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Monday, June 18, 2012


This was a busy weekend here at the Buzz.  We enjoyed some amazing wines from BCI's own Joe Ross on
Friday along with the music of Gayle Chapman.  We did add a couple of BRJs wine from Paul Colwell as well.  Steve Testardi treated us to his own Buzz Lemonade.  Then Saturday morning (very early) we had our first distribution of Bountiful Baskets.  If you are not familar with this Produce copperative go to Boumtifulbaskets.org and learn how you can participate.  Along with the regular baskets, one of the "add-ons" was blueberries, did some research into blueberries and froze most of mine for use over the next few weeks.  Do not wash blueberries until right before you are going to use them, open the containers and spread them out in a single layer on a cookie sheet and place in the freezer.  In a couple or three hours they will be individually frozen and then can be placed in ziploc bags for future use.  bountiful Baskets is offering these again this week as an add on. 

Today's recipe from last week's wine dinner is Iced Black Bean Soup.  Although Lyle has informed me that is is really good if you heat it up as well. 

4 Tbs olive oil
4 green onions (chopped)
4 cloves garlic (minced)
1 jalapeno seeded and finely diced
1 teaspoon ground cumin
2 teaspoons coriander
1 bunch of cilantro chopped
1 pound black beans (cooked according to directions on the bag)
3 cups chicken stock (boiling could use vegetable stock)
sea salt and ground black pepper to taste
2 chipotles in adobo sauce
1 cup sour cream
4 Tbs half and half

Heat the oil and saute the onion.  Add the garlic, jalapeno, cumin, coriander, cilantro, and half of the beans.  Heat until very fragrant.  Pour the sauted beans and spices into the boiling stock.  Boil for about 10 minutes, then using an immersion blender puree the soup.  Bring back to a boil and add the other half of the beans back into the stock.  Boil for about 5 minutes.  Take the soup pot and place in an ice bath to cool the soup down then refrigerate until ready to use.  Just before serving mix the chipotles, sourcream, and half and half in a food processor mix until smooth.  Serve a dollop of the cream in the middle of the bowl and garnish with cilantro if desired.  We had this soup with Duragutti 2010 Malbec an amazing combination. 

Tonight I am making a taco pie for dinner I will let you know how it turns out, since Bountiful Baskets has a Mexican add-on this week It should be a lot of fun . 

1 comment:

Bob and Robin said...

I am really humbled that you are using some of my photos on the blog. Thank-You for that honor.