Simple Cauliflower Soup
Making soup doesn’t have to be difficult, and if you are working with fresh, high quality vegetables, you don’t even have to add stock. This cauliflower soup couldn’t be easier; just blanch cauliflower florets for a few minutes, pur e them with some of the blanching liquid, salt, and butter, and serve with olive oil and chopped chives. The idea for this soup comes from my pal Garrett who was raving to me recently about a cauliflower soup he had at a local Sac bakery. Sam of Becks & Posh made a similar soup a while back. Of course when you are working with so few ingredients, you have to make sure that each ingredient is as good as it can be. There’s no place to hide if something is off. What I love about this soup is that the cauliflower really shines through, and it’s also pretty light, so it works well as a starter for other courses. Continue reading “Simple Cauliflower Soup”
New Product Reviews: Cheese Puffs, White Tea & More
With over 40,000 products in the average supermarket, people don’t have time (or the money) to test every product on the shelves – so we do it for you! (Points system explained below the products!) Each week we will post…
Steal This Recipe: Steamed Black Mussels in Red Curry Coconut Broth
This simple, yet delectable recipe was stolen with permission from Chef Andrew Kirschner of Wilshire Restaurant, Santa Monica, California. Wilshire embodies a new style of dining that is sophisticated and elegant but also unpretentious and comfortable. A beloved local eatery…
New Product Reviews: Tea Juice, Olive Oil Butter & More
With over 40,000 products in the average supermarket, people don’t have time (or the money) to test every product on the shelves – so we do it for you! (Points system explained below the products!) Each week we will post…
Steal This Recipe: Rocklands Barbeque & Grilling Company’s Famous Ribs
This recipe was filched from John Snedden, owner of Rocklands Barbeque and Grilling Company – where they never cook with gas or electricity… and they also have an 8-minute promise: Diners will get their food within 8 minutes of ordering…
New Product Reviews: Cherries, Chile Salsa and More!
With over 40,000 products in the average supermarket, people don’t have time (or the money) to test every product on the shelves – so we do it for you! (Points system explained below the products!) Each week we will post…
Steal This Recipe: Borscht (Beet Soup)
This simple, colorful recipe for Borscht was ‘purloined’ from Petrossian West Hollywood’s Executive Chef Benjamin Bailly. Borscht is a beetroot soup that is popular in eastern and central Europe, with recipe variations originating from Poland, Russia and the Ukraine; it…
Butternut Squash with Browned Butter and Thyme
If you have only one oven in your kitchen, any Thanksgiving side dishes you prepare generally need to be made on the stovetop, as the turkey is taking central stage in the oven. Here is a simple butternut squash side that you can easily do on the stove. The trick to this dish is browning the butter before adding the squash, so that the squash absorbs some of the complex and wonderful browned butter flavors, before it too is browned. Continue reading “Butternut Squash with Browned Butter and Thyme”
New Product Reviews: Salsa, Energy Chews & More
With over 40,000 products in the average supermarket, people don’t have time (or the money) to test every product on the shelves – so we do it for you! (Points system explained below the products!) Each week we will post…
Asparagus Pesto with Pasta
From the recipe archive, spring is here! And so are asparagus. ~Elise A while ago I got together with Heidi Swanson of 101 Cookbooks to try out one of the recipes from her cookbook, Super Natural cooking. The recipe we selected is perfect for spring, a pesto made with blanched asparagus, baby spinach, pine nuts, Parmesan, garlic and olive oil, tossed with a mix of egg and green spinach noodles. Heidi calls this recipe “Straw and Hay Fettuccini Tangle, with Spring Asparagus Pur e” in her book, a nod to the mixing up of different colors of noodles. The asparagus pesto would work with any pasta or even as a sauce for pizza or potatoes. Continue reading “Asparagus Pesto with Pasta”
