Cauliflower Soup

The other night we were watching America's Test Kitchen and they made this amazing cauliflower soup with pretty much just cauliflower.  It looked amazing.  And it is.  

ingredients:

1 head cauliflower
7 tablespoons unsalted butter (cut into 7 pieces)
1 leek, white and light green parts, halved and sliced thinly
1 small onion, thinly sliced
salt & pepper
4 ¹⁄₂ cups water
¹⁄₂ teaspoon sherry vinegar 
chives

Clean the cauliflower, pull off the leaves and cut out the core.  Trim and slice thinly.  Cut 1 ¹⁄₂ cups florets and reserve for later.  Trim the rest of the cauliflower into 1/2 length cross cuts and divide this portion in half.

Melt 2 tablespoons of butter into a 5 quart pan.  Over medium low heat, sauté the onion and leek with 1 ¹⁄₂ teaspoons of salt until softened, but not yet browned.  About 7-10 minutes.

Add 4 ¹⁄₂ cups of water and increase heat to high.  Add half of the cauliflower and the core, bring to a boil, then reduce to a simmer.  Let simmer gently for 15 minutes.  After 15 minutes, add the rest of the sliced cauliflower and cook an additional 15-20 minutes.

While the soup is simmering for the final 15 minutes, melt the remaining 5 tablespoons of butter in a sauté pan and add the florets.  Sauté over medium heat until the florets and the butter are both browned, about 15 minutes.  Using a slotted spoon, transfer the florets to a small bowl and toss with vinegar and coarse sea salt, set aside.  Pour browned butter into a small bowl.

Ladle soup into blender and pulse until smooth.  Wipe out your soup pot and return the soup to the pot over a low simmer.  To achieve your desired consistency, you may have to add up to a ¹⁄₂ cup more of water.  To serve, garnish with florets, chives and drizzle with browned butter.

Coffee Ice Cream with Chocolate Swirls

I am not a big coffee drinker, but I love coffee flavored anything - especially if it is in the form of ice cream.  As usual, I follow David Lebovitz's recipe, but I added in some melted chocolate that get broken up into little yummy chocolate pieces.  

Steep the coffee beans in the milk for about 1 hour

Melt the chocolate

After you scribble the chocolate over the ice cream mix it in to break it up into little pieces

Delicious!

Ingredients:

Ice Cream Base:

2 cups heavy cream

1 cup whole milk

³⁄₄ cup granulated sugar

5 large egg yolks

Pinch of salt

Coffee with Chocolate Swirls:

1 ¹⁄₂ cups whole coffee beans, either regular or decaf

5 ounces chopped, bittersweet or semisweet, chocolate

In a medium saucepan mix, 1 cup of the cream, the whole milk, granulated sugar and salt. Warm over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles start to form around the edge of the pan.  About 3-4 minutes.

Remove the pan from the heat, add the coffee beans, cover and let stand for an hour to infuse the flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water.  Place a smaller bowl, filled with the remaining cup of cream, into the ice bath.

In a medium bowl whisk together the egg yolks.

Rewarm the cream and coffee beans until tiny bubbles form around the edge of the pan.  In a steady stream pour half of the warm cream mixture into the egg yolks, whisking constantly.

Pour the egg mixture back into the pan and cook over low heat, stirring constantly, until the custard thickens slightly.  The custard should be thick enough to coat the back of a wooden spoon and hold a line drawn through it with a finger.  If using an instant-read thermometer the temperature should be between 175-180°F.

Strain the custard into the cold cream.

Cool the custard to below 70°F by stirring it over the ice bath.

Refrigerate the custard until completely chilled, at least 4 hours to overnight.  Freeze the custard in your ice cream maker according to the manufacturer's directions.

Place a container (the one your just frozen ice cream will go into) into the freezer.  While the ice cream is in the ice cream maker melt the chocolate in a small bowl set over simmering water.  Stir until smooth.  

Once the ice cream is complete scribble some of the melted chocolate in the container from the freezer.  Add a layer of ice cream and mix to break up the chocolate.  Scribble some more chocolate and another layer of ice cream and mix again.  Continue until you have used up all of the ice cream and chocolate.  

Place the ice cream in the freezer and freeze for several hours or until firm.

