Recipes

¼ cup butter

1 medium onion, coarsely chopped

2 leeks chopped (white parts only)

2 stalks celery, coarsely chopped

3 medium-size Russett potatoes, peeled and coarsely chopped

2 bay leaves, crumbled

2 quarts chicken stock

2 pounds asparagus

3 tablespoons olive oil

1 cup heavy cream

salt and freshly ground pepper to taste

 

In a 4 qt. heavy-bottomed saucepan, melt the butter over medium heat Add the onion, leeks, and celery and cook until tender but not browned.

 

Add the potatoes and bay leaves. Cook for 5 minutes. Meanwhile in a separate saucepan, bring the stock to a boil. Add the boiling stock to the veggies and simmer until potatoes are soft, about 15 to 20 minutes.

 

While the soup is simmering, remove and discard any tough white ends from the asparagus. Wash the stalks and cut into 1-inch pieces in a 10” skillet. Heat the oil over very high heat.

 

Sauté the asparagus in three batches, cooking only until it turns a brilliant green but is still very firm. Reserve the cooked asparagus in a bowl, then add it to the simmering soup all at once. Cook the soup about 4 minutes, or until the asparagus is just barely tender but still bright green.

 

Remove the soup from the heat and puree in small batches in a blender. Strain. Add the cream to taste and return to the heat. Season with salt and pepper.

 

 

 

2 pints fresh strawberries

1 1/2 teaspoons instant tapioca

1 cup orange juice

1 tablespoon lemon juice

1 dash cinnamon

1 dash allspice

1/2 cup sugar

1 teaspoon grated lemon rind

1 cup buttermilk

1 thinly sliced lime

1 additional sliced strawberry

Chilled Strawberry Soup

Process strawberries in blender or food processor until strawberries are pureed. In medium saucepan, combine pureed strawberries, tapioca, orange juice, lemon juice, cinnamon, and allspice. Bring to a boil, stirring constantly with a wire whisk. Reduce heat and simmer uncovered over moderate heat until mixture is thickened. The time varies, it may take 1 hour. Stir frequently.

 

Remove from heat. Add sugar and stir until sugar dissolves. Refrigerate mixture until well chilled. Add lemon rind and buttermilk. Mix well with wire whisk.

 

Serve soup garnished with lime slices and sliced strawberries.

 

 

 

FOR THE DRESSING:

¾ cup canola oil

¼ cup extra-virgin olive oil

¼ cup red wine vinegar

1 tablespoon fresh lemon juice

¾ teaspoon dry mustard

½ teaspoon Worcestershire

¼ teaspoon sugar

1 clove garlic, minced

Kosher salt and freshly ground black pepper, to taste

 

FOR THE SALAD:

½ head iceberg lettuce, cored and shredded

½ head romaine lettuce, chopped

½ bunch watercress, some of the stems trimmed, chopped

2 oz. blue cheese, preferably Roquefort, crumbled

6 strips cooked bacon, roughly chopped

3 hard-boiled eggs, peeled and cut into ½" cubes

2 medium tomatoes, cut into 1/4 inch dice

1 boneless skinless chicken breast, cooked and cut into ½" cubes

1 avocado, peeled, pitted, and cut into ½" cubes

Kosher salt and freshly ground black pepper, to taste

2 tablespoons minced chives

 

Make the dressing:

Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside (or refrigerate, covered, for up to 1 week).

 

Make the salad:

On a large platter, combine the iceberg and romaine lettuces along with the watercress.

Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows.

 

To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.

 

 

 

1 pound heirloom tomatoes, cut into random pieces

1 English cucumber, peeled and sliced

½ cup sweet onion, thinly sliced

¼ cup fresh dill, roughly chopped

¼ cup unseasoned rice wine vinegar

sea salt and freshly ground pepper, to taste

 

Toss all ingredients together except for vinegar, salt, and pepper.  Just before serving, add the salt, pepper and vinegar.

 

 

 

2 lb. Russet potatoes

3 tablespoons cider vinegar

1 teaspoon salt

3/4 cup sweet pickle relish

1/2 cup chopped sweet onion

3 large hard-boiled eggs, chopped

1 cup mayonnaise or boiled dressing

2 tablespoons  yellow prepared mustard

1 tablespoon sugar

 

Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.

 

While potatoes are simmering, whisk together vinegar, sugar, and salt in a large bowl until salt is dissolved.

 

When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.

 

 

 

 

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