Easy Winter Chili

Let's just say I've been a bit slow on posting what I've been up to over the past 10 weeks. There are a number of tasty recipes that are sure to come your way in the coming days, now that I've got a week off of class. First up, a winter favorite for the last few days of winter we have left (though if you're where where I am right now, spring and summer were totally chased away by a large gust of winter today; brr!). 

This was a lunchtime favorite many a day at school, served atop a bed of roasted vegetables. I also had it for dinner a few times, served with guacamole and black bean chips, then with a healthy grating of cheese. This is the perfect party dish to serve a crowd (double to serve 8+ people) or for a week's worth of nutritious and flavorful lunches. 

I made this with a mix of grass-fed ground beef and veal from my favorite local farmer. I suggest you do the same!

Easy Winter Chili

2 tbsp olive oil
2 red onions, finely chopped
1 lb ground veal
1 lb ground beef
3 oz double concentrated tomato paste
One 14-ounce can diced Roma tomatoes
1 1/2 tbsp cocoa powder
2 tsp cinnamon
2 tsp ground cumin
2 tbsp dark Muscovado sugar
1 tsp chili flakes
8 sundried tomatoes, reconstituted overnight
1 carrot, peeled and cut into coins
1 red bell pepper, chopped into bite-sized pieces
6 bird chilies, soaked and finely diced
1 cup chicken stock
2 to 2.5 cups just-cooked (or canned) pinto beans, rinsed well
1 tsp salt

In a large pot or dutch oven, heat 2 tbsp olive oil over medium high heat. Add the onions and cook until translucent. Add the beef and brown. Reduce heat to medium and add the tomato paste and diced tomatoes. Cook 5 minutes then add the spices and vegetables. Stir well. Add stock, beans, and salt. Bring to a simmer then reduce to low and cook for 2 hours (or longer). Season to taste and serve.

Winter Squash Tart

Is it a tart? Quiche? Pie?

There is no combination quite like that of sweet and tender caramelized onions, aromatic sage, nutty browned butter, and (well, at least this cucurbitaceae) golden sweet pumpkin.

My favorite dish of all time (pre-gluten-free days) is a variation on this – smooth butternut puree mixed with sweet crumbs of amaretti cookies, wrapped up in little handkerchiefs and then served atop thin slices of salty prosciutto, garnished with chunks of toasted hazelnuts, and a healthy drizzle of browned butter.

I was craving these cappellacci con zucca the other day, but had to turn to my gluten-free sweet potato gnocchi from Agata and Valentina, tossed in a browned butter sauce, garnished with crispy sage leaves – and of course, that prosciutto.

‘Twas not sufficient. That squash and sage hankering came back with a vengeance. Luckily I was armed with a rather large Rouge Vif De’Temps (in my book, the best cucurbitaceae member out there) with the most brilliant orange flesh that tasted most sublimely sweet, like sugar.

Initially, I panicked. What to do?

I’d already said no to sweets – can’t fuel that fire. This has got to serve as a meal. 

No risotto – have had enough of that over the past 9 weeks.

Muffins? Cake? Bread? Oh wait, I’m a glutard… and don’t have freezer space like I used to.

Soup? Don’t forget about the soup you've got in the freezer already, remember? (And then there is this soup... and pasta...)

Then those handkerchiefs floated back into my head. Must. Have. Now. But rather than pasta, can I create that combination of flavors in a savory tart?

This is less eggy than a quiche, heartier than those delicate tarts I love from Once Upon a Tart in NYC. Consider it a savory pie, good enough for lunch or dinner, but with a creamy filling, it’s surely satisfying enough to stand in for it’s sweeter sibling.

Armed with two basic tart recipes as research, and my no-fail tart shell favorite from Alice Waters, I set off to work late Friday afternoon (armed with a bottle of wine, of course). While my tart shell was a failure*, the pie itself was a huge success.

Winter Squash Tart (Pie)

Tart Dough
1 cup all-purpose flour, gluten-free if necessary
6 tablespoons very cold butter (I like Organic Valley’s Pasture Butter)
Salt, if desired
Herbes de Provence, as desired
Water, if necessary (Start with a dribble)

Click here for instructions – this is the same dough I used for a caramelized onion-black olive galette. Line a 9-inch pie pan with the dough and blind bake for 20 minutes at 350 degrees.

Tart Filling
1 large onion, thinly sliced
Olive oil, for cooking
2-2 1/2 cups pumpkin puree, still warm, from a roasted pumpkin
1 cup heavy cream (I like Robie Farm’s Raw Heavy Cream)
1/3 cup sage leaves, fine chiffonade
3 eggs, beaten well
Salt, to taste

In a large sauté pan, heat oil and cook onions until browned and meltingly tender. Set aside.

