Minestrone

Can you think of a better way to spend a lazy Sunday afternoon, than napping with the New York Times.  A Sunday ritual.  As I wake up, I think this cold weather calls for a homemade soup.  The smells alone, will warm us all up, heart and soul.  I decide on minestrone and let the fun begin.

What I love about minestrone, is the versatility.  As long as you have the core ingredients in, which most of us do, you can make this soup sing. Then jazz it up with a few special items of produce you might have in.

The core of this soup starts with the holy trinity, onions, celery and carrots.  Followed by chicken stock, tomatoes, beans, pasta, olive oil and herbs.  Onions can be in the form of leeks or shallots.  If you have any leafy vegetables in, such as baby spinach or swiss chard, it will make a wonderful addition.  As far as herbs, parsley, rosemary, thyme or basil will all add wonderful flavors.


I happen to have swiss chard, so I will chop this up, and add it to my soup, after adding my stock and tomatoes.  I also, love to use San Marzano tomatoes when possible.  It lends itself to a sweeter final product with less acidity.

One of my all time tricks to making this wonderful soup is to roast a whole head of garlic, sliced in half, with some olive oil, white wine, salt and pepper and fresh thyme at 350 for 45 minutes.

Here it is, the saute of leeks, celery and carrots with a few tablespoons of good oil, salt and pepper.  I like to deglaze this with one quarter of a cup of good white wine.  Then hit it with good stock. My favorite go to brand is Kitchen Basics.

I am using whole San Marzano Tomatoes which I will whirl in the food processor with half a can, fifteen ounces, of white Cannellini beans to thicken and flavor the soup.

 I will add my swiss chard, and any cheese rind I happen to have.

String beans are plentiful right now, and chopped into one inch pieces make a wonderful addition.

No soup is complete, unless there's good bread. Tonight it will be Parker House Rolls, from Bread Alone bakery in NY state.

The Final product will be garnished with good crouton crumbles, and lots of grated Romano and Parmesan Cheese.  Yummy!!!

Minestrone

2 leeks, cleaned and sliced, white parts only or one medium onion, diced.

2-4 carrots, small dice

2-3 stalks of celery, sliced

1/4 cup of white wine

1 head of garlic, split in half (wrap in foil and sprinkle with herbs and olive oil and bake at 350 for 
  forty five minutes to an hour till nice and soft)

1/4 - 1 lb. of green beans, swiss chard, spinach, zucchini, green peas.  Chopped accordingly.  
  Green Beans (in half, ends trimmed)  swiss chard ( leaves sliced in thirds), zucchini (diced).

4- 6  cups of good quality chicken stock (low sodium, if possible)

2 15 oz cans of Cannellini beans (save one half of a can to puree with roasted garlic and one cup of the hot soup)

28 oz can of good tomatoes

grated Italian cheeses 

cheese rind of an Italian hard cheese, such as Parmesan or Romano

1/4 of a box of small pasta such as orzo, small elbows etc.

optional: pesto to drizzle when serving

Directions

Roast garlic.  See ingredient list for directions.

Start with a saute of leeks, carrots and celery with a few tablespoons of good olive oil.  Saute for five minutes.  Add salt and pepper.  Use your salt content in your stock as your guide of how much to add.  I add some dried or fresh Italian seasonings at this stage.


Saute any additional vegetables you might want to add one at a time, such as string beans, swiss chard, zucchini etc.  Add additional olive oil as needed.

Deglaze with white wine, until almost dry.  Then add stock, tomatoes and beans, reserving one half of a can.  Bring to a boil, and simmer away for at least one hour up to three hours with the lid slightly ajar.  If you happen to have a cheese rind, now is time to add it.

Squeeze your roasted garlic out of it's skin.  Add this, and your half can of beans with two cups of your soup and puree in a food processor or blender.  Add your puree back into your soup pot.  Taste, and adjust seasonings.  Adding more salt and pepper as needed. 

When twenty minutes away or so from serving add pasta, and continue simmering, until pasta is cooked.

When ready to serve, add your favorite grated Italian cheese, crumbled croutons, if available a swirl of pesto.

Ginger Cookies

Ginger Cookies

Chewy, crispy, spicy with moist middles

The Black Dog Tavern has been an institution on Martha's Vineyard in Massachusetts since 1971.  The bakery makes dozens of these cookies everyday, to serve patrons lined up outside the bakery.  The recipe that I have provided for you below is just very slightly adapted.

I have made dozens of ginger cookies over the years, and this recipe is by far, my favorite.

Assembly of ingredients.

For the Orange sugar, zest half of an orange with 1/2 cup of fine sugar.  Place a little over a 1/2 cup of sugar in the food processor, process thirty seconds.  Remove the sugar into a bowl.  Now, measure out a 1/2 cup of sugar and place it into the food processor.  Add your zest of one orange and process for thirty seconds.  Voila!

The orange sugar that is used to dust the exterior of the cookie, not only enhances it's sweetness.  It's citrus note blends wonderfully with the heat of the ginger.













Orange Dusting Sugar.

