Creamy Cauliflower Soup with Bacon

There is only one word for this soup, yum!  I have a new cookbook, Weeknights with Giada and this is my first venture.  There is another factor that could be contributing to my Yum factor, the bacon.  I got this at a special outlet store in the Factory in Lebanon.  It is called Early’s dry cured hickory smoked bacon.  We tried this bacon for breakfast and I found it too salty and strong, so I was just going to use it up in this soup.  I believe that the very things I objected to at breakfast contributed to this soup.  They mail order; goggle Early’s Honey Stand, Springhill, TN.  The soup  serves 4, but as usual, it is gone. 

Ingredients:

10-12 strips (about 1#) thick-cut applewood smoked bacon (see above)

3 T unsalted butter

1 large or 2 small shallots, thinly sliced

2 celery ribs, chopped

Kosher salt and freshly ground black pepper

2 garlic cloves, chopped

1 (1.5 #) head cauliflower, cut into 1” pieces

1 T chopped fresh thyme leaves or 1 t dried

4 C low-sodium chicken broth (I used Wolfgang Puck roasted chicken stock)

8 oz. store-bought plain croutons (Marcy’s Gourmet garlic and parsley croutons from Costco)

Directions:

1.      Place and oven rack in the center of the oven.  Preheat the oven to 400 degrees. 

2.      Arrange the bacon in a single layer on a rimmed baking sheet.  I cover the bottom with non-stick aluminum foil for easier cleanup.  Bake for 15-17 minutes, until brown and crispy.  Drain the bacon on paper towels, or I use cheap paper plates.  When cool enough to handle, chop into 1/2 “pieces.

3.      In a large saucepan with high sides, melt the butter over medium-high heat.  Add the shallots, celery, 1 t salt, and ¼ t pepper.  Cook until soft, about 4 minutes. 

4.      Add the garlic and cook until aromatic, about 30 seconds. 

5.      Stir in the cauliflower, thyme, and broth and bring to a boil.  Reduce the heat so that the mixture simmers, cover the pan and cook until the vegetables are tender, 20-25 minutes. 

6.      Using an immersion blender, blend the soup until smooth.  (This is why you need a pan that is deep, to avoid it blowing all over.)

7.      Ladle the soup into bowls and garnish with the bacon and croutons. 

Chicken Risotto with Spring Vegetables

I made this dish tonight as we are working hard at the new house.   I thought as it said serves 6-8 and there are only 2 of us, we could reheat a couple of nights.  Jim loved this dish.  I have a little left for tomorrow and that is it. 

Ingredients:

4 C chicken broth

½ # fresh asparagus spears

¾ # skinned and boned chicken breasts, cut into 1” strips

½ t herbes de Provence

1 ¼ t salt, divided

3 T butter, divided

2 T EVOO, divided

2 medium zucchini, thinly sliced into half moons

1 medium onion, finely chopped

2 ½ C uncooked Arborio rice

1 C dry white wine

1 C freshly grated Parmesan cheese

½ C freshly grated fontina cheese

¼ C chopped fresh parsley

½ t pepper.

Directions:

1.      Bring chicken broth and 4 C water to a simmer in a large saucepan over low heat. 

2.      Snap off and discard tough ends of asparagus.  Cut into 2” pieces.

3.      Sprinkle chicken with herbes de Provence and ¾ t salt. 

4.      Melt 2 T butter with 1 T EVOO in a Dutch oven over medium-high heat.

5.      Add chicken, and sauté 5-6 minutes or until done.  Remove chicken; cover and keep warm. 

6.      Melt remaining 1 T butter in Dutch oven; add zucchini, onion, and asparagus, and sauté 3 minutes or until tender.  Remove vegetables; cover and keep warm. 

7.      Sauté rice in remaining 1 T hot oil in Dutch oven over medium high heat 1 minute.  Reduce heat to medium.  Add wine and remaining ½ t salt, and cook, stirring often, until liquid is absorbed. 

8.      Add 1 C hot broth mixture; cook, stirring often, until liquid is absorbed.  Repeat this procedure stirring often until all the liquid is absorbed.

