Garlic Soup


  • 4 garlic cloves, minced, plus 1 garlic clove, cut in half
  •  Salt to taste (about 2 teaspoons)
  • 1 bay leaf
  • ¼ teaspoon dried thyme, or a few sprigs fresh thyme
  • ½ cup pasta, such as elbow macaroni, orecchiette or fusilli
  • 1 cup frozen peas
  • 4 slices country-style bread, cut in half, or 8 slices baguette, lightly toasted
  • 2 large eggs, beaten
  • 1 tablespoon extra-virgin olive oil
  •  Ground pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons freshly grated Parmesan or Gruyère cheese


  1. Bring 6 1/2 cups water to a boil in a 3- or 4-quart saucepan. Add minced garlic, salt, bay leaf and thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs, if using. (Dried thyme will be difficult to remove.)
  2. Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir from time to time so that pasta doesn’t stick to the bottom of the pot. Add peas and simmer 5 minutes.
  3. Meanwhile, rub toasted bread slices with cut garlic clove and place 2 pieces in each bowl.
  4. Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of the hot soup into eggs and stir together.
  5. Turn off heat under soup and slowly stir in tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese over the top and serve.

Light Alfredo

1/4 onion, chopped
1/4 clove garlic, minced
1/2 tsp vegetable oil
1/2 c skim milk
1/4 c chicken broth
2 1/4 tsp all-purpose flour
1/8 tsp salt
1/8 tsp ground black pepper
2 TBS grated parmesan cheese
1/4 lb fettuccini
2 lb broccoli

1. In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
2. In a small saucepan, stir together milk, chicken broth, flour, salt, and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in parmesan cheese.
3. Meanwhile, boil broccoli in boiling water. After several minutes, add pasta.
4. Drain the pasta and broccoli, and transfer to a large bowl. Toss with sauce. Serve.

Truffle Mac and Cheese

2 tablespoons unsalted butter
olive oil
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
3 tablespoons cream sherry
Kosher salt
1 pound pasta such as cavatappi
3 ounces white truffle butter, such as D’Artagnan
1/2 cup all-purpose flour
1 quart whole milk, scalded
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)

Preheat the oven to 375 degrees.

Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.

Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.

Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.

Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.

Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Mediterranean Pasta

So this is a fusion of an on-line recipe and a menu item at La 
Madeleine’s.  And I absolutely adore it.  Enjoy! 

3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
1/3 jar black olives
1/3 can/jar marinated artichoke hearts
baby roma or cherry tomatoes


pesto sauce:
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

cook pasta, cover with pesto sauce, olives, artichoke hearts, and tomatoes