Christmas Favourites by Peter Kuruvita – ISBN: B006J24YZU

  • Full Title: Christmas Favourites
  • Autor: Peter Kuruvita
  • Print Length: 60 pages
  • Publisher: Murdoch Books
  • Publication Date: October 1, 2009
  • Language: English
  • ISBN-10: B006J24YZU
  • ISBN-13: 
  • Download File Format | Size: epub | 7,23 Mb
Download Link

>>>Download<<<

 

Directions
From Pete Evans’ garlic chilli prawns to Frank Camorra’s braised venison and Adriano Zumbo’s sticky date macarons, Christmas Favourites presents a selection of beautiful festive dishes by Australia’s top culinary talent. Also included are 10 Christmas classics from the Murdoch Books Test Kitchen all triple-tested to make sure the only surprises you’ll have on the day come from under the tree.

Contributors include Neil Perry, Pete Evans, Frank Camorra, Adriano Zumbo, Bill Granger, Luke Nguyen, Tony Bilson, Paul Mercurio, Mark Jensen, Peter Kuruvita, and the Murdoch Books Test Kitchen staff.

We hope you have a wonderful Christmas and discover some new family favourites to enjoy for years to come.

 

Editorial Reviews

 

Keywords

The Nature Magpie

The Antiques Magpie

The

Kitchen Magpie

A delicious melange of culinary curiosities, fascinating facts, amazing anecdotes and expert tips for the food-lover

JAMES STEEN

Published in the UK in 2014 by

Icon Books Ltd, Omnibus Business Centre,

39–41 North Road, London N7 9DP

email: info@iconbooks.com

www.iconbooks.com

Sold in the UK, Europe and Asia

by Faber & Faber Ltd, Bloomsbury House,

74–77 Great Russell Street,

London WC1B 3DA or their agents

Distributed in the UK, Europe and Asia

by TBS Ltd, TBS Distribution Centre, Colchester Road,

Frating Green, Colchester CO7 7DW

Distributed in Australia and New Zealand

by Allen & Unwin Pty Ltd,

PO Box 8500, 83 Alexander Street,

Crows Nest, NSW 2065

Distributed in South Africa by Jonathan Ball,

Office B4, The District, 41 Sir Lowry Road,

Woodstock 7925

Distributed in Canada by Penguin Books Canada,

90 Eglinton Avenue East, Suite 700,

Toronto, Ontario M4P 2YE

ISBN: 978-184831-663-8

Text copyright © 2014 James Steen

The author has asserted his moral rights.

No part of this book may be reproduced in any form, or by any means, without prior permission in writing from the publisher.

We believe the information contained in this book to be accurate. However, neither the author nor the publishers can accept any responsibility for any personal injury/illness or other damage or loss arising from the use or misuse of the information and advice in this book.

Typeset in Fournier by Marie Doherty

Printed and bound in the UK by

Clays Ltd, St Ives plc

In memory of my mum, the original Kitchen Magpie.

And for my children, Charlie, Billy and Daisy,

with their ever-open beaks.

Let’s eat in Prague!

CONTENTS

Introduction

1. The first aid kit

On burning or scalding the skin

On curing a headache (and jet lag and wrinkles)

On bee and wasp stings

On cuts to the hand

On curing a cold

On ‘curing’ the Black Death

On breaking a bone, or bones, in Parma

On the subject of bladder stones

The tansy: a must-have for the medicine box – and hey, you can make a pudding with it, too!

Paul Hollywood, what is the food of love?

2. The teapot

Who invented tea?

So what do we know for certain?

Tea: the wine connection

The arrival of clippers

A word about ‘caddy’

Growing tea in England

Tregothnan Earl Grey Sorbet

How to stop a tea bore boring you

Ken Hom, what is the food of love?

3. The coffee machine

Johann Sebastian Bach’s Coffee Cantata

Honoré de Balzac’s day went like this

Coffee is for men because…

Drinking coffee

How to make Dublin Coffee James Joyce

The rise and fall of saloop

On the subject of baristas

Antonio Carluccio, what is the food of love?

4. The oven

On the Beeton track

The reign of Regulo

Roast beef with the oven off – how is that done?

The resting period

The trivet

The chef in the life of Florence Nightingale

The haggis: myths and legends

Pizza without the oven

A shoulder of lamb…

A leg of lamb…

The roasting of turkey

The ‘juices running clear’ myth

Marco Pierre White, what is the food of love?

