Fresh Approach Cooking

Not going to really blog much, but did want to post a picture of this cold soup that was served at our Chicks with Knives dinner and include the recipe.

Labels: Soup, Vegetarian

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Potato delight!

Growing up, my parents (much to their credit) didn’t have a lot of pre-made foods in the house. No frozen dinners, or packets of instant anything. And there just weren’t any unhealthy snacks. (Again, to their credit.) Maybe there would be pretzels, and once in awhile a few dozen packets of airline peanuts would show up, but that was about it. Certainly no chips...

Now, one day, when my brother and I were 9 (me) and 11 (him) we decided we really needed those potato chips…and since there were none to be found, we naturally just got it in our heads to make them ourselves.

(This is where us seeking adult supervision would have been helpful. But we were really independent children, and not exactly prone to telling anyone what we were up to most of the time. Or, ever really.)

If I recall correctly, without consulting any one or any books, we surmised that chips are made by dropping thin slices of potato in to hot oil. Super easy! So, we got out a large pot, a giant jug of olive oil, some knives, some tongs and paper towels. We set the pot on the stove, filled it with oil (I’d say just around a gallon) and sat to wait for it to boil.

Yes. We sat waiting for the oil, to boil.

Now some of you may not realize what is wrong with that statement, so please let me clarify. Oil, does not actually boil. I mean it gets good and hot, yes, but it does not visually indicate it is hot with bubbles breaking the surface. No, really hot oil just starts smoking. At first. Then it bursts in to a huge flash fire.

Good times, good times. And by that I mean, near fiasco. (And alas, this is not even the first or last story of us nearly burning the house down. Oops!)

I do know we somehow got the fire out, (we are nothing if not level-headed people) poured the screaming hot oil off of the balcony (Believe it or not, this was the action that got us in the most trouble. The stain from the oil never came out of the pavement below. ) and fanned the extremely thick black smoke out of the kitchen as best we could. When my parents found us we were sitting nonchalantly on the couch watching cartoons and eating apples.

The lesson there kids, is that oil doesn’t boil…and when we are adults and armed with a little know how, chips actually are easy to make at home.

I still don’t have pre-made food in my house though…so recently, much like that day…when I wanted something fried and salty, I did what I have always done. Made them myself. And they were good. And the house is still standing. A triumph indeed.

Now try this my peaches, and taste the joy.

3 large fingerling potatoes
2 cups canola oil
Salt
1 large sweet onion
4 cloves garlic, rough chop
1 quart buttermilk

Peel all of the potatoes. Slice one in to thin rounds, and the other 2 just into a rough chop. Soak the slices in cold water while you prepare the soup.

In a medium soup pot, sauté the potato pieces, onion and garlic until soft. Add buttermilk and salt and reduce heat and let simmer for 15 minutes or until the potatoes are soft. Remove from the heat and puree in batches. Strain through a fine mesh strainer. Taste and add salt and white pepper as needed.

In a medium pot, pour oil to a depth of ½ inch. Heat until a thermometer reads 310F. Remove sliced potatoes from cold water and pat dry. Fry until golden, remove, sprinkle with salt and let cool.

Use the chips as a garnish on the soup.

Serves four.

I used Weiser Family Farms potatoes and sweet onions, that I got at the Santa Monica Farmers Market. The buttermilk was left over from making butter. Yes, I'm that big a geek.

© 2009 Fresh Approach Cooking
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Labels: Luncheon, Soup, Vegetarian

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For you, my peaches, we have a photo and recipe for a summery sorrel soup that has always been much maligned due to it’s fantastically unsavory color.

(So sad!)

It is a dish with a color that exists somewhere between not-so-plucky army green and decidedly cringe-worthy, cement grey.

Something one associates with World War 2 era British school dinners and/or prison food. (Or, as Sam called it, "Sludge taken from Shrek's swamp.") So…in other words…it lacks a certain visual appeal.

But that color, what-ever-it-is, is a deceptive little shade of…um…not-so-pretty, because the soup itself is really extra terrific. It packs a bit of pow in that drab dress coat. It is bright and sour and creamy and cold and unexpectedly divine.

And not only is it a wee bit hard on the eyes, and oh so very easy on the palate, but it is also a very humble Russian peasant soup (when called schav) and at the same time, a very upscale French delicacy known as soupe a l’oseille. Go figure. One soup, two ends of the culinary spectrum.

But names and looks aside, it really is one of the best things you can eat on a hot day. Simple to make, and simple to eat. You will thank me for this recipe and I promise, after the first sip, you will have a whole new opinion of that old maxim that we eat with our eyes.

Now try this my peaches, and taste the joy.

2 T olive oil
3 pounds sorrel leaves (I used a mix of French sorrel and red sorrel from my garden)
2 quarts water
1 large baking potato, peeled and diced
Salt and pepper
1 T lemon juice
3 eggs , beaten
1 cucumber, sliced (for garnish)
Dill sprigs (also for garnish)

Heat olive oil in a large soup pot, over medium heat. Add the potato and cook (stirring often) 5 minutes. Add sorrel and water and bring to a boil. Let cook about 30 minutes.

Whisk together three egg yolks, temper with the hot soup, and whisk it all into soup. Return to the stove and cook for 3 more minutes. (Do not boil, or the eggs will scramble.)

Working in batches, carefully puree the soup in a blender.

Taste, adjust seasoning and add lemon juice as needed. Chill. Garnish with cucumber slices and dill sprigs and serve.

(Some people like this with a dollop of yogurt or sour cream, too.)

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Story and recipe for schav from The Jew and the Carrot

What is it about the Tamra Davis Cooking Show that has me coming back for more?

The common sorrel, or spinach dock, is a perennial herb, which grows abundantly in meadows in most parts of Europe and is cultivated as a leaf vegetable. Because of the mildly acidic taste, it quenches thirst, and may be helpful in boosting the appetite. Wiki

Labels: Appetizer, Gluten Free, Luncheon, Soup, Vegetarian

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Oh wow. Last week…it was so terrific…cherry cherries had appeared in the market. This week…like a little, fragrant gift…apricots. I was so ecstatic. Such an amazing thing, a perfect apricot!

I had been toying all week with the idea of making a carrot-apricot soup (the idea filled my head and just had to be seen through!) and was kinda-sorta geared up to get it going…(don't you love the way I interrupt myself with parenthetical comments? LOL. Yea...me too.) but I knew I really had to be patient and not pouty if there weren’t any around yet when I arrived at the Sunday Hollywood Farmers Market.

Then happiness prevailed…they were there! Golden, sweet.

And because someone was smiling down on me, I even scored some (super inexpensive! Joyous bonus!) of the “slightly blemished” beauties for $0.25/pound and with a song in my heart I got home and got my soup under way.

This is just too, too easy to bring together. The trick is to really use the most amazing, top quality, flavorful produce you can get. Really...otherwise it's just going to be plain.

I sort of fell in love with the idea of this looking like a melted creamsicle too…giving the illusion it has cream in it…without really having any, so I went with white carrots. You can use orange, of course if you can't find white.

