Farro with Artichokes and Herb

Farro with Artichokes and Herb

4 tablespoons butter

1 carrot, diced

1 small celery root, diced

1 small onion, diced

2 celery ribs, 1 diced and 1 sliced, plus ½ cup celery leaves

1 bay leaf

2 cups farro

1 cup dry white wine

4 cups vegetable broth

salt and freshly ground pepper

3 tablespoons grated Grana Padano cheese plus shaved cheese for garnish

 ¾ cup marinated baby artichokes drained and halved

 ½ cup flat-leaf parsley leaves

¼ cup snipped chives

1 tablespoon thyme leaves

¼ cup capers

1 teaspoon white wine vinegar

1 tablespoon olive oil

      1. In a large saucepan, melt 2 tablespoons of the butter. 

.         2.  Add the carrot, celery root, onion, diced celery and bay leaf and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.

      3. Add the farro and cook, stirring, for 2 minutes.

      4. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes.

      5. Add half of the broth and cook, stirring occasionally, until completely absorbed, about 12 minutes.

      6. Season with salt and pepper.

      7. Add the remaining broth and cook, stirring occasionally, until completely absorbed, about 12 minutes longer.

      8. Discard the bay leaf.

      9. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy.

     10. Spoon into bowls.

     11. In a medium bowl, toss the sliced celery and celery leaves with the parsley, chives, thyme, and capers.

     12. Add the vinegar and oil, season with salt and pepper and toss.

Mound the salad over the farro, garnish with cheese shavings and serve.

Potato Salad with Parmesan and Tomato

Potato Salad with Parmesan and Tomato

6 medium to large red potatoes, scrubbed

1 large tomato

1 shallot, finely chopped

Chopped fresh chives, to serve

Grated parmesan cheese, to serve

2 teaspoons mustard

4 teaspoons white wine vinegar

1/3 cup olive oil

1 teaspoon of red pepper flakes

3/4 cup grated parmesan cheese

     1.  Place the potatoes in a large saucepan of salted water.

     2.  Bring to a boil, then reduce the heat and simmer for 30-  35 minutes, or until tender to the point of a knife.   

     3. Remove and plunge into a bowl of iced water to stop the cooking.

     4.  Peel the potatoes then cut them into 1/2-inch cubes and set aside to cool.

5.      Bring a small pan of water to a boil.

6.      With the point of a small sharp knife, score a small cross in the skin at the base of the tomato.

7.      Drop the tomato into the boiling water for 10 seconds, then plunge it into a bowl of cold water.

8.      Peel the skin away from the cross, then cut around and remove the stalk from the tomato.

9.      Slice the tomato into quarters, remove and discard the seeds and finely dice the flesh. Set aside.

10.  Mix the mustard and vinegar together in a small bowl and season to taste.

11.  Gradually pour in the oil in a thin steady stream, whisking until the mixture emulsifies and thickens.

12.  Stir in the red pepper flakes and the grated Parmesan, then gently toss the potato cubes in the vinaigrette until well coated.

13.  Pile some potato salad in the center of six plates and garnish each salad with a sprinkling of shallot, chives and diced tomato, then a little extra Parmesan and freshly ground black pepper.

Frisee Salad with Goat Cheese and Balsamic Syrup

Frisee Salad with Goat Cheese and Balsamic Syrup

1 cup balsamic vinegar

8 slices baguette, toasted

8 1/2-thick-slices fresh goat cheese
8 cups lightly packed inner yellow frisee leaves

