A new outdoor cafe will be setting up shop next week on the patio of Interiors at Pepper Place. The Crestwood Coffee House and Cafe will open next Thursday. You can expect delicious homemade breads and desserts Tuesday – Saturday. The cafe will open at 10:30 and close at 2:00 or 3:00 depending on traffic.
The menu will feature special coffee, muffins, and biscuits at breakfast. At lunch, you can enjoy unique soups, salads, or sandwiches.
For more information, call 205-323-2817.
This month’s issue of Birmingham Magazine is all about Birmingham-residents’ favorite places,events,and entertainment. We were excited to see that some of those favorites included things you find hereat Pepper Place. This is what Birmingham Magazine had to say about the places and events you voted as your favorite in Birmingham:
“Even those who aren’t naturally early risers know that Pepper Place is where locals go on Saturday mornings. Pepper Place is the largest farmers market in town and runs from April to December from 7 a.m. to noon. With produce, breads, pastries, coffee, flowers and crafts from local vendors, it’s a locavore’s dream.”
“Jazz plays an important role in Birmingham’s history, and Ona’s keeps the music alive today. Exposed beams and brick walls offer listeners an intimate atmosphere as they enjoy the music and the signature cocktail Ona Monster. Owner Ona Watson is a member of the Alabama Jazz Hall of Fame, and visitors can admire photographs of other past and present musicians on the walls as their heads are filled with the enticing sounds of the saxophone.”
Terrific New Theater won Runner-up for Best Theatre Company.
Tell us what are your favorite things about Birmingham and Pepper Place.
Image via Wikipedia
It’s still warm out, but here’s a soup that’s perfect for when the weather does start to chill a little. This recipe is for a delicious Curried Butternut Squash Soup, serves six. Thanks, again, to Chef Franklin Biggs.
1 Butternut squash medium to large, or 2-3 smaller
2 TB olive oil
1 cup white wine
1 qt chicken broth
to taste salt and pepper
1 tsp curry powder (more to taste)
1/4 cup cream (optional)
1/4 cup Toasted coconut for garnish
Split the squash lengthwise and scoop out any seeds. Place skin side up in a baking dish, add a little water and microwave for 7 to 10 minutes until soft (alternately bake for 30 to 45 minutes in the oven ).
Allow to cool, and remove skin, and dice. Saute the onion in a little olive oil, until soft. Add curry powder, garlic and deglaze with the white wine.
Add the squash and the broth. Season to taste and puree in a blender.
Add the optional cream if a richer soup is desired.
Sprinkle a little toasted coconut on soup in each bowl, just before serving.
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“Until I discovered cooking, I was never really interested in anything.”
-Julie Child
It feels like a quote kind of day, so we found one by Julia Child. The more I read, the more in love with cooking I became. If you have any quotes about cooking, please post them in the comments.
Let’s get straight to the recipe, courtesy Chef Franklin Biggs.
Poached Salmon in Tomato Broth:
3 lb. Salmon fillet, cut into 5 ounce portions about 1 inch thick
6 potatoes, peeled
1 cup pesto
Olive oil
To taste salt and pepper
1 onions, chopped
3 TB roasted garlic
8 roma tomatoes, chopped
1 cup white wine
1/4 cup fresh basil
As needed salt and pepper
Boil the potatoes in water, cool. Whip in the mixer with pesto and olive oil to obtain a good texture. Season to taste and keep warm.
Saute the onion, garlic and tomatoes and add the white wine. Add 3 cups water and simmer for 10 minutes. Season the fish, and add to the broth. Poach for 10 minutes. Remove the fish and reserve. Bring the broth to a boil, strain and season to taste. Just before serving add the fresh basil and a little roasted garlic.
Serve the fish in a shallow bowl on top of the mashed potatoes surrounded with the tomato broth.
We have one more quote from Julie Child: “Bon a petiet.”
Each week, in preparation for the Farmer’s Market, we highlight a recipe that includes ingredients that you can expect to find that Saturday. This week, we chose this recipe by Chef Franklin Biggs. It’s a Southern take on a French classic.
We’d love to hear how your dish turns out in the comments. For this and other recipes, you can sign-up for our weekly newsletter by going to www.PepperPlaceMarket.com.
1/2 cup olive oil
2 cups onions, diced
1 cup zucchini, diced
1 cup yellow squash, diced
1 cup eggplant, peeled and diced
2 cups fresh tomatoes, peeled and diced
½ cup garlic, browned (or roasted), chopped
2 cups fresh lady peas (or black eyed peas), cooked
2 cups sweet corn, stripped from cobs (roasting optional)
½ cup parsley, chopped
1 cup fresh basil, chopped just before use
to taste salt, pepper, balsamic vinegar
Cook peas and reserve.
Saute onion in part of the olive oil until soft. Remove from saute pan and add to large pot.
Saute separately, in succession, zucchini, squash, eggplant, tomatoes, adding each to large pot.
Add garlic, cooked peas, corn and parsley to large pot and stir together.
Add water, if necessary, to keep from sticking.
Simmer for ½ hour, stirring occasionally or cook partially covered in oven for 1 hour.
Season to taste.
Serve by itself as a side dish, as part of the following Tortilla Samfaina, or as a base for fish or pork.
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