COOK'S CORNER WARM UP WITH CREAM OF CARROT SOUP.Byline: Natalie Haughton Food Editor
For Jan Hines, who wanted a carrot soup like that served at Bahia Caporales Caporales is a typical Bolivian dance. It is a legacy of the Spanish colony where caporales were Spaniards born in the colonies. After the Spaniards left both countries, caporales began as a dance to show that legacy. The dance however has a prominent religious aspect. Restaurant in Burbank, Joni Schaper shared the following recipe. It is a lot like it, wrote Schaper. So when it's time It's Time was a successful political campaign run by the Australian Labor Party (ALP) under Gough Whitlam at the 1972 election in Australia. Campaigning on the perceived need for change after 23 years of conservative (Liberal Party of Australia) government, Labor put forward a to warm the soul, whip up a pot of this soup.
CREAM OF CARROT SOUP
(Shared by Joni Schaper, Lancaster)
2 medium onions, finely chopped
2 tablespoons margarine OR butter
1 1/2 pounds grated grate 1
v. grat·ed, grat·ing, grates
1. To reduce to fragments, shreds, or powder by rubbing against an abrasive surface.
1 tablespoon tomato paste
1/4 cup uncooked long-grain white rice
4 1/2 cups chicken broth Noun 1. chicken broth - a stock made with chicken
broth, stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock"
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 tablespoons whipping cream Noun 1. whipping cream - cream that has enough butterfat (30% to 36%) to be whipped
light whipping cream
cream - the part of milk containing the butterfat
Carrot curls, chopped fresh cilantro and croutons for garnish
In a large saucepan, saute sau·té
tr.v. sau·téed, sau·té·ing, sau·tés
To fry lightly in fat in a shallow open pan.
A dish of food so prepared. onions in margarine over medium heat about 5 minutes or until softened. Add carrots, tomato paste, rice and 1/4 cup broth. Stir 1 to 2 minutes, until broth is absorbed. Add remaining 4 1/4 cups broth. Simmer, uncovered, on medium-low heat 30 minutes, stirring occasionally, until carrots and rice are tender. Cool slightly. Process, in batches, in a blender or food processor until smooth. Return to saucepan. Add salt, pepper and 3 tablespoons whipping cream. Heat on medium about 5 minutes, stirring occasionally, until hot.
To serve, divide soup among 6 individual bowls. Place about 1 1/2 teaspoons remaining whipping cream in center of each serving. Swirl with wooden pick. Garnish with carrot curls, cilantro and croutons. Makes 6 (1-cup) servings.
From Cooking at Home magazine.
FINGER LICKIN' GOOD RIBS
When we printed a request from Nancy Garcia for Love's barbecued beef ribs, we received the following recipe from Ruth Nebron. It's from the Great American restaurant on Wilshire Boulevard Wilshire Boulevard is one of the principal east-west arterial roads in Los Angeles, California, United States. It was named for H. Gaylord Wilshire (1861-1927), an Ohio native who made and lost fortunes in real estate, farming, and gold mining. (which has been closed for years), noted Nebron, adding that their ribs were marvelous. However, she has not tried the recipe (and we don't have a clue if it is close to the ribs served at Love's), so you're on your own.
BARBECUED BEEF RIBS GREEAT AMERICAN STYLE
(Shared by Ruth Nebron, Valley Glen)
8 pounds beef ribs (from standing rib roast)
1 cup chopped onions
1 teaspoon instant minced garlic
1/4 cup vegetable oil
2 teaspoons prepared mustard
1 cup pureed tomatoes
2 cups sugar
2 tablespoons soy sauce
1 cup distilled vinegar
2 bay leaves
1 teaspoon Tabasco sauce
1 teaspoon barbecue spice
2 teaspoons salt
Arrange ribs on a rack over a baking pan. Saute onions and garlic in oil until golden. Add remaining ingredients and simmer about 15 minutes. Strain.
Brush sauce (pour only as much as needed as needed prn. See prn order. in a separate bowl) generously over ribs. Bake in preheated 375- to 400-degree oven 45 minutes or until tender and well done, basting baste 1
tr.v. bast·ed, bast·ing, bastes
To sew loosely with large running stitches so as to hold together temporarily. frequently. Store remaining sauce in refrigerator to use another time. Makes 8 or more servings.
Can you help
If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.
My three sons recently tried something called a San Diego San Diego (săn dēā`gō), city (1990 pop. 1,110,549), seat of San Diego co., S Calif., on San Diego Bay; inc. 1850. San Diego includes the unincorporated communities of La Jolla and Spring Valley. Coronado is across the bay. challah bread, which they loved. I would like to make it in my bread machine. I know how to make a regular egg challah, but the San Diego challah tastes better. Can anyone help?
- Debra Gordon