cold potato leek soup

Always in the mood for soup, I decided to make this cold potato leek soup for my lunch and served it with camembert, rice thins, and iced tea. It tastes like spring.

Potato Leek Soup

1 lb. potatoes, peeled and cubed

6 1/2 c. homemade stock

4 medium leeks, trimmed and washed

2/3 c. sour cream

salt and pepper

1. Boil potatoes in the stock in a stockpot. Reduce heat and simmer for 15-20 minutes

2. When the potatoes are barely tender, add the leeks. Season with salt and simmer for an additional 10-15 minutes. You can thin the soup with additional stock or water, if desired.

3. Puree the soup with the aid of a hand blender. Add the sour cream to garnish, if desired.

kale raab stirfry

The latest food box came with another vegetable in which I was unfamiliar: kale raab. I found little information about this vegetable, but it is apparently over-wintered kale. The flyer with the box suggested a recipe that involved blanching. I decided to fashion a stir-fry, but blanched the kale first (this is supposed to make it less bitter, but it tasted sweet to me). I used the whole plant: stems, leaves, and flowers. The stir fry was delicious, fresh, and crisp.

Kale Raab stirfry

2 t. oil (high smoke point, I use grapeseed oil)

1 bunch kale raab

5 oz. chicken

1 sm. head broccoli

1-2 spring onions

1 sm. zucchini

1 red bell pepper

2 T. soy sauce

brown rice, to serve

1. Clean and chop all vegetables into bite size pieces. Prepare chicken, or other protein (I used some pre-cooked chicken from a roasted chicken) by chopping and tearing into bite size pieces.

2. Blanch kale raab in boiling water.

3. When kale is in water bath, begin to heat wok. When wok is hot, add oil. Spread around surface and begin to cook/crisp chicken (or other protein). Add broccoli, onions, zucchini, and red bell pepper. Let cook for 1-2 minutes. Add drained kale raab. Mix well. Cook for a few minutes (taste kale raab to determine when it's cooked). Dash with soy sauce.

4. Serve with brown rice.

Yield: 2-4 servings

tart salad

I know some people who always make the same salad which seems so boring! I like to try different types of salads as the seasons change and this is a great winter - early spring transition salad. This salad calls for some hearty greens (romaine), fresh citrus (cuties) cheese (feta), slivered almonds, and balsamic vinegar. I really enjoy the the tart contrast between the sweet clementines and balsamic vinegar.

Food Budget

Like many people these days, I have a pretty tight budget but I like to eat well. I consider my heavy reliance on staples, buying few processed foods and rarely eating out as part of my savings, but I also prefer organic (although I don't eat 100% organic), higher quality ingredients, and lots of fresh produce might be counter-balancing these cost savings measures. There are many reasons that I prefer organic and un-processed food but my strongest motivation is my belief in its health effects and any cost increase I consider a long term investment in my health. I recently ran across this USDA food plan chart on typical costs based on sex/age/type of plan. I am happy to see my typical budget falls between the thrifty plan and low-cost plan. I guess I'm doing all right after all.

white bean and tomato melange

I've mentioned my absolute adoration of white beans before, well I almost feel as strongly about tomatoes and thought this would be a good day to pair them. I also thought it would be a good chance to use some fresh organic veggies from my box. This is a simple dish, especially if you use canned beans (but I always soak and cook mine). Use the following recipe either as a jumping off point or follow it directly. This makes a delicious meal that would travel and warm easily for lunches. Serve with a salad or fruit.

White Bean and Tomato Melange

1/2 lb. dried white beans, soaked and cooked (or 1-2 cans of beans, rinsed)

56 g (1 serv.) of a pasta shape, cooked to package directions (or a little less)

2 T. olive oil

1/2 large onion, diced (~120 g)

1 small zucchini, chopped (~150 g)

1/2 bunch of swiss chard, chopped, washed & dried (~130 g)

2-15 oz. cans diced tomatoes (fresh can be substituted when seasonally appropriate)

2-4 cloves garlic, minced

1 T. dried red chili pepper

parmesan, to serve

1. If using dried beans, soak and cook according to standard directions. Add salt and any other desired herbs towards end of cooking. Begin to cook pasta. When pasta is done reserve some water (~1/2 c.) for sauce.

