Mmm. Meat.

Today's creations were heavily meat-focused. I totally caved to the impulse-buy phenomenon of grabbing the pretty cooking magazine on my way through the checkout line yesterday, and, determined to justify my purchase, made two of the recipes today. The magazine was the Cook's Illustrated Soups and Stews issue, and both of the recipes I made were very tasty.

It was another cold day in Phoenix, which is probably why I gravitated to the meaty recipes first. I did adapt the recipes to make them a little leaner, but I don't think they suffered in taste. I've reproduced the recipes below as I made them.

Enjoy.

Menu:
Russian-Style Beef and Cabbage Soup
Carne Adovada

Russian-Style Beef and Cabbage Soup
adapted from Cook's Illustrated Soups and Stews 2011

Serves 6

3/4 lb lean beef brisket, trimmed and cut into 1/2" pieces
1 tsp canola oil
1 medium onion, chopped
3 garlic cloves, minced
4 c beef broth
4 c chicken broth
2 bay leaves
2 carrots, peeled and cut into 1/2" pieces
1/2 small head savoy cabbage, cored and shredded
1/2 c sauerkraut, rinsed
dried dill
sour cream, for serving (optional)

1. Heat oil in a large Dutch oven over medium heat and add the beef. Stir until mostly browned, about 5 minutes.
2. Add onion and cook until softened, about 5 minutes. Add garlic and cook for about 30 seconds.
3. Stir in the broth and bay leaves. Bring to a boil, then reduce to a gentle simmer and cook, covered, for 30 minutes.
4. Stir in carrots, cabbage, and sauerkraut. Cover partially and simmer another 30 minutes.
5. Pour about 1 1/2 cups of the soup into bowls and garnish with dill and sour cream.




Carne Adovada
adapted from Cook's Illustrated Soups and Stews 2011

The original recipe called for boneless pork butt roast, but I used tenderloin to make it leaner. The tenderloin worked perfectly and was fork-tender after the braise.

serves 6

1/2 c brewed coffee, hot
1/4 c raisins
1/3 c chili powder (I used 4 dried ancho chiles and pulverized them in the blender)
3 T flour
1 tsp oregano, dried
3 lb pork tenderloin, trimmed and cut into 1" cubes
2 tsp canola oil, divided
1 medium onion, diced
6 garlic cloves, minced
1/4 tsp dried chipotle chile powder, or more to taste
1 T tomato paste
2 c chicken broth
cilantro and limes for garnish
corn tortillas for serving

1. Combine coffee and raisins in a small bowl and let sit until raisins have plumped, about 5 minutes.
2. Heat 1 tsp oil in a large Dutch oven and brown the pork, about 5 minutes. Do this in batches if necessary to avoid overcrowding.
3. Remove the pork to a bowl.
4. Add the onions and garlic to the juices in the pot and cook over medium heat until softened, about 5 minutes. Stir in the chile powders, flour, and oregano. Stir in the remaining tsp of oil.
5. Stir in the broth and raisin-coffee mixture. In a blender or using an immersion blender, puree the sauce until smooth.
6. Add the pork back to the sauce in the pot and bring to a simmer.
7. Heat the oven to 325F.
8. Cover the pot and braise in the oven for about two hours, stirring halfway through to make sure it has not gotten too dry.
9. Serve with cilantro, limes, and tortillas.

Smother Me With Some Comfort--It's Cooooold Out There!

Too. Cold. To. Type. Witty. Intro.

Smothered Kielbasa with Barley
adapted from Cooking Light January/February 1998

This was a very loose adaptation because I couldn't bear the thought of going outside to get ingredients from the store. Seriously, people, it's Arctic here in the desert today. I don't think it ever got above 45F. I suffer.

I've never made the original recipe, which called for chicken thighs, bell pepper, mint, and some other changes, and is raved about by the ladies on the Cooking Light chat board. I liked my Southwest version just fine! If the addition of cinnamon sounds too exotically Moroccan for your tastes, you can leave it out without missing it.



Serves 4

cooking spray
1/2 of an onion, sliced vertically
1 poblano chile pepper, charred, peeled, and diced
12-oz turkey kielbasa, sliced
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon ground chipotle pepper
2 cups low-salt chicken broth
1/3 cup dry white wine
1 cup uncooked pearl barley
1 (14.5-ounce) can diced tomatoes -- drained
a few handfuls of baby spinach, for serving (optional)

1) In a large skillet coated with cooking spray, saute the onion, pepper, kielbasa, and spices for 5 minutes or until the onion is starting to soften.

2)Add the broth and wine and bring to a boil. Add the barley and tomatoes, reduce heat to a simmer, cover and cook for 30 minutes.

3) Uncover and cook for an additional 5 minutes. Check to make sure the barley is done (it should be soft but chewy). Serve over spinach, if desired.

Pop Quiz!

