Cream of Leek and Asparagus Soup

This soup is a great way to celebrate asparagus, and the addition of leeks in the recipe gives a boost of extra iron as well as delicious flavor. This sumptuous soup tastes even better if made a day ahead, and it can serve as a creamy and satisfying main meal alongside a tender salad and some crusty wholegrain bread. 

Ingredients:

1 tablespoon canola oil

1 cup chopped onion

2 large celery stalks, diced

1 ½ pounds asparagus

6 large leeks, white and palest green parts only, chopped and well rinsed

vegetable stock (about 3 cups or as needed)

½ teaspoon each: dried tarragon and dried basil

¼ cup chopped fresh parsley

1 to 1 ½ cups low-fat milk or soymilk, as needed

salt and freshly-ground black pepper to taste 

Heat the oil in a large soup pot. Add the onion and celery and saute over moderate heat until the onion is golden. 

Roasted Branzino Stuffed with Leeks and Meyer Lemons

I prepared the branzino in the Mediterranean style, with citrus and herbs and served with a risotto Primavera. You can replace the branzino with any white, flaky fish.

Ingredients:

1 whole branzino or other white-fleshed whole fish, butterflied

1 leeks cut into thin strips

1 Meyer lemon cut into thin rounds with one wedge reserved

2 sprigs fresh thyme

Salt and pepper, to taste

olive oil

Preheat the oven to 425 degrees.

Place fish on a roasting pan open and flesh side up. Sprinkle salt and pepper over both fish. Squeeze a bit of lemon juice over each fish. Line one side of the fish with lemon slices, top with a generous amount of leeks and 2 sprigs of thyme. Fold the empty side onto the filled side. Drizzle with olive oil and salt and pepper.

Cook for 12 to 18 minutes, or until the fish is cooked through.

Enjoy!

Baked Basa Roulades

Ingredients:

2-3 Basa fillets

2 red bell peppers

1/4 cup balsamic vinegar

1/4 extra virgin olive oil

1 lemon

4 cloves of garlic

dry white wine

salt and pepper to taste

Place the red peppers on highest rack in oven and broil. Rotate until burned on all sides. Place in a plastic bag until cool. 

Mix vinegar, olive oil, lemon juice, garlic, salt and pepper.

Peel away the charred outer layer of red pepper. Seed, cut into strips, and soak in vinaigrette for 15 minutes. 

Preheat oven to 450 degrees for 15 minutes.

Layer the strips on the fillet, 

roll up and tie with thread (I left them untied).

Place rolled fillets in a shallow baking dish, in 1/2 inch of white wine. Bake on middle rack, covered, for 30 minutes, or until the fillets are opaque.

Enjoy!

French Onion Soup (Anne Burrell's recipe)

• Extra-virgin olive oil
• 8 large onions, thinly sliced from stem to root end
• Kosher salt
• 6 ounces dry sherry
• 4 bay leaves
• 1 bundle thyme
• 2 quarts chicken stock
• 12 thin slices baguette
• 1/2 pound Gruyere, grated
• 1/2 bunch chopped chives

Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes.

Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook low and slow. That's right low and slow to really develop their rich brown color and sweet flavor. There is no shortcut or rush for this, do not try! Caramelized onions take a long time, about an hour, accept it and move on. 

Tian of Eggplant, Tomato and Herbs

This gorgeous layered vegetable gratin requires 3 hours in the oven for its alchemy to work. A tian is an earthenware baking dish but you can use a small paella pan or any dish with a 10-cup capacity. The delicious liquid that accumulates in the dish can be used to make a vinaigrette. Serve the tian hot or at room temperature.

Ingredients:

- 1 large eggplant (about 1.5 lb), peeled

- 4 medium onions, about 1.5 lb

- 5 large ripe tomatoes, about 2 lbs

- 2 tbsp fresh thyme leaves

- 2.5 tbsp dried oregano

- 10 tbsp freshly grated Pecorino Romano

- 1/2 cup olive oil

Preheat the oven to 300 F. Slice the eggplant into thin rounds. Toss with one tbsp salt. Thinly slice the tomatoes. Thinly slice the onions, keeping the slices intact.

Arrange half of the eggplant in the bottom of a tian or paella pan. Top with an overlapping layer of half the tomatoes, and then half the onions.

French Vegetable Tian

A wonderful vegetarian dish I used to accompany some chicken breast stuffed with pine nuts, leek and bell pepper. Very simple to make and very versatile, can easily be paired with any meat or eaten on its own.

Ingredients:

- 60 ml olive oil

- 500 gr zucchini, thickly sliced on the diagonal

- 4 garlic cloves, crushed

- 650 gr tomatoes

- 2 medium red onions, chopped

- 60 ml white wine

- a pinch of nutmeg

- 25 gr chopped parsley

- 130 gr grated Gruyere cheese

- a few small sprigs of thyme

Preheat the oven to 350F. Grease a 6x10-inch ovenproof dish with melted butter or oil. Heat half of the oil in a large frying pan, then add the zucchini and half the garlic.

Cook, stirring, over low heat for about 8 minutes or until just beginning to soften. Season well with salt, pepper and nutmeg, Spread evenly into the dish.

Creamy Potato Gratin

This is a classic recipe where the pungent Gruyere acts as a protective layer, preventing the potatoes from drying out. To serve 4, you'll need:

- 1 lb Yukon gold all all-purpose potatoes

- 1 1/2 cups heavy cream

- 2 oz Gruyere

- 1 tsp fresh thyme leaves (I used 1/2 tsp dried thyme)

- 1 tsp salt

- pepper to taste

Preheat the oven to 350F. Peel the potatoes and slice paper-thin. Put the potatoes in a 3-quart pot with the heavy cream, salt and pepper. Stir well and bring to a boil. Reduce the heat and simmer until the potatoes begin to soften, about 10 minutes. Meanwhile, shred the cheese on the large holes of a box grater.

