Chicken Coconut Curry Soup

 

The East coast has been hit with a major cold spell over the past week, and it's had me craving hearty comfort food. After having beef stew last week, I really wanted to switch gears and try something on the more exotic side. I love Thai food and curries, so I thought a coconut curry soup would really hit the spot after the snowy weather we've been experiencing.

 

 

Although this soup requires a handful of ingredients you may not have sitting in your pantry, it's well worth it to run out to the store and stock up.  Most grocery stores these days carry a wide variety of international food items raning from Asian, Indian, Spanish, Middle Eastern and beyond.  I didn't have any trouble finding eveyrthing I needed at the local Giant and Whole Foods. Once you have all your ingredients laid out, the process of making the soup is really quite simple. First I cooked rice (I made 2 cups cooked rice but you only need one cup for the soup) and roasted chicken breast in the oven.  My mom taught me how to roast chicken from a recipe she has used from the Barefoot Contessa, Ina Garten. Ina Garten has some of the best recipes, and she's pretty fabulous. If you don't believe me, then maybe you'll trust Liz Lemon and Jack Donaghy in this 30 Rock clip:

 

 

 

Once you have the rice and chicken ready, you just chop up the onion, bell pepper and carrots ( I cheated and bought matchstick carrots) and sautee in a sauce pan.  I added two cloves minced garlic and a half tablespoon grated ginger. After sauteeing for 5 minutes, you add the chicken, rice, curry paste, sugar and fish sauce and stir for a few minutes until incorporated. Then you add the the chicken broth and coconut milk and simmer for 15-20 minutes.  I served the soup with cilantro, lime wedges and pineapple chunks (some family members may have opted for a pineapple free soup, so serving on the side made it easy to dress up the soup to individual's preferences).

 

If I were to personify this dish, it would be the Sofia Vergara of soups!  Spicy, sassy, bold, and gorgeous. The rich and creamy coconut milk marries beautifully with the heat of the red curry paste.  The fish sauce brings an added depth of that umami flavor. It's really doesn't have a 'fishy' taste, but rather a complexity of sweet, salty and sour.  The chicken and rice add heartiness, and the veggies add earthness and texture.  Cilantro, lime and pineapple bring a touch of brightness, tang and sweetness that contrasted with the spiciness of the curry paste. Pair this soup with a bright and slightly sweet riesling, (Kung Fu Girl Riesling is excellent) and you have a delicious and satisfying meal.

Chicken Coconut Curry Soup
(from the Savory Sweet Life Blog - savorysweetlife.com)

2 tablespoons olive oil
2 carrots, peeled, finely chopped (I used store bought matchstick carrots)
1/2 onion, finely chopped
1 red bell pepper, finely chopped
1 cup cooked chicken meat (I used 1 package of chicken tenderloins which I drizzle with olive oil, salt and pepper and roasted at 350 F for about 20 minutes or until cooked through)
1 cup cooked rice (I used Jasmine)
2 tablespoons red curry paste (use more or less depending on how spicy you'd like)
3 tablespoons brown sugar
13.5 oz can Asian coconut milk or cream - unsweetend (I used reduced fat and it didn't notice a difference)
21 oz chicken broth
Optional: 2 tablespoons fish sauce, cilantro
Reserve some coconut milk, carrots and bell pepper for garnish
(I added pineapple chunks and served lime wedges and cilantro on the side)

Directions:
In medium sauce pan, heat olive oil on medium heat and cool chopped onions, carrots, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, chicken, rice and fish sauce stirring and sauteing everything until curry paste is completely incorporated (approx 2-3 minutes). Pour chicken broth and cooconut milk into the pan and give it a good stir for a half minute. Reduce heat to a medium and allow the soup to cook for 15-20 minutes. Serve with a spoonful of coconut milk added on top with a few match stick carrots and slice of bell pepper for garnish or add pineapple and cilantro and lime wedges!

When the soup's in the cup...