9.      Add the pepper, Parmesan and fontina cheese stirring to evenly distribute. 

10.  Add back the chicken and vegetables and stir to distribute evenly. 

11.  Add the parsley and top with shaved parmesan if desired.    

Mini Peppers filled with Goat Cheese and Aspargus and Grilled Steak with Avocado and Red onion Salad

Yesterday was a busy day.  The painters finished in the new house and “broom clean” all but disappeared.  So we started with windows and floors.  I also cleaned the refrigerator and all the kitchen cabinets.  Jim put diazon granuals on the ground where Max will play, cleaned the patio and then helped inside.  We came home exhausted; showered and grilled tuna.  I made a salad and warmed some biscuits(frozen) that Jim and I drove all over Hendersonville to find a while back.  Having lunch with the ladies golf group, it was mentioned they were as good as homemade.  I’d have to say that the person who said that is not a biscuit maker.  Anyway, we did get a good bottle of wine; Smith & Hook, Cabernet Sauvignon, 2005, Central Coast, CA.

Today, Jim played in a tournament and I redrew the house plan and coordinated my art area with existing electrical, telephone, and floor vents.  I’d have to say that whoever laid out the HVAC vents almost 75% made my furniture arrangements difficult. 

Being a holiday, I decided to make a festive meal I found in the May Sunset magazine.  Jim was excited as it involved steak.  He was less than thrilled when he learned that it was kind of a soft taco meal.  This dish serves 4 unless Jim is around.  He mostly ate the steak as steak.  It was really good. 

Ingredients:

2 New York strip steaks (1 ½ # total)

4 T EVOO, divided

1 ½ t each kosher salt and pepper, divided (I used 1 T Chicago seasoning by Penzeys)

1 ½ t sweet smoked Spanish paprika

2 ripe avocados, sliced

½ each thinly sliced red onion and cilantro sprigs ( I used Italian parsley, I like a small amount of cilantro, but this was too much for me)

Juice of 1 lime

½ small jalapeno chile, seeded and very thinly sliced

Warm flour tortillas ( I cut in ¼ wedges) You could just tear as needed, but that would be too hard to explain to Jim.

Directions:    

1.      Heat grill to medium.  Brush steaks with 2T EVOO and season with 1 t each salt and pepper and the paprika.  Grill steaks until done the way you like, turning once for 10-12minutes. 

2.      Toss avocados in a large bowl with onion, cilantro, remaining 2 T EVOO, the lime juice, jalapeno, and remaining ½ t salt and pepper. 

3.      Slice steaks across the grain. 

4.      Serve the steak with salad and tortillas. 

I also made a hors d’orves.  This was also in Sunset magazine.  I think the photo in the magazine did not follow the recipe as written.  Mine were too wimpy and although they were delicious, company would have a hard time with them as they were too limp.  I will note below what I would change to serve this delicious appetizer.    

Ingredients:

8 sweet mini peppers or gypsy peppers, stemmed, cut in half lengthwise, and seeded

8 oz. asparagus spears, ends trimmed, chopped (don’t use thin, get thick ones as you end up with unattractive small pieces.  I also do not think you need a whole 8 oz.  Three half inch pieces per pepper looks good.  That is 48 pieces of asparagus.

2 T EVOO, divided

2 garlic cloves, minced

1 t chopped fresh rosemary leaves

½ t each kosher salt and pepper

Pinch of red chile flakes

½ C fresh goat cheese 

Directions: 

1.      Preheat broiler with rack set in top third of oven. 

2.      Toss peppers and asparagus in 1T oil and spread out on a rimmed baking sheet.  Broil, turning often, until starting to soften and brown slightly, 6 minutes. (Just warm the peppers slightly.  This was way too much and made the peppers too soft and they collapsed.  I’d be likely, next time, to just zap the peppers in the microwave for 1 minute.  The asparagus is nice broiled.  You could also just roast them.)

3.      Whirl garlic, rosemary, salt, pepper, chile flakes, and goat cheese in a food processor until just combined. 

4.      Spoon about 1T cheese mixture into each pepper half and top with asparagus.  Drizzle with remaining 1T oil. 

Jim served Hindsight, a Napa Valley Cabernet Sauvignon, 2009 with dinner.  He aerated it as the wine was young.  We are having watermelon and blueberries for dessert.    

