The Food Part: Continuing with the garden harvest theme… I need to use my washed and refrigerated garden basil. I have enough to make Basil Pesto to store in the freezer for the winter along with my herb cubes, but I still have a couple handfuls left after that. I also have some beautiful Yukon gold potatoes, and some cubed Pancetta that I threw in the freezer awhile back. Typically, this is how I cook.
What have I got?
What needs to be used?
And what works together?
Potato soup with basil, topped with crispy Pancetta and Parmesan Cheese. Oh! And 8ounces of shrimp.
The challenge? I would like to create a really rich tasting soup with some texture so I am going to build layers of flavor and partially blend the soup with a hand mixer at the end leaving chunks of vegetables and basil. I also would like to eliminate some of the unhealthy fats you typically find in creamy soups. I will use olive oil instead of butter and chicken stock in place of most of the cream, and no flour. See Recipe.
The Art Part: My friend, neighbor, and fellow WordPress blogger Julie Rowan-Zoch (children’s book author and illustrator) introduced me to They Draw and Cook. It turns out that there are LOTS of cooking artists in the world. Three cookbooks full of them! For this recipe I am going to format my artwork for submission to TDAC. (pictured above)