Happy St. Patrick's Day!

I love St. Patrick’s Day! It marks the beginning of spring and is really just a silly holiday centered around food, beer and the color green! What’s not to love? We celebrated early this year and had St. Patrick’s Day family dinner on Sunday. I am not a traditional corned beef-and-cabbage kind of girl, so dinner was another test of my culinary comprising skills! We had Irish Soda Bread, Irish Potato Soup (with corned beef) and Spring GREEN Risotto. An enjoyable feast for the meat lovers and non-meat lovers alike (I spooned out some soup before adding the corned beef)!

Irish Soda Bread

(This was the first time I made Irish Soda Bread and was thrilled it came out so good!)

Bon Appétit, October 2002

Ingredients
5 cups all purpose flour

1 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt

1 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature

2 1/2 cups raisins

3 tablespoons caraway seeds
2 1/2 cups buttermilk

1 large egg

Directions
Preheat oven to 350°F. Butter an ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides (or cake pan, which is what I used). Whisk the first five ingredients together in a large bowl. Add the butter, using your fingertips, rubbing in until it forms coarse crumbs. Stir in the raisins and caraway seeds. Whisk the buttermilk and egg in a medium bowl to blend. Then add the wet mixture to dough. Using a wooden spoon, stir just until well incorporated (dough will be very sticky!).

Transfer the dough to the prepared pan. Smooth the top, mounding slightly in the center. Use a small sharp knife dipped into flour to cut a 1-inch-deep X in the top center of dough. Bake until the bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in pan for 10 minutes. Turn out onto rack and cool completely.

Irish Potato Soup
adapted from The Daily Green

Ingredients
4 medium potatoes, diced
1 medium onion, chopped
1 leek, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups milk
2 tablespoons flour
2 tablespoons butter
1 cup sour cream
1 cup corned beef, chopped (optional)
1 cup shredded cheddar cheese
Salt and Pepper
1 teaspoon ground caraway seeds
112-ounce bottle Pale Ale

Directions

In a large saucepan sauté onion, leeks and celery in butter, about 5 minutes, stirring occasionally. Season with salt and pepper. Add garlic, cook for 1 minute. Add flour and cook for 3 to 5 minutes. Then slowly add milk, and the mixture will start to thicken. Add the potatoes and half of the beer and bring to boil, reduce to simmer and cook 20 to 30 minutes or until potatoes are tender. Stir regularly to avoid scorching, and add milk as needed if soup is too thick. Add caraway, sour cream and ¾ cup of the cheddar cheese. Wisk until cheese melts and sour cream is incorporated. Add corned beef. Top with chopped parsley and remaining shredded cheddar. Serves 4-6.

Spring Green Risotto

adapted from 2008, Barefoot Contessa Back to Basics

Ingredients

1 1/2 tablespoons olive oil

1 1/2 tablespoons unsalted butter

3 cups chopped leeks, white and light green parts (2 leeks)

1 cup chopped fennel

1 1/2 cups Arborio rice

2/3 cup dry white wine

5 cups simmering chicken broth

1 pound thin asparagus

10 ounces frozen peas, defrosted

1 tablespoon freshly grated lemon zest (2 lemons)
Salt and pepper

2 tablespoons freshly squeezed lemon juice

1/3 cup mascarpone cheese

1/2 cup freshly grated Parmesan, plus extra for serving

3 tablespoons minced fresh chives, plus extra for serving

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken broth, 2 ladles at a time, stirring almost constantly and waiting for the liquid to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water (this step is easier if done right before you begin).

When the risotto has been cooking for about 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding broth, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Kale and White Bean Stew

adapted from Bon Appétit, February 2009

I discovered another great way to use Kale! This soup/stew was very good- even though the preparation of the Kale was a bit involved. However, given the simplicity of the rest of the recipe it is worth it! A great alternative to a tomato-based soup (which is what I usually make!). It is even better the next day!


Ingredients

1 1/2 pounds kale leaves, center ribs and stems removed
3 tablespoons olive oil
1 cup chopped peeled carrots
1 cup chopped celery (I omitted)
1 cup chopped shallots (about 4)
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans white beans, drained and rinsed
4 cups (or more) vegetable broth (I used about 6 cups)
3 fresh thyme sprigs
1 tablespoon Sherry wine vinegar
2 tablespoons assorted chopped fresh herbs (I used thyme, rosemary and sage)
1 rind of parmesan cheese (I added this for flavor!)