We were traveling much of last week and did not do any cooking. I challenged my chef-y friends to come up with something tasty using the ingredients on hand...here's what Heather made (and I can't wait to make it myself!):

Addendum: I made this for dinner tonight, and it was superb. My changes:
1) I used 1 cup sliced leeks instead of the green onions and shallot
2)I used dried dill in place of the marjoram
3)I threw a parmesan rind in just for fun
4)I drizzled balsamic vinegar over the soup just before serving
5) I served it over steamed kale






Lentil-Barley Soup
adapted from myrecipes.com

2 teaspoons canola oil
4 scallions, white and light green parts, chopped
1 shallot, chopped
2 cloves garlic, chopped
3 cups vegetable broth
1 cup water
3/4 cup beer (Midas Touch by Dogfishhead)
1 cup chopped carrot
1 cup chopped parsnip
1 cup chopped celery
1 tsp dried marjoram
1/4 cup uncooked pearl barley
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
2 bay leaves
1/2 cup dried lentils
1/4 teaspoon salt

1. Heat oil in a Dutch oven over medium-high heat. Add garlic, green onion, and shallot to pan; sauté 2 minutes. Add broth, 1 cup water, and beer; bring to a boil.
2. Add chopped carrot and next 8 ingredients (through bay leaves); return to a boil. Cover, reduce heat, and simmer for 15 minutes.
3. Stir in lentils; cover and cook 30 minutes. Discard bay leaves.
4. Place 1 1/2 cups broth mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan, and stir in salt.
5. Return mixture to a boil; cover, reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally.

I had intended to make the soup for lunch, but the day got away from me. So while it was simmering, I made this super steamed kale salad to tide me over.

Steamed Kale Salad



cooking spray
1/2 cup red onion, vertically sliced
1/2 cup mushrooms, sliced
1 clove garlic, minced
1/2 tsp crushed red pepper
2-3 cups torn kale, rinsed
1/2 oz shaved parmesan cheese
1 tsp balsamic vinegar

1. Saute the onions, mushrooms, and garlic in the cooking spray until soft. Sprinkle the red pepper in and stir.
2. Put the kale in the pan and cover. Steam in the rinse water for 5 minutes until wilted.
3. Pile the kale/mushroom mixture on a plate, sprinkle the shaved parmesan over top, and drizzle with balsamic vinegar.

Healthful Indian!

Tonight's dinner came from two new cookbooks I received for Christmas (thanks, Deb!). We don't have cable anymore (and don't miss it!) so I never watch the Food Network, but I guess these ladies are quite popular. Well, we enjoyed their recipes and look forward to more.

Menu:
No-Cream Cauliflower Soup
Yam Cakes
Paneer
Coconut Chutney


No-Cream Cauliflower Soup
from Bal Arneson's Everyday Indian



This was excellent, the winner of the evening. It was also incredibly easy and healthy. Nate was licking the bowl. I would never stoop to such crude behavior.

makes 4 1-cup servings

1 medium head cauliflower, or two small, chopped
2 1/2 cups water
2 T grapeseed oil (I used 1, and you could easily use canola or olive)
1 T grated ginger
1 tsp cumin seeds
1 tsp Chana Masala (you can make your own or buy it already mixed)
1 1/2 tsp salt
1/4 cup 2% milk (I used whole)

1. Bring the cauliflower and water to a boil, then simmer on low heat until tender, about 5 minutes. Take off the heat and let cool a bit.
2. Using a blender or immersion blender, blend until creamy. Return to heat and bring to a boil.
3. In a small skillet, combine the oil, ginger, cumin, chana masala, and salt over medium heat. Cook for 2 minutes, then stir into the cauliflower.
4. Turn off the heat and stir in the milk.


Yam Cakes
adapted from Bal Arneson's Everyday Indian

These were included simply because we had bunch of leftover chopped root vegetables from another dinner. The recipe calls for yams, but we used approximately equal parts sweet potato, carrot, and parsnip. The parsnip didn't mash up as uniformly as the sweet potato and carrot, but I liked it that way. It gave the cakes more texture, and parsnips are so tasty! Nate made these, and they were perfect little accompaniments to the soup.



makes 14 2" patties

2 cups cooked/mashed root vegetables, such as sweet potatoes, carrots, and parsnips
1/2 cup whole wheat flour
1/4 cup chopped fresh cilantro
2 T low-fat plain yogurt
1 T garam masala
1 T grated fresh ginger
1 tsp salt
1 1/2 tsp grapeseed oil

1. Mix everything but the oil in a bowl until well blended. Form into small patties.
2. Heat the oil in a medium skillet over medium heat.
3. Cook the patties in batches so they have plenty of room and aren't crowding each other. Cook on each side until golden brown, about 2-3 minutes per side.




Paneer
from Bal Arneson's Everyday Indian



I made this because it looked like fun. It turns out it is very easy to make your own cheese! Just be careful when you're boiling the milk, because it takes approximately 2.7 seconds for it to boil over and make a big mess on your stove top.

1 gallon 2% milk
1/2 cup white vinegar
1 large square of cheesecloth

1. Bring the milk to a boil in a large pot, stirring so it doesn't burn. Add the vinegar and stir until the solids and liquid separate.
2. Line a colander with the cheesecloth and carefully pour the mixture in to drain. Fold the cheesecloth over the curds and place a heavy sauce pan on top for 20 minutes while it drains.
3. Remove the cheese from the cheesecloth (hey! I just realized why it's called cheesecloth!!) and cut it into cubes. Use immediately, either fried or plain, or freeze.




Quick Red Chile and Coconut Chutney
from Anjum Anand's Anjum's New Indian



makes 1/2 cup

1/4 c dried unsweetened shredded coconut
1/2 c coconut milk (I used light)
1/8" piece of ginger, peeled and grated
1 1/2 tsp lemon juice
salt, to taste
1/2-1 tsp pure red chile powder, or to taste (I used half-sharp Hungarian paprika)
1 tsp vegetable oil (I used 1/2 tsp)
1 tsp brown mustard seeds

1. Stir together the coconut, milk, lemon juice, ginger, salt, and pepper.
2. Heat the oil in a small skillet and add the mustard seeds. Cook them until the start to pop, then remove from heat. Stir them into the chutney.

