Carrot, apple, ginger soup

Check out Joy the Bakers blog!  A couple of days ago she posted this soup recipe (carrot, apple, ginger) that I made for a group of my friends.  It was super easy to make and absolutely delicious!  Try it out.

an homage to wellies

We're having some serious April showers here in the Pacific Northwest and I've never appreciated my green Hunter boots more!

But wait!

Yesterday my friends and I had a big Easter brunch/potluck full of sweets and delicious treats.  I'll be trying to post those recipes in the next couple of days... so check back

The best darn lasagna!

Lasagna

My mom's been making this recipe for as long as I can remember and it's always been a favorite of mine.  It might look like a lot of steps but once you get the hang of it it's extremely simple!

Have ready:

-       preheat oven to 375°

-       1 jar tomato sauce (you’ll only use about ¾ of it)(for an extra kick use a sauce with some spice to it)

-       1 jar Alfredo sauce (you’ll only use about ¾ of it)(for those of us who are allergic to soy, read the label carefully! Most alfredo sauces use soybean oil.  But Trader Joe's brand doesn't!)

-       12 lasagne noodles, ½-cooked, drained, rinsed in cold water

-       1 package of sliced mushrooms (white button mushrooms, cremini, etc.)

-       Filling: 2 cups ricotta plus 2 beaten eggs, salt & pepper, ½ lb. raw chopped spinach

-       1 lb. sliced mozzarella cheese

-       ½ cup grated parmesan or romano cheese

-       a 9 x 13 inch pan

Proceedings :

-       spread a little tomato sauce over the bottom of the pan

-       cover with a layer of noodles (4 noodles)

-       spread ½ the filling over the noodles

-       spread a generous layer of sauce (either tomato or Alfredo)

-       ½ the mozzarella hither and thither

-       another layer of noodles

-       remaining filling

-       spread the all the mushrooms over the filling

-       another layer of sauce (whichever type you didn’t use in the last layer)

-       remaining mozzarella

-       the rest of the noodles

-       ultimate dosage of sauce (I like to use a little of both sauces)

-       generous amounts of parmesan or romano

-       bake for 45 minutes

-       let stand for 10 minutes before serving

a week in New York City

Anna's birthday brunch at Belcourt on 2nd ave. in the East Village

Belcourt's amazing leek and gruyere frittata 

Belcourt on 2nd ave and 4th st.

The Upper Rust on 9th st. is the most adorable little shop!

The Upper Rust

cupcakes at Magnolia Bakery

my red velvet cupcake from Magnolia Bakery

The Empire State Building

SoHo

The Bean - a great cafe on 1st ave in the east village

Vivez la langue - Paris

This video is guaranteed to make you smile (and teach you a bit of French)
Amusez-vous bien !

Broccoli-Cheese Soup

This creamy soup is stalked with vegetables and cheesy deliciousness!











What you'll need:

• 3 tablespoons unsalted butter
• 1 carrot, finely chopped
• 1/2 cup finely chopped onion
• 1/2 red bell pepper, seeded, de-ribbed, and finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups vegetable stock
• 1 1/2 cups small broccoli florets
• 1 small russet potato (about 6 ounces), peeled and cut into 1/2-inch cubes (about 1 cup)
• 1/4 teaspoon celery seed
• 2 cups milk
• 2 cups (8 ounces) coarsely shredded sharp Cheddar cheese
• 1/4 teaspoon dry mustard
• salt and pepper to taste

What to do:

1. Melt the butter in a Dutch oven over medium heat.  Add the carrot, onion, bell pepper, and garlic; cook, stirring occasionally, until the vegetables are tender, about 10 minutes.  Add the flour; stir constantly over low heat for about 2 minutes.  Gradually add the vegetable stock, whisking until the mixture is smooth.
2. Add the broccoli, potato, and celery seed.  increase the heat to high and bring to a boil.  Reduce the heat; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
3. Stir in the milk.  When the soup is warm, add the cheese, stirring gently (careful not to break the broccoli florets) until melted.  Stir in the mustard and season to taste

*makes 5 cups (4-6 servings)