5. The table

The Roman feast

Nap, map and kin

In posh restaurants

To be read out loud

To the manner born by Matthew Fort

The peculiar tale of the maitre d’ who gave his life in pursuit of the perfect banquet

Lent when Lent was obeyed

Food, taste, and our palates

Meet the Poles: The Kitchen Magpie’s diary of feasting in Poland

6. The cutlery drawer

The traveller who returned with the fork

7. The fridge and freezer

Freaky fridge facts

What did we do before we had the fridge?

Ice cream comes to the streets

How to stop an ice cream bore

Famous last words

The cows of St James’s

The cow that was milked the most (by an ad agency)

The cowboy’s cow of Hollywood

Bacon’s final experiment

8. The store cupboard

Bovril: the soldier’s sustenance

On matters concerning the salt pot and pepper mill

Ketchup

The hot dog by ‘Hot’ Doug Sohn

What on earth do astronauts eat?

Jason Atherton, what is the food of love?

9. The spice rack

The science of heat on the palate

Three recipes for Mauritian chutney

Dealing with spice bores

The mysterious curry cookbook

Francesco Mazzei, what is the food of love?

10. The toaster

The Grand Dame

Can toast be drunk?

Toast Day

Michel Roux, OBE, what is the food of love?

11. The fruit bowl

The Banana by Marcus Wareing

Which month, which orange?

On the subject of apple sauce

While sauce is on my mind…

How to stop a fruit bore

Five ‘different’ fruits to grow at home according to botanist James Wong

Why do the best raspberries come from Scotland?

Strawberries
gluten free shampoo, cut out cookies, baking videos, easy cocktail recipes, chinese places that deliver,
sa Marinara

Tomato Sauce—Salsa di Pomodoro

Butter and Sage Sauce—Salsa di Burro e Salvia

Mushroom Ragù—Ragù di Funghi Misti

Raw Summer Tomato Sauce for Pasta—Salsa Cruda di Pomodoro

Sides and Vegetables

Smothered Escarole—Scarola Affogata

Swiss Chard Potatoes—Bietola e Patate

Olive Oil Mashed Potatoes—Pure di Patate all’Olio

Braised Swiss Chard and Cannellini Beans—Zimino di Bietole e Fagioli

Brussels Sprouts Braised with Vinegar—Cavolini Brasati con Aceto

Marinated Winter Squash—Zucca Gialla Marinata

Eggplant Parmigiana—Melanzane alla Parmigiana

Stuffed Tomatoes—Pomodori Farciti al Forno

Seafood

Shrimp Prepared in the Scampi Style—Scampi

Grilled Calamari—Calamari alla Griglia

Sole Meunière—Filetto di Sogliola al Limone

Savory Seafood Stew—Zuppa di Pesce

Shrimp Buzara Style—Gamberoni alla Buzara

Lobster in Zesty Tomato Sauce—Aragosta in Brodetto

Poultry and Meats

Lamb Stew with Olives—Agnello ’ncip ’nciape

Sausage and Peppers—Salsiccia con Peperoni

Sausages with Fennel and Olives—Salsicce con Finocchio e Olive

Chicken in Beer—Pollo alla Birra

Chicken Cacciatore—Pollo alla Cacciatore

Chicken Parmigiana, New Style—Pollo alla Parmigiana

Chicken Breast with Eggplant and Fontina Cheese—Pollo alla Sorrentina

My Mother’s Chicken and Potatoes—Pollo e Patate della Mamma

Roasted Loin of Pork Stuffed with Prunes—Arrosto di Maiale alle Prugne

Braised Pork Ribs with Rigatoni—Costolette di Maiale Brasate con Rigatoni

Meatloaf with Ricotta—Polpettone di Manzo con Ricotta

Veal Ossobuco with Barley Risotto—Ossobuco di Vitello con Risotto d’Orzo

Scaloppine Saltimbocca, Roman Style, with Sautéed Spinach—Saltimbocca alla Romana, con Spinaci Saltati

Veal Chops with Fontina—Costolette alla Fontina

Braised Beef Rolls—Braciole di Manzo

Pan-Seared Steak with Pizzaiola Sauce—Bistecca alla Pizzaiola

Beef Braised in Barolo—Stuffato al Barolo

Desserts

Almond Pine Nut Cookies—Amaretti con Pinoli

Roasted Pears and Grapes—Pere e Uva al Forno

Chocolate Biscotti Pudding—Budino di Gianduia

Apple Strudel—Strudel di Mele

Blueberry Apricot Frangipane Tart—Crostata di Mirtilli ed Albiccoche al Frangipane

