Roasted Garlic & Cauliflower Soup (v, gf)

All I’ve been making and eating lately is soup. Vegetable soups, fish soups, more vegetable soups. I’ve spared you from yet another soup of late, a mushroom and wild rice concoction which was delicious, but… soup. This one, however, I had to post. Healthy, vegan and gluten free for those who swing that way, easy, and cheap (I am a sucker for saving money). Warming and hearty for a nice winter lunch and it’s even better the next day.

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ROASTED GARLIC & CAULIFLOWER SOUP

Ingredients:

  • 1 large head cauliflower, chopped into florets 
  • 1 head garlic, intact
  • 1-2 yellow onions, sliced or diced
  • olive oil
  • 5 c stock or broth of your choice
  • kosher salt and cracked black pepper
  • 1/4 c white wine, optional
  • 3 tbsp flour of your choice, optional
  • 1 c milk, half and half, or cream, optional

Directions:

Preheat your oven to 450 and grab a cookie sheet with a lip and a small oven-safe bowl or ramekin. Wash off the cauliflower and chop the white portions into chunks and florets, placing on the cookie sheet and drizzling with olive oil, tossing to coat. Cut the top of the head of  garlic- straight across so a bit of each clove is exposed- and place it, papery skin and all, into the ramekin. Drizzle it with olive oil, too, and top with foil. Bake both in the oven for 40 minutes, stirring the cauliflower once halfway through.

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Don’t worry if it’s brown or charred in some places- it should be.

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Meanwhile, caramelize the onions. Heat another healthy glug of olive oil (or a combo of olive oil and butter, about 2 tbsp each) over medium-high heat. Add the chopped onions and a healthy pinch of kosher salt, and cook, stirring constantly, for 15 minutes. Reduce the temperature to low and cook until the cauliflower is ready, stirring now and then. The onions will be nice and brown and your pan will, too, which brings me to the optional flour and/or wine. If you’d like, increase the heat to medium and add the wine, scraping up the tasty brown bits and deglazing the pan. Sprinkle the flour over the onions and stir until no more flour is visible.

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Add the stock and bring the mixture to a simmer.

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Cook for about a minute to remove the flour taste, then add the cooked cauliflower florets, squeeze the roasted garlic cloves into the soup, and add milk or cream, if you’d like. Don’t worry, the garlic will be sweet and mellow and won’t overpower the other flavors you have going on. Taste a clove first if you’d like- they good. They real good.

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Okay! So now, purée the soup as much as you’d like. I like my soups pretty puréed, and cauliflower will still have texture if it’s blended, so I went to town.

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Taste and adjust salt and pepper, if needed. Add another cup of broth or water if you’d like a thinner soup. And that’s it! So delicious and really good for you. Enjoy!FullSizeRender (29)

Roasted Lemon-Dill Salmon (pes, gf) and Really Easy Butternut Squash Soup (v, gf)

You know those meals that look impressive but are super easy to throw together? The hands-off, like, Williams Sonoma photo shoot, break out your all-white everything serveware at your winter home in the Swiss Alps fancy? Yeah. Those are my favorite. Here’s one to add to your arsenal.

ROASTED SALMON WITH LEMON AND DILL

Ingredients:

  • 1-2 lb salmon plank
  • 1 lemon
  • 10-15 fresh dill sprigs
  • olive oil
  • kosher salt & cracked black pepper
  • parchment paper

Directions:

On a baking dish, place the salmon on a sheet of parchment paper. The paper isn’t a must but will simplify cleanup. Generously salt and pepper the salmon. Cut the lemon in half and juice one half. Slice the other lemon half into thin, crosswise slices.

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allez! gourmet: 2015 in review

What a year! Over 66,000 views! Continued Pinterest love! The peanut butter dip that stood the test of time! Thank you, hungry readers for a fabulous 2015; onward and upward into the new year we go.

A review of this year’s stats below; thank you for visiting and bon appétit!

Here’s an excerpt:

Madison Square Garden can seat 20,000 people for a concert. This blog was viewed about 66,000 times in 2015. If it were a concert at Madison Square Garden, it would take about 3 sold-out performances for that many people to see it.

Click here to see the complete report.

Seafood Chowda (pes, gf)

Making this soup really stepped up my annoying culinary joke game last week. Anytime I make/eat/order/think of chowder, I think of the Simpsons chowda/chower Freddy Quimby scandal episode, which makes me laugh out loud regardless of time or location:
And having been given a beautiful filet of Alaskan halibut that I used in the chowder, I also got to walk around saying things like this,

halibut

which, as you can imagine, made me very happy. Just for the halibut…. hahahahaha…. Oh, top hat crab! You so crazy.

