Majestic and Moist New Year's Honey Cake

Most people dutifully eat honey cake on special holidays because it is traditional. But often the cake is dry and tasteless. If you like the idea of honey cake more than the reality, this recipe will change your mind forever. It is moist and filled with spicy flavor reminiscent of the Caribbean. Using oil instead of butter makes the batter come together quickly and it keeps for days. You will love this cake. The recipe appeared in A Treasury of Jewish Holiday Baking by Marcy Goldman.

3 1/2 cups flour

1 tbl. baking powder

1 tsp. baking soda

1 tsp. salt

4 tsps. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1 cup vegetable oil

1 cup honey

1 1/2 cups granulated sugar

1/2 cup brown sugar

3 eggs

1 tsp. vanilla

1 cup warm coffee or strong tea

1/2 cup fresh orange juice

1/4 cup rye or whiskey (see Notes)

1/2 cup slivered or sliced almonds (optional)

Preheat oven to 350 degrees. Lightly grease a 10 inch tube or bundt pan (see Notes) and line the bottom with lightly greased parchment paper.

In a large bowl whisk together the flour, baking powder, baking soda, salt and spices. Make a well in the center and add the vegetable oil, honey, sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey. Using a strong wire whisk or electric mixer on a slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.

Spoon the batter into the prepared pan and sprinkle the top of the cake evenly with the almonds. Place the cake pan on two baking sheets stacked together and bake until the cake springs back when you touch it gently in the center (about 60 to 70 minutes). This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.

Let the cake stand for 15 minutes before removing it from the pan. Then invert it on a wire rack to let it cool completely.

Yield: 8 to 10 slices.

Notes: Ms. Goldman likes to use a 9 inch angel food pan. Instructions are the same as for the tube or bundt pan. You can also use a lightly greased 9 by 13 inch sheet pan or three lightly greased 8 by 4 1/2 inch loaf pans. Baking time for sheet cake is 40 to 45 minutes and for loaf cakes 45 to 55 minutes.

I used Grand Marnier instead of the rye or whiskey. If you prefer not to use any alcohol, orange juice or coffee can be substituted.

Sauteed Oyster Mushrooms

Henry and I went to a local restaurant for Christmas Eve dinner. We shared this appetizer which is simplicity itself. It was so delicious that I bought some oyster mushrooms from the supermarket to see if I could replicate the taste at home. It worked. There is no secret ingredient or cooking technique. Just be sure that the mushrooms are very fresh. Served with crusty bread, the dish is heavenly.

olive oil

garlic, minced

oyster mushrooms, trimmed of stems and large caps halved

salt and pepper to taste

parsley, finely chopped (optional)

Heat the olive oil in a large skillet over medium heat and add garlic. Reduce the heat to medium low and saute gently until garlic is just beginning to turn golden (about 2 minutes). Add the mushrooms and saute ingredients stirring gently for about 5 minutes or until mushrooms are tender and succulent. Season with salt and pepper and sprinkle with parsley, if using.

Potato Pancakes (Latkes)

I know that it is a little late in the season for a latke recipe. Chanukah has come and gone and I should be thinking about New Year's Eve. But latkes are delicious all year round and should be eaten more often than eight days in December (sounds like the title of a movie). My potato pancakes have few ingredients. That allows the potatoes to be the stars. Hand grating is tedious but essential and wringing out the water in a towel is messy but also essential. Make a small batch so that you aren't overwhelmed by it all. As always, applesauce or sour cream are perfect accompaniments. By the way, these latkes are gluten free, which may be important to a friend or family member. Thanks to Gourmet (Dec. 2000) for this recipe.

1 pound potatoes

1/2 cup finely chopped onion

1 large egg, lightly beaten

salt to taste

1/2 cup olive oil

Fill a large bowl with cold water. Peel potatoes and coarsely grate with a metal grater placing the grated potatoes in the bowl as you go. When all the potatoes are grated, let them soak in the cold water for another two minutes. Drain well in a colander.

Spread the grated potatoes and the onion on a kitchen towel. Twist the towel tightly to wring out as much liquid as possible. Transfer the potatoes and onions to a medium bowl and add egg and salt to blend.

Heat 1/4 cup of oil in a large skillet over medium high heat. Spoon 2 tbl. of potato mixture per latke into the skillet and flatten slightly with a fork. (You will be able to do four latkes at a time.) Reduce heat to medium and cook until browned on the bottom, about 5 minutes. Using a spatula, turn latkes over and brown second side, about 5 more minutes. Transfer browned latkes to a plate lined with paper towels. Add more oil to the skillet as needed.

Makes 12-16 latkes

Notes: I used a two burner griddle which makes about 8 latkes at a time. If making the latkes in advance, reheat on a wire rack in a shallow pan in a 350 degree oven for 5 minutes. This setup insures that the latkes will stay crispy.

Orange Chicken with Golden Raisins

Now that my oven is not working I'm on the lookout for stove top recipes. I made this chicken stew yesterday and served it tonight for dinner. The original recipe comes from A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen by Jennifer Felicia Abadi. I adapted it to suit my taste and added beans and some more veggies. The stew was tasty and easy to prepare. As Ms. Abadi indicated, the dish tastes even better the next day.

Sauce

1 1/2 cups coarsely chopped yellow onions

2 cups peeled and cubed white potatoes (any kind)

2 cups sliced carrots

1 cup winter squash, cubed

1/4 cup golden raisins

1 1/2 cups fresh orange juice, strained

4 1/2 tsp. Worcestershire sauce

1 tsp. curry powder

1/2 tbl. soy sauce

Chicken

3 pounds chicken pieces (white and dark meat)

salt and pepper to taste

1/2 tsp. ground allspice

1/2 tsp. paprika

4 1/2 tsp. olive oil

Prepare the sauce: Combine all the sauce ingredients in a medium size bowl and set aside.

Prepare the chicken: Place the chicken pieces on a plate. Combine the salt, pepper, allspice and paprika in a small bowl. Rub the spices into the chicken skin.

Heat the olive oil in a large pot over medium-high heat. When the oil is very hot, add the chicken and brown, cooking for 2-3 minutes on each side. Pour the sauce over the chicken and simmer, covered, over medium-low heat until chicken is cooked through, 30-45 minutes. Right before the chicken is done, add 1 can of navy beans.

Serve the chicken pieces with rice or bulgur wheat, with the sauce spooned on top.

Serves 4-5

Notes: The original recipe called for 1/2 cup of figs, which I omitted. I browned the chicken in two batches. Since we prefer dark meat I used only chicken drumsticks. I added carrots and winter squash but any root vegetable would work well.

Triple Ginger Cookies

I was in the mood to do some holiday baking and began with these cookies. The recipe appeared in the December issue of Bon Appetit and got great reviews on Epicurious.com. I had all the ingredients needed at home, including a bottle of molasses that had been in the cupboard for a few years. When all the cookie dough balls were laid out on two baking sheets, I discovered that my oven was on the fritz. What to do? My niece Julie was with me and we walked the two cookie sheets over to her house, one block away. Once in a working oven, the cookie dough balls, did what they were supposed to do and turned into cookies. They tasted better the next day, as the flavors had a chance to develop. Also consider adding more fresh and crystallized ginger if you enjoy a very gingery flavor.

For the time being, further baking plans are on hold pending an oven repair (or replacement). How could this happen right before Christmas?

2 1/2 cups flour

1/3 cup minced crystallized ginger

2 tsp. baking soda

1/4 tsp. salt

1 1/2 sticks unsalted butter, room temperature

1/2 cup packed golden brown sugar

1/2 cup packed dark brown sugar

1 large egg, room temperature

1/4 cup light (mild flavored) molasses

1 1/2 tsp. finely grated fresh peeled ginger

1 1/2 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. ground cloves

1/3 cup (about) sugar

Position 1 rack in top third and 1 rack in bottom third of oven: preheat to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whisk flour, crystallized ginger, baking soda, and 1/4 tsp. salt together. In a large bowl, using electric mixer, beat butter until creamy and light, about 2 minutes. Gradually beat in both sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.

Place 1/3 cup sugar in small bowl. Measure 1 tbl. dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.

Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack.

Makes about 40 cookies

Notes: I beat all ingredients by hand and used only light brown sugar, not a combination of light and dark brown. I used Grandma's molasses which isn't labeled light or dark. For a stronger ginger flavor increase the crystallized ginger to 1/2 cup and fresh ginger to 2 tsp.

Golden Autumn Soup

I came back from the farmer's market with sweet potatoes, rutabagas, carrots and potatoes. Combining all those lovely veggies into a hearty soup seemed just the right thing to do that chilly day. The soup was delicious and attractively golden. This is how I prepared it.

1 tbl. olive oil

2 tbl. ground cumin

1 tbl. ground fennel seed

salt and pepper, to taste

1 large onion, chopped

2 large carrots, chopped

1 quart low sodium vegetable broth

1 quart water

2 sprigs fresh thyme or 1 tsp. dried

1/2 large rutabaga, cut into 1 inch cubes

2 sweet potatoes, cut into 1 inch cubes

2 white potatoes, cut into 1 inch cubes

Heat oil in large skillet over medium high heat. Add cumin, fennel seed, salt and pepper and cook for 2 minutes, stirring. Add onion, combine with spices, and continue cooking until onion begins to soften. Add carrots and cook for another 4 minutes, stirring a few times.

