Wedding plans are underway for this lovely bride. Moms, mothers-in-laws and aunts offer sage advice. Champagne flows.
By Tom Flynn
Photography by Ivan Garcia
Styling by Aniell Parrales
Potato Leek Soup
Melt butter in 8-quart stockpot over medium heat. Add 5 cups leeks and garlic and sauté until soft, about 10 minutes. Add potatoes, stock, bay leaves, thyme, salt and pepper. Bring to boil, reduce heat, cover and simmer for 15 minutes.
Fry bacon until crisp; allow to drain on paper towel, then chop into bits. Cook remaining cup of leeks in bacon grease until soft and drain on paper towel. Remove thyme and bay leaves from soup, pour into blender and puree (it will take a couple a trips to the blender). Pour soup back into the pot, stir in heavy cream and heat until it begins to boil. Stir in remaining leeks and adjust seasonings. Serve garnished with bacon bits and chives.
Basil Pesto Pasta
Cook pasta as directed on package. Place basil, pine nuts, garlic and Parmesan cheese in food processor and evenly grind. Add olive oil and spin again. Season to taste with salt and pepper. Toss basil mixture with hot pasta and serve. Fresh basil leaves are a nice garnish.
Honey Peach Glazed Pork Loin
Preheat oven to 350 degrees. Cover a baking sheet with foil. Liberally season the pork loin with salt and pepper on all sides. Bake for one hour. Place preserves, honey, brown sugar and lemon juice in medium saucepan, bring to boil, reduce heat and simmer for two minutes. Brush honey peach sauce on pork loin and continue to bake until internal temperature reaches 145 degrees (about 30-40 minutes), brushing with honey peach sauce every 10 minutes. Cover with foil and let loin rest for 15 minutes. Slice and spoon pan drippings over the top.
Garlic Green Beans
Trim ends off green beans and cut into desired length. Place beans in skillet, cover with water and bring to boil. Reduce heat and simmer 5 minutes.
Drain water and return to heat, add butter and sauté until melted. Stir in garlic and cook until garlic is soft (about 3 minutes). Season with salt and pepper.
“After a long winter, I look forward to the warm sunny days of spring and the fresh produce that comes with them. In my little garden basil is already thriving, onions and leeks have been growing all winter and are ready to come out of the ground. To celebrate the season I’m incorporating my new harvest into a tasty spring meal,”
Place strawberries and ¼ cup sugar in glass bowl and refrigerate for one hour. Preheat oven 450. Mix ¼ cup sugar, four, baking powder and butter. Add egg and milk and stir to until moist. Pour into greased 8×8-baking pan. Bake until golden brown, about 15 minutes.Combine heavy cream, vanilla and 3 TBLS sugar and whip until cream sets.Cut short cake into squares, cut squares in half horizontally. Place on plate in offset stack, spoon strawberries and juices over cake and top with whipped cream.