beyondthebland.blogspot.com

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Sunday, November 19, 2006. Carrot, Parsnip and Celery Root Soup. This soup has its "roots" in the Chantenay Carrot Soup. It floors everyone who tries it! This recipe makes six servings. 5 pounds chantenay or other great quality carrots. 2 pounds of parsnips. 1 medium celery root. 1 large (1 pound) Spanish onion. 1 teaspoons curry powder (I use Sun Brand Madras Curry Powder). Salt and black pepper to taste. Cooked lobster meat for garnish (optional). This effort will produce a little over 2 cups of juice.

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Beyond the Bland | beyondthebland.blogspot.com Reviews

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Sunday, November 19, 2006. Carrot, Parsnip and Celery Root Soup. This soup has its roots in the Chantenay Carrot Soup. It floors everyone who tries it! This recipe makes six servings. 5 pounds chantenay or other great quality carrots. 2 pounds of parsnips. 1 medium celery root. 1 large (1 pound) Spanish onion. 1 teaspoons curry powder (I use Sun Brand Madras Curry Powder). Salt and black pepper to taste. Cooked lobster meat for garnish (optional). This effort will produce a little over 2 cups of juice.

<META> KEYWORDS

1 beyond the bland

2 ingredients

3 cup canola oil

4 finely shredded parsley

5 method

6 for wine

7 0 comments

8 toasted corn risotto

9 cup heavy cream

10 cup grated parmesan

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Beyond the Bland | beyondthebland.blogspot.com Reviews

https://beyondthebland.blogspot.com

Sunday, November 19, 2006. Carrot, Parsnip and Celery Root Soup. This soup has its "roots" in the Chantenay Carrot Soup. It floors everyone who tries it! This recipe makes six servings. 5 pounds chantenay or other great quality carrots. 2 pounds of parsnips. 1 medium celery root. 1 large (1 pound) Spanish onion. 1 teaspoons curry powder (I use Sun Brand Madras Curry Powder). Salt and black pepper to taste. Cooked lobster meat for garnish (optional). This effort will produce a little over 2 cups of juice.

INTERNAL PAGES

beyondthebland.blogspot.com

1

Beyond the Bland: March 2006

http://beyondthebland.blogspot.com/2006_03_01_archive.html

Tuesday, March 28, 2006. Assunta’s Beans, a dish from Marcella Hazan’s Marcella Cucina (published in 1997) uses fresh cranberry beans. Try the recipe and forever change your mind about beans. Cranberry beans, sometimes called shell beans arrive in speckled red and white pods. Choose pods that feel full with beans and have not begun to brown and dry out. 1 1/2 lb unshelled cranberry beans. 1/3 cup extra virgin olive oil. 4 to 6 fresh sage leaves. 3 garlic cloves, peeled and left whole. After distributing ...

2

Beyond the Bland

http://beyondthebland.blogspot.com/2006/07/grilled-pizza.html

Sunday, July 30, 2006. This summer has being rushing by and I’ve been a bad blogger, very remise in doing my postings. I have a big backlog of posts to put out! But for now, let’s focus on the most requested post Grilled Pizza! Sorry that there is no photo. For some reason the shot didn't record on my camera! This dish is very easy to make, but does take some practice and fast moving to get it right. But the results are more than worth the effort! 1 package of active dry yeast. 2 teaspoons of salt. Grate...

3

Beyond the Bland: December 2005

http://beyondthebland.blogspot.com/2005_12_01_archive.html

Thursday, December 22, 2005. Many beginning or occasional cooks are intimidated by long lists of ingredients. First, they have to collect ingredients that they may not have immediately available, but second, they have to prepare them all. That prep work stops people even if the ingredients are common items such as onions, garlic, carrots and parsley. Why? Copy restaurant chefs; use a mise en place. Posted by Ian Hayes @ 11:15 PM. Friday, December 16, 2005. A Couple of Great Piedmont Dessert Wines. By far...

4

Beyond the Bland: January 2006

http://beyondthebland.blogspot.com/2006_01_01_archive.html

Friday, January 20, 2006. 3 lb Chuck Roast. 2 tablespoons olive oil. 1 carrot finely chopped. 1 rib celery finely chopped. A large sweet onion, finely chopped. 3 garlic cloves finely minced. Rosemary - 1 good sized sprig chopped finely. 1 bottle of red wine (Use a decent wine! 1 cup beef stock (preferably homemade). 1 cup chicken stock (preferably homemade). 2 tablespoons tomato paste. Tie together with kitchen string. See the individual recipes below for ingredients. Making the Pot Roast. 1 cup beef sto...

5

Beyond the Bland: May 2006

http://beyondthebland.blogspot.com/2006_05_01_archive.html

Tuesday, May 30, 2006. A great sandwich after a splendid walk. On the way back, we stopped at our local foodie paradise, Beverly Farms. A tiny village center, the Farms boasts a number of food and wine related stores. There is the Fruitful Basket, a gourmet grocery store, two bakeries, The Farms Bakery and DeFusco’s, and a wine store, Cork and Cask. The Farms Bakery is a favorite Saturday morning stop for coffee and croissants (real ones! A loaf of crusty bread. Slices from a flavorful ham. On a sad note.

