table cream, and bring to a boil and then simmer. Keep stirring so as not to burn the cream.

3. Add the oysters and keep stirring until the edges of the oysters curl about 3-4 minutes. Top with green onion and red pepper flakes. Season to taste and serve!

Day 12 of 12: Pomegranate Buttercream

noreply@blogger.com (adrienne) — Sun, 04 Jan 2009 03:46:00 +0000

Here we are, finally, on our last day of the 12 Days of Pomegranate! Soon we'll be back to just soup again here at the GB, but our other recipes will live on at our new sister site. Thanks for humoring us. We hope somewhere in these 12 posts you found something worth trying.

The friendly folks at Pom Wonderful got wind of our little pomegranate celebration and were kind enough to send us a package of their juice along with information on the pomegranate's many health benefits. Thanks Pom Wonderful! While we still debate whether or not straight-up fresh pom juice tastes better than the bottled kind, there's no doubt the bottled stuff saves time and energy for recipes like this one.

This recipe is our most decadent of the 12 days and it was inspired by my first ever bite of a Cakelove masterpiece. We live down the street from Warren Brown's original Cakelove and Love Cafe shops and while our proximity is a detriment to our waistlines our tastebuds do a little dance anytime we stop in. What's more is that in light of the state of the economy, Warren has slashed prices, provides online coupons, and has started offering two-layer (as opposed to 3-layer) cakes, so now our wallets are happy too. Margaret prefers Neil's Hat Trick which features chocolate ganache and vanilla buttercream with fresh raspberries. I, on the other hand, am a fan of the Razz Ma Tazz featuring chocolate ganache and bright pink raspberry buttercream. The first time I tried a slice of this cake and tasted the Italian meringue version of buttercream that Warren uses for all his sweet treats, I couldn't help but wonder if a pomegranate version would work. Well, I took my idea to the mixer and let me assure you it does. The tang of the pomegranate with the richness of chocolate is a marriage made in heaven!

The only thing we noticed was that it didn't end up quite as pink as we'd expected. We kept ours natural, but you can always add red food coloring in Step 8 if you want a more dramatic color. We took the buttercream and used it for layers of something much like an opera cake, but you can use it however you like!

Pomegranate Buttercream

2 (8 oz) bottles of pomegranate juice (we used Pom Wonderful)
5 large eggs
1 1/4 c extra-fine granulated sugar*
1/4 c water
4 sticks unsalted butter, cut into small cubes and brought to room temperature

* To make granulated sugar extra fine at home simply pulse it in a food processor for about 3-5 minutes.

1. Pour pomegranate juice into saucepan, bring just to a boil and then simmer over low heat to reduce the juice for about 30 minutes until it yields about 1/2 cup pomegranate syrup. Set aside.

2. To make a simple syrup, prep by measuring 1 cup of the sugar with 1/4 cup water in a saucepan and affix a candy thermometer to the edge of the pan. Don't heat yet.

3. Separate egg whites from yolks and reserve yolks for another use. In a mixer, whip egg whites at high speed to stiff peaks, and with mixer running, add 1/4 cup sugar to the whites and continue to whip for another minute, just until whites are glossy.

4. Turn on the saucepan and heat the sugar/water mixture from Step 2 over medium-high until the candy thermometer reaches 245 degrees.

5. With mixer on medium-high speed, slowly pour the simple syrup into the meringue, being careful to avoid the sides of the bowl and the whisk, then keep whipping meringue at medium-high for about 2 minutes.

6. Reduce the mixer to medium speed and continue to whip for an additional 3-4 minutes until the mixture has cooled. (You can put your hand on the bottom of the mixer bowl to determine this).

7. Add butter cubes one tablespoon at a time until all butter is added. Increase the speed to high to fully incorporate the butter into the buttercream.

Note: For the next step, we actually took half the buttercream and set it aside to keep as plain vanilla for the center layer of our cake, but it's up to you whether you want the whole batch to be pomegranate or not.

8. Add the pomegranate syrup to taste, adding a little at a time, mixing and tasting as you go. We ended up using about 6 teaspoons total for our half of the buttercream (so we'd estimate it would be about 12 teaspoons for the full batch). Here's where you'd also add red food coloring if you like. Once you're satisfied with the taste, cover and chill the buttercream in the fridge until ready to use.

On a side note, for those of you wondering how George (the dog) is doing post-surgery. It took about 2 weeks for his wounds to heal. During this time we did everything in our power to ensure his maximum comfort. He didn't waste anytime taking advantage of this situation, meaning he even joined us on the (normally verboten) couch! He's doing fun

Day 11 of 12: Pomegranate & Pistachio Bread

noreply@blogger.com (adrienne) — Wed, 24 Dec 2008 04:53:00 +0000

When I was growing up in Great Falls, my best friend Kelly McGuinness lived two doors down. I spent many an afternoon at her house. So many, in fact, that I'm sure the neighbors got tired of us cutting through their lawns just to go see if the other could play. After school we'd do homework together and I always preferred going over to her house because her kitchen had cushy chairs that rolled and cabinets filled with good snacks. HOSTESS snacks. I also distinctly recall them keeping Duracell batteries in their refrigerator drawer. This was very MYSTERIOUS to my eight-year-old mind. As we got older time spent together evolved from playing video games like Duck Hunt and Choplifter to talking about boys while she curled her bangs and obsessed over Joey from NKOTB. Year after year, though, one thing stayed the same.

Kelly's family always took time out for charity during the holidays. If they didn't have a Unicef box on their table, they had plans to serve food at a soup kitchen or do something else. Around Christmastime, Kelly or her brother would always ring our doorbell. We'd go to answer it and find one of them standing there (sometimes reluctantly) holding a gift of homemade cranberry bread. Their mother would be waiting in the dark driveway at the helm of their Ford Taurus ready to go on to the next house. I don't know how their family found the time to do everything--our street had a good 20 houses on it--but I still can't help but think of them when I see Christmas bread.

This bread isn't as traditional as cranberry, but it's just as festive with red pomegranate arils and green pistachios. It's perfect for gift giving or enjoying by the fire with friends. Enjoy!

