Mediterranean

Eggplant and Tomato Bake

~ lisaandfrancescook ~ 1 Comment

IMG_2095

I have never met an eggplant that I didn’t like and frankly cannot understand when someone tells me they don’t eat eggplants. They can be prepared so many ways! And they are beautiful. So when I saw this recipe for Tian d’Aubergines in last week’s Chicago Tribune I had to try it. Tomatoes are at their most gorgeous now and I was able to pick up some luscious ripe ones at my local market. The only thing I changed from the original recipe was to add garlic because who makes eggplant without garlic?? I also layered my herbs and salt and pepper because – well, layering flavors is just better. This dish can be eaten hot, room temperature or cold. I am serving it at room temperature tonight with some lamb chops and a lovely rosé from Provence. I imagine that leftovers will be eaten with just some crusty bread to soak up all of the delicious liquid and a bright green salad. I did buy some Greek cheese the other day so I might have some sliced on the side. This is one of those wonderfully simple and versatile dishes like a good ratatouille. I was skeptical when I read that it baked for two hours, but the final result is deliciously unctuous so don’t skimp on the baking time.

Eggplant and Tomato Bake from Monique Hanson

IMG_2100

Yield: 6 to 8 servings

2 medium yellow onions, peeled and thinly sliced

Lots of fresh thyme leaves

3 medium eggplants

4 large ripe tomatoes

5 large cloves of garlic, thinly sliced

4 Tablespoons balsamic vinegar

1 Tablespoon Dijon mustard

8 Tablespoons EVOO plus more for drizzling

Kosher or sea salt to taste and fresh ground black pepper or Aleppo pepper if you have it

Directions

  1. Heat oven to 350 degrees F. Lightly drizzle oil on the bottom of a heavy rectangular baking dish (mine was 9.5 by 13) large enough to hold everything very snugly (there will be some shrinkage when it bakes). Place the baking dish on a pan since there might be a little spillage when it bakes.
  2. Layer the onions and garlic over the bottom of the pan and sprinkle with lots of fresh thyme leaves, a sprinkling of salt and some pepper.
  3. Cut off both ends of the eggplants and then slice almost all of the way through but not entirely at 1/2 inch intervals. Slice your tomatoes and nestle one slice between the cuts in the eggplant.
  4. Place the stuffed eggplants in the baking pan over the onion and garlic. Don’t worry if you have to squish things a little to force them in. They will bake down. Sprinkle with more thyme, salt and pepper.
  5. In a small bowl, make the vinaigrette. Mix well and drizzle it over the eggplant. Drizzle a little more EVOO and sprinkle a little more salt.
  6. Bake uncovered for 1 hour. Then cover and bake for another hour until the eggplant is cooked through, the house smells amazing and the liquid is bubbling up in the baking dish. Serve at any temperature that you choose.

Vegan Stuffed Vegetables Mediterranean Style

~ lisaandfrancescook ~ Leave a comment

IMG_0012

I recently returned from a wonderful week in Israel and I’m finally over my jet-lag. It seems to get more difficult every year, especially on the return. I am inspired by many things when I am in Israel – not least of which is the food. The fruits and vegetables are always so fresh and there seem to be seemingly infinite ways to create salads and cooked vegetable creations. As soon as I returned I had essentially three things to do that couldn’t wait: 1) take a really long shower; 2) wash clothes and 3) go to the grocery store. As it happens, Matthew and Frances were in town for a friend’s wedding and while they were not able to share many meals together, Frances very kindly made sure that my husband did not have to fend for himself. She cooked and baked and even made sure that there were left-overs so that my first night home I neither had to order in nor cook. One of the little treasures that Frances left me was Baharat. This is a Middle Eastern spice blend and it generally includes:

There are all kinds of variations, including a Turkish version that uses mint and of course the proportions change according to taste and tradition. I’m not totally sure what mix Frances used and you can also buy it premixed in a good spice store, but it smelled wonderful and I didn’t want it to go to waste.

I shopped at a local produce market and was seduced into buying lovely, dark and shapely eggplants, sweet red peppers and zucchini. Another left-over from Frances that I discovered was some cooked Basmati rice so I knew that I was going to make stuffed vegetables after a bit of concocting. Here is the result. My version is actually vegetarian since I used Ghee and some goat cheese crumbles, but this could easily be vegan by only using EVOO and eliminating the cheese. The prep took me about an hour, but the result is delicious and only needs a green salad and some bread to make a satisfying meal.

