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Galician Garbanzo Soup (Recipe)
Image by Ruthieki
I found this recipe in another of the Moosewood cookbooks– The Enchanted Brocoli Forest. I like bean soups and soups with exotic seasonings, so I thought I might like this one. I cooked it, and I like it. It’s got a lot of flavors going on, but I think that’s a good thing. Try it and report back what you think.
Galician Garbanzo Soup, Serves ~8
6 cups Garbanzos (I used 1 bag dried garbanzo beans, soaked overnight and cooked for 1 hr)
4 1/2 cups water
1 T Oil
2 cups chopped onion
6 cloves garlic, minced
1 potato, diced
1 carrot, diced
1 stalk celery, diced
1 1/2 tsp salt
1 bay leaf
2 tsp dry mustard
2 tsp cumin
2 tsp basil
black pepper to taste
cayenne pepper to taste
1/2 cup peas (frozen is fine)
3 T red wine vinegar
1 can diced tomatoes
1.) Puree 2/3 of the garbanzos in a blender with plenty of water. Set the rest of the cooked garbanzos aside.
2.) Sautee onion, 1/2 the garlic, the potato, carrot and celery in olive oil in the bottom of your soup pot for ~10 minutes.
3.) Add the garbanzo puree and the seasonings. Simmer gently for ~ 30 minutes.
4.) Add remaining garlic, peas, tomato, vinegar. Simmer ~5 minutes. Eat.
Note: In the picture there is rosemary used as a garnish. However, after I took the picture I ate the soup and the rosemary did not taste very good in there. If you want to garnish, try something else: toasted cumin seeds, yogurt, parsley, etc.
Carpaccio of roasted pineapple with olive oil gelato
Image by ulterior epicure
TRU meets Babbo in this self-styled dessert. I took the roasted pineapple carpaccio from the TRU cookbook and topped it off with Mario Batali’solive oil gelato from the Babbo cookbook. The ice cream is garnished with crunchy bits of sel gris. Oh, and I took artistic license by sprinkling dark rum over the pineapples.
I thought the pineapple tasted great. The core, although edible, didn’t roast out as soft as I had hoped. As well, I didn’t have a professional meat slicer, so it was impossible to get "carpaccio-thin" slices. I didn’t want to risk botching it up with my mandoline, so I just sliced the pineapple with a sharp knife.
This dessert was a success. Personally, I think some combinations, like pineapple and coconut just are real winners not to be tinkered with. However, I do think that the creamy olive oil gelato was a unique stand-in for coconut – and the crunchy salt not only complimented the olive oil, but the pineapple as well.
You can read a tad bit more about this dessert here
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