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A sublime soup with an array of flavors, this curry infused cauliflower soup is the perfect starter to your romantic meal for two. With each sip taken you will experience the flavors of curry, garlic, cream and truffles, ending with just enough of a pepper kick, showering us with a tease of tastes that blend perfectly together.  The added touch of truffle toasted pistachios as a garnish adds a delicious crunch to this creamy delight.  You can make this a day ahead, storing in a tightly sealed container. You may need to add a little more stock (or water) to thin it out a bit when reheating.

Curry Infused Cauliflower Bisque

Ingredients:

• 1 large cauliflower, head only, stems remove
• 32 oz Vegetable broth
• 3 bay leaves
• 1 teaspoon kosher salt
• 1 teaspoon celery salt
• 1 heaping tablespoon minced garlic
• 1/4 teaspoon powdered ginger
• 1/2 teaspoon turmeric
• dash of cream of tarter
• 1 tablespoon curry powder
• 1/2 teaspoon fresh cracked pepper
• 1/4 teaspoon crushed red pepper
• 1/4 cup olive oil
• 1/4 cup half & half
  

Garnish:

• 1/8 cup pistachio nuts, chopped
• 1 teaspoon of truffle oil
• dash of sea salt

Directions:

1. Mix all ingredients in a large saucepan, cook over medium hight heat, bringing to a boil.
2. Reduce the heat, cover and simmer 30 minutes, or until until cauliflower is tender
3. Using an immersion blender, purée the soup until it is creamy smooth. You can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing. 
4. Add olive oil and Half & Half, blend together
5. Return to the pot, heat through
6. To prepare the garnish. place pistachios in a small, heated dry skillet. Add one teaspoon truffle oil and a dash of sea salt, stirring for 2 minutes over medium heat to release all flavors
7. Pour soup in a bowl, garnish with a teaspoon of truffled nuts and serve immediately

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Walking hand-in-hand with your loved one through a myriad of fall colors and cascading leaves - how romantic is this time of year. And here is a luscious soup that is 100% a celebration of this beautiful season: Roasted Pumpkin Soup with Cider Cream.  

Roasted Pumpkin Soup with Cider Cream

Serves 12 to 14 / Recipe courtesy of Williams-Sonoma Kitchen

Cooking Tip: For cooking, use small, sweet pumpkin varieties with a thick flesh and a fairly small seed cavity, such as the Sugar Pie, Baby Bear or Cheese pumpkin. Field pumpkins have a fibrous flesh that is not good for cooking. Instead of pumpkin, you can use kabocha squash, which has bright green skin marked with paler green stripes and pale orange flesh.

Ingredients:

• 4 baking pumpkins or kabocha squash, each about 2 lb., quartered and seeded
• Olive oil as needed
• Salt and freshly ground pepper, to taste
• 4 carrots, peeled and thickly sliced
• 6 shallots, thickly sliced
• 2 celery stalks, thickly sliced
• 4 garlic cloves, minced
• 3/4 tsp. freshly grated nutmeg
• 1 Tbs. minced fresh sage
• 12 cups chicken broth
• 1 cup heavy cream
• 1/2 cup apple cider, reduced to 2 Tbs. and cooled

Directions:

1. Position 1 rack in the upper third of an oven and 1 rack in the lower third, and preheat to 425°F. 
2. Divide the pumpkins among 2 baking sheets. Drizzle the pumpkins with olive oil and season with salt and pepper. Place the pumpkins, cut side down, on the baking sheets. Roast, turning the pumpkins occasionally, until they are tender and beginning to brown, about 45 minutes; rotate the baking sheets halfway through the roasting time. Let the pumpkins cool, then scoop the flesh into a bowl. 
3. In a large stockpot over medium-high heat, warm 2 Tbs. olive oil. Add the carrots, shallots, celery, salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg and sage and cook, stirring frequently, for 1 minute. Add the pumpkin flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth. 
4. In a bowl, whisk the cream until slightly thickened. Whisk in the reduced apple cider until blended. Ladle the soup into warmed bowls and drizzle with the cider cream. Serve immediately. #cooksnetwork 

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When your lover is bed-bound, feeling under the weather with a cold, this soup will warm their heart and soul. This is a fast recipe to make because I buy a precooked rotisserie chicken for my local market--a simple solution for if you have a busy schedule. This soup is so easy to prepare and so soothing-- a true comfort food.  I personally like to add a bit of an Italian flair with a pinch of red pepper flakes and grated Parmesan Cheese.

Chicken Noodle Soup

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 2 celery stalks, cut in 1/2 inch rings
• 2 carrots, cut in 1/2 inch rings
• 3-4 cups of chicken stock
  
• 1 store bought rotisserie chicken, shredded, skin removed
  
• 1 bag wide egg noodles

Directions

1. In large stockpot, add olive oil and heat over medium high heat
2. Add onion and garlic, sauté for 3 minutes
3. Add celery and carrots saute for 5 minutes
4. Add chicken stock and bring to boil
5. Add egg noodles, and cook until al dente
   
6. Fold in chicken and cook to heat up the chicken, about 3 minutes
7. Garnish with fresh parsley leaves, black pepper and grated Parmesan cheese
8. OPTION: A pinch of red pepper flakes
9. OPTION: Prepare a poached egg per serving, add as the last ingredient to individual bowls.

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On a blistery cold winter's night soup becomes my comfort food and this Thai Curry Chicken Soup with sweet potato surely did the trick. I consider this an easy recipe with one caveat--you may need to invest in an array of Asian spices that you might not typically find in your pantry such as Thai Curry Paste, Nam Pla or Nuoc Nam Fish Sauce, and all kinds of chilis. But trust me, once you have these exotic flavors as part of your repertoire you will search for more Thai recipes to explore the seductive flavors of this cuisine. 

