A link to a great interview with Anthony Bourdain on bookslut. I love his irreverence and candor and well, we’re reading him for this month’s ReadCookEat Book Club…!
I love him on TV too–“A Cook’s Tour” on the Food Network hooked me, and then I followed him over to the Travel Channel for “No Reservations.” I love that he doesn’t always take the well trodden Western Frenchified food paths (even though that’s been the core of his own cooking) and gives more than just a nod to other world foods. In particular I learned and liked reading just WHY he moved over to the Travel Channel (I always wondered but never investigated on why that happened):
When the Food Network asked him to stop going to Asia because “they talk funny” there, he took his show to the Travel Channel where they let him make all of the decisions.
And Bourdain’s 3rd season of “No Reservations” includes a trip to Korea, a sorely overlooked food and travel destination (just ponder the lack of travel guides South Korea). Dude loves Asia and Asian food and not in a stupid “Rice King” sort of way, either. Can’t wait to watch it!
Ever since tea and cookies mentioned the lemon sorrel soup she made for her mother back during the rains of March, I’ve been meaning to try and make some for myself.
I love lemon and have, in the last few years, developed a liking for sour flavors. That, and I like soup a lot. That, and I like soups with greens in them. But sorrel is not too commonly sold in stores, and I shelved the soup for a future date.
When I went to the San Francisco Ferry Building Farmer’s Market last week, I made a few pleasant discoveries, not the least of which were some brilliant swiss chard and…sorrel!
I made a few adaptations to tea’s original sour lemon and sorrel soup recipe. I added swiss chard early, to the sauteed onions…and I added rice along with the chicken broth (I substituted the vegetable broth for chicken broth) for a heartier soup (I really like rice in soups). I also left out mushrooms, simply because I didn’t have any on hand. I garnished my bowl of soup with a small dollop of creme fraiche (just because I like creme fraiche). The creme fraiche gave the soup an even tangier edge.
This makes for a very sour, unique soup. If you like lemons and sour flavors, you will really devour this soup. On a cold and foggy day (and there are many mornings like that in the San Francisco bay area in summertime), this is such a pleasure to eat. Thanks, Tea!