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Spicy Coconut Lemongrass Squash Soup

Spicy Coconut Lemongrass Squash Soup

Spicy Coconut Lemongrass Squash Soup

 

32 fl oz vegetable stock

2 lemongrass stalks, inner soft part minced

1 T. grated ginger

1 T. coconut oil

2 cloves garlic, minced

1/2 yellow onion, diced

5 cups chopped butternut squash try frozen to save time

1 jalapeno pepper, seeded and diced

1 15 oz can white beans, drained and rinsed

1 tsp. salt

1 13.5 oz can unsweetened coconut milk I used a “light” version

2 limes, zested and juiced with seeds removed

1/4 cup chopped cilantro

 

In a large pot, combine vegetable stock, lemongrass and ginger over medium heat. Allow to simmer while you prepare the other ingredients and execute the next step. In a soup pot, heat coconut oil over medium heat then add garlic, onion, butternut squash and jalapeno pepper. Sauté until soft, or about 10 minutes. Add the stock to the vegetable mixture, cover and bring to a boil. Turn the heat down to medium and simmer for 20 minutes. Add the beans and salt then add coconut milk, cooking for another 2 minutes until they’re incorporated and hot. Use an immersion blender to puree the beans to achieve a creamy texture. Add the lime zest and juice at the end to brighten the flavor and serve hot with cilantro and additional jalapeno if desired.

Spicy Tomato Boullion

Spicy Tomato Boullion

Spicy Tomato Bouillon

1-3/4 cups tomato juice
One (10-3/4 ounce) can condensed beef broth
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. prepared horseradish

Combine all the ingredients in a medium saucepan. Simmer for approximately 10 minutes. Serve hot.

Serving Size: 1 C.
Calories: 38

Fat: 0 g,

Dietary Fiber: .5g

Celeriac Soup with Seared Scallops & Lovage Oil

Celeriac Soup with Seared Scallops & Lovage Oil

Celeriac Soup with Seared Scallops & Lovage Oil

 

1 celeriac, diced

1 leek, pale parts only, cut in half lengthwise and sliced

1 small parsnip, diced

1 bay leaf

1 sprig thyme

1 sprig Italian parsley

2 T. packed lovage leaves

¼ cup plus 3 T. extra virgin olive oil

12 large sea scallops (about 1 lb.), feet removed

Kosher salt

Freshly ground black pepper

¼ tsp. celery seeds, ground

2 tsp. freshly squeezed lemon juice

 

Combine the celeriac, leek, parsnip, bay leaf, thyme, parsley, and 2 quarts water in a large, heavy pot. Bring to a boil and simmer for 45 to 50 minutes, or until the celeriac is tender. Meanwhile, combine the lovage and ¼ cup of the oil in a blender and blend until smooth. Gently pat the scallops dry with paper towels. Season them generously with salt and pepper, sprinkle with the celery seed, and set aside at room temperature for about half an hour. Strain the lovage oil through a fine mesh sieve. Heat a large, heavy sauté pan over high heat until very hot but not smoking. Add the remaining 3 T. of oil and swirl to coat the bottom of the pan. Add the scallops and cook without disturbing for 2 to 3 minutes, or until they release from the pan and are crusty and brown. Using tongs, turn the scallops and continue to cook over high heat another 1 to 2 minutes, or until the desired doneness. Moisture will just begin to accumulate on the surface of the scallops when they are medium-rare. Remove the scallops to a plate and tent with foil to keep warm. Discard the bay leaf, thyme sprig, and parsley sprig from the soup, remove from the heat, and puree with an immersion blender until smooth. Strain through a fine mesh sieve. Add the lemon juice and season to taste with salt and pepper. Arrange the scallops in shallow individual bowls, divide the soup among them, being careful not to pour it directly over the scallops, and drizzle with the lovage oil. Serve immediately. Serves 4 to 6. Celeriac is also known as celery root. Leeks tend to be very dirty, so rinse them thoroughly after you chop them. Celery leaves can be used if lovage leaves are unavailable. If you don’t have an immersion blender, you can use a regular blender but remember: never fill a blender more than half way with hot liquid. This means you will need to blend the soup in batches and reheat it before serving.

Mushroom Ciorba with Caraway and Thyme

Mushroom Ciorba with Caraway and Thyme

Mushroom Ciorba with Caraway and Thyme

 

1 ounce dried wild mushrooms

1 cup boiling water

1/4 cup butter

1 lb. white button or cremini mushrooms, wiped, trimmed, and sliced

1 T. caraway seeds

4 C. vegetable stock

1 cup sauerkraut juice

4 sprigs fresh thyme

1/2 tsp. dried red chili flakes

3 T. sour cream or Balkan-style yogurt

1 egg yolk

1 T. unbleached all-purpose flour

sea salt and freshly cracked black pepper to taste

sour cream or yogurt, caraway seeds, and fresh thyme for garnish

 

Place dried mushrooms in a small bowl and cover with boiling water. Let steep for 10 minutes. Drain mushrooms, reserving liquid. Chop reconstituted mushrooms and set aside. Meanwhile, melt butter in a medium-sized skillet over medium-high heat. Add caraway seeds and cook for about 1 minute, until they are fragrant. Add sliced mushrooms and cook, stirring occasionally, until they have released all their moisture and begin to caramelize around the edges. Remove from heat and reserve. In a large saucepan, mix stock, sauerkraut juice, and reserved mushroom soaking liquid. Bring to a boil over high heat. Reduce heat to low and add the reconstituted dried mushrooms, cooked mushrooms, thyme sprigs (just throw them in whole; the leaves will come away from the branches while cooking), and chili flakes. Simmer, partially covered, for 20 minutes. Fish out and remove now-leafless thyme branches. Mix together sour cream or yogurt, egg yolk, and flour in a small bowl. Add a few spoonfuls of the soup broth to the yogurt mixture and stir until well blended. Scrape yogurt mixture into soup, stir, and simmer for 5 minutes. Season to taste with salt and pepper. Spoon into bowls and garnish with a dollop of sour cream or yogurt and a sprinkling of caraway seeds and fresh thyme leaves.

Sausage Tortellini Soup with Ramp Greens

Sausage Tortellini Soup with Ramp Greens

Sausage Tortellini Soup with Ramp Greens

 

8 C. Chicken Bone Broth

1 pack cheese tortellini cooked

2 links Italian Chicken Sausage sliced

1 medium carrot peeled & chopped

4+ C. Ramp Greens cleaned and chopped

 

In a medium/large pot, lightly sauté chicken sausage in a little fat until brown. Add broth, carrots, ramp greens and tortellini. Simmer to heat through. Season to taste with salt & pepper. Enjoy!

Classic Meadow Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines

Classic Meadow Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines

Classic Meadow Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines

For a mushroom lover, the cornerstone of all recipes is a luscious mushroom soup. We regard this combo as the ultimate soup and sandwich for all the seasons of the year.  After a jackpot of a hunt in any season, this recipe can become luxurious chanterelle soup, porcini soup, or even the wildly extravagant morel soup.

