The Fumbling Foodie

Zucchini and Parmesan Soup

So there I was, surfing the food and cooking section of Zite on my iPad and came upon this recipe from the June 18 issue of the Sydney (Australia) Morning Herald.

Did you ever see a dish and immediately think, "I must make this"? Well, that's what happened. Since the recipe was from Australia, all the measurements were metric so what follows is my own variation.

Zucchini and Parmesan Soup

1.5 lb zucchini

4 garlic cloves

1 bunch fresh basil

32 oz (approx) chicken stock

1 cup whipping cream

4 tablespoons unsalted butter

1 cup grated parmigiano reggiano 

1 pinch sea salt

Peel the zucchini and slice them crosswise into 1/4 inch slices. Crush the garlic cloves in a garlic press. Tear the basil leaves into small pieces.

Heat a little olive oil in a sauta pan over medium heat. Add the zucchini, basil, garlic, sea salt.  Saute for about 10 minutes or until the zucchini starts to soften.

Add the chicken stock, bring to a boil, then reduce the heat to a low simmer and cook for 8-10 minutes. Puree the soup in a blender and then return it to the saute pan. Stir in the cream and butter. Set aside enough parmigiano reggiano to garnish each serving and stir the rest into the soup. Let the soup simmer until it reaches the desired consistency.

Serve with a sprinkle of grated parmigiano reggiano on top.

Serves 2-3

 

Smoky Tomato Soup

I confess, I've been bad.  "Dave dona" as my Scottish Gaelic tutor would say. I've been cooking and trying new things but not telling you about it.  I was amazed to see that I had not posted since last October.

One of the things I've made recently was this scrumptious smokey tomato soup.

BTW, I buy high-quality applewood smoked bacon at a local specialty shop.  I buy a pound at a time then create individual packages of two slices each and freeze them.

 

 

 

Smoky Tomato Soup

4 strips of applewood-smoked bacon
1 Sweet Onion, diced
1 Tblsp flour
1 Tblsp chopped fresh thyme
1/2 teasp. smoked paprika
1 28oz can whole tomatoes
2 cups chicken broth
2 Tblsp heavy cream
Pepper
Olive or for the pan
Parsley for garnish

Cur several pieces of bacon (1 per serving) about 1-1/2 inches long.  Cut the remaining bacon crosswise into 1/4-inch wide strips. Put the oil on a saucepan over medium heat.  When the oil is hot add the bacon and cook until it is done.  Remove the bacon from the pan and let it drain on paper towels.  Set aside the large pieces.

Add the onions to the saucepan and cook until translucent and starting to brown. Stir in the flour, thyme, and paprika, and cook for one minute. Add the tomatoes and chicken broth. Bring to a boil, then reduce to a simmer and cover. Cook for 20 minutes.

Remove the soup from the saucepan and puree it in a blender. Return it to the saucepan, add the cream and small bacon pieces. Bring to a boil.  Add salt and pepper to taste.

Ladle the soup into bowls, placing a large bacon piece and a little parsley on top of the soup.

 

Chicken Stock

If you are roasting chicken then there is no reason not to make your own chicken stock and end up with something far healthier and more flavorful than chicken broth bought from the supermarket.

When I roast a chicken, I do my best to pick most of the meat off it, then put it into a ziplock bag and freeze it.  When I have two carcasses, it's time to make my own stock.

I put the carcasses into an 8qt stockpot and fill it with enough water to cover the chickens.  When I roasted those chickens, I saved the giblets, excess skin, etc and froze them with the carcasses and throw them in as well.  I add a little parsley flakes, minced garlic, and minced onion.  Then then boil lightly for about two hours.

Remove the solids and discard them.  Strain the liquid to remove the small solids. Put the stock into the refrigerator.  Let it cool and the fat will rise to the top.  Skim off the fat.  Tonight I ended up with almost a gallon of stock.

What do you do with a gallon of fresh chicken stock?  Freeze it.  I have a stack of ice cube trays set aside just for this purpose.  FOur cubes equals approximately 1/4 cup of stock.