On to the soup. I’d stumbled across the idea for salmon chowder, which sounded delicious but quickly changed when the halibut entered my life. I decided to make a halibut, cod, and shrimp chowder just for the- wait for it- because I wanted to. Gotcha.

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This soup can be made with whatever sturdy fish fillets you have on hand. You want the fish to be thick enough to stand up to being cooked in hot broth- the goal is to have large, spoon-sized chunks of cooked fish in the soup, not flakes. Leave the fish out altogether if you prefer- shrimp, chunks of lobster, and scallops would be equally amazing. This was a really tasty dinner and improved, as most soups do, overnight. It keeps for a few days and travels well. All in all, a tasty, hearty, warming dish.

SEAFOOD CHOWDA

Ingredients:

  • 2 lbs fish, skinned and boned, cut into 1″ chunks, or 2 lbs seafood and shellfish mix of your choice
  • large handful peeled and deveined shrimp, optional
  • 2 tbsp butter or olive oil
  • 1 1/2 tbsp flour, optional (leave out for gf option)
  • 1/2-1 tsp dried tarragon
  • 1/2 tsp fennel seeds
  • kosher salt, to tastesoup1
  • 1/2 tsp cracked black pepper
  • 3 leeks, white and light green bits chopped into rings 
  • 3 stalks celery, chopped
  • 1 1/2 lbs fingerling potatoes, scrubbed and cut into rounds
  • 1 clove minced garlic, optional
  • 1 bulb fennel, stalks and fronds cut off, chopped into small pieces
  • large handful kale, chopped
  • 1/2 cup frozen corn, thawed
  • 6 cups stock or broth of your choice
  • 1 cup half-and half
  • 1/4 cup chopped fresh chives, optional
  • Crystal hot sauce, for serving – or (sacrilegious) Tabasco

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Quickie: Shiitakes & Soba (v, gf)

Mushrooms! So tasty, so good for you. Shiitakes, specifically, are a well-known source of iron and immune-boosting properties (hear ye, hear ye, vegans and vegetarians: rich veggie iron source). The ever-popular goop recently published a piece on the health benefits of mushrooms (more on that here) and ideas on how to work them into your diet; here’s my very quick, single serving, weeknight-friendly take on their “Stir Fried Noodles with Mushrooms.” Enjoy!

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SHIITAKES & SOBA

Adapted from goop

Ingredients:

  • 1 bundle soba noodles or 1 cup cooked soba (note: soba noodles must contain ONLY buckwheat flour to be considered gluten-free) mushrooms 5
  • 1 1/2 tbsp coconut oil
  • 1/4 lb fresh shiitake mushrooms, wiped clean with a damp paper towel and sliced; Whole Foods sells an especially tasty 1/4 lb package
  • 2-3 cloves garlic, finely minced
  • 1-inch chunk fresh ginger, peeled and finely minced
  • 2-3 green onions, sliced
  • 1 tbsp soy sauce
  • drizzle sesame oil
  • sesame seeds

Directions:

Cook your soba noodles according to package directions, drain, and set aside. Chop your aromatics while the noodles cook (love the word aromatics). Meanwhile, heat the coconut oil in a non-stick skillet over medium-high heat. Add the sliced mushrooms and cook until browned, stirring to ensure they don’t stick, about 5 minutes.

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Add the ginger and garlic and cook another minute, stirring. Add the cooked noodles, green onions, soy sauce, and sesame oil, tossing to coat and heat everything through. Remove to a bowl, sprinkle with sesame seeds, and enjoy! Really tasty 10-minute dinner! The best kind!

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Party Food! Cashews with Shallots and Lime (v, gf)

Book club snack time! My book club met last night, so I thought I’d try out a new snack recipe ahead of the holidays. If it worked, great, and if it was bad, we’d have wine to distract us. Win-win!

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They were nutty, salty, tangy, savory from the fried shallots, and addictive. Great party food. I apologize for the lack of photos; this was a hands-on recipe [involving hot oil, yikes] and I only have the before and after to share with you. That being said, here’s how to make it!

CASHEWS WITH SHALLOTS & LIME

Adapted from Food & Wine 

Ingredients:

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original plan included sesame seeds…

  • 1 1/4 lb raw cashews
  • 3 limes, zested and juiced
  • 2 large shallots, sliced thin
  • 1/2 c vegetable oil
  • kosher salt

 

Directions:

Place the cashews in a large, wide bowl. Finely zest the three limes, setting the zest aside. Juice the limes and pour the lime juice over the cashews, marinating for one hour.

