A survivor from the freezing overnight temperatues.
Finally pitied and brought inside.
Playing in the kitchen.
The last of some Piedmontese Peppers, ala Elizabeth David.
A halved mini red pepper containing a bit of tomato, some sliced garlic, some anchovy paste (salt and olive oil eliminated because it was in the paste. I didn't have anchovies.)
Roasted in a 350 oven for around 20 minutes.
Supposed to be served cold but I couldn't wait.
It was as good warm as cool later.
And finally, homemade Chicken Noodle (Gigli) Soup.
All this kept me busy through the day and sated.
Wow you are amazing in the kitchen. Can't wait to see when winter really hits and what you are cooking. Homemade soup is a great start.
ReplyDeleteGood to keep busy. Your soup looks amazing as does your roasted red pepper. I would have eaten it right away …too good to wait for it to cool. Cali
ReplyDeleteLove Elizabeth David!
ReplyDeleteA hot bowl of soup never goes wrong on a cold day!
ReplyDeleteGigli soup would have me giggling just by saying it.
ReplyDeleteI'm glad you're cooking and eating well. Especially the chicken noodle soup.
ReplyDeleteI’m so glad you like to cook. Thank you for writing.
ReplyDeleteI'm impressed with your cooking and spirit of haute cuisine!
ReplyDeleteThat's some good-looking soup, but I won't fight you for the pepper.
ReplyDeleteMy thoughts are with you. Dee
ReplyDeleteInteresting, I follow my mom’s chicken soup recipe. It’s basically a poor woman’s version. What ever veggies are in the frig. There’s always onion, a potato rice, carrots and chicken. It hits the spot on cold days. I’m curious about anchovies pasta, but never seen it in the market, however anchovies are supposedly very good for us.
ReplyDeleteWhat a cook!
ReplyDeleteInventive ... and totally delicious by the look of it.
ReplyDeleteStay warm, and play in the kitchen.
ReplyDeleteBoth of those dishes will keep you warm in the cold weather!
ReplyDeleteThe pepper recipe sounds delicious. Anchovies...YES! I made a pot of chicken soup when we were snowed bound this past weekend in Cleveland. Warm, cozy, comfort food. Stay warm and enjoy your kitchen playtime!
ReplyDeleteI'm making chicken soup this week too! Our cold weather here just needs it!
ReplyDeleteSoup looks good! At first glance, I thought the flower was an exotic tropical martini of some kind.
ReplyDeleteThe soup looks perfect, like a cookbook image. I can't even imagine what that pepper tastes like, not being a fan of peppers or hot stuff!
ReplyDeleteGlad you are staying warm, and brought that pretty petunia inside. Like an idiot, I set the geraniums and begonia outside when we had warm days, and promptly forgot them. Poor things froze solid.
A.I. had to help me out with "gigli"...
ReplyDeleteGigli pasta (also known as campanelle or "little bells") is frequently used in hearty, rustic Italian soups, particularly in variations of Pasta e Fagioli (pasta and beans) or thick vegetable soups. Its ruffled, cone-like shape is ideal for scooping up broth, beans, and finely diced vegetables.