The flavor of apricot should not be pronounced in the soup either…it should just be something you catch at the end of a bite. If your apricots are large, use less. And if you find the whole soup is a bit too delicate for you (I do tend to like very light flavors.) try adding some curry leaves or a bit of orange zest.

Now try this my peaches, and taste the joy!

Cold Carrot-Apricot Soup

1 T. olive oil
1 large leek, cleaned, sliced (white part only)
6 white carrots, peeled, sliced into thin rounds
3 apricots, pulp only
4 cups chicken stock
salt to taste
optional: heavy cream or yogurt to garnish (I tried both and much preferred the cream…but didn't think it needed either...)

In a sauce pan, heat the olive oil. Add the leeks and cook until just soft but not browned. Add the carrot, chicken stock, apricot pulp and salt.

Puree. Pass through a strainer if you want it smoother. Otherwise, chill and enjoy.

Makes four to six servings.

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Carrot museum!!!

90% of the apricots grown commercially in the United States come from California

Ilva once made a similar soup...check it out!

Apricot means "precious" in Latin. (I keep giggling imagining Golum referring to the Ring as "My Apricot.")

Labels: Gluten Free, Soup

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Happy new year everyone! I hope you had a safe and lovely NYE and that you are primed and ready for the next 365 days of madness, glory, good eating and delights.

(What can I say...all things considered, I still hold out for hope and change and all those pretty buzz words...)

My holiday season was quite terrific – with warm days and lots of festive goings on. It really was just flawless.

The one mistake I have made though, was neglecting my beautiful garden. I hadn’t even peeked at it until today and while it really does look a mess (grass has sprung up everywhere. Aye-yi-yi) the soil is dark and rich and lovely and lots of things have burst out in their winter glory.

The celery and fennel have gone wild in a good way, the arugula and sorrel in not-such-a-good-way. And the spinach! My word, it was everywhere. Again. It’s amazing and beautiful. So, naturally, I tore it all out. Not in a malicious way…but because I wanted to eat it. Mmm. But the big suprise was that there were exactly three parsnips. I was so shocked. Sure, they were a bit anemic but I had grown them myself and was pretty excited about that.

Starry-eyed surprise.

I decided to make a soup I have posted here before...but this time, had the time to really sass it up. Because while a bowl of soup is a beautifully rich meal, a bowl of soup with some sass to it is all the better. And that is where the parsnips came in as little starry soufflés.

The concept is based on the Fluffy Spinach Bites in Michel Richard’s glorious cookbook, Happy in the Kitchen, but I changed it up quite a bit to meet my needs.

They came out beautifully. They have the most incredible texture. Light and fluffy for sure, but dense with flavor.

And if you like them (and I know you will.) they also make a fab little passed appetizer. And don't be daunted by the long recipe, it really is a snap to do. Just go with it and reach the zen.

To make three different croutons, I made a base of the parsnip flavor then divided it in to thirds and flavored the other batches with carrot and roasted pepper (respectively.) You can really do any assortment of flavors you like, but my point is that this makes three batches of 64 bites each which is a lot. They hold in the fridge for three days or you can just make a third of this in only one flavor. Just don’t try to make three flavors with a third of this…you won’t get enough “batter.”

Now try this my peaches and taste the joy.

3 pounds parsnip, peeled and diced small
1 large carrot, peeled and diced small
1 red bell pepper, roasted and diced
3 cups heavy cream
12 eggs
1 teaspoon sugar
salt
3 tablespoons gelatin
2 cups parmesan cheese
1 large pinch black pepper
1 large pinch grated nutmeg
½ cup (additional) parmesan cheese
1 large pinch chile flakes

Preheat oven to 300F. Line three 8” square baking pans with foil. Make sure the foil overhangs on two sides so later you can lift the soufflés out. Butter the foil and set aside.

Steam the parsnips and carrots, separately until very soft. (In a steamer basket works best, though I admit, I microwaved them with a bit of water.)

In a blender, combine the steamed parsnip with all of the cream, eggs, sugar, salt, gelatin and parmesan. Puree until smooth. Remove and divide evenly between three large bowls. Season one batch with black pepper and pour in to the first baking pan.

Puree the second batch with the steamed carrots. Add a pinch of nutmeg, pour in to the second baking pan.

Puree the third (last) batch with the roasted pepper, additional cheese and chile flakes. Pour in to the third baking pan.

Bake all three pans for 30 minutes or until firm. Remove and let cool. When ready to serve, cut in to desired shapes and re-heat on a lined baking sheet for 10 minutes or until warmed through.

If you are using them in soup, ladle some of the soup in to a shallow bowl. Swirl some cream on top (using a squeeze bottle works best.) then top with croutons.


Serves six to eight as a soup garnish and 20 - 24 as an appetizer


© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

We served this soup at the November edition of the CWK Sustainable Supper Club. Are you on the list?

Crystal City, Texas is the self proclaimed Spinach Capital of the World, though California produces far more spinach than Texas growers annually.

Michel Richard was the James Beard Outstanding Chef award in 2007.

Looking for other spinach soup ideas? Check out what Ilva did at Lucullian Delights.

Labels: Appetizer, Gluten Free, Soup

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Last weekend took a bite out of me.

It all started innocently enough.

An invitation to a birthday party, a few beers, (my commitment to eating local ends at beverages you must understand) a couple of shots of who-knows-what, a scandalously short skirt and one reckless piggy-back ride, all conspired to land the Ombudsman in the hospital getting stitches at 3 am.

Poor, sweet man. Bled like a stuck pig he did. (Sorry, icky, right?) And after the doctor had his way, he looked remarkably like Frankenstein’s Monster. (With a nicer smile.)

Bless his heart. And his noggin.

Oh. Sweet love. (Thank GOODNESS he never reads this. I swear he would kill me for gettin all gushy. But I’m a girl. And a friend. So there you go.) Needless to say, my guilt is paramount and my heart is heavy and the poor boy is a bit shamed and ego-battered (but enviously well insured! The pay as a city worker may be sputtery but heavens does that insurance rock!) well...all that called for soup.

But what kind at this crux of the seasons?

Looking around the farmers market the next day, I found myself in a bit of a conundrum. There were tomatoes and pumpkins. Corn and persimmons. Basil and beets. End of summer, beginning o fall. Which to choose? The last of the warm summer harvest or the new and exciting autumn delights?

I opted for both by making a nourishing tomato soup to offer a bruised and battered man. Summery tomatoes in a warm bowl. The orange and fennel and tomato melding in to a perfect meal.

Fresh and spry, simple and delicious. Very quick (quicker than most of my recipes!) Perfect for what ails you or just the right thing for a lovely luncheon…So try this my peaches, and taste the joy.

(As you can see from the photo I did not include the croutons. I mean, I did, but we ate them before the shot was taken...)

