Category: Produce

Tomato Stelline and Escarole Soup with Anchovy Toast. Kiddie Soup with a Grown Folks Taste.

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Life is frantically busy these days. A co worker asked me today , what was wrong, and why I’m so quiet lately. I snapped back and told her to walk in  my shoes the past few weeks and try being fun and sociable. I think she wanted something more to be wrong, and was taken aback. You can’t be everything to everybody, and I’m not even going to try.  By the time I come home from my varied schedule and commute, I force myself to cook something decent.  Because I owe  myself that.The thought of what I’m going to create that night takes the edge of of crazy day.It centers me. The dish need not be elaborate, as most times I’m doing a mental inventory of whats on hand. If I have to, I make a quick stop at the store for extra ingredients. Sometimes I just want a soup. I’m very picky about soup, and am never really satisfied with the offerings around me when out to lunch. I like to be creative with soup and have good clean, yet strong flavors. I whipped up this soup in my head and knew it would be a quick easy pantry type of meal for Certain Someone and myself  . One bite of it took me back to those cans of Chef Boyardee, when I  was a kid. Granted it tastes better, but the childish tiny Stelline pasta was a very Proustian moment for me. The childhood flavor was ramped up with adult tastes and textures of escarole. And then the clincher was toast rounds with a divine anchovy butter. Can you say heavenly satisfying. If your not a fan of anchovy’s, be pedestrian and make plain old garlic toast ( Certain Someones option). That will leave more anchovy toast for the connoisseurs.  Give yourself about 45 minutes to prepare .I cheated a bit with  a chicken soup base. But of course homemade stock is better, if you have it laying around. It’s worth the little extra effort, after a hard days work.

Tomato Stelline and Escarole Soup with Anchovy Toast. Kiddie Soup with a Grown Folks Taste.
 
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A childlike tomato soup, with grown up tastes.
Author:
Recipe type: soup
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 1 cup of diced carrots
  • ½ red onion minced
  • 3 garlic cloves
  • 2 tsp of Vegeta ( optional seasoning mix)
  • Dried Italian Herbs
  • 1 28 oz can peeled stewed tomatoes
  • 3 tbsp chicken soup base and 6 cups of water or
  • 6 cups chicken stock
  • 1 head of Escarole washed and chopped
  • 1½ cups Stelline Pasta
  • salt and pepper to taste.
  • Baguette cut into rounds about ½ inch thick
  • 4-5 tbsp of unsalted butter at room temperature
  • 1 tbsp of anchovy paste
  • dried parsley
Instructions
  1. In a large stock pot, add the olive oil. Heat on medium high.
  2. Add the chopped carrots, onion, garlic. Saute on medium heat for a few minutes until softened.
  3. Add the Vegeta (optional) and dried Italian Herbs . Stir.
  4. Add the tomatoes and the liquid. Pulse with a immersion blender until pureed.
  5. Add either the chicken soup base and water or the chicken stock.
  6. Pulse again with the immersion blender until completely pureed.
  7. Bring up to slight boil, and then reduce heat to simmer.
  8. Add the escarole. Simmer until wilted.
  9. During the last 10 minutes of cooking add the Stelline pasta.
  10. Adjust seasoning to taste with salt and pepper or more Vegeta.
  11. While the soup is simmering , preheat oven to 375 F.
  12. Cut the baguette into rounds.
  13. Line a baking sheet with parchment paper.
  14. Mix the butter at room temperature with the anchovy paste until spreadable.
  15. Spread butter onto bread .
  16. Sprinkle dried parsley flakes.
  17. Bake , watching carefully until golden. You may raise the temp slightly to 425 the last few minutes to ensure golden crispness.
  18. Serve with the soup while hot.
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New Year and New Way of Cooking… Farro with Turkey Kale Leeks Sun Dried Tomatoes

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So I did it! For a while I’ve been eying the newly svelte Jennifer Hudson pitching for Weight Watchers. I resisted.I hate counting calories and points just seemed so complicated.  I mean I love food and I love to cook. Therefore I hate diets.A few years ago I tried a home delivery service and the food was awful. I didn’t want to go on some other well-known programs because I hate processed foods. Weight Watchers seemed to be the only solution, where I could cook and have fun developing recipes. Most of you know I’m pretty much an open book and will share my joys and sorrows . Not being ashamed of the fact of what  I was doing, I was surprised when many of my friends contacted be both publicly and off-line that they have had tremendous success with Weight Watchers. One food blogger friend revealed to me she lost 100 lbs in a year. All the success stories I heard motivated me more , as this seemed actually doable, and without depriving myself of anything.