Meat, Mashed Potatoes, Peas, Banana Bread

Tonight we had a “Jim” meal, meat, potatoes, and peas.  Jim was so excited he pulled out a really good bottle of wine from the cellar.  It was a 2005 Pinot Noir, Sonoma Coast by Williams Selyem.  He bought it a zillion years ago at the Iron Bridge Wine Company in Warrenton, VA.  I marinated pork tenderloin in onion and pineapple jams.  We grilled it.   For the potatoes I used Idahoan 4 cheese mashed potatoes.  If you have not tried these potatoes, you should.  They are just as good as mashing real potatoes yourself.  The pea recipe comes from Penzeys.

Ingredients:

2 C cooked frozen peas

1 T EVOO

2 T whole brown mustard seeds

¼ onion, thinly shaved into slices and then chopped very small

2 t curry powder

¼ t granulated garlic powder

¼ t powdered ginger

2 t honey

¼ C sour cream

Directions:

1.      Heat the oil over medium heat.  When hot, add the onion.  Stir and cook until translucent/starting to brown, 2-3 minutes. 

2.      Add brown mustard seeds.  When they start to sizzle and pot, add the curry powder, garlic, ginger, and honey.

3.      Stir well, and then add the peas.  Cook for a few minutes until the peas are heated through. 

4.      Turn off the heat, stir in the sour cream and serve. 

These ingredients made the peas sweet as if you had fresh peas.  It is 4- ½ C servings.  I was not real excited by this recipe. 

Finally earlier in the day I made “Best Ever Banana Bread.”  Don’t throw your existing recipe away.  I thought it was greasy and I could taste the corn flour and the pie spice.  In fact you can taste everything but the bananas.  The good thing was I could finish my rice flour that I have had for years.  This was in Meat Free Monday cookbook.      

Ingredients:

9 T butter

½ C sugar

2 eggs

3 mashed bananas

1 C rice flour

½ C corn flour

1 t pumpkin pie spice

2 t baking powder

¼ t salt

Directions:

1.      Preheat the oven to 350 degrees.  Grease and line with parchment paper a 1# loaf pan. 

2.      Cream the butter and sugar until light and fluffy. 

3.      Beat in the eggs one at a time. 

4.      Gently stir in the bananas.

5.      Stir in the flours, spice baking powder and salt and fold until incorporated. 

6.      Pour into the loaf pan and bake for 1 ½ hours until a skewer inserted into the center of the loaf comes out clean. 

7.      Cool on a wire rack. 

Fig and Goat Cheese Pizza with Arugula

Todd English has a wonderful Fig Pizza that I tasted at his restaurant in Las Vegas.  I also had a very good BLT Pizza at the California Pizza Kitchen in Palm Springs, CA.  So I was very surprised when I was not wild about this pizza from Bon Appétit magazine.  It is a specialty of a restaurant called Cucina in Woodstock, NY.  Possibly it is because I did not make the crust and estimated that my pizza pan was the equivalent of 2 10” pies.  So I used ½ the toppings.  It is also possible that because I could not make it beginning to end all in one motion that the time lapse produced a pizza that was tasteless and doughy.  I also do not have a great oven.  All factors considered, I will be out of here soon and should have waited to make this pizza when I had all my toys around me. 

Ingredients:

½ T plus 1 t EVOO, divided

1 T minced shallot

1 C dried figs, stemmed, quartered

½ C Marsala

1 T minced fresh rosemary

1 t kosher salt

Pepper

8 oz. fresh goat cheese

2 C arugula

1 pear

For the dough:

1 ½ C all-purpose flour plus more for rolling

1 ½ C bread flour

8 oz. fresh goat cheese

1 ½ T EVOO

Directions:

1.      Heat ½ T oil in a small saucepan over medium heat. 

2.      Add shallot; stir until soft, about 5 minutes. 

3.      Add figs, Marsala, and rosemary, increase heat.  Bring to a boil.  Add 1 C water, salt and pepper.  Reduce heat to medium-low; simmer, stirring often and adding water by T, if too thick, until figs are soft and jam measures 1 ¼ C.  About 20 minutes. 

4.      If making dough.  Pulse 1 ½ C all purpose flour, bread flour, 1 ½ T oil, 1 t salt, and l C water in a food processor until dough forms.  Divide into 4 pieces.  Wrap each in plastic and let rest until soft, 2-3 hours. 