Sip it like its hot, sip it like its hot. Oh Justin Timberlake, you crack me up. If you haven't seen his SNL skit as the Cup O' Soup, you must check it out:

http://www.metacafe.com/watch/2159391/cup_o_soup/

Now that September is upon us, what better way to mark the beginning of the fall season than by cooking up a batch of butternut squash soup! Katy and I took one evening this week to make ourselves a warm, comforting and quick meal. We used a Giada De Laurentis recipe and I have to say she really does know her stuff. We've tried a bunch of her dishes and they've never failed. I don't always love that she must pronounce every word with the proper Italian accent, I mean we get it, you're Italian, you don't need to force these words, "paahnchettaahh, mooozaaahrellaaa and parmaahgeeaahnoo reggiaahhnoo!" down our throats, okay?

Butternut Squash soup with Sage

That being said, I love that Giada uses fresh simple flavors with just a few ingredients. Don't you love when you don't have to buy 15 million ingredients for just one dish? I was skeptical about how just a few veggies, herbs and some olive oil could make such a rich and tasty soup, but it really was one of the best soups I've ever tasted. No cream required! It tastes so earthy from all the sage, and the onions and garlic really bring out the sweetness and nuttiness of the squash and carrots. The color of the soup was a beautiful orange with little flecks of green from the herbs. What really kicked this soup up a notch was the fontina and sage crostini Giada pairs with the soup. It just adds another level of flavor and a nice gourmet touch. All you have to do is cut up a nice Italian loaf or whatever bread you have on hand into rounds, sprinkle with olive oil, shredded fontina cheese, chopped sage and sea salt and pop it into the oven. The bread gets golden and crusty and the cheese is melty and delicious. I loved sopping up my soup with the crostini. Yum!

Please give this soup a try, I plan on making it again soon! It's the perfect starter course or light lunch or dinner meal. I might even put this on our family's Thanksgiving menu!

Recipe courtesy of the Food Network and Giada De Laurentis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-soup-with-fontina-cheese-crostini-recipe/index.html

Sick of soup...not yet...

Pot of green lentils, sweet potato, and onions.

I hope you all are not sick of soup yet, because I am still obsessed with eating a warm bowl of the stuff on a cold day. I don't know how many of you have leftover chicken broth and sweet potatoes from Thanksgiving, but if you do this recipe will serve you nicely.




I have had a hankering for lentil soup ever since my coworker, Jennifer, got a bowl at Cosi. I hadn't made lentil soup in awhile, but knew from previous experiences that working with these legumes is fairly simple, especially if you get the red lentils (JAM Note: the red lentils have had their husk removed which shortens cooking time).




I looked up a recipe I had saved from an old washington post article. I went to the store to pick up some ingredients: an onion, cumin, and those red lentils. Of course, the store had no red lentils, so I picked up some green instead. I also forgot the cumin!


I essentially improvised, using the recipe I had seen as inspiration. I sauteed diced onion in a pot with some olive oil. When that started to carmelize, I added one sweet potato (JAM Note: chopped into 1" pieces) and two cloves of garlic. I then rinsed 8 oz of green lentils and added them and along with 16 oz of chicken broth. I threw in some salt, pepper, and chilli powder and brought the mixture up to a boil. Then I cover the pot and let it simmer for about an hour and a half to two hours (JAM Note: or until the lentils are soft).


The flavor of the chicken broth really made these lentils outstanding. They were salty and just a lil smoky. The cumin would have been a nice touch - I will remember that next time. The sweetness of the onion and potato really complimented the lentils nicely. A little extra spiciness might be nice -maybe some extra chilli powder or red pepper flakes could have been added. But overall this dish is simple and hearty. I will be eating this the next couple of days!





