I made this about an hour ago, imagine Sixteen Candles in a glass.
1 part Strawberry Smirnoff
5 parts Cranberry juice
Whole frozen strawberries
Mix the booze and the juice in a cocktail glass. Use the strawberries instead of ice cubes. They're real tasty (and kind of sexy) to munch on later.
Sunday, November 11, 2007
Monday, November 5, 2007
Zucchini Soup with Basil
This is a classic summer soup. The recipe comes from my mom, and although she prefers to serve it warm, I really like it chilled. Following this is a recipe for croutons that taste great with the soup.
3 T. margarine (or unsalted butter for the purists)
3 T. extra virgin olive oil
3 celery ribs, diced
1 med. onion, minced
1 bay leaf
½ t. chopped thyme leaves
11/2 pounds small zucchini, cut into ½ inch pieces
3 c. chicken broth (vegetable broth will work too)
salt and pepper
8 small basil leaves
In a large heavy saucepan, melt the margarine in the olive oil. Add the celery, onion, bay leaf and thyme and cook over low heat, stirring occasionally, until the onion is soft (about 20 minutes). Increase the heat to moderate, stir in the zucchini and broth, season with salt and pepper and simmer the soup until the zucchini is soft (about 10 minutes). Don't forget to toss the bay leaf before blending!
Puree the soup in a blender (in small batches) until smooth. Return the soup to the saucepan and reheat gently, Season with salt and pepper. Ladle the soup into bowls, top with croutons, tomatoes, or basil leaves.
3 T. margarine (or unsalted butter for the purists)
3 T. extra virgin olive oil
3 celery ribs, diced
1 med. onion, minced
1 bay leaf
½ t. chopped thyme leaves
11/2 pounds small zucchini, cut into ½ inch pieces
3 c. chicken broth (vegetable broth will work too)
salt and pepper
8 small basil leaves
In a large heavy saucepan, melt the margarine in the olive oil. Add the celery, onion, bay leaf and thyme and cook over low heat, stirring occasionally, until the onion is soft (about 20 minutes). Increase the heat to moderate, stir in the zucchini and broth, season with salt and pepper and simmer the soup until the zucchini is soft (about 10 minutes). Don't forget to toss the bay leaf before blending!
Puree the soup in a blender (in small batches) until smooth. Return the soup to the saucepan and reheat gently, Season with salt and pepper. Ladle the soup into bowls, top with croutons, tomatoes, or basil leaves.
Vegan Basil Croutons
These croutons are great with salad, but we made them especially for the Zucchini Soup with Basil.
Tip: Trader Joe's, Arnold's, Whole Foods, and Cobblestone Farms make vegan country-style loaves.
2 T margarine
1/3 cup basil leaves, finely chopped
Two ½ inch thick slices country bread cut into ½ inch dice
In a large skillet, melt the butter over moderately high heat. Stir in the chopped basil, then add the bread cubes and toss to coat with the butter. Season the bread cubes with salt and pepper. Cook, stirring, for about 3 minutes, or until the bread cubes are lightly toasted and crispy. Transfer to a paper-towel covered plate to absorb excess oil.
Tip: Trader Joe's, Arnold's, Whole Foods, and Cobblestone Farms make vegan country-style loaves.
2 T margarine
1/3 cup basil leaves, finely chopped
Two ½ inch thick slices country bread cut into ½ inch dice
In a large skillet, melt the butter over moderately high heat. Stir in the chopped basil, then add the bread cubes and toss to coat with the butter. Season the bread cubes with salt and pepper. Cook, stirring, for about 3 minutes, or until the bread cubes are lightly toasted and crispy. Transfer to a paper-towel covered plate to absorb excess oil.
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