Plum Tart—Crostata di Prugne

Ricotta Cheesecake—Torta di Ricotta

Cannoli Napoleons—Cannolo a Strati

Crêpes with Chocolate and Walnuts—Palacinke

Limoncello Tiramisù—Tiramisù al Limoncello

Chocolate Bread Parfait—Pane di Cioccolato al Cucchiaio

Ricotta Cookies—Biscotti di Ricotta

Almond Torta with Chocolate Chips—Torta di Mandorle con Gocce di Cioccolato

Index

A Note About the Authors

Also by Lidia Matticchio Bastianich

Acknowledgments

I want to thank my great team for the creativity, enthusiasm, hard work, guidance, ideas, testing, and tasting that have gone into creating this book.

To Jessica Freeman Slade, thank you for your enthusiasm, for fresh perspectives, and for your incredibly thorough editing. And dear Ken Schneider, thank you for pulling it all so diligently together. Thank you also to the newest members of my Knopf team, Peter Gethers and Christina Malach. I look forward to working on many more projects together. Thanks to my ever-dependable kitchen companion, Amy Stevenson, for her shopping, testing, and contribution in writing to the recipes for the book as well as for being our culinary producer for the companion TV series.

For capturing my food through his eyes, I thank Marcus Nilsson. For tying up all the efforts and hard work into a wonderful design, thank you to Carol Devine Carson, Kelly Blair, and Kristen Bearse. A special thanks to my old friend Paul Bogaards for his endless efforts in marketing and promoting my works.

Thanks to Robert Barnett and Deneen Howell from Williams Connelly (wc.com) for helping me when I most needed assurance and security. This book would not have happened without your guidance and counsel.

A constant support throughout my life, Erminia, my mother, is a source of wisdom and good laughs for me. Thank you to my daughter, Tanya, for being my researching and writing companion as well as my confidant and partner, and thank you to my son, Joseph, a solid business partner; a family to be proud of. And not enough could be said about my love for my five little darlings: Olivia, Lorenzo, Miles, Ethan, and Julia. They make all the long hours and hard work easy; they make me so proud to be a grandmother.

I also want to thank my strong office team, led by Shelly Burgess Nicotra, who has stood by me for the past fifteen years: Lauren Falk, together with Sara Eagle from Knopf, who have kept me and my book in the limelight during and after my promotional travels; Rebecca Fornaby, who has kept our website visitors and Facebook fans informed; and Meghan Liu, my assistant, who has kept me and my ever-changing calendar updated and on schedule.

I would als
quick easy desserts, minestrone soup recipe, special tea, bull bbq, indian food,
6 x 3-inch baking pan. You can use any ovenproof dish that fits in your air fryer, but plan ahead. When the food is done, how are you going to remove the dish from the air fryer basket without burning yourself? You can fashion one from folded aluminum foil, but it’s easier and safer to buy a pan with a handle. Some pans are rather pricey but well worth the investment so you can enjoy air fryer cooking to the fullest.

Cooking Spray

In addition to Oil for Misting (see page xiii), this is another option for adding a light coating of oil to foods. Cooking sprays are convenient, they nicely prevent food from sticking in your air fryer basket or baking pan, and they’re a good choice for misting delicate foods when even extra-light olive oil would add unwanted flavor.

Dredging Station

This assembly line setup makes quick work of breading foods for air fryer cooking. Depending on the recipe, you’ll need two or three shallow containers lined up on the counter in the order in which you plan to dip foods. For example, you may have flour in one dish, a beaten egg in a second dish, and breadcrumbs in a third. Proper organization speeds up the coating process. Dredging stations appear in recipes throughout this cookbook, but for convenience we include specific instructions in each recipe.

Food-Grade Gloves

Occasionally our recipes instruct you to mix by hand because that’s the best—and sometimes only—way to accomplish certain tasks. You can buy disposable food-grade gloves from restaurant supply stores and numerous vendors online. Poly gloves aren’t great because they fit loosely and are less flexible. We prefer powder-free, food-grade vinyl or latex with a snug fit. Gloves are a necessity for handling hot peppers because the oils can cause chemical burns when transferred from bare fingers to eyes.

