Sunday, June 8, 2008

It's hot outside

Pretty gross, in fact. Hot weather calls for hot food, as the folks in in the Caribbean, India, Mexico, and a whole bunch of other steamy places seem to have figured out. There's nothing fancy about this bowl of soup, but I had the ingredients laying around and it satisfied a craving.

-Onions, cut pole to pole and sliced (they randomly sprouted up in the community garden)
-Radishes, cut into batons (Shaker Farmers Market)
-Red Mizuna, chopped (")
-Brown Oyster Mushrooms, chopped (", Killbuck Valley)
-Asparagus, cut into large pieces and sliced in half (", Muddy Fork Farm)
-Dried Chiles de Arbol (seeds removed and broken up in pieces)
-Chili Oil
-Pancetta, sliced thin
-Mint, sliced thinly (feral in the community garden)
-Bragg Liquid Aminos (I was out of soy sauce)

-Put water on the boil
-Add chiles, chili oil, pancetta, and onion
-Once that's simmering add radishes, then mushrooms and asparagus as you feel they'll cook to your liking (there's a fair margin of error)
- Add mizuna shortly before taking off the heat
- Season with salt, pepper, and Bragg's (or soy sauce)
- Add mint to the bowls of soup (can also add sriracha if it's not hot enough)

Not much else to it. The flavor is good, but I'd like to try it with some other cuts of meat and flavoring to keep things fresh.

This week will likely be light on postings. Tonight, it's a plated landscape dinner at the aforementioned Muddy Fork Farm, some happy hour treats tomorrow, a Wednesday dinner with a few friends hosted by Cleveland's local food guru, and Friday a dinner prepared by some Thai exchange students (who are hopefully used to the heat). I know, it's a tough life. Unfortunately I'll have to squeeze some work in there somewhere.


the masked tomato said...

oh to live your rockstar lifestyle

Alex said...


While looking for blogs on food, wine and cheese I came across your website and found it very interesting.
I’m contacting you on behalf of Ile de France, a French cheese importing company (Schratter Foods, since 1936). Their most popular and award winning cheeses are the Ile de France Brie, Ile de France Goat and Ile de France Camembert. (Ile de France Brie being the very first Brie imported to the USA over 70 years ago,)
We would like to know if you would be interested to receive some samples of these French cheeses and write about one in your blog.
Ile de France Cheese would send you one Goat cheese, or one Brie or a Camenbert. Please let us know before the 20th of June which cheese would you be interested in sampling and writing about.
We are giving you the choice between the three cheeses because we plan to send you another type of Ile de France cheeses to sample later on this year if you enjoyed this project.

The cheese will be shipped the 7th of July in coolers. Therefore we would need from you an address where someone can receive the UPS delivery.

We hope you will be interested in participating. In case you are not, rest assured that we would not contact you anymore.

Please do visit our website ( anytime, it is full of cheese recipes, tips, and pairing ideas, and much more regarding other specialty cheeses such as Morbier, ComtĂ© or Boursault…

Feel free to pick any of our recipes to write about as well, just remember that you need to mention the source and place a link to our website.

Looking forward to hearing from you,

The CFT said...

Yes masked, believe me, I know. Alas, I cannot strum a lick. Thanks for pointing out the ridiculousness of the end of the post. If it helps to bring me back to earth, the Wednesday dinner was postponed, and I wouldn’t be shocked if the Friday dinner led to food poisoning.

I am going to try to hook up some of the cheese though.