I am always finding recipes on Pinterest that I want to try. It isn’t as if I forget I have 500 cookbooks. But having all those recipes at my fingertips, scrolling through mostly excellent food photos without leaving the sofa, is so addict… er…convenient. And I love curries, so this one caught my eye.
This is a really nice, light soup for spring. I had printed this recipe from www.epicurious.com a while ago and finally decided to try it after finding a pound of sea scallops in the freezer.
This bread and soup make a wonderful combination, and not just visually. I’ve been making the split pea soup for years, based on the recipe in The New Basics by Sheila Lukins and Julee Rosso. I was saddened last year when Lukins died; she was a big influence on me and many other cooks, and I was hoping for more cookbooks from her. The bread recipe is from Whole Grain Breads by Machine or Hand by Beatrice Ojakangas. It’s a nice cookbook because it gives instructions for making the breads by hand, with a mixer or food processor or bread machine. I like to use the bread machine to mix it, then shape it myself and bake it in the oven. Those are the instructions I’ve provided.
This is a recipe I make a lot. It’s very flexible; sometimes I use rehydrated sun-dried tomatoes, sometimes oil-packed. Sometimes I throw in cooked chicken. I don’t measure anything but the dressing ingredients. People always like it, and it’s pretty easy. That’s a winner in my book.
Most recently I made it to take to a double baby shower; it was for two co-workers who are due a day apart.