Ugly Soup

Not exactly an appealing title, is it? I’m a big fan of soup and often have it as a first course when entertaining but, I admit, this isn’t company-worthy in presentation. However, what it lacks in sophistication to the eye, it makes up for in rich taste without excess calories (plus it’s really simple). Since the weather has been unseasonally cold, I decided to give it a try.

Turkey Meatball & Vegetable Soup

5 cups reduced-sodium chicken broth

2 large carrots, diced

2 stalks celery, diced

1 large egg, beaten to blend

1 ¼ tsp. ground cumin

About 2 Tbl. chopped fresh oregano, divided

¼ tsp. each kosher salt and pepper

1 lb. ground turkey

½ cup cold cooked white rice*

Heat broth, carrots and celery in a medium pot, covered, over high heat until boiling. Meanwhile, make meatballs.

Combine egg, cumin, 2 tsp. oregano, and the salt and pepper in a bowl. Stir in turkey and rice to blend well. Shape meat into 1 ½” balls and set on tray. Lower meatballs into soup with a spoon. Bring to simmer; reduce heat and cook, covered, until carrots are very tender, 8-10 min. Stir in remaining oregano.

*I had a little extra rice so, the day after I made this, I threw in the extra rice to heat up for lunch. I actually liked adding some to the broth.

My friend, Betsy, spotted this in Sunset magazine and thought it sounded good (and guess what, even the Sunset kitchens couldn’t make it look good!). I’m glad she read through it and realized its potential. Yummy. Like a well-worn bathrobe, it may have an ugly appearance, but you can’t beat it for comfort. Forgive me for renaming it “Ugly Soup”.

The Mother

A Meal That Was Appetitlich

Just got some great news from my daughter and her husband (no, not the cute little bundle kind), but a very nice promotion for him. This meteoric rise (hey, I’m proud) will begin with a training period in Germany. What better way to celebrate than to have them to dinner and what better menu than filling it with his favorite foods. One of his favorites is scallops and I thought it would also serve to remind him to come home to his City by the Bay!

Scallops with Bacon, Edamame, and Basil on Polenta

3 slices bacon

¾ - 1 lb. sea scallops

½ tsp. salt, divided

¼ tsp. black pepper, divided

1 tbl. unsalted butter

½ cup chopped sweet onion

1 garlic clove, minced

¾ cup chopped red bell pepper

½ cup shelled frozen edamame (green soybeans)

¼ cup dry white wine

½ cup heirloom grape tomatoes

1/8 cup fresh basil, thinly sliced

Creamy Polenta (about 3 parts chicken broth to 1 part polenta)

A little garlic oil (optional)

Prepare polenta: bring chicken broth to boil, add polenta and stir til creamy. Keep warm.

Cook bacon in large skillet over medium-high heat til crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon and set aside.

Sprinkle scallops with ¼ tsp.salt and 1/8 tsp. pepper. Heat drippings over med-high heat til hot. Add scallops and cook 3 min. Turn and cook 3* more min. Remove scallops.

Add butter to pan. Add onion and garlic; sauté,, stirring often, 2 min. Stir in bell pepper and edamame; cook 2 min. or til crisp-tender. Add wine and cook 30 seconds, stirring to loosen particles from bottom of pan. Add bacon, remaining salt and pepper, and tomatoes; cook, stirring constantly, 5 min. or til tomatoes soften. Return scallops to pan; cook 1 min. or just til heated through. Remove from heat, and stir in basil. Serve over creamy polenta that has been drizzled with garlic oil.

* amount of time depends on size of scallops. Small bay

scallops require less time.

The interesting mix of veggies that included edamame made for a colorful presentation. I added the creamy polenta as the base and drizzled it with olive oil which seemed to be a good call. We enjoyed the meal with a nice bottle of Trefethen Chardonnay and some warm ciabatta bread with olive oil and balsamic dip. No more was needed to feel satisfied. My son-in-law proclaimed the meal to be “appetitlich” (which is “delicious” in German…show off!).

Enjoy.

--The Mother

A Winter Visit to Hawaii (without the airfare)

A chilly night last night prompted me to think about a warmer, more tropical climate (at least while preparing a menu for the evening). I headed to the fish purveyor and found some very fresh Mahi Mahi on display. Team that up with a crust of macadamia nuts and top it with a fresh mango sauce and you’re sure to feel you’ve arrived in Hawaii (ok, maybe not as fun but it sure was yummy).

