Phinally Phigured Out Pho

It's hard to believe that it has been almost a year of Meatless Monday recipes.

And I think we should up the ante by trying our hand at a favorite of mine, pho.  Pho is a traditional Vietnamese soup usually consisting of rice noodles, fresh herbs, and either chicken or beef.  I love this dish for its amazingly aromatic broth; it's like an Asian version of chicken noodle soup.

Since we are trying to incorporate more of a plant based diet into our lives, I thought I would monkey around with a traditional recipe to find a more veggie friendly version.  What we've got is a fabulous vegetarian broth (if you omit the optional fish sauce) that will warm your soul on a chilly end of winter's night.

Now, you're going to freak out. 

Either by the list of ingredients or the phrase "char the onion over an open flame" or the word "cheesecloth."  But don't!  Yes, this appears to be a little more intricate than usual, and it does take some time.  And, I believe that you can do it!  So let's dive in!

Big bowl of yummy.

Veggie Pho

For the broth
1 onion, peeled and quartered
1 3" piece ginger
1 turnip, cut into large chunks
1 lb carrots, cut into large chunks
2 leeks, white and light green parts
8 oz button mushrooms
2 stalks lemongrass
6 star anise
5 whole cloves
5 cardamom pods
1 2-3" cinnamon stick
1 tsp black peppercorns
12 cups water
1 tsp fish sauce (optional)

Soup accompaniments
rice noodles
edamame, cooked
thinly sliced onion
sliced jalapeño
bean sprouts
snow peas
lime wedges
fresh cilantro and basil

Using tongs, char the onion and ginger over an open flame.  If you have an electric stove, blacken the onions and ginger in a dry non-stick skillet.  Slice ginger in half lengthwise.

Trim the lemongrass, and bruise by whacking the stalks with the back of your knife.  (Kind of like you are chopping with the dull side.)  Cut into small chunks.

In a large stock pot, add onions, carrots, leeks, mushrooms, turnip, ginger, and lemongrass.  Place star anise, cardamom, cloves, peppercorns, and cinnamon stick in a cheesecloth pouch and add to the pot.  (Don't have cheesecloth, use a tea ball!)  Cover with 12 cups of water.  Bring to a boil, reduce heat, and simmer covered for 2 hours.  After an hour, season with salt (or fish sauce, if you are using).

After two hours, remove spice pouch and drain through a fine mesh sieve lined with cheesecloth (paper towels or coffee filters will work, too) discarding solids.

Voila! Pho broth.

Now it's kind of "build your own" from here.  Traditional garnishes are rice noodles, herbs, onions, and chiles.  I like adding edamame and snow peas in mine.  But play around! 

To cook rice noodles, soak them in cold water for about twenty minutes.  Throw into boiling water for three minutes and drain.  They are going to stick, but to lessen the stickiness invert a small bowl in the colander so the noodles can drape over it.

Cold Weather Comfort

Yep.

It's snowing.

And whenever the weather turns nasty, I become incredibly lazy.  And hungry.  I don't want to leave the house, so it's time for a good old pantry raid to see what I can cook up for dinner.  Black beans, quinoa, canned tomatoes. A jalapeño dying in the fridge and an avocado ripening on the counter.

Sounds like soup to me!

Tomato and Black Bean Soup with Quinoa

Warm and satisfying, this protein packed soup is great for those cold nights in front of the tube.  And all you really need is a can opener!  Try serving it with cornbread, baked polenta cakes, or a simple green salad.

4 cups black beans (2 16oz cans)
canned whole tomatoes (28 oz)
2 Tbl olive oil
1 large red onion, chopped
3 cloves garlic
1 jalapeño, minced
1 1/2 Tbl cumin
1 tsp chipotle powder
1/2 tsp cinnamon
4 cups water
1/2 cup fresh cilantro, chopped
2 cups cooked quinoa
salt n' pepper

In a large stock pot, heat olive oil over medium heat and saute onions, jalapeño, and garlic until softened, about five minutes.  Season with salt and pepper.  Add cumin, chipotle, and cinnamon and cook for two minutes or so allowing the spices to bloom.

Using your hands, squish the tomatoes to break them into more palatable chunks. (This is great for the kids to do!)  Add tomatoes and their liquid to the pot along with the black beans.  Give a good stir to combine.  Add water and bring to a boil.  Reduce heat and simmer for ten minutes.  Add cilantro.  Transfer 1/3 of the soup to a food processor or blender and puree.  Or, give a couple of pulses with an immersion blender.  Return to pot.  This helps give the soup some body.  Stir in quinoa and serve.

Garnish with avocado slices and cilantro.

TIP:  Make a double batch of quinoa so you have some for later in the week.  Store in an air-tight container in the fridge.

TIP:  This soup freezes beautifully! 

Two fer...

I love soup.  It's homey, comfort in a bowl.  And I especially love the cooling goodness of a chilled soup in the summer.

Plus it's super easy to make.

The trick is to layer your flavors into your pot instead of just doing a whole lot of chop and drop.  Thomas Keller, of French Laundry fame, speaks of the importance of taking time with your food preparation.  Not to say that you need to spend hours over a stock pot, but allowing the flavors of each ingredient to develop (especially when you use so few) adds tremendous depth to your food.  Once you have a handle on the basic methods, you can play around with the ingredients. 

Here are two variations on a carrot soup that will knock your socks off!



Chilled Curried Carrot Soup

This refreshing soup is great as an accompaniment to a Kale Salad or Curried Israeli Couscous.  The tartness of the lime juice plays nicely with the sweetness of the carrots and coconut.