1 small baguette, sliced on the bias (yeilding 12 slices. save the rest for something else)
olive oil
1/4 stick butter
1 onion, peeled and quartered
1 small fennel bulb, coarse chop
1 carrots, peeled and rough chopped
2 garlic cloves
1/2 teaspoon thyme
1 teaspoon orange zest
4 small tomatoes, cored and rough chopped
1 28-ounce cans crushed tomatoes with added puree
3 cups vegetable broth
Optional garnish (lower calorie if you skip it)
1/4 cup heavy cream
1 teaspoon minced fresh rosemary
2 more teaspoons orange zest

Preheat oven to 350F.

Brush olive oil on both sides of the bread. Season with salt and pepper and arrange in a single layer on a baking sheet. Bake for 8 minutes or until crisp, to make croutons.

In a food processor, chop the onion, fennel, carrot and garlic.

Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover and simmer vegetables 10 minutes. Season with salt and pepper.

Whisk cream, rosemary and 1 teaspoon orange zest in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1 teaspoon orange zest into soup. Ladle soup into bowls. Drizzle cream mixture over and serve with a few croutons.

(For those of you following my eat-local-ism...the bread was local artisan made, but obviously not with local ingredients. Everything else came from the Hollywood Farmers market or my own garden.)

© 2008 Fresh Approach Cooking
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© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

A 15-ounce can of garbanzo beans contains about 1 1/2 cups beans, after draining and rinsing. One cup dried beans yields about 3 cups cooked beans.

Order your Montery Bay Aquarium Sushi Pocket Guide now! So "you’ll be able to make seafood choices that please the palate and protect the world’s ocean wildlife."

Restaurants in Los Angeles that I have a hard time Googling: Eat. Local. 8 oz. Food. 15. Milk. (Couldn't find links for some. Because their names are dumb! You try searching for "Food restaurant in West LA" or "Local restaurant on Sunset blvd.") Any to add?

Labels: Low-Carb, Luncheon, Soup, Vegetarian

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Now mind you, I am not the only woman vying for The Ombudsman’s time. Sure, his quality time is spent with me, (or so I like to think. Being that kind of friend) but he also spends some hours with The Historical Babe, doing all sorts of bendy yoga maneuvers and dining on raw foods.

Seriously, it seems as if they're always getting massages and doing all sorts of calming activities. It's sexy stuff.

So when I ran in to them outside of the very chic and delightful Akasha restaurant in when-did-this-place-become-cool Culver City the other night, I wasn't the slightest bit surprised. Having just eaten there myself in the company of everybody's favorite Texan, Pace, I was able to vouch for it's excellence and tranquil vibe.

The ideal spot for the health and environment conscious who still want a super star meal.

What is so darn-tastic loveroo about it is that they are all about the whole grains and locally sourced biz-nizz. Makes a girl happy. Plus, the food is just dreamy fabulocity. All earthy and groovy without getting too darned granola. (Not that I don't love my granola-eatin' peeps mind you, but this restaurant is just not that vibe) In other words, it gets my kudos rating.

Having split a roasted artichoke, tomato tart (so delish!), short ribs and a summertime trio of desserts (yum. rhubarb. yum.) I did think I may have gone a bit on the heavy side for such a postcard perfect evening. So the next day, with my farmers market bounty calling, I made this fun soup duo to balance things out. Light for heavy. Vegetable for animal.

Easy as can be to zip together and a visual delight to present. It's light and refreshing and just what a girl needs on a lazy summer day. Especially after sampling Akasha's key lime and hibiscus cocktails...

So do try this my peaches and taste the joy.

4 each tomatoes, 2 red, 2 yellow
4 cups melon, 1/2 watermelon, 1/2 cantaloupe
2 each bell pepper, 1 red, 1 yellow
2 each jalapeno chile pepper, one red, one green
2 each cucumber, peeled and seeded
2 cloves garlic
3/4 cup olive oil
4 teaspoons sherry vinegar
2 cups white bread , crusts removed
2 tablespoons sugar, as needed
2 tablespoons tomato paste
salt and pepper
3 bunches chervil , optional, for garnish


In a food processor, combine all of the red ingredients (including all of the tomato paste) and half the garlic, olive oil , vinegar and bread. Taste and adjust seasoning, adding sugar only if needed.

Clean out the food processor bowl and do the same with the yellow ingredients, (excluding the tomato paste) taste and adjust seasoning (salt, sugar, vinegar) as needed.

Refrigerate each batch until chilled.

To serve, you can either pour the two colors into a bowl simultaneously (side by side) or use chef rings (round cookie cutters) to make a bulls-eye pattern. You can also use a toothpick, drawing out from the center to create a pattern.

Garnish with chervil and serve.

© 2008 Fresh Approach Cooking
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© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright. And generally cheesing me off.

Stellar Organics Wine from South Africa is the top selling organic wine brand in the UK. Organic wine is now the largest sector in the organic alcohol category, and accounts for 56% of its sales; which with an extra 267,000 shoppers buying organic wine this year compared to last year, is an increase of 42% year on year. Stellar's wines are organic and Fairtrade, the only wine to gain both labels. – Harpers.co.uk

It costs farmers £1.45 to produce a kilo of pork, according to BPEX (the British Pig Executive), which represents the pork industry. At the beginning of 2008 supermarkets sold pork for £1.05 a kilo, and by May - eight months after farmers had started bearing the increased cost of feed - it had still only gone up to £1.20 a kilo. 78 per cent of the British public said they were prepared to pay more for pork to help farmers who have been campaigning for a better price. - BBC

Labels: Appetizer, Raw, Restaurants, Soup, Vegan, Vegetarian

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Do your thoughts whiz around so fast they go *POP!*?

Like when you have a bitchen recipe idea that just filters up from the grey matter into the lovely stew of today?

Oh yes, you know what I mean. Those kismet culinary kinda moments are the bestest!

*POP!*

This soup is not only a luscious meeting of early springtime form and function, but is super ultra pretty and tasty in a smooth n’ silky kinda way. Mix that with some warm, chivey, baby biscuits and, well...*POP!*

It's just that luscious my peaches, exactly like you.

Which is why you simply must try it, and taste the joy.

8 cobs of corn
3 tablespoons butter
1 leek, white part only, minced
3 cups vegetable stock
1 cup cold water
salt and white pepper


With a sharp knife, remove the corn from the cobs. Set aside.

In a large soup pot over low heat, melt the butter, then add the leeks and sweat (cook without adding color/browning) until translucent. Add the corn and cook, stirring sometimes (why always occasionally. Why not sometimes?) until cooked through. Add the water and the stock and raise heat to medium. Cook for 10 minutes. Remove half the soup and puree in a blender. (Please be extra careful here, hot liquids expand in a blender, so never fill it more than half way) then strain through a fine mesh strainer into a bowl. Repeat with the rest of the soup.


Before serving, taste and adjust seasonings, garnish with the biscuits and some additional chives.

Serves six

Now, this part of the recipe is taken verbatim from the fine folks over yonder at Cooks Illustrated. Nothing has been changed (much). I just cut them into small circles and used three per bowl of soup. Sass-tastic!

2 cups unbleached all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
3 tablespoons minced fresh chives
1 1/2 cups heavy cream

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.


Whisk together flour, sugar, baking powder, salt, and chives in medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to counter-top, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.