While vegetables are cooking, pour broth and water in a dutch oven, add the thyme and heat until simmering. When vegetables are ready, add to the broth mixture, bring to a simmer and continue to cook, covered. After 15 minutes, add the remaining vegetables (rutabaga, sweet potatoes and white potatoes). Bring to a simmer again and cook, covered for 30 more minutes.

Serves 8

Notes: The spices I chose gave the soup a vaguely Indian flavor. Use other herbs and spices which appeal to you. For example, adding a bit of cinnamon would give it a Moroccan twist. Winter squash (eg. butternut, calabaza) would be a terrific addition.

I also bought fish at the Farmers Market so added 1 pound of scrod, cut into chunks during the last 10 minutes of cooking. The fish is optional but makes the soup a one-dish meal. Leftovers taste wonderful the next day.

Chicken Stew with Root Veggies

This stew is just the thing for a chilly fall evening. The parsnips, carrots and apple juice add a delectable sweetness to homey chicken stew. Double the recipe and have it on hand for a few nights. Steamed rice is the perfect accompaniment. The recipe, which is better the next day, is based on one posted on the Food and Wine website. I altered the cooking instructions slightly.

2 tbl. cooking oil

4 chicken thighs

4 chicken drumsticks

Salt and freshly ground pepper, to taste

1 cup apple juice or apple cider

1 1/2 cups low sodium chicken broth

1 onion, sliced thinly

1 pound parsnips, cut into 1 inch pieces

2 carrots, cut into 1 inch pieces

two sprigs fresh thyme (1/2 tsp. dried)

In a large pot or Dutch oven, heat the oil over moderately high heat. Dry the chicken pieces with a paper towel and trim off excess fat. Season the chicken pieces with salt and pepper to taste. Cook chicken until browned, turning on all sides. Remove chicken from pot and set aside. Pour off most of the fat from the pot.

Reduce the heat to moderate and add the juice (or cider) and the chicken broth. Bring to a simmer, scraping the brown bits from bottom of the pot. Add the onion, parsnips, carrots and thyme. Simmer, partially covered, for 10 minutes. Taste for seasoning and add salt and pepper as needed.

Return the chicken to the pot and bring the stew back to a simmer. Cook, covered, until the chicken and veggies are tender, about 20 minutes.

Serves 4

Notes: The original recipe called for 1 tbl. of flour to be added to the pot before the juice and broth. Also, once the stew comes back to a simmer, it can be placed in a 400 degree oven for about 20 minutes to complete the cooking.

Cubed winter squash and/or potatoes are great additions. If using potatoes there is no need for rice as an accompaniment.

Although the recipe uses dark meat, you may use a combination of dark and white or white meat only.

Stir Fried Tofu with Veggies

Paula asked if I could post a recipe for a one-dish, vegetarian, gluten-free, easy dinner. Treat this recipe as a basic one, substituting the vegetables that you enjoy most and/or have on hand. The recipe appeared in Bon Appetit's January 2004 issue and it has won rave reviews. As with all stir fries, have the ingredients prepped and ready to go into the skillet before starting to cook. This can be done while tofu is marinating. Serve with rice.

3 tbl. soy sauce

1 tbl. unseasoned rice vinegar

1 tbl. honey

1 tsp. oriental sesame oil

1/4 tsp. dried crushed red pepper

1 12 ounce package extra-firm tofu, drained, cut into 3/4 inch cubes, patted dry with paper towels

1/4 cup water

1 tsp. cornstarch

2 tbl. vegetable oil, divided

6 ounces fresh shitake mushrooms, stemmed, caps quartered

8 ounces sugar snap peas, trimmed

4 garlic cloves, minced

1 tbl. minced peeled fresh ginger

4 green onions, sliced on the diagonal

Whisk first five ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.

Heat 1 tbl. vegetable oil in large skillet over medium-high heat. Add tofu and saute until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tbl. vegetable oil to skillet. Add mushrooms and stir fry until tender, about 3 minutes. Add sugar snap peas; stir fry 2 minutes. Add garlic and ginger; stir fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

Serves 4

Notes: Add broccoli, zucchini, carrots, cut in small pieces, to the dish and cook until they are tender. They will take longer to cook than the mushrooms and snap peas.

Banana Walnut Chocolate Chunk Cookies

If you haven't already discovered the combination of bananas and chocolate. you are in for a big treat. If you know how delicious bananas and chocolate taste together, you're also in for a big treat. I followed the recipe in Martha Stewart's Cookies. Since the recipe makes lots of cookies, I froze half of them. Although the cookies taste wonderful, their texture is somewhat limp. This didn't seem to be a problem for the eaters I observed. As always, use a very ripe banana for the best flavor.

1 cup flour

1/2 cup whole wheat flour

1 tsp. coarse salt

1/2 tsp. baking soda

3/4 cup ( 1 1/2 sticks) unsalted butter, room temperature

1/2 cup sugar

1/2 cup packed light brown sugar

1 large egg

1 1/2 tsp. pure vanilla extract

1/2 cup mashed ripe banana (about 1 large)

1 cup old fashioned rolled oats

8 ounces semisweet chocolate, coarsely chopped into 1/4 inch chunks

1/2 cup coarsely chopped walnuts, toasted

Preheat oven to 375 degrees. Line 2 baking sheets with parchment. In a small bowl, whisk both flours, salt and baking soda in a bowl. Set aside.

Put butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks and walnuts.

Using a 1 1/2 inch ice cream scoop, drop dough onto baking sheets, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. (You will have to do a second batch in this way). Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

Makes about 3 dozen

Notes: I combined all ingredients by hand as I don't have a standing mixer. I used chocolate chips instead of coarsely chopped chocolate.

Carrot and Squash Soup

Soup season is upon us. The days are short, the temperature is dropping. A warming bowl of veggie soup is nourishing and comforting. The possibilities are huge but this is what I came up with for tonight's dinner.

1 tsp. olive oil

1 medium onion, finely chopped

1 tbl. ground cumin

2 sprigs fresh thyme

1 quart low sodium chicken stock

1 quart water

1 bunch carrots, scraped and sliced

1 butternut squash, peeled, seeded and chopped

1 can navy beans

salt and pepper to taste

Heat olive oil in a large pot. Add onion and cumin and saute until onion is translucent and beginning to brown, stirring occasionally. Add thyme, chicken stock and water and bring to a boil. Add carrots and squash and let stock come back to a boil. Lower heat and simmer covered for 40 minutes. Add beans, season with salt and pepper and simmer for 10 more minutes. Serve with bread, salad and cheese.

Serves 6

Notes: Potatoes and mushrooms could be added to the soup, making it even heartier.

Bulgur Wheat with Mushrooms and Beans

Bulgur wheat has a wonderfully nutty flavor and is ready to eat in 15 minutes. It goes beautifully with all kinds of cooked vegetables. I made this dish last weekend to accompany chicken in apricot sauce. Lee and Henry arrived for dinner after spending the day building raised beds for Lee's garden. They were tired and hungry. The bulgur wheat was warm and comforting and tasted great with the chicken.

2 cups water

1 cup bulgur wheat (medium grind)

2 tbl. olive oil

1/2 lb. mushrooms (e.g. baby portobellos, shitakes, creminis), wiped clean and quartered or sliced

1 15 oz. can red kidney beans, well drained

salt and pepper to taste

3 tbl. chopped dill

In a medium saucepan, bring 2 cups of salted water to a boil. Add bulgur wheat, reduce heat to a simmer, cover and cook for 15 minutes or until all water is absorbed and bulgur wheat is tender.

While bulgur wheat is cooking, heat olive oil in a large skillet. Add mushrooms and toss occasionally, over medium high heat, until the mushrooms are just cooked through. Do not crowd the skillet or the mushrooms will steam.

When the bulgur wheat is ready, fluff it with a fork and add the sauteed mushrooms and drained kidney beans to the saucepan. Over medium low heat, toss all ingredients and cook until mixture is warmed. Season with salt and pepper and garnish with dill.

Serves 6

Notes: Replace the red kidney beans with chick peas, navy beans or any cooked bean that you wish. I recommend Eden Organic brand.

Cottage cheese added to this dish makes it a satisfying meal served along with a salad. The combination sounds strange but tastes good. Try it.

Orzo with Lemon and Parsley

Since moving to Florida, Peggy has been kayaking, attending yoga classes, doing power walks in the morning and, of course, making new friends. She enjoys inviting people over for dinner and entertaining in that casual Florida way. On a recent visit to New York we talked recipes. This one sounded especially appealing and easy. The flavors are classic, the combination slightly unexpected. The orzo would go particularly well with simply broiled fish or chicken.

2 lemons

1/2 tsp. sugar

1/2 box orzo

1 tbl. olive oil

3 tbl. parsley, minced

Zest the lemons and set the zest aside. Cut the rind off the lemons and discard. Remove pits and chop the lemons into small pieces. Sprinkle sugar over lemon pieces and set lemons aside.