I fancy myself some fancy.

You've got to love living in a climate where you can fire up the grill in the middle of January. Tonight we served up the fancy, dry-aged, $25.99/lb ribeye steak that was our backup for Christmas dinner. I now wish I had also bought one of the $8.99/lb ribeyes for comparison; I mean, it was very good, but I don't know that my palate is sophisticated enough to really tell the difference. Caviar would probably be wasted on me, too.

We also made a trip to the farmers' market this morning and picked up some beautiful broccoli, so I felt pressured to highlight it in some other way than our usual steamed version. Thus, the broccoli soup amuse bouche was born.

My favorite part of the meal was the sweet potatoes, so I hope you enjoy them, too.

And, in case you were wondering, The Rolls from our New Year's Eve dinner were still stupendous after being frozen and reheated.

Menu:
Mini Broccoli Soups with Gruyere
Smoky Rosemary Sweet Potatoes with Blue Cheese
Grilled Ribeye
Steamed Broccoli
Herbed Garlic-Cheddar Rolls


Mini Broccoli Soups with Gruyere



I got the idea for these little soup shooters from a wonderful local restaurant, noca. We went there for Christmas Eve dinner and were served various amuse bouche throughout the meal, one of which was an incredible butternut squash bisque served in a demitasse. I made this soup while the sweet potatoes were roasting.

makes approximately 1 cup

cooking spray
1 clove garlic, minced
1/4 c chopped carrot
1/4 c chopped potato, or one small red potato
1 c chopped broccoli
1/2 c chicken or vegetable broth
1/4 c skim milk
1 oz gruyere cheese, shredded
1/8 tsp grated nutmeg
salt and pepper
dash of cayenne or Aleppo pepper to taste
small steamed broccoli florets for garnish

1. In a small saucepan, saute the garlic in cooking spray for one minute. Add the rest of the vegetables and saute for 3 minutes
2. Add the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes or until the vegetables are tender.
3. Stir in the milk. Using an immersion blender, puree the soup until smooth.
4. Stir in the cheese and heat gently to melt.
5. Add the spices to taste. Garnish with steamed florets and serve in small cups.


Smoky Rosemary Sweet Potatoes with Blue Cheese



I accidentally charred the potatoes and rosemary, and the scent of smoky rosemary was heady and unexpectedly savory. The blue cheese, in my opinion, contrasted perfectly with the sweet potatoes and the smoked, charred rosemary. Nate had his without cheese, since he doesn't like blue cheese. I know, I'm trying to overlook this.

makes two generous servings

1 large sweet potato, cut into 1/2" cubes
1 T fresh rosemary, minced
1/4 tsp olive oil
1-2 grinds each of salt and pepper
1 oz crumbled blue cheese

1. Heat the grill.
2. Lightly steam the potatoes in the microwave for 1-2 minutes to get them started.
3. Place the potatoes in the center of a large square of aluminum foil, scatter the rosemary over the top, drizzle the olive oil and sprinkle the salt and pepper. Wrap the potatoes in the foil to make a packet.
4. Roast over high heat for 7-10 minutes or until the potatoes are soft and the bottom layer is slightly charred (slightly! You want a slight smoky taste here, not a brick of charcoal!).
4. Transfer the potatoes to a bowl and toss with the blue cheese, serve immediately.



Dessert

Sometimes you need to balance out the fancy with some low-brow. I've been on a quest to replicate my childhood soft-serv experiences at the popular summer grease-joint, Minnehan's*, in Lakeville, NY. We went to get ice cream practically every summer night for about 17 years of my life. It was a nightly dilemma: do I get a kiddie vanilla cone with rainbow sprinkles or chocolate dip-top? Ack. It was agonizing.

Sprinkles usually won.

*Oh my goodness, I cannot believe Minnehan's has a website. Times have changed.

I had a flash of brilliance the other day when I saw this sure-to-be-good-for-you product in the grocery store:




I had recently realized that the answer to my soft-serv quest might very well lay mere steps from my door:




So after dinner tonight, I put it to the test. I was prepared at the drive-thru with all of the necessary equipment:



Mr. Sprinkles;
A bowl, giving me the option to roll the cone, Minnehan's style;
A spoon, just in case the ice cream was too soft to risk rolling and thus dropping out of the cone.
I ended up going with the roll option. And lo, it was good.

International Night

Well, we were all over the map with this one. It was another chilly night here in the desert, so a big pot of beans was in order. Borracho beans, to be exact. A nice warm piece of Irish Soda Bread complemented the beans nicely, and we rounded out the meal with a hearty Cobb salad.

Enjoy.

Menu:
Drunken (Borracho) Beans
Irish Soda Bread
Cobb Salad with Oven-Dried Tomatoes and Creamy Peppercorn Blue Cheese Dressing


Borracho Beans

The Rancho Gordo Cookbook



4 cups cooked pinto beans, in their broth
1 bottle lager
2 slices high-quality bacon, diced
1/2 medium yellow or white onion, chopped
3 garlic cloves, finely chopped
3-4 serrano chiles, seeded if desired, and chopped
1/2 pound cremini mushrooms, sliced
Salt and freshly ground pepper
Lime wedges for serving

1. In a stockpot over medium heat, warm the beans and their broth. Add the beer and simmer to cook off some of the beer, about 20 minutes.
2. Meanwhile, in a small, heavy skillet over medium heat, saute the bacon until the fat is nearly rendered and the bacon is brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels.
3. Pour off all but 1 tablespoon of the fat in the pot. Add the onion, garlic, and chiles, and saute over medium heat until soft and fragrant, about 10 minutes. Add the mushrooms and saute until wilted and soft, about 10 minutes. Stir in the cooked bacon.
4. Add the mushroom mixture to the beans, season with salt and pepper, and cook until the flavors are blended, about 10 minutes.