While I was in Israel I got addicted to the after dinner drink of hot water with loads of fresh mint and lemon steeped for several minutes. Some people add black tea and sugar, but I like it as is. I also have a ripe honeydew melon so my dinner is ready when I am. After a lovely long walk along Chicago’s beautiful lakefront, we are ready to sit down to a delicious dinner in about 20 minutes.

Vegan Stuffed Vegetables Mediterranean Style

Yield: 6 servings

Ingredients

3 cups cooked rice (any kind will do – if I had a rice lentil pilaf, I would have used that)

2 smallish regular eggplants

2 sweet red bell peppers

1 large or 2 small zucchini

1 large shallot or about 1/2 cup of chopped onions

1/4 cup pine nuts

6 ounces of raisins (dark, light or a mixture)

1 small bunch of flat-leaf parsley, finely chopped

2 Tablespoons EVOO (or Ghee) plus more for drizzling

~28 ounces chopped tomatoes (I like the kind in the box and they come in slightly under that amount)

1 Tablespoon tomato paste

1 teaspoon finely chopped garlic

Kosher Salt and Pepper to taste (I used Aleppo pepper but fresh cracked black pepper is fine)

1.5 teaspoons Baharat

Goat cheese crumbles (optional) You can use feta, Bulgarian cheese or almost any relatively mild goat cheese.

Directions

  1. Preheat the oven to 425 degrees F. Cover a baking sheet with sides in foil. Drizzle with EVOO.
  2. Split the eggplants lengthwise and score the flesh without piercing the skin. Lay the eggplant on the foil flesh down. Split the zucchini lengthwise and also place it on the foil-covered pan, flesh-side down. Split the bell peppers, remove the seeds and pith and lay them down on the pan, cut-side down. IMG_1800
  3. Place the pan in the hot oven and cook for 15 minutes. Remove the peppers and set aside. Turn the eggplants and zucchini over and return to the oven for about 10 more minutes.
  4. Carefully remove the eggplants and zucchini from the pan and allow them to cool enough for you to handle. Using a melon baller or spoon, carefully scoop out the flesh without tearing the skins. Chop up the flesh and set aside.

    IMG_1835

  5. Meanwhile, add the rice to a large bowl and mix with 1/2 teaspoon Baharat. In a saute pan, add the 2 Tablespoons of EVOO or Ghee and heat on medium high. Add the shallots or onions and saute for 1-2 minutes.  Now add the raisins and the pine nuts, about 1/2 teaspoon Baharat, 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute for about 3 minutes. Add it to the rice in the bowl and mix through. Add the chopped parsley.IMG_1820
  6. In the same pan, add a drizzle of EVOO, the garlic and the chopped eggplant and zucchini and saute for about 3 minutes – until everything is well mixed and the excess liquid has evaporated. IMG_1840Add this to the rice mixture and mix through.
  7. In a shallow (I needed 2 pans) heavy pan (like Le Creuset) add the chopped tomatoes and tomato paste. Season with salt, pepper and 1/2 teaspoon Baharat. Mix thoroughly. Take about 1/3 of a cup of this sauce and add it to the rice mixture and stir through.
  8. Carefully take the vegetable skins and bell peppers and stuff them generously with the rice mixture. Transfer them to the pan(s) with the tomato sauce. If desired, you can sprinkle crumbled goat cheese on top and then drizzle with EVOO. This can be made ahead up to this point and reheated/browned later when you are ready to serve it.IMG_0010
  9. When you are ready to serve, heat your oven to 375 degrees F. and place the pan(s) in the oven uncovered. Bake for 20 minutes or until heated through and the tops are browned.

 

Spanakopita

~ lisaandfrancescook ~ Leave a comment

It was a rainy Sunday a few weeks ago, and Matt and I decided to try to relive our trip to Greece last year with a Greek food party.  One of our favorite things to order had been this – also one of my favorite things to whisk from breakfast trays, roll up in a napkin, and pull out right when sightseeing and the sun were getting too much and we just needed a little energy pop.

