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Vichyssoise Shots

Vichyssoise Shots


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2

medium potatoes, pealed and thinly sliced

Salt and pepper, to taste

1/4

teaspoon nutmeg powder

1/3

cup chives, cut into inch-long pieces

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  • 1

    Melt the butter in a large pot over medium-low heat.

  • 2

    Add the leek and onion, stir well, cover the pot and let cook for 10 minutes.

  • 3

    Add the slices of potato, bay leaf, salt and pepper to taste, and stir well. Keep cooking with the lid on for another 10 minutes.

  • 4

    Pour in the vegetable broth, raise the heat and when it boils, lower the heat and cover to let cook for half an hour more.

  • 5

    Turn off the stove, remove the lid and let the soup cool for 15 minutes. Then, little by little, transfer the soup to a blender and process at high speed until it's completely creamy. Be very careful when you do this because the liquid will be very hot.

  • 6

    Pour the soup back into the pot and add the ground nutmeg and whipped cream; stir until completely dissolved.

  • 7

    Place the pot in a container filled with ice and water (Bain Marie) and stir until it reaches room temperature. Move to a glass container and cover with plastic wrap.

  • 8

    Keep refrigerated until ready to serve.

  • 9

    Serve in shot glasses and decorate with chives.

Expert Tips

  • You can also decorate these shots with potato cubes and a piece of chive or fried leek strings.
  • This cold soup can be prepared in advance and kept refrigerated for a couple of days without a problem.

No nutrition information available for this recipe

More About This Recipe

  • In Peru, weddings are large and sophisticated affairs, and one of the most impressive things about them is never-ending spread of food. Everything is thoroughly and deliciously prepared, and there's always a smorgasbord of options to choose from. What I enjoy most at these functions is that the food usually comes in small, snackable portions, which allows everyone to try everything. It's almost like a tasting menu, just in smaller quantities.Shot glasses, for example, have become very popular as a means of serving food at weddings. Wedding decorations are always on the classy side, and they provide an elegant presentation that transforms dishes into something refined, perfect to serve at such a special event. This vichyssoise (leek and potato cream) is a great example.

Sach Ko Ang

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple.


Spring Chill Asparagus Vichyssoise

Spring Chill Asparagus Vichyssoise

*this Recipe adapted from a recipe from Taste Restaurant, Seattle Museum

1½ pounds Yukon Gold potatoes, peeled and thinly sliced

1 cube Vegan Vegetable Bouillon

2 medium leeks, white part only, sliced and washed

1 medium onion, peeled and coarsely chopped

1 cup rice or soy milk, chilled

3 tablespoons unsalted butter
1 sprig thyme, fresh from your garden!
1 teaspoon salt white pepper, to taste
Fresh chive flowers to decorate and flavor.

Add bullion cube to 1 cup of boiling water and dissolve. In large pan, heat remaining water and bouillon water to simmer. Trim asparagus spears, woody part off the bottom. Add whole asparagus spears to simmering pan and cook for 2 to 3 minutes. Remove asparagus, reserve cooking broth.

Plunge asparagus in bowl of ice water to stop cooking, then remove from ice water, drain- dry with towel. Remove asparagus tips, refrigerate for garnish. Cut remaining spears into 1-inch pieces. Refrigerate.

In soup pot, melt butter. Add onions, leeks, and cook gently.

Add potatoes, reserved broth, sprig of thyme, salt and white pepper. Bring soup to a simmer and cover. Cook soup 10 to 15 minutes or until potatoes are tender, remove thyme (if you can find it) and chill.

Pour Asparagus Puree Into Covered Container and Refrigerate

Place asparagus stems in blender with ½ cup cold water. Puree until velvet smooth not satin… pour in covered container and refrigerate.

In small batches, puree the potato and broth mixture in blender until smooth. Chill thoroughly.

Mix In Asparagus Puree and Soy Milk

Add asparagus puree and rice milk to pureed potato soup. Taste and adjust seasoning.


Three 3-Minute Chilled Soups

I fell in love on my honeymoon. With a cold soup. Yes, I was already head over heels with a tall engineering student, but a chilled Hungarian sour cherry soup, enjoyed on a shady Budapest courtyard with the aforementioned tall student, also captured my heart.

That memorable lunch left an impression on me – on my palate – and I’ve never turned down a cold soup since.