2. Saute onion in olive oil over medium heat until onion is translucent. Add zucchini and stir occasionally until it starts to brown. Add swiss chard and stir until wilted. Add canned tomatoes, garlic, red chili pepper, and any other desired seasonings. Allow to simmer. Add reserved pasta water whenever it is ready.

3. Add beans. Heat through. Add pasta. When steaming, serve with parmesan.

Yield: 6 generous servings.

Good Friday: Hot Cross Buns

Hot cross buns are traditionally served during Lent and especially on Good Friday. Holiday traditions, especially foods, can really be comforting and I love the tradition. My step-mom (who is a very good cook) makes a meal she had every Good Friday of her childhood, although it isn't my favorite food (German and involves wilted lettuce) I still miss not being close enough to take part in the tradition. I thought I might start one of my own and have been making Hot Cross Buns for the last few years. In preparation of this post I looked the buns history up on Wikipedia and discover one of the superstitions is that if you hang one in the kitchen it will "ensure that all breads turn out perfectly". In light of my confession earlier this week, I think I should hang one in my kitchen.

Inspired by Clotilde's post last month I decided to convert this recipe to a sourdough* version. She did warn that breads which include sugar and eggs might not rise and to add some dry yeast to help it rise. I should have probably started with an easier recipe - so I'll post the non-sourdough version here (and stop neglecting my starter!).

Whatever your Easter holiday traditions are (or if you don't celebrate), I hope it's a happy Easter and beautiful early spring weekend!

Hot Cross Buns

1 pkg. dry yeast

1/4 c. warm water

1 c. milk, scalded

1/4 c. sugar

1 t. salt

1 egg, well-beaten

3 1/2 c. flour (420 g) - divided

1/2 t. cinnamon

2/3 c. raisins, soaked

1. Combine the yeast and warm water for a few minutes.

2. Combine milk, sugar, salt and egg in a large bowl. Beat well.

3. Add yeast mixture to large bowl. Add 1 1/2 c. flour (180 g) and cinnamon. Cover and let rest for 1-hour until double in size. (Begin to soak raisins in water).

4. Add the remaining flour, 2 c. (240 g), add more if needed to make dough firm enough to handle. Turn onto a floured surface and knead until smooth + elastic. Drain raisins and dust with flour. Knead in raisins at last minute.

5. Put the dough in a greased bowl and let rise until doubled. Punch the dough down and turn onto floured surface. Roll into rectangle and 1/2" thick. Cut the buns with a cutter (2 1/2" d) and place 1" apart on greased cookie sheet. Let rise, uncovered until doubled.

6. Cut cross in top of buns with floured scissors. Bake in preheated 375 deg. F oven for about 15 minutes, until the tops are golden brown. Remove from oven and transfer to cooling rack.

Yield: 24 buns

* I've been neglecting my starter which also couldn't have helped. Apparently one names their starter so I've been brainstorming and am thinking "June" after my grandmother.

Pizza! Pizza!

Okay, pizza has to be one of the greatest foods on earth. I could say that of many foods, but my reasoning? It's high standing is a result of it's good either in super cheap varieties (yum cardboard frozen pizza) or in pricey pizzerias.

I wanted to learn to do it myself. I tried many dough recipes looking for one that had a yeastiness and baked through in my oven (pizza ovens cook at an intensity rarely found in home ovens, especially rental ovens). I found a basic recipe I liked and then kept making pizza until I got consistent results. Confession time: I have a problem with doughs. I'm working to improve my technique. The first big step was buying a digital food scale which I am learning to trust. (I always think the dough is too wet and keep adding flour, resulting in brick hard breads). Dough needs to hydrate on it's own (part of what's happening during rising/resting phases) and you must trust the recipe! Maybe you don't have this same hang-up, buoy for you.

Pizza Dough

2 1/4 t. yeast (1/4 oz.)