Serve the beans with warm tortillas and lime wedges.





Irish Soda Bread
adapted from Baking With Julia


Hmm. This is a terrible picture; it looked much browner and more homey in real life.

serves 2

1 c flour
1/4 tsp baking soda
1/4 plus 1/8 tsp salt
1/2 c buttermilk

1. Preheat the oven to 375F
2. Combine all ingredients to form a soft dough. Knead for 1 minute.
3. Form into a round loaf and bake for 25 minutes, or until browned.
4. Cut into individual servings.


Cobb Salad
adapted from Thomas Keller's Ad Hoc At Home



serves 1

2 c romaine lettuce, chopped
2 T red onion, diced
1 hard-boiled egg, sliced
1 bacon slice, crumbled
4 oven-dried tomato halves, diced (see recipe below)
1/4 of an avocado, diced
2 T Creamy Peppercorn Blue Cheese dressing (see recipe below)

1. Combine all ingredients, sprinkle with fresh ground black pepper, and serve.


Creamy Peppercorn Blue Cheese Dressing
adapted from Thomas Keller's Ad Hoc At Home



makes 3/4 cup

1/4 tsp black peppercorns, coarsely ground
2 T honey
2 T rice vinegar
2 T lowfat plain yogurt, preferably Greek
2 T lowfat mayonnaise or aioli
3 T buttermilk
1/4 tsp garlic powder
2 T crumbled blue cheese

1. In a small saucepan, heat the peppercorns, honey and vinegar to boiling. Simmer until reduced by half, about 5 minutes.
2. Meanwhile, whisk together the yogurt, mayonnaise, and buttermilk. Stir in the warm honey mixture.
3. Stir in the garlic powder and blue cheese. Keep refrigerated until ready to serve.


Oven-Dried Tomatoes
adapted from Thomas Keller's Ad Hoc At Home



These are really good and easy, provided you think far enough ahead to account for cooking time. But even if you don't (like, say, you also need to oven for something else cooked at a higher tenperature), you can set the tomatoes aside temporarily and continued cooking them as you have time. These are not the rubbery, chewy, leathery tomatoes you're likely to find in the dried fruit section of the store; these are juicy and very concentrated, a great addition to salads and pastas. I have made them both with and without oil, and both ways work great. Also, the original recipe calls for thyme; I have only had oregano on hand each time, so I think any herb would do.

12 Roma tomatoes
ice bath
1 T olive oil
salt and pepper
fresh thyme or oregano springs

1. Prepare an ice bath by filling a large bowl with ice and topping it off with water. Set aside.
2. Core the tomatoes and score an X on the bottom of each one, extending the cut 2/3 of the way up the tomato.
3. Bring a large pot of water to boil. Drop the tomatoes in and cook just long enough for the skin to start pulling away, about 30 seconds.
4. Plunge the tomatoes into the ice bath.
5. Peel the skins and cut each tomato in half lengthwise.
6. Heat the oven to 200F and line a baking sheet with parchment paper.
7. Place the tomatoes, cut-side up, on the baking sheet. Drizzle with oil, sprinkle with salt and pepper, and sprinkle the herbs over the tomatoes.
8. Bake for 5-7 hours, or until shriveled. Store in the refrigerator for up to a week.

Baby, It's Caldo Out There!!!

Whoo, it is fa-REE-zing here in Phoenix. Literally. There were actual ice crystals on my windshield this morning. There was a time when I kept no fewer than three ice scrapers in my car...but those silly New England days are long gone, so when winter deals us a frosty blow here in the desert, we just about lose our minds.

But first we make soup. Yum.

Menu:
Spinach Salad with Apples and Blueberries
Chicken Tortilla Soup


Spinach Salad with Apples and Blueberries



Made by my famous barista, inspired by a salad made by our friend Christina, last night when we were treated for dinner at her house.

serves 2

2 c baby spinach
1 tart, crunchy apple, such as Honeycrisp or Granny Smith
1/4 c blueberries
2 T dried cranberries
1 T candied nuts, chopped (we used toffee almonds)
dressing of choice, preferably a fruit vinaigrette of some kind

1. Toss all of the ingredients together and divide into two salad bowls. Drizzle with dressing and serve.




Chicken Tortilla Soup



Inspired by what was already in the pantry and the fact that I have been chilled to the bone ALL DAY. It hit the spot. It's essentially a chicken-vegetable soup, thickened with a roux of corn-tortillas and flavored with chiles.

serves 4

1 tsp oil
1 large carrot, diced
1 large parsnip, diced
2 cloves garlic, minced
1 large celery stalk, diced
1 jalapeno pepper, seeded and diced
4 small red potatoes, unpeeled and cubed
2 dried chile peppers, such as ancho, pasilla, or chipotle
3 c chicken broth
3 c water
2 tsp Knorr Caldo de Tomate (tomato-flavored chicken bouillon), or tomato paste
3 c diced or shredded cooked chicken breast (about 2 medium boneless/skinless breasts)
1/2 c frozen corn kernels
2 corn tortillas, stale, or dried in a 400F oven for about 7 minutes
1 T butter
1/2 c whole milk, warmed
1/4 c fresh cilantro, minced

