Random, random, random.

[eruthros]

I went to the Farmer's Market today with three friends, and discovered a no-spray farmer selling half-bushels of tomatoes for $12. To recap: standard weight-per-bushel of tomatoes in the US is about fifty-four pounds. A half-bushel of tomatoes is about twenty-seven pounds. That means that I paid about forty-five cents per pound of tomatoes. Of course, now I have to roast them all for tomato sauce, but whatever. It'll be worth it.

***

Is there anyone who can see a recipe on this page? I can't see it at all, due to some sort of bug, and I know it was excellent, and I want to cook it tomorrow: woe! If anyone can see a recipe, please copy it and email it to me or something? Or, hey, maybe it's in one of her cookbooks, too. But I don't have Moosewood or Enchanted Broccoli Forest here.

***

Also, I was ridiculously and dorkily excited today, when I could answer a flister's question about an lj problem. Involving IE, which I haven't opened in months. Apparently I do remember the things I read on lj_releases. I was all "ooh! me! I know that!" Yes, I am a dork.

Comments

[mahoni.livejournal.com]

I can't see it, but is it Gingered Carrot Soup or Herbed Carrot Soup? If it's one of those, I've got them in my Moosewood Cookbook, and I could transcribe the one you want.

[eruthros]

Ooooh, really, would you? I'd hugely appreciate it. It's the gingered carrot soup. I want to make it for a meeting tomorrow night, because I have five pounds of carrots and a bunch of ginger and because it's good for cool weather. But my Moosewood cookbooks are still in Philadelphia. I thought I could just get it off of her website but, apparently, not so much.

[mahoni.livejournal.com]

Sure, no problem! Here you go:

2 lbs carrots
4 cups water
1 Tbs. butter or oil
1 1/2 cups chopped onion
2 medium cloves garlic, minced
2 Tbs. freshly grated ginger
1 1/2 tsp. salt
1/4 tsp. each: cumin, ground fennel, cinnamon, allspice, dried mint
3 to 4 Tbs. fresh lemon juice
1 cup lightly toasted cashews
Optional: buttermilk, to drizzle on top

1) Peel and trim carrots, and cut them into 1 inch chunks. Place in a medium-large saucepan with the water, cover, and bring to a boil. Lower the heat, and simmer until very tender (about 10 to 15 minutes, depending on the size of the carrot pieces).

2) Meanwhile, heat the butter or oil in a small skillet. Add onions, and saute over medium heat for about 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low, and continue to saute for another 8 to 10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.

3) Use a food processor or blender to puree everything together (including the toasted cashews). You will need to do this in several batches. Transfer the puree to a kettle, and heat gently just before serving. If desired, pass a small pitcher of buttermilk, for individual drizzlings.

Oooh, that sounds really good. I'm going to have to try this soon myself.

[eruthros]

It is very good, and it freezes really well.

[xensen.livejournal.com]

there's something wrong with that page, but if you go up a directory you will see the contents of the folder and you can click on any of the recipes without having to go through the website's annoying frames. The carrot soup recipe is visible here: http://molliekatzen.com/show/carrot_soup.html.

(Basically you're replacing the dynamic php pages with just html.)