Soups & Sweet Treat for 11.3.11

While cooking this past week I was listening to VPR as I often do.  On Point w. Tom Ashbrook was on.  He drives me nuts but I find many of his topics and guests fascinating.  On this particular day he was conducting an interview with Adam Gopnik a staff writer for the New Yorker.  Gopnik was speaking of his new book The Table Comes First: Family, France & the Meaning of Food. 

In this book, and subsequently the interview, Gopnik discusses how Americans increased obsession with food has actually closed the door on the real meaning of what it is to eat and be human, rather than expanding it.  Gopnik explains that as eating and food has become a “fashionable object” the true meaning of “gastronomy” has become lost.  He espouses that while the discourse about what we eat, its impact on the planet etc. is important,  is masks the FEELINGS of food and eating.  This direct quote from Gopnik says it best: “I love to eat.  I love to eat simple food and I love to eat fancy food.  I love  eat out and I love to eat at home…I’ve loved to eat since I was little , when my mother was a terrific cook, would make all the dishes, large and small, near and far.  I learned early on the simple path between eating and feeling happy.” 

The above quote sums up the real reason why I love doing what I do.  I am not a trained chef but a very good home cook that loves food, loves feeding people and loves making people feel happy with food.  My goal is that every week I can impart a little joy on all of you that sit down either alone, with friends, or family and tuck into a quart or two of  happiness.

Italian Wedding Soup…A favorite with both kids and grown ups. Turkey meatballs, baby pasta & spinach floating in a garlicy chicken broth.  Ingredients: Turkey meatballs (ground Planfield turkey, whole wheat bread crumbs, garlic, basil, parsley, eggs & parm cheese), garlic, onions, olive oil, carrots, celery, chicken broth, baby pasta, spinach, fresh basil, kosher salt & pepper.  Garnished w. parmesan cheese.  13. per quart served w. bread

Ecuadorian Quinoa & Vegetable Soup…Quinoa is an ancient grain  with a mild nutty flavor and crunchy texture.  Ingredients: quinoa, olive oil, onions, potatoes, red bell pepper, diced tomatoes, zucchini, summer squash, cumin, coriander, veggie stock, kosher salt, pepper & lemon juice.  Garnished w. cilantro & optional cheddar cheese.  Vegetarian & Vegan  13. per quart served w. bread

After eating too much Halloween candy cleanse your palette with a Lemon Snap.

2 small cookies for 1.


Published in: on October 30, 2011 at 9:49 pm10  Leave a Comment  

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