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Posts from the ‘Meatless/Vegetarian’ Category

First Day Of Spring, Vernal Equinox

It was such a weird winter, unusually warm for long periods of time, then bitter cold, recently a snowpocolypse that was more hype than snow accumulation, but it’s finally here, the first day of Spring.  It’s still pretty cold and there is snow and ice on the ground and its official now, we have moved on winter is a thing of the past. For several weeks now I have noticed the crocus bloom, buds coming on the tree’s, the daffodils in my yard will be blooming soon and again this year my chives have returned, I had no idea chives were so resilient.  Going to the farmers markets will yield a plethora of produce and although I am not a warm weather person however,  I do love spring and summer fruit and vegetables, can’t wait for the berries and plums and peaches.

It is rare that I post several days in a row but to honor this day I made soup using spring vegetables, a light and delicate soup using asparagus and leeks. So simple and quick to prepare. So to celebrate the first day of Spring I give you soup that is a lovely shade of green and screams spring. The ingredients are few, no spicing except for salt and pepper this soup is an homage to the beauty of fresh spring asapargus and the delicate flavor of a young leek.

I wish you all a wonderful first day of Spring or if you are in another hemisphere a wonderful first day of Fall.

ready to roast

Pureéd Asparagus and leek soup

Serves 2 or more depending on serving size

1 bunch asparagus cleaned and tough parts snapped off

1 medium size leek cleaned well using only the white and light green parts

3 cups broth of your choice or water

salt, pepper

olive oil to drizzle on vegetables before roasting

1-2 tbs butter (optional)

splash of heavy cream (optional)

Heat oven to 375 degree’s, line sheet pan with parchment. Layer your clean vegetables on the pan, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, you don’t want them to brown only to develop that lovely deep flavor that happens when vegetables are roasted. Remove from oven and place the vegetables in a medium size saucepan.

Add the broth or water and bring to a boil, turn to low heat and simmer for 20 minutes. Let cool in the pot for approximately 30 minutes. Using tongs place the vegetables in the blender and add a cup of broth. Pureé until desired consistency. Add back to the saucepan with a little more broth if you like your soup on the thin side, season with salt and pepper if needed, add the butter and cream and on low heat cook until it reaches the desired temperature.

Garnish with creme fraiche and chives.

A little peek at whats in store soon.

Irish Soda Bread, Happy St. Patricks Day

There is a wee bit of Irish in my lineage, my Dad was Italian and my Mom French/Scottish Irish. Every year for St. Patricks Day my Mom made something green, now I love the color green, but with the exception of vegetables I don’t necessarily like to eat food that is colored green unless it is a result of the natural color of the ingredient used in the recipe. It always made me chuckle when we would all sit at the breakfast table to green biscuits or eggs. This recipe is not green but soda bread is Irish by origin. The recipe comes from my friend Cynthia, The Solitary Cook and Boulangere on Food52. I have always been challenged when it comes to biscuits but have overcome that with a great biscuit recipe, I have made soda bread a few times and it is not usually light and fluffy it’s heavy and hard. I noticd this one when it was featured last week and when I saw that it was one of Cynthia’s recipes I knew it had to be good, she is an extraordinary cook, baker and person.  The bread has potatoes, beer and yogurt for moistness, which sounded really good to me, as my soda bread tends to be on the dry side. She used celery and scallions in her version but I chose to skip the vegetables and make it plain. I also thought it would be fun to make mini loaves that bake faster and are smaller in size. Cynthia calls her recipe Nouveau Irish Soda Bread  it is not your traditional soda bread, I have never seen a recipe that uses potatoes but it works and works really well yielding a flavorful and super moist loaf.  It is however exactly what I wanted, light, moist and delicious. The title is linked to the original recipe on Food 52 and I am posting the recipe as I made it.

This is the best soda bread I’ve had, really good even the next day. I didn’t have fingerling potatoes so I used what I had which was red new potatoes skin on. The potatoes were mashed with good Irish butter (Kerrygold). When at the store I saw some Irish smoked salmon and thought it would be nice with the soda bread and some homemade creme fraiche. Delicious!! I’m currently hosting a lovely couple from England in my air bnb space and they brought some wonderful Whittard tea as a gift. The afternoon tea is fantastic very similar to an Earl Grey tea with a beautiful perfume and flavor. Highly recommend if you can get your hands on some. I thought my good friends at Fiesta Friday #163 might enjoy,  so I’m bringing you a wee bit of Irish Soda Bread!!

Nouveau Irish Soda Bread

Recipe by Cynthia, boulangere on Food52

Makes 1 round loaf or 3 smaller individual loaves

4 fingerling or small potatoes cleaned and sliced (enough to yield 1/2 cup mashed potatoes) (I used small red potatoes with the skin on).