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Chez Dormont: Most Lavish Dinner Yet

http://dormont.blogspot.com/2010/01/most-lavish-dinner-yet.html

Tuesday, January 26, 2010. Most Lavish Dinner Yet. Last night I hosted a dinner to support the charter school I work for. I dubbed it Italia Organica (I'll let you figure out what's wrong with that) and put together a mixture of organic vegetarian dishes. It was probably one of the better things I've ever made. On the menu was:. 1) Mixed Crostini (half with a marinated tomato spread, and half with a cannellini/pesto paste that was yum). 3) Roasted beet salad with vinaigrette and goat cheese. 4) I've chan...

dormont.blogspot.com

Chez Dormont: January 2010

http://dormont.blogspot.com/2010_01_01_archive.html

Tuesday, January 26, 2010. Most Lavish Dinner Yet. Last night I hosted a dinner to support the charter school I work for. I dubbed it Italia Organica (I'll let you figure out what's wrong with that) and put together a mixture of organic vegetarian dishes. It was probably one of the better things I've ever made. On the menu was:. 1) Mixed Crostini (half with a marinated tomato spread, and half with a cannellini/pesto paste that was yum). 3) Roasted beet salad with vinaigrette and goat cheese. 4) I've chan...

dormont.blogspot.com

Chez Dormont: September 2009

http://dormont.blogspot.com/2009_09_01_archive.html

Thursday, September 24, 2009. Rule Number One for Risotto: have it. I was all set to make roasted mushroom risotto with a parsley blend when, after going through a thorough search of my cabinet, I realized I had no risotto. I had already peeled and chopped an excessive amount of garlic for roasting with the mushrooms. Everything was ready, except the rice. So I made a quick choice looking through what was left: polenta. Wednesday, September 23, 2009. Since then I've used blenders, forks, knives, and most...

dormont.blogspot.com

Chez Dormont: Nearing the End of Jamie

http://dormont.blogspot.com/2009/10/nearing-end-of-jamie.html

Saturday, October 03, 2009. Nearing the End of Jamie. While I've made more recipes from Jamie's Italy than I have from any other cookbook, I'm not quite done yet, but I'm content to realize that I won't have done 'all' of them. You can call it a cop out, but I think it's just logical reasoning. However, here's what's in store for the next few weeks:. 1) pizza (I'm seriously considering buying a pizza stone, but not sure that I've seen one that fits my tiny oven). 4) more pasta recipes. 1 out of 21.

dormont.blogspot.com

Chez Dormont: October 2009

http://dormont.blogspot.com/2009_10_01_archive.html

Sunday, October 25, 2009. It didn't long for me to figure out that my cooking skills were almost entirely limited Italian. Sure, I had dabbled with couscous and few other random chicken things, maybe even stuffed peppers in some vague Spanish way. Truth be told, I've got an extremely limited repertoire. Thursday, October 08, 2009. Saturday, October 03, 2009. Nearing the End of Jamie. While I've made more recipes from Jamie's Italy than I have from any other cookbook, I'm not quite done yet, but I'm conte...

dormont.blogspot.com

Chez Dormont: Almost Risotto

http://dormont.blogspot.com/2009/09/almost-risotto.html

Thursday, September 24, 2009. Rule Number One for Risotto: have it. I was all set to make roasted mushroom risotto with a parsley blend when, after going through a thorough search of my cabinet, I realized I had no risotto. I had already peeled and chopped an excessive amount of garlic for roasting with the mushrooms. Everything was ready, except the rice. So I made a quick choice looking through what was left: polenta. Subscribe to: Post Comments (Atom). 1 out of 21. NYC Public School Blue.

dormont.blogspot.com

Chez Dormont: Best Pesto Yet

http://dormont.blogspot.com/2009/09/best-pesto-yet.html

Wednesday, September 23, 2009. I've made pesto only a few times - my first mishap was in Italy when I first started cooking for myself (I was studying abroad and quickly discovered that I didn't have it in my budget to eat out for every meal. The solution seemed simple. Ask the nonne at the market what they're cooking and try to imitate). But also to squish and mangle the tomatoes. The ripe grape tomatoes were absolutely essential. Subscribe to: Post Comments (Atom). 1 out of 21. NYC Public School Blue.

dormont.blogspot.com

Chez Dormont: August 2009

http://dormont.blogspot.com/2009_08_01_archive.html

Monday, August 31, 2009. Sunday is a great day to cook. In most parts of Italy, Sunday is when the extended family gathers early and starts preparing a meal together - a ritual generations of Italians have passed on to their kids. Sauces like Bolognese can take 5 hours, and making the fresh pasta for tortellini can take almost as long, so you really need a whole day like Sunday to get it all done. Ingredients. That's the challenge. And with the street food, authenticity is key. It doesn't take much t...

dormont.blogspot.com

Chez Dormont: Going Greek

http://dormont.blogspot.com/2010/02/going-greek.html

Monday, February 01, 2010. This week represents a new turn around the Mediterranean - to a cuisine I really know very little about except its love for olive oil and that which is fresh. I'm referring to Greek cooking of course - a cuisine that is for the first time gaining some real reputation in new york city, most notably inspired by the guy from Kefi who also co-owns and plans 3-4 other restaurants. On the menu this week:. Orzo with tomatoes and feta (shrimp would have been good to get too).

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beyondthebland.blogspot.com

Beyond the Bland

Sunday, November 19, 2006. Carrot, Parsnip and Celery Root Soup. This soup has its "roots" in the Chantenay Carrot Soup. It floors everyone who tries it! This recipe makes six servings. 5 pounds chantenay or other great quality carrots. 2 pounds of parsnips. 1 medium celery root. 1 large (1 pound) Spanish onion. 1 teaspoons curry powder (I use Sun Brand Madras Curry Powder). Salt and black pepper to taste. Cooked lobster meat for garnish (optional). This effort will produce a little over 2 cups of juice.

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