It still hasn’t gotten terribly cold here in Atlanta. Our usual repertoire of hearty, warming winter favorites has been replaced by seared tuna and spinach salads. Granted, part of this is healthy eating, but part of this is also due to seasonal eating desires, which has as much to do with the calendar as it does with the weather.
The other day, though, we were inspired to make soup. Not necessarily because it was cold outside (like it is today and supposed to be tomorrow), but because we had just had the lunch of the year. Our friends Drew and Nancy took us to their favorite Chinese restaurant in Atlanta, Northern China Eatery. Drew says the food comes close to his home-town cooking from North China, and so we had to give it a try. Eggplant with garlic sauce, greens and crab sauce, an egg/crepe/pastry roll, a HUGE hot pot, and pork buns took us through a tour of the best of the best of Chinese cooking. It was an incredible three hour lunch, and we enjoyed every minute and every bite.
We were also stuffed. Our original plan was to cook a big dinner for that night, but that obviously wasn’t going to happen. I had wanted to cook soup for the first course, and instead of being the first course, we each had one small bowl of this great bisque for our entire meal. And still felt full.
Recipe: Roasted Red Pepper Bisque