Muffin Cups

Each recipe indicates which kind of muffin papers to use. With very liquid batters, foil muffin cups hold up better. You may even need to double or triple them. In that case, remove the paper liners, stack two or three foil cups together, and then mist with oil if the recipe requires it. You also can use oven-safe silicone muffin cups, which are sturdy enough to hold most fillings without losing shape while cooking.

Oil for Misting

Most of the time we use a pump-style oil sprayer. It’s easy to use and works well whether you need a heavy coating or just a light mist. Refillable oil misters also help reduce the number of cans that end up in landfills. In our misters, we use extra-light olive oil. It has a higher smoke point than extra-virgin olive oil, and it has a very mild taste that won’t interfere with other seasonings or overpower the flavor of your foods (except some sweets or very mildly flavored dishes). You can use a pastry brush in a pinch, but we don’t recommend it because you’ll end up using far more oil than necessary.

INGREDIENTS

These definitions and explanations apply throughout the book.

Breadcrumbs are finely crushed and relatively dry. Sometimes used as filler, they’re also commonly used as a coating to produce a light crust. Always use plain, unflavored breadcrumbs unless a recipe specifically calls for a seasoned variety, such as Italian breadcrumbs.

Panko breadcrumbs, sometimes referred to as Japanese style, consist of firmer and bigger flakes than traditional breadcrumbs (above). When you want a coating with lots of crispy crunch, panko is the way to go. Some recipes call for crushed panko because it produces a different texture that tastes better on certain foods. Use a food processor or crush by hand by placing the crumbs in a plastic bag and using a rolling pin or tenderizer.

Butter should be pure sweet cream salted butter, not margarine or imitation spreads.

Cornmeal is available in enriched or whole-grain varieties. We mostly use enriched cornmeal except where specified. You can find stone-ground cornmeal in your local supermarket, farmer’s market, or online. As with whole wheat flour, store stone-ground cornmeal in a glass container in the refrigerator.

Cream cheese and sour cream can be low fat but not fat free unless the recipe states otherwise. Fat-free cream cheese and sour cream can make a dip or sauce watery and produce other unexpected results. Low fat is a compromise, a healthier choice that still yields a texture similar to the full-fat products.

Flours vary greatly and aren’t always interchangeable. In recipes that don’t give a specific type, use plain all-purpose white flour. Bleached, unbleached, or all-purpose flour is refined and has had the bran processed out. Manufacturers add nutrients back in to enrich it and compensate for the vitamins and minerals lost in processing. Self-rising flour contains leavening agents to help baked goods rise.

Nineteenth-century cooks prized white flour for its keeping qualities. White-brea
paleo cereal, caramel custard, chai tea latte, jamaican coffee, coffee cake,
processor with some salt, pepper, and nutmeg to taste, and whizz to form a smooth paste. With the motor running, gradually add the cream. Put into a bowl, sit this in a larger bowl of iced water, cover, and set aside to chill and firm up.

Whiting is undervalued by

3 To make the broth, melt half the butter in a large saucepan over many people as it has a light,

high heat. Add the onion, celery, and carrot and cook, stirring, for delicate taste, but it is very low

5 minutes. Next, add the prawns and brandy and cook, stirring, for a in fat and tends to be less

expensive than other members

further 2 minutes. Then add the wine, tomatoes, and hot stock and of the cod group. The skin of

bring just to the boil. Reduce the heat and simmer for 30 minutes.

a whiting is particularly thin

4 Blend the broth, in batches, in a hand-held blender or food and care should be taken when

processor until smooth. Pass through a fine sieve into a large bowl, skinning the fish, although

using the back of a soup ladle to push out as much as possible. You leaving the skin on, particularly

for grilling, protects the

should end up with about 1.7 litres (3 pints) of broth. Set aside.

delicate flesh. Always buy

5 Return the stockpot to medium heat. Add the remaining butter, fresh whiting and use quickly

leek, and potato and cook, stirring, for 3–4 minutes. Add the saffron as they can become almost

and broth and bring just to the boil. Reduce the heat so the mixture tasteless with age.

is barely simmering. Season to taste.

6 For each quenelle, scoop a generous spoonful of the fish mixture onto a dessert spoon. Then, with a second, equal-sized spoon, shape the mixture into a rugby-ball shape, moving it from one spoon to the other. Lower into the broth and repeat to make 4–6 quenelles. Poach for 5 minutes, turning halfway. Divide between 4–6 warmed bowls and spoon the broth all around. Drizzle with extra virgin olive oil to serve.

