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West Town Tavern Wild Mushroom Chowder

20 Dec

This is one of those beautiful soup recipes that can be created 100% from your local farmers market produce, even in the thick of winter.  Onions, potatoes, garlic, mushrooms and herbs are some of the staple items these markets build on in winter (plus a wonderful selection of bread, cheese and jarred goods).  This week I went a little crazy at the River Valley Ranch mushroom stand and purchased about 6 pounds of mushrooms for my Mushroom-Asparagus Strata which I plan to make for our weekly supper club which is themed Breakfast for Dinner this week,  for a green bean casserole I plan to make for Christmas (more to come on these in the next few days), and for this soup.  I had the poor guy at the stand separating Creminis, Shitakes and Oysters into 3 separate bags of various sizes, rummaging through my list while I counted pounds off on my fingers.  Needless to say, Tom crept back into the crowd, ashamed of my torture of the local mushroom man  and my embarrassingly horrible mental math skills.   I was embarrassed not in the least!  It’s winter, I’m carrying my coat and my hat and my scarf, a new bottle of hot sauce, a bag of lettuce…and I could hardly be his most difficult customer of the day…right? I also picked up a new barrel-aged hot sauce from my new favorite local hot sauce supplier CO-OP (who also makes a great Ghost Pepper and Grapefruit hot sauce which I have been unable to stop raving about for weeks).

The aromas emanating from this soup while cooking are reason enough to make it.  It just smells so good.  I was actually a little concerned in the early stages of cooking that the dish would be overwhelmingly rich but it is actually very well-rounded, subtly highlights each of the individual flavors.  Tom’s 8 year-old nephew even finished the bowl.  The addition of Worcestershire and sherry (or red wine) brings out the earthy flavors of the mushrooms and the hot sauce adds a nice, gentle kick (although I doubled the hot sauce).  If you still have not picked up the Soup & Bread Cookbook, get out there and pick it up.

2 tablespoons olive oil

1 large yellow onion, peeled and finely chopped

4 cups chopped mixed mushrooms

1 1/2 cups carrot, finely diced

2 1/3 cups peeled potato, finely diced

3 cloves garlic, peeled, smashed, minced

1/2 cup sherry or dry red wine

5 1/3 cup vegetable broth or water

2 large bay leaves

4 sprigs thyme

1 1/3 cups heavy cream

2 tablespoons Worcestershire sauce

1 teaspoon hot sauce

Sauté: Heat oil in a large saucepan over medium heat.  Add onion and sauté until tender and slightly browned (7 minutes).  Add mushrooms, cover and cook on a lower heat until the juices release from the mushrooms (5 minutes).  Uncover, raise the heat to medium and cook until the mushrooms are tender (7-10 minutes).

Reduce: Add carrots, potatoes and garlic and stir.  Add wine or sherry and cook until the vegetables are coated and the sauce has reduced to a glaze (2-3 minutes).

Boil: Add broth or water.  Add springs of thyme and bay leaves, preferably tied so as to easily be removed.  Bring to a boil and reduce heat to medium low.  Simmer until all vegetables are tender (20 minutes).  Remove bay leaves and thyme.  Puree one cup of the soup in a food processor or puree slightly with an immersion blender.  Chowder should remain slightly chunky but the puree will add a heartier texture to the broth.

Cream and Season: Add cream and return to boil.  Reduce to medium and boil until slightly reduced (10 minutes).  Add Worcestershire sauce.  Season soup with salt, pepper and hot sauce.  Garnish with croutons and chopped fresh thyme.

Adapted from West Town Tavern Wild Mushroom Chowder by Susan Goss as published in the Soup & Bread Cookbook.

 


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Haitian Independence Soup

14 Nov

1 large butternut squash, peeled and cubed

1 Tbsp. sugar

1 Tbsp. olive oil

1 yellow onion, small diced

2 carrots, small diced

3 ribs celery, small diced

1 turnip, peeled and diced

1 large potato, peeled and diced

2 cloves garlic, minced

1 bunch cilantro, roughly chopped

1 cube vegetable bouillon

SOFTEN: Place cubed butternut squash in large pot.  Cover with water and add sugar.  Bring to a boil.  Simmer until squash is completely softened (15-20 minutes).

PUREE: Using an immersion blender (or blender or food processor) puree water, sugar and butternut squash combination until smooth.  Set aside and keep warm.

SAUTE: Heat 1 spin of olive oil over medium heat in a large pot.  Add carrots, celery and onion.  Saute until softened (5-7 minutes).  Add turnips, potatoes and salt & pepper (as desired).  Stir and cook for another few minutes (3-5 minutes).  Add garlic, stir and cook one additional minute.

SIMMER: Add butternut square puree to the other veggies.  Add water to desired consistency, if needed.  Add bouillon cube, salt, pepper and cayenne pepper to taste.  Stir in cilantro.  Simmer together, the longer the better (at least 15-20 minutes).

