Carrot velvet soup with marjoram and goat cheese

carrot velvet soup

I made this recipe yesterday for dinner, and I knew it would have been good, but I didn’t think it was so delicious!!! So, I left my dish in one side to write down the recipe (even if it’s so simple, but I didn’t want to forget anything!).

You will need only a few things (2 people):

3 carrots

2 small potatoes

1 very small onion

1 teaspoon of veg stock

2 tablespoons of dried marjoram (if you use the fresh one, put only 1 tablespoon)

extra virgin olive oil and sea salt

semi matured goat cheese (I love when it gets a bit creamy).

Allow the sliced onion, half of the marjoram and the veg stock to brown in a pot with oil. Add the carrots, cleaned and roughly chopped. Cook for a few minutes, then add some water and the potatoes, peeled and chopped. When the vegetables are cooked, blend it all very carefully (it has to become very thick and creamy).

Serve with the rest of the marjoram and some goat cheese.

Enjoy!!! I’m sure you’ll love this soup as I do! ❤

Beef bouillon

beef bouillon

 

This is the only italian bouillon recipe that my family has ever done. My grandmother taught it to my mother, my mother taught it to me, and I simply love it. And of course I’ll teach to my (future) children.

Just a few actions:

–         Fill a pot with cold water.

–         Put the meat in the pot. Add onion, garlic, bay leaves, rosemary, celery, carrot, peppercorns (I think black pepper has a too decisive taste, I prefer to use pink pepper, or green), cloves and 2 Juniper berries. The quantities you can see in the picture are for a small bouillon. Do not add salt.

–         Switch on the gas and allow it boil over a gently heath for a  minimum of 1 hour.

–         Allow the meat to cool down in the water (it will take back 10% of the water it lost in the cooking process).

That’s it.

You can eat the meat with sauces: the green sauce that I’m going to post, mayo, ketchup, Dijon mustard, hot sauce, tartare sauce, kebab sauce.

But what I really love, what I really want to eat, is the bouillon. Strain it from the vegetables and the spices and use it to make a perfect risotto; or simply cook into it a small pasta variety and serve this soup with a generous quantity of grated Parmesan.

A simple dish for a winter supper that won’t never, never delude me. Enjoy.

Red cabbage with apples

I love this German style recipe. It’s an unusual way to cook and taste the cabbage, and I think the final result it’s fantastic.

I make it to eat as second dish, as I don’t like (and I don’t want) to eat meat or fish every day, but it can be good as side dish, with a roast.

You will need (3-4 serves):

1 red cabbage

1 little garlic cloves

sugar

1 apple (not too big)

apple vinegar

olive oil, salt

Wash and slice the cabbage. Brown the chopped garlic in a pot with some tablespoons of oil, then add the cabbage. Cook for a while over a medium heath to brown the cabbage, then add a bit of water. When the cabbage starts to shrink, add 1 little tablespoon of sugar, 6 tablespoons of apple vinegar, some salt and the apple, chopped into cubes. Sugar and vinegar’s quantities go at pleasure: I suggest you to start with less tablespoons and then to add more of them if you like (I like 1 and 6). Cover and wait for the cabbage to cook (minimum 20 minutes), then serve.

Enjoy!

Ps. The dish in the picture was painted by me, for the method read here.

Bagna caôda

Bagna caôda (hot sauce) it’s a Piedmont typical dish every good inhabitant (piemontese) feels like eating in november.

It’s an anchovy sauce in which we dip sticks of vegetables before eating them.

Here’s my recipe (serves 3).

9 salted anchovies

100 g of a good extra virgin olive oil

30 g of butter

3 medium garlic clove

1 glass of milk

1 glass full-bodied red wine + more to drink with

Cut in half the garlic cloves and remove the sprout, then put the cloves in a little pot with hot milk (this is to remove part of the strong flavour).

Wash the anchovies, remove the bone and cover them with the wine glass. (optional)

Wait 1 hour, then: take an earthenware pot, or a pot with thick bottom, and put it over the lightest fire you have (I use my wood stove) because this sauce has to cook long time without frying.

Put the oil and the butter in the pot. When the butter is melted, put the anchovies and the garlic. The anchovies are going to melt in a few minute. I allow to cook for 10 minutes, then I do an interesting heresy in relation to the original method: instead of wait hours and hours for the garlic to melt, I take a blender (this one. By the way, how to say it in english?) and blend very well the sauce. I’m sorry with the tradition, but modern life impose this short cut 😀 . Let the sauce cook for 15 minutes more, then serve immediately.

Fujot is the typical cup for serving bagna caôda, so it remains hot.

I do not have them :(, so I used regular little cups.

Before making the sauce, prepare the vegs. You can use:

potatoes

celery

cabbage

cabbage turnip

celery turnip

peppers

cardoon

Jerusalem artichoke

Celery, cabbage, cabbage turnip, celery turnip, Jerusalem artichoke go raw.

Peppers and cardoon go raw or boiled, it depends on your taste.

Potatoes go boiled. Choose red ones (firmer pulp).

Every veg goes chopped into sticks.

Enjoy (and don’t forget to drink the red wine together)! Or… if you will come to Piedmont, taste it!