Sunday, November 7, 2010

The Lonely Kitchen

Tonto has been flying solo this week, as the Lone Ranger is still off gallivantin' on the west coast. He isn't much of an email writer, or conversationalist on the telephone, but the photos have been coming in fast and furious. He must be like a kid in a candy store out there. I know just how he feels.
The Presidio and the Golden Gate Bridge, Lincoln Park Golf Course
Palace of the Legion of Honor, Seacliff
Coit Tower, Sentinel Building (Columbus Tower) and the Transamerica Pyramid.
Sausalito waterfront, San Francisco Bay
Back here in NYC, the weather has been clear, crisp and clean. Perfect, simply perfect for comfort food. The LR's favorite? Soup.
Split Pea Soup - adapted from James Peyton Shea
  • 1lb dried split peas
  • 6 cups chicken stock
  • ½ yellow onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 3 bay leaves
  • 2 Tbsp hot sauce
  • 1 tsp ground black pepper
  • 3 Tbsp flour
Sweat mirepoix in a large heavy stock pot, until translucent, then add peas, stock, hot sauce, bay leaves and pepper. Bring to a low rolling boil. Reduce heat and simmer on stovetop for 2-3 hours. Remove bay leaves, and whip soup. Make a slurry with the flour and a little water, add to the soup and whisk again.
You can serve this with crisped bacon bits and a dollop sour cream, or fresh mint leaves and swirl of crème fraîche. Be sure to have thick slices of warm rustic French or sourdough bread on the side.
See, when pressed, I can still find my way around the kitchen.
Thanks for taking the time - Blog O. Food

1 comment:

Nicole@ The Dirty Oven said...

I see the peas softened. More peas please. Looks great. LR's photos of SF are fantastic.