I have some exciting news, A Brown Table is finally hosting its first giveaway. Its been long overdue but I wanted to thank everyone for visiting my blog and sending me their support and well wishes. For this contest, I will be sending the winner a copy of one of my favorite books on sandwiches “The Encyclopedia of Sandwiches” by Susan Russo. Not only are the recipes fun but the photographs are absolutely delicious. The rules are simple, all you need to do is; 1.Visit my Facebook page and click the “Like” button and then share the page with a friend(s) 2.Then shoot me an email at nikarama [at]abrowntable[dot]com with your name and email, so I can contact you if you win. This contest is only open to residents of the U.S. and Canada and will end on at February 6th, 2012. The winner will be chosen randomly and I will announce the winner’s name in a post soon after. Good luck to everyone! roasted tomato soup with avocado cream ingredients 3 lbs tomatoes 2 links of chorizo sausage 2 cups water 1 garlic bulb 2 teaspoon extra virgin olive oil 1/2 teaspoon turmeric 1 teaspoon sugar 1 teaspoon cumin seeds 1 thai chili 1 tablespoon white wine vinegar 2 teaspoons chopped cilantro 1 medium sized avocado 2 tablespoons fresh lemon juice Preheat the oven to 450F. Slice the tomatoes in half and spread them on a baking sheet. Take the garlic bulb and slice it in half and leave the skin on it. Put the garlic on the baking sheet and then drizzle one teaspoon olive oil and cumin seeds on the tomatoes and garlic. Roast the tomatoes and the garlic in the oven for 30 minutes. Remove the garlic from the pod and transfer them along with the tomatoes into a blender. Add the chili, water and blend till completely smooth. In a stockpot, add the rest of the olive oil and heat on a medium flame. Remove the sausage meat from the casing and scramble the meat in the stockpot. Cook the sausage till it browns, then add the tomato puree, the sugar, turmeric, vinegar and bring the contents to boil. Immediately reduce the flame and let the soup reduce to a gentle simmer. Cover with a lid and cook for another 15 minutes. In the meantime, grind the avocado, 1 teaspoon of the cilantro, lemon juice to a smooth creamy paste. Season with salt and pepper. Serve the avocado cream as a dollop on top of the tomato soup in individual bowls or on the side. Note: As always you can adjust the consistency of the soup by adding more water and controlling the heat by using less chili and/or discarding the chili seeds.
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