Radish Soup

INGREDIENTS
2    tablespoons olive oil
2    cups chopped radishes*
½   cup white onion, chopped
2    cups chicken broth
½   cup half-and-half
¼   cup sour cream
6-8 radish leaves for garnish

METHOD

Heat the oil in a large sauce pan over medium-high heat. Add the radishes along with the onion. Cook, stirring frequently, for about 5 minutes until the onions and the radishes are translucent. Add the broth, bring to a boil, reduce heat to a simmer, cover and cook, stirring occasionally, for about 5 minutes.

Working in batches if necessary, transfer to a food processor or blender and process to a puree. Add the half-and-half, stirring, and serve the soup garnished with 2 or 3 radish leaves. This recipe will serve 2 to 4 individuals and is a great soup course in a fancy meal.

*NOTE: When preparing the radishes, save 6 to 8 small leaves. Remove the stems, wash and use them as garnish. Yes, they are edible. See the recipe for Radish Top soup. We don’t waste anything!

From a recipe in Eating Well magazine.

Red Cabbage, Apple and Onion

INGREDIENTS
2    slices bacon, diced small
1    medium red onion, peeled, sliced
4    cloves garlic, minced
½   head red cabbage, cored, thinly sliced
2    apples, quartered, sliced
½   cup granulated sugar
½   cup red or white wine vinegar
2    ounces Bombay or similar gin
2    bay leaves

METHOD

Heat a large sauce pan over medium-high heat and add the bacon. Cook the bacon until crisp, stirring occasionally, about 4 to 5 minutes. Add the onions and garlic to the sauce pan and cook them until they are soft. Add the cabbage, apples, sugar, vinegar, gin and bay leaves.

Stir and cook the cabbage until it is slightly limp and the ingredients are well mixed, about 3 to 4 minutes. Cover, lower the heat to medium-low and cook for 30 to 35 minutes, stirring occasionally. When the cabbage is completely tender, you are done. Remove from the heat, discard the bay leaves and serve.

Based on a recipe in My Family Table by John Besh. Andrews McMeel publishers

 

Shrimp and Corn Chowder

INGREDIENTS
2    slices bacon, chopped small
2    teaspoons unsalted butter
3    stalks celery, thinly sliced (about 1 cup)
1    medium white onion, chopped
1    green bell pepper, chopped small (about 1+ cup)*
3    cloves garlic, minced
2    tablespoons all-purpose flour
2    cups low-fat (2%) or whole milk
2    cups low sodium chicken broth
2    cups diced potatoes
¼   teaspoon cayenne pepper (optional)  
1    tablespoon dried thyme
3    cups corn kernels, fresh or frozen and thawed, drained
1    pound medium shrimp, peeled and deveined
      paprika for garnish

METHOD

In a Dutch oven or large sauce pan over medium-high heat, cook the bacon crisp and add the butter. Stir in the celery, onions, bell pepper and garlic. Cook the vegetables, stirring, for 5 to 6 minutes until tender. Stir in the flour until incorporated, about 2 minutes then slowly incorporate the milk and broth

Add the potatoes, thyme and cayenne pepper and bring to a boil. Reduce the heat to medium low and gently simmer until the potatoes are tender, about 6 to 8 minutes. Remove from the heat.

Transfer 1½ cups of the mixture to a food processor or blender and process to a puree. Return to the sauce pan and bring to a simmer over medium heat. Stir in the corn and shrimp and cook until the shrimp turns pink and opaque, about 4 minutes. If the soup is too thick, stir in up to 1 cup seafood broth or water. Divide among bowls and sprinkle with paprika.

*NOTE: If you want some of the bell pepper noticeable in the final chowder, leave part of it cut to ½ inch squares rather than chopped small.

Based on a recipe courtesy Food Network Magazine

Bacon Baguette Breakfast

INGREDIENTS
 2   extra thick strips of bacon or 3 regular
      butter
6-8 thin slices French baguette bread
1    medium white onion, chopped
1    small green bell pepper, chopped
1    cup finely chopped celery, leaves and stalk
6    eggs
½   cup ½ and ½
½   cup low fat (2%) milk
¼   teaspoon salt
1    tablespoon smoked paprika
1    tablespoon garlic powder
1    cup shredded sharp cheddar cheese

METHOD

Preheat the oven to 325 F and grease the sides and bottom of an 8 by 8 inch baking dish. Butter one side of the baguette slices and arrange to fully cover the bottom of the baking dish.