Pomegranate & Pistachio Christmas Bread
Makes 1 loaf

1 1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 c milk
1/4 c orange or clementine juice
grated zest of 1 orange or 2 clementines
6 T unsalted butter, room temperature
2/3 c sugar
2 large eggs, room temperature
2/3 c pistachios, shelled & roughly chopped
1/3 c pomegranate seeds (aka arils)

1. Preheat oven to 350 degrees. Grease 8 1/2-inch x 4 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. Set aside.

2. In another bowl combine the milk, juice, and zest. Set aside.

3. In a large mixing bowl, add sugar and butter and mix on high until well combined, about 3 minutes. Then gradually beat in the eggs.

4. Either with a rubber spatula or with the mixer on low, alternate between adding the flour mixture and the milk until just incorporated. Scrape the sides of the bowl if necessary. Fold in the pomegranate arils and the pistachios.

5. Scrape the batter into the pan and spread evenly. Bake until golden brown, about 45-50 minutes. Insert a toothpick in the center and if it comes out clean, you're done. Let the loaf cool in the pan on a rack for about 5-10 minutes, then remove from the pan and allow it to cool completely on the rack.

The bread should stay moist for 3-4 days.

Day 10 of 12: Pomegranate Mini Cheesecakes

noreply@blogger.com (Margaret) — Fri, 19 Dec 2008 03:29:00 +0000

A few days ago our fellow soup swapper and blogger friend Knox Gardner shared with us his idea to top cheesecake with pomegranate seeds! We thought this was a great idea... why not stop there? A drizzle of pomegranate sauce instead of the traditional cherry topping would be deliciously decorative too. Thanks for the inspiration, Knox!

Anyone who knows me well can tell you that the mere utterance of a new food idea will send me bolting to the kitchen almost immediately to start tinkering around. The way I see it, my impulsive culinary adventures produce so much more than a sinkful of dirty dishes and a decent night's dinner on the table--they feed my soul and nourish my creative spirit. There's no place that makes me happier than my kitchen.

OK, so there has been one tiny problem we've had to deal with during the 12 Days of Pomegranate: our year-old oven was suddenly out of commission somewhere around Day 5 or 6. This means that many of the pomegranate ideas we've had have gone untested up until now!

I refuse to deal with appliance service clowns...uh, I mean "technicians"... if I can help it, so I decided to do a little research and order the part myself. Happily, this morning a shiny new oven sensor was delivered to my door. So I took out the faulty one, proceeded to give it a few choice words before I popped in the new one. It was surprisingly easy and after all was said in done I was baking again in about an hour! Hallelujah! All is well with the world again.

But we were talking cheesecake, right? Keep in mind that this recipe is for mini cheesecakes made in muffin tins, so if you want to make one big cheesecake, you'll need to adjust both the cooking temperature and the time quite a bit. See the bottom of the recipe for suggested cooking instructions.

Individual Cheesecakes with Pomegranate Sauce
Makes 24 mini cheesecakes

Crust:
18 graham crackers, 1 1/2 pkgs (I used chocolate grahams)
10 Tbsp butter, melted
1 1/2 Tbsp sugar

Filling:
2 lbs (4-8 oz pkgs) cream cheese
1 cup sugar
5 eggs
2 tsp vanilla extract
1/4 cup sour cream

1. Preheat oven to 350 degrees and prepare two 12-muffin tins with silver liners.

2. Puree graham crackers in food processor until crumbs are fine. Add melted butter and pulse to combine fully with the cracker crumbs.

3. Press 1 heaping tablespoon graham cracker mixture into the bottom of each lined muffin tin, then use a small juice glass to press the crust firmly to the bottom.

4. Bake the crusts at 350 degrees for about 8 minutes, until slightly crisp to touch. Let cool while making the filling. Reduce oven to 300 degrees and put a small sheet pan of water at bottom of oven to create moisture while baking the cheesecakes. *If making one large cheesecake, see time and temperature notes at the end of the recipe.

5. Using paddle attachment, add cream cheese to mixer and let mix until smooth and no lumps remain. Add sugar and let the mixture blend on high speed until sugar has dissolved into the cream cheese.<

6. With mixer on low speed, add vanilla then the eggs one at a time, making sure to scrape the sides and the bottom of the bowl very thoroughly. Fold in the sour cream, then the mixture is ready to go into the tins.

7. Using a quick-release scooper, add enough filling to reach the top of the liner. Bake at 300 degrees for 25-30 minutes, just until middle is set. A good indicator of doneness is when they don't jiggle in the center when the pan is lightly shaken.

8. Remove tins from oven and let the cheesecakes cool completely on a cooling rack, then refrigerate for at least 2 hours, preferably overnight.

9. The sauce is best when it is a bit warm. Top the cheesecakes with the pomegranate sauce (see recipe below), sprinkle pomegranate seeds on top and either put in fridge to set sauce or serve immediately.

Pomegranate Sauce:
Makes about 1 1/2 cups

1 cup pomegranate juice
1/4 cup sugar
1 Tbsp lemon juice
2 Tbsp corn starch slurry (corn starch dissolved in 4 Tbsp water)
1/2 cup pomegranate arils, optional (add after sauce has cooled or sprinkle on top after spooning sauce on cheesecakes)

1. Heat in a small saucepan the pom juice, sugar and lemon juice.

2. Bring to a boil, then add the corn starch slurry and return to a boil, stirring with a wooden spoon until thickened enough to coat the back of the spoon.

3. Let sauce cool and add pomegranate arils if you wish.

*To make one 9" cheesecake:
Press crust into 9" springform pan and bake for 8 minutes. Bake at 450 degrees for 15 minutes, then turn oven down to 225 degrees and bake an additional 1 1/2 hours. Turn off the oven and let the cheesecake cool inside with the door oven for about an hour (which will keep the cake from cracking.) Then let the cake cool on the counter for another few hours and refrigerate overnight.

Day 9 of 12: Pomegranate Fizz

noreply@blogger.com (Margaret) — Tue, 16 Dec 2008 00:17:00 +0000

I know it's cold out and everyone is sipping on mulled cider and hot chocolate, but sometimes I crave a fizzy carbonated beverage no matter what the weather. Basically a pomegranate italian soda, this pomegranate fizz is fruity, sweet, and a perfect healthier substitute for the usual cola. And this is another recipe where the bottled pom juice comes in super handy!

