Walker's Roadside Stand: Part II
Stopping by Walker's (261 West Main Road, Little Compton, RI - open daily until the end of October) again last Saturday, I could not resist a $5 box of "irregular" peppers, mostly red, many shapes and sizes, and all sweet. I dug a perfect recipe out of the files- it calls for 12 large red peppers. The soup is easy to make, delicious and freezes. The color alone will knock you out. It is a vibrant, truly gorgeous orange-red.
Red Pepper Soup (New York Times - 2005 as altered)
2 tbls olive oil
3 1/4 cups sliced onions
3 large garlic cloves, crushed
1/4 cup dry white wine
12 large red (or mostly red) peppers in one inch pieces
2 cups no-salt-added chicken broth
up to 2 tbls chopped fresh thyme
1/4 to 1/2 tsp dried red pepper flakes
Salt and pepper
for garnish: thyme sprigs and a tiny dollop of creme fraiche, cream or sour cream
1. Warm oil in a large pot and add onions, cooking until they begin to soften and color. Add garlic and cook one minute before adding wine. Cook down quickly until there is about one tablespoon of liquid.
2. Add peppers, stock, thyme and red pepper flakes, seasoning to taste with salt and pepper. Cover and cook on low until peppers are tender, about 30 minutes.
3. In a blender or food processor puree soup in batches until smooth. Taste for seasoning. Cover and chill overnight (up to two days per the Times but we didn't wait that long). Or freeze - whisk when thawed. You can warm it but it seems perfect cold.
4. Serve in small cups with creme fraiche and a sprig of thyme. Of course you can put the soup in any bowl or cup you have but for the best effect, I'd go with white.
AROUND PROVIDENCE: COOK & BROWN PUBLIC HOUSE (959 Hope Street, Providence 401-273-7275), with
White Barn Farm www.whitebarnfarm.org/ of Wrentham, MA, is preparing a five-course farm-to-table dinner at the restaurant, Sunday, October 24, 6:30 p.m. The dinner is $75 per person ($55 for the vegetarian option) and $30 for an optional drink pairing. Reservations are required.
www.cookandbrown.com/
IN THE NEWS: The upcoming December issue of
Food & Wine features "40 Big Food Thinkers Under 40" and
Matt Jennings of the
Farmstead and
La Laiterie is one of the forty big thinkers. He's cited for his work developing cheeses with small farms as well as innovating on his own.
Farmstead is at 186 Wayland Avenue in Wayland Square, next door to the Jennings' restaurant,
La Laiterie, and downtown (
Farmstead Lunch) at 225a Westminster Street. One telephone number: 401-274-7178
www.farmsteadinc.com/
FURTHER AFIELD, Westport, MA cheesemaker
Shy Brothers (actually two sets of fraternal twins named Santos) recently won honors at the
2010 American Cheese Society Competition in Seattle, WA for their Cloumage Artisanal Curd and Classic French Hannahbells. I especially like the creamy curd.
www.eastbayri.com/detail/138737.html