2 out of 3 JAMs

Natalia's Elegant Creations

Europe is known for its elegant, quaint cafes and bistros where you can leisurely sip cafe au lait or munch on a freshly baked pastry while watching the hustle and bustle of passersby. These types of locally owned shops are often harder to come by in the U.S. To my delight Ariel and I happened to come across a lovely cafe and bakery still fairly new to the Northern Va dining scene. One drizzly afternoon Ariel and I had our sights set on finding a lunch destination that would satisfy our craving for a good bowl of soup and a sandwich. We remembered passing by Natalia's a little while back and decided to head on over and give it a try.

Elegant mini pumpkin caramel cheesecake

Natalia's may be better known in the area for the wide assortment of cakes, cookies, pastries and tarts, but they also serve a number of sandwiches, salad and soup. Ariel and I were excited to see that they had a "soup and half sandwich" combo and jumped on the chance to try the dairy free mushroom barley soup. I ordered the roasted red pepper sandwich and Ariel went for the turkey, gouda and apple. Both orders arrived with a lovely little accompaniment of crudite and fruit.

After one spoonful of the mushroom barley, Ariel and I were hooked. This soup was so good we licked those bowls clean. The mushrooms were earthy and the broth picked up the richness from the mushrooms, and had just the right amount of seasoning. The barley was hearty and the nutty flavor paired well with the mushrooms. All in all an excellent winter weather soup.

Mushroom Barley Soup

Roasted sweet Red Peppers, fresh Mozzarella Cheese, sliced Cucumbers with a creamy Artichoke Spread

Display case full of goodies

After a rather healthy lunch, we felt like we could peruse the display case full of goodies. How could we come to an establishment known for its baked goods, without sampling them? We overheard the ladies next to us raving about a flourless chocolate torte, so we decided to order one of those. Looking around the case, we found something a little more festive - a pumpkin cheesecake. As you know, pumpkin cheesecake is one of our favorites - so we decided to put Natalia's version to the test.

Pumpkin Cheesecake and Flourless Chocolate Torte

The chocolate torte was extreme rich and dense. A chocolate lover's heaven. It was a little too rich in our opinion. A couple forkfuls satisfied our chocolate craving. The pumpkin cheesecake was the clear winner. It was light and creamy, with wonderful spicy pumpkin flavors. The graham cracker crust was sweet and slightly crunchy, which played off nicely against the cream filling.

We will certainly be back to sample some of her tasty creations again!

2 out of 3 JAMs

Natalia's Elegant Creations
230 West Broad St
Falls Church, VA 22046
http://www.nataliaselegantcreations.com/

Soup Wars Part III

Garden Vegetable Soup in a Bread Bowl

As you may have seen previously, Ariel and Jenny both did a taste test of soups from their favorite lunch chain Au Bon Pain. I have to agree that this transition into chilly fall weather has given me major cravings for something warm and comforting. I decided to go for my lunchtime mainstay-Panera Bread (I call it Panera because who really calls it Panera Bread?).


The first soup I tried was their "Garden Vegetable" soup in a bread bowl. The bread bowl is a Panera specialty in which the top of a round sourdough loaf is cut out and soup is poured in using the bread as a bowl. My friend Natalie turned me on to the wonders of the bread bowl back in high school and I have been a faithful fan ever since. The Garden Vegetable soup is packed full of veggies including carrots, onions, potatos, corn, spinach, red pepper, zucchini, tomato, navy beans and lima beans. The vegetarian tomato based broth and the little pearls of pasta give the soup added flavor and texture without being too heavy. The bread soaks up some of the broth, making it easy to scoop up in my spoon with each bite of soup. Delicious, nutritious and filling.Rating: 2.75 out of 3 JAMs (its great, but my Mom's homemade soup is better!)

