Friday, April 23, 2010

Team Swan Song

The time has come, I’m sad to say, the last soup night of the season has arrived. Team Swan Song, otherwise known as Mari and Jake, brought the house down for this bittersweet event. They created an Indian-Mexican fusion. To put it simply it was souper.

Black Bean Tostadas with Mango Chutney
Curried Lentil, Potato and Cauliflower Soup
Tres Leche Cake

Black Bean Tostadas

black beans
mango chutney
queso fresco cheese

Black Beans

2 tbs. olive oil
1/2 onion
2 cans of beans
1/2 cup water.

In a skillet, heat olive oil. Add chopped onions, and cook until translucent. Once translucent add beans. Mash beans with the back of a wooden spoon. Cook for a few more minutes, and then add water. Stir to combine.


3 tomatoes
1 jalapenos
1/2 onion
3 cloves of garlic, minced
2 limes, juiced
1 handful of cilantro

Dice all ingredients and combine in a bowl.

Break tostadas in half and lay them out on a cookie sheet.Spoon black beans onto the tostadas. Cover black beans with salsa and mango chutney. Cut avocado into slices and add to the top. Finish with a sprinkle of cheese.

Curried Lentil, Potato and Cauliflower Soup

1 1/2 tbs olive oil
1 large onion, chopped
5 cloves garlic, minced
2 stalks celery, chopped
1 cup brown or green lentils, rinsed and drained
6 cups vegetable broth
2 bay leaves
2 large potatoes, scrubbed, peeled and diced
1 16-oz can diced tomatoes, undrained
2 tsp curry powder
1/2 tsp ground turmeric
pinch of nutmeg
2 1/2 cups finely chopped cauliflower
2 cups finely chopped fresh spinach leaves
2 tbs fresh cilantro, chopped
juice of 1/2 lemon
salt and freshly ground pepper to taste

In a large soup pot, heat oil over medium heat. Add the onion and sauté until translucent. Add the garlic and continue to cook until both are browned. Add the lentils, celery, and bay leaves. Pour in vegetable broth. Bring to a rapid boil, then lower the heat. Cover and simmer for 10 minutes. Add the potatoes, tomatoes, and curry powder, and simmer until the potatoes are half done, about 10 to 15 minutes. Add the cauliflower and simmer until the lentils and vegetables are tender, about 20 minutes. Stir in the spinach, cilantro, and lemon juice. Simmer over low heat for another 5 minutes, season with salt and pepper, and serve immediately. Serves 6-8.

Tres Leche Cake

Wine and Beer Served

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