So naturally I’m cutting back on fat, not entirely, as I believe fat carries flavor, but healthy fats and in moderation.I’m playing around with adding bulk and volume to my foods off the Power Foods list ( foods low in points that give you more fuel throughout the day). When I’m hungry mid day I reach for a banana, which surprisingly has zero points to satisfy both that sweet and creamy texture urge. So far so good, and on week 3 , I have lost over  5 lbs. The second week was challenging as we had several social functions with great food and alcohol, but I was able to indulge in moderation. Thank goodness for my Iphone app, where I plug-in foods and receive their values. Who knew a Screwdriver is the cocktail with the lowest points?

Sometimes I post some recipes to the community pages. The Farro with Turkey Kale and Sun dried Tomatoes was a very successful one that both Certain Someone and I enjoyed. I actually tea smoked my own turkey breast to use for the week and throw  it into several recipes. The smoking adding a depth of flavor. For this recipe you can use regular roasted , cooked turkey breast.

Farro with Turkey Kale Leeks sun-dried Tomatoes
 
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A hearty filling stir fry with the grain of Farro.
Author:
Recipe type: entree
Serves: 4
Ingredients
  • 1 pound(s) cooked turkey breast
  • 1 cup(s) cooked leek(s)
  • 1 cup(s) Kale
  • 2 cup(s) sun-dried tomatoes (without oil)
  • 2 cup(s) cooked farro
  • 1 tsp sea salt
  • 1 tsp black pepper
Instructions
  1. Boil Farro to package instructions and reserve
  2. Drain Julienne your Kale.
  3. Weigh and chop your turkey breast, tomatoes.
  4. In a non stick pan spray your non stick cooking oil.
  5. Add your leeks and kale and stir fry for a few minutes on med high
  6. Add your tomatoes and continue to stir and cook over med high heat.
  7. Vegetables should start to caramelize a bit.
  8. Add the turkey. Continue to cook.
  9. Lastly add the cooked Farro and stir fry for a few more minutes .
  10. Season with salt and pepper to taste.
Notes
9 Weight Watcher points
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The winner of the Creminelli giveaway  is Jen from  The Whole Kitchen. Congratulations Jen!

 

Borscht…A Beautiful Soup for the Holidays

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First let me preface this post with the statement that if you don’t like beets normally, you will love Borscht.

One thing that can said about me from birth, is that I have always sought out the new, different and loved to learn from others cultures. I could be never be one to fit into a  specific box . I have my mother to thank ,for nurturing  this curious spirit of mine. For some reason these days, I’m all into Russian food. If I cant travel, I visit through my kitchen. I even added to the final missing link to my Culinaria series, which was the Russian edition. A coworker saw me reading the Russian edition  and asked

“Why Russia?”

…and I replied “Why Not?”

to which he thought for a moment and said “Touche”

Admittedly , listening to my Russian co workers  has piqued my curiosity. Russian being used in the broadest terms,as each region has its own unique identity. The Polish co workers then pipe in with their versions of the same dish and we get into a whole discussion on recipes and traditions. This is what we do when bored, and I love it!

So lets talk about Borscht. The Ukrainians consider themselves the inventors of Borscht. This “land on the edge” with its main capital of Kiev. All the trade routes crossed this region and The Ukrainians have been under various rulers for centuries, until it was absorbed by the former Soviet Union. In 1991 the finally achieved their independence. The Ukraine can owe its rich culinary tradition to its lands that are known for its mushrooms, berries, grains, vegetables and other fruits. Even wines. Maybe their rich and varied diet contributes to  beauty of the Ukrainian people who seem to produce some of the worlds top models. Food for thought…

Now there are many variations for this beet flavored stew/soup Borscht. From totally vegetarian to more hearty like stew, like I made.  Originally Borscht was just a soup made from wild plants and oats. Beets evolved into the soup late on. The beauty of Borscht is that it can change seasonally with whats on hand. In conversations with my friends I find they like to add beef short ribs  to flavor the base and to add heartiness to the soup.  Potatoes, cabbage, carrots, tomatoes, mushrooms and even beet leaves or sorrel can be added. That’s the beauty of the soup. In Poland at Christmas barszcz , a thinner vegetarian Borscht is made  and served with dumplings called uszka. Borscht really celebrates natures bounty can really decrease waste. In fact it evolved as a way families saved vegetable scraps and  trimmings, and stored outside during the frozen winter, to make into soups later on. So think of all those veggies in your fridge that need to be put to use and make a borscht. Your family will thank you for it. Don’t forget to top it with the Sour Cream , that’s the best part many people believe.