On my other ventures I tried:


Black Bean: This soup is touted as being low fat and vegetarian. The black beans are simmered in a vegetable broth which tastes of onion and garlic. It's a nice hearty option when you are hungry, but aren't looking for the excess calories. One thing I like about Panera is that a bowl of soup comes with a slice of a baguette in either whole grain or sour dough. I tried the whole grain, which had a nice nutty, slightly sweet and dense interior, and a crusty exterior. It matched up well with the black bean and was great for mopping up leftover broth.
Rating: 2.5 out of 3 JAMs



Creamy Tomato: I should warn you that while this soup may seem like a healthy option, the hefty dose of cream that goes into it, wipes that idea away. I thought the soup was slightly too heavy on the cream (I later looked at the nutrition content and nearly fell out of my chair when I saw how much fat is in this little bowl of soup!). That being said, it is still a nice rich, creamy, slightly tangy and sweet soup that will be sure to melt away those winter blues. It comes with homemade buttery croutons for some added crunch. The sourdough baguette that came with the soup was a perfect compliment. The soft, slighlty tangy interior and the crisp golden crust were perfect. I could eat a whole loaf of this bread its so good.
Rating: 2 out of 3 JAMs

Chicken Tortilla Soup: This soup was a major disappointment. I expected the soup to have a rich broth, with nice spice and meaty, tender chunks of chicken. What I got was small gristly pieces that were hardly edible and a watery broth with little flavor. The pieces of roasted corn, poblano peppers and black beans were tasty, but nothing exciting enough to make up for the other flaws. Rating: .5 out of 3 JAMs

Broccoli Cheddar: Anyone who knew me in highschool knows Ariel and I used to looove this soup. There is just something about that classic combo of broccoli and cheddar cheese that you just can't go wrong with. The soup is creamy, cheesy and has nice chunks of broccoli and strips of carrot. The only problem I've had is that it tends to get runny as it cools down.
Rating: 2.5 out of 3 JAMs

Chicken Noodle Soup: I grew up eating chicken noodle soup as a cold cure, as I am sure a lot of you have. While Campbell's condensed chicken noodle may have a nostalgic place in my heart, there is nothing like homemade. My mom is an awesome cook and has been known to make her own variations on this classic. Now, I knew Panera's soup probably wouldn't hold up to Mom's, I was expecting more. This soup is just plain bland. The chicken broth lacks a strong chickeny flavor. The noodles are heavy and are reminiscent of a dumpling and also seem to disintegrate in the broth, giving it a strange taste and texture. The chicken is nice and tender, but bits of carrots are the only other added ingredient. I was left missing the wonderful aroma of celery, onions, and herbs.
Rating 1.5 out of 3 JAMs

Overall I'd say Panera is a good go-to soup destination when your crunched for time and you are looking for something healthful and light to warm you up. Nothing too exciting, but their bread really makes the meal. Be sure to check out their loaves, rounds, baguettes and bagels!

http://www.panerabread.com

Soup Wars Part II

After hearing that Ariel was going to do some soup reviews, I wanted to do some of my own. A frequent patron at the Au Bon Pain (ABP) near my office myself (50th between 6th and 7th ave) I noticed my soup taste was pretty different from Ariel, so was excited to add more ABP soups to the mix.

The first soup I tried was Broccoli Cheddar.


Not normally my type of choice (usually I go for chowders or tomato-based soups), I was surprised myself that it seemed the most desirable, but went for it along with a side salad and cheese jalapeno breadstick (which is amazing and a 3 out of 3 JAMs in and of itself)!

The soup was creamy (obviously) due to the cheese, but did not have an overpowering cheese flavor. The broth was chicken broth based with cheese, and was mild. The chunks of broccoli were varied - mostly small chunks with a few larger florets, but I imagine the broccoli doesn't hold up well to cooking and sitting in warm pots for extended periods of time. I wanted more broccoli bite in my mouth. My major complaint was that the soup didn't have enough chunks to be a chunky soup, but wasn't thick enough to really just be a cream soup, so it left me wanting more of either to balance out the texture and flavors in my mouth.

ABP Broccoli Cheddar soup - 1 1/2 out of 3 JAMs (harsh, but honestly I've had better)



My coworkers, Anjali and Jeremy, got the Cream of Chicken with Wild Rice soup (and Anjali got half a turkey sandwich on wheat bread, pictured below).

