Saturday, February 26, 2011
Sunday, February 20, 2011
Saturday, February 19, 2011
Thursday, February 17, 2011
Tuesday, February 15, 2011
Sunday, February 13, 2011
Foie gras paté
Preheat the oven to 375 F.
Place the beets in a 10 by 8 inch baking dish, add the water, and cover the dish tightly with aluminum foil. Bake the beets for 1 hour to 1 hour and 15 minutes, until they are tender throughout (poke the beets with a knife or toothpick to test them). Remove the foil, allow the beets to cool, and peel them over the sink. Their skins will rub off very easily. Slice the beets thin or into wedges and season them with salt and freshly ground pepper. Toss the beets with the vinegar, olive oil, and tarragon and serve at room temperature.
Wednesday, February 9, 2011
Monday, February 7, 2011
Sunday, February 6, 2011
Friday, February 4, 2011
- Ingredients for soup
- 3 tablespoons olive oil
- Chop all ingredients first, and set aside. Group the ingredients in bowls based on what needs to be added at the same time.
- Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown.
- Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened.
- Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two.
- Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.
- Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.
- Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup.
- As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto.
- Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.