1. In a large soup pot, saute the carrot, parsnip, celery, garlic, jalapeno, and potatoes for 5 minutes. Add the two dried peppers.
2. Add the broth and water and bring to a boil.
3. Stir in the bouillon or tomato paste and reduce heat to a simmer. Simmer for at least 30 minutes, then stir in the chicken and corn.
4. Place the dried tortillas in a food processor or blender and pulse until pulverized. It's OK if there are still large chunks of tortilla; mine did not grind into a powder even after several minutes of processing.
5. In a small saucepan, melt the butter and stir in the pulverized tortillas. Stir in about 1/2 cup of the hot soup, a little bit at a time, stirring constantly to allow the tortillas to absorb the broth before adding more. Do the same the warmed milk until you have a thick, paste-like sauce.
6. Add the tortilla sauce to the soup, a little at a time, whisking to combine.
7. Add the cilantro and serve.

Luscious Leftovers

I was on my own for dinner tonight, which always means I go all crazy with mushrooms and onions and other such nasties that Nate won't touch. Mmmmm. Last night I had thrown some more tofu in the leftover marinade from the aforementioned Tofu with Sweet Ginger Marinade and used some of it, along with the Spicy Peanut Sauce, in a quick, hearty, thrown-together stew that I ate so fast I think I seared the entire lining off my proximal GI tract. Enjoy.

Marinated Tofu Stew
makes 1 large bowl



Cooking spray
1/2 of an onion, sliced vertically
2 garlic coves, smashed
1/2 tsp garlic chili paste
1 T grated fresh ginger
4-5 whole shiitake mushrooms (I used the mushrooms from the tofu marinade that were soaked and plumped)
2 pieces of marinated tofu, cubed, or 6 oz extra firm tofu
2 cups torn Romaine lettuce leaves
2 tsp yellow miso paste
2 cups vegetable broth
2 T Spicy Peanut Sauce, or 1 T peanut butter and 1 1/1 tsp each of brown sugar and soy sauce
1 scallion, white and green parts, sliced
juice of 1/2 of a lime, or to taste
Extra soy sauce to taste

1. Spray a soup pot with cooking spray.
2. Saute the onions, garlic, chili paste, mushrooms, and ginger over medium heat until onions are very soft, about 10 minutes.
3. Add the tofu and lettuce and saute for 1-2 minutes.
4. Add the miso and broth and bring to a boil. Reduce heat to a simmer, stir in peanut sauce and scallions, and add lime juice and soy sauce to taste.

Go Green!

Nothing fancy tonight, just a simple soup and salad for me while Nate is off playing Ultimate. The soup recipe comes from San Francisco's Greens Restaurant cookbook, Fields of Greens, which I use entirely too little, I must admit. It's got tons of great vegetarian recipes for all seasons.

And you'll all be very excited to know that our orange tree is finally ripe (it was a very slow citrus season, for some reason), so now that I've used up my Miracle of Whole Wheat Pastry Flour, we'll move on to the bottomless pit of recipes that involve oranges, orange juice, and orange zest. Enjoy.

Menu:
Leek and Basmati Soup
Winter Greens with Orange Vinaigrette

Leek and Basmati Soup



This was very good and could be quite simple if you skipped the repetitively redundant step of making leek stock, which involves making leek soup, straining out the liquid, and then using that liquid to make...leek soup. Seriously, just use some veggie broth and save yourself an hour.

Also, this could be made heartier (and non-veggie) by adding some shredded chicken or swirling a beaten egg into each serving. Next time I might also puree some of it to give it a little more body. It was quite tasty as written, though.

I cut it in half and it made about 6 cups; I've written the full recipe below.

Leek Stock
1 yellow onion, sliced
10 garlic cloves, in their skin, crushed with the side of a knife blade
salt
3 leek tops, coarsely chopped and washed
2 medium-sized carrots, cut into large pieces
1 celery rib, cut into large pieces
1 large potato, sliced
1 bay leaf
2 fresh sage leaves
5 parsley sprigs
5 fresh thyme sprigs
2 fresh marjoram or oregano sprigs
9 cups cold water

Heat the onions and garlic in a soup pot with 1 tsp salt and 1/4 inch of water. Cover the pot and steam for 15 minutes over medium heat.

Add the rest of the ingredients and bring the stock to a boil, then turn down the heat and simmer, uncovered, for 40-45 minutes. Pour through a strainer and discard the vegetables.

The Soup
1 T light olive oil
1 T unsalted butter
4-5 large leeks, white parts only, cut in half lengthwise, thinly sliced, and washed, about 9 cups
salt and white pepper (um, who actually has white pepper hanging out in their spice rack? Come on over here with the common folk and use regular old black pepper)
6 garlic cloves, finely chopped
1/2 c dry white wine
1 medium-sized carrot, diced, about 3/4 cup
2 celery ribs, diced, about 3/4 cup
1/4 c basmati rice
a fresh herb sachet: 1 bay leaf, 4 thyme sprigs, 5 parsley sprigs, 2 marjoram sprigs, and 1 sage leaf tied in cheesecloth or bundled and tied together (I tied the bundle together with parsley sprigs)
1 T chopped fresh herbs: parsley, chives, and marjoram
grated Parmesan cheese

Heat the olive oil and butter in a soup pot over medium heat; add the leeks, 1 tsp salt, and a few pinches of white pepper. Stir the leeks, coating them with butter and oil, then cover the pot, reduce the heat to low and cook for about 10 minutes, until the leeks are wilted.

