Cauliflower Soup with Coconut Milk

Makes 6 servings. 

This soup is good for all seasons. It’s creamy, light and delicious, with a distinct flavor of turmeric and coconut milk.  Depending on the season, I serve it hot, room temperature or even cold.  

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 1 Vidalia onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• 1 large cauliflower, about 2 ½ pounds

• 2 ¾ cups vegetable broth

• 1 cup coconut milk

• 1 teaspoon turmeric

• 1/8 teaspoon crushed red pepper

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon, lime juice, approx.

• Toasted sesame seeds for garnish.

PREPARATION:

1. Heat the olive oil in a medium saucepan. Add the onion and garlic. Sauté over low heat for a few minutes.  

2. Cut off the green leaves of the cauliflower and the heavy stem. Discard both. Cut the head into small pieces and rinse.

3. Add to the onion and sauté for a minute.

4. Add 2 ½ cups of the broth, coconut milk, turmeric and crushed red pepper. Bring to a boil over high heat. Lower the heat and cook, covered, for about 25 minutes. The cauliflower will be soft.  

5. Puree in two batches in a Vitamix until smooth.

6. Adjust the consistency with the reserved broth and season to taste with salt, pepper, crushed red pepper and lime juice.

Potato Pancakes

Makes 6 dozen bite size pancakes. 

I am quite sure that some of you may have your own traditional Potato Latkes recipe. What distinguishes mine is that they are baked on heavy non-stick cookie sheets -not fried. They are very small and light. You can, of course, make them any size and allow more time for baking. 

I make them not only on Hanukkah but also throughout the year and serve them as an hors d’oeuvres topped with a dollop of salmon caviar, or a tidbit of smoked salmon. They can be baked earlier in the day and reheated or frozen (See Note).

INGREDIENTS:

• 7 tablespoons vegetable oil

• 1 medium onion, quartered

• 4 medium Russet potatoes

• ¼ cup unbleached all -purpose flour

• 1 large egg plus 1 egg white, lightly whisked

• 1 teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 450F. 

2. Brush 3 heavy non-stick cookie sheets with 6 tablespoons oil.  

3. Finely chop the onion in a food processor fitted with the steel blade. Transfer to a large bowl.   

4. Remove the blade from the processor and put on the medium shredding attachment. Peel the potatoes and cut them lengthwise into quarters to fit into the feed tube and grate. Add to the onion along with the flour, eggs and 1 tablespoon of oil. Combine well and season to taste with salt and pepper. 

5. Place level tablespoons of potato, slightly apart, on the greased cookie sheets.

6. Bake on the lowest shelf for 11 minutes, or until the bottoms are golden brown. Turn the pancakes over and bake for another 6 minutes, or until lightly golden.

7. I like to serve the latkes on a cloth lined dish.

 Note:

Pancakes can be baked earlier in the day and reheated. To warm them arrange on a wire rack set over a cookie sheet in a preheated 350F oven until hot, about 6 minutes. The wire rack prevents the pancakes from getting soggy.  

To Freeze:  

Place the pancakes side by side in a plastic container with wax paper between the layers.  Do not defrost them but warm in a preheated 400F oven for about 10 minutes, or until hot.   

Orecchiette with Mushroom Sauce

Makes 6 first course servings.

Makes 4 main course servings. 

I love the flavor and aroma of fresh wild mushrooms, but they are not easily available. To approximate that flavor, I have combined dried imported Italian mushrooms with fresh cultivated ones. There is a bit of chopping which I do, step by step, in a food processor fitted with the steel blade.

INGREDIENTS:

• ¾ ounces dried imported porcini mushrooms

• ¾ cup boiling water

• 6 tablespoons extra-virgin olive oil

• 3 shallots

• 2 garlic cloves

• 1 pound firm white cultivated mushrooms

• 3 tablespoons lemon juice, approx.

• Kosher salt

• Freshly ground black pepper

• I cup tightly packed basil leaves, torn into small pieces

• 1 cup tightly packed flat leaf parsley, coarsely chopped 

• 1 pound imported orecchiette   

• 2 tablespoons kosher salt

PREPARATION:

1. Place the dried mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 30 minutes. Strain the soaking liquid through a fine sieve, squeezing mushrooms over the sieve to extract more liquid (if you do not have a fine mesh sieve, line your sieve with paper towel). Set aside.

