Sunrise Lentil Soup With Lemon And Dill

Sunrise Lentil Soup With Lemon And Dill

From the Rancho Gordo Kitchen an easy recipe to kick off your New Year with good luck and good taste from The Rancho Gordo Kitchen.
Ingredients:

2 tablespoons EVOO

1/2 white or Yellow onion

2 garlic cloves, minced

1 celery stalk, diced

1 large carrot, diced

1 teaspoon cumin seeds

1/2 pound uncooked Rancho Gordo lentils, picked over and Rinsed

2 to 3 tablespoons fresh lemon juice

1 teaspoon Kosher salt, or to taste

Freshly ground pepper

Freshly grated lemon zest from 1 lemon,

Chopped fresh dill for serving

Crumbled Feta for serving (optional)

Directions

In a large soup pot, heat the EVOO over medium-low heat,   Add the onion, garlic, celery, carrot and cumin, and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minute.

Add 5 cups of water and the lentil to the pot.  Increase the heat to high and cover the pot, and bring to a boil.  Uncover, reduce the heat, and simmer, stirring occasionally, until the lentils are tender,  

45 minutes.  Some will fall apart during cooking.

Stir in 2 tablespoons lemon juice, and season with lemon juice to taste.  Serve hot, drizzled with lemon zest, dill, and feta, (if using).

Cook's Notes: I used Rancho Gordo's Pulugia Lentils which are a very small but tasty lentil.  With the lid off during the simmer, most of the liquid was lost to evaporation and absorption.  I had a pot of cooked lentils. I added almost two cups of water as I prefer a broth with my soup.  In my next pot I will add the salt when I add the vegetables.  If the vegetables are not cooked with seasoning,  when added after cooking the flavors do not have the depth.  

Also, don't overlook adding the dill.  The flavor it imparts adds so much to this soup!  DJM

Roasted Apple and Squash Soup

 

Roasted Apple and Squash Soup with Spiced Squash Seeds

The Red Kuri is my favorite squash variety. Sadly, it’s often passed by in favor of the easier-to-peel Butternut or the sensationally sweet Delicata. The Red Kuri has a flavor that is nutty and sweet, reminiscent of roasted chestnuts. When roasted with apples, onions and subtle spices, the combination creates a rich, earthy flavor. Once blended, a velvety texture emerges and tantalizes the tongue with its soft, warm qualities.
This soup is remarkably easy to make and to clean up. Best of all, you can turn the leftovers into velvety Apple and Squash Mac and Cheese.

Ingredients:
1 (2-pound) Red Kuri squash
1 large sweet yellow onion, coarsely chopped
1 shallot, peeled and quartered
3 tart apples, peeled and coarsely chopped
1 tablespoon fresh ginger, finely minced
2 tablespoons olive oil
2 tablespoons melted butter
¼ cup maple syrup
1 tablespoon freshly grated ginger
1 tablespoon fresh thyme leaves
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground mace
½ teaspoon cayenne powder
2 teaspoons cracked black pepper
2 teaspoons salt
4 cups water
¼ cup heavy whipping cream (optional)
Spiced Squash Seeds, for garnish

Directions:
Preheat oven to 400°F.

Cut the squash in half using a large, thick knife or cleaver. Carefully push down on both ends of the blade, slowly, to cut the squash in half. Scoop out the seeds and reserve for the spiced seed garnish. Place the cut side of each squash on a cutting board. Cut each into wedges. Then carve off the peel of each wedge. Cut the peeled squash into 2-inch pieces.

Place the squash, onions, shallot, apples and ginger in an 11- by 17-inch baking dish and toss together with the oil, melted butter, maple syrup, thyme, ginger and spices. Make sure everything is well combined and coated in the oil and butter. Place in the oven and roast for about 50 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting.

Transfer all of the roasted vegetables, including any drippings, into a large 4- to 6-quart pot, and add the water. Bring the soup to a boil and then reduce heat and simmer for about 30 minutes. Remove from the heat and carefully blend the mixture, using an immersion blender, until smooth and velvety. Taste the soup and season with additional salt, if needed.

Slowly blend in the heavy cream, if using.

Serve warm, garnished with the spiced squash seeds for a more extravagant meal.

