Monday, June 28, 2010

CHILLED RED PEPPER SOUP

Last Thursday our cooking club had our monthly lunch which consisted of foods made from Cafe 128 recipes.  That is one of my favorite restaurants for food quality (not atmosphere!) and our lunch was very tasty.  I made a chilled soup which was delicious and I will make it many, many more times since it is also very easy to make.

CHILLED RED PEPPER SOUP
Makes 7 cups.
*  1/2 cup (1 stick) unsalted butter, melted
*  1 tablespoon vegetable oil
*  2 cups chopped leeks
*  3 large sweet red peppers, thinly sliced
*  1-1/2 cups canned chicken broth
*  1/4 teaspoon salt
*  1/4 teaspoon ground white pepper
*  3 cups buttermilk
In butter and oil in a Dutch oven, saute leeks and red peppers until tender.  Add broth, salt and pepper.  Stir well.  Bring to a boil.  Cover.  Reduce heat and simmer for 30 minutes.  Pour half of pepper mixture into container of electric blender or food processor.  Process until smooth.  Repeat procedure with remaining pepper mixture.  Let cool slightly.  Stir in buttermilk.  Cover and chill.

Friday, June 18, 2010

COOKING CLASS AT KITCHEN WINDOWS, UPTOWN. SMOKED SUNDRIED TOMATO SPREAD WITH GRILLED BAGUETTE

Every year Lindquist & Vennum hosts a party for the new summer associates who will be working with the firm along with others who are involved in the management of the firm, and their spouses.  Last year it was at our house; this year it was at Kitchen Windows in Uptown where we all participated in a cooking class on grilling.  The menu was: 
*  Smoked Sundried Tomato Spread with Grilled Baguette
*  Grilled Risotto Stuffed Red Peppers
*  Bistecca Alla Fiorentina
*  Smashed Bagna Cada Mashed Potatoes
*  Oak Planked Tiramisu
Kevin and I were part of "Team Jamie Oliver" and we worked on the Grilled Risotto Stuffed Red Pepper.  It, naturally, was my favorite since I am a huge fan of vegies.   The recipe is rather involved, though, so I decided to share with you the recipe for the appetizer instead.  Nevertheless, if you want any of these recipes just let me know.  They were all delicious!

SMOKED SUNDRIED TOMATO SPREAD WITH GRILLED BAGUETTE
*  1 pint Hellman's Mayonnaise
*  1 pint sour cream
*  1/4 pound asiago cheese, shredded
*  1/4 pound jack cheese, shredded
*  3 oz. semi-sundried tomatoes, julienned
*  1/4 pound green onions, rinsed and sliced thin
*  4 oz. baby bella mushrooms, rinsed and minced
Preheat grill to 400ยบ.  Combine all ingredients except tomatoes in a bowl and mix.  [The tomatoes must be added last or the cheese dip will discolor.]  Add tomatoes and mix.  Place in a grill proof dish and place in the grill.  Grill until browned and hot.  When heated, garnish with additional green onions and serve with grilled bread.

ENJOY!

Thursday, June 10, 2010

ALMOST DONE!

The earliest known labyrinths were created over 4,000 years ago as small walking paths used to relax, slow down, meditate, or solve problems in a calm, peaceful environment.  They are found all over the world, with many in our area.  They are distinguishable from mazes which have many paths and cause the user to make many decisions in order to find their way out of the maze.  A labyrinth has only one path into the center and out.  Instead of being stimulated (as in a maze) the user of a labyrinth is calmed and their mind is cleared during the slow walk to the center. 

When we first moved here I began thinking about constructing a labyrinth.  After about five years I am nearly done!  All that remains are to plant the two small areas outside the entry to the labyrinth. 

Give a call any time you feel like coming over to walk the labyrinth and to see my gardens! 
  




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