2. Wash the mushrooms carefully to remove sand, chop coarsely and set aside. 

3. Quarter the shallots and garlic and chop finely in a food processor. 

4. Heat 2 tablespoons oil in a large saucepan and sauté the shallots/garlic for about 3 minutes. 

5. Wipe mushrooms with a damp paper towel, quarter them and chop coarsely in a food processor, do it in 3 batches.  

6. Add the rest of the oil to the saucepan and ALL the mushrooms. Stir over high heat until the mushrooms are beginning to exude liquid.

7. Add the mushroom liquid, basil, lemon juice, salt and pepper. Boil for a few minutes. 

8. In a large pot bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and the pasta and stir. Boil briskly, uncovered, about 8 minutes, until the pasta is very al dente. It will continue cooking when combined with the sauce.  

9. Drain well and toss with the sauce and add parsley.

10. Season to taste with lemon juice, salt and pepper.

Potato Zucchini Pancakes

Makes about 4 dozen bite size pancakes. 

This dish is a nutritious, delicious and light addition to your Passover repertoire. I am quite proud of this recipe. I bake the pancakes and do not fry them. I am thus spared the cooktop mess. I do recommend using heavy non-stick cookie sheets.

In addition they can be baked earlier in the day and reheated. They can also be frozen.

INGREDIENTS:

• 1 small onion

• 2 medium zucchini

• 2 large Russet (baking) potatoes

• 2 large eggs, whisked

• 4 tablespoons matzoh meal

• Kosher salt

• Freshly ground black pepper   

• 4 tablespoons vegetable oil

PREPARATION:

1. Preheat the oven to 450F. 

2. Finely chop the onion in a food processor fitted with the steel blade. Transfer to a large bowl.  

3. Rinse the zucchini, pat dry, trim the ends, grate in a food processor fitted with the medium grating attachment. Wring out the zucchini, in batches, using a sturdy dish towel. Add to the onions. 

4. Peel the potatoes, and cut them lengthwise into quarters to fit into the feed tube of a food processor and grate. Wring them, in batches, using a dish towel and add to the zucchini along with eggs and the matzoh meal. Combine well and season to taste.  

5. Brush 2 heavy non-stick cookie sheets with the 4 tablespoons of oil.

6. Place level tablespoons, slightly apart, on the greased cookie sheets. 

7. Bake on the lowest shelf for 15 minutes or until lightly brown.  Turn the pancakes over and bake for another 6 minutes, or until lightly golden.

NOTE:

TO WARM the pancakes, arrange them on a wire rack set over a cookie sheet in a preheated 350F oven until hot, about 6 minutes. The wire rack prevents the pancakes from getting soggy.  

TO FREEZE the pancakes, place them side by side in a plastic container with wax paper in between the layers. Warm the pancakes straight from the freezer in a preheated 400F oven for about 10 minutes, or until hot.    

Winter Vegetable Soup

Makes 6-8 servings. 

Nourishing, hearty, with a rich flavor of vegetables, tomatoes and basil, this soup freezes very well and is convenient to have on hand for unexpected guests.

INGREDIENTS:

• 1 onion

• 4 garlic cloves

• 4 tablespoons extra-virgin olive oil

• 2 parsnips

• 2 carrots

• 1 zucchini

• 6 cultivated mushrooms

• 1 small cauliflower

• 1 ½ cups chopped tomatoes, Pomi brand (See Note)

• 3-4 cups vegetable broth

• One 15.5 can butter beans, drained (See Note)

• 2 cups tightly packed basil leaves, torn to small pieces

• Kosher salt

• Freshly ground black pepper  

PREPARATION:

1. Peel and cut the onion and garlic into large pieces. Chop coarsely in a food processor fitted with the steel blade. 

2. In a large saucepan heat the oil and sauté the onion/garlic for a few minutes.  

3. Peel and cut the parsnips and carrots into large pieces. Chop coarsely and add to the saucepan. 

4. Wipe the zucchini, trim the ends, cut into large pieces. Chop coarsely and add to the saucepan. 

5. Wipe the mushrooms with a damp towel, quarter, chop coarsely and add to the saucepan. 

6. Separate the cauliflower into small florets and also add to the saucepan.  

7. Sauté all for a few minutes. Add the chopped tomatoes, vegetable broth, butter beans and basil. Bring to a boil, lower the heat and cook covered for about 30 minutes or until all the vegetables are soft.

NOTE:

I chop all the vegetables SEPERATELY in a food processor fitted with the steel blade. It is important to cut the vegetables into large pieces before chopping.   

I use Pomi brand chopped tomatoes. They come in cartons. Leftover tomatoes can be frozen. 

