Potato Onion Soup

Today we made all the children cry, but not intentionally. We did a lot of onion chopping and the trick is to go fast to release the least amount of liquid which is what causes the sensitivity to our eyes. Go ahead, try going fast at home, it helps!

Our challenge this quarter is to stretch the children's palate away from processed foods, they love their salt! This week we tried that with onions. We brought in yellow and purple onions as well as shallots, garlic and chives to give depth to our russet potatoes used in this soup. We used a mushroom stock, but chicken, beef or any vegetable stock can be used in it's place. Water can be subbed in as well, but these children like explosive flavors so we knew needed a flavored liquid. Next week we may talk about making stock, stay tuned.


Potato Onion Soup

2 qts white potato, peeled and sliced into small cubes 
3 qts sliced onions/shallots 
1 cup chopped garlic
3 qts stock
salt, pepper, olive oil to taste

• In a large stock pot, caramelize the onions and garlic with olive oil until golden brown. Add a couple pinches of salt and pepper.

• Add potatoes and season again with salt and pepper. Continue to stir with the onions to keep them from sticking to your pot.

• Add stock (to save time, have stock already boiling in another pot before you add it here). Bring to a boil for 7-12 minutes or until potatoes are tender

• Add to a blender to make smooth.

• Serve with creme fraiche and chives.

Honey Mustard Vinaigrette

We have a whole new group of children with this new semester at The Challenger's Boys and Girls Club so we got back to the basics: knife skills.

For this first class we took something simple like celery stalks and  demonstrated how to peel the stringy part off and then chop it evenly. We also peeled the stems of some rapini stalks and chopped those up too. Peeling lends itself to a more tender finished product, it's not necessary but it's nice, plus it shows these students how to use a peeler properly. We also cut a chiffonade of basil and picked off some edible flower petals for color.

The dressing we made was a simple honey mustard vinaigrette. The children loved it although several said they preferred Ranch.

HONEY MUSTARD VINAIGRETTE:

• Add equal parts honey and mustard (1 tsp)to a bowl. 

• While whisking briskly, drizzle in 1/4 cup fresh lemon juice

• Continue to whisk briskly and 1/2 cup olive oil

• Add salt and pepper to taste and adjust as you like.

This dressing will keep for up to seven days refrigerated, just shake before serving.

Savory Pumpkin Hand Pies

Refinery 29 featured these little guys of ours and they are just so good I wanted to make sure you saw the recipe so here it is again:


The Foodie: Tara of Heirloom L.A.
The Perfect Pie: Pumpkin Hand Pies with Maple & Sage
"I love to accompany these hand pies with an arugula salad for an entrée or brunch, or on their own as a party treat!"

Ingredients
Makes 12 Hand Pies
3 lbs of your favorite pie dough recipe rolled into 1/4 to 1/8 inch sheets and cut into 2-2.5 inch squares
1 butternut squash split lengthwise and deseeded, or 2 softball size Kuri/Kabucha squash split in half and deseeded
1 red onion, sliced
5 cloves peeled garlic, chopped
8 oz unsalted Butter
1 cup chopped fresh sage leaves
1/2 cup maple syrup
1 cup extra-virgin olive oil
Salt and pepper to taste
Egg wash: 2 egg yolks, 4 tbsp heavy cream
About 1/2 cup turbinado or raw sugar 
12 pretty sage leaves, whole

For the Filling:
Preheat oven to 400 degrees (375 convection). Drizzle Pumpkins/Squash with 1 cup olive oil, salt and pepper, and assemble cut side down on an aluminum foil-lined baking sheet to roast. Rotating the pan every 15-20 minutes, roast pumpkins until soft to the touch and outer skin is dark. The more you roast, the more the natural sugars will caramelize so allow at least 45-50 minutes. When done, remove from oven and allow to rest 25 minutes or until cool enough to touch with your hands.

Meanwhile, sauté onions and garlic in medium pan over medium heat with 1 tablespoon of olive oil to caramelize. When the onions and garlic are translucent, add the butter and cook to lightly browned butter. Add the chopped sage, allowing the sage to cook in the brown butter 30-45 seconds infusing the flavor. Add maple syrup and simmer 20 seconds, set aside to cool. 

