Golden Beet Soup

Golden Beet Soup

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1 1/2 tablespoons olive oil

2 medium leeks, diced

Coarse salt

5 cups golden beets diced

8 carrots, sliced

1/2 yellow bell pepper, diced

7 cups vegetable stock

2 tablespoons fresh lime juice

Freshly ground pepper

chives minced for garnish

dill minced for garnish

parsley minced for garnish

1. Heat oil in a medium saucepan over medium-high heat. 

2. Add leeks and a pinch of salt. 

3. Partially cover and reduce heat to medium. 

4. Cook, stirring occasionally until leeks are soft, about 6 to 7 minutes. 

5. Stir in beets, carrots, bell pepper, and stock. 

6. Raise heat to medium-high; bring to a boil. 

7. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 minutes.

8. Stir in lime juice, and season with salt and pepper. 

9. Divide soup among 4 bowls; garnish each with chives, dill, and parsley.

Bean Corn and Squash Stew

Bean Corn and Squash Stew

A very hearty and warming soup for those chilly nights when you need to warm up your bones. Three sisters is a Native American term. It refers to companion planting of climbing beans, corn, and winter squash. The corn would be the pole for the beans and the squash would be the cover to deter weeds.

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1 quart of vegetable broth

One 1 ½ pound butternut squash, peeled and cut into 1-inch cubes

4 cups fresh corn kernels (cut from about 6 ears)

2 cups cooked kidney beans

¾ cup chopped basil leaves

¼ cup plus 2 tablespoons olive oil

1 large onion coarsely chopped

2 red bell peppers coarsely chopped

1 teaspoon ground cumin

1 tablespoon fresh oregano

2 teaspoons hot paprika

salt and freshly ground black pepper

1. In a large pot, heat 2 tablespoons of the oil.

2. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened about 8 minutes.

3. Add the cumin, oregano and 1 teaspoon of the paprika and cook, stirring, until fragrant, about 4 minutes.

4. Add the broth, squash, and corn and bring to a boil.

5. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes.

6. Add the kidney beans and cook until the beans are hot.

7. Puree in a food processor ½ cup of the basil and add to the pot.

8. Season with salt and pepper.

9. In a small saucepan, heat the remaining ¼ cup of oil.

10. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant.

11. Transfer to a small bowl.

12. Ladle the stew into bowls.

13. Swirl in the paprika oil, sprinkle with the remaining ¼ cup of chopped basil and serve.

Island Kale and Sweet Potato Soup

Island Kale and Sweet Potato Soup

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1-2 jalapeno chili sliced thin 

3/4 pound kale, tough stems removed, leaves washed well and shredded 

3 sweet potatoes, peeled and cut into 3/4 inch cubes

1 1/2 quarts vegetable stock

1 teaspoon salt

1 cup unsweetened coconut milk

1 cup long grain rice

1. In a large saucepan, heat the oil over moderately low heat.

2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. 

3. Stir in the garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds.

4. Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. 

5. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. 

6. Add the coconut milk and just heat through.

7. Meanwhile, bring a medium pot of salted water to a boil. 

8. Stir in the rice and boil until just done, 10 to 12 minutes. 

9. Drain. Put a mound of rice in the center of each bowl. 

10. Ladle the soup around the rice.

Artichoke and Potato Soup

Artichoke and Potato Soup

2

8 cups of vegetable broth

2 bay leaves

1 tablespoon peppercorns, freshly ground

1 cup white wine

2 preserved lemons, chopped

1 bunch of fresh thyme

1 clove garlic, pressed or minced

pinch of salt and pepper

8-10 artichokes, quartered

6 new potatoes, chopped

minced thyme for garnish

1. In a large pot combine first eight ingredients and bring to boil.

2. Add new potatoes and cook potatoes until a paring knife can be easily pushed through the potato.

3. Add the artichokes and simmer for 5 minutes.

4. Take an immersion blender and blend to desired consistency (I prefer it not completely blended).

Lemon Curd

Lemon Curd

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Lemon curd has many uses besides on scones or toast.  If you make fruit tarts lemon curd can be used. Most things sweet and lemon can have lemon curd as a base. 

3

Lemon curd bars

8 large egg yolks

Lemon zest from 3 lemons, finely grated

⅔ cup fresh lemon juice, approximately 3 lemons

1 cup sugar

⅛ teaspoon salt

2/3 cup, cold, unsalted butter, cut into small pieces

Lemon curd cake

1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine.

2. Cook over medium to high heat, stirring constantly with a wooden spoon, making sure to scrape the sides of the pan, until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160˚ F on an instant-read thermometer.