1/2 t. brown sugar (2 g)

1 1/2 c. warm water (110 deg. F)

1 t. salt

2 T. olive oil

~5 c. flour (400-600 g)

1. In a large bowl, dissolve the yeast the brown sugar in the water, and let sit for 10 min.

2. Stir in the salt and oil into the yeast solution. Mix in 2 1/2 c. (300 g) flour.

3. Sprinkle counter with flour, turn dough out onto a clean surface and knead in more flour (100 g - 300 g) (about 2/3 c.- 2 1/2 c.) until the dough is no longer sticky. (Trust the numbers!)

4. Let rise until double in a well-oiled dough and covered with a cloth (about 1 hour). Punch down the dough, divide in 2+ and form tight balls. Allow the dough to relax before rolling out.

5. Preheat oven to 425* deg F. (I actually do 500 deg. F, but my oven runs cool). When heated, bake rolled crust for ~5 minutes. Remove from oven and add toppings. (Tip: you may not need as many toppings and you think). Use pizza sauce (I like to make homemade and let it simmer throughout rising), a few toppings (artichoke hearts and shallots) and a light sprinkling of cheese. Cook with toppings until cheese is bubbling (about 10-15 minutes). [Internal temp should be 160 deg. F].

6. Remove pizza from oven and let rest for about 5 minutes before cutting and serving. Bon appetite!

Yield: 2 large pizzas (8 servings). Dough can be kept in the fridge for a few days or frozen.

*Time and temps will differ depending on your cooking method. If you use a heated pizza stone it will cook faster than if you use a cookie sheet.

flan

Last week, a friend held a tamale making party (it's a lot of work and easiest to have help!). Everyone brought some snacks and I decided to make my first flan. I found a recipe that seemed pretty simple and set about to make the flan. The recipe requires so many egg yolks, that I'm going to make an angel food cake as it's counterpart (with early strawberries). The flan is steamed on the stovetop, so you'll need a pie plate that fits into the top of a large pot.

Flan

10 egg yolks

14 oz. sweetened condensed milk

12 oz. evaporated milk

3 T. butter

3 T. brown sugar

1. Whisk together egg yolks, condensed milk ,and evaporated milk. Set aside.

2. Melt butter in a small saucepan over medium heat. Stir in brown sugar. Keep stirring until the brown sugar has dissolved and 'burnt'. Evenly spread the sugar over the bottom of a pie plate. Then pour in the custard.

3. Fill a large pot with water (about 3/4 full) and bring to a simmer. Cover the flan with foil. Set flan in pot and cover with the pot lid. Cook flan for 65-70 minutes. Remove flan from the boiling water and allow to cool for at least 30 minutes.

4. To serve, run a knife around the edge of the flan. Invert onto a serving plate. Serve at room temperature or chilled.

vanilla pudding

I grew up eating boxed instant pudding and my favorite was always pistachio (I still love anything pistachio flavored, ie. ice cream!). I'm sure my mom made cooked pudding or even homemade pudding on occasion, but my memories are of me shaking the pudding in a shaker (I think it was actually marketed for powdered 'diet shakes'). Making homemade pudding doesn't take much longer (except to cool and set) than instant but you'll be well treated to the best pudding on earth (and be able to pronounce all the ingredients).

Vanilla Pudding

2 c. milk, scalded (heated to 185 deg. F)

2 eggs separated

1/2 c. sugar

2 T. corn starch

1-2 t. vanilla flavoring

pinch of salt

2 bananas, assorted berries, or nilla wafers if desired

1. Scald milk on medium high heat until it reaches 185 deg. F (85 deg. C) which is nearing a boil. Stir constantly to prevent skin from forming and sugars from burning.

2. Mix sugar, egg yolks, and cornstarch together. Beat to a smooth paste. Add paste to scalded milk mixing constantly over medium heat until thickened. (Be sure to mix it in throughly at first so you don't get egg-y bits!)

3. When thickened transfer to another dish (or dishes) and over with plastic wrap (press to surface to prevent formation of a skin, if preferred) and keep in fridge until cooled (two hours to overnight).

