Meet Casey Galloway of Cafe XIX in Seneca Falls

Meet Casey Galloway, the head chef at Cafe XIX in Seneca Falls on this week’s edition of Healthy Cooking with your Friendly Italians and learn some great recipes for summer that include a delicious chilled roasted red pepper soup.For an audio only version of this episode or to subscribe click hereRecipes in this episode:POTATO LEEK SOUP WITH GREEN PEASServe this dish cold and you have a fancy name Vichyssoise that was made famous in 1917 by Charles Louis Diat of Ritz Carlton Hotel in New York City.As a child the chef added milk to cool off his hot soupA very easy dish to make served hot or cold.3 tablespoon of unsalted butter 2 cups leeks ( white and pale green only), washed , thin sliced1 clove of minced garlic11/2 pounds potatoes ( russet) cut into 1 inch pieces,41/2 cups low salt chicken broth110 ounce package frozen peas1 cup half and half creamFresh chopped chives for garnishMelt butter over medium dayAdd leeks for 3 minutesAdd garlic and cook for 1 minuteAdd broth and potatoes, cover and simmer for 15 minutesAdd peas, cover and cook for 5 minutesLet cool, puree in blender, emulsifier or food processorAdd cream to blend,Serve hot or chill overnight, garnish with chivesCHILLED ROAST PEPPER SOUP8 red or yellow pepper1/3 cup olive oil, 1 chopped onion. chopped jalalpeno, 1/4 teaspoon salt ,1/4 black pepper2 cups chicken broth, 1/2 cups of waterIn a roasting pan place a grill rackPlace peppers on a rack stem side up,roast at 425 degrees for 1/2 hourTurn upside down, roast for 1/2 hourRemove from oven, cover with towelLet cool for 1 hour,seed, peel and skinSave juice and liquid in the bottom of the panIn a large pot, heat oil with chopped onion and jalapeno, cook for 10 minutesAdd roast peppers, accumulated juices, chicken broth, sugar, salt and pepper, waterCover, simmer for 5 minutesLet cool, puree with an emulsifier, blender or food processorStrain through a sieve, pushing with the back of a spoon to get as much of the solids through the sieve, Refrigerate over nightSprinkle with chopped chivesDrizzle with olive oil and serveBALSAMIC VINAIGRETTE1/4 cup balsamic vinegar2 teaspoons honey1 tablespoon Dijon mustard1 tablespoon chopped garlic1/2 teaspoon salt1/2 teaspoon freshly ground black pepper3/4 cup olive oilBeat the vinegar in a bowl with the honey, garlic, salt and pepper until salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.