So
Soups are not something I can give an exact recipe for because soups
lend themselves so easily to improvisation. But for you I will do my
best. Alas I have no prep or finished product photos so maybe someone can send me theirs?
If you are not a pescetarian like me, you can add bacon (poor piggie) or clams (I eat them cause they're ugly) if you so desire. Experiment with different herbs or try shallots instead of the leeks. Omit the garlic. Get creative and make this soup to your liking. Then it will become "Deb's Famous Potato Soup" or Judit or Gina or ?
Robin's Famous (who knew?) Potato Soup
Ingredients:
Approximately 5 large russet potatoes
2 containers vegetable or chicken dtock
Leeks - Approximately 5
Thyme - fresh or dry
3 Garlic cloves
Olive oil
Salt
Pepper
Preparation
Read first for order of cooking/prep.
Wash and peel potatoes. If you do this early, put potatoes in salted water to avoid browning.
Dice potatoes. The size doesn't matter really. Just make sure they are about the same size so they cook at the same rate. Rinse them and put them in a stock pot with water rand 1 teaspoon of salt. to cover. Bring to a boil then continue to cook over medium heat until soft but not falling apart. Drain the potatoes. Clean pot, add potatoes back and add broth to cover. Add 1 teaspoon of fresh or 1/2 teaspoon of dried thyme and cook Cook over medium heat until the broth is hot and the potatoes are starting to fall apart.
While the potatoes are cooking, cut
and wash leeks by cutting off the root end and the tops. You only want
the white and light green parts. Cut in half lengthwise and rinse. Slice
the leeks into about 1/8" half moons. Peel and mice the garlic cloves.
Heat the olive oil and add the leeks. Cook them over medium heat until golden. Add garlic and cook for about a minute. Set aside until potatoes are finished cooking with the broth.
Once the broth is hot using an immersion blender or hand beater carefully blend the potato mixture until soup reaches your desired consistency.
Add leeks mixture. Add salt 1/2 t at a time until your desired salt level is reached. Potatoes suck up salt like I suck up good rum.
Thursday
Tuesday
Squish! (Perhaps you call it squash)
Blogger formatting sure is wacky. I'll work on figuring it out before the next update.
I have been guiltily enjoying climate change. It’s easier given the rain we’ve already had. We are supposed to enjoy temperatures in to the high 60s this week. Crazy!
I have been guiltily enjoying climate change. It’s easier given the rain we’ve already had. We are supposed to enjoy temperatures in to the high 60s this week. Crazy!
Paying a buck for a lemon, especially
in California is criminal! I know we are not supposed to text and drive but
there should be a special rule for me. I should not be allowed to ogle citrus
fruit going to waste on the trees I see EVERYWHERE during my travels. On my
walks in my neighborhood I am a serious forager and my lovely neighbors seem
fine with it.
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Butternut or Delicata Squash
I
had a beautiful little pile of winter squash in a pretty bowl on my counter. I
filled the bowl with citrus because it was time for me to enjoy the squash. A
purist, I simply roasted the squash and pumpkin together after a little massage
of olive oil, some salt, pepper, cumin and ginger.
This
week I’m going to try this gratin recipe as it uses both the butternut squash
and rosemary.
Oh,
and it has cheese. ‘nuff said.
Butternut Squash Gratin with Rosemary Breadcrumbs
Ingredients
1/4 cup (1/2 stick) unsalted
butter
4 cups thinly sliced
onions (about 1 pound)
2 1/2 pounds
butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground
black pepper
3/4 cup vegetable or chicken
broth
2 cups fresh breadcrumbs
made from soft white bread
2 cups (packed)
grated sharp white cheddar cheese
1 1/2 tablespoons
chopped fresh rosemary
1/2 teaspoon dried
thyme
Preparation
Preheat
oven to 350°F. Butter a 13x9x2-inch glass baking dish. Melt butter in heavy
large skillet over medium-high heat. Add onions; sauté until onions are light
golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and
pepper over vegetables; sauté until onions and squash begin to caramelize,
about 5 minutes.
Spread vegetable
mixture in prepared dish. Pour broth over. Cover tightly with foil and bake 45
minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and
refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)
Increase oven
temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium
bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp,
about 30 minutes.