5.      Preheat oven to 450 degrees. 

6.      Roll out each dough piece on a floured surface to a very thin 10” round.  Cover with a kitchen towel. 

7.      Place 1 dough round on each of 2 baking sheets.  Bake for 3-4 minutes to partially cook.  Repeat with remaining dough. 

8.      Spread 3-4 T fig jam over each crust; scatter 2 oz. goat cheese over each.  Bake in batches until crust is crisp, 4-5 min. 

9.      Toss arugula, pear and remaining 1t EVOO in a large bowl; season with salt and pepper.  Top pizzas with salad.    

White Truffle Egg Salad with Fennel Vichyssoise

This was delicious egg salad.  I found the recipe in Sunset magazine.  They got it from the Masterpiece Delicatessen in Denver.  Chef Justin Brunson toasts his bread by putting butter and EVOO in a skillet and toasting one side only.  He wants it soft on the inside and crispy on the outside.  We did our toast in the toaster. 

Ingredients:

8 hard boiled eggs

¼ C mayonnaise (I used light mayonnaise)

¼ C minced onion

1 T capers, rinsed and chopped 

1 ½ t high-quality white truffle oil

½ t kosher salt

1/8 t pepper

Directions:   Mash eggs with remaining ingredients, leaving the eggs a little chunky.

We had a soup and sandwich dinner.  I found this in my Soup of the Day cookbook.  If you have the book it is to be made on May 25^th.  It can be served hot or cold.  We had it hot tonight and will have the remaining cold later in the week, possibly on the 25^th. 

Ingredients:

2 T unsalted butter

1 T EVOO

½ yellow onion, chopped

2 fennel bulbs, stalks and fronds, removed, quartered, cored and thinly sliced

¼ C dry white wine

3 C vegetable broth

1 russet potato peeled and diced

½ C heavy cream

Salt and ground white pepper

Directions:

1.      In a large, heavy pot, melt the butter with the oil over medium-high heat. 

2.      Add the onion and fennel and sauté until the fennel is very soft, 7-9 minutes. 

3.      Add the wine and cook, stirring often for 2 minutes.

4.      Add the broth, bring to a boil and then add the potato. 

5.      Reduce the heat to medium-low and simmer until the potato is very soft, 30-35 minutes. 

6.      Remove from the heat and cool slightly.

7.      I used my immersion blender to puree the soup.

8.      Return the pot to the stove, stir in the cream, and bring to a gentle boil.  Don’t forget to add the salt and pepper.

Meat Free Monday

I have another new cookbook.  It is called Meat Free Monday.  Do to time constraints, it got shifted to Tuesday.  I did not get the dessert made, but did the side and the dinner.  It is divided into seasons.  I am in spring until the weekend.   The side dish is Broiled Field Mushrooms and it serves 4.  I had Jim cook them on the grille. 

Ingredients:

8-12 large flat mushrooms, I used Portabella

6T EVOO

1 stem of fresh rosemary leaves

1 T balsamic vinegar

2 T red wine

1 small chopped onion

Salt and pepper

Directions:

1.      Clean any dirt of the mushrooms with a soft brush.  Remove the stems and discard. 

2.      Combine all the remaining ingredients for the marinade.

3.      Put the mushrooms on a large tray and pour the marinade over them.  Marinate for 30-45 minutes. 

4.      Preheat the broiler or grille.  Cook for 5 minutes on each side, brushing with the marinade juices.

The dinner course is Spring Vegetable Stew also for 4 servings. This was very good, but I am wondering what to do with the leftovers as reheating would turn the vegetable to mush and it would not be as good.  I think I will pour it all in a blender and turn it into a smooth vegetable soup.   I used my homemade vegetable stock.  It is a good stew, but would probably be better if you had access to these vegetables straight out of the garden. 