Both enjoyed it and gave it a "solid" 2 out of 2 JAMs


Today I went back to ABP and was determined to have a more positive soup experience than my previous. While my favorites (Creamy Tomato Bisque and Thai Coconut Curry) weren't there, I saw Tomato Florentine and knew that was the one! Plus, I had a turkey sandwich I made from home, so knew a heavier soup would be unnecessary.

It was delicious. Strong tomato flavor with noticeable chunks of garlic and bits of basil, this soup was made from a beef broth and tomato chunks (which were palatable upon eating). I particularly enjoyed the spinach leaves and shell pasta floating in the soup, though one has to be proactive in scooping the soup from both the top/middle of the pot and the bottom to get a proper broth and noodle ratio.

A very good 2 1/2 JAMs out of 3. Not as good as Tomato Bisque or Thai Coconut Curry, if you're looking for something to warm you up that's on the lighter side (also without meat), this should make your ABP soup list!

Soup Wars Part I

Harvest Pumpkin Soup

As JAM mentioned last week we will be posting every Friday with a review of soups from some local chains. I think the first time I stumbled upon Au Bon Pain was while I was waiting to board the bus to NYC to visit Jenny, so I think it is only fitting that this place gets the first review.

Au Bon Pain serves up a variety of sandwiches, salads, pastries, breads, and most importantly SOUP! Au Bon Pain is located a block from my office, so it is a great place to grab lunch. I have recently become obsessed with their soups (I got soup 3/5 times this past week). All things squash have been on my mind this fall, and so naturally I have gravitated towards soup featuring this seasonal vegetable.

I have had the opportunity to taste the butternut squash, harvest pumpkin, jamaican blackbean, and carrot ginger soups. While I enjoyed all of these flavors, I must say I am partial to one in particular.

The butternut squash and apple is hands down my favorite soup! It is so creamy, without being too rich. The sweetness of the apple compliments the squash nicely. The onion and garlic draw out the flavors of the squash and balance out the sugars of these two main ingredients. The subtle spices of nutmeg and cinammon really take this autumn favorite to the next level. I could probably eat this every day.

The harvest pumpkin has a similar consistency as the butternut squash, but uses more cream to achieve that effect. While the butternut squash soup favors the sweet notes, the pumpkin soup is more of a savory option. There are nice bits of carrot and onion. The cinnamon also plays a bigger role in this soup. I love the pumpkin flavors, but this soup is much richer, making it a better choice on those bitterly cold days.

The jamaican black bean soup was very hearty and packed with protein. It was creamy, with lots of whole beans. The smoky cumin rang through and the sweet bits of pepper and onion added nice flavor and texture contrast. I would have liked a little bit of heat from some peppers to give this soup a little more kick.

I tried the carrot ginger one day when I they were out of butternut squash. I felt like I was settling as I ordered this soup, but was pleasantly surprised when I tried my first spoonful. Again, this soup was smooth, with a slightly more watery consistency than the squash soups. The carrot was sweet and the ginger was not too overpowering. While, I would say this was my least favorite of the four, you really can't go wrong with Au Bon Pain soups. Be sure to add a side of whole grain baguette. This bread is buttery and nutty, with an excellent crust on the outside and soft dough on the inside. So grab a spoon and get ready for lunch!


Butternut squash and apple



3 out of 3 JAMs.

Mother Knows Best

Roasted sweet potato soup!

I have to say that my high expectations for all things food related comes from the outstanding meals and desserts I was given by my mother. My mom's love of food started with her own mother - when she would help make dinner for their family or try to tackle a pie recipe for a holiday meal.

