GWSmith

Hello fellow Food lovers! Looking back on the Motzo soup, and it sure looks good in retrospect [] But now, its time for TONIGHT's dinner. Just a limited amount of photos to offer for this dish... Let us start with the fresh-organic asparagus and shrimp/scollop cakes from Whole Foods. The saute first... 6 fresh cloves of garlic, chopped...........add sea salt, XVOO and a medium/high heat....

Here is a photo of my plate.... I must say, for my first go at this simple dish, it was very delicious...........Chris concured, but then again, he was instructing me from his study [] Hope you enjoyed this MID WEEK foodie tour... Who's next ? Until next time............. Get inspired, get cooking and take those great photos [H] .........Gary

Table setting...

And now................the plating [Y]

Here is a VERY closeup shot of the ever present Italian (broad leaf) parsley which we pretty much use in every dish just before it hits the table, UNLESS, Cilantro is needed to complete a peticular cuisine []

Now, this completed mixture can simmer on a low heat for a while...

Now, the theme of this soup is added []

At this time, the veggie stock goes into the pan...

Here, some crushed RED chili pepper is added for a good kick of SPICE [Y]

Time for a bit of French sea salt...

This photo shows a little bit of a stiring of the veggie mixture...

Now, the celery is added...

Onion IN the saute..

Carrots go into the pan with the XVOO..

Ok, here the saute is started..............what? NO GARLIC ?? Yes, no garlic this time around...

All the ingredients have now been prepped to make this soup...

Here the completed dice with a santoku knife ...

I decided to prep the white onion with a 'dice' technique I learned from Food TV [Y]

These Motzo balls, fresh from Whole Foods provide the theme of this dish...

Ok friends...........here we go...............Motzo Ball soup [] Here is the fresh ingredients...

HEY everyone! I have more photos coming up from TONIGHT's dinner... I am doing my FIRST Matzo Ball SOUP, and it is simmering right this minute! Stand by for photos later on this evening [] ...........Gary

Thanks so much Steve for stopping by...........and for your lovely comments concerning the leftovers too [Y] Ok on food prepped by a real CHEF ! (cooks are unschooled...........chefs ARE) Bet it was wonderful [] More to come..... ..................G

......and a VERY close look....... This tasted VERY nice after sitting in the fridge for a couple days and then being freshened up still further with the new mushrooms....... VINO, Franzia Cab, my usual week day adult beverage [Y] Hope you enjoyed the simple leftovers with fresh 'enhancements' .... ............Gary

A closer look.....................[H]

Ok, tonight we had the mushroom pasta as leftovers. Here is what we did to 'spruce' it up a bit... Chris stopped by the store and picked up some wild porcini mushrooms (the AIN'T cheap!) and some baby bellas too.... I SLICED up 6 cloves of fresh garlic, added that to the saute pan with XVOO, sea salt and fresh ground black pepper... Tossed in the mushrooms for a longish saute.... Simply through TWO plates of the leftover pasta into TWO microwaves (we have one at each workstation) and heated the dishes... Later, poured the freshly saute'd shrooms over each warmed plate, added fresh parsley and sheep's milk cheese and here you have the setting...