My kitchen

Roasted Red Pepper Soup

1/2 red onion, finely diced
2 roasted peppers, from a jar, rinsed, and diced
1 diced fresh tomato
2 anchovy fillets
1 TB meyer lemon olive oil
1/4 white wine
1/2 can Hunts Tomato Sauce, No Sugar Added
1/2 cup tomato or vegetable broth
1 TB Agave nectar
1 handful fresh basil
5 springs of fresh thyme
1 garlic clove, grated


Sautee onion, roasted red pepper and anchovy fillets in Meyer lemon olive oil, until slightly liquid is evaporate. Add white wine, and cook until liquid evaporated. Add tomato sauce, broth, agave nectar and herbs garlic. Heat up till cooking, and then turn off the heat, cover with a lid and let cook with the rest heat.

Optionally: add 1 TB ff sour cream.

Naked Lemons?

It must be the time for limoncello....



Limoncello:
the simple version: buy in a store, Caravella
home-made version:

Take the peel off of 1 pound of lemons
Place in masson jar
Fill up with 1 bottle of vodka
Let sit on kitchen counter for 1 week (for the lemon peel essential oils to flavor the vodka)
On day 8, make a simple syrup (1 cup water, 1 cup sugar, water heated and sugar dissolved)
Strain contents of masson jar, and only keep vodka (now with a yellow color) and mix with simple syrup.

Fill in a bottle and chill. It will freeze solid in the freezer, but keep in fridge.

Serve with a glass of champagne or chilled, by itself.