1 lb carrots, peeled and cut into 1/2" pieces
1 Vidalia onion, chopped
2 Tbl olive oil
3 Tbl curry powder
1 tsp salt
5 cups water
1 can of coconut milk
zest and juice of one lime
2 green onions, chopped

In a stock pot, heat oil and curry over medium heat, stirring for about one minute.  Add onions and saute until tender.  Salt and pepper to taste.  Add carrots and stir to coat with curry infused oil.  Cook for 10 minutes.  Add stock and bring to a boil.  Simmer for 15 minutes.

Using your perfectly functioning immersion blender, puree until smooth.  Pass soup through a sieve, discarding all of the solids.  Stir in coconut milk and lime juice and zest.  Chill completely.  Serve with a wedge of lime and chopped scallions on top.



Change up the herbs slightly and you have a totally different taste experience...

I'm sorry...I love this picture.

Chilled Carrot Soup with Dill

This is a fantastic little soup for hot summer nights. Serve with a salad and some crusty bread and, vi-oh-lay, you've got dinner!  I find that veggie stock muddles the taste of this soup, so I recommend using water.

1 lb carrots, peeled and sliced
1 yellow onion, chopped
5 cups water
Zest and juice of 1 lemon
3 sprigs dill, plus 1 Tbl finely chopped
2 sprigs thyme
2 Tbl olive oil

In a large pot, heat oil over a medium flame and add onions. Saute for 5 minutes, stirring occasionally.  Create a bundle with the dill and thyme, and throw it into the pot.  Add carrots and cook until they soften a bit.  Add stock, zest, and lemon juice and bring to a boil. Reduce heat and simmer for 10 minutes.  Remove from heat and discard the herb bundle. Using an immersion blender, puree the soup. Ladle the soup into a bowl through a sieve, pressing on solids and discard the pulp. Stir in reserved dill and refrigerate until thoroughly chilled. Garnish with a sprig of dill (and maybe a dollop of yogurt or sour cream).

In Need of Comfort

So.

I have recently moved from Memphis to Chicago, a city I dearly love, and it truly feels like a homecoming.  Great people, wonderful food, and fantastic theatre. 

But my Valentine had to stay in Memphis.  With the dog.  And I am sad and in need of a little comfort.

What's a guy to do?

Call up one of your best lesbians and make a big ole comforting pot of soup.  Nothin' like lentils and lesbians to cure what ails ya!

Lentil Soup

This chop and drop soup is perfect for a pick me up.  The turnips and vinegar give it a bright little somethin' somethin' that really makes it sing! Important cooking tid bit:  be sure to season as you go. Waiting until the end just makes things salty instead of enhancing the natural flavors.

1 onion, chopped
1 turnip, diced
3 carrots, finely chopped
1 red pepper, diced
2 cups grape tomatoes, halved
2 cloves garlic, minced
1 1/2 cups lentils
6 cups water or veggie stock
Thyme bundle
2 bay leaves
2 Tbl red wine vinegar
1/2 cup parsley
2 Tbl olive oil
salt 'n pepper

In a medium stock pot, heat oil and saute onions for about five minutes until translucent.  Add garlic, red pepper, carrots, and continue to sweat those veggies.  While you're at it, why don't you throw in that thyme bundle and bay leaves as well. (This would be a good time to season with salt and pepper).  Allow veggies to saute for another five minutes. Add tomatoes, lentils, and water (or stock), and bring to a boil.  Once it starts to bubble, reduce heat and simmer for about 20 minutes until the lentils are tender.  Before serving, remove thyme and bay and stir in the red wine vinegar and parsley.  If'n you're feelin' in a non-vegan mode, shave a little parmigiano on top as you serve.

Late Summer Soup in the Springtime!

I try my best to eat seasonally.

Okay...so I try to convince myself that I eat seasonally.

But sometimes, I want to jump the gun on some summertime love, and I just need to make this soup:  a velvety combination of roasted red pepper and eggplant so decadent you would think there was cream in it.  And it's easy, peasy, cool breezy.

And, I promise, I will try to do better about eating with the seasons.

Roasted Red Pepper and Eggplant Soup

Take the time to roast your own peppers. Quite often the jarred peppers are in a brine and can add to the salt content.  Wow...that sounded so responsibly healthy.

1 large eggplant
3 red peppers
1 red onion
2 cloves garlic, chopped
1 1/2 Tbl cumin
thyme bundle
1 bay leaf
4 cups water (or chicken stock)
salt 'n pepper 

If using an electric range:
Preheat oven to 450.  Arrange the whole peppers and eggplant on a baking sheet and let those suckers roast for about an hour.  The eggplant should look a little deflated and the peppers should have a char.  If there is no char, remove eggplant and broil the peppers for 10 minutes. 

If using a gas range:
Turn on three burners to a high flame and place peppers directly on the flame.  Char the peppers on all sides, turning frequently with tongs.  Preheat oven to 450.  Roast whole eggplant on a baking sheet for one hour.

Once the skin has blackened, place peppers in a bowl and cover with plastic wrap for 15 minutes to let them sweat it out.  To remove the charred skins, simply rub them off with your hands.  Remove seeds and coarsely chop, reserving any liquid. Slice eggplant in half, and scoop out flesh.

