asparagus rice soup with cacio d’roma (minestra di asparagi e riso)
April 22, 2013 § 9 Comments
One of the many reasons to love April is the availability of large tender asparagus, a sure sign of spring. I pick up bushels of asparagus when it is in season. One of my favorite recipes is a quick steam and a drizzle of olive oil and salt for a simple side dish or tossed in a salad.
The weather in Seattle has been gray, rainy and cold now for several days. In weather like this I hunger for soup. Today I decided I would make soup with the asparagus I brought home. To give credit where it is due, I pulled an old italian vegetable recipe book off the shelf…
The asparagus-rice soup recipe I found in Verdura is remarkable. Simple and satisfying. It is a fresh springtime soup. The arborio rice adds a pleasant chewy texture and the cacio d’roma cheese, which melts into the soup gives the soup a satisfying creaminess.
I made a few minor modifications to the recipe. For one, the recipe called for a specific italian cheese, caciocavallo. Caciocavallo is delightfully formed in a ball between two cheese forms and bound together with a rope. You may find it in your specialty cheese market looking like a little teardrop hanging from a horizontal stick or branch. It’s flavor is similar to provolone cheese. Instead I chose cacio d’roma, another lovable southern italian cheese. It’s made of sheep’s milk. Quite mild in flavor, similar to Manchego, with a pliable texture instead of dry. It is considered a very good melting cheese, which is why I chose it for this soup.
asparagus rice soup with cacio d’roma
- 1 pound asparagus
- 8 cups water
- salt
- 3 tablespoons olive oil
- 1 small sweet yellow onion, chopped
- 3 garlic cloves, peeled and finely chopped
- 1/2 cup coarsely chopped italian parsley
- 1/2 cup arborio rice
- 3 ounces cacio d’roma cheese, shredded
Snap off the tough ends of the asparagus. Using a vegetable peeler, peel the asparagus about halfway up the stalk. Cook the asparagus in 6 cups of salted boiling water. When the asparagus is tender but crisp, lift it out of the water. Reserve the water. Cut the asparagus into 1 inch pieces and set aside.
In a large heavy bottom soup pot, heat the olive oil on medium heat and sauté the onion, garlic and parsley for several minutes. Add the rice and coat well. Add the reserved asparagus water and bring to a boil. Cook until the rice is al dente, stirring often. Gently add the asparagus and allow it to warm. Turn the heat off and stir in the shredded cacio d’roma cheese. Serve right away!
Serves 4
buon appetite.
salsa salad
April 20, 2013 § 12 Comments
As a final post of my juice cleanse I am putting up one more raw food idea. This particular juice fast was different from any other cleanse I have experienced. It was remarkably easy. The detox symptoms were unusually mild. My challenges were cravings, wanting to “crunch” and “chew” food, and a dull headache for a full day. The spicy food craving was simple to resolve. We just added chili’s and garlic to the juicer. Then this cheese craving came over me. I love sheep cheese and I wanted a good pecorino! Juicing for detox requires willpower, especially when you love to cook and eat! Let us not underestimate the emotions we have attached to food. I understand our need to acquire, prepare, smell, taste and chew food goes far beyond our basic demand of nourishment. I recognize how eating is such a big part of my life. However, after 8 days of fresh pressed homemade organic fruit and vegetable juice and 5 more days of rice, quinoa, nuts and raw produce, I feel rejuvenated, my mind is clear, and my jeans fit better!! And, I am ready to start cooking again!
Here is a simple spicy salad. We call it “salsa salad” because it is the same ingredients we toss in the food processor when we make salsa (except we leave out the cucumbers when we make salsa). This would be delicious served on rice. We did not add any fat or seasonings. I think some olive oil, salt and maybe a sprinkle of cumin and chili powder would be nice.
Salsa Salad
- 2 large tomatoes, diced
- 1 large or 2 small avocados, diced
- 1/2 cucumber, diced
- 1/2 large or 1 small jalapeño, chopped
- handful cilantro, finely chopped
- 1 clove garlic, finely chopped
- juice of 1 lime
Combine all ingredients in a large bowl and toss.