20

STARTERS

CELERIAC SOUP WITH CURRIED SCALLOPS

Tim Kinnaird paediatrician and 2010 finalist

PREPARATION TIME

50g (13⁄4 oz) butter

1 litre (13⁄4 pints) chicken stock

15 minutes

salt and freshly ground black pepper

4 large or 8 small scallops

COOKING TIME

1 large leek, finely sliced

1 tbsp good-quality curry powder

40 minutes

1 medium to large celeriac, approx.

1 tbsp olive oil

550–600g (11⁄4 lb–1lb 5oz) in weight,

SERVES 4–6

peeled and chopped into small cubes

1 Melt the butter in a large pan over medium heat, add a little salt and black pepper, and cook the leeks, stirring for 8–10 minutes or until softened but not coloured. Add the celeriac, pour in the stock, and bring to the boil.

2 Cover and simmer for about 30 minutes, until the celeriac is tender. Purée the soup using a hand-held blender or by transferring to a food processor, dividing it into batches for a smoother result.

Season to taste then reheat gently.

3 Meanwhile, dust each scallop with a little curry powder and season with salt and pepper. Heat the oil in a frying pan over medium heat and quickly fry the scallops for 1–2 minutes only, turning once. Take care not to have the heat too high or the curry powder will burn and taste bitter.

4 To serve, ladle the soup into bowls and place a scallop or scallops in the centre.

STARTERS

21

MICHEL ROUX JR’S

BILLY BY

This is a beautiful, deep mussel broth that originated in one of Paris’s finest restaurants. Although it looks simple, the flavours are rich and delicious and it’s a wonderful start to a meal.

2 tbsp olive oil

FOR THE BREADED MUSSELS

PREPARATION TIME

25g (scant 1oz) butter

2 tbsp plain flour, seasoned

35 minutes

2 celery sticks, finely chopped

1 large egg, beaten

COOKING TIME

1 onion, finely chopped

40g (11⁄4 oz) breadcrumbs, reserving

25 minutes

2 sprigs of thyme

1 cube of bread

SERVES 4

small handful of flat-leaf parsley

groundnut oil, for deep frying

salt and freshly ground black pepper

150ml (5fl oz) white wine

TO SERVE

400ml (14fl oz) fish stock

1 leek, finely sliced

2kg (41⁄2 lb) mussels

1 carrot, finely sliced

1 carrot, finely chopped

25–50g (scant 1oz–13⁄4 oz) Parmesan

1 leek, finely chopped

cheese, grated

100ml (31⁄2 fl oz) double cream

1 Heat 1 tbsp of olive oil and the butter in a large, deep sauté pan.

Add half the celery, the onion, the thyme, and a few sprigs of parsley, and season well. Fry, stirring, over medium heat for 5 minutes until softened but not coloured. Add the wine and bubble for a minute. Add the stock and the mussels, turn up the heat, cover with a lid and cook for 3–4 minutes or until all the mussels have opened. Discard any unopened mussels and pick the meat from the rest. Discard the shells.

Strain the stock and discard the vegetables and herbs.

2 Heat the remai
hawaiian coffee, plant based diet, cockatiel, peppermint tea, gluten free dinner recipes,
hen they are still dirty from the earth, their flavor is one of the freshest I’ve ever tasted. In this dish, we are trying to re-create that first bite into the crunchy asparagus, at the same time as pairing it with canned white asparagus, which is one of Navarre’s best-known vegetable products. Think crunchiness, sweetness, and softness.

4 TABLESPOONS SPANISH EXTRA-VIRGIN OLIVE OIL

1 TABLESPOON SHERRY VINEGAR

SALT TO TASTE

2 16-OUNCE CANS SPANISH WHITE ASPARAGUS, DRAINED

6–8 FRESH WHITE ASPARAGUS SPEARS, TRIMMED AND PEELED

1 ORANGE

2 OUNCES RONCAL (SPANISH SHEEP’S-MILK CHEESE FROM NAVARRE)

FRESH EDIBLE FLOWERS (OPTIONAL)

1 TEASPOON CHOPPED CHERVIL, FOR GARNISH

Whisk together the olive oil and vinegar in a mixing bowl. Season to taste with salt and set aside. Cut the canned asparagus spears in thirds and divide the pieces among 4 plates.