In a large stockpot, heat oil over medium heat.  Add chopped onions and garlic.  Saute for 5 minutes.  Add cumin and thyme bundle, and continue to cook for 1-2 minutes until fragrant.  Add peppers and eggplant, and allow the flavors to marry for a few minutes.  Add liquid and bring to a boil.  Reduce heat and simmer for 15 minutes.  Remove soup from heat, discard thyme and bay, and puree.

If your feelin' crazy, add a dollop of goat cheese on top when serving.

One Day More...

I've been M.I.A. for a couple of weeks.

I've been going through a Toxin Cleanse.  Loosely translated, that means no dairy, no meat, no gluten, no sugar, and (in theory) no caffeine.  I must admit, I fudged on the caffeine part.  Ask any of my former students, cut me and I bleed Starbucks.  BUT, I did manage to keep it to just one cup in the morning (as opposed to my steady IV drip throughout the day).

And I must say, I genuinely feel better.  I have more energy, I feel lighter, and I've totally slimmed down.  There ain't a better way to kick off 40 than fitting into your skinny jeans.

Not to get too philosophical, but, over the past three weeks, I've learned a lot about my eating habits and I'm feeling the effect of eating "clean food".  Much of what I've eaten will now be incorporated into my weekly routine, but I will most definitely give myself more wiggle room.

I miss chicken stock and cheese too much.

So from this point on, you can expect more deliciously decadent food ideas with a healthy dose of...healthy doses.

Today, while America chows down on delectable snack treats and barrels of chili as they eagerly await Madonna's Half Time Show and funny commercials (I mean...why else do people watch the Super Bowl).  I will be enjoying some Miso Pho.  (Oh, Miso Pho-ny.  Oh, Miso Pho-ny.  Sorry I couldn't resist)

Soooo, satisfying on a cold night!

Miso Pho

Pho is a light but filling Vietnamese soup with rice noodles usually served with beef or chicken.  To keep it vegan, I used protein rich miso and tofu to help bulk it up, and fresh rice noodles will cook in seconds.  Check out your local Asian market for the ingredients.  If I can find it in Memphis, you should have no problem!

3 Tbl white miso
1 Tbl grated ginger
2 cloves garlic
1 Tbl rice vinegar (or lime juice)
1/2 onion, finely chopped
1 tsp fish sauce
2 carrots, peeled and julienned
1/2 daikon radish, peeled and julienned
4 oz firm tofu, 1/2 inch cubed
2 sheets nori (seaweed), cut into small strips
8 cups water
2 cups fresh rice noodles

For the toppings

Fresh basil
Fresh cilantro
Bean sprouts
Green onions, finely sliced
Jalapeño, sliced and seeded

In a deep soup pot, saute onion in oil over medium heat until translucent.  About 5 minutes.  While onions are cooking, combine miso, garlic, ginger, and vinegar (or lime juice) in a food processor and pulse until a smooth paste is formed.  Transfer mixture to a bowl and add 1 cup cold water.  Stir well, until the mixture is dissolved and set aside.

Once the onions have cooked, deglaze the pan with fish sauce.  Add carrots and daikon, and saute for about 2 minutes.  If you like, add 1/2 tsp of sesame oil at this time for a dark flavor.  Add remaining 7 cups of water, and bring to a boil.  Reduce to simmer and add miso mixture to the pot along with the tofu and seaweed.  Simmer about 5-7 minutes.  Just before serving, add rice noodles to the soup and ladle into large bowls.  Top off soup with basil, cilantro, onions, and jalapeños. Serve immediately.

What to Eat Before the Feast

 Like any red-blooded American, I love Thanksgiving.

And like an Olympian, I train for the event.  I want to make sure that I am in prime condition to enjoy the constant grazing and gorging that accompanies the day.  So I tend to eat a little less throughout the week.

In case you haven't noticed, I love soup.  So, naturally, soup and salad are a great way to eat a little lighter yet still feel satisfied, reserving plenty of room for the Simpson-esque shoveling of food on Thursday.

Roasted Pumpkin Soup with Curry and Coconut Milk

I didn't have another pumpkin for the pic.  But that's a pretty apple, no?

This is a great first course for Thanksgiving or a teaser meal leading up to the day.  Turkey Day flavors with a bit of a twist. Roasting your own pumpkin gives you a strange sense of satisfaction, but you can use 2 1/2 cups of pumpkin puree if you are a wuss.

1 3 lb. pumpkin
2 Tbl olive oil
1 yellow onion, chopped
2 ribs celery, chopped
1 Granny Smith apple, peeled and diced
2 garlic cloves, minced
1 tsp crushed red pepper
2 Tbl curry powder
1 Tbl turmeric
2 tsp cinnamon
1 tsp coriander
shaving of nutmeg
4 cups chicken stock
14 oz coconut milk
2 tsp lemon juice
salt n' pepper

Preheat oven to 450.  Using a really sharp knife, slice off top of pumpkin. Slice into quarters, then into eighths. Place on a baking sheet, drizzle liberally with olive oil, and sprinkle with salt and pepper.  Roast in oven for about an hour.  Remove and allow to cool.

In a stock pot over medium flame, heat olive oil, curry, turmeric, coriander, and cinnamon for one minute.  This will allow the spices to bloom. Add onion, garlic, celery, and apple to the oil and stir to cover.  Season with salt and red pepper and sautè veggies until tender for about 5 minutes.  Scoop out pumpkin flesh and add to pot.  Cook for an additional 5 minutes.  Add chicken stock and bring to a boil.  Reduce heat and simmer for 15 minutes.  Allow soup to cool slightly and purèe mixture.  Pass through a sieve and return to pot.  Add coconut milk and lemon juice.  Delish!

