Cauliflower Soup
June 12, 2010 by admin
Filed under Highlight Recipes
By mixing pureed cauliflower with just a few other ingredients, it’s easy to whip up this delicious soup.
Ingredients
Serves 4
* 3 tablespoons olive oil, plus more for frying
* 1 large head cauliflower, trimmed, halved, and cut into 1/4-inch slices (7 to 8 cups)
* 1 shallot, thinly sliced
* 5 to 6 cups Homemade Vegetable Stock, heated through
* Coarse salt and pepper to taste
* 1 cup 1/4-inch cubes brioche bread
* Fresh flat-leaf parsley leaves, for garnish
Directions
My Mother’s Chicken Escarole Soup
May 12, 2010 by admin
Filed under Highlight Recipes
This comfort recipe will wow everyone at the dinner table.
Ingredients
Serves about 10
* 6 whole chicken leg-thigh quarters
* 2 stalks celery, sliced into 2-inch pieces
* 2 whole carrots, coarsely chopped
* 1 large onion, quartered
* 1 parsnip, coarsely chopped
* 2 tablespoons chopped fresh dill
* 2 tablespoons chopped fresh parsley
* Coarse salt and freshly ground black pepper
* 1 pound escarole, chopped
Directions
Rigatoni with Sausage and Tomato Cream Sauce
March 8, 2010 by admin
Filed under Sauce Recipes
Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference.
Yield: 4
Ingredients
* 1 tablespoon olive oil
* 1 1/2 pounds mild or hot Italian sausage, casings removed
* 1 onion, chopped
* 3 cloves garlic, minced
* 1/3 cup dry white wine
* 1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
* 1/2 teaspoon salt
* 1/2 teaspoon fresh-ground black pepper
* 1/4 cup chopped fresh parsley
* 1 cup light cream
* 1 pound rigatoni
* Grated Parmesan, for serving







