Smoky Tomato Soup

This is a thick, smoky flavored soup best eaten in 4 ounce servings. The recipe will provide 5 to 6 servings of this size.

INGREDIENTS2 tablespoons olive oil
1 medium white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 pounds tomatoes, skinned, seeded, chopped or
       1 26 ounce package POMI chopped tomatoes or
       2 15 ounce cans diced tomatoes
1 teaspoon smoked paprika
3 cloves garlic, minced
1 teaspoon cumin powder
1 pinch red pepper flakes

　
METHODIn a large skillet, heat the olive oil over medium heat and add the onions and peppers. Cook for 12 to 14 minutes, stirring occasionally, until the vegetables are tender. Add the tomatoes, paprika, garlic, cumin and red pepper flakes.

Cook for 5 to 6 minutes and remove from the heat. Using batches if necessary, pour into a blender or food processor and blend to a puree. Return to a clean sauce pan and thin if necessary with a bit of water. Season to taste and serve.

Chickpea Carrot Tagine

A tagine is a Moroccan casserole or stew and is also the name of the pot within which it is cooked. The traditional tajine pot is formed entirely of heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone or dome-shaped cover that sits on the base during cooking.
 
INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (1 cup)
4    cloves garlic, minced
1    preserved lemon, soaked, drained and minced or
      2 tablespoons lemon juice
½   teaspoon ginger
½   teaspoon turmeric
¼   teaspoon white pepper
¼   teaspoon cayenne pepper
1    pinch each cardamom, nutmeg, allspice, mace (some or all)
2    tablespoons dried parsley
4-6 carrots, peeled and cut into ½ inch pieces (2 cups)
1    cup chicken broth
1    can (15 ounce) chickpeas
2    tablespoons honey

METHOD

In a large skillet over medium-low heat, add the olive oil and onion. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the lemon or juice, all the spices, the parsley, carrots and the broth. Cover and cook over medium-low heat until the carrots are just tender (about 12 to 14 minutes.)

Add the chickpeas and honey and continue to cook until the chickpeas are heated through and the sauce has thickened. Adjust the seasoning if desired and serve.

 

Cauliflower Salad

Make the dressing first and let it chill in the refrigerator while you assemble the salad. That way, the dried herbs will have a chance to absorb moisture and become soft.

INGREDIENTS

Dressing
½   cup non-fat yogurt
2    teaspoons lemon juice
2    teaspoons dried oregano
2    teaspoons dried basil

Salad
4-5 strips thick cut bacon
2    cups cauliflower flowerets (about 1 medium head)
1    cup green beans cut to 1 inch length
1    cup finely chopped red onion
¼   cup finely chopped green onion tops
1    cup thin sliced radishes

METHOD

Slice the bacon length-wise and then cut into ½ inch strips cross-wise. In a medium skillet over medium-high heat, cook the bacon until it is fairly crisp. Remove to paper towels to drain and discard the bacon fat (in the garbage, not down the drain.)

Put the cauliflower into a microwave dish with a cover, add ¼ inch water and cook on high for 4 minutes. Remove and drain. Run cold water over the cauliflower to stop it from cooking. Put into the refrigerator to chill.

Parboil the green beans for 2 minutes, drain and run cold water over them to chill them. Chop the bacon pieces into small bits and assemble the salad by placing all ingredients into a medium salad bowl and mixing well. Serve immediately, passing the dressing separately. This recipe will serve 4 to 6.

Jambalaya

This is the bayou version of the Spanish paella. It can be different every time you make it, but there are some basics that must be in the dish: onion, garlic, sausage, okra, rice, another meat, tomato, bell and cayenne pepper.

INGREDIENTS
2    tablespoons olive oil
1    cup chopped white onion
1    cup chopped celery stalk and greens
3    cloves garlic, minced
1    cup bell pepper (red, green, yellow, orange), ½ inch dice
2    smoked sausages, cut to ¼ inch coins (1 ½ to 2 cups)
1    cup sliced mushrooms, white or crimini
1    can (15 ounce) diced tomatoes with juice
1    cup okra, fresh or frozen, cut to ½ inch
2    cups ½ inch diced cooked meat (pork, chicken, turkey, shrimp)
1    teaspoon paprika (or smoked paprika)
¼ to ¾ teaspoon cayenne pepper (mild to hot)
1    tablespoon dried parsley
1    cup long grain rice (like Arborio)
1 ¼ cups chicken or turkey broth

METHOD

In a large skillet, warm the olive oil over medium heat. Add the onion, celery, garlic and bell pepper and cook for 7 to 8 minutes until tender. Do not brown. Add all the rest of the ingredients, mix well and bring to a boil.  Cover, reduce heat to low and cook for 15 minutes at a simmer. Use a spatula several times to mix the ingredients and get the rice off the bottom of the skillet so it doesn’t burn or brown. Remove from the heat and let it rest for 5 to 6 minutes so the rice can absorb all the liquid. Serve immediately to yourself and 3 to 5 friends.