While onions cook, remove flesh from cooked pumpkin and let cool. Meanwhile, combine heavy cream and sage in a small saucepan and bring to a simmer. Remove from heat and let steep.

Once cool, combine the pumpkin with the eggs and mix well. Add in the cream and sage leaves, then season to taste.

Top the blind baked tart shell with the caramelized onions. Pour over the pumpkin mixture. Set the pie plate atop a baking sheet in case the filling drips. Bake at 350 degrees for about 1 hour, or until the filling is just set in the middle.

Let sit for 10-15 minutes, and then serve with a side salad topped with salty prosciutto crisps. Then refrigerate your leftovers for lunch or dinner the next day.

*(I’d experimented with King Arthur Flour’s gluten-free all-purpose blend, which has no cornstarch or other allergens for me. It works for pancakes and such, but the crust seemed to melt into a puddle rather than brown. Never fear, because the filling set nicely once baked, but this is a mystery I’ll have to experiment with this winter.)

Coconut and Cilantro Make for the Best Winter Soup...

Sounds too good to be true, no?

You can call it by name -- Hey you, Mr. Coconut Cilantro.

Whaaaatt?!!

Yep, coconut + cilantro + pumpkin = pure bliss.

I don't know about you -- when I think of fall, I think of apples and pumpkins. Big pans of tender baked apples, garnished with raisins and a sticky-sweet pan sauce, steaming pots of applesauce. Pumpkin pie. Pumpkin butter. Pumpkin ravioli.

And soup.

Being dairy-free (save for some hard cheeses and pastured butter), I’m always on the lookout for dairy substitutes that are, well, REAL. Creamy cream-less soups are a favorite, but I feel like pumpkin soup always needs the help from a bit of dairy (same with tomato)… so it’s been, um, 4 years since I was you last? So when I heard about a heart-warming, tummy-filling soup that swapped cream for coconut, I got all excited.

Plus doesn’t the combination of coconut and pumpkin (and cilantro) just scream summery, flavorful, and oh so fun?!

Well, it did for me. These are unusual soup ingredients (at least if you’re not serving up tortilla soup or chili). But they would be amazing together. Sweet and creamy coconut. Hearty pumpkin. Bright cilantro.

This recipe originally called for a Hubbard Squash. But after visiting my friends at the Norwich Farmers’ Market, the only local Hubbard was all to big for little me, so I picked up a close second, and local favorite for soups – a Red Kuri.

The technique itself is easy. Roast up your squash – save those seeds for a topping! Cool the flesh, mix with stock and coconut, add cilantro stems, and blitz.

For extra cilantro flavor, I used the trimmed stems of the entire bunch, and then half of the leaves in the soup, saving the remaining leaves for a garnish. As well, I toasted the seeds with some curry, cayenne, ginger, maple syrup, and salt. Be sure to taste the soup and season to your liking while it’s still warm. I think next time, I might add a bit of curry powder for a bit more depth (I like my food flavorful), and perhaps a ginger crème fraiche dollop on top.

Coconut Cilantro Soup

Adapted from Diary of a Locavore

Olive oil
2 large shallots, finely chopped
1 medium Red Kuri or Hubbard squash
2 cups chicken stock
1 15-ounce can coconut milk
1/4 teaspoon cayenne pepper, optional
1/4 teaspoon curry powder, optional
1 bunch of cilantro, stems removed and trimmed, leaves fine chiffonade
Sea salt to taste

Heat oven to 375 degrees. Cut squash in half and remove seeds. Place, cut side down, on a foil-lined baking sheet and bake until the flesh is fork tender. Remove from heat and turn cut side up. Let cool for 10 minutes, then remove warm flesh from the skin.

Meanwhile, heat olive oil in a large, heavy-bottomed pot over medium heat. Add the shallots and sauté, stirring often, until tender. Add the roasted squash, sauté a few minutes more, then pour in the chicken stock and coconut milk. Cover, bring everything to a boil, and then turn the heat down. Add the cilantro stems and let simmer for 10 minutes.

Puree the soup in a blender or using an immersion blender, and then transfer it back to the pot.

Turn the heat onto low, add half of the cilantro stems, cayenne pepper, and ginger and stir well. Season with sea salt to taste. Serve hot with cilantro leaves and crispy spiced seeds on top.

Fresh from the Greenmarket: Creamless Mushroom Soup

Most creamy mushroom soups have exactly that—cream—in them. In an effort to create a full-flavored, hearty soup that is both rich and creamy, without the addition of any wine, milk, or cream, I had to think carefully about the ingredients I was going to use.

It's been a little crazy around here, with birthdays (mine!) and weddings (family!). While I've been doing a bit of cooking, I've been eating out a bit more - thus no exciting recipes just yet. But, with a new computer and Photoshop suite, just you wait. Exciting things are in store...

In the meantime, enjoy one of my seasonal favorites, made with ingredients fresh from the farmers' market.

