Sunday, March 28, 2010

Test a Chef!

Test a Chef!

I am so excited to have been selected for Frank Giglio's Chef Challenge 2010.
Okay for a little background... Frank wrote a blog asking his readers to take a look into your cupboard or fridge and pick a few ingredients that you don’t know how to use, or that need to be used up. With the list, he would then create a recipe .

I was looking for a way to incorporate irish moss into a savory soup. Check out the results!
Below are the ingredients I suggested:

-agar agar

-irish moss


-south river miso

South River Miso is by far the best miso I have ever tasted! I decided I would offer up a blended soup with a few extra ingredients. Irish moss is a wild harvested sea weed from the Caribbean. It mucilaginous properties act like gelatin for the way it helps thicken foods.

Frank's response:

The Irish moss needs a few days ahead of time to prep. First, soak about 1 oz in 4 cups of water. The moss will atlest double in size.. Rinse well, continue to add fresh water and saok about 24 hours. RINSE WELL!!

Next, blend the moss with water(2 cups) until very smooth consistency is reached. Place in the fridge and allow to set. Once it sets, you can use it with any smoothie, soup, or dessert to help thicken.

For the soup, warm 2 cups of water, then place in a blender


1 cup chopped tomato

5 brazil nuts or 10 almonds

1 clove garlic

2t rosemary(fresh if possible)

1 bell pepper, roughly chopped

splash of lemon juice

2T miso

2T prepared irish moss

Blend on high for 45 seconds unto well blended. If you desire more salt, add a bit more miso.

I like chopped parsley as a garnish or chopped greens for some texture…

The end result.…

This is a fabulous soup recipe! Everyone loved it!
The soup had a very creamy texture almost like dairy. It was very good. I will definitely make this again.

Looks like we have a winner!!