No Food in the Library: The Art of Simple Food by Alice Water

The first cookbook I ever bought myself is “The Art of Simple Food by Alice Waters.” The book is 387 pages, and it is densely populated with easy to follow recipes.  It is what elevated me from a gourmet cook of nachos and twice baked potatoes into someone who thinks critically about what he eats.  What drew me in? Garlic.

If you don’t like garlic, there is plenty in this book for you.  But, if like me, the scent of the herb also known as Stinking Rose brings back of memories of childhood, and then there is something extra special in this book.  It is called New Garlic & Semolina Soup.  The soup is packed with flavor but not too heavy. Different varieties of garlic are harvested at different times, but keep your eyes open for the fresh green stalks and uncured bulbs at the farmers market.

New Garlic & Semolina Soup from “The Art of Simple Cooking” by Alice Waters. Put a hold on it now.

Ingredients

2 Quarts Chicken Broth

1 herb bouquet tied with cotton string (Parsley, thyme and I like to add a little sage)

Salt

½ Cup of Semolina

3 Green Garlic Plants (Bulbs & Stalks) Trimmed of green parts and chopped fine.

Directions

1)      In a heavy bottomed soup pot, bring the broth, herbs and salt to a boil.

2)      Stirring constantly with a whisk, sprinkle in the Semonlina.

3)      Lower the heat and continue stirring until the Semolina is suspended in the brother and no longer settles on the bottom. About 5 minutes. (Sounds confusing, but you’ll know it when it happens)

4)      Add garlic plants

5)      Cook at a simmer stirring occasionally with a wooden spoon for 20 minutes. Discard herbs and serve hot.

Other awesome recipes from the book: Onion Tart, Anise Almond Biscotti (ooo Biscotti) & Mushroom Ragu. (Vegetarian, could be made vegan with some work. Awesome with Spaghetti Squash)