Slow return to normal

Prior to the wedding we had a great last dinner upstairs, it seemed only fitting to return to normal with an exceptional meal. Inspired by a several recipes in last month's Bon Appetite, last night we had:



Shitake mushroom, asparagus, and leek tartlets
Saute in 2 tablespoons of butter and 1 tablespoon of olive oil,
2 thinly sliced leeks, white and pale green parts only (rinse very thoroughly to remove any sand and grit)
10 - 12 ounces of shitake mushrooms thinly sliced until wilted and lightly browned

Remove from heat and place in a medium sized bowl with,
1 pound of asparagus, bottoms snapped and diagonally cut into 1-2 inch pieces
1/2 cup of creme fraiche
2 oz of grated gruyere cheese
Zest and juice of lemon
1 tablespoon of thyme
Stir to combine.

Preheat oven to 400 F

Cut 2 sheets (1 package) frozen puff pastry into 8 squares, place on 2 ungreased cookie sheets. Distribute mushroom, asparagus and leek mixture evenly, mounding slightly to leave 1/2 inch border on tartlet.

Bake for 10 - 11 minutes, turn and flip sheet position in oven. Bake an additional 8 - 10 minutes, remove from oven. Run edge of spatula under each tartlet to loosen, allow to sit for 5 - 10 minutes before serving.



Lightly minted, fresh and bright pea soup
Over medium heat, saute in 2 tablespoons of olive oil 6 shallots - roughly chopped

Add 1 1/2 lbs of frozen petite peas, stir to combine with shallots.

Add 4 cups (1 box) of low sodium vegetable stock, stir to combine. Raise heat, and allow to come to a boil. Reduce heat and allow to simmer for 8 - 10 minutes. Add:
2 tablespoons of chopped fresh mint
Juice of 2 lemons

In batches puree peas and broth until silky smooth. Return to stove heat over low. Salt and pepper to taste

Accompanied by
Pan fried Mangalista chops, from our swine supply in the freezer

Soup on Sunday's

I have been horribly uninspired to cook since I started "working".

Perhaps its because I spend at least 8 - 10 hours everyday talking and thinking about what other people eat and seeing first hand the consequences of poor dietary/lifestyle choices. Perhaps its because its not as convenient to get great ingredients (No Monterrey Market, no Berkeley Bowl, no Trader Joe's). Perhaps its because I am only cooking for me. Who knows?? Anyway I've got to get back cooking... Starting with a little soup on Sunday's.


Spicy Southwestern Soup

Soak 1.3 cups of mixed dried beans in water for a few hours.
(I used beans from North Day Trading Co, found in the bulk bins at Whole Foods)
Use a colander, drain and rinse beans.

In a large stock pot over medium-high heat saute 1/2 chopped onion, 2 -3 cloves of garlic in ~1 tablespoon of olive oil. Allow to become fragrant and translucent ~7 minutes.

Add beans back in and cover with about 1.5 inches (~6 cups) of water. Add 2 tablespoons of Better than Bouillon or 2-3 cubes of bouillon. I like chicken or veggie flavor. Add 1/2 cup of prepared salsa. Cover the pot bring to boil and than turn down allow to simmer for 60 - 90 minutes. You want the beans to be tender but not falling apart.

At the end a 5 - 10 minutes before serving (depending on how cooked you like your veggies) Add:
Handful of chopped cilantro
1/2 chopped red bell pepper
1 cup of of chopped carrots
1 chopped squash (zucchini or yellow or whatever you have and like)
Whatever else you think would be good.