The quintessential ingredient in these cookies is real ginger root.  Most cookie recipes ask for ginger in a powder form.  There is no comparison, in a taste test.  The medicinal qualities of ginger, are founded.  According to Web Md, ginger has chemical compounds that reduce stomach and intestinal distress.  As well as inflammation in the stomach, and other areas of the body as well.  It's chemical make-up is such that it affects the brain and nervous system in fighting nausea.  Which is why these cookies can be a good staple for individuals who are experiencing any of these maladies.








Using real ginger, also lends a heat element to the sweet.  Making this cookie ideal for all age groups.









For the ginger oil:  1/4 cup of diced ginger + 1/4 cup of canola oil
  



Can be done in food processor, and then strained.  Make sure after straining, you have 1/4 cup of ginger oil.

Using canola oil versus butter has it's benefits.  Canola oil offers a healthier alternative.  Also, using canola oil will increase the cookies holding power.  Not that, that will be an issue.  These cookies will disappear before you know it.

Lemon Chicken & Barley Soup

Chicken and Lemon Barley Soup

When the temperature begins to drop; is their anything more comforting than a bowl of soup, served with some warm crusty bread?  This chicken lemon barley soup really fills that niche. Chunks of chicken bathed in a lemony broth thickened with barley, flavored with delicate vegetables and herbs.  Topped off with good grated Romano or Parmesan cheese.

Ingredients

1 1lb of all-natural ground chicken

1 good size carrot, peeled and diced

2 leeks, washed and halved lengthwise and crosswise into half moons

1 red pepper, diced

2 stalks of celery, diced

1 yellow or green squash, diced

1 cup of frozen baby peas

4 cups of low sodium all natural chicken stock

3 cups of filtered water

1/2 cup of dry white wine

3/4 cup of good quality pearled barley

zest of two lemons and juiced to yield 1/4 cup

1 tablespoon of minced herbs such as thyme, rosemary and oregano

Fresh bay leaves, if available

1 tablespoon of sugar, raw if available

salt and pepper to taste

optional,  1/2 teasp of garlic powder or granules

rind of Parmesan cheese, if available

2 tablespoons of good quality olive oil

1/2 tablespoon of unsalted butter

1/2 cup of grated Parmesan or Romano cheese

Directions

Prepare leeks as directed above, and soak in cold water for ten minutes to remove dirt.  Then slice into half moons.

Brown chicken in 1 tablespoon of olive oil.  Remove and set aside.

Add remaining one tablespoon of olive oil and 1/2 tablespoon of unsalted butter to empty soup pot.  When starting to bubble, add diced vegetables two at a time.  Spacing a few minutes before adding next two vegetables, stirring frequently.  When all vegetables are added, and saute is finished add 1/2 cup of dry white wine.  Increase heat to medium high, to reduce by half.  At this time add zest of two lemons, fresh bay leaves and minced herbs.  Also, add a healthy dose of salt and pepper.

When reduced, add 3/4 cup of pearled barley, browned chicken, four cups of all natural low sodium stock, three cups of filtered water, 1/2 teaspoon of garlic powder or granules, 1 tablespoon of sugar, three tablespoons of lemon juice and Parmesan rind.  Bring to a boil.  Turn down to a simmer, partially cover, and cook for one hour, until barley is tender.

When soup if done, taste.  Salt and pepper?  Soup needs this, don't skimp.  Add remaining tablespoon of lemon juice, 1 cup of frozen baby peas, and 1/2 cup of grated Parmesan or Romano cheese.

Beet Quinoa & Mushroom Quesadilla

This wonderfully, colorful dish is a great way to start the fall season.  This dish comes together rather quickly, even though it looks complex.  The quinoa is tossed with lots of fresh herbs left over from the summer gardens, white balsamic vinaigrette, cranberries and cubed beets.  Then topped off with toasted walnuts with a honey, sea salt drizzle and herb goat cheese.  The quesadilla is filled with a mushroom saute which is deglazed with sherry, sharp cheddar, arugula then toasted.



Quinoa & Beet Salad

(4-5 side servings)

1 cup of quinoa, rinsed if not pre-rinsed.
1 cup of low sodium chicken stock
1 cup of water
2 large bay leaves
2 smashed cloves of garlic
1/2 teaspoon of fine sea salt
few sprinkles of black pepper


8 oz of cooked vacuum packed beets, cubed.
1/2 cup of walnuts, toasted at 350 for 10 min., then drizzle with honey, sprinkle fine sea salt, toss.
4 oz of good herb goat cheese, crumbled

fine herbs such as dill, thyme, mint and/or basil, chives scallions, grated lemon zest (choose at least two, preferably four)

1 tablespoon of white balsamic
1 tablespoon of honey mustard
1 tablespoon of honey
1 tablespoon of orange juice
2 teaspoons of lemon juice
1/4 cup of good olive oil
1/4 teaspoon of fine sea salt or to taste
few sprinkle of black pepper


Directions:  Bring 1cup of water and 1 cup of chicken stock to a boil with bay leaves, 1/2 teaspoon of fine sea salt, few sprinkles of black pepper, and two smashed garlic cloves.  When at a steady boil, add 1 cup of rinsed quinoa.  When a boil has resumed, turn heat down to simmer, cover and cook for twenty minutes, until all liquid is absorbed.  Then let sit five minutes with cover off, undisturbed.  Next, you will spread out quinoa on a sheet pan to cool.  Remove bay leaves and garlic.

