Tag Archives: soup

Mon Petit Chou Soup

How to make a big batch of green, healthy, starch free, gluten free, sugar free, low fat vegan soup for the cold season.

Ingredients:

  • 6 LB        Brussels Sprouts (ends removed, halved)
  • 1              Green Bell Pepper (seeded, chopped large)
  • 1              Red Onion (chopped, large)
  • 6              Garlic cloves (halved)
  • 1 1/2 C   Lucini Premium Select Extra Virgin Olive Oil
  • 1 1/2 C   Lentils (preferably brown)
  • 4oz          Savory (fresh, cut off stem, chopped rough)
  • 4oz          Thyme (fresh, leaves removed from stem)
  • 4oz          Rosemary (fresh, leaves removed from stem)
  • 1 bunch  Italian flat-leaf Parsley (stems removed)
  • 1 QT         vegan Stock (if available – if not substitute water)
  • 3 QT         Water
  • 1 TB          Black Pepper (fresh, cracked)
  • 2 TB         Sea Salt
  • Chili Pepper (optional, fresh, dried)

Preparation:

Preheat oven to 450.  Toss the Brussels in a large roasting pan with 1/2 cup of the Extra Virgin Olive Oil and roast until slightly browned – about 30 min.

Heat 1/4 cup of the Extra Virgin Olive Oil in large stock pot on high heat.  Add the garlic, onion and bell pepper and cook until just soft.  Add the herbs and parsley (you can substitute any other fresh herbs you choose, but dried herbs will be overpowering) and stir well.  Add the roasted Brussels Sprouts, approx 2 tbs sea salt and 1 tbs cracked pepper.  Stir well.  Add the lentils, stock and water.  Stir again.  Add the chili pepper (if desired).

Bring to a rapid boil.  Cover and reduce the heat to simmer.  Cook for approximately 35 min (stirring often) until the sprouts are very soft (upon test).  Taste, and adjust for seasoning, if necessary.

Use immersion blender to process into a smooth soup.  Allow to cool to a safe-to-eat temperature, then serve warm.

Advertisements

Corn and Smoked Fish Chowder

I love corn chowder, but the addition of smoked fish and tasty Lucini infused oils really makes this chowder unique.  This recipe is another great way to use the wonderful corn appearing at local markets right now.  My favorite purveyor of smoked fish is Russ & Daughters – appetizing on the Lower East Side of Manhattan since 1914 – but any great local smoked fish will work well here.  I like to use a fresh green herb as a garnish and find dill balances up will with smoked fish.

 

I used dill as a garnish

I used dill as a garnish

 

 

Ingredients:

Preparation:

Remove the cream and allow to reach room temperature.  Add the cornstarch to the cream and stir well.  Bring the stock to a boil in a saucepan and then add the cream and allow to simmer slowly until it reduces by two-thirds – 12-20 minutes.  Add the basil and chili oils and mix until well distributed.

Heat 2 TB of the olive oil over medium heat.  Add the onions and cook for 2-3 minutes – the onions should not brown.  Add the corn and potatoes and stir well as you cook the vegetables for 3 more minutes.  Strain the cream into your vegetable mixture.  Simmer until the potatoes are tender – 2-3 minutes.  Mix in the chopped smoked fish, season to taste with salt and pepper, add a chopped herb garnish, and serve.

Gazpacho recipe

With tomato season approaching, I’m posting a quick recipe for Gazpacho.  The recipe works year round and uses wonderful Lucini tomatoes, but it tastes especially great with fresh, in-season tomatoes (use 3 cups).  You can garnish with chopped veggies, reduced vinegar, olive oil or shredded basil.

Finished with chopped green pepper, olive oil and reduced balsaimc.

Finished with chopped green pepper, olive oil and reduced balsaimc.

Ingredients:

Preparation:
Combine all the ingredients except olive oil and blend until smooth in food processor or blender.  Chill in the refrigerator for at least two hours.  Remove from the refrigerator and whisk in olive oils.  Finish with chopped cucumber, tomato or bell pepper and a few drops of the Basil infused Oil and reduced Balsamic, if so desired.

St. Patrick’s Day is More Than Just Corned Beef

For those of us with Irish heritage – and those without! – St. Patrick’s Day signals the best Eire has to offer. For the traditional St. Paddy’s celebration, most think of the classic corned beef and cabbage with soda bread (recipe follows) and Guinness. Well, think again!

Much celebrated Irish chef, Paul Flynn, has recreated Irish cuisine and changed Ireland’s foodscape forever. The likes of  Bacon and Cabbage Soup (recipe follows), Seared Salmon with Raisin and Caper Butter, and Turnip, Potato, and Smoked Mackerel Gratin are the hallmarks of this Irish foodie’s genius; the subtle blending of tradition with a modern twist.

And the best part? You can use Lucini Extra Virgin Olive Oil in place of butter when sauteing.

Mini Walnut Soda Bread

Mini Walnut Soda Bread

Corned Beef and Cabbage

Corned Beef and Cabbage

____________________________________

Brown Soda Bread

Ingredients

  • 1½ lbs white flour
  • 5 ozs wholemeal Flour
  • 5 ozs bran
  • 1 level teaspoon bread soda
  • 1 level teaspoon cream of tartar
  • 4 ozs melted butter
  • 3 ozs brown or caster sugar
  • 4 eggs beaten
  • ½ teaspoon nutmeg {optional}
  • Sesame seeds
  • This mixture makes 4×2 lb loaf
  • Cook at Gas 5 for about 1 ½ hrs

Method

  • Sieve white flour and bread soda
  • Add wholemeal Flour, bran baking powder, cream of tartar, sugar and nutmeg
  • Mix to a wet dough with melted butter, eggs and fresh milk
  • Divide equally between 4 greased 2 lb loaf tins
  • Sprinkle tops with sesame seeds
  • Bake in a moderate oven for about 1½ hours or until cooked
  • When cooked each cake can be sliced and put in the deep freeze

Bacon and Cabbage Soup

March 2007 |  epicurious.com |  Editor’s Note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.

In Ireland, boiled bacon and cabbage is a domestic staple. The bacon is usually a “collar” or shoulder, a moderately marbled cut with less fat than American bacon but a bit more than Canadian. The ingredients are boiled together and served with potatoes and a parsley cream sauce.

Among contemporary Irish chefs, it’s become popular to reinvent this hearty, homey recipe in the more rarefied form of bacon and cabbage terrine. Flynn’s version, however, stays closer to dish’s comforting roots, while adding a touch of elegance.

Yield: Makes 4 servings

1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
5 1/2 cups chicken stock or low-sodium chicken broth
4 Turkish bay leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces
preparation

In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.

In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.

Chicken Riggies

Up close & personal

Up close & personal

This is a simplified version of one of my all-time favorite dishes. Chicken Riggies are native to the Utica-Rome area of Central New York, a dish developed to use leftovers from area events like pot-luck dinners and church or school banquets.

The original version, which was shared by Marc Jacksina, once King of Riggies at Joey’s Restaurant in Utica, (perhaps the finest practitioner of this dish) and now chef/co-owner of Lulu Restaurant in Charlotte, NC, uses a homemade tomato sauce. Here, I use Lucini Roman Tomato Cream Soup as the base, which not only eliminates the time-consuming step of preparing the tomato sauce, but also adds a tasty twist to the original. And while most versions call for pecorino romano, I substitute Lucini Organic Pamigiano Reggiano, which has a deep creamy and nutty flavor that pairs incredibly well with the many flavors in the dish. While it may not be “authentic”, this version assumes the loose spirit of the original – I have eaten versions with mushrooms, sausage, and even alfredo sauce (which i would not recommend).

Components:
1. Oven Roasted Green Peppers
2. Rigatoni
3. Chicken and Riggie Sauce

1. Oven Roasted Green Peppers

3           Large Green Bell Peppers
2 TB    Lucini Extra Virgin Olive Oil
¼ tsp Salt
¼ tsp Black Pepper
¼ tsp Garlic Powder

Preheat oven to 425.
Coat whole peppers evenly with the olive oil and season with salt, pepper and garlic powder. Wrap the peppers in foil and roast for 20-25 minutes, until the peppers are soft and cooked completely. Allow to rest until cool enough to handle and then remove skin.

2. Rigatoni

1 Lb Rigatoni
Well Salted Water

Start this step early enough so that the water is boiling 5 minutes after starting step 3. Boil the Rigatoni until just al dente.

3. Chicken and Riggie Sauce

3 TB   Sweet Onion minced
3 TB  Shallots minced
2 TB  Garlic
2 TB  Lucini Extra Virgin Olive Oil
1 Lb  Boneless, Skinless Chicken Breast (if possible, use Free Range Organic)
1 Bottle Lucini Roman Tomato Cream Soup (or your own red sauce)
3-5    Hot Cherry Peppers seeded and chopped (optional, but highly recommended; use red for color contrast)
3        Roasted Green Peppers
½ C   Lucini Organic Parmigiano Reggiano grated
1 Tb  Butter (optional)

Heat olive olive oil in a saucepan. Add the onion, shallots and garlic and heat until the vegetables are translucent. Slice the chicken breasts into bite-size pieces and add to pan, stirring occasionally and turning the chicken pieces until white on all sides. Add the soup and cook for 10 minutes. Cut the green peppers (step 1) into long, thin slices. Add the pepper slices, parmigiano and butter; cook for 5 more minutes.

To Serve:

Combine the Rigatoni (2) and sauce (3) in a large bowl. Transfer to individual plates or bowls and top with more parmigiano.