Shape the dough into a round, 3/4-inch thick. Cut into small rounds with a biscuit cutter, making sure not to twist the cutter as you cut the biscuit out. Place rounds in groupings of three on parchment-lined baking sheet and bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.


© 2008 Fresh Approach Cooking
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© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright. This means you choice cooking recipes. Stop stealing my content.

Scoop: The Los Angeles Times is going to be naming Two Stoners Dudes Catering (recently seen on the Food Network) the "Best Catering Company in L.A." in an upcoming edition. The Dudes do not have a website, or business cards. They DO have a cookbook coming out soon though. You heard it here first.

BACON SALT!!!!

The Chinook salmon in the Sacramento River have disappeared. The almost complete collapse of the richest and most dependable source of Chinook salmon south of Alaska left fisheries experts struggling for reliable explanations — and coming up dry. The $150 million fishery, which usually opens for the four-month season on May 1, is almost certain to remain closed this year from Oregon to the Mexican border. As a result, Chinook, the most prized species of Pacific wild salmon, will be hard to come by until the Alaskan season opens in July. Even then, wild Chinook are likely to be very expensive nationwide. - LA Times

Labels: Soup, Vegetarian

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Just between us kittens, I simply have no idea why The Ombudsman isn't head over heels madly in love with me.

I mean, really. That man...he can be so exasperating!

This weekend, among other things, I fed him home-made soup (well, he fed himself, but I made it) and I surprised him with tickets to see the Derby Dolls.

And that isn't just some run of the mill roller derby mind you. No, no. I'm talkin' all-girl, indoor, bank-tracked roller derby. Described by someone as "a cross between a Suicide Girls photo shoot and a prison brawl...on wheels." In other words...an excellently good time to be had by all.

So really, it just doesn't add up.

I think he needs to reassess. Pull his head out of the sand. Open his eyes and realize this soup alone is worthy of a proposal, let alone the fact I am a super star friend.

Sigh.

Oh well, I guess it's just not meant to be.

But you should try the soup and see how fab it is. It may not set your heart afire, but it sure is tasty.

The Ombudsman swears it.

So try this my lil' Shamrocks, and taste the joy.


1 pound spinach leaves
2 T olive oil
1 medium Idaho potato, peeled and thinly sliced
4 cups water
Freshly grated nutmeg
1/4 cup heavy cream
1 thin baguette, sliced on the bias, yielding four slices
2 ounces gruyere cheese, grated fine (this is best done with a microplane)
2 teaspoons English (Coleman’s) mustard
Oil


Rinse the spinach and drain but leave a bit damp.

Heat the oil in a large saucepan and sauté the potato for about five minutes, until soft. It will totally stick to the bottom and brown, so if your pot is non-stick, all the better. If not, just scrape it up as best you can.

Add the spinach and stir until well wilted.

Add 4 cups water, salt and nutmeg to taste. Bring to a simmer and let cook for 10 minutes.

While it is simmering, smear the baguette slices with some mustard. Heat a non-stick sauté pan over medium heat and add four small piles of the cheese (in roughly the same shape as the slices of bread) then immediately top with a slice of the bread (mustard side down.) and let cook until the cheese is just browned. Flip the bread over and let toast a bit more, then remove.

Ladle the soup into a food processor and blend until smooth, then return it to the pot.

Stir in the cream and slowly bring to a boil. Adjust the seasonings. Simmer for a minute or two.

Ladle the soup into shallow bowls over a small pile of spinach leaves that you have chiffonaded and serve immediately with gruyere toasts.

Serves four as a first course.

© 2008 Fresh Approach Cooking

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© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

I based this recipe on one by Gordon Ramsay. Its pretty different, but still, I thought I would mention it. His is called Spinach Veloute with Goat Cheese Quenelles.

Gidon Eshel, a geophysicist at the Bard Center, and Pamela A. Martin, an assistant professor of geophysics at the University of Chicago, calculated that if Americans were to reduce meat consumption by just 20 % it would be as if we all switched from a standard sedan — a Camry, say — to the ultra-efficient Prius. Similarly, a study last year by the National Institute of Livestock and Grassland Science in Japan estimated that 2.2 pounds of beef is responsible for the equivalent amount of carbon dioxide emitted by the average European car every 155 miles, and burns enough energy to light a 100-watt bulb for nearly 20 days. – Mark Bittman, NYTimes

The ladies of the French court of Louis XI subsisted mainly on soup because they believed that chewing would cause them to develop facial wrinkles.

Labels: Soup, Vegetarian

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India.

I've never been.

Have you?

I was supposed to go once, but at the time things just didn't work out. (And thank goodness for that. My father took my brother instead and they bonded and went hiking. For weeks. Shudder. Wow is that ever not my idea of a party.)

Actually, its seems like everyone has been but me. I mean, my father goes all the time it seems. World traveler type and all. The Ombudsman went for a few months after college. My sweet aunts even went last year, and took such pretty pictures too. And my darling cousin (I only have three cousins all told, by the way. We are a small family. Close knit and tres international.) he is there as I type. But not as a tourist...he went because he needed to talk to a man about a girl.

See, he asked that girl to marry him, and needed to check in with her father.

And guess what that means peaches? It means I'm going to India! For a wedding! Yea for me.

I am beyond psyched. Oh baby oh baby oh baby. I'm thinking I will wear an orange sari, with my hair down and sort of wavy, and loads of bangles and gold eyeshadow. Am I allowed to wear a sari? Gosh, I hope so. I've always wanted to!

Okay, so, outfit aside, I am extremely over the moon happy for TM and VN and cannot wait to touch down and start eating. Talk about my kinda food. Ooh-eee.

In the mean time, (the wedding isn't until late summer or early fall...they are consulting with an astrologer for an exact date...) I made this the other night...it's warm and hearty and filling and divine.

Try it my peaches, and taste the joy.

1 1/2 cups dried brown lentils
5 garlic cloves, peeled
1 cup fresh cilantro
3 tbsp vegetable oil
3 tbsp ground coriander
6 cups vegetable broth
1/2 tbsp salt
6 cups fresh spinach leaves, finely chopped
1/2 cup small shapes of dried pasta (I used orzo)
Plain yogurt for garnish (optional)

Put the lentils in a bowl, cover with cold water and leave to soak for 30 minutes.

While they are soaking, put the garlic, cilantro leaves and stems in a food processor and process to a paste.


Heat the oil in a large saucepan over a medium heat. Add the garlic and cilantro paste and gently fry until it is browned all over. Stir in the ground coriander. Add the stock to the pan. Drain the soaked lentils and add them to the pan. Bring to the boil then reduce the heat, cover the pan and simmer for about 25 minutes, until the lentils are tender.


Season the broth and add the spinach and pasta. Bring back to the boil. Cover the pan, reduce the heat and simmer for a further 10 minutes, or until the pasta is tender. Ladle the soup into warmed bowls to serve.

Garnish with optional yogurt

Makes 8 - 1o hearty servings



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This isn't actually an Indian recipe...it's a variation on a Lebanese Rishta (lentils with pasta).

Coriander is mentioned as an aphrodisiac in The Tales of the Arabian Nights.

