Recipes

Cucumber, Pea, and Mint Soup

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Ingredients

Soup

  • 1 European cucumber
  • 2 cups fresh shelled peas (about
  • 2 pounds unshelled), or 2 cups frozen petits pois (small peas), defrosted
  • 4 scallions, light green and white parts only, thinly sliced
  • 3 tablespoons chopped fresh mint
  • 4 cups chicken or vegetable broth
  • 1/4 cup sour cream
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground white pepper

Relish

  • 1/4 European cucumber, finely diced (reserved from making the soup)
  • 1/3 cup frozen petits pois (small peas), defrosted
  • 2 tablespoons finely chopped fresh mint
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper
  • 1/4 cup sour cream for garnish

Instructions

  1. To make the soup: Cut three-quarters of the cucumber into 2-inch chunks. (Dice the rest finely and set aside for the relish.)
  2. In a large blender, combine the cucumber chunks, peas, scallions, mint, and broth and blend on high until completely puréed. Add the sour cream and lemon juice, season with salt and pepper, and blend well. Taste for seasoning. (If the soup is not totally smooth you can pour it through a fine-mesh strainer over a bowl.) Refrigerate the soup until chilled, at least 4 hours.
  3. To make the relish: Combine the diced cucumber, peas, mint, and lemon juice in a small bowl. Season with salt and pepper and mix to blend well. Taste for seasoning.
  4. Just before serving, stir the soup, which may have separated during refrigeration. Pour the soup into small bowls and garnish with the sour cream and relish. Serve immediately.

Advance Preparation

This may be made through step 3 up to a day ahead, covered, and refrigerated. Readjust the seasonings and mix to blend well before serving.

Pumpkin Chocolate Loaf

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Ingredients

  • 1¾ cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 11/4 cups sugar
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 4 ounces semi-sweet or bittersweet chocolate, cut into pieces

Instructions

  1. Preheat the oven to 350F.
  2. Butter and flour a 9 x 5-inch nonstick loaf pan.
  3. Combine the flour, baking soda and power, pumpkin pie spice and salt in a mixing bowl and stir together.
  4. With an electric mixer beat the butter in a large bowl until softened. Add the sugar and continue beating. Add the eggs and beat until well blended. Add the pumpkin, vanilla and finally the flour mixture, beating just until well blended.
  5. Melt the chocolate over a double boiler on medium-high heat until totally melted, about 5 minutes. Or melt in a glass bowl in the microwave for about 1½ –2 minutes or until completely melted and smooth.
  6. Spoon half of the batter into the loaf pan. Drop spoonfuls of half of the chocolate mixture on top of the batter and then swirl the chocolate into the batter with a wooden skewer. Repeat with the remaining batter and chocolate, making sure to swirl the chocolate into the pumpkin well.
  7. Bake the loaf for about 1 hour or until a skewer comes out clean in the center. Let the loaf cool at least 15 minutes and then invert onto a wire rack. Serve warm or at room temperature in slices.

Tips

Quick Bread Tips

Serves 12 people.

Irish Soda Bread

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Ingredients

  • 2 1/2 cups unbleached all-purpose flour, plus more for the pan and top of the loaf
  • 3 tablespoons sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 3 tablespoons cold unsalted butter, cut into half-inch pieces
  • 1/2 cup dried currants (optional)
  • 1 tsp caraway seeds (optional)
  • 1 cup plus 2 tablespoons buttermilk, as needed

Instructions

  1. Position a rack in the center of the oven and preheat to 400 F. Dust the bottom of an 8-inch round cake pan with flour.
  2. Sift the flour, sugar, baking powder, baking soda and salt together into a large bowl. Add the butter and stir to coat with the flour mixture. Using a pastry blender or two knives, cut in the butter until the mixture is crumbly, with some pea-size pieces of butter. Stir in the currants and caraway seeds (if using). Stir in enough of the buttermilk to make a moist, soft dough, being sure to moisten all of the dry bits on the bottom of the bowl. Knead in the bowl just a few times to be sure the dough comes together — this is not a smooth dough.
  3. Turn out the dough onto a lightly floured work surface and shape into a ball. Sprinkle the top with at least 1 tablespoon flour to give the loaf a rustic look. Transfer to the prepared pan. Using a sharp knife, cut a shallow 4-inch wide X in the top of the dough. The X will open during baking and help the loaf bake more evenly.
  4. Bake until the top is deep golden brown and the bread sounds hollow when tapped on the bottom, 35 to 40 minutes. Remove from the pan. Let cool on a wire cooling rack for 5 to 10 minutes, and serve warm. (The bread is best the day it is made.)

Makes 1 loaf.