Adapted from Fine Cooking Issue 99

Quick, Easy & Delicious Butternut Squash Soup

I came across this recipe a long time ago, I don't remember where or how, but a few weeks ago I finally decided to make it.  It has quickly become a favorite.  Soup with some grilled cheese "dunkers" and you can't go wrong.  

ingredients: Butternut squash (I buy the pre-cut kind) - 2 cups + 1 diced onion + spices (1 teaspoon curry powder, 1 teaspoon cumin & ¹⁄₂ teaspoon cinnamon) + 1 cup coconut milk + 5 cups water

Heat up some olive oil, add the squash, onions & spices and cook until soft.  (About 5 minutes) Add in the coconut milk & water.  Bring to a boil, turn the heat down and cook for 6-10 minutes until the squash is soft.  Purée with a hand blender.  Taste and add salt - you will need quite a bit (it won't taste good until you get some salt in there!).  Start with a teaspoon and then add as you taste.

Serve with cilantro and some grilled cheese sandwiches!

Serves 4

Recipe adapted from Mark Bittman

Half a Year and Peppermint Ice Cream Sandwiches

It has been way too long since I've been able to sit down and add some new recipes.  Life has been a bit crazy, but hopefully we can get back into the rhythm of posting some of our favorites.  

We celebrate L's birthday party with her friends during the first part of December.  For her dessert she wanted peppermint ice cream chocolate cookie sandwiches.  Done.  I love peppermint ice cream and who doesn't like chocolate?

The best part is everything can be made ahead of time.  And since I am also making 10 gingerbread houses for her friends to decorate ahead of time is a necessity.  

Chocolate Cookies: bake and freeze the cookies before you try to add in the ice cream

ingredients:

10 ounces bittersweet, chopped
¹⁄₂ cup + 2 teaspoons all-purpose flour
2 tablespoons unsweetened cocoa powder
¹⁄₄ teaspoon baking powder
¹⁄₄ teaspoon salt
1 cup + 1 tablespoon sugar
5 tablespoons unsalted butter, room temperature
3 large eggs
1 ¹⁄₂ teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips

Position rack in center of the oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Melt the chopped chocolate in top of a double boiler set over simmering water until melted and smooth. Remove from over the water and cool melted chocolate for about 10 minutes.

Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. In another medium bowl use an electric mixer to beat the sugar and butter until crumbly.   Add the eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add the melted chocolate and vanilla and beat just until blended. Fold in the dry ingredients and then the chocolate chips.

Drop chocolate cookie batter by ¹⁄₄ cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)

Makes 16 cookies.

Recipe by Tom Douglas in Bon Appétit, July 2005 

Peppermint Ice Cream:

Ice Cream Base:

2 cups heavy cream

1 cup whole milk

³⁄₄ cup granulated sugar

5 large egg yolks

Pinch of table salt

Candy Canes

In a medium saucepan mix, 1 cup of the cream, the whole milk, granulated sugar and salt. Warm over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles start to form around the edge of the pan.  About 3-4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water.  Place a smaller bowl, filled with the remaining cup of cream, into the ice bath.

In a medium bowl whisk together the egg yolks.

When there are tiny bubbles around the edge of the pan, pour half of the cream mixture, in a steady stream, into the egg yolks, whisking constantly.

Pour the egg mixture back into the pan and cook over low heat, stirring constantly, until the custard thickens slightly.  The custard should be thick enough to coat the back of a wooden spoon and hold a line drawn through it with a finger.  If using an instant-read thermometer, the temperature should be between 175-180°F.

Strain the custard into the cold cream until it has cooled to below 70°F.  While it is cooling you can you can break up the candy canes.  (I use about a half of a box of the small candy canes you find in the grocery stores around christmas, but use your best judgement and taste as you go.  I unwrap the candy canes and put them in a plastic ziplock bag rolling over them with a rolling pin until there are tiny bits of candy.)  

Refrigerate the custard until completely chilled, at least 4 hours to overnight.  Freeze the custard in your ice cream maker according to the manufacturer's directions.

Fold the broken candy canes into the just churned ice cream, transfer to an air-tight container and freeze until firm.