Comfort

'Twas a cloudy day and I am in need of some comfort food. Fast.

What could be better than tomato soup and grilled cheese. But as Ina says, "Let's turn the volume up."

Tomboy Tomato and Caramelized Onion Soup

A Bowl Full of Love

I first encountered this soup working at Tomboy restaurant in Chicago.  I managed to get the recipe and played around with it. It is so simple, and extremely satisfying.

3 lbs yellow onions, diced
1 28 oz can chopped tomatoes
1 stick butter, unsalted
2 Tbl olive oil
2 tsp cumin
1 chipotle pepper, chopped
4 cups chicken stock

In a stock pot over low heat, melt better and oil together.  Add onions and stir to coat. Let these suckers cook slowly, allowing to caramelize (roughly 30-35 minutes).  Once the onions are sweet and golden brown, add cumin and chipotle.  Saute for one minute.  Add tomatoes and stock.  Bring to a boil. Reduce heat and simmer for ten minutes.

Using an immersion blender (or working in batches with a traditional blender), puree the crap out of it. Pass through a sieve discarding solids.  Serve hot with a garnish of goat cheese.


*For a fancy grilled cheese, try using a bold stinky cheese like Taleggio or Brie on ciabatta bread with some of my Onion and Fennel Jam! You'll be happy you did.

Confessions of a Theatre Widow

When one is in a relationship with a theatre artist, one must reside oneself to frequent solitary evenings.  While the ones you enjoy the most are off being creative, you are left to be alone with your thoughts...or thought.

You are a theatre widow.

Or, if you are in the South, a thee-A-ter widduh.

To pass the time, you have folded all the laundry, answered emails, walked the pup, surfed the interweb, caught up on your TiVo, finished the great American novel, and called everyone you can think of only to be greeted by recorded voices because they too are in rehearsals.

*sigh*

There is only so much Battlestar Galactica you can watch in one sitting.

So instead of throwing yourself that all too familiar pity party, get cookin' instead and treat the ones you love to a post rehearsal, late nite supper!

You can still eat well, even though it's late.  Remember, food is not feed!


Roasted Beet and Grapefruit Salad

I just love me a beet.

If your beet greens aren't too tired, try throwing them into the mix!

Some spinach
Some arugula
3 beets
1 red grapefruit
1/2 red onion, thinly sliced
1 1/2 cups garbanzo beans
Pistachios
Goat cheese
Garlic, 2 cloves
Thyme bundle
Chili oil
Salt and pepper

Grapefruit Tarragon Vinaigrette (recipe follows)


Preheat oven to 450.  Trim and peel beets.  Using a sharp knife, cut beets into small cubes (about 1").  Transfer beets to a baking sheet along with the whole garlic cloves and thyme bundle.  Drizzle with oil and season liberally with salt and pepper.  Toss to coat and throw in the oven for 20 minutes or until beets are caramelized and tender.  Discard garlic and thyme, and allow to come to room temperature.

Slice each end off the grapefruit to give you a steady cutting situation. Using a sharp knife, remove rind and pith.  Segment the grapefruit and place in a bowl squeezing any remaining juice out of that sucker.

In a large bowl, toss greens, onions, and garbanzos in vinaigrette.  Transfer to individual plates and top with beets, grapefruit, goat cheese and a sprinkle of pistachios.


Grapefruit Tarragon Vinaigrette

This is a damn good salad!

Juice of 1 grapefruit
1 Tbl grapefruit zest
1 Tbl fresh tarragon
1 tsp tarragon vinegar
1 small shallot, diced
1 glove garlic, minced
1 Tbl stone ground mustard
3/4 cup olive oil
salt 'n pepper

In a small food processor, puree all of the ingredients excluding the oil.  With the motor running, slowly drizzle in oil.  Deliciousness.



Chilled Fennel and Carrot Soup with Tarragon

Once pureed the soup takes on a delightfully creamy texture (and not a drop of cream in sight), perfect for a late nite supper or as a first course for lunch.  Serve warm in the fall/winter months...it's tasty hot, too!

1 medium fennel bulb, sliced
8 medium carrots, peeled and diced
1 medium yellow onion, chopped
2 Tbl tarragon vinegar
1 1/2 Tbl tarragon
1 Tbl fennel fronds
4 cups chicken stock (or water)
Thyme bundle
2 Tbl olive oil
Salt 'n pepper

In a large stockpot, heat oil over medium flame.  Add onions, fennel, and thyme bundle and saute for 5-7 minutes.  De glaze with vinegar and reduce liquid by at least half.  Add carrots and cook for an additional 10 minutes until carrots begin to soften.  Add chicken stock and bring to a boil.  Cover and reduce heat.  Add fresh tarragon and fennel fronds and simmer for 10 minutes. Take off heat and discard thyme.

Puree soup with an immersion blender (or working in small batches with a conventional blender).  Pass soup through a sieve.  Chill for 2 hours.

A Psychological Problem

I have a psychological problem.

My friends would tell you I have many, however, the one that I most readily fess up to is the fact that I cannot stand an empty refrigerator.  I have a mini panic attack if I open up that fridge and it isn't just teeming with tasty vittles.  It's bad. 

So, when J and I returned from three weeks in San Francisco, I was downright giddy with anticipation for my inevitable trip to the grocery store.  And I went nutso.  I shopped with the wild abandon and unstoppable voracity of that baby gorilla in the trailer for that new Planet of the Apes movie, only not quite as homicidal.  Fresh fruit and produce, sausages and ground turkey, fizzy water and organic juices.  You name it and it went in the basket.  I drove home that day, trunk overflowing with grocery goodness, filled with the smug satisfaction of knowing that Mama was gonna be eatin' gooood for a while.