Baked Brie with Sun-Dried Tomato Pesto

Ingredients

  • ½ cup Sun-Dried Tomato Pesto (Recipe Here)
  • One 1-pound Brie
  • ¼ cup pine nuts
  • Fresh basil leaves

Instructions

  1. If the pesto is very thick, you may need to add a bit of olive oil. Place the Brie on an ovenproof dish. Make about 8 wheel-spoke cuts down into the cheese, leaving a little circle in the center uncut to hold the wheel together during baking. With a spoon, carefully push a few tablespoons of pesto down into each slit so it’s flush with the top. Tie a piece of cooking string around the rim of the Brie to hold its shape.
  2. Preheat the oven to 350°F. Toast the pine nuts on a baking sheet for 5 minutes or until lightly browned; reserve for garnish.
  3. Place the cheese in the oven and bake for 10 to 15 minutes or until it just begins to melt. Remove from the oven, untie the string, sprinkle the pine nuts on top, and decorate with a garland of fresh basil leaves around the base of the cheese. Serve immediately with crisp crackers.

Advance Preparation

Can be prepared up to 2 days ahead through step 2, covered, and refrigerated. Keep the pine nuts covered at room temperature. Bring the cheese to room temperature before baking.

Serves 8 to 10 people.

Three-Cheese Macaroni with Leeks, Prosciutto, and Peas

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Ingredients

  • 3 tablespoons olive oil
  • 6 leeks, light green and white parts, cleaned, finely chopped
  • 1/4  teaspoon salt
  • Freshly ground pepper
  • 3/4 pound dried elbow macaroni
  • 1 cup frozen baby peas
  • 1/4 pound sliced prosciutto, finely chopped

Sauce

  • 3 tablespoons each: unsalted butter, flour
  • 3 cups milk, warmed
  • 2 cups shredded each: Pepper Jack cheese, sharp Cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon each: salt, white pepper

Topping

  • 1/2 cup panko or other bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter, cut into tiny pieces

Instructions

  1. Heat the oven to 375 degrees. Heat oil in large non-aluminum skillet on medium-high heat. Add the leeks and cook, stirring often, until caramelized, about 15 minutes. Add salt and pepper to taste.
  2. Transfer to a large bowl. Meanwhile, heat a large saucepan of salted water to a boil. Stir in the macaroni; cook until slightly soft to the bite, 7 minutes. Drain. Place in bowl with leeks; toss. Add peas and prosciutto; toss.
  3. For sauce, melt the 3 tablespoons butter in the large skillet over medium-low heat. Sprinkle the flour over the butter; whisk to mix well. Cook, stirring, until the flour is absorbed and the mixture is bubbling, about 2 minutes.
  4. Stir in the milk gradually; heat to a simmer over medium heat. Cook until the white sauce is smooth and thickened, 3-4 minutes. Add the cheeses. Remove from the heat; whisk constantly until the cheese is completely melted. Stir in the mustard, salt and pepper. Pour over the macaroni leek mixture; mix to combine.
  5. Place a greased 8-inch-square baking pan on a baking sheet. Transfer the macaroni mixture to the pan. For the topping, combine the breadcrumbs and Parmesan in a small bowl.
  6. Sprinkle evenly over the macaroni. Dot with the butter; bake uncovered, until the top browns and begins to form a crust, 35-40 minutes. Let cool 10 minutes before serving.

Tips

  • Use Italian penne or fusilli instead of elbow macaroni
  • Substitute blue cheese for the Pepper Jack cheese
  • Substitute mortadella or speck for the prosciutto

Advance Preparation

This may be made up to two days ahead, covered and refrigerated. Bring to room temperature before reheating in a 350-degree  oven for 20 minutes. You may need to cover with foil so it does not burn.

Serves 6 people.

Leeks Vinaigrette

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Ingredients

  • 1 garlic clove, minced
  • 3 tablespoons olive oil
  • 8 leeks, white and light green parts only, cleaned (see tips on leeks)
  • 1 ½ cups chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons Dijon mustard
  • 2 tablespoons finely chopped Italian parsley, plus more for garnish
  • 2 teaspoons lemon zest
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a skillet large enough to hold the leeks in one layer, heat 2 tablespoons of the olive oil over medium-high heat.
  2. Put the leeks in the skillet and cook, using tongs to turn them, for about 5 minutes, or until lightly browned. Add the broth, cover and cook for about 10 minutes, or until the leeks are tender when pierced with a knife. Transfer the leeks to a serving platter with a rim.
  3. Off the heat, add the remaining 1 tablespoon oil, lemon juice, mustard, parsley, lemon zest and garlic to the skillet, and whisk to combine. Season with salt and pepper. Spoon the mixture over the leeks and garnish with parsley. Serve immediately, or chill.

Tips

Quick Leek Tips

Advance Preparation

May be made one day ahead, covered and refrigerated.

Serves 4 people.

