Lime Soup

One more before bedtime!


Lime Soup is what I order when we're down in Mexico. Of course there are probably many, many ways to make it, probably even an authentic one, but this is my own creation... kind of! ... it's based on my fave, Southwest Chicken Soup.

Sopa de Lima- Lime Soup (serves 4)
1 jar roasted red salsa (I used Arriba!)
1 rotisseried chicken or cooked chicken breasts, deboned and shredded
1 tbsp cumin
1 can black beans, drained and rinsed
6 cups chicken broth
4 limes, juiced + 1 more for garnish, cut into wedges
kosher salt to taste
4 cilantro sprigs, plus more for garnish
4 tbsp sour cream, for garnish


In a large saucepan, heat salsa over med hi heat. Add chicken and cumin and combine. Cook until chicken is warmed, stirring. Add beans and broth. Bring to a boil. Cook 10 minutes or until heated through. Stir in lime juice and add sprigs of cilantro. Salt to taste- may not need any depending on broth. Serve topped with sour cream, cilantro and a lime wedge. 
Oh, and a margarita! Let's hit the beach!

Shower Time!

A few inspirational images for a future bridal shower for my future sister-in-law...
So pretty... I love it when people get married! Or have babies! Or just have parties!
Images via Hostess with the Mostess. Whenever you're stuck in a party-planning rut, give them a visit!

As Promised: Lombo di Maiale Coi Porri and Chicken Farfalle in a Basil Pesto Cream Sauce

Two of my stand-up standbys. Both super tasty.
Mom's Famous Puffy Taco Shells to follow, with her permission, of course. They might be Mom's Secret Puffy Taco Shells!

Cooking with Leeks: Lombo di Maiale Coi Porri 
(Pan-Roasted Pork Loin with Leeks, Cooking Light Sept. 2007)
This is definitely lighter than Chicken in Reisling, but there are some unmistakeable parallels. Both are super-tasty. This dish takes about 30mins active cooking time, and 2.5 hrs total.


4 large leeks, using only white and pale green parts
1 c water
1 tbsp butter, divided
1 tsp kosher salt, divided
1 tsp black pepper, divided
1 (2 lb) boneless pork loin, or tenderloin, trimmed
1/2 c dry white wine 
chopped fresh parsley


Trim and half leeks lengthwise. Chop crosswise into 1/2 inch pieces. Submerge in cold water to remove any sediment. 
Combine leeks, 1/2 c water, 1 tsp butter, 1/4 tsp salt, and 1/4 tsp pepper in a large dutch oven or deep saute pan over med hi heat. Cook for 10 minutes or until leeks wilt. Pour the leek mixture into a bowl.
Heat remaining 2 tsp butter in pan over med hi heat. Add pork to pan. Cook 5 mins, turning to brown on all sides. Add remaining 1/4 tsp pepper and wine to pan; cook 15 seconds, scraping to loosen brown bits. Return leek mixture to pan. Cover, reduce heat and simmer 2 hrs or until pork is tender. Remove pork from pan. Increase heat to reduce leek sauce, if too watery. Cut pork into 1/4 inch thick slices. Serve with leeks. Garnish with parsley. Delicious with mashed potatoes. 

Chicken Farfalle So Good My Dog Will Bite a Hole In Your Shirt 
dedicated to our late doggie, Lazlo, and Carlos, adapted from The Brick Oven


1 lb chicken breast, cut into 1 inch pieces
2 cloves garlic, chopped
2 tbsp olive oil
1 lb dried farfalle, linguine or other thick, hearty pasta
1 yellow bell pepper, julienned
1 c white button mushrooms, quartered
1/2 c cherry tomatoes, halved, or roma tomatoes, quartered
1/4 c dry white wine
1/2 c basil pesto
3/4 c cream


Heat 1 tbsp oil in a large skillet over med-hi heat. Add garlic and saute 1 minute. Add chicken and saute until cooked through (7-10minutes). Transfer to a plate.
Start water for pasta and cook according to package directions.
Add remaining tbsp oil to skillet and bell peppers. Saute until tender 3-5 minutes. Add mushrooms and tomatoes and cook 1-2 minutes more. Add wine and cook, scraping bottom of pan, 1 minute more. Return chicken, and any juices, to skillet with vegetables. Add basil pesto and toss to coat chicken and vegetables. Add cream and reduce heat to low. Simmer until sauce is thickened. Serve with crusty garlic bread and a salad with cucumbers, tomatoes, red cabbage and green leaf lettuce. Add Parmesan Peppercorn Dressing to boot! 