In a large mixing bowl, scoop out the flesh from the pumpkin scraping directly against the skin of the pumpkins and combine with Maple Brown Butter and Sage Sauce. Smash to combine with a whisk or the back of a wooden spoon. Pumpkin smash should resemble chunky mashed sweet potatoes. Season to taste.

Cover and refrigerate pumpkin filling at least 25-30 minutes.

For the Hand Pies:
Line up 12 of the pie cutouts evenly on a parchment or aluminum foil-lined baking sheet. Place at least 2 tablespoons of filling in the center of each cutout. Cover the cutouts with the remaining 12 cutouts and press all edges to securely lock in the pumpkin filling. Make 2 small parallel slits on the top about 1/4 inch apart in any direction. This will allow for the steam to release as well as give a pretty look to the pie. Place pies in the freezer to cool completely and harden.

To Bake Hand Pies:
Preheat oven to 325 degrees. Remove pies from the freezer and immediately brush with egg wash, lay 1 sage leaf directly in between the slits and egg wash over the sage. Sprinkle lightly with the sugar. Repeat for all hand pies. Bake in oven for 25-30 minutes or until golden brown. Allow to cool at least 10-15 minutes prior to serving. 

Pig Food Salad

Photo: Jennifer Emerling

This dish is so hearty and cozy, and best part… easy! I had to share it. For our dinner with Cook Pigs Ranch (see it here) we wanted to serve dishes that played on what the pigs eat at this ranch so we were staying true to their diet for our ingredients. However, this is a base that you can play around with, add some persimmons or pomegranates for color and juiciness or sub in cilantro instead of basil, that kind of thing. 

This is great to make ahead and keep in the refrigerator for packed lunches. It's really filling so this and a salad (and ok, some pork loin) can be a lovely meal.

BARLEY "PIG FOOD" SALAD
As a side for 6-8 people 

INGREDIENTS:

4 cups cooked barley, farro or Israeli Cous Cous
2 cups toasted macadamia nuts
1/2 cup lemon juice
3 bunches fresh basil leaves sliced, about 2 cups
1 clove garlic, peeled
2 cups extra virgin olive oil
*optional* 1/2 cup grated parmesan cheese 
1 lb soft greens such as arugula, spinach, mache or endive frisee
salt and pepper to taste

MACADAMIA NUT PESTO:

• in a blender or mortar and pestle, crush and blend garlic, olive oil, lemon juice and 1 pinch salt and pepper until smooth.

• add basil, parmesan cheese (if using), and half of the macadamia nuts, then pulse until nuts are just coarse and the mix moves freely within the vessel. Add a little olive oil if the mix gets stuck.

FOR THE SALAD:

• just before serving, use a large mixing bowl to toss the cooked grains with the salad greens to fully incorporate. Then season with salt and pepper to taste.

• pour pesto dressing over the grains mixture and toss to combine.

• transfer salad to a serving bowl and chop the remaining macadamia nuts to use as garnish

• if making ahead, wrap well and just before serving, lightly toss with some lemon juice and a drizzle of olive oil to refresh.

Passion Fruit Vinaigrette

You know how a great way is to cover up an ugly chain link fence here in California? Plant a passion fruit vine and let it climb all over it! Remember when boys from The Challenger's Manhood Program each tasted one for the first time in our garden here? Today for our cooking class at The Challenger's Boys and Girls Club cooking class we taught them how to turn this lovely fruit into a versatile vinaigrette which can be stored for up to 2 weeks and used as a salad dressing and a marinade for chicken or fish. Yum City USA!


INGREDIENTS:

1 cup passion fruit juice, strained (no seeds)
1 tablespoon mustard
2 oz honey
chopped herbs
sea salt, black pepper
1 cup olive oil

PROCEDURE:

1. mix passion fruit juice, mustard, honey, herbs, salt and pepper in a blender or whisk briskly

2. slowly drizzle in olive oil

3. taste for seasoning, ready to go!

Pumpkin + Coconut Soup

For the last month, I have been going to the Challenger's Boys and Girls Club in South LA on my own each Thursday. Today, however, Matt was able to go too, and the kids went crrrazzy. They love him, and the best part is that they love him even when he keeps things healthy. In the spirit of Halloween we taught the children how to make Pumpkin Soup (remember when we did another version here?). We used Butternut Squash because it has less water than a traditional pumpkin but you could also use a Kabocha Squash. Adding yams to the mix lends a bit of natural sweetness and some density, but you can use all butternut squash or carrots or zucchini even!

