Month: February 2012

by

Dill Pickle Soup recipe from The Fountain on Locust

Provided by Joy from The Fountain on Locust

Ingredients:

16 cups natural or high quality prepared chicken broth

16 cups diced potatoes

14 crushed dill pickles

2 cups sour cream

2 cups milk

dill for garnish

Preparation:

Simmer potatoes in broth for 15 minutes

Add crushed dill pickles, simmer for 5 more minutes

Use immersion blender to puree, leaving some chunks of potatoes

Mix sour cream and milk together in separate bowl

Slowly add about a cup of the soup mixture to the sour cream mixture to temper

Add tempered sour cream to soup

Taste before serving

Garnish with a dollop of sour cream

Serve and enjoy!

The Fountain on Locust is at 3037 Locust in the Midtown Alley neighborhood. Call 314-535-7800. Online at fountainonlocust.com.

by

Looking Ahead

Now that the first Food Talk STL show has happened, it’s time to look ahead.

On our 2/11 show, an old radio friend, Joy Grdnic, is scheduled to visit. She is the owner of The Fountain on Locust. Nate Selsor, a bartender at Monarch, is on the agenda. And John Johnson, chef for Lumiere Place, is coming by to chat about his participation in St. Louis Mardi Gras.

I plan to share some newsy notes during each show—tidbits from the local food scene, including events and activities.

There are so many things going on for local diners, drinkers (alcoholic and non-alcoholic), food shoppers and cooks. On Food Talk STL, I’ll try to touch on many areas of interest. Thanks for listening!

—David Craig

by

My Wife’s Guacamole Recipe

Ingredients:

8 ripe avocados

1 large red onion

2 garlic cloves

3 large tomatoes

1 tsp. salt

½ tsp. black pepper

Juice of 2 lemons or ¼ cup of Real Lemon juice

Cilantro (one bunch)

1 tablespoon of chopped jalapeno peppers

Directions:

Cut avocados in half, remove pit and scoop avocado out of shells and put into a bowl.

Chop red onions, garlic and jalapenos.

Cut an x across the bottom of the tomatoes and place into a pot of boiling water for 20 to 30 seconds. Remove from water, run cold water over tomatoes and place on chopping board.

Peel skin off tomatoes and then cut into quarters. Remove seeds, rinse, then chop into small pieces.

Using a whisk, mash avocados lightly, stir lemon juice into avocado mix. Add onions, garlic, jalapenos and tomatoes. Add salt and pepper (to taste) Fold everything together.

Chop cilantro and add to the mix or serve on the side.

Enjoy!