The Chef, July 31st, 2008

Minestrone Soup

There are two schools of thought when it comes to the origins of Minestrone. One school asserts the the recipe was conceived during the the 1600s and 1700s while the other claims ascendancy from pre-Roman times. Whoever is right, what is sure is that there is no fixed set of ingredients, although there are common themes. Typically a Minestrone will contain an assortment of beans, a spectrum of fresh vegetables, a meat of some sort (ham, soup bones, or even a pigs trotter), together with herbs like thyme and rosemary.

Minestrone Soup, garnished with Italian Parsley, served on the balcony.

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The Chef, July 19th, 2008

Mozzarella Veal with Roast Tomato Salad

Tender veal steak rolls stuffed with melting mozzarella cheese, wrapped in prosciutto, served on a bed of rocket, garnished with Italian parsley and shaved parmesan, surrounded by a cluster of baked cherry tomatoes.

Mozzarella Veal wrapped in Prosciutto served with Roast Tomato Salad

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The Chef, July 14th, 2008

Warm Goat’s Cheese Salad
Salade de Chèvre Chaud

Paris, middle of winter, it’s cold, the air is dry, sun sulking on the horizon, a little table in the corner of the cafe where a struggling beam of sunshine lights the edge of the wineglass filled with the house Cote de Rhone. Looking up, the waiter arrives, a Salade de Chèvre Chaud in hand, places it on the table, slips the ticket under the paper table cover, wishes ‘bon appetit’, turns, and disappears.

Aroma takes center stage, eyes to the plate, taste-buds kick in, …

Salade de Chèvre Chaud, ready to enjoy.

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