Ingredients
- 1 cup sour cream
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 tablespoon freshly squeezed lime juice
Preparation
Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.
“The Supreme Court Gun Ruling Could Lead to More Violence”
— Headline in the Intelligencer
Red Onion and Feta Pizza
1 medium red onion, sliced very thin (after halving onion lengthwise)
1/2 tbsp Rosmarino
Salt/black pepper to taste
1/2 tsp Red Pepper flakes (or more to taste)
1 tbsp Ground Romano Pecorino cheese
2 oz Fresh Mozzarella small-cubed
2 oz Feta crumbled
Olive Oil
3 garlic cloves, minced fine
1234-Pizza Dough
Directions
Saute sliced onion with spices in oil
Roll out dough
Coat top of dough with oil
Distribute minced garlic over top of pizza
Spread mozarella over surface, spaced widely
Spread out sauteed onion over surface
Spread crumbled Feta over onions
Sprinkle Pecorino cheese around edges, adhered in oil
Bake on stone at 550 degrees til done (aprox. 10 min.)
1 Poblano pepper –de-seeded, blistered, skinned
2 oz Cheddar, sharp — small-cubed
2 oz Mozzarella, fresh — small-cubed
2 handfuls Baby spinach leaves — chopped
1 small Onion — diced
2 strips fake Bacon–toasted, broken up
2 cloves garlic, minced
Chop the poblano after removing skin
Saute together: garlic, onion, poblano bits; throw in bacon and 1/2 spinach at very end
Spread saute over rolled-out dough
Top with cheeses and raw spinach
Servings 4 Servings
Ingredients
2 tablespoons unsalted butter
2 leeks white and light green parts only, cleaned and sliced
3 cloves garlic minced
1 medium russet potato peeld and chopped into 1 inch pieces
3 1/2 cups vegetable broth
Salt and freshly ground black pepper to taste
1/4 teaspoon freshly ground nutmeg
10 ounces fresh baby spinach leaves washed and dried
4 ounces Gruyere cheese shredded, plus more for garnish if desired
1/2 cup heavy cream plus more for garnish
Rustic bread for serving, optional
Instructions
In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until beginning to soften and lightly golden, 3-4 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minutes.
Stir in the chopped potato and add the vegetable broth. Season with salt, pepper, and nutmeg. Bring to a boil, then reduce heat to a simmer, cover, and cook until the potatoes are tender, 15-20 minutes.
Add the spinach, cover, and cook just until wilted, 1-2 minutes. Remove from heat and use an immersion blender or stand blender to puree the soup until smooth. Stir in the gruyere cheese a handful at a time until melted and smooth, returning to heat briefly if needed to blend. Stir in the heavy cream. Transfer to individual serving bowls, top with a little extra cream and/or cheese if desired, and serve immediately.
from Taste Of Home (revised)
Ingredients
- 3 cups vegetable broth
- 1 cup minced fresh basil
- 1/4 cup butter, cubed
- 3 tablespoons all-purpose flour
- White pepper to taste
- 3 cups milk
- 1/2 cup sour cream
Directions
- In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil).