Food
Cooking melds the perfect trio of chemical study, physical work, and sensory pleasure. A community of friends encourages me to impart the joy of my work and of this colorful life into the dishes. The dishes often emerge from unusual combinations.
Creamy Crimini Soup Serves 4, ~2 hours to prepare
1/4 c. caffeinated or decaffeinated coffee grounds
2 c. hot water
1/4 c. paprika
1/4 c. mixed mushroom powder
1 Habanero pepper: de-seeded and minced (wear gloves)
1 Jalapeno pepper: de-seeded and minced (wear gloves)
1 Red Onion: Julienne
1# Crimini Mushrooms: Thickly Sliced
2 Sticks (2 c.) Butter
1 t. salt
1/4 c. (packed) Fresh or Dried Dill
1/4 c. (packed) Fresh Sage
2 c. Heavy Cream
2 c. Half n’ Half
Start by preparing the stock: Make coffee by adding the grounds to hot, but not boiling water. Let the coffee steep 5 minutes and then filter. Add the paprika, mushroom powder, and peppers to the coffee and set aside.
In a heavy-bottomed pan, caramelize the onion in half the butter. Next, melt the rest of the butter in the onion and then add the salt and mushrooms. Sautee the mushrooms, then add the stock and herbs. Simmer for 5 minutes, then add the cream and half n’ half. Bring the soup to serving temperature and enjoy.
Creamy Crimini Soup Serves 4, ~2 hours to prepare
1/4 c. caffeinated or decaffeinated coffee grounds
2 c. hot water
1/4 c. paprika
1/4 c. mixed mushroom powder
1 Habanero pepper: de-seeded and minced (wear gloves)
1 Jalapeno pepper: de-seeded and minced (wear gloves)
1 Red Onion: Julienne
1# Crimini Mushrooms: Thickly Sliced
2 Sticks (2 c.) Butter
1 t. salt
1/4 c. (packed) Fresh or Dried Dill
1/4 c. (packed) Fresh Sage
2 c. Heavy Cream
2 c. Half n’ Half
Start by preparing the stock: Make coffee by adding the grounds to hot, but not boiling water. Let the coffee steep 5 minutes and then filter. Add the paprika, mushroom powder, and peppers to the coffee and set aside.
In a heavy-bottomed pan, caramelize the onion in half the butter. Next, melt the rest of the butter in the onion and then add the salt and mushrooms. Sautee the mushrooms, then add the stock and herbs. Simmer for 5 minutes, then add the cream and half n’ half. Bring the soup to serving temperature and enjoy.
Black Bean Dip with Squash and Carrot