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Lemons
I adore citrus of every stripe.
Lemon cake has most favored status in my book. My birthday is next week so feel free to use
this recipe to make me one. ;-)
Lemon Cake
Copyright
2001, Barefoot Contessa Parties!
Ingredients
1/2 pound
(2 sticks) unsalted butter, at room temperature
2 1/2 cups
granulated sugar, divided
4
extra-large eggs, at room temperature
1/3 cup
grated lemon zest (6 to 8 large lemons)
3 cups
flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1 teaspoon
kosher salt
3/4 cup
freshly squeezed lemon juice, divided
3/4 cup *buttermilk, at room temperature
1 teaspoon
pure vanilla extract
For the glaze:
2 cups
confectioners' sugar, sifted
3 1/2
tablespoons freshly squeezed lemon juice
Preparation
Preheat
the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch)
loaf pans. You may also line the bottom with parchment paper, if desired. I
like to make this cake in a spring form pan but have also had great results
with cupcakes.
Cream the butter
and 2 cups granulated sugar in the bowl of an electric until light and fluffy,
about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and
the lemon zest.Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
*Tip! No buttermilk? Add 1 teaspoon vinegar to 1 C
milk and after 5 minutes you have a great substitution. If you actually do have buttermilk, why? ;-)
Last week I shared
Ina Garten’s Lemon Curd recipe. I made it and I will make a couple of revisions
next time. I am going to cut the sugar from 1-1/2 cups to a 1-1/3 cup as it was
to my taste, cloyingly sweet. I will also bump up the juice as much as I think
I can get away with and still end up with lemon curd.
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Kale!
I
crave this salad. I think I could eat it 3 times a week for the duration.
Tuscan
Kale Caesar Salad
Serves
2-3 people as an appetizer or side dish
Ingredients
1 bunch Tuscan kale
(usually about 3/4 pound)
1-2 garlic cloves
1 lemon
Pinch of red pepper flakes
At least 1 ounce Parmesan cheese (roughly 1/3 cup when grated), plus additional
3 tablespoons extra virgin olive oil, plus more if necessary
Sea salt
Freshly ground pepper
1-2 garlic cloves
1 lemon
Pinch of red pepper flakes
At least 1 ounce Parmesan cheese (roughly 1/3 cup when grated), plus additional
3 tablespoons extra virgin olive oil, plus more if necessary
Sea salt
Freshly ground pepper
Cut
off and discard the bottom inch or 2 from the stems of your kale. Wash and dry
thoroughly in a salad spinner and/or between clean dry kitchen towels.
Separate
the stems of the kale from the leaves by yanking the leaves off the stems. The
stems are edible (and delicious), but you won't need to use them in this recipe.
Gather the kale leaves together. You can make a big pile of kale leaves
or you stack up several of the kale leaves at a time and roll them up like a
cigar. (This will make it easier to hold the leaves together when you cut
them. Cut the kale leaves into slices as thin or as chunky as you
like. (We usually cut them about an inch-and-a-half thick.)
Make
the dressing. Peel the garlic cloves. Be
sure to remove any green shoots from the middle of the garlic clove(s), as
these shoots often have a bitter flavor. Mince as finely as you can, and
mash them into a paste with the side of your knife.
Place
the garlic in a large bowl. Cut the lemon in half and squeeze the juice from
half of the lemon into the bowl. You may need to use the other lemon half later
on. Add a pinch of red pepper flakes and stir to combine.
Add the extra virgin olive oil (we usually start with about 3 tablespoons worth), pouring slowly and stirring (or whisking) until the oil is well incorporated into the dressing. You basically want to add enough extra virgin olive oil to loosen up the dressing and make it more manageable. The dressing should be quite thick, but still moist, with a consistency similar to that of a good pesto. (If the dressing seems too thick, add more extra virgin olive oil; if the dressing doesn't seem thick enough, grate more Parmesan cheese into it. Stir or whisk to combine.) Some of the oil may separate slightly from the dressing, which is normal; just stir the dressing together before you toss it with the kale.
Season the dressing lightly with sea salt (Parmesan cheese is already a bit salty) and with a nice amount of freshly ground pepper. Dip a piece of the kale into the dressing and give it a taste. If the dressing seems too garlicky, add more Parmesan cheese and extra virgin olive oil.
