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Penne alla Vodka
I use more vodka than the recipe suggests, crushed tomatoes instead of chopping them in the food processor and I don't fish out the garlic cloves.
I use more vodka than the recipe suggests, crushed tomatoes instead of chopping them in the food processor and I don't fish out the garlic cloves.
1
re: Prarieville Fruit Stand
Posted by Azlyna on 9/26/08 at 2:51 pm to TexasTiger05
No, it was called "P'ville Produce."
Prarieville Fruit Stand
Posted by Azlyna on 9/26/08 at 2:47 pm
I saw some signs for a "P'Ville" fruit stand today. It's located on Airline between the Prarieville Walmart and Frank's.
They had pencil-thin asparagus, ripe avocados and nice looking red onions. I always have trouble finding those three things so they have become my earmarks of a good produce vendor.
They had pencil-thin asparagus, ripe avocados and nice looking red onions. I always have trouble finding those three things so they have become my earmarks of a good produce vendor.
I love ruhlman's post about brine.
Potato Soup
2 lb Red potatoes, chopped
1 Tbs Butter
1.5 c Green Onions, chopped
2 Tbs Garlic, minced
1/2-2 c Chicken Stock
1 c Heavy Cream
1/2 c Cheddar Cheese, grated
Salt
Pepper
Boil the potatoes until soft, but not falling apart. Melt the Butter in a pot on med-low heat.
Add green onions and garlic and cook until the green onions become soft. Stir in the potatoes
and 1/2 cup of chicken stock to the green onions and garlic. Stir in the heavy cream and cook
until hot over medium heat. Thin the soup with chicken stock until it is the consistency you want.
Add the Cheese and stir until melted. Season to taste with Salt and Pepper and serve.
2 lb Red potatoes, chopped
1 Tbs Butter
1.5 c Green Onions, chopped
2 Tbs Garlic, minced
1/2-2 c Chicken Stock
1 c Heavy Cream
1/2 c Cheddar Cheese, grated
Salt
Pepper
Boil the potatoes until soft, but not falling apart. Melt the Butter in a pot on med-low heat.
Add green onions and garlic and cook until the green onions become soft. Stir in the potatoes
and 1/2 cup of chicken stock to the green onions and garlic. Stir in the heavy cream and cook
until hot over medium heat. Thin the soup with chicken stock until it is the consistency you want.
Add the Cheese and stir until melted. Season to taste with Salt and Pepper and serve.
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