It's a one-of-a-kind culinary adventure happening in Hazel Park.
Internationally-renowned chef Craig Lieckfelt, Founder of FELT LIKE Soup, returns to metro Detroit with a special pop-up service at Frame Restaurant tonight and tomorrow night. He's pledged to give one soup per ticket purchased to food rescue organization Forgotten Harvest.
Lieckfelt has enlisted Detroit-renowned mixologist Marlowe Johnson, of Candy Bar, to craft beverage pairings for the menu during the event.
They dropped by the Fox2 Kitchen Saturday morning to preview the event and showcase a few of their favorite recipes.
Black Bean Soup
- Black Beans Onions garlic
- Peeled cloves white wine (chard.)
- Tomato Juice
- Pork Stock
- Fennel Seeds (toasted, ground)
- Coriander (toasted, ground)
- Black pepper (ground)
- Salt Garnishes - avocado, creme fraiche, watercress (market), pine nuts, 2 lbs 1/2 lbs 10 cloves 1/2 bttl 1/2 lb 16 oz 5 quarts 1 T 1 T 1 tsp 1 T 1
- Wash the beans and remove any stones.
- Soak the beans over night in cold water.
- Roast garlic cloves whole in a 350F oven for 20 minutes, and reserve in EVO.
- Cut the cloves in half and reserve.
- Roast the tomatoes in a 250 F oven for 4 hours.
- Cut into small pieces, small enough to fit on a spoon.
- Add neutral oil and slightly caramelize the onions and then add the roasted garlic, beans and then the white wine and reduce to roughly a cup.
- Add the pork stock, tomato juice and diced tomatoes and simmer until beans are cooked about 45 minutes - 1 hour. Season with salt and spice mix. Puree only a small amount to give the broth a thicker consistency.