Cafe Beaujolais Cream of Sorrel Soup (1972)

Cafe Beaujolais was owned back in the early seventies by two retired French chefs whose love of fine food drew them back to opening a very small place in their own home’s living room. They served just dinner and only had four tables, but later crowded in another location  because of demand. They retired, but the name lives on although not a shadow of its former self.

This soup has become a favorite of my dinner guest. I confess to having to grow Sorrel in a pot so that I have ready access. I keep the snails away from this one of their favorites with a wide ring of adhesive backed copper tape which they will not cross.

4 medium Leeks, white sections, washed well 1 medium potato

salt

white pepper

fleshly ground nutmeg

1 cup good clear chicken stock 2 tablespoons sweet butter

10 Fresh Sorrel Leaves

1/2 tablespoon fresh lemon juice 1 cup Heavy Cream

Sauté the chopped white part of the leeks. Cut up and add the potato, sauté gently for ten minutes in sweet butter, add lemon and chicken stock. Cover and cook on low until the potatoes are just done (al dente) (20-25 minutes). Add sorrel, cook three minutes then Process in Cuisinar. Strain back into the pan in sorrel is old and stringy. Add pepper, cream, correct salt. Serve with a sprinkle of very finely chopped chives.

Notes:

1. Contrary to a lot of articles about Margaret Fox, she is not the founder of Cafe Beaujolais but acquired it in 1977.

Abruzzese Bucatini alla Amatriciana

 

Abruzzese Bucatini alla Amatriciana

This dish is named after Amatrice, a mountainous town on the border between Lazio and Abruzzi, 2 hours northeast of Rome. On the Sunday after Fer Agosto, August 15 (Market Day), Bucatini alla Amatriciana is the corner stone dish for local celebrations and uses the long, hollow Italian pasta (bucatini, literally means small hole.) No self-respecting Roman restaurant would dare leave this dish off the menu, but it is often made with other types of pasta, including rigatoni or spaghetti.

"Fair August" is one of the most observed Italian public holidays when practically all of Italy grinds to a halt. For some reason, unknown to me, around the coliseum in Rome is a favorite hangout at this time.

1 medium onion, finely chopped

4 ounces of guanciale (cured hog's jowl), finely diced (substitute ½ pancetta, ½ salt pork)

3 Tablespoons sweet butter or 50-50 with olive oil

1 1/2 pounds fresh tomatoes, peeled, seeded and chopped

½ teaspoon or more crushed red peppers to taste

Salt and freshly ground black pepper

1/2 cup Romano pecorino cheese

1 pound bucatini pasta 

A little chopped basil

Heat a large covered pot of lightly salted water to a boil. Taste the water to insure salt level. Initially, under salt as the cured pork product is very salty and so is the pecorino cheese.

Sauté the onions in melted butter until limp and nearly transparent. Add the peppers and guanciale and sauté until onion is golden about 8 to 10 minutes. Add chopped tomatoes and cook over medium-high heat stirring occasionally. Make sure sauce does not burn, cook about 15 minutes. Correct seasonings

Cook the bucatini in rapidly boiling water until “al dente.”

Drain pasta well, and combine with sauce. Toss well for at least a minute. Turn out on a warmed serving platter, top with cheese, garnished with fresh chopped basil.

Notes:

1. Normally, in August, we are at the height of the tomato growing season when fresh tomatoes are at their best. The San Marzano region near Naples is considered one of the best tomato growing regions in the world, and cans stamped with the DOP seal signifies that it contains only those tomatoes grown in the province of Salerno, vine-ripened, peeled an

Oxtail, soup, Cantonese

 Oxtails, cut in quarters, 6 pounds
Ginger
Cloves
Scallions cut small
Water chestnuts
Water
Pepper and a lot of red chili powder
Chinese sweet wine ( Shauxing wine)
Dark Soy 

Cilantro

Slices of carrots

This is a sweeten Chinese soup that get its flavor from a long braise and careful use of savory spices and soy sauce.

The