Cook the orzo according to package directions. Drain and toss with olive oil. Add lemon zest and parsley. Stir in lemon pieces and season with salt and pepper to taste.

Serves 6 as a side dish.

Note: Chopped dill would taste wonderful in this dish. Either replace the parsley with dill or use both.

Coconut Lime Squares

What would be a good dessert to serve after a hearty beef stew? (See previous posting.) I chose one that was tangy and light with the delicious crunch of toasted coconut. The recipe for these simple to make squares was published in the January 1995 edition of Gourmet Magazine. We all loved the squares and ate far too many.

For crust

3/4 cup plus 2 tbl. flour

3/4 stick (6 tablespoons) cold unsalted butter, cut into bits

1/3 cup sweetened flaked coconut, toasted and cooled

1/4 cup confectioners' sugar

1/4 tsp. salt

For custard

4 large eggs

1 cup granulated sugar

1/3 cup flour

1/2 cup plus 2 tbl. fresh lime juice (from about 5 limes)

1 tbl. freshly grated lime zest (from about 2 limes)

1/3 cup sweetened flaked coconut, toasted and cooled

Make crust:

Preheat oven to 325 degrees and butter and flour an 8 inch square baking pan, knocking out excess flour.

In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25-30 minutes, or until golden brown.

Reduce oven temperature to 300 degrees.

Make custard:

In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice and zest.

Pour mixture over crust and bake in middle of oven for 20 minutes. Top custard with coconut and bake 5-10 minutes more, or until just set. Cool in pan on a rack and chill 1 hour.

Makes 16 2 inch squares

Notes:

When I added lime juice to the custard mixture, the mixture suddenly got lumpy. I squashed most of the lumps with a wooden spoon. The lumps were not a problem once the squares were baked.

These were a little difficult to get out of the pan. When I make them again I will line pan with buttered parchment or foil. The lining should be large enough to have an overhang which can help lift everything out of the pan.

Beef Stew with Potatoes and Carrots

Deb and Jeff came for dinner and an overnight stay yesterday. They have hearty appetites and enjoy eating beef, lamb and all those foods that many of us gave up eating years ago. I decided that beef stew was just the thing to serve on a rainy autumn evening. I made the stew the night before and reheated it, which actually improves the flavor. Since this is a one dish meal, the only accompaniments were crusty bread and a green salad. The recipe appeared in Gourmet Magazine in December 2008. It serves 12 so I halved the amounts. That was a mistake. The leftovers would have gotten us through a bunch of dinners or could have been frozen for future meals. I made a few minor changes.

For braised beef:

5 lbs. boneless beef chuck (not lean), cut into 2 inch pieces

3 tbl. olive oil

3 carrots quartered

2 medium onions, quartered

1 head garlic, halved crosswise

3 tbl. tomato paste

1/3 cup balsamic vinegar

1 (750-ml) bottle dry red wine (about 3 3/4 cups)

2 bay leaves

2 thyme sprigs

3 cups reduced sodium beef broth

2 cups water

For potatoes and carrots:

2 1/2 lbs. boiling potatoes

1 1/2 lbs. carrots

Preheat oven to 350 degrees with rack in middle.

Braise beef:

Pat beef dry and season with salt and pepper. Heat oil in large heavy pot over medium-high heat, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer meat to a platter.

Reduce heat to medium, then add carrots, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.

Push vegetables to one side of the pot. Add tomato paste to cleared area and cook paste, stirring 2 minutes, then stir into vegetables. Add vinegar and cook, stirring, 2 minutes. Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10-12 minutes.

Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.

With a slotted spoon, remove the cooked vegetables and discard.

Cook potatoes and carrots:

While the beef braises, peel potatoes and cut into 1/2 inch wide wedges. Slice carrots diagonally (1 inch).

Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

Notes:

Avoid buying stew meat already cut into pieces. If possible, buy a few whole pieces of chuck that look good and cut them up yourself.

Stew improves in flavor if made at least 1 day ahead. Chill (covered once cool) up to 5 days. Reheat, covered, over medium heat or in a 350 degree oven.

Monkfish with Pine Nuts, Saffron and Tomatoes

I am always on the lookout for interesting fish recipes that are not very complicated. This one qualifies. The sauce contains pine nuts, which I love, and saffron, a spice that adds an elusive flavor. The recipe was published in Against the Grain by Diane Kochilas, who has written several wonderful books on Greek cuisine. Serve the fish with steamed rice tossed with sauteed zucchini or any other vegetable that appeals to you.

3 tbl. extra virgin olive oil

2/3 cup chopped onion

2 tbl. pine nuts

2 ripe tomatoes, peeled, seeded and finely chopped with their juices or 1 cup canned, chopped plum tomatoes with their juices

1/4 tsp. saffron threads, crushed in a mortar

1 1/2 lbs. monkfish or other firm-fleshed delicately flavored fish fillets, cut into 2 inch strips

salt and pepper to taste

Heat 1 tbl. of olive oil in a medium skillet over medium heat. Add onion and garlic and saute 5 minutes, until soft. Add pine nuts and cook stirring for 2-3 more minutes. Add tomatoes and bring to simmer. Cook, stirring, for 6-7 minutes, until sauce begins to thicken. Add saffron and stir to combine. Remove pan from heat and set aside.

Heat remaining 2 tbl. olive oil in a separate large skillet over medium high heat. Season fish with salt and pepper to taste and saute for 1 minute on each side. Pour sauce into skillet, reduce heat and cook for another 8 minutes, until fish is flaky.

Serves 4

Notes: I used about 4 tbl. of pine nuts.

Many people avoid cooking monkfish because it looks strange in the fish store. Often it is covered with a thin gray membrane. Cut the membrane and peel it off. If you are squeamish about this, just select another type of fish.

Spicy Apple-Pear Chutney

I'm still working on that pile of apples accumulated on an overexuberant apple picking day. As a chutney lover, this recipe was very appealing and I had all the ingredients on hand. I found the recipe in Jane Brody's Good Food Gourmet and doubled it to use up more apples and to give jars of the chutney as house gifts. This concoction is not for everyone so it is important to know who in your life is a chutney fan. The recipe is quite simple. All the ingredients are thrown into the pot and cooked for an hour or so.

2 cups (about 2 large) peeled, diced apple (preferably Granny Smith)

1 cup (about 1 large) peeled, diced pear

1/2 cup sugar

1/2 cup cider vinegar

1/2 cup raisins or dried currants

1/2 cup diced onion

1 tsp. grated gingerroot

1/2 tsp. red pepper flakes

1/4 tsp. cinnamon

1/4 tsp. ground cloves

Place the ingredients in a large nonaluminum or nonstick saucepan. Cook the mixture over low heat for about 1 hour (until it is thickened and looks like chutney).

Pack the chutney into hot sterilized canning jars, cover the jars, and process the chutney for 10 minutes in a boiling water bath.

Makes about 3 half-pints

Note: My brother-in-law Stan makes wonderful plum chutney. He does not process it and it keeps well for several months in the fridge. If the waterbath business is too intimidating, skip it and keep the chutney refrigerated.

Teddie's Apple Cake

One person can pick a whole big pile of apples in no time at all. Every year I am amazed at the number of apples getting weighed as I leave Samascott's Orchards in Kinderhook N.Y. Friends and relatives are important here but even they may reach their apple limit. Why not bake a down home apple cake with a few apples from your pile? Teddie's Apple Cake immediately comes to mind. The recipe was first published in the N.Y. Times in 1973. I have been making it ever since. The Times reprinted it a few years ago but I still have my yellow, crumbling original.

Butter for greasing pan

3 cups flour, plus more for dusting pan

1 1/2 cups vegetable oil

2 cups sugar

3 eggs

1 tsp. salt

1 tsp. cinnamon

1 tsp/ baking soda

1 tsp. vanilla

3 cups peeled, cored and thickly slices tart apples, like Honeycrisp or Granny Smith

1 cup chopped walnuts

1 cup raisins

Vanilla ice cream (optional)

Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.

Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined. The batter will be very thick and unwieldy. Just keep at it until the fruits and nuts are incorporated.

Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.

Serves 8

Notes: I have always mixed this cake by hand and it comes out fine. It also freezes well, wrapped securely in plastic wrap and then placed in a heavy plastic freezer bag.

Chicken with Sausage and Peppers

I've mentioned several times that Deb is an incredible cook. A few weeks ago we were lucky enough to have dinner in her home. Since this was a last minute affair, she served leftovers. But Deb's leftovers are nothing like mine. This earthy dish was based on a recipe from Fairview Wines and Spirits Wine Club. It even tastes wonderful a few days after it is made. Great bread for mopping up the juices and a tossed salad are all else that is needed. Oh, I almost forgot- the Wine Club recommends serving a Spanish red wine from the region of Bierzo.

3 chicken breast halves, with wings, skin and bones

6 chicken thighs with skin

2 tbl. extra virgin olive oil

1 tsp. smoked paprika

salt and freshly ground pepper

4 cups cooked cannellini beans, starting with 1 1/2 cups dry beans, or 2 cans, rinsed

1 tbl. sliced garlic

3 red bell peppers, cored, seeded, in half-inch wide vertical strips

2 medium-size sweet onions, in eighths

12 ounces chorizo or linguica sausage, sliced 1 inch thick

1 cup dry red wine

2 stems fresh rosemary, leaves only

Separate wings from breasts. Cut each breast in half. Dry all chicken pieces. heat 1 tbl. oil in a 12 inch skillet. Add chicken, skin side down, and cook over medium-high heat, just until skin is golden. Do not turn pieces; cook in stages if they do not all fit in pan at once.

