It is July, the hot days are here, the sun beats down on Boulder and the thunderstorms move in many afternoons and cool everything down. Love it. And if you are lucky enough to make it to the Pearl Street Mall of an evening you can catch the hippy looking bluegrass quartet on one block, the nerdy looking harp playing man with a deep voice singing Old English melodies on another, or the stoned looking (pretty sure this look is representative of the reality) young guys playing drums on the next. This is free entertainment at its best. Or spend just a few bucks for an ice cream or cup of coffee and you still have a cheap date night.
Which brings me to the subject of love. Just a couple of words. Love is. That's it.
And old friends, ain't nothing like 'em. They remind you of who you used to be and why the wine is better with some age on it. And they help you remember, whatever it is you want to remember. 'Nuff said there, too.
On to soba. This salad is great for summer and has the benefit of being full of veggies and whole grains, is vegan, pareve, easy to make and, best of all, delish.
Summer Soba Salad with Lots of Vegetables
1 package Japanese soba or 1 lb whole wheat or mixed whole grain spaghetti
1 Tbs toasted sesame oil
2 Tbs olive oil
2 Tbs seasoned rice vinegar (they sell it right there in your friendly King Soopers)
2 Tbs (or more, to taste) sesame seeds
salt to taste
(optional, 1/4 cup chopped toasted peanuts or almonds)
your choice of the following:
1 large or two small carrots
1 handful snow peas
1/4 head of cabbage - green, purple, or savoy
1/4 napa cabbage
1 bunch baby bok choy
1 -2 green onions
1 piece of daikon
1-2 harukai turnips
3-4 radishes
the stems of 2-3 broccoli florets
1/4 red onion
several sprigs of cilantro
Cook the noodles per the instructions on the package. Remove from heat, drain, and cool using cold water while the noodles are still al dente. Meanwhile, cut the vegetables into 1-2 inch long very thin strips. When the noodles are cold and drained, toss with all the vegetables, the oils, the sesame seeds, nuts if you are using them, and salt. Taste, adjust seasonings, add what is needed to taste, toss again. Refrigerate until use. Remember, these are noodles and they are relatively delicate so toss gently and just enough to mix. When you serve it, sprinkle with extra sesame seeds and chopped nuts. Yum.
Ok, one more word on love for my old friend, CJ - when it is real, it is worth it.
Tuesday, July 14, 2009
Thursday, July 02, 2009
Eat Your Veggies
A recipe from my sister, thanks Orly.
Sesame Oil Peas (and Shoots)
sugar snap peas
pea shoots
toasted sesame oil
coarse salt (kosher or sea)
Steam or blanch the peas and the shoots, separately. You want them to be what we call tender crisp - lightly cooked but still crisp and fresh. Gently toss together and sprinkle with the sesame oil and the salt. Eat.
And a recipe inspired by Emily, thanks for the idea.
Bok Choy and Carrot Slaw
1 bunch young and tender bok choy
4-5 carrots
1-2 garlic cloves, chopped
2 Tbs olive oil
1 tsp toasted sesame oil
1 Tbs apple cider vinegar or rice vinegar
1 tsp honey or agave syrup
salt and pepper to taste
Wash and finely chop bok choy. Wash (peel if necessary) and coarsely grate the carrots. Toss all ingredients together, taste and adjust salt and pepper as needed. Let sit in the fridge for at least an hour before serving so flavors can meld. Eat.
And here's one more recipe for your pleasure.
Orange Roasted Baby Beets With Their Own Greens And Chevre
1 bunch baby beets, with greens
zest and juice of one orange
2 Tbs olive oil, divided
kosher salt
2 Tbs chevre, crumbled
fresh ground black pepper
Trim the greens off the beets. Scrub the beets and remove just the longest, hairiest root parts. Cut the tops off the beets, then halve them. Toss with orange zest and half the orange juice, 1 Tbs olive oil, and a sprinkle of the salt. Roast in a single layer on a baking sheet in 425 degree oven until they are fork tender, about 15 minutes. Meanwhile, chiffonade the greens. Heat 1/2 Tbs olive oil in saute pan over medium high heat then add the greens, half the remaining juice, and a sprinkle of salt. Cook while beets are roasting, until greens are wilted, turning often. If the greens start to dry out, add a small splash of white wine or orange juice. Put the greens on a plate, top with the roasted beets. Sprinkle with the chevre. Mix together the remaining olive oil and orange juice, drizzle over the beets, sprinkle with a small pinch of salt and add some fresh ground black pepper. Eat warm or cool.