Adapted from Chantal Powell in Soup & Bread Cookbook

This is the first recipe in the newly published Soup & Bread Cookbook.  For those of you who are unfamiliar with Soup & Bread, be sure to check them out.  S&B was started by Martha Bayne who was bored of spending cold, not-so-busy Wednesday nights tending bar at The Hideout so she invited some friends by to make some soup, share, mingle and eat.  She encourages local professional and amateur chefs to bring crockpots filled with their favorite soup or some tasty loaves of bread to share.  Everyone pitches in a donation which is then given to local charities, particularly the Chicago Food Depository.  She also has plenty of tips for getting similar initiatives started in other cities.   S&B is a great homage to soup itself, which has been building community, stretching foods to help ease hunger and keeping us warm through many winters.   Be sure to come out for the next S&B series in Chicago which starts this January.   The S&B Cookbook is a compilation of favorite soups brought to S&B over the years, with helpful tips and entertaining stories on using soup to foster community building.

This recipe is absolutely delicious.  Adding just a touch of sugar to the butternut squash as it boils adds a subtle sweetness, almost similar to sweet potatoes.  I added a little cayenne pepper which created a nice balance of spicy and sweet.  I love the simplicity, adding only cilantro to spice it up; yet simmering the cilantro into the soup prevented the cilantro from overpowering the it which I’ve found cilantro has a tendency to do.  Great start to an excellent cookbook.  More soup recipes to come..it’s only November.

Risotto with Spring Vegetables

27 Apr

2 cups shelled fava beans (about 1 1/2 pounds unshelled)
1/2 cup fresh green peas
4 cups chicken or veggie stock2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1/2 cup chopped carrot
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/8 teaspoon saffron threads, crushed
1/2 cup white wine
8 ounces thin asparagus, cut into 2-inch pieces
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Cook beans in boiling water 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins. Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.
2. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
3. Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice and saffron; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt, and pepper.

David Bonom, Cooking Light, May 2010

This risotto is absolutely perfect for those cool, rainy April days we’ve been having in Chicago.  It incorporates plenty of early-spring produce that’s now popping up in local farmers markets, including asparagus, carrots, fava beans, onion and peas.  The white wine and saffron enhance these fresh veggies and the Parmesan adds a nice floral zing.

In case you’re new to the wonderful world of fava beans, as many Americans are, here is a little background.  Fava beans are one of the oldest beans around, originating approximately 3000 BC.  They’ve been a staple in Europe and Asia for centuries, but have remained fairly obscure in the U.S.  As such, there are a little overpriced in our markets, but still doable.  I’ve also found a newfound love of cooking with fava beans because they are so satisfying to shell; the beans are big enough that they don’t get lost in the process and they pop out really easily.  They have a buttery and slightly bitter taste and add quite a bit of texture to this and any other dish.

This is a great weeknight meal but, as with any risotto, be prepared to spend some time hovering over the warm stove.  I’m a major wimp compared those strong Italian women and after cooking risotto my arm is always tired and I’m hot as hell.  No worries, there will be cold white wine at hand.

Vegetable Frittata

2 Mar

  • 3 large eggs, plus 3 egg whites
  • 3/4 cup 2% reduced-fat cottage cheese
  • 4 ounces smoked gouda cheese, shredded (about 1 cup)
  • 1 teaspoon minced fresh rosemary
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped Kosher salt
  • 1 16-ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed
  • 2 tablespoons grated parmesan cheese
  • 1 scant teaspoon paprika
  • 4 slices multigrain bread

Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.

Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.

Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.

Food Network Magazine, March 2011

This is the perfect recipe for those sunny yet chilly February mornings.  The rosemary adds piney, earthy tones and the gouda adds smoke, bringing back flavors of fall and winter.  At the same time, the wealth of veggies adds a fresh, complex flavor, hearkening much-needed spring.

I used the Harvest Blend of frozen veggies from Trader Joe’s which includes watercress, baby corn, broccoli, cauliflower, carrots and whole green beans.  You could also use fresh veggies, whichever veggies you prefer,  just be sure to saute in a little olive oil until tender before adding to the frittata.  I would also recommend cutting the onion in half because the whole onion has the potential to overpower the mild eggs.

Tuna-Noodle Casserole

17 Jan

  • 8  ounces  wide egg noodles
  • 2  tablespoons  olive oil
  • 1/2  cup  chopped yellow onion
  • 1/3  cup  chopped carrot
  • 2  tablespoons  all-purpose flour
  • 2 3/4  cups  fat-free milk
  • 1/2  cup  (4 ounces) 1/3-less-fat cream cheese, softened
  • 2  tablespoons  Dijon mustard
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1  cup  frozen peas, thawed
  • 1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese, divided
  • 2  (5-ounce) cans albacore tuna in water, drained and flaked
  • Cooking spray

1. Preheat broiler.

2. Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.

3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Cooking Light, January 2010

I made this over the weekend on a night where I got home a little late and didn’t have much time.  It is super fast and easy, but also incredibly satisfying.  I used whole-grain Dijon simply because my regular Dijon overpowers every dish and I actually thought the whole-grain added a nice texture.  I also added breadcrumbs on top before broiling – again for additional texture – and doubled the peas and carrots because I love them.  The flavor reminds me of a classic tuna-noodle casserole my dad always made, but just a little more grown up due to the Dijon and Parmesan.  It doesn’t knock you out of park with flavor, but it might bring you back to simpler times.   Definitely a staple dish.