ZUCCHINI SOUP

This summer every time I went to a farm stand the zucchini looked so great I found myself looking for new ways to cook with them.  I saw in a Food and Wine magazine this soup and tried it.  I then seemed to throw out the magazine so here is my version as much as I can remember.  I served it for dinner guests and they went nuts for it.

2 tablespoons olive oil

2  leeks, cut in ½ and sliced (wash thoroughly)

1 poblamo pepper, chopped

2 garlic cloves, sliced

6 zucchini, sliced

4 cups chicken or vegetable broth

2 tablespoons Parmesan cheese (finely grated)

2 tablespoons crème fraiche * plus more for garnish

Kosher salt and fresh ground pepper to taste

Fresh cilantro, chopped finely for garnish

*crème fraiche is so easy to make – mix 1 cup sour cream and 1 cup heavy cream.  Stir until smooth.  Cover with plastic wrap and let sit out on counter for an hour.  Then put in refrigerator until ready to use. 

Heat oil in a large soup pot.

Add leeks - sauté on medium heat until soft approximately 3 minutes.

Add poblamo pepper and garlic -  sauté until soft approximately 1 minute.

Add zucchini and broth – raise heat and bring to a boil approximately 5 minutes.

Reduce heat - simmer uncovered until zucchini are soft approximately 10 minutes.

Turn off heat and let soup cool a bit.

Transfer to a cuisinart or blender in batches and blend until very smooth.

Return soup to another pot add cheese (optional), salt and pepper to taste and crème fraiche.

Serve hot or room temperature.  Set out bowls of crème fraiche and chopped cilantro so guests can add to their own bowls.

 BIRTHDAY CELEBRATION

Had an interesting series of birthday celebrations but unfortunately didn't take that many photos to mark it.  Dinner with one son in Boston, dinner with another son in Long Island, dinner with my 3rd son after a pitiful round of golf, tennis with some friends ending with cake, and a small dinner party with a few friends one of which brought a spectacular chocolate cake as a gift.  Check this out...

While I was having yet another birthday dinner with another good friend, my cell phone was ringing off the hook with my kids and friends from every aspect of my life calling to send me their love and wishes for a happy and healthy year.  I went to bed that night of my birthday feeling so good - so loved - so GRATEFUL.

Deep Dark Chocolate Sheet Cake with Buttermilk Glaze

(Reprinted from The Animal Farm Buttermilk Cookbook by Diane St. Clair, copyright 2013, Andrews McMeel Publishing, LLC).

Took a really cool class at Barbara Lynch’s restaurant in Boston, The Butcher Shop where Diane St. Clair shared her new cookbook of recipes made with buttermilk.  Other than a banana cake from my all time favorite cookbook, The Silver Palate  Cookbook by Julee Rosso & Sheila Lukins,  I haven’t used buttermilk much in my kitchen.  When you taste how incredible Diane St. Clair’s buttermilk is from her farm in Vermont, you’ll understand how using a really fresh product can truly make all the difference in a recipe.

This cake took no time at all and was so moist and delicious!

CAKE

1 ¾ cups unbleached all-purpose flour

1 cup granulated sugar

1cup packed light brown sugar

1 teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter

1 cup unsweetened cocoa powder

1 cup buttermilk

2 eggs

2 teaspoons vanilla extract

Buttermilk Glaze

1 cup confectioners’ sugar

¼ cup buttermilk

1 teaspoon vanilla extract

Preheat the oven to 350 degrees.  Liberally butter a 9x13 baking pan.

In a large bowl, stir together the flour, both sugars, baking soda, an salt.

In a saucepan over medium-high heat, combine the butter, cocoa, and 1 cup of water.  Bring the mixture to a boil, stirring constantly, just until the butter melts.

Using a handheld mixer on medium speed, beat the chocolate mixture into the dry ingredients, then beat in the buttermilk, eggs, and vanilla.  Stop and scrape down the sides of the bowl, and beat again until the batter is completely smooth.  Turn into the prepared pan and bake for 20 to 25 minutes, until a tester inserted in the center comes out with a few crumbs clinging to it.  Let cool completely in the pan.