Sesame Oil Peas (and Shoots)
sugar snap peas
pea shoots
toasted sesame oil
coarse salt (kosher or sea)
Steam or blanch the peas and the shoots, separately. You want them to be what we call tender crisp - lightly cooked but still crisp and fresh. Gently toss together and sprinkle with the sesame oil and the salt. Eat.
And a recipe inspired by Emily, thanks for the idea.
Bok Choy and Carrot Slaw
1 bunch young and tender bok choy
4-5 carrots
1-2 garlic cloves, chopped
2 Tbs olive oil
1 tsp toasted sesame oil
1 Tbs apple cider vinegar or rice vinegar
1 tsp honey or agave syrup
salt and pepper to taste
Wash and finely chop bok choy. Wash (peel if necessary) and coarsely grate the carrots. Toss all ingredients together, taste and adjust salt and pepper as needed. Let sit in the fridge for at least an hour before serving so flavors can meld. Eat.
And here's one more recipe for your pleasure.
Orange Roasted Baby Beets With Their Own Greens And Chevre
1 bunch baby beets, with greens
zest and juice of one orange
2 Tbs olive oil, divided
kosher salt
2 Tbs chevre, crumbled
fresh ground black pepper
Trim the greens off the beets. Scrub the beets and remove just the longest, hairiest root parts. Cut the tops off the beets, then halve them. Toss with orange zest and half the orange juice, 1 Tbs olive oil, and a sprinkle of the salt. Roast in a single layer on a baking sheet in 425 degree oven until they are fork tender, about 15 minutes. Meanwhile, chiffonade the greens. Heat 1/2 Tbs olive oil in saute pan over medium high heat then add the greens, half the remaining juice, and a sprinkle of salt. Cook while beets are roasting, until greens are wilted, turning often. If the greens start to dry out, add a small splash of white wine or orange juice. Put the greens on a plate, top with the roasted beets. Sprinkle with the chevre. Mix together the remaining olive oil and orange juice, drizzle over the beets, sprinkle with a small pinch of salt and add some fresh ground black pepper. Eat warm or cool.
Thursday, June 25, 2009
Who Wants Something Yummy?
This week I've been making a lot of pizza. And before you think, "Wait, that doesn't help me with all these fresh vegetables I've got here in my fridge," let me reassure you. My pizzas are loaded with veggies. Spinach and fresh shallots, onions, peppers, kale even. Here is a very easy recipe that will give you lots of pizza pleasure without the highly processed pizza guilt.
Very Good Pizza
for the crust:
1 1/2 cups hot water (please, don't take hot water from the tap and use it - never eat or drink hot tap water, it's loaded with metals from the pipes and germs - heat some cold water up)
1 packet yeast
1-2 tsp sugar
4 cups white unbleached flour
1/2 cup whole wheat flour
1 Tbs olive oil
1/2 tsp salt
Put the hot water, yeast, sugar, and 1 cup of the flour in the bowl of your food processor fitted with either the plastic dough blade or the regular metal cutting blade. (You can also make this dough using a mixer or by hand.) Pulse a couple times to mix, let sit for 5 minutes or so. Add the rest of the flour, the oil, and the salt and mix, using the dough setting if your processor has one, for a minute or two. Stop, scrape down the bowl, mix again for a minute or two. The dough should be, well, dough. Not too sticky, not crumbly. Mix again for a minute, take out and hand knead for a minute or so then place in an oiled bowl, turn dough over to coat with oil. Cover with plastic wrap or a towel. Put in a warmish out of the way place and allow to rise until doubled in size. Punch down, allow to rise again. If you live at a high altitude, as I do, the dough will rise faster than at a low altitude - but it is the amount of time it proofs that makes it good so let it rise twice. When you are ready too shape, top, and bake pizza do this:
Cut dough into two or three pieces for bigger pizzas, many pieces for little ones. Roll with a rolling pin until pretty thin but not thin enough to rip. If the dough rips, just pinch it back together. Place dough on a board or pizza peel on corn meal, top then put on in a hot oven on a hot pizza stone. Bake at 425 until cheese is melty and browning and crust is starting to brown a little. Take out, let sit for a minute or two then cut. Eat, yum yum. (If you don't have a pizza stone, either buy one - it is worth it, Target sells one for $10, just make sure to follow heating directions) or cook your pizzas on a cookie sheet.
