Kale Potato Leek Soup

After having had so many special meals over Christmas and New Year’s
we wanted to come up with a simple yet satisfying supper on New Year’s
day. Remembering that we still had some leeks braving the cold out in our
almost barren gardens we decided on a potato leek soup, homemade bread
and a hearty salad. Since there was also some kale fighting for
survival out there why not add that to the soup making it even
healthier and giving it yet another dimension?

Our decision turned out to be a good one and everyone enjoyed it! They especially
appreciated its being light as well as very flavorful and heart-
warming,(the flavor was even better the next day) so when we make
it again I will suggest we make it a day or two before actually serving it.
We garnished it with a dollop of sour cream and chopped kale. A few bacon bits
or curls, if desired, could also add to its look and flavor.

*Whether you get your leeks from your garden or your grocery store it is important
to wash them ever so thoroughly because they often have soil hidden between the leaves
at their stems.

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Kale Potato Leek Soup
SERVINGS
6
CHANGE SERVING SIZE
COOK TIME
1hour
PREP TIME
30minutes
READY IN
1 ½hours

Ingredients

Instructions

  1. Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato and kale . Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
  2. Add the vegetable stock and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
  3. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
  4. Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice and freshly ground pepper to taste.
  5. Ladle into bowls, and garnish with a dollop of sour cream and a healthy sprinkling of kale or bacon bits.

Summertime Spinach and Turkey Cutlet Salad

This salad is a lovely and light “one platter” meal for those hot summer days. The warmth of the cutlets over the chilled baby spinach, cooks the leaves slightly, allowing you to bite into a refreshing combination of textures — soft and crunchy. I first served this on a hot day in Italy, and was taken by not only the beauty of the fabulous colors on the platter, but also the lemony and nutty flavors of the greens. Arugula can be substituted for the spinach, which will give it a more “peppery” flavor. Accompanied by a freshly made basket of rolls, you now have an elegant lunch. Andiamo Mangiare!

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Summertime Spinach and Turkey Cutlet Salad
SERVINGS
6
CHANGE SERVING SIZE
COOK TIME
20mins
PREP TIME
20mins
READY IN
1hr

Ingredients

Instructions

  1. Make your coating for the cutlets according to instructions above
  2. Salad Dressing: Mix all ingredients in a jar and shake well to combine. Taste and adjust seasonings as needed.
  3. Coating for Cutlets: Combine all of the above in a blender until fine crumbs are made – adjust seasonings to taste If cutlets are thick, pound with meat hammer until the cutlets are about ¼” thick. Put coating mixture in a small pan and coat both sides of the cutlets well with the crumbs.
  4. Coat the bottom of a cast iron or other heavy duty skillet with olive oil and 1 Tablespoon of butter (to prevent burning) and heat. Once sizzling, reduce the heat to medium, add the cutlets and brown on both sides. Tip: don’t turn the cutlets over until they are ready to “release” from the pan or else all the coating will come off the cutlet!
  5. Meanwhile, prepare your vegetables and fruit for the salad (slicing etc)
  6. Fill the bottom of your serving platter w/ the baby spinach and toss lightly with the dressing and then a sprinkling of onion salt and fresh parmesan cheese (or dress in a bowl and transfer to platter afterwards).
  7. Once the cutlets are cooked and while they are still warm, lay them over the bed of baby spinach, overlapping slightly to create some height in the center of your platter. Your baby spinach is going to cook slightly from the heat of the warm cutlets.
  8. Creatively, arrange your fruit and vegetables on top of the meat, and finish with a sprinkling of freshly grated parmesan cheese and red onion.
  9. Serve while the cutlets are still warm.

Citrus Cabbage Salad with Crispy Tofu

Leaving the noon church service today I got into a conversation that resulted in my late arrival for lunch. As  I entered the refectory I heard happy exclamations regarding the meal…”What a great lunch!  I loved this…so fresh and beautiful so colorful and tasty.”