"Every good wine is someone's passion, which makes each bottle a work of art." - WSJ.com

CONGRATULATIONS, and MANY thanks to Anna, Susan and Sharon my own personal Menu for Hope winners...ladies, please email me at freshrachael (at) gmail (dot) com and I will explain how to get your prizes!!!!!

Labels: Gluten Free, Soup, Vegan, Vegetarian

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I suppose, that somewhere in my mind, people visit this site for the recipes, and not for my witty banter.

It's a supposition that calms me. Since I kinda-sorta dig my recipes (fancy that!) and am pretty sure my girly life is hardly fodder for an interesting read. (Debatable, sure, but still my contention.) A redundant read, yes, but compelling...not so much.

I am toying (as I write) with the idea of devising a template post and just changing the adjectives/superlatives/details with each passing post, to fill this space, without having to drive myself to distraction and you all to another site! (Heaven for fend!)

I imagine it would go something like this:

Hi (Peaches, Darlings, My Dears, Cats and Kittens)!

Today I (headed out, ventured, traipsed, found my self at, was abducted and taken) to (a party, bbq, a sailing excursion, random event, the farmers market, on vacation, and/or got lost in the dreaded Valley) with (The Ombudsman, The Rock Goddess, The Hostess, The Pastry Chef, Charlie, my abductor, a Steve McQueen impersonator...)

On the way there, I (got lost, got inspired, was trapped in a paparazzi-induced traffic jam, detoured through the dreaded Valley) and was (uncharacteristically late, perpetually early, caught in the rain, dazzled by the amazing weather, distracted by a fleeting glimpse of an Olsen twin).

When I arrived, I was (surrounded by striking writers, overdressed for the occasion, under-dressed for the weather, ladened with food, giddy with delight, balancing three platters, four platters, six platters and a pitcher of pre-mixed cocktails) but still managed to find my way in and (got tipsy too quickly, ate myself silly, bowled over by the winter theme - replete with snow - in this heat, un-impressed with the star turn out, blase about the star turn out, bemused by the star turn out, pleased in general, ready to get the party started)

We all (ate, drank, debauched, were demure, giggled, chatted, enjoyed, reveled, huddled for warmth under the heat lamps, melted into chaise lounges) and (lazed the day away, partied the night away, stood on deck - mesmerized by the sea, drowned in a pool of cliches). Overall it was a (rockin' good time, delightful soiree, mind-bending experience, beyond words, chic and fab, too wanton to print, utterly fantabulous.) and I (wish you were there, wish I could remember more details, wish I had enlisted a driver, wish I could figure out my on-board navigation system and hadn't ended up in the Valley, wish you all a day as fun, wish I had taken the weather in to account when I threw on that sheer sheath.)

And since (I made such a tasty dish, ate such a tasty dish, was given the recipe for such a tasty dish) I simply must share.

So try this my (peaches, loves, angels, dears) and taste the joy.


2 large baking/Idaho Potatoes
5 cups vegetable stock
2 tablespoons tomato paste
3 jalapeno peppers
2 green bell peppers
2 red bell peppers
1 cup corn (in LA, there is (oddly) still/already corn available at the Farmers Market, so I just went for it. )
1 large zucchini, diced
2 teaspoons smoked paprika
Salt

Heat a dry (cast iron) pan over medium high heat. Add the whole jalapeno peppers and let blacken on all sides. This may make your kitchen smoke, so make sure the fan is on, or a window is open. When charred, remove and place in a bowl. Cover the bowl with plastic wrap and let steam that way for at least 5 minutes.

Toast the corn in the same dry skillet until slightly charred. Remove and set aside. Repeat with diced squash.

Roast the red and green bell peppers over an open flame, or under the broiler. When blackened, repeat the process you did for the jalapenos.

When the peppers are cool, pull off the tops then rinse off the char and seeds, then dice.

Peel and quarter the potatoes. Simmer in the vegetable stock with the tomato paste, until soft, about 15 minutes. When the are soft, turn off the heat and let cool slightly then puree with an immersion blender,or in a large blender (keeping in mind not to fill the blender up more than half way, or else it will explode. Kaboom. Soup on the ceiling.) Add salt to taste, and the smoked paprika. Stir in the corn, peppers and zuchinni.

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Looking for somewhere to eat in the San Fernando Valley? And I do hope that my darling Valley readers, should there be any, know I'm just teasing...it's a lovely place. I'm sure.

Starbucks ousted CEO Jim Donald yesterday and said that, effective immediately, Mr. Schultz, the chairman, will take on the additional role. Mr. Schultz, 54 years old, came to the Seattle coffee company in 1982 when it had four locations and nurtured it to become the empire it is today. Serving as CEO from 1987 to 2000, he presided over the company's 1992 public offering. Starbucks now has more than 15,000 locations around the globe, products on supermarket shelves and its own record label.

Smoked paprika, hails specifically from La Vera, Spain. It is available as sweet, bittersweet, and hot. - Big Oven.com

Labels: Gluten Free, Soup, Vegan

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Labels: Soup

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Yesterday was a bright and sunshine-y. Apple-crisp.

As nearby Church-bells rang out eleven, I found myself basking in the day, with a seasonally appropriate pomegranate cocktail in hand.

I was sitting in the most delightfully welcoming garden, a space festooned with artifacts of a life well lived, surrounded by happy dogs lazing about.

The Hostesses home, (the space I had to walk through, wide-eyed with awe, to get to the cocktails...I mean, garden) can best described as a compound (many structures, a few paths...voila, you have a compound) offering unexpected twists and turns. Truly charming. Perfectly homey, with a punk-rock ethos. It was flawless.

It was as we lounged in this tranquil glade, right after my hostesses boyfriend popped his head out of the second story stained glass window, squinted his eyes, smiled and asked if we wanted refills on our bevs, that I had my epiphany.

Life is good.

Nothing profound, but it is something important to be reminded of.

Life is good.

And with a bit of this soup...that much better.

When feeling frayed and needing to come back to a zen-space, (something I have mentioned more than once on this site, I'm sure) remember what stupendous friends can offer, what a fantastically beautiful place the world is, and so much more. And remember what a soul satisfying thing soup can be. All that, and everything seems right in the world.

I cannot tell you how quick this is to make. A few moments, and it tastes incredible. You can also make it with roasted squash - that certainly would make it super-fab...

Either which way, I recommend it. Autumn in a bowl.

And now, my peaches, I am off to the spa. (A day getting toasted in the garden helps a girl get her head on straight, but a day at the spa, well, that sets it in stone...)

Now try this, and enjoy!

2 15 oz. cans pumpkin
2 T. vegetable oil
1 large onion, minced (I did this in the Cuisinart)
6 cups vegetable stock
2 15 oz cans chick peas, with liquid
2 T tomato paste
pinch of cayenne
smaller pinch of nutmeg
cilantro or parsley for garnish

Saute the onion in the oil, until tender.

Combine the onion, squash, broth, liquid from garbanzo beans and one can of the beans. Heat a few minutes, then puree. This is best done with an immersion blender.