Slice fresh asparagus thinly on an angle and set aside.

Slice off the top and bottom of the orange. Using a sharp knife, cut down the sides of the orange to remove all of the peel and pith. Slice along the sides of each membrane and pull out the segments. Arrange the segments around the canned asparagus spears on each plate. Divide the asparagus slices among the plates. Drizzle some dressing over the salads. Use a vegetable peeler to slice ribbons of cheese onto each salad. Drizzle with a little more dressing, garnish with edible flowers and fresh chervil, if you like, and serve.

José’s Tip:

Roncal is a slightly nutty and firm sheep’s-milk cheese. If you can’t find it, try Manchego, the classic Spanish cheese. If fresh white asparagus is out of season, you can use fresh green asparagus instead.

Shredded Salt Cod with Tomatoes and Olives

Shredded salt cod with tomatoes and olives

“Esqueixada” de bacalao

SERVES 4

In many markets in Catalonia, you’ll find stands selling salt cod, or what we call bacalao. The cod is often sold from small water baths, with the bacalao at different stages of desalination. Lucky for us, in Spain and the United States, there’s a company called Giraldo that sells the best salt cod at the perfect moment of desalination, ready to be served.

8 OUNCES SALT COD (SEE TIP)

4 RIPE PLUM TOMATOES

1 TABLESPOON SPANISH EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR DRIZZLING

¼ CUP PITTED BLACK OLIVES

2 TEASPOONS THINLY SLICED SCALLION

SALT TO TASTE

2 TEASPOONS MINCED CHIVES

Put the cod in a large bowl, skin side up. Cover with water and refrigerate for 36 hours, changing the water at least 3 times to remove the salt. Drain the cod and pat dry with a paper towel. With your fingers, shred the cod into small strips and set aside.

Slice the tomatoes in half. Place a grater over a mixing bowl. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated. Discard the skins. Strain the tomato pulp through a fine-mesh strainer, then stir in 1 tablespoon of the olive oil and set aside.

Spread a thin layer of shredded salt cod across 4 plates. Spoon a layer of the tomato pulp on top of the cod. Arrange the olives around each plate and sprinkle with sliced scallion. Drizzle each plate with olive oil, season with salt, and garnish with the chives.

José’s Tip:

It is important to use the highest-quality salt cod you can find for this dish. If you buy it already desalted, you can skip the first step of soaking the fish. To test your cod’s readiness, pinch off a bit of fish from the center of the piece and taste. You’ll find the time needed to release the salt will vary depending on the thickness of the fish.

Lentil Salad with Blue Valdeón Cheese

Lentil salad with blue Valdeón cheese

Ensalada de lentejas con queso Valdeón

SERVES 4

Lentils remind me of the stew we ate at home at the end of the month, when money was running short. Although it was a meal that cost very little, I always looked forward to the delicious and hearty stew, with a little bit of carrot, garlic, and onion. Best of all, any leftovers made a perfect salad the next day. The acidity of the vinegar elevates this humble dish to the point where it’s difficult to stop after one bite; you’ll find you always want more.

FOR THE SALAD

1 CUP DRIED FRENCH GREEN LENTILS

½ ONION

½ HEAD OF GARLIC, PAPERY OUTER SKIN REMOVED

1 BAY LEAF

2 TABLESPOONS SPANISH EXTRA-VIRGIN OLIVE OIL

1 TEASPOON SALT

½ CUP DICED GREEN BELL PEPPER

½ CUP DICED RED BELL PEPPER

½ CUP DICED, SEEDED PLUM TOMATOES

1 SHALLOT, DICED

FOR THE DRESSING

3 TABLESPOONS SPANISH EXTRA-VIRGIN OLIVE OIL

2 TABLESPOONS SHERRY VINEGAR

2 TEASPOONS SEA SALT

2 TABLESPOONS CHOPPED CHIVES

2 OUNCES VALDEÓN (SPANISH BLUE CHEESE FROM CASTILLA Y LEÓN), CRUMBLED

Prepare the salad: Put the lentils, onion, garlic, bay leaf, olive oil, salt, and 4 cups water in a medium-deep pot and bring to a boil ove
lentils (also known as Puy lentils) for this soup. They hold their shape better than other lentils, which can get a little mushy when overcooked. Sometimes little pebbles can get mixed in with lentils, so be sure to pick through them and rinse them to remove any stone dust before cooking.