Lightly serves 2.
buon appetite.
quinoa
April 18, 2013 § 2 Comments
Yesterday I ate a whole tub of salsa from Whole Foods! Without chips! And shockingly it agreed with me.
During our juice fast we were preparing “salsa juices” throughout the week. Usually we drink fruity juices. But, for some reason on this particular juicing round we were craving something spicy and garlicky. Our favorite juice was, what we like to call “salsa juice”. Tomatoes, cucumber, red onion, garlic, cilantro, jalapeño and lime.
Now we are eating again and this meal is a very nice way to ease our system back into the swing of things. The garlic, ginger, cilantro flavors are very subtle and clean. I think this would be even better with a drizzle of olive oil and a few shakes of salt.
Subtle Quinoa
- 2 cups cooked quinoa
- handful of cilantro
- 1 clove garlic
- 1/3 red onion
- thumb size piece of ginger
- 2 scallions
- juice of 1/2 lime
- sprinkling of shelled hemp seeds
While quinoa is cooking….
If you are not using a food processor finely chop all ingredients, otherwise place in a food processor and whizz until finely chopped. Toss with quinoa and serve alone or topped with a little diced tomatoes, avocado and sprinkle with shelled hemp seeds.
Lightly serves 2.
buon appetite.
green beans
April 16, 2013 § 3 Comments
Green beans simply steamed, tossed with a drizzle of olive oil and salt makes an ideal side dish. Or, you may spruce them up a little with caramelized shallots. A perfect accompaniment.
Here is a delicious green bean recipe for you. Once a week a platter of steaming green beans is on our dinner table. Green beans are the only “green” vegetable the young man of the house will eat. As a young girl I loved them too. Green beans are agreeable in texture and the natural nutty flavor makes them particularly kid friendly. My mom called them string beans. Back then I recall an unpleasant fibrous string along the edge of each bean. The varietal we buy in the stores today are stringless. They are available year round, with the peak of the season May through October. To check for freshness make sure they are firm and snap when bent in half. Pick up a pound of green beans and four shallots next time you are at the market and cook this recipe. You will be happy you did.
What you will need:
- I lb. green beans, stems pinched off
- 4 large shallots, peeled and thinly sliced
- 3 tablespoons butter
- sea salt and pepper
Method:
Place green beans in a large skillet or large pot and fill with water to cover beans half way. Cover and bring to a roaring boil. Continue boiling for approximate 5 minutes until green beans are tender. I carefully remove one and taste test it. Cook according to your liking. Some like them a little more firm. I prefer them to be tender, yet slightly crisp….al dente. Drain and return to pan. Toss with 1 tablespoon butter until coated.
Meanwhile, in a medium sauce pan, melt 2 tablespoons butter over medium heat and add shallots. Cover and turn heat down to medium low. Cook until golden brown giving the pan a little shake now and then. Cook approximately 15 minutes.
Transfer green beans to a serving dish, top with shallots and a sprinkling of sea salt and pepper.
serves 4
buon appetite.
juice
April 13, 2013 § 5 Comments
Once a year we immerse ourselves into a “juice only” week. We have been doing this for several years and always have tremendous results. By the end of the week we have a new outlook on our eating habits, our digestive system had a break, and we are feeling a bit lighter. We figure after a year of eating, drinking, ibuprofen, and more than likely other types of chemicals, it feels right to cleanse the body.
Last week I went to the market and came home with bags of fresh organic vegetables and fruits. Fresh juices are full of antioxidant goodness! Antioxidants bind toxins and carry them out of the body. Our reason for juicing is to rid ourselves of toxins, therefore we spend a little more and buy organic. When we leave the house we use one quart mason jars to tote the juice with us. Typically we drink 3 quarts during the day and one in the evening, for a grand total of one gallon of fresh juice each day. For fun I am posting a few of the juice blends we have enjoyed. Believe me, I am looking forward to firing up the stove again!
fruit juice:
- 2 fuji apples
- 1 orange
- 4-5 carrots
- 5-6 strawberries
fruit juice:
- 1/2 pineapple
- 2 limes
- handful of spearmint greens
vegetable juice
- 1 large tomato
- 1/2 cucumber
- 1/2 jalapeno
- handful basil
- handful spinach
- 2 garlic cloves
- handful of romaine lettuce
happy juicing!
