Celery Soup

Please wipe away any comparisons to that well known canned soup from our childhood days, this could not be more different. Celeriac (also known as celery root) and fresh celery infuse this soup with a very intense and soothing flavor.

Although served hot, I find it delicious cold as well, which makes it a great choice for lunch on a hot summer day. Also noteworthy, this is about as low calorie as you can get, with fewer than 50 calories per serving,  yet it is delicious and satisfying, now that is a great combination!

INGREDIENTS
1 large leek, cleaned and roughly chopped
6 celery ribs, preferably with some leafy tops attached, roughly chopped
1 small celery root, (about 1/2 lb.), peeled and diced
4-5 cups chicken stock
fresh ground pepper
1/4 cup chives, chopped

DIRECTIONS
Combine the first four ingredients in a heavy 4 qt. saucepan over medium-high heat. When the mixture comes to a boil, reduce the heat to medium-low. Then, partially cover and simmer until the celery root is completely tender and breaks apart easily. This should take 20-30 minutes, depending on the size of your celery root dice.

Transfer the soup to a food processor, blender or use an immersion blender and process until totally smooth. Personally, I use a NutriBullet and find that it does the best job. It totally breaks down the fibers and emulsifies into a beautiful, thick soup. It does such a good job, that it is hard to believe there is no cream or potatoes for thickening.

Celery is very stringy, so regardless of what device you use, err on the side of more blending to ensure that you have broken down any and all stringy pieces. Return to the saucepan, check for seasonings, reheat and garnish with the chives.

NOTES
I do not add any salt since the celery itself is naturally salty. You may add if you like, but I have found even a small amount of added salt was too much, so just be cautious with it.

Whether you prefer it hot or cold, try it as a worthy alternative for chicken soup when you aren’t feeling well.



Roasted Chicken with Clementines

Adapted from Yotam Ottolenghi’s roasted chicken with clementines and arak. This is such a great choice for entertaining a crowd. With all the prep work done ahead of time, that makes for a very relaxed hostess. In addition, you’ll find the flavors are intense and anything but ordinary. You and your guests will love this dish. I often serve some jasmine rice, a slice of good bread and a simple salad.

INGREDIENTS
6 1/2 Tbs. Pernod (Anise liquor)
4 Tbs. olive oil
3 Tbs. orange juice, freshly squeezed
2 Tbs. whole grain mustard
3 Tbs. light brown sugar
2 medium fennel bulbs
kosher salt and fresh ground pepper
2-3 lbs. chicken thighs or 1 large chicken, cut into 8 pieces
4 clementines, unpeeled, sliced into 1/4″ pieces
1 Tbs. thyme leaves
flat leaf parsley, chopped for garnish

DIRECTIONS
First, place the first six ingredients in a large mixing bowl, add 2 1/2 tsp. salt and 1 1/2 tsp. pepper, whisk together and set aside. 

Next, trim the fennel, cut each bulb in half lengthwise, and then cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken, sliced clementines and thyme. Mix well, transfer to a ziplock bag (or 2) and marinate for a couple of hours or overnight. You could just marinate this in the large mixing bowl, however I actually find it is easier to mix and rotate throughout the marinating process, as a result, all the goodness will reach all parts of the chicken.

If you are very short on time and still want to make this dish, you could certainly shorten the marinating time. On the other hand, know that you may be compromising the intensity of the flavors. Consequently, I would  shoot for at least a full hour of martinating.

Preheat oven to 425º
Transfer the chicken and marinade mixture to a baking dish or a rimmed sheet pan, large enough for everything to be in one layer. More importantly, make sure the chicken is skin side up, to ensure proper browning/crisping of the skin. During the cooking, check to ensure the chicken pieces are getting browned and move things around a bit if needed.

Roast for 35-45 minutes, until the chicken is nicely browned and cooked through.

