ITS Radio ~ Jennifer Caraway of Joy Bus Diner and Colby Emerson of Josephine’s

JOy BUs 3

I’m definitely thinking that “Joy” was in the diner with us for this one! It’s sometimes difficult to hear over the laughter. Lots of love at that table….and a few wry jokes thrown in, because we can!!!

Joy Bus 1

Joy Bus 2

Soup of the Week ~ Roasted Yellow Beets with Horseradish Crema

Roasted Yellow Beets Jennifer Caraway

If this don’t say SUMMER, nothin’ does!!!

Jennifer says, “This soup was inspired and suggested by Chef Chrysa, after giving me a bunch of roasted beets:)”

15 yellow beets (Roasted and Peeled)
2 cloves garlic
6 cups chicken stock
1/4 c Heavy Cream
Rosemary
Thyme
Parsley
Salt to taste

Sautée chicken stock with garlic and herbs. Add beets and bring to a boil. Simmer on low 10 minutes and then remove from heat. Blend and then return to a medium heat. Slowly add cream, mix thoroughly and serve with horseradish Crema 🙂

Weekly Whet ~ French Martini from Colby Emerson of Josephine’s

French Martini Colby Emerson

The first taste of this French Martini reminded me of my mother’s strawberry, rhubarb upside down cake. YES, it was that convincing. Keith and I had the most wonderful ‘encounter’ with Colby Emerson at Josephine’s in Flagstaff last Sunday evening. He is the ‘head boy’ and we enjoyed his company and his expertise immensely. So much so, that I asked if he’d like to come down and be on the show in 2 days time! Well, you know by now what is answer was to that question! New Friends…..YAY!!!!

French Martini

2 oz. Absolute Vanilla Vodka
3/4 oz. Chamborgue Raspberry Liqeur
Pineapple Juice to taste
Serve up, shaken vigorously.
Garnish Options: Lemon Twist, Pineapple Slice, Raspberries, Nothin’

ITS Radio ~ Chef Tracy Dempsey and AZ Bitters Lab

Dempsey 4

What a wonderful show and with such gracious, inspiring people! This is what it’s all about, kids!!

Dempsey 1

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Another…..Soup of the Week ~ Chef Tracy Dempseys’ Roasted Peach Gazpacho with AZ Bitters Lab Orange Sunshine Bitters

Tracy Dempsey Roasted Peach Gazpacho

Color me Summer!!! Chef Tracy Dempsey takes her expert hand to a soup for us and we couldn’t be more pleased. Summer in a spoon…and a bowl!

Roasted Peach Gazpacho with AZ Bitters Lab Orange Sunshine Bitters

6 ripe peaches, peeled, pit removed and cut in large pieces
2 tablespoons honey
1 tablespoon olive oil
½ large English cucumber, peeled, seeded and cut in large dice
3 tablespoons white wine vinegar
Water as needed to thin
2 tablespoons Sherry
Sea salt and freshly ground black pepper to taste
2 sprigs fresh Italian flat-leaf parsley, finely chopped
4 fresh basil leaves, julienned
¼ cup English cucumber, fine dice
AZ Bitters Lab Orange Sunshine Bitters, to taste

1. Preheat oven to 350F. Place peaches on a sheet pan and toss with honey and olive oil. Roast in oven until just tender. Remove and cool.
2. Place the peaches and the cucumber in the bowl of a food processor fitted with the blade attachment and process until relatively smooth. Add vinegar. Add some water to thin. Finish with the Sherry and season to taste with salt and pepper. Refrigerate for at least 2 hours. Taste for seasoning and adjust as needed.
3. To serve, place gazpacho in serving glasses or bowls. Garnish with the herbs and diced cucumber. Finish with 3-5 splashes of the bitters. Serve.

Soup of the Week ~ AZ Bitters Lab Pea Soup with Bourbon and Bittered Crema

AZ Bitters Pea Soup

So, this is pretty cool! Prior to meeting Bill and Lill from AZ Bitters Lab, I made a seriously, subtle suggestion via email that maybe they try their hand applying their Bitters for our Soup of the Week. Challenge accepted! They’d never used their products for a savory, much less a soup, and spent several days coming up with this concoction! HOW COOL IS THAT? Oh, and it’s awesome!!

Pea Soup with Bourbon and Bittered Crema

(based on a recipe by Jeff Mauro, Food Network)
• 2 TBS olive oil
• 3 stalks celery, chopped
• 2 parsnips, peeled, chopped
• 1 onion chopped
• 2 sprigs fresh oregano
• 2 sprigs fresh thyme
• 2 bay leaves
• 2oz Booker’s bourbon
• 1 lb split peas
• 8oz smoked ham
• 8 cups chicken broth
• ½ cup Mexican crema combined with 8 dashes of AZBL Orange Sunshine bitters
1. Sautee celery, parsnips, onion in oil for 15 mins
2. Season with salt and pepper
3. Add oregano, thyme, bay leaf and sautee for 3 mins
4. Turn off heat, add bourbon, return to simmer for 3 mins
5. Add peas, ham, stock and cook for 1 hour. Adjust seasoning as needed
6. Pull ham and bay leaves, then blitz soup with an immersion blender until creamy
7. Chunk up ham into ¼” cubes and return to soup
8. Serve soup with a garnish of the bittered crema swirled on top

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