Monday, November 22, 2010

Sunday: carrot-ginger soup, horseradish risotto

Another soup: onion, ginger (plenty of it), carrots, potato, and chicken stock. After pureeing it I added orange juice to give a bit more sweetness and some acidity. The combination of the ginger's bite and the OJ was really nice.

Unlike last time I did the horseradish risotto, this time I left out the cream. Though the result was still good, it definitely missed the cream... no big surprise there. :-)

To round out the meal I marinated some chicken breast strips with garlic, fresh thyme and rosemary, salt, black pepper, and white balsamico and then browned them.

Oh yes, and that green salad.

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