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Bernard Rieux

08:17 pm: Mâche-avocado salad / pomegranate vinaigrette / garlic soup

Mâche-avocado salad

  • 2 oz. Mâche (lamb's lettuce)
  • 2 roma tomatoes, diced
  • 1 ripe avocado, diced
  • 1 oz. sharp cheddar, diced
  • 8-10 tortilla chips, crushed
  • pomegranate vinaigrette (see below)

Tossing the avocado with lime juice immediately upon dicing will prevent it turning brown for a while. Serves 2.

Pomegranate vinaigrette

  • 1/4 pomegranate, squeezed
  • 1 lime, squeezed
  • 1 T olive oil
  • a dash of black pepper
  • sugar to taste

Whisk together the juices and pepper, and add sugar until reaching a favorable level of tartness. (I used about a tablespoon.) Then, slowly add the oil while still whisking. A traditional vinaigrette has a much higher oil-acid ratio than this, but for this salad the lighter feel seems nice.

Garlic soup

There are plenty of recipes for garlic soup around. Mine seems to work.

  • 1 qt. broth
  • 1 head garlic, finely minced
  • 2 slices whole wheat toast, diced
  • a small sprig of basil (4–5 leaves)
  • 2 T olive oil
  • 1 T white wine
  • 4–6 cremini (brown) mushrooms, sliced
  • 2 eggs
  • salt, black pepper, paprika

Bring the broth to a steady simmer in a 2 qt. or larger saucepan. I used prepared vegetable broth this time, but you can make your own with a little more time.

Heat the oil in a medium sized sautee pan over a low flame. Add the bread and toss until it reaches a deep brown. (Croutons!) Add the garlic, basil, and sliced mushrooms, and toss until the garlic becomes golden (but not brown); then add the splash of white wine, and simmer for about 30 seconds. Add the entire mixture to the broth. Drop the broth to a lower simmer for 20 to 30 minutes. Add spices to taste.

Poach the eggs in the soup. For this to work, the soup should be at steady simmer, but definitely not a full boil. Since this is soup, a perfect poach isn't necessary. Just crack the eggs, drop them gently into the broth, and let them cook for three minutes.

Serves 2.



Comments

[User Picture]
From:sheepykins
Date:November 15th, 2007 03:12 am (UTC)
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You live! And are posting recipes! Yum!

How's stuff?
[User Picture]
From:rieux
Date:November 15th, 2007 01:42 pm (UTC)
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Yeah, I realized that since I have a few new recipes every week, I should probably save them somewhere.

Stuff is good. School, mostly. Which I gather you are doing too?
[User Picture]
From:sheepykins
Date:November 15th, 2007 02:25 pm (UTC)
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As I happen to have a couple of pomegranates kicking around, I'm glad you did.

Yup! It's pretty awesome.
[User Picture]
From:im_clairevoyant
Date:November 15th, 2007 03:38 am (UTC)
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That sounds delicious! I don't usually cook, but I might have to try this.
[User Picture]
From:rieux
Date:November 15th, 2007 01:44 pm (UTC)
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Go for it! Soups are fun and usually easy.
[User Picture]
From:fourseat
Date:November 16th, 2007 03:46 pm (UTC)
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This all looks quite tempting. As a side note, I'm glad to see you're alive. Life's good, I take it?
[User Picture]
From:rieux
Date:December 7th, 2007 10:28 am (UTC)
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Yeah, I'm alivish. Things are good, yeah. I hear you're in Ireland. How's that?
[User Picture]
From:fourseat
Date:December 7th, 2007 01:00 pm (UTC)
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Ireland's great. Apparently I'm a quarter of the way done with my master's degree. What are you up to these days?
[User Picture]
From:rieux
Date:December 7th, 2007 03:38 pm (UTC)
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1/4! Cool. What is your master's degree in?

I am (as of May) 4/4 done with my M.S. but still 0/? done with my Ph.D.
[User Picture]
From:fourseat
Date:December 7th, 2007 07:37 pm (UTC)
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the degree program ends next September and our first term of teaching ended a week ago, so I figure that's 1/4 of the time, if not the effort. We take classes for the three terms during the schoolyear and research and write the dissertation over the summer.
Mine's in linguistics. How about yours?
[User Picture]
From:rieux
Date:December 7th, 2007 08:21 pm (UTC)
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I'm in computer science. It's "expected" to take 5 years, but 6 seems more likely.

Are you planning to come back when you finish?
From:(Anonymous)
Date:March 25th, 2008 03:39 pm (UTC)

thanks much

(Link)
well done, man
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