Today we’ll talk about tomato soup, a simple soup yet fascinating in its simplicity. I think tomatoes are the most versatile vegetables (or fruits, if we approach the problem in a scientific manner), they taste so good in so many combinations, this is why there are hundreds, even thousands of extremely tasty tomato soup recipes out there. I have two recipes, one suitable for cold weather, and one for hot weather. The first one is a tomato soup with homemade quadretti pasta, smoked sausage and poached egg. The second one is a tomato cream, flavored with roasted garlic and fresh basil and served with laced parmesan chips.
The cream of tomato soup is so welcomed during hot summer days, when the tomatoes are in season. It is a veritable flavor, color and texture symphony and it is so easy to make. I half or quarter the tomatoes, depending on their size, I drizzle them with olive oil and I roast them until they caramelize; this extra step augments the soup’s flavor. I serve this soup with adorable parmesan chips, which give the dish not only flavor, but also an elegant touch. Continue reading Creamy Tomato Soup with Parmesan Chips
Nothing reminds me of my childhood as grilled corn does. Now that I think of it, I can even taste its unmistakable flavor and its sweet and warm smell. I remember taking the hot corn right from the burning coal and devouring the whole thing, without even waiting for it to cool down. Since that particular moment I had hundreds, maybe thousands of them and I enjoyed with the same pleasure each and every single one of them. This time I chose to grill the corn to enhance its sweetness and then I dressed the knobs with a herb butter mixture. There’s not much to say about the herb butter, maybe just the fact that that beautiful bouquet of herbs came from my own garden. I wish I could describe how divine the combination was! Continue reading Grilled Corn with Herb Butter
I’m a new potato lover and I’ve always been. I love them boiled, steamed, fried, roasted, it doesn’t matter how are they cooked, as long as I can still perceive that lovely nutty flavor. It’s not spring until I make a new potato salad and I prepare it at least once a week. Who am I kidding, I make it every other day! My all time favorite new potato salad is unbelievably flavorful, very satisfying and (funny enough) vegan. In this recipe I used new potatoes, which I’ve picked from my own garden and I boiled them in vegetable broth (you can only imagine the flavor on these guys). I mixed them with radishes, onion rings and roasted tomatoes and I dressed them with a fresh herb, olive oil and vegetable broth emulsion. Let’s get serious, what’s not to like? Continue reading Vegan New Potato Salad
Veggie pasta salad is a wonderful dish. It is a satisfying salad, as well as delicious and it tastes even better the next day. Regarding the ingredients, sky is the limit; you can add in your salad all kinds of veggies, herbs, dairy products or even fruit.
I tried to make my recipe healthier but I still wanted that rich taste, so I made a few changes. I used whole wheat fusilli, juicy cherry tomatoes and fresh snow peas and for the creamy dressing I used Greek yogurt, fresh mint and only 2 tablespoons of homemade mayo. The result was mouth-watering! Continue reading Pasta Salad With Cherry Tomatoes and Snow Peas
I simply can’t figure out why people avoid tripe. When cleaned proper and cooked well, this humble cut magically becomes an exquisite dish. It is so inexpensive and it is a great source of protein, vitamins and enzymes. Continue reading Trippa alla Romana
Tagliata is a grilled or pan-fried sliced stake, generally made from pork or veal. I usually make my tagliata from pork shoulder because I find this cut easy to work with, unpretentious, yet absolutely stunning when prepared well. In this case, I brined the meat for 1 hour (I used this recipe) just to keep it moist long after slicing. I seasoned my steaks with demerara sugar and I fried it in olive oil. It may sound weird using sugar in this equation, but while cooking, the sugar caramelizes into a crispy and delicious crust. I served my steaks with a tangy parsley and basil chimichurri and some flavorful oven roasted cherry tomatoes. Continue reading Pork Tagliata with Chimichurri Sauce and Roasted Cherry Tomatoes