4. Serve with sliced bananas or nilla wafers or assorted berries. Enjoy!

Serves 4 (1/2 c. servings)

Broccoli Romanesco

Broccoli romanesco is one of those veggies you see at farmers markets and think, "how beautiful" but if you're anything like me you leave it there. I was happy to see it in my latest veggie box and excited to try it, but at the same time hesitant. I left it until I ate all the leafy greens and pondered what to do with it. I like broccoli, usually do a spicy stir-fry, but this actually a variant of cauliflower (they are all closely related, however). I'm not a huge fan of cauliflower, I can eat a few crudites but don't appreciate it cooked. I found a recipe for broccoflower* online that sounded good and worth a try. I use most of my dijon mustard not for sandwiches but instead as a topping on veggies (asparagus, carrots...) so I was sure I would like this dressing.

Lemon Dijon Broccoli Romanesco

1 head broccoli romanesco, trim & wash as you would broccoli

2 T. butter, melted

1 t. dijon mustard

1 1/2 t. lemon juice

1/4 t. salt

1 t. sugar

2 T. parmesan, grated

Steam the broccoli romanesco for 7-9 minutes, being careful not to over cook. Toss to coat with dressing. Sprinkle with cheese. ~2-3 servings

* These names might be confusing. Most sources make a distinction between green looking cauliflower and the conical looking broccoli as broccoflower and broccoli romanesco respectively, but broccoli romanesco is frequently called broccoflower as well.

Katherine Hepburn's Brownies

I was craving brownies, but I didn't want a whole dish for me so I happily made them for my bookclub dinner party. I'm not a fan of cake and I don't like cake-like brownies, I prefer the fudgy variety. This recipe has cycled around for decades and are known as "Katherine Hepburn's Brownies". I imagine they were some sort of publicity release by one of her early studios to make her more 'likeable' to the audience (she was voted 'box office poison' by the theatre owners).

Katherine Hepburn's Brownies

2 oz. chocolate, unsweetened

1/4 lb. butter, unsalted

1 c. sugar

2 eggs

1/2 t. vanilla extract

1/4 c. flour, all-purpose

1/4 t. salt

1 c. walnuts (if desired)

1. Preheat oven to 325 deg. F.

Butter an 8-in baking pan.

2. In a heavy saucepan, melt the chocolate with the butter over low heat, stirring until completely melted. Remove from the heat and stir in the sugar.

3. Add the eggs and vanilla and "beat it all like mad". Stir in the flour, salt, and walnuts and mix well.

4. Spoon the batter into the prepared pan and bake for 40 minutes. Take it out; let it cool; cut into squares and go crazy.

Step-it-up Quiche

Eggs are my go to food when I'm in a hurry. They accept whatever else is in your fridge (veggies, cheese, condiments) and are very quick to cook. Quiches can be just as quick (especially if you use a pre-made crust), but this version is a step-up from the quiche you find on most brunch buffets. Leftovers are always delicious cold or reheated with a salad or some fruit.

This past week I hosted my book club which always involves food and wine (we read The Partly Cloudy Patriot by Sarah Vowell). I made a variety of dishes that are good for a dinner party - all of the fussy prep is finished about an hour before serving with the only 'complicated' dish being this quiche. This is a deep-dish quiche which was baked in a springform pan (if you opt to use a pie plate or quiche/tart pan the filling will make 2-3 quiches). And the filling is comprised of spinach, carrot greens (always looking for another place to use them), sauteed onions, and cheddar and feta cheeses. If you want to substitute skim milk or low-fat cheese, do so and substitute any veggies that you think will taste good! When using frozen veggies it's best to cook and remove as much water as possible so quiche will set. Fresh veggies only need to be cleaned, chopped, and sauteed if desired.

Step-it-up Quiche

1 whole wheat - olive oil pastry crust (I used this recipe from C&Z with a sprinkle of cumin)

2 1/2 T. butter

3 1/2 T. flour

1 1/2 c. whipping cream, warmed

9 oz. cheddar cheese, shredded

6 1/4 oz. feta cheese, crumbled

6 eggs

135 g frozen spinach (steamed and drained)

60 g carrot top greens (or other fresh greens or additional spinach)

2 med. onions, sliced and sautéed

cumin

salt

1. Prepare the greens, onions, and cream.

2. Make cheese sauce: Melt butter, stir in flour and cook for 1 minute, don't allow it to color. Remove from the heat. Gradually stir warmed cream into flour mixture to make a smooth sauce. Return to heat and bring to a boil, stirring constantly with wooden spoon. When thickened (about 3 minutes) remove from heat. Add half of shredded and crumbled cheese and stir until it is fully melted. Stir in the greens, onions, and a sprinkle of cumin. Remove cheese sauce from heat. (In effect you made a roux, a béchamel and finally a cheese sauce by following these steps).

