{"id":2207,"date":"2017-03-05T21:21:15","date_gmt":"2017-03-05T21:21:15","guid":{"rendered":"http:\/\/blogs.xs4all.co.uk\/tablefortwo\/?p=2207"},"modified":"2017-03-07T12:38:15","modified_gmt":"2017-03-07T12:38:15","slug":"sopa-seca","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2017\/03\/05\/sopa-seca\/","title":{"rendered":"Sopa seca."},"content":{"rendered":"

“Dry soup”, from “Mexican Food at Home”, Florek bought for me. When Tommi made it on telly it looked very appealing, so I had to try. It didn’t wow us though. I really liked the idea of frying my vermicelli before placing them in the sauce to rehydrate. \"\"<\/a><\/p>\n

That was fun. The recipe didn’t specify whether the final texture should be slightly crunchy or should the pasta be left in the sauce until completely soft. I left mine a bit crunchy and rather liked it that way.<\/p>\n

The rich tomato sauce ; a shallot, a garlic clove and 1 birds eye chili were gently fried. A can of plum tomatoes added, salt, pepper, allspice, brown sugar, a sprig of thyme and 2 bay leaves, gently cooked down for 20 minutes. Then a mug of chicken stock added and 2 tsps of capers- new for me too, I never use capers in my cooking, but absolutely adore them in the steak tartare they serve in Brasserie Blanc. The last thing- the sauce got blitzed into smoothness, the vermicelly nests placed in to take all the flavours in.\u00a0 There should be dollop of sour cream on top, which I forgot to buy, my shaved cheese was Grana Padano, not Pecorino, but I was generous with coriander. It tasted nice, nothing wrong with the flavours, but not astounding.<\/p>\n

Back to the book, which, by the way is one of the best cook books on my shelf, it’s a good read alongside the recipes.<\/p>","protected":false},"excerpt":{"rendered":"

“Dry soup”, from “Mexican Food at Home”, Florek bought for me. When Tommi made it on telly it looked very appealing, so I had to try. It didn’t wow us though. I really liked the idea of frying my vermicelli before placing them in the sauce to rehydrate. That was fun. The recipe didn’t specify … Continue reading Sopa seca.<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":2209,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-good-food"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/2207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=2207"}],"version-history":[{"count":1,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/2207\/revisions"}],"predecessor-version":[{"id":2210,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/2207\/revisions\/2210"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media\/2209"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=2207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=2207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=2207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}