Cooking Ideas

George Foreman GRP90WGR Next Grilleration Removable-Plate Grill with 5 Plates, Red

noreply@blogger.com (shakurani) — Sun, 25 Nov 2007 07:17:00 +0000

Product Description

Sporting a sleek, contemporary design, this electric grill features 84 square inches of cooking surface and endless cooking options. Five removable grill plates allow for making waffles, cooking Paninis, and grilling veggies, along with baking and griddle cooking. The appliance's appeal lies in its simplicity and countertop convenience--not to mention its fat-fighting ability. Exclusive George Tough triple-coated, scratch-resistant, nonstick coating protects each grill plate, providing the option for low-fat cooking and ensuring easy food release. The unit's generous handles stay cool to the touch, and the grilling plates are dishwasher-safe for quick cleanup. The grill measures 17-1/2 by 12-1/4 by 6-1/2 inches and carries a one-year limited warranty.

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George has done it again! Behold this amazing Next Grilleration Grill/Waffler/Griddle, youre only one step away from an excellent breakfast! With a massive 84 square inch non-stick cooking surface your ready to go! Includes 5 interchangeable cooking plates: Contact Grill, Sandwich/Panini Grill, Jumbo Waffler, Baking Pan, and standard Griddle. With variable temperature control, power and ready light, and a 1 inch floating hinge, youre ready to cook up a storm. Incredible! Metal/plastic construction.. Assembly level/degree of difficulty: No Assembly Required.

Pretty Classic Butterfly Bowl for Dinner

noreply@blogger.com (shakurani) — Sun, 25 Nov 2007 06:47:00 +0000

Rejoice! With the optimism of rebirth and metamorphosis, this bowl welcomes all things ¿ a salad, pasta, fruit of all kinds. Watch it reflect the colors and the shapes of what it holds dear, as well as the world around it.

Product Features

* Nambé classic Butterfly bowl; 11-inch length; 2-quart capacity
* Functional art made of sand-cast and hand-polished metal alloy
* Excellent heat and cold retention; will not crack, chip, or tarnish
* One of Nambe's earliest and most enduring designs; USA-made
* Available in many sizes; gift-boxed; oven-safe but wash by hand

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Product Description

One of Nambé's earliest designs, the elegant Butterfly bowl continues to be an enduring bestseller. A graceful swoop in the rim of the asymmetrical, elongated bowl brings to mind the fluid motion of a butterfly in flight. Solid and heavy, in a variety of sizes, the metal alloy bowl adorns any table, office console, or shelf as an art piece, yet may be used to serve food as well. One of the larger Butterfly sizes (a Grande version is the largest at 17 inches), this 11-inch, two-quart bowl works beautifully for serving anything from a crisp green salad to hot roasted vegetables. Excellent at retaining cold and heat, all metal Nambé bowls may safely go in the refrigerator or freezer for chilling, and in the oven for warming, but not, however, in a microwave or dishwasher. Washing by hand will preserve the gleaming finish.

Nambé was founded in 1951 in a village of the same name in scenic northern New Mexico. From the beginning, the company focused on hand-producing high-quality, functional items such as metal bowls and trays with great attention to timeless, modern design. Still made in the USA, Nambé's signature metal alloy is liquefied, poured into a hand-made sand cast, and the resulting piece repeatedly polished and smoothed by hand. Exceptional gifts for the most special of occasions, Nambé bowls and accessories are now joined by porcelain and crystal pieces, each flawlessly crafted. Nambé ware has won numerous design awards, has been shown in or recognized by nearly two dozen museums worldwide, and is part of the permanent collections of many, including the Museum of Modern Art in New York. --Ann Bieri

KitchenAid KP26M1XLC Professional 600 Series 6-Quart Stand Mixer, Licorice

noreply@blogger.com (shakurani) — Sun, 18 Nov 2007 05:51:00 +0000

Product Description

Designed with all-metal construction and a 6-quart capacity, this powerful stand mixer features a 575-watt motor for handling tough mixing jobs. It can effectively mix up to 14 cups of all-purpose flour and produce up to 8 pounds of mashed potatoes. The mixer can also churn through double batches of bread dough with the included PowerKnead spiral dough hook, which replicates hand kneading with a forceful punching and rolling action. The mixer's 10-speed slide control ranges from a very fast whip to a very slow stir, while its Soft Start mixing function helps minimize ingredient splatter and flour puff with gentle acceleration to the selected speed after start-up. An electronic speed sensor helps maintain a consistent mixing speed, even when adding ingredients. For commercial-style motor protection, the mixer automatically shuts off when overload is detected.

