I’ve just been in England on an incredible trip. I joined Cheese Journeys, a remarkable travel company that specializes in taking Cheese aficionados on in-depth Cheese Tours (www.cheesejourneys.com). We went from London to Devon and Somerset, seeing Cheese being made and much, much more in the glorious English countryside. And the first thing I did when I got home was to re-create one of the extraordinary dishes we were treated to. Created by one of the two private chefs who accompany its Cheese travelers, this soup was a huge hit. All my fellow Cheese Heads were clamoring for the recipe. I took it upon myself to sit down with the chef and get it. This is a lovely rich, creamy soup. Broccoli and a slew of supporting vegetables create a broth to which Cream and Blue Cheese are added at the last moment. While I went out and bought England’s most famous Blue Cheese, Stilton, specifically to make the soup, you could easily use any leftover Blue from your next Cheese Board. Our Cheese Journey menus were all the work of two incredibly talented London Chefs who accompanied us to the Country House estates where we stayed in Devon and Somerset. Led by Sylvain Jamois, chef and food stylist, the two chefs worked tirelessly to make memorable meals. I was particularly impressed by their use of ‘leftovers’. A good example is this soup. While I went out and bought England’s most famous Blue Cheese, Stilton, specifically to make the soup, you could easily use any leftover Blue from your next Cheese Board. That’s what the author of this recipe did. The Chef in question was Musa Francis. Half Indian, half English, “with a touch of French thrown in”, Musa is a private chef in London. And believe it or not, he has a very specific clientele: Architects. He counts some very famous names among his patrons. And this soup makes it easy to taste why. Take your time cooking it. Let the leeks, onion and garlic melt into the butter before adding the celery, carrots and broccoli stalks and cook them down before adding the Chicken Stock and water. Cook that for a good half hour or more. Puree the soup with an immersion blender. (If you don’t have one, use a blender and purée the soup in batches.). Add the florets for a further 15 minutes, puree again. Then add the cream and the cheese, use a heavy hand with the salt and taste as you go along.
Nothing makes me gobble up my vegetables faster than a sweet, salty, and protein-packed peanut butter sauce. This version combines peanut butter with soy sauce, dark brown sugar, honey, tomato paste, spicy red pepper flakes, and a touch of ginger. The addictive sauce goes over high-protein quinoa, crispy pan-fried tofu, and sautéed broccoli. Top each bowl with some crushed peanuts for extra crunch, and you’ll not only be devouring those vegetables, but you’ll have a healthy, protein-filled meal that’ll keep you full for hours. — Katie Parker, The High Protein Vegetarian Cookbook
Cheesy veggie bites in pastry cups are a pretty and tasty addition to any appetizer spread. This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com.
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We loved it with a perfectly creamy poached egg in the middle, and a good drizzle of golden extra virgin olive oil. But of course you can keep it vegan if you like and add some crispy pan seared tofu instead of the poached egg.For more great recipes like this one, visit Ciao Florentina.
Biscuits make a flaky home-style crust for a popular pot pie with chicken in a creamy, cheesy sauce.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1978.Recipe courtesy of Pillsbury. Every other winning recipe from the Pillsbury Bake-Off.
Google recently released its annual Year in Search list, which included the top 10 most searched recipes of 2015. The list is as follows: Pumpkin Seed Recipes Sweet Potato Fries Recipe Philly Cheese Steak Recipe Chicken Recipes Apple Pie Recipe Brownie Recipe Pesto Recipe Pancake Recipe Cabbage Recipes Chili RecipeThis is a delicious dish featuring broccoli rabe and one of the top 10 foods on Google’s Year in Search list: pesto.
Potato latkes are as exciting as vanilla ice cream. I’m sure there are the purists who believe it’s best to stick with tradition, but I like to mix things up in the kitchen. This year, I’m giving the latke a serious makeover, starting with this recipe for broccoli Cheddar latkes!