2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leavesHeat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.
Dust the vegetables with flour and stir to coat everything well.
Pour in the vegetable stock and bring to a boil.
Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup.
Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
Beat butter and sugar until creamy add vanilla. Sift dry ingredient into the bowl and mix with a wooden spoon to form a soft dough.
Put dough in a piping bag fitted with a star tip.
Pipe shells into oiled sheets and place half a cherry on each one.
Bake in a preheated oven at 350 for 8 to 10 minutes.
4 slice of bread
salt and pepper
1/2 Yellow Onion, julienned
1/2 Red Bell Pepper, julienned
1/2 Green Pepper. julienned
8 strips of bacon
In a griddle, saute the seasoned sliced veggies with a tsp of butter until colored but still crunchy. See aside and keep warm.Cut a round out of a slice of bread; place the bread in a griddle with butter. Crack an egg into the hole, add salt and pepper, cover and cook until the white sets, for more set egg, flip after the first minute or so. Serve with bacon and sauce.
8 oz butter
4 egg yolks
4 tsp lemon juice or white wine vinegar
In a pot, heat the butter until foaming Meanwhile, blend the egg yolks in a blender with a tablespoon of water and the lemon juice or white wine vinegar. With the machine still running, slowly add the melted butter in a thin steady stream - the sauce will thicken quickly. Add salt and pepper to taste. You can make this sauce ahead of time and cover with plastic film or reheat on high in the microwave for 15 seconds then whisk before serving.