THE VILLAGE VOICE

"Summer afternoon - summer afternoon; to me those have always been the two most beautiful words in the English language." ~Henry James 'BEE ~ UTIFUL ' (Bee kiss ... Japanese Anenome ) _______________ LAYERED COBB SALAD ~ 'Delightful presentation in a glass bowl ... same 1920s true ingredients in a, 'kick-it-up-a-notch', layered look originally adapted from Gourmet (June 2002) ____ DRESSING : 3 Tbsp. red wine vinegar juice from 1 fresh lemon (reserve zest) 2 tsp. Dijon mustard 1 clove minced garlic 1/2 tsp. coarse salt 1/2 tsp. sugar 1/4 tsp. freshly ground black pepper 1/2 cup extra-virgin olive oil SALAD: 3 skinless boneless chicken breast halves (1 1/4 lb.) 2 California avocados 8 cups romaine (cut crosswise into 1/2 inch wide slices ) 6 chopped crisp bacon slices 3 seeded and cut (1/2 inch pieces) fresh tomatoes 3-4 oz. crumbled Roquefort cheese 2 bunches stemmed watercress 2 (forced through sieve) hard-boiled eggs 1/4 cup finely chopped chives ...

~ Chateau Chantal vineyard ______________________ PUREE of SPINACH & BROCCOLI SOUP ~ seasonless creamy flavor (without cream) * 1 lb. stem-plucked baby spinach leaves 1 (1-lb.) head chopped broccoli 8 Tbsp. unsalted butter 1 bunch chopped leeks 1 chopped Vidalia onion 6 cloves minced garlic 6 chunky chopped carrots 1/2 cup chopped parsley 8 cups organic chicken broth 1 cup white wine juice of 1 fresh lemon coarse salt & cracked black pepper 1/2 tsp. cayenne sour cream & chopped chives Melt butter in stockpot. Add leeks, onion, carrots, and garlic. Cook over low hear until wilted. Add stock, broccoli, parsley and wine. Bring to boil and simmer, covered, 25 minutes. Remove from heat. Add spinach and cover for 5 minutes. Puree in batches and return to stockpot. Stir in lemon juice, salt & pepper to taste and cayenne. Serve in bowls and garnish with dollop of sour cream & chopped chives with CAYENNE WAFERS on the side. (8 servings. ) ~ Before the Harvest ( Chateau C...