Roasted Chestnut Soup
Serving Size: 8 Ingredients: Soup 2 lb. fresh chestnuts, baked, peeled and coarsely chopped 2 tablespoons butter 3 tablespoons olive oil 1 yellow onion, chopped 2 leeks, halved lengthwise, rinsed, and thinly sliced crosswise 1/4 cup port 2 tablespoon fresh sage, stemmed and chopped 8-10 cups vegetable or beef broth Juice of 1-2 mandarin oranges...
Holiday appetizers
We have been testing recipes for the holidays and winter edition of Riviera Kitchen, and are getting ready to publish them over the next weeks. We thought it would make sense to kick things off with some appetizers, then follow later in the week with a first Holiday menu. We wanted to serve deviled eggs,...
Yellow Gazpacho with Basil Olive Oil
Gazpacho, a cold Spanish tomato-based raw vegetable soup, is summer to me. Funny though, as a kid I remember my mother trying to get me to eat it every summer, but I could never understand her being so intent on serving me cold soup. I’ve since changed my mind, in fact, I tend to make...
Zucchini Slaw
Who doesn’t love a good coleslaw? We were making pulled pork tacos the other night and decided that such a unique taco needed a unique slaw. Since we have zucchini coming out of our ears from the Riviera Kitchen garden, we thought it would be fun to make a zucchini slaw. The flavors from the zucchini...
Eggplant bruschetta
Last night we were having dinner at the big house and at the last minute my mother-in-law called to see if we could bring something for an appetizer for fifteen, easy enough Joshua was thrilled to postpone his sunbath on Pampelonne beach and stay chopping in the kitchen, so I too volunteered to help. Wanting...