Add the chopped kale leaves to the bowl of dressing. Working with your own clean hands, "massage" the dressing into the kale leaves, squeezing the leaves as you toss them with the dressing. (Kale leaves won't get soggy like lettuce, so you don't have to be gentle with them. Scrunching and "massaging" the kale leaves will make them more tender, and help them to soak up the dressing.) Continue for a good minute or so, or until the kale leaves are well coated with the dressing. You'll notice that the color of the kale leaves gets a bit darker after the "massage."
Taste a piece of the kale to see if the salad needs any additional sea salt, freshly ground pepper, etc., and adjust as necessary. Grate a little extra Parmesan cheese over the salad before serving.
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What are you eating this week?
Black Bean Tacos? Oh yeah!
We were at our amazing Carly's last week and she shared with me her chipotle sauce recipe. Now I'm going to share it with you along with a delicious idea for black bean tacos.
You lucky thing you.
Okay. The new favorite at our house: Black Bean Tacos.
Carly's sauce is made with a hot sauce called Bufalo Salsa Chipotle. It's only $1.25 at my store. If you can't find Bufalo, buy another chipotle sauce and I'm sure it will work perfectly well.It's a very free form recipe. I used approximately 4.25 part hot sauce, 4.25 part yogurt and a tad bit, about 1.5 part mayo. Make it to your taste.
I found these wonderful tortillas made by a Santa Rosa (local) company called La Tortilla Company. I buy their Hand Made Style corn tortillas. Of course any corn tortillas will work.
Prep the condiments. Clean and dry some cilantro, slice some radishes, carrots and cabbage. I used Napa cabbage as it has a milder favor. Slice the avocados and limes as well.
Open a can or two of black beans and rinse them. Put them in a frying pan over medium heat and smash them with a potato masher. Add some salt, garlic powder and cumin and heat all the way through stirring often.
I heat the tortillas by putting them on a plate with damp paper towels between each tortilla and covering the top. You can fry and drain them if you'd rather.
Once the tortillas are warm and the beans are done, put your tacos together.
Tortilla, sauce, beans and veggies. Squirt with a little lime juice and behold a taste of heaven!
Later gators.
I gotta go eat.
Monday
Winter's Bounty
Oh baby its cold outside! My car has a feature to warn about chilly
temperatures. If the temp drops to 37 degrees or lower, a snowflake appears on
my dash and a bell sounds. Until this winter, it has never happened here at home. Now it happens almost daily. Brrrrr….
I hope you are
keeping warm but also getting out enjoying the sun when it’s shining.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lemons
It makes me crazy
when lemons cost almost a buck at the store. Heck! Just makes friends with a
neighbor with a tree! Lemons and oranges are everywhere and most people are happy
to share.
I adore lemons. They
make everything better. One of the things I do if I have extra lemons is first
zest them and freeze the zest and then juice them and freeze in ice cube trays.
Each cube will be about 2T. When they are frozen, pop them out and put them in
a freezer bag and whenever you need fresh juice or zest, you’re covered. A bit
of lemon and olive oil is the perfect replacement for bottles salad dressing.
Lemons have strong
antibacterial, antiviral, and immune-boosting powers. Lemons contain many
substances--notably citric acid, calcium, magnesium, vitamin C, bioflavonoids,
pectin, and limonene--that promote immunity and fight infection. Enjoy some
lemon juice in your water. Lemons make it easy to up your daily water intake.
Nature gives us lemons when we need them most. Thanks Mother Nature! You rock!
Okay. So I
am having a food swap and I am going to make lemon curd. I love lemon curd. I
love it a bit too much actually. Here is a Barefoot Contessa recipe to try if
you love lemon curd too.
Lemon Curd
1999, The Barefoot
Contessa Cookbook, All Rights Reserved
Yield: 3 cups
Ingredients
3 lemons
1 1/2 cups sugar
1/4 pound unsalted
butter, room temperature
4 extra-large eggs
1/2 cup lemon juice
(3 to 4 lemons)
1/8 teaspoon kosher
salt
Directions
Using a carrot
peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put
the zest in a food processor fitted with the steel blade. Add the sugar and
pulse until the zest is very finely minced into the sugar.