Add tomato paste, salt, pepper, nutmeg and cayenne. Add remaining garbanzo beans, garnish with cilantro and serve.

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90 % of the pumpkins grown in the United States are raised within a 90-mile radius of Peoria, Illinois

Pumpkins are a fruit that are 90% water

An intense drought this year is going to cost Americans at the meat counter. Weather wiped out hay crops across the region, forcing cattlemen to sell large numbers of stock. Experts predict it will take three years or more for the nation's beef supply to recover. That will hurt consumers, National Cattlemen's Beef Association spokesman Joe Schule says, because supply is a big factor in the price of beef. -Al.com

Wheat crops have failed and forced up world wheat prices and shoppers can expect to see an increase in the cost of bread, meat, fruit and vegetables. Shoppers should get used to the high prices, even if the drought breaks soon. Food industry analysts and economists say prices of certain foods will stay high into next year. For the third year in a row, bakers are confronting big increases in the price of flour and other ingredients directly related to shortages caused by the drought. -ABC News

Labels: Gluten Free, Soup, Vegan, Vegetarian

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Just because it is springtime, doesn't mean your desire for soup has to go onto the back burner (oh dear, I do think I am so clever sometimes. Almost sickens me. Almost.)

This is the quintessential springtime soup, light and breezy with just enough heft to make it filling.

Simple, refined, elegant. And let us not forget so, so, so delicious! Dill-tastic too. Dill. Yum.

That said, I admit it's somewhat curious that I think it's elegant, considering it's humble origins. Just goes to show that elegance is all in the presentation, and the demeanor of the presenter!

4 large eggs
5 Tbsp margarine, melted
1/8 tsp ground black pepper
1/2 cup finely chopped fresh dill
1 1/4 cups unsalted matzo meal
1/2 cup club soda
6 cups chicken stock (homemade is best)
2 large carrots, peeled and sliced on the bias
Dill sprigs for garnish


Whisk eggs in medium bowl until frothy. Whisk in melted margarine, pepper and dill.

Using a wooden spoon, slowly mix in the matzo meal, then add the club soda.

Cover and chill batter until firm. In my fridge this took 45 minutes.

Using damp hands, shape the batter into small balls. About the size of a walnut. Remember, they swell up when they cook.

Bring a large pot of salted water to a boil. Add the matzoh balls, cover partially and lower the heat to medium.

Simmer until matzo balls are tender, about 30 min. to 1 hour. (Depending on size.)

Drain the pot, reserving the balls. (Can be made ahead. Let stand at room temperature 2 hours or cover and chill up to 1 day.)

Bring a large pot of chicken stock to a gentle simmer. Add in the matzo balls. Simmer until warmed through, about 10 minutes.

Ladle broth into individual (I like to use glass) bowls, add three matzo balls and a few carrot slices. Top the matzo balls with a sprig of dill and serve.

Makes a heck of a lot. Remeber they are super filling. This should serve 8-10.

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Ate dinner at Beechwood this weekend. Strange place. Good food, but for no apparent reason they make you give a credit card before you order! Weird.

Matzah balls, also known as kneydlach are a traditional European Jewish dumpling made from matzah meal

Labels: Chicken, Soup

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Are you indecisive?

Sometimes you want a simple, chic salad.

Sometimes you want a soul-satisfying soup.

Sometimes you want both.

And really...there is an argument for one and an equally good argument for the other...

So you opt for the salad because the weather is warm, but then half way through you realize you just can’t finish it all. (Eyes are bigger-than-your-stomach syndrome, perhaps?)

So being the waste-no-want-not kid you are, you box it up and put it in the fridge. (Without sog-inducing dressing of course.)

Later, as the sun sets, there is a chill in the air and you think...”Gee, I could really go for some soup, I sure wish I had some.”

And maybe for a second (just a second, since we all know it’s unbecoming) you pout. Lower lip trembling, in a pah-teh-tic voice, you say aloud, to no one in particular, “I want soup.”

But right then, a thought comes to you! A lightbulb over the head kinda moment.

That salad? It can be transformed! It is really just soup ingredients waiting to be heated and pureed.

It is dinner indeed!

Your wish is granted.

Soup will be on the table in less than 10 minutes.

You, my friend, are a genius.

Peppery salad, rich and a healthy, hearty soup. One recipe. Two meals.

Oh yeah.

So try this as a salad, or as a soup, either which way, I am sure you will enjoy...

1 large bunch watercress
2 medium yukon gold potatoes, cut into wedges
6 large radishes, cut into wedges
4 large spring onions, quartered (through the root)
Olive oil
1 T. fresh oregano, minced
6 cups chicken stock
2 tsp. sour cream (optional)
Salt and pepper to taste
Chives for garnish

In a large pot, boil the potatoes in the chicken stock until just tender.

Meanwhile, heat some of the oil in a saute pan and saute the radishes. Set aside when just browned. Add the onions and do the same.

When the potatoes are done, remove with a slotted spoon and saute in the pan with the oregano.

Reserve the chicken stock.

Toss the salad together and dress with a light vinaigrette.

To make the salad into a soup, add all the sautéed ingredients and the watercress into the chicken stock and simmer for 3 minutes.

Puree with an immersion blender or in a regular blender. The first time I made this I left it sorta chunky, (See picture the the right) the second time, I pureed it smooth. (As you can see in the top photo.)

They were both nice.

If you want to make it richer, add a dollop of sour cream, (or creme fraiche) and stir it all together to combine.

Season to taste and serve with chive garnish.

Serves two to four.

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If you are looking for coffee and don't want it to be from Starbucks, check out Delocator.

The California Olive commission wants your recipes. "Send in your favorite recipes from around the world and we'll put 'em on our map. Load 'em up with California Ripe Olives of course, and we'll give 'em a nice long visit. Then as always, we'll test 'em, taste 'em and choose the champion. The winner of the California Ripe Olive quarterly recipe contest will receive a case of our favorite little black fruits, a California Ripe Olive apron and recognition on our website. Whether your culinary trip starts on the runway or the road, it's time to get a move on!" -CalOlive.org

Labels: Gluten Free, Salad, Soup, Vegan, Vegetarian

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Oh Miss Leiha, my dearest, most delightfully hedonistic (and you know what I mean) friend...why didn't you tell me about this earlier! My life has changed! I am smitten. I am ravenous for this delight. And soon, sweet reader, I bet you will be too.

Shall I tell you the story?

There I was, innocent as a lamb in springtime...enjoying the dwindling sunlight, while driving down Wishire Blvd. when I dared to give her a call.

Somehow (gee, I wonder how) we got on the topic of dinner. She, being on the east coast, had already eaten.

She had eaten something called Kimchi soup. I was tantalized. I mean, struck. Struck with desire. I had to make it. I made a sharp left turn and headed towards Whole Foods. My mind was spinning.

Could kimchi soup be good? Was it worth my effort?

I called her from the store to discuss possible ingredients. We contemplated and rejected taro, broccoli and bean sprouts. We agreed on silken tofu, green beans and celery.

