Life, Love and my passion for cooking

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Carson City, NV, United States
I grew up in Illinois in a small town. I moved to California in May of 2000.In that time I have experienced life, love and my passion for cooking. We now live in Nevada. I hope to take my passion for cooking to a new level.

gourmetpompey

Wednesday, February 22, 2012

New delicious creations!



Sage and butternut squash ravioli
 

Whole hickory smoked chicken

Chicken enchiladas
Homemade fries and smoked chicken

   

Monday, February 20, 2012

Celery Soup


1 whole bunch celery chopped very small
1/2 Jalapeno chopped small- leave the seeds in and it gives the soup a nice kick!
1 sweet white onion chopped small
1 medium potato cleaned and chopped very small with skin on
2 gloves garlic chopped
2 large carrots chopped small
1 tablespoon dried Oregano
1 tablespoon dried Thyme
1 tablespoon dried Basil
3 Chicken or Vegetable consume cubes- I get the "Telma brand" they are in the kosher isle at most grocery stores.
Each cube calls for two cups of water. I like to add two extra cups so 8 cups water to three cubes.



In a large pot with tablespoon of olive oil saute onion, celery, carrots, Jalapeno and garlic. Saute until celery and onions are nice and soft. Then add the potato give it a nice toss. When the veggies are soft turn off the heat. Break up the consume cubes so that they will dissolve in the water. Add them to a 2 cup purex cup with water and dissolve slightly in the microwave for 1 minute break them up as much as you can. Then add them to the veggie mixture along with the rest of the water. Bring everything to a boil. Then turn the heat down and simmer for at least 1-2 hours. If I have time I let it simmer for 4 hours but 1-2 hours is fine. When everything is soft and the potato is done use a hand blender to puree the soup. If you do not have a hand blender then a food processor will work just add the soup in batches or even a tall blender.

Serve with a little sprinkle of parmesan cheese.

Serves 4-5