Macadamia-Crusted Mahi Mahi with Mango Sauce

1 cup macadamia nuts

1 cup panko

½ cup flour

1 large egg

4 (6 oz.) mahi mahi fillets

½ tsp. salt

¼ tsp. freshly ground black pepper

¼ cup olive oil, divided

Mango Sauce (recipe follows)

¼ cup sliced green onions

Basmati Rice, cooked according to package directions

Pulse nuts in a food processor until finely ground. Add panko, and pulse until combined. Place mixture in a shallow bowl.

Place flour in a shallow dish. Whisk egg in medium bowl. Sprinkle fish with salt and pepper. Dredge fish in flour, shake off excess, and dip in egg. Dredge fish in nut mixture, coating completely.

Heat 2 tablespoons oil in a large, heavy skillet over medium heat. Add 2 fillets; cook 3 min. on each side or until golden. (If nuts brown too quickly, reduce heat.) Repeat with remaining 2 tablespoons oiland fish. Serve fish fillets on bed of basmati rice on 4 serving plates. Top with Mango Sauce, and sprinkle with green onions.

Mango Sauce

½ cup sherry

1 large shallot, minced

2 ripe mangoes, peeled and chopped

¼ cup freshly squeezed orange juice

2 Tbl. rice wine vinegar

¼ cup butter, cut into pieces

½ tsp. salt

1/8 tsp. white pepper

Combine sherry and shallot in a medium saucepan. Cook over medium-high heat about 4 min or til reduced to 2 tablespoons.

Meanwhile, combine mangoes, orange juice, and vinegar in a blender. Process until smooth. Add pureed mango mixture to sherry reduction, and reduce heat to medium. Cook 3-5 min. or til mxture is slightly thickened. Remove from heat. Whisk in butter, 1 piece at a time, until thoroughly blended. Stir in salt and pepper. Makes about 1 ¼ cups.

The crust was absolutely fabulous and the mango sauce added just the right amount of tropic-essence (is that a word?). The meal conjured up hula dancers in grass skirts, tiki torches on the beach, exotic drinks with little umbrellas…and all without the price tag of airfares. Enjoy.

--The Mother

Just One Pan

I feel like my life has turned into a vicious cycle of constantly loading and unloading the dishwasher. I'm glad I have one, don't get me wrong, but I spend so much time rinsing, loading, washing, unloading....and repeating again. I'm amazed at how many dishes, bowls, etc I go through for just one meal. I love any recipe where I can throw everything into one pan without sacrificing taste or quality, because then its one less rinse cycle for me.

Picked up some frozen cod from Trader Joe's (I know, fresh is always better...but this working girl can't be picky), and decided to make a mediterranean veggie broth with fish and some crusty bread. You pretty much throw the fish & goodies into one pan, enjoy a glass of wine, and watch it cook. How great is that? I found a recipe in Sunset magazine with the headline..."One Pan Wonders", so I figured that was something I had to try.

Greek-Style Halibut (or whatever white fish you like)
2 tbsp. olive oil

Halibut fillets (about 4oz each)
Kosher salt

Pepper

1 Fennel bulb

2 Garlic cloves

1 can (14.5 oz) diced tomatoes

1 can (14.5 oz) chickpeas, drained & rinsed

2 tbsp fresh oregano

Heat 1 tbsp oil in pan over med-high heat. Rub halibut w/ salt and pepper and lightly brown fish in pan on one side for 3-4 minutes. Transfer to plate.

Add remaining oil to pan and add fennel. Cook until light golden and tender (about 8 mins), then add garlic and cook for 1 minute. Add tomatoes, 1/2 cup water, chickpeas, S&P, and oregano. Bring to boil. Reduce heat to simmer & lay halibut, brown side up, in sauce and simmer until fish is cooked through (5-10 minutes). Source: Sunset Magazine

Not only was it an easy clean up, but an easy meal for a weeknight. And the hubby was overly impressed that I could whip up such a fancy dish after working all day. I'll certainly take credit for the tasty meal, but little did he know it was just one pan!


