Friday Fuck Up: Soup and Salad Combination From Hell
It’s been a long time. In fact, so long that I thought we’ve moved past the horrors of inedible food. But just as we neared Halloween, I got the shit scared out of me. I made something so foul, so ugly, so smelly, all I could do was photograph it and make something else for dinner.
Because I refuse to let go of summer, I bought about 6 tomatoes at the farmers market. I could have embraced the new cold weather and its bounty of orange hued goodness, but if there’s tomatoes out—I’m buying. MISTAKE.
After a week on my dining room table I finally got around to putting them to use. Cutting away the rotten parts, I chopped the tomatoes and dropped them in a pan with a shallot and 5 minced cloves of garlic. I had already made a quick, and quite delicious, Ten Minute Tomato Soup, so with the last tomatoes until June 2010, I wanted to create something different.
Conveniently decomposing in my fridge was a 3/4 eaten salad from Chop’t. Usually salads can not be saved, with the dressing making its components soggy. But I thought, maybe if I buzz this spinach salad around in a food processor I can stir it into some baked egg dish. Yea. That’s it.
Except that would be way too normal. Well, normal for me. While the tomatoes were simmering, I blended my salad. It wasn’t until after I added it into the soup that I realized this was a remarably terrible idea. Let me tell you what was in that salad.
I created the Chop’t do-it-yourself: Spinach, chickpeas, beets, goat cheese and the killer, chopped hard boiled egg (with a Dijon vinegrette). It made a fantasic salad. But after a few days melding in the fridge, it was not so pretty in the soup.
It was actually quite hideous. And it smelled rotten. Even 3 rounds of extra salt couldn’t help it.
I finally congratulated myself. Friday Fuck Ups are back.