•                                Spiced Squash Seeds

  Ingredients 
  ¼–½ cup washed and dried squash seeds (use squash seeds reserved from the soup recipe, or raw pumpkin seeds)
  1 tablespoons butter, melted
  ¼ teaspoon cinnamon
  ½ teaspoon freshly ground nutmeg
  1 teaspoon cracked black pepper
  ½ teaspoon ground ginger
  ¼ teaspoon allspice
  Directions
  Preheat oven to 400°F. Toss pumpkin seeds with butter and spices and spread in a single layer on a parchment- or foil-lined baking sheet. Bake for 8–10 minutes, or until golden brown and toasted. Let cool.

  
  

Greek Spanakopita

 

Spanakopita

Golden, wafer-thin sheets of phyllo, a creamy spinach filling that's packed with tangy feta and fresh herbs… this classic Spanakopita (spinach pie) would make any Greek grandmother proud. Phyllo can be finicky, but this recipe makes it foolproof. Whole sheets are stacked in the baking dish and brushed with butter—no slicing or folding, and if a sheet tears, no one will know! Here's a genius trick for even squares that won't shatter when sliced: score the phyllo first, before baking, so the knife cuts cleanly through before serving. Serve as an appetizer at any dinner party, or cut into bigger squares for a truly satisfying dinner idea.
Ingredients:
2 10-oz. packages frozen chopped spinach, thawed
10 Tbsp. unsalted butter

1 yellow onion, chopped
4 scallions, chopped
4 garlic cloves, chopped
2 large eggs, beaten
6 oz. container crumbled feta
1 cup cottage cheese
1/4 cup chopped parsley
2 Tbsp. chopped dill
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
16 9 X 13-inch sheets frozen phyllo dough, thawed                                                     Directions:                                                                                                                               Place the spinach in a large dish towel or double layer of paper towels and squeeze to remove as much excess moisture as possible. Set aside.

Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion, scallions, and garlic. Cook, stirring occasionally, until the onions are softened, 8 to 10 minutes. Transfer the mixture to a large bowl and let cool for 10 minutes.

Add the eggs, feta, cottage cheese, parsley, dill, salt, pepper and drained spinach to the onion mixture. Stir until well combined.

Preheat the oven to 375°. Melt the remaining 9 tablespoons butter in a small microwavable bowl in 15 second intervals in the microwave. Brush a 9-by-13-inch baking dish generously with butter. Place two sheets of phyllo dough in the bottom of the dish, layered on top of each other. Brush the top with butter. Repeat the process 3 more times, for a total of 8 phyllo sheets, brushing with butter every other layer. Spread the spinach mixture evenly over the crust. Top with 2 phyllo sheets and brush the top with butter. Repeat with the remaining 6 phyllo sheets, brushing with butter every other layer. Drizzle any remaining butter evenly over top of the spanakopita.

5Score the top crust of phyllo sheets into 15 pieces using a paring knife. (This will make cutting after baking easier.) Bake the spanakopita until golden brown and flaky, 45 to 55 minutes. Serve hot.

Fresh Corn Soup

 

Fresh Corn Soup

Ingredients
2 tablespoons unsalted butter
1 yellow onion, sliced thin
2–3 cloves garlic, minced
7 ears corn, fresh as possible, yellow or white
Salt and white pepper, to taste
Good quality olive oil, to taste

Directions:
Melt butter in a medium saucepan over low heat. Add salt, garlic and onions and sweat until translucent.

Remove corn kernels from cobs. Place cobs in a large pot, fill with water to cover cobs and simmer for about 40 minutes.

Add corn kernels to onion and garlic mixture and cook for about 5 minutes on low heat. Add salt to taste.

Strain corn stock and pour 2 cups liquid over vegetable mixture. Reserve remaining corn stock.

Purée in a blender until smooth. If too thick, add more corn stock.

Drizzle with best-quality olive oil and serve warm.

Garganelli With Veal Ragu

Garganelli with Veal Ragu

We make this hearty meat sauce with either veal (as here) or duck. Which of the two makes for a better ragu is often the subject of intense family debate. Both preparations pair beautifully with garganelli pasta—its tube shape and deep ridges creating the perfect vehicle for capturing the hearty sauce. If you can’t find dried garganelli, use penne rigate instead.

Ingredients:
3 1/2 - 4 pounds veal shoulder cut in 1 inch chunks

Salt and pepper

1/2 cup EVOO

½ cup diced fennel
½ cup diced carrots
½ cup diced yellow onion
1½ cups dry red wine
2 (28-oz) cans Italian plum (San Marzano) tomatoes
4 cups chicken stock
2–3 teaspoons minced fresh rosemary
2–3 teaspoons minced fresh thyme
1½ pounds dried garganelli or penne rigate pasta
Italian parsley leaves, finely chopped (optional)
Directions:
Preheat an oven to 300°F.