2 tbs butter (Kerrygold)

1 tsp fine grained sea salt or kosher salt

Cut potatoes into 1-inch pieces and place in a saucepan with cold water to cover and a teaspoon of salt. Bring to a boil, and cook until quite tender, about 15 minutes. Drain using the pan lid to hold back the potatoes, and add butter to the pan. Mash in the pan with a hand masher.  Set aside.

1 1/2 cups all purpose flour

1/2 cup cake flour

1 tsp baking soda

1 1/2 tsp fine grained sea salt or kosher salt

4 oz greek whole milk yogurt, used Fage plain whole milk yogurt

4 oz Irish lager type beer (Didn’t have Irish Lager so I used a local Brooklyn Lager)

1 tbs honey

While potatoes are cooking heat oven to 400 degree’s.
Sift the all purpose flour, cake flour, baking soda and salt into a mixing bowl. Add the potatoes, yogurt, beer and honey to the dry ingredients, stir with a spatula or wooden spoon just to blend. Scatter generously some flour on work surface and dump the dough onto the work surface. Form into a ball being careful not to overwork the dough. When it’s a nice round shape transfer to a parchment lined baking sheet. Using a sharp serated knife cut an X on top of the loaf or loaves.

For one larger loaf bake 40-45 minutes until a deep brown and when tapped it should feel bouncy not soft or wet. For individual loaves bake 25-30 minutes approximately.
Let cool at least 15 minutes before slicing.

Soda bread with smoked salmon, creme fraiche and dill.

 

Vegetable Lasagna And A Frittata

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Whenever I hear vegetable lasagna I think of that Seinfeld episode when Elaine is on a plane, sitting next to a guy she refers to as “vegetable lasagna” because thats what he ate. That show still makes me laugh. This is not a lasagna in the truest sense of the word, there is no pasta. Instead zucchini and eggplant are layered with ricotta, grated cheese, mozzarella and sauce. This is so good I really don’t miss the pasta, at all. This is me getting back on track, cutting carbs and sugar, trying to eat clean and light. I had some homemade marinara in the freezer, just enough, not having to make sauce made this a quick and easy dinner. This would also be delicious with a béchamel rather than ricotta.

The frittata is a wonderful for any meal, breakfast with a cup of coffee or tea, for lunch/dinner with a salad, it’s a light meal that satisfies. Fritatta is so simple to make and you can add whatever you like to make it your own. I used roasted tomatoes, zucchini and shallot along with taleggio and parmigiana. Please Note, the measurements of my ingredients are not exact. I don’t really measure but they are very close, I’ve gotten pretty good at eyeballing it and am usually really close. You can add more or less cheese depending on your personal taste.

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Eggplant And Zucchini Lasagna (senza la pasta)

Serves 4-6

2 zucchini unpeeled, washed and ends cut off

1 large eggplant

1 1/2 cup ricotta

1 egg

handful flatleaf parsley chopped

1/2 cup grated cheese (I used parmigiana, asiago and romano) for the ricotta mixture

8 oz mozzarella (fresh if possible) sliced thinly or grated

approximately 2 cups marinara sauce

more grated cheese used when layering

Heat oven to 375 degree’s.

Slice the zucchini in approximately 1/4 inch slices and lay on parchment lined baking sheet. Drizzle with olive oil, turn and drizzle more so each side is covered. Sprinkle with salt and pepper.

Roast in the oven until the zucchini starts to brown, turning after approximately 20 minutes. Remove from oven and set aside. Save the parchment and keep the oven on.

Slice the eggplant with skin on in approximately 1/4 inch thick rounds. Rub or brush olive oil on one side, turn over and rub more olive oil on the other side. Sprinkle with salt and pepper and roast in the oven until lightly browned, turn and roast the other side. You want the eggplant and zucchini lightly browned. Removed from oven and set aside. Because eggplant absorbs the oil I recommend using a pastry brush and brush each side with oil to make sure it’s evenly coated.

Mix ricotta with egg, grated cheese, parsley and some salt and pepper.

Slice or grate the mozzarella. Now you are ready to assemble. Spread some of the marinara in the bottom of your baking dish. Layer some of the eggplant, add a few dollops of ricotta, spread as evenly as you can (doesn’t have to be perfect) add some of the mozzarella, grated cheese and a few spoon full of sauce. Next a layer of zucchini and repeat the layering. I used eggplant as the top layer, spread some sauce on top of the eggplant, sprinkle some grated cheese and put mozzarella on top. Bake uncovered on a sheet pan for approximately 45 minutes until browned and bubbly.

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Frittata

Serves 4

1 zucchini unpeeled, cut into thin rounds

1 shallot, sliced

8-10 (approx) small tomatoes, cherry, kumato, zima, whatever you can find that look good sliced in half

olive oil, salt and pepper

8 large eggs

3 tbs sour cream

approx. 1/2 cup grated parmigiana or blend of grateable cheese

approx. 1/3 cup taleggio grated plus a little more to sprinkle on top before baking.

