Tag Archives: bay_leaf

Cream of Roasted Tomato Basil Soup

This soup can be made as thick or as think as you like. I used an immersion blender but you can use a standard blender instead if you remember to take the stopper out and hold a towel over the hole to allow the steam and heat to escape. If you want this to be vegan you can use vegetable stock and omit the cream.

This recipe is based on a recipe by Tyler Florence on the Food Network.
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Portabella Mushroom Soup

This recipe is based on a Napa Rose recipe that was taught at the Napa Rose Cooking School. Continue reading

Napa Rose Cabernet Mushroom Sauce

This is a recipe from the Napa Rose Cooking School I attended at Disney’s Grand Californian Hotel last May. Although the only meat in it is the veal stock, it has a meaty and earthy taste that goes well with any cut of beef as well as potatoes and mushrooms.

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