Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Saturday, October 4, 2008

Pumpkin Ravioli Soup

To change things up a bit, I served this at Thanksgiving one year as a starter. It was an enormous hit. It also gave me a bit of time to finish dressing--myself--not the turkey. Okay, I was undressing because the Chanel scarf draped tastefully around my neck kept dipping into the food. It had to go. To the cleaners.

Serve this on an autumn night or a drizzly afternoon when you first get to use the fireplace again. (photo by D3 San Francisco)

Pumpkin Ravioli Soup

1 can pumpkin

32 oz. chicken broth

9 oz. package ravioli (I like cheese)

salt & white pepper

butter

Combine pumpkin, broth, salt & pepper.
Bring to a boil.
Add ravioli for 7 minutes.
Drizzle with butter.

Options: Drizzle with honey and nutmeg instead of butter.

Make it a meal: Serve with focaccia. Or ahead of Thanksgiving dinner.

Wine: Chardonnay is nice with the butter flavor. Champagne is nice. A light red, Pinot Noir or a Chianti would work, too. There is no go-to wine with pumpkin.
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