The Latest from Big City Chefs
December 9th, 2015
NEED HELP FOR YOUR APARTMENT HOLIDAY PARTY? SERVICES WORTH CHECKING OUT
Because you’ll be too busy socializing to make drinks.
You’ve narrowed down the guest list and picked a date, but now it’s time to execute the party. For this part, we’re big fans of outsourcing. Who has the time to get it all together alone? And New York City has no shortage of talented chefs, bartenders, photographers and more who are likely going to do a much better job than you anyway.Personally we think nothing makes a party seem polished like a true professional on hand. And getting help cleaning up? Heavenly.
Here are NYC services that’ll help you pull off a crowd-pleaser with minimal effort on your part:
Post the job you want filled—anything from set-up to clean-up and most things in between—on TaskRabbit, and you’ll get responses from qualified (and vetted) candidates. Each will list their hourly rate, and payment is done online after the event. A quick search of people willing to clean up after a party came up with “taskers” charging everything from $16 to $36 an hour. A minimum payment of one hour is required. Every task is insured for up to a million dollars.
Gyst, a personal assistant concierge service, just launched Gyst Now, a membership service with no long-term commitment. For $450 per month a personal assistant will complete 10 tasks for you (note: as of now, you can’t hire a Gyst assistant to do just one job for you). That means you can hire someone for $450 to do a combination of pre-party virtual tasks (e.g. booking a caterer, shopping for decor, ordering food), and day-of party help, and cancel right after. (Or, if you have the budget, keep them on to help make life easier.) The trained personal assistants are vetted, bonded and insured. (To save 15 percent on your first month use promo code POCKETPA.)
Big City Chefs
If you want a chef to craft the menu, purchase the ingredients, and cook everything for you—and seriously, who wouldn’t want that?—this service will do just that. There are set menu ideas to choose from, like Tuscan Farmhouse and Wine Country dinners, but you can also ask for a customized menu. Most chefs have experience in high-end, high-volume kitchens, so they’re used to time pressure and can probably work in small kitchens. Prices range, but tend to start at about $100 a person for a four-course sit-down meal (including ingredients). Cocktail parties are more like $40 to $70 per per person (alcohol not included; but mixology is).
Columbia Bartending Agency
Want a bartender with an Ivy League education? For a $30 fee, plus a standard rate of $18 per hour, you can hire a Columbia-educated man or woman to tend bar (glassware not included). Add two dollars an hour and get dishwashing service (heaven!). Note: Rates increase if you’re booking the bartender within five days of your event. They’ll show up with a shaker set, corkscrew, strainer and bar spoon, but the rest is left up for you to provide. All bartenders have taken a Mixology course at Columbia and went through an intensive interview and competitive selection process. Every one is TIPScertified, but not insured.
International Center of Photography
When blurry iPhone photos just won’t do, you may want to consider hiring a photography student from the International Center of Photography to document the event. Write a short description of your job and firstname.lastname@example.org, and someone at the school will post your job to the student-only blog. Some photographers will have their equipment insured, others won’t.
Name your rate ($15/hour is the typical rate), and Hunter Helpers chooses from a roster of available, interested candidates. Many have hospitality experience, and can bartend, do some waiting or cleaning up/dishwashing. You are encouraged to interview and ask the service providers for references (terms and conditions are here).
GigMasters is an event marketplace that can provide you with musicians for hire, from harpists to strolling violinists to DJs. They can also connect you to photographers and party rentals (think karaoke machines!). Reviews are all verified and the company provides a money back guarantee for 5 percent of the total (many companies pay it for the client). Some companies are insured, while others aren’t. Many have had background checks.
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November 26th, 2015
For those of you celebrating a simpler or smaller Thanksgiving gathering, this recipe is a perfect alternative to a giant bird. Enjoy these complex, autumnal flavors with a quick way to make your holiday dinner one to remember.
Turkey Breast with Lemon Zest and Rosemary Butter
by San Diego Private Chef Gina
Contact the Chef!