Adapted from Fine Cooking Issue 99

To assemble:

Line 2 baking sheets with parchment paper.  Place half of the cookies on the baking sheets. Take out the ice cream and place one scoop of ice cream onto each of the cookies. Working quickly place the cookie tops onto the ice cream and press down lightly.  Cover the baking sheets with plastic wrap and place back into the freezer.  I leave the ice cream sandwiches on the trays until I am ready to serve them but you could also place them in freezer bags.  

Makes 8 ice cream sandwiches.

Kettle Corn

I don't know what has happened to the spring.  It has been very busy with the end of school, lots of visitors and busy work schedules.  But today has been a nice day....we haven't once been in the car, I cleaned the house in one go and the kids and I made kettle corn to eat while we watched Horton Hears a Who.

The original recipe calls for ¹⁄₄ cup sugar, however, I find it a little bit sweet.  I cut the sugar to an ¹⁄8 , but if you want it to be more like traditional kettle corn use ¹⁄₄ cup.

ingredients:

¹⁄₄ cup vegetable oil
¹⁄₂ cup popcorn kernels
¹⁄₈ cup sugar
1 teaspoon coarse salt

In a large pot, with a tight-fitting lid, add the oil and popcorn. When the oils sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down. Remove from the heat and toss with the salt. 

Makes enough for 4 servings.

Recipe adapted from Rachel Ray's, EveryDay.  

Fattoush

The other day we found fattoush.  R and I went to Cicchetti to celebrate my birthday and the waitress suggested the fattoush salad.  It was delicious - very light and refreshing.  When we got home we looked for some recipes and found about a hundred different variations.  Basically, raw vegetables make the base for the salad with bits of toasted or fried pita served on top.  I started with Yotam Ottolenghi and Sami Tamimi's version from, Jerusalem, and then changed it up slightly to try to make it closer to the one we had at dinner. The dressing for this salad is amazing, it's so fresh and clean -  I don't even miss the cheese!  And the best part - the kids like it.  They get a pita taco, basically a quarter of a pita folded over the salad.  They even eat the lettuce!

for the Greek yogurt sauce:

ingredients:

1 cup Greek yogurt

³⁄₄ cup plus 2 tablespoons whole milk

Whisk the yogurt and milk in a bowl and leave in the fridge until bubbles form on the surface.  Let it sit for at least 3 hours or up to a day. 

for the dressing:

ingredients:

1 tablespoon dried mint 

2 cloves garlic, crushed 

3 tablespoon freshly squeezed lemon juice 

¹⁄₄ cup olive oil

2 tablespoon cider or white wine vinegar 

¹⁄₂ teaspoon freshly ground black pepper, plus more to taste 

1 teaspoon fine grain sea salt, plus more to taste 

1 tablespoon sumac

Combine all the ingredients in a medium sized mason jar.  Shake until well combined.  

*Note: any extra dressing will keep in the refrigerator for several days

for the salad:

ingredients:

3-4 pita breads 

3 large tomatoes, diced 

4-5 radishes, thinly sliced
¹⁄₂-1 cucumber, peeled, seeded and chopped

¹⁄₂ red (or orange) bell pepper
2 green onions, thinly sliced 

1 tablespoon fresh mint, coarsely chopped

1 tablespoon flat-leaf parsley, coarsely chopped 

¹⁄₂ head of romaine
sumac to garnish

Cook the pita breads.  When cool enough to handle cut them into bite sized pieces and set aside. Assemble the salad and add the dressing to taste.

Divide the pita pieces among 6 plates.  Drizzle the yogurt sauce on top of the bread.  Place the salad on top of the pita and garnish with sumac.  Enjoy!

Serves 6

Recipe adapted from Yotam Ottolenghi and Sami Tamimi's, Jerusalem

Red Lentil Soup with Lemon

The first time I had this soup I wasn't a huge fan, but it was easy and healthy so I made it again.  The second time around I really enjoyed it - it is delicious and very clean tasting.  We serve it with a big salad and some naan or pita bread.

ingredients:

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart vegetable stock
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
Chopped fresh cilantro.

In a large pot, heat 3 tablespoons oil over high heat until hot. Add the onion and garlic.  Sauté until golden - about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add stock, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion blender, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Serves 4

From the New York Times , 01/09/2008