Place chicken in a bowl and rub with paprika, slat and pepper. Toss beans with garlic, season with salt and pepper, and spread in a large, shallow casserole that can hold chicken is a single layer. Place chicken, skin side up, on bed of beans. Heat oven to 400 degrees.

Heat remaining oil in skillet, add peppers and onion chunks and saute until starting to brown. Scatter around chicken. Add sausage to skillet, saute, stirring, a couple of minutes until just starting to sizzle. Tuck sausage pieces into casserole. Scatter rosemary on top. place in oven and bake 45 minutes, basting chicken with juices once or twice.

Serves 6

Corn and Radish Salad With Spicy Lime Dressing

Years ago I discovered that raw corn is absolutely delicious in a salad. When you have had enough ears of roasted or steamed corn, why not try a cooler approach? Make this crunchy salad while fresh corn is at its peak. The recipe, by Nick Fauchald, was posted on Food and Wine's Website.

2 tbl. fresh lime juice

1 small jalapeno, seeded and coarsely chopped

1 1/2 tsp. honey

1/4 tsp. cumin

1/4 cup vegetable oil

Kosher salt and freshly ground pepper

4 cups fresh corn kernels (about 5 ears depending on size)

6 medium radishes, halved and thinly sliced crosswise

1/2 cup coarsely chopped flat leaf parsley

1/4 small red onion, thinly sliced

In a blender, puree the lime juice, jalapeno, honey and cumin. With the machine on, add the oil. Season with salt and pepper.

In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.

Serves 4

Tasty Turkey Burgers

I've had lots of turkey burgers in my life. Most of them were dry and uninteresting. But my brother Bill introduced me to DiPaola ground turkey which is sold in Grand Army Plaza farmer's market on Saturdays. I bought some and located a 2003 recipe from Epicurious that seemed to have enough add-ins to insure a flavorful burger. The changes I made were based on ingredients not available at home at the time. I'm sticking with my pared down version. Thanks Bill, these were delicious.

2 medium yellow onions

1 clove garlic

2 tbl. olive oil and another 2 tbl olive oil

1 1/3 pounds ground turkey breast (either combination of dark and white or dark only)

3 tbl. dried bread crumbs, preferably panko

2 tbl. barbecue sauce

3 tbl. quick-cooking or old fashioned oats (not instant)

1 tsp. dried oregano

salt and freshly ground pepper to taste

Peel the onions and cut into 1/8 inch to 1/4 inch pieces. Peel the garlic and chop finely. Warm the oil in a large skillet over medium heat. Add the onions and garlic and cook over medium heat, stirring often, for about 10 minutes, or until onions start to brown. Add water, 1 tbl. at a time to prevent burning. Remove from the heat, transfer to a large bowl, and let cool for 10 minutes.

To the same bowl, add the turkey, bread crumbs, barbecue sauce, oats, oregano and salt and pepper. Mix well and shape into 9 burgers.

In a large skillet or 2 burner griddle, add the remaining 2 tbl. olive oil. Cook the burgers over medium heat for about 5 minutes or until browned and crispy. Flip the burgers carefully and cook for 5 minutes longer, or until golden brown and the interior is no longer pink.

Yield 9 burgers

Notes: I omitted dried basil, which I don't believe adds to the flavor and toasted wheat germ, which I didn't have. Instead of barbecue sauce I used 1 tbl. ketchup and 1 tbl. prepared horseradish. The burgers had a crunchy crust and looked very appealing. They were flavorful with a slightly spicy kick. I served the dish with skillet browned potatoes and sauteed zucchini. This would probably make a lovely meatloaf. Follow instructions in Elaine's recipe for turkey meatloaf posted on 3/17/09.

Chili-Lime Crab Salad

My oven is broken and we've had a string of over 90 degree days. It is definitely not the time to be roasting, baking or broiling. This recipe, recommended by Deb, is a perfect summer meal, creating its own cool sizzle. I hadn't bought crabmeat in over twenty years but it is worth the splurge to enjoy this salad. Come on, give this simple and elegant salad a try. The recipe was printed in the July 2008 issue of Food and Wine Magazine. I have made minor changes to it.

5 tbl. fresh lime juice

2 1/2 tbl. extra virgin olive oil

2 1/2 tbl. vegetable oil

1 tbl. very finely chopped jalapeno

1 tbl. chopped cilantro, plus cilantro for garnish

1/2 tbl. honey (optional)

1/2 tsp. minced garlic

salt and freshly ground pepper

1/2 pound lump crabmeat, picked over

2 Hass avocados, diced (1/2 inch)

1/3 cup minced red onion

1 large heirloom tomato, cut into four 1/2 inch thick slices

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, optional honey and garlic. Season the dressing with salt and pepper.

In another small bowl, toss the crab with 3 tbl. of the dressing and season with salt and pepper.

In a medium bowl, gently toss the avocado with the red onion and 2 tbl. of the dressing. Season with salt and pepper.

Place a tomato slice on each plate. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top.

Serves 4

Notes: For a variation, substitute chopped red and yellow cherry tomatoes for the sliced tomato.

If crabmeat is just too dear, the salad will also taste delicious with gently poached shrimp.

Ravioli with veggies

I have been making a version of ravioli with veggies for years. It is flexible, easy and enjoyed by everyone. Instead of tossing pre-made ravioli into tomato sauce, I use veggies sauteed in olive oil as the sauce. The sauteed veggies do not overpower the ravioli filling as tomato sauce sometimes does. When Irene (of Irene's Brisket-posted 4/6/09) heard about my technique, she decided it would work well with that package of lobster ravioli she had in her freezer. Here is a basic version. There is plenty of room for variations but please use good quality ravioli.

3 tbl. olive oil

2 cloves garlic, minced

3 zucchini, diced

2 red or yellow peppers, diced

salt and freshly ground pepper to taste

2 packages refrigerated ravioli (24 ravioli per package)- cheese, cheese and spinach, mushroom, butternut squash, lobster, are all good choices. Separate all the ravioli squares.

handful of basil leaves, torn

freshly grated parmesan cheese, to taste

Heat olive oil in large skillet. Saute garlic over medium heat for 1 minute. Add zucchini and peppers and, stirring frequently, continue to saute for about 10 minutes or until vegetables are tender. Add salt and pepper to taste.

Meanwhile, in a spaghetti pot, heat water to boiling. When water is vigorously boiling, add the ravioli. When water returns to a boil, lower heat and cook until ravioli floats to the top of the water. Remove 1 ravioli, cut in half to make sure that it is heated through. When done, drain ravioli into colander.

Return drained ravioli to spaghetti pot. Add veggies and oil, tossing gently. Add basil leaves, tossing again.

Serve ravioli and pass parmesan cheese.

Serves 4

Notes: Select any kind of ravioli that appeals to you. Use two different kinds if you wish. The vegetables can also change depending on what's on hand or in season. A few days ago I used carrots, cut into small dice, along with peppers. Cherry tomatoes, yellow summer squash and sliced mushrooms would also be good choices.

The veggies can be made an hour in advance and left in the skillet.

Roasted Chicken with Peaches

I've had the idea of making a chicken dish with local peaches from the farmers market ever since I took my first bite of a lusciously ripe peach this season. Melissa Clark, a columnist for The New York Times food section, had the same idea. Last Wednesday she published a lovely recipe for roasted chicken thighs with peaches, basil and ginger. I tried it, adjusting for ingredients not on hand, and Henry and I both enjoyed the result. This recipe is very easy to put together and cook. I think it would also work well with chunks of boneless chicken breasts.

Since posting this recipe Peggy and Elaine both told me that grilled peach halves are heavenly. So, for a grill version- grill some chicken pieces of your choice ( can marinate first in extra virgin olive oil, sherry wine vinegar, garlic and ginger). When just about done, grill some peach halves and sit down to a great summer meal.

1/2 pound hard peaches (about 1 large or 2-3 small ones, see notes)

1 pound boneless, skinless chicken thighs, cut into 1 inch strips

2 tblsp. extra virgin olive oil

2 tblsp. dry (fino) sherry

2 tblsp. chopped fresh basil

2 garlic cloves, minced

1 inch long piece of fresh ginger root, grated

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Preheat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.

In a 9-by-13 inch pan, toss all ingredients except 1 tbl. basil. Roast until meat is cooked through and peaches softened, about 20 minutes. Remove from pan and garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

3 servings

Notes: Ms. Clark advised that peaches can be any stage of ripeness but firmer ones are easier to work with.

I used dill, instead of basil and substituted sherry wine vinegar for the dry sherry. I served the chicken with bulgur wheat and sauteed mixed veggies.

Next time I will double the recipe so that there is enough for a second meal.

