Today I have the honor to share with you a copy of the brand new cookbook Tasting Colorado featuring a compelling collection of outstanding dishes from the Centennial State.
Tasting Colorado is written and photographed by my friend Michele Morris. a local chef, sommelier, caterer, and food blogger (Cooking with Michele) . In her very first cookbook, Michele presents us with recipes from the finest eateries all over Colorado like the Fruition in Denver, the Little Nell in Aspen, Frasca in Boulder, and the Alpenglow Stube in Keystone. Our local chefs shared with her 120 amazing recipes that are accessible for cooks of all abilities. I have already bookmarked several myself like raspberry-chipotle pork tenderloin, bison chili, The Fort’s famous black beans, and the cowboy pancakes featured on the front cover.Chipotle steeped mussels; grilled Palisade peaches, Serrano ham, and rocket salad; green gazpacho; spaghetti squash fritters; pictures ©Michele Morris
Michele test cooked every single dish in the book to assure it actually works for the everyday home-cook, and I had the privilege to help Michele in her kitchen for one day. I can tell you first hand how much love, knowledge, hard work and dedication Michele put into Tasting Colorado. She also took all the food photographs herself, the scenic pictures are taken by Michele’s sister Janine. One of the dishes we prepared in her kitchen that day was a tomato curry soup, a recipe provided by the Denver Restaurant ChoLon, which features Asian-fusion cuisine.
This tomato curry soup is nothing like your usual tomato soup. It surprises your taste buds with hints of ginger, lemongrass, and curry. I was very lucky to have been sent home with the test batch that day and have also cooked it several times again since then. For me, this tomato curry soup showcases a successful twist in the flavor profile on a very traditional soup.
|Tomato-Curry Soup|| || |
- ¼ cup (60 ml) grape seed oil
- 1 small onion, diced
- 2 large cloves garlic, sliced
- 5 medium shallots, thinly sliced
- 1 Tablespoon galangal (or fresh ginger), minced
- 1 Tablespoon yellow curry powder
- ½ teaspoon white pepper
- 1 teaspoon salt
- 2 (28 ounce, 794 g) cans peeled tomatoes
- 8 cups (1890 ml) water
- ⅓ cup (70 g) palm sugar (or brown sugar)
- 2 to 3 stalks fresh lemon grass, cut in pieces and bruised
- ½ cup cilantro stems
- 5 large kaffir lime leaves, bruised
- Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, shallots, and galangal; reduce heat and sweat the vegetables until very aromatic, but not browned, about 5 minutes.
- Add the curry powder, white pepper, and salt and cook until aromatic, about 1 minute. Add the tomatoes, water, and sugar and bring to a simmer.
- Wrap the lemongrass, cilantro, and kaffir lime leaves in cheesecloth and tie closed to make a bouquet garni; add to the pot. Simmer the soup for 20 minutes, and then remove the bouquet garni and discard.
- Puree the soup using a stick blender. If desired, pass the soup through a fine-mesh strainer before serving for a velvety smooth texture.
Living in Colorado is an absolute privilege to me. Besides the breathtaking country side, our gorgeous mountains, and the unbeatable weather also having a high number of outstanding restaurants in the US right at hand is very hard to beat Today you have the chance to win a copy of the cookbook Taste of Colorado (value of $ 29.95) featuring some of the best recipes my home state has to offer. Michele and her publisher have made an extra copy available for me to give to one of my US readers.
Tasting Colorado Cookbook Giveaway:
1. Leave a comment beneath this post and let me now that you would like to win.
The giveaway will be open until Friday 2/22/2013 12.00 pm MST. The winner will be picked through random.org and announced on Saturday 2/23/2013.
The winner of the cookbook giveaway Tasting Colorado is Susan from My Mother’s Apron Strings. Determined by random.org she was the lucky Nr.33. Congratulations Susan! I will forward your information to Farcountry Press and Michele.