Pomegranate Fizz
Serves one

Ice
1 cup plain seltzer water
1/4 cup pomegranate juice
simple syrup* to taste (I like about 2 Tbsp)
a smidge of pomegranate arils (just for fun!)

*To make simple syrup:
Combine equal parts sugar and hot water and stir to dissolve. Store in a clean jar or squeeze bottle in the fridge. Keeps indefinitely.

Day 8 of 12:Pork Chops with Pomegranate Jus

noreply@blogger.com (Margaret) — Tue, 09 Dec 2008 23:12:00 +0000

There's nothing like a quick pan jus to raise a simple pan-seared pork chop from ho-hum to highfalutin. And once you learn how to make this quick gravy, you'll likely find yourself making it every single time you cook any type of protein at all. This simple cooking skill will serve you well for a lifetime of dinners--it's something to pull out of your hat when you're cooking for your new honey for the first time or even when you've got the in-laws over for dinner. I can't guarantee that you'll win friends and influence people, but it's very likely!

I grew up eating pork chops and sauteed onions fairly often, and in those days pork chops were cooked to about 180 degrees, a.k.a. seriously well well done, and of course I always insisted on having a side of apple sauce. Can't you hear Peter Brady now?..."pork shopsh and apple shaush." I know all of you who were born between the years of 1960 and 1975 all know what I'm talking about!

Anyway, all of that is just to say that I adore fruit with pork chops or pork loin. Pomegranate juice is pretty tart, so to make this sauce a bit sweeter I added a few dates to the pan and cooked them down until they fell apart and just melded right into the sauce. It ended up being a great solution, taking the sharp edge off and just adding a whisper of natural sweetness. You could certainly experiment with other fruits like apples, pears, or figs.

The basic technique goes like this: Sear the meat in a saute pan until nearly done, then remove meat and let it rest. Add a bit of diced shallot or onion to the pan and saute until translucent, then deglaze the pan with a bit of liquid (usually wine, juice, or stock) scraping the bits or "fond" left on the bottom of the pan from the searing process. Crank up the heat and let the whole thing reduce down by half. Taste and re-season as needed, then swirl in a few pats of butter and fresh herbs to finish the sauce. Spoon over the meat and serve.

Pork Chops with Pomegranate Jus
Serves 4

4 bone-in center cut pork chops, about 1/2 inch thick
salt and pepper
1-2 Tbsp vegetable oil
2 Tbsp shallots, thinly sliced
4 dates, chopped fine
1/4 cup pomegranate juice
1/2 cup chicken or veal stock
2 Tbsp butter
1/4 cup pomegranate arils
chopped parsley

1. Heat a saute pan to medium-high heat. Season pork chops with salt and pepper, drizzle oil in hot pan, then sear the chops on first side until nicely browned, about 4 minutes. Turn and cook an additional 4-5 minutes, depending on how well done you like your chops. Transfer the chops to a plate and cover to let rest for at least 5 minutes.

2. If pan is too dry, add a little more oil. Add shallots to pan and cook for about 3 minutes until translucent. Add dates and cook a few minutes more. Add pomegranate juice and stock and let cook down by half.

3. Swirl in butter, taste and re-season as necessary. Add pomegranate arils and chopped parsley. Spoon sauce over pork chops and serve.

Day 7 of 12:Pomegranate Brew

noreply@blogger.com (Margaret) — Tue, 09 Dec 2008 22:12:00 +0000

Pomegranate Wheat Beer from Saranac hits the spot!

My line of work offers endless temptations in the beer department and I have the opportunity to work with and serve many self-professed beer geeks in the DC area. Now, I'm not sure what they would say about this tasty wheat beer, but I found it to be light and slightly fruity on the nose with a delightfully tart finish. Very refreshing indeed!

Apparently the folks who make Saranac over at Matt Brewing Company up in Utica, NY love it as much as I do since they chose it as one of their seven core beers--especially since they make about a bazillion different beers throughout the year. Pomegranate Wheat is made with Columbus hops, white wheat and 2 row malts and has a mere 4.7% ABV (alcohol by volume), so you can have a few and not expect to act like a complete fool. Unless of course you're just like that naturally, in which case I can't help you.

*Beer Geeks: you may want to stop reading now!

Since I can't leave a good thing alone, I decided to do a little experimenting with my beer, which those of you who aren't beer purists may enjoy. I added a few shots of freshly squeezed pomegranate juice to the beer to make a nice fruity and fermented beverage. The best part was that it turned the beer a pleasant pink color that looked lovely in my glass. The bonus: PINK FOAM!

Serve your fruity brew beverage in a fancy glass with some pomegranate seeds and juice thrown in at your next cocktail party for your friends who like pretty drinkies with a little extra pizazz! Or just grab a six-pack, pop one open, and drink a toast to the beloved pomegranate! Cheers everyone!

Day 6 of 12: Pomegranate is Tops!

noreply@blogger.com (adrienne) — Tue, 09 Dec 2008 01:03:00 +0000

So yeah, you may have noticed that the 12 Days of Pomegranate has turned into the 12 (Business) Days of Pomegranate. Due to unforeseen circumstances my weekend was actually not so much a weekend, but a workend. Despite plans to decorate for Christmas and make lovely pom this and delicious pom that, I ended up at the office most of Saturday and Sunday. Our other list of excuses includes having to spend time gathering stuff to refinance, scheduling an appraisal, and nursing George (the dog) after surgery. (We'll soon find out if this involves late night whining and whimpering).

At night when I wasn't at the office working, I was home working or at least camped Mac-side on standby. So the only pomegranate I had was on a scoop of vanilla frozen yogurt. Oh wait! I almost forgot! I also had it in another mysterious and unexpected form that shall remain nameless until Margaret reveals it tomorrow.

While Nick may wish we'd celebrate the 12 days of (the return of) the McRib, we've decided to stay the course and resume our regularly scheduled pomegranate blogging. Sorry, Nick!

