Red Peppers Pan Roasted with Balsamic Vinegar
This is one of my favorite ways and types of red peppers recipes. The type of pepper is Palermo instead of Bell pepper. Palermo peppers are long and thin walled, they contain almost no seeds at all. They don’t need to be roasted and then peeled like Bell peppers.
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Chicken with Tomatoes and Feta Cheese
This is a really nice recipe that includes one of my favorite things which is Feta cheese. This recipe is rather Mediterranean but exactly from where is a bit of a mystery. A bit Greek, a bit Italian or a bit Spanish. Well it doesn’t much matter,
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Creamy and buttery making this recipe is very easy and requires little attention to detail or much time. It is one of my favorite soups. Garnishes for this soup can and should be rather simple, chopped chives or thinly sliced scallion. Maybe a spoonful of finely chopped egg and parsley. But being American why not crispy chopped bacon or small cubes of ham. Another idea to make this more of a meal is to add small chicken or veal meatballs.
Potato & Leek Soup (cold or warm)
I think this is a good old standard that usually pleases everyone. It is light, cool and soothing on a hot summers day. A bit old fashion I have to admit but that doesn’t stop me from making and enjoying it.
This is not Vichyssoise which is an American invention,
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Cream of Asparagus Soup (cold or warm)
This is an old classic that I haven’t found much improved on during my travels. You can use the stalks of the asparagus and save the lovely green tips to decorate the soup.
If you would like, this recipe can be made using white asparagus.
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Broccoli Soup
This is a take-off on a classic French cream soup. Cream of Broccoli Soup is easy and broccoli is available almost year round and rather inexpensive. No need to sieve this before serving as they might do in a fancy restaurant, it’s good straight from the pot. Serve this with a nice crusty bread and bit of cheese.
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Gazpacho Soup
A great summer soup! I learned this while in Spain from a friend. Her method was to use a blender. I use a food processor because when I make it I make a lot. It only takes 10 minutes and its great. This recipe will make 2 liters or 2 quarts
To set your soup apart serve with red and green peppers,
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Sauce Maltaise
Orange flavored Sauce Hollandaise is a variation of Hollandaise. Perfect on steamed white asparagus! This is a great classic it is perfect with early small spring asparagus as well as with many other vegetables. It is great many grilled or poached fish.
Use the Hollandaise Recipe minus the lemon juice.
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Mint Sauce
Although a bit old fashion Mint Sauce is still perfect for roast leg of lamb. Traditional Mint Sauce still has a place at the table.
In many recipes mint is used and there are always questions about what kind of mint to use. In general spearmint is almost always the mint to use.
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Pesto in Bulk
Here is a recipe for those of you who are growing your own basil and need a good recipe for bulk pesto. Use on pasta in the traditional way, but it can also be used in sauces and marinades for chicken, fish and on vegetables.
A friend asked –
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