Basic Cream of Vegetable Soup

This soup is so easy to make and yet so satisfying to eat. Because you are puréeing the soup at the end, there is no need for precision when chopping the vegetables – just try to keep them roughly the same size so that they cook evenly. Adding cream at the end is completely optional, although it does give the soup a luxurious texture. As for what vegetables to use, try any combination of vegetables that you like!

SERVES

6 – 8

2 tablespoons butter

1 tablespoon olive oil

1 onion, chopped (about 1 cup)

1 to 2 cloves of garlic, minced

1 potato, peeled and chopped (about 1 cup)

3 cups vegetables, chopped

4 sprigs fresh thyme sprigs

1 bay leaf

water, as needed

½ to 1 cup heavy cream

1 teaspoon salt, or more to taste

freshly ground black pepper

1. Melt the butter along with the olive oil in a stockpot or Dutch oven over medium heat. Add the onion and cook for 5 to 7 minutes. The onion should be translucent, not brown. Add the garlic and cook for an additional minute.

2. Add the potato, vegetables, thyme sprigs and bay leaf and continue to cook for another 5 to 10 minutes. Add enough water to just cover the vegetables. Simmer for 20 minutes. Remove the thyme sprigs and the bay leaf.

3. Using a blender, food processor, food mill or immersion blender, purée the soup until no lumps remain and the soup is smooth. Return the soup to the stovetop and add the cream, salt and freshly ground black pepper. If the soup needs to be thinned, just add water until you’ve reached the desired consistency. Heat through and serve.

Recipe Explained!

•You can always make a hearty and nonfat vegetable soup by just boiling vegetables in water and then puréeing them. However, in this version, I start by cooking the vegetables in a combination of butter and olive oil. Butter adds great flavor, but it burns at a relatively low temperature. Olive oil can reach a higher temperature before burning. Using the two together gives you the best of both worlds – flavor and higher heat potential. By cooking the vegetables in fat before adding liquid, the vegetables can release more of their natural flavor.

•The potato is included in the ingredients to help thicken the soup, regardless of what vegetables you choose to use. For instance, if you make a zucchini soup, you might need a little thickening help from the potato. On the other hand, if you are making a sweet potato soup, the potato is really not necessary.

•I use only as much water as I need to simmer the vegetables – just enough to cover them by an inch. This is because it is a quicker process to purée the vegetables in less liquid (fewer batches). If you need more liquid in order to purée the vegetables, just add a little water. Once everything is puréed, you can add more liquid until you’ve reached the desired consistency. It is much easier to add liquid than take it out!

Cream of Tomato Soup

Cream of tomato soup is one of the most popular soup flavors. The key to this soup is to use the best tomatoes you can find. Only use fresh tomatoes if you’re making this at peak tomato season (late summer). Otherwise, you’re better off using good quality canned tomatoes.

SERVES

6 – 8

2 tablespoons butter

1 tablespoon olive oil

1 onion, chopped (about 1 cup)

1 to 2 cloves of garlic, minced

1 teaspoon dried basil leaves

4 pounds fresh tomatoes, peeled, seeded and chopped OR 2 (28 ounce) cans tomatoes

¾ cup heavy cream

1 teaspoon salt, or more to taste

freshly ground black pepper

¼ cup chopped fresh basil (optional)

1. Melt the butter along with the olive oil in a stockpot or Dutch oven over medium heat. Add the onion and cook for 5 to 7 minutes. The onion should be translucent, not brown. Add the garlic and dried basil, and cook for an additional minute.

2. Add the tomatoes and bring the soup to a boil. Reduce the heat and simmer the soup with the lid askew for 30 minutes.

3. Using a blender, food processor, food mill or immersion blender, purée the soup until no lumps remain and the soup is smooth. Return the soup to the stovetop and add the cream, salt and freshly ground black pepper. If the soup needs to be thinned, just add some water until you’ve reached the desired consistency. Heat through and serve with fresh basil sprinkled on top if desired.

TIP

If you’re using canned tomatoes for this soup, look for San Marzano tomatoes. These are a variety of plum tomatoes originally from a small town near Naples, Italy. They have a thicker flesh and fewer seeds than Roma tomatoes, with

[collapse]

Leave a Reply

Your email address will not be published. Required fields are marked *