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April 30, 2006

Soup

Took my little red shopping cart--Leah calls it a "granny cart"--to class so I could scoot out at 3:15 and shop for dinner: thirteen guests in honor of our kiwi visitors Ian, Greg, and Liz were to arrive at 7:00 p.m. The day before I did a little shopping on the way home from NYU at the fruit stand on the corner of Houston and Broadway so Max and Geo could scrub and peel while I was teaching. Ian came over at 5:00 to help. The result was lots and lots of wonderful roasted vegetables, including red and green peppers that need a dedicated pair of hands to peel them once they have been roasted. Max for the moment was off salt and garlic, so I roasted my potatoes with olive oil, oregano, and black peppet. Roasted parsnips and cauliflower just as is; also roasted cubed carrots and beets, with a little cinnamon and olive oil; and red onions with brown sugar, balsamic, olive oil, bay leaves, and dried cranberries. I bought tea eggs on the street and tofu skins stuffed with mushrooms, clouds ears, and tiger lily buds in Chinatown. Was out of green fava beans, so tossed shelled edamame with Joelle's pickled lemons, scallions, and lots of lemon juice and garnished with a pile of thinly julienned red radish. Finally, just to surprise Ian, I prepared lotus root, taking a page from Chiyono, who has a restaurant on Curry Row (East 6th Stree), and dressed it in umeboshi.

Had lots of food left, so we had good leftovers. Today, when we could not face leftovers and I did not want to freeze what we had left, I made a vegetable soup. I started, as I usually do, with water, crushed tomatoes, chopped celery and whole carrots in a big pot. But this time, after the carrots were cooked (I take them out, chop them up, and return them to the pan), I chopped up all the leftover vegetables (except the lotus root) and tossed them into the pot too. Roasted vegetable soup! Divine! Wonderful deep flavors, sweet and sour.

Posted by BKG at April 30, 2006 06:51 PM

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