Cream the butter and
beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add
the lemon juice and salt. Mix until combined.
Pour the mixture into
a 2 quart saucepan and cook over low heat until thickened (about 10 minutes),
stirring constantly. The lemon curd will thicken at about 170 degrees F, or
just below simmer. Remove from the heat and cool or refrigerate.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tangerines
As with oranges, Tangerines are very low (53 cal/100 g) in calories. Nevertheless, they are valuable sources of flavonoid anti-oxidants like narigenin, hesperetin, vitamin A, carotenes, xanthins and luteins; in fact many times higher than in oranges.
In addition, these citrus fruits are very rich sources of vitamin-C (ascorbic acid), a water-soluble vitamin. Vitamin-C is one of powerful natural anti-oxidant, which has many essential roles like collagen synthesis, wound healing, anti-viral, anti-cancer activity, and helps prevent from neuro-degenerative diseases, arthritis, and cold/fever...etc by removing oxidant free radicals from the body. Vitamin C helps absorb iron in the food by reducing ferrous form of iron element to ferric form in the gut.
Isn’t that cool? ;-)
Place
the fruit that you plan to use right away in baskets. Set the baskets out of
direct sunlight and where air can circulate freely around the fruit. Tangerines
stored at room temperature last two to three days. Refrigerate unwrapped
tangerines that you plan to keep for several days, up to a week. They most
likely will not last much beyond that because they are much more delicate than
other varieties of citrus. I like to put them in a pretty bowl with my other
winter produce and put it on the table so I can enjoy their beauty. And then I
eat ‘em!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Garlic
Hate Peeling Garlic?
Microwave it! Microwave
your garlic for about 20 seconds before peeling it. This won't completely
remove the husk, but it'll make the garlic cloves slide out with surprising
ease.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Spaghetti squash
Spaghetti squash is
low in Saturated Fat, and very low in Cholesterol. It is also a good source of
Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and a very good
source of Dietary Fiber and Vitamin C.
Like
pumpkin and other winter squashes, whole uncooked spaghetti squash is best
stored between 50 to 60 degrees, and will last up to six months this way. If
you have a room in your home that isn't well-heated, maybe you can use some
space in it as a "root cellar" to store onions, squash, apples, and
the like. On the other hand, spaghetti squash will keep several weeks at room
temperature.
From the wonderful
http://www.chow.com/ blog comes this recipe
and photograph.
]
Roasted Spaghetti Squash with Parmigiano-Reggiano
Ingredients
1 large spaghetti
squash (about 5 pounds)
4 tablespoons olive
oil
Kosher salt
Freshly ground black
pepper
2 medium garlic
cloves, finely chopped
1 medium shallot,
finely chopped
3/4 cup finely grated
Parmigiano-Reggiano cheese, plus extra for serving
Preparation
Heat the oven to
400°F and arrange a rack in the middle. Cut the squash in half lengthwise and
scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season
generously with salt and pepper. Place the squash halves cut-side up on a
baking sheet and roast until fork tender, about 50 minutes.
Remove the squash
from the oven and let sit at room temperature until cool enough to handle,
about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
Heat the remaining 2
tablespoons of oil in a large saucepan over medium heat until shimmering, about
3 minutes. Add the garlic and shallot, season with salt and pepper, and cook
until softened and lightly browned, about 3 minutes.
Add the reserved
squash, toss with tongs to coat thoroughly, and cook until heated through,
about 3 minutes. Remove from the heat and add the cheese a handful at a time
while tossing the squash to evenly coat. Serve with freshly ground black pepper
and extra cheese.
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Kale
Everyone knows how
much I love Kale. I had it for breakfast. Then I had the rest of the kale
chips. Yes. I am weirdo. And I’m proud of it! This week I made a dish that was
so simple but so amazingly tasty that I impressed myself. I had a variety of
greens but it can be made with any or all of your favorite greens. All I did
was cook some whole wheat linguini and top it with stir fried greens. I
finished it with some good olive oil, a squeeze of lemon, some coarse salt and
parmesan shavings.
Awe-some.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cabbage, mostly Napa
Cabbage is very low
in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Calcium,
Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary
Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.
