NEWS  |  WEATHER  |  SPORTS  |  LIFE  |  BIZ  |  TECH   LOCAL  Cayuga Ontario Roc Schuyler Seneca So. Tier Syr Tompkins Wayne Yates     Log In/Register

Finger Lakes Region of Upstate New York
Meet Casey Galloway of Cafe XIX in Seneca Falls
  6/10/14 @ 2:52 pm

Meet Casey Galloway, the head chef at Cafe XIX in Seneca Falls on this week's edition of Healthy Cooking with your Friendly Italians and learn some great recipes for summer that include a delicious chilled roasted red pepper soup.

For an audio only version of this episode or to subscribe click here

Recipes in this episode:


Serve this dish cold and you have a fancy name Vichyssoise that was made famous in 1917 by Charles Louis Diat of Ritz Carlton Hotel in New York City.
As a child the chef added milk to cool off his hot soup
A very easy dish to make served hot or cold.

3 tablespoon of unsalted butter
2 cups leeks ( white and pale green only), washed , thin sliced
1 clove of minced garlic
11/2 pounds potatoes ( russet) cut into 1 inch pieces,
41/2 cups low salt chicken broth
110 ounce package frozen peas
1 cup half and half cream
Fresh chopped chives for garnish

Melt butter over medium day
Add leeks for 3 minutes
Add garlic and cook for 1 minute
Add broth and potatoes, cover and simmer for 15 minutes
Add peas, cover and cook for 5 minutes
Let cool, puree in blender, emulsifier or food processor
Add cream to blend,
Serve hot or chill overnight, garnish with chives


8 red or yellow pepper
1/3 cup olive oil, 1 chopped onion. chopped jalalpeno, 1/4 teaspoon salt ,1/4 black pepper
2 cups chicken broth, 1/2 cups of water

In a roasting pan place a grill rack
Place peppers on a rack stem side up,roast at 425 degrees for 1/2 hour
Turn upside down, roast for 1/2 hour
Remove from oven, cover with towel
Let cool for 1 hour,seed, peel and skin
Save juice and liquid in the bottom of the pan

In a large pot, heat oil with chopped onion and jalapeno, cook for 10 minutes
Add roast peppers, accumulated juices, chicken broth, sugar, salt and pepper, water
Cover, simmer for 5 minutes
Let cool, puree with an emulsifier, blender or food processor
Strain through a sieve, pushing with the back of a spoon to get as much of the solids through the sieve,
Refrigerate over night
Sprinkle with chopped chives
Drizzle with olive oil and serve


1/4 cup balsamic vinegar
2 teaspoons honey
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Beat the vinegar in a bowl with the honey, garlic, salt and pepper until salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

blog comments powered by Disqus <<< Back to the Homepage | News Desk | Sports Page | Living Section | Business | Technology


Hepatitis again... this time at Mark's ...
Newark man jailed for selling crack in ...
Webcast Replay: Red Creek at Lyons on F...
Tree-killing bug has hit Canandaigua La...
CNY Raceway Park expected to open for S...
Bob Ohmann on 100 years at the Ohmann T...
Boy critical after abuse by Brutus man
Seneca County files counterclaim in cou...
Upstate Orange: Wisconsin & Hoyas next ...
Silver guilty on all counts in corrupti...
Arrest after marijuana delivered to Sen...
Southern Tier toddler who died had huma...
Brandon Hinman appears in drug treatmen...
Consultant unveils Owasco Lake plan Network  SITE MAP



Watch Now   - Program Directory
FL1.TV YouTube Channel

Listen Now

Crash Course Podcast
Finger Lakes Golfer Podcast
FL Board Sports Podcast
FLX Crossroads
FLX Photo Galleria
FLX Weekly with Jessica Lahr
Healthy Cooking w/ your Friendly Italians
High School Basketball
Kenny's 2 Pennies
Lake to Lake Girls Podcast
Newark Pilots Baseball
The 31st Lap Podcast
Upstate Hoops Podcast
Upstate Orange Podcast
Weber This Week, Inc.  Your One-Stop Digital Marketing Shop    Web Development ~ Hosting Service ~ Digital Marketing   |   Contact Us   |   Advertise

© 2015, Inc.