The tradition continued when my Mom began educating me and Ariel on the proper ways to bake a cake. At the age of four, we were both able to recite all the steps in the process of cake making. As we grew older, we were able to help her cook Thanksgiving and Christmas dinners. She makes the best stuffing in the world, courtesy of an old Gourmet Magazine recipe. She has saved every Gourmet since about 1986. My mom swears by Gourmet, and I have to agree, those recipes never fail to impress.



While my Mom has many tried and true recipes in her archives, she often goes in search of new and interesting dishes. In an email to her daughters, she shares her own original recipe for Roasted Sweet Potato and Garlic Soup. This is a great update on your standard chicken soup recipe. My mom really should have her own blog, but since she doesn't, here's a shoutout to my Moms!



Hi Ariel & Malia,
I thought I would send you a recipe for making soup that you might want to try out for your food blog. You can revise it if you like.

Roasted Sweet Potato and Garlic Soup




- 1 starter package for vegetable soup (from the grocery section of your supermarket)--contains 1 large carrot, two parsnips, two turnips, one small piece of celery, one small piece of leek, one small onion, and some fresh parsley and dilll



- 1 large sweet potato (with darker skin and deep orange flesh)



- 1 head of garlic



- 4 cups of water



- 2 chicken bouillon cubes



- 1 1/2 to 2 cups roasted chicken (I used leftover rotisserie chicken)



- 3 T. olive oil



- dried rosemary, dried basil, salt and pepper




Preheat oven to 400 degrees. Wash all vegetables making sure that dirt is removed, especially from the leek and celery. Peel carrots, turnips, onion, and sweet potato. Cut sweet potato into large chunks. Toss with 1 T. olive oil and some dried rosemary and place in a glass 9 X 9 baking pan.




Prepare garlic for roasting by cutting off top of garlic head with a sharp knife. (Don't peel garlic. Leave the papery skin intact.) Place garlic head on small piece of aluminum foil and drizzle about 1/2 T. olive oil on the garlic. Fold up edges of aluminum foil and make a tight sealed packet. Place both the baking pan filled with sweet potato and the aluminum packet containing the garlic into the oven and bake for about 20 minutes.




Meanwhile coarsely chop your peeled carrots, parsnips, onion, turnip, celery and leek. Finely dice your dill and parsely with a sharp knife or cut with kitchen shears. Heat a large pot on the stove to medium high heat. When pot is hot enough, add the remaining 1 1/2 T. of oil. Saute chopped carrots, parsnips, turnips, onions, celery and leek for about 2 minutes on medium high heat. Turn temperature down to medium and continue cooking for another 5-6 minutes. Add fresh parsley and dill and 1 tsp. each of dried rosemary and basil. Stir for another minute or two. Add 4 cups of water and 2 chicken bouillon cubes Bring to a boil.




After the sweet potato and garlic have finished roasting, remove from oven. Cut roasted sweet potato into bite-sized pieces and add to soup mixture in pot. Squeeze roasted garlic cloves from the head and add to pot, as well. (If you like, you may mash the roasted garlic cloves first and then add to the pot.)




Finally, add the chicken and salt and pepper to taste. Cook for a few more minutes. Serve hot with a good loaf of bread. (We enjoyed this soup with a loaf of olive bread from T he Baguette Republic in Falls Church, Virginia. They have a variety of first-rate loaves of bread that are worth trying out.)
I hope you enjoy this recipe!



Love,


Mom

This soup is so flavorful with the lemony, earthy rosemary and basil. The garlic also really adds some nice kick. The hint of sugar from the sweet potatoes and the creamy texture are lovely with the celery, turnip and carrots. The shredded chicken is tender and absorbs the all the flavors of the herbs and spices. This is definitely the best soup I have had in a long time. It is the perfect cure for a cold, a bad case of the blues, or a rainy, chilly day.

3 out of 3 JAMS

Hidden (and not so hidden) Gems in Charlottesville, VA

It was UVA's homecoming weekend (and Halloween to boot), which meant that yours truly was headed back to her alma mater for a reunion with friends (and some favorite eats).

