 Heat waves are not very common in the San Francisco Bay Area but when they strike we don’t tend to handle them very well. I was lucky enough to time one with a farmer’s market purchase of 25 pounds of dry farmed Early Girl tomatoes (a little over 11 kg). I’d never had this variety before coming to California but now it is my go-to tomato. The dry-farming allows the flavors to concentrate more which results in some of the most flavorsome tomatoes I’ve ever had.
Since we are relying on fresh, raw vegetables we must also heavily rely on our palates and judgement to guide us. Think of the recipe below as a template, a guide to the final outcome. This soup will really require you to discern whether or not to add more salt, or bread or vinegar… or not! Perhaps you grabbed a very bitter cucumber? Maybe you couldn’t track down Early Girls and used a different variety that is a bit sour? Was the bell pepper not as sweet as you were hoping? I recommend that you taste all the individual produce components of this soup separately before chucking them into the blender.
0 Comments
 I like to make this soup in late summer when pepper season has just begun to crest and you know that autumn is right around the corner. There is a certain smell in the air and the way the sunlight falls causes the middle part of the day to appear fuller and richer. I think that I make this golden broth to imitate the Northern Californian sun dappled afternoons.
This is a simple but decadent soup that allows the key flavors of roasted pepper and saffron to shine. There aren’t many moving pieces to it and I find that it can be easily assembled while you are chatting distractedly or attending to a more complicated dish. Serve with a crust piece of sourdough and a simple green salad to round out your repast.  Who knew that humble beans could taste so good? When I first stumbled across a variation of the recipe below I was intrigued but still skeptical. I love beans but surely you need to add in some vegetables, right? What about a curry paste? As it turns out you don’t need much beyond pantry basics to make beans really sing.
This is a simple, hearty stew that makes a great weeknight meal. The kombu is optional but I like to use it because it lends a subtle savoriness to the soup as well as making the beans more digestible.
 Sambar is a bold and rich lentil stew that is served all over Southern Indian. Sambar masala powder is readily available in many Indian grocery stores or can be ordered online. There are many variations so buy a few to better discern which blend you most prefer.
The real standout flavor, in my opinion, is the tamarind. Tamarind is a sweet and sour fruit that has notes of raisin and apricot. It cuts through the spicy, fiery sambar masala and allows more lightness into the dish. A little goes a long way, so if you are new to tamarind start out by adding in just a teaspoon or two. You can always add more to suit your palate. Serve with idlis for a proper South Indian breakfast. |
Categories
All
|
RSS Feed