Choosing good-quality, flavorful, and fresh mushrooms at the market was key. I had very fragrant hen of the woods mushrooms to use, and the meaty texture helped give the soup body. Instead of wine, I bolstered the flavor with a bit of agave syrup and a dash of soy sauce. While I used chicken stock, for added flavor, you can use vegetable stock instead for a vegan/vegetarian soup. I also included a bit of flour as a thickener, but it is not necessary, so leave it out if you want a gluten-free dish.

Creamless Mushroom Soup

2 tablespoons olive oil

1 medium yellow onion, finely chopped

1 large carrot, finely diced

2 small garlic cloves, minced

8 ounces fresh shiitake mushrooms, chopped

7 ounces fresh cremini mushrooms, chopped

10 ounces fresh wild mushrooms, such as hen of the woods, oyster, or chanterelle

Salt

Freshly ground pepper

6 cups chicken stock

1 tablespoon flour, optional

2 teaspoons agave syrup, plus more to taste

2 teaspoons soy sauce, plus more to taste

Prosciutto, thinly sliced, for garnish, optional

Fresh baby spinach, in a chiffonade, optional

In a large saucepan over medium-high heat, add the olive oil. When shimmering, add the onion, carrot, and garlic. Sauté until translucent, about 8 minutes. 

Add all the mushrooms and season with salt and pepper. Cook for 4 minutes, then add 1/2 cup chicken stock. Cook until the mushrooms are tender, about 6 minutes. Add the rest of the stock and the flour and bring the mixture to a boil. Reduce to a simmer and cook over low heat for 15-20 minutes, until the mushrooms are tender.

In a blender or with an immersion blender, purée the soup until smooth. Add the agave syrup and soy sauce and stir well. Add additional seasonings, to taste.

While hot, serve in bowls and garnish with prosciutto and spinach*, if desired. Serve immediately.

*Note: While I served the soup with a garnish of proscuitto and a spinach chiffonade; you could also try a dollop of sour cream, candied walnuts, and chives, or crisp bacon lardons and minced parsley.

Prep time: 20 minutes

Cook time: 30 minutes

Serves 4

A Sweet Cold Soup for a Hot Summer's Day

When the weather gets hot, nothing beats a cold soup. Now, I've shared a recipe for gazpacho with you, but this time I'm going for something sweet that even kids will love: Chilled melon soup. Inspired by a two-soups-in-one-bowl appetizer at Rebeccas in Greenwich, Conn., I decided to play with color and use two different melons when making the soup.

This is a really easy recipe that is perfect for a healthy mid-afternoon pick me up, or with some prosciutto and mint (if I had it) and a couple of crostini topped with honey and ricotta, a light mid-summer dinner. While I added a splash of sweet Vin Santo to the soups, I find that not using any wine yields a just-as-lovely result.

Two Soups in One Bowl: Chilled Melon Soup

1 cantaloupe, Crenshaw, or Cavaillon melon

1 honeydew melon

Salt, to taste

Vin Santo, to taste (optional)

Prosciutto or another cured ham, for garnish

Mint, for garnish (optional)

Cut both melons in half and scoop out the seeds. Starting with the cantaloupe, scoop out the flesh and add it to a blender. Purée until smooth. Season to taste with the salt and add a splash of Vin Santo, if you wish. Blend again and set the orange soup aside.

Repeat the same process with the honeydew melon. To serve, use a large spoon to carefully fill a half of the bow with orange soup (tilting the soup bowl to one side helps). Then fill the remaining half with the green soup. Add more spoonfuls as needed to fill the bowl. Garnish with a couple slices of prosciutto and mint, if you have it, and serve.

What's for Dinner Tonight: Sweets 'n Beans Chili

Hungry yet? Tasked with developing a vegetarian chili recipe this week (I try to eat vegetarian about half of the time; usually the red meat cravings kick in my Wednesday... at which point, I recommend you not get between me and a juicy burger), I wanted to go a different route than my typical bean and vegetable-packed concoction. The aromas of cinnamon, cocoa, and mmm... something sweet, stuck in my head. Lucky for my taste buds I discovered some delicious orange sweet potatoes at the Union Square Greenmarket. Perfect for dinner tonight... and to save for a snow-bound meal, possibly, later this week.

Want the recipe? See below. Make it tonight and let me know what you think!

And drumroll.... It's Thursday!!! So, you know what that means? Time to check out my recipe here, and make it tonight. I'm curious to know what you think -- send me an email, or comment below.

Sweets ‘n Beans Chili

As published on The Daily Meal

This quick and easy vegetarian chili is tasty, healthy and will also satisfy your hankering for something slightly sweet, thanks to the addition of fiber-rich sweet potatoes and cinnamon. I like my chili with a bit of a kick so I  added three jalapeños. If you have a more mild palate, you can substitute in a julienned bell pepper. 