Parmesan Peppercorn Dressing
Ranch Dressing Packet and listed ingredients
1/4 c parmesan, grated
1 tbsp coarsely-cracked peppercorns


Make dressing as directed on package. Blend in parmesan and peppercorns. Chill 1-2 hours before serving. 


My Favorite Crusty Garlic Bread
6 cloves garlic
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/2 stick (4 tbsp)unsalted butter, softened
1 loaf french bread, halved lengthwise


PH oven to 400 with rack in upper third of oven. On cutting board, mince garlic. Add salt on top of garlic and smash with back of knife until it forms a paste. In a small bowl, combine butter and garlic paste. Melt garlic butter in microwave on high for 30 seconds. Brush bread halves with melted butter. Sprinkle with black pepper. Bake 10 minutes or until brown and crispy.  

1809design

I am so excited that one of my passions is turning into regular work! 1809design, the home design branch of my little tree of creative endeavors, welcomed two new clients this week!
The first project is a living room and study area... I am channeling Ellen Pompeo's fabulously eclectic abode, featured in this month's Elle Decor. I found a new love in designer Martyn Lawrence-Bullard. Moorish inspired pieces for the modern home- ugh, his collection is just too ME!
Here are a few pieces (not Lawrence-Bullard pieces, I regretfully inform you...) that I am including in the  design. Fun stuff!

The second project is in the works and a first for me: an office space for film-makers, editors, and other young, fun, arty people. Can't wait to start researching office design.... I'll share more as it evolves!
Happy weekend!

Cooking with Leeks: Chicken In Riesling & Lombo di Maile Coi Porri

Just thinking of this recipe gets the salivary glands going... So simple, yet such developed flavors. It reminded me of one of my standard dishes, Lombo di Maile Coi Porri or Pan-Roasted Pork Roasted with Leeks. I'll just have to post that recipe tomorrow. (Photo and recipe from Gourmet) At Central Market,  I found an Alsatian wine that changed my mind about Rieslings... Such a great spring dish!

Event: Yummy Can Happen Any Old Night
Menu: Chicken in Reisling (Gourmet, March 2008)


Chicken in Riesling
1 whole chicken (about 3 1/2 lbs), backbone discarded and chicken cut French style into 8 pieces (French style: yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks, 2 thighs. You could also use pre-cut chicken pieces.)
1 tbsp vegetable oil
3 tbsp unsalted butter, divided
4 medium (or three large) leeks, pale green and white parts only, finely chopped (2 cups)
2 tbsp shallot, finely chopped
4 medium carrots, peeled and halved on a diagonal
1 c dry white wine (preferably an Alsatian Riesling)
1 1/2 lbs small red potatoes
2 tbsp finely chopped flat leaf parsley
1/2 c creme fraiche or heavy cream (heavy cream is less expensive)
fresh lemon juice, to taste


PH oven to 350 with rack in middle.
Pat chicken parts dry and sprinkle with 1 tsp salt and pepper. Heat oil w/ 1 tbsp butter in a large, deep oven-proof skillet (with cover) over med-hi heat until foam subsides. Brown chicken in batches, turning once, about 10 mins total per batch. Transfer to a plate.
Wash leeks by submerging in a bowl of cold water. Skim leeks from top- sediment will sink to the bottom. Pat dry.
Pour off fat from pot, then cook leeks shallot, with 1/4 tsp salt and pepper in remaining 2 tbsp of butter, stirring occasionally, until leeks are golden and tender, 5-7 min. Add chicken, skin sides up, with any juices, carrots, and wine and boil down until liquid is reduced by half, 3-4 minutes. Cover pot and braise chicken in oven until cooked through, 20-25 mins.
While chicken braises, peel potatoes then cover with cold water in a saucepan. Add 1/2 tsp salt. Bring to a boil, then simmer until potatoes are just tender, about 15 mins. Drain in a colander, then return to pan. Add parsley and shake to coat.
Stir cream/creme into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes. Serve immediately with steamed green beans or fresh steamed peas.

Busy, Crazy Week

But I've still managed to make some tasty things... Check back next week and I'll share:

Chicken in Reisling
Lime Soup
Rotisserie Chicken Tacos with Roasted Onions, Guajillo, and Lime Sour Cream
My Favorite Guac

Whole Foods Tax Relief Week- 20% off Wine

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