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.

Tuesday, October 14, 2008

Spinach Soup

Use fresh spinach if you like. That involves more cooking and transferring and chopping than this diva likes. Some recipes call for peeling the potatoes. I do not see the point. The peel, of course, has the most nutrients, and divas need their strength.


Spinach Soup

1 10 oz. package of frozen spinach, thawed

1 potato, sliced

½ onion, chopped

2 cups chicken stock

¼ cup sherry

white pepper

nutmeg

salt and pepper

cream (I use half and half)

Sauté onions in olive oil or butter.
Add potatoes and chicken stock; bring to a boil.
Simmer 10 minutes until potatoes are tender.
Transfer potato mixture to a blender; add spinach.
Blend.
Pour back into pot.
Add cream, sherry, white pepper, and nutmeg.
Heat and serve.

Options: Puree carrots into the mix for extra vitamins; substitute cauliflower puree for ½ cup cream

Make it a meal: Serve with Gruyere bread.

Wine: Chardonnay or Champagne
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