Heat oven to 425 degree’s.

Place tomatoes, zucchini and shallot on parchment lined baking sheet, drizzle with olive oil lightly coating both sides of zucchini and tomato, season with salt and pepper. Roast until the zucchini and onion are lightly browned and the tomatoes start to caramelize. Approximately 25 minutes. Remove from the oven and set aside.

Add a little olive oil in a non stick skillet (cast iron is great) and heat on medium high heat. Meanwhile beat the eggs with a fork, add the sour cream, and grated cheese (parmigiana and taleggio) season with salt and pepper. Reduce oven temperature to 400 degree’s.

Pour into hot skillet (oven proof) and when you see the egg is starting to set on the edges move the eggs gently (I push towards the center) letting the liquid stream to the fill in where you have moved the eggs that have set. When the egg is cooked about a third of the way add the vegetables and sprinkle with the rest of the taleggio. Place in the oven for approximately 10 minutes, cut the oven off and turn on the broiler. Cook for another 5 (or so) minutes until it’s lightly browned. Remove to serving platter or board and let cool a bit before serving.

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Coconut Caulifower Soup With Ginger And Turmeric

 

Looking through Clean Soups the one that leapt out at me was the Coconut Cauliflower Soup, actually I decided on this soup before I chose which broth to make. You all know my love affair with cauliflower and I am such a big fan of pureed soups, this was the one I had to make. Turmeric has amazing medicinal, nutritional properties and I have it every day with milk and a grind of black pepper. When I saw the gorgeous golden yellow soup it was love at first sight. I am also a big fan of Thai flavors, lemongrass, ginger, lime and coconut are a happy marriage of flavors and make this silky pureed soup exotic and delicious. A touch of red Thai chili paste provides a gentle bite and the sum of all of the ingredients is wonderfully comforting and so yummy.

I made the soup exactly as written in the recipe but ended up tweaking just a bit as I wasn’t quite satisfied with the results. The cauliflower is roasted in a hot oven drizzled with olive oil and turmeric and what ended up happening is that it started getting too dark and the cauliflower was not tender enough,  I kept turning it and moving it around until the prescribed length of baking time was reached. I didn’t think the cauliflower was quite soft enough but continued, blending it with the other vegetables and I didn’t like the texture. Now it could be my wonky oven or maybe the florets were too big,  I don’t know. I ended up cooking the pureéd soup for about 20 minutes and then put it back in the blender so that it was velvety smooth. The soup is delicious and I would definitely make it again.

Coconut Cauliflower Soup With Ginger And Turmeric

2 1/2 – 3 lb cauliflower cut into 1 1/2 inch florets

3 tbs extra virgin olive oil

1/2 tsp ground turmeric

sea salt

1/4 tsp freshly ground black pepper

1 yellow onion peeled and chopped

2 cloves garlic minced

2 carrots peeled and chopped

2 stalks celery chopped

2 tsp Thai red chili paste

6 cups Thai coconut broth plus more if needed (I did need more)

2 tsp grated fresh ginger

1 tbs freshly squeezed lime juice plus more if needed

garnish with fresh chopped mint or cilantro

Position a rack in the middle of the oven and heat to 425 degree’s. Line a rimmed baking sheet with parchment paper.

Put the cauliflower, 2 tbs olive oil, 1/4 tsp turmeric, 1/2 tsp salt and the black pepper in a large bowl and toss until coated. Transfer to the prepared baking sheet and spread to an even layer. Bake for 20-25 minutes until golden and tender.

Meanwhile heat the remaining tbs of olive oil in a soup pot, then add the onion, a pinch of salt and the remaining 1/4 tsp of turmeric and sauté until translucent about 3 minutes, add the garlic, carrots and celery and 1/4 tsp salt and sauté until the vegetables begin to turn golden, about 10 minutes. Add the chili paste and stir to coat the vegetables. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits at the bottom of the pot. Let cook until the liquid reduces by half.

Pour 1/3 of the broth into a blender, add the ginger and 1/3 of the vegetables and cauliflower and blend until smooth adding more broth if needed. Continue to blend until all of the broth and vegetables are pureed. Pour back into the soup pot and cook over low heat until warmed,  add salt if needed and the lime juice.  Soup will keep 5 days in the refrigerator or up to 6 months in the freezer.

Clean Soups- Magic Mineral Broth and Thai Coconut Broth

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I’m a cookbook hoarder, well hoarder may be too harsh but I love my cookbooks, collect them and can literally spend hours in the bookstore looking at them and almost always leave the store with at least one if not more. When I received an email from the editors at Food52 asking if I would be interested in reviewing a cookbook for the Piglet Community Picks  there was no pause in my answer, a resounding YES.  I was given a choice of 6 cookbooks and Clean Soups was my first choice. It is not a voluminous cookbook, but offers some fantastic healthful and delicious basic broths used as a base for a variety of different types of soups.

