Showing posts with label herbs. Show all posts
Showing posts with label herbs. Show all posts

Sunday, June 16, 2019

Ottolenghi's Sweet Corn Chowder with Spiced Butter for Souper (Soup, Salad & Sammie) Sundays

I could eat chowder every week in the summer. There is just something about the combination of good fresh sweet corn and potatoes and the creamy base that is so satisfying, even on a warm and humid day.  I have had this Ottolenghi recipe tagged for a while now, liking the idea of a drizzle of spiced butter on top of a veggie chowder.
 

Ottolenghi says, “I call this a chowder even though it lacks the non-veggie elements of the traditional New England varieties. The pungent herb butter added at the end gives it a nice kick (for even more spice, add half a thinly sliced green chilli with the potatoes). Though spicy, it's a very comforting dish that works well as a late weekend brunch.”

 
Sweetcorn Chowder with Spiced Butter
(Serves 4)

1 large leek, cut along its centre and then cut into roughly 1cm squares (I used 2, sliced)
3/4 tsp fresh thyme leaves
3 bay leaves
1 Tbsp olive oil
30g butter
2 celery sticks, cut into 1cm slices
2 medium waxy potatoes (220g in total), peeled and cut into 1cm dice (I doubled the potatoes)
500ml good quality vegetable stock (I used about 6 cups non-chicken stock)
4 fresh corn cobs, corn shaved off (I used 5 ears of Ewa sweet corn + 5 oz frozen corn)
300ml milk (I used 1 can coconut milk)
20g fresh coriander leaves, very roughly chopped

For the spiced butter:
3/4 tsp cumin seeds
3/4 tsp coriander seeds
60g butter
1/2 tsp smoked paprika

(I added 1/2 tsp Aleppo pepper)
sea salt and white pepper

Gently sauté the leek in a large saucepan along with the thyme, bay leaves, olive oil and butter. Once soft and slightly translucent, add the celery, potato and stock. Cook for about 10 minutes, until the potato is almost totally tender. It is important not to over-cook the potato, to ensure a nice, firmish texture in the finished soup.

Remove the bay leaves and add the corn to the soup. Transfer about a half of the soup into another pan and blitz until completely smooth. Return the blended mixture to the main pot and add the milk. Simmer for two to three minutes, taste, season with salt, and remove from the heat.

For the spiced butter, grind the cumin and coriander with a pestle and mortar, place in a dry frying pan, heat up and after about 30 seconds, when you can smell the aroma of the spices, add the butter, paprika, salt and white pepper. Stir to combine, and take off the heat as soon as the butter has melted.

To serve, ladle the soup into four bowls, drizzle each with spiced butter and top with the fresh coriander leaves.


Notes/Results: Chowder that is tasty enough on its own, but raised to the sublime level with the addition of the fragrant spiced butter which adds another layer of flavor and contributes to the silkiness of the soup. It's easy to make and the west coast--almost a California or maybe Baja California vibe it gets from the oil and the cilantro make it unique and a keeper recipe. As usual, Ottolenghi is dead on with the flavors. I will happily make it again.


Speaking of a California vibe, I am linking this soup up to I Heart Cooking Clubs where this week's theme is our monthly Cuisine Spotlight: California. Dishes from any of our IHCC chefs with California feeling ingredients and/or a California vibe.


 Now let's have a look in the into the Souper Sundays kitchen.


Tina of Squirrel Head Manor shared a classic BLT sandwich and said, "As I mentioned earlier I wanted to hook up with a few cooking events but alas......best laid plans. One of the days we were home watching over Aja we made simple BLT sandwiches. It wasn't a cool and unique offering for Deb`s Souper Sundays event but I think I will bring it to the party after all. Obviously you don`t need a recipe for a BLT. I like to load them with fat tomato slices and use the Trader Joe`s bread. That makes such good toast!"

 
Thanks to Tina for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter
  
 Have a happy, healthy week!
 