 

1 ounce Dried Porcini Mushrooms, rinsed

4 C. Traditional Mushroom Stock plus up to one more cup to thin soup if needed

8 T., (1 stick) unsalted butter

1 large yellow onion, thinly sliced  large clove garlic, finely minced

1 medium onion, cut into ½-inch dice

2 tsp. kosher salt, or more to taste

1/8 tsp. freshly ground black pepper, or more to taste

1½ pounds meadow mushrooms (or portabello, crimini or button mushrooms), cleaned and cut into 1/8-inch slices

2 T. Madeira

1 tsp. fresh thyme leaves

½ cup heavy cream

½ tsp. fresh lemon juice

 

Place the porcini mushrooms in a medium saucepan with 2 C. mushroom stock. Bring to a boil, turn off the heat and let sit for 30 minutes. In a large stockpot over medium heat add 6 T. butter. When the butter is melted and bubbling, add the onion, garlic, ½ tsp. of the salt, and the pepper, stirring to coat evenly with the butter. Cook until softened. Stir in the Mediera. Cook for 3 more minutes, then stir in the porcini mushrooms and their soaking liquid. Add the remaining 2 C. mushroom stock and the thyme. Bring to a boil, then turn down the heat and simmer for 30 minutes. Turn off the heat. Add the remaining ½ tsp. salt and let sit for 5 to 10 minutes. Carefully transfer the soup to a blender and, starting on a low speed and increasing in increments, puree until very smooth. Place the soup in a saucepan and return to the stove over medium heat. Add the cream. Whisk in the remaining 2 T. butter and the lemon juice. Taste for seasoning and adjust with salt and pepper as needed. Stir in additional stock if the soup needs thinning. Divide the soup amongst 6 bowls and serve with the tartines.

 

For The Tartines:

 

1 cup ricotta

2 T. finely minced garlic, plus 1 whole garlic clove, peeled

1 tsp. finely chopped fresh thyme

2 tsp. finely chopped fresh chives

2 tsp. finely chopped flat-leafed parsley, plus

2 T. for garnish

½ tsp. finely chopped tarragon

½ tsp. finely grated lemon zest

¾ tsp. kosher salt

1/8 tsp. plus a pinch freshly ground black pepper

1 tsp. fresh lemon juice

4 T. (½ stick) unsalted butter

½ pound wild mushrooms, cleaned and cut into 1/8-inch slices

6 thick slices country bread or ciabatta (¾ inch)

Extra virgin olive oil

Fleur de sel

 

Place the ricotta in a small bowl. Add 1 T. of the garlic, thyme, chives, 2 tsp. of the parsley, tarragon, lemon zest, ½ tsp. salt, 1/8 tsp. of the pepper, and lemon juice. Mix well. Set aside. Heat the butter in a large sauté pan over medium-high heat. When the butter is melted and bubbling, add the mushrooms, tossing to coat evenly with the butter. Add the remaining ¼ tsp. salt and the pinch of pepper. Cook until the mushrooms have released their liquid. Continue cooking until the liquid has evaporated and the mushrooms are starting to caramelize. Add the remaining 1 T. garlic during the last few minutes of cooking. Remove from the heat and hold in a warm place. Toast the bread under a broiler or in a toaster. While the slices are still warm, rub the toasted surface with the whole garlic clove. Spread the toasts with about 2 T. of the ricotta mixture. Divide the warm mushrooms amongst the toasts. Drizzle with the oil, then finish with a sprinkling of fleur de sell and the remaining 2 T. of parsley. Tips and Techniques: The ricotta mixture can be made up to a day ahead and refrigerated. Remove from the refrigerator 1 hour before serving. Have the soup warm and the ricotta mixture ready before toasting the bread slices. They are best just out of the oven or toaster.

 

Substitutions and Variations

 

For the soup, you can substitute the “tamed” button, cremini, or portobello mushrooms for the wild meadow mushrooms. Almost any wild mushroom can be substituted in the is recipe. Use all of one kind, or mix them half wild and half cultivated. You can use chicken broth, beef broth, or canned mushroom broth for the homemade broth in the recipe. For the tartines, any wild mushroom will work beautifully.

Spring Ragout of Artichoke Hearts, Fava Beans, Peas and Baby Turnips

Spring Ragout of Artichoke Hearts, Fava Beans, Peas and Baby Turnips

Spring Ragout of Artichoke Hearts, Fava Beans, Peas and Baby Turnips

A ragout is basically a well-seasoned stew. This one takes its flavor from the tarragon, which brings out the best in the array of seasonal vegetables.

 

8 cloves garlic, whole and unpeeled

2 pounds fresh fava beans in pods, shelled

Ice cubes

4 T. nonhydrogenated margarine (divided)

4 trimmed and cooked artichoke hearts, halved or quartered, depending on size (see note)

12 baby turnips, peeled

1 cup vegetable broth

1 pound English peas in pods, shelled (or 1 cup frozen, thawed)

2 tsp. coarsely chopped fresh tarragon

1 T. finely chopped Italian (flat-leaf) parsley

Salt and freshly ground black pepper (to taste)

 

Put the garlic in a saucepan and cover with water. Bring slowly to a boil over low-medium heat, then drain. Slip the skins off each clove and set aside in a bowl. Refill the saucepan with water and return to a boil over high heat. Drop the fava beans into the boiling water for 1 minute. Immediately drain in a colander and transfer to a bowl of ice-cold water. Then peel the beans. Reserve until needed. Melt half of the margarine in a sauté pan over a medium heat. Once it starts to froth, add the artichoke pieces, turnips and peeled garlic, and sauté until the artichoke pieces become flecked with golden-brown color. Add the vegetable broth and peas, then cook, covered, for 5 minutes. Uncover, scatter with the beans and herbs, and shake gently to mix; there should be very little liquid remaining in the pan. If it still looks too wet, increase the heat to high and continue to shake the pan. Add the reserved margarine to form a small amount of sauce. Taste for seasoning, adding salt and freshly ground pepper as needed. Serve at once.

Note: To prepare artichoke hearts, cut off and discard all but 1 inch of the stem. Peel remaining stem, rubbing cut artichoke flesh with lemon to avoid discoloring. Remove tough outer leaves (discard, or reserve for steaming and eating separately) until you get to the tender, slightly yellow leaves. Pull off the soft leaves to reveal the fuzzy choke. Using a spoon, scoop out the choke and discard, rubbing exposed flesh with more lemon. Use a paring knife to cut off any tough, dark green parts clinging to the outside of the heart. In a stainless steel or enamel-coated cast-iron Dutch oven filled with a couple of inches of water and lined with a steamer insert, steam artichoke hearts until tender, 15 to 20 minutes.

Woodsy Wild Mushroom Soup

Woodsy Wild Mushroom Soup

Woodsy Wild Mushroom Soup

1/2 cup unsalted butter

2 pounds wild mushrooms

1 ounce dried chanterelles

1 ounce dried morels

1 1/2 tsp. kosher salt

1 large yellow onion, diced

1 1/2 T. all-purpose flour

6 sprigs fresh thyme

4 cloves garlic, minced

1/2 cup dry white wine

4 C. chicken broth

1 cup water

1 cup heavy cream

Sea salt and freshly ground black pepper, to taste

1 lemon, juiced

2 T. parsley, minced

6 slices light rye bread, cut in half

Olive oil (for brushing the bread)

 

Melt butter in a large Dutch oven over medium-high heat. Put the dried morels and chanterelles in hot water for five minutes until rehydrated and soft. Strain the liquid and pour it into the hot butter along with half of each type of dried mushroom.  Add the mushrooms (set aside a few attractive mushroom slices for garnish later) and the salt and turn the heat to high. Sear the mushrooms until they are golden brown, caramelized, and have a deep earthy smell. Reduce heat to low and add the onion and the garlic. Cook, stirring often, until  the juices evaporate and the onion is translucent, about five minutes. Stir the flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Add the wine and deglaze the pan scraping up all the browned bits (this is where the intense woodsy flavor comes from). Tie the thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture. Pour in the chicken stock and water and bring to a simmer. Cook for 1 hour and then remove the thyme bundle. Transfer the soup to a blender and puree on high speed until the mixture is thick but you can still see small pieces of the mushroom.  Return the soup to the pot and stir in the cream, season with salt and black pepper, and finish with the lemon juice.  In a 10″ skillet, heat 2 T. of unsalted butter over medium heat. Add the reserved mushroom slices and sear until golden brown. Brush the slices of bread with olive oil, place them on a baking tray, and bake them at 400 degrees F. until golden and the edges are crispy. Transfer the soup to a large serving bowl (or individual bowls), top with the reserved seared mushrooms, and sprinkle with the parsley. Serve immediately with the bread fresh from the oven.