Watermelon and Feta Salad

For the past few years I have seen many recipes for this very strange sounding salad. I finally decided to try one of the versions floating around. I adapted the one posted on Domesticgoddess.ca. It is refreshing and delicious. The combination of sweet watermelon and salty feta works. Don't worry about exact proportions here. Whatever you do, the salad will turn out fine. Just be sure to serve it cool.

4 cups watermelon cubes

1 cup feta cheese, crumbled

1/4 cup fresh flat leaf parsley

good quality extra virgin olive oil, to drizzle

salt and pepper to taste

Serves 3

Combine watermelon, feta and most of the parsley. Toss gently. Sprinkle remaining parsley and drizzle olive oil on top of salad. Season with salt and pepper.

Notes: There are all sorts of variations on this basic idea. Add sliced red onion, olives, prosciutto or pine nuts. Substitute ricotta salata for the feta. Try other herbs such as mint or dill. Drizzle with balsamic vinegar. Serve on arugula or in watermelon rind "plates". You get the idea. If you enjoy this salad and like to experiment come up with your own version.

Balsamic-Honey Glazed Chicken Breasts

Just imagining the flavor of balsamic-honey glazed chicken excites my taste buds. I found this easy to prepare recipe in Against the Grain by Diane Kochilas. I made a few minor changes which suited me. The saucy chicken is delicious served with brown rice or a mixture of brown and wild rice. Carrots and white beans seasoned with oregano are wonderful accompaniments. The biggest challenge is making sure that the chicken is not overcooked. I did not meet that challenge but the sauce was so good that my eaters didn't seem to notice.

2 tbl. olive oil

4 boneless, skinless chicken breasts

salt and freshly ground pepper

1 cup thinly sliced yellow onions

4 garlic cloves, slivered

1/2 cup pureed fresh or canned tomatoes

1/2 cup chicken broth or water

4 tbl. balsamic vinegar

2 tsps. honey

Heat the oil in a large skillet over high heat. Season the chicken breasts with salt and pepper, add to the pan, and saute, turning once, to brown lightly on both sides. Remove the chicken from the skillet and set aside. Pour off all but 2 tbl. of fat from the skillet.

Reduce the heat to low, add the onions and garlic and cook until wilted, about 6-7 minutes. Add the tomato puree and broth. Using a wooden spoon, scrape the bottom of the skillet to gather up any bits of chicken that are stuck to it.

Transfer the chicken breasts to the skillet. Cover and simmer for 30 minutes, or until the chicken is tender. Remove the chicken breasts to a plate.

Whisk together the vinegar and honey in a small bowl and pour into the pan, stirring. Simmer for 5 to reduce the sauce. While the sauce is simmering, slice the chicken breasts. When the sauce is reduced, return the sliced chicken to the skillet and simmer for one minute more to reheat the chicken.

Serves 4-6 depending on size of the breasts

Grilled Trout with White Beans and Caper Vinaigrette

This delicious trout recipe appeared in the current issue of Bon Appetit. I sent it on to Deb since it sounded like a dish that she and Jeff would enjoy. Deb made it last night and reported back. Dinner was a great success and Jeff said it was the best thing he's eaten this year. Wow! Deb is a fantastic cook so this is high praise indeed. Now it's time to get the recipe out to everyone.

1/4 cup (1/2 stick) unsalted butter

1 tbl. olive oil

1/4 cup minced shallots

2 tbl. white balsamic vinegar

1 tbl. drained capers

1 tsp. chopped fresh rosemary

1 15 ounce can white beans, rinsed and drained

1 tsp. finely grated lemon peel

2 10 ounce cleaned, boned butterfly trout

1 cup coarsely sliced arugula

Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, shallots, vinegar, capers and rosemary. Season vinaigrette to taste with salt and pepper.

Mix beans, lemon peel and 2 tbl. vinaigrette in medium skillet. Season to taste with salt and pepper. Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes.

Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.

Serves 2

Notes: If you are avoiding butter, substitute olive oil.

Barbecue not handy? Preheat broiler and broil the trout 4-6 inches from the heat, turning once. It is done when the skin blisters and inside looks pale (about 5 minutes). Warm the beans on the stovetop.

Braised Green Beans

Before you turn up your nose at vegetables cooked beyond al dente, I urge you to try these. Although really fresh green beans from the farmers market are best, supermarket beans will also taste great. You don't have to watch the pot to catch the beans when they are perfectly bright green. Relax. Let them cook slowly as they turn into a homey, deeply flavored vegetable dish.

1 tbl. olive oil

1 medium sweet onion, chopped

2 cloves garlic, minced

1 pound green beans, stems trimmed

salt and pepper to taste

juice of 1/2 lemon (optional)

In a medium saucepan, heat the olive oil over medium heat. Add the onion and saute until translucent. Add the garlic and cook for another 2 minutes, stirring. Add the green beans, including any water that adheres to them. Season with salt and pepper. Stir all the ingredients, cover the saucepan and lower the heat. Stir occasionally and add a few tablespoons of water if the vegetables look dry. Cook until the beans are dark green and tender, about 18 minutes. Add lemon juice, if desired. Can be served warm or room temperature.

Serves 4 as a side dish

Notes: I served the beans for dinner last night along with baked grouper and potatoes dressed with olive oil, vinegar and mustard. I'm looking forward to the leftovers tonight.

Chopped tomatoes, added to the pot along with the green beans, would be a delicious addition.

Quinoa Salad

I have been asking my friend Lourdes to give me a traditional recipe from Bolivia to post on my blog.  I've never seen a Bolivian restaurant or cookbook and am very curious about the cuisine of that country. Lourdes came to my rescue last week with a recipe for this lovely dish and two boxes of Quinoa.  I made Quinoa Salad for a July 4th lunch and it was a hit. Usually quinoa needs to be washed before cooking to remove a protective coating.  But Lourdes gave me Ancient Quinoa Harvest Brand which is prewashed and ready to cook. Pronounced Keen-Wa, this grain was a staple food of the Incas and is protein rich and loaded with iron, potassium and other minerals. 

1 cup quinoa

2 red tomatoes (medium size)

1 red pepper

1 yellow pepper

1/2 red onion

1/2 cup chopped cilantro (parsley can be substituted)

fresh juice of 1 1/2 limes

Serves 4

Cook the quinoa as the package directs (cooks in 15 minutes)

Chop all vegetables in small squares. Mix all of them with the cooked quinoa.  Add the cilantro and lime juice and toss.

NOTES: Lourdes suggests serving the salad with grilled fish or chicken. I took her advice and served it with grilled salmon.

The salad is light and fresh tasting.  Notice that it contains no oil. The cilantro and lime juice give it a very special flavor.  

Fruit Crisp Emily

As you can see from the most recent postings, I've been having fun with all sorts of fruit dishes.  Last Saturday I began making Emily's Peach and Raspberry Crisp, a recipe I clipped from a magazine in 1992. After using all the peaches and raspberries I had on hand, the amount of fruit looked kind of skimpy.  I looked in my fridge and added rhubarb and plums to bulk things up a bit.  The result was a huge hit.  I brought the rechristened fruit crisp to Lee's house for dessert.  My friends could not get enough of the stuff.  Lee, an experienced pie maker, said the crisp was better than the pies she had just made and a whole lot less work.  The lesson here is to combine any fruits that seem to go well together and wait for the accolades.   This is what I did:

2 pounds peaches, peeled and sliced

1 pint raspberries

2 stalks rhubarb, cut into 1/2 inch slices

2 plums, sliced

1/3 cup sugar

3/4 cup light brown sugar

3/4 cup plus 1 tbl. flour

1/8 tsp. nutmeg

1 tsp. cinnamon

1/8 tsp. ground cloves

1/4 cup cold unsalted butter, cut into bits

1 cup chopped walnuts

Preheat oven to 375 degrees and butter a 9 inch by 9 inch baking dish.  In a medium bowl, toss the peaches., raspberries, rhubarb, plums, sugar, 1/4 cup brown sugar, 1 tbl. flour, nutmeg, cinnamon and cloves together.  Add fruit mixture to the baking dish.

For topping, combine 1/2 cup brown sugar, 3/4 cup flour and butter in a food processor and pulse until mixture resembles coarse meal. (This can also be done by hand).  Remove from food processor and add walnuts to topping mix.  Sprinkle topping over fruit, spread evenly covering all the fruit.  Bake for 30-40 minutes or until topping is lightly browned.

Serves 6

Notes: Emily suggests serving with whipped cream but I always offer ice cream. 

Serve the crisp either warm from the oven or, if made in advance, reheat in a 300 degree oven for 15 minutes.

Feel free to substitute other fruits such as blueberries, nectarines or apricots and don't get hung up on amounts.  It will all work out.   

 

Fruit Salsa

Peggy, who lives in Florida, just sent me a basic recipe for quick fruit salsa. She makes the salsa  all year long using whatever fruits appeal to her.  Her timing is perfect since the fruit season in New York is just beginning.  Take advantage of local berries, apricots, peaches, nectarines and plums.  During the winter, pineapple or mango would be great choices.  The salsa looks beautiful and gives an interesting kick to fish, chicken and pork.  Peggy's guests give it very high ratings.

