July 3rd, 2009. All recipes will include comments for LDL version.
Soup is about the easiest thing on the planet to make. REALLY. We love eating roasted asparagus, and we love the fresh taste and color of sweet peas, so I decided to turn it in to a bright green yummy soup ! I would serve this as a first course for a grilled fish or chicken dish (chicken with roasted lemons and green olives-not my recipe). Enjoy.
You will need:
-three bunches of asparagus, medium thickness, trimmed and snapped at natural break
- cup of sweet peas (organic preferred), thawed
- olive oil
- 5 shallots, skin left on
- 4 cloves garlic, skin left on
- sweet onion, diced.
- fresh thyme
- fresh parsley
- sherry
- chicken stock
- hunk of parmesan (rind okay)*
- salt
- pepper
- lemon
Toss asparagus, shallots, and garlic, in olive oil. Spread in pan. Bake at 425pm in middle rack for 35-40 minutes. Remove from oven. Saute onion in olive oil in large 5 quart pot. Add Asparagus, shallots, and garlic (remove skin from shallots and garlic) and peas. Bring to high heat, splash with sherry. Add chicken stock, thyme, parsley, and parm*. Let simmer for 45 minutes. Remove from heat. Puree in batches, adding salt, pepper, and squeeze of lemon to taste.
*do not use low fat or pre grated parm
Wednesday, March 11, 2009
Saturday, March 7, 2009
GAZPACHO UPDATE
8-10 servings
Warm weather has finally returned, inspiring me to make a batch of gazpacho. This only gets better as we get in to spring and summer when you can score farmer’s market tomatoes. I can’t take credit for this particular recipe, it is an adaptation of one my late father made which was his adaptation of my late mother's gazpacho. The Blendtec blender (or equivalent you Vitamix groupies) is a critical component to making this gazpacho smooth and wonderful.
- 4 large tomatoes, seeds and core removed (I prefer yellow heirlooms whenever possible, makes for a pretty soup). You can also use a combination of cherry or grape tomatoes and large tomatoes, whatever has the best flavor.
- 1 large clove garlic
- 1/2 sweet onion
- 1/2 shallot
- 1 long English or Persian cucumber, peeled (or 4 minis, peeled)
- 1 red pepper (or a combination of the mini red/orange/yellow peppers)
- 1 yellow pepper
- 1 jalapeno, seeds removed (optional)
- 1-2 flat fillets of anchovy
- 1 slice sprouted grain bread (optional, or you can use any bread, to bind soup)
- 2-3 tbsp. extra virgin olive oil
- dash cumin
- dash tabasco
- dash worcestershire
- dash fresh squeezed lemon or lime juice, and zest
- salt and black pepper to taste
I generally like to flash pickle my onions, shallots, and garlic to remove the bite. Rough chop first seven ingredients (reserve a small amount and finely mince for garnish). Start with tomatoes and olive oil in blender. Add onions/garlic/shallot, peppers, cucumber, anchovy, bread, and remaining ingredients (all spices to taste). Blend in batches until smooth with olive oil, cumin, tabasco, Chill.
Top with a tablespoon of minced mixture of following: red and yellow tomatoes, jalapeno, red onion, cucumber, red and yellow pepper, cilantro, avocado,lime juice, olive oil, salt.
Serve with homemade croutons made on stove top with olive oil and cumin.
Yum.
Warm weather has finally returned, inspiring me to make a batch of gazpacho. This only gets better as we get in to spring and summer when you can score farmer’s market tomatoes. I can’t take credit for this particular recipe, it is an adaptation of one my late father made which was his adaptation of my late mother's gazpacho. The Blendtec blender (or equivalent you Vitamix groupies) is a critical component to making this gazpacho smooth and wonderful.
- 4 large tomatoes, seeds and core removed (I prefer yellow heirlooms whenever possible, makes for a pretty soup). You can also use a combination of cherry or grape tomatoes and large tomatoes, whatever has the best flavor.
- 1 large clove garlic
- 1/2 sweet onion
- 1/2 shallot
- 1 long English or Persian cucumber, peeled (or 4 minis, peeled)
- 1 red pepper (or a combination of the mini red/orange/yellow peppers)
- 1 yellow pepper
- 1 jalapeno, seeds removed (optional)
- 1-2 flat fillets of anchovy
- 1 slice sprouted grain bread (optional, or you can use any bread, to bind soup)
- 2-3 tbsp. extra virgin olive oil
- dash cumin
- dash tabasco
- dash worcestershire
- dash fresh squeezed lemon or lime juice, and zest
- salt and black pepper to taste
I generally like to flash pickle my onions, shallots, and garlic to remove the bite. Rough chop first seven ingredients (reserve a small amount and finely mince for garnish). Start with tomatoes and olive oil in blender. Add onions/garlic/shallot, peppers, cucumber, anchovy, bread, and remaining ingredients (all spices to taste). Blend in batches until smooth with olive oil, cumin, tabasco, Chill.
Top with a tablespoon of minced mixture of following: red and yellow tomatoes, jalapeno, red onion, cucumber, red and yellow pepper, cilantro, avocado,lime juice, olive oil, salt.
Serve with homemade croutons made on stove top with olive oil and cumin.
Yum.
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