Slow food can also be quick to prepare, such as this Tomato Gazpacho recipe from Chef Sarah McIntosh of Epicerie Cafe & Grocery in Austin, Texas. Food from Epicerie Cafe & Grocery will be featured during the Grub Crawl at the Slow Food Austin Grub Trivia event, July 21, 2013.
soups and salads
Chef Raymond Keyrouz kindly shared a wonderfully earthy, silky and luscious soup recipe that any bowl would be blessed to receive, and diner fortunate to consume.
A big bowl of hot chili on a frosty fall day or blustery winter evening is the perfect food. Made better with the addition of chocolate. True story.
Pumpkin soup is a great fall and winter treat when pumpkins are abundant. Of course, you can always use canned pumpkin other times of year, or if you’re short on time, or just don’t want to roast your own squash. It’s all good.
This is a classic French onion soup with the addition of rich, long-cooked venison shanks.
No tea party is complete without a few treats. Here you will find recipes for scones, cucumber sandwiches and a Royal Victoria Sponge Cake.
Chef Shawn Cirkiel, the creative culinary talent behind Austin restaurants Parkside, Olive & June, and The Backspace uses as much locally sourced produce, meat and dairy at his restaurants as possible. He shares a terrific summer dish that will become your “go-to” salad whenever the temperature rises and watermelons are in season.
Author Dinah Bucholz developed the recipes for The Unofficial Harry Potter Cookbook. And while J.K. Rowling, author of the Harry Potter series, never mentioned the Weasleys are Irish, Bucholz made an executive decision and claimed them for Ireland. And then created a stew fit for that rambunctious clan.
You’ll find onion soup mentioned in Harry Potter and the Deathly Hallows, Chapter 12.
It’s July, and in case you hadn’t noticed, melons have already made their debut at farmers markets and grocery stores. Melons are sweet, luscious, and many have a floral scent. They epitomize everything that’s good and right about summer.