By Cocks C.

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Red Pepper Aioli: Fold in 1 small red bell pepper, roasted, peeled, seeded, and puréed, and a bit of lemon juice. Caesar Salad Dressing: Combine half of the aioli with 3/4 teaspoon minced anchovy fillets, 11/2 teaspoons Dijon mustard, 1/4 teaspoon Worcestershire sauce, 11/2 tablespoons grated Parmesan cheese, and lots of freshly ground black pepper in the blender or food processor and process to emulsify. This makes enough for 1 large dinner salad. Ginger Aioli: Add up to 1 tablespoon peeled and finely grated fresh ginger to the aioli.

Leftover bread or tortillas also add body to extend a stock base. Soup is an ideal vehicle for using leftover meat or poultry, bits of cooked greens, or other vegetables, too. Shellfish, which always seem to add a touch of luxury to a meal, can turn a staid soup into a special-occasion repast. Soup is a good candidate for reheating, so it pays to make two portions of the basic recipe. You can always play with additions with subsequent reheats. TORTILLA and LIME SOUP On a vacation in the Yucatán in Mexico, I tasted my first bowl of sopa di lima.

Panada takes its name from pane, which means “bread,” because bread is a central ingredient in the soup. Some versions call for soaking the bread in liquid, then whisking the crumbs into the stock for a thick purée. Others bake the bread in layers with the stock for a thickened, cakey soup you carve out with a spoon. ” More like a poultry bread pudding than a soup, it is rich and filling, so it is ideal for a solo supper. Traditionally, layers of sautéed country bread are topped with boned, braised pigeon (squab), aromatic vegetables, and grated Parmesan cheese, then covered with a rich pigeon stock and baked for many hours.

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Bordeaux: its wines, and the claret country by Cocks C.


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