Then I realized that we would be leaving again in a week.

I have enough food to feed a third world nation. 

Crap.

Over the next week, I did my best to feed the world (or at least a couple of friends) and had worked through most of the perishables.  Good job, me.  And then last night, I saw them.  Staring at me from the crisper drawer.  Those damn zucchinis.

What to do, what to do...

You work with what ya got, and you make soup!

This soup is great on its own or as a starter for a light summer meal.

Chilled Zucchini Soup with Lemongrass and Basil

Fresh lemongrass can be easily found in Asian food markets.  If you can't find it, you can use a prepared lemongrass paste (but those usually contain eeeevil corn syrup).

3 medium zucchinis, chopped
1 medium onion, chopped
3 stalks lemongrass
1 clove garlic, chopped
1 cup loosely packed basil leaves, plus 1/4 cup chiffonade
2 cups chicken stock
3 cups water
1/2 cup low fat Greek yogurt
2 Tbl olive oil

In a large stock pot, cook onions for about five minutes in olive oil until they become translucent.  While onions are working, cut off the ends of the lemongrass stalks and whack the stalks with the back of your knife.  This releases the oils.  Add lemongrass and garlic to the pot and cook for about 1 minute, stirring occasionally.

To prepare the zucchini, slice off ends and make a cut down the center lengthwise.  Slice each half into 1/2" half moons.  Add to the pot and season with salt and pepper.  Allow the vegetables to cook until softened, about 7 minutes.  Add water and stock.  Bring to a boil.

Once it comes to a boil, reduce the heat and add 1 cup of basil leaves.  Simmer for 5 minutes and remove from heat.  Using a pair of tongs, fish out and discard lemongrass stalks.  They have fulfilled their destiny.  Puree the mixture with a hand mixer until smooth.  Pass soup through a sieve into a bowl, discarding solids.  Add yogurt and puree entire mixture once more to smooth out the soup.  Allow to cool and refrigerate until completely chilled (at least 1 1/2 hours).

Ladle into bowls and garnish with a generous sprinkling of reserved basil leaves.

Summer Soup

I've said it before and I'll say it again, "It's hot."

And, after my culinary stroll through San Francisco, I'm quickly looking like one of those unfortunate Wal Mart people.

So I am chubby and hot.

In an effort to cool off and slim down, I offer you...soup.

I'm sorry...I love this picture.

Chilled Carrot Soup with Dill

This is a fantastic little soup for hot summer nights. Serve with a salad and some crusty bread and, vi-oh-lay, you've got dinner! Make it vegetarian by substituting water for the chicken stock. I find that veggie stock muddles the taste of this soup.

6 carrots, peeled and sliced
1 yellow onion, chopped
4 cups chicken stock
Juice of 1 lemon
3 sprigs dill, plus 1 Tbl finely chopped
2 sprigs thyme
2 Tbl olive oil

In a large pot, heat oil over a medium flame and add onions. Saute for 5 minutes, stirring occasionally.  Create a bundle with the dill and thyme, and throw it into the pot.  Add carrots and cook until they soften a bit.  Add stock and lemon juice and bring to a boil. Reduce heat and simmer for 10 minutes.  Remove from heat and discard the herb bundle. Using an immersion blender, puree the soup. Ladle the soup into a bowl through a sieve, pressing on solids and discard the pulp. Stir in reserved dill and refrigerate until thoroughly chilled. Garnish with a sprig of dill (and maybe a dollop of yogurt or sour cream).

Dopey Strikes Again

It's chilly in San Fran today.  Hmmm....Soup.  Pea soup.

First time I'd used fresh lemongrass.

First time I'd used a blender to puree.

First time I'd covered the kitchen in green goop.

J was right.  I do cook like one of the Seven Dwarfs.  But what I scraped up was absolutely delicious!

San Fran Pea Soup with Lemongrass and Ginger

This soup is simple to make, super tasty, and leaves a nice scald on your hand if you don't move quick enough.  My recommendation: use an immersion blender or let the sucker cool before using a regular blender.

1 cup onion, chopped
2 stalks lemongrass
1 Tbl fresh ginger, peeled and diced
1 clove garlic
2 cups frozen peas
3 cups chicken stock
pinch of red pepper flakes
salt 'n pepper

In a large saucepan, heat up 2 Tbl olive oil and get those onions sweatin'.  While that starts, trim up the lemongrass removing the long ends and the butts.  With the back of a large knife, whack the crap out of the stalks to help release the oils.  Add to the onions along with the ginger, garlic, and red pepper.  Season with a little salt and pepper, and saute those babies for about 5 minutes.  Add stock and peas.  Bring to a boil.  Remove lemongrass stalks.  Their work is done.

Using an immersion blender (OR LETTING IT COOL DOWN A BIT), puree soup until smooth.  Give a little squeeze o' lemon and you have a warming soup that leaves a mark!  Enjoy!

Back to life

So.

Earlier I stated that in my "other life" I am a high school theatre teacher.  Given my two month absence from my haven of cooking on the interweb, it has become painfully clear that my other life has taken over my other, other life.

Tonight, I walked in from work, journals to grade, scenes to evaluate, end of term comments to write, a (gulp) middle school play to cast, and said, "Screw it."

And I decided to cook.