3. Remove the pan from the heat.

4. Add the salt and butter, one piece at a time, stirring until smooth with a wooden spoon.

5. Strain the mixture through a fine sieve into a medium bowl.

6. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.

7. Refrigerate until chilled and set at least 1 hour and up to 1 day.

3

Lemon curd cheesecake

Celery Root Soup with Truffled Croutons

Celery Root Soup with Truffled Croutons

2

3 tablespoons olive oil, plus more for garnish

3 slices sourdough bread, crusts removed, cut into 1/2-inch cubes

1 tablespoon chopped parsley

1 tablespoon truffle oil, plus more for garnish

1 medium onion, chopped

2 cloves garlic, chopped

1 large celery root, peeled and cut into 1-inch cubes

4 cups vegetable broth

1/2 cup heavy cream

1/4 teaspoon of nutmeg

1 teaspoon salt

1/2 teaspoon freshly ground pepper

chives, minced for garnish

1. In a large pan over medium-high heat, heat 2 tablespoons olive oil.

2. Add bread cubes and sauté until crisp and golden on all sides, about 6 minutes.

3. Transfer to a medium bowl and toss with parsley and truffle oil.

4. In a medium pot over medium heat, heat remaining olive oil.

5. Add onion and garlic and cook until soft, about 5 minutes.

6. Add celery root and vegetable broth; increase heat to high, and bring to a boil.

7. Reduce heat to low and cook until celery root is tender, 15 to 20 minutes.

8. Using an immersion blender, purée soup until smooth.

9. Stir in cream and season with nutmeg, salt, and pepper.

10. Divide soup among 4 bowls and garnish with croutons, truffle oil, and chives.

11. Season with additional salt and pepper, if desired.

Adzuki Miso Soup

Adzuki Miso Soup

Adzuki is a Japanese bean. It may be hard to find this bean for some people so any small red bean or mung bean would be fine. Any miso can be used, but white is preferred and is usually found in either the international aisle or in the health food aisle.  Seaweed can be found in most international aisles and this is strictly optional. Any vegetable can be used like mushrooms, bok choy, cooked pumpkin, edamame, and cabbage. Japanese noodles can be added too, but I would have them cooked separately and put in the bowl with the soup ladled over the noodles. 

8 cups vegetable broth

1/2 cup crumbled dried seaweed, such as wakame, optional

6 cups cooked adzuki beans 

1 tablespoon light sesame oil

6 medium carrots, cut diagonally into 1/16-inch-thick slices

½ cup white miso 

The darker the miso the stronger it will be.  For this soup, lighter is better.

2 cups of firm tofu, pressed and chopped

It does not have to be exactly like this, but having a towel or paper towels to absorb the liquid and something heavy to place on top of the tofu are the main requirements.  This should be done for 8 hours or overnight.  If you want a meaty texture you can freeze the tofu also.s

8 scallions, sliced thinly

pepper, to taste

1. In a 4-quart heavy saucepan bring the broth and seaweed to a boil. 

2. Add beans and simmer, stirring occasionally, 15 minutes.

3. In a heavy skillet heat oil over moderately high heat until it just begins to smoke and stir-fry carrots until crisp-tender, about 3 minutes. 

4. Stir carrots into soup.

5. In a small bowl stir together miso and 1 cup hot broth until combined will and stir into soup. 

6. Bring soup just to a simmer, stirring occasionally, and stir in the tofu, scallions and pepper to taste. 

Brownies with Matcha Glaze

Brownies with Matcha Glaze

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1/2 cup flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking powder

dash of cayenne

1/2 cup butter, melted and slightly cooled

2 large eggs

1 teaspoon almond extract

3 tablespoon butter, melted

1 tablespoon matcha tea powder

1 tablespoon honey

1 teaspoon vanilla

1 cup powdered sugar

1/4 cup of toasted almond slivers

3

1. Preheat oven to 350F and grease and line an 8-inch square pan.

2. In a large bowl, whisk together all dry ingredients. 

3. Add the butter, eggs, and almond extract.

4. Pour into prepared pan and bake for 25 minutes.

5. Whisk together the butter, matcha, honey, vanilla, and sugar.

6. Pour the glaze on while the brownies are still warm.

6. Sprinkle the almond slivers over the matcha glaze.

Sundried Tomato Quiches with Spinach and Goat Cheese

Sundried Tomato Quiches with Spinach and Goat Cheese

This is one of many versions of quiches I made at my restaurant.  Doing them as minis allowed me to have different types and they were crustless, so it made them gluten-free.