Ingredients:

1 T EVOO

2 T butter

2 shallots, chopped

1 fat garlic clove, crushed

3 C vegetable stock (I had to add more.)

1# baby new potatoes, scrubbed and halved if large (I halved mine)

12 baby carrots, halved lengthwise

8 baby zucchini, topped and tailed and chopped into large chunks

1 bunch asparagus, trimmed and sliced into 2” lengths on the dianonal

1 bunch scallions, trimmed and sliced into 2” lengths on the diagonal

1 C peas (I used frozen)

1 C edamame (I used frozen)

1 T freshly chopped tarragon (I used 1t dried)

Salt and freshly ground black pepper

EVOO for drizzling (I skipped)

A handful of chopped flat-leaf parsley

Directions:

1.       Heat the EVOO and butter in a large sauté pan.  Add the chopped shallots and cook over medium heat until tender but not browned.  Add the crushed garlic and cook for further 30 seconds. 

2.       Add the vegetable stock to the pan and bring to a boil.  Boil for 5 minutes to reduce slightly. 

3.       Add the new potatoes.  Cook the potatoes for about 10 minutes until just tender.

4.       Meanwhile prepare the other vegetables. 

5.       Add the carrots to the pan and cook until al dente. 

6.       Add the zucchini, asparagus, scallions, peas, edamame, and tarragon, and cook fro a further couple of minutes until tender but still vibrant. 

7.       Season to taste with salt and pepper. 

8.       Ladle the stew into bowl, frizzle with EVOO if desired and scatter with parsley. 

9.       Serve immediately. 

I am going to try to make something out of this book each Monday. 

Whole-Wheat Pasta Salad with Walnuts and Feta Cheese

Busy time for us, today we finalized buying a house.  Monday was our walk through and then we went to the appliance shop to finalize the purchase of the items in the kitchen I needed replaced.  Our dinner was simple.  This recipe by Ellie Krieger was in our Sunday paper and serves 4. 

Ingredients:

½ # whole wheat fusilli or other pasta (I used Penne)

½ C walnut pieces

½ C crumbled feta cheese

½ C diced red onion

1 ½ C chopped baby spinach leaves

2 T walnut oil

2 T red wine vinegar

1 clove garlic, minced

½ t Dijon mustard

Salt and pepper

Directions:

1.      Cook the pasta according to package directions.  Drain and rinse under cold running water, and put it in the refrigerator to chill. (I just set aside to cool.)

2.      In a small dry skillet, toast the walnuts over medium high heat, stirring frequently, until fragrant, 3-5 minutes.  Set aside to cool and then chop coarsely. 

3.      In a large bowl, toss together the pasta walnuts, feta, onion and spinach leaves. 

4.      In a small bowl, whisk together the oil, vinegar, garlic, and mustard. 

5.      Pour the dressing over the pasta salad and toss to combine. 

6.      Season with salt and pepper. 

We were delighted with the recipe.  It was refreshing and for once the dressing was the right amount for the salad. 

Spicy Chicken Breasts

As we will soon be moving, again, I am trying to use up items in the freezer.  We only have 2 coolers and I have to empty the contents of 2 ref/freezer units.  So last night we also had chicken breasts.  I keep chicken breast on hand for if I am too tired to cook, I can send Jim out to the grille with them.  I have rubs and marinades, not home made, that are used in these instances.  But last night I wanted to do something special, but not too taxing.  This recipe is from Essential Pepin.  Jacque Pepin is probably my favorite, living, cookbook author.  His recipes never fail and are always delicious.  I should have doubled the dry marinade recipe as Costco Chicken breasts are very large.  However this dry marinade is easy and very tasty.  If I ever made anything twice, I would have this marinade as a go to dish.    

Ingredients:

½ t juniper berries

½ t coriander seeds

½ t mustard seeds

½ t salt

4 boneless, skinless chicken breasts (about 6 oz. each)

1 ½ T EVOO

Directions:

1.      Combine the first 3 ingredients in a small skillet and cook over medium-high heat for 2 minutes, or until lightly toasted.  (You will know it is time to stop when the coriander seeds start jumping.)

2.      Transfer the toasted spices to a spice grinder or coffee grinder, add the salt, and process for 20-30 seconds, until finely ground. 

3.      Sprinkle both sides of the chicken breasts with the spice mixture and rub it gently into the meat. 

4.      Brush the breasts on both sides with the olive oil. 

5.      From here I diverted.  Jacque does his on the stove finishing in the oven.  I sent them with Jim out to the grille. 

You can do steps 1-3 ahead of time.  We had the previously blogged Jell-O, corn on the cob, broccoli, and carrot sticks to round out this meal.