This soup has a look of WOW when you bring it the table. It is comfort food extraordinaire.
Serves 4
- 6 large red peppers, seeded
- 2 tbsp. butter
- 1 small shallot, chopped fine
- 3 1/2 cups chicken broth
- 1 tbsp. fresh lemon juice
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1/2 cup whipping cream
- Fresh basil, julienned
- Puff pastry, thawed
Preparation:
Preheat oven to 350 degrees. Cut peppers in half, remove seeds and place on a cookie sheet. Broil until the skins are blackened and puffed. Place in a paper bag to steam for a few minutes to cool and then remove skins.
Melt butter and saute the shallot and garlic until soft (do not burn.) Cut the cooled peppers in chunks and add to the shallot mixture. Add the broth and simmer, covered for thirty minutes. Add the lemon juice and in very small batches, carefully put into a blender. Blend until smooth and strain. This can be done ahead to this point. Do it the day before to allow the flavours to marry well in the fridge. Just before serving, pour into a saucepan, add the whipping cream and heat to steaming but not boiling. Add a few strips of the fresh basil on top.
Roll out the thawed puff pastry and cut into four squares. Run your finger that you dipped in water around the top of the soup bowl (oven proof) and lightly press pastry to cover the bowl. Bake until done.
It is super showy and will definitely exude a few oohs and ahhs.
Parmesan Baked Asparagus
Now we need to eat our veggies and I fell in love with fresh asparagus over 20 years ago when we first moved here and found it really wasn’t that slimy goo in a can. Ever since then it really has become my favourite veggie to serve.
You will need:
- 1 bunch of asparagus, thin stalks if possible
- 2 tsp. olive oil
- Pinch of salt and ground pepepr
- 1/2 cup grated parmesan cheese
Preparation:
Preheat oven to 425. Place the asparagus on a nonstick baking sheet. Drizzle with oil, sprinkle the salt and pepper over and toss to coat. Bake for ten minutes. Sprinkle with cheese and bake another two to three minutes.
Doesn’t get any easier, I promise you but it looks and tastes like it was much more. Enjoy!
Mushroom Risotto #1
Risotto is my most favorite “rice” dish ever and this one is absolutely the best.
You will need:
- 6-8 cups chicken stock
- 1/4 oz. dried mushrooms
- 8 oz. fresh mixed mushrooms
- 7 tbsp. extra virgin olive oil
- 1/2 cup finely chopped shallots
- 1/2 cup white wine (chardonnay)
- 1 cup Arborio rice
- 4-6 tbsp. unsalted butter,
- 1/4 cup Parmesan cheese, plus more for grating
- Salt and pepper to taste
Preparation:
Heat stock in a large pot over medium heat. Add dried mushrooms and cook until tender (about 5 minutes) and remove with a slotted spoon. Keep stock at a simmer.
Remove stems from fresh mushrooms and chop fine. Slice caps 1/4 inch thick. Heat 1 tbsp. oil in heavy bottom pot over medium heat. Add caps stirring occasionally until golden in colour and soft, about three minutes. Transfer to a bowl.
Add remaining oil, shallots and stems. Cook until translucent. Add rice, stirring until rice sounds like glass balls (about three minutes.) Now add the wine cooking until wine is absorbed. Add the stock, one quarter cup at a time, stirring until all the liquid is absorbed.
Remove from heat, add the cheese, mixing well to melt. When serving, add a small amount of grated cheese on top.
This recipe takes exactly 20 minutes to make ( Don says not 19 and not 21….20.) Do not take any shortcuts or it won’t turn out.
This is amazing.
Coffee Martini #3
I figure you have guessed by now what my favourite flavors are…if you guessed chocolate, coffee and a few others, you now can figure why I really like this one.
You will need:
- 3 parts Coffee Vodka
- 1 part White Chocolate Liqueur
Pour ingredients into a shaker filled with cracked ice and shake well. Strain into chilled martini glasses. Garnish with one white chocolate curl and one coffee bean (chocolate covered, naturally).
A few of these over the next week and moving could become more fun! HAH! you dream.
Work, Play, Pack Day
Getting closer to our big move. Today Don has dental surgery so I get to do my “I’m your nurse” day thing, along with more packing.
Also have some last minute tax stuff to finish up for Don.
In case you are even interested, only 9 more sleeps until we move. YIKES! That will definitely call for a martini…….I could sample a few until then couldn’t I? Just kidding.
The Meaning Of True Friends
Yesterday, a group of friends held a dinner for us before we move away. It was truly from the heart.
The bond felt between 8 friends is hard to put into words except we were led on a path where we were meant to be. The laughter, lively conversation, singing impromptu-like and never knowing the words to songs is hilarius and the hugs, tears and well wishes and more hugs is a gift straight from God.
We are truly blessed with these friends and now, they get to come for visits and, of course, bring wine. (Actually we will live in an area of 140+ wineries).
Thanks for the memories as Bob Hope used to say!
Thanks one and all! More tomorrow.
Coffee “2” Martini
Okay, okay, I used the word martini a little loosely, but since I only deal with martinis, I couldn’t do it any other way. On a cool/cold evening, sitting in front of a fireplace with a blankie over your lap this is the drink of choice…
You will need
- 3 parts coffee vodka
- 1 part Frangelico
- 2 parts HOT coffee
Pour ingredients into a heat proof container and gently stir. Now pour into fancy coffee mugs and top with whipped cream and a finely chopped, roasted hazelnut.
Hmmmmm….maybe another one would take the chill off the night, especially at the lake/camping, as this is just plain comfort food. Well, at least the hazelnut counts as food, doesn’t it?
Enjoy!