Next, remove chicken, fennel and clementines from the pan and arrange nicely on a large serving plate, cover and keep warm. Meanwhile, pour the cooking liquid into a small saucepan, place over medium-high heat, bring to a boil. Simmer the sauce until it is reduced by about one third, you should end up with about 1/3 – 1/2 cup. Finally, pour the hot sauce over the chicken, garnish with the parsley and serve.



Sautéed Cherry Tomatoes

Have an overabundance of cherry tomatoes and need a quick, tasty vegetable? Then you will love this recipe. I hope it will become a staple in your “get it on the table quickly” lineup. Even if some of your tomatoes have started to shrivel, don’t despair, they will still taste delicious! Although it is a quick weeknight veggie, it is also a great choice for company meals and goes well with almost any meat or fish dish.

INGREDIENTS
assortment of heirloom cherries or what you have on hand (half them if they are on the large size)
small drizzle of extra virgin olive oil
kosher salt
fresh ground pepper
fresh flat leaf parsley, chopped
fresh basil, julienned

DIRECTIONS
Preheat skillet on medium heat, add the oil, tomatoes, salt and pepper. Sauté for 2-3 minutes or until tomatoes are blistered. Then, take off the heat and add the herbs, toss to coat, check for seasonings and serve.

That’s it…easy, tasty and healthy. Give it a try and let me know how you like it.

VARIATIONS
Although I prefer the simplicity of the recipe as is, you could certainly add some extras if you wish. Some of the add-ins that I have tried are toasted pine nuts, sliced shallots, a minced garlic clove and/or crumbled cheese. All with great results. However, you don’t have to stop there, get creative and let me know your favorites.

 

 

 



Sautéed Salmon with Leeks and Tomatoes

Lately I have been trying to focus a bit more on healthy meals. Ironically, in the mail last week, was a recipe from a very good friend, who also happens to be an incredibly good cook. She sent me this to try and promised it was not only delicious, but a snap to make and of course quite healthy.

Now, it’s not that I don’t trust her, but I have not been the biggest fan of salmon. Although I do try to have it occasionally because I know it is so good for you. So for you Marty, I made it tonight and you were spot on, I loved it and I highly recommend it. Sometimes you just have to go on good faith and trust that good friends won’t disappoint!

PS, a little update since I first posted it back in 2018, this has definitely become one of my all-time favorite quick, healthy meals.

INGREDIENTS
4 boneless salmon fillets
kosher salt & fresh ground pepper, to taste
1 leek, well trimmed, white part only
1 pint cherry tomatoes
3 Tbs. olive oil
2 Tbs. lemon juice
2-3 Tbs. julienned fresh basil or flat leaf parsley

DIRECTIONS
The salmon should be at room temperature, check for bones (remove with tweezers if you find any) and sprinkle with salt and pepper. After trimming the leek, slice down the middle, submerge in a bowl of water and swish around to rinse away any sand particles. Then, remove from water, pat dry with a towel, slice into thin strips and finely chop. You should have at least 1/3 cup. Slice the cherry tomatoes in half. I prefer to slice them on the diagonal, no particular reason, other than I think they look better on the diagonal.

leeks and tomatoes

Heat 2 Tbs. of the oil in a nonstick skillet over moderate heat and add the salmon, skin side up. Cook for 2-3 minutes before turning. Cook on the second side for 2-3 more minutes (depending on how well done you prefer) and then transfer to a warm platter. Add the remaining oil to the skillet, then add the tomatoes, leeks, salt, pepper and lemon juice. Cook for 2-3 minutes, pour the mixture over the salmon, sprinkle with the basil and serve.

This is so quick, easy and tasty. Please give it a try and let me know how you like it.



New England Fish Chowder

Authentic New England, from an old Cape Cod recipe…easy, delicious and pretty darn quick to pull together!

Going way back, Cape Cod had very strong Portuguese roots and many favorite New England and Cape Cod recipes had their beginnings in that community.  They were fabulous fishermen and they were also incredible cooks. Their meals were usually very simple, very economical, full of flavor and this one is no exception. To be honest, although I love  New England clam chowder, I actually prefer this simple fish chowder, it’s just soothing comfort food that reminds me of my childhood, when it was a frequent meal.