Spring Vegetable Stew

Spring Vegetable Stew

Spring Vegetable Stew

The great thing about a stew is that you don’t have to be all that exact.  I’ve given measurements as a guide, but you could easily adapt this recipe to accommodate your personal preferences.

 

6 to 7 (12 ounces) baby artichokes

10 ounces shelled fava beans (from about 2 1/2 to 3 pounds unshelled fava beans)

8 ounces snap peas, ends trimmed

8 ounces shelled peas (from fresh or frozen)

handful of fiddlehead ferns (optional)

3 ounces pancetta or guanciale, thinly sliced

2 T. extra virgin olive oil, plus extra for drizzling over the finished dish

2 medium leeks (~ 1 heaping cup), thinly sliced (or spring onions)

1 3/4 C. vegetable stock or water

1 bunch of asparagus, chopped into 1-inch pieces

1/4 cup parsley, chopped

2 to 3 T. mint, chopped

zest and juice of half a lemon

sea salt and freshly ground pepper to taste

serve with grilled bread, rubbed with a clove of garlic, sprinkle with sea salt

 

To prepare the artichokes: Fill a bowl with cold water and lemon juice (the lemon prevents oxidation and blackening).  Slice the tips of the artichokes cross-wise to remove their pointed tops.  Peel off the tough outer leaves of the artichoke until you reach the pale, tender, lighter colored leaves.  Place the artichoke in the acidulated water.  Repeat with the remaining artichokes. Blanch the vegetables: Bring a large pot of lightly salted water to a boil.  Reduce to a simmer.  Drop in the artichokes, cook until tender, about 8 minutes.  Remove with a slotted spoon and set aside. Slice the artichokes in half lengthwise. Prepare an ice water bath.  Drop the fava beans into the simmering water, cook 1 minute. Remove with a slotted spoon and drop the beans into the ice water bath.  Slide the fava from their thick outer covering. Set aside. Drop the snap peas and fresh peas, if using, (if frozen you don’t need to blanch) into the simmering water, cook for a minute or two. Remove with a slotted spoon and drop into the ice water bath.  Drain and set aside. Last, drop the fiddleheads, if using, into the simmering water (you’ll want to blanch these last since they turn the water a brownish color) and cook for 5 minutes.  Remove with a slotted spoon and drop into the ice water bath.  Drain and set aside. Making the stew: In a large, high-sided pan, heat the olive oil.  When hot, add the pancetta and cook until the fat is rendered.  Add the leeks and sauté until soft and lightly golden, about 5 minutes.  Add the blanched artichokes and stock, and simmer 5 minutes.  Add the asparagus, season with a little salt and pepper, and simmer another 3-5 minutes.  Add the peas, fava beans, and fiddleheads, and simmer another 3-5 minutes (all vegetables should be tender, but still have a bit of a bite).  Add the lemon zest and juice and fresh herbs, and stir to combine.  Taste and re-season with salt and pepper. To serve:  Drizzle with a generous amount of extra virgin olive oil and serve with crusty bread.

Fiddlehead & Mussel Soup

Fiddlehead & Mussel Soup

Fiddlehead & Mussel Soup

4 T. Butter

¼ C. thinly sliced Shallots

1 T. thinly Sliced Garlic

1 fresh Thyme Sprig

1 Bay Leaf

3 lb. Mussels, washed and debearded

½ C. dry White Wine

1 C. Chicken Broth

 

Place the butter in a large pot over medium-low heat. When the butter is melted and bubbling, add the shallots and garlic. Cook, stirring occasionally, for 3 to 4 minutes, or until the shallots and garlic are translucent. Add the thyme and bay leaf and cook for 1 more minute. Add the mussels, stirring to coat them evenly with the butter. Cook, uncovered, for 2 minutes. Add the white wine, turn up the heat to medium high, and bring to a boil. Cook for 2 minutes to bum off the alcohol, then add the chicken broth. Bring the mixture back to a boil, cover the pot, and turn down the heat to low. Steam the mussels until the shells open and the flesh is plump and full, about 5 minutes. Discard any that do not open.  Drain the mussels and their cooking liquid through a colander into a large pot or bowl. You should have between 2 and 3 C. of liquid. Let the mussels cool in the colander. When the mussels are cool, remove the meat from the shells. Discard the shells and set aside the mussels in a cool place until ready to use.

 

4 T. (/2 stick) unsalted butter

1/4 cup thinly sliced shallots (1 large or 2 medium)

1 T. thinly sliced garlic

1 1/4 pounds ostrich fern fiddleheads, cleaned

Reserved mussels cooking liquid (above)

1 1/2 C. heavy cream

1/4 tsp. finely chopped fresh rosemary or 1/3 tsp. dried

1/8 tsp. cayenne pepper

2 tsp. fresh lemon juice

2 tsp. kosher salt

4 grinds of white pepper (1/8 tsp.)

1 T. finely minced fresh chives

 

Heat the butter in a large pot over low heat. When the butter is melted and bubbling, add the shallots and garlic. Cook, stirring occasionally, until the shallots and garlic are tender and translucent, about 4 minutes. Add the fiddleheads. Cook, stirring occasionally, for 2 minutes. Add the mussel cooking liquid and bring to a boil. Turn down the heat to low and simmer for 5 minutes. Stir in the cream, bring back to a boil, then turn down the heat and simmer for 5 to 6 more minutes. Remove the pot from the stove and remove the fiddleheads with a slotted spoon or strainer. Set aside /4 cup fiddleheads. Place the remaining fiddleheads in a blender and add half the soup. Puree until smooth, 3 to 4 minutes. Add the remaining soup and, starting on low, blend briefly to combine. Add the rosemary, cayenne pepper, lemon juice, salt, and white pepper and blend briefly to incorporate. Return the soup to a clean pot. Heat the soup just to a boil, whisking occasionally. Place the mussels and reserved fiddleheads in a small pot, ladle in a small amount of the soup, and place over low heat. When hot, divide the mussels and fiddleheads among 4 to 6 soup bowls and ladle in the soup. Garnish with the chives.

Thai Coconut Potsticker Soup

Thai Coconut Potsticker Soup

Thai Coconut Potsticker Soup

 

2 cloves garlic

1″ piece fresh ginger, peeled

2 stalks lemongrass, cut into 3 inch sections

1 tsp. lime zest

2 T. red curry paste

4 cups chicken broth

3 T. fish sauce

3 13.5 oz cans coconut milk

1 cup onion, large dice

½ lb fresh shiitake mushrooms, sliced

1 lb frozen chicken potstickers

2 T. fresh lime juice

¼ cup fresh chopped cilantro

 

Optional Garnishes

 

thai chili peppers, thinly sliced

fresh cilantro leaves

scallions, sliced

lime wedges

 

Add the garlic, ginger, lemongrass, lime zest, red curry paste and chicken broth to a large pot on the stove over high heat, bring to a boil. Reduce heat and simmer for 5-7 minutes.  Use a slotted spoon to remove the ginger, garlic cloves and lemongrass from the soup. Add the fish sauce, coconut milk, onions, shiitake mushrooms and frozen potstickers.  Cook for 8-10 minutes. Stir in the lime juice and cilantro. Serve immediately.