_MG_6629.JPG

These were surprisingly easy to make, and in the future, I could see it being even easier if I were to just use sheets of fillo in a baking dish instead of laboriously folding each into a little triangle.  But either way, it was a delicious addition to our Greek party.

_MG_6632

Ingredients

  • 1 stick (1/2 cup) plus 1 tablespoon unsalted butter
  • 1 lb baby spinach
  • 1/2 lb feta, crumbled (scant 2 cups)
  • 1/2 teaspoon freshly grated nutmeg
  • 10 (17- by 12-inch) phyllo sheets, thawed if frozen

Directions

    1. Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
    2. Preheat oven to 375°F.
    3. Melt remaining 1 stick butter in a small saucepan, then cool.
    4. Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
    5. Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
    6. Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
    7. Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.
 From Epicurious Spanakopita

Dolmades

~ lisaandfrancescook ~ Leave a comment

One of my favorite things to order in Greece were dolmades, even if I could never quite pronounce them correctly and once ended up with a tomato salad instead.  What’s not clear is that the Greek name sounds more like “nnnnn-dolm-aaaa-des” and so oftentimes I think folks taking our order thought I just wanted tomatoes.

_MG_6634.JPG

In any event, we discovered grape leaves sold in our grocery store recently and so decided to add this to our Greek party adventure.

_MG_6630.JPG

They were just as laborious as I would have expected, but also just as delicious.  I also used two pans, one 10″ and one 12″ to fit all of them to cook.

Ingredients

1/4 cup plus 1 cup olive oil
2 medium yellow onions, finely chopped
3 cloves garlic, minced
1/2 cup pine nuts
1 cup long-grain rice
1 teaspoon salt
2 lemons, juiced
1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves

Directions

In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.

Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)

To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.

Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. (I actually thought this might have been too much oil, but as Lisa points out, the oil is necessary to make sure that the leaves do not dry out.

Cover with a pan lid and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.

From Food Network Emeril Lagasse

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Baklava

~ lisaandfrancescook ~ Leave a comment

For our dessert for our Greek party we made this very straightforward recipe for baklava.  Not having any walnuts or almonds as the original recipe suggested, we just used the pound of pecans hanging out in our cupboard and it turned out scrumptious anyways.  Once a pounds of pecans are doused in the honey and sugar, how could they not taste anything but amazing?

_MG_6618

In other news, I now think of this Aladdin song whenever I hear “baklava” after going to a Disney trivia night where the challenge was to finish the line from a Disney song.  This song specifically ends with “How about a little more ____?” The answer was “baklava,” and someone very funny (or truly hearing impaired) wrote in “broccoli rabe.”  Say it out loud a few times and it kind of makes sense… sort of.

Anyways while I can’t say this is as healthy as broccoli rabe, it’s a perfect end to a Mediterranean meal, or just a long Tuesday.

Ingredients

Syrup:

3 cups sugar, or 2 cups sugar and 1 cup honey
1 1/2 cups water
2 tablespoons lemon juice
4 to 6 whole cloves, or 1/2 teaspoon ground cardamom (optional)

Filling:

1 pound blanched almonds, pistachios, walnuts, or any combination, finely chopped or coarsely ground — I used pecans (about 4 cups)
1/4 cup sugar
1 to 2 teaspoons ground cinnamon
1/4 teaspoon ground cloves or cardamom (optional)
1 pound (about 24 sheets) phyllo dough
About 1 cup (2 sticks) melted butter or vegetable oil

Directions

1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.

2. To make the filling: Combine all the filling ingredients.

3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.

4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.

5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.

6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.

7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.

From Epicurious

Spinach Pie

~ lisaandfrancescook ~ Leave a comment

IMG_1693We just returned from a wonderful family event in New York, seeing cousins I haven’t seen in far too long and also spending time with our Matthew and Frances. My husband and I were treated to Frances’ cooking and now we know first-hand why Matthew is so proud. Frances made brunch and we feasted on shakshuka, mango cucumber salad, homemade hummus and tahini cookies. My goodness it was delicious! Not only was this weekend a family affair but it also began the festival of Shavuot. Shavuot is when we commemorate the Jewish People receiving the ten commandments at Sinai. I remember celebrating in Israel on the kibbutz I was living on back in 1974. The young boys and girls danced in the wheat fields and it was very picturesque and evocative. I doubt that happens much, if at all, anymore but it is an image that has remained with me even though it took place over 40 years ago.