1 tablespoon olive oil

1 yellow onion, quartered and sliced thin

4 cloves garlic, chopped

3 jalapeños, halved, de-seeded, and sliced thin

2 sweet potatoes, peeled and chopped into ½-inch chunks

1/2 teaspoon cumin, plus more to taste

1/2 teaspoon cinnamon, plus more to taste

1/4 teaspoon cayenne, plus more to taste

1 teaspoon salt, plus more to taste

Freshly ground pepper

26 ounces tomato purée

1 cup water

1 cup vegetable stock (you can also use chicken)

One 15-ounce can red kidney beans, drained

One 15-ounce can black beans, drained

Zest of 1 orange (optional)

Lemon juice, to taste (optional)

Cilantro leaves, for garnish

Sour cream, for garnish

Cheddar cheese, grated, for garnish

Heat oil in saucepan over high heat. Add the onions and garlic and cook until the onions are translucent, about 5 minutes. Add the jalapeños and cook until they are tender. Add the sweet potatoes and cook 5 minutes or so. Add spices and seasonings and stir. Add in tomatoes, water, and stock. Bring to a boil and reduce to a simmer, cooking about 10-15 minutes, until the potatoes are almost tender.

Add the beans and bring back to a boil. Reduce to a simmer and cook until thickened and the potatoes are very tender. Taste for seasoning, adjusting as needed, and add in the optional orange zest and lemon juice if you wish. Ladle into bowls and garnish with cilantro, sour cream, and grated cheese.

Serves 4

Prep time: 20 minutes

Cook time: 30 minutes

Perfect Pumpkin Soup

Though while this weekend's weather wasn't exactly... well, soup weather, I have been craving a creamy, cinnamon-y, pumpkin bisque soup flavored just like one I used to buy at The Vinegar Factory, when I lived on the Upper East Side.

Saturday's 67 degree weather was totally unexpected--planning a long run out (and around) Prospect Park from DUMBO, I layered on what I had been wearing the day before when I went out for a romp in Red Hook. Yeah... didn't need the Patagonia fleece, silly. So, 9.4 miles later (didn't anticipate that mileage, especially considering I've only been doing 5 or 6 miles first thing in the morning about 2x a week), all I could think about was creamy pumpkin soup with the last of my Salvatore Bklyn ricotta, and candied spiced pumpkin seeds...

Of course, I didn't have any cream in the house, so the soup had to wait til Sunday. Of course, I made the soup, and ate the last of the ricotta, and it wasn't until I sat down to edit my recipe that I realized I left the candied pumpkin seeds in the oven (thankfully the oven was off--they're just drying). So, there will be two images below--soup and ricotta, and then soup and pumpkin seeds. Just goes to show how tired my brain is by the end of the week...

Creamy Pumpkin Soup with Spiced Candied Pumpkin Seeds

For the soup:
1 small pumpkin, about 2 pounds
Olive oil
Salt and pepper
1 yellow onion, finely chopped
4 small carrots (I had some heirloom varieties in my fridge that needed using; you could use 2)
1 stalks celery (again, finishing off the stalk that needed consumption; you could use 1)
2 cups chicken stock
1 sprig fresh sage
Cinnamon, to taste
Freshly grated nutmeg, to taste
2/3 cup heavy cream (you can add more or less depending on your taste)

For the pumpkin seeds:
Seeds from the pumpkin
1 teaspoon olive oil
Cinnamon sugar to taste
Pinch cayenne pepper

For the soup:

Preheat the oven to 350 degrees. Cut the pumpkin in half through the center, and season both insides with salt and pepper. Place each half on a lightly oiled baking pan, cut side down. Bake for 45 minutes, or until flesh is tender when pricked with a fork.

Meanwhile, in a saucepan over high heat, heat about 2 tablespoons of olive oil. Add the onion and saute until translucent. Add the chopped carrots, and chopped celery. Season with salt and cook until tender, about 5 minutes. Remove from heat.

When the pumpkin is ready, let it cool for 30 minutes, the add the flesh to the vegetables. Add the stock, then bring to a boil over high heat. Add the sage and cook 5 minutes. Add the cinnamon and nutmeg to taste. Remove from heat, remove the sage, and puree until smooth with an immersion blender. Add the cream and stir well. Check the seasonings, adding more salt or spices as needed.

For the pumpkin seeds:

Rinse the seeds well and strain them. Toss with the oil, sugar, and spice and place on a baking sheet. Cook these while the pumpkin roasts , tossing them every 5 minutes to allow the moisture to evaporate and the seeds to candy. When the begin to turn golden, and are crispy (no longer chewy), remove and let them cool, about 30 minutes.