Creamy Mushroom Soup Topped with Sautéed Shiitakes

Creamy Mushroom Soup Topped with Sautéed Shiitakes

Creamy Mushroom Soup Topped with Sautéed Shiitakes

 

8 T. unsalted butter, divided

6 large shallots, minced

2 cloves garlic, minced

½ tsp. ground nutmeg

2 pounds white button mushrooms, washed, dried, and thinly sliced

7 cups chicken broth

1/3 cup dry sherry

1 cup heavy cream

2 tsp. lemon juice

Fine sea salt

Freshly ground black pepper

8 ounces shiitake mushrooms, cleaned, stems removed, and thinly sliced

 

Melt 6 T. butter in a large soup pot over medium-low heat. Add shallots and sauté, stirring frequently, for 4 minutes. Stir in garlic and nutmeg and cook for 1 minute. Increase heat to medium, add sliced button mushrooms, and cook, stirring occasionally, for 20 minutes. Pour the chicken broth into the mushroom mixture and simmer for another 15 to 20 minutes. Puree the soup in batches in a blender until smooth. Return the soup to the pot and bring to a simmer over low heat. Stir in the sherry, cream, and lemon juice. Season to taste with salt and pepper. Meanwhile, heat remaining 2 T. butter in a medium skillet over low heat. When foam subsides, add the shiitake mushrooms and sprinkle with salt and pepper to taste. Cover and cook, stirring occasionally, for about 10 minutes. Uncover and continue to cook, until the liquid from the mushrooms has evaporated and the mushrooms have browned. Serve in soup bowls, garnishing each serving with the sauteed shiitake mushrooms.

Wheat Berry & Wild Mushroom Stew

Wheat Berry & Wild Mushroom Stew

Wheat Berry & Wild Mushroom Stew

 

2 pounds cremini mushrooms, trimmed and sliced thin

½ ounce dried porcini mushrooms, rinsed and minced

3 garlic cloves, minced

3 T. extra-virgin olive oil, divided, plus extra for drizzling

2 tsp. minced fresh thyme or ½ tsp. dried

½ tsp. table salt

6 cups vegetable or chicken broth, plus extra as needed

1½ cups wheat berries

½ cup dry Madeira or sherry, divided

6 ounces (6 cups) baby spinach

Grated Parmesan cheese

 

Microwave cremini mushrooms, porcini mushrooms, garlic, 1 T. oil, thyme, and salt in bowl, stirring occasionally, until mushrooms are softened, about 5 minutes; transfer to slow cooker. Stir in broth, wheat berries, and 6 T. Madeira. Cover and cook until wheat berries are tender, 8 to 10 hours on low or 5 to 7 hours on high.  Stir in spinach, 1 handful at a time, and let sit until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in remaining 2 T. oil and remaining 2 T. Madeira and season with salt and pepper to taste. Drizzle individual portions with extra oil and sprinkle with Parmesan before serving.

Bay House Creamy Onion Soup with Bay Shrimp

Bay House Creamy Onion Soup with Bay Shrimp

Bay House Creamy Onion Soup with Bay Shrimp

This soup was on the menu of The Bay House in Lincoln City for many years. It’s good any time of the year but especially good during Walla Walla sweet onion season, which coincides perfectly with the local bay shrimp season.

 

1/4 cup olive oil

4 pounds sweet onions, peeled and finely chopped (about 16 cups)

3 T. white basmati rice

1/4 cup white wine

2 cups clam juice

1 tsp. dried thyme

1/4 cup marsala wine

Salt and freshly ground black pepper

2 cups whipping cream

8 ounces tiny cooked shrimp

Fresh thyme leaves, for garnish

 

In a large pot, heat the oil over medium heat. Add the onion and sauté until caramelized (golden brown), about 25 to 35 minutes.  Stir in the rice, white wine, clam juice, dried thyme, marsala, salt and pepper. Bring to a boil, reduce heat and simmer gently for about 30 minutes or until the rice is very tender, stirring occasionally. Transfer the onion mixture, in small batches, to a food processor (no more than a third full). Carefully pulse a few times and then purée until smooth. Return to pot and stir in cream. Reheat over medium heat until hot.  To serve, place about 2 T. shrimp in each bowl and fill with hot soup. Garnish with fresh thyme leaves. Serve hot.

Creamy Tomato Garlic Soup

Creamy Tomato Garlic Soup

Creamy Tomato Garlic Soup

4  cups crushed or diced tomatoes (do not drain)

4 T. butter, coconut oil, or bacon grease

1/2 cup chopped onion

4 cloves of garlic, minced

3 T. flour

3 cups whole milk OR half and half

3 tsp. sucanat (or substitute 2 tsp. brown sugar)

2 T. dried basil

1 1/4 tsp. sea salt

1/4 tsp. black pepper

Shredded Parmesan cheese (optional– for garnish)

Heat your oil of choice in a large stockpot, then add the onion and garlic and sauté until tender. Stir in the flour and let it brown for about 2-3 minutes.  Puree the tomatoes in a blender or food processor. (If you have a hand/immersion blender, you can skip this step. Read on for details.) Place them in a separate saucepan, and bring them to a simmer. Add in the sucanat, salt, pepper, and basil, then pour in the milk all at once. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken. Stir in the heated tomatoes and allow the flavors to meld for around 5-10 minutes, stirring occasionally. If you have a hand blender, you can puree the entire soup right in the stockpot, which will save you a messy blender/processor. (Unless you like chunky tomato soup, then just leave it as-is.) Adjust seasonings if needed, then serve with a handful of shredded Parmesan cheese on top.

Summer Nasturtium Soup

Summer Nasturtium Soup

Summer Nasturtium Soup

 

1 head of cos/romaine lettuce

1 oz. nasturtium flowers and leaves

1 oz. butter

1 stick celery chopped

1 small onion chopped

1 clove garlic minced

1 pint vegetable or chicken stock

1 potato peeled and chopped

3 1/2 fl. oz. almond milk or other milk of choice

Salt and pepper to taste

Extra flowers and petals chopped finely to garnish

 

Chop the lettuce and nasturtiums and set aside. Melt butter in a pan and cook the onion and celery for 5 minutes then add the garlic and cook for a further 2 minutes. Add the chopped lettuce, nasturtiums, potato and stock and simmer for 20 minutes. Whiz with a stick blender and add the milk and seasoning.

Serve either hot or cold and garnished with finely chopped nasturtium flowers and petals on top.

Instant Pot Split Pea and Bacon Soup

Instant Pot Split Pea and Bacon Soup

Instant Pot Split Pea and Bacon Soup

 

1 Package Bacon, cut into 1 inch pieces

1 Yellow Onion, Diced

2 Celery Ribs, Diced

3 Large Carrots, Diced

1 Pound Dried Split Peas

6 Cups Low-Sodium Chicken Stock

2 Bay Leaves

1 T. Garlic Powder

1 T. Onion Powder

Salt & Pepper

 

Turn on the Instant Pot, set to the sauté function. Put the bacon pieces into the instant pot, and cook for 5 to 6 minutes. Stir with a wooden spoon to ensure all sides of the bacon get cooked. Next add in the onion, celery, and carrot. Sauté and stir together with the bacon until the onion begins to turn translucent.  Once your base ingredients have been sautéed, turn the instant pot to manual and high pressure. Add in the dried split peas, chicken stock, bay leaves, garlic powder, onion powder, and salt and pepper. Stir together so all ingredients are combine, then place the lid on the instant pot. Make sure the lid is on securely and the vent is turned to sealing.  Cook the soup on high pressure for 15 minutes. Once the soup has cooked, let the steam release from the Instant Pot. Serve and enjoy!

Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go

Shiitake Mushroom Ramen To-Go

2 T. extra virgin olive oil

6 ounces shiitake mushrooms, sliced

4 T. chicken bouillon paste or broth base

1 T. low-sodium soy sauce

1 tsp. Asian-style hot sauce (such as Sriracha)

2 C. shredded carrots

5 green onions, white and green portion sliced

8 ounces Asian noodles, cooked according to package directions

1 C. diced cucumber

½ C. chopped, fresh cilantro

four 16-ounce wide-mouth jars with lids

¾ C. boiling water for each jar, when ready to serve

 

Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8 to 10 minutes. Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar. Divide carrots in two portions. Sprinkle ¼ C. of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles. Lastly, add ¼ C. of diced cucumber and 2 T. of cilantro. Store jars in the refrigerator for up to three days. When ready to serve, boil ¾ C. of water. Pour water into the jar. Stir well and enjoy.

Instant Pot Bacon & Corn Chowder

Instant Pot Bacon & Corn Chowder

Instant Pot Bacon & Corn Chowder

 

4 ears corn on the cob

4 slices bacon chopped

2 tsp. minced garlic

1 small yellow onion diced

4 red potatoes peeled and cut into chunks

2 cups water

2 cups low-sodium vegetable stock or water

1.5 cups half and half

1 T. cornstarch

1/2 tsp. salt

1/4 tsp. black pepper

fresh parsley chopped

 

Turn pressure cooker on. Press SAUTÉ button. Wait 2 minutes for the pot to heat up. Add chopped bacon. Cook until almost all of is crispy. Remove onto a plate. Add garlic and onion to pot with bacon grease. Sauté for 3 to 4 minutes, stirring often. Cut corn kernels off the cobs. Add to pot with onion. Sauté for 2 minutes, stirring often. Press OFF button on Instant Pot. Add potatoes, water, stock and half of cooked bacon. Season with salt and pepper. Close lid, set to sealing position. Press MANUAL button and set timer to 10 minutes. The pressure cooker will start cooking. It will take it a few minutes to come to pressure. When the Instant Pot is done it will beep. Click OFF button. Let pressure cooker naturally release the pressure for about 5 minutes. In the meantime, whisk together half and half and cornstarch. Quick release pressure. Add half and half to pot and stir. Let sit for 10 minutes. Serve chowder garnished with reserved bacon and chopped parsley

Instant Pot Garlic Tomato Soup

Instant Pot Garlic Tomato Soup

Instant Pot Garlic Tomato Soup

 

14 tomatoes, sliced in half

1 T., minced garlic

1 large onion, chopped

2 bell peppers, chopped

6 cups chicken stock

2 cups cream

2 cups chopped fresh basil leaves

Salt and freshly cracked pepper to taste

 

 

Place tomatoes into the instant pot. Add garlic, onion, bell peppers and chicken stock. Secure Instant Pot lid. Pressure cook on high for 20 minutes. Allow pressure to release naturally. Once pressure has released, add cream and basil. Using an immersion blender, puree ingredients together. Add salt and pepper to taste. I like to drizzle extra-virgin olive oil over each bowl of soup before serving.

Corncob Stock

Corncob Stock

Corncob Stock

 

4 (2½ pounds) corn on the cob, husked

10 C. water

1 T. black peppercorns, toasted

1 T. coriander seeds, toasted

6 parsley stems

2 celery stalks plus leaves if available

2 bay leaves

1 garlic clove, smashed

½ yellow onion, halved and deeply charred

 

Shave the corn kernels off the cobs and add the cobs to a heavy-duty stock pot. In a blender, blend half of the corn kernels on high and add to the pot. Save the other half of the corn kernels for other uses. Add the remaining ingredients to the pot and bring to a rolling boil over high heat. Once at a boil, lower the heat to a gentle simmer and cook for 2 hours. Strain the stock and allow it to completely cool. Store in the refrigerator for up to 1 week or freeze in small batches and thaw as needed.

Instant Pot Country Beef Stew

Instant Pot Country Beef Stew

Instant Pot Country Beef Stew

 

1 ½ Pounds Beef Stew Meat

1 T. Olive Oil

1 Tsp. Salt

1 Tsp. Pepper

1 Tsp. Italian Seasoning

2 T. Worcestershire Sauce

3 Cloves Garlic, Minced

1 Large Onion, Chopped

1 16 Ounce Bag Baby Carrots, Cut Into Slices

1 Pound Potatoes, Cubed

2 ½ Cups Beef Broth

1 10 Ounce Can Tomato Sauce

2 T. Cornstarch

2 T. Water

 

Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning. Cook the meat until Browned on all sides. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce. Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release. Mix together the cornstarch and cold water in a small bowl and stir into the stew (before it cools!) until thickened.

Crock Pot Japanese Mushroom Onion Soup

Crock Pot Japanese Mushroom Onion Soup

Crock Pot Japanese Onion Soup

 

2 Medium Carrots

2 Medium Celery Stalks

2 Garlic Cloves, Smashed

6 C. Reduced Sodium Fat Free Chicken Broth

1 Medium Onion, Wedges

8 Oz. Mushrooms, Sliced

4 Green Onions, Sliced (Optional Garnish)

Salt or Soy Sauce to Taste

 

Place everything but the mushrooms and green onions into a slow cooker. I added in the bottom halves of the chopped green onions at this time as well and reserved the green upper halves for garnishing. Cover and cook on high for 2-4 hours or low for 4-5 hours. There isn’t any reason to cut up the veggies finely because they are just there to cook in their flavors! An hour before serving remove the cooked veggies from the crock pot with a slotted spoon. You can toss these, use them up in another yummy recipe, or serve them on the side. Season to taste. Place the sliced mushrooms and green onion tops into the crock pot with the broth. Give it all a good stir. Cover to cook for another hour or until the mushrooms are tender.

Instant Pot Chicken Tortellini Soup

Instant Pot Chicken Tortellini Soup

Instant Pot Chicken Tortellini Soup

 

1 T. olive oil

1/2 large onion chopped

3 sticks celery chopped

3 medium carrots peeled & sliced

3 cloves garlic minced

3 dashes Italian seasoning

3 large chicken breasts (or use 6 thighs)

4 cups chicken broth or stock

2 cups water

2 generous cups refrigerated cheese tortellini

1/2 cup heavy cream (optional) or to taste

Salt & pepper to taste

 

Prep your ingredients. Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 5 minutes, stirring occasionally. Add in the carrots, garlic, Italian seasoning, chicken, chicken broth, and water. Close the lid and ensure the valve is on “sealing”. Cook on high pressure for 8 minutes.

Once the countdown has completed, let the pressure release naturally for 5 minutes, then carefully quick release the remaining pressure. Take the lid off the pressure cooker. Press the “sauté” button. Take the chicken out of the Instant Pot and add the tortellini in (also add the cream if using). Shred or cut up the chicken while the tortellini cooks (this should only take about 5 mins or so). Add the chicken back into the Instant Pot and then season the soup with salt & pepper as needed. I added some fresh parsley too (optional).

