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Roasted Red Pepper Soup with Crab Meat By Rosie Hawthorne Kitchensaremonkeybusiness.com It’s October. The air is crisp. The light has changed. My appetites are changing from the lighter fare of summer to the heartier, more substantial foods of the fall season. To balance out the transition, I’m making soups. Roasted Red Pepper Soup With Crab Meat 2 TB olive oil 2 red peppers, roasted 1 medium onion, chopped 1 carrot, peeled and chopped 4-5 sprigs of fresh thyme 1 large garlic clove, minced 2 cups chicken broth 1 medium potato, peeled and chopped 1/3 cup dry white wine, Chardonnay or Sauvignon Blanc 2 tsp sugar ¼ cup cream Sea salt and freshly ground pepper 3 TB unsalted butter, melted ½ cup + crab meat Squirt of lemon juice Toasted baguette slices Extra virgin olive oil Mozzarella cheese, cut into small dice More fresh thyme Phone # : 252-435-3873 Doll House, $175. Lots of extra’s, furniture, curtains, decorations, ect. Can Be seen at Brother’s Keeper Thrift store 2815 Caratoke Hwy, Currituck For the roasted red peppers, you could use the jarred peppers, but I don’t recommend it. The flavor of your own roasted peppers is superior to anything in a jar. To roast peppers, simply place over a flame or run under the broiler until the skin is blackened. Have a bowl of ice water ready, and when the peppers are blackened, submerge them in ice water. Rub skin with thumb and forefinger and the blackened skin will come right off. Heat olive oil in deep pot over medium heat. Add onions, carrots, and thyme and sauté about 3-4 minutes, until onions are translucent. Add in garlic, potatoes, roasted peppers, wine, broth, and sugar. Whenever you’re cooking with wine, use a wine you would actually drink. Never buy “cooking wine.” Bring to a simmer, then reduce heat to low. Partially cover and cook until potatoes are tender, about 25 minutes. Cool slightly. I used an immersion blender to purée the soup until smooth, but you could use a regular blender and process in batches. Stir in cream and season to taste with salt and pepper. Drizzle olive oil onto baguette slices and toast. Melt butter, add crab meat, and lemon juice to taste. Heat through. Ladle soup into bowls, top with crab meat, diced mozzarella, fresh thyme, and extra ground black pepper, and serve with a toasted baguette. My next soup was inspired from a visit last spring to the newly opened Saltbox Café on Colington Road. Chefs/owners Amanda Wolf and Randolph Sprinkle have created a lovely venue here. I liked their presentation of tomato and basil soup so much that I went home to reproduce it with my own twist. I love it when a restaurant stimulates me to create! And congratulations to Amanda and Randolph on their recent nuptials! Phone # : 252-202-9311 Beautiful Custom built home for sale in the Brady Landing Airpart in Maple, NC.