There’s just something about soup that makes winter Not So Bad. Especially when it is an easy peasy potato blue cheese soup that blends together into a creamy, hearty, cheese bowl of warm delicousness. Such is the case with this recipe, which cooks up all in one pot, and then gets whirled in the blender until it is smooth and thick and dreamy, and is just perfect for a cold winter’s night. Or afternoon. I do love a good substantial soup for lunch…it gives me lots of energy to tackle the rest of the day. This one has three of my favorites in it: potatoes, leeks and a snappy blue cheese, and I always purposely make extra so that I can have it lunch after lunch. Let’s make some!
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So now that spring is getting spring-like, I’m facing my usual unstoppable need to cook with all kinds of fresh herbs. I’m a good month away from being in the safe zone of planting my own, so I am throwing all fiscal caution to the wind and paying the price for getting them at the supermarket, so I can make things like tortellini with fresh dill and peas. Because, SPRING!
So many many things to say about this little recipe. Starting with the fact that it is basically a loaded bagel with cream cheese, but in pizza form. And since my love for a bagel slathered with cream cheese and smoked salmon and other goodies runs neck and neck with my love for pizza in pretty much any form, this concoction pretty much leaves me weak in the knees. Second, it is SO easy to make that it almost doesn’t seem fair. And third, it gives me a chance to show off my adorable cutting board from Vermont Creamery. But more on them later…let’s make pizza!
Here we go everyone…shifting into high holiday gear! It’s a shoppingwrappingdecorating blur, and if you are the chef, or even part of the kitchen crew, it’s time to finally finalize that festive holiday dinner menu! Mine is pretty much locked down, but I have to say that the hardest part of the whole thing for me is always figuring out the appetizers. You want something that is going to be just the right amount of scrumptious, but also just the right amount so that they won’t get all filled up before you roll out the main course. And easy. You are about to spend enough time in the kitchen on everything else that you don’t want your nibbles to take more than a few minutes to whip up. So let’s whip up some whipped feta cheese dip!
I love making the Southern husband his suppertime favorites. As a result, shrimp and grits are frequently on the menu, along with okra and various things made with scallops, and he’s always perfectly happy with good old fashioned burgers on the grill. But every now and again I remember that he loves beef stroganoff…and then I don’t make it. There’s something that feels so fancy and serious about it that I just can’t pull it together for a Tuesday night. And then one day it occurred to me that maybe the Tuesday night version was not the steak and mushrooms and egg noodles version. Maybe it was the meatballs and shallots and spaghetti version.
Grilled shrimp rolls are one of my very favorite things to make in the summertime. Quick, easy, scrumptious, and there’s just something about them that just plain tastes like all the best things about summer. And now that it’s the middle of August and it’s dawning on me that I actually have to let theRead More & Get the Recipe