To make the glaze, beat together the confectioners’ sugar, buttermilk and vanilla in a small bowl.  When the cake is cool, pour the glaze over the surface, spreading with a spatula to reach the edges.  Let the glaze set for 15 minutes before cutting and serving.

Mr. Kate's Pureed Vegetable and Ginger Soup

Check out lifestyle website:  http://www.mrkate.com

My son Gregory knows Mr. Kate, a beautiful hip girl from California.  You gotta check out her website.  She gives me so many fun ideas for creative projects and some great super healthy dishes to try.

Serves 4

3 tablespoons olive oil

½ onion, chopped

½ cabbage, sliced

2 cloves garlic, peeled and chopped

1 32oz. carton of vegetable broth

4 carrots, sliced*

1 cup green beans, trim off ends, cut in 1” pieces*

1 cup broccoli, cut up*

1 tablespoon of fresh ginger, peel and chopped

¼ teaspoon of dried thyme or 8 fresh sprigs leaves only

Kosher salt and fresh ground pepper

Fresh basil for garnish.

*I use whatever veggies I have available – I’ve used yellow squash and zucchini which can make the soup a beautiful yellow color.  I found too many green veggies although very healthy made the color too green.

In a soup pot heat your olive oil.

Add your onions and cabbage and sauté on medium for approximately 6 minutes.  When they have softened add your garlic and sauté for another minute. 

Add your vegetable broth and all of your vegetables including fresh ginger.

Cook on medium until the vegetables are soft for approximately 15 to 20 minutes.

Add dried or fresh thyme if you have it.  Cook gently for a few more minutes.

Add salt and pepper to taste.

Turn off soup and let cool a bit before either putting into food processor or using hand held submerged blender.  (I use my food processor as I think it makes it smoother.

Can sprinkle chopped basil on top of each bowl as garnish.

CHICKEN MARSALA LUNCH

I made lunch for a friend who just had surgery and I decided on Chicken Marsala, Green Beans with Butter, and Roasted Potatoes with fresh Thyme.  I love giving the gift of food as it makes people happy.  While I was making the marsala, my eldest son was passing the stove as I added a big pad of butter at the very end of cooking the chicken dish.  Since my sons are starting to cook and choose healthier dishes, he questioned why I added the butter at the end.  I answered that it adds an almost "velvet" texture to the dish.  This reminded me of a conversation I had recently with a food writer about  FOOD AND FASHION.  Food can be described like fabric because we discuss the texture of food or the color.  My father described dishes he made as "beautiful" so I grew up with hearing food described with love and affection.  I guess that's also why I love cooking for my family, friends, and my neighbors - it's how I show my love for them and my wish to make them happy.

Serves 6

6 chicken cutlets* (cut into 2” strips)

Salt and pepper (use sea salt - it’s the best and white pepper if you have it)

2 tablespoons canola oil

2 tablespoons olive oil

4 tablespoons flour, more if necessary

8 oz. white button mushrooms, thinly sliced

3/4 cup Marsala wine (dry - you can use sweet if that’s all you have)

1 cup veal (or chicken) demi-glace

2 tablespoons unsalted butter

1 tablespoon flat leaf Italian parsley, finely chopped for garnish

Season chicken pieces on both sides with salt and pepper.

In a large sauté pan, heat the canola oil and olive oil.

Dredge in flour, shaking off excess.  I shake in a zip lock bag.

Add chicken to pan and sauté for about 2 minutes each side.

Take pieces out and continue with others - keep chicken pieces warm on a plate.

Add mushrooms to pan and sauté until soft.

Place chicken back in pan on top of the mushrooms.

Add Marsala wine and cook for about 2 minutes.

Add demi-glace and shake pan to thicken sauce.

Add butter and shake pan again to emulsify sauce.

Scatter parsley over for garnish.

*Could substitute veal filets for chicken but be careful to not overcook the veal.

