There are few better feelings in the world than knowing you only have one more day of work until you are on vacation.

One. More. Day.

After a crazy first half of my year, I’m ready to park by booty on a bar stool in a pool in Mexico.

Seriously, if you need me I’ll be at the pool bar. I’ve already paid for my all-inclusive vacation and now it’s time to party and relax.

And only one work day stands between me and my much needed vacation.

In honor of my impending Mexican getaway, here is a great recipe from south of the boarder.

Traditionally, this is served over grilled meat. But I’m such a fan I also recommend it as a marinade for chicken or steak or even as a little spread for some great crusty bread.

You will need…

¼ cup sherry vinegar

¼ cup red wine vinegar (I used a deeper red, but you can use whatever red wine vinegar you prefer)

2 tablespoons olive oil

1 teaspoon sugar

1 shallot, minced

¼ cup finely chopped parsley

1 tablespoon finely chopped cilantro

2 tablespoons finely chopped chives

1 teaspoon dried oregano

Salt and pepper to taste

In a medium bowl, mix together the shallot, parsley, cilantro and chives.

In a small bowl, whisk together the vinegars, the olive oil, the sugar and the oregano.

Drizzle the vinegar mixture over the herbs.

Mix to combine and let sit for 30 minutes to 2 hours.

Use to marinade, drizzle over grilled meat or just spread on our bread.

Love and Beer Floats

Angela 

Chimichurri Sauce

¼ cup sherry vinegar

¼ cup red wine vinegar (I used a deeper red, but you can use whatever red wine vinegar you prefer)

2 tablespoons olive oil

1 teaspoon sugar

1 shallot, minced

¼ cup finely chopped parsley

1 tablespoon finely chopped cilantro

2 tablespoons finely chopped chives

1 teaspoon dried oregano

Salt and pepper to taste

In a medium bowl, mix together the shallot, parsley, cilantro and chives.

In a small bowl, whisk together the vinegars, the olive oil, the sugar and the oregano.

Drizzle the vinegar mixture over the herbs.

Mix to combine and let sit for 30 minutes to 2 hours.

Use to marinade, drizzle over grilled meat or just spread on our bread. 

We may be well into Spring, but the heat hasn’t really hit us with any consistency in southern California. And I’m pretty sure that it snowed in Minnesota and Colorado last week. That’s right. Snow in May.

So even though I’m headed to ninty degree weather in a handful of days, I’m not ready to say my goodbyes to hot soup season.

This is my hot, deliciously, soupy homage to the onion. It’s featured in multiple forms with decadent additions.

You will need…

2 tablespoons olive oil

4 bunches green onions, white part and tender green parts chopped and reserved, green tops chopped and reserved separately

4 leeks, white and tender parts thinly sliced

1 fennel bulb, thinly sliced

1 onion, roughly chopped

2 medium yellow potatoes, peeled and chopped into 1 inch cubes

2 cups dry white wine

4 cups chicken stock

1 cup heavy cream

2 ounces softened herbed goat cheese

2 cups homemade croutons

2 tablespoons chives, finely chopped

Salt and pepper to taste

Start by heating the oil in a large stockpot over medium heat.

Toss in the white and tender parts of the green onions, leeks, onion, and fennel. 

Season well with salt and pepper and cook over medium heat until the vegetables start to soften. About 15 minutes.

Add in the wine and bring to a boil. Reduce the liquid until barely any remains in the bottom of the pot. About 12 minutes.

Add in the chicken stock and the potatoes and bring it to a boil. Once it boils, reduce to a simmer and season with salt and pepper.

Simmer until the potatoes are tender. About 30 minutes.

As soon as the potatoes are tender, toss in the dark green onion tops and simmer for an additional 2 minutes.

Remove from the heat. Use your emersion blender, blend the soup until completely smooth.

Pour in the cream and continue to blend until the cream is completely incorporated.

Serve the soup hot, topped with a dollop of goat cheese, chives and homemade croutons.

Love and Beer Floats

Angela  

Creamy Spring Onion Soup

2 tablespoons olive oil

4 bunches green onions, white part and tender green parts chopped and reserved, green tops chopped and reserved separately

4 leeks, white and tender parts thinly sliced

1 fennel bulb, thinly sliced

1 onion, roughly chopped

2 medium yellow potatoes, peeled and chopped into 1 inch cubes

2 cups dry white wine

4 cups chicken stock

1 cup heavy cream

2 ounces softened herbed goat cheese

2 cups homemade croutons

2 tablespoons chives, finely chopped

Salt and pepper to taste

Start by heating the oil in a large stockpot over medium heat.

Toss in the white and tender parts of the green onions, leeks, onion, and fennel. Season well with salt and pepper and cook over medium heat until the vegetables start to soften. About 15 minutes.

Add in the wine and bring to a boil. Reduce the liquid until barely any remains in the bottom of the pot. About 12 minutes.

Add in the chicken stock and the potatoes and bring it to a boil. Once it boils, reduce to a simmer and season with salt and pepper.

Simmer until the potatoes are tender. About 30 minutes.

As soon as the potatoes are tender, toss in the dark green onion tops and simmer for an additional 2 minutes.

Remove from the heat. Use your emersion blender, blend the soup until completely smooth.

Pour in the cream and continue to blend until the cream is completely incorporated.

Serve the soup hot, topped with a dollop of goat cheese, chives and homemade croutons.