But, we'll make this post short and sweet because the concept behind it is just that. We discovered this clever combination a few years back. Cindy was over watching the aptly-named Woody Allen film, Scoop. We'd been snacking on pom seeds and someone said "OMIGOD, let's put these on ICE CREAM!!!!" We raced to the kitchen--well, it's not like my kitchen was in the "east wing" or anything. I lived in a 400 square foot coat closet back then. But we made a quick collective step and lunge to the freezer. There we got our spoonful of tart pomegranate seeds over sweet and creamy vanilla ice cream. It was a match made in heaven, especially for folks who like texture and things that crunch with their frozen treats.

Best of all, when you find yourself short on time with unexpected guests coming to dinner, pom seeds are a really pretty way to dress up a very plain and simple dessert.

Day 5 of 12: Pomegranate Jam

noreply@blogger.com (Margaret) — Fri, 05 Dec 2008 16:14:00 +0000

Yes, that's right. Homemade jam! If you're new to The Gracious Bowl, you're not crazy--this IS mainly a blog about soups. But we've been chomping at the bit for a few years to feature the 12 Days of Pomegranates, so we've shifted gears for a moment. And we hope you enjoy the journey through pom-land!

I'm relatively new to canning, although I've always been drawn to the idea. What better way to have a taste of your homegrown harvest during the cold winter months? I've always looked upon the pantries of my friends who can with envy, longing to have rows of fresh canned tomatoes, corn, jams, jellies, and green beans of my own to pop open when I grow tired of winter root vegetables and cold weather in general.

Now, my sister has been canning things for years and per my request, she taught me how to make fresh strawberry freezer jam a few years ago on a visit from home. That sweet thing even brought an entire flat of fresh Ponchatoula strawberries on the plane with her for the task, which I consider to be a monumental risk on her part. She could've been mugged by hungry passengers or flight attendants for those perfectly ripe berries, people! My sister is an amazing woman and a real TROOPER, I tell ya!

But back to the jam. Ade and I had a debate about the quality of fresh vs. bottled pomegranate juice. This is one instance where the Pom juice from the bottle works just as well as fresh squeezed pomegranate juice. Sure, the fresh juice tastes better in a blind taste test, but lookey here-- once you add water, sugar and pectin and simmer for awhile, the bottled juice tastes pretty darn good. And knowing that the bottled juice ends up being half the price of the whole pomegranates, I think the bottled Pom tastes even better!

Here's the basic process:
Make sure you have a pot big enough to hold the jars you want to use, with at least 4 inches from the top of the jars to the top of the pot.

Make sure you have new, clean lids and screwtops submerged in boiling water. (Even if you reuse some old jars, you still need to have new lids to ensure a proper seal.)

Heat the crushed fruit (or fruit juice in this case) with pectin and sugar, then pour the cooked fruit mixture into jars.

Submerge the jars in the big pot of water and simmer for 5-10 minutes. Let the jars sit on a towel for awhile and make sure the lids don't pop up when you push on them. That's IT. It's not nearly as scary as I thought it would be!

This jam is delicious! I made it last night and had to let it sit overnight to set up. So this morning, I woke up and ran to the fridge, grabbed a spoon and dove right into the jar. I love the tart, tangy sweetness of pomegranates and this jam is just about perfect. If you're one of those people who likes sour cherries, you'll absolutely fall in love with this jam. And yes, OF COURSE it is amazing slathered on scones, but I'm even thinking of warming a little to drizzle on some pancakes or waffles this weekend. Happy canning!

Pomegranate Jam

makes 30 oz of jam--that's 5 six-ounce jars
2 cups pomegranate juice
1 cup water
1 box fruit pectin
4 cups sugar

*Note: I basically followed the Cooked Jam and Jelly proportions for grape jelly in the Sure-Jell recipe. Since I don't have official canning equipment, I used tongs to carefully lift the hot jars out of the water. Use caution because H-O-T water + slippery jars + precarious tong usage = possible visit to the burn unit, and I don't want that!

1. Fill large stock pot halfway with water and bring to a simmer.

2. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let lids stand in hot water until ready to use. Drain jars well before filling.

3. To prepare jam, squeeze the life out of enough pomegranates to get 2 cups of juice. Or if you're like me, twist the lid off a bottle of pure Pom juice and measure out 2 cups. Pour the juice in a 6 qt. saucepan and add 1 cup of water. (If you like your jam seriously tart, then use 2 1/2 cups pom juice and 1/2 cup water. As long as you have a total of 3 cups liquid, you're good to go.) Bring liquid to a boil. Reduce heat; cover and simmer for 10 minutes.

4. Measure exactly 4 cups of sugar into a separate bowl. (To quote Sure-Jell, REDUCING SUGAR OR USING SUGAR SUBSTITUTES WILL RESULT IN SET FAILURES.) If you're anti-sugar, then use No Sugar Needed Fruit Pectin instead of the regular pectin.

5. Add entire contents of 1 box pectin into juice in saucepan, stirring constantly until the pectin dissolves. You may need a whisk to help it along.

6. Bring mixture to a full rolling boil on high heat, stirring constantly. (A full rolling boil is one that doesn't stop bubbling when stirred.)

7. Stir in sugar quickly. Return mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.

8. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands tightly. Place jars in simmering water, making sure that water covers the jars by 1 to 2 inches; add boiling water if necessary.

9. Cover pot and bring water to a gentle boil. Process jam jars for 10 minutes. Remove jars carefully and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary. Also, if one jar is left not completely filled within 1/8 inch of the top, refrigerate that one as well.)

10. Let jars stand at room temperature for 24 hours. Store unopened jams in a cool, dry, dark place for up to 1 year. Sure-Jell says that opened jams last in the fridge for up to 3 weeks, but I've had jams that hold up for a month or two. I'll let you be the judge of your own jam, but one rule of thumb--if it's growing fuzz, has a fizzy or fermented taste, or just doesn't smell right to you, then don't eat it. REMEMBER: WHEN IN DOUBT, THROW IT OUT.

**One last note: I've followed the much less complicated Quick and Easy Freezer Jam Recipes with great success. So if the whole canning process scares you or you're just not up to the task, then by all means try the freezer jam method included in the Sure-Jell instruction booklet that comes with the pectin. Or if I get any requests, I'll certainly add instructions to this recipe!