I use Goya brand beans.  

Leek and Lettuce Soup

Make 4 – 6 servings. 

Potatoes, leeks and lettuce make for a creamy, delicious winter soup.

INGREDIENTS:

• 4 medium leeks

• 3 cloves garlic, coarsely chopped

• 3 tablespoons extra -virgin olive oil

• 1 pound Golden Yukon potatoes

• 1 medium head Boston lettuce

• 3 cups chicken broth

• ½ teaspoon curry powder, approx.

• Kosher salt

• Freshly ground black pepper

• Garnish with snipped chives

PREPARATION:

1. Cut off and discard the dangling roots and most of the green parts of the leeks. Discard one or two tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand. Drain.  

2. Peel the potatoes and cut into small pieces. 

3. Separate lettuce leaves, wash and spin dry.  

4. Heat the olive oil in a medium saucepan. Add the leeks and garlic and sauté for a few minutes. Add the potatoes, lettuce, curry powder and 2 ½ cups of broth.

5. Bring to a boil over high heat. Reduce the heat and cook, covered, for about 15 minutes, or until the potatoes are soft.  

6. Puree in a Vitamix until smooth and creamy. 

7. Adjust the consistency with the ½ cup reserved broth. Season to taste with curry powder, salt and pepper. 

Broccoli Soup

Makes 4 servings. 

This soup is pure simplicity and delicious. It should be part of your repertoire of soups to make throughout the year.

INGREDIENTS:

• 1 bunch broccoli, 2 stalks, about 1 ½ pounds

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, coarsely chopped

• 3 cloves garlic, coarsely chopped

• 3 cups chicken broth 

• 2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

• Chives for garnish, snipped with scissors

PREPARATION:

1. Cut the broccoli into small pieces, peel the stems and cut into small pieces. Rinse.  

2. In a medium saucepan heat the oil. Add the onion and garlic and sauté over low heat until soft, a few minutes.

3. Add the broccoli and 2 ½ cups of broth. Bring to a boil, lower the heat, cover and cook until the broccoli is soft, about 20 minutes. 

4. Puree in a Vitamix adding the reserved ½ cup of broth, as needed.  Season to taste with lemon juice, salt and pepper.

5. Serve garnished with snipped chives.

Stir Fried Shiitake Mushrooms

Makes 2 first course servings. 

I do not know about you, but for me mushrooms evoke the winter season. This is a simple, tasty dish. It can also be a side dish.

INGREDIENTS:

• 8 large shiitake mushrooms, about ½ pound

• 3-4 tablespoons extra-virgin olive oil

• 2 scallions including the green part, thinly sliced.

• 3 cloves garlic, finely chopped

• 3-4 tablespoons dry white wine

• ¾ cup loosely packed flat leaf parsley, coarsely chopped

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Discard the mushroom stems. Wipe the caps with a damp paper towel and slice thinly. 

2. Heat a wok, add 2 tablespoons oil, heat the oil, add scallions and garlic and sauté over low heat until soft, about 2 minutes. 

3. Add the remaining tablespoon oil and all the mushrooms. Stir fry over medium high heat adding the wine until mushrooms are ALMOST wilted (the amount of oil and wine will depend on the utensil, the heat and the mushrooms. I do not like them too oily, or too wilted, but they are like sponges and absorb any liquid quickly). 

4. Add the parsley and season to taste with salt and pepper.

Savoy Cabbage Soup

Makes 6 generous servings. 

Freezer friendly, thick, nutritious and great on a cold, winter day, this soup can be a meal in itself if cooked with meat. I chop all the vegetables in a food processor to save a lot of time.

INGREDIENTS:

• ¾ ounce dried porcini mushrooms

• 1 cup boiling water

• 4 tablespoons extra-virgin olive oil

• 2 onions, quartered

• 4 cloves garlic, quartered

• 2 carrots, cut into large pieces

• 1 small Savoy cabbage, about 11/2 pounds or regular cabbage.

• 6 cultivated mushrooms

• 14.5 ounce can crushed tomatoes

• 4 cups vegetable broth

• Small bunch dill, tied with a string, leave some for garnish

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Place the dried mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for about 20 minutes. Strain soaking liquid through a sieve lined with a paper towel, squeezing mushroom over the sieve to extract more liquid. Set liquid aside. Wash soaked mushrooms carefully to remove any sand, pat dry with paper towels and chop coarsely. 

2. Chop the onions and the garlic coarsely in a food processor fitted with the steel blade. Do the same with the carrots. Discard the outer leaves of the cabbage, quarter, core and chop coarsely.   

3. Wipe the cultivated mushrooms with a damp paper towel, quarter and chop coarsely.

4. IT IS BEST TO CHOP EACH VEGETABLE SEPARATELY.    

5. In a large saucepan heat the oil, add the onions, garlic and carrots and sauté for about 5 minutes. Add the cabbage, both mushrooms, mushroom liquid, tomatoes, vegetable broth and dill.   

6. Bring to a boil over high heat, lower the heat then cook gently, half covered for about 30 minutes. The Savoy cabbage will be a little crunchy.   

7. Season to taste with salt, pepper. 

8. Garnish with dill snipped with scissors.

Whole Wheat Spaghetti with Baby Kale

Makes 6 first course servings.

Makes 4 main course servings.

A more complicated version of this dish appeared on my website in 2015. With the availability of baby kale, which comes prewashed, I was able to make this dish quicker and tastier.

I find it good both warm and at room temperature.

INGREDIENTS:

• ¼ cup extra-virgin olive oil

• 5 scallions, including green part, cut into thick slices

• 4 cloves garlic, finely chopped

• 5 ounces baby kale

• 15 Kalamata olives, pitted, cut in half

• 4 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

• 1 pound whole wheat spaghetti

PREPARATION:

1. Heat 2 tablespoons oil in a wok. Add the scallions and garlic. Sauté over low to medium heat until the scallions are wilted, about 5 minutes.   

2. Add the remaining oil and all the kale. Stir over high heat, until kale is just wilted. Add the olives, some of the lemon juice, salt and pepper.  

3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti. Boil briskly, uncovered, for 8 -10 minutes. The spaghetti should be al dente. Drain well and add to the wok.  

4. Combine and season to taste with lemon juice, salt and pepper.

5. Before serving check the seasoning again.    

Tomato Soup

Makes 2 servings. 

This is a soup without the addition of any liquid. The taste and the consistency is totally dependent on the quality of the tomatoes.

INGREDIENTS:

• 1 pound ripe tomatoes

• 2 garlic cloves, quartered

• 2 tablespoons extra-virgin olive oil

• 5 thyme sprigs, plus leaves from 2 sprigs for garnish

• Kosher salt

• Freshly ground black pepper

• 1 teaspoon sugar

PREPARATION:

1. Rinse, core and slice the tomatoes. Place them in a saucepan along with the garlic, olive oil and thyme.

2. Bring to a gentle boil, cover and cook over low heat until the tomatoes are very soft, about 15 minutes. Stir occasionally.  

3. Discard the thyme and puree in a Vitamix until very smooth.

4. Season with salt, pepper and sugar. Garnish with thyme. 

Corn and Yellow Squash Soup

Makes 4-6 servings. 

I prefer to make this soup when fresh local corn and yellow squash is plentiful. I do not puree this soup.  I like the rough texture, the touch of sweetness to the flavor, and the lovely golden color.

INGREDIENTS:

• 4 ears of fresh corn

• 6 cups of water

• 3 leeks including some green part

• 3 garlic cloves

• 3 small yellow squash, about 1 pound

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 2 tablespoons lime juice, approx.

PREPARATION:

1. Shuck the ears of corn and set aside.

2. Put the cobs of corn in a saucepan, add the water and bring to a boil over high heat. Reduce the heat, cover and boil gently for 30 minutes. 

3. Cut off and discard the dangling roots and most of the green parts of the leeks. Discard 2 tough outer leaves and cut the white and green parts into cubes. Place in a sieve and rinse thoroughly under cold running water to remove all the sand. Drain well.

4. Chop the garlic finely.

5. Rinse the squash, trim the ends and cut into small cubes.  

6. In a medium saucepan sauté the leeks and garlic for a few minutes. Add the corn and the squash, sauté for a minute. Add all the cob stock, bring to a boil, reduce the heat, cover and cook for 10 minutes.

Tuna Tartare

Makes 4 first course servings.                               

Very fresh, top quality tuna makes this very easy to prepare dish so inviting. I serve it on a bed of grated radishes with crispy crackers.  

INGREDIENTS:

• 1 pound sashimi quality tuna
• 3 tablespoons extra-virgin olive oil
• 1½ teaspoon Kosher salt
• 2 tablespoons Dijon mustard
• 4 scallions, including the green part, thinly sliced    
• 12 Kalamata olives, pitted, cut in half
• Freshly ground black pepper                     

GARNISH:

• 6 large radishes, coarsely grated

PREPARATION:

1. Cut the fish into ½ inch cubes and place into a bowl.
2. Combine with the remaining ingredients and season to taste.

TO SERVE:

Pat the grated radishes with paper towels; they tend to be wet. Arrange the radishes on a       plate with the tuna in the center.

Cucumber Avocado Soup

Makes 4 servings.

A delicious refreshing summer soup with a distinct taste of cucumbers, this recipe requires no cooking and is so quick to prepare.

INGREDIENTS:

• 2 large cucumbers, trimmed, peeled, sliced
• ½ ripe medium avocado, sliced
• 2 tablespoons lime juice, approx.
• ¾ cup cold water, approx.
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

GARNISH:

• 1 Kirby cucumber, rinsed, dried, trimmed and cut into very small cubes.

PREPARATION:

1. Place all the ingredients in a Vitamix and puree till silky and smooth.
2. Adjust the consistency with cold water. Season to taste with lime juice, salt and pepper.
3. Serve chilled, garnished with cucumbers.

Acorn Squash Soufflé

Makes 4 luncheon servings or 6 first course servings.                                                                 

This soufflé is easy to prepare and has the distinct taste of squash and cheese.  

INGREDIENTS:

• 1 acorn squash, about 2 pounds

• 1 tablespoons unsalted butter, plus ½ tablespoon for greasing the soufflé dish

• 4 scallions, including the green part, cut into thin slices

• 8 ounces cottage cheese, at room temperature

• 3 large eggs, separated, at room temperature

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 375 F.

2. Cut the squash in half and discard the seeds and fiber. Place the halves, skin side down, on a foil-lined pan and bake until the inside is soft, about 40 minutes. Cool.

3. Butter a 1-quart soufflé dish.

4. Heat 1 tablespoon of the butter in a small skillet and sauté the scallions.

5. Scoop the squash from the shells (discarding the shells) and place in a medium bowl. Mash coarsely with a fork, and then add the scallions, egg yolks and cottage cheese. Combine well and season to taste with salt and pepper. THIS PART CAN BE PREPARED AT ANY TIME.

6. Beat the egg whites at high speed until stiff. With a rubber spatula fold ½ of the whites into the squash mixture to lighten it. Repeat with the remainder of the whites, mixing gently.

7. Spoon the mixture into the soufflé dish (place a piece of heavy foil in the center of the oven rack, in case of any drippings) and bake for about 35 minutes. The soufflé should be puffy and golden on top (it rises a little).

NOTE:

When a recipe calls for stiffly beaten egg whites the surest way to know whether they are fully beaten is to tilt the bowl. If the egg whites stay when turned over they are ready.  

Penne with Basil, Parsley and Tuna

Makes 6 servings as a first course.

4 servings as a main course.

This pasta is easy, flavorful and nutritious. The sauce requires no cooking, and only the pasta is boiled.

INGREDIENTS:

• 4 anchovy fillets
• 3 cloves garlic, quartered
• 1 cup tightly packed basil leaves
• 1 cup tightly packed flat leaf parsley
• ¼ cup extra-virgin olive oil
• 4 tablespoons lemon juice, approx.
• 10 ounces Albacore wild white tuna drained and separated into large pieces
• Kosher salt
• Freshly ground black pepper
• 1 pound imported penne

PREPARATION:

1. Soak the anchovies in cold water for 5 minutes – drain and pat dry with paper towels.
2. Place anchovies, garlic, basil and parsley in a food processor fitted with the steel blade. With the motor on, pour the olive oil and lemon juice through the feed tube. Pulse until smooth, transfer to a large bowl and combine with the tuna.
3. Bring 5 quarts of water to a rolling boil in a large covered pot. Add 2 tablespoons salt and all the pasta at once and stir. Boil briskly, uncovered, for about 7 minutes, or until pasta is al dente. Drain well in a colander and toss with the sauce.
4. Season to taste with salt, pepper and lemon juice. 

Butternut Squash Soup

Makes 4 servings.

This soup is silky, creamy with a touch of sweetness.

INGREDIENTS:

• 1 medium butternut squash, about 2 pounds
• 3 tablespoons extra-virgin olive oil
• I medium onion, sliced
• 2 garlic cloves, sliced
• ½ an inch piece ginger, coarsely chopped
• 3 cups chicken broth
• ½ teaspoon ground nutmeg
• 1 teaspoon Balsamic vinegar, approx.
• Kosher salt
• Freshly ground black pepper
• Toasted pumpkin seeds, for garnish

PREPARATION:

1. Peel, seed and cube the squash. You should have about 4 cups.
2. In a medium saucepan heat the olive oil, add onion, garlic and sauté for a minute. Add ginger, butternut squash, nutmeg and 2½ cups of chicken broth. Bring to a boil over high heat. Reduce the heat, cover, and cook for about 20 minutes. The vegetables should be soft.
3. Puree in 2 batches in a Vitamix until very smooth.
4. Adjust the consistency with the reserved ½ cup of broth and season to taste with Balsamic vinegar, salt and pepper.
5. Serve garnished with toasted pumpkin seeds.

Winter Corn Soup

Makes 8 servings.                                             

This soup has a silky, creamy consistency without the addition of cream, a beautiful pale yellow color and a touch of sweetness. The ingredients for the soup are readily available all year round.  The inspiration came from Mexican cuisine, which is rich in corn, lime, and cilantro. I am featuring a revised version of this soup, one of my favorites, because the advent of Vitamix makes this soup so easy to make. 

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• 2 medium onions, coarsely chopped

• 2 garlic cloves, coarsely chopped

• 5 cups chicken broth, approximately

• 2 pounds frozen corn, thawed

• 3 tablespoons lime juice, approx

• Kosher salt

• Freshly ground white or black pepper

• Cilantro petals for garnish

PREPARATION:

1. In a medium saucepan heat the olive oil, add onions and garlic and sauté for a minute.

2. Add 5 cups of broth and the corn.  Bring to a boil over high heat. Lower the heat and cook, covered, for 20 minutes.         

3. Puree the soup, in batches, in a Vitamix until very smooth.

4. Season to taste with lime juice, salt and pepper and adjust consistency with the reserved broth.

5. Garnish with cilantro petals.

NOTE:

This soup freezes very well. When reheating whisk it as it boils to bring back the creamy consistency

Pea Soup

Makes 4 servings.

The ingredients for this delicious, creamy soup are available all year and it freezes very well. Like most of my soup recipes, you can make it in advance.

INGREDIENTS:

• 2 leeks
• 1 large head Boston lettuce
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Madras curry powder, approx.
• 10-ounce package frozen peas, thawed
• 3 cups chicken broth
• Kosher salt
• Freshly ground black pepper

GARNISH:

• Roasted pepitas

PREPARATION:

1. Cut off and discard the dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand; drain.
2. Separate lettuce leaves, wash and spin dry.
3. Heat the olive oil in a medium saucepan.
4. Add the curry powder and stir.
5. Add, the leeks, lettuce, peas and 2 ¾ cups broth. Bring to a boil over high heat. Reduce the heat and cook, covered, over low heat, for 15 minutes.
6. Puree in a Vitamix until smooth and creamy.
7. Adjust the consistency with the ¼ cup reserved broth, as needed. Season to taste with curry powder, salt and pepper. Garnish with pepitas.

NOTE:

After freezing you may need to whisk the soup to restore its creaminess.

Cauliflower with Tahini

Makes 4 first course servings, 4-6 side dish servings.

The combination of all these ingredients makes for an unusual nutty flavor.  It is amazing what a versatile vegetable cauliflower can be.  

INGREDIENTS:

• ½ cup tahini
• Grated zest from 1 lemon
• 2 tablespoons lemon juice, approx
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1½ teaspoon kosher salt
• 1 teaspoon sweet paprika
• Freshly ground black pepper.
• 1 large head cauliflower, about 21/2 pounds
• ½ cup cashews, toasted, coarsely chopped
• ½ cup cilantro leaves, or flat leaf parsley, coarsely chopped

PREPARATION:

1. Preheat the oven to 500F.
2. Cut and discard the stem off the cauliflower. Cut the cauliflower head into 1½ to 2 inch florets and rinse.
3. Line a large baking sheet (12 by 18) with heavy foil.
4. In a large bowl, combine the tahini, lemon zest, lemon juice, oil, garlic, salt, paprika and pepper. It is easier to combine with a wooden spoon. Add the cauliflower and toss well.
5. Spread it all on the baking sheet and bake on the lowest rack of the oven.
6. Roast until well browned and just tender, about 13-15 minutes.
7. Gather all the cauliflower to center of baking sheet and season to taste, with lemon juice, salt and pepper.
8. Add cashews, cilantro or parsley.