Store the
whole head of cabbage in a plastic bag in the refrigerator for up to a week,
two weeks if it is fresh from the garden. But remember, the older it gets, the
stronger the flavor and odor will be.
Cabbage is
lovely cooked on its own. Of course I am a bit of a purist and would eat a big
bowl o’ cabbage for breakfast.
Simple Cooked Cabbage
Ingredients
1/2 head of cabbage (chopped)
2 tbsp. butter
2 tbsp. water
Salt and pepper to taste
2 tbsp. butter
2 tbsp. water
Salt and pepper to taste
Preparation
Melt
butter in a large skillet add chopped cabbage and toss until cabbage is coated.
Add salt and pepper, and water, cover. Cook until cabbage is done about 15
minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lettuce
Red and green leaf lettuce is a good source of Dietary Fiber,
Calcium, Magnesium, Phosphorus and Selenium, and a very good source of Vitamin
A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Iron,
Potassium and Manganese. Red leaf lettuce has a bonus of Beta Carotene.
Store it in a tightly sealed bag in the refrigerator and don’t wash it until you’re ready to use it.
Store it in a tightly sealed bag in the refrigerator and don’t wash it until you’re ready to use it.
Make a simple salad
to compliment the roasted spaghetti squash recipe or any other warm and hearty meal.
The crunch and coolness on a green salad is a great way to add texture to a
meal.
Lemon-Mustard
Vinaigrette
Yields 6 tablespoons, enough (probably too much) for a great big salad bowl of greens
Yields 6 tablespoons, enough (probably too much) for a great big salad bowl of greens
Ingredients
2 tablespoons freshly
squeezed lemon juice
1/2 teaspoon prepared
Dijon mustard
1/4 teaspoon sea salt
4 tablespoons good
olive oil
Preparation
Option 1: combine all
ingredients in a small jar with a tight fitting lid. Shake vigorously for 30
seconds until emulsified.
Option 2: Combine the lemon juice, mustard and salt in a bowl. Drizzle in the olive oil while whisking continuously.
Option 2: Combine the lemon juice, mustard and salt in a bowl. Drizzle in the olive oil while whisking continuously.
Taste and adjust the
salt, and add more lemon juice or olive oil to achieve a pleasing balance of
acidity.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Leeks
Leeks are very low in
Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber,
Vitamin B6, Folate, Iron and Magnesium, and a very good source of Vitamin A,
Vitamin C, Vitamin K and Manganese.
Leeks will
exude an aroma that can be absorbed by other things in your refrigerator, so to
store them before cooking, lightly wrap them in plastic wrap to contain the
odor and moisture. Do not trim or wash before storing. Store in the vegetable
drawer of your refrigerator.
Leeks are related to
both onions and garlic. They have a wonderful mild onion flavor and are perfect
in potato soup. Preparing them requires a process. Watch this video and learn:
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Limes
When I even see a
lime I want a mojito. You?
Ingredients:
4 mint
leaves
1 lime
(for juicing)
1 teaspoon
powdered sugar
2 ounces
white rum
2 ounces
club soda
1 sprig of
mint (for garnish)
Crushed
ice
Preparation
Put
the mint leaves into a medium glass and squeeze the lime juice over them. Add
the powdered sugar and then muddle the mint, lime juice and sugar together. Add
crushed ice. Stir in the rum, top off with the club soda, garnish with a mint
sprig and call Robin.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fennel
This food is very low
in Cholesterol. It is also a good source of Niacin, Calcium, Iron, Magnesium,
Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C,
Folate, Potassium and Manganese. Refrigerate in plastic bag. Do not
wash until ready to use.
I’m
not a big licorice fan so I was a bit leery about fennel. The taste is a reminiscent
of licorice but it is not overwhelming at all. Now I am a super fan. Of fennel.
I still don’t like black licorice.
The
beginning of my love affair with fennel found me sautéing it gently in olive
oil, salt and pepper. Once we knew each other better and could be our naked (Not
literally. For me anyway – the fennel was
naked) true selves, I started to enjoy fennel shaved and raw in salads and even
in a salad sandwich. There are many other ways to my dear fennel. Here are just
some ideas:
You
too will love fennel.
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