The mixer includes a 6-quart-capacity stainless-steel mixing bowl with a contoured handle, as well as a professional wire whip, a burnished flat beater, a spiral dough hook, and a clear two-piece pouring shield. Its multipurpose attachment hub with a hinged hub cover flips open to allow for easy installation of attachments. The unit’s professional bowl-lift design raises the bowl into the mixing position, and its solid, truly seamless one-piece motor head design is easy to clean. The mixer features a premium satin-pearl custom finish that adds an elegant shimmer to any countertop. Available in a variety of fashionable colors, the stand mixer measures 14-3/5 by 16-1/2 by 11-2/7 inches and carries a one-year hassle-free replacement warranty.

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Product Features

* 10-speed stand mixer with all-metal construction and powerful 575-watt motor
* 6-quart stainless-steel mixing bowl; direct-drive transmission with all-steel gears
* Electronic speed sensor; auto shut-off motor protection; Soft Start minimizes splatter
* Wire whip, burnished flat beater, spiral dough hook, and clear 2-piece pouring shield included
* Measures 14-3/5 by 16-1/2 by 11-2/7 inches; 1-year hassle-free replacement warranty

Circle Glassware Bejeweled 8-Piece Martini Set

noreply@blogger.com (shakurani) — Sat, 17 Nov 2007 08:01:00 +0000

Product Features

* Contemporanry styling
* Six two-ounce cordial glasses
* One 48-ounce over-sized martini glass
* 12-inch acryllic serving tray

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Pfaltzgraff Winterberry Gravy/Sauce Pitcher

noreply@blogger.com (shakurani) — Sat, 17 Nov 2007 07:41:00 +0000

Product Features

* 20-ounce family-size Winterberry pitcher serves gravy, syrup and sauces
* Made of durable glazed stoneware
* Snowy white with delicate sprays of green leaves and red berries
* Safe for dishwasher, oven, freezer, and microwave
* Introduced in 2005; 5-year warranty

Pfaltzgraff Winterberry gravy / sauce pitcher features a snowy white stoneware body with a delicate red and green holly pattern that is a festive touch to any holiday tablesetting. Oversized pitcher is a versatile addition to your buffet: keep your gravy warm at the table, serve syrups, ice cream sauces and more.

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Product Description

Introduced in 2005 to coincide with the 15th anniversary of the Winterberry pattern, this 20-ounce pitcher holds enough maple syrup, gravy, or favorite sauce for the whole family. The pitcher matches a wide range of popular Winterberry dinnerware and serving ware with its delicate sprays of green holly leaves and red berries on a snowy white background. While there is no designated saucer, the Winterberry dessert plate serves admirably underneath to catch drips.

Though the overall effect of Winterberry is a clean, dainty look, the pitcher is actually made of durable stoneware and can safely heat syrup or gravy in the oven or microwave, chill dessert sauces in the freezer or refrigerator, and pop into the dishwasher for cleanup, a definite convenience during the busy holidays. Pfaltzgraff covers the pitcher with a five-year warranty against defects. --Ann Bieri

Pinzon Rumba Multi-Purpose Tumbler, Set of 6

noreply@blogger.com (shakurani) — Sat, 17 Nov 2007 07:30:00 +0000

Product Description

Pinzon's Rumba barware combines quality craftsmanship with fine design, and adds modern elegance to any occasion. This set of six gently tapered, multi-purpose tumblers is ideal for serving mixed drinks, water, wine, and juice. Each glass is hand blown from finely cut crystal, a transparent soda lime glass, bringing individual character to each piece. The crystal is lead-free and acid polished for clarity and brilliance. Each glass in this set features a hand-cut design around the outside of the base and a smooth interior surface. The glasses stand 4-1/2 inches high and hold 16-1/4 ounces, giving them space to showcase the beverage and ice. Create a versatile bar collection by adding other Pinzon Rumba barware such as the double old-fashioned, highball, and wine glasses. Pinzon Rumba barware should be washed by hand to maintain its beauty. It's made in Germany.