As these soak, slice each shallot in half lengthwise and finely chop the halved into thin half-moon-shaped slices. In a deep saucepan, heat the vegetable oil over medium heat; it will be ready when a shallot dropped in sizzles and immediately starts to cook. Add the shallots to the hot oil and cook, stirring often for about 2 minutes until they’re golden brown. Remove with a slotted spoon to a paper towel-lined plate and leave the heat on.

When the cashews are done soaking, drain and pat them dry. Add them in two batches to the hot oil, cooking and stirring until brown, about 5 minutes per batch. Remove with the same spoon to a paper towel-lined baking sheet to cool and sprinkle with salt, to taste (go heavy, they’re raw so they need lots of flavor). Pour the cooled cashews into a large bowl and mix in the lime zest; top with the fried shallots. All done! Go party!

 

 

 

Thanksgiving No-Knead Peasant Bread (v)

Last weekend, I embarked on what seemed like a simple quest for two Thanksgiving recipes. My little list centered around finding a vegetarian dish that would freeze, travel, and reheat well, and a simple and rustic bread that could rise, bake, and be ready to hit the road within 24 hours.

With all of the options available online, my search quickly morphed into a deep, dark, butternut squash and sage-scented Thanksgiving recipe rabbit hole. As I floated down, past enough Pinterest pins and Food52 entries to make a girl want to skip the holiday entirely, I kept bumping into the same bread recipe, slightly altered each time depending on the chef.

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the black hole of uncredited bread recipes

Not kidding you, I came across the recipe in some version or another no less than ten times. Its popularity piqued my interest and after some digging, I uncovered the original source.

no knead bread

Sullivan Street Bakery’s gorgeous version

Aha!” I triumphantly thought to no one at all when I found it. The bread is the creation of Jim Lahey, owner of Sullivan Street bakery in Hell’s Kitchen. It was originally published in the NY Times in ’06…. in my beloved Mark Bittman’s column. Circle of life. Had to make it. Bread of destiny. This bread chose me.

NO-KNEAD PEASANT BREAD

Adapted from Sullivan Street Bakery

Ingredients:

  • 3 c all purpose flour OR 2.5 cups all purpose and 1/2 cup whole wheatbread11
  • 1/2 tsp active dry yeast
  • 1 1/2 tsp kosher salt
  • 1 1/2 c warm water (not hot)
  • optional additions: orange or lemon zest, fresh herbs, 1/2 c shredded cheese, 1/2 c nuts, 1/2 c dried fruits or berries
  • a cast iron or ovenproof dutch oven with a lid; Lodge makes great ones at great price points

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Shrimp “Ceviche” Salad (pes, gf)

So, it’s totally true that cooking is like working a muscle. The more you work that muscle, the easier it is to use. The less you work it, well, that muscle gets weaker. If I don’t cook on a regular basis, my culinary creative juices dry up like a sad roadside drainage ditch. Exhibit A:

ditch

so sad. so not cooking.

Who wants to eat there? Bleh. Luckily, the more often I cook, inspiration flows back like a tumbling tropical waterfall. Exhibit B:

waterfall 2

take me there? now? I’ll cook!

Much more appealing!! Do you find the same thing happens in your kitchen? It’s 100% the case in mine. Speaking of which, let’s flex those cooking muscles and talk ceviche. Typically, ceviche is a raw fish and/or shellfish dish in which the seafood had been “cooked” by citrus juices. To explain those salmonella-hazy quotation marks and to quote Chowhound, “citric acid changes the proteins in the fish, unraveling the molecules and altering their chemical and physical properties. When fish is bathed in citrus juices, this process… turns the flesh firm and opaque, as if it had been cooked with heat.”

ceviche

Since there are just two of us at home and we’re leftover-heavy on the food rotation, I opt to pre-cook my seafood when making dishes like these. It’s a safe option when keeping this stuff on hand for a few days and the classic, citrusy flavor isn’t compromised. This is a “cut it all up and stir it together” recipe- great for busy nights or when you’re trying to use up veggies in the fridge. So! Let’s get to it.

SHRIMP “CEVICHE” SALAD

Ingredients:

  • 3/4 lb shrimp, peeled, deveined, and cooked, diced large 
  • 1 bell pepper, your choice of color, diced large
  • 1 large avocado, pitted and chopped into large dice
  • 1 small container grape tomatoes, halved (the tomatoes, not the container)
  • 1/4-1/3 cup cilantro, packed and finely chopped
  • juice of 2 limes
  • 3-4 tbsp olive or canola oil (taste preference here: olive oil has a distinct, earthy taste; canola is neutral)
  • 1/2-1 small red onion, small dice
  • 1 jalapeño pepper, seeded and finely diced
  • kosher salt
  • cracked black pepper
  • honey, optional
  • optional spices, such as chili powder, cumin, oregano
  • spinach or salad green of your choice

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