Pork and Bacon Casserole

INGREDIENTS
4    slices of thick cut bacon
2    cups pork cut into ½ inch cubes
1    cup chopped white onion (1 medium)
3    cloves garlic, minced
1    cup water
1    cup brown rice
1    cup chicken broth
2    cups corn, fresh or frozen
2    tablespoons dried parsley
2    tablespoons dried chives
2    teaspoons dried sage

METHOD

Preheat the oven to 350 F degrees. Cut the bacon crosswise into ½ inch pieces (you should have about 1 cup.)  Place a large skillet over medium heat, add the bacon and cook, stirring, until the bacon is tender-crisp. Remove the bacon and set aside in a 3 quart coverable baking dish. Put the pork cubes into the skillet and brown them, turning often. Remove them to the baking dish and put the chopped onion into the skillet. Cook until the onion is translucent, about 5 to 6 minutes, and add the garlic. Cook 1 minute and remove to the baking dish.

Pour the water into the skillet and loosen all the brown bits. Pour this into the baking dish. Add the rice, broth, corn and spices to the baking dish and combine thoroughly. Cover and bake for 45 to 50 minutes until all the liquid has been absorbed and the rice is cooked. Remove from the oven, cool for 4 to 5 minutes, and mix thoroughly before serving. This recipe will provide 4 to 6 servings as a main dish.

Curried Chicken

INGREDIENTS
1    tablespoons butter or butter substitute
1    tablespoons flour
2    cups low fat (2%) milk
1    cup water
3    teaspoons mild curry powder
1    teaspoon ground cumin
1    teaspoon ground coriander
 
2    tablespoons olive oil
2    chicken breast halves, skinless, boneless, cut to 1 inch pieces
1    medium white onion, chopped
2    garlic cloves, minced
1    red bell pepper, seeded and cut to 1 inch pieces

METHOD

In a medium sauce pan over medium-low heat, melt the butter. Add the flour and stir together forming a paste. Slowly add the milk, whisking all the while, until the paste is absorbed and mixed with the milk. Add and stir in the water. Cook for 5 to 6 minutes, whisking constantly, until the sauce begins to thicken. Add the spices and continue to cook until the sauce gets very thick. Remove from the heat.

In a large sauce pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is seared on all sides. Remove to the sauce pan containing the curry sauce.

Add the onion to the skillet and simmer for 4 to 5 minutes. Add the garlic and the red pepper and cook for 4 to 5 minutes. Remove all the skillet ingredients to the curry sauce and stir them in. Lower the heat to low and cook for 4 to 5 minutes, stirring to prevent burning on the bottom of the pan. Remove from the heat and serve immediately.

Potato Cauliflower Curry

INGREDIENTS
2    cups (3 medium) Yukon Gold potatoes, cubed ½ inch
2    cups cauliflower flowerets (1/2 head)
2    tablespoons olive oil
2    cups chopped white onion
 
Curry Sauce
1      tablespoon butter
1      tablespoon flour
2 ½  cups low fat (2%) milk
1 ½  teaspoons ground cumin
1 ½  teaspoons ground coriander
4      teaspoons mild curry powder
½     teaspoon salt

METHOD

In a medium sauce pan, boil the potato cubes for 6 to 7 minutes until they are tender-crisp. Remove to a large mixing bowl. In a steamer, cook the cauliflower until it is just tender. Remove to the mixing bowl. In a medium skillet, warm the olive oil over medium heat. Add the onions and cook for 5 to 6 minutes until translucent. Do not brown. Remove to the mixing bowl.

In a large sauce pan over medium-low heat, melt the butter. Add the flour and stir together forming a paste. Slowly add the milk, whisking all the while, until the paste is absorbed and mixed with the milk.