Crunchy Crumbed Cod with Frozen Peas

In this recipe frozen peas are used straight from the freezer, just break them up by slamming the package on the counter a few times. The peas provide moisture as the cod is roasted at a high temperature.

- 10-ounce package frozen peas

- 4 scallions

- 2 tbsp fresh thyme leaves

- 4 tbsp olive oil

- 1 cup panko

- 1 large garlic clove

- 4 thick cod fillets (about 6 oz each)

Preheat the oven to 475F. Put the frozen peas in a large bowl. Slice the scallions thinly on the bias and mix with the peas. Add the thyme, 2 tbsp of oil, salt and pepper. Sprea on a small rimmed baking sheet.

Mix the panko with the remaining oil, grated garlic and salt. Season the fish with salt and pepper. Top each piece with a thick covering of panko and press down firmly. Place the fish atop the peas. 

Roast for 12 minutes, until the crumbs are golden and the fish is just firm. Serve the fish on the peas.

Enjoy!

Morrocan Spiced Chickpea Soup

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

• 1/4 cup extra-virgin olive oil, plus more for garnish
• 1 large onion, medium diced
• 6 to 8 cloves garlic, pressed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 heaping teaspoon sweet paprika
• 1 (14.5-ounce) can chopped tomatoes
• 3 (15-ounce) cans chickpeas, drained and rinsed well
• 1 quart vegetable broth or reduced-sodium chicken broth
• 1 teaspoon sugar
• Kosher salt
• freshly ground black pepper
• several kale leaves (to taste)

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:

Sauteed Collard Greens with Garlic

I found some great produce (although pricey) in the produce section at the WholeFoods, so I got a little bit of this and that, not having made up my mind as to what I was going to do with them. Of course, the first combination that came to me was meat and greens, so I made a side dish for the veal scaloppine with ruby red grapefruit:

- 2 tsp extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1/2 tsp crushed red-pepper flakes
- 2 heads collard greens (about 1 pound each), tough stems and ribs removed, leaves coarsely chopped
- coarse salt
- 1/2 cup water

Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon salt.

Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated. Plate and serve.

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!

Tabbouleh

Yes, the New Year came together with its resolutions, some of which being to "lose a couple of pounds" and "get back in shape". I'm sure I'll please my friends Happy, Sandi and Zazuza with this recipe:

• 1 cup bulghur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 2 cups grape tomatoes, cut in quarters
• 1 teaspoon freshly ground black pepper

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. 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!

Vegetarian Stuffed Grapevine Leaves (Dolmades)

Another one of the dishes I made for the office party was this vegetarian version of a staple Christmas meal. For about 50 dolmades, you'll need:

- 1/2 cup olive oil

- 6 spring onions, chopped

- 3/4 cup long-grain rice

- 1/4 cup chopped fresh mint

- 2 tbsp chopped fresh dill

- 2/3 cup lemon juice

- 1/4 cup currants

- 1/4 cup pine nuts

- 7 1/2 oz packaged vine leaves 

- 2 tbsp olive oil, extra

Heat the oil in a medium pan. Add the spring onion and cook over medium heat for a minute. Stir in the rice, mint, dill, half the lemon juice, and season to taste.

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!

Salmon en Croute

Ingredients:

- 2 salmon fillets (a little bit over 1 lb)

- 1 lemon, zest and juice

- 2 tbsp chopped fresh dill

- 1 small zucchini, cut lengthwise into 4 strips

- 2/3 cup sour cream

- salt and pepper to taste

- 1/2 lb (1 sheet) puff pastry

Heat the oven to 450F. Cut the zucchini into three or four strips lengthwise, then cut the strips into four strips lengthwise. Juice 1/2 lemon and soak the zucchini strips in it for 10 to 15 minutes.

Cosi-style Tomato Basil Soup with Crisp Rosemary Flatbread

I am a fan of the tomato-basil soup at Cosi, I must've had it at least half a dozen times in the past two weeks. The other day I thought I should try and find the recipe on the net, and I came across something that looked promising. However, after I began making it, I discovered it needed adjustments, as the recipe I had found did not have enough liquid for my taste. So, this is what I came up with, for 4 servings:

For soup:

- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (6 oz.) can tomato paste
- 1 (28 oz.) can of diced or crushed tomatoes

- 2 cups chicken broth (can be replaced with vegetable stock if desired)

- 1 cup heavy cream, heated (can be replaced with half and half, or with milk)
- 12-14 leaves fresh basil, chopped

- 1/4 tsp white pepper

- salt

Cauliflower and Vegetable Soup

I honestly hope you'll forgive my photos, but the kitchen bulb died on me and no, it's not that easy to replace it, a) because I don't have a high enough ladder and b) I don't know how to remove the ceiling light fitting. On this note, I had to wait for the building maintenance personnel to assist with this very important problem, which took quite awhile. In the meantime, the light under the cabinets had to do, but they are definitely not suitable for taking photographs.

Now that I've vented, let's get down to business. For this soup (inspired by Dana) you'll need:

- 1 head of cauliflower

- 2 celery stalks, diced

- 1 large onion, chopped

- 2 large carrots, diced

- 1 bell pepper, cleaned and diced

- 2 qt chicken stock (can of course be replaced with vegetable stock)

- 1 bunch parsley, chopped

- tomato juice (to taste, about 1 cup)

- salt and pepper

- red pepper flakes to taste