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Product Features

* Set of 6 Pinzon 16-1/4-ounce tumblers for any beverage; 4-1/2 inches high
* Light blown crystal; machine made
* Lead-free glass is acid polished for clarity and brilliance
* Hand-washing recommended; made in Germany
* Add more Pinzon Rumba barware for a complete collection

Yakitori

noreply@blogger.com (shakurani) — Thu, 07 Jun 2007 13:51:00 +0000

Grilled chicken, spring onions and chicken livers.

To serve 4

21/2 tablespoons sake (rice wine)
21/2 teaspoons Japanese soya sauce
11/2 teaspoons sugar
A 1-inch piece scraped fresh ginger root, cut into paper-thin slices.
8 chicken livers, trimmed of all fat
2 whole chicken breasts or 4 legs, boned and cut into 1-inch pieces
8 spring onions, including 3 inches of the green stalks, cut into 1-to 11/2 – inch-long pieces
5/8 pint teriyaki sauce
Kona sansho (Japanese pepper)

Prepare In Advance:
1. Put the sake, soya sauce, sugar and sliced ginger into a mixing bowl and add the chicken livers. Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove thelivers from the marinade and cut each one in half. Reserve the marinade.
2. String 4 halved chicken livers on each of 4 small skewers. Alternate 4 chunks of chicken with 3 strips of spring onion on 8 additional skewers.

To Cook:
Preheat the grill, or light a hibachi or charcoal grill. Grill the skewered livers about 3 inches from the heat for about 4 minutes. Then dip them in the teriyaki sauce and grill for 4 to 5 minutes on the other side. Set the livers aside on a plate.
Quickly dip the chicken and spring onion skewers into the teriyaki sauce and grill on one side for 2 to 3 minutes. Dip again into the sauce, grill for 2 minutes, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all.

To Serve:
Place 1 skewer of chicken livers and 2 skewers of chicken and spring onions on each serving plate. Sprinkle with a little kona sansho, and moisten each skewer with a teaspoon or so of the marinade.

Gyuniku Teriyaki

noreply@blogger.com (shakurani) — Fri, 01 Jun 2007 04:06:00 +0000

Grilled Sliced Beef With Sweet Soya-seasoned Glaze

Beef “teriyaki” like most of the “yaki” recipes, can be cooked not only under the grill of your cooker but also on a hibachi or charcoal grill. The sauce may be made in large quantities, covered, refrigerated and kept for as long as a month.

To serve 6

1½ lb, lean boneless beef, preferably fillet or rump, cut in 12 slices ¼ inch thick

Teriyaki Sauce:
3/8 pint mirin (sweet sake), or substitute 3/8 pint less 5 teaspoons pale dry sherry
3/8 pint Japanese soya sauce
3/8 pint chicken stock

Teriyaki Glaze:
3 tablespoons teriyaki sauce
2½ teaspoons castor sugar
1½ teaspoons cornflour mixed with 2½ teaspoons cold water

Garnish:
1 tablespoon powdered mustard, mixed with just enough hot water to make a thick paste and set aside to rest for 15 minutes
12 sprigs fresh parsley

Prepare In Advance:
1. To make the sauce, warm the mirin or sherry in a medium-sized enameled or stainless-steel saucepan over a moderate heat. Ignite the mirin with a match off the heat, and shake the pan backwards and forwards until the flame dies out. Then stir in the soya sauce and chicken stock, and bring to the boil. Pour the sauce into a bowl and cool to room temperature.
2. To make the glaze, mix 3 tablespoons of the teriyaki sauce and 21/2 teaspoons of sugar in an enameled or stainless-steel saucepan. Bring almost to the boil over a moderate heat, then reduce the heat to low. Stir the blended corn flour and water into the sauce. Cook until it thickens to a clear syrup glaze, stirring constantly. Immediately pour into a dish and set aside.

To Cook:
Preheat the grill to its highest point, or light a hibachi or charcoal grill. Dip the beef, one slice at a time, into the teriyaki sauce. Grill 2 inches from the heat for about 1 minute on each side, until lightly browned. For well done meat grill an additional minute.

