Recipe: Green and Tasty!
Ingredients
- 1/4 cup dry white wine
- 2 tbsp shallots (minced)
- 1 anchovy fillets (finely chopped)
- 50 grams chicken liver
- 1/4 cup broth (chicken or beef)
- 3 tbsp butter (unsalted)
- 1 tbsp fresh parsley (finely chopped)
- 1 tablespoon fresh chervil (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
Instructions
- In a pan or skillet, brown the chicken livers until well cooked and then puree them.
- Add white wine, stock, shallots, anchovies, to the mixture; Simmer until the liquid reduces to a glaze.
- Remove from heat, whisk in the butter.
- Finally, add the rest of the herbs.
Quick Notes
best served with a steak.
Cooking time (duration): 15
Number of servings (yield): 2
Meal type: hors d’oerves
Culinary tradition: French
My rating:3 stars: ★★★☆☆
Posted: February 14th, 2010
Categories:
sauce
Tags:
anchovy,
beef,
broth,
brown,
butter,
chervil,
chicken,
cook,
glaze,
heat,
liver,
pan,
parsley,
puree,
salt,
simmer,
skillet,
stock,
thyme,
white,
wine
Comments:
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Recipe: Chestnut Soup
Ingredients
- 500mg chestnuts (pre-roasted and peeled)
- 4 cups broth
- 2 cups milk
- 1 cup cream (full fat)
- 1 medium onion (minced)
- 2 tbsp extra-virgin olive oil
- 2 tsp salt
- Freshly ground black pepper and thyme
Instructions
- Sauté the onions and thyme with a pinch of salt in the olive oil in a heavy bottom sauté pan until the onions are golden. (make to not burn the onions)
- Add half cup of water then after it evaporates a little, add the milk and broth and simmer.
- Add chestnuts and simmer until chestnuts are falling apart.
- Remove soup from heat and stir in the heavy cream.
- Puree the mixture until it is blended and smooth, strain it for a smooth mixture.
- Add black pepper and salt to taste.
- Enjoy
Quick Notes
If the soup feels too thick for you, add milk or cream to thin it out.
Cooking time (duration): 30
Diet type: Vegetarian
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: USA (Nouveau)
My rating:5 stars: ★★★★★
Posted: January 28th, 2010
Categories:
soup
Tags:
balck,
broth,
chestnut,
cream,
extra,
milk,
oil,
olive,
onion,
pepper,
salt,
thyme,
virgin
Comments:
1 Comment.
Ingredients
- 1 Ltrs (or 4 cups) chicken broth
- 750 grams pumpkin puree
- 0.8 grams chopped fresh parsley
- 105 grams chopped onion
- 0.3 grams chopped fresh thyme
- 2/3 clove garlic, minced
- 80 ml (2 shots) heavy whipping cream
- salt and black pepper to taste
Instructions
- Heat all the ingredients together.
- Bring to a boil.
- Reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
- Stir in heavy cream.
- Pour into soup bowls.
- Garnish with fresh parsley.
Cooking time (duration): 80
Diet type: Vegetarian
Diet (other): Low calorie
Number of servings (yield): 6
Meal type: supper
Culinary tradition: Middle Eastern
My rating:4 stars: ★★★★☆
Posted: November 21st, 2009
Categories:
Snack,
soup
Tags:
Brunch,
cream,
garlic,
onion,
parsley,
pepper,
pumpkin,
salt,
soup,
thyme,
vegeterian
Comments:
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