This was a delightful soup – hot or cold. Night One we ate it just as it finished cooking with a dollop of Greek yogurt, lime, and some basil. The next day, I took Dorie Greenspan at her word that the soup was good hot or cold and ate leftovers straight from the fridge. Both ways were delicious!
A combination of leeks, shallots, garlic, zucchini, asparagus, and basil, the soup needed no other seasoning than a bit of salt and pepper.
The recipe comes from Dorie Greenspan’s Everyday Dorie, which has become one of my regular go-to’s for weekly recipe ideas (purchasing details are here).
Recently, I finished reading David Lebovitz’s book, The Sweet Life in Paris, which tells about his move to Paris and coming to terms with the cultural differences between his newly adopted home in Paris and San Francisco where he lived and worked. More than just a relocation, moving to Paris, or any other location really, involves some cultural shifts. David’s retelling of adapting to new ways not only triggered memories of our short-term travel to Paris, but also serves as a reminder that personal growth can sometimes be uncomfortable. And funny.
David included some outstanding favorite recipes in his book. This one, Dulce de Leche Brownies, was one of the last shared and it was, in my opinion, a winning way to close out this narrative.
I’ve left the weight measurements in the recipe as those produce a more consistent result.
8 tablespoons (115g) salted or unsalted butter, cut into pieces
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25g) unsweetened cocoa powder, preferably Dutch-process
3 large eggs, at room temperature
1 cup (200g) sugar
1 teaspoon vanilla extract
1 cup (140g) flour
optional: 1 cup (100g) toasted pecans or walnuts, coarsely chopped
1 cup (260g) Dulce de leche (David Lebovitz share’s his own recipe (linked), but I wimped out here and used a commercial version that I had in the pantry)
Method
Preheat the oven to 350ºF degrees (175 C.)
Line an 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with some softened butter or non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
Scrape half of the batter into the prepared pan. Drop one-third of the dulce de leche by scant tablespoons evenly spaced over the brownie batter. Either drag a butter knife through the dulce de leche mounds to swirl them very slightly, being careful not to overdo it, or leave the mounds as they are. Spread the remaining brownie batter over, then drop spoonfuls of the remaining dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the dulce de Leche slightly.
Bake until the center feels just-slightly firm, but still jiggly, about 30 minutes, but check them at the 25-minute mark as different chocolates behave differently and with these brownies, as with most brownies, you want to catch them before they become overbaked. Remove from the oven and cool completely. Once cool, lift the brownies out of the pan by grabbing the edges of the foil to remove them from the pan.
I was fortunate to stay at Kripalu Center for Yoga and Health a few years ago. Along with the inspirational yoga, Kripalu has a wonderful and well-earned reputation for deliciously healthy and healing foods. This delicious soup from Chef Jeremy Rock Smith is bright with lemon and dill and not at all heavy. Highly recommended: Chef Smith’s Kripalu Kitchen cookbook which is filled with healthy recipes that will satisfy hunger as well as your soul.
Lemony Carrot Soup with Fennel Relish
Chef Jeremy Rock Smith, Kripalu Executive Chef
Ingredients
3 cups finely chopped carrots (I used the food processor to get these chopped finely)
1/2 cup minced onion
2 TBSP finely chopped fennel
1 1/2 TBSP EV Olive Oil
1/4 tsp group fennel seed (I used a mortar & pestle to pulverize the whole seeds)
4 cups vegetable stock
3 TBSP fresh lemon juice
2 tsp fresh dill, chopped
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Fennel Relish Ingredients
1 cup shaved fennel (from 1 small bulb)
2 tsp fresh lemon juice
1/2 tsp grated lemon zest
1 TBSP olive oil
1/4 tsp sea salt
Pinch freshly ground black pepper
Method
I prepared the relish first so it had time to macerate:
Fennel Relish: Combine everything is a small bowl. Let macerate at room temperature for about 20 minutes to blend the flavors.
For the soup:
Heat a medium soup pot over low heat. Put in the carrots, onions, fennel and oil, shaking the pot to coat the vegetables. Cover and sweat gently until the carrots are almost tender (8-10 minutes).
