All posts tagged: heavy cream

Creamy zucchini soup with Parmesan Crisps

Creamy Zucchini and Asparagus Soup served with Parmesan Cheese Crisps

Fall has definitely arrived – although we were treated to sunny days this weekend, you could definitely feel the chill in the air.  So Soup Season is here.  I love homemade soups and this one is simple to make and ready to eat in under an hour.    I use an immersion blender to finish this soup as I like small bits of the vegetables still in tact, and an immersion blender offers you more control on how smooth, or how chunky you want your soup, as opposed to a food processor. Me, I like it a smidge chunky!

Comfort Food: Sauteed mushrooms in vermouth over crusty french bread toast

I needed some comfort food on Monday night but was not in the mood to get too involved in cooking anything that took longer than … what, a few TV commercials?  I fell back on my reliable go-to instant comfort food, Mushrooms on Toast.  This is a pretty simple recipe, but still works its magic when needed.   I try to mix up the variety of mushrooms in the recipe and I happened to have left over shiitake, button and baby bellos used in a mushroom tart on the weekend, so they became the mushrooms of choice. If I were being ambitious I would serve this with a small green salad and Green Goddess Dressing.

No red sauce for me

I feel a bit like a traitor in saying “no red sauce for me” as spaghetti using the Garofalo red sauce is a wonderful version of marinara, and actually the first post I did for this blog.  But, when a girl just wants some plain spaghetti, I try to follow the classic version of Spaghetti Alla Carbonara, as I did last night.   Although I have had pasta Alla Carbonara many times before I never really knew what “carbonara” meant in Italian – some say it is a “hearty meal for the charcoal workers” and apparently it dates back to the middle ages.  That was a surprise!

Chilled Cucumber Soup

I am not one to jinx our great weather, but we have had several hot days in a row – it actually hit 82 degrees today, so time to bring out the cold soups.   I made Vichyssoise a few weeks ago, but you spend a bit of time over a hot stove cooking the potatoes, while this soup is strictly prepping vegetables and some blending.  And no cooking translates into no heat in the kitchen – one of my favorite ways to cook on a hot summer day.  Put away your timer as this recipe will only take 15 minutes to prepare.  Add 2 hours to get the soup chilled and you are ready to relax with a refreshing bowl of Chilled Cucumber Soup.