Wednesday, February 25, 2009

English Pea Soup, Oyster Mushrooms, Roasted Beet Salad, Artichoke Dip

Dinner 2/25

English Pea Soup

Oyster Mushrooms

Roasted Beet Salad

Artichoke Dip

As Erik Marcus of said "The first time a bowl of soup has reminded me of US Airways Flight 1549."

Throw that pea a life preserver!

Close-up of the baguette raft picking up passengers...

The soup is adapted from Jean-Georges Vongerichten's "Cooking At Home with a Four-Star Chef" -- the broth uses the shucked pea pods as an additional flavor enhancer, and they do a great job of infusing the broth with that essence of (the hopefully arriving) springtime.

We started with a simple roasted beet salad and artichoke dip with pita bread (not shown). The artichoke dip is one we've played around with over the years, you can re-arrange it depending on what you have on hand -- but tonight it was artichoke hearts, red bell peppers, cubanelle peppers, vegenaise, nutritional yeast, salt and pepper. It's baked in an au gratin dish at 400F for 20 minutes.

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