Add the garlic and saute for another minute or two, then add the wine and cook for a minute or two, until the pan is dry.

Add the carrots, celery, rice, 1/2 tsp salt, the sachet of herbs, and 1 quart stock. Bring the soup to a boil, then reduce the heat, cover, and simmer for 15 minutes.

Add 3 cups stock and season the soup to taste with salt and pepper. Remove the herb sachet and add the chopped herbs just before serving.

Garnish each serving with a sprinkle of Parmesan cheese.





Winter Greens with Orange Vinaigrette



I used some fancy holiday goat cheese flavored with blueberry and vanilla, and it really made the salad pretty exceptional; but any plain creamy goat cheese would do.

Dressing (makes about 1/2 cup)
1 small shallot, minced
1/4 c champagne vinegar
2 T orange juice
1 tsp orange zest
1/2 tsp honey or sugar
1 T canola oil
salt and pepper to taste

Salad (amounts are per serving)
2 c washed/dried mixed greens (watercress, endive, spinach, romaine)
1 T walnuts, toasted and chopped
1/2 oz soft goat cheese
2 T dried cranberries


Whisk all the ingredients together except the oil, then whisk in the oil. Add salt and pepper to taste.

Arrange the greens on a plate. Sprinkle the nuts, cranberries, and goat cheese on top.

Drizzle the dressing over each serving of salad.

Meatballs in Tomato-Cheese Sauce

I've been obsessed with cheesy-saucy-Italian ever since a rep brought food to our office from the Garden of Sin (also known as Olive Garden, whose existence is a travesty which I will leave for another rant). Chicken Alfredo, You complete me. And my waistline. Here is my attempt to fulfill the craving while simultaneously using up some stuff in the fridge.

Menu:
Turkey Meatballs
Tomato-Cheese Sauce
Garlicky Spinach
Leftover Turkey Meatball Soup

Turkey Meatballs



Makes 28 meatballs

1 lb lean ground turkey (93% lean)
1 egg
2 T A1 Sauce
1/4 c rated Parmesan Cheese (I confess to using the canned stuff...I'm not proud)
2 T plain bread crumbs
1/2 tsp each of garlic powder, dried oregano, dried onion flakes
1/4 tsp each of red pepper, salt, and black pepper
1/4 c red wine

1. Preheat the oven to 400.
2. Combine the turkey with the remaining ingredients except for the wine. Shape into 1-inch meatballs and place in a single layer in a baking pan sprayed with cooking spray.
3. Pour the wine over the meatballs and cook for 10-15 minutes or until cooked through.


Tomato-Cheese Sauce



makes 1 cup

2 T flour
1/4 c chicken broth, warm
3/4 c skim milk
2 oz shredded cheese (I used a combination of Parmesan, provolone, and sharp cheddar)
1/2 c tomato puree
pinch salt, pepper, and grated nutmeg
1/4 c red wine

1. Heat the flour over low heat in a small saucepan. Gradually whisk in the chicken broth to form a paste. Do not let it form a solid clump or it will never smooth out.
2. Gradually whisk in the milk and stir constantly over medium heat until thickened.
3. Whisk in the cheese and stir until melted.
4. Stir in the salt, pepper, nutmeg, wine, and tomato puree.
5. Pour over meatballs.


Garlicky Spinach

serves 2

3 cloves garlic, crushed
1/4 tsp crushed red pepper
cooking spray
salt, pepper
10 oz spinach

1. Heat the garlic, red pepper, salt and pepper in a large pan over medium heat for 30 seconds.
2. Add the spinach, cover, and cook until bright green and wilted, about 7 minutes.


Meatball Soup

Meatball leftovers made a great addition to this quick soup the next day for lunch, and another reason to use the leftover can of tomato puree.

serves 1

1/4 of an onion, sliced
1 cup kale, chopped
1 cup chicken broth
1 cup water
1/2 cup tomato puree
4 turkey meatballs with tomato-cheese sauce (I had packed them together in one container the night before, so it was probably 2 tablespoons or so of sauce)
1 cup spinach, chopped
2 T balsamic vinegar
2 tsp grated parmesan cheese

1. Spray a soup pot with cooking spray and heat the onions over medium heat until translucent.
2. Add the kale and saute for 2 minutes. Add the broth and water and bring to a boil.
3. Stir in the meatballs and tomato puree and cook over medium heat until the meatballs are heated through.
4. Stir in the spinach, cook until bright green and wilted, about 1 minute.
5. Remove from heat and add the balsamic vinegar, adding more as needed to taste.
6. Sprinkle with parmesan cheese before serving.

I smell fall in the air...

OK, maybe I'm being a little over-optimistic, but this morning when I went to the gym before sunrise, there was actually a, well, not a chill, per se, but definitely a not-oppressively-hot tang to the Phoenix air. It is October, after all, and we're starting to see the light at the end of summer's tunnel. Add to that the wicked storm that passed through yesterday, and it's obvious that soup and baking weather is upon us. Just don't think about the fact that it's 90 degrees outside as I type this.



I had the day off today, which means I made my usual mistake of totally over-booking my day and being waaaay too ambitious about how many chores I would actually get done. I did, however, cook quite a bit today, which should bring Elaine back from the brink of starvation. I do what I can.

Many of the chores I did not accomplish today involved cleaning or some variation thereof; I was stuck at home for a good portion of the morning waiting for the flooring guys to come, and given the choice of cooking or cleaning, I think we all know what the obvious decision was.

