Culinary Comments by Cinnamon Girl

MMMinestrone Soup

My favorite soup to make is minestrone, because of it's versatility. I use the same base, then add whatever vegetables are in season. The batch I made on Superbowl Sunday was especially good, so I thought I'd share.

Ingredients:
Olive oil
3 slices bacon, diced
2ea. carrots, celery, garlic
1 c savoy cabbage
1 zucchini, large dice
2 T tomato paste
1 c water
Sprig or 1tsp thyme
6 c beef stock
1 can cannelini beans
1 c ditalini or other small pasta shape
Salt & pepper
Parm cheese

Saute bacon in a heavy stockpot with a light film of oil. Cook until rendered on medium heat, about 8 minutes. Add 2 sliced carrots, 2 sliced stalks celery, 2 cloves minced garlic. Cook 3 minutes. Add any other veg now if you like. I put some sliced savoy cabbage and zucchini. Put in 2 tbsp tomato paste, stir to coat veg and let cook for 3 minutes. Add 1 c water and scrape bottom of pot. Pour in 6 c beef stock bring to simmer. Add some thyme, cover and simmer 30 minutes. Add beans and pasta, cook 15 more minutes until pasta is done. Season with salt and pepper, serve garnished with grated Parmesan.

A Homegrown Recipe

 
 In my garden, this is the year of the wild squash.  Tomatoes are coming in a close second, but we can't seem to keep them around long since my sons eat them like candy.  These squash came from plants that just popped up in the garden this year, I'm sure due to the zucchini, pumpkin, and other squash scraps that went into our compost last year!  I love to watch all the different colors, shapes and textures grow up from the bottoms of the female squash blossoms.  This picture shows a few that have grown so far this year. 

So, what to do with these lovelies?  I have a go-to recipe that I like to use since it works with all types of winter squash and best of all is easy.

Roasted Winter Squash with Parmesan Sage Cream

Ingredients:

1 winter squash, peeled, seeded, and cubed

1 clove garlic, minced

salt and pepper

grated parmesan cheese

about 6 large sage leaves

heavy cream

Procedure:

Preheat oven to 325 F.

In a bowl, combine squash, garlic, and some salt and pepper.  Toss to combine.  Transfer to a baking dish.  Cover squash lightly with parmesan.  With the back of a knife, gently bruise the sage leaves, then tuck them in between the squash.  Pour enough cream over the top to come halfway up the level of the squash.  Bake covered with foil until squash is fork-tender (usually about an hour). If top is not brown, remove foil, raise heat to 400 F for a few minutes until top begins to brown. Remove from oven, cool 5 minutes then serve.

Recipes from Chef Aaron

After yesterday's post, I got a couple of requests for the recipes that Chef Aaron demonstrated. Ask and you shall receive:

GUACAMOLE

1 serrano chile, seeds removed, minced
1/4 c diced red onion
1/4 c chopped fresh cilantro leaves
1 1/2 Hass avocados, halved, pitted and sprinkled with liberal amount of salt
1 Roma tomato, diced
juice of one lime

Place the chile, onion, lime juice and cilantro into the molcajete (Mexican mortar and pestle) or food processor. Crush and mix the ingredients together. This brings out the heat of the chile, the flavors of the fresh cilantro, and the natural juices of the onion. Score the avocado halves with the tip of the spoon and scoop all the flesh into the molcajete. Mash the avocado and combine it with the muddled onion, cilantro, and chile. Top the mixture with the diced tomato and serve with warm flour tortillas or corn tortilla chips. ~Chef Aaron Sanchez 

GRILLED SKIRT STEAK WITH CHIMICHURRI SAUCE

1/4 c distilled white vinegar
2 jalapenos, roughly chopped
4 cloves garlic
4 bay leaves
1/2 c freshly chopped Italian parsley
1/2 c freshly chopped cilantro
1/2 c freshly chopped oregano
1/3 c extra-virgin olive oil
salt and pepper
1 (1 1/2 - 2lb) flank steak

Preheat a grill or broiler to high.