What was  it they were raving about?  It was a brand new crisp, crunchy tofu recipe and it was all they described it to  be! Truly sensational and remarkably satisfying.

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Citrus Cabbage Salad with Crispy Tofu
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
15-20mins
PREP TIME
45mins
READY IN
1hr (approx)

Ingredients

Instructions

Tofu
  1. Drain tofu of excess water. Let sit 20 minutes to drain.
  2. While waiting for tofu, mix together the first 7 ingredients and set aside.
  3. Heat a skillet on medium with about a 1/2 inch of vegetable oil inside. While heating, slice tofu into 1/2" slices, then cut each slice into thirds. Coat each cube lightly with cornstarch using a sifter and then place into pan until browned and crispy. You may have to turn up the heat under the pan a bit. Remove from frying pan sprinkle with salt and pepper to taste and set aside on paper towels.
  4. Wipe pan clean with paper towel and add sesame oil, onions, and chopped ginger. Cook about 1 minute, until fragrant. Add sauce mixture to pan, bring to a boil, and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Top with green onions if desired.
Cabbage Salad
  1. Put the cabbage in a large bowl, with the celery, cut the skin and pulp from the oranges ...slice them into wheels (cut out any seeds) and add to the cabbage. Whisk the oil, lemon juice, balsamic and oregano and salt and pepper and pour over the cabbage.
  2. Mix well. Let it settle then mix through a few more times so that it is completely coated. Toss prepared tofu over salad before serving.

Greek Potatoes with Lemon Vinaigrette

I finished hanging up my wet laundry on the clothesline and paused to take in one more moment of this idyllic scene around me before returning to my room. I was on the island of Crete during a Gloriae Dei Cantores choir tour staying at a conference center situated on rocky white cliffs overlooking the bluest water I’ve ever seen. This was, without a doubt one of the nicest accommodations of the trip where we were made to feel so welcomed and at home.

The clothesline we’d been encouraged to use for our handwash was outdoors in the backyard garden of the building. It was fastened to a sturdy lemon tree heavily laden with gorgeous fruit just like the lemon trees under which we had enjoyed our dinner the evening before.

I had grown up savoring the flavors of fresh lemon juice and zest in my food long before it had become as popular as it now is, but never until this moment had it occurred to me why Greeks love and use it as much as they do in their cooking. Now I could clearly see the reason why. These fresh lemon and oregano potatoes are a typical example of the many ways in which these ingredients are regularly used in Greek cooking.

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Greek Potatoes with Lemon Vinaigrette
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
20-30mins
PREP TIME
15mins
READY IN
35-45mins

Ingredients

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Put the olive oil, lemon juice, shallots, garlic, oregano, and parsley in a food processor; to blend; season with salt and pepper.
  3. Toss potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet. Reserve the remaining vinaigrette.
  4. Roast potatoes until tender and golden brown, 20 – 30 minutes.
  5. Transfer to a serving platter and drizzle with some of the remaining vinaigrette. Season with salt and garnish with the chopped parsley. Serve with the remaining vinaigrette on the side.

Crepes with Lemon Ricotta Filling

Crepes are one of my favorite foods and can be quite versatile.  Used for dessert, they can be filled with a variety of ingredients: chocolate, Nutella, mascarpone to name a few.  Or served at breakfast with ricotta cheese and just a touch of sweetness.  At lunch or dinner, they can be filled with spinach, chicken and mushroom cream sauce, or thinly sliced ham and a lightly scrambled egg or even an herbed cream cheese with smoked salmon and sliced radish. Any way you serve them, they are delightful, and light on carbohydrates.

I was cleaning out our coal stoves, and discovered an old cast-iron crepe pan. I couldn’t resist! Passion took over and I set about cleaning it up, trying out recipes, and finding something that I wanted to share.  This simple breakfast crepe will be a nice change on the weekend, when you want to do something a little more special for your family.

 

Blessed New Year!