3. Crack eggs into a bowl and break with a fork. Add a spoonful of cheese sauce to the eggs and whisk (be careful that eggs don't cook!). Continue adding a spoonful at a time until about half cheese sauce is added to eggs then add remaining cheese sauce. Add rest of shredded and crumbled cheese.

4. Pour egg mixture into pastry shell. Bake at 350 deg F until internal temp reaches 365-385 degrees (use instant read thermometer). Remove from oven and let set for 10 minutes before serving. Remove from springform pan and serve on a cake plate.

Yield: 12 servings (@ about 370 cal. each)

turnip soup

Once again faced with a vegetable I rarely buy, I decided to make a simple soup found in Bryant Terry's cookbook. This may not be the most appetizing photo I've taken (the reflective oil) but it is a light and tasty soup!

Roasted Turnip and Shallots with Turnip Greens Soup

1 bunch of young turnips with greens, cut into 1/2" pieces and set greens aside

1-2 shallots, peeled and cut into 1/2" pieces

1 t. olive oil

sea salt

1-2 cloves garlic, minced

1 sprig rosemary

3 c. vegetable stock

pepper

1. Preheat oven to 400 deg. F.

2. Roast the turnip pieces, shallots, 1/2 t. olive oil and a sprinkle of salt in a baking dish for one hour. Stir periodically.

3. Meanwhile trim and wash greens. Chop into bite-size pieces, rinse well. (Save tough stems for homemade stock). Combine 1/2 t. olive oil and garlic in large saucepan over medium heat. Saute for 1 1/2 minutes, then add the greens and remaining salt. Saute the greens until tender, about 5 minutes. Add stock to saucepan and set aside.

4. When the turnips and shallots are done roasting, transfer to saucepan. Add rosemary and bring to a boil, then lower to simmer and cook for 5 minutes, until hot.

Yield: 2-3 servings

collard greens

One of the things I like about vegetable delivery are the variety of items delivered. Collards are something I've eaten before (after all I lived in the south for four years) but it something I've never purchased or prepared. In my box was included this recipe, which is also all over the internet and in Vegan Soul Kitchen by Bryant Terry.

Citrus Collards

sea salt

2 lg. bunches collard greens, chiffonade and cleaned

1 T. olive oil

2 cloves garlic, minced

2/3 c. raisins

1/3 c. orange juice

1. In a large pot, bring salted water to boil. Add the collards and cook uncovered for 8-10 minutes. Remove collards from heat and quickly plunge into bowl of ice water. Drain.

2. In saute pan, heat olive oil and garlic to medium. Saute one minute. Add collards, raisins, and 1/2 t. salt. Saute for 3 minutes. Add orange juice and heat for 15 seconds. Do not overcook! Serve immediately.

Yield: 4 sides.

moroccan carrot salad

Although I love lettuce salads, I want a little variety and carrots are especially good this time of year (unlike the greens which are usually shipped up from Mexico in February). This is spiced with Moroccan flavors of cumin, coriander, and olives.

It also reminds me of the French grated salads. I prefer not to use a box grater on this salad because it turns to mush (I like the crunch of carrots!) but if you have a device that does small julienne use it, I just pull out my sharpest knife.

moroccan carrot salad:

1 lb. carrots, scrubbed and/or peeled

1/2 shallot, finely diced

1 garlic clove, minced

1 t. cumin

1 t. coriander

red pepper flakes

1 lemon, juiced

olive oil

olives

lime

cilantro

salt + pepper

1. Julienne the carrots. Place in a large bowl and sprinkle with salt. Add shallot, garlic, cumin, coriander, red pepper flakes, and lemon juice. Let rest.

2. Add olive oil to coat and adjust seasonings.

3. Garnish with olives, cilantro, and lime.