Sunday, August 27, 2006
Dinner at Home
As our first home cooked meal back in the US, we decided to have something healthy and quick.
Roasted Garlic Soup
This soup was, I think, the only thing Alexis has ever made that could be described as too garlicky. She uses copious amounts of garlic often, but this was just too intense. We ate a bit, and decided to save the rest to dilute with further ingredients the next day. But, if you like really garlicky soup, here is the recipe...
Halibut with Pesto
Homemade pesto with halibut reminds Alexis of childhood meals, as her parents always made tons of pesto in August. Halibut is a meaty enough fish to stand up to the strong flavors.
Roasted Garlic Soup
This soup was, I think, the only thing Alexis has ever made that could be described as too garlicky. She uses copious amounts of garlic often, but this was just too intense. We ate a bit, and decided to save the rest to dilute with further ingredients the next day. But, if you like really garlicky soup, here is the recipe...
-a head of garlic, cloves peeled
-1 and 1/2 turnips, chopped
-4 cans chicken broth
-1/2 onion, chopped
Sautee onions and garlic over low heat until browned. Add all other ingredients. Bring to a boil. Reduce heat, cover and let simmer for 1/2 an hour. Puree and serve.
-1 and 1/2 turnips, chopped
-4 cans chicken broth
-1/2 onion, chopped
Sautee onions and garlic over low heat until browned. Add all other ingredients. Bring to a boil. Reduce heat, cover and let simmer for 1/2 an hour. Puree and serve.
Halibut with Pesto
Homemade pesto with halibut reminds Alexis of childhood meals, as her parents always made tons of pesto in August. Halibut is a meaty enough fish to stand up to the strong flavors.
Pesto:
-3 handfuls fresh basil
-juice of 1/2 lemon
-1/8 cup parmasean
-1/8 cup pine nuts
-1/4 cup olive oil
-salt to taste
Puree.
Top a slab of fresh halibut with a thick layer of fresh pesto and bake on 375 until just opaque and able to flake easily with a fork.
-3 handfuls fresh basil
-juice of 1/2 lemon
-1/8 cup parmasean
-1/8 cup pine nuts
-1/4 cup olive oil
-salt to taste
Puree.
Top a slab of fresh halibut with a thick layer of fresh pesto and bake on 375 until just opaque and able to flake easily with a fork.
# posted by Giao and Alexis @ 8:26 PM 
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