Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Lettuce Vichyssoise

My first taste of a lettuce veloute, was in New York, a few weeks ago. I never thought mushy lettuce could blossom in a soup. It was velvety smooth and it felt strange that it tasted so well. And I suppose why not we use a lot of different greens we eat in salads to make soups too. So, as soon as I got home, I ventured into the kitchen in an effort to re-create something similar. With the weather finally nearing pleasant temperatures, I...

Smoked Salmon on a Bed of Lettuce

We started our delicious New Year's eve feast with this sumptuous appetizer. I originally wanted to use endive leaves, as they are in season. After looking high and low, all around town and to no avail, I settled for baby lettuce leaves. It worked just as well. Here's what you'll need: Smoked Salmon on a Bed of Lettuce   Ingredients 250g Philadelphia cream cheese 2 tbsp of milk 1 tbsp dill + more for presentation 1 tbsp chives, finely...

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