Sunday, June 2, 2019

Rick Bayless's Quick Pozole: Made Vegan with Jackfruit for Souper (Soup, Salad & Sammie) Sundays

Although I eat soup in warm weather pretty much all-year-round, summer is when I don't want to spend a lot of time in the kitchen and when I look for fast and easy recipes like this Quick Pozole from Rick Bayless. A good example of pantry and fridge cooking that is very low effort for big flavor. 


Since I don't eat meat and poultry (and wanted a featured ingredient that starts with "j"--see my I Heart Cooking Clubs mention below) I decided to replace the shredded cooked chicken in the soup with canned jackfruit, shredded and cooked with taco spices. It adds an extra step to the soup, but still, I was out of the kitchen in 20 minutes or so, with a bowl of delicious soup.


Quick Pozole
Slightly Adapted from RickBayless.com
(Serves 4)

1 (29-oz) can hominy
2 1/2 cups chicken broth (I used low-sodium veggie broth)
8 oz red chile enchilada sauce (I used Rick's Frontera brand)
2 cups coarsely shredded cooked chicken (I used 1 can jackfruit)

1/2 small head green cabbage (preferably Savoy), thinly sliced (I used a cabbage salad mix)
1 tsp oregano
2 radishes, thinly sliced
1 lime, cut into wedges

(I added cilantro and pickled jalapeno) 

In a medium (4-quart) saucepan over medium-high heat, combine the hominy (with its canning liquid), the broth  and the enchilada sauce. Bring to a boil. Stir in the shredded chicken. Simmer about 10 minutes. Ladle into bowls, garnish with cabbage, oregano, radishes and lime.


Deb's Note: I rinsed my canned jackfruit well, drained it, shredded it with my fingers and sauteed it with olive oil in taco seasoning before adding it to the soup. 


Notes/Results: Another quick and low-effort soup that has excellent flavor making it perfect for summer cooking. The jackfruit gives the texture of shredded chicken and the hominy is chewy and delicious. I added the pickled jalapenos on top--the 'tamed' ones add just enough spice and they went well with the crisp cabbage and radish slices. Very tasty and almost too easy to make. I will happily make it again. 


Linking up with I Heart Cooking Clubs where this coming week the theme is June Starts with J--recipes from our past 19 featured chefs that feature ingredients that start with J (in this case jackfruit and jalapenos).


Now let's have a look in the into the Souper Sundays kitchen.


Angela of Mean Green Chef is back with Romaine Blue Cheese Salad. She says, "Romaine Blue Cheese Wedge Salad a refreshing, easy summer dinner or side dish that comes together in a snap bring a fork and knife or chop it all up and devour in minutes! I’ve always had a love affair with the wedge salad, maybe the explosive combo of blue cheese, bacon and a rich balsamic reduction, plus the fact that it’s so fast to make. Slice off the perfect bite and savor the sharp, smoky, sweet flavors all in one distinct mouthful. Simple in execution and so complex in flavor, it’s salad Zen! "



Tina of Squirrel Head Manor shares Lemon, Oregano, Bacon, Mushroom Chicken Soup and says, "Just last Wednesday I posted about an easy chicken meal - Lemon Oregano Chicken.  With leftovers I made a lovely soup. But I am getting ahead of myself here.  This is a combo of leftovers from two very different meals that blended into a tasty soup. ... I added a bit of broth to this to thin slightly but it was treat as a thicker soup. What does Rachel Ray call this consistency? I think she says Stoup. This was definitely stoup."
 
 
Thanks Angela and Tina for joining in this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, May 19, 2019

Garlicky White Bean (Chickpea) Soup: 5 Ingredients or Less for Souper (Soup, Salad & Sammie) Sundays

I had been craving a simple bean-based soup and our theme this week at I Heart Cooking Clubs: All Chef's Edition is 5 Ingredients or Less. Of course I turned to Mark Bittman and found his Garlicky White Bean Soup.


