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FROZEN SOUP BASE
FROZEN SOUP BASE
Roasted vegetable soup
1 quart vegetable soup base
1 quart water
2 tbsp vegetable or olive oil
3 cloves garlic, cut in 1/2
1 large onion cut in wedges
8 cups peeled and cubed assorted winter vegetables; carrots, beets, parsnip, winter squash, sweet potato, celeriac, leeks, etc
Salt to taste
Seasoning of choice:
1 tbsp minced ginger, 1 tsp cumin, 1/2 tsp corriander, 1/2 tsp red pepper flakes
Or
2 tbsp fresh rosemary, pinch thyme, black pepper, parsley
2 qt water or vegetable broth
Preheat oven to 425
Place soup base and water in a saucepan, cover and simmer until melted. Stir often to make a nice smooth puree.
Combine cubed vegetables with onion wedges, garlic, 2 tbsp oil, salt, and ginger if using. Roast in oven for at least an hour; stir occasionally.
When vegetables are tender and nicely carmelized, combine in a large stock pot with the puree and additional water or broth as needed. Puree with a stick blender, or in batches in a food processor or blender. Add water or stock as needed to make a smooth and creamy soup. Adjust seasoning and simmer 15 minutes to blend flavors.
Spring Greens and Barley Risotto
Spring Greens and Barley Risotto
Any quick cooking spring greens will work nicely in this dish. Try a braising green mix, arugula, spinach, etc. Just don't leave it in to cook too long. Serves 4.
2 TB sunflower oil
2 large shallots, minced
1/4 tsp salt
1 1/4 cups barley, rinsed and drained
1/2 cup white wine
4 cups chicken or vegetable broth
1/2 tsp freshly grated nutmeg
1/2 tsp freshly grated black pepper
1 bunch of spring greens, washed, spun dry and chopped
4 oz. grated sharp, hard local cheese, such as Green Mountain Gruyere or Prima Caciotta from Dancing Ewe Farm
2 TB chopped fresh chives
2 TB chopped fresh basil or parsley
Heat oil over medium heat in a 10 frying pan with 2 deep sides. Add shallots and salt; cook, stirring frequently for about 5 minutes. Do not let shallots begin to brown. Add barley and cook stirring frequently for about 1 minute. Add wine and stir until the liquid is absorbed by the barley, about 1-2 minutes. Add the broth, nutmeg and pepper. Bring to a boil. Reduce heat and simmer, covered, for about 1 hr. 15 minutes. Begin checking for doneness after 50 minutes. The liquid should be absorbed, the grains softened and gluteness, yet still have just a bit of chew. Stir in greens, cover until just wilted. Reduce heat to very low. Stir in cheese and herbs. Serve warm.
Roasted Vegetable and Barley Stew
Roasted Vegetable and Barley Stew
The sweetness of the parsnips and cabbage really come out with roasting. Soaking the barley for at least 6 hours is crucial to having it cook faster. As this is a hearty stew, you may want to make it later in the week when the weather turns cold and rainy again. Serves 4-6.
4 slices of bacon
1 small onion, sliced thin
1/2 head of savoy cabbage, roughly chopped into 1 pieces w/leaves separated
1 tsp. salt
1 lb. potatoes, scrubbed and diced into 3/4 cubes
1 1/2 lb. parsnips, peeled and cut into 3/4 pieces
1 TB olive oil
1 cup pearled barley, rinsed, soaked over night and drained
4 cups vegetable stock
2 TB balsamic vinegar
2 TB maple syrup
2 TB chopped fresh basil or parsley, -or- 1 tsp. dried rubbed sage
salt and freshly ground pepper to taste
Preheat oven to 450F. In a large heavy-bottomed pot, cook bacon over medium heat. When bacon is finished cooking, remove, cool, crumble and reserve. Increase heat to medium-high. Add sliced onion to hot bacon fat and cook for 1-2 minutes, stirring occasionally. Add half of the cabbage pieces, sprinkle with 1/2 tsp. salt and toss to coat. Cook, stirring occasionally until the cabbage begins to wilt (3-5 minutes). Add remaining cabbage, sprinkle with remaining salt and toss with already warmed cabbage. Once the new cabbage begins to wilt, add potatoes and parsnips and toss to coat. Pour mixture onto large cookie sheet or sheet pan. Roast in hot oven for approximately 30 minutes, tossing veggies every 10 minutes. 15 minutes into the cooking time, sprinkle veggies with vinegar and maple syrup and toss to coat. Continue roasting.
