ALL ABOUT CAPTAIN JAMES COOK
09.11.2011., srijeda
TEMPERATURE TO COOK ROAST. COOK ROAST
Temperature To Cook Roast. Cook Jobs In Perth Temperature To Cook Roast
roasted pepper soup Perfect for a retro dinner. Roasted bell pepper soup Vinaigrette 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice Salt and freshly ground black pepper to taste Soup 2 tablespoons olive oil 1 large potato (about 12 oz), peeled and cut into ? inch chunks 1 onion, finely chopped 1 carrot, finely chopped 2 cloves garlic, crushed and chopped 1 litre vegetable stock 3 red bell peppers, roasted 3 yellow bell peppers, roasted Salt and freshly ground black pepper to taste Torn basil leaves or finely chopped chives to garnish To make the vinaigrette Which together the olive oil and lemon juice in a small bowl. Season to taste. Set aside. To make the soup Heat the oil in a large saucepan over a medium heat. Add the potato, onion, carrot, and garlic; cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer half the vegetables to a second large saucepan. Stir in ? litre of the vegetable stock into each pan. Coarsely chop the roasted bell peppers. Put the red peppers in one pan and the yellow peppers in the other. Increase the heat to high under both pans and bring to the boil. Reduce the heat, cover both pans and simmer until the vegetables are very tender, about 10 minutes. Separately puree the red and yellow pepper soups in a blender until smooth. Sieve to ensure that there are no lumps. Return the two soups to their pans and reheat to serving temperature. To serve Using small measuring cups or jugs, pour both soups into shallow wide bowls in steady streams at the same time. Garnish with a drizzle of the vinaigrette, and a generous sprinkling of basil or chives. lemon orzo with roasted asparagus with pine nuts and parmigiano reggiano This is the side dish, our contribution for tonight's Faux Gourmet supper club. I'm still feeling kinda puny, so I may forgo attending, but I had to take a little time to make this--it's actually quick and easy--since my bride is not allowed near my good knives and cookware. She used to be a decent cook, but now has regressed to the point where she could burn water. Lemon Orzo with Roasted Asparagus (The pictures show a doubled recipe) 1 cup orzo 1 T grated lemon zest 1/4 cup freshly squeezed lemon juice 1/4 t salt 1/4 t freshly ground pepper 1 T extra virgin olive oil 1/2 bunch asparagus spears 1/4 cup chopped flat leaf parsley 1/4 cup toasted pine nuts 1/2 cup freshly shaved parmiagiano reggiano Preheat oven to 450°/235°C Cook pasta to package directions, usually about 7 minutes. Drain and set aside. Toss asparagus gently with some drizzled olive oil. Lay spears on rimmed baking sheet in one layer. Roast in hot preheated oven for about 8 minutes or until beginning to show brown bits. Toast pine nuts in dry small skillet, tossing frequently until light brown and fragrant. Don't over toast. Combine lemon zest, lemon juice, salt and pepper. Slowly drizzle in oil while briskly stirring with a whisk until well blended. Add to pasta and coat by tossing. Cool to room temperature. Add pine nuts and parsley to pasta and toss gently. Cut roasted asparagus into 1" slices. Gently fold into pasta. Top with shaved parmigiano. Can serve cold or room temperature. Flavorful and vitamin packed! Similar posts: ratonga cook islands old mountain cast iron cookware slow cooker thanksgiving how to cook pork loin ribs slow cooked beans recipe integrated cooker hoods 2011 girl scout cookie flavors arcade games cooking cooking gluten free |