Potato Leek Soup

I changed jobs this year, starting working at a community hospital that is a reverse commute from the city. It's a great area, folks stay in the county for generations, there are beautiful views of mountains and farms. So many friendly people. One perk of the job is the ability to join as CSA (something I've always wanted to do) that delivers the produce weekly right outside my office. I should have been blogging all summer about what I've made with the food. It's been fun figuring out what to make. 

I think the all time best, most delicious item is this soup. I had potatoes, I had a huge leek, I had a subscription to New York Times Cooking and you know I love to use that immersion blender -- it was quick easy and absolutely delectable. I will buy leeks and potatoes and make this again and again. 

2T Butter

2 medium (or one huge) leek -- light green and white parts only. Halved lengthwise and thinly sliced

1 garlic clove

4 C. chicken broth

1 1/2 lb Yukon Gold potatoes, peeled, cut into 1/2 inch cubes

1 bay leaf

1 c. heavy cream

Melt butter in your dutch oven, add leeks, season with salt and pepper and cook until softened, not browned (4 to 5 minutes). Add garlic and stir until fragrant (1 minute)

Add broth, potatoes and bay leaf. Season with salt bring to a boil over medium high heat, cover reduce heat and cook at a gentle simmer until potatoes are tender (15 minutes). Discard bay leaf.

Use your immersion blender to puree the potatoes until smooth

Stir in cream and warm on low until heated through.

Broccoli Salad

My sister came to visit with her daughter and grandchildren, and I'm not going to lie, I was nervous about having healthy kid-friendly food in the house. I tried to make lots of things in advance, or at least prep so that I could spend time with my guests. One of the best things I made (IMHO) was broccoli salad. The Amish Market makes a version that I've bought before, but I have never made it! It was delicious! I don't think the kids ate it, but I'm putting it into heavy summer rotation. I honestly didn't measure anything (except the dressing) and had lots of the ingredients in my pantry. 

Ingredients

5-6 cups of broccoli florets cut into small bite size pieces
2/3 c. craisins
1/2 c. bacon crumbles
1/2 red onion finely chopped
1/2 c. salted sunflower seeds

Dressing
3/4 c. mayonnaise
1/4 c. greek yogurt
1 1/2 T. champagne vinegar
3 T. sugar
1/4 t. salt
1/4 t. pepper

Toss salad ingredients with dressing, chill for at least an hour before serving. 

Easy Cheese and Grape Tomato Pasta

It started with Feta but then moved onto Boursin -- either works and they are both delicious. Easy, quick, delicious -- probably not so great nutritionally, but hey, you can't have everything

Ingredients

Pick your cheese (Greek Feta or 2 Garlic and Herb Boursin rounds)

2 pints cherry or grape tomatoes

4 T. EVOO

4 Garlic Cloves Minced

Salt and Pepper

1/4 t. red pepper flakes

Pasta of your choice

1/2 c. pasta water

1/4 c. basil

baby spinach

1/2 c. grated parmesan

Directions

Preheat oven to 375 degrees. Place cheese of choice in 9x13 baking dish. Drizzle with olive oil. Season with salt and pepper, garlic, and red pepper flakes

Bake for 30 minutes

While baking, boil the pasta. Reserve pasta water to add to sauce.

Once the tomatoes are done, toss with pasta, spinach, basil and cheese.

Persillade Sauce

 I am all about the sauces -- the one with the Peruvian chicken and now a bunch of delicious sauces from Cook's Illustrated. To be honest, I've only tried one from the list they published, but it is so good. Great with steak, pork, probably chicken too. I usually have these herbs growing on my deck -- so it's pretty easy to throw together on the fly.

Ingredients

1 c. fresh mint leaves (not sure I've always used mint)

1 c. fresh parsley

3 garlic cloves peeled

3 anchovy fillets, rinsed and patted dry

1 t. grated lemon zest plus 1 T. lemon juice

1/2 t. table salt

1/8 t. pepper

1/3 c. extra-virgin olive oil

Directions

Pulse mint, parsley, garlic, anchovies, lemon zest, salt and pepper in food processor until finely chopped (15 to 20 pulses). Add lemon juice and pulse briefly to combine. Transfer mixture to a medium bowl and slowly whisk in oil until fully incorporated.

Beef Bulgogi

 My youngest flirts with cooking. He also developed a taste for new and different cuisines when he was at college. One night I asked him what he wanted for dinner, and he asked for Beef Bulgogi. I didn't know what it was, but we made it and it was great! 

Ingredients

1 1/2 lb. boneless rib eye

1/2 c. soy sauce

2 T. brown sugar

2 T. sesame oil

3 cloves of garlic minced

1 T. grated ginger*

1 T. Korean red pepper paste

2 T. vegetable oil

2 green onions, thinly sliced

2 t. toasted sesame seeds

Directions

Slice steak in thin slices across the grain (freezing it for 30 minutes helps)

Combine soy sauce through red pepper paste in a zip lock and add meat slices

Heat the vegetable oil in a skillet and working in batches sauté meat 3 minutes per side

Serve over rice topped with green onions and sesame seeds

Creamy Spicy-ish Beans and Tomatoes with Greens

I have been blogging so long that the kids are all gone now. While I miss them terribly, it does give me some flexibility around the pickiness. This recipe came up on the New York Times and it sounded so good. I made it tonight, and it was delicious! A perfect weeknight cold winter dish.

Easy, cheap, delicious -- I actually think all the kids would love it and they should all make this at their homes! Guys, buy 2 cans of beans, 1 carton of arugula, a little can of tomato paste, a lemon, cheese and heavy cream and you are good to go.

Ingredients

4 T. olive oil

2/3 c. panko bread crumbs

Salt and pepper to taste

1 onion, minced

4 garlic cloves, minced

1/4 t. red pepper flakes

6 oz can tomato paste

2 (14 oz.) cans cannellini beans, rinsed

1 c. heavy cream

1/2 c. chopped sun dried tomatoes in oil

2/3 c. pecorino grated

3 oz. baby arugula (or arugula and spinach combined)

2 t. lemon zest + juice of 1/2 a lemon

Directions

1. Use a skillet to heat 2T of olive oil over medium heat. Add the panko and toss. Season with salt and pepper. Keep tossing until the panko is toasted and golden brown (about 4 minutes). Remove panko to a plate lined with a paper towel.

2. Add another 2T of olive oil to the same pan, add the onion, garlic and crushed red pepper. Season with salt and pepper. Cook, stirring frequently, until the onions are softened (another 4 minutes)

3. Add the tomato paste and stir until darkened and combined (about 3 minutes)

4. Add the beans, heavy cream, sun-dried tomatoes, 1/3 c. water and simmer, stirring occasionally until flavors meld (about 5 minutes). Stir in half the cheese.

5. In a medium bowl combine the arugula, panko, lemon zest, lemon juice and and remaining cheese. Massage it all together.

Serve in bowls; beans topped with greens.