It was relatively warm (50s) and quite sunny here yesterday, but today, though still warm, is very rainy, so feels chillier than it really is. Tonight, however, winter is going to make a return.
I thought this would be a good time to offer yet another great wintertime soup recipe. Those who like winter squash should like the previously posted recipe, but if you're looing for something just a bit sweeter, but still very healthy (eat as many of those deep orange vegetables as you can), this Carrot and Sweet Potato Soup should fill the bill quite nicely. It's naturally sweet, but has some spiciness due to the addition of curry powder and cumin. Enjoy it with whole grain bread or whole grain crackers.
Carrot and Sweet Potato Soup
Ingredients:
2 tsp. olive oil
1 small onion, finely chopped
2 tsp. cumin
2 T. curry powder
1 pound bag of baby carrots
1 pound sweet potatoes, peeled and cut into 1-inch pieces
3 1/2 cups fat-free, low sodium chicken or vegetable broth
Preparation:
1. Heat oil in a large Dutch oven and saute onion until softened.
2. Stir in cumin and curry powder and cook for 1 minute.
3. Add carrots, sweet potatoes and chicken broth. Bring to a boil, then cover and simmer until vegetables are tender, about 20 minutes.
4. When cool, transfer vegetables to a blender and blend until smooth, working in batches.
5. Return to Dutch oven to reheat.
Serves 6
Tuesday, January 29, 2008
Friday, January 25, 2008
Herb Substitutions
Almost every cook has occasionally found himself or herself out of an herb he or she needs right away. If you're ever caught in this jam, you can, in some cases, substitute one herb for another. Below are some of the best/most common substitutions:
Savory can be used in place of thyme.
Marjoram can be substituted for oregano.
Cilantro can stand in for parsley.
Chervil can replace tarragon.
Anise seeds are a good replacement for fennel.
Nasturtiums can replace capers.
Hope this helps! :)
Savory can be used in place of thyme.
Marjoram can be substituted for oregano.
Cilantro can stand in for parsley.
Chervil can replace tarragon.
Anise seeds are a good replacement for fennel.
Nasturtiums can replace capers.
Hope this helps! :)
Thursday, January 24, 2008
Recipe - Slashed Sea Bass Stuffed With Herbs
After writing a little about choosing and storing herbs, I felt a recipe making use of fresh herbs was in order and one of the best is the sea bass recipe below. I hope you'll try it, enjoy it, and let me know how you liked it. Try it with a whole fish when you really want to impress. Enjoy!
Slashed Sea Bass Stuffed With Herbs
Ingredients:
6 individual (175-200g) sea bass fillets, or1 sea bass, scaled and cleaned, 3.2 to 3.5 kg.
salt and freshly ground black pepper
2 T. fresh marjoram
2 T. fresh basil or mint
2 T. fresh green herb fennel or dill, roughly chopped
3 lemons
100 ml. extra virgin olive oil
Directions:
1. Preheat the grill or griddle; it must be very hot and clean.
2. Slash the skin side of the fillets by making 1 cm. deep slashes at 6 cm. intervals. Make slashes across the width of the whole sea bass in the same way.
3. Season the fish with salt and pepper.
4. Mix the herbs together, then push as much of this mixture into the slashes as you can, reserving the remainder.
5. Grill the fillets, skin side down first, until done to your liking. Alternatively, place the whole fish carefully on the preheated grill and do not turn over until it is completely sealed - when the fish comes away from the grill easily. When the fish is sealed on both sides, reduce the heat and continue grilling until the fish is done, or cooked to your liking.
6. Mix the juice of 1 of the lemons with the olive oil, and pour over the grilled fish, then scatter remaining herbs over. Serve with lemon wedges.
Yield: 6 servings.
Note: You can use individual fillets for this recipe or a whole fish which looks splendid brought to table just as it is.