1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
4 fresh rosemary sprigs
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup brandy
2 to 3 cups apple cider
Salt and pepper
Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
Put the onion into the bowl of a mini food processor. Using a vegetable
peeler, peel the zest from the lemon in thin strips, being careful not to
cut into the bitter white pith. Add the lemon zest to the food processor
and reserve the whole lemon for another use. Chop the onion and lemon zest
until fine. Add the rosemary, parsley, olive oil, and 1 teaspoon salt and
pulse until it forms a coarse paste.
Put 2 of the bay leaves and the butter into a small pan and heat over
medium-low heat until the butter is bubbling. Remove from the heat and set
Put the turkey breasts on a work surface. Carefully run your fingers
between the skin and the flesh from 1 end, being careful not to pull it
completely off, creating a pocket. Season the turkey breasts generously
with salt and pepper. Stuff half of the herb paste under the skin of each
breast, and spread it evenly under the skin. Transfer the breasts to the
roasting pan, and slide 2 bay leaves underneath each one. (The heat of the
pan will release the bay leaf oils and flavor the breast.) Using a pastry
brush, baste the breasts with half of the bay butter. Place the turkey in
the oven and immediately decrease the temperature to 400 degrees F. After
20 minutes, baste the turkey breasts with the remaining butter, and roast
for an additional 20 to 25 minutes, until cooked through, and a
thermometer placed in the thickest part of the breast registers 170
Remove from the oven, transfer to a platter, cover, and let rest for 10
minutes before carving while you make the gravy.
Put the roasting pan over the burner on medium heat. Sprinkle the flour
over the pan juices, and cook, stirring, for a few minutes. Add the
brandy, and scrape the pan to lift the bits that are stuck to the bottom.
Cook for a minute to burn off the alcohol, then, while stirring, pour in
the apple cider. Bring to a simmer, and stir until thickened. Season with
salt and pepper.
Slice the turkey breast on the diagonal, and serve with warm gravy
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November 29th, 2014
Make your home smell as warm and festive for the holidays with this easy mulling cider recipe,
courtesy of our Philadelphia Private Chef for hire, Chef Jeffrey.
Peel of 1 whole orange ( cut rest of orange in pieces)
Peel of 1 whole apple ( cut rest in pieces )
2 cinnamon sticks
1/4 cup maple syrup
3 cups of apple juice
Bring to a boil, then reduce to a simmer and let the aroma infuse your home.
Philadelphia Private Chef
Exclusively Available for Hire through Big City Chefs
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April 11th, 2014
Two “Naughty but Nice” Recipes that Will Have Your Mouth Watering
by Jenni Hibbert
Many of our private chef clients love a hearty recipe but want them to be healthy. Sometimes the best recipes seem like a bit of a contradiction: Think taking a healthy ingredient and adding a naughty twist- a sprinkling of chocolate here or a dollop of creamy mayonnaise there. Here are two charmingly “contradictory” recipes that will make your mouth water.
Recipe 1: Chocolate and avocado mousse
There is little doubt that avocados have a reputation for being very healthy. Although they are a little fatty, avocados famously contain oleic acid- a healthy monounsaturated fat. This type of fat actually lowers bad cholesterol in your blood. Your risks of suffering a stroke or from heart disease is lower. Avocados are also packed with more protein than the average fruit as well as vitamins and minerals like potassium, Vitamin B and Vitamin K. A final bonus is that avocados contain half the recommended daily intake of fiber. With its creamy, filling texture and distinctive flavor, avocado makes a great secret ingredient in a chocolate mousse! This is a great recipe and embodies an important truth when it comes to food- eating well using healthy ingredients does not always have to mean sighing over an uninspiring salad, something which the multiplicity of health-related food portals out there prove.
1/2 cup plain chocolate chips or good quality dark chocolate
4 very ripe avocados, peeled and with the stones removed
1/2 cup cocoa powder
1/2 cup agave
1/3 cup milk
A couple of drops of almond flavoring
A couple of drops of vanilla extract
A pinch of salt
Mint to garnish
Fill a saucepan about two to three inches with water then bring to simmer on the hob.
Put some dark chocolate chips or cut-up pieces of good quality dark chocolate in a bowl and then place this over the saucepan.
