A little birdie told me…

I’m that type.  You know, the sophisticated urban, wine-swilling, dinner party throwing, oh, lets make it a CLUB type.

Last night was the commencement of our cooking club.  The rules are simple: one person hosts, cooks the food and records the main recipes.  The other guests come, eat said food and compliment the chef ad-infinum.  Oh, and they bring wine…lots and lots of wine. (The really nice ones also bring a perfect bouquet of tulips.) Then next month one of the guests becomes the host and the process repeats itself.

Because I’m Miss Bossy Bosserson, I had the first one at my house. I leaned heavily on Trader Joe’s, as always, and the menu consisted of:

3 goat cheeses with blackberries and bitter Italian honey

Cold asparagus soup

Grilled London Broil and Portabellos with fresh Pesto

Roasted tomatoes

Cous-cous pilaf (Thanks Trader Joe’s)

And dessert was my favorite non-cookerson, but still tres fancy: Affogato (ice-cream topped with a shot of espresso.

It was a good night.

Cold Asparagus Soup

Ingredients:

Leeks – 2, trimmed

Asparagus – one bunch, woody bits trimmed

Garlic – about 1/2 of a bulb, or, to taste

Olive oil – about ¼ cup

Salt – generously

White pepper – miserly

Chicken Broth – One box, not can, of the best organic free-range low sodium stuff that you can buy.

Half and Half – about ½ of a pint (one cup)

Method:

Slice trimmed leeks

Sauté in olive oil until clear

Add chopped garlic

Add chopped asparagus (with the heads reserved)

Add salt and white pepper

Add broth

Bring to a boil and then simmer for about 20 minutes.

Let cool

Then, puree in batches in a blender (hold the lid down…trust me on this)

Strain through a fine sieve

Cool completely (about 4-5 hours)

Right before serving, return soup to blender and add the cream.

Blend and serve in your grandmother’s best soup tureen.

Garnish with (raw) chopped reserved asparagus heads.

Pesto

Ingredients:

Basil – a lot, (one package) with the stems generally removed

Garlic – a lot (1/2 of a bulb?)

Pine nuts – a couple of tablespoons – ¼ cup (you can sub walnuts)

Parmesan cheese – about ¼ cup

Olive oil – about ½ cup, maybe more

Lemon or lime juice – a dash (don’t use too much)

Salt – generously

Black pepper – generously

Method:

Combine in a food processor.

Use that day.

It will last for a couple of days in the fridge, but the color will start to turn, and the whole point is the fresh yummieness.