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Simply delicious.
Sorry about the lack of photo but we devoured this before I had time to think.
Good stuff!
Indian Spiced Chickpea and Fire-Roasted Tomato Soup
  • 1/4 cup extra virgin olive oil (EVOO), 2 turns of the pan
  • 2 cloves garlic, chopped
  • 2 cans chickpeas, drained
  • 1 small onion, coarsely chopped
  • 2 teaspoons ground cumin, (2/3 palmful)
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon turmeric
  • Salt and pepper
  • 2 cups chicken or vegetable stock
  • 1 can fire roasted tomatoes  (28-ounces)
  • 1 cup plain yogurt
  • Warm pita, any flavor or variety, toasted

PREPARATION

Heat a medium pot with EVOO over medium heat. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5-10 minutes to combine flavors.

Serve with a dollop of yogurt and warm pita for dipping.

via Rachael Ray’s Official Website :: Indian Spiced Chickpea and Fire-Roasted Tomato Soup.

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Hi!

I found this great article on the Huffington Post earlier  in the week, thinking “what is it that I need in my kitchen?” when I decided to repost and share with you. Naturally I  like to point you to the little gems I find on the web.

The pasta maker has been rolling around in my head for some time. Last summer I went to a party in the Hollywood Hills and this guy was just rollin-and-dollin out the pasta. I was impressed, if a little intimidated with the idea of making my own pasta.

ME?!?! Yes me. :0

Anyway. Um, here’s some food for thought, brought to you via the Huffington Post, be sure to follow the link and click through the slideshow, there is a host of photos, recipe, and word:

((ARTICLE EXCERPT))

Pascale Boucicaut: 3 Luxury Kitchen Items Worth Loving

Three years ago Mark Bittman, who taught us How to Cook Everything, published an article in his New York Times blog, The Minimalist, about kitchen equipment. Reading it, one learned how “$200 can equip a basic kitchen that will be adequate for just about any task, and $300 can equip one quite well.” For many months I kept the article bookmarked in my browser and every time I was tempted by a bread machine, or even a food processor (Bittman cooks without one), I’d go back and remind myself that “a no-frills kitchen still cooks.”

In the years since Bittman’s article, many of our kitchens have gone through a Renaissance. Sure, we purchased our un-name-brand pots and kept our countertops sparse. And yet, for many of us, the joys of cooking from scratch have replaced our exhausted efforts just to stay fed. It seems the world’s collective conscience has finally deemed food a serious subject of study, and home cooks are working hard to keep up.

This year, the prestigious Fulbright Association will award its first grant to study at Italy’s University of Gastronomic Sciences. Within the United States, more and more universities are endowing graduate programs in Food Studies. At the French Culinary Institute, aspiring food journalists can enroll in a Food Blogging course with Steven Shaw, founder of eGullet. Food bloggers and inspired home cooks can find just about any recipe online if they look hard enough, as well as the history and mythologies of all the world’s cuisines. But, if they plan on cooking all these new dishes, they need the proper equipment.

So after negotiating with my bank account and my own limited counter space, I compiled a list of tools that would enhance my kitchen capabilities. I followed his advice and headed to a restaurant supply store downtown where even my luxury items would cost less. Listed below are three kitchen tools that bring me the most joy, and that I recommend to the aspiring foodies seeking culinary bliss and gastronomic credibility.

via Pascale Boucicaut: 3 Luxury Kitchen Items Worth Loving (PHOTOS, RECIPES).

********

Oh and I forgot to mention, I may have a foodie surprise post on  Friday. I mean it’s not totally fantastic but I tickled me in the right place, the stomach. 🙂

Be well,

Scott

Gingered squash soup — latimes.com.

I was shooting for this recipe. Something to try out for a Friday recipe spotlight but I couldn’t find a dam Winter Squash anywhere at the Grand Central Market, or Marukai Market in Little Tokyo.

Does NO ONE eat pumpkin or squash… I mean it is Sowain for the sake of deliciousness!

Regardless. I went with ingredients for a vegetable soup (root stock, twice boiled) and some extra’s for a beet and orange, goats cheese salad this weekend.

PS: Checked the crop report… nope, no significant hit on the california Squash crop. Just a “slow down”. O.o

Be well,

Scott K Smith
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