Day 4 of 12: Pom! Pom! Biryani

noreply@blogger.com (Margaret) — Thu, 04 Dec 2008 03:36:00 +0000

Looking for an elegant, flavorful side dish that's just a little bit different? This vegetable biryani with pomegranate really fits the bill. If you've never had biryani in your favorite Indian restaurant, it's basically a cross between fried rice and rice pilaf. This jewel-studded biryani is a beautiful accompaniment to your holiday feast or is a perfect nest for grilled chicken, pork, lamb, shrimp, or tofu.

Before I go any further, I must confess that I adore Indian food and I am actively trying to convince each and every one of you out there to love it as much as I do. Why do I love it, you ask? Indian recipes call for all of these amazing spices that aren't used much in the traditional American household like saffron, cloves, cinnamon, turmeric, cardamom, curry, fenugreek, coriander, garam masala. And c'mon, when's the last time you used cinnamon or cloves in anything besides pumpkin pie?

The serious Indian cook will demand that you only use whole spices, toast them as needed, and grind them afterwards in a "for spices only" coffee grinder. And I whole heartedly agree that this is the absolute best way to get the full flavor from your finished dish. I'm going to admit that for this recipe, knowing that most people don't have a full pantry of whole spices, I just used ground spices (but hey, I toasted them first!)

If there are some spices that you don't have in your pantry, I recommend that you check out your local Indian market or International market before hitting up the regular grocery store. Who knows how long they've been sitting on the shelf at some of these places, so inspect the spices for vibrant color before tossing them in your basket. I think the freshest are spices that are shipped to your door from Penzey's Spices.

Yes, this rice dish takes a bit of prep time and yes, there are plenty of steps to keep you occupied for awhile. But trust me, this gorgeous biryani really packs a punch. This is one you'll want to make when you've got company coming, when you really want to pull out all the stops--just practice it first on your family and friends to make sure you've got it right. The pomegranate seeds are thrown in at the end just before serving, and they provide such a pleasant and surprising burst of flavor and texture to the finished dish. I promise, you will not be disappointed!

Pom! Pom! Biryani
Serves 6

1 pinch saffron
hot water

2 c basmati rice
6 c water
4 green cardamom pods
1 cinnamon stick
5 whole cloves
2 tsp salt
4 Tbsp ghee (Indian clarified butter*)
seeds of 4 green cardamom pods
1 tsp ground turmeric
1 tsp garam masala
pinch of ground cloves
pinch of red chili flakes

2 Tbsp olive oil
1 tsp brown mustard seeds
1/2 onion, chopped
1 tsp fresh ginger
1 clove garlic, minced
2 carrots, peeled and chopped into 1/2" pieces
1 c green peas
1/2 tsp salt
6 twists black pepper
1/2 cup water

1 onion, thinly sliced

1/2 bunch cilantro, chopped
1/4 cup pomegranate seeds

1. Steep saffron threads in 4 Tbsp boiling water in a small bowl for 30 minutes. Preheat oven to 350 degrees.

2. Rinse 2 cups of basmati rice until water runs clear. Fill large pot with about 6 cups of water, add whole cardamom pods, cinnamon stick, cloves, salt and bring to a boil. Add rice and cook for 5 minutes, only until rice is 3/4 done. Drain rice well in a fine mesh colander and pour out onto a sheet pan. Toss rice lightly with 2 Tbsp ghee, pull out and discard whole spices, and let rice cool.

3. Heat a large skillet to medium heat and toast garam masala, turmeric, seeds of green cardamom pods, ground cloves, and chili flakes for about 2 minutes, shaking pan frequently. When you can smell the spices intensely, the oils are being released and the spices can be poured out onto a plate to cool.

4. Return the skillet to medium heat and heat oil. Add mustard seeds and cook for about 1 minute, until the seeds start to pop and sizzle. Add onion and carrots and saute until translucent, about 3-4 minutes. Add ginger and garlic and cook for another minute. Then add green peas, toasted spice mixture, salt and pepper and stir to coat vegetables evenly with the spices. Add 1/2 cup water and let cook until vegetables are tender, about 5 more minutes.

5. In a separate skillet, heat 2 Tbsp olive oil and saute sliced onions on medium heat for about 20 minutes or so, until onions are caramelized.

6. To assemble the biryani, prepare an 8"x 8" casserole dish by drizzling a small amount of olive oil on the bottom of the dish. Spoon 1/3 of the rice on bottom, then add a layer of vegetables, caramelized onions, another layer of rice, another layer of vegetables, caramelized onions, and finally top off the dish with one final layer of rice and caramelized onions, pressing entire mixture down lightly.

7. Drizzle 2 Tbsp of ghee and the saffron with the steeping liquid over the top of the rice. Cover tightly with foil and bake for 45 minutes to 1 hour, until rice is done.

8. Spoon rice out onto a serving platter and top with fresh cilantro and pomegranate seeds. Season to taste. Serve immediately.

Day 3 of 12: Pomegranate Salad

noreply@blogger.com (adrienne) — Thu, 04 Dec 2008 00:04:00 +0000

Okay, so yesterday we made a pomegranate vinaigrette which goes well on any greens, but we can't find any reason not get a double dose and put it on this beautiful, but quick and easy pomegranate salad.

I'd never had persimmon before, but The Art of Simple Food by Alice Waters indicated pomegranates play well with them so I thought now would be my chance! There are two types of persimmons called the Fuyu and the Hachiya. The Fuyu looks a lot like a flattened tomato. It's texture is firm and that's exactly what you want for a fresh salad like this one. The Hachiya looks like an overgrown acorn. It's much more of a slouch. It's bigger and softer than the Fuyu and is more suitable for something like a jam (coming later week) or puree. The Fuyu persimmon needs to be cored. Not because it has seeds, but because it has a slightly course, tough center similar to that of a pineapple.

Overall, the flavor of the persimmon was much mellower than I'd expected, but of course, Alice was right. Mellow, fragrant fruit like these really do complement the tang of the pomegranate. That's why it also works well with pears. In this salad, the pear and the persimmon are the wind beneath the pomegranate's wings. They're the Captain to the pom's Tenielle. These fruits are okay with taking a backseat. But what about the feta, you ask. We all know feta is anything but mellow, but somehow it all works really well together. The only thing you have to worry about is a rogue, bitter pom seed, but hopefully those will be few and far between.