Slashed Sea Bass Stuffed With Herbs
Ingredients:
6 individual (175-200g) sea bass fillets, or1 sea bass, scaled and cleaned, 3.2 to 3.5 kg.
salt and freshly ground black pepper
2 T. fresh marjoram
2 T. fresh basil or mint
2 T. fresh green herb fennel or dill, roughly chopped
3 lemons
100 ml. extra virgin olive oil
Directions:
1. Preheat the grill or griddle; it must be very hot and clean.
2. Slash the skin side of the fillets by making 1 cm. deep slashes at 6 cm. intervals. Make slashes across the width of the whole sea bass in the same way.
3. Season the fish with salt and pepper.
4. Mix the herbs together, then push as much of this mixture into the slashes as you can, reserving the remainder.
5. Grill the fillets, skin side down first, until done to your liking. Alternatively, place the whole fish carefully on the preheated grill and do not turn over until it is completely sealed - when the fish comes away from the grill easily. When the fish is sealed on both sides, reduce the heat and continue grilling until the fish is done, or cooked to your liking.
6. Mix the juice of 1 of the lemons with the olive oil, and pour over the grilled fish, then scatter remaining herbs over. Serve with lemon wedges.
Yield: 6 servings.
Note: You can use individual fillets for this recipe or a whole fish which looks splendid brought to table just as it is.
Tuesday, January 22, 2008
A Word or Two About Herbs
One of the marks of a truly great gourmet cook is knowing how to use herbs well. Herbs can enhance almost every dish we create, but most people just don't use them properly.
Dried herbs are readily available on almost any grocer's shelves. Like most gourmet cooks, I keep a complete stock of dried herbs in my cupboard. In fact, I often dry my own. There's nothing wrong with using dried herbs when fresh aren't available and they can be a real boon to a cook who's in a hurry.
However, drying greatly diminishes the potency of herbs. And, although the flavor will be similiar, dried herbs just can't compare to fresh.
When buying fresh herbs at the grocer, remove them from the plastic bag or other container they came in as soon as you arrive home. If you don't, they'll wilt and deteriorate very quickly - in as little as one day or less.
You can greatly extend the life of fresh herbs by standing them in a bowl of water and covering them very loosely with plastic. Be aware that you'll have to change the water every few days, though. By doing this, you can keep fresh herbs in your refrigerator for up to a week before having to discard the unused portions.
An alternative is to wet a few inches of a paper towel and wrap it loosely around your bunch of herbs, then store them in a plastic baggie in your refrigerator's vegetable drawer.
Of course, the best way to obtain the very freshest herbs is to cut them from your own garden right before use. Herb gardens don't take up much room and don't require a lot of care and the luxury and joy of being able to step outside and snip a bunch of rosemary, thyme, parsley, basil, or dill anytime you need it is certainly worth the time you spend caring for the garden. If you live in an apartment and just don't have any space available outside, consider growing the herbs you use most frequently in pots. You can purchase them as seeds or seedlings at any good nursery. Not only will they enhance your cooking, they'll enhance your kitchen as well with their cheery, inviting look.
Using herbs correctly, and using fresh herbs whenever possible, is one of the things that separates a gourmet cook from a cook who's simply adequate.
Dried herbs are readily available on almost any grocer's shelves. Like most gourmet cooks, I keep a complete stock of dried herbs in my cupboard. In fact, I often dry my own. There's nothing wrong with using dried herbs when fresh aren't available and they can be a real boon to a cook who's in a hurry.
However, drying greatly diminishes the potency of herbs. And, although the flavor will be similiar, dried herbs just can't compare to fresh.
When buying fresh herbs at the grocer, remove them from the plastic bag or other container they came in as soon as you arrive home. If you don't, they'll wilt and deteriorate very quickly - in as little as one day or less.
You can greatly extend the life of fresh herbs by standing them in a bowl of water and covering them very loosely with plastic. Be aware that you'll have to change the water every few days, though. By doing this, you can keep fresh herbs in your refrigerator for up to a week before having to discard the unused portions.