Let the chocolate melt, stirring every so often to help the process and prevent any one part of the chocolate burning. After all the chocolate has melted, using a dishcloth or oven gloves, take the dish off the pan and leave to cool. Of course, you can also switch off the hob at this point and dispose of the hot water in the saucepan (carefully!).
Take the avocados, melted chocolate, agave, almond flavouring, milk, cocoa powder, vanilla and salt into a food processor and blend them until you have a perfectly creamy, smooth mixture.
Take a large spoon and transfer the mixture into serving glasses. Once you are happy with the presentation but them in the refrigerator for a minimum of three hours.
Garnish with a sprig of mint and then serve.
Recipe 2: Mushroom and Spinach Lasagne
Since the Popeye cartoon, children the world over have been brought up to believe that spinach can make you strong. It is, of course, true that spinach is a wonderfully healthy ingredient. The leaf, which is believed to be Persian in origin, is extremely rich in iron- crucial for the transport of oxygen around the body and the generation of energy. Spinach, like avocado, is absolutely packed with vitamins and minerals such as Vitamin K, Vitamin C, and magnesium. Spinach is relatively straightforward to grow at home too. It is hard to get around the fact that spinach has a reputation for being one of those healthy foods that nobody likes eating. In fact, it is possible to make it the staple ingredient for one of the world’s most popular comfort foods- lasagne. Mushroom and spinach lasagne is a delicious vegetarian dish that everyone should try.
1 tablespoon of olive oil
1 garlic clove, crushed
One normal-sized supermarket pack of mushrooms, sliced
1 teaspoon of thyme leaves, chopped
6 lasagne sheets, ideally fresh
One bag of pre-packed spinach
One, 300g tub of light soft cheese
5 tablespoons of Parmesan cheese
Pre-heat your oven to around 180 degrees celsius or gas 6.
Put the olive oil in a big frying pan and cook the garlic in it for about a minute. Throw in the thyme and mushrooms and cook them until they soften. Toss in the spinach and cook until the leaves wilt.
Take off the heat and then add one tablespoon of the Parmesan, the soft cheese and season to taste.
Place a quarter of the mix into the bottom of a baking dish. Put two of the lasagne sheets on top carefully. Repeat until all the sheets are used up.
On top of the last serving of mixture, sprinkle the remainder of the Parmesan.
Bake in the oven for 30-40 minutes, until cooked through.
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July 4th, 2013
Recently, one of our San Diego Private Chefs, Brad, entertained a group of friends at a private cooking class entitled “Trattoria Pasta.” We created a selection of very traditional but somewhat less well known Italian pasta dishes, including a classic Sicilian dish called “Pasta alla Norma,” named for the Opera Norma by Vicenzo Bellini.
This is an easy recipe from celeb chef and host of ABC’s “The Chew,” Mario Batali, that’s perfect for a quick supper and which takes advantage of the bounty of our summer gardens and farmers’ markets. In fact, you could kick this up a notch by grilling your eggplant (sliced thick) for extra flavor, before dicing it and adding it to the pan. Just remember that it will already be cooked, so you won’t need to give it all that extra cooking time in the pan.
Check out some photos of Chef Brad’s cooking class here.
Pasta alla Norma
Recipe by Mario Batali
4 tablespoons virgin olive oil
1 medium red onion, chopped into 1/4 inch dice
4 cloves garlic, thinly sliced
2 medium eggplants, cut into 1/4 inch dice
1 28 ounce can Italian plum tomatoes, squeezed by hand
2 sprigs basil
1 sprig thyme
1 pound macaroni rigatoni
1/2 pound ricotta salata, coarsely grated
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onions and garlic and cool until soft yet not browned, about 5 to 6 minutes. Add eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add tomatoes, basil and thyme and bring to a boil. Simmer 15 minutes and season to taste with salt and pepper.
Boil pasta according to package instructions until al dente. Drain well and pour hot pasta into pan with eggplant mixture. Toss to coat and serve immediately, spooning ricotta salata over each portion.
