Last updated on March 17th, 2017 at 10:24 pm
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????
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.
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
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?)