Serve the soup warm with fresh ricotta. I also like topping it with crisp bacon lardons and caramelized apples; a slice or two of prosciutto on the bottom (so the fat melts) of the bowl is also a wonderful salty-rich addition. Oh, and don't forget your spiced candied pumpkin seeds like me...

Have you had your daily vegetable serving?

I don't know what got into me yesterday. Maybe it was all the thinking and stewing about various priorities in my life (hey, I was in need of a major dose of comfort, and I didn't get all I needed, so cooking is my next resort, and it always works). Maybe it was the full day ahead of me in Lil Rhody, free to let me do whatever I damn well pleased. Maybe it was the fact that I spend 12 hours of every work day standing on my feet, chopping, trimming, weighing and cooking various pieces of produce and protein. Who knows, but I was totally in a cooking and baking mood last night. Give me a glass of Sakonnet Vidal Blanc and stand back. She's on a roll.

What was the first thing on my task list? Gazpacho. My aunt made some the week before last, and it was good, but I was determined to top that (sorry Brooke!). As I rushed out the door to make it to the local fish market by 6 (I had 20 minutes, and it takes 15 minutes to get there. I made it, in the end), I grabbed one of my new favorite go-to cookbooks, and dashed out the door.

This recipe is derived from The Silver Palate's New Basics Cookbook (it's a good one. My new favorite, seafood risotto, is from this same tome). I tweaked a couple of items, based on what I found at the market (organic green peppers (from Wishing Stone Farm, in Little Compton, RI. Keep up the GREAT work Skip and Liz, and keep nurturing the relationship with Lees. I'll keep buying!!!), organic cilantro, and TONS of organic tomatoes (Wishing Stone Farm, again! Omg, I think I died and went to heaven eating these big, fat, juicy morsels!). Hey, you gotta go with what's fresh and local. Oh, of course and organic.

A perfect dinner idea for tonight. Or tomorrow. It's hotter than Hades out there (98 in Providence at 4!). Can't you tell I'm looking forward to slaving over a stove tomorrow? Not...

Local Gazpacho

1/3 c red wine vinegar (I used the O brand Cabernet vinegar. It's full flavored, as far as red wine vinegars go. I'm not a huge fan of this kind of vinegar anyways)
1/4 c extra virgin olive oil
3 eggs (organic! I love The Country Hen)
5 monsterous tomatoes (or 6 large), coarsely chopped
2 red bell peppers, coarsely chopped
1 green bell pepper, coarsely chopped
2 yellow onions, coarsely chopped
2 large shallots, coarsely chopped
2 large (or in my case, 4 small pickling cukes)
1 jalapeno, seeded and chopped
salt to taste
2/3 c chopped cilantro

Mix the vinegar, oil, and eggs together, whisking well. In a food processor, process the vegetables in batches, adding a little bit of the egg mixture to thin out the soup. Transfer to a large bowl or pitcher which will enable you to combine all the ingredients once they are all processed. Continue to finely chop all vegetables in the food processor and combining in the bowl. Add the cilantro to the last batch of vegetables and finely chop. Once all ingredients are chopped and in the bowl, stir well to combine. Season to taste and serve. A perfect dinner for a super hot day.

Entremetier Musings and Memories

I was going through emails today after about 6 weeks of hiding and lack of internet, and came across some pictures of tasty tidbits from my time in Entremetier in Level 6 at FCI.

For those of you who don't know, Entremetier was in charge of the specials of the day. In Level 5, Entremet, as we called it for short, prepared the Chef's Classic special (ranging from Jacques Pepin's Lamb Chop, to Chef Pascal's Choucroute Garni) and a vegetarian special of their own creation (some of my favorites being wild mushroom papardelle and a butternut squash ravioli with brown butter sauce). In Level 6, Entremet was to make the canape for all restaurant diners (ranging from 30 people on a snow day to nearly 100 for lunch during the holidays) and a special sandwich.

Here are three examples of creations made during my four days in Level 6 Entremet. You'll find the tomato soup and beet burgers recipes on the blog, too!

Beet Burgers - for 90 people

Fresh Salmon Tartare on Pommes Gaufrettes with Cilantro-Lime Crema

Tomato Soup with Grilled Gruyere Sandwiches and a Mache Salad

A Harvest Feast

As promised, I am finally posting the recipes from the most delicious feast I cooked for my friends!

Here is a link to the original posting, with images

1^st Course:

Seared Nantucket Bay Scallops

atop a Butternut Squash Puree and an Apple Cider-Maple Reduction (serves 8)

Wine Pairing: Triennes Sainte Fleur Viognier

Recipe:

2 tbsp butter

2 tbsp olive oil

60 Bay Scallops (approx 7 bay scallops per plate)

Salt and pepper

Butternut Squash Puree (below)

Maple – Apple Cider Reduction (below)

Chives for garnish

Heat sauté pan to hot. Reduce heat to medium-high and add butter and oil. Season scallops with salt and pepper. Cook scallops on one end until nicely browned on bottom, approximately a minute or so. Flip on sear on other end. Remove from pan and keep warm.

