Golden Beet Soup

Golden Beet Soup

2

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.

2

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

3

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.