The bicoastal call (to the chagrin of other shoppers, I'm sure) diverted to me telling her all about the new simply adorable shopping carts they have debuted that I am mad for (they are so...wee! The cutest ever). I sent a snapshot from my phone.

See, it's all about technology. Gotta love it. I mean, without it, I would not have had heard of this soup, come up with a recipe or been able to share it with you, my peaches.

And I did make this soup (though, not until a few days later) and I loved it. I mean, I loved pickle soup, so it wasn’t that big a leap, right? This is just pickled cabbage soup!

It's spicy and sour, and a perfect blend of crunchy and smooth, liquid and solid (if you know, that appeals to you.) It's light until you add the rice, and then it is hearty and it has a million ways it can be varied, which makes me love it all the more.

So try it my dears, and enjoy. I know I did!

1 onion, halved and sliced thin
6 cloves garlic, sliced
2 stalks celery, sliced
1 cup green beans, sliced
Two cups chopped kimchi with 2 cups of the liquid
3 cups chicken broth
1 cup silken tofu, diced
1 lime
3 green onions, sliced
Red pepper flakes, to taste
Sesame seeds to garnish
Vegetable oil
Fish sauce, as needed
Rice to serve

In a soup pot, saute the onion, celery and garlic, until slightly browned. Add the chicken stock. Bring to a simmer. Add the green beans, kimchi and it's liquid. Allow to simmer for five minutes. Add fish sauce, red pepper flakes, lime juice and zest to taste.

In four soup bowls, add some rice and the silken tofu. Top with the soup. Garnish with sesame and green onion.


Serves four

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Cadbury-Schweppes the British maker of Dr Pepper sodas and Dairy Milk chocolate, said today that it planned to split off its American beverage unit from its candy businesses, following pressure from shareholders. Cadbury, which also makes 7Up, Snapple and Trident chewing gum, said a separation of the businesses would help the company focus on expanding its confectionary unit. - NY Times

Green onions are a good source of Vitamin A

Labels: Entree, Soup, Tofu

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Saffron. Not just a character on television any more.

Nope that itty-bitty hard-to-harvest crocus stigma has found its way into my little heart.

Sure, sure, it’s the “world’s most expensive spice,” and that has a certain cache, but honestly kids, that's no reason to go adding something to your pantry! You use something because it's tasty, right? Right. (Sure. Right.)

In this case though, the sunburst orange filaments are really quite affordable in small doses. And heaven knows nobody (outside of a professional kitchen) needs a full ounce of the stuff. Do they? That would be madness. It's too strong a flavor to go (reasonably) overboard on. But as a hint. As a back rounder. As that “certain something” it really can elevate a dish to a whole other level. (In this case, the cliche level, I believe.)

For instance, in this fish stew (soup? I never can tell) it is a perfect foil. The sharpness cuts through the fish adding a unique and heady flavor. Catches you unawares for sure. The soup itself is hearty and filling and yet outrageosly good for you. What fun, right? So indulge my peaches! Grab some saffron, try this, and enjoy!


3 teaspoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 large red bell peppers, large dice
1 green bell pepper, large dice
2 14 1/2-ounce cans chopped tomatoes in juice
1 teaspoon orange zest
3/4 cup dry white wine
3 cups low-salt chicken broth or 2 cups fish stock, 1 cup water
2 pounds mixed fish and shellfish (I used squid, large and small scallops, cod, shrimp, shark and halibut)cut into 1-inch pieces
1/2 cup flat leaf parsley, stems removed
1/4 teaspoon saffron threads
salt and white pepper to taste
Red pepper flakes and lemon wedges for garnish (optional)


Crush the saffron threads and add to a small bowl with a few teaspoons of the wine.

Heat the olive oil in heavy large pot over medium-high heat. Add the chopped onion and garlic and sauté until just golden, about 4 minutes.

Add the bell peppers and stir. Cook an additional 2 minutes. Add the tomato and zest and cook 2 minutes longer. Add the white wine and stock and simmer about 5 minutes.

Add the fish and reduce the heat to low. Add the parsley and saffron and let simmer another three to five minutes. You do not want the fish to over cook. Taste and add salt and pepper as needed.


Serves four to six


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Saffron is the dried stigmas of the saffron crocus and is the world’s most expensive spice. It requires intensive labor and more than 4,600 Crocus flowers (Purple Saffron Flowers) to make a single ounce. Saffron crops quickly deplete the soil and so other crops must be planted and harvested for about seven to ten years in order to replenish the land. -Saffron-Spice.com

The only commercial scallop fishery in Alaska is off the outer coast from Cape Spencer to Yakutat. There are only nine permit-holders that fish for scallops. They use large nets to dredge the sea floor with. Crews can be as large as 11 members who run up to two dredges while shucking, washing, and bagging scallops around the clock. Alaska scallops are among of the largest in the world.- Fishermans Express.com

Stew: Any dish that is prepared by stewing.

Labels: Entree, Seafood, Soup

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Spinach is back, baby!

Like a phoenix rising from the ashes, or Kate Moss reviving her career...spinach is big and bold and green as ever. And (please, please) here to stay.

Three cheers for spinach.

Reviled by some, but loved by others, no matter how you feel about the power-green, you have to admit it's good to see it back.

After all the tragedy associated with it of late, I admit I was hesitant to buy it, but since I have never been the pre-bagged-buying type, it was no big deal to get some of the frozen variety (yes, frozen) and add it to some soup. (Since I am still a bit paranoid, I figure putting it into something that is simmered is a better idea than making a salad...)

Minestrone.

The ultimate meal in a bowl. Hearty, filling and good-fer-ya, it’s an autumn staple and a snap to pull off when the days are gloomy and the nights getting long.

(Could this post be any more cliche ridden? Eek!)

So try this my warming potion my peaches, and enjoy.

3 tablespoons olive oil
1 large onion, minced
3 cloves garlic, minced
2 large carrots, peeled and diced
2 stalks celery, sliced medium
2 tomatoes, diced
1 zuchinni, diced
5 cups vegetable stock
3 tablespoons tomato paste
2 tablespoons dried oregano
1 cup cooked cannellini beans
1 cup frozen spinach
¼ cup small pasta (I used shells and grattoni)
¼ cup Parmesan cheese, grated
a few leaves of fresh basil or a teaspoon dried
salt and pepper to taste


In a large pot, heat the oil over a medium-low flame. Add the onion, garlic and carrot and saute until the onion is just translucent, about 6 minutes (this is called "sweating").

Add the carrots, celery, auchinni and tomato and continue to saute for a few minutes.

Add the stock, tomato paste and oregano. Bring to a gentle simmer. Taste and add more tomato paste if needed. Let simmer for 25 minutes.

Add the beans, spinach, pasta, basil and cheese. Stir to combine and let simmer for another 10 minutes or until the pasta is soft.

(If you are going to store the soup, cook the pasta separately and add when serving.)

Season to taste and serve.

Serves 6-8

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Spinach originated in Persia, where it was known as "aspanakh".