I chose to make the Magic Miracle Broth,  a vegetable broth, and a stepping stone to another recipe Thai Coconut Broth which will  become a pureed soup. One thing I loved about this broth is that the vegetables are used unpeeled, everything, onion, carrot, garlic with the peels and all, it’s so easy to just throw it all in a pot and let it cook. If you love soup and clean eating I really recommend you purchase this cookbook. Part two of this post will be published in a few days, the finished soup.

Magic Mineral Broth

Makes approximately 1 gallon of broth

6 unpeeled carrots cut into thirds

2 unpeeled yellow onions, quartered

1 leek, white and green parts cut into thirds

1 bunch celery including the heart, cut into thirds

4 unpeeled red potatoes

2 unpeeled Japanese or regular sweet potatoes, quartered

1 unpeeled garnet yam, quartered

5 unpeeled garlic cloves, halved

1/2 bunch flat leaf parsley

1 (8 inch strip) kombu

12 black peppercorns

4 whole allspice or juniper berries

2 bay leaves

8 quarts cold filtered water

1 tsp sea salt plus more if needed

Rinse all vegetables well including the Kombu.
In a 12 quart or larger stockpot, combine the carrots, onion, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, pepper, allspice berries and bay leaves. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours or until the full richness of the vegetables can be tasted. As the broth simmers some of the water will evaporate, add more if the vegetables begin to peek out.

Strain the broth through a large course mesh sieve (use a heat resistant container underneath) and discard the solids. Stir in the salt adding more if desired. Let cool at room temperature before refrigerating or freezing. Store in the refrigerator up to 5 days or in the freezer up to 6 months.

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Thai Coconut Broth

Makes approximately 2 1/2 quarts of broth

8 cups Magic Mineral broth

2 13.5 oune cans coconut milk

3 1 inch pieces of fresh ginger

2 shallots peeled and halved

3 kaffir lime leaves or 1 tsp lime zest

1 stalk lemongrass, cut in chunks and bruised

1/4 tsp sea salt, plus more if needed

In a 6 quart pot combine the broth, coconut milk, ginger, shallots, lime leaves or zest, lemongrass and salt, bring to a low boil over medium heat. Cook for about 20 minutes. Decrease to low and simmer for another 30 minutes. Remove the solids, taste and add more salt if desired.

Let cool to room temperature before refrigerating or freezing. Store in refrigerator for up to 5 days and 6 months in the freezer.

 

More From Teagan, Comfort Food For Pip- Souffléd Macaroni And Cheese

I absolutely love working with Teagan, and admire her and her wonderful work. This is another snippet from Teagan involving her feisty character Pip. We wanted to do something involving comfort food and when I think of comfort food one of the first things that come to mind is macaroni and cheese. In keeping with the 1920’s flapper theme of the story this recipe is from that era from another feisty and very talented woman named Clemantine Paddleford. Enjoy, and take it away Teagan!!

PS: The recipe is fantastic, light and flavorful really a wonderful change from the traditional macaroni and cheese.

Pip Arrives in Savannah
Thanks for letting me visit again, Suzanne!  Here’s another little vignette from the “universe” of my character Paisley Idelle Peabody, aka Pip.  This would happen after The Three Things Serial Story It’s inspired by Suzanne’s macaroni and cheese.

Pip’s dad didn’t appreciate her escapades in that novella. So now she’s been sent to her grandmother, to learn to cook!  I hope you’ll enjoy this tidbit.

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Pip Arrives in Savannah

The breeze that rustled through the fronds of tall palm trees was tinged with salt.  I inhaled deeply as I walked out of the tall arched door at Savannah’s Union Station.  I heard the bell of a streetcar, which had gone past a moment before.  I stretched to see the trolley, but barely got a glimpse of its back-end.

With a loud Bronx cheer I dropped my suitcase to the curb of West Broad Street.  I thought the Jazz Age slang for the rude noise I made was appropriate, since my Pops was continuing on the train to New York City.

Pops said I needed to be reigned-in, and Granny insisted that I needed to learn to cook.  Neither of them would admit that I was a modern woman.  No self-respecting Flapper needed to cook!  Anyhow, Pops had unceremoniously dumped me off the train, saying he’d visit with Granny and me on his way back.  I blew another raspberry at the streetcar that I had just missed — and at my wretched situation.

Union Station Savannah, GA

The ringing of the streetcar’s bell faded into the distance.  The first time I ever saw a trolley was during a visit to my grandmother, there in Savannah, when I was a very little girl.  I slipped away from her and Pops, and scampered onto a streetcar.  I didn’t get far, but Granny Phanny was mad enough to spit. 