Yields 4 servings
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January 16th, 2013
With all the recent Oscar nominations for Steven Spielberg’s acclaimed movie, “Lincoln,” starring Daniel Day-Lewis and Sally Field, we were pretty excited to discover that one of our Honolulu personal chefs heralds from the culinary pedigree of none other than President Lincoln’s own personal chef, Henri Lambert.
Chef Henri was our Private Chef Ave’s great-grandfather, and his story was a remarkable one in the days of primitive transportation. According to Wikipedia and other websites, Henri (later Henry) Lambert, after working as the personal chef to President Abraham Lincoln, moved west and settled in Elizabethtown, New Mexico, with hopes of making a wealthy strike. When he found little gold, he opened a restaurant and saloon. At this time, Elizabethtown, Cimarron, and much of the surrounding area was owned by Lucien B. Maxwell and was a part of the huge Maxwell Land Grant. Maxwell enticed Lambert to come to Cimarron, whereupon he founded the Lambert Inn, which would later be renamed the St. James Hotel, which still exists today. We are delighted that the Lambert family’s culinary roots have been passed down through the centuries to our own staff of personal chefs.
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November 6th, 2012
Despite our best efforts at recreating the dishes from the most authentic-appearing cookbooks, homemade Chinese food always eludes us. Printed recipes invariably use the same few ingredients to make the same inauthentic, Americanized sauces. Even our many Chinese friends keep their mothers’ and grandmothers’ secret recipes well guarded, so that we leave it up to the master restaurant chefs and private chefs in our stable to create those dishes for us.
We are therefore especially grateful to one of our private chefs in the San Francisco Bay Area, Chef Rommel, to whom none other than famed master chef Martin Yan has been a mentor for many years, for sharing a few of his favorite Chinese dishes for you to recreate at home. We hope you try and enjoy these wonderful dishes. Of course, if you’d prefer to let Chef Rommel prepare this or other authentic Asian dishes in your home, along with the wonderful stories behind his culinary experiences, please contact us to hire a private chef for a dinner party.
Traditional Pork Potstickers
I package of pot sticker wrappers
1 pound lean ground pork
1/4 c finely chopped green onions
1 egg white
1 tsp sesame oil
1/8 tsp white pepper
¼ c TBS oyster sauce
For the Dipping Sauce:
1/4 cup soy sauce
1/2 tsp Sesame oil
½ tsp sambal olek ( Asian Chili garlic sauce )
3 tbs of vegetable oil
Preparation: In a large bowl, mix pork, green onions, egg white, oyster sauce , sesame oil, and the white pepper.
Fill 1 wrapper of meat mixture in the middle of wrapper not too much, ½ tsp, moisten edge and close the pouch and pinch 4-5 pleats up to create a pouch to encase the mixture. Pinch the top together and continue with the remaining wrappers and filling.
Add 1/2 cup water to nonstick skillet, bring to a boil place pot stickers and cook 8 minutes, check to see if filling is cooked, test one. Drain water and add oil, be careful it may splatter, tilting the wok to coat the sides. Make sure dumplings are in a single layer not to crowd them and pan sear 2 minutes, or until the bottoms are golden brown. To make a dipping sauce, in a small bowl, mix the soy sauce with sesame oil and chili garlic sauce. Serve with the dumplings.
Ginger Beef with Vegetables
Marinade • 1 ½ Tbsp unseasoned rice vinegar • 4 Tbsp soy sauce (lee kum kee brand) • 1 Tbsp sugar • 1 ½ Tbsp peeled, grated fresh ginger • 1 teaspoon ground white pepper • 1 tsp corn starch • 1 egg white
Beef and stir-fry • 2 lbs. to 1 1/2 lb top sirloin or skirt steak • 1 Tbsp corn starch (make slurry with water) • 2 Tbsp vegetable oil • 1 Tbsp sesame oil • 3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens • 1 clove garlic, thinly sliced • 2-3 thai hot chiles, (optional) • 1-inch knob of ginger, peeled, cut lengthwise into matchstick shapes • Add desired vegetables, such as baby bok choy, green beans , or what’s in season.