Disney Cleans Plate of Junk Food: Walt Disney Co. said Monday that it would start lending its characters' names mainly to healthful foods. Disney said it would essentially follow federal guidelines for children's diets. In its parks, it will replace French fries and soda in kids' meals with vegetables and juice. In its licensing deals, by 2009 Disney will limit portion sizes and in most cases refuse to tie its brand to foods that get more than 30% of their calories from fat, more than 10% from saturated fat or more than 10% from added sugar. Exceptions will be reduced to 15% of Disney-related foods by 2010- LA Times.com

Minestra is Italian for "soup," Minestrina ("little soup") is a thin broth, while minestrone ("big soup") refers to a thick vegetable soup that generally contains pasta and sometimes peas or beans. - Epicurious

Labels: Soup, Vegetarian

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All excited, I called my mother with the news that I had created an outrageously enticing new soup. My mother, you have to understand, is a great deal smarter than I could ever hope to be, she is also well traveled and has led an extremely glamorous life, so when I do something even remotely interesting or clever, well, I just have to share.

Of course, on top of all of that, she is respectful and kind no matter how nutty and out there I sound. So as I went on and on about how unique, delicious and vibrant my concoction was, she just said things along the lines of "Mmm," and "Sounds good honey." When I was finished gushing, with that gentle voice only a mother can conjure, she simply said "Well sweetie, your borscht recipe sounds simply wonderful."

Oh. Right. My borscht recipe. And there I really thought I had made something completely different. What I thought I had made was beet gazpacho. But nope, upon further inspection, I did, in fact, create a soup that has existed for quite some time. Centuries even. Oh well, its still pretty terrific, and worth the effort. I do hope you'll take the time to make a blender full....but now that I know its a Russian dish, I just wonder, would it improve with a shot of vodka in it? Maybe next time. Try it, and enjoy.

4 large beets, roasted, peeled and cooled
1/4 cup best quality olive oil
3 teaspoons sherry wine vinegar
1 large cucumber, peeled and seeded
1/4 red onion
1/8 teaspoon dill seeds
1 red bell pepper, seeded
Water as needed
Dill, sour cream or additional oil for garnish

In a blender, combine all the ingredients and puree. Taste, and season with salt and pepper.

Let it settle, and pour through a fine mesh strainer.

Makes enough for four people

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A study by the Wine Market Council found that American consumers scored Italian wines higher than California varietals on a measurement of satisfaction. The same wine drinkers said Italian and Australian wines were of better quality than Californian, while Australian wines were deemed the best value. The study, released during a presentation about attitudes of U.S. wine consumers, followed a report by New York brokerage Merrill Lynch & Co. this week that said California was slowly losing market share to imported wines. - LA Times

The Irvine California based restaurant chain, In-N-Out Burgers has accused a top executive of fraud and embezzlement. Richard Boyd, who was in charge of building In-N-Out restaurants and is still on the payroll, diverted construction materials and crews to his own property and charged the work to the company, according to a lawsuit filed Tuesday in Los Angeles County Superior Court. Boyd's attorney, Philip Heller, called the allegations "totally baseless and demonstrably untrue." - LA Times

The type of the soup that is named borscht differs slightly by culture. - Wikipedia.com

Labels: Gluten Free, Soup, Vegan, Vegetarian

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There is a supreme amount of happiness that I attach to this deceptively basic soup recipe. I just think it is without a doubt, the best, but it came with a lesson.

You see, when I was in cooking school, they had the students (as all cooking schools do) create a menu and then execute it for the in-house restaurant.

For this two week excursion into somewhat real restaurant cooking (the ratio of chefs to patrons was absurdly off, but for the most part, it was the most true-to-kitchen-life class they offered) each senior class member was paired with a new student and in pairs were given tasks such as "make soup" or, "man the grill." This soup was one of two (along with a rich and spicy tortilla soup) my exceedingly talented partner and I offered to guests for lunch and dinner for two days in a row.

At the end of the two days the chef instructor came over to critique us and...we failed. He hated the way it tasted and said that it didn't even qualify as a soup. It should have been strained, we should have added cream, blah, blah, blah. I was startled. I thought it was sublime. Besides, we had sold out of it half way through dinner so someone must have liked it. My partner went pale. His 4.0 average was gone. He was livid. I tried my best to salvage our grades, but alas, we both concluded it was either a case of the Chef being a pill, (a common personality trait in that group I fear) and nothing to do with the soup at all or maybe the dude just hates parsnips. Who knows. Any which way, it was a bummer of a lesson. Then again, you can't win them all, right?

Having been a chef instructor of sorts for awhile now, I can honestly say this is not only the easiest thing to make, it is outrageously flavorful, and I am (smug) pleased to report, the single most popular menu item I have ever offered my cooking class clients. They are sophisticated foodies and they LOVE it. So there. It is naturally sweet from the parsnips, rounded out with the squash and earthy onions the secret ingredient is the apple cider vinegar, which brings a lively (zing!) back-note. It is warming and hearty, outstandingly healthy and just plain lusciously delicious. Try it, and enjoy.

2 large brown onions, sliced in half
3 large parsnips, peeled, cut into halves
1 large butternut squash, sliced in half lengthways, seeds removed
3 sprigs thyme
Olive oil
Salt and pepper
6 cups vegetable or chicken stock
Apple cider vinegar
Roasted squash seeds for garnish

Preheat your oven to 350F

Line a sheet pan with foil

Place the onions, parsnips and squash sliced side down on the foil lined sheet pan. Liberally coat the vegetables with olive oil (on all sides) toss on the thyme and some salt and pepper.

Roast about 1 hour, making sure to turn the parsnips half way through.

Remove the pan from the oven when the onions and parsnips are browned and a knife inserted into the squash goes in smoothly. Remove the thyme and allow to cool somewhat.

The roasting process will have lifted the skin right off of the squash. You should be able to pick it off.

In small batches in your blender or food processor, puree the vegetables with the stock until smooth. (Warning: You cannot fill a blender with hot liquid more than half way. It will blow the top off. Or worse, the bottom.) At this point you have options. You can strain it, add cream or just leave it as is. I like it as is.

Season to taste with salt and pepper. Add a tiny splash of apple cider vinegar (about 1/2 teaspoon to start), taste and add more as you see fit. It really perks it up. You'll be amazed.

Garnish with toasted squash seeds and thyme to serve.

Makes 8 - 10 servings

To roast the squash seeds, clean them and toss with some vegetable oil, smoked paprika, salt and pepper, then put on a parchment lined sheet pan in a single layer and toast at 300F for 20 minutes. Remove when lightly browned. Keeps in a covered container for a week.
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"The Babylonians first converted wine into vinegar in 5000 BCE using date palms, grapes, and figs. Japanese Samurai warriors supposedly used a vinegar tonic for strength and power." - Nutrition Forum.com

The name vinegar comes from a French word meaning "sour wine." It is produced by the action of yeast and bacteria on grains or fruit juices.

According to Bablefish.com this is "parsnip" in Russian: пастернак

Proof I am a food blogging geek. I made a Caesar salad this weekend, and knowing that my post on it from March needed a picture, added it. Check it out.

Labels: Gluten Free, Soup, Vegan, Vegetarian