Also here we cut the liquid (you can use stock or water) with coconut milk which adds nice body and tones down the color of the soup but you can simply add all stock. The children commented that it looked like "mustard" and "baby food" but I always insist they taste everything we cook. Funny thing is that they across the board end up loving everything we all make together, crudite platters, hummus, brussel sprouts, salads, healthy juices. I have found that when you engage children in the cooking process that they then feel connected to what they are preparing and they are less inclined to stick their nose up. They want to try it and usually really like what we make. So Mom's bring your babes in the kitchen the next time you cook and talk about what you're making. I tell you, it works!

PROCEDURE FOR PUMPKIN SOUP:

• preheat oven 425 F

• peel + roughly chop butternut squash + yams the same size, then toss with olive oil, salt + pepper. 

• roast squash + yams in oven until caramelized

• toss pumpkin seeds with olive oil, cayenne, salt, + chili flakes, then roast in oven until they pop

• chop onions + garlic, + place in a hot skillet with olive oil, sage, salt + pepper, tossing to caramelize

• once onions are caramelized, add liquids (including maple syrup) + roasted pumpkin, simmer until pumpkin is very tender

• blend

• add some lemon juice to thin out the creme fraiche + to add brightness, then use this as a garnish for the soup along with the pumpkin seeds and cilantro

A Special Night at Yamashiro Farmer's Market

For the last 3 years, our food truck has been parked at the stunning Yamashiro Farmer's Market every Thursday night in the spring and summer. Stationed in the Hollywood Hills, you can watch the sunset over the city (on a clear night you can see Catalina)and listen to music (there's always a live band) as you drink wine and purchase produce and eat off of a few different food trucks.

As with all of our food truck stops (Monday at Silverlake Wine, Tuesdays at Everson Royce and, in the summer, every other Friday at Barnsdall), our truck always changes. YOu get count on lasagna cupcakes, but the flavors vary. 

That's our friend Bonnie Tsang there with some Turkey Mole Nachos. It was Mexican Night on the truck and our Ceviche and Wet Burritos always are the first entrees to sell out.

If you're not familiar with Bonnie, she's an expert I Phone photographer (among other things), and she is teaching a class at Poketo coming up, check it out here.

Last Thursday was a special evening because Matt did a cooking demo with Phil Mc Grath's produce. Remember when we hosted a dinner off his farm here? His heirloom tomatoes are unsurpassed so Matt talked about how you don't need to do too much to make them into an impressive Panzanella Salad. Phil had brought some organic (his enitre farm is organic) micro corn that Matt couldn't resist adding to the salad as well. Why follow rules when so many treasures are in front of you?

You may ask why Matt is not wearing one of his many Hedley and Bennett aprons. He gave his to Phil there who couldn't believe an apron could look so good and be so functional. You can get one for yourself at Poketo.

Photos: Tara Maxey

This recipe is so easy that you can have your kids do the heavy work! 


PANZANELLA SALAD


1 lb assorted varieties of heirloom tomatoes 

1/4 medium red onion, shaved thin (on mandolin or sliced)

1/2 cucumber, sliced

5 leaves basil, torn into small pieces

2-3 slices thick crusty bread drizzles with salt, pepper, and olive oil

1 clove garlic

2 oz balsamic vinegar

2 oz extra virgin olive oil

salt and pepper to taste


• combine tomatoes, onion, cucumber and basil in a bowl and season with salt and pepper, set aside to marinate

• in a hot pan or grill, char the bread so that each side is toasted (a little char is okay), then rub the raw garlic clove on the bread vigorously

• dice the bread into one inch squares

• now add balsamic vinegar to the tomatoes and toss, then add the olive oil and mix again.

• just before serving, gently toss in the bread croutons 

• top with buratta or fresh mozzarella or shaved parmesean cheese

and feel free to add Mc Grath Farm's micro corn or diced avocado or crispy bacon or prosciutto even!

Heirloom Carrot Salad

Photo: Tara Maxey

You can find Heirloom Carrots at farmer's markets here in Southern California all year long. These here are from Windrose but we get most of ours from Mc Grath Farm. The darker varieties, although more striking to look at, have a more bitter taste yet according to Jo Robinson contain a higher nutritional value than their sweeter counterparts as is the case with most "wild" produce. So let's do something easy to get these prettier, healthier carrots on our dinner table.

