Sunday, July 5, 2020
This Slow Cooker Vichyssoise Soup is perfect for a cozy winter meal. Also called potage parmentier, ...
- 2 pounds Yukon Gold Potatoes, (peeled and quartered)
- 3 leeks, (white and light green parts only, roughly chopped)
- 1 tablespoon olive oil
- 1 large carrot, (sliced)
- 3 celery ribs, (sliced)
Posted by Sequimarian at 4:48 PM
Monday, June 29, 2020
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Step 1: Find the right boards to build your platters. Large cutting boards, marble slabs, slate boards or ceramic platters are great options. Step 2: Choose a variety of cured meats and salumi. Pictured here sweet Sopressata, salami, proscuitto, pepperoni, and a variety of other cured meats from Delallo. Step 3: Use a variety of soft and hard cheese options with varying milk types and color such a Brie, Havarti, Gouda, Hot Pepper, Mozzarella, Provolone, Blue Cheese, etc. Step 4: Add some cured olives and colorful antipasti. Pictured here, Delallo Garlic and Pepper Antipasto, Grilled Artichoke Hearts, Green Cherry Pepper Shooters Stuffed with Proscuitto and Provolone and Sweet Tangy Pepper Drops. Step 5: Add a few spreads, jams and mustards with with a variety of crackers and bread sticks. Pictured here is Delallo’s fig spread, and roasted pepper bruschetta. Step 6: Mix in a colorful variety of fresh and dried fruit such as grapes, berries, dried apricots, and dried banana chips. Step 7: Use a variety of nuts, mix them up! Here we used pignoli and almonds. Pistachios, a nd pecans are also great. Step 8: And for some finishing touches, add some fresh herb sprigs such as mint or rosemary. Step 9: Most importantly, artfully arrange them and have fun making it!
Posted by Sequimarian at 4:59 PM