2

4 eggs

¼ cup milk

4 ounces chopped spinach

2 scallions, finely chopped

6 halves of sundried tomatoes, minced

1/4 cup goat cheese, crumbled

1/4 teaspoon salt

1/4 teaspoon white pepper

2

1. Preheat oven to 350 degrees.

2. Grease the cups of a muffin tin.

3. Whisk, eggs, and milk.

4. Fold in all other ingredients.

5. Using a 1/3 cup measure, scoop egg mixture into muffin tin cups.

6. Place the pan in preheated oven and bake for 25 minutes.

Pu-erh Chocolate Truffle Tart

Pu-erh Chocolate Truffle Tart

2

3/4 cup graham cracker crumbs

2 tablespoons granulated sugar

1/2 cup unsalted butter, melted

1 cup 70% dark chocolate, chopped

1/4 cup unsalted butter, cut into pieces

1/2 teaspoon cinnamon

3 servings of Pu-erh tea

1 cup half-and-half

½ teaspoon vanilla

1/2 almond extract

pinch salt

1 pack (250 grams) mascarpone cheese

3/4 cup heavy cream

1/4 cup granulated sugar

dash cinnamon 

tea leaves from 2 servings of Pu-erh tea, finely chopped

1. Preheat the oven to 350°F. 

2. Have a 9×9-inch square tart pan with removable bottom ready, placed on a baking sheet so that you can easily transfer to and from the oven.

3. In a medium bowl mix the crust ingredients until the butter has evenly coated all the crumbs.

4. Pour the crust mixture into the tart pan, and press it out firmly and evenly all over the base and up the sides of the pan.

5. Bake the crust for about 10 minutes. 

6. Remove the pan from the oven and set it on a wire rack to cool.

7. Begin by simmering the cream in a small saucepan with the tea steeping for about 10 minutes over medium-low heat. 

8. Remove the pan from the stove, but leave the tea steeping and while you work on the chocolate.

9. In a large microwave-safe bowl, melt the chocolate with the butter in the microwave on power level 5, microwaving for 1 minute at a time, then stirring, and repeating, until it is all melted and smooth.

10. Remove the tea steeping from the cream and add the cinnamon and tea-steeped hot cream to the chocolate mixture and stir until it is smooth.

11. Add the vanilla, almond extract, and salt.

12. Let the chocolate ganache you’ve just made sit on the counter, for an hour or so, to cool and set just enough that it is still pourable, but not super liquid.

13. Transfer the ganache to the tart shell using a rubber spatula, being sure to not get chocolate on the edges, and also to not disturb the delicate edges of the crust.

14. Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 8 hours before proceeding with the recipe.

15. In the bowl of an electric mixer fitted with the paddle attachment, whip the mascarpone, cream, sugar, cinnamon, and tea leaves on low, to combine, then on medium-high, until the mixture is thick and holds firm peaks. 

16. Don’t overbeat, or you’ll make butter.

17. With an offset spatula, spread the topping over the set tart, leaving pretty swirls and peaks of cream. 

18. Don’t worry if a little ganache is peaking through the cream. 

Stuffed Onions with Couscous

Stuffed Onions with Couscous

2

If you want to make this vegan just replace the butter with olive oil. 

4 large red onions with peel

2 tablespoons olive oil

¼ cup butter

½ teaspoon cinnamon

1/2 teaspoon of cumin

3 tablespoons couscous

1 ¼ cup of vegetable broth

2 tablespoons chopped dried apricots

1 tablespoon raisins

2 tablespoons toasted pine nuts

1 tablespoon chopped parsley

salt and pepper

1. Heat oven to 400 ° F.

2. Horizontally cut the onions cap (and set aside).

3. Slightly trim the bottom so that the onions are securely in the pan.

4. Place the onions in a baking dish, add a glass of water and sprinkle the onions olive oil.

5. Cover the onions with their caps and bake for about 1 hour.

6. Then remove the cap, to cool the onions and with a teaspoon to empty the central part.

7. Chop the pulp extracted.

8. Heat 2 tablespoons of olive oil and 2 tablespoons butter in a pan, fry for a few minutes the chopped pulp of onions with cinnamon, cumin, and couscous.

9. Once the couscous begins to brown, add ½ cup of broth and season with salt and pepper.

10. Remove from heat, let stand the couscous for 5 minutes and then add the apricots, raisins, pine nuts, and parsley.

11. Stuff the onions with the mixture of couscous, cover with the cap and add the remaining broth and butter.

12. Bake for 25 minutes.

13. If darken too much, cover with aluminum foil or a lid.