It is traditional to eat dairy meals on Shavuot and there are several different reasons given – everything from Israel being the land of milk and honey to laws of kashrut and gamatria (numerology.) Whatever the reason, it is a good time to make this delicious Spinach Pie.  And you definitely don’t have to be Jewish to enjoy it. Serve it with a simple  salad of Persian cucumbers, fennel and ripe tomatoes and crusty bread. You will never miss the meat.

Spinach Pie

Yield:  6 to 8  servings

Ingredients

16 ounces of fresh spinach

1.5 Tablespoons EVOO

2 Tablespoons unsalted butter OR 2 Tablespoons of additional EVOO

2 cups finely chopped onions (I used a mixture of red and yellow onions)

1 generous teaspoon minced garlic

2 bunches chopped scallions (white and light green parts only)

8 ounces crumbled feta cheese

15 ounces whole milk ricotta

1/4 cup grated parmesan, romano or asiago cheese

1/2 cup chopped fresh dill

1 bunch chopped flat-leaf parsley

1 large egg

1 large egg yolk

1/4 teaspoon ground nutmeg

1/4 cup lightly toasted pine nuts

Kosher salt and fresh cracked pepper to taste (Or use Aleppo pepper if you have it!)

Approximately 20 sheets of thawed phyllo dough

Approximately 1 stick melted unsalted butter or 1/2 cup EVOO

Directions

  1. Preheat oven to 350 degrees F.
  2. Wash, drain well and chop spinach. If using baby spinach, there is no need to chop the spinach.
  3. Lightly beat the egg and yolk in a large bowl. Add the cheeses, dill, parsley, nutmeg, pine nuts, salt and pepper.
  4. Melt the 2 Tablespoons of butter and the EVOO in the skillet and sauté the onions, garlic and scallions until wilted. Do not allow the mixture to brown. Allow to cool slightly and add it to the egg and cheese mixture. IMG_1680
  5.  Sauté the spinach until it is wilted in the pan that had the onion mixture. I did not need to add any additional oil. If the spinach is very wet, place it in a fine-meshed strainer over a bowl and allow it to drain. Once it has cooled, press out as much liquid as possible either with your hands or by using the back of a spoon against the mesh. My spinach didn’t require this last step because I hadn’t added any additional oil or water.IMG_1682IMG_1683
  6. Mix everything well to distribute the seasonings, spinach and onions. IMG_1688
  7. Use a rectangular baking dish (approximately 9 x 13). Brush the bottom of the pan with either EVOO or melted butter and lay out 2 sheets of phyllo dough. Brush them with EVOO or butter and continue layering one to two sheets at a time until you have about 8 sheets. Then pour half of the spinach cheese mixture over the dough. Repeat the process and layer the remaining mixture. Top with 6 to 8 layers of phyllo dough that have been brushed with EVOO or melted butter. Don’t be stingy – this is what makes it flaky and golden. Refer to my baklava recipe for working with phyllo.
  8. After the spinach pie is ready for the oven, take a very sharp knife and cut down into the layers for the size piece that you want. I was able to get 12 pieces from this size pan. IMG_1689 (2)
  9. Place the baking dish in the oven and bake for approximately one hour or until golden brown. IMG_1691IMG_1692

Spaghetti with Tomatoes, Garlic and Basil

~ lisaandfrancescook ~ Leave a comment

IMG_1677I know – it sounds so mundane. But sometimes it’s nice to be reminded that something so simple, with just the freshest ingredients can be so perfect – simple and satisfying. And let’s face it, life is complicated enough. I’m not breaking new ground here, but this is a dish that if made properly is as good as a pasta dish gets without any bells or whistles.

Beautiful ovoid Roma plum tomatoes are becoming available now and will only get better as the summer goes on. Fresh garlic and bright green basil leaves with a good olive oil and the best Parmigiano Reggiano. Treat yourself to a full-bodied red wine and a crusty loaf of bread. You’re done! Mangia!

