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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.
Thai Butternut Squash Soup
Thai Butternut Squash Soup
Share member Melissa Pasanen sent this recipe along a couple weeks ago after receiving the last round of pumpkin puree in the share. The puree makes soups like this a breeze! Assuming you want keep your precious mesclun for salad, you can skip the greens if you don't have anything appropriate in your fridge. But if you don't think you will make salad this week, you could add a few handfuls of your spinach/claytonia mix. This one has been adapted from Simple Suppers from Moosewood.
1 cup coconut milk (or 1 whole can)
1/2 teaspoon Thai red curry paste, or to taste
4 teaspoons sugar
1/2 teaspoon salt
2 cups vegetable broth
24 ounces cooked winter squash (the whole 32 oz bag will be fine!)
1 lime
2 cups fresh baby spinach or bok choy leaves, thinly slivered
chopped fresh cilantro
Whisk coconut milk, curry paste, sugar, salt, broth, squash together in a large pot. Cover and bring to simmer and cook 10 minutes or so until heated through. Lightly grate lime and add 1 teaspoon zest and juice of lime. Add spinach or bok choy and cook just until wilted. Adjust seasoning to taste. Serve with cilantro as desired. Serves 4.
Unstuffed Sweet-and-Sour Cabbage
Unstuffed Sweet-and-Sour Cabbage
This recipe mimics the time consuming Stuffed Cabbage classic, without all the extra time. Great reviews from lots of home cooks who took some liberties with the recipe. As is, it gets a 4 fork rating from epicurious. But cooks substituted sausage or bacon for the pork, others substituted tofu or Boca meat for some or all of the meats. Some made it meat and meat substitute-less. Others left out the cranberries or added more garlic. Lots of room to play here. From Gourmet November 2008. Serves 4.
1 (2-pound) head green cabbage, quartered lengthwise and cored
1/2 cup reduced-sodium chicken broth
3 garlic cloves, thinly sliced, divided
1 large onion, thinly sliced
1 tablespoon olive oil
1/2 pound ground beef chuck
1/2 pound ground pork
1 (28-ounce) can whole tomatoes in juice
1/3 cup dried cranberries
3 tablespoon red-wine vinegar
1 tablespoon packed dark brown sugar
2 tablespoon chopped flat-leaf parsley
Accompaniment: steamed rice
Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 20-30 minutes. (Add more broth or water if necessary.)
Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.
Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.
Celeriac, Carrot and Yoghurt Smoothness with Salt-Crusted Potatoes
Celeriac, Carrot and Yoghurt Smoothness with Salt-Crusted Potatoes
I thought this would combine well with the salad theme for a simple but yummy veggie meal. In this recipe, potatoes are topped with a smooth veggie yogurt cream sauce for a healthy delicious treat. It calls for large baking potatoes, but you could roast potatoes, or make mashed potatoes or use any kind of potato you want and they would be delicious with this topping. From the website www.luculliandelights.com.
6 oz celeriac peeled
3 oz carrots, peeled
1/2 cup creamy natural yoghurt
1/2 cup fresh cream
1 abundant tsp parsley, finely chopped
5-6 potatoes, big ones good baking and all about the same size
salt
extra-virgin olive oil
Clean but do not peel the potatoes. Boil them until half-cooked, about 10-15 minutes depending on the size.
Drain the potatoes before brushing them with olive oil and then roll them in salt. Put them in a oven-proof form and bake in a pre-heated oven 400°F for about 20 minutes.
While the potatoes are in the oven, dice the vegetables and steam until soft.
Blend until smooth with a hand blender or mixer and let it cool down a bit before adding yoghurt, cream and parsley to it, mix well and check salt.
Cut the baked potatoes open and top with the cream. Serve warm or cold.
Raw Beet, Carrot, Apple &/or Radish Salad
Raw Beet, Carrot, Apple &/or Radish Salad
I chose this recipe out of the myriad available, because it's basic. 1 pound of whatever veggies you choose to use, dressed with a bit of olive oil, honey, and whatever acidic juice you'd like to add - it could be lemon juice, orange juice, cider vinegar, raspberry vinegar, etc etc. Just grate the vegetables and dress it with whatever suits your mood or meal today.