So I made a bee line for my Gourmet Today cookbook to find my fave fall recipe, Chicken with Black Pepper-Maple Sauce (p. 409), and I dove right in to spatchcoking the $#!* out of that chicken.  Shoulders fell as autumn aromas filled my tiny kitchen.  Anxiety left as I roasted potatoes with fresh rosemary, garlic and lemon wedges.  And, spirits lifted as I finally perfected a squash soup recipe (all previous attempts looking like something akin to gravy).

And I remembered that my soul is always brighter when I'm dancing around a soup pot.

Curried Acorn Squash Soup

This soup is a fantastic combo of sweet and savory.  If you've got it, top off each bowl with a bit of black salt. It cuts through the sweetness of the apples and makes it look real purty like.

2 cups onion, chopped
1 carrot
2 cloves garlic, minced
2 medium acorn squash, peeled and chopped into cubes
2 Granny Smith apples, peeled, cored, and chopped
3 Tbl olive oil
2 Tbl curry powder
1 tsp galangal
1/2 tsp cinnamon
1/2 tsp groung corriander
4 cups chicken stock
1/2 cup apple cider
salt 'n pepper

In a large stock pot, heat oil and curry powder for about 1 minute.  Add onions, sprinkle with a bit of salt and pepper, and stir until coated.  Cook for about 5 minutes.  Add carrots,garlic, and remaining spices, and cook for an additional 5 minutes.  Stir in squash and apples, cover, and cook for 5 - 7 minutes, until squash begins to become tender.  Add stock and bring to boil.  Reduce heat, add cider, and simmer for ten minutes.  Off the heat, puree soup with an immersion blender until smooth.

Requiem for an Immersion Blender

"Honey...should this be making this sound?"

Dearly Beloved,

We are gathered here to celebrate the brief but productive life of Kevin, the Kitchen Aid Immersion Blender.

I remember when we first met.  It was a beautiful fall Saturday afternoon, and I was mourning the loss of another dear friend, Steve - the Braun Hand-held Immersion Blender, with whom I had had a serious relationship for quite some time.  I was working through the rich tapestry of emotions oft accompanied with grief:  anger, confusion, denial.  How could you leave me this way?  Is there something I could have done to prevent this disaster?  If I use a different outlet, perhaps you will whir once more.  But, alas, Steve was gone.

And then I laid eyes on you.  Your nine speeds, your easily detachable wand for cleaning, your clever design for convenient storage were seductive and thrilling.  I was filled with excitement and feelings of betrayal.  Was it too soon after Steve to move on?  Will he understand?  Wiping a bittersweet tear of remembrance away from my glistening eye, I took Kevin in my arms and the rest became history.

Kevin stood by my side as we courageously created soups and dips and the pedestrian smoothies.  We were a great team: dazzling dinner guests and drawing an envious eye at the lunch table with our delectable culinary creations.  Like all perfect relationships, I knew it wouldn't last.  That it couldn't last.

But who knew you would go down in a blaze of glory while preparing avocados to enter a delicious bath of yogurt and cream before moving on to chilled perfection! 

To answer your question, J:  No. It should not make that sound.

I shall miss you, dear friend.

Forgive me if I meet another.

In honor of Kevin, please enjoy these soups and remember to cherish each moment with your loved one.  You never know if it will be your last.

Buster:  A Study in Grief

Roasted Eggplant and Red Pepper Soup

If you don't have a gas stove, you can roast the peppers in the oven with the eggplant.

1 large eggplant
4 red peppers
2 Tbl olive oil
1 red onion, chopped
2 cloves garlic
2 tsp ground cumin
1/8 tsp cayenne pepper
6 cups chicken stock

Preheat oven to 450. On a baking sheet, toss that eggplant into the oven...whole!  Roast for about 40 minutes until it looks kind of like a deflated balloon.  While eggplant roasts, turn on your burners and place peppers directly on the flame, turning frequently to char each side.  Once charred, transfer peppers to a bowl and cover with plastic wrap.  Once peppers are cool enough to handle, remove skin and seeds. 

Over medium high heat, saute onion until tender about 7 minutes and season with salt and pepper to taste.  Add garlic, cumin, and cayenne to the onions and stir to coat.  Cook for about one minute.  Add peppers and flesh scooped from the eggplant.  Cook one minute.  Add chicken stock and bring to a boil.  Simmer for about 15 minutes.

Using your *whimper* immersion blender, puree soup until smooth.  Serve warm with crostini and goat cheese.

Chilled Curried Carrot Soup

This is a great starter for lamb!

1 lb carrots, peeled and cut into 1/2" pieces
1 Vidalia onion, chopped
2 Tbl olive oil
2 Tbl curry powder
1 tsp salt
6 cups chicken stock
1 can of coconut milk
zest and juice of one lime

In a stock pot, heat oil and curry over medium heat, stirring for about one minute.  Add onions and saute until tender.  Salt and pepper to taste.  Add carrots and stir to coat with curry infused oil.  Cook for 10 minutes.  Add stock and bring to a boil.  Simmer for 15 minutes.

Using your perfectly functioning immersion blender, puree until smooth.  Pass soup through a sieve, discarding all of the solids.  Stir in coconut milk and lime juice and zest.  Chill completely.  Serve with a wedge of lime and chopped scallions on top.

In lieu of flowers, please send me money so I can buy a new immersion blender.

So I told her what she could do with her zucchini...

I had a "feeling famous" moment.

Yesterday, I received my first email question!  The moment was thrilling.  Reader mail!

