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Vichyssoise (Cream of Leek Soup)
Vichyssoise (Cream of Leek Soup)
I am including this recipe not just because we have the potatoes and leeks but because this recipe uses miso too. From the cookbook Miso More than Food:Life by Suzanne Dionne, maker of your miso, this is a nice adaptation of the French classic. For a carrot soup, you can substitute 2 cups of grated carrots for the leeks.
2 TB butter
4 medium leeks, chopped
1 medium onion, chopped
2 cloves garlic, chopped
4 medium potatoes peeled and cubed
2 stalks of celery, cut into strips
1/2 tsp chervil
1/2 tsp marjoram
2 cups water
1 cup milk
3 TB miso diluted in 1/4 cup hot water
2 TB chives or green onions, finely chopped
a few garlic croutons
In a pot, melt the butter and cook the leeks, onions, and garlic together for 5 minutes stirring frequently. Do not brown. Add the potatoes, celery, chervil, marjoram, and half the water. Cover and let simmer for 25 minutes or until the vegetables are tender. Let cool for 15 minutes.
Place the mixture in a food processor and puree. Before serving, pour the mixture back into the cooking pan and add the milk and the remaining water. Bring to a boil, stirring frequently. Remove from the heat and add the miso.
Pour into bowls and top with a few croutons and the chives or green onions, and serve hot.
Russian Cabbage Borscht
Russian Cabbage Borscht
If you have never made borcht, or thought perhaps you wouldn't like it, this recipe is worth a try. This is the recipe from the original Moosewood Cookbook and I have made it year after year and it never disappoints. It is rich, sweet, hearty, tangy, all at once. If you don't have the stock of celery, substitute some of your celeriac instead. Serves 4-5.
2 TB butter
1-1/2 cups chopped onion
1-1/2 cups thinly-sliced potato
1 cup thinly-sliced uncooked, peeled beets
1 large, sliced carrot
1 stalk chopped celery
3-4 cups shredded cabbage
1 scant tsp caraway seeds
4 cups stock or water
1.5 tsp salt (or to taste)
1 tsp dill (or less if you aren't a big dill fan)
1 -2 TB. cider vinegar
1-2 TB tsp. honey
1 cup tomato puree
Place potatoes, beets and water (or stock) in a saucepan, and cook until everything is tender. Save the cooking broth.
Begin cooking the onions in butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage. Add the broth from the beets and potatoes and cook, covered until all the vegetables are just tender.
Add potatoes, beets and all remaining ingredients. Cover and simmer slowly for about 30 minutes. Taste to correct seasonings. Serve topped with sour cream and extra dill weed, if desired.
Parsnip and Turnip Soup
Parsnip and Turnip Soup
From the website toomanychefs.com
1 onion, peeled and diced fine
2 cloves crushed garlic
2 tablespoons olive oil
4 parsnips, peeled and diced into 1 pieces
1 carrot, peeled and diced into 1 pieces
2 turnips, peeled and diced into 1 cubes
1 stalk celery, cut into 1 pieces
1 large potato, peeled and diced into 1 cubes
4 cups vegetable stock salt and pepper to taste
In a dutch oven or soup pot, heat the oil until it shimmers. Add the garlic, celery, and onion and sautee for about 60 seconds. Add the rest of the vegetables, cover, and sautee over medium-high heat stirring fairly frequently until the vegetables soften up and are easily pierced by a sharp knife, about seven-ten minutes. Add the stock and cook for 20 minutes over medium-low heat, stirring and scraping the bottom to get any vegetable fond that has stuck to the bottom into the soup.
Taste and adjust salt and pepper. Blend with an immersion blender and serve.
'Caponata' (Sicilian Aubergine Stew)
'Caponata' (Sicilian Aubergine Stew)
Caponata is a kind of eggplant stew that is flavoured with vinegar and sugar which gives it a sweet and sour flavour. It is usually served cold as part of an antipasti platter but is also nice served as a light lunch with some good crusty bread. Adapted from a recipe on Jamie Oliver.com
1 large aubergine, cubed
1 med onion, thinly sliced
3 sticks of celery (leaves left on), sliced (can be skipped - or could add sliced fennel)
about 20 green olives
1 heaped tbsp of capers
2-3 large tomatoes, chopped
2 tbsp of vinegar
3 tsp sugar
Salt and pepper to taste
Approx 4-5 tbsp olive oil
Using a large frying pan, heat the 3-4 tbsp of olive oil and fry the eggplants over a medium heat till nicely browned. Remove from the pan.
