VDP: Butternut Squash Soup with Parmesan Croutons

Saturday, January 19, 2008 When I saw Jamie oliver make this on TV the other day using whole butternut squash, skin and all, I knew I had to give it a shot. I wanted to see how it compares with my regular butternut squash recipe that onvolves the long roasting of the squash first andContinue reading “VDP: Butternut Squash Soup with Parmesan Croutons”

VDP: Roasted Pepper Salad with Fresh Mozzarella

Thursday, January 17, 2008 Earlier this week I picked up a few bell peppers of different colors. At about 50 cents each, these were quiet a deal even though out of season. I broiled them till charred on all sides earlier in the week in preparation for ‘something’. I was thinking maybe I can stuffContinue reading “VDP: Roasted Pepper Salad with Fresh Mozzarella”

VDP: Vegetable Stock

Cooking more vegetarian items means making sure I have a good supply of vegetable stock for stuff like soups. Making this brew could not be easier. The recipe I followed is from Bittman’s “How To Cook Everything Vegetarian“. A mixture of onions, potatoes, celery, carrots, parsley, garlic, mushrooms and a few drizzles of olive oilContinue reading “VDP: Vegetable Stock”

VDP: Butternut Squash Tortelloni

Sunday, Jan 6th, 2008 Pasta stuffed with butternut squash puree is a traditional dish from the Emilia-Romagna region in Italy. It is typically served with a simple sauce of browned butter and sage. I really did not follow any specific recipe here, more like a composite of recipes that I’ve done before. Homemade pasta isContinue reading “VDP: Butternut Squash Tortelloni”

Bistecca All Fiorentina 1-2-3

  Florentine steak or Bistecca Alla Fiorentina is the holy grail of Tuscan cuisine. Yet, what you get in most run of the mill restaurants is a flimsy 1/2 inch piece of beef with no pedigree or taste. Here is my method for making the best Fiorentina possible, without going to Tuscany and buying the real Chianina beef steak.Continue reading “Bistecca All Fiorentina 1-2-3”

Basque Style Halibut with Clams in Salsa Verde – “Merluza” con Almejas en Salsa Verde

Merluzza en salsa verde is a traditional Spanish dish from the Basque region it consists of thick chunks of a fish called Merluzza, Hake in English, gently seared and simmered in a mixture of olive oil (lots of it), garlic (lots of that too) and parsley (yeap, also a healthy dose). It is also traditional toContinue reading “Basque Style Halibut with Clams in Salsa Verde – “Merluza” con Almejas en Salsa Verde”