This recipe is from Susana Trilling, who owns the Seasons of My Heart Cooking School in Oaxaca, Mexico. It uses an herb called hoja santa that has a large, fragrant leaf.
This vegetarian consommé can be substituted for vegetable stock in any recipe. The flavor of peppers dominates this powerful, spiced up broth. It is an elegant example of a first course soup that can precede any entree. Sweet Pepper Consommé Print Recipe Heat Scale: Mild Coursesoup Servings 4 1/2 quarts Servings 4 1/2 quarts Sweet Pepper Consommé Print Recipe Heat …
The traditional, quick garlic soup of Madrid is transformed into a smoky-hot masterpiece with the addition of pimentón.
Tunisian Harissa and other spices transform the ordinary pumpkin into a characterful dish that is eaten cold with bread. Some African chefs even reserve the liquid from the pumpkin to use in soups or casseroles.
This stuff freezes well, it’s hearty, and you can adjust the heat level easily up or down, simply by adding more or less fresh habanero chile.
If you’re looking to explore the savory side of smoked pumpkin instead of the sweet (like we did with the smoked pumpkin pie), soup is a great start.
Twisted individual that he is, Dave DeWitt emailed me a link to this story about a 2.5-foot giant isopod that was reeled in while trying to violate an underwater robot. I’m sure he was trying to shock me but the joke’s on him. I’ve played a lot of Dungeons & Dragons. My 20th level paladin slays demons like this for breakfast.
Speaking of, it turns out these Cthulhu-looking sea creatures are related to lobsters and shrimp to the point where you can eat them.
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