Avocado Gazpacho

December 12, 2011 § 4 Comments

J: So, I don’t remember if I have expressed my feelings on avocados on this blog yet.  Here they are: I LOVE AVOCADOS.  They are one of my favorite foods.  I regularly used to have just an avocado, maybe with some cottage cheese or something, for a light lunch or dinner.  I would eat them every day if I could.  And so, a few weeks ago, while it was still in the 70s (ridiculous!), when Erik and I were trying to come up with an interesting soup to make, I thought of this: avocado gazpacho.  The recipe we came up with was, I think, not the best one; it was fine the first night, but the longer it was in the fridge (read: by the second night) it had a bit of a funny taste to it.  We’re both pretty sure that was the fault of the cucumber.  Simple fix: don’t add cucumber.  Otherwise, this soup was rather delightful: creamy, cool, and refreshing.

blended avocados in a bowl

I’m including here the original recipe we used, as well as an alternative suggestion we came up with after the fact: guacamole soup!  As always, feel free to add your own twist to this recipe, and let us know what you find works best for you — we want to improve on this, and welcome any suggestions. « Read the rest of this entry »

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Roasted Corn and Tomato Soup

November 27, 2011 § Leave a comment

E: I’m going to (try to) make this post short and sweet. We are just back from spending the Thanksgiving holidays at my parents’ place (with a brief sojourn to see my aunt, uncle, and some of my cousins). We had some wonderful times and ate some wonderful food. But it also means we haven’t posted in a while. I apologize if this post is more slipshod than usual, but I feel like we’ve got to put something up regardless of how unqualified to write my present state of exhaustion makes me.

a really tasty soup with hearty smokyness

A few weeks ago, we wanted to make another tomato-y soup, and it was my idea to add some roasted corn. Joanna finished it off by suggesting we blend in some ricotta and serve it with some grated, smoked Gouda. This is a really great combination, with the smokiness of the cheese playing off some of the char from the tomatoes, pepper, and corn. « Read the rest of this entry »

Ricotta Risotto, Stuffed Chicken, and Quasi-Matignon

June 25, 2011 § Leave a comment

E: This dish was inspired both by the ravioli that we just posted and by the pear and ricotta stuffed chicken that went up in mid-May. We used the leftover ravioli filling to stuff some chicken, which came out really well, and so I decided to re-make it and post about it. I made this about a week later, so this is still a blast from the past—thankfully recipes, unlike food, don’t spoil. To go with it I made a risotto, which is pretty standard fare here on Nombudsman, and a really excellent quasi-Matignon which became so much the star of the dish, flavor-wise, that I decided it should have enough space to present itself to you, dear readers.

I was a little slipshod in a few things, like plating, but it came out okay

« Read the rest of this entry »

Pear & Ricotta Stuffed Chicken with Pear-Ginger Chutney

May 16, 2011 § 1 Comment

J:  Okay, long title, I know.  But this was a really fun dish that I came up with all by my lonesome, and I think you should try it!  It took me two tries to get the stuffing and baking process right, and even at this point it could use a few tweaks probably, but it was pretty tasty both times.  This was a chance for me to play around with a semi-new ingredient, since I haven’t worked much with pear, even though it’s one of my favorite fruits.  Heck, I haven’t even had pear, aside from once or twice at Erik’s, in years; my father doesn’t like it much and, well, you could try to eat the pears that showed up occasionally in my university dining hall, but you’d probably best fortify your stomach with a steel lining beforehand.

corn goes really well with this

You most certainly do not need any sort of steel-lining-fortification for this little number, though.  Just patience, a bit of time, and a willingness to thrust your fingers into a hunk of meat.

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