For plating, place a dollop of warm puree in the center of a plate. Stack scallops, 4 on bottom layer, on puree, and place another scallop atop these. Drizzle reduction on top of scallops and around plate (5 drips). Scatter chives on top and serve.

Apple Cider-Maple Reduction

2 cups apple cider

1/4 c maple syrup

Bring cider and syrup to boil in a small saucepan. Cook until reduced to a syrup. Keep warm for serving.

Butternut Squash Puree

1 large butternut squash (yields approx. 5-6 c puree)

1 1/2 tbsp butter

2 tbsp maple syrup

Salt, to taste

Preheat oven to 400 degrees F. Slice butternut squash in half vertically and place on foil lined baking sheet, cut side down. Roast in oven until fork tender.

While still warm, scoop out filling into a saucepan. Add butter and maple syrup and stir to combine while heating. Puree with immersion blender and season to taste. Keep warm for serving.

2^nd Course:

Creamy Chestnut Soup with Crème Fraiche and Candied Walnuts (serves 8)

inspired by Rachael Ray

4 tbsp butter

3 tbsp sugar

1/4 tsp salt

1/8 tsp nutmeg

2 14.1 oz cans chestnuts in water

3/4 c carrots, emincer

3/4 c small stalks celery, emincer

3/4 small onion, ciseler

1/4 c port

1 15.3 oz can chestnut puree

32oz plus 2 cups chicken stock

Salt to taste

Crème fraiche

Parsley, hacher

Candied Walnuts (recipe below)

Heat butter in a sauté pan. When melted, add sugar, salt, and nutmeg and stir to combine. Add chestnuts and their liquid. Bring to a boil and reduce to a simmer. Cook until liquid reduced and the chestnuts are beginning to caramelize.

While the chestnuts cook, heat remaining 2 tbsp butter in a stockpot. Add the carrot, celery, and onion and sweat until translucent. Add chestnut mixture to stockpot. Deglaze sauté pan with port and add to stockpot. Add chestnut puree and stock to stockpot. Bring to a boil and reduce to a simmer on medium-low. Cook for 30 minutes. Puree with an immersion blender until smooth. Test seasoning.

Serve soup in a bowl with a dollop of crème fraiche, topped with a couple of candied walnuts, and a sprinkle of parsley.

Candied Walnuts

from Rachael Ray, Rachael Ray Magazine, December 2009[3]

1 tbsp melted butter

1/4 c sugar

1 egg white

Pinch salt

2 c walnut halves

Preheat oven to 400 degrees F. Mix melted butter, sugar, egg white, and salt together in bowl. Add walnuts and stir to combine. Pour onto foil lined baking sheet and bake until golden. Let cool part way and crumble. Cool completely

3^rd Course:

Roasted Rack of Rhode Island Lamb

with a Fresh Corn Cake and Sautéed Garden Swiss Chard with Cranberries (serves 8)

Wine Pairing - Bordeaux - Chateau Tour Prignac 2005

Rack of Lamb

From Ina Garten's Barefoot Contessa Parties!

3 tbsp salt

4 tbsp fresh rosemary leaves

6 cloves garlic

1 c Dijon mustard

2 tbsp balsamic vinegar

4 racks of lamb, frenched (2 portions of 3 chops per rack)

In a food processor, process salt, rosemary, and garlic until they are as finely minced as possible. Add the mustard and vinegar and process for a minute.

Place the lamb in a roasting pan or baking sheet with the ribs curving down. Coat the tops of the meat with the mustard. Let stand for 1 hour at room temperature.

Preheat the oven to 450 degrees F. Roast the lamb for about 20 minutes for rare, 25 minutes for medium rare. Remove from oven and tent with foil while meat rests for approximately 15 minutes (keep in warm area, such as atop the stove). Cut into individual ribs.

Fresh Corn Cake, made with Walker’s Corn and Gray’s Cornmeal

Inspired from “Polenta Corn Cakes with Wild Mushroom Pan Roast “21” Club,” from Gourmet

2 1/2 c skim milk

1 1/2 c heavy cream

2 c Gray’s Cornmeal

4 ears of fresh corn, blanched and cut off cobs

4 tbsp butter

Water, if needed

4 oz semi-hard cheese, like Gruyere or Ewephoria

Salt, to taste

Butter a 9x13” baking pan. In a large heavy saucepan, stir together milk, cream, and cornmeal over medium heat. Add fresh corn and butter. Bring to a boil, and reduce to a simmer, cooking for 15-20 minutes, stirring constantly so that it doesn’t stick or burn, until the polenta is thick and the corn and cornmeal are cooked. If the polenta gets too thick, you may add water, a tablespoon at a time. Stir in cheese until incorporated and season to taste. Pour into prepared pan and chill until cold, 2-3 hours.

