Chilled Peaches & Cream Soup with Saffron

Chilled Peach Soup with Saffron

Chilled Peaches & Cream Soup with Saffron
Goat Cheese Flower Croutons

Peaches are available year-round, yet we all know that the season for the most luscious fruit is in the summer. But did you know that the deep red blushing color of the skin occurs only on the side facing the sun?

Juicy, aromatic, sweet peaches make a delightful chilled soup. However this peach soup is even more intriguing with notes of exotic saffron, tart apple, and captivating vanilla. The addition of cayenne pepper adds another layer of complexity. And the texture is just what you would expect from peaches & cream – it’s velvety smooth and lush thanks to the efficiency of a high-performance blender (like Vitamix).

Chilled Peaches & Cream Soup Recipe

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Maltagliati all’Arrabbiata

Maltagliati all'arrabbiata

Maltagliati all’Arrabbiata
Calabrian Chili, Burrata, and Fresh Basil
Served with an Amalfi Spritz

Buon Natale! Merry Christmas – this is a brilliant vegetarian dish for the holiday with its beautiful striking red and green colors. But how could it possibly be any good? The pasta, maltagliati, literally translates to “badly cut” and the sauce arrabbiata translates to “angry”! Turns out this bad-cut-angry pasta dish is actually deliziosa…and perfect for the holidays.

Maltagliati all’arrabbiata Recipe

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Amalfi-Style Spaghetti with Zucchini

Amalfi-Style Spaghetti with ZucchiniSpaghetti with Pan-Fried Zucchini
Shishito Pepper Pesto

Inspired by Bobby Flay’s Amalfi Restaurant on the Las Vegas Strip

Bobby Flay’s stellar new restaurant at Caesars Palace is where he brings flavors of the Amalfi Coast to the Las Vegas Strip.

We had an absolutely delightful meal there recently…and would have tried even more fabulous dishes if we had room. Our server informed us that the Spaghetti Zucchine is one of the most popular pastas at the restaurant. The Chef wrote on Instagram that it has become the most requested pasta dish at his house.

Unable to fit in another pasta that night (we had the Caramelle and Pasta Rags, both excellent), I just had to try the Spaghetti Zucchine at home.

Amalfi by Bobby Flay
Turbot and Snapper at Amalfi by Bobby Flay
Amalfi by Bobby Flay
Charred Octopus, Burnt Orange, Pancetta at Amalfi by Bobby Flay

Amalfi by Bobby Flay

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Black Bean Soup with Salsa Verde

Black Bean Soup with Salsa Verde

Fiesta in a Bowl
Black Bean Soup with Salsa Verde

This is one sassy black bean soup. It is easy to make and gets a kick of heat and smoky authentic flavor from the addition of fire-roasted salsa verde added at the end of cooking. Let each diner go crazy with the garnishes according to their own taste: pickled red onion, garlic crema, tomato, jalapeño, and cilantro all add to this fiesta in a bowl. The black bean canvas is artistically painted with a array of flavors, textures, and colors. 

With only 4 ingredients (tomatillos, jalapeños, salt, and water) –  our favorite Salsa de Molcajete Verde from the refrigerated section at the supermarket, adds robust Mexican taste without having to take the extra steps to roast chiles and tomatillos over an open flame. 

Black Bean Soup with Salsa Verde Recipe

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Heavenly Farmer Cheese Blintzes

Farmer Cheese Blintzes

Heavenly Farmer Cheese Blintzes

An enjoyable dinner at the new Bugsy & Meyer’s Steakhouse here in Las Vegas and the approaching Jewish High Holy Days curiously inspired us to make homemade blintzes.

We discovered that infamous Jewish mobsters Bugsy Siegel and Meyer Lansky were huge fans of the Cheese Blintzes at Ratner’s Restaurant. Founded in 1905 and located on the Lower East Side of New York City, Ratner’s did not serve meat in deference to the kosher prohibition against mixing milk with meat. They served a Jewish kosher dairy menu with cheese blintzes as one of the most loved dishes.

Growing up, our Jewish pancakes were always stuffed with farmer cheese, but, alas, not the easiest cheese to find in modern times… As luck would have it, my friends at Lifeway Kefir make Farmer Cheese that is happily having a resurgence. It is a cultured soft cheese made from an old world recipe with a distinctive tangy flavor, and packed with probiotics. Feeling nostalgic for Jewish comfort foods from our youth, we found the perfect authentic filling for our blintzes.

We prefer our blintzes cooked in browned butter for a nuttier taste and on the slightly crispy side, always served with the obligatory sour cream and lots of other complementary toppings. Here’s our recipe….

Farmer Cheese Blintzes Recipe

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