• 1 Freeze steak for 30 minutes before you slice it, this will make it much easier cut into thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into thin strips. • 2 In a medium bowl, whisk together the marinade ingredients and chill for 3 hours. • 3 In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a slurry. • 4 Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but slightly rare inside, no more than 1 minute. Transfer beef to a bowl. • 5 When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-40 seconds more. Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute. • Serve at once with steamed white rice.
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March 16th, 2012
Yes, it’s that time of year again. Time to enjoy the stirrings of a fiddle and a fife, and to raise a pint in festive cheer to commemorate solidarity with our Irish brethren celebrating the centuries old traditions of St. Patrick’s Day. Oh what the heck, it’s a great excuse to get drunk and have some really great pub food. So let’s get down to business. If you’re going to be drinking pint after pint of Guinness stout or Harp lager, and you’re looking for an easy and hearty alternative to (yawn) Corned Beef and Cabbage, then look no further, because Big City Chefs presents the perfect recipes for pub food that you can wash down with all those glorious Irish suds. We hope you enjoy a fantastic holiday!
Chef Michael’s Irish Soda Bread
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter (1/4 cup)
2 tablespoons caraway seeds, optional
1 cup raisins
1 cup buttermilk
Set a rack in the middle level of the oven and preheat to 400 degrees.
In a mixing bowl, combine the flour, sugar, baking powder, soda and salt and stir well to mix.
Add the butter and rub in until the butter disappears into the dry ingredients.
Stir in the caraway seeds if used and the raisins.
In a small bowl, whisk the buttermilk and egg together and mix into the dough mixture with a rubber spatula.
Turn the dough out on a floured work surface and fold it over on itself several times, shaping it into a round loaf. Transfer the loaf to one cookie sheet or jelly roll pan covered with parchment or foil and cut a cross in the top. Bake for 15 minutes then reduce heat to 350 and cook for about 15 to 20 minutes more, until well colored and a toothpick plunged into the center emerges clean.
Cool the soda bread on a rack and serve with plenty of sweet butter and bitter orange marmalade.
4 tbsp vegetable oil
2 medium onions, thinly sliced
½ lb slab bacon (we like Fresh & Easy Markets’ British Back Bacon, but you can substitute with regular bacon strips (“rashers”)
1 lb thick pork sausages (Fresh & Easy Markets carry nice authentic ones from across the pond)
4 medium carrots, in large cubes
1 lb waxy potatoes (such as white or Yukon Gold, not Russet), cut into large cubes
Salt and pepper to taste
4 cups vegetable stock (can substitute beef or chicken)
NOTE: You’ll find many variations of this recipe online. The exact amounts of each ingredient are flexible and can be modified to your personal taste. You can do the entire stew on the stovetop, but we love the way braising it in the oven cooks it gently and melds the flavors.
Heat the oven to 425°F. In a large frying pan or skillet, heat the oil, add the onions and cook on a medium heat for abut 4 minutes. Cut the bacon piece into ½ “ cubes. Add the bacon to the onions and stir well. Cut the sausages in half and add these to the onion and bacon. Raise the heat and stirring constantly, cook until the sausages start to brown, taking care not to burn the onions.
In a heat proof casserole, place a layer of the onion, bacon and sausage mixture followed by the layer of carrots and then a layer of potato. Season with salt and pepper. Repeat the layering until used up, finishing with a layer of potato.
Carefully pour over the stock. Cover with a lid. Place in the center of the oven and cook for 45 minutes. If too much liquid evaporates during cooking, then add a little boiling water to the coddle. Lower the heat to 350°F and cook for a further 30 minutes until bubbling and the potatoes are cooked through.
Remove from the oven and rest for 10 minutes before serving. Serve with Irish Soda Bread.
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February 9th, 2012
It really hasn’t been much of a winter here in the West. Northern California has been having sunny, 65-degree Southern California weather, and Southern California has been having sunny, 75-degree Baja weather. But when the sun sets, the mercury still plummets sharply, and we shed our daytime t-shirts, put on a sweater, and crave a steaming, hearty bowl of soup. Our San Francisco Bay Area lead private chef, Alex Tishman, shares three of his favorite soups for this time of the year. Rooted in California’s fresh local ingredients and our cultural connections to Mediterranean and South-of-the-Border dishes, these soups are perfect not only for cold weather, but also to imagine yourself out here in the West, perhaps sitting by the vineyards next to a crackling fire.
