Roasted Broccolini Soup, Creme Fraiche, Meyer Lemon

Roasted Broccolini Soup, Creme Fraiche, Meyer Lemon
Roasted Broccolini Soup, Creme Fraiche, Meyer Lemon
Grana Padano Black Pepper Cheese Straws

It’s holiday party time! And when old friends from the restaurant industry get together, there is bound to be a feast. This year was no exception. We started cooking together around 5 pm, and the party and multiple courses lasted well into the night. Today I’m sharing the soup course… be sure to stop by here for more recipes from this over-the-top meal!

menu

cheese platter

pan-seared sea scallops, champagne truffle cream,
wilted butter lettuce, pink-veined italian white truffle

roasted broccolini soup, creme fraiche, meyer lemon,
grana padano black pepper cheese straws

rack of lamb, mint agave vinegar

brussels sprouts, pancetta, balsamic

mushroom risotto with white truffle

pavlova, lemon curd, berries and pomegranate arils

wines

schramsberg mirabelle brut rosé nv

roederer estate brut rosé nv

purple angel carmenere 2010

villa antinori chianti classico riserva 2010

e. guigal châteauneuf du pape 2007

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Heart Healthy Roasted Chile “Cream” Sauce

Wild-Caught Columbia River Sumac-Dusted Salmon
Fresh Steamed Broccolini
Roasted New Mexico Hatch Chile “Cream” Sauce

They are roasting up a storm in Hatch, New Mexico. And we are fortunate that our local Bristol Farms is carrying this fresh crop of Hatch chiles. If you cannot get Hatch chiles where you live, please try this sauce with roasted Anaheim, New Mexico, or poblano chiles. Rich and creamy with medium-hot spiciness, this savory sauce is terrific on fish, chicken, vegetables, rice, and tacos! And it’s heart healthy – made with tofu, canola oil, roasted chiles, cilantro, cumin and lime juice. No cream.

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Broccolini

Broccolini, Torn Ciabatta Croutons, Garlic, Red Pepper Flakes

Broccolini is a cross between broccoli and Chinese kale. It is also known as asparation (a name derived from its mild asparagus flavor) and baby broccoli (although it is not an immature version of broccoli).
Cook trimmed broccolini in boiling salted water for 4 minutes.
Meanwhile heat olive oil in a large pan and cook minced garlic and red pepper flakes for about one minute.

To make the croutons: Tear day old ciabatta into pieces, toss with olive oil and dried herbs of your choice. I used Herbes de Provence. Bake in a 250° oven until crisp. Break up larger pieces with a mallet.

With a slotted spoon, move the cooked broccolini to the sauté pan.

Toss broccolini with the garlic/red pepper flake/olive oil mixture, then add the torn ciabatta. Toss again and salt to taste.

This simple recipe received rave reviews.
Excellent side dish!