Pomegranate Salad
Serves 2-4

2 Fuyu persimmons, peeled, cored and coarsely chopped or sliced
1 Bosc pear, peeled and julienned
seeds of half a pomegranate
3 oz feta cheese, cubed or crumbled
1 head red leaf lettuce, washed and chopped
pomegranate vinaigrette

salt and pepper

Toss the fruits, cheese and greens, and dress with vinaigrette. Season to taste with salt and fresh cracked pepper.

Day 2 of 12: Pomegranate Vinaigrette

noreply@blogger.com (adrienne) — Wed, 03 Dec 2008 01:36:00 +0000

If you're just joining us, you'll have to have to dig in the archives for soup recipes. For now, we're taking a hiatus from soup to dive into Day 2 of our 12 Days of Pomegranate.

After snacking on arils yesterday, it's time to make a splash with your pomegranate. Consider using its juice to make a simple vinaigrette. One pom yields about 3/4 cup of sweet, tangy liquid perfect for dressing a salad. Personally, the fresh squeezed stuff tastes much better than the curvaceous bottle you buy in the store. Margaret's not completely convinced of this. She says the bottle has its place. So I would try both and decide which works best for you.

If you decide you want to snack on seeds too, then buy two pomegranates: one for snacking and one for juicing, b/c after you juice your fruit it's likely the seed casings will be obliterated.

Here's an easy way to get the most juice out of your pom:

Roll your pomegranate around on your cutting board or counter like you would a lemon. This will get the juices flowing inside.

Get a bowl and over it cut a small 1/2 slit in the side of the pom.

Squeeze the bejeebuz out of it until you can't squeeze anymore.

Pour the juice through the strainer to filter out any remaining membrane or seed casings.

Pomegranate Vinaigrette
Makes 1/2 cup

1/4 c pomegranate juice
6 Tbsp extra virgin olive oil
1 tsp red wine vinegar
15-20 twists of cracked pepper
4 pinches salt

Whisk all above ingredients together and dress your favorite greens.

Day 1 of 12: The Pomegranate Exposed

noreply@blogger.com (adrienne) — Tue, 02 Dec 2008 01:12:00 +0000

When it comes to the holidays two fruits tend to hog the spotlight: the cranberry and the pumpkin. It's true, no Thanksgiving meal (and in some cases Christmas or holiday dinner) is complete without mom's cranberry sauce or a little pumpkin pie. But, as we get deeper into the spirit of the season, there's another majestic fruit we want you to consider: the pomegranate.

While Margaret used to beg her mom to buy one at the store when she was younger, I'd always avoided this kooky looking creature. It looked kinda like a rustic, oversized grenade after all. I had no idea how to eat it or what it might taste like. That is, until a friend of mine formally introduced us some 12 years ago in college. Since then, the pomegranate works its way into my basket every December.

You'd never know that inside this slightly misshapen, leathery exterior hides a beautiful, bountiful collection of red jewels or seed casings called arils. You eat these small bead-like beauties raw and in their entirety (no spitting out the seeds, grape-style). Depending on the pomegranate's ripeness, the juice encased in the aril can be tangy or sweet, but either way, these seeds make a great snack. The arils provide a healthy dose of Vitamin C, Vitamin B and are packed with more antioxidants than you'd find in red wine or green tea. Yep, this snack's great to have around when you're in trying to make it through winter without the flu.

In the coming days you'll be getting a glimpse of the pomegranate in a number of recipes--dressed up and dressed down--but to start things off we thought we'd keep it simple. The pomegranate is delicious all by itself, so don't be hesitant to pick up one the next time you're strolling the produce aisle.

How to eat a pomegranate:

Slice the pomegranate in half or in sections.

Inside you'll discover the edible seeds known as arils. You'll see they're attached to a white membrane.

If you've got a little OCD or enjoy picking apart things, you can simply pluck out each and every aril, but this could take a good 5-10 minutes.

Another way is to pull apart the sections in a bowl of water.

The membrane will float to the top and the seeds will sink to the bottom. This doesn't happen by itself though. You'll still need to work out some of the seeds.

Look at these! Now, grab yourself a bowl and get snackin'!

Be forewarned, however, these beautiful jewels STAIN, so let your kids help with something else in the kitchen and whatever you do don't wear your favorite white outfit!

The 12 Days of Pomegranate

noreply@blogger.com (adrienne) — Tue, 02 Dec 2008 00:28:00 +0000

We hope your Thanksgiving was as moist and delicious as ours and that you already have that turkey stock stored away in the freezer.

So now that the holiday season is officially here, we at the Bowl thought we'd kick things off by doing something a little bit different. Okay, a lot different.

While we love soup and will continue to make and post soup recipes here, we're also working towards launching a new sister site that's a bit more broadly-based. We hope to go beyond the bowl, if you will.

Like you, we cook and eat so many other things besides soup that we've been itching to give you a spoonful of the other stuff we've got going on in our kitchen. God knows we'd certainly post more often if we're sharing more of our day to day recipes and eating experiences. So, with that said, we're going to start December with what we'll call the 12 Days of Pomegranate! By 8pm-ish each evening (or earlier), we'll feature a different recipe or way to work trying this kick-ass fruit into a meal.

We hope you'll join us!

For Halloween: Roasted Garlic Soup

noreply@blogger.com (adrienne) — Mon, 27 Oct 2008 00:43:00 +0000

View and print this recipe here!

The air is crisp and the pumpkins are aplenty and that can mean only one thing. Halloween is drawing near and so, too, are the ghouls, goblins, and vampires. Instead of whittling your wooden spoon into a sharp stake we thought we'd arm you with a more passive and delicious defense.

We spent a rainy Saturday evening roasting, peeling, and ultimately consuming a nice heap of garlic with friends. This soup is the perfect way to set the stage for a night by the flickering jack-o-lantern watching vampire movies. With Halloween falling on a Friday night this year, you'll even have the weekend to recover and get the garlic out of your system.

With its creamy texture, nutty flavor and mild sweetness, this soup was a knockout... in more ways than one! If you spend Saturday enjoying this dish, you'll spend your Sunday encased in an invisible force field (aka the funk of 40,000 years if you will). This is something only secured with every one's favorite bulbous and stinking rose. But it's worth it. Besides, the beauty of garlic is that as long as everyone in your household or at your gathering has some none of you will notice that pungent Pigpen-esque cloud billowing around you the next day. You'll all be happily oblivious. Strangers on the street, however, might not be so lucky.