Uncover and stir in the ground fennel seed. Raise the heat to medium and cook until the spice is fragrant (2-3 minutes). Add the stock and bring to a boil over high heat, then reduce the heat to medium low and simmer gently until the flavors blend and the carrots are very tender (8-10 minutes).
Puree the soup until smooth with an immersion blend (or use a regular blender – I alway tend toward the immersion).
If using the regular blender take care to avoid a blowout by slightly cooling the soup and leaving the center lid off the top of the blender. Return soup to the pot.
Stir in the lemon juice, dill, salt and pepper. Serve hot with the relish as desired.
It’s Monday and time for the #Moosewood2022 challenge! This recipe comes right from the original Moosewood Cookbook, one we purchased in 1978.
This was surprisingly filling, and unsurprisingly, delicious. I’ll admit to taking a shortcut with the butternut squash though as our local grocer did not have any butternut squash this week. I used a bag of quick-frozen squash, which is a timesaver of course, but less tasty than if I had started by roasting my own vegetable. Also, frozen squash, even when defrosted slowly, has a lot of water that needs to be poured off. Next time, I’ll hold out for the real thing.
I served the squash with Mill City Red, a local hot sauce created by Brian Ruhlman of Craic Sauce. If you’re not fortunate enough to live locally in Lowell, Massachusetts, you can find this sauce online here.
1/4 c sunflower seeds or chopped nuts for the top) (I used walnuts)
Method
Cut the squash down the middle lengthwise. Scoop out the seeds, and place it face-down on an oiled tray. Bake it at 375 degrees about 35 minutes, or until soft. Cool until handle-able; scoop out and mash.
Sauté the onion and garlic, lightly salted, in butter. When the onion is translucent, add the chopped peppers. Sauté until the peppers are just under-done.
Beat eggs with buttermilk or yogurt. Crumble in the feta cheese. Combine everything and mix well. Add salt, black pepper and red pepper or hot sauce (I held the hot sauce until serving).
Spread into a butter casserole or baking pan. Top with seeds or nuts.
Bake at 375 degrees F – covered for 25 minutes, then uncovered for 10 minutes.
For my birthday this year, Adrien gifted me with 2 Sur La Table online cooking classes, and they’ve been terrific. Not only have we had some really wonderful meals, but I’ve learned a lot from the Chef at each demonstration and cook-along. Beside the reasonable cost ($29/class which allows for household to be online) the best part is enjoying and learning through cooking.
Last night, we cooked a wonderful wine-themed meal together: Seared Scallops with Prosecco Butter Sauce, Chardonnay, Pecorino and Pea Risotto, and these decadently delicious Prosecco Chocolate Truffles.
Absolutely recommend these online classes to anyone as a great way to perk up cooking repertoires, get some great chef pointers for managing timing and prepping/cooking, and spend some quality time with your S.O. Such fun cooking with people from all over the country!
8 oz semi sweet Valrhona chocolate cut into small pieces
2 oz (2 TBSP) unsalted butter cut into small pieces
2 oz (1/4 C) heavy whipping cream
1/4 tsp fine kosher salt
3 TBSP Prosecco or sparkling white wine
3-4 TBSP cocoa powder, sifted
Method:
Lightly butter and 8-inch loaf pan and line it with parchment paper, leaving a few inches of overhang on the sides. The butter will help the parchment paper stick to the pan without slipping.
To prepare the chocolate: Combine the chocolate, butter, cream and a pinch of salt in a heatproof bowl and set it over a pan of simmering water. Make sure the water does not touch the bottom of the bowl. Stir the mixture over the heat until just melted and smooth. Remove from the heat and whisk in the Prosecco.
To chill the chocolate block: Transfer the chocolate into the prepared loaf pan with a spatula and smooth the surface. Chill in the refrigerator for at least 8 hours or up to 24 hours until set firmly (there will still be some slight give, which is good) or freeze 1 hour until firm.
To slice the truffles: Warm a knife in hot water, dry it off and then run it around the rim of the pan to loosen the chocolate block. Lift out the block using the parchment sling. Trim the end of the truffle to square them off if you want.