Garnish:
Cheese, avocado, lime wedges

Time: 2.5 hours, mostly unattended
Serves: 4 easily - 6

Chile Verde

- Remove the "silver skin" of 2-lbs of pork tenderloin, trim and cut into 1-inch cubes. Into a large zip-top plastic bag place 1/3 cup of flour, salt and pepper (to taste) add pork cubes. Shake to evenly coat cubes.
- Over medium high, heat 2 tablespoons (enough to lightly coat) olive oil a large stockpot. Add pork and brown on all sides. Remove pork from pan, place to side.
- Add to stock pot 3 peeled and chopped onions, and 6-8 crushed garlic cloves, 2 teaspoons of oregano, 1 teaspoon of cumin, 1 bunch of roughly chopped cilantro. If necessary, add 1/4 cup of water to avoid sticking. Allow to soften.
- Add 2-lbs roughly chopped small tomatillos (remove husks prior to chopping, rinse well) and 3-4 Anaheim or poblano chiles (carefully slice through the center, remove seeds and white pith) roughly chopped; saute 8-10 minutes till tender.
- Add pork (and any drippings from plate), 4 cups of water; bring to low simmer. Cook at least 2 hours or until pork is very tender, stirring occasionally. Leave pot uncovered to allow liquid to reduce, once reduced by 1/3 cover. The longer the Verde simmers, they yummier it will be.
- Prior to serving, flavor to taste with salt, pepper, lime juice and/or more cilantro.

Accompany with tortilla chips, guacamole, sour cream, jack cheese, lime wedges

Time: 4 - 12 hours (45 minutes active)

Yields: 6 - 8 servings

Autumnal Minestrone

- Pre-heat oven to 450 F. Peel, seed and chop into 1/2 inch cubes 2-3 Delicata squash. Place in a large roasting dish in a single layer. Drizzle with approximately 2 tablespoons of olive oil and roast for 35 minutes. At the same time (but in a different dish) place 2 large cans of crushed tomatoes with basil and incorporate 1/2 cup of red wine (whatever is open and around), roast side by side with squash for approximately 35 minutes.
- Chop 1 large onion and crush 2-3 cloves of garlic, in a large soup pot with 1 tablespoon of olive oil saute over medium heat until translucent and golden brown. Chop 2-3 ribs of celery, 1 red bell pepper add to pot. Season with 2-3 tablespoons herbs de Provence and/or parsley, basil and/or thyme
- Cover with 1 and 1/2 boxes of low-sodium chicken broth, allow to come a low boil, reduce to simmer. Add the roasted squash and tomatoes. Chop 2-3 carrots, add. Drain and rinse, 1 can of canellini beans, add. Soup is ready when vegetable reach desired tenderness. Just prior to serving add, wilting 2-3 large handfuls of baby spinach leaves (1/2 a bag). Season to taste with salt, and/or red pepper flakes.

If desired, serve with dollop of pesto on top of each bowl.

Time: 1-1 1/2 hours (working most of the time)
Yields: 4-6 servings

Accompany with a crisp salad and bread.

Creamy Curried Acorn Squash Soup

Heat oven to 400 F.
- Cut 2 acorn squash lengthwise, remove seeds and pulp (retain seeds for roasting, if you wish), brush with butter or olive oil, place face down inside baking dish. Roast for 45 minutes, brushing again with butter/olive oil after 30 minutes if so inclined.
- Chop 1 large onion, crush 4 garlic cloves add to large soup pot and saute in butter/olive oil (approx 1 tablespoon) over medium heat until translucent and beginning to turn golden brown.
- Add 1-2 teaspoons of curry powder and 1-2 teaspoons of gram masala spice. If onions and spice are sticking to pan, de-glaze with 1-2 tablespoons of water or broth.
- Add 1 box of lower sodium chicken broth, cover pan an turn to low.
- Once squash is done, allow to cool (10-15 minutes) to allow handling. Scoop flesh from squash, either placing directly into soup pot or passing through food mill. Stir squash into broth. Transfer soup to a large bowl.
- Puree soup in batches (either in blender or food processor) and return to soup pot.
- Add 1/4 cup of milk, half and half or whipping cream
Heat on medium-low (do not allow to boil) till hot. Taste, adding salt, cheyenne pepper or additional curry seasonings to taste.

Time: 1 - 1.5 hours (some unattended)
Yields: 4-6 servings

Accompanied by a simple salad of mixed garden greens with grapefruit section, drizzled with olive oil and garlic bread.