To Serve:
Slice the meat into 1-inch-wide strips and place them on individual serving plates. Spoon a little of the glaze over each serving, and garnish each plate with a dab of the mustard and a sprig of parsley. If you prefer, mix the mustard into the glaze before pouring it over the meat. This will serve 6 as part of a Japanese meal or 4 as a main course.

NOTE: Any left-over teriyaki sauce may be stored in tightly closed jars and refrigerated for as long as one month. Before using, bring to the boil and skim any scum off the surface.

Recipe: Gazpacho, Refreshing Hot Summer Days

noreply@blogger.com (shakurani) — Tue, 22 May 2007 03:46:00 +0000

Gazpacho soup, also known as gazpacho, is a cold, Spanish soup that is popular in warmer areas and during the summer, deliciously combines the best of summer vegetables. Gazpacho descends from an ancient Andalusian concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar — a cold breadsoup. With the Columbian Exchange beginning in 1492, the tomato and the bell pepper were brought to Europe.

Because this soup is uncooked, make sure you only use the freshest, highest quality ingredients.

Ingredients:
2 pounds ripe tomatoes, seeded and coarsely chopped
or One 28-ounce can of tomatoes, chopped
1 medium onion, preferably sweet
1 large cucumber, peeled
1/2 green pepper, coarsely chopped (I use a yellow one)
1/2 red bell pepper, coarsely chopped
2 scallions, coarsely chopped
3 garlic cloves
1/3 cup extra-virgin olive oil
3 Tablespoons sherry vinegar or balsamic vinegar
1 or 2 teaspoons pepper sauce
1 teaspoon ground cumin
1/2 to 1 cup chilled tomato juice
salt & pepper
croutons
chopped fresh herbs
sliced scallions or diced avocado
sour cream

Extra add-ins:
2 Tablespoons dry white wine
1 teaspoon Worcestershire
4 basil leaves
1 spring parsley
1 large can mushrooms, stems and pieces
2 cans pimentos, chopped

One by one, chop ingredients in a food processor or by hand. Add each item into a large bowl. As you add each ingredient to mixture, stir well. Cover the bowl and refrigerate until very cold, at a couple of hours or for up to two days. Stir the gazpacho and ladle into bowls, or pour it at table from wide-mouth pitcher. Garnish with croutons, herbs, scallions, avocado, or sour cream.

Serves: 6

Annie's Fruit Salsa and Cinnamon Chips

noreply@blogger.com (shakurani) — Fri, 18 May 2007 13:16:00 +0000

"Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!"

Original recipe yield:10 servings
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 45 Min

INGREDIENTS

* 2 kiwis, peeled and diced
* 2 Golden Delicious apples - peeled, cored and diced
* 8 ounces raspberries
* 1 pound strawberries
* 2 tablespoons white sugar
* 1 tablespoon brown sugar
* 3 tablespoons fruit preserves, any flavor
*
* 10 (10 inch) flour tortillas
* butter flavored cooking spray
* 2 cups cinnamon sugar

DIRECTIONS

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Source article:
Recipe by: Ann Renzino Page, featured in All Recipes Cookbook
Photo by: Allrecipes

Kitchen Tips

noreply@blogger.com (shakurani) — Tue, 15 May 2007 03:41:00 +0000

1. Keep a list on our fridge of leftovers inside. Family members are more likely to eat them if there is a visual reminder.

2. Remove from your kitchen counters anything that you do not use on a daily basis.

3. Organize your refrigerator and freezer by grouping like items together. Place all the beverages on the same shelf and put all leftovers together.

4. Keep knives, peeler, vegetable brushes and cutting boards together in an island or a drawer near the sink.

5. Expand kitchen space. Install another shelf under the sink.
Add racks to the inside of cabinet doors to hold plastic wrap and cleaners. Use hooks to hold utensils.

6. Make a spreadsheet of meals you normally make. Choose seven and add them to your grocery list. Do this every week.

7. Hang cooking utensils inside a cabinet door by using hooks that attach with adhesive.

8. Keep as few plastic containers as possible. Most leftovers only keep for a few days anyway. Place them, with lids on, in a cabinet.

9. Develop an area in your kitchen for lunch-making if you have school kids or someone who carries lunch to work. Stock it with lunch boxes or brown bags, plastic wraps/bags, thermos, quarters and small, re-heatable containers.

