Jun 16
This salmon and mint chutney from Linda @ La Petite Pannier is incredible, I can’t wait to make it the next time I have a dinner party. This is so creative folks, the flavors are explosive and so very creative, thanks Linda for another great recipe…….
Jun 15
Appetizer salad as the first installment of recipe reveal for our dinner party. This salad is so simple but delicious hope you enjoy…. One optional ingredient was omitted if you want a thicker dressing add some Greek Yogurt one or two tbs. is all you need.
Jun 14
Learn more about the wine pairings for our resident wine expert Anatoli of Talk A Vino! I find it fascinating and want to learn the art of wine pairing.
Jun 7
Sorbet
It has been a while since I have participated in Fiesta Friday, It’s about time I join the party again. Angie has been great, checking in on me and I so appreciate it. We are but a few short weeks away from the start of Summer and I thought I would bring a cooling, refreshing sorbet to the party. Now this is sorbet with a kick, it’s made with Rose’ and some fruit. It’s great on it’s own or made into an ice cold spritzer with some sparkling water or even add a scoop to some prosecco!! This week’s party is hosted by sweet Angie@The Novice Gardener and the lovely co hosts are Laurie @ ten.times.tea and Jhuls @ The Not So Creative Cook. Welcome Laurie, this is her first time hosting!!!
About a week ago Aleksandra a regular on Food52, a friend and author of the gorgeous (James Beard nominated) blog Three Little Halves posted a question on the Hotline asking for ideas on what to do with a bottle of Rose’ wine that she was not in love with to drink but wanted to use so as not to waste. We went back and forth she eventually decided on a jelly, I had suggested a sorbet. Inspired by our conversation I decided to make sorbet out of rose’. I used the great recipe by David Lebovitz for Rasberry Rose sorbet and changed it a bit using juicy ripe peaches along with the raspberry and a hint of orange (2 small pieces of tangerine skin).
Blended, strained and ready to chill
Peach,Raspberry Rose’ Sorbet
Adapted from a recipe by David Lebovitz
Serves 6-8 depending on serving size
2 cups rose’
2/3 cup sugar
3 cups raspberries and peaches
small piece of orange or tangerine peel
Pour the rose’ and sugar in a non reactive saucepan, bring to a boil and immediately removed from the heat. Add the raspberries, peaches and orange peel. Let sit until it reaches room temperature then blend until smooth. Pour through a sieve into a bowl or container and refrigerate until very cold.
Process using manufacturers directions in your ice cream maker.
Serve on it’s own as a palette cleansing sorbet or add a couple of scoops to sparkling water for a delicious and refreshing drink.
A great way to enjoy wine!!
Jun 3
I was thrilled and honored that Elaine asked me to do a guest post on her incredible blog. Here is the post.
This week I bring you another wonderful guest post from another of my lovely blog pals….introducing: Suzanne from A Pug in the Kitchen. As the name suggests, Suzanne shares her home and her kitchen with her much loved pug, Nando; she is a great cook, sharing and creating wonderful recipes, her love of food stemming from her family and upbringing, and she is always extremely supportive of her fellow bloggers and their recipes. I hope you enjoy Suzanne’s recipe this week, I’ve got to say, it looks good to me..
So, Suzanne, what would you feed me?
When Elaine asked me to do a guest post for her incredible series “What would you feed me….? I immediately said yes of course I would love to, and then I got nervous. I am sure all of you know Elaine and her wonderful blog “Foodbod”, she is the Queen of sauces…
View original post 868 more words
Jun 2
I am so pleased to introduce Stefano, a wine expert, amazing photographer, husband to the beautiful Francesca of Flora’s Kitchen and a wonderful person…..Meet Stefano, I am so pleased that we are all a part of TDPC!!
Hey there!
My name is Stefano and I truly believe that pursuing our own passions is one of the greatest pleasures in life and every minute spent developing and enjoying them is totally worth it!
I spend most of my time (too much time, if you ask me! 😉 ) in a high-pressure, very demanding line of work but my two passions lie in wine and photography, which happen to be both relevant for the exciting project that graceful and talented Margot from the elegant Gather & Graze blog was kind enough to get me involved with.
How does the old saying go? Wine is thicker than water! Oh well! Maybe not exactly like that, but absolutely true in my case! I was born and raised in Italy (although I have been living on the US East Coast for the last 10 years) and wine has always been deeply rooted…
View original post 1,019 more words
Jun 1
Soup
This recipe has been around for a while, I posted it here on the blog before, it’s been on Food52 for several years also. I like to make this soup every year around this time when the turnips are young and tender and mild. I went to the Farmers Market Saturday and found these beautiful Hakurei turnips, they are my favorite type of turnip because they are so tender and mild and the greens are amazing. The soup couldn’t be easier to make and it takes no time at all to prepare.
Hakurei turnips
Wine
This was a big occasion in a way, it had been a while since I could get to the green market because it was very hard to leave Nando alone. He is so fragile he could hurt himself and really dislikes being alone. he screams(cries loudly) when I am gone. It’s gotten so bad I have to have someone sit with him when I am out on appointments for work. I forgo anything recreational which includes shopping at the green market and visiting the Flea on Saturdays. I miss doing those things. To be more mobile I bought Nando a stroller, he loves it, Saturday was quite hot out so it was a bit uncomfortable for him even though I put ice packs in there with him and brought water and his bowl. Nonetheless, it was glorious getting out and shopping, I went to the green market and to the wine store to stock up. I ordered a cooling mat to put in the stroller which I think will help make it more comfortable in there for him.
Nando in the stroller
Creamy Spring Turnip Soup With Wilted Greens And Bacon
(Bacon is optional for my vegetarian friends)
Serves 4-6 depending on serving size
4 heaping cups turnips peeled and quartered (Use the small spring turnips if possible)
1 potato peeled and quartered (I used Yukon Gold and it’s Optional to use a potato)
2 cups leeks (cleaned well and sliced) or use a medium size onion or 2 shallots
4 1/2 cups broth (chicken, vegetable or water)
2 tbs butter
1/4 cup heavy cream
salt and pepper and a pinch of nutmeg (optional)
4-6 slices bacon
Turnip greens cleaned VERY well and chopped
In heavy sauce pan heat a little olive oil, add the leeks or onion or shalot and sweat, cook just until tender don’t brown. Add the turnips and potato, now add the liquid (broth or water). Cover and cook until the turnip and potato are tender. Let cool for about 30 minutes and blend either in your blender or use the immersion blender. Note: If using an immersion blender remove some of the liquid you don’t want the soup too thin, you can always add it back in. Add the butter and cream and season with salt and pepper and nutmeg.
Fry the bacon until crisp, remove from the fry pan and add the greens to the bacon fat, season with salt and peppper and saute until the greens are tender and wilted.
To Serve: Garnish the soup with the wilted greens and crumbled bacon.
apuginthekitchen 