Spicy Curry Noodle Soup with Chicken and Sweet Potato
Bon Appetit Best of the Year (2008)
Recipe from MAI PHAM of Lemon Grass restaurant Sacramento
Serves 6

Ingredients:

• 2 tablespoons vegetable oil
• 3 tablespoons chopped shallots
• 3 garlic cloves, chopped
• 2 tablespoons minced lemon grass (from bottom 4 inches of about 3 stalks, touch outer leaves discarded)
• 2 tablespoons minced, peeled fresh garlic
• 2 tablespoons Thai yellow curry paste
• 2 tablespoons curry powder
• 1 teaspoon hot chili paste (such as sambal oelek)
• 2  13.5 - 14 ounce cans unsweetened coconut milk, divided
• 5 cups low-salt chicken broth
• 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 2 teaspoons sugar
• 3 cups snow peas, trimmed
• 2 cups 1/2-inch cubes, peeled red-skinned sweet potato (1-2 potatoes)
• 1 pound dried rice vermicelli noodles or rice stick noodles
• 3/4 pounds skinless boneless chicken thighs, thinly sliced
• 1/2 cup thinly sliced red onioin
• 1/4 cup thinly sliced scallions
• 1/4 cup chopped fresh cilantro
• 3 red Thai bird chilies or 2 red jalapeno chiles, thinly sliced with seeds
• 1 lime, cut into 6 wedges

Directions

1. Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium low.
2. Stir in curry paste, curry powder, and chili paste.
3. Add 1/2 cup of coconut milk (scooped from the thick liquid at top of can). Stir until thick and fragrant, about 2 minutes.
   
4. Add remaining coconut milk, broth, fish sauce, and sugar: bring broth to boil. Keep warm.
5. NOTE: This can be made 1 day on advance. Refrigerate until cold, then cover and keep chilled
6. Cook snow peas in a large pot of boiling salted water until bright green, about 20 seconds. Using a slotted spoon, remove peas form pot, place in a strainer, rinse under cold water to cool. Place in a small bowl and set aside.
   
7. In the same large pot, using the existing salted water, add sweet potato and cook until tender, about 7 minutes. Using a slotted spoon, remove potatoes and rinse under cold water to cool. Place in a small bowl and set aside. 
8. Bring salted water to a boil (add a little more water if need be) and cook noodles until just tender, but still firm to the bite, about 6 minutes. Drain, rinse under cold water to cool. Transfer to a microwave-safe bowl.
   
9. NOTE: This can be made 1 hour ahead. Let stand at room temperature.
10. Bring both to simmer. Add chicken, simmer until chicken is cooked through, about 10 minutes.
    
11. Add sweet potato, stir in to heat through about 1 minute.
    
12. Head noodles in microwave in 30-second intervals to warm. Cut noodles with a scissor if too long.

Plating the Dish

1. Divide Noodles among bowls
2. Divide Snow peas and hot soup among bowls
3. Scatter red onion, green onion, cilantro, and chilies over soup.
   
4. Garnish with lime wedge and serve.
   

Check out Pleasures of the Vietnamese Table Cookbook for more enticing Thai recipes by Mai Pham

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This is what I call my "healthily indulgent soup", says Sally James, using macadamias rather than cream to bring a delicious rich creaminess. Just a touch of nutty texture, and the sweetness of macadamias and apples. If you can find the Australian nuts, all the better, as the nut from its native terroir has a more subtle soft crunch!

Pumpkin, Ginger and Toasted Macadamia Soup
Recipe Courtesy of Sally James
Photography by Horticulture Australia Limited
Serves 4

Ingredients

• 2 tablespoons olive oil
• 1/3 cup roughly chopped raw macadamia nuts
• 1 small white onion, chopped
• 1 tablespoon grated ginger
• 2 cups diced pumpkin or squash
• 1 apple, peeled and chopped
• 3 cups chicken stock
• Roasted macadamias, to garnish

Directions
1. Heat oil in a heavy based large saucepan, add the macadamias, onion and ginger, and saute over medium heat for 2-3 minutes or until golden.

2. Add the pumpkin (or squash) and apple and cook 1-2 minutes further, then pour in the stock. Cover and cook for 15-20 minutes or until pumpkin is soft.

3. Tip off some of the liquid, and reserve, then puree the remainder using an immersion blender or in a blender until smooth and creamy.  Add more of the cooking liquid to bring to desired consistency.

Reheat and serve in bowls scattered with extra macadamias.

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This scintillating soup recipe was sent to us by George in NYC as an intriguing fall/winter soup to share with your loved one. A chicken-based soup broth with whole hominy, garnished with cilantro, lime juice, radishes, finely diced hot pepper, onion and diced avocado.

Wikipedia has this to share: Pozole is a ritually significant, traditional pre-Colombian soup or stew from Mexico. Variant spellings include pozsole, pozolé, pozolli, posole. Posole. It is made from nixtamalized cacahuazintle corn (soaked corn that is cooked in an alkaline solution, usually limewater, and hulled), meat, usually pork, chicken, turkey, pork rinds; chili pepper, and other seasonings and garnish.



Ingredients:

• 6 chicken legs with thighs, with skin
• olive oil
• 2 whole cloves garlic
• salt and pepper to taste
• paprika
• 1/2 teaspoon dried oregano
• 6 cups of water
• 2 bay leaves
• 2  29-oz can Mexican Style Hominy
• 1 16-oz can green salsa tomatillo

Garnish Ingredients:

• 1 fresh avocado, diced
• 1/4 cup of cilantro, chopped
• 6 - 8 radishes, sliced in rounds
• 1 small red onion, diced
• 1 serrano pepper, finely diced
• lime, cut in slices
  

Directions:

1. Wash chicken with white vinegar and a dash of salt, rinse thoroughly
2. In a soup pot or le creuset, over medium-high heat, saute olive oil, garlic, oregano, paprika, salt and pepper.
3. Add 5-6 cups of water, adding enough water to cover chicken pieces.
4. Add bay leaves, cover pot and cook for 45 minutes
5. Skim the fat from the top
6. Remove the chicken from the pot, when cool enough to handle, remove skin and shred chicken meat or cut into bite size pieces
7. Add hominy (including liquid) and salsa tomatillo. Simmer over low heat for 1/2 hour.
8. Just before you are ready to serve: Dice avocados, chop cilantro, slice radishes, lime sliced, dice onion and serrano pepper - place in individual small bowls.

Plate the dish:

• Ladle soup into serving bowls and top with a tablespoon of each garnish. Enjoy!
  