Add 1 tbsp of olive oil to the pan and fry the onions gently till opaque and lightly golden. Add the celery (or fennel) next and fry for about 2 mins. Add the rest of the ingredients to the pan (including the eggplants)and season with salt and pepper. Add a few of tablespoons of water to the mixture and cook over a low heat for a total of 15mins. If the mixture begins to dry out, add a little more water (no more than a tbsp at a time).
Remove from the heat and allow to cool down to room temperature before serving.
Curried Tofu Spread
Curried Tofu Spread
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1/2 lb firm tofu
3 T mayonnaise
3/4 tsp curry powder
1 celery rib, finely diced
1 small carrot, grated
1 1/2 T raisins
1 scallion, thinly sliced
1/4 tsp salt
Ground black pepper to taste
After draining tofu, drop into a bowl and mash with a fork until the texture is fine or resembling course bread crumbs. Stir in remaining ingredients and chill for at least an hour, to allow the flavors to develop. Particularly yummy on crackers or toast with a crunchy bit of lettuce and a slice of fresh tomato.
Summer Vegetable Ragu
Summer Vegetable Ragu
This is how Heather prepares summer's bounty of vegetables. It's something like ratatouille, but you can use any vegetables you have on hand. It's great served with pasta, polenta, or rice, with some fresh grated Parmesan cheese or crumbled feta. It also makes a yummy, if juicy, sandwich in a baguette! Serves 4-6.
4 cups or more of uniformly cut vegetables, such as beans, zukes, cauliflower, peppers, eggplant, and/or summer squash
1/2 cup chopped celery
1 large onion, chopped
2 cloves garlic, minced
2 TB oil
3 tomatoes, chopped (2 cups)
1/4 cup minced fresh herbs, basil/mint/oregano
Salt & pepper
Heat oil in a deep wide sauté pan and cook garlic and onion until soft, fragrant and beginning to brown. Add vegetables, except tomatoes. Season with salt & pepper and sauté until nearly tender, with some brown flecks. Add tomatoes and herbs. Simmer gently until the tomatoes are saucy and the vegetables are cooked to your liking.
Summer Vegetable Pickles
Summer Vegetable Pickles
Adapted from Epicurious.com. Makes about 3 cups.
1 cup 1/2- to 3/4-inch cauliflower florets
1 cup 1/2- to 3/4-inch broccoli florets
1 cup 1-inch strips celery
1 red Thai chili or red jalapeno chili, cut into thin rounds
1 cup cider vinegar
1 cup (lightly packed) fresh mint leaves (from 2 bunches)
1/2 cup sugar
1/2 tsp salt
Place cauliflower, broccoli, celery and chili in medium bowl. Bring vinegar, mint, sugar, and salt to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup completely. Strain syrup over vegetables. Let stand at room temperature 2 hours. Cover and chill until ready to use. (Can be made up to 1 day ahead.)
Lentil and Spinach Soup
Lentil and Spinach Soup
Serve this soup with a dollop of plain yogurt or creme fraiche with a toasted slice of Red Hen whole-wheat bread on the side. Serves 4.
2 tablespoons sunflower or olive oil
1 1/2 cups thinly sliced leeks
1 cup chopped celery
1 cup chopped sweet peppers
3 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano, or 1 TB freshly chopped
1 bay leaf
1/4 teaspoon dried crushed red pepper
9 1/2 cups (or more) water
1 lb dried lentils (about 2 1/2 cups)
1/2 lb. spinach, stems removed, chopped
1/2 cup chopped fresh cilantro
salt and pepper to taste
Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in cumin, oregano, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. Taste and adjust seasonings.
Napa Salad
Napa Salad
A simple tasty salad for a hot day.
Dressing
1 pinch celery seeds
1/2 tsp salt (to taste)
1/4 tsp fresh ginger, very finely minced .
1/2 c canola oil or other light-flavored oil
1/2 tsp prepared brown mustard .
1/4 c balsamic vinegar
4 tsp sugar
2 small carrots grated
2 apples, sliced (a crisp, sweet-tart variety is best) .
1/2 c pecans, coarsely broken .
1/2 head napa cabbage .
1 stalk celery, thinly sliced
Divide your half-head of napa lengthwise into 3 or 4 sections & knife-shred crosswise to yield strips about 5 inches long by 1/4 inch wide. Grate carrots.
Mix dressing ingredients & let rest for 5 mins to mix the flavors.
Toss together all salad ingredients with the dressing.
Garnish with pecan halves & thin rings of apple if desired.