Cut the block in half through the middle to make two squares. Cut each square into thirds and then cut into fourths to make cubes. Wipe down your knife to prevent sticking, dip again in warm water and wipe dry.
To coat the truffles with cocoa: Place the sifted cocoa powder in a bowl. Carefully toss each cube in cocoa powder.
Serving and storing: If serving the same day, arrange the truffles on a plate and store in fridge until serving. Take them out of the fridge a little bit before serving to take the chill off. Truffles can be stored in an airtight container (in the refrigerator) for up to 3 days.
You know you’re in for something special when the head note on a recipe starts out like this
There are two kinds of people in this world: people who like enchiladas and people who have no f-ing* taste. Which are you?
a) *sorry Mom and b) Thug Kitchen (now Bad Manners), the Official Cookbook (2014). New York: Rodale Press.
I’ve had more fun cooking from Thug Kitchen, now known as Bad Manners. Tasty, vegetarian, vegan, creative…. and fresh in every sense of the word. Expect that shit is just about to get real.
This is one of our favorites from the original. I could never do it justice by simply reprinting the recipe, so here’s the link right to Bad Manners website.
I hear there’s some kind of football game going on tonight, and that quite a few spectators will be consuming chili. For those of us who don’t watch a lot of football, with snow in the air (again), it feels like a good dish for warming up.
Skinny Taste‘s recipe called for black beans (makes sense as that’s part of the name of this recipe). However, I used the recipe as a base for opening up my canned goods store and using some of the stockpile that was getting close to the expiration date. That meant that in place of a diced jalepeno, which I didn’t have on hand, I used a can that had been taking up space for a number of months. Likewise, when I found I was a 15-oz. can short of black beans, I substituted a can of cannellini beans. What I found was this recipe is very forgiving and can be adjusted for what’s on hand.
And that, after all, is how we cook these days, at least in this house. With supply shortages and increases in prices, we are finding more and more that our weekly food plan is partially planned out and partially ready for improvisation. This is one recipe that lends itself to doing just that.
Both of us find carrot soup delicious and comforting, so I’m often drawn to those recipes when looking for a quick dinner based on soup. Apparently, I am not alone in my love of carrot soup as Mollie Katzen has a Moosewood and an Enchanted Broccoli Forrest version.
When we downsized from our house to a condo, I also needed to downsize my collection of cookbooks. I sent my copy of Enchanted Broccoli Forrest off to a friend, keeping my beloved Moosewood cookbook. Making the discovery that Mollie Katzen has published some of Enchanted Broccoli’s recipes on her website was a delightful one!
As she points out, this version of Gingered Carrot Soup is deliciously thick and can be used as a sauce if so desired. We however, ate it straight up (I skipped the buttermilk) and found it warming and bright (thank you lemon juice).
1/4 tsp EACH: cumin, ground fennel, cinnamon, allspice, dried mint (I had some fresh, so used that)
3-4 TBSP fresh lemon juice
1 cup lightly toasted cashews
OPTIONAL: buttermilk to drizzle on top
Method
Peel and trim carrots, and cut them into 1-inch chunks. Place in a medium-large saucepan with the water. Cover and bring to a boil. Lower the heat and simmer until very tender (about 10-15 minutes, depending upon the size of the carrot pieces).
Meanwhile, heat the butter or oil in a small skillet. Add onions and sauté over medium heat for about 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low, and continue to sauté for another 8 to 10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.
Use a food processor or blender to purée everything together – including the toasted cashews. (I used my immersion blender for this – not a fan of my food processor or countertop blender). You will need to do this in several batches if using food processor or countertop blender.
Transfer the purée to a kettle and heat gently just before serving.
OPTIONAL: pass a small pitcher of buttermilk for individual drizzlings.
We’ve been making more of an effort to use up everything we purchase when food shopping. That does get to be a challenge between the buying ahead that happens during the Winter months (in case weather prevents us from getting out) and shortages caused by COVID. This week I had quite a bit of Lacinto Kale left from a cooking class that I took – classic Amy-overbuying – so I wanted to find some way to use it that didn’t necessarily involve soup or salad.