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I recently came back from a glorious gourmet-filled trip to Spain and one of the many outstanding restaurants I had the pleasure of experiencing was in Barcelona called Cinc Sentits (Five Senses). They served a wonderful Chilled Pea Soup with Five Herb Ice-Cream that was not only memorable for its refreshing taste but also for the chef's creative use of ice-cream in a non-dessert dish.  I have to admit I've never been a fan of hot pea soup but after my introduction to the soup chilled the thought of indulging in this dish again on a hot summer night was quite enticing. 

So, when Häagen-Dazs® asked if I would create a recipe that was Made Like No Other®, I immediately thought I would try to recreate this at home...something unexpected, unique and oh-so-delicious!  Of course I wanted to do something a bit different so I added a twist of my own. Using English peas and going with the idea of the Brit's use of "peas paired with mint", I created a chilled pea soup with a dollop of mint-infused vanilla ice-cream. The mint-infused ice cream was further inspired by the technique of muddling mint and sugar similar to the method used to create a Mojito. I hope you enjoy this as much as we did!

To see more recipes created by fellow food bloggers visit the Häagen-Dazs Made Like No Other Facebook Page
and the BlogHer Round-Up page.



Chilled Pea Soup with Mint-Infused Häagen-Dazs® Vanilla Ice-Cream

Soup Ingredients:

• 2 Tablespoons of unsalted butter
• 1 medium shallot, chopped
• 2 cups of shelled fresh peas, about 1/2 pound
• 1 lb of fresh peas, left in their pods
• 1/2 cup of fresh parsley leaves, chopped
• 4 cups of vegetable stock
• 1/2 teaspoon of sea salt
• 1/2 teaspoon pepper
• 1 cup of vegetable stock

Soup Instructions:

Steamed Shucked Peas

1. Steam the shucked peas and cook until the peas are done but still firm (about 5 minutes).  Do not overcook or they will get mushy; you want a slight "pop" when you eat one.
   
2. When done run under cold water and set aside.

Pea Soup

1. Over medium heat, melt butter in a large skillet. Add chopped shallots and cook until onions soften and become translucent about 5 - 8 minutes.
2. Add the peas and parsley, mix together. 
3. Add 4 cups of vegetable stock, salt and pepper.  Bring to a boil, reduce heat and cover the pot.  Let simmer for 15 minutes until the peas are tender. Set aside to cool, about 10 minutes
4. Pour the cooked pea soup into a blender and puree. You can do this in batches if need be.
5. Add another cup of vegetable broth to thin out the soup (if you are doing this in batches add 1/2 cup to each batch as you puree)
6. Place a strainer over a large bowl and pour the pureed soup through a fine sieve or strainer; discard the solids.
7. Refrigerate the soup for at least one hour to chill.

Mint-Infused Vanilla Ice-Cream

• 1/2 pint of Vanilla Häagen-Dazs®  Ice Cream, softened just to room temperature
• 1 cup of loosely packed fresh mint leaves, finely chopped
• 2 tablespoons of sugar
• 1 teaspoon of water

1. Place chopped mint leaves and sugar in a small (freezer-safe) bowl or mortar and muddle until well blended, adding water as needed to create a paste
2. Add the ice-cream to the bowl and blend the sugared mint into the ice cream
3. Wrap with plastic wrap and place in freezer for at least 1 hour

Plating the Dish

1. Pour the chilled pea soup into a bowl
2. Add a good amount of the shucked peas in each bowl
3. Add 1 scoop of the mint vanilla ice-cream
4. Garnish with mint leaves and a few peas

Enjoy!  ©HDIP, Inc.

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Reading through a couple of online articles about cheese, I discovered this recipe for Wisconsin Cheddar Cheese And Poblano Chili Soup by chef Dean Fearing. Yummy! Dean Fearing, creating of Fearing's Restaurant in Dallas, Texas, has developed one of the hottest dining concepts in the country.  Named "Restaurant of the Year" and "Table of the Year" by Esquire Magazine in 2007 and No. 1 in Hotel Dining in the U.S. by Zagat in 2009, you can see why I am eager to try this recipe. I bookmarked it and look forward to trying this soon, but just incase you beat me to it, please let me know what you think.

Wisconsin Cheddar Cheese And Poblano Chili Soup
By Chef Dean Fearing
Servings: 4

Ingredients:

• 1 tablespoon bacon fat
• 1/2 white onion, chopped
• 1 large shallot, chopped
• 1 clove garlic, chopped
• 1/2 jalapeño chili, seeded, chopped
• 1 teaspoon pure chili powder
• 1 tablespoon chopped fresh cilantro
• 1/2 tablespoon chopped fresh epazote or 1/2 teaspoon dried, optional
• Pinch of ground cumin seed
• 1/2 cup beer
• 4 cups chicken broth, homemade or prepared
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• 2 small poblano chilies, roasted, peeled, seeded and cut into 1/4-inch dice OR 1 cup canned green chiles (mild or hot or mixed)
• 1-1/4 cups (5 ounces) shredded Wisconsin Aged Cheddar cheese
• Salt to taste
• Juice of 1/2 lime

Cooking Directions:

Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeño and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.

Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.

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I made this dish this past weekend and it was such a hit that I decided I had to republish the recipe.As nights become chillier, snuggle up with your honey, and serve this supremely seductive soup for a memorable winter Seduction Meal. Breath in the enticing aromas as you bring a hot spoonful of this savory liquid to your lips. Indulge in this lobster, potato, corn medley; a true love potion and so good!

Lobster Corn Chowder
I discovered this recipe in a Williams-Sonoma catalog and made a few alterations like adding sherry and clam stock.

Ingredients

• Two live lobsters (or 8 oz of frozen lobster meat, thawed and picked over)
• Note: You can use one lobster and Haddock and/or Cod for a Lobster/Fish Chowder
• 1 tbsp Canola Oil
• 4-5 cups of low-sodium chicken broth (depends on how much fish you add to recipe)
  
• 1 cup of clam stock
• 1/2 cup white wine
  
• 3 ears of corn, kernels removed (and corn cobs reserved) 
• 3 strips of bacon, diced
• 1 yellow onion, chopped
• 2 large carrots, diced
• 3 celery stalks, diced
• 2 cups of heavy cream
• 1/2 cup of good quality sherry
• 2 medium Yukon Gold potatoes, diced into 1/2" cubes
• Salt and pepper to taste
• 1 tsp chopped fresh thyme
• 2 tsp chopped fresh chives

Directions

Fill a large pot with 2" of water, set over high heat and bring to a boil; add lobsters, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool. Remove meat from claws, knuckles and tails and refrigerate meat until ready to use. Reserve shells and bodies.