Shedding Light on Kitchen Lighting

noreply@blogger.com (shakurani) — Sat, 12 May 2007 06:46:00 +0000

Getting Started: A lighting plan should be an integral part of a kitchen remodel. Here are some of the main factors to consider.

By Alicia Garceau
"Lighting is often the last thing considered in a [kitchen] design and the first thing cut from a budget," says Randall Whitehead, a nationally known designer and author on the subject of residential lighting. But to look its best and function well, a kitchen must be properly lit — and that involves more than just specifying stylish fixtures. A good plan blends lighting into the architectural and decorative details of the room.
AVOID GLARING ERRORS
When it comes to kitchen lighting, the most common mistake is trying to light the entire room with one ceiling-mounted fixture. The result ends up being what Whitehead calls a "glare bomb," which visually overpowers everything in the space. Recessed lighting, if installed in a generic grid, isn't much better.
"A lot of people do it incorrectly, and they'll end up with too much light in some areas and shadows everywhere else," says Max Isley, a certified kitchen designer and board member of the National Kitchen and Bath Association.
PLAN FOR A LAYERED LOOK
No single light source can provide all the necessary light for a kitchen. A well-lit kitchen layers and blends four different types of light. Every kitchen remodel should include the following:
• Task Lighting. It is the workhorse of illumination and provides adequate light for tasks like chopping vegetables and reading recipes. Optimum placement of task lighting comes between a person's head and the work surface, which makes lighting located below the upper cabinets so effective. If a kitchen remodel includes a pantry, make sure to specify task lighting there as well.
• Ambient lighting. It creates a warm glow that fills a room, softens shadows and helps to make people feel instantly welcome in a kitchen. If cabinets do not reach all the way to the ceiling, that space is a great spot for ambient light. Of the four types of lighting, ambient is most often overlooked.
• Accent lighting. It gives depth and dimension to a kitchen. Examples of accent lighting include fixtures placed inside glass-front cabinets to illuminate China, glassware, and other collections as well as recessed, adjustable low-voltage fixtures used to spotlight art.
• Decorative lighting. Whitehead likes to refer to this type of lighting as architectural jewelry. It adds sparkle to a space.
DIM THE LIGHTS
As in any room in the house, the ability to adjust light levels in the kitchen is ideal. When cooking or cleaning up, a bright punch of illumination makes the job easier. For lingering over a meal and conversing, dimmed lights create great ambiance. One dimmer in the kitchen won't do the trick, however. Make sure the design calls for separate dimmers for each type of lighting: task, ambient, accent and decorative.
CONSIDER USING A LIGHTING DESIGNER
Consider adding a lighting designer to your remodeling team. (Visit the International Association of Lighting Designers website at www.iald.org to find a professional.) A lighting designer will study the kitchen's layout, as well as other elements of the design, such as ceiling height, natural light and surface finishes, to determine the amount and placement of light needed in the space.
If your budget doesn't allow for a lighting designer, Whitehead's latest book, Residential Lighting, A Practical Guide, includes an extensive section on kitchens.
PLAN AHEAD
One last kitchen lighting tip from Whitehead: "Even if you don't have the budget for…a series of pendants over the center island, at least install the three junction boxes [during the remodel]," he says. Then fixtures can be purchased at a later date and easily added to the kitchen.

Resources
Max Isley
Hampton Kitchens, www.hamptonkitchens.com
Cary, N.C.
Randall Whitehead Lighting Inc., www.RandallWhitehead.com
San Francisco, Calif.
International Association of Lighting Designers, www.iald.org
Energy Star, www.energystar.gov
National Kitchen & Bath Association, www.nkba.org

Source: hgtv.com

Capturing the Flavor and Color of Cherries

noreply@blogger.com (shakurani) — Thu, 10 May 2007 14:02:00 +0000

1. Stone the cherries with a cherry stoner, or by halving them with a knife. Fold about half of the stones in a napkin and rap them sharply with a mallet to expose the kernels, which contain an agreeably bitter flavor. Put the crushed stones, whole stones and cherry stalks into an enameled pan—do not use aluminium or cast iron which would react with the acid fruit and discolor the soup.

