With that said, here is one of our 1st recipes for 2010. Videos and Pictures will follow.

It is a cold, wintery day in New Jersey, just got back in the house from some sales calls, need to make something to knock the cold off. Look in the fridge, what do we have:

- Portobello Mushroom – take 4 whole (medium to large).
- 2 whole carrots (thinly sliced in circles)
- one red onion (thinly sliced)
- 2 whole parsnips. (thinly sliced in circles)

Take a Soup Pot (Medium to large size 2 to 4 quarts). Need high heat to start – pre-heat the pot, add Olive Oil (I use extra virgin), chopped garlic, onions. Take the heat to medium. Stir, now you can add Mushrooms than Arrowroot (or flour or Baking Powder) Enough to cover (will be used for thickening – the mushrooms and onions produce a lot of water). Stir had seasoning – I use (all to taste)

- Garlic Powder
- Kosher Salt
- Cayenne and White Pepper (yeah both)
- Dry Basil
- Dry Oregano

Also added has
- tablespoon of Cinnamon
- tablespoon of Cinnamon Maple Powder
- tablespoon of Balsamic Vinegar

Let simmer and blend. Constantly stirring every minute for 5 minutes or until it all most becomes like a paste. Add Water (about 2 quarts), Carrots and Parsnips.

Let cook on low – medium heat for 20-30 minutes.

Next step, you are not required but I like to do it. Carefully remove the solids from the soup with a slotted spoon and place in a blender or food processor. Puree….add back some of the liquid from the soup…mix and now pour back in the pot. (You are almost done!!) Time to add the final touches.

At this point, the soup is really ready to eat. I like to add a couple of different things! As this is What’s in Da Fridge….no cream or whole milk in the house..I use two tablespoons of whole Mayonnaise (YES that is what I said May).. wisk it in slowly, sprinkle some more Cinnamon Maple..

let simmer for about 5-10 minutes while removing the fat (oil from the top) – again not a necessary step but recommended. While this is happening, grate some carrots, onions and parsnips (if you have it add some pork – I got bacon) so I quickly deep fry the combo – carrots, onions, parsnips and bacon.

Now we are ready to eat….To large ladles of the soup, top it with the fry combo. I like to add a little chipolte sauce and sprinkle of truffle oil. Done…Ready…EATING and still eating…Matter of fact…I could take a bath in this stuff..

Happy and Blessed New Year!!!!!!!

Hello Guys…..this is a great soup for a nice cold night. Don’t forget the red wine ok!!!! (lol)

Ingredients:

- One whole Chicken;
- Garlic;
- 1/2 Onion;
- Salt;
- Fresh Parsley;
- Angnolini.
- Table spoon of flour.
- Olive Oil.

Preparation:

Get a nice sized pan or pot…..get the chicken, cut in pieces throw inside the pan with the olive oil, garlic let it fry, add salt as you like…..let it fry till the pieces are getting golden….add water to help cook the chicken…..then when the chicken is ready nice cooked and fried add water till get full….let it boil for few minutes…..then add the Angnolini let it cook add the fresh parsley…and a gup of water with a table spoon of flour to get that water a lilttle thicker. Let it cook a little bit more…and it’s ready to serve!!!!

For addtional taste add on you dish some parmesan cheese.