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Finger Lakes Region of Upstate New York
Meet Casey Galloway of Cafe XIX in Seneca Falls

  FingerLakes1.com
  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:

POTATO LEEK SOUP WITH GREEN PEAS

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

CHILLED ROAST PEPPER SOUP

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

BALSAMIC VINAIGRETTE

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.



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