Cold Soup. I know, it’s almost a contradiction. Isn’t soup supposed to be a comforting dish, warming us down to our very toes? Simmered on a back burner on a chilly autumn day? If you’re not familiar with the summer version of soup, it certainly can sound off-putting, but it is actually a marvelously refreshing way to enjoy summer’s produce.

Here’s what you may not know about cold soups:

  • They are quick & easy to make. Got a blender? Good. You’ll have cold soup in minutes.
  • They pack a wallop of flavor. Think ripe, seasonal fruit scooped up with a spoon.
  • They provide valuable opportunities to get the kids to eat their vegetables. Who is to know what may be blended up in a soup?
  • They’re delicious. Absolutely, positively.

Three Chilled Soup Recipes

Here are three of my favorite recipes for chilled soups. They are a little more exciting than traditional cold soups like gazpacho and vichyssoise, but they are no more complicated to make. In fact, I think they are even simpler.

Try them and I guarantee you’ll fall in love with at least one recipe – but more likely all three….

Chilled Yellow Tomato Soup

This quick tomato soup requires just a bowl and a blender and can be kept in the fridge for no-fuss light lunches all week long. No stove to clean and minimal dishes? I’ll take that.

Ingredients:

  • 6 large, ripe yellow tomatoes
  • 2 Tablespoons sugar
  • 3 Tablespoons rice vinegar
  • salt & pepper
  1. Quarter tomatoes and toss in a bowl with sugar and vinegar. Cover and marinade 1-3 hours.
  2. Puree in a blender and pass through a fine sieve. Season well with salt and pepper. Serve chilled with your choice of garnish.

Entertaining Tip: Chill a tray of shot glasses. Pour soup into glasses and serve to guests to sip or ‘shoot’ for a refreshing summer appetizer.

Garnish Options:

  • mini-cucumbers
  • chives, chopped
  • cherry tomatoes
  • croutons
  • diced avocado
  • crumbled feta

Note: This soup can keep up to three days in the fridge. Be sure to shake, whisk or blend well before serving as it will separate when it sits.

Quick Chilled Cantaloupe Soup with Lime & Basil

My children’s personal favorite! Many thanks to Lydia of Soup Chick for the inspiration.

  • 3 cups cubed melon
  • 1/4 cup plain yogurt
  • 1/8 tsp ground (powdered) ginger
  • Zest of one lime
  • Juice of 1/2 lime
  • 1 tsp agave nectar or honey (optional)
  • 2-3 mint leaves (optional, but delicious)
  • 2-3 basil leaves
  • A pinch of kosher salt
  • 2-3 Tbsp water if needed to thin the soup to desired consistency

Combine all ingredients except water in a blender, and puree until smooth. Adjust consistency with water, if needed. Serve chilled.

Note: This soup can keep up to three days in the fridge. Be sure to shake, whisk or blend well before serving as it will separate when it sits.

Chilled Cucumber Soup with Mint & Yogurt

  • 1 small English cucumber, washed & seeded
  • 2 Tablespoons chopped chives (or green onion)
  • 2 Tablespoons fresh mint, chopped
  • 2 Tablespoons fresh parsley, washed and chopped (or cilantro)
  • 1 cup organic milk
  • 1/2 cup sour cream
  • 1/2 cup yogurt
  • salt and pepper
  • yogurt
  • sliced cucumber
  • chives
  1. In a food processor or blender, puree cucumber and fresh herbs with a splash of the milk.
  2. Add remainder of milk and sour cream and blend until fairly smooth.
  3. Stir in yogurt season with salt and pepper.
  4. Chill for at least one hour before serving.

Make Ahead: Soup may keep, well covered, for up to 2 days.
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Cold soup (which was once deemed only for expensive tasting menus at chi-chi restaurants and scoffed at by macho men) is making a comeback!

Yay or Nay? Would you be willing to give chilled soup a try?

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.


A special vichyssoise for my muses

I’m officially back to blogging after a 6 month break, and I must thank 5 amazing ladies who, through their kindness and their friendship have given me the necessary motivation to do so. These muses are my mom, my great bloggers and friends Mimi and Ashley and a friend named Jil (Mimi’s neighbor in Oklahoma) whom I’ve never even met!

