Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
 Thank you for your readership and contributions. 


Tuesday, May 28

Gapers Block

Gapers Block on Facebook Gapers Block on Flickr Gapers Block on Twitter The Gapers Block Tumblr

« Pizza Party A Hundred Reasons to Come Home »

Review Fri Nov 09 2007

Simply Delicious

store_simplefoodNot too long ago, I scored a copy of Alice Waters' The Art of Simple Food to add to my small collection of cookbooks. The pages are understated, adorned with sketches of vegetables, herbs and meat. The recipes seem basic at first glance; Waters gives instructions on grilling vegetables and preparing a chicken broth. But with recipes such as Pork Shoulder Braised with Dried Chiles and Persimmon and Pomegranate Salad, Waters asserts that simple food does not mean bland food.

The recipe for Tortilla Soup is after the jump.

tortilla soup Tortilla Soup
(Makes 2 quarts; 4-6 servings)

Heat to a simmer:
1 1/2 quarts chicken broth

1 chicken breast half (w/skin and bones for best flavor)

Cook at a bare simmer until the chicken is done, about 20 minutes. Turn off the heat, transfer the breast to a plate, and let cool. Remove and discard the skin and bones and shred the meat. To shred, use a fork and "rake" the chicken.

Into an 8-inch heavy-bottomed skillet over medium-high heat, pour:
1/2 cup peanut or vegetable oil

Then add:
4 corn tortillas, cut into 1//2-inch strips

Fry in small batches until golden brown and crispy. Drain on paper towels and season with salt.

In a large, heavy pot heat:
2 T olive oil

1 Anaheim green pepper, seeded and thinly sliced
1/2 medium yellow onion, thinly sliced
2 garlic cloves, thinly sliced

Cook until soft, about 5 minutes. Pour in the hot broth, then add:
2 tomatoes, peeled, seeded, and diced; or 3 small canned whole tomatoes, diced (juice included)
1 dried chipotle chile, seeds removed

Bring to a boil and then turn down to a simmer and cook for 30 minutes. This is when I'd do the tortilla strip frying. You have 30 minutes to kill, and frying the tortillas will take about 10-15. Then, prepare the garnishes. Chop some cilantro, grate some Jack cheese, slice a lime into wedges, and cube an avocado. Once that is done, you might even have time to clean up the extra dishes before the soup is ready.

Add the shredded chicken meat and heat through, but do not boil. Taste for salt and adjust as needed.

Serve hot.

GB store
GB store

Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

GB store



Drive-Thru on Flickr

Join the Drive-Thru Flickr Pool.

About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
Please see our submission guidelines.

Editor: Robyn Nisi,
Drive-Thru staff inbox:



 Subscribe in a reader.

GB store

GB Store

GB Buttons $1.50

GB T-Shirt $12

I ✶ Chi T-Shirts $15