Wednesday, May 27, 2015

spring soup & sammy night

zucchini garlic bisque
makes about 3 quarts - good for sharing or freezing!
4 tablespoons butter
2 small white onions, sliced
8 to 9 large cloves garlic, sliced thinly
7-8 medium zucchini, about 3 pounds, half peeled and chopped
8 cups chicken or vegetable broth
1 teaspoon powdered ginger
salt and pepper
Melt the butter in a heavy stock pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat. When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Taste and season with ginger, salt and pepper. This soup will taste even better after a night's rest in the fridge.
What better to pair zucchini bisque with other than a delicious and colorful sandwich!
sandwich service for two
4 slices hearty bread (like oatmeal, whole grain, sourdough)
3-4 ounces goat cheese, softened
small handful of fresh herbs - I used basil and chives
bunch of fresh beets - mine where quite small and there were about 8 in a bunch
2 eggs
S&P to taste
Preheat the oven to 375. Trim and clean the beets - reserve the greens for later. Toss with some EVOO and Kosher salt in a tin foil packet and place in the oven for about an hour. When the beets are done, allow to cool. Peel off any outer layer that is coming off and slice. Assemble sandwiches: toasted bread, about 2 ounces goat cheese, spread on one piece of toast, chopped herbs, beet slices, fried egg over medium and a little salt and pepper. Top with second piece of toast, slice, devour.

Sunday, May 10, 2015

To prepare cocktails for four...
1/2 cup blackberries
3 tablespoons sugar
1/2 cup lemonade
1 cup water
vodka or gin
lemon slices
club soda
In a small saucepan, mash the blackberries with a fork, add sugar, lemonade and water. Heat until a mild simmer and then reduce heat for about 8-10 minutes. Strain the blackberry mixture through a mesh colander to reserve the juice - chill for about an hour. In a rocks glass, assemble ice, blackberry juice, 1-2 shots vodka or gin and top with club soda. Garnish with spanked mint and lemon.

Wednesday, May 6, 2015

"the best guac you ever made"

Happy belated Cinco de Mayo! Vance could barely get his hands out of this guacamole for me to snap a few photos. Chipotle released their guacamole recipe online earlier this week - made at home, it is even better!
Vance claims this is the best guacamole I have ever made - I agree. 
Other festive food for the week included tofu, black bean & corn soft tacos and white turkey enchiladas.
1 package extra firm tofu, pressed and drained
1 can black beans, rinsed
2-4 ears of corn off the cobb
1.5 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
8 small flour or corn tortillas
2 tablespoons canola oil
1/2 purple onion, diced
1/2 teaspoon salt
optional toppings:
chopped lettuce, chopped tomato, avocado, shredded cheese, sour cream
In a medium bowl, mash the drained tofu with a fork and add the four dried spices and mix well. In a large saute pan, add the oil, saute the onion for about 3-4 minutes. Add the corn, and saute for another few minutes, add tofu. If the mixture seems dry, add a bit more oil. Add the black beans, season with salt - heat all the way through. Warm the tortillas and serve in taco bar style. This is also very good as a taco salad over lettuce.
I used pulled turkey instead of chicken on these enchiladas by Ree Drummond - they are delicious! Great way to use up leftover roasted chicken or turkey. 
Summer is starting!