An alternative is to wet a few inches of a paper towel and wrap it loosely around your bunch of herbs, then store them in a plastic baggie in your refrigerator's vegetable drawer.
Of course, the best way to obtain the very freshest herbs is to cut them from your own garden right before use. Herb gardens don't take up much room and don't require a lot of care and the luxury and joy of being able to step outside and snip a bunch of rosemary, thyme, parsley, basil, or dill anytime you need it is certainly worth the time you spend caring for the garden. If you live in an apartment and just don't have any space available outside, consider growing the herbs you use most frequently in pots. You can purchase them as seeds or seedlings at any good nursery. Not only will they enhance your cooking, they'll enhance your kitchen as well with their cheery, inviting look.
Using herbs correctly, and using fresh herbs whenever possible, is one of the things that separates a gourmet cook from a cook who's simply adequate.
Monday, January 21, 2008
Recipe - Winter Squash Soup
Right now, where I live, it's quite cold - about 15 F. That's too cold for me to spend much time outdoors, where I love to be in the summertime, but cold weather does offer great opportunities to cook some marvelous soups. One of my favorites is the Winter Squash Soup recipe presented below. It requires a bit of work, but that work is well worth it. This soup's not only guaranteed to warm you up on a cold winter's day, it's guaranteed to be delicious as well. It's great for lunch, or even for dinner, when served with a nice salad and warm, crusty bread. This recipe makes ten servings, so if you have any left over, just refrigerate it and serve it the next day.
Winter Squash Soup
Ingredients:
3 1/2 pounds kabocha squash, halved and seeded
2 pounds butternut squash, halved and seeded
1 1/2 pounds acorn squash, halved and seeded
Salt and freshly ground pepper
2 cups water
4 tablespoons unsalted butter
1 white onion, thinly sliced
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
4 1/2 cups chicken stock or low-sodium broth
1 cup heavy cream
3/4 pound peasant bread, crusts removed, bread torn into 1-inch pieces
3 tablespoons unsalted butter, melted
1 1/4 cups creme fraiche
1 pinch ground cardamom
1 pinch freshly grated nutmeg
1 pinch ground ginger 1 pinch ground cloves
Directions:
1. Preheat oven to 350 degrees F. Season the kabocha, butternut and acorn squashes with salt and pepper and lay them cut side down on two large rimmed baking sheets. Pour 1 cup of water onto each baking sheet, cover the squash with foil and bake for about 1 hour, or until tender. Let cool slightly, then scoop the flesh into a bowl. Keep the oven on.
2. In a large saucepan or casserole, melt 4 tablespoons of the butter. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add 1/4 teaspoon each of the cardamom and nutmeg and 1/8 teaspoon each of the ginger and cloves and cook, stirring, until fragrant, about 2 minutes. Add the chicken stock and bring to a boil over moderately high heat. Add the squash flesh and heavy cream and simmer over moderate heat for 5 minutes. Working in batches, puree the soup in a food processor and return to the pan. Season with salt and pepper and keep warm over very low heat.
3. Meanwhile, on a large rimmed baking sheet, toss the pieces of bread with the 3 tablespoons of melted butter. Spread the bread out and bake for about 8 minutes, or until golden brown.
4. In a small bowl, combine the creme fraiche with the remaining pinches of cardamom, nutmeg, ginger and cloves and season with salt and pepper. Ladle the soup into bowls, dollop with creme fraiche and croutons and serve.
