Cookaholics Bulletin Board

Something with the "Grapes of Wrath?"

Remember, Busby Berkely (have no idea whether or not I spelled that right) became very famous with those hokey overdone no-plot musicals. Evidently, people wanted an escape. The film industry didn't really suffer during the depression......

The event went off Monday evening and was a smashing success. Thanks to everyone for their ideas and input!

Amy

What did you end up making?

And don't tell me you didn't take photos!

Pretty much my two original ideas as my client got excited about both of them. Senate Navy Bean soup (garnished with parsley) and Potato Corn Chowder (garnished with choice of crème fraîche, roasted red pepper, cilantro and/or chopped chives). Served wonderful baguettes with this. Many came back for second helpings, and thankfully I kind of figured that would happen, so made lots of extra soup. Absolutely no leftovers.

Not the most exciting catering job, buy hey, it's money.

Amy

P.S. I do take photos of many of my catering events, but this one didn't warrant it.

Congratulations!! Your food sounds wonderful!!

The saga continues...

I got a call on Friday night asking me if I'd be willing to make soup for Monday (the next evening of the series). Um, well, ah...thanks for the notice. "Yes, I'll do it."

So, I made a riff on the corn chowder I made last time, but spicing it up with some curry, cumin, fire-roasted tomato and coconut milk. Thing is, Andy asked if he could help and ended up adding too much coconut milk. (My fault really for not telling him to taste before adding more.)

Anywho, it's a little overpowering on the coconut milk. I'm thinking of adding a little more roasted tomato to cut it (didn't add that much in the beginning), and then some lime. I think the acid between these two will help to temper the coconut flavor, but wanted to see if you all had any other suggestions.

Amy

lemon grass? kefir lime leaves?

I was going to say lemon grass, love lemon grass with corn. A bit of broth probably wouldn't hurt either. Love the though of a Thai chowder, good thinking Amy.

Mary

An oaky chardonnay in place of some of the broth should help (i.e., Bin 65 is inexpensive, oakey, and generally rates in the high mid-80s); I cook with it a lot.

I like the idea of the chardonnay, but I didn't want to introduce more liquid into the chowder. I brought the soup up to temp this morning, and I still felt it was too coconuty. I added some more roasted tomato, and that helped a great deal. Andy is bringing the soup to the event and is going to add lime (tasting as he goes) just before it's served. I think it will turn out just fine.

Amy