Pumpkin Soup 29 ounces 100% pumpkin puree canned (Not pie flavored) 32 ounces chicken stock 8 ounces heavy cream 3 tablespoons of onions, super finely diced 1 ounce olive oil 2 ounces maple syrup 1/8 teaspoon of ground clove 1/8 teaspoon of cinnamon 1/8 teaspoon cayenne pepper ¼ teaspoon salt 1 ounce Amaretto liqueur (optional) […]
Pasta e Patate I russet potato, large, peeled and diced small 2 celery stalks, washed and diced small ¼ red onion, diced small 2 garlic cloves, peeled and thick sliced 2 tablespoons of olive oil 1lb pasta shells, medium size 7 cups of water 1 1/4 teaspoon of salt 1/8 teaspoon of black pepper
Pasta e Fagioli 2 cans of 15 oz. cannellini beans, drained and rinsed 1 can of 14 oz. whole tomatoes, crushed with your hands 2 ounces of red wine 1 tablespoon of fresh parsley, chopped 4 cloves of garlic, thinly sliced 28 ounces of water 1 teaspoon of kosher salt (to taste) 1/8 teaspoon of
Pasta Fagoli/Fazool Read More »
Lentil Soup 1 lb. dry lentils, rinsed 4 ribs of celery cut into ¼ inch slices 4 carrots, peeled, cut into ¼ inch rounds 1 medium onion, diced 4 cloves of garlic, chopped 12 cups of cold water 1 tablespoon of olive oil 2 tablespoons of tomato paste 1 tablespoon salt ¼ teaspoon of black
Chicken and Andouille Sausage Gumbo • 1 cup vegetable oil • 3 tablespoons of oil, for browning meats • 1 cup flour • 1 large onion, chopped • 1 bell pepper, chopped • 4 ribs celery, chopped • 4 cloves garlic, minced • 6 cups chicken stock • 4 bay leaves • 2 teaspoons Creole
Chicken Soup 1 Whole chicken, thoroughly rinsed and innards reserved for another use (sure, yeah right) 4 Celery stalks, including leafy tops, cut into 1” pieces 4 Carrots, peeled, cut into 1/2” rounds 1 Small onion, peeled and diced 1 Parsnip peeled and cut into ½” rounds Cold water to cover chicken by 3-4 inches