Smoked Soup

Smoked Chicken, Smoked Oysters, Smoked Paprika, Smoked Sea Salt

Crazy for smoke? Back in March a recipe by Chef Linton Hopkins for a Shrimp & Smoked Oyster Chowder in Food & Wine caught my attention. The photo from that article had been hanging on my refrigerator ever since. And I don’t know about you, but it is very difficult to walk past the huge smoker at Whole Foods Market without adding a “smoked something” to the cart. The aroma is intoxicating.

Another favorite – smoked oysters. I like the Crown Prince ‘Natural’ Brand. These oysters are harvested in South Korea, naturally smoked over oak, and packed in pure olive oil. In Chef Hopkins’ chowder, the smoked oysters are chopped. Here, I make them the star of the soup – they are warmed, and served whole. These oysters, along with the smoked half chicken from Whole Foods, plus Spanish smoked paprika & smoked sea salt result in a unique soup with layers of smoky flavor…

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Roasted Rainbow Carrots with Miso Butter

Organic Rainbow Carrots
Roasted with Toasted Sesame Oil
Splash of Tamari
Miso Butter with Ginger and Garlic
Sesame Seed Garnish

Who could pass up these beauties at the market?

Looking for a holiday side dish? Something colorful, tasty, not too complicated, unique, not too rich, that complements a variety of foods? Try roasted rainbow carrots with miso butter!
Preheat oven to 350°. Peel the carrots. Toss lightly with toasted sesame oil. Roast on a sheet pan or oven-proof dish in a single layer. (I found it is best to roast the purple carrots in a separate pan to keep the color from bleeding onto the other carrots).

Miso butter:

  • 1 stick softened butter (I used Challenge Butter)
  • 2 – 3 T. white miso (depending on saltiness)
  • 1 1/2 t. garlic minced
  • 1 1/2 t. fresh ginger minced
Mix all ingredients in the small bowl of a food processor. You can make the miso butter ahead of time and keep it on hand. It is great on vegetables, fish, noodles, and oh, please try it on a grilled rib-eye steak!

Melt some of your miso butter in a saucepan.

When the carrots are al dente, after about 25 minutes or so, remove from oven, add a splash of low-sodium tamari. Arrange on a platter. Then drizzle with melted miso butter, and finish with a black and white sesame seed garnish. This side dish has the lovely depth of umami flavor yet is not too heavy.
A Chance To Win

Last month, the folks at Challenge Butter sent me an email: “We are running a sweepstakes for a chance to win a 7-day/6-night vacation to the Mountain Sky Guest Ranch in Montana. It’s sure to brighten some spirits!” The sweepstakes runs through December 31st.
I purchase Challenge butter all the time. Happy to endorse their excellent product. 

Bonne chance mon ami!