We read on the porch until it got dark. We melted. We lit candles. We layed in our hammock and looked at the stars. We tried to listen to the radio on our iPhones. We realized we didn't have anything to eat that didn't require cooking.
People had blackout parties. People got to know their neighbors. People were able to assess their disaster preparedness in a fairly low-risk situation. Only a few people looted.
When the power came back on at 3 am on Friday morning, a few things happened.
1) I almost fell off the couch because the fan whirring back to life scared me to death.
2) I thanked the gods in teacher heaven that school had already been cancelled, county-wide.
3) I pledged to make the most of my surprise three day weekend. And then I passed back out.
And now, three days later, the Starbucks down the street is still closed and I have to boil my water before I drink it. BUT I was still able to enjoy my long weekend and make something delicious to share with you!
While waiting for my friend Kerri and I to get ready to hit the town Friday night, Nick came across a soup recipe in one of her Vegetarian Times magazines. We've made a habit of visiting local farmer's markets on the weekends over the past couple months, so Kerri and I decided to use the recipe as an impetus for a Sunday trip to the Hillcrest market. It's always fun to people watch, sample the fresh fruit and buy a few things to get through the week. San Diego has a wealth of market options, which you can check out, but Hillcrest is one of the best ones I've been to.
So we set out on a run to the market and came home weighted down with all kinds of fresh deliciousness to make amazing things with. And Nick got his soup--chowder to be exact. Mission(s) accomplished.
Photo by Jessica Y.
The two miles seemed a lot longer on the way home...
Farmer's Market Chowder
adapted from Vegetarian Times; Recipe by Susie Middleton
4 large ears for corn, kernals removed (save the cobs!)
2 1/2 cups milk
2 cloves garlic, crushed
3 cloves garlic, minced
2 T butter
3 T olive oil, divided
3 cups sliced leeks
1 red onion, diced
2 carrots, sliced
2 cups sweet potatoes, peeled and diced
1/2 lb. green beans, cut into 1/2 inch pieces
4 cups vegetable or chicken stock
3 cups chicken sausage, sliced
2 T fresh cilantro
1/2 tsp smoked paprika
1/3 cup dry sherry
1. I am warning you now... This gets messy. This process took the better part of an afternoon and my kitchen looked like a produce bomb went off.
2. Combine corn kernels, milk and crushed garlic in a saucepan. Run the back of the knife down the cobs to release the milk and pulp into the pan. Then add the cobs to the pan. Bring this mixture to a bowl, stirring occasionally. Remove the pan from the heat and let it steep.
Photo by Jessica Y.
It tastes delicious from step one, I promise.
3. Heat the butter and 1 T of oil in a large pot over medium heat. Add the leeks and cover. Cook for about 15 minutes, stirring occasionally. Add the minced garlic, onions and carrots and the paprika and let simmer for about a minute. Stir in the sherry and cook for another minute or so. Then add your stock and remove the pot from the heat.
4. Heat 1 T of oil in a skillet. Add the sweet potatoes and saute until they are brown (this took about 10 minutes). Transfer the potatoes to the big pot. Add the last T of oil to the same skillet. Add the green beans and saute for about three minutes. Transfer the finished beans to a plate.
5. Bring the big pot back to the heat and bring to a boil. Reduce the heat and simmer for about 10 minutes. Add the green beans and cook for another 5 minutes. Add the green beans and chicken sausage. Let cook for another five minutes.
6. Strain the milk and corn mixture. Discard the solid stuff. Stir the milk mixture and cilantro into the big pot of deliciousness. Season with salt and pepper. Bring back to a boil.
7. Serve with warm french bread and enjoy!
Photo by Jessica Y.
Don't worry if your army isn't ready to eat when this is done...
This soup simmered for about an hour while it waited for the Chargers to finish winning.
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