Catching up on something that I made for “red week” in my Cook/bake-a-long this week: Roasted Red Pepper and Tomato Bisque. It’s really hearty but tart and “spring like”. As usual with creamed soups, it’s really hard to photograph, so I tossed in a few garlicky croutons. This recipe makes a whole bunch so it will feed a crowd and/or freezes well.
I haven’t made Linzer Cookies for a while and these happen to fit in with the “Color Game” that I have going on. Refreshing, sweet and tart and really quite a lovely combination, I give you these awesome Lemon Linzers with Passion Fruit Curd. Passion Fruit is definitely a food of the foodie gods. So delicious!
Evidently, today is National Pretzel Day (in the US), so while I am feeling a bit homesick for Southern Germany this week — this is usually one of the weeks that I am home — I put together this platter of snacks: Brezn (of course), Obatzda (a Bavarian “pub cheese” that one often eats with pretzels), some salami and smoked ham, emmenthaller cheese, gherkins and olives. Bought forgot to add to the platter for the photo: radishes.
This is a particularly yellow dish. On purpose. I’m doing a little Cook/Bake-a-Long over on the CSPS FB page and this week is “Yellow Week”. Arroz Amarillo is of course, yellow by nature, but you could also use red or green bell peppers, zucchini instead of summer squash, and if you wanted to go vegetarian, skip the sausage and it will still be delicious.