In a small skillet over medium heat, cook the bacon extra crisp, remove to paper towels to drain and pour the fat into a large skillet. Add the onion, bell pepper and celery to the large skillet and cook for 8 to 10 minutes, stirring occasionally. Pour the vegetables evenly over the baguette slices in the baking dish. Chop the bacon strips into small bits and distribute over the vegetables.

In a large bowl, whisk together the eggs, ½ and ½, milk, paprika and garlic powder. Pour this mixture into the baking dish. Distribute the shredded cheese evenly into the baking dish and sprinkle with the bread crumbs. Place into the oven and cook for 30 minutes until golden. Remove from the oven and allow breakfast to cool for 10 minutes before serving to 4 hungry people.

Creamy Sweet Potato Soup

A rich, filling soup good for the cold winter days to come

INGREDIENTS
1    pound sweet potatoes
2    slices bacon
1    medium white onion, chopped
½   teaspoon ground cumin
1    teaspoon smoked paprika
2    cups low sodium chicken broth
1    tablespoon dried parsley
½   cup sour cream
2    tablespoons grated Parmesan cheese

METHOD

Peel the sweet potatoes and cube them to about ½ inch. Place them into a medium sauce pan with water to cover and boil for 8 to 10 minutes until soft. Drain and reserve.

In a large sauce pan over medium heat, cook the bacon until it is crisp. Remove and drain on paper towels saving the drippings in the sauce pan. When the bacon is cool, crumble and reserve.

Using 1 tablespoon of the bacon drippings (discard the rest), turn the heat to medium and add the onion. Cook for 5 to 6 minutes until translucent Add the cumin, paprika, broth and parsley. Add the cooked sweet potato and simmer for 3 to 4 minutes. Working in batches if necessary, add to a food processor or blender and process to a puree. Return to a clean sauce pan and stir in the sour cream until completely mixed. Serve the soup using bacon bits and a sprinkle of Parmesan as garnish.

COOKS NOTE: Personally, I did not like the crunchy, chewy bacon bits in the soup. The next time I make this soup, I may leave the bacon in the soup and cook it 4 to 5 minutes before adding the potato, removing the bacon and discarding (or eating) it before putting the rest in the blender.

Garbanzo, Sausage, Spinach Stew

INGREDIENTS
4    ounces Italian or Spanish dry sausage
2    medium leeks, white and pale green part
2    tablespoons olive oil
4    cloves garlic, minced
1    can (15 ounces) crushed or diced tomatoes
2    cups low sodium chicken broth
1    can (15 ounces) garbanzo beans, rinsed, drained
½   teaspoon ground cumin
½   teaspoon sweet paprika
½   teaspoon smoked paprika
4    cups chopped baby spinach (6 to 7 ounces)

METHOD

Cut the sausage into ¼ inch coins. Place a large skillet over low heat and add the sausage. Cook the sausage for about 5 minutes, stirring occasionally. Remove the sausage, setting it aside on paper towels to drain. Discard any fat in the skillet

Slice the leeks lengthwise and rinse, drain. Cut them into thin slices cross-wise Add the olive oil to a large sauce pan, increase the heat to medium and add the leeks. Cook the leeks, stirring occasionally, until they are tender, about 4 to 5 minutes. Add the garlic and cook for 1 minute.

Add the tomatoes and cook for 2 minutes. Add the broth, beans and all three spices and bring to a boil. Cover, reduce heat to a simmer and cook for 5 minutes. Add the reserved sausage and cook for 7 minutes. Add the spinach and, stirring occasionally, cook until the spinach is wilted, about 2 to 3 minutes. Serve immediately.

Based on a recipe from Cooking Light magazine.

Cornmeal Catfish with Corn Relish

I like catfish. I mean, I really like catfish. My neighbor and I used to catch them in the California Delta off of Frank’s Tract and bring them home all cleaned and skinned. His wife and my own didn’t care for them which was just fine by us. We would fry them after a dredging of cornmeal – nothing better. Today, farm bred, fresh, frozen, even not very fresh, whole or fillets – I still love them.