for the toppings:
"wet" base for crust: tomato sauce, pesto (the arugula one below is good), olive oil
grated cheese: mozzarella, cheddar, smoked provolone, etc
crumbled cheese: feta, chevre, etc
finely sliced greens: spinach, kale, arugula, chard
chopped or sliced vegetables: mushrooms, onions, peppers, shallots, tomatoes, etc
other veggie toppings: olives, fresh green peas, capers, artichoke hearts, corn kernels, fresh herbs, etc
non-veggie toppings: vegan pepperoni, sausage, salami, ham (or the real thing, if you are so inclined)
and if you don't eat cheese, try crumbled tofu instead
Spread a thin layer of the "wet" base on the crust, leaving about 1/4" dry crust at the edges. Put some cheese, then your other toppings, then more cheese as you like. You can sprinkle with crushed red chili flakes, dried or fresh herbs, a drizzle of olive oil or balsamic vinegar. Yum. Really.
Very Good Pizza
for the crust:
1 1/2 cups hot water (please, don't take hot water from the tap and use it - never eat or drink hot tap water, it's loaded with metals from the pipes and germs - heat some cold water up)
1 packet yeast
1-2 tsp sugar
4 cups white unbleached flour
1/2 cup whole wheat flour
1 Tbs olive oil
1/2 tsp salt
Put the hot water, yeast, sugar, and 1 cup of the flour in the bowl of your food processor fitted with either the plastic dough blade or the regular metal cutting blade. (You can also make this dough using a mixer or by hand.) Pulse a couple times to mix, let sit for 5 minutes or so. Add the rest of the flour, the oil, and the salt and mix, using the dough setting if your processor has one, for a minute or two. Stop, scrape down the bowl, mix again for a minute or two. The dough should be, well, dough. Not too sticky, not crumbly. Mix again for a minute, take out and hand knead for a minute or so then place in an oiled bowl, turn dough over to coat with oil. Cover with plastic wrap or a towel. Put in a warmish out of the way place and allow to rise until doubled in size. Punch down, allow to rise again. If you live at a high altitude, as I do, the dough will rise faster than at a low altitude - but it is the amount of time it proofs that makes it good so let it rise twice. When you are ready too shape, top, and bake pizza do this:
Cut dough into two or three pieces for bigger pizzas, many pieces for little ones. Roll with a rolling pin until pretty thin but not thin enough to rip. If the dough rips, just pinch it back together. Place dough on a board or pizza peel on corn meal, top then put on in a hot oven on a hot pizza stone. Bake at 425 until cheese is melty and browning and crust is starting to brown a little. Take out, let sit for a minute or two then cut. Eat, yum yum. (If you don't have a pizza stone, either buy one - it is worth it, Target sells one for $10, just make sure to follow heating directions) or cook your pizzas on a cookie sheet.
for the toppings:
"wet" base for crust: tomato sauce, pesto (the arugula one below is good), olive oil
grated cheese: mozzarella, cheddar, smoked provolone, etc
crumbled cheese: feta, chevre, etc
finely sliced greens: spinach, kale, arugula, chard
chopped or sliced vegetables: mushrooms, onions, peppers, shallots, tomatoes, etc
other veggie toppings: olives, fresh green peas, capers, artichoke hearts, corn kernels, fresh herbs, etc
non-veggie toppings: vegan pepperoni, sausage, salami, ham (or the real thing, if you are so inclined)
and if you don't eat cheese, try crumbled tofu instead
Spread a thin layer of the "wet" base on the crust, leaving about 1/4" dry crust at the edges. Put some cheese, then your other toppings, then more cheese as you like. You can sprinkle with crushed red chili flakes, dried or fresh herbs, a drizzle of olive oil or balsamic vinegar. Yum. Really.
Wednesday, June 17, 2009
You Scream, I Scream, We All Scream For...Peas?
Spring has sprung and with it comes the peas. Sugar snaps this week. And while they are delicious raw and plain, dipped into hummus, tossed in salads, or lightly blanched and tossed with sesame oil and salt they are also delicious cooked and seasoned and served as a side dish. Try this:
Balsamic and Maple Glazed Sugar Snap Peas
1 shallot, minced small (or one small clove garlic, minced)
1 tsp olive oil
2 Tbs balsamic vinegar
1 Tbs real maple syrup
2 cups sugar snap peas, trimmed and blanched*
salt and pepper to taste
Heat the olive oil in a large saute pan over medium high heat. Add the shallot and cook about a minute - make sure not to brown it. Add in vinegar and maple syrup and cook about 5 minutes until the liquids are reduced to a thick syrup. Add the peas, toss to coat with the glaze and heat the peas. Season with salt and pepper to taste. Serve hot.
