This week on Good Food we drink beer for Oktoberfest with Father's Office owner Sang Yoon, attend a barbecue conference in the south with John T Edge, taste some sodas not made by Coke or Pepsi with Soda master Danny Ginsburg and get down on our knees for planting our fall gardens with our garden guru, Scott Daigre.
Dede Thogmartin of Thogmartin Farms mentioned this recipe which she got from www.epicurious.com
Black Bean Pumpkin Soup
Makes about 9 cups
- three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
- 1 cup drained canned tomatoes, chopped
- 1 1/4 cups chopped onion
- 1/2 cup minced shallot
- 4 garlic cloves minced
- 1 tablespoon plus 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 stick (1/4 cup) unsalted butter
- 4 cups beef broth
- a 16-ounce can pumpkin pure- (about 1 1/2 cups)
- 1/2 cup dry Sherry
- 1/2 pound cooked ham, cut into 1/8-inch dice
- 3 to 4 tablespoons Sherry vinegar
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds
In a food processor coarsely pure- beans and tomatoes.
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pure-. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Serve soup garnished with sour cream and toasted pumpkin seeds.
Scott Daigre is the owner of Powerplant, a horticulture and garden consultant. He can be reached at 323-462-2881.
GARDENING 101 at the LA Arboretum. Call 626-821-3222 for more information.
Learn the ABCs of great gardening!
The 3rd Sunday of Each Month
2 - 4 pm
Fall Series 2002: Sept. 15, Oct. 20, Nov. 17
Winter Series 2003: Jan. 19, Feb. 16, March 16
Spring Series 2003: April 20, May 18, June 22
5 per series for members / 2 for non-members
Scott Daigre & Catherine Downes, formerly of Hortus
To find out the details about the Tomatomania event called "A Day in the Garden", send an email request to: firstname.lastname@example.org
Sang Yoon is the owner of Father's Office bar, 1018 Montana Ave, 310-393-2337.
Oktoberfest brews talked about:
The white button Spanish mushrooms that Sang mentioned were made with garlic, shallots, sweet and smoked Paprika and sherry vinegar. You can find sweet and smoked Paprika and a wide variety of Spanish sausages, cheeses and products at LA ESPANOLA MEAT CO., 25020 Double Avenue, Harbor City (near Torrance), 310-539-0455.
John T Edge is the author of "A Gracious Plenty: Recipes and Recollections from the American South".
To find out more about the Southern Foodways Alliance and the Barbecue Symposium go to www.southernfoodways.com
John T Edge's favorite Sauce (to use after meat is barbecued)
- 1 Gallon Cider Vinegar
- 1/2 can Black Pepper
- 1/4 can Red Pepper
- 1 bunch chopped fresh oregano
- 1 bunch chopped fresh sage
- Cajun Spice Mix, to taste
- Salt , to taste
Mix together and add enough Cane Syrup until it takes the edge off the vinegar. Then put on meat and chicken after it's cooked.
Danny Ginsberg is the Soda King. To find his hundreds of sodas and to learn about home delivery, go to www.realsoda.com
Sodas talked about include:
Moxxie Original Elixer, from 1884
Almdudler, from Austria
Africola, from Germany