In a large pot over high heat, warm oil. Add reserved lobster shells and bodies and saute until lightly browned, about 5 minutes. Add chicken broth and clam juice (you can also use the broth from the lobster), wine, and corn cobs. Bring to a simmer and cook until reduced to about 2 1/2 cups, 25 - 30 minutes.

In a Dutch oven over medium heat, saute bacon, stirring occasionally until crispy and browned, 3 - 4 minutes. Add onion, carrots, celery and corn kernels, and saute stirring until tender, 4 - 5 minutes.

Strain lobster - corn cob broth into Dutch oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender - about 15 - 20 minutes. Stir in lobster meat, salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through, 2 - 3 minutes. Adjust seasoning as needed.

Serve in two bowls - garnish with chopped chives and serve with warm crusty bread and a bottle of your favorite white wine.

Makes 4 - 6 servings, and tastes even better the next day -- should you be so lucky to serve this up twice ; )

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When you are dating a southern gal or guy, it is a nice gesture to master a dish to make them feel truly at home. For some good old southern cookin' try this easy to make Lamb Creole Gumbo. And let the good times roll - or as the say in N'Awlins: "Laissez Les Bon Temps Roulez"!

Savory Lamb Creole Gumbo
6 to 8 servings

Ingredients:

• 1 pound American Lamb leg or shoulder, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons oil
• 2 cans (16 ounces each) stewed tomatoes
• 4 cups chicken broth
• 1 cup white wine
• 1/4 cup chopped parsley
• 1/2 lemon, sliced
• 2 teaspoons salt
• 1 teaspoon dried thyme leaves, crushed
• 1 bay leaf
• 1 garlic clove, finely chopped
• 1 package (10 ounces) frozen sliced okra, defrosted
• 1 can (15 ounces) black-eyed peas, rinsed and drained

Directions:

1. Coat lamb with flour.  
2. In large pan with cover, heat oil over medium-hot heat.  Add lamb and brown.  
3. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic.
4. Simmer, covered, 1-1/2 hours.  
5. Add okra and black-eyed peas.  Cook 10 to 15 additional minutes.  
6. Remove bay leaf before serving.

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The holiday season is upon us and there are many opportunities for serving up festive, traditional dishes to share with our family and friends. Whether you are cooking for a large group or enjoying an intimate meal for two, this classic French dish is the perfect choice for the true seafood lover in your life. Bouillabaisse is an elegant stew consisting of seafood, shellfish, and a medley of vegetables simmered in herbs and aromatic flavoring---white fish, lobster or langoustine, crabs, shrimp, mussels, clams, tomatoes, potatoes, leeks, celery, carrots, saffron, anise, shallots, parsley and wine.

There are two ways of serving Bouillabaisse; as a stew with the seafood, shellfish and vegetables served in a broth. Or, the more traditional French manner in which a mix of seafood, shellfish, and vegetables are served on a platter with the broth served on the side with grilled bread slathered with aioli, a garlic mayonnaise, or rouille, a spicy saffron mayonnaise made of olive oil, garlic, saffron and cayenne pepper.

Bouillabaisse
Serves 6

Seafood Ingredients:

• 1 lb of fresh clams
• 1 lb of fresh mussels, rinsed and bearded
• 2 lbs of cod, but into 1" pieces  (can use a mix of cod, tilapia, snapper, grouper, John Dory- skinned)
• 1/2 lb of clam strips (optional)
• 12 raw jumbo shrimp, shelled and deveined, keeping tails intact (shells reserved)

Broth Ingredients:

• 1/3 teaspoon saffron
• 1/4 cup extra virgin olive oil
• 2 carrots, cut into 1/2" pieces
• 2 stalks of celery with leaves, chopped
• 1 large onion, chopped
• 3 large cloves of garlic, finely chopped
• 1 28-oz can diced tomatoes
• 1 tsp fennel seeds
• 1 bay leaf
• 1/2 teaspoon thyme
• 1 tsp fresh tarragon, finely chopped
• 1 teaspoon sea salt
• 2 teaspoons cracked black pepper
• 1 cup chicken stock (or water)
• 1 cup of dry white wine
• 2 cups clam juice
• 10 red or white baby potatoes, cut in half
• 3 cups of water
• Salt & White Pepper to taste
• Garlic Aoili (store bought brand such as Saratoga's Garlic Curry Aioli)
  
• Garnish with Parsley leaves

Directions:
Step 1: The Broth

1. Combine the saffron and hot water in a small bowl and set aside to infuse.
2. Heat olive oil in a large pan, over medium high heat, saute onion, carrot and celery until vegetables soften, about 15 minutes. After 10  minutes, add garlic.
3. Add tomatoes, fennel seeds, saffron, thyme, tarragon, salt, pepper, and juice of one orange. Simmer 5 minutes.
4. Add clam stock, wine, and water and bring to a boil. Reduce heat to low and simmer for 1 hour. The longer this simmers  the richer the flavor.
5. Note: You always want to have enough water in the pot to cover all ingredients, so start with 2 cups and add more as needed. I used 3 cups total.
   

Step 2:

1. Turn heat up to medium and add potatoes and cook until 1/2 done, about 5 minutes
2. Wash mussels, remove shells from shrimp and devein, and cut fish into 2-3" pieces
3. Add fish to pot and cook for 5 minutes, gently boiling, over medium heat (lower heat if too high/rapid boils)
4. Add mussels, cover the pot and cook until mussel shells begin to open. (Discard unopened mussels.)
5. Add shrimp, cook until they turn pink
6. Taste broth and season to taste

Plate the Dish:

1. Ladle soup among large serving bowls and garnish with fresh parsley leaves. Add a dollop or two of aioli to the broth and stir in. Serve with crusty bread on the side. For a heartier treat you can add Gruyere cheese and make open-faced grilled cheese sandwiches to serve with the soup. Bon appetit!
   