Tom Kha Gai Soup (Thai Coconut Soup)

Tom Kha Gai Soup (Thai Coconut Soup)

Tom Kha Gai Soup (Thai Coconut Soup)

 

2 cans of full fat coconut milk (aprox. 13 oz. each)

2 ½ cups chicken stock

2-3” piece galangal root, sliced thinly

2-3 stalks of lemongrass, tough outer leaf removed and sliced diagonally into 3” pieces

1 small shallot, sliced thinly (approximately ½ cup)

2 cups mushrooms, sliced

1-2 fresh or dried Thai chilies, depending on desired heat (optional)

6-8 kaffir lime leaves

1 ½ Tbsp. fish sauce

1 ½ Tbsp. palm (coconut) sugar

4 Tbsp. fresh limes juice (approximately 2 limes)

1 cup cilantro, chopped

 

In a large stock pot, add the coconut milk, chicken stock, galangal, and lemongrass and simmer at medium heat (do not allow it to boil) for approximately 10 minutes, stirring occasionally. Add shallots, mushrooms, chili, and kaffir lime leaves and continue to simmer for 10 more minutes, until the mushrooms are fully cooked. Turn off the heat and add in the fish sauce, palm sugar, lime juice and cilantro before serving. Note: it is best to leave everything in the soup so the flavor continues to intensify, but the galangal, lemongrass, chilies, and kaffir lime leaves are generally not consumed.

Chorizo and Chestnut Soup

Chorizo and Chestnut Soup

Chorizo and Chestnut Soup

 

Did you know chestnuts have the least fat of any nut at only 10%, and that nutritionally they resemble brown rice?

 

2 tablespoons olive oil

1 large onion, peeled and diced

1 medium carrot, peeled and diced

1 celery stick, chopped

4-8 oz (120-250g) Spanish cooking chorizo (Portuguese choriço would also be fine, or in a pinch substitute any garlicky smoked sausage), cut into 1/2-inch (1cm) cubes

2 garlic cloves, thinly sliced

1 teaspoon ground cumin

1 1/2 teaspoons finely chopped fresh thyme leaves (or 1/2 teaspoon dried)

1/2 teaspoon chili flakes or cayenne pepper (or to taste)

2-3 canned plum tomatoes, drained and roughly chopped

1 lb (500g) shelled chestnuts, fresh or vacuum-packed, roughly chopped

pinch (about 20) saffron threads, crumbled

4 cups (1l) water

about 1 lb. (450g) fresh chard or kale, tough stalks removed, washed and cut into ribbons (optional)

salt and black pepper

 

In a large, heavy pot, heat the oil over a medium heat. Add the onion, carrot, celery, chorizo and a generous pinch of salt and fry gently for about 20 minutes, stirring occasionally until the whole thing caramelizes and turns a fragrant golden brown. Now, add the garlic, cumin, thyme and chilli and cook for a minute more, then add the tomato and, after a couple more minutes, the chestnuts. Give everything a good stir and then add the saffron, water, and chard or kale if using, and simmer for about 20 minutes, until everything is soft. Remove the pot from the heat and with a potato masher, gently mash until the chestnuts have broken down and the soup seems quite thick. Season with salt and pepper and serve hot with whole-grain bread.

Thai-Spiced Butternut Squash Soup

Thai-Spiced Butternut Squash Soup

Thai-Spiced Butternut Squash Soup

 

2 to 3 stalks lemongrass

2 T. coconut oil

1 small onion (about 130g), diced

4 cloves garlic, smashed

1-inch piece of ginger, sliced

2 Thai chilis, sliced

1 tsp. salt, divided

5 cups cubed butternut squash

4 cups vegetable broth

1/2 tsp. ground coriander (optional)

1/2 cup coconut milk

Optional Add-Ins

lime juice

chopped scallions

toasted coconut

toasted pumpkin seeds

 

Prepare the lemongrass stalks by peeling off 1 or 2 layers of the dry outer leaves. Discard the very thin, dry parts of the stalk that look like twigs. Slice the lemongrass stalks into 4-inch sections. Take a kitchen mallet and bash the bottom sections of the lemongrass to release more flavor. Set the lemongrass aside. Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger. Cook for about 4 minutes, stirring occasionally. Next, add the Thai chili and 1/2 tsp. of salt, and cook for another minute.  Add the cubed butternut squash, vegetable broth, remaining 1/2 tsp. of salt, and coriander, if using. Lay the pieces of lemongrass over the butternut squash, but make sure they are submerged under the broth. Placing the lemongrass here will make them easier to remove when the soup is done cooking.  Cover the pot and bring the broth to boil. Then, reduce the heat to low and simmer for another 10 to 13 minutes, covered. The soup is ready when the squash is fork tender.  Uncover the pot and let the contents cool for 10 minutes.  Use tongs to remove the lemongrass and discard. Add the coconut milk. Scoop the contents into a high-speed blender and blend in smaller batches until smooth. Alternatively, you can use an immersion blender and blend the soup directly inside the pot.  Serve the soup in bowls. Garnish with lime juice, chopped scallions, toasted coconut, and toasted pumpkin seeds, if you like.

Outback Steakhouse Walkabout Soup

Outback Steakhouse Walkabout Soup

Outback Steakhouse Walkabout Soup

 

10 cups low sodium chicken stock

¼ cup white cooking wine

2 bay leaves

2 large sweet yellow onions quartered and thinly sliced

1 large white onion quartered and thinly sliced

1 cup all purpose flour sifted

1 cup heavy cream

1 cup shredded extra sharp cheddar cheese plus more for garnish

½ cup shredded Monterey Jack cheese plus more for garnish

salt & freshly-ground black pepper to taste

 

In a large stock pot add the chicken stock, cooking wine, bay leaves and onions. Bring to a boil over high heat, and then reduce to a simmer. Simmer, uncovered, for 1 hour. Remove the bay leaves, and gently whisk in the flour until a few, small clumps of flour remain. Simmer soup for 30 minutes. Add the cream, cheddar, and Monterey cheeses. Stir until the cheese melts, and then turn off the heat. Season with salt & pepper. Serve with extra cheese as garnish.

New Mexico Chile Verde

New Mexico Chile Verde

New Mexico Chile Verde

 

1/4 cup oil

4 pounds pork butt, trimmed and cut into 1 1/2-inch cubes

2 large onions, peeled and chopped

1 T. ground cumin

1 T. ground coriander

1 T. oregano

4 cloves garlic, minced

2 Hatch peppers, chopped (or Anaheims)

2 Poblano peppers, chopped

1-2 jalapeno peppers, seeded and diced

1 pound tomatillos (peeled and cleaned), chopped

2 bay leaves

1 bunch cilantro (large), chopped

3 T. masa (corn flour)

4 cups water or chicken stock

1 T. salt, divided

Lime wedges for garnish

 

Heat the oil in a large pot over medium-high heat. Add the pork and 2 tsp. of salt. Brown the pork on all sides, stirring regularly. Remove the pork from the pot and pour out all rendered fat, saving about 1 T.. Add the onions, remaining salt, cumin, coriander, and oregano to the pot. Sauté for 3-5 minutes. Then add the garlic and peppers. Sauté another 3-5 minutes. Add the chopped tomatillos, bay leaves, and cilantro. Toss the pork with the masa and add back to the pot. Stir well. Finally add the water. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the pork is falling apart, stirring occasionally. Take 2 forks and break the pork up even more. Salt and pepper to taste.

Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

 

4 (2 pound) lobsters, steamed

3 T. unsalted butter

1 large Spanish onion, finely chopped

3 cloves garlic, finely chopped

1 cup dry white wine

3 cups roasted corn kernels, cobs reserved

4 to 5 cups lobster stock

3 poblano chiles, roasted, peeled, seeded and diced

3 cups heavy cream

Salt and freshly ground black pepper

1/4 cup finely chopped fresh cilantro leaves, plus leaves for garnish

Roasted Corn and Green Chile Relish, recipe follows

 

Roasted Corn and Green Chile Relish:

 

4 ears fresh corn, silks removed but husks left on, soaked in cold water for 10 minutes

1 large poblano chile, roasted, peeled, seeded and finely diced

1 lime, juiced

2 T. canola oil

Salt and freshly ground black pepper

1 small red onion, finely diced

 

Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells.  Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.  Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes.  Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few T. of relish, a lobster claw and fresh cilantro leaves.