There was another biscotti adventure, too...but I will only be posting one of the recipes. The lemon-rosewater version was harder than a brick (seriously, I almost broke a tooth), and I could not taste the rosewater at all. Adjustments are in order.

Menu, not necessary to be eaten all at one meal:
Olive Rosemary Biscotti
(Lemon Rosewater Biscotti)
Cilantro Hummus
Baked Pita Chips
Chicken Soup with Lemongrass and Cumin

Olive Rosemary Biscotti

One nice thing about living in the desert is that rosemary grows like a weed here. You don't even have to tend to it...it just survives on dust and brimstone, apparently. This recipe was quite tasty, if a touch on the salty side. The olives probably provide enough salt without adding any...next time I'll try it without any additional salt.



makes 8 cookies

1 egg
1/2 c plus 1 T whole wheat pastry flour
1/2 c whole kalamata olives, pitted and diced
2 T fresh rosemary, minced
1/4 tsp baking powder
pinch salt

1. In a food processor, process the egg until golden.
2. Add the remaining ingredients and pulse 4-5 times until incorporated
3. Turn out onto a floured surface and knead a few times, then shape into a log and place on a cookie sheet lined with parchment paper.
4. Heat the oven to 350. Bake for 25 minutes or until firm to the touch.
5. Remove from the over, let cool for 10 minutes, then slice on the bias into 8 cookies.
6. Lay the cookies flat on the cookie sheet and bake for 15 minutes, turn the cookies over, and bake for another 15 minutes.

Cilantro Hummus
adapted from The Moosewood Cookbook



makes 1 1/2 cups

3 cloves garlic, crushed
1 scallion, cut into 1-inch pieces
1/4 c cilantro
1 15-oz can garbanzo beans, drained and rinsed
3 T tahini
3 T lemon juice
1/4 tsp salt
1 tsp cumin seeds, toasted

1. In a food processor, process the garlic, scallions, and cilantro.
2. Add the remaining ingredients and process until smooth. Add more lemon juice or salt to taste.

Baked Pita Chips

whole wheat pita bread (I used Trader-Joe's miniature pitas)
cooking spray
seasoning of choice (salt, pepper, garlic powder, parmesan cheese, cumin, chipotle powder...)



1. Heat the oven to 450.
2. Cut the pita breads with scissors into the desired chip size.
3. Spread in a single layer on a cookie sheet lined with parchment paper.
4. Spray with cooking spray and sprinkle whatever combination of seasonings floats your boat.
5. Bake for 8-10 minutes until browned, being careful not to burn. Let cool.

Chicken Soup with Lemongrass and Cumin
from Tangy Tart Hot & Sweet, by Padma Lakshmi



Is there anything this woman doesn't have going for her? Seriously. I think I hate her. But her book is so pretty, and this was one tasty soup. I guess I'll let her stick around.

3 T olive oil (I used 2 tsp)
1/2 tsp cumin seeds
1 onion, chopped
4 garlic cloves, crushed
2 stalks lemongrass, cut into 4- to 5-inch pieces and split down the middle
2 green chiles, sliced (I used one serrano)
2 T minced ginger
4 cloves
5 kaffir lime leaves
2 carrots cut into 1/2-inch pieces
2 potatoes, peeled and cut into 16 pieces (I didn't peel mine and cut them into 32. Ha!)
1 small whole peeled onion (I did not use this)
1 chicken, 2-3 lbs (I used about 2lbs of a cut-up chicken and removed the skin)
2 c chicken stock
4 large celery stalks, cut into 1-inch pieces
salt to taste

1. In a large, deep pot heat the oil over medium heat. Add the cumin seeds and stir for two minutes. Add the chopped onion, lemongrass, garlic, green chiles, ginger, cloves, and lime leaves. Stir for 4 minutes.
2. Add the carrots and potatoes.
3. Stuff the cavity of the chicken with the onion and add it to the pot (or, just throw the chicken parts in...this is much easier). Pour the chicken stock over the chicken and add more water as needed to cover the chicken. Cover and simmer for 70 minutes.
4. Remove the chicken and let cool.
5. While the chicken is cooling, add the celery to the soup.
6. Remove the chicken from the bones and dice the meat. Add the chicken back to the pot.
7. Remove the lime leaves and lemongrass before serving.

Beetstravaganza!

I have been informed that Elaine does not care for beets. And she's RUSSIAN. Oh well, Elaine is going to have to put up with at least one more beet-centric recipe, because I'm going out of town and I'm pretty sure Nate won't eat them. And darn it, I worked HARD to roast those things!

Plus, Elaine, you have to admit, beets are hands-down the prettiest vegetable out there. I mean, what other brilliantly pink food can you eat that isn't of the sugar-coated marshmallow variety*? Check it:



*Don't misunderstand...I am a card-carrying Peeps lover.

Menu:
Borscht
Garlic-Herb Braised Cod
Spanish Millet

So if you have a bunch of cooked beets sitting around waiting to be used up, and it's a hundred-and-umpteen degrees outside for the 75th day in a row, you just have to make borscht. And you have to serve it in a bone-china white soup bowl, because there just isn't a prettier pink in nature. This recipe was adapted from another great cookbook, The Silver Palate Cookbook. I've written it as I made it, which involved cutting down the ingredients to make about 3 1c servings.