*To blanch the peas, cook in boiling salted water for 3-5 minutes, remove and quickly cool either in an ice bath or cold water. Drain thoroughly.
Stay tuned for more de-lishis pea dishes.
Balsamic and Maple Glazed Sugar Snap Peas
1 shallot, minced small (or one small clove garlic, minced)
1 tsp olive oil
2 Tbs balsamic vinegar
1 Tbs real maple syrup
2 cups sugar snap peas, trimmed and blanched*
salt and pepper to taste
Heat the olive oil in a large saute pan over medium high heat. Add the shallot and cook about a minute - make sure not to brown it. Add in vinegar and maple syrup and cook about 5 minutes until the liquids are reduced to a thick syrup. Add the peas, toss to coat with the glaze and heat the peas. Season with salt and pepper to taste. Serve hot.
*To blanch the peas, cook in boiling salted water for 3-5 minutes, remove and quickly cool either in an ice bath or cold water. Drain thoroughly.
Stay tuned for more de-lishis pea dishes.
Monday, June 15, 2009
Vegetables or Cupcakes? Yes, Please.
Together? Veggie cupcakes? Why not? Ok, so they aren't really cupcakes - but they kind of look like them. Mini crustless quiches, baked in muffin tins, no less. Quiche is essentially a savory baked custard, which means it combines eggs and either cream or milk or both. I am working on a vegan recipe that actually has the sensation, if not exact flavor, of quiche - stay tuned for more. While these are neither low fat nor low calorie, they are low carb, for those who care about that. And they are totally yummy, very easy, attractive, re-heat well, and make use of lots of delicious veggies. We all know that real men DO eat quiche, now get into the kitchen and make some, too.
These little crustless quiches are great for brunches, in your lunches, for friends in bunches, after you do crunches, you will like them I've got hunches (any more -unches?)
Basic Mini Crustless Quiches
4 large eggs
1 cup heavy cream, half & half, or whole milk
1 cup grated cheese
1/2 tsp grated nutmeg
1/2 tsp salt
1/2 tsp pepper
Beat eggs with a whisk. Add in cream or milk and mix well. Add in spices and salt. Heat oven to 375, well-grease muffin tin (or you can line tin with muffin papers.) Put any veggies and cheese in bottom of each muffin cup, ladle egg on top, filling about 2/3 full. Bake about 25 minutes until eggs are set. Remove each quiche from pan and serve warm. These freeze well, just don't heat in the microwave - you will end up with eggs the texture of a rubber ball, ugh.
Great Good Greens, Mini Quiches!
Basic quiche recipe, using cheddar or smoked swiss cheese
1 1/2 cups chiffonade fresh tender greens (spinach, arugula, broccoli rabe, baby chard)
2 Tbs finely chopped or slivered leafy herbs (basil, loveage, sorrel, dill)
2 Tbs finely chopped chives, green onions, or green garlic
dash of cardamom
Follow the instructions for the basic recipe, adding greens to each cup with the cheese and cardamom to egg mixture.
Great Greek Mini Quiches, Opa!
Basic quiche recipe, using crumbled feta cheese
1/2 cup pitted kalamata olives, roughly chopped
1/2 cup roasted red peppers, roughly chopped
1/4 cup white or yellow onion, finely chopped
2 tsp dried crushed oregano
Follow the instructions for the basic recipe, mixing the oregano into the egg mixture and putting the fillings in the bottom of each cup.
All Of The Fixing, None Of The Bagel Mini Quiches
Basic quiche recipe minus the cheese and minus the salt
1/2 cup cream cheese, chopped into very small bites
1/2 cup chopped red onion
1/2 cup chopped tomatoes, drained
1/2 cup lox, chopped or shredded
2 Tbs capers
Follow the instructions for the basic recipe, put the fillings in the cups.
do people in Santa Fe really eat this Style Mini Quiches
Basic quiche recipe using cheddar and jack blend for the cheese
1/2 cup chopped green chiles
1/2 cup cooked black beans
1/4 cup chopped onion
1/4 cup corn kernels
1 tsp ground toasted cumin
1/4 tsp cayenne pepper
Follow the instructions for the basic recipe, put spices in egg mixture and fillings in cups.