 

Roasted Corn and Green Chile Relish: Preheat oven to 425 degrees F.  Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl.  Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld. Cook’s Note: To roast corn: Remove the silks from the corn, but leave the husks on. Soak in cold water for 10 minutes. Preheat oven to 425 degrees F. Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl. You can also do this on a grill.

Kale Soup

Kale Soup

Kale Soup

 

Half a paper grocery sack full of fresh kale leaves

4 garlic cloves, peeled

1 medium yellow onion, sliced or diced

1 cup half and half

2 C. whole or reduced fat milk

Chicken broth

Salt and Pepper to taste

2 tsp. Tabasco or favorite hot sauce

1 T. olive oil

 

Heat the olive oil in a small pan. Add the onion and garlic and sauté until just barely tender. Set aside. Fill a medium to large stockpot about half full of water and bring to a boil. Add the kale leaves and simmer for about 10 minutes. Drain, reserving some of the water. Working in batches, puree the kale, garlic and onion, along with some of the reserved water until smooth. Pour back into the stockpot. Add 4 C. chicken broth, along with the milk and half and half. Bring to a slow simmer. Add the hot sauce and salt and pepper to taste. Serve with a bit of real cream, or just as it is. This makes a delicious soup for winter or summer. This makes about a half gallon of soup

Golden Split Pea Soup

Golden Split Pea Soup

Golden Split Pea Soup

 

1 lb. Yellow Split Peas

1 lb. Sweet Italian Sausage

2 T. XVOO

2 C. Diced Leeks

4 C. Diced Celery

4 C. Diced Carrots

3 C. Diced Sweet Potato

6 Garlic Gloves, Finely Minced

3 tsp. Coarse Sea Salt

2 tsp. Freshly Ground Black Pepper

8 C. Homemade Ham Stock or Homemade Chicken Stock or Bone Broth

Homemade Croutons, Crème Fraiche and Chopped Fresh Italian Parsley to Garnish the Soup

 

In a large pot, such as a Dutch oven, over medium heat, heat the XVOO and add the Italian sausage.  Brown the sausage on all sides.  Remove from the pan and set aside to cool. Once cool enough to handle dice the Italian Sausage.  Add the leeks, celery, carrot, garlic, salt and pepper and gently sauté the vegetables until the leeks begins to become translucent, about 10 minutes.  Add the sweet potato and sauté the vegetables for 5 minutes more.    Add the split peas and cook for two minutes.  Add the ham stock and bring to a boil.  Reduce the heat to simmer and continue to cook for 30 minutes covered with a lid, stirring often to be sure the mixture does not burn or stick to the bottom of the pot.  Add the diced Italian sausage and cook for 30 minutes more or until the peas are soft and the soup is thick.  If too thick add a bit of the stock to thin.  (I like to cook the soup with a lid halfway on the pot.  This helps to keep the soup from reducing too much.)  Taste the soup for seasoning and adjust accordingly. Serve the soup in warm bowls with croutons and topped with a dollop of Crème Fraiche and a sprinkle of chopped fresh Italian parsley.

Quick Beef Carbonnade

Quick Beef Carbonnade

Quick Beef Carbonnade

 

This recipe is inspired by the slow-cooked, thick Belgian stew that melds hearty beef with the soft sweetness of sliced onions in a lightly thickened broth laced with the malty flavor of beer. We are able to achieve the same long-cooked flavor in a short time by using quick-cooking seared skirt steaks rather than chunks of stew meat that require braising. Incorporating rich-tasting caramelized onions, deglazing the pan with beer, and cooking the tomato paste with the garlic and flour further deepens the flavor. Belgian ales such as Chimay are the most authentic choice, but Newcastle Brown Ale or O’Doul’s Amber also work well. Serve over egg noodles.

 

3 T. vegetable oil

4 onions, halved and sliced thin

salt

pepper

2 skirt steaks (about 12 oz. each)

2 T. all-purpose flour

1 T. tomato paste

3 garlic cloves, minced

2 C. low sodium chicken broth

1 C. beer

 

Heat 2 T. oil in saucepan over medium heat until shimmering.  Add in onions, 1/2 tsp. salt, and 1/4 tsp. pepper; cook, stirring occasionally, until deep brown and caramelized, about 15 minutes. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining oil in large skillet over med-high heat until just smoking. Cook steaks until well browned, 3-5 minutes per side. Transfer to cutting board and tent with foil. Add flour, tomato paste, and garlic to empty skillet and cook until beginning to brown, 1-2 minutes. Slowly stir in broth and beer, scraping up any browned bits and cook until slightly thickened, about 15 minutes. Stir in caramelized onions. Slice steak thin against the grain, add to skillet, and cook until heated through, about 2 minutes. Season with salt and pepper; serve.

 

Simple Side Parsleyed Egg Noodle:  Cook 8 ounces egg noodles in salted boiling water, drain, and toss with 2 T. butter and 1 T. chopped fresh parsley. Season with salt and pepper. Serves 4.

Morel Mushroom French Onion Soup

Morel Mushroom French Onion Soup

Morel Mushroom French Onion Soup

5 sweet onions

1/4 cup olive oil

5 sprigs of thyme, picked from the stem and chopped

3 cloves of garlic, chopped

1 pound morels (or other type of mushroom), chopped roughly

1 bottle red cooking wine

4 C. vegetable stock

Salt

10 1/2-inch-thick slices of rye bread, toasted

8 ounces comté cheese, grated

 

Cut the onions in half, stem to root, and slice crosswise into thin slices. Add the oil to a large pot set over medium-high heat and sauté the onions until well caramelized, stirring and scraping the bottom of the pan, taking care not to burn them (about 15 minutes). Add the thyme, garlic, and mushrooms to the pot, stirring to incorporate. Sauté and cover until moisture from the mushrooms is released (about 15 minutes). Add wine and bring to a boil. Add the vegetable stock and again bring to a boil, reducing to a simmer and cooking for 15 minutes. Add salt to taste. Heat oven to broil. Ladle the soup into four high-walled ceramic bowls and place a toasted slice of rye bread on top, with a heavy handful of comté cheese. Put the bowl on a sheet tray in the oven and broil until cheese is melted and bubbling. Serve hot, making sure not to burn the roof of your mouth.

Morel and Toasted Rye Bread Soup

Morel and Toasted Rye Bread Soup

Morel and Toasted Rye Bread Soup

1 1/2 pounds fresh morels, washed, stems trimmed to 1/2 inch

1/2 pound artisanal-style rye bread loaf, unsliced

8 T. (1 stick) unsalted butter, at room temperature, cut into 8 pieces

2 tsp. caraway seeds

5 1/2 C. homemade chicken broth

1 1/2 tsp. molasses

4 tsp. kosher salt

3 T. extra virgin olive oil

 

