My mother-in-law once made this soup for us. Well, not this soup per se. She knows how much we like soups so sometimes she gets creative. She asked us if we could guess the vegetable. We couldn’t. But the dish was such a winner that when we got home that night I hit the web searching for radish soup. There were quite a few, and as is typical for me, I believe I took this recipe because of its relative simplicity. I do not, however, remember where it was published.
1 tablespoon butter
1 tablespoon olive oil
2 potatoes, medium sized
1 quart water or chicken broth
2 quarts radish greens – the tops from 2 bunches (needn’t be exact)
salt and pepper
metric conversion: 1 quart is a bit more than 1 liter more...
Rinse greens, removing any brown or damaged areas. Coarsely chop potatoes and onion. Remove the zest (yellow part only) from the lemon, then juice the lemon.
In a large pot, heat oil and butter. Add onion and potatoes, cook for about 5 minutes. Add water or broth, the radish tops and 1 teaspoon salt. Cook until potatoes are soft and greens are wilted, about 10 minutes. Stir in lemon juice and zest. Purée. Taste for seasoning, add salt and pepper to taste. Serve hot or cold.
Garnish, if desired, with a few thin slices of radish.
Serving Size: 1 cup
Prep Time: 10 minutes
Cook Time: 15 minutes
It’s the oldest story. You move to Europe imagining a new life of cobblestone streets, cars with size limits, quiet Sunday strolls, impassioned café discussions, timeless architecture, and fine foods. With it will come a change in lifestyle that includes running to the morning market for fresh bread and local produce, buying only what you need, and yes that includes that truffle oil, and of course, cooking at home.
You planned ahead too. You brought all the favorite recipes you’ve been carrying around with you for years, just waiting for a real kitchen to cook real food. And only after you’ve landed and set up home do you realize that all your recipes follow the imperial system of weight & measures, and Europe does not. Continue reading
This goes down as one of the all time greatest recipe finds in my life. Ever. Back in the day when I was subscribed to the GOOP newsletter, the “Make” entries were the only thing that I found useful. One fine week they delivered the Mexican Dinner, Family Style, which consisted of four dishes, three of which I still make today. These were Baja Style Shrimp Tacos, Pico de Gallo, Guacamole, and the dish that I’m still happy to serve from a can, Black Beans.
Now, before the entire GOOP site was revised, renovated, and then revamped, this entry was accompanied by a video demonstration of Gwyneth Paltrow preparing the dishes. It was awesome. She demonstrated how to cut and pit an avocado, chopping onions, dicing tomatoes, and I learned techniques that have been amazingly useful. The video is no longer posted with the recipes. I guess the video’s production value from GOOP’s early days didn’t make the cut for the site today. It’s too bad, but the recipes are so good that I can forgive this disappointment.
Either I am too lazy to Google “difference salsa pico de gallo” or it never seems to matter when enjoying it with tortilla chips. Sometimes I add corn, which is sometimes freshly grilled. The guacamole recipe is divine. Try it as soon as possible. Delay only as long as needed to buy and allow the avocados to ripen. It is really that good.
- Cut each avocado in half, remove and reserve the pits and score the flesh inside of the shells.
- Scoop the avocado into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth.
- Stir in the onion and cilantro.
- Cut the lime in half and squeeze in enough juice to taste.
- Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).
This recipe for Tiramisù with Mascarpone came straight off the Galbani marscapone package. So while I cannot take credit for the recipe, I did translate it (although this version is from the Galbani UK website).
The thing about this recipe is that it is ridiculously easy to make and results in a very impressive dessert.
500g Galbani Santa Lucia® Mascarpone
300g Sponge fingers
¾ of 1 litre of Mocha coffee
50g of liquor
bitter Cocoa powder
weight to volume conversion: 2/3 cup is approximately equal to 150 grams more...
Put 6 yolks in a bowl and beat them with sugar until they are creamy and frothy. Add Mascarpone and a shot of liquor and mix it. Incorporate 6 whipped eggs. Put the coffee in a bowl and mix it with a bit of sugar and the remaining liquor. Spread the bottom of a Pyrex dish with the Mascarpone cream, lay on it the Sponge Fingers soaked in the coffee, cover them with another layer of cream, then another layer of sponge fingers until the ingredients will terminate with the cream on the top and put the Pyrex in the fridge for 2 hours at least. Spread it with the cocoa powder before serving.
Makes 6 servings.
I haven’t been posting much lately because I’ve been busy with other stuff — Not an excuse ! I know.
A lot of the other stuff that’s been preoccupying my time has to do with an attempt to organize and classify all of my online accounts and resources. Since I do Social Media by profession, I decided to make as hard of line as possible between my “professional” profile and “personal” profile. I kind of gave up on “private” (see Google Creepiness) a long time ago when talking about anything Internet related and I’m only focused on maintaining some kind of privacy in my offline life (which also is not so easy). Continue reading
It’s that time of year again.
Actually, I think the red and white stripes look a bit too much like candy cans; if you don’t see my thumbs it seems I am fixated on the wrong holiday. I am, in any case, very happy with how the stars came out. Stars and strips forever.
Let’s not forgot our past: