Loving Life after 50

Kent’s Kitchen: Broccoli and Potato Soup followed by Braised Beef

potato broccoli soup
I have never claimed to be the cook in the household, I am the baker. Truly if it was up to me I would probably eat a toasted peanut butter and banana sandwich every day, maybe a bowl of cereal and every so often a grilled cheese. Don’t misunderstand me, I can cook I just choose not to most times.Lucky for me that wonderful man in my live loves to cook, I mean truly he loves to cook. ¬†Saturday he made a five course meal for supper and for no other reason other than he likes to cook. ( and hence why it is so critical for Linda to get back to the gym “tout suite” (quickly)

I have decided to start sharing the fabulous dishes that he makes,thus I have created Kent’s Kitchen as a new series.

Saturday started with a tray of prosciutto and pear, extra hot capicola, boursin, cream oka, some cheddar and bread, scrumptious little snack add a nice Riesling and it is the perfect start to the evening. Have I got you drooling yet????


Follow that with a lovely garden salad to help clean the palette.
OK I confess I made the salad, don’t you love fresh strawberries in your salad? I do
My dressing was a tangerine and lime which brought out the crisp flavours perfectly.
potato broccoli soup


Then homemade Broccoli and potato soup:
recipe found at the wine rack
1Tbsp vegetable oil
2 onions chopped
2 cloves garlic crushed
2 medium potatoes washed and unpeeled
1 carton vegetable broth
2 lb fresh broccoli florets
1 cup milk
1/2 cup cream cheese

Saute onions and garlic over medium heat in a large saucepan until onion is softened about 2-3 minutes. Cut potatoes into quarters, add potatoes and broth to sauce pan, cover and cook until potato is almost tender. Add broccoli and cook for another five minutes.. Let cool for 5 minutes, puree in blender or food processor until smooth. Whisk in milk and cream cheese. Season to taste. Serve with homemade or store bought croutons.
This soup was so creamy and rich, I highly recommend you try this.

I am telling you if you are not hungry yet you are inhuman, a person who hates food, good lord imagine cream cheese in your soup.

braised beef
The main course was Braised Beef, another recipe found at the wine rack
1 1/2 lbs of lean beef cut into one inch cubes
1/4 c all purpose flour
2 tbsp vegetable oil
2 cups pearled onions, peeled and trimmed
2 c sliced carrots
2 c sliced celery
3 gloves garlic crushed
1 tbsp italian seasoning
1 c red wine
1 c crushed tomatoes
1/2 c beef broth
Toss cubes in flour seasoned with salt and pepper. In large non stick fry pan heat 1 tbsp oil until hot, saute meat a few pieces at a time until browned, set beef aside ( and doesn’t everyone need a bottle of Baileys on the counter)
add remaining oil to pan and cook vegetables over medium low heat for 10 minutes, covering pan with lid.
Add garlic and herbs for final 3 minutes of cook time.

Return beef to pan and pour in wine, bring to a boil. Allow wine to reduce by half.  Add crushed tomatoes and broth, return to boil, cover and simmer for two hours or until beef is tender. Serve with mashed parsnips and potatoes or rice





Serve with a medium red or a medium white depending on your preference, we went with red.

Dessert was all things chocolate. ( OK this part Kent did not prepare but I think he worked hard enough on all the other courses right?)

  • Yum! When can I come over for dinner?!

    The blog is looking very fresh! I like it!

    • Thanks and open invitation for dinner, Kent loves entertaining –