What's for dinner? #209 - "Spring is here. / The snow melts. / The earth is fresh. / The grass sprouts." [Old]
- Taro Gomei, "Spring is Here".
Is this true for you? It seems to be true here, in good old San Francisco town. Sunny, breezy... thinking of something lightish for dinner.... howza 'bout you?
juliejulez turned me on to this recipe: http://www.kalynskitchen.com/2005/04/...
which i think she's talked about here, or maybe it was the other pesto chicken recipe on that site she raved about. anyway, this one is really pulling at my heart-strings right now. but it's anyone's guess if the BF will allow me to cook tonight, or if i'll have to wait for the weekend. well, it's not anyone's guess, actually - i pretty much already know the answer to that.
Cold and nasty some 15 or so miles from SteveH....
Made a big pot of veggies, consisting of leek, Spanish onion, egg plant, green squash, tomato, some "set aside veggie stock from the freezer", about 10 cloves of garlic, chopped , fresh oregano, EVOO, S&P....cooked it down for about 1 1/2 hours..., froze half of it the remaining got hit with the immersion blender, a touch of cayenne pepper, and about 4 ounces of heavy cream, a couple cubes more of veggie stock. That will start dinner tonight...from there we have the oven on with a simple roast chicken, which will be plated with arroz con grandules or rice with lentils.
I bought some lemon sherbert for afterwards, with some store bought pound cake...
Argentinean Malbec from 2010 for me, vodka martini for her!(she had a tough day!)
GS....let's see I started writing to you this AM, but my computer decided to shut off...so I will start again;
Actually this soup is what should be called left over "Ratatouille soup." One day I knew had some in the fridge, and looked tired. There was about 2 cups leftover. I took out some garlic, chopped it up, threw it in a sauté pan with some EVOO, then the Ratatouille , a splash of some chicken stock, the stick blender and some half & half...it was not too bad.
With some tweaking I came up with this soup. The main difference between this and Ratatouille is that everything is made in one pot, not a classic preparation. My version:
Time: 1hr, 15 min.
3 Tbs. EVOO
1 Large Spanish onion, diced
1 Leek cleaned and chopped
1 Eggplant 1 lb. pealed and cut into 1 " cubes
2 Green or yellow zucchini, cut into 1" cubes
3 Roma tomatoes, de-seeded and cut into a large dice
10 Cloves of garlic, pealed and sliced
1 cup of chicken or vegetable stock,( plus 1/2 cup more if needed)
1 up of tomato juice
1 tsp. fresh Oregano (adjust to 1/2 if using dried)
2 Tbs. Kosher salt
1/2 tsp. Black pepper
1/2 cup of heavy cream
1 cup of plain croutons
1) In a 3 or 4 quart pot, place EVOO, onions and Leek cover and allow to sweat down, about 5 to 7 minutes.
2) Add the tomato, eggplant and zucchini, stock and juice, and turn heat up until it comes to a boil. At this point turn down heat to a simmer and add garlic, oregano, S&P. Cook for 45 minutes.
3)Remove from heat and allow to cool about 10 minutes.
4)Using an immersion blender, process until a "smoothie " like consistency. If you desire a thinner soup add additional stock, and adjust your salt.
5)Add heavy cream and stir.
6) Serve with croutons floating on top like little sailboats.
I like the soft punch of some Cayenne pepper to balance out the sweetness of the onion and Leek.
That sounds great - it reminds me of a soup I had in Catalonia a few years ago - but it was served cold, was pretty thin, and had a float of really nice OO on top.
I am sure it had onions, probably leek, garlic, eggplant, tomato, and smoked paprika in it.
i will give this a try - but probably wait for better veggies before I do:) Thanks!
Lion's head meatballs in a spicy coconut sauce. I am still in cold weather comfort food mode here, so I am going to one of my all-time favorites based upon an old Cooking Light magazine recipe.
And because it is Friday night, a sip or two of Gewürztraminer. :-)