Pat the veal dry with paper towels, then sprinkle all over with salt and pepper. Warm ¼ cup of the olive oil in a Dutch oven or large sauté pan over medium-high heat. Working in batches if needed, add the meat and brown evenly on all sides, turning as needed, about 12 minutes. Transfer to a plate and set aside.

Add the remaining ¼ cup olive oil to the pan, then add the fennel, carrots and onion. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the red wine and cook, stirring to scrape up any caramelized juices from the bottom of the pan. Continue to cook until the liquid is reduced by half. Add the tomatoes, reduce the heat to medium, and cook for 5 minutes. Add the stock, rosemary and thyme. Bring to a boil over high heat, add the veal, then remove from the heat. Cover partially, place in the oven, and roast until very tender, about 4 hours. Using two forks, shred the meat.

Bring a large pot of salted water to a boil over high heat. Add the garganelli and cook according to package directions until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Divide among individual serving bowls. Sprinkle each serving with parsley, if using. Serve with cheese at the table.

• 3½ – 4 lbs boneless veal shoulder, cut into 3-inch chunks
• Salt and freshly ground pepper
• ½ cup extra-virgin olive oil

Root Vegetable And Apple Soup With Dungeness Crab and Brown Butter

 

Root Vegetable and Apple Soup with 

Dungeness Crab and Brown Butter

Nothing warms the soul more than a tasty bowl of soup topped with seafood.  This recipe is a winner, a real "dinner winner"!

Ingredients:

1 small butternut squash, peeled and diced
2 carrots, peeled and diced
1 turnip, peeled and diced
1 rutabaga, peeled and diced
1 yellow onion, peeled and diced
10 cloves garlic, chopped
8 ounces unsalted butter, divided, plus more for garnish
2 Granny Smith apples, peeled and diced
4 sprigs thyme
2 cups white wine
4 cups vegetable stock
1 cup heavy cream
1 tablespoon maple syrup
1 tablespoon salt
Salt and pepper to taste
1 bunch fresh chives, chopped, for garnish
2 steamed crabs or fresh Dungeness crab meat
Juice of 1 Meyer lemon
Directions: 

Cook the vegetables in 4 ounces of butter for 10 minutes in a Dutch oven. Add the apples and thyme and cook for another 10 minutes.
Deglaze the vegetables with wine and reduce the liquid for 5 minutes. 

Add the vegetable stock, heavy cream, maple syrup and salt and simmer very low for 2 hours.

Blend the soup on high until completely smooth. Season with additional salt and pepper.

Brown 4 ounces of butter in a sauté pan until the liquid turns golden brown. Add the crab meat and lemon juice and cook on high for 2 minutes.

Pour the warm soup into a bowl and top with the brown butter crab. Garnish with chives and extra brown butter.  Serves 4 to 6

Best Black Bean Soup Revisited

Best Black Bean Soup

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a chemical reaction preventing the beans from softening).  If so add the wine later with the stock.

Ingredients:

Yield: 4 to 6 servings

1 pound dried black beans (not soaked)

1 yellow onion, peeled, trimmed and quartered

5 garlic cloves, smashed and peeled

1 chipotle chile in adobo plus 1 tablespoon adobo sauce

2 teaspoons ground cumin

2 dried bay leaves and/or 1 teaspoon dried oregano

¼ teaspoon baking soda (optional)

Kosher salt (Diamond Crystal)

1 teaspoon apple cider vinegar

Any combination of Greek yogurt, corn chips, pickles red onion, cilantro, lime wedges, poached egg for topping.

Directions:  

In a 5 to 8 quart slow cooker, combine beans, onion, garlic, chipotle chili and adobe sauce, cumin, bay leaves and or oregano, and baking soda.  

Cook on low until beans are tender, 8 to 10 hours.   Taste more than one bean to make sure they and tender.  The bean should flatten easily when pinched between two fingers.

Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.)  Blend until smooth.  Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

TIP

Beans should reach a simmer and cook until tender to be safe to eat. If your slow cooker does not reach a simmer on the low setting, increase the heat level to high, and ensure the beans cook at a simmer for at least 15 minutes at come point in the preparation.   NY Times recipe.

