7.25.2011

Chilled Red Pepper and Yogurt Soup

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redpepperyogurtsoup copy


roast a few red bell peppers in the oven or char the 
skin on a burner. remove all of the skin. briefly saute a
few cloves of garlic in olive oil. when nicely browned, 
add the peppers and cook for a minute. add enough hot
chicken stock to cover by an inch. lower heat and reduce
until liquid is about half. allow to cool to room temperature.
puree in a food processor, adding goat's yogurt until you
reach desired consistency. chill for 1 hour. season with salt 
and white pepper and garnish with olive oil and smoked paprika.

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7.07.2011

Gooseberry Eau de Vie

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gooseberry eau de vie2 copy




in a jar that has been cleaned more thoroughly than an operating
room, combine one pint of fresh (and rinsed) gooseberries and 
enough eau de vie to cover. screw on the lid tightly and place in
a cool, dark place for at the very least one month. give it a gentle
shake every few days. strain and serve as a digestif perhaps.

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