Morning food lovers. Good news for Asian food fans - Masamoto, a new sushi house and Asian Grill on U.S. 202 in Glen Mills, Pa. (It's just over the Delaware line.) See my review. It's a BYOB that's just barely a month old.
Today's mailbag gives us chat about gift certificates, soup recipes and new lunch dining hours at Domaine Hudson. Enjoy. Keep the email coming. You ask. We answer. Every Friday.
In September 2007, I purchased two $25 gift certificates for Costa's Grill & Wine Bar through WJBR’s Taste of Wilmington program. I had not yet used them, and see in The News Journal that Costa’s closed on Dec. 27.
Will these be honored at ThoroBreads instead? I also purchased two $25 gift certificates for The Exchange. Will the Costa’s certificates be honored there? If not, who do I contact to request a refund?
Joy
Owner Constantine Dimas ran Costa's for more than two years before recently closing the downtown Wilmington eatery. According to Rachel A. Fatow, Director of Special Events & Catering for Dimas's restaurants, Costa's gift certificates can be used at The Exchange or Thorobreads.
I have lost the copy of the Tuscany Soup recipe that you had in the newspaper. This was the one that explained how to make that wonderful clear stock!
I finished my last of the batch that I had made and froze for both soup and stews. They were wonderful.
Any chance of you reposting this to your blog?
James T. Morgan
James, I think you're looking for "Judy's soup." This is a wonderful chicken pastina soup that my Shaker Heights, Ohio, pal Judy Stenta makes at a house we rent every fall in Italy. The chicken-broth based soup has cavolo nero or Tuscan black kale - in the U.S., its closest cousin is probably dinosaur kale - as well as pastina, the tiny pearl- or star-shaped pasta. You top the soup with grated Parmesan cheese and fresh extra virgin olive oil. For some reason, I can't find it in our archives. I'll hunt around some more and post it as soon as I find it.
Here's a soup that another friend, and Ohio gal, Wendy O'Keefe made last year in Italy. It's named for the villa we rent.
PODERE PIAZZA PEA-LENTIL SOUP
Don't be concerned that the recipe doesn't list exact amounts. (The ingredient below make a huge batch of soup, you can easily cut them in half.) According to Wendy, "this is one of those recipes that you can fool around with – in the way life's experiences teach us to play with recipes."The flavor of the soup improves the next day. If it seems too thick, just add more water or chicken, beef or vegetable stock to the pot during the initial cooking or when reheating. Not thick enough? Add more split peas, barley or lentils and simmer away.
1/2 pound or more split peas, approximately
1/2 pound lentils, approximately
1/2 cup barley, approximately
1 gallon (16 cups) water, approximately
1 ham hock or smoked turkey leg
2 celery stalks, stems and leaves chopped
1 medium onion, chopped
1 large carrot, diced
2 large cloves garlic, minced
1 teaspoon chopped, fresh rosemary (optional)
1 teaspoon or so dried thyme
1 bay leaf (use 2 if they're small)
Salt and pepper to taste
Extra virgin olive oil
Parmesan cheese (optional)
Wash the split peas, lentils and barley first and add to a large stock pot with the water and ham bone or turkey leg. Then, toss in the vegetables, rosemary, thyme, bay leaves, and salt and pepper. Bring to a boil and then turn down the heat to low and simmer everything together until very soft, about 3 hours. Stir occasionally, especially bottom of pan, to keep from sticking. You may have to add more water to the pot if the peas, lentil and barley soak up too much of the water. In the last hour, remove ham hock or turkey leg. Trim the meat and return it to the pot. Taste and adjust the seasonings. When serving, drizzle the soup with extra virgin olive oil, sprinkle on some Parmesan cheese and serve with crusty bread.
1/2 pound lentils, approximately
1/2 cup barley, approximately
1 gallon (16 cups) water, approximately
1 ham hock or smoked turkey leg
2 celery stalks, stems and leaves chopped
1 medium onion, chopped
1 large carrot, diced
2 large cloves garlic, minced
1 teaspoon chopped, fresh rosemary (optional)
1 teaspoon or so dried thyme
1 bay leaf (use 2 if they're small)
Salt and pepper to taste
Extra virgin olive oil
Parmesan cheese (optional)
Wash the split peas, lentils and barley first and add to a large stock pot with the water and ham bone or turkey leg. Then, toss in the vegetables, rosemary, thyme, bay leaves, and salt and pepper. Bring to a boil and then turn down the heat to low and simmer everything together until very soft, about 3 hours. Stir occasionally, especially bottom of pan, to keep from sticking. You may have to add more water to the pot if the peas, lentil and barley soak up too much of the water. In the last hour, remove ham hock or turkey leg. Trim the meat and return it to the pot. Taste and adjust the seasonings. When serving, drizzle the soup with extra virgin olive oil, sprinkle on some Parmesan cheese and serve with crusty bread.
Domaine Hudson wine bar & eatery in Wilmington has added lunch to its repertoire. Co-executive chefs Jason Barrowcliff and Robert Lhulier are serving up a tasty menu of soups, salads and lunch entrees for the hungry lunch crowd. The restaurant has also extended its "333" wine tasting program to begin at 11:30 am when the restaurant opens for lunch. Previously the 333 deal - 3 selected wines, 3oz pours for $3 - began at 4:30 pm. [View Tom's 3 wine selections of the day at http://www.domainehudson.com/events.html]
Nancy Horisk-Sherr
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