 

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Crepes with Lemon Ricotta Filling
Makes about 6 8-inch crêpes, recipe can be doubled as needed
SERVINGS
3people
CHANGE SERVING SIZE
people
COOK TIME
20 mins
PREP TIME
30mins
READY IN
1 hr

Ingredients

Instructions

  1. Place the flour, milk, eggs, salt, and melted butter (and optional sugar and vanilla) in a blender and blend for about 20 seconds until batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
  2. Cover the bowl and let the batter sit for at least 1/2 hour on the counter or overnight in the refrigerator.
  3. Before cooking the crêpes, assemble everything you'll need by your stove top: the batter, the pan, the oil and pastry brush and a spatula. If your bowl doesn't have a pour spout, have a ladle or 1/4-cup measuring cup handy.
  4. Place the pan over medium heat and brush your pan with oil to coat the bottom. Let it sit on the flame for a minute to get hot. Pour in about ¼-1/3 cup of batter. Immediately, pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
  5. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
  6. Tilt the pan and loosen the crêpe, then slide it onto the cooling rack or wax paper
  7. Continue making crêpes with the rest of the batter, brushing more oil on the pan as needed to keep the crêpes from sticking.
  8. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of wax paper or parchment between them. Place the stack in a sealable plastic bag and store in the refrigerator for a few days or in the freezer for a few months.
Lemon Ricotta Filling
  1. Whip all of the above ingredients together in a mixer until smooth and creamy. If using cream cheese, whip this first until creamy and then add the other ingredients
  2. Spoon about 2 Tbsp of the filling into one of the “corners” of the crepes and fold into ¼’s
  3. Arrange on plate and sprinkle with mixed berries and powdered sugar to serve, or serve with homemade blueberry sauce (below).
Homemade Blueberry Sauce
  1. In a medium saucepan over high heat, combine sugar, water, cornstarch, and lemon juice.
  2. Whisk until blended, then add blueberries.
  3. Bring to a boil. Reduce heat to medium and cook, stirring constantly, until juice is clear and sauce is slightly thickened, about 2 minutes.
  4. Serve at room temperature

Amaretto Fruit Tart

Our summer dinner theaters were sold out every weekend this year. We now have a fine reputation for our food as well as our productions, so people come for both. The many sincere compliments and genuine thanks we receive for these events makes the extra effort put into them worthwhile and very rewarding.

This week’s dinner menu featured skewers of beef tenderloin and of shrimp grilled with mushrooms, mini onions and potatoes and plated alongside a mélange of colorful vegetables. This was accompanied by a crisp pungent salad of mixed greens and fragrant herbs straight from our gardens. All combined to form a lovely summer nights’ dinner eaten in a tranquil setting out on the patio overlooking a view of Cape Cod Bay.

One more detail to savor was the magnificent dessert which one elderly gentleman referred to as “a most splendid creation.” This marvelous fruit tart is formed on a rich shortbread crust spread with an amaretto cream, topped with beautiful fruit and sealed with an apricot glaze. Tonight the chef has chosen sliced nectarines and blueberries. Other evenings it has been strawberries, kiwis, peaches,
raspberries. If you want a dessert that is both impressive and delectable this is it!

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Amaretto Fruit Tart
SERVINGS
8
CHANGE SERVING SIZE
COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

Crust
  1. In food processor, combine almonds, butter, sugar and flour. Add yolks and extracts. Blend until dough forms.
  2. Line 11- inch tart pan with removable side with a circle of baking paper in the bottom and press crust into pan.
  3. Bake at 375 degrees Fahrenheit for 15 minutes. Cool. Set aside.
Filling
  1. Mix all filling ingredients until smooth and spread evenly on the cooled tart.
  2. Chill until firm (about 30 minutes).
Glaze
  1. In a small pan, mix all glaze ingredients over low heat until hot. Strain. Cool. Set aside. Orange marmalade can be substituted.
  2. Arrange fruits in a circular pattern on filling.
  3. One to two hours before serving, brush fruit with glaze, (sprinkle sliced almonds on top, optional). Serve slightly chilled.