Tomato, Squash, and Ginger Bisque

This recipe is from The Garden of Eating Diet cookbook, authored by my good friend Chef Rachel Albert-Matesz. I've modified it a little to include instructions for roasting the squash:

<B>Tomato, Squash, & Ginger Bisque</b>

1 Onion, diced

1 tablespoon minced or grated fresh gingerroot.

1 clove garlic, minced

1/2 cup canned diced tomatos

1 cup low sodium chicken broth, divided

1 medium (2-3 pound) butternut squash

3/4 cup coconut milk (I cheated and used cream)

Chives for garnish, chopped

Preheat the oven to 375F.  Coat a rimmed baking sheet with nonstick spray. Split the squash lengthwise and place the two halves open side down on the baking sheet.  Roast until a thing knife inserted through the skin easily penetrates the squash.  Remove from the oven, let cool.  Scoop out enough squash to make 1-1/2 cups.  Combine with 1/2 cup of the chicken broth.  Process in a blender or food processor until pureed.

Using a dutch oven or large saucepan, saute the onions in a little olive oil until tender.  Add the ginger, garlic, diced tomatoes, and remaining chicken broth. Cover and bring to a low boil.. Reduce the heat and simmer for about 20 minutes.

Add the coconut milk, season with salt and pepper to taste.  RUn the mixture through the blender or food processor  until a smooth consistency is achieved..  Ladle into bowls, garnish with the chopped chives.

Potato Leek Soup

Recipe straight out of the Vita-Mix Professional Series cookbook:

2 large leeks

1/4 pound bacon, thinly sliced

4 medium potatoes, peeled and diced

1/2 cup whipping cream

1 1/2 cups chicken broth

pinch sea salt

dash freshly ground black pepper

Slice the white part and half the green part of the leek into 1/2 inch pieces.  wash them thoroughly and drain. In a large saucepan, fry the bacon until slightly crisp.  Add the leeks and saute for 10 minutes.  Add the potatoes, cream, and broth. Simmer until the potatoes are tender.

Place one-third of the mixture in the blender.  Set the Vita-Mix on VARIABLE.  Turn it on and increase the speed to 10. Puree for 15 seconds.  (If not using a Vita-Mix, you may have to strain it.)

Return the pureed mixture to the saucepan, combine and serve.

Pasta e Fagioli

Blustery, cold, wet, windy.  68 Degrees.  That's about as 'wintery' as it gets here in Arizona.

Yes, I know.  68 is not cold if you are from Minnesota.  In fact, the Minnesotans down the street are probably in the swimming pool today.  For us Arizona people, it's time to get out the flannel shirts and the sweaters and jackets.  BBBRRRRRR!!  Yes, I know you people from up north are laughing at me now but I dare you to come here next July.  The sidewalk egg-fry contest on July 4 in Oatman Arizona didn't go to well this year: it was only 114 that day.

It's also time to get out the soup recipes.  I've been wanting to make Pasta e Fagioli for a long time, and the recipe in the latest FIne Cooking reminded me that I had not yet kept that promise to myself.

Pasta e Fagioli

1/2 pound bacon, cut crosswise into 1/4-inch wide strips

2 red onions, diced

3 cloves garlic, minced

1 tsp fresh rosemary

2 qts low-sodium chicken broth

2 15oz cans Garbanzo beans, rinsed and drained

1 14oz can of petit-cut diced tomatoes

3 large carrots, peeled and sliced

3 celery ribs, sliced

1 cup small pasta

2 tsp red wine vinegar

1 cinnamon stick

In a large stockpot over low heat, cook the bacon until barely crisp.  Remove the bacon from the pot, leaving the grease.  Set the bacon aside.  Add the onions and sautee until soft.  Add the garlic and rosemary, stir and let cook for a minute or two.

Add the garbanzos, chicken broth, tomatoes, carrots, celery, cinnamon stick, and 1 cup water.  Bring to a boil and then reduce to a simmer.  Cook until the carrots are soft.

Meanwhile boil the pasta, drain.  Add pasta and bacon to the soup.  remove the cinnamon stick.  Add the red wine vinegar.