This time, I had done the opposite.  Instead of getting on a trolley when I shouldn’t have, I had missed the one I was supposed to ride to get to her.  Now Granny would be waiting to meet me at some Chinese restaurant downtown, but I wouldn’t be on the trolley.  Horsefeathers!  She would be in a lather.

A nearby news vendor walked away from his stall, probably headed for a bite of lunch.  I called out and waved as I hurried toward him, my suitcase bumping along at my side.

“Hey Mac!  Was that the trolley that goes to Pearl Street?” I called out, but he didn’t hear me over the blast of a train whistle.  “Enjoy your lunch,” I grumbled and my empty stomach answered in kind.  “I sure could do with some of Granny’s macaroni and cheese.”

“Did you miss the trolley, sweet cheeks?” a clear tenor voice asked.

I didn’t see him until he moved forward.  He had been leaning against the opposite side of the newsstand.  He wore a suit and hat, but they had flair.  He cast a furtive glance over his shoulder, but then tilted his head back and blew a smoke ring into the air.

Applesauce!  He looked pos-i-lute-ly like the kind of character I had always been told to avoid, but he was as sexy as the Sheik of Araby.  Then his cigarette smoke drifted to me and I sneezed.  So much for me being a sophisticated Sheba.  I had to agree with Pops that smoking was a nasty habit.

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“You’re new in town, huh?  I’m Floyd.  I can take you where the giggle water flows aplenty.  It’ll be a real blow,” he said with a smile and a wink that made him even handsomer.

“Says you,” I countered coyly, thinking he was joking around.

“At least let me drive you over to Pearl Street.  Stick around until my pal gets back.  He’s picking up something for me,” he added gazing up and then down the street, as if looking for his friend.  Stay right here and I’ll get my machine.  It’s a sweet ride.  You’ll love it,” he called over his shoulder as he rushed away.  “Don’t move.  Promise.  I’ll be right back.”

I stood baffled, gaping at Floyd’s retreating form.  I was also feeling flattered by his interest.  There was an intensity about him that I found exciting.  Not to mention the fact that I was relieved that I might avoid Granny’s wrath over me missing the streetcar and leaving her waiting.

Signorina, do not be going with that man.  It would be a bad thing for you.  Trouble comes,” a voice, heavily accented with Italian, said from behind me.  “There will be other transportation.”

Turning, I saw a portly man in odd looking chef’s clothes.  He lifted his brimless toque and bowed.  A jalopy backfired so suddenly and so loudly that I jerked around to face the noise.  When I turned back, the chef was gone.  I didn’t see him anywhere.  It was as if he disappeared into thin air.

I quickly forgot about the odd occurrence when a wooden crate fell off a passing truck.  The driver pulled to the curb beside me.  Without thinking I went to help.  He had not been traveling fast, so little damage was done.  A few oranges rolled from a broken crate.  I started picking up the wayward fruit.1920s delivery truck

An Asian looking guy with a quasi-British accent jumped out of the driver’s door, apologizing even before his feet hit the street.  He gingerly hopped over the tailgate and began re-positioning the crates.  A couple of them looked ready to fall.

I noticed lettering on the truck proclaiming Wong’s Chinese.  Was that the name of the restaurant where I was supposed to meet Granny?  I was so resentful about being sent to Savannah that I hadn’t even paid attention to what she said.  I knew there wouldn’t be more than one Chinese restaurant on the street.

“Your place isn’t on Pearl Street by any chance, is it?”

“Yep, that’s Wong’s,” he replied with a grin, stopping his work.  “Hey, are you Pip?  Miss Phanny will be looking for you.  I’m Alastair Wong,” he bent from the truck bed and shook my hand.

I sighed with relief.

Then a brand new Ford stopped and gave a long blare of the auto’s horn.  “Hey! Move it,” my Sheik of Araby from moments before shouted angrily, and followed that with a racial slur.

Floyd got out of the automobile, moving toward us in a menacing posture.  I stood up, a smashed and dripping orange still in my hand.

“This cake eater’s bad news, Pip.  You don’t want to have anything to do with him,” Alastair Wong whispered as he stepped in front of me protectively.

In the distance a police whistle trilled.  The guy’s eyes widened and he looked over his shoulder.  Before I knew what was happening, he had hit Alastair in the head with the butt of a pistol.  I shrieked as he dragged me into the open Ford, my arms and legs flailing.

I could hear the coppers coming toward us, shouting and blowing whistles.  Suddenly the Ford was blocked between the delivery truck and police vehicles.  Alastair lay unconscious on the street.  The busted orange dripped juice all over my skirt.  The guy waved his gun around excitedly.  A maniacal gleam came to his eyes when he looked at me.

1920s Police car

An over eager copper fired his gun.  I heard the whiz of the bullet pass by my head.  Startled, Floyd jerked toward the policemen.  Movement from the delivery truck caught my eye.  A catawampus crate started to wobble.  Suddenly that crate and another one tumbled down to land on the windshield of the Ford.  Floyd started screaming and cursing, waving his pistol even more.