Yes, blogging, when you are a hopeless perfectionist, can become a huge pain in the butt. And so one stops posting and loses the daily habit to do so. We move on to other things… But then, people tell you that reading your posts was something that enhanced the quality of their lives and then you catch yourself rethinking the whole bloody thing. I seriously doubt that my posts make a huge difference in people’s lives, but hey, if I can make anyone feel even a tiny bit better about their day, it is very much worth reevaluating things and make blogging part of my routine again. This is why I started this blog 6 or 7 years ago. It was to share whatever I found inspiring about France, food and life in general in the hope that it would bring joy to kindred souls all over the world. Your vibe attracts your tribe they say…

Anyhow. Here is how each one of these lovely ladies (I call them my muses! It makes me feel more like Picasso or some other fancy artist. Ha Ha Ha) have inspired me to post again:

First there’s my mom of course. She is now 86 and I believe she’s let down her garde over the past few years. What I mean is that she no longer seems to worry about appearances, focused instead on what truly matters in life: her loved ones’ happiness (whatever their shortcomings may be) and her own… I recently took mom with me to Corsica for her grandson’s wedding (pictures below). She doesn’t get to travel much anymore as dad has become increasingly weak in his legs. So this was a real treat for her. It was a short flight from Bordeaux to Ajaccio, but it reminded us of a lovely memory: us in 1977 on the exact same flight. Forty years later, I got bigger and fatter and she got smaller and wiser. The flight attendant was kind enough to take a picture of us and I stuck it on top of one that had been taken on the 1977 flight… I love this little collage… One of the reasons I haven’t blogged much is that she had to have one of a hips replaced a few months back and I had to take care of her and my dad. It was my pleasure to do it, but it took a lot of my time. But even as she was there, lying in her bed, utterly vulnerable (with bone cancer to make everything even more fun for everyone involved) she never lost her positive attitude. One morning, as I was serving her breakfast and she was taking her pills, she said (and she was being quite serious): “I wonder how all those old folks manage to take so many different pills every day.” Yes, she’s 86! Her incredible disposition reminds me every day that enjoying life and sharing that joy with others (even people I don’t know) should continue to be a priority in my life. It is also, as my blogger friends know, great therapy!

Then there are my lovely readers and friends like Mimi, Ashley or Jil. These guys just know how to make me feel good about my art and the choices I make every day. Mimi is so supportive and would almost make me believe that I am a talented photographer. Ashley makes sure I never run out of BBQ sauce (impossible to find in France) because she knows that nothing makes my soul sing like a rack of ribs. And then there’s Jil… I’ve never even met Jil. All I know is that she likes to read my little blog posts and that it makes her light inside shine a little brighter. And I can feel that light shine even better from here, thousands of miles away, amplified, warm… important. Here’s a picture of Mimi and Jil. Can you feel the goodness and the love just by looking at it? I sure can!

Last but not least there is the odd reader like Sadie (read her message below) who reads my post on vichyssoise and shares it with a cook lost somewhere in the far North who’d just received a box of leeks by error and had no idea what to do with them. Just the idea that your words or your photos can lift someone’s spirit or help them even in the most modest of ways is so so powerful to me. The idea that they may be living in the woods of Siberia or right down the street from me… That’s powerful too!

So here is the recipe that saved the day for some cook somewhere in the world and then, just for fun, some photos from that wedding I took mom to…

If potato leek soup has never been anything new, the French Chef of The Ritz-Carlton New York (the original one), woke up one day and decided he would serve it cold. His name was Louis Diat and the year was 1917. Louis was born near the town of Vichy in France. Soup is a feminine word in French “UNE soupe” and since ladies who live in Vichy are called Vichyssoises… there you go :0)

Louis is known to have said: “Without garlic, I wouldn’t care to live”. Personally I would add butter to the list :0)

I must say I hadn’t had Vichyssoise since my childhood, but I recently found the recipe in one of my grandma’s boxes and decided to give it a go. Maybe it would bring back some of those beloved memories… It totally did!

  • The recipe is cheap as dirt.
  • It is ridiculously easy to make.
  • You can make it in advance of a lunch or dinner party and keep it in the fridge for two to three days.
  • Last but not least, very few people know of this dish or ever make it. This makes for a great surprise and conversation piece for your next dinner party.

– 11oz of leeks – that’s about two regular size leeks – (mostly the white part)
– 18oz of potatoes (2 medium potatoes)
– 1 tablespoon of butter
– 1 smallish onion
– 4 cups of chicken broth or stock
– 1 cup of milk
– 3oz of crème fraîche (heavy cream)
– Chopped chives for decoration
– Salt, black pepper, nutmeg


Make it stand out.