Keeping this in mind, it's obviously not a soup to serve the day before--say--a job interview, a big date, or that all-important meeting. While garlic is associated with great health benefits like lowering blood pressure and cholesterol; fortifying your immune system; preventing blood clots, strokes and cancer; and fending off fangsters and creatures of the night (including mosquitoes!)--it's still best in moderation. (Its anticoagulant or powerful blood-thinning properties being one reason). We'd suggest it as a first course or on the side of other main dishes.

Either way, once you have a bowl of this in your hand you'll be ready for anything. So sink your teeth into a good vampire flick. We tend to like our vampire movies creepy more than campy, but we can personally vouch for these: Interview with a Vampire, 30 Days of Night, and Lost Boys. For other options be sure to check out this vampire movie countdown.

View and print this recipe here!

Roasted Tomatillo Gazpacho

noreply@blogger.com (adrienne) — Sun, 31 Aug 2008 16:24:00 +0000

It's hard to believe September is already knocking at the door, isn't it? It seems like only yesterday we were enjoying Memorial Day in Argentina. But sure enough, kids are back in school, US Open tennis is in full swing, and the countdown to November's election has officially begun. With the final days of summer ticking away we couldn't help but take what's probably the last opportunity of the season to make ourselves a little gazpacho.

Tomatillos are the perfect, little (wrapped) package to pick up at your farmers market this Sunday or next. Gazpacho is a perfect way to highlight all of the fresh summer produce peaking right now, including ripe and deliciously flavorful tomatoes from your backyard or local farm. Remember that your soup is only going to be as good as the ingredients that go in it!

For those of you new to the tomatillo, it's in the same family as the tomato, yes, but not the same genus. They're smaller and the taste is like... a cross between a tomato and a tart kiwi or maybe even a lemon. When picking your tomatillos, make sure they are bright green (not yellow), firm, and well attached to their dry, paper-like husks. If you want to wait a few days to make your soup, you can store your tomatillos in a paper bag.

Our recipe is a breeze; nothing labor intensive for you this Labor Day. Kick back and give an official "adios" to those beautiful 90 degree afternoons by adding a little something different to your old gazpacho! We like to make a toast and serve ours in a pitcher with oversized shot glasses around here. Sure there's zing from the tomatillos, but we've got a hint of dry sherry in there as well!

Roasted Tomatillo Gazpacho
Print this recipe
Serves 4

2 cups (or about 15) tomatillos, unhusked and halved
2 cups (or about 6) sweet peppers (we used an assortment)
4 cups (or about 5 medium) really good ripe unpeeled tomatoes (we used an assortment)
3 scallions, chopped
1/2 red onion, diced
3/4 cucumber, peeled and chopped
1/2 bunch chopped parsley
4-5 thin slices of bread, sans crust (we used 5 dinner-sized potato rolls)
2 Tbsp extra virgin olive oil
2 Tbsp zinfandel wine vinegar (or red wine vinegar)
1 Tbsp dry sherry
1 tsp kosher salt
15 twists fresh ground black pepper

Garnish:
1 c of minced tomatoes, assorted colors
1/4 cucumber, peeled, seeded and minced
1 Tbsp red onion, minced
2 Tbsp sweet pepper, minced
1 Tbsp green scallion tops, thinly sliced
1 Tbsp parsley, chopped
salt and pepper to taste
drizzle of olive oil and red wine vinegar

1. Turn on broiler. Take the unhusked, halved tomatillos and toss them with extra virgin olive oil, salt and pepper. Place them on a sheet pan and roast them under the broiler for about 16 minutes and let cool.

2. Roughly chop tomatoes, peppers, scallions, cucumber, parsley, and red onion. Run water over bread enough to soften but not to the point of disintegration, then gently squeeze out the excess water.

3. Put vegetables and bread in blender or food processor and puree until smooth. You may have to puree in batches. If so, once you've poured all the puree into a large bowl, stir in vinegar, sherry, olive oil, salt, and 15 twists of ground pepper.

If you prefer a chunkier gazpacho you can skip Step 4 and serve it in bowls topped with garnish.

4. For a more drink-friendly gazpacho: strain the soup, pressing to make sure you get all of the liquid out of the vegetables. Taste and adjust seasoning as necessary. Top with minced vegetable garnish and serve. You can chill the soup first if you like, but we prefer ours just like we like our heirloom tomatoes--at room-temp!

Gracious Bowl on the Omnivore's Hundred

noreply@blogger.com (adrienne) — Fri, 29 Aug 2008 04:34:00 +0000

Some of you've already seen this meme, but we thought we'd see where the Gracious Bowl stands in terms of the Omnivore's Hundred, courtesy of the Very Good Taste blog. The Omnivore's Hundred is a list of things every "good omnivore" should try at least once in their life.

First of all, I can't believe scrapple didn't make the list. That stuff is the pariah of pork products, but it tastes so goooood... when you fry it up in a little flour, which means it should count for something!

Collectively, we've already nibbled and sipped our way through 79% of the list. While there was grumbling after a few of the 21 remaining items, the only one we both agreed we'd never eat (unless we find ourselves facing the apocalypse) was roadkill. Margaret was ashamed to admit she'd sampled head cheese (and never will again). She is from Louisiana, so...ya know...we'll let that one slide. I, for one, will never partake of head cheese. The Texas Chainsaw Massacre pretty much closed the door for me FOREVER on that one. I know I mentioned scrapple, but that's just different somehow.

What we've both eaten is in bold; what one of us has eaten is in orange; and what we'd probably never eat is crossed out.