INGREDIENTS
Relish
1    tablespoon olive oil
1    red bell pepper, finely diced ¼ inch
1    jalapeno pepper, seeded, de-veined, finely diced ¼ inch
2    cloves garlic, minced
1   cup corn kernels, fresh or frozen, thawed
1    cup chopped fresh tomatoes (or canned, diced)
3    green onions, chopped fine
1    tablespoon lime juice

Catfish
1    egg
½   cup milk
½   cup super fine corn meal *
3    tablespoons olive oil
4    catfish fillets, 7 to 8 inches long

METHOD

In a sauce pan with the heat at medium, add the bell pepper and jalapeno.. Cook the vegetables for about 5 to 6 minutes until softened and add the garlic. Cook for 1 minute and add the corn, tomatoes and green onions. Continue cooking for 7 minutes and add the lime juice. Stir in, remove from the heat and, when the catfish is done, serve a large spoonful of the salsa with each catfish fillet

For the catfish, whisk together the egg and the milk and place into a flat bowl. Put the fine cornmeal onto a flat plate. In a large skillet over medium-high heat, add the olive oil. When the oil is very hot, put each of the catfish fillets into the egg-milk mix and turn to coat both sides. Let the excess drip off, dredge them in the cornmeal on both sides and put into the hot skillet.

Cook the fillets about 3 to 4 minutes per side until the cornmeal becomes golden and then remove them to a serving plate or individual plates and add the relish

NOTE: Use extra fine cornmeal as is used to make masa in Mexican cooking. A brand named PAN might be found in regular supermarkets or find a Mexican market.

Basque Style Codfish Stew

INGREDIENTS
1   pound prepared salted cod, cut to bite-sized
4   yellow potatoes, sliced thick
2   medium white onions, sliced
4   hard-boiled eggs, sliced
2   teaspoons capers, rinsed, drained
2   large cloves garlic, minced
¼   cup pitted green olives, halved
1   jar (4 ounces) roasted red bell peppers, drained, diced
½   cup golden raisins
1   bay leaf
1   can (8 ounces) tomato sauce
½   cup olive oil
1   cup water
¼   cup dry white table wine

METHOD

In a very large (6 quart) sauce pan, layer half of each ingredient in the following order: potatoes, cod, onions, egg slices, capers, garlic, olives, red bell peppers and raisins.

Put the bay leaf on top of the first layer and pour on half of the olive oil and half of the tomato sauce.

Repeat the layers as above and pour the water and white wine over the second layer. Do not stir. Cover and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 30 minutes. This recipe will serve 4 and even tastes better the second day.

I only made half of the recipe and it nearly filled a 4 quart sauce pan.

Grilled Eggplanr with Red Pepper Sauce

INGREDIENTS
1    large red bell pepper
1    teaspoon cumin seeds
1    tablespoon red wine vinegar
1    medium eggplant, sliced into ½ inch slices
      olive oil

METHOD

Cut the bell pepper in half and discard the seeds and internal membranes. Flatten both halves on a baking sheet and broil until the skins blacken. Place into a paper bag and close the bag. When they have sweated for 6 to 8 minutes, remove the peppers and peel them. Cut into 1 inch pieces and place into a food processor.

Toast the cumin seeds in a small frying pan on medium-low for a few minutes until the aroma becomes pretty strong – but do not blacken the seeds. Place them into a mortar and pestle and grind them in to a powder. Place this into the food processor. Add the red wine vinegar to the food processor and process to a puree.

Brush the eggplant slices with olive oil and grill either on an outdoor grill or on the stove top with a grilling iron. Turn them three times after 3 minutes to thoroughly cook and also to obtain the crossed grilling lines.

Serve with the sauce along side.

Based on a recipe in Cooking Light magazine

Broccoli Cheese Soup

INGREDIENTS
2    cups low sodium chicken broth
1    cup dry white table wine
½   pound broccoli, coarsely chopped (2 small heads)
1    medium white onion, chopped
1    medium carrot, chopped
2    cloves garlic, chopped
½   cup half-and-half
2    tablespoons shredded extra sharp cheddar cheese
1    tablespoon chopped flat leaf parsley (optional)

METHOD

In a large sauce pan over medium-high heat, add the broth, wine, broccoli, onion, carrot and garlic. Bring to a boil, lower the heat to a simmer, cover and cook for about 15 minutes until the broccoli and carrots are tender.

Using batches if necessary, pour into a food processor or blender and process to a puree. Return to a clean sauce pan and add the half-and-half and the shredded cheese. Stir to mix and melt the cheese. Serve in individual bowls garnished with the optional parsley.

Based on a recipe in Eating Well magazine