When he turned back to me, on sudden impulse I stuck the busted orange in his face and smeared it into his eyes.  By then the coppers had reached us.  They grabbed him before he could do any damage with the gun.

A copper helped me out of the Ford.  I ran to Alastair as another cop helped him stand.  Across the street I saw Floyd’s pal, the news vendor being held by a policeman.

“What just happened here?” I demanded.

A paddy wagon rolled up and the policemen pushed Floyd into it, along with his pal.

“Bootleggers,” a copper told me.  “As if we didn’t already have enough of those around here.”

“So Pip,” Alastair said while he held a handkerchief to his bloodied forehead.  “How do you like Savannah so far?”

I chuckled despite everything.  At least he had a sense of humor.

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“Well, I was afraid I would be bored to tears here,” I told him with a dramatic sigh.  “But I suppose it will be interesting enough.  So far I’ve learned three things.  Don’t take any wooden nickels.  Don’t get into Fords with handsome men.  And Wong’s Chinese is the right place to go.”

Alastair laughed.  “That’s a good slogan, doll face.  Mind if I use it?  How about we get you to the restaurant.  Miss Phanny will be getting impatient.”

And so began my adventures in Savannah.

The end

***

 

Copyright © 2017 by Teagan Ríordáin Geneviene

All rights reserved.

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Souffléd Macaroni and Cheese

Makes 4 servings

Recipe by Clemantine Paddleford

1 1/2 cups scalded whole milk

1 cup soft bread crumbs

1 1/2 cups grated cheddar cheese Note: I used 2  cups cheddar cheese

1 cup cooked macaroni

3 eggs separated

1/4 cup diced pimentos

1 tbs chopped parsley

1 tbs grated onion

1 tsp salt

3 tbs butter melted

Pre heat oven to 350 degree’s Grease a casserole Note: I baked at 375 degree’s

Pour milk over soft bread crumbs, add cheese. Cover and let stand until cheese melts. Add macaroni. Combine and add beaten egg yolks, pimento, parsley, onion, salt and buttter. Beat the egg whites until stiff but not dry and fold into the mixture. Note: I sprinkled the top of the mac and cheese with breadcrumbs and grated some cheddar and gruyere on top.

Pour into prepared casserole. Bake uncovered for 25-35 minutes.

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Tomato Soup

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I have a good friend who used to live in Brooklyn and a couple of years ago moved into Manhattan, we don’t get to see each other that often and I was so happy that we set a date to meet and decided we would catch up over lunch. I offered to cook and thought since it’s cold outside a bowl of soup would be good, she lives near Sullivan Street Bakery and said she would bring bread. The first thing I thought of was tomato soup and grilled cheese sandwiches I’ve made tomato soup before, posted it a few years ago, it was actually an accident that turned into soup. This one is intentional and it’s phenomenal. I got the recipe from food network and reading it I thought OMG, there is something wrong for example it called for 3/4 cup olive oil 1/4 cup on the tomatoes and sauteeing the vegetables in 1/2 cup of olive oil, REALLY, don’t think so. Luckily the recipe from Michael Chiarrello had an accompanying video from his show. I followed what he said in the video and not what was written and the soup is awesome. I made a few changes adding some fresh tomatoes, rind of parmigiana but other than those two things I stuck to the recipe. The soup is delicious and quick and easy and I highly recommend. Who can resist dunking a gooey grilled cheese in tomato soup, it’s one of lifes great pleasures.

Homemade Tomato Soup

Makes 2-3 generous portions or 4 moderately sized portions

1 14 1/2 oz can diced tomatoes- juices drained and reserved

1 cup fresh tomatoes cut into pieces or if cherry or grape cut in half

1 stalk celery

1 small onion

1 carrot

1 1/2-2 cup (approximately) stock, chicken or vegetable or water

reserved juice from tomatoes

1 bay leaf

salt and pepper to taste

olive oil to drizzle on tomatoes and to cook the vegetables

small piece of parmigiano rind (optional)

fresh basil chopped (I used 3 large leaves)

1 tbs butter (optional)

heavy cream- I didn’t measure but if I had to guess it was a bit shy of 1/4 cup (optional)

Heat oven to 450 degree’s. Drain canned tomatoes and reserve the juice. Place on baking sheet along with fresh tomatoes, drizzle with olive oil and season with salt and pepper. Roast until caramelized – it took approximately 20 minutes

Heat some olive oil in heavy non reactive sauce pan or saucier. Add the onion, carrot, celery and garlic and cook until they start to soften and caramelize. Add the roasted tomatoes, reserved tomato juice, stock or water, bay leaf, rind of parmigiano and cook approximate 25-30 minutes until vegetables are tender add the basil now.  Remove bay leaf and you can use either your immersion blender or your blender and puree until smooth. Return to pan and add the optional butter and cream. Serve hot.