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I somehow inherited two very large heads of cauliflower that were taking up a lot of space in my refrigerator. Determined to come up with something other than steamed or roasted cauliflower, I decided to create a recipe for a creamy winter soup. I've had cauliflower soup before but always felt it was just too bland. After scouring my pantry I found some interesting ingredients, such as Porcini Mushroom powder (D'artagnon), a bit of curry and water chestnuts. It all came together for an incredibly tasty recipe: Roasted Cauliflower Soup with Water Chestnuts. I hope you enjoy this as much as we did.


Ingredients

• 2 heads cauliflower/ cut into 1" florets, about 10 cups
• 3 large garlic cloves, cut in half lengthwise
• 1 medium-large yellow onion, cut in half and quartered
• 3 tablespoons olive oil
• 1 cup of carrots, finely diced
• 1 cup of celery, finely diced
• 1 teaspoon curry powder
• 1 tsp porcini mushroom powder
  
• 1 bay leaf
• 4 tbsp sweet butter
• 4 cups chicken broth
• 1 cup water
• 2 cups heavy cream
• 1/4 cup coarsely diced water chestnuts (1 small can)
• fresh chives
• cayenne pepper

Directions

1. Preheat oven to 425 degrees.
2. Cut cauliflower into 1" florets
3. In a large bowl, using your hands, mix together 4 cups of cauliflower, garlic, onion and 4 tbsp olive oil. Place on a tray and place in hot oven, roasting for 25 - 30 minutes until golden brown.
4. While this is roasting, place butter in a dutch oven or 4 quart kettle, heat medium high. Add carrots, celery, Porcini mushroom powder and curry, stirring to blend together.
5. Add chicken broth and water, stir.
6. Add roasted vegetables to the pot when ready (reserve 6 -8 cauliflower florets for garnish), and Simmer of medium heat for 30 minutes
7. Discard bay leaf and in a blender puree soup in batches until smooth, pouring pureed soup into a large bowl.
8. Transfer puree soup back into the kettle. Simmer over medium heat stir for a few minutes.
9. Add cream, salt and pepper to taste and stir until blended and warm, about 3 minutes.

Plating the dish

• Place soup in a serving bowl.
• Garnish with cauliflower florets, water chestnuts and snipped fresh chives. Top with a dash of cayenne pepper that runs the length of the bowl. Be careful not to be heavy handed with this pepper--its very hot!
  

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For those in the know, one of the quintessential dishes served at the The Grand Central Oyster Bar & Restaurant in NYC is their Pan Roast. Next time you are in NY head to Grand Central Station on 42nd Street and indulge your senses.

Ask for a seat at the bar and order this enticing dish. The magic unfolds in front of you as the chefs prepares your individual order. Each ingredient is lovingly added to a silver pan roast pot which is slowly stirred together and steam heated in a double boiler. A piece of bread is placed in a soup bowl which is then positioned carefully under the silver double boiler. With a flick of the wrist, the silver pot swivels over the soup bowl and the liquid gracefully cascades over the bread as your bowl fills up with this luscious liquid. Definitely a foodie destination for a unique New York dining experience. For those that can't make it to NY here is the recipe from their cookbook.


This Recipe is from The Grand Central Oyster Bar and Restaurant Cookbook
A wonderful cookbook to add to your collection - filled with special recipes for sauces, stocks, soup, chowders, desserts, and of course shellfish and seafood recipes galore!

Ingredients Per Serving

This is for ONE serving so be sure to double this for TWO, and if you think you will want more than one serving (and I bet you will) --make even more.

8 freshly opened oysters
2 Tbsp (1/4 stick) of sweet butter
1 Tbsp chili sauce
1 Tbsp Worcestershire Sauce
1/4 cup oyster liquor, also called liquid (the juice inside the oyster)
1/2 tsp paprika
dash celery salt
1 oz of claim juice
1/2 cup cream
1 slice of dry toast (I used peasant bread)

Place all ingredients except cream, toast and 1 Tbsp of butter in the top part of a double broiler over boiling water. Do not let the top pan of the double broiler touch the water below.

Whisk or stir briskly and constantly for abut 1 minute until oyster edges begin to curl. Stirring carefully as to not damage the oysters.

Add cream and continue stirring briskly, Do not boil.

Pour pan roast into a soup plate over the slice of dry toast

Top with remaining 1 Tbsp butter, and sprinkle with paprika, and serve right away.

To create other individual stews and pan roasts, simply substitute the oysters for the following:

• Shrimp: 8 raw shrimp, shelled, deveined, with tails off
• Clams: 8 freshly opened cherrystone or littleneck clams
• Lobster: 2 oz fresh lobster meat
• Scallops: 10 - 12 raw bay scallops
• Mussels: 14-16, bearded, but in the shell
• Mixture: 3 shrimp, 2 oysters, 2 clams, 3 scallops, 2 oz lobster

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Sometimes simple is best. Here is an easy recipe that can be whipped together in minutes once you have all the ingredients lined up. Mixed Mushroom soup with a Kiss of Sherry pairs perfectly with an open-faced grilled gruyere cheese sandwich.


Mixed Mushroom Soup with a Kiss of Sherry
Serves 4

Ingredients

• 2 cups of hot water
• 1 jar of D'artagnan dried chanterelle mushrooms
• 2 tablespoon sweet butter
  
• 1 tablespoon of olive oil
• 1 lb fresh mushrooms, I used crimini but you can use any combo, cleaned, trimmed and sliced
• 2 tablespoon minced shallots
• 3 cups of chicken broth
• 1cups of water used to soften dried mushrooms, strained in cheese cloth
  
• 1/8 cup of sherry

Directions

1. Place the dried chanterelles in hot water to steep.
   
2. In a 2 quart sauce pan, melt the butter and olive oil over medium heat. Add the fresh mushrooms, cooking for 5 minutes, stirring from time to time. Add the shallots, stir.
3. Add the reconstituted chanterelle mushrooms (Reserve the water they were soaking in). Cook mushrooms for another 5 minutes until they begin to  brown. Add more butter if necessary. 
4. Add chicken broth, sherry and liquid from Chanterelle mushrooms (be sure to strain using cheesecloth or coffee filter). Cook over medium-low heat for 5 minutes.
   