Preheat the oven to 375°F. Position one rack in the top third of the oven and a second one in the bottom third. Set aside 1/2 pound morels for garnish. Closely trim the crust from the rye bread, ending up with just the brown outer pieces. Place the crusts on a baking sheet and set aside. Cut enough of the remaining bread into 1/2-inch cubes to measure 1 1/2 C.. Use any leftover bread for another dish. Melt 1 T. of the butter and toss with the cubed bread. Place on a separate baking sheet and bake for 6 to 8 minutes, or until golden brown. Set aside. Heat a small sauté pan over medium-high wheat. Add the caraway seeds and toast, stirring frequently, until they are fragrant and just starting to smoke, about 1 minute. Immediately turn out onto a clean baking sheet to cool. When cool, place the caraway seeds in the center of a 4-inch-square piece of cheesecloth. Fold in the sides and roll up tightly, making a compact package. Tie securely with kitchen string. Have ready a blender and a fine-mesh strainer set over a medium saucepan. Place the chicken broth, molasses, 2 1/2 tsp. of the salt, and the caraway bundle in a large stockpot over high heat. Place the remaining 1 pound morels in a large bowl and splash with 2 T. of the oil and 1 tsp. of the salt. Toss or stir quickly to coat the morels evenly with the oil. Arrange in a single layer on a baking sheet. When the broth reaches a simmer, place the morels and rye bread crusts in the oven and bake for 8 to 10 minutes, or until the morels are wilted and the crusts are dried out and fragrant. Meanwhile, when the broth reaches a full boil, cover the pot, turn down the heat, and hold at a simmer. When the morels and bread crusts are almost done, after about 6 minutes, turn the heat back up on the broth so that it is at a full boil when they come out of the oven. Remove the morels and bread crusts from the oven. Add the morels, along with any pan juices, to the boiling broth. When the broth returns to a boil, add the bread crusts, pushing them down into the soup to submerge them completely. Cook for 1 to 2 minutes, pushing and stirring the bread crusts into the broth. When the broth returns to a full boil, cover the pot and turn off the heat. Let sit for 2 minutes. Remove the caraway bundle, set it in a small bowl, and set aside. Place half the soup in a blender. Start at the lowest speed and blend for 1 minute. Increase the speed by one level and continue blending until the soup is smooth, 2 to 3 minutes. Do not blend on high—the mixture will become too thick. Pour the mixture through the strainer into the saucepan, pushing down with the bottom of a ladle to extract all the liquid. Discard the solids. Repeat with the remaining soup. Squeeze the caraway bundle into the soup, extracting all the liquid, then discard. Add the remaining 7 T. butter to the soup all at once, whisking continuously until the butter is melted and blended into the soup. Hold in a warm place. Toss the reserved 1/2 pound morels with the remaining 1 T. oil and the remaining 1/2 tsp. salt. Place in a single layer on a baking sheet and cook for 8 to 10 minutes, or until the morels are wilted and fragrant. While the morels are cooking bring the soup just to a boil, whisking frequently, then hold at a simmer. Divide the soup among 4 to 6 bowls and top with the morels and the reserved croutons.

Brothy Beans with Roasted Garlic and Parmesan Rind

Brothy Beans with Roasted Garlic and Parmesan Rind

Brothy Beans with Roasted Garlic and Parmesan Rind

4 garlic cloves, coarsely chopped

1 pound dry white beans, soaked (I try to soak them for 2 to 4 hours—it will speed up their cooking time and help them cook more evenly. Soaking isn’t essential if the timing doesn’t work with your schedule; they’ll just take longer to cook)

2 heads garlic

Extra virgin olive oil

1 medium-size white onion, peeled, halved, and root end just barely trimmed so the layers remain together

1 Parmesan rind

3 sprigs thyme

2 1/2 teaspoons fine-grain sea salt

1 teaspoon apple cider vinegar or white wine vinegar

Freshly ground black pepper, for serving

Freshly grated Parmesan cheese, for garnish (optional)

Charred Asparagus End Pesto (also from book), for garnish (optional)

Slices of crusty bread, for serving (optional)

 

Place the beans in a large pot and add 8 cups water. Preheat the oven to 375°F. Slice each head of garlic in half horizontally, and discard most of the papery outer covering (you want the heads to remain intact). Put the heads back together, set each one on a small piece of aluminum foil, and drizzle with olive oil. Wrap the aluminum foil up around each head to seal it into a packet. Bake until the garlic cloves are soft, about 40 minutes. Set aside to cool. Turn off the oven. The beans will have expanded after soaking, so make sure they’re still covered by the soaking water, but not by very much. Add the onion halves, Parmesan rind, and thyme to the pot and bring to a boil over medium-high heat; keep at a boil for 10 minutes. Then partially cover the pot and reduce the heat to keep the beans at a gentle simmer—medium or medium-low heat, depending on your stovetop. If the water level drops below the beans, add hot water from a teakettle to just barely cover them again—don’t add too much! Cook until tender—as little as 40 minutes or as much as 3 hours. It’s important to go by taste, because bean freshness, size, and soaking can affect cooking time. Once the beans are tender, remove and discard the Parmesan rind and thyme stems. Remove the onion halves and place them in a tall narrow container. Squeeze in the garlic cloves from one of the roasted heads, and puree using an immersion blender. (A mini food processor would also work.) Add the garlic and onion puree to the pot of beans along with the salt and vinegar. Taste and adjust seasonings as necessary. Ladle the beans into bowls and garnish each with black pepper, grated Parmesan, and a scoop of pesto, if desired. Serve with bread smeared with the remaining roasted garlic.

Roasted Vegetable Soup

Roasted Vegetable Soup

Roasted Vegetable Soup

 

3 large carrots, peeled and coarsely chopped

3 stalks celery, coarsely chopped

1 large onion, coarsely chopped

1 T. extra-virgin olive oil

8 cloves garlic, chopped

4 cups water

1/4 cup dried mushroom pieces (Italian porcini, if possible)

1/4 tsp. dried thyme

Salt, and black or red pepper to taste

 

Preheat oven to 500 degrees. Place the carrots, celery and onion in a small (8×8-inch) nonstick pan or dish with the olive oil. Toss  to coat the vegetables. Bake for 10 minutes. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.. Season to taste with salt, and black or red pepper, and serve or use as the base for other soups, stews or pasta dishes.

Hatch Green Chile Chili

Hatch Green Chile Chili

Hatch Green Chili

 

1 pound Hatch chile peppers, halved and seeded

1 (3 pound) boneless pork roast, cubed

2 cups all-purpose flour

3 T. salt, divided

3 T. coarsely ground black pepper, divided

¼ cup vegetable oil

2 cups chicken stock

1 (15 ounce) can diced tomatoes with green chile peppers

1 large sweet onion, chopped

2 T. ground cumin

3 cloves garlic

 

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces. Place cubed pork in a resealable plastic bag; coat with flour, 2 T. salt, and 2 T. pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High. Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours, or low for 6.  Chili can be thickened with flour or masa.

Kombu Chicken Soup with Carrots and Mushrooms

Kombu Chicken Soup with Carrots and Mushrooms

Kombu Chicken Soup with Carrots and Mushrooms

 

10 ounces mature spinach (about 1 bunch), trimmed

3 6×4-inch pieces dried kombu

6 cups homemade or store-bought low-sodium chicken bone broth

1 cup bonito flakes

2 T. mirin

2 T. soy sauce

Kosher salt

2 boneless, skinless chicken breasts, halved lengthwise, thinly sliced crosswise

1 medium carrot, peeled, cut into 2-inch matchsticks

4 ounces shiitake mushrooms, stemmed, thinly sliced

Toasted sesame seeds (for serving)

 

Heat ¼ cup water in a large skillet over medium. Once you see steam, add spinach to water and cook, tossing often, until spinach begins to wilt, about 2 minutes (work in batches if necessary). Transfer to a colander and let cool. Squeeze spinach to remove excess water, then coarsely chop; set aside. Bring kombu and stock to a simmer in a large saucepan over low heat. Remove from heat and let sit 10 minutes. Return to a simmer and add bonito flakes. Remove from heat and let sit 2 minutes. Strain kombu mixture through a fine-mesh sieve into a large bowl. Wipe out saucepan and return broth to saucepan. Add mirin and soy sauce; season with salt. Bring to a simmer over medium heat, then add chicken, carrots, and mushrooms. Cook until chicken is cooked through and mushrooms and carrots are just tender, 4–6 minutes. Divide spinach among bowls and ladle in soup. Sprinkle sesame seeds over.