1 cup chopped fruit

3 tbl. olive oil

2 tbl. fresh cilantro, chopped

2 garlic cloves, minced

1 scallion, minced

1/4 cup chopped red onion

1 jalapeno pepper, chopped and seeds removed

juice of one lime

salt and pepper to taste

Mix all ingredients together in a small bowl and chill before serving.

Notes: Peggy's favorites are strawberry or peach fruit salsa.  She found the recipe on the wrapping for frozen fish. Strange. 

Strawberry Jam

If the idea of making your own jam is a little scary but still appealing, I beg you to try this recipe. First, it makes only 1 pint of jam which fits perfectly into two jam jars. Second, it isn't processed in a boiling water bath so it is perfect for novices. The taste is divine but the jam will keep for only a few weeks in the fridge. Keep one jar for yourself and give the other to someone special. Now, run to the farmer's market and buy some strawberries while they are still in season. This may be the start of a summer of jams. Peaches will be here before you know it.

I found this recipe in The Joy of Jams, Jellies, and Other Sweet Preserves by Linda Ziedrich. She calls it Small-Batch Strawberry Jam.

1 pound strawberries, hulled and sliced thin or mashed

1 cup sugar

2 tbl. lemon juice

In a 12-inch nonreactive skillet, combine all of the ingredients. Stir the contents over medium heat until the sugar is dissolved. Raise the heat to medium-high and boil the mixture, stirring and skimming off the foam, until a drop mounds slightly in a chilled dish.

Store the cooled jam in a tightly capped jar (or two 1/2 pint jars) in the refrigerator.

Makes 1 Pint

Notes: I used a non-reactive saucepan since I didn't have the type of skillet called for and I cooked it for about 15 minutes. The jam came out fine. Before you begin cooking, place 2 small dishes in the freezer. When it looks as if the mixture is thickening, take a dish out of the freezer and place a drop of the jam on the chilled dish. If it sort of stays without spreading over the dish, it's ready. If not set yet, cook a little longer and try again with the other dish. This jam is runny, so don't expect it to get too thick. Try it with toast, stirred into yogurt, atop toasted poundcake or straight from the jar.

Spring Pizza

Alison got this very appealing recipe from her organic food coop. It calls for organic vegetables to be used but the choice is yours.  I have always been too intimidated to try making my own pizza dough but this recipe calls for a pre-baked commercial pizza shell. Be flexible with the ingredients. If fixing the fresh artichokes seems like too much trouble, use frozen or canned or substitute cooked mushrooms, zucchini or whatever else seems to go well.  Bill and Alice, my brother and sister-in-law, order an arugula and prosciutto pizza at a local joint almost every Friday. Alice feels as if she is having her salad and pizza all in one dish.  Do your own thing and have fun with this one.

4 baby organic artichokes

8 dried tomatoes(not in oil)

2 tb. extra virgin olive oil

3 garlic cloves, minced

1 12 inch prebaked commercial pizza shell

6-8 ounces fresh mozzarella cheese, sliced thin

10 black, dried or kalamata olives, pits removed

1 tsp. fresh oregano, minced

1 cup young, organic arugula leaves

3/4 cup Asiago cheese, grated

Preheat oven to 500 degrees.  

Cut top 1/2 inch off baby artichokes.  Cover with water and simmer for 10 minutes or until tender.  Cool.  While artichokes are cooking, chop the tomatoes coarsely and reconstitute them in warm water for 10 minutes.  

Blend the olive oil with the garlic, spread the oil mixture evenly over the pizza shell.  Spread the sliced mozzarella evenly in the shell. Quarter the cooked artichokes and put them on top of the mozzarella.  Add olives and tomatoes and sprinkle them with the oregano.  

Bake the pizza for 7-10 minutes or until the cheese has melted.  Remove from the oven, cover the pizza evenly with arugula and sprinkle with Asiago cheese.  Either serve the pizza as is or return it to the oven for 2 more minutes to wilt the arugula and melt the Asiago.

Makes 1 medium size pizza that serves 2

Notes:Can anyone suggest a good brand of pre-baked pizza shells? (Something without a lot of unnecessary ingredients.)   That would make a big difference in the quality of the dish. 

 

Spring Pizza Photo

Rhubarb Strawberry Pudding Cake

I am a lover of rhubarb, especially in combination with strawberries. Last week I had them both on hand and thought about making a strawberry rhubarb compote. But I've done that many times and decided to find a new way of preparing these specially springtime ingredients. Epicurious.com had a recipe for this pudding cake. It didn't sound very inspiring but I had all the ingredients and always wanted to try making a pudding cake. The results were way better than what I was expecting. Henry and I both loved this either warm from the oven or cold from the refrigerator. No one will believe how simple the pudding cake is to prepare.

1/4 cup water

1 1/2 tsp. cornstarch

1/3 cup plus 1/2 cup sugar

2 cups chopped fresh rhubarb stalks (10 ounces)

1 cup chopped fresh strawberries (5 ounces)

1 cup all-purpose flour

1 3/4 tsp. baking powder

1/2 tsp. salt

1 large egg

1/2 cup whole milk

1 stick (1/2 cup) unsalted butter, melted and cooled slightly

1 tsp. pure vanilla extract

Put oven rack in middle position and preheat oven to 400 degrees. Butter an 8 inch square glass or ceramic baking dish.

Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.

Whisk together flour, baking powder, salt and remaining 1/2 cup sugar in a bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.

Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

Serves 6 to 8

Notes: I used 1 % milk instead of whole milk and substituted safflower oil for the butter. It still tasted delicious. I baked the pudding cake in a metal pan.

Spaghettini alla Rustica

This dish is simplicity itself. It can be made in minutes and must be served as soon as it is ready. The recipe is from The Peasant Kitchen by Perla Meyers. I reduced the amount of oil and increased the number of shrimp to suit my taste. Ms. Meyers advises to use just one chili pepper the first time you make the spaghettini. Increase the heat, if you wish, the second time around. Of course, crusty bread and a green salad are great accompaniments.

Salt

1 pound thin spaghetti

1/3 cup fruity olive oil

4 cloves garlic, cut in half

1 to 2 dried chili pepper, cut in half

2 tbl. minced fresh parsley

20 shrimp, peeled and cubed

freshly ground black pepper

Garnish

2 tbl. minced fresh parsley

2 cloves garlic, finely minced

Bring a large pot of salted water to a boil. Add the spaghettini and cook for 8-9 minutes, or until barely tender.

While the spaghetti is cooking, in a large, heavy skillet heat the olive oil, together with 2 cloves of the garlic, peeled but left whole, and the chili pepper. As soon as the garlic is browned, remove and discard. Add 2 tbl. of the parsley and the shrimp and cook 1 or 2 minutes, or until the shrimp turn bright pink. Season with salt and pepper, then remove the pan from the heat, discard the chili pepper, and set aside.

Drain the spaghetti, add it to the skillet, and toss lightly in the oil and shrimp mixture. Add a heavy grinding of black pepper and garnish with garlic and parsley. Serve immediately.

Serves 4

Note: Ms. Meyers used 3/4 cup of olive oil and 15 shrimp in her recipe. Adjust these amounts as you wish.

Cucumber Raita

I really enjoy cooking food inspired by Indian spices and flavors and have posted quite a few on Ricka Cooks.  Cucumber raita is a popular side dish for all types of Indian style chicken, fish, meat and vegetable dishes. It is refreshing and cools your mouth if a dish is especially fiery. Raita is easy to make and always welcome on the table.

1 cucumber

16 ounces plain whole milk or low-fat yogurt

1/2 tsp. ground cumin seed

salt and pepper to taste

1/8 tsp. paprika

Peel and grate the cucumber.  Drain well.

Put the yogurt in a bowl and beat it well with a fork until it is smooth.

Add the cucumber, cumin seed, salt and pepper to the yogurt. Garnish with the paprika.

Cover and refrigerate until ready to serve.

Serves 4-6 as a side dish.

Notes: Tomatoes (chopped and drained) and chopped dill are wonderful additions to raita.  

Oven Roasted Sea Bass with Ginger and Lime Sauce

A few weeks ago I was telling Hadassah about my food blog and she asked if I had any new ideas for cooking fish. Like many of us, Hadassah tries to serve fish often but keeps using the same old recipes. Since she begins preparing dinner after working a full day, time and energy are important considerations.  

I came up with a recipe that provides a lively flavor boost to sea bass or other firm white fish. Once again, epicurious.com came to the rescue.  A salad and steamed rice tossed with sauteed mushrooms would be great with this meal.  For dessert, how about fresh strawberries sprinkled with sugar?

I'm now looking forward to receiving a favorite Israeli recipe from Hadassah. 

2 tbl. fresh lime juice

1 1/2 tbl. soy sauce

1 tbl. chopped fresh cilantro

1 tbl. chopped peeled fresh ginger

1 tbl. minced shallot

5 tsp. light or regular olive oil 

2 6 ounce sea bass fillets (each about 3/4 inch thick)

Preheat oven to 500 degrees.  Mix first 5 ingredients and 3 tsps. oil in a small bowl.  Season sauce with salt and pepper.

Brush a 9 inch diameter glass pie dish with remaining 2 tsps. olive oil.  Arrange fish in the prepared dish; turn to coat.  Spoon 1/2 tbl. sauce over each fillet.