Directions

Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.

Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs and parm rind and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.

Minestrone

This is definitely my favorite soup to make in the winter. It’s the ultimate warm-you-up-on-a-cold-night soup. I've made it a number of times, originally following Giada De Laurentiis’ recipe from her Family Dinners cookbook to the letter. However, after a few times, I’ve since added my own variations (mostly for time saving purposes). I don’t think I’ve ever made it the same way twice. That being said, it is my go-to soup for a cold winter night when I have the time to invest in all the chopping and simmering. Definitely worth the effort, but probably best made as a Sunday night dinner. And that means you get to eat leftovers for lunch all week!

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 small zucchini, diced
4 garlic cloves, minced
1 pound swiss chard (I used kale), coarsely chopped
1 russet potato, peeled and diced
1 14.5 oz. can cannelloni beans, drained and rinsed
1 14.5 oz. can diced tomatoes
1 tablespoon finely chopped rosemary and/or thyme leaves
6 cups chicken stock
1 piece of parmesan cheese rind (as Giada says, never throw away a parmesan cheese rind! We always stash ours in the freezer for this very reason)
Salt and Pepper

Directions

Heat oil in a large soup pot over medium heat. Add garlic, onions and carrots. Saute until onion is translucent, about 10 minutes. Add swiss chard (or kale), zucchini and potato and sauté for about 2 minutes. Add tomatoes, beans and chopped herbs and simmer about 10 minutes, until greens are wilted and tomatoes break down. Add broth and parmesan rind and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper. Add grated parm to each bowl and serve with warm crusty bread.

Pasta Fagioli

adapted from Giada De Laurentiis, Giada’s Family Dinners

Ingredients

4 sprigs fresh thyme
1 large sprig fresh rosemary
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
2 teaspoons minced garlic

6 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed
3/4 cup small pasta (I used Ditalini "little thimbles")
Fresh ground black pepper
1/3 cup grated Parmesan
1 tablespoon extra-virgin olive oil

Directions

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine, or coarsely chop the herbs and add directly to soup. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, and garlic and sauté until the onion is tender, about 3 minutes. Add the broth, beans, and herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. If used, discard the sachet of herbs. Puree 1 cup of the bean mixture using an immersion blender until smooth. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper. Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

Chickpea-Tomato Soup with Rosemary

adapted from Orangette

While I know I will never actually do it, the thought of making a-soup-a-week is very tempting. It's hands down my favorite thing to cook in the Fall (and no, this statement does not diminish my avowed love of pumpkins because of course, they can also be used in many soups!). I love the way a pot of soup makes the house smell as it simmers on the stove and the way a big bowl warms you up better than an extra pair of socks. There are just so many types I want to try…. so on my day off, I decided to make this simple and easy Tomato Chickpea Soup. Perfect for a cold evening served with warm bread and extra sharp cheddar cheese, and even better warmed up the next day for lunch!

Ingredients

2 15-ounce cans chickpeas
3 Tbs olive oil
2 garlic cloves, peeled and coarsely chopped
2 3-inch sprigs fresh rosemary, needles removed from stem and finely chopped
2 cans diced tomatoes, one 28-ounce and one 14.5-ounce
A pinch of sugar
1 teaspoon salt
Freshly ground black pepper
4 cups vegetable or chicken stock

Directions

Drain the canned chickpeas in a colander, and rinse them well. Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary. Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.

Remove the soup from the heat and purée the soup directly in the pot using an immersion blender. Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.

Vegetarian Black Bean Chili

from Martha Stewart Everyday Food

This was the easiest soup/chili/stew/meal-you-serve-in-a-bowl, ever! I hesitate to call it a “chili” because it isn’t as thick as chili and certainly doesn’t take all day to sit and simmer on the stove. Regardless of what you call it, this dish is hearty and delicious. It is perfect for a Fall evening, served with crusty bread or tortilla chips and topped with sharp cheddar cheese and sour cream. Yum!