ROASTED CARROT SALAD:

Take a large bunch of carrots and trim all but 1" of their stalk (the ones pictured are already trimmed so you'd just leave as is), then clean with a scrubby under water to remove dirt. 

Blanch them in a large pot of salty boiling water for 4 minutes, then remove and drain on a paper towel. Let cool.

Once cool gently toss them in a bowl with salt and pepper and a little bit of olive oil (or coconut oil!) to coat.

Place carrots atop a heated grill or grill pan and cook and turn until crispy and delicately charred. Set aside and maybe toss with some raw arugula for contrast.

RAW CARROT SALAD:

Scrub carrots to remove dirt. Shave carrots in long strips with a peeler or a mandoline and immediately plunge in a large bowl of ice water. Let sit for 5-10 minutes and then drain thoroughly.

Meanwhile score a whole ripe avocado and place it's chunks into a medium bowl. Toss with lemon juice, salt, pepper and a generous amount of chopped soft herbs like cilantro and parsley.

Combine raw, drained carrots with the avocado mixture. Adding citrus segments and/or toasted nuts or pepitas would be a pretty.

TO SERVE:

On a platter, arrange the whole roasted carrots and arugula, if using, to nearly cover the plate and then mound on top the raw carrot salad with additional herbs and toasted nuts on top as garnish.

Kids + Brussel Sprouts

Today at The Challenger's Boys and Girls Club in South LA we got to see some young boys and girls to eat brussel sprouts! Excuse me? It is true. What was the secret as far as I could tell? Well we got them involved in chopping them up and putting them in a quiche. It seemed since they all helped make this vegetable intensive dish that it did not occur to them to turn their noses up. 

All you moms out there who struggle with veggies, here's a recipe for you to make with your children:

1 Recipe Flakey Dough or Puff Pastry, par baked to golden brown

6 tablespoons flour
10 large eggs
2 cups creme fraiche or sour cream
2 cups milk
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons herbs (we used marjoram)
5 slices turkey bacon, cut in 1/4" pieces
10 brussel sprouts, sliced
1/2 cup cheese, we used half mozzarella & half cheddar

Whip flour + eggs together until smooth. Add milk, salt, pepper, and herbs.

Evenly distribute bacon, brussel sprouts and cheese on cooled crust. Gently pour over egg mixture.

Bake at 350 until the middle has a slight jiggle, about 40 minutes. Let cool before cutting.

Can be made up to three days ahead if covered tightly.

Photos: Tara Maxey

It just so happens that this Saturday is The Annual Pancake Breakfast where the whole community is invited to come eat and get free medical exams and see The Challengers Building. Come join us, come volunteer and bring your kids!

Tagliolinni Carbonara

Remember when we showed you how to make pasta here? Well let's do something with it! Pasta Carbonara is sort of like roasting a chicken. It's supremely simple but very easy to screw up so it's oftentimes used as an audition to a kitchen job. If you can get your Carbonara or your roasted chicken perfect, then you pay attention to the subtleties and take the most simple things seriously. You're hired.

2. For the pasta, let's make tagliolinni. Working with one sheet at a time, place one in front of you so that the longest side is parallel to you. Liberally dust with flour. 

5. With the seam side up, use a sharp chef's knife to cut 1/8" strips. 

7. Bring a large pot of water to boil and salt it heavily.

8. In a large mixing bowl combine the egg yolks, 1 cup freshly grated parmesan, one tablespoon olive oil and fresh cracked black pepper. Whisk vigorously with a pair of kitchen tongs. 

10. Meanwhile boil the pasta for about 45 seconds. Use your tongs to remove it from the water and then add to the pan with the bacon.

12. Then add 1/4 cup of the pasta water to lift up anything sticking in the pan. Toss around vigorously with your tongs to emulsify.

14. Alternate between placing the bowl over the pasta water to keep it warm as you whip. If you'd like the dish to be more saucy, then add a bit more pasta water.

Photos: George Simian

ENJOY!!

Let's Do This: Fresh Pasta

It's not that complicated. Making fresh pasta is like giving a big warm hug to a good friend. There's a lot of love that goes into doing it and a lot of joy in receiving it. Keep it simple and it will be remembered for a long, long time.