A Green Smoothie-Fiesta Friday Healthy Recipe Challenge

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Every Friday Angie, you all know Angie right, hosts the virtual party Fiesta Friday.  We all link our recipes on her site and you can bring whatever you want,  well this is a little different, she gave all of us that participate in Fiesta Friday a challenge. She listed two ingredients, leafy greens and pineapple and asked us to make something using them. This recipe has never posted on the blog before only a photo. I found this on Williams Sonoma website and searching it’s no longer there but luckily I had posted it on Instagram,  I put my own spin on it, adding some different ingredients and it turned out great, it’s delicious and healthful and uses both leafy greens and pineapple. I am so glad that Angie gave us this challenge because this smoothie hadn’t been on my radar and I am happy to have rediscovered it because it’s delicious, easy to make, nutritious and such a pretty color green.  There will most likely be dozens of green smoothies and they will be very similar but thats ok, here is mine and I love it. You can use whatever leafy green you like. I actually mixed kale and spinach. You get great results when you freeze your pineapple and banana, the smoothie is cold and thick and creamy. Oh I also should add that there are GREAT prizes for the winners of this challenge, yes first, second and third place winners will be chosen by a panel of judges. How exciting is this! You can submit as many recipes as you like. Hope you all enter.

A Healthy Green Smoothie

adapted from a recipe on Williams-Sonoma

makes 2 generous portions

1 cup cleaned baby spinach

1 cup kale, leaves only and tender stems – discard the tough ones

1/2 ripe avocado

1 cup frozen cubed nicely ripe pineapple

1 ripe banana cut into chunks and frozen

1-1 1/2 cups coconut water (freeze your coconut water in ice cube trays for a colder creamier smoothie) start with one cup and add more if you like a thinner smoothie

1/2 cup full fat coconut milk or 1/4 cup of the coconut cream scooped off the top of cold canned coconut milk

1 tsp fresh ginger grated or finely chopped

1 tbs fresh mint leaves chopped (or just throw in a few mint leaves)

juice of half a lemon

1 tsp matcha powder (optional)

Put all of the ingredients into your blender and blend on high until smooth and creamy. Enjoy immediately.

 

 

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Spiced Apple Pecan Loaf And An Auction For Charity

3 mini loaves

3 mini loaves

You all know about my passion for animals and that I work with rescue and animal related charities. One of the groups I work with is called PugsquadSOS. We recently had an auction to benefit a small animal rescue group in upstate NY and I donated homemade baked goods. One of the items I included in this box of treats is this homemade spiced apple loaf. I used my banana bread recipe and adapted it for apples adding some warm autumnal spices and homemade applesauce. It turned out really well, the bread is not overly sweet, is light and smells wonderful because of the spices. This loaf along with other homemade baked goods is currently up for grabs on Instagram, we are raising money for 2 little dogs that need very expensive life saving surgeries and their families do not have the means to pay for it. If any of you would like to bid on my offering or any of the items on instagram go to @portiathepug_paw_pal_auction.

I am bringing these loaves with me to Fiesta Friday #145, last week I co hosted and this week we will all be voting on the feature recipes.

I would also be remiss if I did not acknowledge our veterans today. Thank you to the men, women and canine corp that sacrificed life and limb so that we may enjoy the freedom and safety that sadly we sometimes take for granted, without their bravery it would be a far different world. Bless our Veterans and take care of them each and every day and not just on Veterans Day.

Spiced Apple Pecan Loaf

Makes 1 standard size loaf or 3 mini loaves

4 oz (1 stick) softened butter

1 cup sugar (preferably organic)

2 eggs at room temperature

1  cups flour

1/2 cup spelt flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp allapice

1/4 tsp ginger

1/4 tsp nutmeg

1 heaping cup applesauce (I used homemade unsweetened and it was about 1 1/4 cups)

1/2 cup creme fraiche or sour cream

1 tsp vanilla extract

1/2 cup chopped roasted pecans

1 apple peel left on, cored and cut into thin slices

Pre heat oven to 350 degree’s. Butter or grease standard size loaf pan or 3 mini pans.

Cream butter and sugar until light and fluffy. While creaming the butter sift or whisk together the flour, salt, baking soda and spices.  Add eggs one at a time beating between each addition until eggs are incorporated. Add the flour mixture and beat only until combined. Add the applesauce, creme fraiche and vanilla and beat until combined. Fold in the pecans and scrape into baking pans. Place apple slices and whole pecans on top and bake until golden brown and when tester inserted it comes out clean. This will take close to an hour for a large loaf and about 25 minutes for 3 mini loaves.