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 tablespoon chili powder (optional)
1 teaspoon ground cumin
2 cans (19 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernels, thawed

Directions

In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes. Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more. Top with grated cheese and a dollop of sour cream!

Fall= Soup!

It’s officially Fall! My favorite season!

In addition to the cooler weather, the leaves changing colors, the apple cider and pumpkins, it is also time for SOUP! So to start off this season I made a Carrot Apple Ginger Soup. It’s a very vegetarian soup, but even my carnivorous husband liked it! As a copyright attorney I should know better, however, I do not have a source for this recipe. I’ve had this recipe for a long time and always wanted to try it. However, it’s been so long I have no idea where I got it from! So I apologize to whomever came up with this wonderful creation originally … it is delicious!

Carrot Apple Ginger Soup

Ingredients

1 lb. carrots (peeled and cut into 1 inch pieces)

½ lb. parsnips (peeled and cut into 1 inch pieces)

1 lb. apples (peeled and cut into 1 inch pieces)

3 tablespoons extra virgin olive oil

1 tsp. salt

½ tsp. black pepper

1 quart vegetable or chicken broth

1 cup water

1 tablespoon fresh grated ginger

Directions

Preheat oven to 400 degrees. Combine carrots, parsnips, apples, olive oil, salt and pepper in a large bowl. Toss well to coat. Spread in a single layer on a rimmed baking sheet (may require two baking sheets). Roast for 12 to 15 minutes, until soft and browned. Transfer to a large sauce pan and cover with broth and water. Bring to boil and then reduce to simmer. Stir in ginger and cook for 8 to 10 minutes longer. Remove from heat and cool slightly. Blend until smooth, using a regular blender or an immersion blender. Season to taste with salt and pepper. Enjoy!

Tomato Basil Soup

Initially I found a recipe for bread and tomato soup on epicurious.com which sounded very good. However, if I followed the recipe it would have been very bland- basically just canned tomatoes, broth and mushy bread. Not so good after all. So first I decided to remove the bread and use as croutons (as recommended in a comment to the original recipe on epicurous.com) instead of letting it dissolve in the soup. The soup still needed more, so I added an additional can of tomatoes (instead of the one can called for in the original recipe). Lastly, I went out on a limb and added the cream cheese. This could have gone one of two ways… but to my surprise (and delight) it was exactly what was missing! The soup is great and I am proud of myself for experimenting and straying from a recipe!

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
4 cups day-old white bread, torn into small pieces
2 (28-ounce) can whole peeled tomatoes
4 cups chicken stock
8 basil leaves, chopped into small pieces
¼ cup chive and onion cream cheese
Pepper to taste
Salt to taste

Directions

Heat the oil in a large, deep sauce pan over low heat. Sautee garlic 1-2 minutes. Add the bread, stirring until oil is absorbed and bread it lightly toasted. Remove bread and transfer to bowl.

Add tomatoes, chicken stock, basil, salt and pepper.

Bring to a boil, than reduce heat. Simmer about 20 minutes. Remove from heat. Add cream cheese. Puree with immersion hand blender. Serve with bread cubes and grated parmesan cheese.

Butternut Squash Soup

from my Mom (via Sara Moulton Cooks at Home)

Ingredients

2 medium butternut squash or two packages of pre-cut squash (approx 6 cups)
2 Tablespoons unsalted butter
2 medium leeks, white parts only, thinly sliced
4 cups chicken stock, plus more as needed for thinning
Salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 375 degrees.

If using whole squash, halve the squash lengthwise, scoop out the seeds (or scoop out after baking) and arrange cut side down on a foil-lined and lightly oiled baking sheet. If using pre-packaged squash, just place evenly on foil-lined and lightly oiled baking sheet. Bake until very tender, 50-60 minutes. Cool to room temperature. If using whole squash, when they are cool enough to handle, scrape out the pulp. You should have about 6 cups.

Heat the butter in a large soup pot over medium heat. Add the leeks and cook, stirring often, until softened, about 5 minutes. Add the squash and 4 cups of the chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to medium-high and simmer, stirring often, until the leeks are tender, about 10 minutes. Puree the soup in the pot with an immersion blender until smooth. Thin with additional stock as needed (we like our soup thick!). Season with salt and pepper. Serves 4-6.