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Self raising flour 300g - 10.5 oz

Unsalted butter 75g - 2.6 oz

Beef brisket 750g - 1.65 Lb

Sea salt, or kosher or pink salt 300g - 10oz

A selection of spices and herbs such as….. You decide??

Juniper berries - Cloves - All spice - Star anise - Pepper corns - mustard seeds - coriander seeds - bay leaf - thyme - rosemary

Bring brine ingredients to a boil and simmer for 10 minutes, allow to cool completely before submerging the brisket in. Leave for 7 days turning each day.

Rinse well and sit brined brisket in a pan covered with water, add mire pix and simmer for 2 to 3 hours or until just tender,

Q & A for reaching 10k subscribers

Confit or semi dried tomato

Cherry tomatoes 1 punnets

Picked thyme a few sprigs

Xtra virgin olive oil 2 x tbsp

Sea salt and black pepper

Half tomatoes arrange flat side up of foil lined baking sheets, sprinkle seasonings and olive oil. Put in a low oven 80c - 176f for 4 or 5 hours or until they reach the hydration that you want.

10 K Subscriber Celebration tomahawk Ribeye steak and pan sauce

1 x Tomahawk ribeye steak 1.4k - 3 lb -1 rib

Sliced onion for trivet 1 or 2

Chicken or beef stock. 100ml - 3.5fl oz

Butter for basting and glossing pan sauce 100g - 3.5oz

Garlic rosemary and thyme

Garnish vine cherry tomatoes, chips and watercress

Assorted nuts 300g - 10.5 oz

Selection of your favourite spices

Spanish style Hake with a chorizo and haricot bean stew

Tinned - canned quality tomatoes 1 x 400g

White beans 1 x 400g - 14oz cans approx

Saffron strands (opt) a pinch with a tsp of hot water

Lemon juice quarter of a lemon

Pizza base or puff pastry 1 roll

Pitted olives 250g approx

Marinated olives 100g approx

Tinned or salted anchovies (opt) 2 or 3

Picked thyme a couple of sprigs

Extra virgin olive oil 250ml approx

how to sharpen and maintain your knives, also which knives you should buy

Chicken supreme with Diane Sauce

Double cream or creme fraiche 2 tbsp

Brown chicken or beef stock 100ml - 3.4 fl oz

my channel promotional video… Like and subscribe folks x

how to joint a chicken into breast and legs, I urge you to try this technique it will save you money to learn this essential skill.

Combine starter and all other ingredients in a bowl, mix to a sticky dough (do not try to knead). Cover and prove 4 hours, every 2 hours turn the dough. On a floured surface form the dough into a smooth ball.

Prepare banaton or bowl and leave over night in the fridge to retard the dough, next day prove again another 4-5 hours, do the poke test, poke your finger in and if the dough stays dented and refills just a little the dough is ready to bake, if it springs back quickly it has not finished proving.

Heat Dutch oven in a hot oven 240c - 460f for at least 30 minutes before the bread has proved, turn the dough onto some parchment, dust with flour and score with a sharp blade (the ear). Sit very carefully into dutch oven, spray with water and sit the lid on and place into the oven.

Bake 25 minutes then remove the lid and bake another 25 minutes at 220c - 430f, sit on a cooling rack and leave it alone until its has cooled to room temp.


Lemon Drop Jello Shots

These Lemon Drop Jello Shots were a huge success at our football tailgate this weekend. Everyone was so surprised at the presentation and how great they tasted. So, as promised here's the info for how to make these fun little treats.

Lemon Drop Jello Shots
- 8 large lemons
- 2 packages lemon Jello (3 oz each)
- 1 cup boiling water
- 1 cup citrus vodka
- 1/2 cup lemon juice
- 1/2 cup ice cold water

Cut the lemons in half lengthwise. Squeeze the lemon juice out into a separate container and set aside. Use a spoon to scoop out all of the insides and pulp. You can use a paring knife to help separate the inside, but be sure not to cut through the lemon peel. Once you have them all completely juiced and cleaned out, place each of the halves into a muffin tin, with the open sides up.

Prepare the Jello mixture by mixing 1 cup of boiling water with two packages of lemon Jello. Stir until the Jello has completely disolved. Then, add the 1 cup citrus vodka, 1/2 cup of strained lemon juice that you got from the lemons, and 1/2 cup ice water. Stir until cooled.

Pour the Jello mixture into each lemon half so that they are completely full. Carefully move the muffin tin to the fridge and chill for at least 4 hours, until hardened.