Meanwhile, heat olive oil in clean heavy-bottomed pot over medium-high heat. Add drained barley and cook, stirring frequently, for about a minute. Add broth, bring to boil, cover and simmer until barley is al dente, about 30 minutes. Add roasted vegetables and reserved crumbled bacon to the cooked barley. Add dried or fresh herbs and stir to combine. Season to taste. Serve warm with crusty bread.
Lamb Shanks Braised with Swiss Chard
Lamb Shanks Braised with Swiss Chard
Adapted from The Sultan's Kitchen; A Turkish Cookbook. I made this for my family on Sunday, the lamb was meltingly delicious and the chard soaked up all of tomato and lamb flavors. Serve this with some cooked pearled barley that has been seasoned with salt and pepper and tossed with fresh cilantro, parsley or chives. Serves 4.
4 lamb shanks, total weight about 4 pounds
1/2 cup whole-wheat flour
2 tsp salt
1 tsp freshly ground black pepper
1/4 cup sunflower or olive oil
3 TB unsalted butter
6 garlic cloves, minced
1 bunch scallions, trimmed and chopped, including some green parts
4 tsp tomato paste
3 medium frozen tomatoes, peeled and coarsely chopped
1 tsp dried crumbled thyme
1 quart water, chicken stock or lamb stock
3 parsnips, diced
1 pound swiss chard, coarsely chopped
1/4 cup chopped fresh cilantro or parsley
Mix the flour with the salt and pepper. Dust the shanks with the flour mixture, shaking off any excess. In a large, deep, heavy-bottomed pot, heat the oil over high heat, and sear the lamb shanks for about 5 minutes, until they're lightly browned on all sides. Pour off any excess oil. Melt the butter in the same pan and cook the garlic and scallions for 1 minutes, stirring them with a wooden spoon, until they're softened but not brown. Add the tomato paste, tomatoes and thyme.
Pour the water, or stock, over the lamb shanks and bring to a boil. Reduce to a simmer, cover and continue to simmer for about 1 1/2 hours, or until the lamb is tender. Skim the surface to remove any scum and excess fat from time to time. Thirty minutes before the end of cooking, add the parsnips. 15 minutes later, add the chopped chard.
After 15 minutes, remove the chard and parsnips with a slotted spoon and arrnge them in the center of a warmed platter. Place the lamb shanks over the vegetables. Bring the cooking liquid to a rapid boil, and reduce until slightly thickened, about 10 minutes. Stir cilantro or parsley into gravy and sprinkle over platter. Serve immediately with cooked barley on the side.
Parsnip Puree
Parsnip Puree
This makes a great stand-in for mashed potatoes. It's lighter, sweeter and would go perfectly paired with the Grilled Chicken and Braised Greens below. Serves 4.
2 lbs. parsnips, peeled and cut into 1 pieces
1 TB salt
1/2 cup milk or cream
3 TB butter
1 tsp vanilla extract
salt & pepper to taste
chopped fresh parsley
Place parsnips in a large pot of cold, salted water. Bring to boil over high-heat. Partially cover, reduce heat and simmer for 12-15 minutes, or until parsnips are very tender but not yet mushy. While parsnips are cooking, heat milk and butter together until butter melts. Add vanilla and keep warm. Drain parsnips, return to pan, and add heated milk mixture, salt and pepper. Mash until smooth. Taste and season with additional salt and pepper if necessary. Remove puree to bowl and garnish with chopped parsley.
Cabbage and Beet Slaw
Cabbage and Beet Slaw
This makes a beautiful presentation, something that can't be said for every slaw out there. Adapted from Epicurious.com. Serves 4.
