I’ll post the recipe soon!
Author: Heidi Lee (Page 19 of 96)
Joshua Hebert, Chef/Owner of POSH in Scottsdale Arizona sent us this recipe for Popocorn Soup. He’s my brotha from anotha motha and I love this guy! Thanks, JOSH!
INGREDIENTS
- 1 cup unpopped popcorn kernels
- 1/8th cup olive oil
- ½ white onion
- 3 cups corn stock
- ¼ cup heavy cream
- ¼ cup parmesan, (fresh…no green cans)
- salt to taste
- smoked paprika
- clarified butter
Pop the popcorn in a tall pot with the oil. When all popped, remove from pan and set aside. Place pot back on stove with a little clarified butter. Add onion, diced, to the pot and sweat. When translucent, add the corn stock and bring up to a simmer. Turn the heat off and add all but 1 cup of the popped popcorn. Add heavy cream, parm cheese, and a sprinkle of salt. Puree in the blender and strain. Set aside. This is your base.
Place base on the heat in a pot. If it is too thick add a little water. Season to taste with salt and a drop or two of lemon juice. Garnish with smoked paprika and clairified butter. Serve hot, (while watching a movie!!!!!)
P.S. You may notice, the underlying recipe for corn stock has gone missing. This is where we go the way of POSH and improvise. I’m quite confident that my lovely readers can figure this part out.
This was fun!! I LOVE MY JOB!
Was lucky enough to get to taste this little beauty in the Chef’s Private Dining Room at Gertrude’s. Gotta’ say that little shot of iced cold Vodka over the top made me one Happy Heidi!
Tomato and Red Pepper Gazpacho
6ea. Roma Tomatoes, diced
3ea. Red Bell Pepper, diced
2ea. Fresno Peppers
1ea. Yellow Onion, diced
1ea. English Cucumber, diced
6ea. Garlic Cloves, crushed
2tbsp. Agave Nectar
1bun. Cilantro, roughly chopped
1bun. Mint
1bun. Basil
1qt. Tomato Juice
4T. Sherry Wine Vinegar
4t. Salt
.5C. Extra Virgin Oil
Procedure – In a mixing bowl combine all of the ingredients except the olive oil. Mix well and let them sit covered in the refrigerator overnight preferably with some weight on top to press the ingredients (which allows the ingredients to marinate more effectively).
-The following day puree the vegetable medley in your blender on high speed, while slowly drizzling in the olive oil.
-Ensure that the soup is well chilled and serve.
*adjust seasoning with additional salt and or sherry vinegar if necessary.
*will hold for up to four days in the fridge.
Gertrude’s at the Desert Botanical Garden
1201 N. Galvin Parkway, Phoenix, AZ, 85008 | 480.719.8600 | www.gertrudesrestaurant.net
Freelance food, beverage and travel writer, Christina Barrueta contributed this little beauty for us! I gotta’ party more with this gal!!
A traditional Italian classic – the Negroni – has long been one of my favorite cocktails. Its distinctive ingredient is ruby-red Campari, a bitter made with a closely-guarded formula since 1860 of alcohol infused with fruit and herbs. The most popular story of this cocktail’s origin dates to the early 1900s and involves a Count Negroni. Lore has it that the Count, a regular at Caffè Cassoni in Florence, Italy, asked bartender Fosco Scarcelli to bolster his Americano (Campari, sweet vermouth and soda) with gin instead of soda. With three simple ingredients, a new libation was born. The classic proportions are equal parts gin, sweet vermouth and Campari, as below, although I prefer mine a little heavy on the gin.
Ingredients:
1 ounce of Campari
1 ounce of sweet vermouth
1 ounce of gin
Pour ingredients over ice in an Old-Fashioned glass or tumbler. Stir gently and garnish with an orange slice.
Photo by Jenelle Bonifield of Food & Lifestyles
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