Any mild white fish will work well in this recipe. Whether you like a thin or thick broth, the choice is yours, but do yourself  a favor and just try this. Even if you think you don’t like fish chowder, I urge you to make this and please do let me know your thoughts.

INGREDIENTS
3 Tbs. butter, split
1/3 cup sliced onion (see notes below)
1 1/2 cups water
2 cups chopped potatoes (about 4)
1 lb. haddock or any mild, white fish
2 tsp. corn starch or flour
3 cups whole milk, use cream if you prefer a thicker broth
salt & fresh ground pepper to taste

DIRECTIONS
First, sauté onion in 1 tablespoon of butter. Then, add water and potatoes. Next, cover and simmer for 15 minutes, or until potatoes are tender. Then, cut the fish into chunks and add to the pot. 

Next, make a paste with the corn starch/flour and a little of the milk, stirring to combine until smooth. Then, add the mixture to the pot. After you have thoroughly incorporated the flour mixture, add the rest of the milk and stir to combine. Finally, bring the mixture to a boil, then immediately lower the heat and simmer for 3 to 4 minutes. This will thicken the broth slightly. Just before serving, add the remaining 2 Tbs. of butter, give it a minute to melt and serve.

NOTES
If you prefer a thicker broth, you can definitely use light cream, half and half, or a combination light/heavy cream. You could also use a 2% milk, however it will be a much thinner broth. Play around with the options and find what works best for you.

Also, regarding the onion, play around with the amount you use. I often use more than indicated above, but you find what is best for your tastebuds. The same goes for the potatoes, the choice is yours.



Almond Biscotti

This is a wonderful and delicious classic, adapted from Maria’s Pastry Shop in Boston’s North End.

INGREDIENTS
1 cup whole unblanched almonds
1 1/4 cup flour
1 1/4 cup confectionery sugar
1 tsp. baking powder
2 eggs, lightly beaten
1 egg white, for egg wash
1 tsp. cinnamon
1/2 tsp. orange zest

DIRECTIONS
Preheat oven to 350°
First, spread the almonds on a sheet pan and toast for 8-10 minutes. Then, when the almonds are cool, coarsely chop them.

Next, combine the flour, sugar, baking powder, and almonds in a large bowl. Meanwhile, in another small bowl, mix the eggs, cinnamon, and the zest, stir to combine. Pour the egg mixture into the center of the flour mixture and gradually mix them, just enough to make a dough. The dough will be very sticky and wet. However, if it is too moist, add a little sugar and flour in equal proportions.

Then, on a lightly floured board, shape the dough into a long log. The shape should be similar to a baguette, about 17“ by 3” and then lay it on a parchment-lined sheet pan. Alternatively, if you find it easier to handle, you could make two long loaves.

Beat the egg white with a tablespoon of water, brush the log and then bake for about 25 minutes, until lightly browned. Remove the log from the oven and let it cool for 20 minutes. Then, while still slightly warm, cut the log into 1/2″ diagonal slices. I find that a serrated bread knife works best for slicing.

Finally, lay the slices out at room temperature or place them back in the turned-off oven, to dry out. Let them cool completely and store them in tightly covered tins. Consequently, the end result is a very crunchy traditional biscotti. However, if you prefer them a little less crunchy, then don’t let them dry out quite as much.

NOTES
Although I am more of a purist and prefer them as is, I will admit that dipping them in chocolate is a nice option. Try a selection of dark chocolate, white chocolate, and milk chocolate. This varied combination makes for a more interesting and festive dessert platter. Additionally, you can package these up nicely for a great hostess gift.



Dark Chocolate Fudge Sauce

Pretty simple recipe for such a rich and creamy fudge sauce and reheats beautifully. I keep it in ball canning jars and reheat right in the jar. This makes enough to fill two 8 oz. jars, with a bit left over.