To serve, preheat oven to 350 degrees F. Cut 4” rounds of polenta and place on a silpat lined cookie sheet. Bake for 10-15 minutes. Once warmed through, remove from oven and turn on broiler. Broil 4” away from element for 2-3 minutes, or until just golden.

To plate, place corn cake in center of plate. Top with some cranberry chard. Arrange three lamb chops just forward of corn cake, with ribs curving over corn cake and chard.

Sautéed Garden Swiss Chard with Cranberries

3 large bunches Swiss chard, rinsed

3 tbsp olive oil

3/4 c dried cranberries

Salt, to taste.

Roll still-wet rinsed leaves of Swiss chard together and cut into 1/2” ribbons. Heat large sauté pan and add oil. When shimmering, add wet chard. Cook until just wilted. Add dried cranberries and season to taste. Continue cooking until chard is tender and cranberries are warmed through, and water has evaporated.

4^th Course:

Soft Gingerbread with a Local Apple Compote and Salted Caramel Sauce (serves 8)

Soft Gingerbread

From Marion Cunningham’s The Breakfast Book

1 c sugar

1 c dark molasses

1 c vegetable oil

3 eggs

1/4 tsp salt

1 tsp cloves

1 tsp ginger

1 tsp cinnamon

2 c flour

2 tsp baking soda

1 c boiling water

Local Apple Compote (below)

Salted Caramel Sauce (below)

Crème Chantilly (below)

Preheat oven to 350 degrees F. Grease and lightly flour a 8x8” baking pan. Put the sugar, molasses, oil, and eggs in a mixing bowl and cream until smooth. In another bowl, combine the salt, cloves, ginger, cinnamon, flour, and baking soda and stir to combine thoroughly with a fork. Stir dry ingredients into wet ingredients. Add the boiling water and beat well to combine and batter is smooth (it will be thin!). Pour into prepared baking pans and bake for about 40-45 minutes, or until a tester inserted into the middle comes out clean.

Slice slightly warm gingerbread into 2” squares. Serve on a pool of salted caramel sauce with warm apple compote on the side, and a drizzle of caramel and a dollop of crème chantilly on top.

Apple Compote

adapted from Martha Stewart Living, October 2005

3 lbs apples, peeled, cored and diced

1/4 c brown sugar

Juice of 1 lemon

1/4 c water

Place cut apples, sugar, lemon juice, and water in a saucepan and cover. Bring to a simmer over medium heat. Reduce to low heat and cook covered until apples are tender. Remove top and simmer while stirring until juices evaporate and compote looks like a chunky applesauce. Keep warm for plating dessert.

Salted Caramel Sauce

from Christine Muhlke’s “The Way We Eat: Salt With a Deadly Weapon,” from The New York Times Magazine

2 1/4 cups white sugar

1/2 cup water

2/3 cup cream

3 tbsp butter

1/2 c milk

Salt to taste (I used about 3 tsp)

Combine sugar and water in a large (tall sides) saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling once the edges begin to brown (this may take 5-10 minutes). Reduce the heat to low when the caramel turns a dark brown shade and you can smell the dark caramel scent. Deglaze with cream (watch out, it will bubble). Add butter and milk. Stir well. Season to taste. Keep warm for serving.

Crème Chantilly

1 c heavy cream

1 tsp vanilla

1 tsp confectioners’ sugar

In a cold bowl, whip together all ingredients to stiff peaks.

Chestnuts Roasting on an Open Fire...

NOT!

One time, growing up, I distinctly remember boiling (or was it steaming?) chestnuts, and peeling them, for our Thanksgiving stuffing. More than the nuts themselves, I remember the way my fingers (and nailbeds) felt after all that peeling. Ouch.

So, I am terribly afraid to admit that I -- one who seeks to find a connection in eating "closer" to the earth -- cheat when it comes to chestnuts. Granted, I will only buy canned peeled or pureed chestnuts that are of high quality (French!) and have no additives. But still. Really guilty conscience here.

So, what have I been doing with chestnuts? Well, it all started a couple of years ago when my family spent New Year's in Paris. And we went to L'Atelier Du Joel Robuchon one evening for dinner, and I had the most heavenly chestnut soup. Mind boggling and life changing! Ever since, I have been on a quest (a patient one) to find a similar recipe.

Fast forward to last week -- where all of a sudden my chestnut cravings hit in full force. I started googling recipes and decided to try and experiment over the weekend, when I encountered a relatively simple preparation from Rachael Ray. I'm not a huge Rachael Ray fan, but at the same time, I have an open mind and palate. There is no "gunk" in here, so hey -- I had to try.