2. Flavoring the liquid. Pour in wine, then add sugar, a piece of cinnamon stick and some grated lemon rind. Bring the mixture to the boil and simmer for 5 to 10 minutes to draw the flavors into the wine. Strain the liquid through a nylon sieve, then pour it back into the pan.

3. Assembling. Halve and reserve a few cherries for a garnish. Put the rest to soften in the wine, off the stove. Whisk soured cream until it is smooth, then stir in the cherry mixture.Add lemon juice and salt until the liquid is slightly more tart than the fruit. Cover and chill.

4. Serving. Transfer the soup to a chilled serving bowl and garnish with the cherry halves. Serve in chilled soup plates. With slices of toasted brioche, a semi-sweet bread, or biscuits.

Need No Cooking-Soup: A Cool Blend of Advocado and Cream

noreply@blogger.com (shakurani) — Mon, 07 May 2007 13:15:00 +0000

This soup is very suitable to be served for summer.
When soups are not cooked, special attention must be paid to every aspect of the raw ingredients used, including texture and appearance. For this recipe, the success of the uncooked avocado soup depends upon the creamy, blemish-free ripeness of the avocado flesh. Avocados bought ripe are often marred by bruises from handling; to avoid this, buy firm fruit and ripen it at home for a few days. Avocados are ready when they yield slightly to gentle pressure.

1. Peeling an avocado. Starting from the broader end, cut through the flesh to the stone. Rotate the knife around the stone to halve the avocado lengthwise. Pull the halves apart and prise out the stone with the knife tip. Slice each half in two and, starting at the stem end, peel the skin from each piece. For added color, scrape off the dark green flesh that clings to the inside of the skin. Drench all the avocado flesh with lemon juice to prevent discoloration and to add a slight tartness.

2. Puréeing. Put the avocado flesh in a large bowl, and mash it with a fork to make a rough purée. If you want a smooth-textured soup, pas this purée through a food mill or press it through a fine sieve. For a varied texture, try mixing a very smooth purée with some flesh that has only been roughly mashed.

3. Combining ingredients. Stir into the purée enough cold liquid to make it easy to pour: both white wine or, as here, chicken broth are suitable. Add salt, white pepper and cayenne pepper; enrich the soup with sweet or soured cream. Pour the soup into a tureen, cover and chill in the refrigerator.

4. Serving the soup. Sprinkle finely chopped, fresh chives over the chilled avocado soup just before serving. Chopped fresh dill may be substituted for the slightly sweet contrast of flavor it contributes. Ladle the garnished soup into well-chilled soup plates.

Combining Leftovers for a Fresh-Tasting Puree

noreply@blogger.com (shakurani) — Sun, 29 Apr 2007 05:19:00 +0000

Pureeing techniques, which are designed to amalgamate flavors and textures, can be applied successfully to a collection of leftover vegetables to make a fresh-tasting soup that quite bellies its humble beginnings. Since most vegetables combine well, the contents of your larder or refrigerator can determine the recipe. The soup demonstrated here is made from both cooked and raw leftovers.

If the cooked vegetables for a soup of leftovers were tossed in butter for their first appearance at table, scrape off as much as the butter as possible before adding the vegetables to the soup. Any remaining butter will rinse to the surface of the liquid during cooking and should then be skimmed off.

The outer leaves of lettuce or cabbage—usually sound but not quite tender enough for a salad—make good raw ingredients for such a soup; so do large, starchy peas or asparagus stalks whose tender tips have been served separately. Do not use discolored vegetables, however, or any salad ingredients that have dressing on them.

Two essential ingredients are raw aromatic vegetables, which help to unify the flavors and starchy element to stabilize the puree. Onions, celery, garlic, leek greens or spring onions in any combination will provide a strong aromatic flavor base. The starchy element may be leftover cooked potatoes, rice or pasta; in the absence of these, thicken the soup with a handful of fresh breadcrumbs or some croutons.

Do not overcook the soup. Start by simmering raw aromatic and leaf vegetables, since they need the longest cooking. Next, add any quick-cooking raw vegetables—such as the peas here—together with firm-textured cooked vegetables. Add puree vegetables—mashed potatoes or spinach, for example—at the last minute. After pureeing the soup you can add an enrichment of fresh butter or cream.