Sausage and Peppers

 Here's a photo of a couple of Jersey Girls celebrating their kids Boston College graduation.  We know the difference between a sub sandwich and a grinder!

Growing up in New Jersey, my Italian father would often make dinner.  My Irish mother was a decent cook (when you marry an Italian guy, if you can’t cook you have to learn to cook).  Johnnie, didn’t cook healthy, mind you, and he and his siblings had many health issues later in their lives, but oh how fabulous did the kitchen smell when he was making dinner!  I can remember coming home from track practice or cheerleading, running up the street smelling garlic and olive oil knowing that it was coming from my house.

This dish is crazy easy and a huge crowd pleaser. 

My father added peeled cut up potatoes and would serve it in a bowl with crusty Italian bread.  I like to leave out the potatoes so that people can make a sausage and pepper sub.  And yes in NJ we call them sub sandwiches not Grinders or any other dumb ass name.

Serves 4

3 sweet Italian sausages

3 hot Italian sausages

3 yellow onions (cut in 1” chunks)

4 green peppers (cut in 1” chunks)

2 cloves garlic (peeled and sliced thin)

2 tablespoons dried oregano

3 bay leaves

½ cup extra virgin olive oil

Kosher salt and fresh ground pepper to taste

9”x13” baking dish

Preheat over to 350 degrees.

Bake sausages whole for 20 minutes.  Take out of oven and cut in ½ or in 3 pieces, depending on size of sausages (2”pieces).  Put back into oven with onions, peppers, garlic, oregano, bay leaves and olive oil.  Bake another 30 minutes.  Toss and add some salt and pepper.  Test if sausages are done.  They may need 10-15 minutes more. Remove the bay leaves.

Serve with Italian rolls.

Congratulations Kevin. I'm so proud of you my love.  Love, Mom

Kale Salad with Roasted Parsnips and Cauliflower

In my efforts to eat healthier this year, I have been seeking out recipes with Kale.  As you may remember from previous blog entries, I really like parsnips.  So when I stumbled on this recipe in one of the food websites that a friend and fellow foodie turned me onto - TASTINGTABLE.COM  - I was delighted with learning a great new recipe which I'm sure I will be making often.

"Recipe from the Tasting Table Test Kitchen"

Yield 4 servings

Cook Time 40 minutes

INGREDIENTS

1 medium head cauliflower (about 2 pounds), cut into small florets

2 medium parsnips, peeled and sliced on a bias into 1-inch long pieces

3 tablespoons extra-virgin olive oil, divided

Zest and juice of 1 medium lemon

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

4 fresh rosemary sprigs

1 pinch dried red pepper flakes

2 small garlic cloves, very finely chopped

1 bunch lacinato (or other type) kale – tough stems and ribs removed and the leaves stacked, rolled and sliced crosswise into thin ribbons

DIRECTIONS

1.     Preheat the oven to 425 degrees.  In a large bowl (or in rimmed baking pan), add the cauliflower, parsnips, 1 ½ tablespoons of olive oil, the lemon zest, 1 teaspoon of salt and ½ teaspoon of pepper and toss to combine.  Turn the vegetables out onto a rimmed baking sheet (if you didn’t already choose to toss in the pan).  Sprinkle with the red pepper flakes and roast until the vegetables begin to brown around the edges, 20 minutes.  Reduce the oven temperature to 325 degrees and continue to roast the vegetables until they are tender, about 10 minutes longer.  Remove the baking sheet from the oven and discard the rosemary sprigs.

2.     In a small bowl, whisk together the remaining 1 ½ tablespoons of olive oil, the lemon juice, garlic, the remaining 1 teaspoon of salt and the ½ teaspoon of pepper.  Add half of this vinaigrette to a large bowl along with the kale ribbons.  Toss the take until it becomes slightly brighter in color, 2-3 minutes.

3.     To the kale ribbons, add the roasted cauliflower and parsnips and the remaining vinaigrette.  Toss to combine and serve. 

Calories per Serving:  220; Sodium:  1,031mg; Total Carbohydrate: 28g;  Fiber: 79; Fat:  12g