INGREDIENTS
1 1/4 cups sugar
2/3 cup whole milk
1/4 tsp. salt
1/3 cup unsweetened cocoa powder
3 oz. unsweetened chocolate, chopped fine
4 Tbs. unsalted butter, chopped
1 tsp. pure vanilla extract

DIRECTIONS
First, heat the sugar, milk, and salt in a  saucepan over medium-low heat, gently whisking, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5 to 6 minutes. Next, reduce heat to low, add cocoa, and whisk until smooth.

Then, remove the saucepan from the heat, stir in chocolate, and let stand for a couple of minutes, to allow the chocolate pieces to melt. Next, whisk sauce until smooth and chocolate is fully melted. Add butter and whisk until fully incorporated and sauce thickens slightly. Finally, whisk in the  vanilla and serve. Sauce can be refrigerated for up to 1 month. Gently reheat sauce in microwave until soft enough to pour.



Escarole and Bean Soup

There is a chill in the air and cooler weather is definitely on the way. Therefore, this is a wonderful, hearty soup to try now. Although this is more like a stew, you can certainly add or subtract broth to your desired consistency. Serve with homemade crostini for a nice hearty lunch.

INGREDIENTS
2-3 Tbs. olive oil
2-3 garlic cloves, thinly sliced
1/2 tsp. crushed red pepper flakes
1 oz. pancetta, chopped (optional)
1 head escarole (approximately 1 lb.), washed & chopped into bite-sized pieces
2 14 oz. cans cannellini beans, drained & rinsed
3-4 cups chicken broth
kosher salt & freshly ground pepper to taste
freshly grated parmesan
slices of rustic bread, grilled or toasted

DIRECTIONS
Heat a soup pot over medium-high heat and add enough olive oil to cover the bottom. Next, add the garlic, red pepper flakes, pancetta (if using) and sauté them for a minute or two. Then, add the escarole and stir to coat with the oil.

escarole

Continue sautéing, stirring occasionally, until the escarole begins to wilt.
Then, stir in the beans, lower the heat, add the broth (more if you like a soupier consistency) and season with salt and pepper. Continue to simmer for 10-20 minutes.

TO SERVE
Divide equally among four soup bowls, drizzle a little extra virgin olive oil over each serving, garnish with the parmesan and serve with a slice of good crusty bread.

escarole & bean soup

NOTES
Alternatively, try a hot, italian sausage link, removed from its casing, instead of the pancetta. Adding a parmesan rind to the broth is also a nice addition.



Shrimp Scampi Grilled Pizza

This is a deceptively delicious option for grilled pizza. Although not necessarily one that I would have gravitated toward. I just didn’t like the thought of any seafood on a pizza…I know, silly me. However, I have definitely changed my mind, after tasting a friends. This is now one of my absolute favorites!

INGREDIENTS
2 Tbs. olive oil
2 Tbs. unsalted butter
3 cloves garlic, minced
1 lemon, zested and juiced
pinch of red pepper flakes
1/4 cup white wine
1 pound, 16-20 count fresh shrimp peeled, deveined, split horizontally
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
handful fresh italian parsley, chopped
1 round fresh pizza dough
coarse corn meal

DIRECTIONS
Preheat your grill on high.
In a large skillet, melt butter and oil over medium-low heat. Then, add the garlic and lemon zest and cook for about a minute. Then add the wine and lemon juice, red pepper flakes and simmer for 2-3 minutes. Finally, add the shrimp and cook, only until barely pink (it will continue to cook on the grill) and then remove them from pan and set aside. Continue simmering the sauce to reduce it a little bit.

Meanwhile, roll out the pizza dough in the coarse cornmeal. The cornmeal gives the crust a wonderful crunch and texture that everyone seems to love, especially me! I like my pizza very thin and crunchy, however you do the thickness you prefer. Also, I usually cut the round of dough into four or five pieces. I just find that to be a more manageable size to work with, especially on the grill. It also makes for a more individual sized pizza.