5. Remove from heat and serve immediately

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Here is a sensational summer dish. This recipe tempers the richness of black cod with the acidic bite of a pickled salad and an earthy broth made by reconstituting dried shiitake mushrooms.  The cod steaks are first quickly seared in hot oil to crisp their skin and develop flavor, then gently finished in the oven.  A small pinch of potent dill pollen adds color and helps to bring the flavors together.

Black Cod in Shitake Broth with Pickled Fennel Salad
Serves 6
Recipe courtesy of MarxFoods

INGREDIENTS:

Pan Seared Black Cod

• 36oz of black cod fillets, cut into 6oz steaks
• Dill pollen to taste

Shitake Broth

• ½ Yellow onion
• ½ Fennel bulb
• 1 Cup dried shiitake mushrooms

Pickled Fennel Salad

• ½ Fennel bulb
• ½ Shallot
• 1/8 Cup rice wine vinegar
• 1/8 Cup champagne vinegar
• 2 Tablespoons olive oil

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As we welcome the warm weather, sunny skies and Spring flowers, we begin to favor lighter meals made with fresh ingredients. Here is an intriguing recipe: Strawberry gazpacho served over a mound of jicama salad, topped with goat cheese and a sprig of thyme.. The picture below says it all. Enjoy!
Strawberry Gazpacho
Serves 24

Ingredients

• 6 lbs. Fresh California strawberries, stemmed and chopped
• 2 1/4 pounds plum tomatoes, chopped
• 1 1/2 pounds English cucumber, peeled, seeded and chopped
• 9 cloves garlic
• 3 jalapeño peppers
• 1 1/2 cups Sherry vinegar
• Salt and black pepper as needed.

Jicama Salad

• 8 cups Jicama, peeled and julienned
• 2 bunches chives, cut in 1 1/2-inch length
• 6 tablespoons extra virgin olive oil
• 3 tablespoons fresh thyme leaves
• Salt and pepper as needed.
• 1 1/2 pounds fresh goat cheese

Directions
To make Strawberry Gazpacho, in blender, purée strawberries, tomatoes, cucumbers, garlic, jalapeños and vinegar. Season with salt and pepper. yield: 24 cups

To make Jicama Salad, combine jicama, chives, oil and thyme; season with salt and pepper. yield: 8 cups

Plating the Dish
Mound 1/3 cup Jicama Salad in center of soup plate. Carefully ladle 1 cup Strawberry Gazpacho around salad; top with 1 ounce goat cheese, formed into a ball and garnish with a small sprig of thyme

Recipe courtesy of the California Strawberry Commission.

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Clam Miso Soup, a delightful way to step into Spring. Light, satisfying, and deliciously flavored to tempt the most discerning gourmand. This creative slant on a classic Japanese dish is worthy of top billing for your next Seduction Meal. Serve with a chilled glass of premium Saki and toast to your good fortune.

Miso soup is a staple in Japan, where it can be found at breakfast, lunch, or dinner meals, usually served in a small bowl to the side of the main dish.  Miso is an excellent source of protein, and so this soup is a great source of low-fat energy.  Many people make miso soup using instant soup or instant dashi packets.  Unfortunately these products usually contain a great deal of salt and MSG.  Making dashi from scratch is quite easy, and once you've done that you're half way to being done with the soup.

What is miso?
Miso is fermented tofu.  As the tofu ferments it becomes a richly flavored, aromatic paste that is very high in protein, vitamins, and minerals.

Which miso should I use in my soup?
There are two commonly found types of miso: light miso, and dark miso.  You can actually use either in miso soup with great results.  Light miso has a milder flavor that the Japanese like to use in miso soup served in the morning with breakfast or in the afternoon.  It is commonly paired with silken or fried tofu, green onions, and sometimes seaweed.  Dark miso (aka red miso) has been fermented longer, and has a much more robust flavor.  Miso soups made with dark miso are usually served in the evening at dinner.  You sometimes find stronger flavored ingredients in these evening miso soups, such as baby clams.

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This recipe is an easy, delicious meal that will warm you both on a cold winter night.

Drunken rum punch chicken stew
Recipe courtesy of Mount Gay Rum
serves 4

Ingredients:

• 1 whole chicken cut into pieces
• 1 tsp lime juice
• ¾ cup chopped onion
• 2 garlic cloves chopped
• ½ tsp minced scotch bonnet pepper
• 2 tbsp olive oil
• 1 liter pineapple juice
• 1liter orange juice
• ¼ cup brown sugar
• 1 cup Mount Gay Eclipse Rum
• chives, parsley and tomato to garnish

Directions:

1. Season chicken with salt and pepper and lime juice.
2. Sauté onion, garlic, minced pepper in olive oil in a large pot over medium heat. 
3. Add chicken and cook until chicken turns white turning so as not to burn.
4. Add orange and pineapple juices, sugar, and Rum.
5. Stew  1 ½ -2 hours.

Plating the dish
Fill two serving bowls with stew and garnish with chopped chives and parsley and cherry tomatoes cut in half. We also have a few thin slices of yellow bell pepper for added color. Serve with warm, crusty bread to dip up this tasty sauce. 

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After a healthy hike in the woods, an outdoor sports event, or a walk through the park, this bright flavored soup will warm up your body head to toe.  A cream-based soup made of assorted greens--you can use any combination of greens such as watercress, broccoli and red chard; served with grilled halloumi cheese sandwiches. Perfect!

cream of assorted greens soup with Halloumi toast
Recipe courtesy of Christine Cushing
Makes 6 servings   

soup ingredients

• 2 tablespoons olive oil
• 1 leek, white and light green parts only, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 clove garlic, minced
• 3 thyme sprigs
• 1 bay leaf
• 1 quart chicken stock
• 1 Yukon gold potato, peeled and diced
• 3 cups loosely packed spinach, trimmed and washed (4 oz)
• 3 cups loosely packed fresh Swiss chard, trimmed and washed (4 oz)
• 1/3 cup whipping cream
• 1 tablespoon chopped fresh chives
• Coarse salt and freshly cracked black pepper
• Pinch freshly grated nutmeg

Halloumi  toast

• 6 baguette slices
• 6 slices of Halloumi cheese

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Extraordinary, Unusual, Provocative, Ethereal, Extravagant, Avant-Garde, Magical, Intimidating, Haute-Cuisine.  These are some of the words used to describe master chef Grant Achatz and the exquisite dining experience at Alinea in Chicago. As I continue my fascination with Alinea, the cookbook, and Grant Achatz, I share this recipe from his recently released cookbook for hot potato soup.

