As most of you know I love food, my waist band fails to keep that secret for me. I have been taking advantage of this blistering summer by ducking into new places in the great city of Philadelphia. Last night a friend and I decided to try Village Whiskey on 20th. It is one of the great Garces restaurants so in my eyes it could do no wrong. Village Whiskey was an elegant black leathered atmosphere that reminded me an old Philadelphia. I remember my great grandmother telling me tales of wining and dining around the city and Village gave me a peek into that world. The village burger was the juiciest I've ever had, it was thick and covered in a creamy thousand island dressing that went perfectly with the ripe tomato. As per suggestion I had the duck fat fries with the sly fox cheese sauce, they were seasoned well and had an amazing crunch without taking away from the potato. My only let down came with the bill. Although the cocktails had a great flavor they were weak and 12 dollars each. This is not NYC friends, scale it back. All in all I recommend Village Whiskey for anytime, casual or romantic, just have your cocktail somewhere else.
Thursday, August 4, 2011
Saturday, June 18, 2011
Zucchini Soup
I am so sorry dear friends that I have been away for so long, if you read my other blog,shannonmworrell.blogspot.com you know a lot has been happening in my life. Regardless here is a new recipe, I hope you all enjoy!
You will need
2tbs evoo
1tbs butter
1medium onion chopped
2pounds zucchini trimmed and sliced
1tes dried oregano
2 1/2 veggie stock
4ounces dolcelatte cheese, rind removed, diced
1 1/4 light cream
Salt and pepper
Fresh oregano and dolcelatte to top
Heat oil and butter in large sauce pan until foaming. Add onion and cook gently for about 5 min. Do not allow it to turn brown.
Next add the zucchini , oregano and salt/pepper. Cook, stirring often, for 10min. Pour in stock, bring to a boil.
Lower the heat, half cover and let simmer for 30min. Stir in cheese now.
Process the soup in a blender or processor until smooth then strain into clean pot.
Add cream slowly while stirring over low heat. Do not let it boil. Season to taste- you can also add more stock if the soup is too thick.
Pour into heated bowls serve with fresh oregano and garnish with cheese.
You will need
2tbs evoo
1tbs butter
1medium onion chopped
2pounds zucchini trimmed and sliced
1tes dried oregano
2 1/2 veggie stock
4ounces dolcelatte cheese, rind removed, diced
1 1/4 light cream
Salt and pepper
Fresh oregano and dolcelatte to top
Heat oil and butter in large sauce pan until foaming. Add onion and cook gently for about 5 min. Do not allow it to turn brown.
Next add the zucchini , oregano and salt/pepper. Cook, stirring often, for 10min. Pour in stock, bring to a boil.
Lower the heat, half cover and let simmer for 30min. Stir in cheese now.
Process the soup in a blender or processor until smooth then strain into clean pot.
Add cream slowly while stirring over low heat. Do not let it boil. Season to taste- you can also add more stock if the soup is too thick.
Pour into heated bowls serve with fresh oregano and garnish with cheese.
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