 

Broccoli-Leek Soup with Lemon-Chive Cream

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Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 medium leeks, white and tender green parts only, finely chopped
  • 1 1/2 pounds broccoli, stems peeled and sliced 1/2 inch thick, florets cut into 1-inch pieces
  • 3 garlic cloves, thinly sliced
  • 5 cups chicken stock or canned low-sodium broth
  • Salt and freshly ground white pepper
  • 1/2 cup sour cream
  • Finely grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 cup snipped chives
  • 1/4 cup grated Parmesan cheese

Instructions

  1. In a medium saucepan, melt the butter in the olive oil. Add the leeks and cook over moderately high heat, stirring, until softened, about 3 minutes. Stir in the broccoli, garlic and stock, season with salt and white pepper and bring to a boil. Cover partially and simmer until the broccoli is tender, 20 minutes.
  2. Meanwhile, in a small bowl, stir the sour cream with the lemon zest, lemon juice, chives and Parmesan. Season with salt and white pepper.
  3. Transfer the soup to a blender and puree in batches until smooth. Stir in half of the lemon-chive cream. Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.

Serves 4 people.

Ricotta Pancakes with Sauteed Spiced Pears

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Ingredients

Pear Topping:

  • 2 tablespoons unsalted butter
  • 3 large Bosc or Anjou pears, peeled, cored, cut into 1-inch dice
  • 2 tablespoons sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon fresh orange juice
  • 1 teaspoon vanilla extract

Pancakes:

  • 4 large eggs, separated
  • 1 cup low-fat ricotta cheese
  • 2 tablespoons sugar
  • 1 tablespoon finely chopped orange zest
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • 4 tablespoons unsalted butter for cooking

Instructions

Pear Topping

  1. Melt the butter in a large saute pan over medium-high heat. Add the pears and saute for about 5 minutes or until the pears are softened. Add the sugar and continue cooking until the pears are soft and the sauce is slightly caramelized, about 3 minutes. Add the ginger, cinnamon, orange juice and vanilla, and cook for another minute. Cover and keep warm.

Pancakes

  1. Combine the egg yolks, ricotta, sugar, orange zest and flour in a medium bowl. Whisk until well-combined.
  2. In a large bowl of an electric mixer, combine the egg whites and a pinch of salt. Beat on medium speed until the egg whites are stiff but not dry.
  3. Gently fold a third of the egg whites into the ricotta mixture. Fold in the remaining egg whites, making sure that no white streaks are left in the batter.
  4. To cook the pancakes, heat a large griddle or nonstick skillet over medium heat. Add 2 tablespoons of the butter. When melted, pour about 1/4 cup batter for each pancake onto griddle. Cook 2 to 3 minutes on each side or until lightly browned. Add more butter as necessary.
  5. Serve the pancakes immediately with a large dollop of pear topping.

Tips

Serve with warm maple syrup. To make this pancake breakfast extra-special, add some crisp bacon and fresh fruit juice.

Serves 4 people.

Curried Lentil Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 stalk celery, thinly sliced
  • 1 medium carrot, peeled, and thinly sliced
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 cup canned Italian plum tomatoes, with their juice
  • 2 teaspoons good‑quality curry powder
  • 1 1/2 cups brown lentils, rinsed and drained
  • 6 cups chicken, beef or vegetarian stock
  • 1 lemon, sliced
  • 1 cup medium packed fresh spinach, well rinsed and coarsely chopped
  • salt and freshly ground black pepper, to taste

Instructions

  1. In a large saucepan heat the oil over medium-high heat. Saute the onion, celery, carrots, garlic and bay leaf until the vegetables are softened, about 5 minutes.
  2. Add the curry powder and stir to release the flavors, about 1 minute.
  3. Add the plum tomatoes and their juice, lentils, stock and sliced lemon to the saucepan. Bring to a simmer and cook partially covered and stirring occasionally, until the lentils are tender, about 30 minutes. Remove the lemon slices.
  4. Just before serving, stir in the spinach and simmer on low heat until the spinach is wilted but bright green. Taste for seasoning.

To serve

Ladle into soup bowls and serve immediately.

Serves 4-6 people.

Open Faced Grilled Cheese and Tomato Sandwiches

Ingredients

  • 3/4 pound shredded sharp cheddar cheese
  • 2 teaspoons grainy Dijon mustard
  • 2 egg yolks
  • 1/4 cup beer
  • 1 teaspoon Worcestershire sauce
  • salt and freshly ground black pepper
  • 4 large slices sourdough bread
  • 4 slices Roma tomatoes
  • 1 teaspoon olive oil

Instructions

  1. In a medium bowl combine the cheese, mustard, egg yolks beer, Worcestershire sauce and salt and pepper until nicely blended.
  2. Place the tomato slices on a baking sheet. Brush with the oil and season with salt and pepper. Broil them until they begin to brown and are bubbling. Reserve.
  3. Toast the bread on one side until lightly browned. Remove from the toaster and spread the cheese mixture over the bread slices. Place the bread on a baking sheet and broil until the cheese is bubbly and melted.
  4. Place each open face sandwich on a plate and arrange a broiled tomato half on top. Serve immediately.

Tips

You can also add some crispy cooked bacon pieces to the cheese mixture for a richer version.

Advance Preparation

This may be prepared on day ahead through step 1. Cover and refrigerate.

Serves 4 people.