You Asked For It: Vegetarian cookbook has bean soup recipe

By ANNE LONG
© St. Petersburg Times
published April 3, 2002

Brazilian black bean soup is the recipe Nancy Eggert found in Mollie Katzen's Moosewood Cookbook, an excellent source of vegetarian recipes. Allow at least four hours for soaking the dry black beans, but overnight is better. Simmer the next day for about an hour and a quarter, then add all the good vegetables. Orange juice lends an interesting flavor.

Linda Miller asked if anyone in the area remembers the old Rocky Creek Tavern and the sauce they used in smoking mullet. Gene Purinton shares his memories and his basting sauce recipe.

Gorgonzola and Walnut Salad is a popular salad on restaurant menus, and Madeline Ziegele shares her recipe with Elaine Carr.

For: Lynne Martin of Largo.

From: Nancy Eggert of Dunedin.

Recipe: Brazilian Black Bean Soup from Moosewood Cookbook by Molly Katzen.

Brazilian Black Bean Soup

• 2 cups dry black beans, soaked
• 6 cups water, divided
• 1 tablespoon olive oil
• 3 cups chopped onion
• 10 medium cloves garlic, crushed, divided
• 2 teaspoons dried cumin
• 2 to 21/2 teaspoons salt
• 1 medium carrot, diced
• 1 medium bell pepper, diced
• 1-1/2 cups orange juice
• Black pepper, to taste
• Cayenne, to taste
• 2 medium tomatoes, diced (optional)
• Optional toppings: sour cream, cilantro, salsa

Soak dry black beans, which have been rinsed and picked over, in 2 cups of water for at least 4 hours (preferably overnight), adding a little more water if necessary to keep beans covered.

Place the soaked beans in a kettle or Dutch oven with 4 cups water. Bring to a boil, cover and simmer until tender (about 11/4 hours).

Heat olive oil in a medium-sized skillet. Add onion, half the garlic, cumin, salt and carrot. Saute over medium heat until the carrot is just tender. Add remaning garlic and the bell pepper. Saute until everything is very tender (another 10 to 15 minutes). Add the sauteed mixture to the beans, scraping in every last morsel.

Stir in orange juice, black pepper, cayenne and optional tomatoes. Puree all or some of the soup in a blender or food processor and return to kettle. Simmer over very low heat 10 to 15 minutes more. Serve topped with an artful arrangement of sour cream, cilantro and salsa. Yield: 6 to 8 servings.

For: Linda Mills of Palm Harbor.

From: Gene Purinton of Odessa.

Recipe: Basting sauce for smoked fish and poultry.

Purinton writes that he worked at a place called Jack's by the Bay for 13 years. It was located on the St. Petersburg side of the Gandy Bridge near the old toll gate. Purinton notes that he had to learn to do everything while working there. He remembers the Rocky Creek Tavern also and thinks they used a tomato sauce, but that was a long time ago.

Purinton uses a Brinkman smoker for mullet, salmon, chicken or whatever he is smoking. He salts the fish or meat first. He then combines peanut oil and paprika until the mixture is a golden color. Put the fish in the smoker and let it smoke for a while until it starts to change color, then, with a basting brush, baste with the oil mixture. Baste every so often during the smoking and cooking time. It takes a while to cook the fish. He notes that salmon is delicious fixed this way, and the half turkey he prepared the day he wrote to us turned out great.

For: Elaine Carr of St. Petersburg.

From: Madeline Ziegele of Hudson.

Recipe: Gorgonzola and Walnut Salad from More Classic Italian Cooking by Marcella Hazan.

Gorgonzola and Walnut Salad

• 1 head of romaine lettuce
• 5 tablespoons olive oil
• 1 tablespoon good wine vinegar
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/4 pound Gorgonzola cheese
• 1/2 cup shelled walnuts, chopped very coarsely

Discard any of the romaine's bruised and blemished outer leaves. Tear into bite size pieces and soak in changes of cold water. Dry thoroughly.

Put olive oil, vinegar, salt and a few grindings of pepper into a salad bowl. Beat them a few times with a fork. Add half the gorgonzola and mash it well. Add half the chopped walnuts and all the lettuce; toss thoroughly. Taste and correct the seasoning.

Top with the remaining half of the gorgonzola, cut into small nuggets, and the rest of the walnuts.

Recipe requests

Ronni Pine of Clearwater and her husband enjoyed dining at a restaurant called Made in Italy on Route 19 in Clearwater. The restaurant is now closed, but the memory of a shrimp appetizer called shrimp a la gambieri (or something similar) lingers on. The shrimp was prepared with a spicy pink cream sauce. Ronni is eager to have the recipe.

Holiday cookies are always welcome. The recipe Amy Robison of St. Petersburg wants is called jolly jelly strips. Amy thinks honey and oatmeal are two of the ingredients. The dough is rolled out and cut into 1- by 2-inch strips with a 'thumbprint" of jelly in the middle.

Concetta Darly of New Port Richey would like to have a good recipe for beef tips and noodles. This dish served at the Epicure Restaurant in Tarpon Springs was a favorite.

- You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

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