All Veggie All The Time Mini Quiches
Basic quiche recipe using whatever cheese you like, or no cheese at all
2 cups of chopped, sliced, or minced veggies (mushrooms, peppers, broccoli, spinach, onions, sun dried tomatoes, fresh drained chopped tomatoes, corn kernels, peas, blanched green beans)
dried or fresh herbs, to taste
Follow the instructions for the basic recipe, add herbs to egg mixture and put veggies in cups.
You get the picture - now go make something delicious!
These little crustless quiches are great for brunches, in your lunches, for friends in bunches, after you do crunches, you will like them I've got hunches (any more -unches?)
Basic Mini Crustless Quiches
4 large eggs
1 cup heavy cream, half & half, or whole milk
1 cup grated cheese
1/2 tsp grated nutmeg
1/2 tsp salt
1/2 tsp pepper
Beat eggs with a whisk. Add in cream or milk and mix well. Add in spices and salt. Heat oven to 375, well-grease muffin tin (or you can line tin with muffin papers.) Put any veggies and cheese in bottom of each muffin cup, ladle egg on top, filling about 2/3 full. Bake about 25 minutes until eggs are set. Remove each quiche from pan and serve warm. These freeze well, just don't heat in the microwave - you will end up with eggs the texture of a rubber ball, ugh.
Great Good Greens, Mini Quiches!
Basic quiche recipe, using cheddar or smoked swiss cheese
1 1/2 cups chiffonade fresh tender greens (spinach, arugula, broccoli rabe, baby chard)
2 Tbs finely chopped or slivered leafy herbs (basil, loveage, sorrel, dill)
2 Tbs finely chopped chives, green onions, or green garlic
dash of cardamom
Follow the instructions for the basic recipe, adding greens to each cup with the cheese and cardamom to egg mixture.
Great Greek Mini Quiches, Opa!
Basic quiche recipe, using crumbled feta cheese
1/2 cup pitted kalamata olives, roughly chopped
1/2 cup roasted red peppers, roughly chopped
1/4 cup white or yellow onion, finely chopped
2 tsp dried crushed oregano
Follow the instructions for the basic recipe, mixing the oregano into the egg mixture and putting the fillings in the bottom of each cup.
All Of The Fixing, None Of The Bagel Mini Quiches
Basic quiche recipe minus the cheese and minus the salt
1/2 cup cream cheese, chopped into very small bites
1/2 cup chopped red onion
1/2 cup chopped tomatoes, drained
1/2 cup lox, chopped or shredded
2 Tbs capers
Follow the instructions for the basic recipe, put the fillings in the cups.
do people in Santa Fe really eat this Style Mini Quiches
Basic quiche recipe using cheddar and jack blend for the cheese
1/2 cup chopped green chiles
1/2 cup cooked black beans
1/4 cup chopped onion
1/4 cup corn kernels
1 tsp ground toasted cumin
1/4 tsp cayenne pepper
Follow the instructions for the basic recipe, put spices in egg mixture and fillings in cups.
All Veggie All The Time Mini Quiches
Basic quiche recipe using whatever cheese you like, or no cheese at all
2 cups of chopped, sliced, or minced veggies (mushrooms, peppers, broccoli, spinach, onions, sun dried tomatoes, fresh drained chopped tomatoes, corn kernels, peas, blanched green beans)
dried or fresh herbs, to taste
Follow the instructions for the basic recipe, add herbs to egg mixture and put veggies in cups.
You get the picture - now go make something delicious!
Thursday, June 11, 2009
Enough With The Spinach, Let's Eat Cake!
Popeye had the right idea about spinach making him strong - he just had terrible taste about the from in which he ate the vegetable. I mean, come on, what is up with canned spinach. Ugh. Almost as bad as canned peas. Spinach in almost every other form is fabulous. Here are a couple of my favorite easy-peasy spinach soups.
Italian Spinach Egg Drop Soup
6 cups chicken or vegetable broth
2 cloves garlic, sliced thin
1/4 tsp ground nutmeg
2 cups packed spinach (either baby leaves or cut up big leaves)
3 eggs, beaten
1 cup grated parmesan cheese
salt and pepper to taste
Bring the 6 cups of broth to a boil with the garlic in a soup pot. Add the nutmeg and cook until garlic is tender. Put in the spinach, allow to get wilted. While soup is boiling, drizzle the eggs into the broth. Use a fork to break up extra long strands of egg. Cook a minute or two, remove from heat and stir in the cheese. Season to taste with salt and pepper. Serve hot with toasted bread.