Like most alumni, I have fond memories of eating at some local spots. One popular spot at UVA is Arch's, a frozen yogurt shop. Arch's always has vanilla and chocolate frozen yogurt, and a variety of Wow Cow (non-dairy options) flavors. As I drove down 29 into grounds (thats campus for you non-Hoos) I knew I wanted to stop at Arch's for a snack before heading to the Lawn to check out the trick-or-treaters. As I have been craving everything pumpkin, I could only hope they would be offering that particular flavor.

Pumpkin soft serve with chocolate chips.

As I looked up at the flavor offerings I spotted the elusive pumpkin! I asked for a sample (knowing that the wow cow flavors can be hit or miss). It tasted creamy, and sweet with hints of spices. I decided to go with it, topping my selection with chocolate chips. Another good choice would have been the gooey brownie topping (I could eat this half cooked batter all by itself)!

What tasted good at first, gave way to an artificial aftertaste. The chocolate chips saved it, but I wouldn't recommend this pumpkin yogurt. Best to stick with one of the more traditional flavors.

Tomato basil soup at Cafe Europa.

A hidden gem located right on the corner on Univeristy Avenue is Cafe Europa. This restaurant serves up a variety of dishes with a mediteranean flair: hot and cold sandwiches, side salads, and soups. While most places on the corner, were packed on homecoming weekend, this little place was relatively empty. Which worked out well for me and my friends. One of my favorite things to get here is the tomato basil soup. It is sweet and creamy with lovely strands of fresh basil. It is one the best tomato soups I have ever eaten. It comes with a crusty french baguette. On a cool fall evening there is nothing better.

Beaver Creek in Charlottesville, VA.

So I mentioned that it was homecoming weekend and there was a big game vs. Miami right? Well, we spent an unconventional afternoon on gameday. AJ, Dan, Malia, Veronica, and I drove down Ivy Road out to Beaver Creek to enjoy the beautiful weather and some delicious sandwiches.

A turkey, harvarti, cranberry on seven grain baguette from Bel Air.

A popular sandwich place with fourth years and the law student crowd is Bel Air, a deli hidden inside a gas station off of Ivy Rd. These sandwiches were awesome. The turkey was juicy, and the herb mayo and cranberry sauce sang of autumn. There is nothing better than eating a great sandwich in the grass on a sunny cloudless day. The view of the water and changing leaves didn't hurt either. Dan proclaimed his turkey sandwich "the best sandwich I have ever eaten". How's that for a recommendation.

Turkey, calamata olive sprea, lettuce, and tomato on whole wheat everything bagel.

Last but not least, I must mention Bodo's bagel bakery. I eat at Bodo's at least once everytime I visit Charlottesville. This is quite possibly my favorite bagel place. The bagels are served warm. They are chewy, with a soft interior. My favorite bagel being the whole wheat everything. If you are sick of the typical egg, cheese, and meat breakfast sandwhich I would urge you to go with the turkey and calamata olive spread. The olive spread is salty and rich (no need to add cheese). The turkey is juicy and the garlic, onion, and poppy seed pack on more flavor. Now that's a sandwich perfect for anytime of day!

Wahoo-Wa!

Soup Wars!

I don't know about you, but with the temperatures dropping I have been craving a bowl of hot comforting soup almost every day. I have also been satisfying that craving pretty much every day at Au Bon Pain. Their homemade creations crush those canned numbers.



Talk of my daily soup consumption inspired me and Malia to compare soups available at our local lunch chains. To begin with, we will feature soups from: Au Bon Pain, Panera, Corner Bakery, and Cosi.



This will be a weekly affair in which we feature a variety of soups from one restaurant. At the end we will devote a post to the best overall soups and soup accompaniments (breads, crackers, etc).



If there are any places you feel are worthy of our soup war, please email your selection to: thisfoodismyjam@gmail.com.



With that said here's a shoutout to soup, courtesy of Justin Timberlake urrbody: