Broccoli Soup with Lemon-Pistachio Butter

No parts of the broccoli are wasted in making this soup; both florets and stalks are boiled and pureed. Pistachio butter is as good as it sounds!

You'll need:

- 3 tbsp chopped salted pistachios

- 6 tbsp unsalted butter, at room temperature

- grated zest of one lemon

- 1 very large head of broccoli, about 1.5 lbs

- 4 large garlic cloves

- 1/3 cup cup chopped fresh basil

Lightly toast the pistachios in a small skillet until fragrant, 3-4 minutes. Put 4 tbsp of the butter in a bowl and mix in the pistachios and the lemon zest. Roll the mixture in a piece of parchment (I used cling film) to make a 1-inch diameter log. Freeze.

Remove the broccoli florets from the stalks. Peel the stalks; discard the bottom inch and cut into small pieces. Place in a 4-quart pot with the garlic, 6 cups water and 1 tsp salt. Bring to a boil. Boil for 10 minutes and add the florets. Cook for 8 minutes, add the basil and cook for 2 more minutes.

Transfer the broccoli, garlic and 3 cups of the cooking liquid to a food processor. Process until smooth. Add the remaining 2 tbsp butter and process again until very smooth. Reheat and serve topped with thin slices of the frozen butter.

Enjoy!

Chicken Braciole with Alfredo Sauce

Ingredients:

• 4 (8-ounce) boneless, skinless chicken breasts
• 1/2 cup dried Italian breadcrumbs
• 1/2 cup chopped fresh parsley leaves (about 1 small bunch)
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, finely minced
• 1/2 cup plus 1 tablespoon olive oil
• 1/2 cup unsalted butter

• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 to 2 cups freshly shredded Parmesan cheese
• 1/4 teaspoon garlic salt
• 1/4 teaspoon freshly ground pepper
• 10 ounces angel hair or fettuccini pasta, cooked

Preheat the oven to 375 degrees F. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/4-inch thickness. In a small bowl, mix together the breadcrumbs, parsley, grated Parmesan, and garlic. Slowly add 1/2 cup olive oil until the mixture becomes the consistency of thick paste. Evenly spread the mixture down the center of each piece of chicken, leaving room around the edges. 

Chicken Soup with Apples and Leeks

This a sensational full-flavored winter soup, in which the leeks and apples accentuate and bring into focus the chicken. It is especially tasty if you just came in from the cold :D.

- 1.5 lb chicken (I used thighs, feel free to use any parts you like)

- 2 tbsp unsalted butter

- 2 leeks (including 1 inch of green), cut in half lengthwise, washed and finely sliced

- 2 Granny Smith apples (can be replaced with Golden Delicious or any tart baking apples), peeled and cut into 1/2-inch cubes

- 1 cup apple juice

- 1/2 cup apple cider vinegar

- 4 cups chicken broth

- 3 tbsp Calvados (optional) - it's a brandy made by distilling hard cider and aging it in oak casks

- 1/2 cup heavy cream

Season the chicken with salt and pepper. Melt the butter over medium heat in a saute pan just large enough to hold the chicken. Add the chicken, skin side down, and cook for about 8 minutes over medium heat. Turn the chicken and lightly saute in the same way for 5 more minutes.

Chicken Livers Peri Peri

My daughter requested that I make some chicken livers last night, and she wanted a recipe I haven't made before. So I found this one which apparently originates in South Africa. I cut down pretty much on the  heat, to make sure she can eat, too. Now, if you decide to make this recipe, please be sure you have plenty of fresh bread on hand to mop the fantastic sauce with! So, here are ingredients:

• 1 lb chicken livers, trimmed and cut into bite-size pieces
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp crushed red pepper flakes (I only used 3/4 tsp)
• 2 bay leaves
• 1 pinch salt and freshly ground black pepper to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, chopped
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1/2 cup chicken stock
• 1 tbsp brandy

Place chicken livers in a large bowl, and pour in 3 tbsp  olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours. 

  

Remove livers to a bowl, and reserve marinade. 

Sauteed Chicken Thighs with Roasted Grapes Sauce

If you've never had roasted grapes before, please do yourselves a favour: try them now! You'll wonder how could you have lived without until now :)).

3/4 pound black or red seedless grapes, stemmed
3/4 pound seedless green grapes, stemmed
4 tbsp grapeseed oil or olive oil
4 skinless boneless chicken breast halves, can be substituted with thighs (as I did)

2 tbsp cold unsalted butter
Kosher salt and black pepper
1/4 cup minced fresh chives (I used dried instead)

Cheesy Gratin of Brussels Sprouts

This dish is very flexible, it can be made early in the day, refrigerated, then baked before mealtime. If you're not a sprout fan, you can substitute one very large head of cauliflower, cut into bite-size florets. 

My daughter had this with the veal scaloppine and red ruby grapefruit and loved the combination. So, here comes the recipe:

Veal Scaloppine with Ruby Red Grapefruit

• 2 ruby red grapefruits
• 8 veal cutlets (about 2 ounces each), thinly pounded
• coarse salt and freshly ground pepper
• 2 tablespoons safflower oil
• 1 stick unsalted butter
• 1 tablespoon plus 1 teaspoon finely chopped fresh chives 

Cut peel and pith from grapefruit. Slice fruit along membranes to release segments into a medium bowl. Squeeze juice from membranes into a small bowl; discard membranes. 

Pat veal dry with paper towels; season with 1 teaspoon salt and some pepper. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add 1 tablespoon butter, and heat until just starting to brown. Cook 4 cutlets until golden brown, about 1 minute per side. Transfer to a platter; cover to keep warm. Repeat with remaining tablespoon oil, 1 tablespoon butter, and remaining cutlets. 

Add remaining 6 tablespoons butter to pan. Cook, scraping brown bits with a wooden spoon, until deep golden brown. Reduce heat to low. Swirl in reserved grapefruit juice. Season with salt and pepper. Return veal to pan to heat through. Add grapefruit segments. Remove from heat. Sprinkle with chives.

I served with sauteed green collards with garlic.

 Enjoy!

Tagliatelle with Sautéed Swiss Chard Ribs and Cream

 

I had some ribs left from the sauteed red Swiss chard with Parmesan cheese, I was not sure what to do with them, but then it hit me: pasta! So, here we go!

• 2 scallions, finely chopped (to cut the richness of the pasta sauce), plus a little bit for decor
• 1/2 lb swiss chard, yielding 1 cup of chopped ribs
• 1/8 cup (quarter of a stick) butter
• 1/2 to 3/4 cup heavy cream
• enough dry pasta to make about 1/2 quart of cooked pasta
• salt and pepper to taste

Separate the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.

Melt butter in a saucepan on medium heat. Add the chopped scallions, then the drained, blanched ribs and simmer for 4 minutes.

Add heavy cream and cook until cream reduces by two-thirds.

While the cream is reducing, cook up your pasta according to the pasta's package directions.

Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper. Decorate with chopped scallion.

Enjoy!

Sauteed Swiss Chard with Parmesan Cheese

Since the oven-fried cod with dill butter needed a side dish, I opted for this very fast red Swiss chard recipe, for which I used:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2-3 garlic cloves, thinly sliced
• 1 bunch scallions, finely chopped (can be replaced with any small onion)
• 1 bunch Swiss chard, center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/4 cup dry white wine
• 1-1/2 teaspoons fresh lemon juice, or to taste
• 1 tablespoon freshly grated Parmesan cheese
• salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. 

Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. 

Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Enjoy!

Oven-Fried Cod with Dill Butter

I've heard some years ago that the most proper thing to eat on New Year's Day is fish, so that you can go through the year like a fish swims its way in water. Therefore, today was cod day :D. 

Ingredients:

- 3-4 cod fillets

- 3 tbsp butter
- 2 heaping tsp minced fresh dill (can substitute another fresh or dried herb if dill is not available) 

- juice of 1/2 lemon
- salt and pepper to taste 

- garlic powder 

- onion powder

Dip fillets quickly in and out of water that has been lightly salted or seasoned with lemon juice. Pat dry with paper towels. 

Melt butter in a small saucepan. Add dill and lemon juice and cook over low heat 3 to 4 minutes. 

Season with salt and pepper, garlic powder and onion powder to taste, then spread one tablespoon of the mixture over bottom of shallow baking pan. Place fillets in pan and put pan on upper shelf of preheated 450 degree oven. 

 

Bake 10 to 12 minutes, or until fish flakes easily when tested with tines of fork. Baste fillets with remaining butter sauce at least twice while cooking. Pour any sauce from the pan over fish when you serve it. Enjoy!

Leek, Prosciutto and Gruyere Crustless Quiche

I had re-made the roasted leek and potato soup and was left with two more leeks to use, so I prepared this quiche:

• 2 medium leeks, white and light green parts
• 1 1/2 tsp kosher salt
• 6 oz prosciutto
• 4 tbsp unsalted butter, softened
• 2 tbsp freshly grated Parmesan cheese
• 2 cups half-and-half
• 2 large eggs
• 2 large egg yolks
• freshly ground black pepper
• pinch freshly grated nutmeg
• 4 oz grated Gruyere or Swiss cheese, about 1 cup

Trim the root of the leeks, leaving ends intact to hold the leaves together, then halve lengthwise. Rinse well under running water to flush out any grit trapped between the leaves. Cut each half into 1/2-inch lengths, then drain very well. 