Curried Spinach Puree Soup with Butter Dumplings
for the soup:
4 cups packed spinach
8 cups broth or water
1 onion, chopped up
1 carrot, chopped
2 stalks celery, chopped
1 potato, peeled and chopped
2 Tbs curry powder
2 tsp olive oil
salt and pepper to taste
for the dumplings:
6 Tbs butter, room temperature
2 eggs
3/4 cup flour
1/2 tsp salt
1/4 tsp ground nutmeg
boiling water for cooking
To make the soup, heat oil in bottom of soup pot, stir in curry powder. Cook until aromatic, do not burn. Add in all the rest of the ingredients, cook until vegetables are soft - about 45 minutes. Puree soup in a blender using as much broth as needed to get the right soup texture. It should be as thick as a cream soup but neither brothy nor gloppy. Return soup to rinsed out pot and season to taste with salt and pepper. Serve hot with butter dumplings.
To make dumplings, beat butter until light (you can use a mixer or a wooden spoon and some elbow grease.) Add the eggs, one at a time, beating after each one. Beat in flour, salt, and nutmeg. Form into half teaspoon balls and drop gently into boiling water. Cook until they float. Remove from water and drain, serve in soup. You can make a large batch of these and freeze them until needed. They are also great in pea soup, plain broth, asparagus soup, carrot soup, etc.
And now for a cake recipe, for those who have had enough of the greens for the day.
Heavenly Rich Double Chocolate Cream Cheese Pound Cake (yes, it is THAT rich)
2 sticks unsalted butter, room temperature
1 lb cream cheese, room temperature
2 1/2 cups sugar
6 large eggs
2 tsp vanilla
1 cup chocolate chips, melted
3 cups flour
1/2 tsp salt
1 cup chocolate chips, whole
Well grease a Bundt pan and preheat oven to 325. Beat butter and cream cheese until smooth. Add in sugar and beat until very light and fluffy, several minutes. Add in the eggs, one at a time, and beat after eat addition. Beat in vanilla and melted chocolate. Stir in flour and salt, then stir in chocolate chips. Pour batter into pan and bake for 45 minutes. Check for doneness, a knife inserted in the middle should come out clean. If it isn't ready, bake another 15 minutes then check again. When done, remove from oven and cool slightly. Invert on cooling rack, then cool thoroughly. To serve, dust with powdered sugar/cocoa powder mix and/or drizzle with chocolate syrup. Garnish with mint or berries. Yum.
Italian Spinach Egg Drop Soup
6 cups chicken or vegetable broth
2 cloves garlic, sliced thin
1/4 tsp ground nutmeg
2 cups packed spinach (either baby leaves or cut up big leaves)
3 eggs, beaten
1 cup grated parmesan cheese
salt and pepper to taste
Bring the 6 cups of broth to a boil with the garlic in a soup pot. Add the nutmeg and cook until garlic is tender. Put in the spinach, allow to get wilted. While soup is boiling, drizzle the eggs into the broth. Use a fork to break up extra long strands of egg. Cook a minute or two, remove from heat and stir in the cheese. Season to taste with salt and pepper. Serve hot with toasted bread.
Curried Spinach Puree Soup with Butter Dumplings
for the soup:
4 cups packed spinach
8 cups broth or water
1 onion, chopped up
1 carrot, chopped
2 stalks celery, chopped
1 potato, peeled and chopped
2 Tbs curry powder
2 tsp olive oil
salt and pepper to taste
for the dumplings:
6 Tbs butter, room temperature
2 eggs
3/4 cup flour
1/2 tsp salt
1/4 tsp ground nutmeg
boiling water for cooking
To make the soup, heat oil in bottom of soup pot, stir in curry powder. Cook until aromatic, do not burn. Add in all the rest of the ingredients, cook until vegetables are soft - about 45 minutes. Puree soup in a blender using as much broth as needed to get the right soup texture. It should be as thick as a cream soup but neither brothy nor gloppy. Return soup to rinsed out pot and season to taste with salt and pepper. Serve hot with butter dumplings.
To make dumplings, beat butter until light (you can use a mixer or a wooden spoon and some elbow grease.) Add the eggs, one at a time, beating after each one. Beat in flour, salt, and nutmeg. Form into half teaspoon balls and drop gently into boiling water. Cook until they float. Remove from water and drain, serve in soup. You can make a large batch of these and freeze them until needed. They are also great in pea soup, plain broth, asparagus soup, carrot soup, etc.
And now for a cake recipe, for those who have had enough of the greens for the day.