Yield: 10 servings
Winter Squash Soup
Ingredients:
3 1/2 pounds kabocha squash, halved and seeded
2 pounds butternut squash, halved and seeded
1 1/2 pounds acorn squash, halved and seeded
Salt and freshly ground pepper
2 cups water
4 tablespoons unsalted butter
1 white onion, thinly sliced
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
4 1/2 cups chicken stock or low-sodium broth
1 cup heavy cream
3/4 pound peasant bread, crusts removed, bread torn into 1-inch pieces
3 tablespoons unsalted butter, melted
1 1/4 cups creme fraiche
1 pinch ground cardamom
1 pinch freshly grated nutmeg
1 pinch ground ginger 1 pinch ground cloves
Directions:
1. Preheat oven to 350 degrees F. Season the kabocha, butternut and acorn squashes with salt and pepper and lay them cut side down on two large rimmed baking sheets. Pour 1 cup of water onto each baking sheet, cover the squash with foil and bake for about 1 hour, or until tender. Let cool slightly, then scoop the flesh into a bowl. Keep the oven on.
2. In a large saucepan or casserole, melt 4 tablespoons of the butter. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add 1/4 teaspoon each of the cardamom and nutmeg and 1/8 teaspoon each of the ginger and cloves and cook, stirring, until fragrant, about 2 minutes. Add the chicken stock and bring to a boil over moderately high heat. Add the squash flesh and heavy cream and simmer over moderate heat for 5 minutes. Working in batches, puree the soup in a food processor and return to the pan. Season with salt and pepper and keep warm over very low heat.
3. Meanwhile, on a large rimmed baking sheet, toss the pieces of bread with the 3 tablespoons of melted butter. Spread the bread out and bake for about 8 minutes, or until golden brown.
4. In a small bowl, combine the creme fraiche with the remaining pinches of cardamom, nutmeg, ginger and cloves and season with salt and pepper. Ladle the soup into bowls, dollop with creme fraiche and croutons and serve.
Yield: 10 servings
Saturday, January 19, 2008
Recipe - Fluffy Omelette
This light and fluffy omelette is perfect for Sunday breakfast or Sunday brunch. There are as many variations as your imagination can dream up (ours are just the start), so grab some fresh eggs and enjoy!
Fluffy Omelette
Ingredients: (Serves One)
2 free-range eggs
1 T. water
Salt and ground black pepper, to taste
10 grams (2 tsp.) butter
1 1/2 T. chopped fresh curly parsley
1 T. chopped fresh chives
20 grams (1/4 C.) fine shredded cheese of your choice
Directions:
Carefully measure and prepare all ingredients.
Place eggs and water in a bowl and lightly whisk with a fork until well combined and slightly frothy.
Heat butter in an omelette pan over medium high heat until it begins to sizzle.
Tilt the pan to coat the surface with the melted butter. (It is very important that the pan be hot and the butter sizzling before adding the egg mixture so the eggs will cook quickly and brown underneath, while remaining soft on the top.)
Add the egg mixture to the pan.
Use the back of a fork to quickly draw the cooked eggs from the edge of the pan towards the center and then tilt the pan so the uncooked egg runs to the edge.
Repeat the above process until the omelette is lightly set, about thirty seconds.
Cook the omelette, without stirring, for another thirty to sixty seconds or until the underside is nicely browned and the top remains soft and slightly runny or, if you prefer, lightly set. Be careful not to overcook.
Sprinkle the omelette with herbs, and cheese.
Use your fork to lift one side of the omelette and fold it over to the other side to enclose the entire filling.
The cheese will melt from the heat of the omelette.
Slide the folded omelette onto a warmed plate, salt and pepper to taste, and serve immediately.
Variations:
Mushroom and Herb Omelette - Before adding the egg mixture to the pan, cook 125 grams of sliced mushroom caps in 20 grams (1 T.) of butter in the omelette pan over medium high heat for five minutes or until tender. Remove from pan and set aside. Wipe the pan with paper towels and continue as directed in the basic recipe, sprinkling the mushrooms over the omelette with the herbs and cheese.
Smoked Salmon and Dill Omelette - Replace the cheese with 50 grams of thinly sliced smoked salmon, cut into strips and 1 T. of sour cream or mascarpone cheese, and replace the chives with 1 T. of chopped fresh dill. Continue as directed in the basic recipe.