Once the Jello is firm, and you're ready to serve, cut each half into three slices. Turn the lemon halves over on a cutting board and then make each slice in one fluid motion using a very sharp, warm, non-serrated knife. Share with friends and enjoy!!

This recipe can also be modified to use with any other citrus fruit like oranges or limes.


Foods That Start With V

Here is the ultimate list of foods starting with the letter V. How many have you heard of already? You will be surprised how many you know about.

Vada Pav

Vada pav is a dish from India. It is a deep-fried, breaded potato patty served with chutney and other vegetables on the side. You can commonly find Vada pav offered as street food.

Valencia Orange

Valencia orange is a type of orange grown in the Valencian Community and used extensively in Spain. It is a large, thin-skinned fruit that has very little acidity so it can be eaten fresh without being peeled.

Valencia Pride Mango

Valencia pride mango is a type of mango grown in the Valencian Community and used extensively in Spain. It is thin-skinned with a bright yellow peel, sweet flavor, and high sugar content.

Valerian Root

Valerian root is a plant native to Europe and Asia. It has been used for centuries as a calming herb that is often recommended by herbalists.

Valerian Tea

Valerian tea is made from the roots of the valerian herb. The tea is used medicinally to calm a person down and help them sleep, especially when they have trouble sleeping due to stress or anxiety.

Valor Beans

Valor beans are a type of kidney bean that has a dark red, speckled appearance. They are usually sold dried and have an earthy flavor with hints of chocolate or coffee to them.

Vanilla Beans

Vanilla beans are a type of vanilla that is used for cooking and baking. They are often sold dried, but can also come in liquid form which comes from the process known as extracting tincture.

Vanilla Crème Brulee

Vanilla creme brulee is a dessert that is most often found in French restaurants. It consists of a custard base, vanilla flavoring, and either whipped cream or heavy cream on top which can be used as the topping.

Vanilla Extract

Vanilla extract is made by soaking vanilla beans in alcohol or glycerin to create a concentrated flavor. It has an extremely strong vanilla aroma that many find extremely enticing.

Vanilla Ice Cream

Vanilla ice cream is a type of ice cream that is often made with vanilla beans and heavy or whipping cream.

Vanilla Persimmon

Vanilla persimmon is a type of fruit that can be found in the United States only during a few months out of the year. The best way to identify it is by its sweet, fragrant scent and dark brown skin speckled with black spots.

Vanilla Souffle

Vanilla souffle is a dessert that is a cross between pudding and whipped cream. It can be found at most French restaurants, but it’s also easy to make at home with the right ingredients. Vanilla souffle is made from eggs, sugar, cream or milk, and vanilla extract.

Vanilla Wafers

Vanilla wafer cookies are similar in flavor to chocolate wafer cookies but have a little more strength coming from the added vanilla flavoring.

Vanilla Sugar

Vanilla sugar is a type of vanilla extract that has been combined with granulated white sugar in order to create the most delicious sweetener for pastries and beverages alike.

Variegated Banana

Variegated banana is a type of banana that has been bred to have green skin with white stripes running down its length. Other names for this variety include “pineapple” and “dragon fruit.”

Vatapá

Vatapa is a dish that is popular in Brazil and consists of shrimp, tomatoes, dende oil (made from the kernels of palm nuts), garlic, onions, okra, or yams it can also contain a variety of other seafood.

Vatushka

Vatushka is a type of Russian apple that is known for its large size and thick skin.

Veal is the meat of a calf, a baby cow. It is often an ingredient in dishes like osso buco or calf’s liver.

Vegan Cheese

Vegan cheese is a type of food product made from soy, rice, or other plant-based milk that has been processed in order to mimic the taste and texture of real dairy products like cheddar or swiss cheese. There are many varieties available like mozzarella, cheddar, or pepper jack.

Vegemite

Vegemite is an Australian food spread that is made from yeast extract and tastes similar to Marmite.

Vegetable Oil

Vegetable Oil is an oil that is used for cooking that comes from plants like nuts, seeds, and the liquid portion of vegetables.

Vietnamese Coffee

Vietnamese coffee is a black coffee with sweetened condensed milk and sugar served in Vietnam. It has a thick consistency similar to espresso but tastes sweeter due to added ingredients like vanilla extract or cinnamon. You can find this type of coffee in many Vietnamese coffee shops.