Beans of choice, a bulb of garlic, rosemary, plus salt and pepper (not counted in our 5 or less) and olive oil for garnishing and that's it. Because I wanted chickpeas (even though I made a chickpea soup a few weeks ago, they are my favorite), the cooking time is longer than other white beans, even after soaking, but it's worth it and the wait while the rosemary-garlic aroma permeates the house.

Bittman's advice: "Use dried beans, don't skimp on the garlic (when I say '1 bulb' I mean it) and you won't be disappointed."


Garlicky White Bean Soup
Slightly Adapted from How To Cook Everything: The Basics via MarkBittman.com
(Serves 4)

1 1/2 cups any dried white beans, rinsed and picked over
1 medium garlic bulb, cloves peeled
1 Tbsp chopped fresh rosemary leaves or 1 tsp dried
salt and freshly ground black pepper
olive oil for garnish

Deb's Note: I usually soak my beans--especially chickpeas--overnight before cooking.

In a large soup pot, place beans, garlic, and rosemary and add 6 cups of water. Bring to a boil over medium-high heat, then lower heat so the soup bubbles steadily. 

Cook, stirring every 20 minutes or so, until the beans are tender and falling apart, 45 minutes to up to 2 hours (or more) depending on the bean and whether they were soaked first. Add more water or broth if mixture gets too thick or dry. 

When beans are tender, sprinkle with salt and black pepper to taste and stir vigorously to break up the beans even more, or you can mash or puree some of the soup to thicken the broth even more. Taste and adjust salt and pepper if needed. Serve with a drizzle of olive oil on each bowl. Enjoy! 

Bittman has two variations--adding chopped greens or peeled shrimp during the last 5 minutes of cooking.  


Notes/Results: Perfectly garlicky, perfectly good. It's amazing what just a few good ingredients and lots of time will do. I ended up cooking the soup about 3 hours total to get the chickpeas as tender as I wanted them, which allowed them to build plenty of flavor from the garlic and rosemary and concentrating the broth. I pureed a couple of cups of the mixture to thicken it, and it was just the right texture. Simple and delicious, I would happily make it again.


Linking Up with I Heart Cooking Clubs: 5 Ingredients or Less.

 
 Let's take a look in the in the Souper Sundays kitchen.


Tina of Squirrel Head Manor brought Indian Cucumber and Tomato Salad and said, "The theme for May's spotlight dish at I Heart Cooking Clubs is Indian cuisine. My first thought was Tandoori chicken or a curry dish but I went with a simple salad. Diana Henry's recipe and column is posted at The Telegraph so I grabbed it there. She says this looks like an ordinary salad but it's fresh and punchy. Must be the chilli and cumin. Certainly smells good when you are heating the cumin."


Debra of Eliot's Eats shared Japanese Steakhouse Ginger Dressing with Salad and said, "My sister and mom had to make a quick trip back recently. They spent one day with us and Sis was telling me about a new salad dressing she had recently made. Her favorite cookbook is Joy of Cooking and she gave me a copy for Christmas many years ago. As she described the ingredients, I decided I had to look up this recipe in my own Joy of Cooking. It’s now bookmarked! The accompanying salad was made of spinach, shredded carrots, chopped celery, cucumbers, radishes and bean sprouts. I had also intended to toss in some snow peas but I forgot. This is a great salad and an even better dressing.   It is definitely a way to get your family to eat their vegetables!"

 
Thanks to Debra and Tina for joining in this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
 

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, May 12, 2019

Kerala Fish Stew with Lime and Curry Leaves (and Potatoes & Peas) for Souper (Soup, Salad & Sammie) Sundays

I stopped by Whole Foods the other night to drop something off to my friend and we ended up shopping together. Since I knew I would be making an Indian dish this week for I Heart Cooking Clubs, I checked the local produce aisle to see if they had any fresh curry leaves and ended up with a large bag. Luckily, Natalie took some from me because, although they can be dried or frozen, they are always better fresh.


