My wife and I just got a parcel in a community garden*** just a few blocks from our apartment. She doesn’t know yet… but I’m super excited. Finally we can start growing things that are too big for our window sill and require more sunlight than we can provide from inside. Its also great news that now we can also start composting. Needless to say, I’ll be writing about our efforts here.
To celebrate, a new cocktail*.
- 2 oz rye whiskey
- 1/2 oz tripple sec
- 4 hefty dashes of Fee Brothers Grapefruit Bitters
Combine, cool**, and drink neat.
*No name, still a work in progress.
** I keep a bottle of Old Overholt in the freezer, so its already cold. I mix the ingredients in an 8 oz Ball jar and shake.
***This is more accurate.
- 32 oz can of dice tomatoes
- 32 oz of broth
Mix liquid ingredients. Bring to a boil. Continue boil for at least 20 minutes, or till the soup has noticeably reduced. Add desired amount of salt and pepper.
If you’re feeling bold, add heavy cream.
Garnish with thyme leaves.
Start with this recipe from Bon Appétit. I didn’t use sage.
Coat the bottom of a saucepan with oil. Heat. Add one whole onion, chopped. Salt. Add two thick carrots cut into rounds. Once glistening and tender, remove contents and transfer to dish.
Tear apart or cut one bunch of kale. I used lacinato. Add oil then kale to already hot saucepan. Again, once tender and glistening, remove.
Add one can of diced or crushed tomatoes to saucepan. Add reserved bean fluid and 16 oz of broth. I used chicken. Bring to a boil.
Once the liquid is boiling add onion, carrot, and kale to pot. Cover with lid.
Add one zucchini, sliced into rounds and quartered.
Cook near simmering for 20 minutes.
Serve and enjoy.
Last month’s soup of choice was an original creation, chickpea and tomato soup. Today, Rachael and I made a recipe that we first tried our last summer. It’s a corn chowder and its incredible.
The recipe belongs to Mark Bittman, and though we only follow it loosely — no milk — its has quick become one the most flavorful, versatile and easy to make soups in our repertoire.
In regards to technique, the revelation for me from this recipe is boiling the stripped corn cobs in water… its such a simple, obvious and wonderful inclusion. What more, it imparts such rich corn flavoring to the water that aside from salt and pepper very little additional seasoning (today, cayenne) is required for a great base broth.
However you approach it, Bittman’s chowder is an excellent and afordable addition to your summer eats.
Recommended beer pairing: Schneider & Brooklyner Hopfen-Weisse (2008).
