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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Hand blender for emulsifications, purees, soups, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Hand blender for emulsifications, purees, soups, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix 1 cup tomato juice with gelatin and heat until dissolved. Add rest of tomato juice, wine vinegar and spices. Chill until it begins to set, then mix with tomatoes, green onions, pepper, cucumber, celery and parsley. Pour into mold and chill until firm. (Use ring mold.)