cooking

In the Kitchen

Favorite Winter Soups

One of my favorite parts of winter is the soup.  I love to make soup possibly more than eating it.  A few winters past I added a slow cooker to my utensil collection.  I haven't used it much this winter.  I want to, but I keep finding soup recipes that call for your basic soup pot and blender.  I do have a Le Crueset that I love.  That is my go to now whenever I am cooking soups or pastas.  

I wanted to share some of my favorite soups this season.  Along with my new favorite and go to cook book, Small Victories by Julia Turshen.  And one of the bonuses of this book, also the title, are the little victories she includes with each recipe.  Don't have a complete recipe, she may give you a substitute. 

Every recipe I have tried so far has been a total success with myself andy family.  The chicken soup is a classic and perfect for a winter's day.

My next favorite soup recipe this season is another chicken soup but this one has dumplings it.  I just love the dumplings and they are super easy to make.  This recipe comes from the Whole Foods Cookbook.  

chicken soup 1
chicken soup finished

My third and final recipe is also from Whole Foods. This is the Butternut Squash Puree.  Last night I was trying to use what we have in the fridge.  I purchased a pre cut pound of butternut squash that afternoon so this was perfect.  I recipe calls for 2 pounds so I did the math. It was rather quick to cook and then pureed it.   They also add a little tip to add cinnamon raison croutons, which I also had on hand!  My one little mistake was I think I added a little too much ginger.  So proceed with caution!

butternut squash before the puree. 

butternut squash before the puree. 

Let me know what you think if you try any of the above recipes.  Or do you have a go to for this winter?

Tracey

Tomatillos

Have you ever worked with tomatillos? They are so beautiful, delicate and hardy at the same time.  I received them for the first time in my CSA last week (community supported agriculture).  I wasn't sure what to do with them. They look pretty in this ceramic bowl.  Very seasonal looking. If you live in the Park Slope area my CSA is at the Warren St. / St.Marks Community Garden thru the Angle Family Farm.

In the picture above, I peeled half of them.  The tomato itself is quite tough.  So what did I do with these beauties? Roast them. Then I found a new recipe on Food52 for enchiladas suiza . They were very simple to make and incredibly tasty! The  tortilla shells get dipped into the tomatillo  sauce before assembling. Amazing! And doable on a weeknight.  

Check it out! 

photo from Food52 by James Ransom

photo from Food52 by James Ransom

In the Kitchen

In the Kitchen: Gazpacho 1,2,3

gazpacho recipe post

We are nearing the end of the summer and the heat in Brooklyn has been sweltering. Something like stepping into a walk-in oven, if such a thing existed.  The last thing I want to do is turn my oven on to make a meal.  Cold soups are a cooling, refreshing meal. Simple to make and with vegetables at their ripest what better time to make some gazpacho.

I try to use up what I have from my CSA (community supported agriculture) and try not to buy anything new so sometimes I do skip an ingredient.  Below is the gazpacho recipe I found last year on Food52.  

  • 4 good-sized heirloom tomatoes, cored and cut into large chunks
  • 1 yellow bell pepper, cored, seeded and cut into large chunks
  • 1 orange bell pepper, cored, seeded and cut into large chunks
  • 1 large red onion, peeled and cut into large chunks
  • 1 English cucumber, seeded and cut into large chunks
  • 4 cloves of garlic, peeled
  • 1/2 cup fresh dill
  • one 46 ounces bottle of low-salt vegetable juice, such as low-salt V8 or low-salt 365 "Vital Veggie"
  • 1/4cup best quality olive oil
  • 1/4 cup apple cider vinegar
  • Juice of one Meyer lemon (or any lemon)
Gazpacho 1-2.jpg

The ingredients I did not use are the 46 ounces of vegetable juice,  I replaced red onion with white onion and 2 small scallions and also added some small heirloom tomatoes from my garden. Also replaced the yellow pepper with a green pepper.  Ingredients I added because I've been seeing Gazpacho recipes this past season with watermelon so I added a few cubes.  

I really liked it, my father who tried it, didn't think it had enough oomph as he said.  He likes spice. So I added 3 pickled jalapeño slices that he had in the refrigerator and half a large sweet pepper.  We will see if that makes a difference. 

Check back soon, with Gazpacho #2. 

Enjoy!