1. Heat the oil in a large pot.
2. Sauté onion and garlic until soft.
3. Add corn and sauté another minute.
4. Add the stock and let
the soup simmer for 30 minutes on low heat.
5. Pour the soup
into a blender and purée until smooth.
6. Pour the soup back
into the pot and add the cream.
7. Let the soup simmer for 5
minutes, season with salt and pepper, and serve.
A great and very easy tart to make. Serve with crème fraîche or
1 puff pastry, I love Dufour
a pinch of plain flour
4 nectarines, in thin wedges
1 cup sugar
2 tablespoons confectioners sugar
1. Preheat oven to 390°F.
2. Using a rolling pin, roll out the puff
pastry until it’s a bit larger than its original size. Use a little flour
so that it does not stick to your surface.
3. Place pastry on a
baking tray covered with parchment paper.
4. Dip the nectarine
wedges in sugar and place on the puff pastry.
5. Bake until
the pastry is golden brown, about 15 minutes.
6. Sprinkle the
pastry with powdered sugar while it’s still warm.
Crudité with Salsa Verde
Gotta love the fresh summer vegetables–they’re so good
dipped in this sauce. The sauce is also awesome on pasta.
1 small bunch of parsley
1 small bunch of mint
2 cup green pitted olives
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 cup olive oil
1 pinch of red chili flakes
salt, to taste
cut up vegetables, like carrots, squash, or celery
1. In a blender, combine parsley, mint, olives, mustard, vinegar,
oil, and chili flakes and blend until smooth. If the sauce is too
thick then add more oil.
2. Season the mixture with salt.
3. Let the sauce sit for at least 1 hour so that the flavors can
Serve with the crudité.
Such a fun way to serve sandwiches. Fill them with whatever
you like, there are no rules here.
1 large round bread
4 tablespoons pesto
handful of greens
6 slices mozzarella
4 slices marinated peppers
8 slices of prosciutto
2 tomatoes, sliced
1. Start by cutting the top off the round bread.
2. Scoop out
most of the insides with your hands, but make sure not to make
any rips in the bread.
3. Layer it with pesto, greens, mozzarella,
peppers, prosciutto, and tomatoes.
4. Place the top back and
slice into 4 cake-like pieces.