oven roasted beets
April 11, 2013 § 10 Comments
I have a delicious beet recipe for you today. When I first started cooking beets I thought you had to peel, slice, then boil them in a covered pot until tender. Very time consuming and not exactly easy, especially peeling them. Then I learned the “real” method for cooking beets. Poke a few times with a fork, wrap in foil and roast. When using this method, the flavor is held in the beet and not dissolved in the boiling water. The skins peel easily after roasting. It is wonderful how the whole plant, root and all is edible. We enjoy adding the greens to a salad, or steam/sauté them as you would a bunch of chard. I have had guests around my table who never liked beets until trying them roasted. For a simple way to eat beets you may bake, peel, slice, then drizzle olive oil over them and a little sprinkling of sea salt. This is wonderful in a salad or served as a warm side dish. Or, consider adding a little goat cheese and nuts. Very delicious.
What you will need:
- 3 medium-large size beets
- 3 tablespoons olive oil
- 1/3 cup walnuts or pecans-toasted
- 2-3 ounces chavrie goat cheese
- salt
- foil
Preheat oven to 450°. Using a fork, poke several holes in each beet and wrap with foil. Place in oven on a baking tray. Set timer and bake for 1 hour.
Meanwhile, toast your nuts of choice by placing in a non-stick skillet on medium high heat. Occasionally move the nuts around by shaking the skillet and/or using a spatula until toasted, approximately 10 minutes.
When beets are ready, use a fork to test their tenderness, Make sure the fork pierces the beet easily. Unwrap them and allow them to cool just enough to handle. Using a paring knife, peel each beet. Slice them in your desired shape and place in a bowl. Drizzle with olive oil, sprinkle a little salt, top with chavrie and toasted nuts.
Serves 4, as a side dish.
buon appetite.
spring greens – dandelions.
April 9, 2013 § 4 Comments
Dandelion greens are a bit controversial around here. I guess it takes an acquired palette to enjoy them. I really enjoy them, others, maybe not. Dandelion greens are bitter. Every time I eat them I feel I am eating something really good for me. I noticed these purple stemmed dandelion greens at the market the other day. I was already inspired because I had just discovered a lovely blog, irenasdots, and found this recipe. I thought I should cook them according to Irena’s recipe. Once I brought the greens home I realized I forgot potatoes! Rather than run back out to the market I decided to use another method. The first time I had dandelion greens was in San Francisco and this is how it was prepared. Simply steamed, with a lemony garlic dressing. I do plan on revisiting the idea of the recipe with potatoes and boiled eggs…
What you will need:
- large bunch of dandelion greens, rinsed well
- 1/2 lemon
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- salt
Prepare lemon dressing. In a small bowl whisk together lemon juice, minced garlic, olive oil and a sprinkle of salt.
Place 1/8 cup water and dandelions greens in a large skillet. Cover and bring to a boil for 2 minutes. Drain. Transfer to a serving dish.
Drizzle lemon dressing on top and serve.
bitterly serves 4
buon appetite.
carrot soup w/carrot top pesto
April 6, 2013 § 7 Comments
The other day I had a huge bunch of carrots and being the soup person I am I went looking for a carrot soup recipe. I’m not a fan of curry or ginger in my carrot soup and up to then I really didn’t have it any other way. My usual “go to” soup recipe involves sautéing onion in olive oil, adding whatever vegetable I’m using, chicken broth and boiling for 15 minutes until vegetables are tender. Sometimes I use a hand blender to make it smooth, sometimes not. I decided to keep it simple and just do the “go to” method.
I remembered reading, at some point, the green tops of the carrots are edible. Well, I love pesto in my soup. I used the green tops to make a simple, garlicky pesto and topped the soup off with toasted pecans. Simply delicious.