Tomato and Bacon Omelette: Cook one thin slice of bacon, trimmed and copped, in the omelette pan over medium heat for three to four minutes or until beginning to crisp. Remove from the pan and drain on a paper towel, then continue with the basic recipe, sprinkling the omelette with 1/2 small ripe tomato, diced, the bacon, and the herbs, and cheese.
Basil and Parmesan Omelette: Replace the parsley and chives with 1 1/2 T. chopped fresh basil and replace the cheese with 20 grams (1/4 C.) finely shredded Parmesan cheese. Continue as directed in the basic recipe.
Note: Never salt eggs before or during cooking. Salt can cause the eggs to become tough during cooking. For best results, salt eggs, if desired, only after cooking.
Fluffy Omelette
Ingredients: (Serves One)
2 free-range eggs
1 T. water
Salt and ground black pepper, to taste
10 grams (2 tsp.) butter
1 1/2 T. chopped fresh curly parsley
1 T. chopped fresh chives
20 grams (1/4 C.) fine shredded cheese of your choice
Directions:
Carefully measure and prepare all ingredients.
Place eggs and water in a bowl and lightly whisk with a fork until well combined and slightly frothy.
Heat butter in an omelette pan over medium high heat until it begins to sizzle.
Tilt the pan to coat the surface with the melted butter. (It is very important that the pan be hot and the butter sizzling before adding the egg mixture so the eggs will cook quickly and brown underneath, while remaining soft on the top.)
Add the egg mixture to the pan.
Use the back of a fork to quickly draw the cooked eggs from the edge of the pan towards the center and then tilt the pan so the uncooked egg runs to the edge.
Repeat the above process until the omelette is lightly set, about thirty seconds.
Cook the omelette, without stirring, for another thirty to sixty seconds or until the underside is nicely browned and the top remains soft and slightly runny or, if you prefer, lightly set. Be careful not to overcook.
Sprinkle the omelette with herbs, and cheese.
Use your fork to lift one side of the omelette and fold it over to the other side to enclose the entire filling.
The cheese will melt from the heat of the omelette.
Slide the folded omelette onto a warmed plate, salt and pepper to taste, and serve immediately.
Variations:
Mushroom and Herb Omelette - Before adding the egg mixture to the pan, cook 125 grams of sliced mushroom caps in 20 grams (1 T.) of butter in the omelette pan over medium high heat for five minutes or until tender. Remove from pan and set aside. Wipe the pan with paper towels and continue as directed in the basic recipe, sprinkling the mushrooms over the omelette with the herbs and cheese.
Smoked Salmon and Dill Omelette - Replace the cheese with 50 grams of thinly sliced smoked salmon, cut into strips and 1 T. of sour cream or mascarpone cheese, and replace the chives with 1 T. of chopped fresh dill. Continue as directed in the basic recipe.
Tomato and Bacon Omelette: Cook one thin slice of bacon, trimmed and copped, in the omelette pan over medium heat for three to four minutes or until beginning to crisp. Remove from the pan and drain on a paper towel, then continue with the basic recipe, sprinkling the omelette with 1/2 small ripe tomato, diced, the bacon, and the herbs, and cheese.
Basil and Parmesan Omelette: Replace the parsley and chives with 1 1/2 T. chopped fresh basil and replace the cheese with 20 grams (1/4 C.) finely shredded Parmesan cheese. Continue as directed in the basic recipe.
Note: Never salt eggs before or during cooking. Salt can cause the eggs to become tough during cooking. For best results, salt eggs, if desired, only after cooking.
The "Incredible Edible Egg" Has Gotten an Unfairly Bad Rap
I adore eggs. I love them soft-boiled, hard-boiled (especially in salads), poached, in omelettes, souffles, quiches, as egg salad, etc. If it's made with eggs, I love it.