Heavenly Rich Double Chocolate Cream Cheese Pound Cake (yes, it is THAT rich)
2 sticks unsalted butter, room temperature
1 lb cream cheese, room temperature
2 1/2 cups sugar
6 large eggs
2 tsp vanilla
1 cup chocolate chips, melted
3 cups flour
1/2 tsp salt
1 cup chocolate chips, whole
Well grease a Bundt pan and preheat oven to 325. Beat butter and cream cheese until smooth. Add in sugar and beat until very light and fluffy, several minutes. Add in the eggs, one at a time, and beat after eat addition. Beat in vanilla and melted chocolate. Stir in flour and salt, then stir in chocolate chips. Pour batter into pan and bake for 45 minutes. Check for doneness, a knife inserted in the middle should come out clean. If it isn't ready, bake another 15 minutes then check again. When done, remove from oven and cool slightly. Invert on cooling rack, then cool thoroughly. To serve, dust with powdered sugar/cocoa powder mix and/or drizzle with chocolate syrup. Garnish with mint or berries. Yum.
Wednesday, June 10, 2009
Arugula By Any Other Name...
Arugula, rocket, rucola, eruca sativa - whatever name by which you know it, this little green is as pungent as pepper and as fresh as summer. Toss it with radicchio and shaved parmigiano for a great tricolore salad. Lightly dress it and top with flaked smoked salmon for a dinner salad. Top it with a runny yolked, warm poached egg and a toasted crouton for a fab brunch salad. Fed up to here with salads and still got your veggie drawer filled up to here with arugula? Try some of these suggestions and recipes.
1. Arugula pesto. You can do an internet search and find dozens of recipes, each one slightly different than the others. Here is mine. It has the advantage of being easy to make, easy to store, nut-free, vegan, and makes use of that other delicious healthy spring green - spinach. You can use this pesto for many - I can think of more than a dozen off the top of my head - different dishes (1. toss with hot pasta and grated cheese 2. toss with cold pasta and cut up tomatoes 3. stir a couple spoonsful into hot lentil vegetable soup 4. toss parboiled red potatoes in the pesto and roast 5. top chicken breasts with pesto and bake 6. spread a layer of pesto onto thick halibut fillet and grill, skin-side down 7. mix a couple spoonsful into hamburger or meatloaf mix 8. top fresh steamed broccoli, green beans, asparagus, cauliflower, carrots, etc with pesto 9. use as dressing for egg salad 10. layer potato slices, tilapia, julienne zucchini, and leeks then top with pesto, wrap in foil packets and bake 11. serve as a bread dipping sauce 12. marinate chunks of lamb in pesto then skewer the meat and grill it 13. stir into the water as you start to cook rice )
1 packed cup arugula leaves
1 packed cup spinach leaves
1 large or 2 small garlic cloves or 3-4 garlic scapes
2/3 cup extra virgin olive oil
1-2 tsp kosher salt, to taste
several twists of fresh ground black pepper, to taste
Put all the ingredients in the bowl of your food processor, process until pureed and mixed. Stop a couple times to scrape down bowl. Use as much as you want then store the rest in an airtight container in your fridge for up to a week. You can also freeze this in small quantities - try ice cube trays - and defrost the pieces as needed.
2. As a pizza topping. Either buy a ready to use pizza crust or make your own. Top with the above mentioned pesto, or tomato sauce. Then cover with grated mozzarella and bake until crust is cooked and cheese is melted. Meanwhile, toss arugula with a bit of extra virgin olive oil, a squeeze of lemon juice, salt and pepper to taste. When pizza is ready, slice into wedges, top with arugula salad and serve.
3. Use as filling in sandwiches. It is great in a grilled cheese. Stuff into pita with hummus and shredded carrots. Wrap in a tortilla with baked tofu and sunflower seeds.
4. Serve under a warm brie topped with apricot preserves with melba toast.
6. Even more salad ideas: top with bleu cheese, candied walnuts, and wine vinaigrette. Cut into fine shreds and toss with grated beets, grated carrots, thinly sliced green onions, and a grainy mustard vinaigrette. Serve with a warm fig, sesame seed, and honey dressing. Mix in equal parts with shredded cabbage and dress with sesame soy ginger dressing, garnish with toasted cashews.
