Tag Archives: Brother Victor-Antoine d'Avila-Latourrette

Soup and Salad, December

The longest, although perhaps not coldest, night of the year has passed. And tonight, as my daughter and I prepare our fête de Noël, we’ll be supping on soup and salad. As Brother Victor-Antoine d’Avila points out (borrowing from Shakespeare’s … Continue reading

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Soup and Salad, November

I know people who say, “When I make a recipe for the first time, I follow it exactly.” Very admirable, I think to myself. I should try that. If a new recipe appeals to me, I should trust the chef … Continue reading

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Soup & Salad, October

Quite busy lately, what with WITCHWEEK2022 starting in just a couple of days, so I’ll keep this one short. SOUP Hot soups are back on the menu! Ones with lots of vegetables and colors are best, with thick ones running … Continue reading

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Soup & Salad, September

It’s officially Autumn in the Northern Hemisphere, my favorite season of the year because it means summer is 9 months away, and I detest hot weather. I’d take a wintry wind over summer’s humidity, were I ever given the option. … Continue reading

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Soup & Salad, August

True confessions time, again. I’ve never, ever liked raw onions. Well into my 30s, I picked around scallions, scraped aside slices and large chunks of red or white onion, even eschewed onion chutney delivered with my Indian food take-out. The … Continue reading

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Soup & Salad, July

This was an unusual month, since the two soup recipes required me to buy something for which I will have no other use: dry sherry (see my intro to my May Soup and Salad post). Long ago, traveling in Spain, … Continue reading

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Soup and salad, June

True confessions time. One of this month’s recipes brought back a memory that contains a lesson for all. I’ll preface this story by pointing out that these events happened 47 years ago. I was very young and blinkered. Carrying my … Continue reading

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Soup and salad, May

Items you’ll never find in my pantry or refrigerator: Lima beans, asparagus, eggplant, black-eyed peas, rutabagas, celeriac, spaghetti squash, brandy, sherry. Yet I hasten to point out that I’m not a picky eater, because that list is pretty much the … Continue reading

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Soup and Salad, April

Brother d’Avila likes cooking with eggs, and not just because it’s spring. His book of salad recipes offers 45 salads that use eggs, nearly four per month, and many of his soup recipes call for beaten eggs or egg yolks. … Continue reading

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Potage and salad, February

I recently saw fresh cherries in a local store, marked “product of Chile”. It had to cross the equator to get to northern Manhattan. Oh the carbon footprint! SOUPS For this month’s choices from my soup-and-salad-for-the-monastery books*, Brother Victor-Antoine (hereinafter … Continue reading

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