Prepare dressing, and toast and honey walnuts if not done already.  When quinoa is still a little warm add to a bowl.  Toss with dressing, cubed beets and fresh herbs.  Top with crumbled goat cheese and prepared walnuts.

Dressing and quinoa ingredients.

Bringing back up to a boil.

Cooling on a sheet pan.  Now, you can easily remove bay leaves and garlic.

Mushroom Quesadilla

( servings:  4 people, 1 filled quesadilla will feed 2 people)

8 oz package of white cremini mushrooms, sliced
4 oz of sliced shiitake mushroom caps
2 shallots, diced 
1/4 cup of dry cream sherry or dry sherry
1 tsp. of fresh or 1/2 tsp. of dried thyme

3-4 oz of shredded cheddar cheese

handful of greens such as spinach or arugula

4 whole wheat or white flour tortillas, 8 inch

mild olive oil and/or 1/2 tablespoon of butter, for frying


Prepare mushrooms as directed above.  Heat skillet on stove on medium high, when hot add oil.  Now, add shiitake mushrooms, and let them sit undisturbed for a few minutes to sear.  Add a little more oil, if necessary before adding cremini mushrooms and diced shallots.  Give it a good stir and stir-fry mushrooms for about four minutes, before deglazing with sherry.  After adding sherry, reduce till mushrooms are almost dry.  Remove from heat and add thyme.  

To take the gumminess out of the tortillas toast on an open flame for 30 seconds a side and flip.

To prepare tortillas:  Place one tortilla down on work surface, and spread half of mushroom mixture atop.  Next, add the shredded cheese.  Then add the greens, before topping with second tortilla.  Warm fry pan up, and add 1/4 tablespoon of unsalted butter and a little mild oil.  When hot enough add tortilla sandwich to hot fry pan.  Toast for approximately three minutes on first side, then flip for two minutes on second side.  Remove to cutting board.  Slice in half.  Then cut each half into three wedges to serve. Three wedges a person.

Shiitake saute

Addition of the cemini mushrooms and shallots

Firing up the tortillas

Assembly ready for pan fry

Last flights of Indian summer!

Banana Bread

    

     We all have those weeks, where we are left with brown speckled bananas.  I would like to share my  go to recipe with you for banana bread.  Moist, sweet and healthy, this bread is a must in your cooking regime.  It appeals to all ages, and can fill in as a supplement to any meal or stand alone as a snack.  I've been using this recipe for years.  I've adapted this recipe from The New England Cookbook, by Brooke Dojny.

Banana Bread

2 cups of all-purpose flour

1 teaspoon of fine salt, preferably sea salt

3/4 baking soda

1 teaspoon ground cinnamon

1/2 teaspoon of allspice

4 bananas, very ripe

2 eggs, room temperature

1/2 cup of granulated sugar

1/2 cup of dark brown sugar, packed

6 rounded tablespoons of yogurt, either plain or vanilla, regular or Greek

4 tablespoons of unsalted butter, melted and cooled

1 teaspoon of vanilla extract

topping:  1 tablespoon of ground cinnamon mixed with 1/4 cup of raw sugar

optional mix-ins:  chocolate chips or toasted walnut pieces
(for large loaf:  3/4 - 1 cup;  for small loaves:  1/3 cup)


makes one large 9 1/2 x 5 1/4 loaf or 3 small 6 x 3 inch loaves

Directions

Preheat oven to 350 degrees.  Spray pan or pans with Pam and sprinkle with Wonder flour, tapping out excess.  Otherwise, grease pans and sprinkle with all-purpose flour.

Whisk dry ingredients together, 2 cups of all-purpose flour, 1 teaspoon of fine salt, 3/4 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice.

Peel bananas, and place in a large bowl.  Mash the bananas with a potato masher, fork or clean hands.  Add 2 cracked eggs at room temperature, 1/2 cup of granulated sugar, 1/2 cup of dark brown sugar, packed, four tablespoons of melted and cooled unsalted butter, 6 rounded tablespoons of yogurt and 1 teaspoon of vanilla. Whisk together, a few lumps is fine.

Now, slowly add the dry ingredients and continue to whisk slowly.  When most all the dry ingredients are added, switch to a rubber spatula and gently fold in the remaining dry ingredients.  Try not to overmix, that is the secret here.

Ladle your mixture into your prepared pan or pans.  If using the optional mix-ins, do so now.  Add in all at once and swirl in with a table knife.

Combine 1 tablespoon of ground cinnamon with 1/4 cup of raw sugar.  Sprinkle on top of loaf or loaves.  For one large loaf, bake for 55-65 min.  or until a skewer comes out clean from the center of loaf. Let cool for 10 min.  Then run knife along the edges, and gently turn out onto a cooling rack.   For smaller loaves bake about 40-44 minutes, and cool for 5 minutes.  Let cool completely before slicing with a serrated knife.