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