Spaghetti with Tomatoes and Basil

Yield: 4 servings

Ingredients   IMG_1653

6 large Roma Plum Tomatoes, cut in quarters lengthwise and then sliced into 1/2 inch chunks

2 Tablespoons chopped garlic

2 Tablespoons Evoo

1/3 cup salted pasta water

Kosher salt and fresh cracked black pepper to taste

1/4 cup torn or chiffonaded green or purple basil

1 pound spaghetti rigati or fettucine

Directions

  1. Start cooking your pasta according to package directions for al dente.
  2. In a large skillet, heat the 2 Tablespoons of EVOO. Add the chopped garlic and about 1/2 teaspoon of Kosher salt. On medium heat saute the garlic for about 3 minutes. Do not allow the garlic to brown.
  3. Add the chopped tomatoes and about 10 cracks of fresh black pepper. Saute for another 5 to 8 minutes or just until the tomatoes are beginning to soften. Just before the pasta has finished cooking, take 1/3 cup of pasta water and add it to the pan with the tomatoes and garlic.
  4. Drain your pasta and pour it back into the pot. Pour the sauce over the pasta and cook on medium heat for one more minute.
  5. Portion out into bowls. Generously add the torn basil on top, drizzle some EVOO and grate the Parmigiano over that. Don’t be stingy. That’s it – you’re done. Now go eat!

IMG_1673IMG_1676

Tuna and Spinach Tortas

~ lisaandfrancescook ~ Leave a comment

Tuna torta1

When I was in elementary school, I came home for lunch every day. And every day I answered my mother the same way when she asked me what I wanted for lunch – tuna. I’m all grown up but I STILL love tuna – only the solid white albacore please. Of course, my tastes have become somewhat more sophisticated and I have learned that in the Mediterranean you can eat tuna without mayonnaise, celery and lots of lemon. This dish is simple to prepare and you will likely have most of the items in your pantry already. Any leftovers can be wrapped and frozen to be eaten at a later date. And who doesn’t love something baked in a muffin tin? They are so pretty! All it needs is a fresh salad (mine is arugula with toasted walnuts, shaved paremesan, shallot, cucumber and a bit of slivered jamon) and some good bread. A glass of a lovely wine wouldn’t go amiss and would turn this very inexpensive weekday meal into something special. This would also make a lovely brunch option.

Tuna Spinach Tortas adapted from a recipe on the Genova Tuna website

Yield: 6 Jumbo muffin-size tortas (Can be doubled)

Ingredients

10 ounces of frozen spinach, preferably from a bag not a box

Two 5 ounce cans of tuna packed in oil (I used white meat tuna but you could use any kind you like)

1/4 cup freshly grated Parmesan or Romano cheese plus a couple of Tablespoons

1/2 cup of unseasoned panko bread crumbs (mine were whole wheat becasue that was what I had)

1 bunch scallions, white and light green part only, thinly sliced OR 1 large shallot finely chopped

2 Tablespoons finely chopped flat leaf parsley or cilantro

10 Kalamata olives, chopped

12 small cherry or grape tomatoes, chopped

7 large eggs

3/4 teaspoon of Kosher salt and cracked black pepper or Mrs. Dash to taste

Directions

  1. Preheat the oven to 400 degrees. Spray the wells of the muffin tin with Pam or a neutral oil
  2. Place the frozen spinach in a strainer and run hot water over it, using your hands to break it up. Place the drained spinach in a tea towel or several layers of a strong paper towel and squeeze out as much moisture as you can. (REALLY squeeze!)
  3. Drain the tuna, discarding the oil. Combine the tuna, 1/4 cup of cheese and panko in a mixing bowl, stirring well so that everything is evely distributed. Add about 1/2 teaspoon of the salt and fresh cracked pepper. If it looks a little dry, add about 1 Tablespoon of EVOO.
  4. Divide the tuna mixture among the muffin wells and using the back of a spoon, pack it firmly.  Torta1
  5. Crack the eggs into the mixing bowl that you used for the tuna. Add about 1/4 teaspoon of salt and lightly beat. Making sure that you have gotten rid of as much liquid as possible from the spinach, add it and the other ingredients to the eggs, mixing thoroughly.
  6. Divide the egg mixture over the tuna in each muffin well and lightly press it down. torta2Sprinkle a bit of extra grated cheese on top of each torta. Bake for 20 minutes or until set and lightly browned. Slightly cool in pan and then using a thin spatula, carefully lift out each torta.