Roast fish until just opaque in the center, about 12 minutes.  Top fish with remaining sauce and serve.

Serves 2

Notes: The recipe can easily be doubled. 

Instead of sea bass, use cod, grouper, red snapper or tile fish.

I haven't tried it, but chicken roasted with this sauce would probably taste delish too.  

Asparagus Soup

What are you waiting for? Local asparagus is in farmers markets now and the season is short. Buy a few bunches and make this soup, which is the essence of asparagus and of spring. The vegetarians in your life will be very pleased but so will everyone else. The soup makes a lovely starter but also works very well as a main dish along with a salad, cheese and crusty bread. I found the recipe on Epicurious.com and adapted it. Of 33 reviewers, 97% said they would make the dish again. Join the crowd.

1/4 cup (1/2 stick) butter or olive oil

1 cup sliced shallots (about 6 large)

2 pounds asparagus, trimmed and cut into 2 inch lengths

2 tsps. ground coriander

2 14 ounce cans vegetable broth

Optional Garnish-Lemon Cream

1/4 cup sour cream or yogurt (low-fat is fine)

1/2 tsp. fresh lemon juice

1/4 tsp. finely grated lemon peel

Melt butter in a heavy large saucepan over medium heat (or add olive oil). Add asparagus and coriander; stir one minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Puree using a submersible blender or working in batches, puree soup in conventional blender.

If making optional lemon cream, mix all ingredients in a small bowl.

Season the soup with salt and pepper and serve If desired top with a dollop of lemon cream.

Makes 6 first course servings

Notes: The soup tastes fine served plain but the lemon cream looks pretty and makes it even more special.

Red Wine and Rosemary Vinegar

The previous posting, which gave a recipe for chocolate chip cookies that included raisins, is proving very controversial. Opinions are strong on either side but the chocolate chip purists seem to be in the majority.  Let's calm the waters with a non-controversial recipe from Rachel and Lisa.  Since Rachel and Lisa live in Portland Oregon, the giant rosemary plant in their garden produces leaves all year round.  In NYC we have to wait for the warmer months to get our hands on lots of fresh rosemary leaves.  When you have some extra, this is a wonderful way to use them. Rachel credits Ellie Margaret Topp and Howard with this recipe.

2 cups red wine vinegar

1 tsp. sugar

1/2 cup fresh rosemary leaves

1/2 clove garlic

Boil vinegar and sugar in a saucepan and set aside.  Bruise the rosemary leaves and put the leaves and garlic in a clean jar.  Pour in the hot vinegar.

Cover the jar with a lid and steep for up to two weeks.  Taste occasionally.

Strain when taste is mature and store in the refrigerator.

Notes: Rachel uses the vinegar in salad dressings and marinades. 

The vinegar makes a lovely house gift whether in a plain or fancy glass jar.

 

Ne Plus Ultra Cookies

If you are a purist when it comes to chocolate chip cookies then turn the page now (oops, just scroll down).  If the thought of tasting chocolate chips, raisins and pecans all in one bite turns you on, this one is for you.  I loved these cookies.  Henry said he eats enough raisins in his morning oatmeal and doesn't need them in his cookies.  As they say, chacun a son gout.

This recipe is in Martha Stewart's Cookies (From the Editors of Martha Stewart Living).  The book was recommended by Jean, co-proprietor of Blackwood and Brouwer Booksellers Ltd. in Kinderhook NY and also cookiebaker supreme.  Despite my complex feelings about Martha Stewart, when Jean recommends a cookbook, I buy it. 

1/2 cup (1 stick) unsalted butter, room temperature

2/3 cup packed dark brown sugar

1/4 cup granulated sugar

1 tsp. pure vanilla extract

2 large eggs

1 1/4 cups sifted flour

1/2 tsp. coarse salt

1/2 tsp. baking soda

1 cup semisweet chocolate chips

1 cup raisins (golden or dark)

1 cup pecans, coarsely chopped

Preheat oven to 350 degrees.  Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.  Add vanilla and eggs; mix until well combined. 

Sift flour, salt and baking soda into a small bowl;  add to butter mixture on low speed until just combined.  stir in chocolate chips, raisins and pecans.

Roll dough into 2 1/2 inch balls, then flatten them to 1 inch thick.  Transfer to baking sheets lined with parchment paper, spacing 2 inches apart.  Bake cookies until golden brown, about 20 minutes, rotating sheets halfway through.  Let cool on sheets on wire racks.  Cookies can be stored in an airtight container at room temperature up to 3 days.

Makes 1 dozen large cookies

Notes:I did all the mixing by hand with a wooden spoon.

I put 6 cookies on each baking sheet and flattened them once they were on the sheets.  The dough is sticky and I thought that would work better.

I froze half of the cookies wrapped well in plastic.  They were fine once defrosted and back to room temperature. 

Chicken Breasts with Curry

Does anyone remember when Pierre Franey wrote The 60 Minute Gourmet, a weekly column in the NY Times food section?  I could always count on Pierre to come up with a simple dish using ingredients that were easy to find in any supermarket.  Chicken breasts with  curry appeared in 1992 and was the very first Indian style dish I tried. It was a big, impressive hit.    How I miss that column and Mr. Franey.

3 tbl. butter

1/2 cup chopped onions

2 tsp. chopped garlic

1 apple, cored and finely cubed, about 1 cup

1/2 cup finely chopped celery

2 tbl. curry powder

1/2 cup canned crushed tomatoes

3/4 cup chicken broth

1 bay leaf

salt and freshly ground pepper

4 skinless boneless chicken breast halves, about 1 1/4 pounds total

4 tbl. coarsely chopped coriander

Heat 1 tbl. butter in a saucepan.  Add onions, garlic, apple and celery.  Stir until wilted.

Add curry powder, stir.  Add tomatoes, chicken broth, bay leaf, and salt and pepper.  Bring to a boil and simmer for 15 minutes, stirring often.

Discard bay leaf and put mixture through a food processor (I omitted this step).

Sprinkle chicken with salt and pepper.  Heat remaining butter in a skillet and add chicken.  Cook over moderate heat until lightly browned.  Turn pieces and cook about 5 minutes more.  Do not overcook.

Pour sauce over chicken, bring to a boil and simmer for 5 minutes.  Sprinkle with chopped coriander and serve.

Serves 4

Notes: Serve with an Indian style basmati rice such as Yellow Rice with Carrots, Raisins and Sesame Seeds (see 3/13 recipe) and cranberry chutney (see 4/22 recipe).  Raita would also be a great side. I'll provide a recipe for raita and other Indian side dishes in future postings.

Phil's Babaghanoush

Last Sunday evening I went to a cocktail party at Phil and Myriam's on the Upper West Side.  Myriam is a superb cook and has served us many fantastic dinners.  But Phil sometimes surprises with one of his specialties which often involve eggplant.  That may be an unusual signature ingredient but Phil is an unusual guy. His babaghanoush was on the dining room table and I had many, many scoops of it with pita triangles.  Babaghanoush is one of my favorite foods and Phil's version is delicious.  He responded to my pleas and just emailed the recipe. Here it is:

1 large eggplant (about 1 1/4 pounds), stem ends trimmed

4 tbl. olive oil (1/4 cup)

2 tbl. lemon juice

1 garlic clove, crushed

2-3 tbl. mayonnaise

salt and pepper to taste

1. Cut the eggplants in half lengthwise. Broil, skin side up. Turn and continue to broil briefly until cut side is browned.

2. Remove soft interior. Chop, blend, or beat with remaining ingredients.  Serve chilled with   warm pita. 

Note: For large parties Phil makes multiple recipes and cuts back a bit on the total amount of olive oil, mayonaise and garlic.

Spinach with Pine Nuts and Raisins

It's the beginning of May and I am longing for the local farmers markets to start selling all the yummy veggies I've been desperate for.  In yesterday's walk through the Union Square market I found the season is just getting underway.  There are asparagus, spinach  and lettuces.  I reached for the spinach and made a classic Mediterranean dish.  Pine nuts and raisins do wonderful things to spinach.  With a minimum of fuss you will have a great dish to serve with fish or chicken.  Another plus-the spinach can be served either warm or at room temperature.  I have adapted Joyce Goldstein's recipe in Cucina Ebraica.

2 1/2 pounds spinach

2 tbl. olive oil

2 small onions, finely diced

4 tbl. golden raisins, soaked in hot water and drained

4 tbl. pine nuts, toasted

salt and freshly ground black pepper to taste

Rinse the spinach well and remove the stems.  Place in a large skillet with only the water clinging to the spinach leaves.  Cook over medium heat, turning, until the spinach is wilted.  This will take about 3-4 minutes.  Drain the spinach well and set it aside.

Add the olive oil to the skillet and place over medium heat.  Add the onions and saute until tender, about 8 minutes.  Add the spinach, raisins, and pine nuts and saute briefly to warm through.  Season with salt and pepper and serve warm or at room temperature.

