9.28.2009
Date Day!
9.25.2009
Southern Cookin'
Ingredients:
- 6 cups shredded cabbage
- 1 carrot, shredded
- 2/3 cup mayonnaise
- 2 tablespoons vinegar
- 2 tablespoons vegetable oil
- 2 1/2 tablespoons sugar, or to taste
- 1/2 teaspoon celery salt
- 1/4 teaspoon salt, or to taste
Preparation:
Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour the mixture over the cabbage and carrots and toss to coat thoroughly. Refrigerate until serving time.Serves 6.
9.23.2009
Summer Days...
9.21.2009
Coffee Beans...
9.18.2009
Pictures!
9.17.2009
Fall is on it's way!
9.14.2009
Cloudy with a Chance of Meatballs
9.12.2009
Party Planning!
9.11.2009
We love fridays...
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 sage leaf
- 2 (15-ounce) cans cannelloni beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 4 cloves garlic, cut in 1/2
- 1/2 cup cream
- 1/2 teaspoon freshly ground black pepper
- 6 slices ciabatta bread
- Extra-virgin olive oil, for drizzling
Directions
Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.
We hope that you enjoy this recipe as much as we did. Again, this woman is brilliant!
Happy Friday!