1 cup lightly packed baby arugula

1 red onion, thinly sliced

1 cup cherry tomatoes, halved

1/2 cup olive oil

Juice from 1 lemon

2 teaspoons fresh thyme leaves

2 teaspoons chopped fresh chives

     1.  Simmer the balsamic vinegar in a small nonreactive saucepan until reduced to 1/4 cup.

     2. Pour into a small ramekin and cool.

     3. Preheat an oven to 350 degrees F.

     4. Place the baguette slices on a baking sheet.

     5. Top each bread slice with a slice of goat cheese.

     6. Bake until heated through, 3-4 minutes.

     7. Remove from the oven and keep warm.

     8.  In a large bowl, combine the frisée, arugula, onion, and tomatoes.

     9. Drizzle the olive oil and lemon juice over the salad. Toss to coat.

    10. Season to taste with salt and freshly ground black pepper.

    11.  Add the thyme and chives and toss together.

    12.  Divide the mixed greens among 8 individual plates.

    13.  Top each salad with a warmed goat cheese toast.

    14.  Drizzle the balsamic syrup around the perimeter of the greens and serve immediately.

Fresh Herb Frittata

Fresh Herb Frittata

2 tablespoons unsalted butter

2 tablespoons minced chives

1 ½ cups fresh herbs and greens, torn into small pieces

12 large eggs

6 tablespoons milk

1 tablespoon flour

2 tablespoons grated Asiago

Freshly ground black pepper

1.  Thoroughly butter the bottom and sides of an 8-inch nonstick skillet.

2.  If 2 tablespoons are not sufficient, use more butter.

3.  Place the pan over low heat; when the butter becomes warm, add the chives.

4.  Heat gently, just until they give off a little fragrance.

5.  Add the herbs and greens and, if necessary, a little more butter.

6.  Stir so that all the flavors mingle.

7.  While the greens are heating, beat the eggs, milk, flour, cheese, and a little pepper into a large bowl.

8.  Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan for 8 to 10 minutes.

9.  Cook for another 4–5 minutes under a preheated hot broiler, until the top is golden.

10.  Slide the frittata onto a dish for serving.

11.  Cut into wedges before serving.

Sorrel Pea and Leek Soup

Sorrel Pea and Leek Soup

white and pale green parts of 3 leeks, chopped

1 1/2 tablespoons olive oil

1 small boiling potato 

4 cups vegetable broth

1/2 cup shelled fresh peas

3 cups sorrel, cut crosswise into thin strips

1/3 cup sour cream

1 teaspoon fresh lemon juice, or to taste

Garnish: drizzle sour cream and minced chives

1.  In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened.

2.  Peel potato and cut into 1-inch cubes.

3.  Add potato, broth, and leeks and simmer, covered, about 10 minutes, or until potato is tender.

4.  Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.

5.  In a blender purée potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl.

6.  Whisk in sour cream.

7.  Chill soup, covered, at least 2 hours, and up to 24.

8.  Just before serving, stir in lemon juice and salt and pepper to taste.

9.  Garnish soup with sour cream and minced chives.

Asparagus and Potato Soup

Asparagus and Potato Soup

2 cloves garlic, crushed 

2 tablespoons olive oil

1 tablespoon olive oil

1 cup new red potatoes cut into 1/2-inch cubes

1 ½ cups leeks, chopped

2 quarts of vegetable stock

1 teaspoon thyme

1 bay leaf

1 teaspoon salt, plus more to taste

1 pound fresh asparagus, cut into 1/3-inch chunks

Freshly ground pepper, to taste

red pepper chili flakes as garnish

chives, chopped as a garnish

1.  Sauté garlic with 2 tablespoons olive oil in a heavy-bottomed pot over medium-high

      heat for 1 to 2 minutes.

2.  Add potatoes and cook, stirring occasionally, until crusty, 4 to 5 minutes.

3.   Add leeks and cook until softened, 3 to 4 minutes.

4.  Add stock, bay leaf, thyme, and salt.

5.  Stir well, scraping potatoes from pot bottom.

6.  Cover, bring to a boil and add cut asparagus.

7.  Lower heat to vigorous simmer and cook, uncovered, about 1 ½ hours, stirring occasionally

     until reduced by a third.

9.  Remove from heat and season with pepper and more salt to taste.

10. Garnish with a drizzle of olive oil and sprinkle chives, and red pepper flakes.

Golden Beet Soup

Golden Beet Soup

·       1 ½ tablespoons olive oil

·      2 medium leeks, cut into ¼-inch half-moons

·      Coarse salt

       5 cups small golden beets, peeled and cut lengthwise into ¾ inch wedges

·      8 medium carrots, cut on the diagonal into ½ -inch pieces

·      ½  yellow bell pepper, cut into ½ -inch pieces

·      7 cups vegetable stock

       3 sprigs of fresh thyme, chopped

·      2 tablespoons fresh lime juice, plus 1 teaspoon fresh lime juice, plus lime wedges for serving

·      Freshly ground pepper

·      8 chives, cut into 1-inch pieces, for serving

1.    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, 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, fresh thyme, and season with salt and pepper. 

