So tonight we're going for running sushi.. It's overpriced, it's not the greatest, it's in a mall.. but by golly the food is on a conveyer belt! It's like the future, but now.. I want a conveyer belt in our kitchen.. I'd put all kind of sh*t on that.. But yeah, until then we'll have to eat out to get the belt experience...
Since work is slow and the coworker who can see my screen has left, I thought I'd put up another recipe...
Roasted Garlic Soup with Parmesan Crackers
10-15 cloves of garlic
4 cups chicken or veg stock
1 cup cream
a little bit of olive oil
rosemary (optional)
a dash of nutmeg
salt and pepper
4-8 tbsp of freshly grated parmesan
Take a baking dish and coat the cloves in olive oil, keeping the skins on. Add some rosemary to the dish. Bake at 220 for 30-45 minutes covered in tin foil. Take out a blender and fill with the stock. Once the cloves are cooked you should be able to squeeze the suckers out of their skin. (keep the oven on) Put the naked cloves into the blender and blend with the stock. Pour the mixture into a pot and turn stove on to a low heat. Add cream and seasoning and some left over olive oil from the baking dish (now slightly infused with rosemary! How awesome) and let simmer for about 15 minutes.
Meanwhile take a cookie sheet and some baking paper (wax paper) and make circles with the freshly grated parmesan. I try to make the circles bigger than the rim of my bowls in order to place them over the soup but my soup bowls are more like cereal bowls so that works. Bake until the crackers are slightly brown (just a few minutes). Check them every 30 seconds to avoid burning them. Serve with the soup; either resting on the rim on top or throw them in just before serving. Add a stalk of rosemary for garnish.
Bon Apetit!
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