Let's get started!

1. Separate eggs and reserve whites for another use.

3. Using your hand as a mixer, begin rotating your fingers clockwise and allow the flour to work itself into the yolks. Then rotate your fingers in the opposite direction. A ball will begin to form. Stop and clean your hands with flour, this helps to remove the yolks.

4. On a floured surface begin to knead the dough until the ball is free of all lumps and dried flour. At first it will be shaggy, but as you work it, pressing and folding and giving it a deep tissue massage (that's right!), the pasta dough will stop sticking to your fingers. At this point it should be moist to the touch but not tacky. If your dough does not feel moist, then add a little bit of the whites and work it in. Add just a little because you can always add more if necessary.

5. Once it has rested, divide dough into four pieces taking one of those pieces and flattening it while returning the other three back under the damp cloth so they don't dry out. It is really important for the dough to stay moist.

6. Get out your rolling pin and some elbow grease and prepare to beat up some dough! Keep flour nearby for dusting.

7. Fold pasta into thirds, like a letter, and roll again to knead the pasta further until pasta is smooth. Now fold it in half and roll it. Ultimately, you want the pasta to be as thin as possible but still opaque or it will be too delicate when it gets boiled.

8. As you finish sheets, place them under a damp towel while you roll out remaining pieces or they will dry.

Photos: George Simian + Beata Bernina

9. Bring a large pot of water to a rolling boil and salt it like sea water. Also add a tablespoon of olive oil which prevents the water from boiling over. You won't be cooking this fresh pasta for long, only a couple minutes. Then stop the cooking by placing the pasta in ice water.


The beauty of hand made pasta is that all it needs is a little butter and some good quality parmesan, maybe some chopped herbs if you have, and presto! The most loving dinner ever.

Food Revolution Day

Photos: Tara Maxey

We love Jamie Oliver and his Food Revolution which is a movement that earnestly promotes eating local, fresh produce and works to teach kids how to cook healthy. In honor of Food Revolution Day, our Food Truck parked at The Gene Autry Farmer's Market today, and Matt showed a group of families how to make a salad dressing in less than three minutes... so why ever buy it in a bottle? Collect your fresh produce from your farmer's market, and then whip it up it! Here's how:

• PUT TOGETHER A BOWL OF GREENS

• PUT TOGETHER ANOTHER BOWL OF "GOODIES", here Matt used sliced apples, pitted cherries, cauliflower, cherry tomatoes, fresh peas, pumpkin seeds and herbs, but just use whatever you think is "good"!

• NOW FOR THE GARLIC MUSTARD DRESSING: 

In a small bowl, juice one lemon over one tablespoon dijon mustard 

Then "grate" 1/2 clove garlic on a microplane into the bowl or crush in a garlic press

Take a whisk to the small bowl and then slowly start to drizzle in about 2 oz Olive Oil as you whisk briskly (or you can just place it all in a jar and shake, shake, shake!) 

Add salt and pepper to taste, whisk or shake again 

• PLATE IT ALL TOGETHER:

Toss your delicious dressing with the Mixed Greens and also with the "Goodies", then plate Greens first, with the "Goodies" over it, making it high and pretty, like the shape of a pyramid. Add some cheese, here we added fresh Ricotta and ta-da! Done.

Fondue + Chicken Mole Pizza

Our tasting room, The Salon, gets in so much natural light, it is perfect for taking photos and shooting videos like this. Our friend Bonnie joined us to shoot Joy and Matt for Joy's blog. Bonnie is an expert at capturing details and making food look impossible to keep your diet. Check out her Instagram feed here and see all of her recommendations of places to eat out.... including The Salon!

We had all first collaborated here, and then decided to make fondue and a little crostini station for this post where Joy includes all of the recipes for everything you see featured.

Photos: Bonnie Tsang

Matt also had made a Chicken Mole Flatbread and showed how to poach an egg in olive oil here. The best part about this shoot was that I got to eat this flatbread with Bonnie and Joy and Matt. It was rich and unusual and memorable, and perfect for an easy lunch with friends. Give it a try!

ASPARAGUS SOUP

Photos: Tec Pataja

Here's a hearty recipe for Asparagus Soup elegant enough to serve as a tray pased appetizer as we did on this wedding in Ojai featured here on Style Me Pretty as well as the latest issue of Pacific Weddings, but you can serve it as an entree for lunch or a starter for dinner.  