       9. Divide soup among 4 bowls; garnish each with chives and a lime wedge.

Potato and Cheddar-Cheese Soup

Potato and Cheddar Cheese Soup

2 tablespoons of olive oil

1 large onion, chopped 

6 baking potatoes, cut into 1-inch cubes

5 cups vegetable broth

1 teaspoon salt

1 teaspoon of smoked paprika

1 1/2 cups smoked cheddar, grated 

1/4 cup chopped chives

1. In a large saucepan over moderately low heat, add the onion and cook, stirring occasionally, until 

    translucent, about 5 minutes. 

2. Stir in the potatoes, broth, salt, and paprika and bring to a boil. 

3. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 

    minutes.
4. Remove half the soup from the pan and puree in a food processor. 

5. Alternatively, mash some of the potatoes with a potato masher. 

6. Return the puree to the pan. 

7. Over low heat, add the cheese and stir until melted. 

8. Remove the pan from the heat. 

9. Taste the soup and add more salt if needed. 

10. Serve the soup topped with chives.

Roasted Garlic Soup

      Roasted Garlic Soup

2 large garlic heads, whole, unpeeled

1 clove garlic, minced

3 tablespoons olive oil

2 bay leaves

1 tablespoon butter

2 cups onion, minced

1 cup carrots, minced

1 large potato, cubed

4 cups veggie stock

½ cup dry white wine

1 teaspoon thyme

Dash of nutmeg

1 teaspoon salt

½ teaspoon pepper

¼ cup evaporated milk
Chives, chopped

1.  Preheat oven to 350 degrees F.

      2. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed.   

      3.  Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil.

      4. Add the bay leaves and fold the foil to form a packet.

      5. Place the packet in the oven and bake for 45 minutes. Cool slightly.

      6. In a small bowl, squeeze the garlic head until all of the roasted flesh is released.

      7. Discard outer husks and bay leaves.

      8. In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent--about 4 minutes.

      9. Add the carrots and continue to cook for 5 more minutes.   

     10. Add the minced garlic and cook for 2 minutes.

     11. Stir in the potato, veggie stock, white wine, roasted garlic, thyme, nutmeg, salt, and pepper.

     12. Cover and bring the soup to a boil.

     13. Reduce heat to medium low and continue to cook for 35 minutes.

     14. Using a blender, purée the soup in small batches until smooth.

     15. Return the soup to the saucepan over medium heat and whisk in the evaporated milk.

     16. Heat until warmed. Do not boil. 

     17. Garnish with chives and cracked black pepper.

White Winter Soup

White Winter Soup

	1	onion
	3	medium leeks
	2	tablespoon butter
	1 1	tablespoon olive oil teaspoon of sage
	1	large or 2 medium potatoes
	1	small cauliflower
	½	head celery root
	3½	cups vegetable stock
		salt and black pepper
	2	cups evaporated milk fresh chives, chopped as garnish

1. Peel and chop the onion. 
2. Clean the leeks and slice them about ⅜ inch thick.
3. Put the butter and oil in the saucepan and turn the heat on low. 
4. Add the sage, onion, and leeks, cover, and cook the vegetables gently for a few minutes so that they soften.
5. Peel the potatoes and cut into small cubes. 
6. Cut the thick stem out of the cauliflower and discard it. 
7. Break the cauliflower into florets.
8. At the last minute, peel the celery root thickly so that you’re left with just the white flesh (like a banana, celeriac turns brown very quickly once it’s been cut). 
9. Chop this into cubes and add to the pan, with the cauliflower and potatoes — as well as the stock, a pinch of salt, and a twist of pepper. 
10. Stir well and bring to a boil, then reduce the heat and simmer gently until the vegetables are tender; 15 minutes should be enough.
11. Stir in the cold milk, then turn off the heat and let the soup cool for at least 15 minutes. 
12. Puree the soup in the blender a few ladlefuls at a time. 
13. You can either reheat it now, to serve immediately or chill it in the fridge and use within 5 days.
14. Return the soup to the pan and reheat gently but thoroughly. it doesn’t need to boil again, but it should be piping hot. 
15. Check the seasoning and add more salt and pepper if necessary.
16. Garnish with some chopped chives.