435 Herrick Road Blue Hill Peninsula Region Brooksville Maine United States 04617 EMAIL:
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www.oaklandhouse.com TEL: 207-359-8521 FAX: 207-359-9865 Toll free tel: 800-359-RELAX
Ingredients
3 oz. Butter
11 oz. Onions, sliced thin
1 lb. Parsnips, peeled, large dice
1 lb. Cooking apples, peeled, cored, cut in large dice
3 qt. Chicken stock
to taste Salt
to taste White pepper
1 pt. Heavy cream
6 oz. Calvados
Procedure
1. Heat the butter in a heavy sauce pot over moderately low heat. Add the onions and sweat without letting them brown.
2. Add the parsnips and apples, stirring to mix.
3. Add the stock and bring to a boil. Simmer until the parsnips and apples are tender, about 30 minutes.
4. Puree wth a hand blender and strain.
5. Pour into a clean sauce pot and bring to a boil.
6. If the soup is too thick add a little stock. Season to taste with salt and white pepper.
7. Whip the cream until lightly thickened but not stiff. Do not over whip. Mix the Calvados into the cream. This further mixing should thicken the cream that it holds soft peaks.
8. At service time, garnish each portion of the soup with a spoonful of the cream. Pass under the broiler very briefly to lightly brown the cream. Serve immediately.
(Sally’s Mom’s composite of the best from well known restaurants “The Columbia” in Tampa, Florida and “Lazara Gazagna” in San Juan, Puerto Rico where she lived. This is the best black bean soup I've ever had. Roast the cumin in the oven a bit until it jumps around before you use it. This enhances its flavor. Our exec. chef says to do this part.)
Ingredients
1 1/2 lb. black beans
4 qts. water left from cooking a ham bone (or plain water to which you add tsp. salt)
1/2 c. olive oil
5 big cloves garlic
2 onions
1 big green bell pepper
1 1/2 - 2 tsp. oregano
2 tbs. sugar
3/4 tbs. cumin (must have this)
3 tbs. vinegar or white wine
Procedure
Pick beans and soak overnight
Drain, rinse, drain again
Place in kettle with ham water and bring rapidly to a boil and reduce heat to moderate and cover and cook about 45 min.
While the beans are cooking, sauté in olive oil the onion, garlic, and green pepper for 10 min.
Add to the sautéed stuff above 1 cup of the drained cooked beans, then mash the sauté and the beans together .
Put the mashed sauté back into the kettle with the spices and cook for 1 hour.
Add vinegar and cook 1 more hour.
Uncover and cook until it thickens.
Suggested serving
Cook rice ahead of time to warm at serving time. Serve with chopped sweet onions and sour cream.