Spinach Lasagna. ~ Vegan

Spinach Lasagna

This spinach lasagna is gloriously cheesy, perfectly saucy, and fully loaded with fresh sautéed spinach. It’s worthy of special occasions and holidays, and such a treat on a chilly weekend.  If you’re craving a meatless main dish with familiar flavors, this spinach lasagna is the answer. The sauce is made from scratch and sets this lasagna apart from your average recipe.

Ingredients:
Tomato sauce (or substitute 2 cups jarred marinara sauce)
1 can (28 ounces) diced tomatoes
¼ cup roughly chopped fresh basil
2 tablespoons olive oil
2 garlic cloves, pressed or minced
½ teaspoon fine salt
¼ teaspoon red pepper flakes (optional)
Spinach mixture
2 cups (16 ounces) low-fat cottage cheese
2 tablespoons olive oil
1 small-to-medium yellow onion, chopped
¼ teaspoon fine salt
4 cloves garlic, pressed or minced
12 ounces baby spinach, preferably organic
Freshly ground black pepper, to taste
Remaining lasagna ingredients
9 no-boil lasagna noodles
8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
Sprinkle of additional chopped fresh basil, for garnish 

Directions: 
Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt and pepper flakes (if using). Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have about 2 cups of sauce).

Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to a large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.

Warm 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach. Continue cooking for about 10 to 12 minutes, stirring frequently, until the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan.

Transfer the spinach mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not puréed!), about 12 to 15 times. Transfer the mixture to the bowl of whipped cottage cheese. Top with remaining cottage cheese and mix well. Season to taste with salt and pepper. Now it’s lasagna assembly time!

Spread ½ cup tomato sauce evenly over the bottom of a 9-inch square baker. Layer three lasagna noodles on top, overlapping their edges as necessary. Spread half of the spinach mixture evenly over the noodles. Top with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.

Top with three more noodles, followed by the remaining spinach mixture. Sprinkle ½ cup shredded cheese on top. (We’re skipping the tomato sauce in this layer.) Top with three more noodles, then spread the remaining tomato sauce over the top so the noodles are evenly covered. Sprinkle evenly with all of the remaining cheese.

Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but don’t let the foil touch the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees and continue cooking for about 12 to 17 more minutes, until the top is turning spotty brown.

Remove from oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.

White Beans, Asparagus with Crispy Chicken

White Beans And Asparagus, With Crispy Chicken

A one-pot meal that will impress your dinner guests, and would work well with just about any seasonal vegetable.
Ingredients:
The beans
½ lb Classic Flat White beans cooked with celery, carrot, yellow onion, garlic, rosemary, thyme, Parm rind, salt, duck fat or olive oil Kosher salt and black pepper, plus more to taste
1 tablespoon olive oil
2-½ pounds bone-in, skin-on chicken thighs or breasts (4 to 6 pieces)
1-2 cups chicken stock
1 bunch of asparagus, ends snapped off and sliced into 1-2” pieces
Flaky salt, for serving
Lemon, for serving (optional)

Directions:
Prepare the beans: 

Cook beans in the cooking vessel of your choice. (If you have the time, opt for the stovetop method – these beans love a braised!) Once cooked, remove the aromatics and strain, reserving 1 cup of broth.

Cook the chicken:                                                            Season chicken with salt and pepper. When the beans have 15 minutes left to cook, heat oil over medium heat in a large heavy-bottomed braiser or skillet with a lid (ideally cast iron) and add chicken, skin-side down. 

Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface which will promote browning. 

Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5-8 minutes, depending on the size of the chicken pieces. 

At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7-10 minutes. Remove skillet from heat and transfer chicken to a plate to rest, leaving all the fat behind. 

Deglaze the pot and add the beans: Over medium heat, add 1 cup of chicken stock to the braiser or skillet to deglaze it, scraping the bottom to release all of the tasty bits. Add beans and reserved broth. You should be able to see a little bit of liquid between the beans; add more chicken stock if necessary. Cook, stirring occasionally, and seasoning gradually as the liquid reduces into a glossy sauce. 

Add the asparagus and return the chicken: Add asparagus and toss to coat, then nestle chicken among the beans, adding any juices that have collected on the plate to the skillet. Reduce heat to a low simmer, cover pan, and let cook for 3-4 minutes or until chicken is warmed through and asparagus is bright green and al dente. 

Serve: Divide chicken, beans, and asparagus between plates. Add flaky salt and a final few turns of pepper. Serve as-is for a rich, savory dish or with a squeeze of lemon juice a brighter, lighter take.