I looked to Madhur Jaffrey for a soup recipe that used curry leaves but ended up going with a Kerala Fish Stew with Lime and Curry Leaves from Nigel Slater. I liked the combination of the cardamom, lime and curry leaves. I did make a couple of changes, adding some small potatoes and frozen peas (I have been craving samosas I guess!) and adding more broth and coconut milk to make it soupier. I used two kinds of local fish, kajiki and shutome--both mild, firm white fish that held up well. 


Nigel Slater says, “Curry leaves, coriander, coconut, tamarind and limes. These are the tart, cooling flavours you expect further east, yet a Keralan fish stew may be scented with them all. The fish in the market is good enough, the usual Indian blue-grey pomfret, giant eel and the area's famous prawns - after all we are not far from the sea - but we can do better. Down by the sea, past the fishing boats at Cochin, you can also buy it from the boats down by the harbour in Cochin.

Kerala Fish Stew
Slightly adapted from Nigel Slater via TheGuardian.com
(Feeds 4 to 6)

750g (about 1.5 lbs) mixed fish, such as haddock, mullet (I used local kajiki {blue marlin} and shutome (broadbill swordfish)
a little turmeric
juice of a lime
3 Tbsp of coconut, vegetable or groundnut oil
an onion, peeled and finely chopped
4 large, or 6 small green chillies, seeded and finely chopped
4 cloves of garlic, peeled and crushed
a piece of ginger as big as your thumb, peeled and finely grated
6 green cardamoms
20 fresh curry leaves

(I added about 1 lb small yellow potatoes, sliced)
(I added 2 cups light veggie stock)
(I added 1 cup frozen peas, thawed)
400ml tin (15 oz can)  coconut milk (I used 2 cans)
rice to serve

Rinse the fish, taking care to remove any loose scales or bones. Pat it dry with kitchen paper, put it in a shallow dish and dust with a couple of pinches of turmeric and the same of salt. Squeeze over the lime juice and set aside for half an hour or so.

Heat the oil in a large, shallow pan, adding the onion as it warms. Cook over a low to moderate heat until the onion is soft, stirring from time to time, then add the chillies, garlic and ginger, continuing till all has softened.

Break open the cardamom pods, crush the seeds slightly, and add them to the onion mixture with the curry leaves. Stir in the coconut milk and an equal amount of water. Simmer for 8-10 minutes, making sure it does not boil. (It will curdle if it does.)

Cut the fish into large, meaty chunks then slide them into the sauce. Let it cook gently, barely bubbling, until tender and easily parted from its skin or bone. This will take about 4 or 5 minutes depending on the thickness and variety of your fish. Taste for seasoning, adding more lime juice or salt as you wish.


Notes/Results: I really love this soup, the curry and cardamon give it an exotic flavor--not curry, but fragrant and aromatic, while the lime, chilies and coconut give it an almost Thai vibe. I used three large jalapenos and seeded, it was just spicy enough for me without overpowering the dish. I forgot to make rice, so served it with a microwave lime-coconut rice.I will happily make this again.


Linking up with I Heart Cooking Clubs for Cuisine Spotlight: Indian!

 
Let's take a look in the in the Souper Sundays kitchen.


Debra of Eliot's Eats shared this Quick Salad, inspired by By Invitation Only by Dorthea Benton Frank. She says, "Being the only cook in the family, Shelby brings “two bags of prewashed romaine lettuce to make a salad, with cherry tomatoes and a container of mini-mozzarella balls in water” (176). On the following page, she describes her recipe. ... This salad, however, was a great light Sunday lunch for us. I paired it with some balsamic-butter toasted pretzel buns. (More about that butter later—I’m still perfecting it.)"
 


Tina of Squirrel Head Manor shared her Kitchen Clean Out Salad, saying "This salad is from scavenging in the fridge.  Best soups and salads come out from those forages. Here I used butter lettuce, some baby spinach, cucumber, chopped yellow bell pepper, grape tomatoes and a bit of rotisserie chicken. This was hauled off to lunch as I am still dragging myself in for a bit longer. While I enjoy lunch I prop up my Kindle and read. The life of a Government Drone."


Thanks to Debra and Tina for joining in this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
 

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!