Archive for August 23rd, 2007

This meal wasn’t a typical one; I put some ingredients together into some interesting ways.

Appetizer: Salad of Favorites

I combined my love for so-called prosciutto di parma, Hanover tomato, and buffalo mozzarella cheese, and provided flavor with EVOO and authentic, long-aged balsamic vinegar. The only gesture of perfection left would have been single leaves of baby basil placed on top.

Special Asparagus Soup

• 1 large sweet onion
• 5 cloves garlic
• EVOO
• salt, pepper
• one bunch asparagus
• one small carton, heavy cream
• one quart chicken stock
• white wine
• one-half head broccoli-cauliflower hybrid vegetable
• lemon juice

I cooked the onion and garlic in EVOO, until slight color came to the sweet onions. I added the green cauliflower, and stirred. Minutes later, I added the chopped stalks of asparagus, tips reserved. Once everything had been coated in the fat, I added the wine, then the chicken stock, and simmered the concoction for some 10 minutes.

Then, I removed the stock to a blender, and in 2 batches, pureéed the soup. Added back to the pot, I re-heated the mixture, mounting it with cream and the tips of asparagus, back up to a light simmer. The soup was then finally served, and garnished with fresh lemon juice.

Dinner was served alongside Zingerman’s Paesano bread.