4-6 small beets, trimmed
4 cups thinly sliced Napa cabbage
2 scallions, thinly sliced on the diagonal
3 shredded salad turnips, optional
2 TB + 1 tsp cider vinegar
3 tsp Dijon mustard
3 tsp grated orange peel
1 tsp honey
6 TB sunflower oil
Chopped fresh parsley
Preheat oven to 375°F. Wrap beets in foil. Bake until tender when pierced with knife, about 1 hour. Cool. Peel if necessary. Cut into 2 x 1/4 x 1/4-inch strips. Place in medium bowl.
Toss together cabbage, scallions and turnips (if using), in large bowl. Combine cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Pour enough dressing over beets to coat. Pour remaining dressing over cabbage and mix. Season both salads with salt and pepper.
Arrange cabbage around edge of platter. Mound beets in center. Garnish with parsley and serve.
Italian Cauliflower
Italian Cauliflower
Here's Heather's favorite quick Italian cauliflower dish. This is best when the cauliflower is just tender, not mushy. Put a couple of sausages on the grill and toss a salad. There's dinner. Serves 4.
1 cauliflower, cut into florets
3 TB oil
1 medium onion, diced
3 TB vinegar
1 cup chopped fresh tomatoes
salt & pepper
red pepper flakes
minced Italian flat parsley
Heat oil in a wide deep skillet and saute onion until translucent. Add cauliflower and a couple tablespoons of water. Continue cooking and stirring often. When cauliflower and onion begin to brown a bit, add the vinegar. Cover and cook until vinegar cooks off. Stir in tomatoes, season with salt and pepper, pepper flakes, and parsley. Simmer covered until cauliflower is tender, about 5 to 10 minutes.
Mediterranean Slaw
Mediterranean Slaw
1 recipe Grilled Radicchio (above)
1/2 cup chopped scallions
1/2 cup chopped parsley
1 TB sunflower oil, or to taste
Cool down grilled radicchio and mince the leaves. Toss with the scallions, parsley and oil. Season with salt and pepper to taste.
Braised Kohlrabi
Braised Kohlrabi
Braising kohlrabi in white wine really brings out the sweetness of this vegetable. Makes a wonderful accompaniment to grilled chicken or fish. Serves 4.
1.5 lb. kohlrabi, peeled and chopped into 1 pieces
2 garlic scapes, chopped into 1/4 pieces
2 TB butter
1.5 teaspoon fresh tarragon, finely chopped (or 1/2 teaspoon dried, crumbled)
salt & pepper to taste
1/4 cup white wine
chopped fresh parsley
Melt butter in a medium-sized skillet set over medium heat. Add the kohlrabi, scapes, tarragon, salt and pepper, and toss to coat with butter. Pour in white wine. Bring to a simmer, reduce heat and cover. Continue to cook, adjusting heat to keep pan contents at a slow simmer, approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Remove from heat and transfer to serving dish. Sprinkle with parsley and serve.
Roasted Potato Salad
Roasted Potato Salad
The toasted mustard seeds in the dressing make this potato salad something special. If you've got some grilled radicchio on hand, toss in about a quarter head thinly sliced. Both the color and the crunch will be welcome additions. Serves 4.
3-4 cups leftover roasted potatoes
1 TB brown mustard seeds
1/4 cup good mayonnaise, homemade or Hellmann's
3 TB cider vinegar
2 TB Dijon mustard
1/2 cup chopped pickles
1/4 tsp sea salt
1/4 tsp freshly ground pepper
1 hard boiled egg, chopped
1/4 cup chopped flat leaf parsley
Remove potatoes from refrigerator about 30 minutes before you begin to prepare the dressing. Place them in a medium bowl. Heat small frying pan over medium heat. Add mustard seeds and cook, keeping seeds in the pan moving, until seeds begin to brown, about 30 seconds. Immediately add seeds to mayonnaise in a small bowl. Add vinegar, Dijon, pickles, salt and pepper. Whisk to combine. Pour over potatoes. Add chopped egg and parsley. Mix to combine.