-- the daughter

Under-The-Weather in Crummy Weather

Most New Years start off with a BANG. Ours started off with a “cough cough”. First, I managed to get sick right after Christmas and let it linger on until the New Year (while throwing a party, no less). Then, being the generous person that I am…gave it to my daughter. Happy New Year, Meg.

Since Meg was down for the count, I felt obliged to do the motherly thing: make soup. I know Chicken Noodle is a classic remedy but I decided to fix an equally satisfying and virus-busting soup, Provençal Tomato Soup. All the required get-well-quick veggies are present and accounted for, plus I like the rich taste that the seasonings bring forth. I make my Provençal a little different than most. During the last stage of cooking, I remove from the heat and pureé a portion of the soup in a blender, then add it back into the pot. This makes the soup a little thicker without adding the nasty calories of cream.

Provençal Tomato Soup

2 lb. tomatoes

2 med. onions, halved lengthwise, then thinly sliced

2 carrots, sliced

1 celery rib, chopped

2 garlic cloves, finely chopped

1 ½ tsp. orange zest

1 tsp. fresh thyme, finely chopped

1/8 tsp. red pepper flakes (or to taste)

¼ tsp. fennel seeds

1 bay leaf

3 Tbl. olive oil

2 Tbl. tomato paste

2 cups water

1 ¾ cups reduced sodium chicken broth

¾ tsp. salt

¼ tsp. black pepper

pinch crumbled saffron threads

1-2 tsps. sugar

¼ cup long-grain white rice

2 Tbl. chopped fresh flat-leaf parsley

¼ cup chopped fresh basil.

Cut a shallow X in bottom of each tomato and blanch in pot of boiling water about 10 seconds, until the skin just begins to split. Transfer with slotted spoon to a bowl of ice and cold water to stop cooking.

Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.

Cook onions, carrot, celery, garlic, zest, thyme, red pepper flakes, fennel seeds and bay leaf in oil in a 3 qt. heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 min.

Add tomatoes with reserved juice, tomato paste, water, chicken broth, salt and pepper, saffron, and 1 tsp. sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, 20 min. Remove from heat and allow soup to cool slightly. Put about one-third of the soup into a blender (may require a couple of blender batches to do one-third) and pureé til smooth. Return this to the pan with the remaining two-thirds soup and mix well. Bring back up to hot and stir in rice. Simmer, uncovered, until rice is tender, 10-20 min. Discard bay leaf and stir in parsley, basil, sugar and salt to taste.

Meg made a full recovery and we can officially welcome the new year. Happy New Year, everyone.

--The Mother (Dr. Mom)

Autumn Salad

The sizzling days of summer are not the only times that a cool and luscious salad is in order. A rather hot Indian Summer day inspired me to fix this salad that I have enjoyed over the years (and have changed ingredients from time to time to fit my mood). The smoked turkey is easy, too, if you purchase a thick slice at the deli, instead of having to roast one yourself, and makes for a quick and simple dinner or luncheon salad.

Smoked Turkey, Apple and Roasted Walnut Salad

1 lb. smoked turkey, cut into strips

2 tart apples, cored and diced

3 celery stalks, sliced

3 cups watercress, chopped

Lemon Dijon Dressing (recipe follows)

Salt and pepper

Mixed spring greens

½ cup walnut halves, toasted

Toss the turkey strips, apples, celery, and chopped watercress in a bowl. Pour on Lemon Dressing (reserve a scant amount for drizzling on greens), and toss again. Season to taste with salt and pepper. Cover and refrigerate for no more than 4 hours.

Make a circle around edge of four plates with mixed greens and drizzle with a small amount of reserved Lemon Dressing. Mound the chilled salad in the center and then sprinkle with the walnuts.

Lemon Dressing

3 tsp. fresh lemon juice

2-3 tsp. Dijon mustard

1 egg yolk

1/8 tsp. salt

1/8 tsp. pepper

¼ cup olive oil

¼ cup canola oil

Combine lemon juice with the mustard, egg yolk, salt and pepper. Whip until thickened. Add the oils slowly, until thickened.

Very fresh watercress from the local produce market, complete with roots…how fresh is that?

I love how the watercress tastes with the smoked turkey and Dijon…a great combination of flavors. I served it up with these hickory bacon and corn gougères to complete the Indian summer theme. They are great served warm out of the oven but are also quite tasty at room temperature. (They also keep for three days, well covered., so great as a make-ahead item.)