Vietnamese Noodles

Vietnamese noodles are a type of noodle that originated in Vietnam and is made from rice flour, water, salt, and eggs. This type of noodle can be eaten by itself or with other toppings like vegetables, meat, fish sauce, and chili peppers. Popular types of Vietnamese noodle dishes include pho and bún riêu.

Vegetables

Vegetables are often used as side dishes or to make soup. They are also incorporated into many other dishes, such as pizza and stir fry.

Vegetable Soup

Vegetable soup is a type of soup that is often eaten to help with a cold or flu. The soup usually contains vegetables like carrots, celery, and onions as well as chicken broth and seasonings such as thyme, rosemary, and bay leaf.

Velouté Sauce

Veloute sauce is a French white sauce that is made with a roux and butter. It can be seasoned with salt, pepper, onions, and mushrooms for some added flavor.

Velveeta

Velveeta is a brand of processed cheese product originally made by Kraft Foods. It is typically found in the deli section of grocery stores and can be sliced to make a sandwich, melted for some type of dip or casserole topping, or used as an ingredient in many dishes that call for cheese.

Velvet Apple

Velvet apples are a variety of apples that have smooth, velvety skin. They are usually larger than most apples and often sweet, which makes them ideal for pies and other desserts.

Velvet Bean

Velvet beans are a variety of beans that are purple in color. They have a green pod, which bursts open when it is ripe to reveal the bean inside.

Velvet Cake

Velvet cakes are popular because they’re light, moist, and fluffy while still being rich and satisfying at the same time. Their texture comes from adding beaten egg whites to the batter, which makes the cake delicate and velvety.

Velvet Pioppini

Velvet pioppini is a type of mushroom that grows on pine trees. The caps are brown with a velvety texture, and the stem is white near the base but brown at the top.

Velvet Shank

Velvet shank is a type of mushroom that is shaped like a tangle of branches and has a velvety texture.

Velvet Taco

A velvet taco, also called an Arizona cornucopia or Mexican sushi, is made by stuffing the inside of a deep-fried tortilla with rice, refried beans, meat (usually shredded beef), lettuce, and tomato salsa

Velvet Tamarind

Velvet tamarind is a type of fruit that tastes like a combination of apricots, tangerines, and grapefruits.

A velvet tamarind tree is found in East Africa from Uganda to Tanzania. The tree’s leaves are velvety as well because they have tiny hairs on the underside.

Venado

Venado is a type of meat that comes from an animal called a deer.

Venison

Venison is also a type of meat that comes from an animal called a deer.

Verdolagas

Verdolagas is a type of herb that is also known as Mexican coriander, cilantro, or parsley.

Veronese Sauce

This sauce is typically a tomato-based meat sauce with wine added to give it a tangy flavor.

Vermouth Sauce

This sauce is typically made from white wine, butter, vegetables, and seasonings.

Verjuice

Verjuice is a type of beverage that is made from unripe grapes.

Vermicelli Noodles

Vermicelli noodles are a type of pasta that is thin and long. They are used in many dishes, like pasta salad or chicken soup.

Verbena Tea

One of the main ingredients found in verbena tea is lemon balm leaves. It also contains verbena leaf, lemongrass leaves, and other herbs.

Verdant Tea

This green tea is made from the Camellia sinensis plant that is grown in a very delicate way to maintain its natural flavors.

Vermont Beauty Pear

Vermont beauty pear is a type of fruit that is a cross between the Bartlett and Comice pears.

Vermouth

Vermouth is a type of alcoholic beverage that is made from a flavored base wine.

Vetkoek

Vetkoek is a type of South African sweet bread that is made from a dough mixture, which includes baking powder and yeast.

Vichyssoise Soup

This soup is thickened with potatoes and it has the flavor of leeks or onions in it. It can be served hot or cold.

Victoria Sponge Cake

This cake gets its name after Queen Victoria, the queen of England from 1837-1901.

Vinaigrette Dressing

This dressing is made with vinegar and oil and it’s a mixture that can be used on salads, meats, or as an appetizer dip.

Virgin Mary Tomato Soup

There are many theories about how this drink was first created but the most believed theory is that it was created in the 1920s by a bartender named Fernand Petiot.

Vinegar Tonic

This drink is made by combining tonic water with apple cider vinegar and sugar. It can be served over ice as well, often garnished with lemon or lime wedges and mint leaves.

Vezena Piperka

Vezena piperka is a traditional Bulgarian soup made with vegetables, typically carrots and celery.

