Chilled Zucchini Avocado Soup With Basil

A great soup. Very delicious with two little adjustments. The recipe is from Washington Post.

1 tablespoon extra-virgin olive oil
1 cup chopped onion
2 medium cloves garlic, minced
2 pounds zucchini (4 medium), trimmed, halved lengthwise and cut crosswise into 1/2-inch half- moon slices
3/4 teaspoon salt, or more as needed
2 cups low-sodium chicken broth (see headnote; may substitute vegetable broth)
Flesh of 1 ripe avocado
1/3 cup packed fresh basil leaves (I used half a cup).
1 teaspoon finely grated lemon zest and 1 tablespoon juice (from 1 lemon), or more as needed (I used two lemons)
Pinch ground white pepper

Heat the oil in a large pot over medium heat. Once the oil shimmers, add the onion and cook for 3 minutes, until it is softened. Stir in the garlic and cook for 30 seconds, then stir in the zucchini and the salt.

Add the broth and increase the heat to medium-high; once the liquid begins to boil, reduce the heat to medium-low, cover and cook for about 8 minutes, or until the zucchini has softened. Let cool completely.

Puree half of the zucchini mixture in a blender, then transfer the puree to a large bowl or storage container. Add the remaining half of the zucchini mixture to the blender with the avocado and the basil; puree until smooth, then add it to the first batch of pureed mixture.

Stir in the lemon juice, zest and the pepper. Taste, and add more salt and/or lemon juice. Cover and refrigerate for at least 2 hours, and up to 1 day, before serving.

Taco Bamba

After striking out at Shouk and Little Sesame being closed for maybe a passover, we ended at Taco Bamba since it was close to where we were. I wish restaurants would post on their social media when they plan to close up.


Crispy Crab kewpie mayo, bambarashi, citrus, frisee, serranos, lime
I usually get this tostada. It was good and had a kick from the serranos.

Maradona Tacos smoked brisket, grilled sweetbreads, habanero ash chimichurri
Very tasty taco but brisket portion was smaller than last time. My husband had a heck of a time chewing it because of the very spicy habanero.

Chorizo Huevos Rancheros chorizo, black beans, two fried eggs, ranchera salsa
I picked this tostada for my husband and he enjoyed it.

Federalist Pig

4/14/2019


Pork Spare Ribs
At $15 for half a rack, you get plenty to satisfy your itch for ribs.

The Big Bad Wolf Pulled pork, pork belly, sausage, crispy skins, pickled onions, coleslaw, topped w/ BBQ sauce
I had my eye on this sandwich last time we were here. When I saw it on their Instagram, I knew we had to stop by to try it. Did it measure up? Yes. It was a lot of pork and I had a hard time finishing it up and I didn’t even eat the bread. My favorite was the pulled pork. Sausage was good and pork belly was lean and a little boring.

Almond Flour Bread

I got the recipe from Wholesome Yum. Pretty good bread. I have made it twice already. The first time I used less than 1/2 tsp of salt. The second time I skipped it. I beat the eggs for 3 minutes. I baked it for 75-80 minutes.

2 cup Blanched almond flour
1/4 cup Psyllium husk powder
1 tbsp baking powder
1/2 tsp Sea salt
4 large Egg (beaten)
1/4 cup Coconut oil (measured solid, then melted)
1/2 cup Warm water

Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9×5 in (23×13 cm) loaf pan with parchment paper.
In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it’s completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.

St. Anselm

Tags

4/7/2019


My plate.

Radicchio & Little Gem Lettuces baby artichokes, heirloom beans
New salad item. Even one of the staff stopped by to see how we liked it. It was very refreshing and enjoyable salad to eat.

Cucumber Salad whipped feta, cashew granola
This salad is supposed to be very popular and I can see why. A little salty from the feta but you have the sweet spicy granola to balance it out. Persian cucumbers were crunchy.

Butcher’s Steak
My husband was eyeing it and we ordered it medium rare. It was good but a little chewy. Was it worth the $28? I don’t think so.

Grain-Free, Paleo Erewohn Bread

A very eggy salty bread. Recipe is from mbg. I would cut down the salt.

1 teaspoon baking soda
1 tablespoon apple cider vinegar
5 eggs, preferably pastured
2 tablespoons coconut flour
¼ cup flaxmeal
1 teaspoon sea salt
¾ cup almond butter
1½ tablespoons raw honey

Method
Preheat oven to 350°F.
Mix all ingredients using a stand or electric mixer until well-combined.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.