Cook for 5 to 6 minutes, stirring constantly, until the sauce begins to thicken. Add the spices and salt, and continue to cook while stirring until the sauce gets very thick. Add all the vegetables from the mixing bowl and stir to cover all the vegetables with the sauce. Simmer for 3 to 4 minutes to combine the flavors, remove from the heat and serve.

Moroccan Soup

INGREDIENTS

1    can (15 ounce) diced tomatoes
2    cans (15 ounce) garbanzo beans
4    cups chicken broth
2    cups water
2    prepared lemons*, chopped fine or
      ¼    cup lemon juice
2    teaspoons ground cumin
2    teaspoons ground turmeric
2    teaspoons coriander
½   teaspoon cayenne pepper
1    cup chopped white onion (1 medium)
1 cup each of 4 out of the following 6 ingredients
      cauliflower, chopped
      broccoli chopped
      carrots, sliced thin
      celery, diced to ¼ inch
      peas, fresh or frozen
      fennel, chopped

METHOD

In a large sauce pan, add the tomatoes, beans, broth, water, lemons or lemon juice, spices and onion. Bring to a boil and if the vegetables chosen include carrots, celery or fennel, add them to the soup, lower the heat to medium-low and cook for 9 to 10 minutes. Add the cauliflower and/or broccoli and cook for another 5 to 6 minutes. The last thing to add would be the peas and they will require another 3 to 4 minutes cooking time. Taste and add a pinch of salt if required. Remove from the heat and let the soup rest for a few minutes before serving.

 

*Prepared Lemons: These are Moroccan lemons - Meyer lemons that have been preserved in salt brine. They can sometimes be found in gourmet grocery stores or you can prepare them yourself. They are usually soaked in fresh water for 10 to12 minutes before use and sliced or chopped. Look in this blog for preparation instructions. (Fruit, Info)

Moroccan Lemons

To prepare Moroccan lemons, you will need a glass container with a tight fitting lid, enough lemons, preferably Meyer, to fill the container, and Kosher salt. Preservation takes about 4 weeks and the lemons will remain good for up to 6 or 7 months once prepared. Start with a small amount but be prepared to expand once you learn how to use this wonderful ingredient.

If the container lid fastening device has any metal in it, be prepared to use plastic wrap on the top of the jar before you close the lid to protect the metal. Otherwise, the salt will corrode the closure and could destroy it in short order.

The number of lemons to use should be the number that fit easily into the container. It is all right to leave a bit of room at the top. On each lemon, cut off the tip where the stem was attached and remove a small slice, dime-sized, from the other end, exposing the white under part. Place the lemons into the glass container.

In a non-aluminum sauce pan, heat enough water to fill the glass container and add ½ cup kosher salt. Allow the salt to dissolve and pour the salt water into the glass container with the lemons. They may float as you do this. Seal the container, place it into the refrigerator and wait about 4 weeks. The lemons will sink as they become preserved. A bit of white stuff may appear on the surface of the brine – do not worry, it is harmless and can be removed.

Easy Fudgey Brownies

This recipe was given to me by Lynn O., one of our favorite customers at Guglielmo Winery. I decided to take it on and try them when she agreed that walnuts in Brownies were just a waste of Brownie space and that it was all right to add chocolate chips or M&M’s to Brownies any time.

INGREDIENTS

¾    cup cocoa powder (Hershey, Ghirardelli, etc.)
½    teaspoon baking soda
2/3  cup oil (Canola or olive), divided
½    cup Eredita Port (no other Port will do)
2     cups granulated sugar
2     eggs, beaten
1 1/3    cups unsifted all-purpose flour
1     teaspoon vanilla extract
¼    teaspoon salt

METHOD

Preheat the oven to 350 F degrees and grease the sides and bottom of a 13 inch by 9 inch baking dish or two 8 inch square baking dishes.

In a large mixing bowl, combine and stir the cocoa and baking powder. Blend in 1/3 cup of the vegetable oil. Bring the Port to a boil in the microwave and add to the mixing bowl, stirring until the mixture thickens. Add the sugar, eggs and the other 1/3 cup of vegetable oil and stir until smooth. Blend in the flour, vanilla and salt and mix until thoroughly blended.

Pour the mixture in to the prepared baking dish(s) and bake for 30 to 32 minutes (8 inch dishes) or 35 to 40 minutes (13 by 9 inch dish.) The brownies are done when a toothpick inserted into them comes out clean. Cool, frost if desired and cut into squares.