Vietnamese Pho Soup

This is a noodle soup that’s most popular in Vietnam. It contains rice noodles which are served in beef broth or chicken stock (chicken pho) and the toppings can depend on the region but often includes bean sprouts, lime, fresh basil, and a side of fresh chili peppers.

Vietnamese Salad Rolls

These are rolls that consist of rice paper wrapped around chopped vegetables, herbs, lettuce, and other ingredients such as shrimp or thinly sliced raw beef. These can be served cold with just the dipping sauce on top or they can also be fried in oil before serving to make them crispy.

Vichyssoise

Vichyssoise is a cool creamy soup made from leeks, potatoes, and cream.

Victoria Plums

Victoria plums are fruits that are native to China or Japan and they have greenish-yellow skin. The flesh is juicy, sweet, and has a tart flavor.

Want to see more food lists? Check out this list of foods that start with the letter E.

Vidalia Onions

Vidalia onions are grown in Georgia and they are sweet due to their low sulfur content.

Viennese Coffee

Vienna coffee is made from two shots of espresso, one shot of liqueur such as Kahlua or amaretto, an egg white, a heaped teaspoon of sugar it’s mixed together with cream and ice cream before being served topped with some grated chocolate.

Vienna Sausage

Vienna sausage is a type of sausage that is made with pork, beef, and veal which have been ground together.

Vietnamese Pancakes

Vietnamese pancakes are also known as “Banh Xeo” or “Cha Gio.” They usually consist of rice flour crepes containing an egg mixture that includes shrimp, pork, onions, and bean sprouts.

Vietnamese Pork Meatballs

A Vietnamese meatball dish is made of pork that has been ground into small pieces with a dash of salt for seasoning. The mixture is then separated into balls before being pan-fried in oil to seal the outside layer while keeping it juicy on the inside.

Viking Potatoes

Viking potatoes are a type of potato that is often found in Poland and Russia. They have a light yellow skin with white flesh inside, which is sometimes referred to as “Polish Fingerling Potatoes.”

Vindaloo

Vindaloo is an Indian dish that is usually made with pork or chicken. It can be served as a soup, but traditionally it is meat cooked in vinegar and spices until it becomes very tender.

Vindi Masala

Vindi masala is a food item that is made for the festival of Diwali. It consists of a mixture of potatoes, onions, lentils, and spices such as turmeric and cumin powder.

Vietnamese Spring Rolls

A Vietnamese spring roll dish usually includes pork or shrimp along with carrots and rice vermicelli noodles wrapped in egg wrappers before being fried.

Vine Leaves

Vine leaves are a food that can be served as a wrap or with rice and cooked meat. They are also sometimes used for the stuffing of other foods such as grape leaves, cabbage rolls, or dolma dishes.

Vinegar

Vinegar is made from a base of either grapes or apples. The different types come from the type of fruit and the fermentation process used to make it into vinegar.

Vinegar Pie

This pie dish is made with flour, butter, salt, eggs, sugar, vanilla extract, and apple cider vinegar that creates a custard-like filling for flaky crust pastry.

Vitello Tomato

Vitello tomatoes are in a pear shape with a pointed end. These tomatoes are packed in water and are used for making sauces, soups, or pasta dishes like vitello tonnato.

Vitesse Bars

This chocolate bar was released by Nestle in 1976 as an energy-giving snack to compete with Mars bars made by their competitor at that time.

Vitelotte

Vitelotte is a type of white grape grown in the Champagne region. It is often used for making wine, but it can also be eaten fresh as a table grape or dried into raisins.

Vla is a type of dumpling that is popular in the Netherlands, Belgium, and northern France.

A vlek or “spotted” can be used to describe a type of cheese with red spots on it made from cow’s milk. This Dutch specialty is usually eaten cold as part of an appetizer plate called an antipasto.

Vlek is a type of dumpling that is popular in the Netherlands, Belgium, and northern France. Vla is a type of dumpling that can be eaten fresh as a table grape or dried into raisins. e used for making sauces, soups, or pasta dishes like vitello tonnato.

Voa Vanga Fruit

Voa vanga fruit is a type of fruit that is found in the rainforests of New Guinea.

Voatsiperifery Fruit

Voatsiperifery fruit is the fruit of a type of tree that is found in the rainforests of Madagascar.

Vobster Sauce

A vobster sauce or “spotted” can be used to describe a type of cheese with red spots on it made from cow’s milk. This Dutch specialty is usually eaten cold as part of an appetizer plate called an antipasto.

