Easy Carrot and Ginger Soup

After finishing my kitchen remodel I craved home food, and especially this carrot-ginger soup. I think part of the allure was that lack of a stove didn't allow for recipes where "simmering" was an option but also because the vibrant flavor is just so addictive.

There are a number of ways to tailor this soup to make it your own but here's the base. The rest is up to you!

Carrot ginger soup

2 T olive oil

1 onion, chopped

6-8 carrots, peeled and chopped

2 celery ribs, chopped

1 red pepper, cored, seeded and chopped

2 garlic cloves, minced

2 T freshly grated ginger

4 cups chicken stock (or vegetable stock)

1 small potato, chopped

1 scallion, chopped

salt/pepper to taste

1 cup cream (or half and half)

Optional: dash of honey, tabasco, lemon juice

Directions

Heat olive oil and add the onion, carrots and celery. When soft, add the red pepper, garlic and ginger. Pour in the broth. Add the potato and scallion. Simmer 20 minutes or until all vegetables are tender.

How to tell if a potato is cooked? According to a good friend from Moscow who claims she KNOWS potatoes, if you stick a knife into one, pull it up out of the broth and it easily slips off the knife, you know it's done. I've tried it, it works.

To finish your soup

Run a stick blender through the veggies and broth until smooth. Add cream, salt / pepper to taste and honey if you want your soup a bit sweeter.

For me, I like soup with a bit of a bite so I add a few shakes of tabasco and lemon juice to taste. The lemon cuts the sweetness of the carrots and gives the soup a slight hint of tang. Yummy.

Finally, if your soup is too thick add a bit more broth or water. Enjoy!

Recipe courtesy of my good friend Katie.

Originally published in 2014

Pizza, Pasta and Pazzo in San Carlos

Pazzo embodies that rare gem of a neighborhood restaurant: walk-in casual, good service, killer food. With a menu of expertly crafted dishes rolling out of the kitchen it's no surprise a short wait is often the norm.

The wood-fired oven churns out a variety of pizzas with my standout favorite being the simple Margherita. You get the right balance of tangy sauce, luscious cheese and charred crust. It’s a nice menu item that goes well with the spicy rigatoni.

The rigatoni with housemade fennel sausage definitely kicks it up with a generous amount of chili flakes but is balanced out by the butter in the background. Another standout is the cavatelli with slow-braised pork which is both homey yet sophisticated in flavor. And don’t forget dessert: the ricotta cheesecake is delicate - but rich - and just sweet enough.

With the popularity of Pazzo there’s often a wait these days for one of the tables. If time is short, order a beverage and kick back. The wait is definitely worth it!

Pazzo

1179 Laurel Street

San Carlos CA 94070

650- 591-1075

Originally published on 8/25/15

Straight From the Farm

In 2014 I had the luxury of a full month off work which meant the ability to chase down bucket list items at my own pace. One thing that made the cut: a trip to Patterson CA to gather sheep's milk for cheese. While not a typical summer activity for most, it was, for me, a magical time of discovery and a reminder of how precious summer months can be.

While at the farm we found the sheep to be very inquisitive and really, really sweet. Once home and deep into making cheese I knew right away the quality would be impeccable. A few facts here: sheep milk has a higher percentage of fat (about twice as much as cow milk) but little effect on cholesterol due to short-chain fatty acids. In addition, sheep milk is highly nutritious, rich in vitamins A, B, and E, calcium, phosphorus, potassium, and magnesium and easier to digest than cow milk.

Of course, it's all about the cheese and the resulting Ossau-Iraty - a mild variety with a texture similar to Manchego - turned out to be superb in flavor and consistency.

Funny how quickly life takes over and more recent memories become like aged photographs: still precious but fuzzy at the edges (and yes, how sentimental!) I'm holding on to the last wedge of Ossau-Iraty and the reminder of warm nights, long days and the sun-kissed memories of that amazing summer last year.

The final product after 9 months.

Originally published 8/30/15