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile (does alligator count?)-Margaret
6. Black pudding
7. Cheese fondue
8. Carp-Adrienne
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho (Proof here!)
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses-Margaret
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns (thx Cindy)
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras (thx José Andrés)
24. Rice and beans
25. Brawn, or head cheese-Margaret
26. Raw Scotch Bonnet pepper-Margaret-HOT!!!
27. Dulce de leche (thx be to Argentina!)
28. Oysters
29. Baklava
30. Bagna cauda-Margaret
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi (we've had mango lassi, but not salted)
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar (yes, but not together--just wait til Xmas!)
37. Clotted cream tea (yes, it's great with fig jam!)
38. Vodka jelly/Jell-O (thx most recently to Jen & Pete!)
39. Gumbo
40. Oxtail
41. Curried goat-Margaret
42. Whole insects-Adrienne
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi (thx Hawaii)
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini (very, very dirty)
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst-Adrienne
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake

(yes, YES, yes, and yes!)
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost-Margaret
75. ~~Roadkill~~
76. Baijiu (no but something tells me I'd like it)
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong--Margaret
80. Bellini (frozen's good)
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant
85. Kobe beef
86. Hare
87. Goulash-Margaret
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam-Margaret
92. Soft shell crab
93. Rose harissa (harissa, but not rose)
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee-Margaret
100. Snake

How many of the 100 have you eaten? What didn't make the list, but should've?

Grilled Cantaloupe Soup

noreply@blogger.com (Margaret) — Wed, 23 Jul 2008 16:48:00 +0000

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!

2-Step Avocado Soup

noreply@blogger.com (Margaret) — Sat, 21 Jun 2008 02:45:00 +0000

"Hot enough for ya?" Before this week's scattered thunderstorms, Washington DC had reached a sweltering and sticky 99 degrees. Fortunately, that's when we hopped on a plane and headed far south, as in South America! We kissed the hot weather goodbye and landed south of the equator in Buenos Aires, where their winter was just beginning.

We have lots to tell you about the food there, but once we returned to flip-flop season in the States, we decided it probably wouldn't be an ideal time to share that recipe for comforting Argentine stew.

So, instead we're arming you with a soup to help you stay cool. With summer just beginning, the worst is still ahead of us. It won't be long before we'll be doing everything we can to beat the heat, including leaving the stove and oven OFF as much as possible. That's the glory of this decadent, yet relatively healthy recipe. There's absolutely no cooking required! Plus, depending on how thick you make it, it can double as a spread on your sandwiches or tacos!

Btw, we'd normally suggest topping it with a little summer tomato, but considering tomatoes are literally on our $%#@ list these days, we've got a few other garnishes that are perfect stand-ins.

2-Step Avocado Soup
serves 4

3 avocados
3 cups vegetable stock
2 Tbsp lime juice, or to taste
zest of 1 lime
1/4 cup scallions, thinly sliced
1 Tbsp chopped cilantro
pinch of green chili powder (or 1 Tbsp canned chopped green chilis)
salt to taste

Garnish with:
scallions, sliced on bias
cilantro, chopped
plain yogurt

1. Puree avocados, vegetable stock, lime juice, zest, chili powder, and salt until smooth.

2. Garnish and serve immediately*.

*Note: This soup may be made ahead up to two hours. To avoid discoloring just press plastic wrap directly onto the soup, making sure to fully cover the entire top layer.

Print this recipe!

Creamy Sweet Corn Soup

noreply@blogger.com (Margaret) — Sun, 11 May 2008 19:15:00 +0000

Spring means fresh sweet corn is finally back in season! In cooking lately, I've been trying to highlight the simple flavors of food instead of my usual 25,000 ingredients per recipe, so this soup really exemplifies my attempt at simplicity.

I remember watching John Folse's cooking show on Public Television as a kid and he shared a story about how his grandmother never wasted anything; coercing every drop of flavor out of whatever ingredients she used. My inspiration here was from one of my favorites, Shrimp and Corn Soup, but I wanted to edit things down and make a soup that captured the pure essence of sweet corn. I also lightened up the recipe by using skim milk instead of the heavy cream that usually goes into soups like these. Believe it or not, this didn't really compromise the usual velvety texture as much as you'd think. What's my secret? Pureeing the corn, straining the soup, then letting it simmer for an additional 30 minutes gives it a very satisfying richness--without any added fat!

This recipe involves making a "corn cob stock" instead of using more traditional vegetable or chicken stock. I wanted to squeeze every last kernel (pun intended!) of flavor from the corn cobs instead of just tossing them in the trash. It doesn't take that much extra time or effort and the added step is well worth it. Besides, this stock smells heavenly and shows off the sweet goodness even before adding the corn kernels, so please set aside 30 minutes to make it!

This basic sweet corn soup is perfect as is, but can also be a base for whatever additions you like.

Corn Chowder: add potatoes and bacon
Cajun Corn Soup: add green peppers, celery and sausage
Mexican Corn Soup: cilantro, lime, chicken, tomatoes, green chiles

Adrienne's Dad even suggested topping it with lump crab meat. I could go on and on, but I think you get the idea. Enjoy!

Creamy Sweet Corn Soup
Serves 2-3

2 Tbsp unsalted butter
2 Tbsp olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1/4 cup all-purpose flour
6 ears fresh sweet corn
4 cups water
2 cups skim milk
salt and pepper

1. Shuck corn and cut kernels from the cobs and set aside cobs and kernels in separate bowls.

2. Saute onion in butter and garlic on low until translucent, about 10 minutes. Add garlic and cook for an additional two minutes. Add flour and stir constantly for about 4 minutes--do not let it brown--then whisk in the water and milk slowly to avoid lumps. Add the corn cobs (but not the kernels) and let simmer for about 30 minutes to get all of the flavor from the cobs.

3. Remove the corn cobs, add in the corn kernels and let simmer for about 10 minutes.

4. Puree the soup with an immersion blender, then strain soup and return to the pot.

5. Add more milk as needed, depending on how thin you like your soup. If you have time, it's best to let the soup simmer for an additional 30 minutes with the lid off.

6. Garnish with your choice of fresh herbs and other accompaniments and serve. (I garnished the soup with a squeeze of fresh lime juice and chives and served it with a side of toasted whole wheat tortilla strips seasoned with chili powder, cumin, paprika and salt.)

Optional Accompaniments:
lime
scallions or chives
cilantro
seasoned and toasted wheat tortilla strips
avocado
sauteed corn
sour cream
cheese

Gouda and Pear Soup

noreply@blogger.com (adrienne) — Mon, 07 Apr 2008 03:57:00 +0000

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

noreply@blogger.com (Adrienne & Margaret) — Tue, 04 Mar 2008 04:48:00 +0000

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!