What you will need:
- 1.5 lb. carrots with tops
- 1 onion, diced
- 1/4 cup olive oil, divided
- 1 quart broth, chicken or vegetable
- 2 garlic cloves, minced
- salt
- 1/3 cup toasted pecans, chopped
Method
Heat 3 tablespoons olive oil in a soup pot, add onion and a little salt. Cook, stirring occasionally, for 5 minutes until soft. Remove carrot tops, peel carrots (optional) and roughly chop and add to pot. Stir until carrots are well coated with onions, add broth and bring to a boil. Lower heat to medium and simmer until carrots are tender, about 15 minutes.
While carrots are cooking, either finely chop carrot tops or use a food processor and whizz until fine. Add the minced garlic, remainder of olive oil and a pinch of salt. Set aside.
Place 1/3 cup pecans in a non-stick skillet on medium high heat. Occasionally move the pecans around with a spatula until toasted, approximately 10 minutes.
Purée soup in a blender, working in batches, until smooth. Or use a hand blender directly in the soup pot.
Ladle into bowls and top with carrot-top pesto and toasted pecans.
serves 4.
buon appetite.
giant globe artichokes
April 5, 2013 § 4 Comments
I was delighted when I walked into the market yesterday and saw these displayed front and center of the produce section. Each clearly deserves center stage. These are huge! A one pot meal. I brought home two and this evening I plan on steaming them for 50 minutes. The leaves are meaty, with an earthy, nutty taste. We have prepared many different dips for steamed artichokes. I have made sauces from butter, mayonnaise, greek yogurt…the list goes on. I did a little search and found this great source for dipping recipes.
In our family we have a little difference of opinion around the table every time we eat artichokes. The matter being, how to properly eat your artichoke. Is it leaf facing up or down. Do your use your top or bottom teeth for scooping? We always have fun with it. Let me know…
spring soup deux (potage aux primeurs)
April 3, 2013 § 7 Comments
I posted a spring soup a few weeks ago. Here is a second spring soup choice.
I stumbled across the most beautiful site today. Manger. All I could think was, stunning, charming, romantic, gorgeous. A recipe for a spring soup (potage aux primeurs) caught my eye and I knew right then I had to make it…tonight. I decided I wanted to experience the soup exactly how she created it. I would not go astray from her recipe. I went to the market and gathered all the ingredients. Sadly, fresh fava beans were not available, so, I had to omit them. Unswerving, I drove home looking forward to preparing what I thought will be a perfect soup with fresh, in season vegetables.
This soup and the spring soup I featured a few weeks ago are very similar. Particularly adding the whisked egg, to thicken, at the end. I thought the Manger soup was easier to put together and I especially loved the turnips. Turnip are so much lighter than potatoes. This soup brought such contentment. Very clean and fresh. This perfect soup is sincerely flawless.
I did add one ingredient. Fresh pea sprouts. I had them on hand from the other night and it was quite nice.
Thank you Manger for your recipe.
Ingredients:
- 2 leeks, white part only, cut in julienne strips
- 1 cup green peas (preferably fresh peas, but frozen are fine too)
- 1 cup fava beans (shelled)
- 1 large carrot, cut in julienne strips
- 2 turnips, diced finely
- 2 quarts chicken or vegetable stock
- A handful of celery leaves, chopped
- A handful of parsley, chopped (to be sprinkled on soup when served)
- Salt and black pepper, for seasoning
- 4 egg yolks
Croutons
- Half a stale baguette/ small country bread
- Olive oil
- Salt
- 1 garlic clove
Slice stale bread into small cubes. Place in a bowl, add the ground garlic, salt and drizzle with olive oil. Mix well. Place on a baking tray (lined with parchment paper) and place in pre-heated 350° oven.
For the soup
Wash all vegetables, slice and chop according to ingredients list. In a large pot, bring the stock to a boil and add all the vegetables. Turn the heat down and leave to simmer for 15 minutes, or until the vegetables are tender.
Whisk egg yolks in a small bowl, add a few tablespoons of the soup to blend. Take soup off the heat and add the egg yolks, making sure to whisk continuously to avoid any egg curdling.
Spoon soup into bowls, season with salt and pepper to your taste, sprinkle a few parsley leaves and croutons. Serve immediately.
Serves 4
buon appetite.
COTTAGE GROVE HOUSE 