Serves a battalion

Roasted Butternut Squash Soup

Long-time readers already know that once upon a time I built an airplane.  It was one of the most rewarding experiences of my life: starting with a pile of aluminum and using my own hands to turn it into a living, breathing flying machine.

One of the things I learned early in that experience was the value of good tools.  It's your hobby.  It is supposed to bring you pleasure.  Struggling with an inadequate tool and producing an inferior result detracts from that pleasure.  So I buy good tools not because I need them, but because they make the activity much more pleasurable.

Today I'm not building an airplane.  Instead I'm in the kitchen.  Instead of cutting and shaping 6061T6 aircraft aluminum, I'm dicing onions and roasting squash.  That same old feeling is there:  Using my hands, a little skill, and high-quality tools to turn a pile of raw materials into a finished product I will be proud of.  I'm dicing an onion with nary a tear because I've learned the technique and have a high-quality very sharp knife.  

And so that brings me once again to my Vita-Mix Professional Series 5000 blender.  I certainly didn't need this blender, but it purees the roasted butternut squash soup so well that i don't need a strainer.  It just does what I ask of it with no coaxing or complaining or coddling.  It just works.  Using it brings me pleasure.  It helps too that it came with an inch-and-a-half think book of recipes - I can see lots of good wholesome soups and smoothees in my future.

This soup is straight from that same Vita-Mix cookbook.  

Roasted Butternut Squash

2 butternut squash, about 4 pounds total

3 tablespoons butter

2 slices bacon, diced

1 onion, diced

6 cups chicken stock

1/2 cup heavy cream

large pinch freshly grated nutmeg

1/4 cup orange juice

Preheat oven to 375F.  Halve the squash and place cut side down on an oiled baking sheet.  Bake for 45-60 minutes or until the squash can be easily pierced with a knife.  Remove from the oven and let coo 20 minutes. with a spoon, remove seeds, scrape the pulp and reserve. DIscard peel.

In a large stock pot, melt 1 tablespoon butter over medium heat.  Add the bacon and onions.  Cook until the onions are soft.  Add the squash and the stock.  Simmer for 30 minutes. Remove from the heat and let cool for 20 minutes.

Place 1/4 of the mixture in blender and puree on high (If you have a Vita-Mix, start on Variable 1, quickly rotate the knob to 10, then switch to high).  Puree for 2-3 minutes. Strain into a large bowl.  Repeat with the remaining.

Add the cream, orange juice, and nutmeg. Season with salt and pepper to taste.

 Mash up 2-3 tablespoons of butter, 2 tablespoons of finely-chopped pecans, and a couple tablespoons of honey.  Roll it into a log and wrap it with plastic wrap and put it in the fridge to harden. When it's serving time, slice off a quarter-inch thick slice from the log and place it in the middle of the bowl.  It adds a nice flavorful surprise to an already yummy soup.

Ribollita

This is my version of Ribollita, adapted from La Mia Ribollita Preferita (My Favorite Ribollita) found in Jamie Oliver's Jamie's Italy.

Ribollita is Tuscany's most famous bread soup. Ribollita means re-boiled as this soup is typically prepared ahead and then returned to a boil just before serving. Jamie's recipe calls for cavolo nero cabbage. Of course, finding it here in Arizona is just not possible. Jamie recommends kale as a substitute, though Savoy cabbage is a more common substitute. I've been on a Swiss chard kick recently so I decided to use that instead. Similarly, Jamie recommends zolfini beans instead of the more commonly-used cannellini beans. It is hard enough to find cannellini beans around here. In addition, I added something that you don't normally find in ribollitta: three anchovy filets. They dissolve into the soup and add just a bit of flavor.

Being a bread soup, trying this recipe was a good way to use up the rest of the pullman loaf I made a few days ago.

To say this was seriously good was an understatement. I have almost had to resort to an armed guard in front of the refrigerator to prevent my lovely wife from devouring the leftovers in one sitting.

