Wednesday, February 10, 2010

Jeff's Turn

Tomato Mozzerella SaladGarlic Bread
Italian Minestrone Genovese
Toasted Almond and Blood Orange Gelato

Tomato Mozzerella Salad
Combine tomatoes, fresh mozzarella, mixed greens, balsamic vinegar and olive oil

Garlic Bread

4-5 garlic cloves
1 cup olive oil
1 loaf day old baguette.
Slice baguette into half inch pieces. Mince garlic and add to olive oil. Brush over each slice and bake at 400 degrees for 10 minutes.

Italian Minestrone Genovese

This is what gives this 15th century recipe its cult following. It is the pesto added to the middle that was claimed to be an elixir for everlasting life. The pesto seeps into the soup and causes a jade color.

2 cloves garlic
1 cup olive oil
handful of basil
½ cup parmesan
¼ cup roasted walnuts

Combine full cloves of garlic into olive oil, cover and microwave for 1min. Add basil, parmesan, and roasted walnuts. Blend in a food processor.

3 small zucchinis
1 small leek
2 large carrots
4 large potatoes
2 handfuls unshelled fava beans
1 handful green beans
1 handful green peas
1 handful of squash, eggplant, cabbage or celery (those you can find)

In a large soup pot, combine potatoes, carrots, leeks, 1 tsp sea salt, and 1 liter of water or vegetable broth. Cook for 10 minutes. Add beans, peas, and celery, and cook for another 10 minutes. Add zucchinis and squash. Simmer until guest arrive, at least 20min. Divide soup into bowls add a dollop of pesto and two croutons.


Wine Served

 Beer Served

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