Serves 6 

Rhubarb Crisp

About 20 years ago my brother-in-law pulled up a clump of rhubarb from his backyard garden in Chicago and gave it to me.  I flew it back to New York, stuck it in the ground, and it has been faithfully supplying me with rhubarb ever since. It is free, fresh and organic- an unbeatable combination. Rhubarb crisp is one of the simplest and best recipes for rhubarb. This version is from The Union Square Cafe Cookbook.  Make your guests even happier by serving the crisp with vanilla or, better yet, strawberry ice cream. 

3/4 cup plus 3 tbl. flour

1/3 cup brown sugar

1 1/4 tbl. sugar

1/8 tsp. ground cinnamon

5 1/3 tbl. unsalted butter, softened

1/2 cup toasted walnuts

2 pounds rhubarb, cut into 1/2 inch pieces

3/4 cup sugar

Preheat oven to 400 degrees.

In a bowl, combine the 3/4 cup flour, brown and white sugars and cinnamon.  Work in the butter with your fingers until the mixture is crumbly.  Add walnut pieces.

In a 10 inch pie plate, toss the rhubarb with the sugar and 3 tbl. flour, to coat evenly.  Scatter the crisp topping evenly over the surface of the rhubarb.  Bake for 35 minutes, until the rhubarb bubbles at the sides and the topping is crisp and brown.  Serve warm topped with ice cream.

Serves 6 

Spaghetti with Asparagus

Spring is here and fresh asparagus is showing up at farmer's markets. Grab them while you can, along with some chives, and make this delectable pasta dish which sings of springtime in every bite.  This dish is based on Deborah Madison's recipe in Vegetarian Cooking for Everyone, one of my favorite cookbooks.  

4 tbl. olive oil

1 large sweet onion, thinly sliced

2 1/2 tsp. grated lemon zest

1 tbl. finely chopped thyme

salt and pepper

2 pounds asparagus, trimmed and cut at an angle into 3 inch slices 

1 pound spaghetti

4 tbl. pine nuts, toasted

3 tbl. chopped parsely

2 tbl. snipped chives

freshly grated Parmesan cheese

While water is heating for the spaghetti, heat half of the olive oil in a large skillet over low heat.  Add the sweet onion, lemon zest, thyme, and salt to taste and cook slowly, stirring occasionally.

When the pasta water boils, salt it and add the asparagus and cook until crisp tender, about 3-4 minutes.  Remove the asparagus with a slotted spoon, add it to the onion mixture and continue cooking.

Cook the spaghetti until al dente, drain it but leave some of the water clinging to the strands.  Return the spaghetti to the pasta pot and add the cooked vegetables to the pot.  Raise the heat and stir in the remaining oil, the pine nuts, parsley, chives, salt and pepper to taste and a few tbl. cheese.  

Serve with remaining grated cheese. 

Serves 4 to 6

Cranberry Chutney

I can no longer eat cranberries because they interfere with a medication I must take. This is a great loss since I love cranberries in everything-cakes, pies, muffins, salads-you name it. One recent discovery is how delicious they are in a chutney. Who would have guessed that the All- American cranberry would be delectable in an Indian relish? This recipe comes from The Indian Vegetarian by Neelam Batra, a fantastic cookbook for people interested in exploring the wonderful cuisine of India. I omitted a few ingredients which I didn't have and lengthened the cooking time. If you don't have all the spices listed, go ahead and make it anyway.

Ms. Batra writes that you can store the chutney in the refrigerator for over a year. Mine didn't last anywhere near that long. Cranberry chutney is delicious on turkey or cheese sandwiches, with broiled chicken and along side all sorts of Indian style dishes.

2 12 ounce packages fresh cranberries

4 cups sugar

3 cups water

10 black cardamom pods, pounded lightly to break the skin

1 3 inch stick cinnamon

1 tbl. fennel seeds

1 tsp. fenugreek seeds

1 tbl. ground ginger

1 1/2 tsp. salt, or to taste

5 tbl. white vinegar

Place the cranberries, sugar, water, cardamom pods, cinnamon, fennel and fenugreek seeds, ginger and salt in a large, heavy stainless steel (or other nonreactive) saucepan and bring to a boil over high heat. Reduce the heat to medium, cover partially and cook stirring occasionally, until it turns slightly thick, 5-7 minutes.

Uncover the pan, add the vinegar and continue to cook until the chutney is quite thick, about 20 minutes. (Remember that the chutney will continue to thicken as it cools.)

Transfer to a bowl and set aside until cold. Store in the refrigerator. Do not freeze.

Makes about 6 cups

Notes: Try the chutney in plain yogurt or on toast

If the recipe makes too much chutney for you, share it with a friend or halve the main ingredients and adjust the spices accordingly

Pasta and Chickpeas

I love this combination of flavors-pasta, chickpeas, parsley, garlic, all heated up with some red pepper flakes. Wow! And the dish is so easy to make.  This recipe comes from Deborah Madison's cookbook Vegetarian Suppers. Ms. Madison is the queen of vegetarian cooking. 

1 tbl. olive oil, plus extra to finish

1/2 large onion, diced

a few pinches hot red pepper flakes

1 1/2 cups cooked chickpeas or 1 15 ounce can, preferably organic, liquid reserved

1 big bunch of flat-leaf parsley, the leaves stripped from the stems

3 plump garlic cloves

small handful of sage leaves

salt and freshly ground pepper

3/4 pound whole wheat pasta shells

freshly grated Parmesan cheese

Bring a large pot of water to a boil for the pasta.

Heat the oil in a wide skillet and add the onion and pepper flakes.  Cook for a few minutes, then add the chickpeas.  While they're warming, chop the parsley, garlic and sage together, then toss a third of it into the pan.  Season well with salt and pepper, add a little water or chickpea broth to the pan, and cook slowly, adding more liquid as it cooks away.

Salt the pasta water and cook the pasta.  When done, drain and toss it with the chickpeas, the rest of the parsley mixture, and extra olive oil to taste.  Taste for salt and season with freshly ground pepper.  Grate some cheese over the top and serve. 

Serves 4

Notes: Ms. Madison suggests adding additional red pepper flakes at serving time but I think it is hot enough with this.  She also offers some additions-a few cut up garden tomatoes added at the very end or some grated lemon zest or mild ricotta or slivers of ricotta salata.   

Mushroom Soup

The Union Square Cafe is one of the most popular restaurants in New York City. Years ago I was given the Cafe's cookbook as a gift and have tried quite a few recipes from it. Here is one of my favorites.  It is simple to make and gets its rich flavor from slowly stewing the mushrooms and other vegetables.  The authors are Danny Meyer (Cafe owner) and Michael Romano (Cafe partner and chef)

2 tbl. butter

1 cup peeled and sliced carrots

1 cup sliced onions

1 cup sliced leeks, washed, white and light green parts only

1/2 cup sliced celery

1 tsp. fresh thyme leaves

2 pounds cleaned and sliced white mushrooms

6 cups chicken stock

1 1/2 tsp. kosher salt, or to taste

1/8 tsp. freshly ground pepper

4 tsp. minced chives

3 tbl. extra virgin olive oil (optional)

Melt the butter over medium heat in a large soup pot.  Add the carrots, onions, leeks and celery and cook until tender but not browned, about 10 minutes

Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened.  Add the chicken stock, salt and pepper and simmer, covered, for 30 minutes

Puree the soup in a food processor or blender in as many batches as necessary.  Adjust seasoning to taste. Serve in warm bowls with a sprinkling of chives and a drizzle of extra virgin olive oil, if desired.

Serves 6

Notes: Be sure to use fresh thyme in this recipe-it makes a difference

A submersible blender works beautifully to puree the soup in its cooking pot 

 

Spicy Black Bean Soup with Cumin and Jalapeno

The recipe for this wonderful soup was sent to me by Barbara, who is Alison's mother. What luck that there are so many food loving people in my family. Barbara was having guests over for dinner so, naturally, I asked what she planned to serve. The black bean soup was especially appealing to me. As noted before, I have a special affinity to black beans (there are worse things to confess) so don't be surprised if more recipes include them. Barbara found this recipe on Preston Maring MD's newsletter. Dr. Maring explains that beans are high in calcium so this soup is not only delicious but also good for you.

2 tbl. olive oil

1 onion, diced

1 medium carrot, diced

4 large cloves garlic, minced

2 tsp. ground cumin

1-2 tsp. finely chopped jalapeno chili with seeds, divided* (don't rub your eyes after doing this)

2 cans black beans, including liquid

4 medium tomatoes, diced (save the juice)

1 1/2 cups low-salt chicken broth

chopped fresh cilantro

chopped scallions

crumbled feta cheese

In a large soup pot, heat the oil. Cook the onion, carrot and garlic until soft.

Mix in the cumin and 1 tsp. jalapeno*. Add the beans, tomatoes with juice and broth. Bring to a boil, then cover and simmer for about 15 minutes.

Transfer three cups to a blender, puree until smooth and return to pot. Simmer a little more until slightly thickened. Season to taste by adding a little salt, pepper and jalapeno at a time and taste frequently so you aren't surprised. Ladle into bowls and garnish as you wish.

Notes: *Barbara uses only 1/2 tsp. of jalapeno so be forewarned. Start off with less and work your way up to suit your taste

I recommend Eden Organic canned beans

I might skip the feta cheese and garnish the soup with some yogurt