Carrot-Ginger Soup from Boma

A Sweet Souvenir from Disney

I recently returned from a vacation to Florida—my skin tanned, my wallet slightly lighter.  The trip included a four-day tour of Walt Disney World.  And while I didn’t have many palate-altering experiences, I was lucky enough to dine at Boma:  Flavors of Africa.  Read more after the jump: (more…)

Published in: on June 30, 2010 at 7:11 pm  Leave a Comment  
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Summer Gazpacho

  • 28 oz. Tomatoes, Peeled, Diced (or two cans: 13.7 oz.)
  • ½ White or Red Onion, Medium Chop
  • 1 Green Bell Pepper, Seeded, Divided (small dice half, reserve, add last)
  • 1 Red Bell Pepper, Seeded, Divided (small dice half, reserve, add last)
  • 1 Cucumber, Peeled, Seeded, Divided (small dice half, reserve, add last)
  • 1 Head Garlic, Rough Chop
  • 2 fl. oz. Red Wine Vinegar
  • 2 fl. oz. Balsamic Vinegar
  • 1 T. Lemon Juice
  • 2 fl. oz. Olive Oil
  • 1-1 ½ C. Fresh Cilantro, Rough Chop
  • To Taste Cayenne
  • 1 t. Dry Oregano
  • 2 Pinches  Pepper Flakes (Optional)
  • 2 T. Freeze-Dried, or 1 T. Fresh Basil
  • 2-3 Whole Vine-Ripened or Roma Tomatoes, Seeded, Small Dice
  • 23 oz. (2 Cans) V-8 Tomato Juice
  • To Taste Kosher Salt and Black Pepper

—Pour peeled and diced tomatoes into a food processor or blender.  With the exception of the tomato juice and small-diced vegetables (bell peppers, cucumbers, and tomatoes), add all ingredients and pulse to puree—but don’t over do it.

—Season with kosher salt and pepper and adjust if necessary.

—Transfer pureed soup into a storage container.

—Stir in small dice vegetables, and incorporate tomato juice.

—Refrigerate at least twelve hours before serving.

Published in: on June 30, 2010 at 7:05 pm  Leave a Comment  
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Yield:  1 Gallon

  • ½ # Dry White Beans, Dry
  • 1 T. Olive Oil
  • ½  Onion, Small Dice
  • 4 Cloves  Garlic, Minced
  • 4 Stalks  Celery, Diced
  • 6 oz.  Carrot, Julienne
  • ½ # Zucchini, Diced
  • 10 oz. Green Beans, Cut in ½″ Pieces
  • ½ # Cabbage, Diced
  • 2 ½ Qt. Vegetable Stock
  • 3 Roma Tomatoes, Concassée
  • 6 oz. Tomato Paste
  • ½ T. Fresh Oregano, Chopped
  • 1 T. Fresh Basil, Chopped
  • ½ T. Fresh Chervil, Chopped
  • 1 T. Fresh Parsley, Chopped
  • To Taste, Kosher Salt and Black Pepper
  • 4 oz. Elbow Macaroni, Cooked
  • Pinch, Chili Flakes (Optional)
  • Shredded Parmesan for Garnishing

—Soak beans in cold water overnight, then drain.

—Cover the beans with water and simmer until tender (about 40 minutes).  Reserve beans.

—Sauté onions in oil.  Add garlic, celery, carrot and cook until tender.

—Add zucchini, green beans and cabbage, one type at a time, cooking each briefly.

—Add the stock, tomato concassée and tomato paste.  Cover and simmer for 1 ½ to 2 hours.

—Stir in the chopped herbs and season to taste with kosher salt and black pepper.

—Add the drained beans and cooked macaroni.

—Bring soup back to a simmer for 10 minutes.  Serve in warm bowls with parmesan.

Published in: on June 30, 2010 at 2:38 pm  Leave a Comment  
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