Vodka

Vodka is a type of liquor that is made from grains such as rye, wheat, maize, or potatoes.

Vol-Au-Vent

Vol-au-vent is a type of savory pie that is made from puff pastry dough.

Volcano Cake

A volcano cake or “volcano brownie” is a type of dessert dish which consists of brownies baked in an oven-safe bowl and served with chocolate syrup poured on top when ready to be served, causing the middle layer to rise up like a volcano.

Vomiting Russula

Vomiting russula is a type of mushroom that can be found in the Northern Hemisphere.

Vori Vori

Vori vori is an Okinawan word that means to “mix, stir.” In food preparation, it is often used in reference to stirring ingredients together.


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PROVENCALE CHARCEUTERIE

MUSSELS IN A GARLICKY VINAIGRETTE

HERB ROASTED SALMON, HARICOT VERT, GRAPE TOMATOES, CUCUMBERS,

NEW POTATOES WITH PARSLEY AND DILL, OLIVES AND CAPERS

CHEESE, FRUIT AND CRUSTY BREADS

PROVENCAL CHICK PEA SLATHER

SAVORY ROAST PORK WITH A CRANBERRY CONSERVE

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COUS COUS WITH DRIED FRUITS AND NUTS

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ROSEMARY AND GARLIC TOP ROUND OF BEEF

CREAMY GARLIC MASHED POTATOES

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ROMAN GELATERIA

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SALAD OF BABY ARUGULA WITH GRAPES, WALNUTS AND BLUE CHEESE

SOUTH PACIFIC

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MANGO SALSA AND GRILLED PINEAPPLE

WHITE CHRISTMAS SWEETS

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TUSCAN MARKETPLACE TABLE

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ROASTED PEPPERS, WHITE BEAN SLATHER, OLIVES

GARLIC ROASTED MUSHROOMS, BLISTERED GRAPE TOMATOES

ARTICHOKE HEARTS, GRILLED VEGETABLE MOSAIC

ASPARAGUS WITH CITRUS CONFETTI

Weddings


Spanish style tomato gazpacho recipe

Why aren’t cold soups more of a thing? On a hot day, a cold bowl of soup can be a singular pleasure: refreshing, cooling, and yet still satisfying, a bowl of cold soup has the power to revitalize and rejuvenate even the most sunburned of vacation goers. But aside from the odd vichyssoise, cold soup seems to be a rarity across most of the world.

A rarity in most of the world, maybe, but in the lands of Andalusia in the south of Spain, cold soup is a lifestyle. Seven hundred years of North African rule gave a lot to Andalusia, but on a hot summer’s day, one thing in particular stands out: gazpacho. There are several variants across Andalusia, each subtly different, but tomato gazpacho is the classic to which all others should be compared.

Fresh, juicy tomatoes, red onion, bell peppers, and cucumbers combine in this silky raw soup that comes together in a flash. Soak stale bread in water with some vinegar and add it to a blender with diced tomatoes, onions, bell peppers, and cucumber. Blend vigorously until smooth—if it’s not smooth enough, pass the soup through a strainer to remove some of the pieces. Thanks to the bread and olive oil, this soup is meant to be silky-smooth. After blending, adjust for salt, pepper, and garlic and then allow the gazpacho to chill completely in the refrigerator. Not only will this make it more refreshing, but the resting time allows the bread to continue to absorb the flavors. Served with some crusty bread, this soup is the perfect thing after a day spent in the hot sun.


Recipes

Zucchini vichyssoise with sautéed artichoke, laminated grilled Canadá L and scallop of foie by PremiumShellfish® Creamy rice in cocotte with claw and black alioli by PremiumShellfish® Infusion of half Duo Large Chix medallions with chickpeas by PremiumShellfish® Noodles with dashi stock of heads, knuckle and nori seaweed by PremiumShellfish® Scrambled eggs with garlic shots and wild asparagus with claw, mangetout peas and black alioli by PremiumShellfish® Fried legs and knuckles by PremiumShellfish® Creamy rice paella with claw, Canadá M scallop and saffron alioli by PremiumShellfish®

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Watch the video: Οι πυροβολισμοί στο Μπατακλάν (May 2022).


Comments:

  1. Kazishicage

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  2. Chasen

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  3. Zulugis

    That this in your head has come to you?

  4. Hadden

    go crazy !!! AFFTARU ZACHOT!

  5. Chicha

    This is a valuable answer

  6. Kazragar

    What a phrase ... super, great idea



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