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Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Monday, February 17, 2014

White Mountain Weekend..........


My sister Mary and my brother- in- law Rick invited us up to their home in the mountains.  Sparked by the frigid weather and the snow falling wildly on the mountains we partook of a delicious lunch enjoyed leisurely and interrupted only by the stunning view.  We had our choice of a hearty beef stew or a cream of roasted butternut squash soup.  Both were served up in large dark brown earthenware mugs which seemed to echo the whole rustic elegance of both their home and the view.


Because we were in the heart of the mountains our appetites seemed almost as expansive as the view through the windows.  We ate more than usual and savored every bite. Having supporting roles to the stew and soup but just as enjoyable was the cured hard Italian sausage and local aged sharp cheddar cheese.
 

Next up,  Castelvetano olives and imported cornichons from France.  The vinegary tartness of both the olives and pickles were perfect accompaniments to the sharp cheese and sausage.  A choice of red or white wine smoothed and mellowed out the lunch.
This is the view from the living room. Isn't it beautiful. I wish you could actually see how tall the mountains are from my photos. To gain some perspective, the little specks on the mountains are the skiers.  The gray hue of the photos is from the snow that fell most of the weekend.  Thank you Mary and Rick it was a lovely weekend and just what we needed.

Wednesday, September 28, 2011

'Rouge Vif d'Etampes...



  
'Rouge Vif d'Etampes is just a fancy pants French name for Cinderella pumpkins.  I made a yummy  pumpkin soup with one of these beauties. I sliced the pumpkin in half, scooped out the seeds and stringy center and roasted it in the oven for 1 1/2 hrs at 400 degrees. When the pumpkin was almost done roasting I chopped an onion  and simmered it in four cups of chicken broth.  I then added the baked pumpkin flesh along with cayenne pepper, ground marjoram and four ounces of light cream cheese to the broth and onions.

 
I then took my immersion blender and went to town whirring it until it was as smooth as silk.  Salt and pepper to taste and diced fresh chives for garnish.  Delicious!!!
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