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Recipes
Provencal Vegetable Soup
By Lalamirand
Directions Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or unti...
- 2 tablespoons good olive oil
- 2 cups chopped onions (2 onions)
- 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
- 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
- 3 cups 1/2-inch-diced carrots (1 pound)
- 1 1/2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 quarts homemade chicken stock or canned broth
- 1 teaspoon saffron threads
- 1/2 pound haricots verts, ends removed and cut in 1/2
- 4 ounces spaghetti, broken in pieces
- 1 cup Pistou, recipe follows
- Freshly grated Parmesan, for serving
mom's potato pancakes
By Lalamirand
Peel potatoes and cover with water
- 2 large potatoes
- 2 eggs, well beaten
- 1-1/2 tsp flour
- 1/8 tsp baking powder
- 1 tsp salt
double chocolate fudge
By Lalamirand
combine first 3 ingredients in bowl
- 3/4 c. (1-1/2 sticks) butter
- 2 oz semisweet chocolate
- 2 oz unsweetened chocolate
- 6 eggs, beaten
- 3 c. sugar
- 1/3 c. flour
- 3/4 t. salt
- 3 t. vanilla
- 2 c. pecans