ASPARAGUS SOUP

Makes 2 qts (4-6 entree servings)

2 lbs asparagus, bottoms trimmed + washed, then cut in half

1/2 c extra virgin olive oil

1 white onion, sliced

1 Idaho potato, peeled + diced to 1/4 " cubes

8 cloves fresh garlic, peeled + sliced

1 cup basil leaves, sliced thin

32 oz stock (vegeatble, mushroom, or chicken- or just water)

1 cup white wine

1/2 cup creme fraiche or sour cream

salt and pepper

Toss asparagus in half of the olive oil, salt and pepper. Broil in preheated oven (500 F) on a cookie sheet covered in aluminum foil. Roast until slightly charred. About 4-6 minutes.

Meanwhile in a large pot warm olive oil on medium heat and add onions, potatoes, garlic, basil and season with salt and pepper. Toss to keep from burning. You are looking for a caramel color and for the onions to be translucent. At this point, add white wine to deglaze.

Reduce liquid by half.

Add asparagus to pot and scrape bottom to prevent sticking.

Add stock and simmer for 3 minutes to warm through. Add creme fraich or sour cream and blend in a food processor or blender until smooth.

Garnish with balsamic vinegar reduction, olive oil, pesto or toasted nuts or asparagus tips.

Superbowl Salad

I admit it! I am grossly behind on blogging. This beautiful photo session was shot back on - yikes - Election Day! We voted and we high tailed it over to our friends at Casa de Perrin to have a delicious BBQ as we talked politics. Oh how I love to talk politics. And I love to talk politics over a gorgeous table. Look at this table!

So let's just go ahead and apply this meal to Superbowl Sunday because BBQ on red, white and royal blue suits this American past time in the same way it suits Election Day. I'm not a sports person... at all, but I am a food person and pork sliders and salad sound real good to me today. 

photos: Josh Perrin

If you're looking for chicken wings, go here, but to cut some of the fat of all the traditional sporting snacks, here's a salad dressing with some ummph to put on your veggies today.

SMOKEY ORANGE DRESSING:

1 T dijon mustard

2 T adobe from chipotle pepper can

4 oz white balsamic dressing

8 oz orange juice, brought to a simmer, reduced by half, + cooled

Combine all of the above.

1 cup grapeseed oil or light extra virgin olive oil

whisk in or shake all ingredients together in a mason jar until thoroughly combined.

keeps, refrigerated, for one week.

Winter Soup

Preheat oven: 425 F

In large bowl, mix pumpkin pieces, maple, onions, garlic, olive oil, salt and pepper. Transfer to an aluminum lined baking sheet and arrange pumpkin pieces skin side up. Roast for 45 minutes or until tender.

Cool on baking sheet with another sheet of foil atop, acting as a blanket to steam further for 5-10 minutes.

With a spoon, scoop out the meat of the pumpkin into a large sauce pan/stock pot along with everything else from the roast and persimmon pieces.

TO MAKE VEGAN STOCK (Optional, you can use water instead):

Place all pumpkin skins as well as onion peelings and pumpkin seeds in a stock pot with 3 quarts water and bring to a gentle boil for 10 minutes. Strain. Add to roasted mixture or just add water.

Bring roasted mixture to a simmer. Puree with an emersion blender or a counter top blender (for an unrivaled velvet finish, use a Vita Prep).

Finish with lemon juice and salt and pepper to taste.

CHARRED BROCCOLI PESTO yield 1 quart:

1 head broccoli, cut into 1 " pieces
1 1/2 cups olive oil
1/2 cup lemon juice
1/4 cup white wine or white balsamic vinegar
1 cup basil leaves, cleaned and sliced
salt and pepper

Preheat a saute pan over high heat for 3 minutes until very hot. In a mixing bowl, drizzle 1/2 cup olive oil over broccoli pieces and salt and pepper to taste. Mix.

Turn on your exhaust vent/hood.

Transfer broccoli mix to the hot pan and flatten so there are no open surfaces on the pan. Cook on high heat for one minute without moving contents around. 

Remove from heat and transfer to your blender, adding remaining olive oil, lemon and basil. Pulse until combined. Adjust seasoning.

Spoon a dollop on each serving of soup or use as a base for salad dressing or potato salad or dip.