Vegetarian Gratin of Cauliflower and Sauteed Onions

We do have a number of vegetarians in the office, therefore each time I make lunch for any of our parties I have to come up with interesting and diverse dishes for them, too. This Christmas, besides the stuffed grapevine leaves and other things, I made this nice gratin, which requires a bit of attention, but the result is excellent.

Ingredients:

- 1 head cauliflower (about 6 lbs)
- 4 eggs

- 1 large yellow onion, thinly sliced
- 1 tbsp all-purpose flour
- 1 3/4 cup heavy cream
- 4 tbsp Parmesan cheese
- 1/4 stick butter  

- salt and pepper to taste 

- olive oil, about 4 tbsp

Preheat the oven to 450F. Clean the cauliflower, wash it and separate into small florets. Fill a large pot with water, add salt and bring to a boil. When the water is boiling, add the cauliflower and allow to cook for 5 minutes, until slightly softened. Drain and set aside.

Roasted Butternut Squash Entree

I've got this recipe from Mary, but I decided to eliminate the dough (sorry, Mary, I hope you'll forgive me!) and make it into a crustless tart, if I am allowed to call it so. I loved the caramelized onion, next time I make this dish I'll certainly put in some more of it!

Orange and Lemon Chicken Drumsticks

A very simple and cute recipe, not costly at all, just the right thing at a time when vegetables are not so abundant, but we feel the need for some fresh flavours on the plate.

Ingredients: 

- 6 chicken drumsticks (feel free to use 8, or a whole chicken, cut in pieces)

- 3/4 stick butter

- salt and pepper to taste

For marinating the meat:

- 1 orange

- 1 lemon

- 1 medium onion, very finely sliced

- 1 tablespoon olive oil

- 10 drops Tabasco

Hachis Parmentier

This is a French recipe very similar to the moussaka, but with enough differences to make one curious and ready to experiment. So, for 4 persons, you'll need:

Zucchini Gratin with Cherry Tomatoes

After more than two weeks in Africa and some miserable days fighting the malaria pills' side effects, I was able to get up and running again. This time I bring you a vegetarian dish I would have liked to eat when I was in West Africa: zucchini, cheese and cherry tomatoes in an easy to make, tasty dish.

To make this, you'll need:

Champagne Lemon and Black Currant Cake

Today is a very special day: Roxana celebrates her birthday! I am honoured because she invited me to write a guest post and because she accepted to have a cake from me for her day! Yupiiii!

So, to combine the best of both worlds, I chose to make a cake with champagne and lemon cream, plus black currant jam. Of course, since the cake is for GreenGirl, green glitter could not be omitted :))

Israeli Couscous with Pine Nuts and Parsley

The problem with my kitchen is that I never have enough light, even in the summertime I have to turn on the light to cook. That explains my photos to a degree (I'm not trying to make excuses here), and I confess I'd love to have a kitchen like Roxana's (sigh). Until then, let's make some couscous!

The ingredients are:

- 3 tbsp butter, divided

- 1/2 cup pine nuts

- 1/2 cup shallots, finely chopped

- 1 1/2 cups Israeli couscous

- 1/2 large cinnamon stick

- 1 fresh or dried bay leaf

- 1 3/4 cups chicken broth

- 1/2 tsp salt

- 1/4 cup parsley, minced

- zest of 1/2 lemon

- 1/4 cup raisins (optional)

- black pepper to taste

Melt 1 tablespoon butter in a large saucepan over medium-low heat. Add pine nuts and stir until golden brown, then transfer to a small bowl.

Lemon Baked Cod

Now, summer camp is over, hurricane Irene has passed (thank God!), everything is back to normal. Therefore, back to cooking! Today I was in the mood for fish, and this is what I made:

• 1 lb cod fish fillet
• 1/4 cup butter, melted
• 2 tablespoons lemon juice
• 1/2 cup Panko breadcrumbs
• 1 tablespoon white wine
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• paprika, dried parsley

If fish fillets are large, cut into serving pieces. Mix butter, white wine and lemon juice.

In another bowl, mix Panko breadcrumbs, paprika, dried parsley, salt and white pepper. Dip fish into butter mixture; coat fish with the Panko mixture.

Place the fish in an ungreased square baking dish, 8x8x2 inches.

Cook uncovered in 350 degree oven until fish flakes easily with a fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired. I served it with creamed spinach and fresh radishes.

The recipe called for the butter mixture to be poured over the fish fillets. I advise you to refrain from doing so, otherwise the fish will have a soggy bottom. 

Enjoy!

Checkerboard Cake

I haven't been neglecting my blog lately, I just didn't cook that much, since my little one is away at summer camp and I'm putting in long hours in the office. Speaking of that, we have a colleague that recently decided to complete his studies, therefore quit his job and returned to school. As is the tradition in our office, we were going to have a small party for him, and my colleagues asked if I could make the cake. I said yes, and this is the result (the quality of the photos is not that great, they were taken in the office)

I used 9-inch pans.