Hearty, colorful, nutritious, with enough oomph to be a meal without making you feel overladen with fat. I was missing a few spices and I used chicken stock as the base, but the soup took well to minor tweaking. Click here for a web version of the recipe.
In the future I think I'll use a cheese that melts well, like gruyere or emmenthaler. What I had on hand was a very interesting goat Cheese called Capricious. It's quite pungent, grates well, and has a very unique grain that I can only describe as more rubbery than Parmesan. I've had a chunk of this for awhile now and I think its perfect application is in pasta arrabiata.
2 comments:
Just got that book as an early birthday gift and I'm dying to try something....you are always inspiring! Glad the move went well!
Happy Birthday! My copy was also a present, and the friend who gave it to me and I both love our copies. Here are some recipes we both love:
-winter squash galette. The combination of sage and butternut squash is to die for.
-olive tapenade. Easy and impressive.
-any of the fruit sorbets. DM gets the sugar:fruit ratio just right
-the pie crust recipe in this book is just right.
Let me know if you find any recipes you love! The book is so huge, I can't ever decide what to make.
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