Rebollitta
1 14oz can of Cannellini beans
1 tomato
1 small potato
1 medium red onion
2 carrots
3 celery stalks
3 cloves garlic
1 pinch ground fennel seeds
1 tiny pinch red chili flakes
1 14 oz can diced tomatoes
12-16 oz Swiss chard
2-3 fist-sized pieces of stale coarse bread, crust removed
extra virgin olive oil
3 anchovy filets, coarsly chopped
1 bay leaf
1 cup chicken broth

Peel the potato. Quarter the tomato. Place a saucepan contaning 2 cups water over medium heat. Add the cannellini beans, bay leaf, potato, and tomato. Simmer for about 15 minutes. Remove the bay leaf, potato, and tomato and discard them. Drain the beans, reserving about a half a cup of the cooking liquid.

Finely mince the garlic, onion, carrots, and celery. Using a saucepan or other vessel large enough for the finished soup, add about 2 tablespoons olive oil and place it over medium-high heat. Add the garlic, onion, carrots, celery, ground fennel seeds, and chili. Lower the heat to barely a simmer. Partially cover and let simmer for about 20 minutes until everything is tender but not browned. Add the can of diced tomatoes and the anchovies, and let simmer for about 10 minutes.

Add the cooked cannellini beans along with the reserved cooking liquid. and bring to a boil. Stir in the Swiss chard and wait for it to wilt down. Tear the bread into small chunks and add it to the soup. Add chicken broth until the soup is thick but not dry.

Cook for up to an additional 30 minutes, adding additional chicken broth as necessary. Stir in 4-8 tablespoons of olive oil and serve.

Leek, Mushroom, and Swiss Chard Soup

This is the scond time I have made this soup and I made a few adjustments at my wife's request. It started out here but on the spur of the moment I omitted the cream and the thyme. I am surprised how serously good this soup is with so few ingredients.

Leek Mushroom, and Swiss Chard Soup
4-6 medium leeks
4 oz button mushrooms
1 large bunch Swiss chard
3 tablespoons olive oil
4 cups chicken stock

Trim off the root and green part of the leek. Cut each leek in half lengthwise, then cut it crosswise so you have half- to one inch-wide pieces. slice the mushrooms. Trim the Swiss Chard to remove the stem as well as the prt of the stem at the center of each leaf (You want the nice green leafy stuff only) then coarsly chop the leaves.

Pour 2 tablespoons olive oil into a large saucepan, stockpot, Dutch oven, or other container suitable for making soup and place it on the stove over medium high heat. Saute the leeks until soft and translucent. Add the remaining tablespoon olive oil. Add the mushrooms and saute about 5 minutes. Add the Swiss chard and saute until the leaves have wilted.

Pour in the chicken stock. Bring to a boil. Cover and simmer for 20-30 minutes.

Sole Meuniere

My local supermarket had some fresh sole filets yesterday and that reminded me that I had not yet tried to make Sole Meuniere myself since the French cuisine cooking class. Now what to serve with it? It looked like they had just received a fresh shipment of apsparagus, so I grabbed that too.

Thumbing through the recipes I've collected off the 'net, I cam across Ruth at Once Upon a Feast's recipe for Leek, Mushroom, and Swiss Chard Soup. Ruth unfortunately left the mushrroms off the ingredient list, but as a 'shroom lover I figured half a pound would be enough. An interesting thing happened. As I got down to the final step where you are supposed to add the cup of cream, I first stated the soup. It had this wonderful earthy flavor that begged to be served as is. So the cream stayed in the fridge and we enjoyed a lower-calorie version.

One of the remarkable things about this meal is not that it was great-tasting and better than I've had in most restaurants, I spent all of about $27 serving this meal for four people.

Since I've hyperlinked to the recipes for the sole and soup, I'll put just the asparagus receipe here:

Roasted Asparagus

1 bunch thin asparagus
3-4 tablespoons dry white wine
3-4 tablespoons olive oil
kosher salt
freshly ground black pepper

Preheat the oven to 450F. Break the tough woody base end off each asparagus spear. Place the asparagus in a large bowl. Sprinkile with salt and pepper. Add the wine and oil and toss.

Put the asparagus in a baking dish and place on a middle rack in the oven. Roast about 5 inutes until crisp-tender. Sprinkle a little shaved parmesian on tap and serve.