Hot Potato
Recipe courtesy of Alinea
Visit the website Alinea - Mosaic, where you can order a signed copy of the book.


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I am a big fan of Bobby Flay and absolutely love Mesa Grill.  I recently had lunch there with a friend and being a beautiful Fall day in New York, I was intrigued by the pumpkin soup on the menu. As the bowl of soup was placed before me, and the smell of cinnamon and spices came my way, I knew this was going to be special. With the very first taste, it was as though all conversation in the room ceased as I lovingly devoured this dish in complete self-indulgence.  My poor friend had no idea I tuned out--if only for a few moments. Needless to say, this is the perfect fall/winter soup for a Seduction Meal for two.

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This recipe was submitted by Hilde of Bethlehem, PA

"This recipe for cucumber soup is sublime in its flavor, keeping this dish a simple treat on a hot summer day...not to mention how easy it is to prepare. There are many chilled summer soups you can make such as melon soup, vichyssoise, borscht / beet soup, chilled fruit soups such as cherry or pear, gazpacho, or a chilled avocado soup".


chilled cucumber soup
Serves 4-6 depending on your portions

3 large cucumbers
1/4 cup Greek yogurt
1/8 cup water
a dash of Adobe all purpose seasoning
1/8 cup chopped scallions
1/4 tsp lemon zest
1 tbsp fresh lemon juice
salt and pepper to taste
Garnish: chopped scallions and chives

Peel, seed and chop 3 cucumbers. Place 2 of the cucumbers in a blender or food processor. Add Greek yogurt, water, Adobe seasoning, scallions, lemon zest, and lemon juice--process until smooth. Add salt and pepper, and blend together. Chill for at least an hour.

plating the dish

Pour soup into bowls or martini glasses. Divide the chopped cucumber between the two bowls, gently placing them in the center so they do not fall to the bottom. Garnish each with a dollop of creme fraiche and top with chopped chives and/or scallions. For a more hearty meal you can always serve this with a crab or lobster salad in a creamy tarragon dressing served over a bed of greens.

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This recipe has been submitted by Stefan of New York. A true labor of love! Do not let the size of the recipe below intimidate you. Each step is really easy and goes by pretty quickly (about 1 hour and 20 minutes in all),  but most important-- it is well worth the effort.

"This dish is best prepared earlier before your date arrives", writes Stefan. "So you can concentrate on entertaining that special someone. When your appetites begin to growl, all you you have to do is assemble each dish. One great thing is you can customize each plate (some people may not like mussels or tofu; ask).  The main point....Give it to him or her like they want it!"

Red Curry Seafood Soup

4 Quarts of Water
3 Tbsp of fish powder (suggest Maesri brand), or 2 cans of fish stock
1 lb calamari - buy fresh (or frozen), whole squid cleaned, cut into circles and tentacles
1/2 lb Price Edward Island mussels
1 lb shrimp, with shells intact
1/2 lemon
3 thick slices of ginger - about 1" in length
1 tsp each of salt and pepper
1 8-oz can Red Curry Paste
1 can Coconut Milk
1 large clove of garlic, finely chopped
2 stalks of lemon grass, thinly sliced
4 shallots finely chopped
1 lb of baby bok choy, clean, leave whole
8 large Chinese mushrooms, sliced
3/4 lbs snow peas
1/8 cup chopped cilantro
1/2 cup yellow chives, thinly sliced lengthwise, cut in half
1 lb mackeral, filet and skin removed (Omega 3 baby!)
1 tsp ginger, minced
1 cup of bean sprouts
17.6 oz bag of Japanese Vermicelli Noodles (made from potatoes)
2 squares of fresh firm tofu

garnish
1/8 cup chopped cilantro
fresh squeezed lemon juice


Step 1: Fish broth: In a large pot add 4 quarts of water, fish powder (or fish stock) and bring to boil. Reduce heat to low and cover.

Step 2: The Seafood: Next we will parboil the seafood. This is done individually as each requires different cooking time. Fill a large skillet with 2 -3 cups of the fish broth--enough to cover the seafood. Squeeze the juice of 1/2 lemon into the skillet through a strainer to catch the pits. Add ginger--bring to a boil, reduce heat.

Starting with the shrimp, add shrimp with shells, to the skillet. Parboil over medium-high heat until shrimp are pink on both sides; about 3 minutes. Remove and set aside. Next add the calamari and cook until tender - about 8 minutes. Keep adding more fish broth as the liquid dissipates. When done, remove calamari and set aside. Next add mussels, cook until all mussels open about 5 minutes. Remove and set aside. Be sure to discard any mussels that did not open.  Reserve liquid from the skillet. Remove chunks of ginger, discard. When shrimp cool,  peel.

Step 3: Curry. Add curry paste and coconut milk to the skillet, stirring into the liquid. Bring to boil over medium high heat, stirring constantly. Pour curry sauce into the large pot of fish broth, mix well and bring to a boil over medium high heat. When boils, reduce heat to low.

Step 4: Mushroom / Shallot Mixture: Heat grapeseed oil over medium heat. When hot, add shallots and mushrooms cooking until golden brown about 15 minutes.. Add 1/2 cup of fish broth to keep moist and cook another 5 minutes. Next add lemon grass and garlic, cook for about 5 minutes. Add 1/2 cup of broth if needed. Cook for 5 minutes. Scrape pan sides and bottom, mixing all ingredients together.