I had visions of Oprah-esque magnitude. Dressed in age-appropriate casual chic-ness, trying not to give you my profile lest I should disappear from view (I would be skinny Oprah in this moment), and gazing directly into Camera One, I would address you, my best friend, saying, "Melinda from College Park, PA writes, 'I have a challenge for The Improvised Chef's Three Way.'"

I bet you do.  And you know I love a challenge.

"'It's probably an easy one, but I'm not that creative in the kitchen."

Stop.  Don't say that!

"My co-worker brought me a zucchini - a HUGE zucchini - and we have to figure out what to do with it so it doesn't go bad.  Any ideas?"

Well, Melinda in College Park, since this is a family show I am going to refrain from calling this Scott's Three Way with a Huge Zucchini.  It simply begs a law suit.  Instead I will make some small talk about how now is the time of year when zucchini seems to be taking over your garden like Audrey II, and, blithely and benignly, I will tell you exactly what you can do with that huge zucchini.

There is a ton of stuff you can do with America's favorite gourd.  As stated earlier, I love to grill and marinate the suckers.  It makes for great snackin' and impresses people on an antipasti plate.  (For the recipe, see Confession post).  My mom used to make zucchini bread which tasted like love in loaf form(and if she was at home instead of selfishly going on vacation I would post her recipe).  Throw it into a chilled soup with potatoes for a veggie summer supper, add fresh zucch to a salad with garbanzos, artichokes, hearts of palm and olives for a little Mediterranean feel, or you could make zucchini pancakes.

Chilled Zucchini and Potato Soup

For a vegetarian option, omit the stock and use water.  Whenever I use veggie stock in soup, it tends to take on a general vegetable flavor instead of focusing on the star veg.

2 Tbl olive oil
1 1/2 pounds zucchini, trimmed and chopped
1 medium yellow onion
1 clove garlic
1/2 cup white wine
1 medium Yukon gold potato, chopped
2-3 sprigs fresh thyme (string 'em up)
4 cups chicken stock
3/4 cup heavy cream
1 Tbl lemon zest
salt/pepper

In a large stock pot, heat olive oil and add onions.  Cook until tender, about 5 minutes.  Add garlic, thyme, potato and zucchini.  Cook for another 5-7 minutes until veggies are tender.  Add wine.  Once wine has reduced to half, add chicken stock and bring to a boil.  Turn down heat and simmer for 20 minutes until potato cubes are fork tender.  Remove from heat and take out thyme sprigs.

Using an immersion blender or working in batches with a food processor, whir that sucker until smooth.  Stir in cream and lemon zest.  Salt and pepper to taste.  Chill that bad lad until completely cool.

Sauteed Zucchini with Lemon over Penne

Contrary to my beliefs, not everything has to be a big production.  This is one of those KISS recipes (Keep It Simple, Stupid).  Easy, tasty and satisfying.

2 Tbl olive oil
1 1/2 lbs zucchini, trimmed and cut diagonally into 1/2" slices - it's prettier this way
Zest and Juice of 1 lemon
2 cloves garlic, smashed
1/2 cup fresh basil, chopped
1 pound penne
1/2 cup shaved asiago or pecorino cheese
1/4 cup toasted pine nuts (optional)
1 tsp red pepper flakes

Bring a large stock pot of salted water to a boil.  Once we have bubbles, add in the pasta and cook for roughly 7 minutes.

Once you have dropped the pasta, heat oil, garlic, and red pepper over medium high heat.  In a single layer, add zucchini to pan.  Cook until golden brown, about 4 minutes.  Flip zucchini to brown other side, about an additional 3 minutes. At the last minute, add lemon juice, zest and basil.  Toss to coat.

By this time your pasta should be ready to drain.  So drain it and return it back to the pot. Drizzle in a little olive oil and throw in that cheese.  Give it a stir. 

To serve, place cheesy pasta on plate and top with the lemony, basily zucchini and pine nuts.

Zucchini Pancakes

These babies are yummy and totally cheap eats.  Combine lemon juice, yogurt (or sour cream), and whatever fresh herbs you have laying around to make a nice little dippin' suace for them.

1 HUGE zucchini
2 carrots
1/2 medium yellow onion, chopped
1 clove garlic, minced
2 eggs
4 Tbl. flour
1/2 tsp baking powder
1/4 cup grated parmesan or asiago
1 tsp fresh tarragon, chopped
1 tsp fresh basil, chopped
1 tsp fresh parsley, chopped
salt n' pepper

Using a box grater, grate zucchini and carrots.  Transfer to a clean towel and squeeze out all moisture.  Imagine a particularly frustrating child's neck as you wring.  I do.  Place in a bowl with onions and garlic.

In a small bowl, beat eggs and add to veggies.  In yet another bowl (we certainly are using a lot of bowls), combine flour, baking powder, cheese, salt 'n pepper, and herbs.  Add to eggy vegetables and give it a good stir to combine.

In a non-stick pan, heat up canola oil until very hot.  Spoon in mixture, creating "silver dollar" pancakes and cook until crisp.  Flip 'em and do the same.  Drain excess oil on paper towels.

Confession: A Pinch of Fresh Herbs

“Well, I do declare!”

One hears this phrase and instantly an image appears: a banana curled, corseted, hoop skirted Southern belle sitting on the lanai of her antebellum plantation fanning herself while sipping mint juleps and talking about the lahf-stahyle to which she has become acc-uh-stomed.

