Spaghetti Soup with Lemon & Balsamic Radishes.
Mark, my more medically-manageable Filipino twin (check that alliteration), began his last post by explaining how he tries, most of the time, to make what he shares bare some relevance to his current state of being him.
I like to think that I am very much the same. It’s not that I like order in my life, no; I need it. Visitors to my place are always shocked and sometime appalled, by the apparently ruthlessly tidy way I keep myself. I’d like to say that it doesn’t border on compulsive, but it probably does - Whatever.
However, even the tidiest (most smudge on my LCD screen cleaning-est) of us, can’t always find an entirely relevant way in which to link post and life. That’s why, the only reasoning behind what you see below, is that I happened to buy some Radishes on Friday, and I had time to do a post this weekend.
Hows about that?
Whilst I was in Rome, I bought a tiny 40ml bottle of Balsamic Vinegar, which I’ve been using in, on and with, almost everything from pasta and bread, to bananas and ice-cream. A perfect opportunity then, I thought, to continue along the same vein and soak the aforementioned radishes in this sweet and wonderful syrup.
*Side note: I made Chimichangas tonight. It was epic. Wish I’d photographed, but you know how I hate to use nasty flash.
Spaghetti Soup with Lemon & Balsamic Radishes: 2 servings
1 can (or concasse your own if you’re just that damn good) Tomtoes • 1 clove garlic, minced • 1/2 small onion, diced • 1/2 bell pepper, chopped however you feel like • 1/4 cup petit pois - That’s peas for anyone who didn’t grow up eating these gorgeous things whenever possible • Fresh or dried Rosemary, you know how much you like • Fresh spaghetti - Fresh is best for this, since it can go straight into the soup.
For the Radishes:
half a dozen or so radishes, sliced • juice of half a lemon • a little balsamic vinegar, I didn’t measure • Salt & Pepper.
1. First, place the radishes in a small bowl with the lemon, balsamic and seasoning. Leave aside.
2. Gently sweat the garlic, pepper and onion in a little oil, then throw in the chopped rosemary and peas.
3. Give a few minutes, and add in the tomatoes. Top up to your desired thickness with water or stock and bring to a simmer.
4. After roughly 10 minutes or so, add in the Spaghetti; Just do it by eye. Too much, you’ll know.
5. Once the spaghetti has cooked through, use a fork to gather it into serving bowls, and carefully ladle the soup on and around the pasta.
6. Garnish with the radishes (and a little spring onion if you like), serve.
That is a fantastic photo but I really wish I could see the chimichanges. But I know… I hate using flash too and I only take photos between 11 and 4. And about being compulsive… what can I say… I have had OCD since I was 6 years old.
Yum! Tomato soup spaghetti! Looks good! Pardon me for snickering a bit– I’ve never seen radishes with such an unusual shape (I think we only get them top-shaped). Damn you, Mr. Fresh Spaghetti!!! Forty mils seems like it’ll be gone from simple evaporation in an hour, not even enough for euphemistic bananas and ice cream. But knowing you, you’ll think it’s worth it! (er, so would I, heh)
And you call yourself a food photographer! One bite of an awesome chimichanga at night and you should have starved yourself till the next morning and photographed it cold from the fridge, lol
what he shares bare some relevance to his current state of being him.
Ahahaha (AH AH AH?), I don’t think I’m that self-consciously metaphysical :p
Aran - Thank you. I’ll make them again, and be sure to photograph.
Mark - First off, you are metaphysical. You brood in your ruffled vest all the time.
I’m loving these kind of simple lunch things at the minute - Absolutely minimum effort; But when it’s this good, who needs it?
I am kinda kicking myself about the Chimichanga now - I roasted a lovely chicken thigh on the bone for it and everything.
This looks delicious. I love the thought of radishes with the spaghetti. Yumm!
Sheltie Girl @ Gluten A Go Go
What a gorgeous soup! The colors are brilliant and so pleasing. I have to chime in with Mark and wonder why no pics of the chimichanga!?!
You’ll just have to enjoy that fab meal again sometime for lunch, no? I don’t like the use of flash much either, but… you can get some fabulous results with an off-camera flash body (or two or three) and a great diffuser (or two or three). Then again, after the price tag, maybe it’s just better to shoot at lunch!
Sheltie - Thank you.
Jen - Thanks, and I know! I know! I’ve done wrong by you all, lol.
I have a flashgun, along with reflectors and diffusers, but I really don’t like using them if I can avoid it. If I had some nice professional studio lighting and a softbox, I would, or even one of those Lowel EGO lights.
haha I just HATE order in my life (read: bedroom)
what is a chimichanga anyway? please don’t punch me…
your soup actually looks quite refreshing, love love love it
xx
Thank you, Fanny. You say “actually” as though you were expecting it to be dreadfu, lol.
A Chimichanga btw, is just a fried Burrito. Normally deep-fried, but I like my heart, so unless it’s a Doughnut, I usually steer clear of things fried in large amounts of fat. Instead, I pan-fry them, and finish in the oven.
I can’t stand asymetry and planned food so the fact that you made chimichangas but serve us spaghetti soup suits me just fine
The picture is just superb!
I love this recipe. It feels so personal.
I went through a crazy radish phase last year when I found out that the radish may have been the salad plant that Rapunzel’s mother went mad for in the fairy tale. I’ve calmed down now (no longer have to eat them at every meal) but still love them.