Hickory Bacon and Roasted Corn Gougères

4 hickory-smoked bacon slices (about ¼ lb.)

¾ cup fresh corn kernels (from about 2 medium ears)

1 cup water

4 oz. unsalted butter, cut into tablespoon pieces

¼ tsp. salt

1 cup flour

4 to 5 large eggs

1 ½ cups coarsely grated extra-sharp Cheddar cheese (5 oz.)

2 Tbl. grated Parmesan cheese

2 Tbl. finely chopped chives

Preheat oven to 375º with racks in upper and lower thirds. Cook bacon in skilled over medium heat, turning occasionally, until crisp. Drain on paper towels, then finely chop.

Pour fat from skillet, then wipe clean. Add corn and pan-roast over med. heat, stirring occasionally, until kernels are mostly golden brown, 10-15 min.

Bring water to a boil with butter and salt in a heavy medium saucepan, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 min. Remove from heat and cool slightly, about 3 min. Add 4 eggs, one at a time, beating well after each addition. (Batter will appear to separate at first but will them become smooth). Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 tsp. at a time, beating and then testing batter until is reaches proper consistency. Stir in bacon, corn, cheese, chives and ½ tsp. pepper.

Line 2 large baking sheets with parchment paper. Fill a pastry bag fitted with 1/2” plain tip with batter and pipe about 35 (3/4” diameter) mounds, or spoon mounded teaspoons, ¼” apart, onto each sheet. Bake, switching position of sheets halfway through baking, until puffed, golden, and crisp, 25-30 min. total. Transfer to rack (still on parchment if using) and cool. Make more puffs on cooled baking sheets.

*note: These can be made ahead and cooled completely, uncovered, then chilled in sealed bags 2 days or frozen up to 1 week. Reheat, uncovered, on baking sheets in 350º oven for 10 min if chilled or 15 min. if frozen.

Makes about 140 puffs

FUN NOTE: I have often fixed them as an hors d’oeuvres with cocktails. Makes a LOT, which is easy on the wallet, and is an unusual but simple bar food. Looks dramatic piled high on a pedestal plate or spilling out of an autumn basket.

Enjoying the first days of fall and looking forward to spending more time in the kitchen…hopefully, with my daughter sometime (hint, hint, Meg).

--The Mother

Fresh and Local – and Making it Last

I try to hit up the farmer’s market on most weekends, because the ingredients I bring home automatically enhance my cooking without any extra work. The only hard part is that I tend to get distracted while I’m there, and often find myself in a frenzy over which amazing products I want to use. My inability to get in-and-out of the market in less than 30 minutes immediately rules out any chance I might ever have to be a contestant on Top Chef or Master Chef. It’s best if I’m given the freedom to wander the aisles and contemplate my menu decisions. It’s also best if my husband isn’t with me when I go, as it could be a monumental test of his patience.

At a recent visit, I picked up some delightfully fresh produce – some heirloom tomatoes, nectarines, corn on the cob, and zucchini - to name a few. It’s amazing how far a few tomatoes will go, and it was even more amazing that I was able to use all the farmer’s market produce without anything going bad. I don’t have the luxury of shopping every day for our food, so anything I can buy that lasts more than a day, is an exciting thrill for me.

While I don’t have any specific “recipes” to share, I wanted to highlight the variety of meals I was able to achieve with just a few items from my farmer’s market trip, and anything I already had on hand in the pantry:

Salad w/ Nectarines

- Bed of mixed greens

- Sliced nectarines

- Sliced salami

- Dressing: Olive oil and juice from an orange and lemon

Heirloom tomato salad

- Heirloom tomatoes

- Corn on the Cob

- Zucchini

- Basil

- Olive Oil

- Lemon

Zucchini and Tomato Gratin

- Tomatoes

- Zucchini

- Olive Oil

- Thyme

- Parm cheese

And the list goes on. I may not be able to construct every meal with the freshest ingredients and local products, I’m a working lady for goodness sake, but I can incorporate these throughout my week efficiently and cost effectively. I think I spent about $30 at the market that day. That’s about the cost of what - 3 frozen pizzas at Safeway? Given the option, I’d much rather have an heirloom tomato salad, wouldn’t you?

-- the daughter