1 generous pound total of beets, carrot, apples or radishes trimmed
1 tablespoon olive oil
1 tablespoon honey
Zest and juice of a lemon
Fresh dill, chopped
Few drops of Tabasco
Grate the beet. (There's no need to peel, the grater will just push the skins back.)
Grate or chop the carrot (or use a mandoline)
Grate or chop the radishes
Slice the apples
Toss with the remaining ingredients.
Apple and Raw Beet Slaw
Apple and Raw Beet Slaw
1 teaspoon grated ginger
1 pound beets, peeled
1 large Granny Smith apple, or similar flavored and textured apple
3 tablespoons sherry vinegar
1/2 teaspoon coarse grain salt
1/8 teaspoon cracked black pepper
1 to 2 tablespoons extra-virgin olive oil
In a medium sized salad bowl, using your microplane grater (or the smallest holes of a cheese grater) grate fresh ginger directly into bowl, about one teaspoon. Grate beets and apples, add them to the bowl with the ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt, and pepper to bowl and toss to coat evenly. Add olive oil, stir to combine. Taste and adjust seasonings. Serve immediately or keep refrigerated.
Red and Napa Cabbage Salad with Empire Apples and Spiced Nuts
Red and Napa Cabbage Salad with Empire Apples and Spiced Nuts
I have been in a salad mood lately. I think it's a knee-jerk reaction to all the holiday indulgence and lately I can't get enough raw food. This one calls for Napa and red cabbage but you could get away with just the Napa. Adapted from a January 2007 Bon Appetit recipe.
1 teaspoons butter
1 cup pecan halves (or walnuts)
2 tablespoons honey
1 tablespoon Worcestershire sauce
1/8 teaspoon (scant) cayenne pepper
2 tablespoons seasoned rice vinegar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 medium unpeeled Empire apples (or other crisp apple), quartered, cored, thinly sliced crosswise
2 tablespoons fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried cranberries (about 5 ounces)
Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.
Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Toss apples with lemon juice in large bowl. Add cabbage and dried crans. Add dressing and toss. Stir in pecans and season salad with salt and pepper.
Do ahead: Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.
Fluffy Gilfeather Turnip Souffle
Fluffy Gilfeather Turnip Souffle
This recipe comes from the Gilfeather Turnip Cookbook published by the Friends of the Wardsboro Library.
2 tablespoons butter
1 tablespoon onion, chopped
3 cups Gilfeather turnips, cooked and mashed
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sugar
pinch of cayenne pepper
2 egg yolks, beaten
2 egg whites, stiffly beaten
Preheat oven to 400 degrees F. Melt butter in a large pan. Add onion and sauté until a delicate brown. Add turnips, salt, sugar, pepper, and cayenne pepper. Mix well. Add the beaten egg yolks. Fold in the stiffly beaten egg whites. Put in greased baking dish or soufflé dish. Bake for 20 to 25 minutes or until solid in middle.
Gilfeather Turnip Soup
Gilfeather Turnip Soup
Adapted from a recipe created by Greg Parks, Chef at Newfane's Four Columns Inn.
5-6 TB butter
3 large onions, chopped
1 clove garlic, minced
5-6 cups unsalted chicken stock
2 lbs. Gilfeather turnips, peeled and chopped
2/3 cup half and half
scant 1/4 teaspoon nutmeg, ground
salt and pepper to taste
A few handfuls of fresh spinach (or some shoots perhaps?)
Melt butter in 5 quart kettle and sauté chopped onion and garlic until soft but not browned. Add stock and chopped turnips and cook until tender. Drain and reserve some of the liquid. Purée mixture in food processor until smooth. Put through a food mill or sieve and return to kettle. Add seasonings and half and half. Mix well. Taste and adjust seasonings, if necessary. Add reserved cooking liquid if soup is too thick. Sauté spinach in a small amount of olive oil until just wilted. Use spinach as a garnish on top of the soup before serving.
Potato Gratin with Goat Cheese and Garlic
Potato Gratin with Goat Cheese and Garlic
OK, so not exactly a low calorie dish, but this one from Bon Appetit/February 2001 was top rated by over 150 cooks. Many suggested 4-8 cloves of garlic and adding even more goat cheese. Pair it with a lightly dressed salad and enjoy!
1 cup whole milk
1 cup whipping cream
1 cup crumbled soft fresh goat cheese (about 5 oz)
1 garlic clove, minced
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 pounds potatoes, peeled, thinly sliced
Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
