4 tablespoons chicken broth
1 carrot, finely chopped
2 teaspoons olive oil
2 cloves crushed raw garlic
2 teaspoons finely ground black pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
2 tablespoons olive oil
1 teaspoon white wine vinegar
6 ounces cooked kidney, juliennese butter
1/2 bunch fresh spinach, coarsely chopped
Season all cut food with salt and pepper. In a medium sauce pan (such as the one provided by Good Eats), combine chicken broth, carrot, olive oil, garlic, pepper, salt, pepper, 1/2 cup of the crumbled garlic and 1/2 cup of the liquid cap of a lemon, and allow to simmer several hours, incorporating the charring cress.
In a blender or food processor, combine two cups of cherry tomatoes, 1/2 cup chicken stock, 3 tablespoons white wine vinegar, 1 1/2 teaspoons red hot pepper, and 1/2 cup water. Puree all. Return the tomatoes to the refrigerator to chill.
Serve the potato and cucumbers at once by adding the vinegars and hot pepper.