Today is Jen and my wedding anniversary. 9 years. According to that old list, pottery is the proper gift for the couple married for 9 years. We like Korean Silla and Trenton Potteries Company, 1920s…I’ll leave the address below, no postage due or C.O.D.s please…What I really will leave you with is a soup recipe, and a wine review extracted from the steak au poivre avec frites and red leaf lettuce salad dinner I cooked for us tonight. Cheers!
PUREED CARROT SOUP
1.5 lbs. carrots, peeled and cut into chunks
2 Tbs. butter
2 Tbs. extra virgin olive oil
1 medium onion, chopped
1 large garlic clove, chopped
1/4 tsp. grated lemon zest
1 Tbs. lemon juice
1/4 cup grated Parmigiano Reggiano
2 large pinches of Aleppo pepper (or hot Hungarian paprika)
4 oz. heavy cream
9 oz. (preferably home made) broth
Salt and pepper to taste
5 large parsley sprigs, leaves and stems separated, leaves minced, and stems bruised with back of a knife.
– In a large saucepan, boil the carrots covered in 1 cup of salted water until very tender. Let cool a bit, and transfer carrots and cooking water to a food processor.
– In the same saucepan, heat the oil and butter over medium heat. Sautee the onions and garlic until lightly golden. Remove from the heat and stir in the lemon zest. Let cool a bit and add to the carrots in the processor.
– Process until you obtain a very fine, thick puree. Return to the saucepan and place over low heat.
– Stir in the lemon juice and red pepper. Then stir in the grated cheese. As the puree warms, slowly stir in the cream, and finally, the broth. If the soup seems too thin, hold back some broth (or cream). If too thick, add a bit of water. Add the parsley stems.
– Simmer slowly, cover over low heat for about a half an hour stirring occasionally. Correct salt, pepper, and lemon juice seasonings, fish out the parsley stems, and serve hot garnished with the minced parsley.
CHATEAU BOUSCASSE MADIRAN VIEILLES VIGNES 2000
Still dense blackish violet color. Pungent nose of deep black currant fruit with sap, coffee, black wet earth, cedar chest, and juniper. The wine is powerful and muscular on the palate with beautifully polished but still diamond-hard tannins that frame flavors of plum butter and balsamic vinegar. This wine is a mellowed but still rippling beast that still shows more than a little bit of “Bordeaux-esque” nobility.