Day of Yum, Part 2

I finally got to eat some of my tasty treats!

The Chargrilled Yellow Bell Pepper soup is good, even chilled, but I think the flavor comes out better when it's warm. I would not put the gremolatta on a warm version. It would taste too lemony. The gremolatta is very good on the chilled version though.

While the base for the coffee ice cream was super tasty, the coffee flavor is almost imperceptible in the frozen and churned finished product. What I have in my freezer tastes more like vanilla with heath bar. In the future, I will double or triple the instant coffee and espresso. I may even try to stir a little instant coffee into what I have to sharpen the coffee flavor.

To go along with my chilled bell pepper soup for dinner, I made a little venison (butterfly cut--not sure of much more). I had planned to eat this Saturday, so I pulled it out of the freezer, threw it in a tupperware with coffee, beer (a dark lager), molasses, soy sauce, lime juice, garlic, and maybe a hint of cayenne pepper. I can't fully remember, and I definitely didn't measure. Then I threw it all in a skillet on med-high, and flipped the meet quite a few times to keep it juicy. The end product smelled like heaven and tasted like it too. The tang of the venison came through too, so it wasn't lost in two days of intense marinade. Heavenly. I am so excited by how good it was. I can't wait to eat the leftovers over the next couple days.

Yum, yum, yum. I'm going to have a beer while I bake my red velvet cake, and then I will indulge in some ice cream. Ciao!

Day of Yum!

Today I went a bit crazy in the kitchen. Both sinks are full of pots and pans, the stop top is bearing the burden of the ones that won't fit in the sink, but it was successful.

I prepped the base for my coffee heath bar ice cream. I'll pick up ice after work tomorrow and finish it up. I did taste the base, and it's heavenly!

Then I made the zucchini cornbread. Amazing! It does have a very buttery flavor, so you could cut the butter a bit. I did add parsley as some reviewers suggested. Yum, yum, yum.

Last, but not least, I made a Chargrilled Yellow Bell Pepper Soup. It's a chilled soup, so I can't indulge untile tomorrow on this treat either, but the bit I licked off the spatula was very tasty. My taste test was also suggestive that this would be good warm too. It actually tasted a bit like a soup I had at Harry's once.

Since there's no link to the soup, here's what I did.

1. Halved and de-seeded 3 yellow bell peppers.
2. Broiled them until the oustide was blacked.
3. Wrapped the peppers in a damp cool cloth and let them cool.
4. Pelled off their skins.
5. Then I finely chopped the following:
• the 3 bell peppers
• 1 very small potato
• 1 very small onion
• 1 smaller carrot
6. In a medium/large saucepan, I heated 3 tablespoons olive oil on medium heat.
7. Then I tossed in a teaspoon of minced garlic and my chopped onion and cooked for 5 minutes.
8. Threw in the peppers, carrots, and potato, some salt & pepper, and cooked for 5 minutes.
9. Poured in 4 cups of vegetable stock and brought to a boil.
10. Lowered the temp and let it all simmer for 10 minutes.
11. Pureed it in my happy blender.
12. Strained it into a large bowl, and placed in a nice cool space in from fridge to chill.

It needs a mimimum of 2 hours to chill, so I haven't eaten it yet. When I do eat it, I will put Gremolata on top (mix of 3 tablespoons finely chopped parsley, 1 lemon's worth of zest, and 1 garlic clove diced up).

This soup will go very well with my zucchini bread.

Tomorrow, I will endeavor to conquer red velvet cake. I did buy all the ingredients for it today.