Cooking
I often skip online blogging events these days. But the idea of inviting bloggers to dinner is a very nice one indeed. Too bad my apartment is so small and my table virtually impossible to get more than three chairs around. Truth be told, other than house guests I haven't had people over in ages.
So what would I serve? That is a tough question. Of course it would very much depend upon which blogging friends were to dine here. For vegetarian friends I would probably make my eggplant lasagna. For meat eating friends a roast chicken and crispy roast potatoes because, really, who doesn't like that? For seafood eating friends I would make a luscious oniony risotto with shrimp and peas or asparagus and a drizzle of lemon oil.
For a starter, I would make a cream of broccoli soup with pesto. Why? Because I made it this weekend and it was a real hit. I'd be curious to see if they like it as much as I do! I would pair it with a nice Sauvignon Blanc from New Zealand. For dessert it would truly depend upon the season, but I'm guessing a pear tart which I would serve with a late harvest Riesling.
Note: I will link to a few bloggers when I hear back from them, so far Catherine of Albion Cooks has agreed to the challenge. A special thanks to brand-new food blogger, Julia of A Slice of Cherry Pie for inviting me to participate.
Cream of Broccoli and Pesto
serves 4 as a first course
Ingredients
1 Tablespoon oil or butter
1/2 onion chopped
1 big bunch broccoli, stems peeled and chopped, florets broken into small pieces
2 cups chicken stock (or vegetarian broth ok)
2 cups milk
1 heaping Tablespoon pesto
Instructions
Heat the oil in a large saucepan or pot. Saute the onion until golden, but not very brown. Add the stems and cook for another minute or two then add the florets. Cook for another minute then add the chicken stock. Place lid on the pot and cook for a few minutes, until the broccoli is just tender but still bright green.
Add the milk and pesto and stir to combine. Simmer for five minutes, until reduced slightly, remove from stove. Puree in batches, in the blender until very smooth. Season with salt to taste.
Enjoy!
FOOD
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Cooking
Cream of Broccoli and Pesto Soup Recipe
I often skip online blogging events these days. But the idea of inviting bloggers to dinner is a very nice one indeed. Too bad my apartment is so small and my table virtually impossible to get more than three chairs around. Truth be told, other than house guests I haven't had people over in ages.
So what would I serve? That is a tough question. Of course it would very much depend upon which blogging friends were to dine here. For vegetarian friends I would probably make my eggplant lasagna. For meat eating friends a roast chicken and crispy roast potatoes because, really, who doesn't like that? For seafood eating friends I would make a luscious oniony risotto with shrimp and peas or asparagus and a drizzle of lemon oil.
For a starter, I would make a cream of broccoli soup with pesto. Why? Because I made it this weekend and it was a real hit. I'd be curious to see if they like it as much as I do! I would pair it with a nice Sauvignon Blanc from New Zealand. For dessert it would truly depend upon the season, but I'm guessing a pear tart which I would serve with a late harvest Riesling.
Note: I will link to a few bloggers when I hear back from them, so far Catherine of Albion Cooks has agreed to the challenge. A special thanks to brand-new food blogger, Julia of A Slice of Cherry Pie for inviting me to participate.
Cream of Broccoli and Pesto
serves 4 as a first course
Ingredients
1 Tablespoon oil or butter
1/2 onion chopped
1 big bunch broccoli, stems peeled and chopped, florets broken into small pieces
2 cups chicken stock (or vegetarian broth ok)
2 cups milk
1 heaping Tablespoon pesto
Instructions
Heat the oil in a large saucepan or pot. Saute the onion until golden, but not very brown. Add the stems and cook for another minute or two then add the florets. Cook for another minute then add the chicken stock. Place lid on the pot and cook for a few minutes, until the broccoli is just tender but still bright green.
Add the milk and pesto and stir to combine. Simmer for five minutes, until reduced slightly, remove from stove. Puree in batches, in the blender until very smooth. Season with salt to taste.
Enjoy!
FOOD
- Penne With Rapini & Italian Sausage Recipe
I know there are other things to do with rapini but I am stuck in a happy rut. I always eat it exactly the same way. Rapini also called broccoli rabe looks like a leafy miniature broccoli and has a slight bitterness to it that marries well with the richness...
- Asparagus Risotto Recipe
One day it's pouring rain and the next it's sunny and bright. Trees are already blooming with cherry blossoms, the delicate pink petals sometimes getting washed away in a sudden downpour. The hills all around the Bay Area are green and...
- Roasted Beet Risotto:recipe
I love watching cooking shows on TV. Seeing someone cook is just a great way to learn. But even better is watching firsthand. I was very lucky to live with a family in Florence and learn to cook many classic Italian dishes by watching every move in the...
- Leek & Potato Soup Recipe
If I told you that I had a fabulous soup recipe with only three ingredients in it, would you believe me? Leeks, potatoes and water or chicken broth. Oh and a little butter to saute the leeks in, that's it. It seems to be a mantra these days that...
- Creamy Cauliflower Fondue Soup Recipe
I love the challenge of figuring out what to cook with what's fresh and in season. But I have to admit, I'm getting awfully tired of winter. In the beginning of winter I love all the root vegetables and greens, the hearty stews and pasta dishes,...