15
JANUARY 15 2009
AMERICANWAY
Whereto
Eatin
BuenosAires
CasaFelix
Chef DiegoFelix runs a supper club
ofmostly vegetarian cuisine inside his
home three nights aweek.With each
course, Felix tells the group of less
than 12dinerswhere the ingredients
were sourced from, how he prepared
them, and about the politics of the
peoplewho farm the food and the
implications of it. To book a table at
CasaFelix, call 011-54-11-4555-1882.
CervezaAntares
In a country thatmostly sticks to its
standardQuilmes and similar brews
likeBudweiser andStellaArtois, the
microbrews at CervezaAntares’s
hipbrewpub restaurant inPalermo
Soho are like breaths of fresh air.
From honey beer to a dark porter,
they offer a great selection of brews
and an array of bar food, including a
picada
of assorted cheeses, meats,
and olives, and fries smothered
in cheese andgreen onions. Go
slightly earlier than the standard
10p.m. dinner time since there’s
a line out the doormost nights.
SugarBar andCafe
This spot in the heart of Palermo
Soho offers a great daily happy-
hourmenu andAmerican comfort
foods like chocolate-chippancakes,
bacon and eggs, and omelets, as
well as other international favorites
like falafel, crepes, andArgentine
picadas. SinceEnglish is spoken
here, this café draws expatriates
throughout the city and an otherwise
very international crowd.
—S.G.
SouporSandwich?
HowaboutBoth…
ReubenSoupauGratin
— from theChoppingBlockCookingSchool,
Chicago (
Put a
soothing
capper on the
weekwith
the seasonally
inspired recipes inBetty
Rosbottom’s
Sunday
Soup: AYear’sWorth of
Mouthwatering, Easy-to-Make
Recipes
(Chronicle, $20).
MeredithDeeds
andCarla
Snyder’s
300
Sensational
Soups
(Robert
Rose, $25)
takes your stockpot through
everymeal (includingdessert).
It’s a real soup-to-nuts
experience (thanks to an
AfricanPeanut Soup recipe).
CarolynnCarreño
andKenny
Shopsin’s
Eat
Me: The Food
andPhilosophy
of Kenny
Shopsin
(Knopf, $25) goes
way beyond soup, but Shopsin
schools youwell in theway of
this delectable cuisine, and if
you’re sipping your bowl solo,
you’ll end up reading
EatMe
straight through your lunch.
ToolsoftheTrade
TalkSoup
Whether you’re still stuffed silly from all that holiday gluttony; you
have thewinter blues because you just looked at the calendar and
realized that, yes, there aremonths to go until your next real vacation;
you have a cold; or, well, you’re just hungry, we have oneword to cure
all that ails you:
soup
. Yes, soup. Is there any other food category that
has somuch possibility?
— JennaSchnuer
Cook It…
LodgeColor Enamel 6Quart Dutch
Oven, $88,
Taste It ...
FrenchTastingSpoon, $11,
Serve It ...
Hand-Painted ItalianCeramic
ChickenSoupTureen, $200,
Recommended
Reading
1
cupbeef stock
1
cup chicken stock
1
⁄
4
cup chopped celery
1
⁄
4
cup chopped onion
1
⁄
4
cup choppedgreen
bell pepper
1
tablespoon cornstarch
2
tablespoonswater
1
⁄
4
pound cornedbeef,
shredded
1
1
⁄
4
cupsGruy
è
re cheese, grated
3
⁄
4
cup sauerkraut, drained,
rinsed, and squeezeddry
4
tablespoons unsaltedbutter
2
cups half-and-half
Salt andpepper to taste
8
slices cocktail rye bread,
brushedwith butter and
toasted until crisp
2
cupsGruy
è
re cheese, grated
In heavy sauce pot, heat the
beef stock, chicken stock, celery,
onion, andgreen pepper to
boiling. Reduce heat and simmer
covered until vegetables are
crisp yet tender, about five
minutes. Dissolve cornstarch
inwater andblend into soup.
Cook until soup thickens, stirring
constantly. Remove from heat
and stir in cornedbeef, cheese,
and sauerkraut.
Gently heat the butter and
half-and-half in small sauce pot
until warm. Add this to the soup
and seasonwith salt andpepper
to taste. Ladle the soup into
oven-proof bowls. Topwith rye
croutons and shredded cheese.
Place under the broiler until the
cheese ismelted andgolden
brown.