Unfortunately, the egg, which is a marvelous source of nutrition, a source of high quality protein and vitamin B-12, as well as a source of a wide range of other vitamins and minerals, has gotten an unfairly bad rap because of its high cholesterol content.
Yes, eggs do contain quite a bit of cholesterol, but what most people don't realize is that that cholesterol isn't going to raise your overall serum cholesterol levels unless you eat eggs incessently, day in and day out. Two, three, or even four eggs per week probably aren't going to do you a bit of harm.
In fact, research has shown that our overall serum cholesterol levels are raised more by the intake of trans fats and saturated fats than by foods containing cholesterol, itself. Eggs do contain some saturated fats, but more than half the fat found in eggs is either monounsaturated or polyunsaturated - the "good" fats. In fact, if we don't take in enough of these good fats our body will actually raise our levels of LDL (low density lipoproteins) or "bad" cholesterol. Low density lipoproteins actually carry cholesterol around our arteries and deposit it on their walls, leading to coronary artery disease. The biggest risk factor for LDL cholesterol is a diet high in saturated fats and being overweight. Optimum LDL cholesterol levels are under 100, but a level in the low 100s is still very good.
HDL (high density lipoproteins) or "good" cholesterol, acts as a "cleanser," actually picking up the bad cholesterol from our arteries and eliminating it. Two of the best ways to increase HDL in our body are eliminating excess saturated fats from our diet and engaging in regular aerobic exercise. (And by "regular" we forty to sixty minutes a day, six days a week.) Optimum serum HDL levels are 60 or over. A person can have a very low overall cholesterol reading, but if his or her HDL is low, then that overall low reading isn't so good.
When choosing whether or not to include eggs in your diet, remember, too, that dietary guidelines apply to your overall diet, not to a single meal, a single recipe, or a single food. For healthy people, the advantages of eggs greatly outweigh their cholesterol content, which really, if eaten in moderation, won't raise your overall serum cholesterol count one bit.
Unfortunately, the egg, which is a marvelous source of nutrition, a source of high quality protein and vitamin B-12, as well as a source of a wide range of other vitamins and minerals, has gotten an unfairly bad rap because of its high cholesterol content.
Yes, eggs do contain quite a bit of cholesterol, but what most people don't realize is that that cholesterol isn't going to raise your overall serum cholesterol levels unless you eat eggs incessently, day in and day out. Two, three, or even four eggs per week probably aren't going to do you a bit of harm.
In fact, research has shown that our overall serum cholesterol levels are raised more by the intake of trans fats and saturated fats than by foods containing cholesterol, itself. Eggs do contain some saturated fats, but more than half the fat found in eggs is either monounsaturated or polyunsaturated - the "good" fats. In fact, if we don't take in enough of these good fats our body will actually raise our levels of LDL (low density lipoproteins) or "bad" cholesterol. Low density lipoproteins actually carry cholesterol around our arteries and deposit it on their walls, leading to coronary artery disease. The biggest risk factor for LDL cholesterol is a diet high in saturated fats and being overweight. Optimum LDL cholesterol levels are under 100, but a level in the low 100s is still very good.
HDL (high density lipoproteins) or "good" cholesterol, acts as a "cleanser," actually picking up the bad cholesterol from our arteries and eliminating it. Two of the best ways to increase HDL in our body are eliminating excess saturated fats from our diet and engaging in regular aerobic exercise. (And by "regular" we forty to sixty minutes a day, six days a week.) Optimum serum HDL levels are 60 or over. A person can have a very low overall cholesterol reading, but if his or her HDL is low, then that overall low reading isn't so good.
When choosing whether or not to include eggs in your diet, remember, too, that dietary guidelines apply to your overall diet, not to a single meal, a single recipe, or a single food. For healthy people, the advantages of eggs greatly outweigh their cholesterol content, which really, if eaten in moderation, won't raise your overall serum cholesterol count one bit.
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