Last week my friend Barb and I went to hear the famous documentarian (eloquently introduced as a documentary person) Ken Burns speak on his experience making his Frank Lloyd Wright (Wrong) documentary. It was alright, but he basically regurgitated the film and started each little section by looking at the audience and saying, in a dramatically hushed voice, "Listen." Halfway through, I was over it. And then there were all the awful questions at the end! Argh. Barb and I did have a good time though talking about all the people as they were coming in for the lecture. We also had a nice little dinner before hand...
Dreamsicle Aperitif
Olives, pickled brussel sprouts and okra
Thyme scented tomato soup
Open-faced brie, almond and honey sandwiches
For the cocktail:
In a small glass over ice, combine 1 oz. of vanilla flavored vodka with a premium orange soda.
For the soup:
In a large stock pot, cook an onion and three cloves of garlic in a couple of tablespoons of oil until the onion has softened. Add a 26 oz. can of diced tomatoes, six cups of vegetable broth, three tablespoons of thyme, 1/4 to 1/3 cup of molasses, and a teaspoon of salt. Bring to a boil, then lower the heat and let simmer for 20 to 30 minutes. Using an immersion blender (or a regular blender, but BE CAREFUL), puree the soup until it's smooth. If you want a perfectly clear bisque-like broth, then you're welcome to take the extra step of straining the soup. Taste and readjust salt and add pepper if you like. This light and delicious soup could be the basis for many other add-in--beans, pasta, rice, or vegetables. Next week, I think I'm going to use it to make my mother's tomato dumplings...
For the sandwiches:
For each person, toast two thinly sliced pieces of soft french bread (or the bread of your choice) under the broiler. Spread the untoasted side with a liberal amound of soft brie, then sprinkle with toasted almonds. Put back under the broiler until the cheese is warm and edges are toasty. Remove from oven and drizzle with the honey of your choice--I used Tupelo Honey.
Mangez!
Dreamsicle Aperitif
Olives, pickled brussel sprouts and okra
Thyme scented tomato soup
Open-faced brie, almond and honey sandwiches
For the cocktail:
In a small glass over ice, combine 1 oz. of vanilla flavored vodka with a premium orange soda.
For the soup:
In a large stock pot, cook an onion and three cloves of garlic in a couple of tablespoons of oil until the onion has softened. Add a 26 oz. can of diced tomatoes, six cups of vegetable broth, three tablespoons of thyme, 1/4 to 1/3 cup of molasses, and a teaspoon of salt. Bring to a boil, then lower the heat and let simmer for 20 to 30 minutes. Using an immersion blender (or a regular blender, but BE CAREFUL), puree the soup until it's smooth. If you want a perfectly clear bisque-like broth, then you're welcome to take the extra step of straining the soup. Taste and readjust salt and add pepper if you like. This light and delicious soup could be the basis for many other add-in--beans, pasta, rice, or vegetables. Next week, I think I'm going to use it to make my mother's tomato dumplings...
For the sandwiches:
For each person, toast two thinly sliced pieces of soft french bread (or the bread of your choice) under the broiler. Spread the untoasted side with a liberal amound of soft brie, then sprinkle with toasted almonds. Put back under the broiler until the cheese is warm and edges are toasty. Remove from oven and drizzle with the honey of your choice--I used Tupelo Honey.
Mangez!