I have also realized that I have the foundation for a recovery cookbook. Already I’ve begun to collect some of the recipes, and I share one for this delicious soup that friend and gifted cook Karen Richardson adapted from one of her favorite cookbook authors, Nigella Lawson.

Karen Richardson’s Black Bean Soup

Four cans of 16-ounce black beans, rinsed
Two bay leaves
One cup of extra-virgin olive oil
Two large red peppers, cored, seeded, chopped
Two or more shallots, diced
Two medium onions, chopped
Eight garlic cloves, minced
One tablespoon cumin
Two tablespoons ground, dried oregano
Zest of one lime
½ teaspoon of light or dark brown or Muscovado sugar
One tablespoon salt
2 tablespoons dry Sherry or Marsala
2-3 tablespoons fresh coriander/cilantro
One medium red onion, diced for serving
One cup of sour cream
Tabasco 

Use sauté pan and heat cup of oil. Sauté peppers, shallots and onions over medium heat until onions are translucent; add garlic, cumin and oregano and lime zest and sauté for additional five minutes. Transfer to food processor and puree until smooth.

Place beans in a large pot. Add the puréed mixture and bring to a simmer. Add bay leaves, sugar and salt. Add enough water to cover. Slow cook for 20-30 minutes, stirring occasionally, and adjusting seasoning. Adjust amount of water to reach consistency desired. 

Remove bay leaves. Add warmed sherry right before serving. Serve with red onion, sour cream and Tabasco.

Adapted from Nigella Lawson’s How to Eat.

When our larder ran lean, which was not often, Jack stopped at various spots for takeout, and my favorite dish quickly became the chicken soup from Morton’s. This soup is a dead ringer for one my grandmother would make when we were ill, with the exception that Morton’s adds a touch of ginger that prickles the taste buds and soothes the psyche at the same time. It also contains loads of chicken, rich broth and a sprinkling of wholesome veggies. Four-star chicken soup, for sure.

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What I’m Drinking
Anna Pohl

Anna Pohl was recently named one of the top 20 event planners under the age of 40 in Florida by Biz Bash Flash, an industry trade publication. Pohl, who’s been catering director for Mattison’s for three years, says, “I always had an interest in food and wine. Event planning is a great mix of the two.” 

She groups her events into three categories: brides, clients who want the hippest, trendiest food and drinks, and the classic crowd. 

"Right now, brides want a signature drink,” she says. “Mojitos are a very big drink in the bride world. The champagne toast is still big, but with fruit infusions like raspberries or strawberries—the pink colors are really popular. Bellinis are especially popular, too. At the Ringling Museum, it’s our most-requested drink, because the Ringlings themselves favored Bellinis.” 

Anna says so many people are knowledgeable about premium liquors that it makes planning the cutting-edge party fun. “With vodkas there are many premium brands and brands with infusions, like pomegranate vodka for a pomegranate martini,” she explains. “If you're having a themed party, you need to think about what matches the theme. If it’s a tropical theme, you might want to explore a special rum drink—there are so many different kinds of rum—or a frozen daiquiri, which is making a huge comeback.”

And for that classic crowd, she says, “wines are always the best choice. Pairing food with a great wine makes for a perfect party.”   

And what does Pohl drink? “I rarely sway from Diet Dr. Pepper,” she admits. “For a cocktail, I'm a traditionalist. I'll always select a vodka and tonic. I like Ketel One and Rain Vodka.”

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Judi's Dish

FOR LOVE OF GREEN
I’ll celebrate St. Patrick’s Day with my Irish husband. Eating the food is a different matter.

             Every year just before March 17, my Jewish mother would begin making her grocery list for St. Patrick’s Day.

“But Mom, we’re not Irish!” I would protest. “Why are we having corned beef and cabbage?”

            “On March 17, everyone is Irish!” she would reply. Well, maybe, but even though a fatty pastrami on rye can tickle my taste buds, corned beef has never been on my list of favorites. In fact, I have an aversion to mushy food altogether. Mashed potatoes? Do not see the point. Boiled vegetables? If it doesn’t snap and crunch, I don’t eat it. Besides, well-done—or worse still, boiled—meat leaves me cold. So falling in love with an Irishman was a culinary challenge.