In a blender, combine vinegar, jalapeno, garlic and bay leaves. Puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.

Season the flank steak with olive oil, salt and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias. Serve with chimichurri sauce. ~Chef Aaron Sanchez

SCALLOP CEVICHE

1 lb sea scallops
salt
1 c chopped ginger
1/4 c whole peeled garlic cloves
1 stalk lemongrass, roughly chopped
1 tbsp olive oil
10 oz coconut milk
10 oz coconut water
1/2 c fresh lime juice
1 jalapeno, finely diced
1/4 c finely chopped chives
1 red onion, thinly sliced
1/4 c tomato, diced
freshly ground black pepper
ginger juice, for seasoning
2 tbsp coconut, toasted

Bring a pot of water to a boil, salt the water, then cook scallops in the water for 2 minutes. Remove from boiling water and submerge immediately into an ice bath. When cool, thinly slice scallops into 3 or 4 slices each.

In a medium saucepan, combine 1 c chopped ginger, garlic, and lemongrass and saute in olive oil for 5 minutes.  Add coconut milk and coconut water and cook for another 10 minutes, until it becomes aromatic. Strain the liquid and allow it to cool, discard the solids.

In a mixing bowl combine scallops, lime juice, strained coconut liquid, jalapeno, chives, red onion, and tomato; seaon to taste with salt, pepper, and ginger juice. Serve garnished with toasted coconut sprinkled on top. ~Chef Aaron Sanchez

   

A Comforting Fall Dinner

I don't know about you, but I love turkey.  I especially love turkey that's not a ton of work but still has that homey holiday dinner taste.  This recipe fits the bill:

Turkey Thigh with Pan Gravy

One turkey thigh- fresh if possible 
olive oil                                                               
a diced onion
a diced carrot
a diced stalk of celery
a box of chicken stock
a sprig of fresh thyme
about 6 sage leaves, bruised
salt and pepper
1 tsp corn starch
1/4 c cold water in a small bowl

 Preheat oven to 350 degrees.  In a heavy bottomed pan that is oven safe, heat 2 tbsp. olive oil.  Salt and pepper the thigh and brown well in hot pan.

Remove turkey, add more olive oil if necessary, and put onion, carrot and celery in to sweat for a few minutes. (turn down heat)  Pour in about 2 cups of chicken stock, the herbs, and bring to slight boil.

Put turkey back in pan and put in the oven, basting every 20 minutes.  Add more stock if pan gets dry.  Cook for about an hour, or until meat thermometer inserted in thick part of thigh reads 170 degrees.  Carefully place meat on a plate to rest while you make the gravy.
Place the pan on top of the stove on medium heat.  Add some more chicken stock, up to one cup.  Remove the thyme and sage leaves.  Stir the corn starch into the cold water and mix well.  Add to bubbling gravy and let thicken.  Taste for salt and pepper, reseason if necessary.  Slice thigh, top with gravy and serve.  

I served mine with minted peas and polenta:

Enjoy!

Gourmet Thursday- Braised Rabbit

I'm not sure why rabbit is considered by some to be a gourmet ingredient.  It originated as something to eat when you couldn't bag a deer or some better meat.  My family does see it as a treat, mostly because of the price, but its no more difficult to cook than a chicken.

I found a local meat supplier at the farmers' market and picked up a 4 1/2 pound whole rabbit.  Like chicken, clean it and remove the innards.  I cook them in the micro with a little water in a covered pot then give my pets a treat because I don't need them for this recipe, but by all means save them if you are planning a pan sauce or gravy for a roasted rabbit as they will enrich the sauce. This is a tomato sauce over pasta.

So here's the recipe:

whole rabbit (no more than 5 lbs.)
s&p
olive oil
1 red onion
celery heart with leaves
1 c red wine
small can tomato paste
2 cans water
14.5 oz can diced tomatoes
sprig thyme
6 basil leaves
2 dried chilies or pinch crushed red pepper
splash of apple cider vinegar
2 c mixed olives

Heat a heavy, large pot.  After cleaning, pat dry rabbit and salt liberally, also some black pepper.  Brown the rabbit on both sides in 1/4 inch of olive oil.
   Remove from pot and add chopped onion and celery heart.  Sweat for 6 minutes, then add wine to deglaze pan. Stir in the tomato paste and cook until browned but do not burn.

Add in the 2 tomato paste cans filled with water, and all of the other ingredients except for the olives.  Bring to light boil, the turn back to simmer and place rabbit back in pot. Cover and cook 20 minutes.  Turn rabbit and cook 5 minutes.  Add in olives, cook 10 minutes more.  Turn off heat but leave pot covered for 10-15 minutes or while you prepare your pasta (if desired).  Remove thyme sprig and dried peppers, serve over pasta and garnish with fresh herbs and olive oil if you like.

 

Wildcard Wednesday-Succulent Squash Blossoms

Continuing on yesterday's theme, here's one way to use the beautiful squash blossoms that are available right now.  I have a "wild" pumpkin or squash patch that popped up right next to my front steps.  We suspect its from one of the pumpkins that broke on the front porch last year...

This is the smallest plant, but had the prettiest blossom this morning.  Unfortunately, deer like to munch on the leaves so if you plant your own keep that in mind when deciding on a location.
To begin, snap the flowers off where they meet the stem. Don't wash them, they'll fall apart.  You can brush them lightly with a damp paper towel if there is a little bit of soil on them.  Once you buy or pick them its best to cook them the same day.

   You can fry them stuffed or not.  I made a quick filling of soft goat cheese, chopped parsley, salt and pepper.  I gently opened the petals and piped in (or use a teaspoon) some filling, then twisted the top of the blossom closed.  I also left some empty.  Next dip them in a beaten egg with a little bit of water mixed in, then in flour.  Fry them in a pan with about an inch of olive oil until lightly browned- just a couple of minutes.  Place on paper towel to drain and salt.  Serve warm.

 They are sooooo good!!!

Tuesday Tip- Using the Produce Available Now

Most of us know that this has been less than a banner year for tomatoes in the Northeast.  However, I did see some lovely specimens at the Pleasantville farmers' market over the weekend so I picked up a variety of them, along with some peppers, Swiss chard, pea shoots, goat cheese and garlic.  So here's how I used the small tomatoes, a purple pepper, and herbs from my garden:

 

Pretty colors, right?  I made a panzanella salad out of them to bring to the huge flea market at Stormville. (shopping there is an all-day event)  Just dice up the veg, cube a few slices of day-old Italian bread, combine with the chopped herbs (I used parsley, basil, and mint) salt and pepper, olive oil, and the juice of half a large lemon.  Mix to coat everything and allow bread to soak up juices.  Yum!!

 
I also found a huge, ripe heirloom tomato and made a juicy and delicious (and quick!) caprese salad with it:

  

Tomorrow- how to use squash blossoms.  Super delicious! 

Good, hearty meal in a snap

Hope you all are enjoying your Labor day holiday.  I recently started a fan page for this blog on Facebook, and one request I got is for quick meals with minimum effort.  So Elaine, here you go:

 

Escarole and Bean Soup

olive oil
1 medium onion, chopped
2 cloves garlic, diced
1 head escarole, washed and coarsely chopped
1/2 c dry white wine
1 14oz. can cannellini beans, drained and rinsed
1/2 cup diced tomato (canned or fresh)
2 cups chicken stock
1 tbsp. Dijon mustard
pinch crushed red pepper
salt and pepper

In a large saucepan heat enough olive oil to lightly coat bottom of pan.  Add the onion, cook on medium heat for 5 mins.  Add garlic, stir, then add escarole. Cook for a couple of minutes then raise heat and pour in wine.  Allow to cook until wine begins to evaporate.  Add the rest of the ingredients, bring to boil then reduce heat to simmer.  Cook ten minutes.  Serve with grated parmesan or pecorino cheese if desired.

I served the soup with:

 

Ravioli with bocconcini and eggplant

2 lbs. frozen ravioli (meat or cheese)
olive oil
1 can crushed tomatoes (28 oz.) or a jar of store-bought marinara
1 clove crushed garlic
1 small eggplant (I like graffitti or Japanese) cubed
sprig of thyme (or big pinch of dried)
pinch crushed red pepper
salt and pepper
fresh herbs such as parsley, basil, and mint, chopped
about 8 ozs. bocconcini (small mozzarella balls- at your grocery olive bar)

Put on a large pot of water to boil for the ravioli.  In a saucepan, heat olive oil to cover bottom then add garlic and eggplant.  Stir until lightly browned, then add your tomatoes, thyme, red pepper and let simmer.  When water boils, salt liberally and add ravvies.  When they are cooked, sauce will be done too.  Drain ravioli, plate, taste sauce and season with salt and pepper. Remove thyme sprig. Pour over ravvies, add the bocco, fresh herbs and drizzle with good extra virgin olive oil. Allow to sit for a minute or two then serve. 

Enjoy!

Tuesday Tip and a Reader's Recipe

Hi everyone.  Last day of summer vacation for our school district.  Today I will share a recipe from Mark Firestone for a yummy,comforting chicken dish.  He made a huge pot of this for a party and it was a big hit!

'Cranberry Chicken'

 

Usually thighs, breasts, wings, legs and/or pkg of quartered chicken.

1 bottle Chile sauce (Heinz, etc.)   (per 4-5 pieces of chicken)

1 can whole cranberries   (Ocean Spray, etc.)     

1-2 tbsps of Dijon mustard (Grey Poupon, etc.)    

 

(Obviously just the brands I typically use)

 

In a large pot, brown chicken on both sides briefly in butter.

Drain butter from pot.

Add in bottle of chile sauce, can of whole cranberries and

dijon mustard over chicken.

Stir until blended

 

Bring to full boil

Simmer on low heat for 1 hour

Stir occassionally.

 

Serve with / over rice (or whatever floats your boat)

 

Thanks Mark!!  If you have a recipe you'd like to share, please email me:  Loupy620@aol.com

 

Today's tips:

 

When cooking whole-leaf herbs in a recipe, gently bruise the leaves with the back of your knife to release their flavor.

 

Add oil to a hot pan, but add butter to a cold one.  This will keep the oil's flavor and prevent the milk solids in the butter from scorching. (adapted from Notes on Cooking, by Lauren Braun Costello)

 

Drain pasta one minute before done.  The heat from "carry-over cooking" will bring it to perfect aldente when it is plated.  Also, never rinse it.  This ruins the texture and prevents the sauce from adhering, as well as washing off the flavor from the salted cooking water.

 

Ciao for now!  CG

Gourmet Thursday (a day late) Classed-up Lentil Soup

TGIF!  This has been a week I'd like to forget, but here's a great dish you never will:

 

Beluga Lentil Soup

1/4 of a red onion, diced
1/2 of a small red bell pepper, diced
1 stalk celery, diced
olive oil
salt and pepper
splash of dry white wine
20 oz. vegetable stock
1/4 c soy sauce
1 tsp. quince paste*
1/2 tsp. Dijon mustard
sprig of thyme
8 oz. beluga lentils*
crispy fried onions for garnish (you can use French's in the cannister if you don't have time to make your own)  
mascarpone cheese for garnish (optional)

Heat a medium sized sauce pan or high sided skillet.  Lightly coat with olive oil.  Add red onion, celery and red pepper.  Season with salt and pepper and sweat over medium heat until softened. Deglaze with the wine on high heat, then add veg stock, soy sauce, thyme, Dijon, and quince. Stir and bring to the boil.  Add the lentils and reduce to simmer for 10 minutes.  Remove thyme sprig, dish out into bowls, and garnish.  Serve hot.

*quince paste can be found with fruit preserves in gourmet stores. Beluga lentils are round, black beans. You can find them in a plastic pouch, pre-cooked at Trader Joe's.

One more look:

HAVE A GREAT WEEKEND!!