7. Pasta with arugula, roasted red pepper, and white beans
1 cup packed arugula
1 clove garlic, finely minced
dash of red pepper flakes
1 cup white beans, cooked and drained
1 roasted red pepper, cut into strips
dash of white wine or lemon juice
salt and pepper to taste
1/2 lb short cut pasta (penne, farfalle, rotini, gemmeli) cooked, cooled, and drained
Heat oil in large saute pan over medium heat. Add garlic and chili flakes and cook until aromatic - do not brown. Add in beans, then red pepper, then arugula. Cook a few minutes until everything is hot and arugula is wilted. Add the wine or lemon juice, let cook another minute. Toss in the pasta, season to taste with salt and pepper. Serve hot as is or top with grated cheese.
Also in favor of arugula, it is high in vitamins A and C and 1/2 cup has only 2 calories. And it has that romantic Italian feel - as you eat it, for just a moment, close your eyes and you can almost be in an old stone villa at the foot of a vineyard in Tuscany. The smell of garlic simmering and a good glass of red wine helps that fantasy along.
1. Arugula pesto. You can do an internet search and find dozens of recipes, each one slightly different than the others. Here is mine. It has the advantage of being easy to make, easy to store, nut-free, vegan, and makes use of that other delicious healthy spring green - spinach. You can use this pesto for many - I can think of more than a dozen off the top of my head - different dishes (1. toss with hot pasta and grated cheese 2. toss with cold pasta and cut up tomatoes 3. stir a couple spoonsful into hot lentil vegetable soup 4. toss parboiled red potatoes in the pesto and roast 5. top chicken breasts with pesto and bake 6. spread a layer of pesto onto thick halibut fillet and grill, skin-side down 7. mix a couple spoonsful into hamburger or meatloaf mix 8. top fresh steamed broccoli, green beans, asparagus, cauliflower, carrots, etc with pesto 9. use as dressing for egg salad 10. layer potato slices, tilapia, julienne zucchini, and leeks then top with pesto, wrap in foil packets and bake 11. serve as a bread dipping sauce 12. marinate chunks of lamb in pesto then skewer the meat and grill it 13. stir into the water as you start to cook rice )
1 packed cup arugula leaves
1 packed cup spinach leaves
1 large or 2 small garlic cloves or 3-4 garlic scapes
2/3 cup extra virgin olive oil
1-2 tsp kosher salt, to taste
several twists of fresh ground black pepper, to taste
Put all the ingredients in the bowl of your food processor, process until pureed and mixed. Stop a couple times to scrape down bowl. Use as much as you want then store the rest in an airtight container in your fridge for up to a week. You can also freeze this in small quantities - try ice cube trays - and defrost the pieces as needed.
2. As a pizza topping. Either buy a ready to use pizza crust or make your own. Top with the above mentioned pesto, or tomato sauce. Then cover with grated mozzarella and bake until crust is cooked and cheese is melted. Meanwhile, toss arugula with a bit of extra virgin olive oil, a squeeze of lemon juice, salt and pepper to taste. When pizza is ready, slice into wedges, top with arugula salad and serve.
3. Use as filling in sandwiches. It is great in a grilled cheese. Stuff into pita with hummus and shredded carrots. Wrap in a tortilla with baked tofu and sunflower seeds.
4. Serve under a warm brie topped with apricot preserves with melba toast.
6. Even more salad ideas: top with bleu cheese, candied walnuts, and wine vinaigrette. Cut into fine shreds and toss with grated beets, grated carrots, thinly sliced green onions, and a grainy mustard vinaigrette. Serve with a warm fig, sesame seed, and honey dressing. Mix in equal parts with shredded cabbage and dress with sesame soy ginger dressing, garnish with toasted cashews.
7. Pasta with arugula, roasted red pepper, and white beans
1 cup packed arugula
1 clove garlic, finely minced
dash of red pepper flakes
1 cup white beans, cooked and drained
1 roasted red pepper, cut into strips
dash of white wine or lemon juice
salt and pepper to taste
1/2 lb short cut pasta (penne, farfalle, rotini, gemmeli) cooked, cooled, and drained
Heat oil in large saute pan over medium heat. Add garlic and chili flakes and cook until aromatic - do not brown. Add in beans, then red pepper, then arugula. Cook a few minutes until everything is hot and arugula is wilted. Add the wine or lemon juice, let cook another minute. Toss in the pasta, season to taste with salt and pepper. Serve hot as is or top with grated cheese.
Also in favor of arugula, it is high in vitamins A and C and 1/2 cup has only 2 calories. And it has that romantic Italian feel - as you eat it, for just a moment, close your eyes and you can almost be in an old stone villa at the foot of a vineyard in Tuscany. The smell of garlic simmering and a good glass of red wine helps that fantasy along.
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