While this particular chromosomally challenged, Foghorn Leghorn/Scarlett O’Hara hybrid exists only in my head, it is true that Southerners, as a rule, are a declarative people. Whatever is stated is done so with the fervent passion of one speaking gospel…even if the speaker changes their mind within the duration of the conversation.

My dear friend, CSGPW, is one such declaration spewing Southerner. She is an incredibly talented actor, director, and writer. A gifted storyteller (ask her to tell you about that damn monkey, Jinx) and self-proclaimed rock star, she will tell it like it is or how it should be without a hint of hyperbole, irony, or doubt in her voice. Her porch is the location for the weekly tent revival/hippie love-in/food orgy of trashy, yet delicious, dips and random potlucky goodness attended by a dear circle of friends. It is here we talk, laugh, eat, and drink, and, as we move into a food induced rhapsodic state, we gleefully wait for the evening’s words of wisdom to come forth from the mouth of our hostess.

“Life is too short to suffer through mediocre theatre!”
Here, here!

“There ain’t nothing worse than hearing the tsseeee tsseeee of a gah’ tam skeeter buzzin’ around your ear in the middle of the night!”

Amen, sister!

“Nothing pisses me off more than having to pay for fresh herbs in the summer.”
I totally agree.

Nothing pisses me off more than having to pay for fresh herbs in the summer, too!

That’s why, this morning, I snuck into your garden and raided your herbs.

I promise to make you dinner.


Chilled Summer Squash Soup with Lemongrass and Thyme

4-5 lbs yellow squash, halved and chopped
2 yellow onions, chopped
2 cloves garlic, chopped
4 stalks lemongrass
Small bundle of thyme, about 6-7 sprigs
6 cups chicken stock
1 lemon, zest and juice
1/3 cup Greek yogurt
2 Tbl olive oil
Heat oil in a stock pot over medium heat. Add onions and cook until tender but not browned (roughly 5-7 minutes). While onions sweat, remove ends of lemongrass stalks. With the back of your knife, give those stalks a good whack to release oils. Once onions are tender, add garlic and sauté for one minute. Add squash and cook for 2-3 minutes. Add lemongrass and thyme. Cook for 1-2 minutes. Add stock and bring to a boil. Reduce heat and simmer for ten minutes. Remove from heat.

Fish out lemongrass stalks and thyme. Working in batches in a blender or using an immersion blender, puree the soup until smooth. In batches, pass soup through a sieve, using the back of a ladle to help things along. Thoroughly mix in zest, juice, and yogurt. Salt and pepper to taste. Refrigerate until completely chilled.

Basil Pesto

2 cups loosely packed basil
5 cloves garlic
¼ cup walnuts
1 lemon, zest and juice
¼ cup parmesan cheese
¾ cup olive oil

In a small food processor, combine basil, garlic, walnuts, and lemon zest. With the motor running, drizzle in the olive oil. Transfer to a bowl and mix in the cheese. Store in an airtight container with a layer of olive oil on top.


Grilled and Marinated Zucchini

I first encountered this method while working at Bari Ristorante e Enoteca in Memphis, TN. The process is a little time consuming but well worth the work. These bad lads are great on an antipasti plate with a variety of cured meats and cheeses or thrown into a salad or couscous. Play around with different vegetables and herbs.

This is a method; you decide the quantity.
Zucchini Eggplant
Garlic, thinly sliced Oregano (or Mint)
Capers, drained
Basil, finely chopped
Olive oil
Salt/Pepper

Preheat a grill pan over medium high heat. Using a mandolin, slice zucchini length wise in thin, ¼” strips. In batches, grill zucchini until grill marks just barely become visible through the side remaining up (about 3 minutes). Flip and grill for another minute. Set aside to cool.

In a flat container, create one even layer of vegetables. Sprinkle with a pinch of salt and freshly ground pepper. Add a few slivers of garlic, a few capers, and basil. Drizzle with oil. Continue to layer until all of the vegetables have been treated. Cover and refrigerate, allowing the vegetables to marinate for at least 3 hours.

Repeat process with eggplant substituting oregano or mint for the basil.

The key to this is moderation. Don’t go too crazy!

Lemon Herb Vinaigrette

1 shallot
1 clove garlic
1Tbl fresh parsley
1 Tbl fresh basil
1 tsp fresh thyme
1 tsp fresh tarragon
1 Tbl Dijon mustard
Juice of 3 lemons
¾ cup olive oil
Salt and Pepper to taste

In a small food processor, mash up everything except the oil until smooth. With the motor running, drizzle in oil until combined.

Flatbread Pizza

Again, this is a method I use a lot. You could make your own dough, but who has the time?! Flat Out Flatbread makes the perfect crust and it’s slightly healthier than regular pizza dough. You can pretty much top it with anything, so show your creativity and play with your food!

Preheat oven to 400. On a baking sheet, place flatbread and drizzle with olive oil. Flip it over and mush it around to get off excess oil, and then flip it again. Light salt and bake for roughly 7 minutes. Remove from oven and allow to cool. This crisps it up. Top it with your choice of goodies, then back in the oven it goes until cheese is ooey, gooey delish.

Pesto
Grilled Zucchini and Eggplant
Sun-dried tomatoes (oil packed)
Oil cured olives
Red onion, sliced
Goat cheese

Top with arugula tossed in Lemon Herb Vinaigrette. There is no picture. J, my Valentine and photographer, was talking on the camera...I mean phone...and we wuz hungry! But trust me, it was real purty like.

Returning to the scene of the crime! Very attractive, no?