I have techniques I use in soup making that may vary from traditional Borscht recipes.  I will give you a clear recipe but I wanted to explain my process and traditional processes. Whatever you do do , remember the beets are sauteed separate and should not be added until the final stage of cooking, We don’t want the beets to lose color and darken. We want to retain the bright red color. For my version I used beef shank because it was cheaper than short ribs, although not as much meat. It requires hours of cooking to make tender. I peeled chopped and diced my potatoes , carrots, golden beets, onions, and garlic and roated them first with my beef shanks to brown in dutch oven. Then I placed it stove top and added my liquids. I find roasting of veggies and meats coaxed the flavor out more rather than browning on the stove top. The ingredients can vary and be based on what you have.  For meat you can use pork, beef , chicken or lamb. Don’t worry about being exact. Cooking should be fun and improvisational, not rigid. Also note that borscht always tastes better the next day. But if you cant wait until then  wait for at least 40 minutes for flavors to merge before serving.

Borscht...A Beautiful Soup for the Holidays
 
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A thick hearty soup from the Ukraine
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 1-2 lbs beef short ribs, shank , etc. You can use whatever meat you desire form pork, chicken or lamb.
  • 1 large onion
  • 4 carrots peeled and chopped fine.
  • 3-4 medium potatoes peeled and chopped.
  • 1-2 golden beets optional* ( had on hand)
  • 3-4 cloves garlic minced
  • a touch of vegetable or olive oil
  • ⅛ tsp Celery seed
  • salt and black pepper to taste
  • 1 small head of white cabbage shredded
  • 3 qts or more of beef stock ( can use bouillon and water)
  • 3-4 large red beets peeled julienned into strips
  • ½ cup chopped fatty bacon, guanciale or other fatty pork
  • 1 can tomato paste
  • Bay Leaf
  • 2 tablespoons of red wine vinegar
  • 1-2 tbsp sugar
  • Sour cream to garnish
  • Fresh Dill & Parsley to garnish
Instructions
  1. Preheat oven to 425.
  2. In a large Dutch Oven add the beef shanks, ribs, etc and the peeled and chopped potatoes, carrots, golden beets,onions, and garlic.
  3. Toss with a little oil , season with salt and pepper and roast for about 45 minutes to 1 hour until softened and browned.
  4. In a separate skillet , render fat a bit from the bacon or fatty pork product and the peeled and julliened red beets. Saute for a few minutes.
  5. Add the tomato paste to the beets. Continue to saute.
  6. Add the vinegar to the beets and mix well. Remove from heat and set aside.
  7. Remove the Ducth Oven form the oven and place on stove top.
  8. Add the 3 qts of stock or water and bouliion.
  9. Bring to a simmer on a low heat and adjust seasonings to taste. Now's the time to add more salt etc.
  10. Add cabbage, celery seed, bay leaf.
  11. Cover and simmer for 2-3 hours until beef is tender. At this point you may add more liquid if needed.
  12. For the last 10 -15 minutes of cooking add the red beets, tomato mixture to the soup base. Add sugar.Simmer uncovered .
  13. Adjust seasonings( maybe add more vinegar ,salt or pepper).
  14. Remove from heat after 15 minutes.
  15. Let sit for at least 45 minuted before serving.
  16. Garnish with fresh sour cream , dill and parsley.
Notes
Do not overcook the beets in the soup. Only add at the last stage and cook no longer than 15 minutes in the soup. You can adapt this recipe to incorporate may types of seasonal produce or using what ever meat you like on hand. You can also make it completely vegan by omitting the animal products and meat.
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Individual Apple Tarte Tatin

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Last week on a rare day off I was watching the BBC America station. Gordon Ramsay’s The F Word was on and I perked up as he made these easy gorgeous individual Pear Tatins studded with Star Anise. I had a bunch of commercial supply puff pastry in my freezer, left over from a event and a few apples left from my solitary apple picking adventure the week before. I was determined to try this stunning simple dessert with what I had and it didn’t disappoint.

