I’ll post the recipe soon!
Joshua Hebert, Chef/Owner of POSH in Scottsdale Arizona sent us this recipe for Popocorn Soup. He’s my brotha from anotha motha and I love this guy! Thanks, JOSH!
Pop the popcorn in a tall pot with the oil. When all popped, remove from pan and set aside. Place pot back on stove with a little clarified butter. Add onion, diced, to the pot and sweat. When translucent, add the corn stock and bring up to a simmer. Turn the heat off and add all but 1 cup of the popped popcorn. Add heavy cream, parm cheese, and a sprinkle of salt. Puree in the blender and strain. Set aside. This is your base.
Place base on the heat in a pot. If it is too thick add a little water. Season to taste with salt and a drop or two of lemon juice. Garnish with smoked paprika and clairified butter. Serve hot, (while watching a movie!!!!!)
P.S. You may notice, the underlying recipe for corn stock has gone missing. This is where we go the way of POSH and improvise. I’m quite confident that my lovely readers can figure this part out.
Join Arizona Culinary Institute Chefs and Students as they present the next in their series of Wine Flight Classes on Wednesday February 17, 2016 and Wednesday March 16, 2016. You’re invited to eat, drink and be merry.This wine lover’s happening features one seating at 6:30 p.m. promptly on both nights.
ACI’s du Jour Restaurant, is located at 10585 North 114th Street in Scottsdale (116th Street and Shea). 480-603-1066
This cheery evening class, featuring a four-course tasting menu, is only $55 per person (Tax and gratuity included) and open to anyone 21 or older, but space is limited and participants must register online.
February 17, 2016 Event
Come join yours truly as I judge the “No More Chilly Nights” chili cook-off in Chandler on Saturday, February 20th from 6:30 to 8:30 p.m. Tickets are $40.00 per person and benefit The Clothes Cabin which provides clothing and linens to those less fortunate. Click here for more information.
Was lucky enough to get to taste this little beauty in the Chef’s Private Dining Room at Gertrude’s. Gotta’ say that little shot of iced cold Vodka over the top made me one Happy Heidi!
Tomato and Red Pepper Gazpacho
6ea. Roma Tomatoes, diced
3ea. Red Bell Pepper, diced
2ea. Fresno Peppers
1ea. Yellow Onion, diced
1ea. English Cucumber, diced
6ea. Garlic Cloves, crushed
2tbsp. Agave Nectar
1bun. Cilantro, roughly chopped
1qt. Tomato Juice
4T. Sherry Wine Vinegar
.5C. Extra Virgin Oil
Procedure – In a mixing bowl combine all of the ingredients except the olive oil. Mix well and let them sit covered in the refrigerator overnight preferably with some weight on top to press the ingredients (which allows the ingredients to marinate more effectively).
-The following day puree the vegetable medley in your blender on high speed, while slowly drizzling in the olive oil.
-Ensure that the soup is well chilled and serve.
*adjust seasoning with additional salt and or sherry vinegar if necessary.
*will hold for up to four days in the fridge.
Gertrude’s at the Desert Botanical Garden
1201 N. Galvin Parkway, Phoenix, AZ, 85008 | 480.719.8600 | www.gertrudesrestaurant.net