Step 5: Vegetables and Fish Broth: Pour mushroom/shallot mixture into the large pot of fish broth turn up to medium high heat--the aroma will be magic! Add snow peas and bok choy; bring to a boil. Add 1/8 cup of cilantro and 1/2 cup yellow chives, gently stirring; remove pot from heat immediately, uncover, and set aside.

Step 6: Fish. Add 2 cups of fish broth to the skillet with a good pinch of yellow chives and minced ginger; bring to a boil; reduce heat to medium, add fish, cook about 6 minutes. Add more fish broth if needed, keep bottom coated so fish does not stick to skillet. When cooked, remove and set aside.

Step 7: Final steps! Add bean sprouts to the curry fish broth and recover. In a separate pot, boil water for the Japanese Vermicelli Noodles (you can use rice or bean vermicelli if you prefer).  Add noodles, cook as per instructions on bag. Drain into colander and set aside.  Cut tofu into 1" cubes, set aside.

Assembling the Plate
Just heat the broth to high (it's been marinating awhile; the better still); assemble each plate with the ingredients;  noodles first, then seafood, then vegetables; pour over the broth, sprinkle the chopped fresh herbs over the top.  Squirt a little lemon on it at the table and voila! 

Spoon some of the broth into each others mouths and your lips will surely catch on fire!
  

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When you want your Seduction Meal to be a memorable occasion, Lobster is always a good choice. With its succulent sweet meat and wonderful texture, when combined with the right spices and flavorings you can't go wrong (unless of course someone is allergic to shellfish).

This Lobster Chowder recipe, with its sherry cream base, is supremely seductive. Bring a hot spoonful of this savory liquid to your lips and breath in the aroma. On a frosty winter day, this is a true love potion that is sure to warm your hearts and kindle a memorable magical meal for two.

I typically serve this dish with a crusty bread to soak up the amazing cream sauce; and to start--an oyster appetizer. Be sure to check out the next recipe post which will feature Char-Grilled Oysters with Roquefort Cheese +  Red Wine Vinaigrette. Combined, this makes for a wonderful Seduction Meal!

lobster + corn chowder
I discovered this recipe in a Williams-Sonoma catalog and made a few alterations--such as adding sherry and clam stock.

Two live lobsters (or 8 oz of frozen lobster meat, thawed and picked over and cut up)
Note: You can use one lobster and Haddock and/or Cod for a Lobster/Fish Chowder

1 tbsp Canola Oil
4 cups of low-sodium chicken broth
1 cup of clam stock
1/2 cup of white wine
3 ears of corn, kernels removed (and corn cobs reserved)
3 strips of bacon, diced
1 yellow onion, chopped
2 large carrots, diced
3 celery stalks, diced
2 cups of heavy cream
1/2 cup of good quality sherry
2 medium Yukon Gold potatoes, diced into 1/2" cubes
Salt and pepper to taste
1 tsp chopped fresh thyme
2 tsp chopped fresh chives



Fill a large pot wiht 2" water, set over high heat and bring to a boil; add lobsters, cover and cook until lobsters are red, about 7 minutes. Transfer lobsters to a large ice bath to cool. Remove meat from claws, knuckles and tails and refrigerate meat until ready to use. Reserve shells and bodies.

In a large pot over high heat, warm oil. Add reserved lobster shells and bodies and saute until lightly browned, about 5 minutes. Add chicken broth and clam juice (you can also use the broth from the lobster), wine, and corn cobs. Bring to a simmer and cook until reduced to about 2 1/2 cups, 25 - 30 minutes.

In a Dutch oven over medium heat, saute bacon, stirring occasionally until crispy and browned, 3 - 4 minutes. Add onion, carrots, celery and corn kernels, and saute stirring until tender, 4 - 5 minutes.

Strain lobster - corn cob broth into Dutch oven, add cream and sherry and bring to a simmer. Stir in potatoes, return to a simmer and reduce heat to a medium-low. Cook until potatoes are tender - about 15 - 20 minutes. Stir in lobster meat, salt, pepper, thyme and chives. Cook stirring occasionally until lobster is heated through, 2 - 3 minutes. Adjust seasoning as needed. Serve in two bowls - garnish with chopped chives and serve with warm crusty bread and a nice white wine. Makes 4 - 6 servings, and tastes even better the next day -- should you be so lucky to serve this up twice ; )

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I am very excited to have participated in the Super Soup Challenge hosted by Tami of Runing with Tweezers. You have check out her wonderful blog, and if you love soup you'll thoroughly enjoy the exquisite collection of recipes submitted by people from around the world. I entered this chilled summer soup--one of my favorites.

This simple yet tasty soup is filled with a mix of flavors that will flirtatiously seduce your palate. The chilled lime avocado base is deliciously enhanced by the cilantro and corn. I like to top this soup with a warm mix of seared crab, shrimp and scallops.

Chilled Avocado Seafood Soup

3 ripe Haas avocados

1/2 cup of freshly squeezed lime juice

6 cups of chicken stock, remove any floating fat

Kernels from 2 ears of corn on the cob

2 tablespoons of balsamic vinegar and olive oil

salt and pepper

1 jalapeno pepper, seeded and minced

2 heaping tablespoons of cilantro, finely chopped

1/2 lb mix of shrimp and scallops (peel and de-vein the shrimp)

1 6-oz can of high quality crab meat, drained

2 cloves of garlic, crushed

3 tablespoons fresh squeezed lemon

3 tablespoons of olive oil

salt and pepper

Tortilla Chips

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This recipe was submitted by the seductress Virginia of NYC.

This recipe was given to me by the chef of the Kitchen Witch--one of the finest restaurants located in Greenwich Village in the early '80's, which sadly enough has since closed. It was one of our favorite choices on the menu. I was very fortunate to have seduced the chef Stanley with my wit and appreciation and pry the recipe from him. Curried carrot bisque has never failed to seduce and tame anyone who has tried it; that includes man, woman, child and the occasional four legged furry gourmand dog lucky enough to taste it.

curried carrot bisque

2 1-lb bags of peeled baby carrots

2 quarts of low sodium chicken broth 

1 large red pepper, chopped

1 large onion, chopped

2-3 tablespoons of curry powder

1/2 point of light cream or half and half

pinch of Cayenne pepper

creme fraiche

salt and pepper to taste

2 tablespoons of olive oil

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