Love and Lemons food blog is a great resource for cooks, especially ones interested in vegan/vegetarian cooking, although you don’t have to be either to enjoy these food ideas. Needless to say, I found a quick, easy way to use up our excess kale and we have some delicious pesto on hand for adding to soups and pizzas as well as pasta.
1/2 c pepitas (I had pignoli nuts in the pantry so used those up)
1 small clove garlic
1/4 c grated parmesan cheese or 1 TBSP nutritional yeast (I used the cheese)
1/4 tsp sea salt
Freshly ground black pepper
2 packed cups curly kale (I used up my Lacinto kale)
2 TBSP lemon juice
1/2 c extra virgin olive oil
Method
Using a food processor, pulse the pepitas (or whatever nuts you decided on) and garlic until they are ground up.
Add the cheese or nutritional yeast, salt and several grinds of black pepper and pulse again.
Add the kale and lemon juice.
With the food processor running, drizzle in the olive oil and process until combined. Season to taste (also noted in the original: if the kale pesto tastes too bitter add 1/4 tsp maple syrup or honey – I didn’t need to do this).
Keeps in the fridge for up to 3 days; can also be frozen for up to 2 months.
One of the improvements I’ve been trying to implement in 2022 is an increase in plant-based cooking. That’s lead to the discovery of Nisha Vora’s recipes on Rainbow Plant Life. This one was a definite winner because not only is it tasty and plant-based, as promised it was a 20-minute vegan meal. Twenty-minutes? Yes!
¼ tsp garlic powder or 2 garlic cloves, roughly chopped
1 small jalapeño pepper or ½ of a jalapeño pepper, cut in half
2 to 3 TSBP freshly squeezed lime juice
1/4 tsp kosher salt plus more to taste
Freshly cracked black pepper to taste
4 to 5 TBSP of Extra Virgin Olive Oil
1-3 TBSP water (only as needed-I needed about an extra TBSP)
Taco ingredients
6 corn tortillas (I used Nisha’s recommendation of La Tortilla Factory Tortillas, handmade style)
1 large avocado diced
Salsa of choice
Method:
Transfer the chickpeas to a clean dish towel or a layer of paper towels and gently pat dry as much as you can without smushing them.
Heat a large nonstick frying pan over medium-high heat with the 2 teaspoons of oil and spread the oil out with a paper towel to evenly distribute it. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for another 3 minutes, or until chickpeas are golden brown and blistered in spots. (It was lots of fun to hear the chickpeas pop as they heated – may be best to stay close as they “may” pop out of the pan)
Add salt and spices, and toss well to coat the chickpeas. Cook for 2 to 4 minutes to allow flavors to blend, then take off the heat and hit with a squeeze of lime juice.
Make the cilantro pesto (I did this ahead as part of the food prep). Add the roasted cashews to a food processor and blitz until in small pieces. Add the cilantro, garlic, pepper, 2 tablespoons of lime juice, and salt. Blend until a paste forms, scraping down the sides as you go along.
With the motor running, stream in the olive oil to start to form a sauce. Scrape down the sides again, and stream in more oil as needed until you have a smooth yet thick texture. If the pesto is still not smooth enough but you don’t want to add more oil, add a spoon of water at a time until the sauce comes together. Taste the pesto, adding more lime juice as needed. Store the pesto in an airtight glass jar in the fridge for up to 5 days, or freeze up to 6 months.
Lightly char the tortillas (optional). Turn on an oven burner (or multiple burners) on medium-low. Place a tortilla on the burner. Allow the tortillas to char for about 30 seconds. Use tongs to check if they are somewhat charred underneath, then flip the tortillas until charred on the second side, 15 to 30 seconds. Adjust the heat as needed. (I’m more of a wimp here – wiped out my nonstick skillet and charred the tortillas in the skillet)
To assemble the tacos, spoon some cilantro pesto into the center of each tortilla. Add a handful of the spiced chickpeas. Top with diced avocado and salsa.
Four Nights A Week 