A tomato soup that goes down so easy.
Is it soup time yet?
I think of soup, salad and bread as the perfect trifecta of meals.
So perfect noon or night. Nourishing, filling but not leaden. And so easy to put on the table.
I’m already missing summer tomatoes. But “Cream of Tomato Soup with Crunchy Lemon Chickpeas” still lets me enjoy the tangy-sweet perfume of tomatoes even off-season.
It’s from the newest cookbook by Rachel Khoo, the London- and Paris-based food columnist and host of the TV series, “The Little Paris Kitchen.”
Like her other cookbooks, “Rachel Khoo’s Kitchen Notebook” (Chronicle Books) is illustrated with her whimsical illustrations. The more than 100 recipes riff on familiar dishes with Khoo’s unmistakable thoughtful and creative touches.
You’re in for a spicy, scrumptious time at Macy’s Valley Fair in Santa Clara when Lisa Murphy, founder of the Bay Area’s Sosu Sauces joins me for a cooking demo at 6 p.m. Nov. 19.
Sosu Sauces makes my favorite sriracha sauce. The artisan sauce is hand-made in small batches, then aged in whiskey barrels to give it great complexity and a hint of smokiness.
Learn how Murphy gave up a career in banking and high-tech to spread the gospel of sriracha and Srirachup (that’s her mashup of her sriracha with ketchup).
Individual cakes made with dessert wine, whole grapes, and a new red grapeseed flour blend.
You probably know the name White Lily as the go-to flour Southerners swear by for the most tender biscuits.
Now that Southern institution has introduced its first new flours in 130 years.
Partnering with Shepherd’s Grain, a group of wheat growers in the Pacific Northwest, White Lily has created three new flours: Wheat and Red Grapeseed Flour Blend, Wheat and White Grape Seed Flour Blend, and All-Purpose Wheat.
The non-GMO wheat is grown sustainably. You can even plug in a code printed on each bag of flour into the Web site to find out information about the farmers who grew the wheat for your specific bag of flour. For instance, I tried a sample of the Wheat and Red Grapeseed Flour Blend, which was made with wheat grown by Cherry Creek Ranch in Washington, Spokane Hutterian Brethren Inc. in Washington, and RattleSnake Ranches in Idaho., all of whom have operated for generations.
Grapeseed flour is gluten-free, but of course not when it’s mixed with all-purpose flour, as is the case with these blends. But what’s great about the blends is that they have been formulated so that you can use them 1:1 in place of regular all-purpose flour in any recipe. Grapeseed flour also is purported to be high in antioxidants.
I was most eager to try out the Wheat and Red Grapeseed Flour Blend because of its subtle purple color.
Chicken with mushrooms and cream in a fabulous dish by Jacques Pepin.
This dish is the equivalent of a big cashmere blanket wrapped around your shoulders.
It’s warm, comforting, and makes you feel well taken care of.
And of course, it’s by Jacques Pepin.
“Poulet A La Creme” is from his newest cookbook, “Jacques Pepin Heart & Soul In the Kitchen” (Houghton Mifflin Harcourt).
It’s also his last cookbook — well, at least the last one associated with his own television cooking show. That’s because his current KQED series of the same name is the last one he will film. He’ll turn 80 in December, and after 14 series, 24 cookbooks, and 32 years on television, he’s finally taking a break.
Take a taste of Sopressata Calabrese.
Brothers Steven and Eric are the fourth generation of Bavas to hand-craft a spicy Italian dry salami specialty known as sopressata Calabrese.
Their grandfather brought the recipe to America after immigrating to Chicago from the small mountain town of Simbario in Calabria, Italy. Every winter following Christmas, the whole family gathered to whip up a batch, which would then be served at every special family occasion throughout the year.
Now, the brothers are making that same cured sausage in small batches in Los Angeles and selling it via a small select group of retail stores.
Recently, I had a chance to try Bavas Brothers Sopressata Calabrese.
Deep ruby red, the squat sausage is firm and chewy. It’s full of sweet porkiness, along with a good jolt of peppery spice that builds the more you chew.