MAGAZINE CAFE RECIPES
SNOWSTORM CAFé RECIPE - DENIS COTE | FOOD & WINE
39 Degrees • AspenBartender Denis Côté created this drink as a warmer-upper for guests who've just returned from skiing or snowboarding on Aspen Mountain, which is right outside the lounge.Plus: Ultimate Cocktail Guide
Provided by Denis Cote
Categories Cocktails + Spirits
Yield makes 1 drink
Number Of Ingredients 6
Steps:
- In a mug, mix the coffee with the Frangelico, Licor 43 and Cognac. Top with the whipped cream and garnish with the coffee beans.
THE RIVER CAFE'S WINTER MINESTRONE RECIPE | BBC GOOD …
A really thick, filling minestrone soup - tastes even better after a day
Provided by Good Food team
Categories Dinner, Soup
Total Time 1 hours 45 minutes
Yield 5
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take about 20 minutes but it’s worth it – the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
- Add half the Swiss chard leaves, half the cavolo nero, three-quarters of the beans, and the boiling stock. Bring to the boil, then reduce the heat. Simmer for 30 minutes. Pour in more stock if needed – don’t add too much – it should be thick.
- Add the remaining Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Season when slightly cooled.
- Purée the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup – it should be very green. Stir in the herbs and serve hot with Parmesan and a drizzle of extra virgin olive oil.
Nutrition Facts : Calories 263 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, FiberContent 9 grams fiber, ProteinContent 17 grams protein, SodiumContent 2.64 milligram of sodium
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Total Time 1 hours 45 minutes
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Cuisine Italian
Calories 263 calories per serving
- Purée the remaining cannellini beans coarsely in a blender with some of the cooking liquid. Add to the soup – it should be very green. Stir in the herbs and serve hot with Parmesan and a drizzle of extra virgin olive oil.
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Calories 108 calories per serving
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