Tuna torta2

 

 

Tuscan Potato, Sausage and Kale Soup

~ lisaandfrancescook ~ Leave a comment

zuppa toscana1I am afraid to jinx things, but mostly Chicago has been insanely lucky this winter. We have had very little snow and it hasn’t even truly been that cold – certainly nothing that lasted for days on end. As a result, I have been slightly less moved to make all of the soups and stews that I normally relish as soon as the temperature drops. The last few days have been a bit colder and the next few are expected to be as well so I went searching for new soups I could try out. I checked out about five different versions of Zuppa Toscana and ended up with my adaptation of a few. Some used 1:1 ratio of whole milk to chicken broth and that just seemed like way too much. And because I used chicken Italian sausage, instead of pork, there was virtually no added fat. Don’t get scared off by the heavy cream; it’s only one cup for a big pot of soup. The soup is actually ridiculously easy to make and you can have it ready in under an hour. Just have some crusty bread on hand and a salad if you are feeling ambitious. There is lots of kale in here so you are getting your greens.

Zuppa Toscana adapted from Tuscan Recipes

Yield: 8-10 servings

Ingredients

1 pound fresh Italian sausage (hot or sweet) that has been removed from its casings

1 teaspoon smoked paprika

1 Tablespoon EVOO

3 large leeks, cleaned well and thinly sliced (white and light green part only)

4 large garlic cloves, crushed

1/2 teaspoon Kosher Salt

10 cups of chicken stock, preferably no salt

4 large Yukon Gold potatoes, peeled, halved lengthwise and sliced into half-moons

1 cup heavy cream

1 large bunch kale (I just used regular curly kale, but you can use Tuscan kale if you prefer)

Fresh cracked black pepper and more Kosher salt to taste

Parmesan or Pecorino cheese for serving

Directions

  1. In a large, heavy soup pot of Dutch Oven, saute the Italian sausage and paprika, breaking it up while it cooks. Cook until just browned. If you are using pork sausage you will need to drain off the fat. Otherwise just set aside in a separate bowl.
  2. In the same pot, add the EVOO and saute the leeks and garlic until softened and beginning to brown. I sprinkle them with the 1/2 teaspoon of salt at this point.
  3. Add the chicken stock and bring to a boil. Now addthe sliced potatoes, turn the heat to a simmer, cover and cook for 30 minutes.
  4. Add the heavy cream, kale and add back the cooked sausage and cook until heated through. You want to serve this hot! Garnish with freshly grated cheese and crispy bread.

 

Moroccan Beet Salad (Barba)

~ lisaandfrancescook ~ 2 Comments

Moroccan beetsFor those of you who read my post on Moroccan Chicken, you would have seen that it was served with several salads, as is traditional in the Middle East. One of my favorites is Moroccan Beet Salad. I have made it totally from scratch by cooking my own beets and I have made it using canned beets as well as the pre-roasted and peeled beets that you can now buy in most produce sections of the bigger markets. Unless you REALLY love to roast and peel beets or want the beet greens to make another Moroccan salad, I frankly don’t taste any significant difference in the more convenient beets I have used. And let’s face it, with most of us also working, I’d rather spend my time creating great meals with totally acceptable short-cuts than proving how authentic I can be. This salad can be made doubled or tripled or cut in half. Once you learn what goes into it, you just adjust the seasonings. It will last up to a week if refrigerated, although we generally eat it up long before that.

Moroccan Beet Salad

Yield: About 12 portions as a salad with other salads

Ingredients

12 beets, cooked and peeled and cut into strips (I slice the beets and then cut the slices into strips)

1 rounded teaspoon minced garlic

About 1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin or to taste

Kosher salt to taste

About 2-3 Tablespoons EVOO

Juice of one lemon

1 bunch flat-leaf parsley, minced

Directions

Gently toss all of the ingredients together and adjust seasonings to suit your taste. No one ingredient should overwhelm. Make this several hours ahead to improve flavor. Just before serving, scatter some additional chopped fresh parsley on top.