Oh beautiful soup
La Bou used to make the most wonderful soup which was called, I believe, Thai vegetarian soup. It had lots of mushrooms, ginger and spices, coconut milk and other yummy ingredients. It was such a different soup, that I would go out of my way to get it. They stopped selling it, but I still ask for it at every visit hoping if requested enough, they’ll bring it back. Does anyone have this recipe or one similar?
– Kathy Dagang, Sacramento
Flipped for galette
Does anyone have the French recipe for potato galette? After the galette is flipped, heavy cream and an egg mixture is added, then the galette is finished in the oven. Can someone help?
–Astride Hofmann, Sacramento
Prep time: 25 minutes
Cook time: 30 minutes
Makes about 54 small squares
Madie Shebesta of Folsom went to a birthday party where artichoke fritatta was served as an appetizer. She was hoping for a recipe.
Brent Bombola of Rocklin and his wife make this dish frequently for get togethers. It's always a big hit.
Three 6-ounce jars marinated artichoke hearts, chopped
Oil from one jar of artichokes (about 1/3 cup)
1 1/2 cups chopped green onions
1 clove garlic, crushed or 1 teaspoon garlic powder
6 tablespoons Italian bread crumbs
1/4 cup chopped parsley
4 cups shredded cheddar cheese
Dash Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Pour the oil from the artichoke jar (about 1/3 cup) in a skillet over low-medium heat and cook onion and garlic until onion is translucent.
In a bowl, beat eggs and add bread crumbs. Beat some more. Add remaining ingredients, including onion mixture. Pour into a 9-by-13-inch baking dish sprayed with nonstick spray. Bake at 325 degree until firm, about 30 minutes. (Insert a toothpick in center, it should come out clean.) Cool completely in refrigerator and the cut into 11/2-inch squares.
Per square: 54 cal.; 3 g pro.; 2 g carb.; 4 g fat (2 sat., 1 monounsat., 1 polyunsat.); 36 mg chol.; 129 mg sod.; 0 g fiber; 65 percent calories from fat.