Friday, June 15, 2007

And now for the good stuff...

I may not have cared for the book we read for our book group, but once again, the food was fantastic. Coming up with food that you want to eat based on a circus theme is not the easiest task. Hot dogs, popcorn and cotton candy? No thanks. So we went for riffs on the circus food theme. Sarah picked up the peanut trope and brought some fantastic curried peanut and tomato soup:
And I decided that rather than greasy burgers, I'd make thai-spiced pork burgers, topped with nappa cabbage doused in lime mayo and red onions. Meg brought sweet potato fries rather than the normal variety and we welcomed Marilyn's salad even though it had nothing to do with the book...I think the closest to greens was a scene where an elephant stole into someone's garden and ate a cabbage.
For dessert, Ami made a wonderful key lime pie (in honor of the clowns that throw pies at each other) which was anointed generously with whipped cream:
I loved the soup Sarah made so much that I made it again for dinner last night. It is really terrific and really fast to make. Definitely a keeper of a recipe.

Curried Peanut and Tomato Soup
adapted from
Gourmet, February 2006

1 medium onion, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
2 teaspoons curry powder
1 (14-oz) can diced tomatoes in juice, chopped if large, reserving juice
1 can (14-oz) cups reduced-sodium chicken broth
1 cup hot water
1/4 cup chunky peanut butter
2 tablespoons chopped fresh cilantro
2 limes--one juiced, one cut in wedges
whole roasted peanuts for garnish

Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Add juice of one lime. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.

Serve with a wedge of lime and sprinkling of roasted peanuts.

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