Soup and Salad
Porcini Mushroom Soup
This is actually my version of a mushroom soup I ate in Lyon, France. But since I use porcinis I think of it as an Italian soup. Especially since there’s no heavy cream.
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Amalfi Fish Stew
Travel journal November 1, 2011: Amalfi, and the craggy, vertical coastal towns above and below it host some of the most beautiful sunrises and sunsets I have ever witnessed. The food is good, lemons made frequent appearances on menus, and seafood was plentiful. Many of the Amalfi fishermen work alone in small wooden boats. They fish in the early hours of the morning, load their catch in ice chests precariously strapped to the backs of a battered scooters, and head to the fish market.
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Three Layered Grilled Shrimp Caesar Salad
This dish can be served on a platter or in a trifle dish to show off the layers.
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Vichyssoise
Melt bacon grease in a two-quart saucepot over medium heat. Add leeks, onion, garlic and salt. Cook until the vegetables…
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Tomato Soup
Preheat the oven to 400 degrees. Place tomatoes on a baking sheet and roast 25 minutes. Remove from oven and…
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Tomato, Onion, and Cucumber Salad
Combine the first seven ingredients and mix well. Toss with the vegetables and refrigerate. Chill for three hours before serving.…
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Grilled Tenderloin Salad
Combine the soy sauce, black pepper, brown sugar, garlic, vinegar, ginger, lime zest and juice, jalapeño and crushed red pepper…
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Smoked Tuna Pasta Salad
Rub the outside of the tuna thoroughly with the creamy balsamic vinaigrette and allow to marinate 2-3 hours. Prepare the…
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Grilled Potato Salad
A grill screen works best to cook the potatoes in this recipe. Place the potatoes, water and salt in a…
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