This evening, after a rough couple of hours (fire alarms, backing cars into other cars...), some time in front of the stove was what I needed to calm me down. I took Rachael's recipe and slightly modified it. Here is my version -- I drizzled some heavy cream on top (mascarpone, greek yogurt or creme fraiche would have been ideal). I had a green salad with dried cranberries and toasted walnuts to accompany, as I love the sweet and nuttiness to compliment the soup. You can also sprinkle chopped parsley and some spiced nuts on top.

Enjoy!

Creamy Cream-less Chestnut Soup (inspired by Rachael Ray)

2 medium onions, diced
4 tablespoons butter
32 oz chicken stock
1/3 c dry sherry
1 can peeled chestnuts
2 cans chestnut puree
salt (generous!) to taste

1. Heat butter in large stockpot. Add onions and cook til softened and translucent. Add stock. Bring to boil and reduce to simmer. Add chestnuts and simmer 10 minutes. Add chestnut puree and simmer 10 minutes more. Using an immersion blender, puree ingredients til smooth. Season to taste and serve with garniture of your choice.

Quick and Easy Dinner

What to have for dinner on those nights that you just don't feel like turning on the stove, or - as in my case - don't want to lift a pan? No, not something that I pulled from the freezer in a paper box! You know me - I try to choose only whole foods and as few processed ingredients as possible.

Here are three of my favorite go-to solutions - the first of which is the meal I prepared for myself tonight after coming home tired and later than usual from spinning. Topped off with a nice glass of local apple cider from Lyman Orchards. Yum!

1. Harvest Salad: local greens with a apple cider vinaigrette. Served with crumbled blue cheese (love Roaring 40's!), sliced comice pear, and a handful of spiced nuts. I added some yellow beet I had on hand for some extra veggie power!

2. Soup and bread: Tomato soup, Butternut Squash soup, Pumpkin soup...I love them all! A piping hot bowl of soup and a piece of crusty bread (with some peanut or almond butter, or melted cheese, for oomph). Mmm...

3. Omelette and green salad: This was my go to quicky meal when I was working in NYC. I could whip up a nice cheese omelette with some greens and a bit of peach mango salsa in 10-15 minutes flat!

Okay...so I'm going to add a 4th...since I have made a meal out of this -- for dinner, not just breakfast -- many times! Peanut butter and jam on toast. The ultimate comfort food. If you don't have jam (I'm partial to my raspberry jam), try sliced banana, or dried cherries or raisins. I have many friends who turn to this solution when it comes to dining at home, alone, late!

What quick and easy dinner solutions to you turn to in a pinch? Share your ideas with me!

Perfect Winter Meals: Tomato Soup

I. Love. Tomato. Soup.

Not sure when I first fell in love with the creamy tomato goodness. I think in grade school? In the cafeteria? GASP! With canned tomato soup?! I'm so embarrassed to write that!

I haven't had a decent Creamy Tomato Soup in a while...until June of 2009. It was the last week working at my old job (www.nyrp.org. They do WONDERFUL things for NYC. Check them out. SUPPORT THEM!!!). My youngest sister and I went out to dinner at Paul Newman's restaurant in Westport, The Dressing Room. If you haven't already been, you must go! Brilliant food, wonderful staff, charming space. Every time I go, it's a pleasure, both for the mind and stomach.

Anyways, they have a wonderful tomato soup on the menu, served with two wedges of grilled cheese (in my mind, the right way to serve tomato soup!) made with delicious Nehantic Abbey cheese. First spoonful in my mouth, the symphony began in my head. Oh. My. Goodness. I had forgotten how much I loved tomato soup, and Michael and Johnny, the geniuses behind the menu, have hit the nail on the head! Oh so so good...

Fast forward to the beginning of November. Someone (ahem) had too much fun the day before Halloween and came down with a little cold on Halloween proper. And the only thing, other than sleep, that I knew would help kick the beast was tomato soup.

Luckily, I came across a recipe from a former coworker at Martha Stewart Living on Chow.com. I modified it slightly to suit my tastes. Perfect with a grilled cheese sandwich, a slice of bread, or even on its own!

Creamy Tomato Soup, my way

1 tablespoon olive oil

1 yellow onion, diced

Salt

1 28-oz can of diced tomatoes (I like San Marzanos) in their juices

1 1/2 cups low sodium chicken stock

2 bay leaves

1/2 cup heavy cream

Heat oil in a saucepan til hot. Add onion and a pinch of salt and saute until onion becomes golden and translucent. Add in tomatoes, broth, bay leaves and bring to a simmer. Cook until tomatoes are tender, about 20 minutes.

Remove from heat and let soup cool a bit. Remove bay leaves and puree with an immersion blender (or in a blender - be careful to vent the top as hot liquid may cause the top to burst off!). Add the cream in (you can adjust to your taste) and check seasoning.

Serve warm and enjoy!