Thursday, September 30, 2010
Tuesday, September 28, 2010
Monday, September 27, 2010
Sunday, September 26, 2010
This weekend my friend Cara and I decided to stay in, pop in a chick flick and make two of our favorite soups. Hope these warm you up this fall. For best taste make and enjoy with a best friend!
- 4 Ears of Corn (best from the farmers market in early fall)
- 2 cups diced red skin potatoes
- 3/4 cup chopped scallions
- 8 black peppercorns
- 2 tablespoons grated peeled fresh ginger
- 4 cloves garlic, smashed
- 4 tablespoons unsalted butter
- 1 diced jalapeno pepper
- 1 13.5-ounce can coconut milk (I use light)
- 8 fresh basil leaves
- 8 fresh mint leaves
- 4 radishes thinly sliced
- 1/4 cup chopped fresh cilantro
- Juice of 1/2 lime plus wedges for garnish
- 1 tomato, seeded and diced
Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
This next one is a bit hardier. The perfect dish to come home to after a long day.
- 1/4 cup unsalted butter
- 2 cups sliced leeks (white and pale green parts only)
- Sea salt
- 1 tablespoon unbleached, all purpose flour
- 1 quart vegetable broth (preferably home made)
- 4 cups peeled, cubed waxy potatoes
- 2 tablespoons sharp dijon mustard
- 1 cup grated sharp cheddar
- 1/4 cup chopped fresh dill and additional for garnish