Say Ceci

Bean soup doesn’t sound very 90 degree weather. But sometimes your pantry and laziness dictate dinner aided by a healthy dose of suspension of disbelief (I’m assuming you’ve seen Star Wars?). Really this recipe can fit any season. I almost always have all the ingredients for this dish on hand; it’s very simple, takes very little time to make and it’s quite savory and could easily be served cold. I believe the original recipe came from a La Cucina Italiana I picked up about 5-6 years ago, it was aptly named Zuppa di Ceci. I’ve adapted it to my taste, of course, and to accommodate 2 standard cans of chick peas. I served this the other night with grilled olive bread, from H&F purchased at the East Atlanta Farmers' Market and prosciutto and melon.

Chickpea Soup with Rosemary - Serves 2-3

(2) 14 oz. cans (or 3 cups) of chickpeas drained and rinsed

2 cloves (or 1 tablespoon) of garlic minced

4 tablespoons olive oil

2 ½ -3 tablespoons chopped fresh rosemary

1+½ cups chicken or vegetable broth (or more see note below)

Salt and pepper to taste

Place the first four ingredients in a pan and saute for 10 minutes or until your house starts to smell really good. To truly smell your house I suggest stepping outside of it for a moment (1 minute) and walking back in. Add the stock and salt and pepper, bring to a boil for a minute or two and then simmer for 7 minutes. Remove from heat and blend until smooth and creamy in texture. I used an immersion blender but a regular blender works just as well, you just might have to do it in batches depending on the blender. Ladle into bowls and dress with a little extra virgin olive oil.

Notes: A friend of mine recently made this and said she needed 3 cups of broth. I believe this is due to the type of chickpea you use. The original recipe called for more broth too. We use the Rega brand which tend to be a small dense chickpea rather than some other more popular brands which are more meatier. I suggest you keep broth handy and add to your desired consistency.

A Potato by any Other Name Would Not be as Sweet

The love of some foods must be hereditary. While my dad likes them my sweet potato fixation clearly comes form my mother's side. I don’t know a single one of my numerous southern aunts, uncles, cousins, 1^st. 2^nd. 3^rd and kissing that would turn away a sweet potato. Any sweet potato: french fried sweet potatoes, sweet potato gratin, sweet potato pie, tempura sweet potato, overcooked sweet potato, just like the man in the movie says.

When my Granny passed away several years ago a handful of people brought flowers but mainly people brought sacks of sweet potatoes. Granny and the sweet potatoes were carried to the gravesite by, at her request, her colorfully adorned family.

While reading Gourmet a few years ago I came across a recipe for sweet potatoes with smoked paprika. And if I didn’t say it out loud I certainly thought to myself ‘Eureka! That’s brilliant!’, or something like that. I use more paprika (and butter and cream) than the original recipe because I’m about as crazy for that stuff as much as the potatoes. I also dust the top with turbinado sugar, get out the kitchen torch and fire it up to create a slightly sweet crunch against the backdrop of the creamy smoky potatoes.

Mashed roasted sweet potatoes with smoked paprika – Serves 4

1 ½-2 lbs. sweet potatoes

6 tablespoons heavy whipping cream

3 tablespoons unsalted butter

3 teaspoons smoked paprika

1/2 teaspoon cayenne

1 1/4 teaspoon sea salt

2 tablespoons turbinado sugar (Sugar in the Raw)

Prick the potatoes all over with a fork and place in a 400° oven for approximately 45 minutes until they are soft to the touch like a ripe avocado. Peel, coarsely chop and place in a bowl with the cream, butter, paprika, salt and cayenne. Using a hand mixer blend at medium speed until the potatoes have a creamy consistency and most of the lumps are gone. This should make about 1 cup. This can be done a few hours in advance if needed. Fill (4) 4 ounce ramekins or a larger 7" ramekin with the potato mixture and return to the oven for 5-10 minutes to reheat potatoes. When they have been reheated sprinkle the sugar on top of the potatoes and using a kitchen torch heat the sugar so it forms a crunchy, brown crust. If you don’t have a torch you can place the ramekins under the broiler for 20-30 seconds. Be careful removing them from the oven, or alternatively place them on another baking sheet and then put them in the oven.