The recipe is simple and you just need some fresh hard fruit , peeled and cored, sugar, butter, cinnamon or star anise, and maybe a splash or rum or brandy. Be creative. And of course serve with ice cream or whipped cream to up the indulgence factor. Your guests will be amazed and it saves the terror of flipping over a whole Tarte Tatin.

Here is Gordon’s version

And here is my breakdown

Individual Apple Tarte Tatin
 
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Individual Apple Tarte Tatins
Author:
Recipe type: Dessert
Serves: 4-6
Ingredients
  • 1 cup of sugar
  • 2-3 tablespoons of butter
  • 2-3 large apples peeled, halved and cored
  • 4-6 squares of puff pastry
  • squeeze lemon juice
  • 1-2 tablespoons Brandy or rum
  • 4-6 whole pods of Star Anise
Instructions
  1. Prep your apples by peeling, halving, and removing the inner core and stem. Squeeze with lemon juice to prevent browning.
  2. Preheat oven to 375 F.
  3. In a heavy stainless steel skillet melt butter and sugar carefully and slowly until its starts to caramelize and brown. Be careful not to burn from sugar. You can add a splash or rum or brandy to the caramel.
  4. Quickly stud each apple halve with star anise . Wrap each piece individually with puff pastry leaving the flat half free and exposed.
  5. Place each pastry wrapped halve in the skillet with the caramelized sugar face down.
  6. Sprinkle with additional sugar is optional.
  7. Arrange in pan, and place in oven. Bake until golden .
  8. Serve face up and with ice cream or whipped cream.
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Pickled Pepquinos with Daikon and Carrots

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What is Pepquino, you may ask? That’s what I thought as saw these tiny vegetables looking like micro watermelons. Freaks of nature or genetically engineered? Pepquinos are a native and ancient species  from South America and marketed and brought to world by the Dutch company Koppert Kress.

Looking like watermelon on the outside, they are green on in the inside and have a sour like cucumber taste. You can pop them in your mouth raw , or pickle them, as I did.I can even imagine a fantastic cucumber like martini.Use your foodie imagination. I wanted to play with sweet and sour with some acidity. Pepquinos Availability is from April to November .

I cant go throughout summer without canning or pickling something and I quickly went to work on the Pequinos. I had some Daikon Radish and rainbow hued carrots , which once in the hot brine gave the liquid a pinkish hue. I love my relish and have been eating it with sandwiches, cheeses, pates, etc. You can process the batch or just refrigerate immediately if you plan to serve and consume within the next few weeks. The Pepquinos will definitely be a conversation starter with your guests.

Pickled Pepquinos with Daikon and Carrots
 
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A pickled relish with the micro fruit Pepquinos.
Author:
Recipe type: Appetiser
Ingredients
  • 8 oz Pepquinos
  • 4 rainbow hues carrots , peeled and sliced into rounds
  • 1 yellow onion sliced into rings
  • ½ of a large Daikon Radish, peeled and cut into strips
  • ⅓ cup Kosher Salt
  • Brine solution of 1 part sugar to 2 parts vinegar
  • 2 dried chili peppers per canning jar
  • 1 tablespoon mustard seeds
Instructions
  1. Prep your vegetables .
  2. Wash your Pepquinos.
  3. Peel and slice your carrots, onions and Daikon radish.
  4. In a bowl add your Pepquinos,onions, carrots, Daikon . Add Kosher salt and cover with cold water.Chill overnight or for at least 4 hours.
  5. Drain vegetables.
  6. In a sauce pan heat vinegar and sugar with mustard seeds and dried chilies.Heat until a boiling.
  7. Prep and sanitize your jars (in hot boiling water).
  8. Pack your vegetables in to the jars and put the hot brine over the vegetables. Slide the dried chilies into the jar and add the lids.
  9. From this point you can refrigerate to eat immediatlety or process in a water batch for about 7-10 minutes. Don't over-process as you want the vegetables to remain crisp.
Notes
You can either process in a hot water batch to put up or refrigerated to consume immediately.Lasts a few weeks refrigerated.
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