Borscht
adapted from The Silver Palate Cookbook, by Julee Rosso and Sheila Lukins

serves 3

2 1/4 c cooked beets, cubed
2 c water
1 T sugar
juice of 1 lemon
1/2 tsp salt
1 egg
1/3c milk
6 T light sour cream

1. In a medium saucepan, bring the water to a boil. Add the beets, sugar, lemon juice, and salt and lower to a simmer for 15 minutes.
2. Remove from heat.
3. In a small bowl, whisk together the egg and milk. While whisking, gradually add 1/4 cup of the beet mixture to the egg mixture. Turn the heat back on under the beat mixture and stir in the egg mixture just enough to heat through.
4. Remove from heat, cool to room temperature, then refrigerate for several hours until very cold. Taste for seasoning, adding more salt, sugar, or lemon juice as needed.
5. To serve, ladle 1 c soup into a bowl and top with 2 T sour cream.


Garlic-Herb Braised Cod



Nothing fancy here, just an opportunity to use up some wilting herbs from the refrigerator. Any combination that you like would work.

serves 2

1 T each minced basil, parsley, tarragon, and cilantro
2 tsp olive oil
2 cloves garlic, minced
2 tsp lemon zest
salt and pepper to taste
2 4-6 oz cod fillets
2 T white wine or chicken broth

1. In a small bowl, combine the herbs, oil, garlic, lemon zest, salt and pepper.
2. Heat a skillet over medium heat and spray with cooking spray. Add the cod fillets and saute quickly on each side, about one minute per. Divide the herb mixture over each fillet, drizzle the wine over the fillets, and cover.
3. Braise for about 5 minutes or until the fish flakes easily with a fork. Serve immediately, spooning the cooking liquid over each serving.


Spanish Millet
adapted from Crescent Dragonwagon's Passionate Vegetarian



1 tsp olive oil
1 onion, sliced into thin vertical crescents
1 green bell pepper, diced (I used a roasted poblano pepper* here)
2 cloves garlic, minced
3 c cooked Basic Fluffy-Style Millet**
Tabasco sauce to taste
3 T tomato paste

*1. To roast a poblano pepper, which I far prefer to using bell peppers: from fresh or frozen, place the pepper over a heat source (hot grill or gas stovetop flame) and roast until the skin is blistered and lightly charred, turning frequently. If you do this over your gas stovetop, be careful of pepper juice dripping onto the burner. Allow the pepper to cool and peel the bits of char off before dicing.
2. In a medium skillet, heat the olive oil. Add the onion and saute for 5 minutes until soft and translucent. Add the garlic and pepper and saute for 1 minute.
3. Fold in the millet, cover, and heat through for about 5 minutes.
4. Mix in the Tabasco and tomato paste until fully incorporated. Season to taste with salt and pepper.


**Basic Fluffy-Style Millet
Follow the same recipe as for Basic Moist-Style Millet, but reduce the water to 2 cups and the cooking time to 18 minutes.

When The Nate's Away...

...The Beck Will Play.

Solo dinner tonight, hence the following menu:

Creamy Garlicky Gazpacho with Crunchy Pecorino
Scallop and Plum Ceviche

Once again, Mark Bittman inspires with his brilliance. I never would have thought ceviche could be a dish I would try at home, but I saw this recipe whilst perusing The Times last night and could not wait to have a go at it. Hopefully eating raw scallops won't come back to haunt me tomorrow...

The ceviche was so easy and so tasty, I will definitely look for more ways to prepare this at home. I loved the scallops, but I have also had really tasty fish ceviche at restaurants (namely Hula's Modern Tiki's amazing version with lime and coconut), and look forward to trying a recipe myself.

The gazpacho was in the same feature article that day, and it looked so pretty that I couldn't not make it. It seemed the perfect accompaniment to the ceviche (in a "Nate would never eat this so I should make it while I'm eating alone" kind of way...I don't claim to be any sort of talent at food pairing). While mine came out decidedly pinker than the deep orange in the picture, it was still very good. I guess I should have expected pink when I mixed red and white...A word of warning, though: it is VERY garlicky (and this coming from a garlic-blooded garlic-lover!). Next time I might use roasted garlic or blanch it first to cut down on the garlicky bite.


Creamy Garlicky Gazpacho with Crunchy Pecorino
by Melissa Clark, originally published in the New York Times 7/9/10



serves 4, about 3/4c per serving

6 tablespoons grated pecorino Romano (I used I T shredded cheddar per serving)
2 large tomatoes (about 1 pound), cored and roughly chopped
1 1/2 cups (12 ounces) plain sheep’s-milk or regular yogurt (I used nonfat Greek)
1/4 cup extra virgin olive oil, more for serving (I omitted this)
12 basil leaves, roughly chopped, more for serving
2 large garlic cloves, peeled and roughly chopped
2 scallions (white and light green parts), roughly chopped
2 ice cubes (I forgot this, it wasn't necessary)
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste.

1. In a small skillet over medium heat, melt the cheese until browned on one side. Carefully flip in one piece and brown on the other side. Remove to a paper towel and allow to cool until crispy. Break into 4 pieces.

2. Combine the remaining ingredients in a blender and puree until smooth and creamy.

3. Divide gazpacho into 4 bowls and garnish with basil leaves and cheese crisps.




Scallop and Plum Ceviche
by Mark Bittman, originally published in The New York Times 7/9/10



serves 2-4

1 pound bay scallops, cut into 1/2" pieces
2 plums, pitted and cut into 1/2" dice
2 tsp chopped fresh tarragon
1/4 c fresh lime juice
1/2 tsp grated lime zest
salt to taste
pinch cayenne pepper

1. Combine all ingredients in a medium bowl and let marinate at room temperature for 15 minutes. The scallops will "cook" in the lime juice.

2. Taste and adjust seasonings as needed.