GRILLING
When you finish rolling out, drizzle the dough with a little olive oil, salt and pepper. Then, move your pizza (no toppings yet; at this point, we are just cooking one side) to a pizza peal or sheet pan. When ready to grill, lift your dough with two hands, lay the loose (bottom end) end onto the grill and lay it away from you, directly on the preheated grill. Close the lid.

Stay close, because this only takes about 2-3 minutes. Have your tongs and a large grill spatula ready. Lift the lid and you should see a wonderful, somewhat puffy piece of dough. If there are big bubbles, just deflate them with your tongs or spatula. Lift the dough slightly, to check the bottom. If the dough is somewhat stiff and has good grill marks, then remove from the grill. Just to let you know, when I am making this for more than two people, I prepare the crusts to this point. Then, when ready to eat, finish the toppings and the cooking.

Lower the heat to medium, to medium-low.

Drizzle a little more olive oil on the uncooked side and flip over. Now, on the cooked side, spread the scampi sauce evenly and then sprinkle on the mozzarella. Finally, distribute the shrimp over the pizza and sprinkle that with the parmesan. Back out at the grill, rest your sheet pan on the edge of the grill, take your tongs and gently slide the pizza from the pan to the grill and close the cover. Again, stay close and check after about five minutes. When the cheese is melted and the bottom has a good crust, then it is ready. Slide the pizza off the grill,  using the tongs and supporting underneath with the spatula.

NOTES
Don’t be overwhelmed, I know this seems daunting, but it really is quite simple, once you get over the fear of failure. Please just give it a try and I promise you won’t be disappointed. You can check out more detailed instructions in my grilled pizza post. Let me know how you make out.



Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme

Adapted from an old Fine Cooking recipe .
One of my all time favorites and a definite go-to for a yummy weeknight meal or a great company dish. Chicken thighs are incredibly tasty and difficult to overcook, hence it’s a good choice for most any chicken recipe. I know many rely more on chicken breasts, but you should not overlook the humble chicken thigh, it is much tastier!

INGREDIENTS
2 large cloves garlic
Coarse salt or sea salt
3 to 4 Tbs. extra-virgin olive oil
12 chicken thighs, trimmed of fat, rinsed, and patted dry
2-3 large lemons, cut into 1/4-inch rounds
several fresh rosemary sprigs, snipped into twelve 2-inch pieces
1 bunch fresh thyme, snipped into twelve 2-inch pieces
12 sage leaves
freshly ground black pepper

DIRECTIONS
Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (alternatively, use a small mixing bowl and the back of a wooden spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly, while pounding and grinding the paste, continuing until the aioli is thick, creamy, and emulsified. Put the chicken and the sauce in a ziplock bag, rub the aioli all over the skin. I use two ziplocks for the 12 thighs, then place them on a half sheet tray and refrigerate at least 2 hours or overnight.

When ready to cook, preheat the oven to 425°F and set an oven rack in the middle of the oven. Meanwhile, arrange the lemon slices in one layer in a large shallow roasting pan or baking dish. Top each slice with a piece of rosemary, some thyme and a sage leaf. After that, set the chicken thighs, skin side up, on top; sprinkle them generously with salt, pepper and a pinch of crushed red pepper. Finally, bake them until the skin is golden and the juices are clear, 45 min. to 1 hour.

Plate the chicken using a sturdy spatula, scoop each thigh, making sure you get the lemon and the herbs with each one. Serve one or two thighs per person, depending on their size. However, I find that most men want two, most women have only one.  Serve with some jasmine rice or roasted potatoes and a vegetable.

NOTES
In the fall, I love serving this with Roasted Root Vegetables, but any simple vegetable works well. Additionally, this is a great dish for entertaining a crowd because all the prep is done ahead and you can assemble it and hold in the refrigerator until ready to cook. Just remember to pull it out of the refrigerator about thirty minutes before popping it in the oven, so it has time to get to room temperature before baking.