Butternut squash soup with brown butter and sage
- 1 medium butternut squash
- 1 yellow onion, peeled and sliced
- 2 cloves garlic, peeled and sliced
- 2 quarts vegetable stock
- 1 stick butter
- salt and pepper
- 1 small bunch sage, leaves picked
Preheat the oven to 400°F. Cut butternut squash in half lengthwise and remove seeds with a spoon. Toss the squash with a little canola oil, season with salt and pepper, and place on a sheet pan, cut side down. Roast for 30-45 minutes, or until browned and completely tender.
Meanwhile, heat a medium pot over medium heat, and add half the butter. Allow the butter to melt and then add the onion and garlic, seasoning with salt and pepper. Cook the onions and garlic until translucent and tender, about 10 minutes. Add the vegetable stock and bring to a simmer.
Remove the squash from the oven and allow it to cool enough to handle. Scrape the flesh out and discard the skin. Add the scooped flesh into the pan and return the soup to a simmer. Carefully blend the soup with an immersion blender and then strain through a fine mesh sieve into a clean pot. Check for seasoning and reserve hot.
To make the sage brown butter, heat the remaining butter in a small pan over medium heat, a little at a time, until the butter is just beginning to get aromatic and golden. Add the sage leaves and cook until they begin to pop and sizzle. Remove from the heat before the butter burns. Drizzle a few leaves and some of the browned butter on top of the soup and serve immediately.
Chicken tortilla soup with chipotle and avocado
- 3 bone-in chicken breasts, roasted, meat picked off the bone and reserved
- 1 can whole peeled tomatoes
- 1 quart tortilla chips
- 2 quarts chicken stock
- 1 quart water, hot
- 3 each quajillo, 1 each arbol, and 2 each pasilla chiles (dried); seeds and stems removed
- 2 onions, sliced
- 1 each chipotle chili, packed in adobo sauce
- salt, and pepper to taste
- 1 cup sour cream
- juice from 1 lime
- 1 bunch cilantro, chopped
- 1 ripe avocado
- ¼ cup canola oil
- ¼ cup olive oil
Soak the dried chiles in the hot water until they are tender, about 10 minutes. Blend with an immersion blender until smooth. Strain, and reserve.
Heat a large pot over medium heat and add the canola oil. Add the onions and cook until translucent and tender, about 10 minutes. Add the chipotle and the canned tomatoes and stir well to combine. Add the stock, reserved chiles and water and bring to a simmer. Add the tortilla chips and allow to cook for 10 minutes, stirring occasionally. Check for seasoning.
Remove from heat and blend with an immersion blender until about halfway smooth. Add the reserved picked chicken meat, and the chopped cilantro.
Meanwhile, separately combine the avocado, olive oil, sour cream, and lime juice in a blender. Blend until smooth, adding a little water if needed to keep it moving. Season with salt.
Serve the soup in a heated bowl with a little dollop of the avocado cream on top.
White bean and prosciutto soup with rosemary, olive oil, and parmesan
- 6 garlic cloves, sliced
- 1 red onion, diced
- 2 cans white beans (cannelini, great northern, navy)
- ½ cup diced prosciutto, bacon, or pancetta
- 1 sprig rosemary, fresh
- 1 head romaine lettuce, sliced very thin
- ½ cup olive oil
- parmesan cheese, to finish
- salt, pepper, and chili flakes
- juice from 1 lemon
Heat a medium pot over low heat and add half the olive oil. Add the garlic and cook until golden brown. Add the red onion, rosemary, and prosciutto and cook until the onions are tender, about 5 minutes. Add the canned beans, along with enough water to cover. Bring to a simmer and reduce heat to low.
Allow the soup to cook for 10-15 minutes, or until the beans are beginning to fall apart. Add the sliced romaine and check for seasoning, adding the lemon juice just before serving.
To serve, finish with a little shaved parmesan and extra virgin olive oil.
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