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Auction items

Auction items

The winning bid will receive:
1 dozen chocolate chip cookies

1 dozen healthful dog cookies

1 dozen fig/pistachio rugelach

1 dozen ginger spice molassess cookies

1 mini loaf banana bread

1 mini loaf spiced apple pecan bread

Happy Halloween, Cheesy Cauliflower Puree With Roasted Vegetables And Pear With Poire William Creme Anglaise

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Halloween is a big day in our neighborhood, our community group the Society for Clinton Hill sponsors a Halloween Walk and other events, there are months of planning that go into this. Last year there were over 3000 children and adults that participated and this year I think there will be more, judging from the response we have gotten so far. We have a halloween map showing houses that hand out candy, a theatrical production at 313 Clinton Avenue, the Dead Zombie Band puts on an incredible show and everyone looks forward to it. Because we are a not for profit organization local business donate to help us defray the expense of putting this whole thing together. I am on the board of directors for the community organization and am in charge of the PR, social media and the website as well as helping to coordinate.  It’s a tremendous amount of work but very rewarding. I will post photo’s this week. Happy Halloween to all!!

Sorry about all the cauliflower recipes, as I said in the last post it’s an obsession of mine and a filling and delicious sub for carb laden rice or potatoes or pasta. In this case I probably would have served over polenta but instead served with a cauliflower puree made rich with a little creme fraiche and grated comte cheese. The vegetables are simple, a small graffiti eggplant roasted with whole cherry tomatoes and shallot. For a textural diversion I sauteed some fresh bread crumbs in garlic, butter and olive oil and sprinkled over the top.

In an effort to satisfy my sweet tooth and still stay away from refined sugar and flour I created this simple dessert by poaching pears in Poire William (pear liquor) with a touch of maple syrup to sweeten and served with a créme anglaise again with a little maple syrup to sweeten and some Poire William.  Créme Anglaise is a custard sauce made with eggs, milk or cream, sugar, vanilla and rum or some sort of spirit or liquor. Because I am not really eating refined sugar I chose to lightly sweeten with maple syrup, this was adapted from Julia Childs recipe in her book, “Julia’s Kitchen Wisdom”.  I was a bit worried that it wouldn’t thicken properly because there is no sugar but it worked just fine.

Cauliflower Puree with Roasted Vegetables 

Really no recipe required for this I made enough for 2 servings

Cauliflower puree follow instructions but use creme fraiche rather than cream.

1 small eggplant cut into bite size pieces

cherry tomatoes

1 shallot peeled and cut into quarters

cheese of your choice I used comté and didn’t measure- grated – add as much cheese as you like

olive oil

salt and pepper

fresh breadcrumbs

1 small garlic clove thinly sliced

butter

Make the cauliflower puree and set aside. Clean and cut your eggplant and shallot, heat the oven to 400 degree’s. Place parchment on sheet pan and lay the vegetables and whole cherry tomatoes. Drizzle with olive oil, season with salt and pepper and roast in the oven for approximately 20-30 minutes. The eggplant and shallot should be soft and the tomatoes nicely caramelized.

Heat a little olive oil and butter in a skillet on med high heat, add garlic and sauté until soft. Add the breadcrumbs stirring so that the fat is absorbed by the breadcrumbs. Toast in the skillet until crisp and browned.

Heat cauliflower puree in saucepan add grated cheese. Serve immediately with the roasted vegetables spooned on top, sprinkled with breadcrumbs and garnish with a little parsley if you like.

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Créme Anglaise

2 servings

Adapted from a recipe by Julia Child

3 egg yolks

2-3 tbs maple syrup

1 cup half and half or whole milk

2 tsp vanilla

2 tbs Poire William (you can use the juices from the poached pears for this)

Whisk egg yolks with the maple syrup until the yolks are thick and pale yellow. Heat milk to scalding and add in a slow steady stream to the egg yolks whisking constantly. Pour into the saucepan and cook on medium to medium low heat until it thickens and coats the back of a wooden spoon, using your finger swipe a line and if it stays intact it’s done. Remove from heat immediately, pour through a fine sieve to remove any bits of egg that may have cooked and add the vanilla and pear liquor.  Refrigerate until ready to use, since this is best served warm heat over simmering water (bain marie) until warm to the touch. The créme anglaise which is usually a light yellow because of the maple syrup and vanilla is more beige in color.

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Poached Pears

Heat oven to 375 degree’s. Peel, cut in half and core the pears,  place in a buttered baking dish adding some Poire William, pear nectar or whatever liquid you like. Cover with foil and bake for approximately 30 minutes or until pears are soft when gently poked with the end of a sharp knife.

If your créme anglaise is cold you can warm over simmering water. Spoon onto a plate and top with the pear.

You can add a cinnamon stick, star anise, cardamom pod or whatever spice you like to the pears and this will infuse with a gentle warm spice that would be delicious as well.

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Count Dracula

Percy as Count Dracula