I'm starting back to this blogging thing slowly. It seemed like everybody included fancy photos, and I'm not a photographer, but I do know food, so that's what I'm sticking with. Before I've always cooked fennel the same way: roasted with garlic & topped with parmesan. But I'm on this soup kick lately, so fennel soup it is. I wanted to balance the licorice-ishness with some sweet and savory.
Carrot and Fennel Soup
2 tbsp butter
1 medium onion, diced
5 cloves garlic, minced
2 carrots, diced
1 potato, diced
1 fennel bulb, with greens, diced
6 cups vegetable broth
Over medium low heat, melt butter, then add onions. Cook until very tender. Turn the heat to medium, add garlic and rest of the veggies. Sautee, stirring occasionally, until the veggies begin to brown. Add the broth and bring to a simmer. Cover and cook until vegetables are cooked through, about 30 minutes.
Serves 4 to 6.
Showing posts with label carrot. Show all posts
Showing posts with label carrot. Show all posts
Wednesday, March 16, 2011
Saturday, January 3, 2009
I Like Parsnips
Yes, the statement "I like parsnips" is worth of a post title all of it's own. I've never actually tried them before, because they just seemed gross, right up there with turnips and brussel sprouts. I'm still not a huge turnip fan (but I'm always open to more ideas!) and haven't brought myself to try brussel sprouts yet. It's tough being a reformed picky eater.
But anyways, I could no longer avoid parsnips, as I've gotten several in recent weeks from my C.S.A. and I hate to waste food. Lately, I've been wanting to make some lentil soup, and since I mentally associate lentils with root vegetables, I thought it might be a good way to mask any undesirable flavors. When I pulled out the parsnips, I was going to discard the greens, then realized that I do like turnip greens, and well, greens never hurt lentil soup, so might as well throw them all in too.
Turns out, the title is a lie. I love parsnips. They're firm, slightly sweet and just so nice tasting. I actually wish I had more to cook with! And that's a dangerous statement to make. Last time I wished for more produce, with my beloved pomegranates, I ended up with over a dozen. But hey, I can eat parsnip and lentil soup all year long. That's what freezers are for after all.
I'd like to point out that with most of my soups, particularly those that start with onion, garlic and carrots, normal people throw in celery. However, it's not one of my favorite flavors, it doesn't come in my C.S.A. box so I'd have to buy it special, so I don't add it. If you like celery, have it on hand or want to bulk up the veggies in the soup, please feel free to add it.
Lentil and Root Vegetable Soup
2 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 inch ginger, peeled and minced
2 medium carrots, diced
2 parsnips, peeled and diced, greens reserved
1 cup lentils
4 cups vegetable broth or bouillon
greens from 2 parsnips, chopped
Heat oil in the bottom of a large stockpot over medium high heat. Add onions, garlic and ginger, and sautee for 2-3 minutes until very fragrant. Add carrots and parsnips, cook for another 5 min until onions are soft. Stir in lentils, coating thoroughly, and heat for another 2 minutes. Add broth, and simmer covered for 20 minutes, until lentil are soft. Stir in the greens, cover and cook for an additional 5 minutes until tender.
Serves 4-6.
But anyways, I could no longer avoid parsnips, as I've gotten several in recent weeks from my C.S.A. and I hate to waste food. Lately, I've been wanting to make some lentil soup, and since I mentally associate lentils with root vegetables, I thought it might be a good way to mask any undesirable flavors. When I pulled out the parsnips, I was going to discard the greens, then realized that I do like turnip greens, and well, greens never hurt lentil soup, so might as well throw them all in too.
Turns out, the title is a lie. I love parsnips. They're firm, slightly sweet and just so nice tasting. I actually wish I had more to cook with! And that's a dangerous statement to make. Last time I wished for more produce, with my beloved pomegranates, I ended up with over a dozen. But hey, I can eat parsnip and lentil soup all year long. That's what freezers are for after all.
I'd like to point out that with most of my soups, particularly those that start with onion, garlic and carrots, normal people throw in celery. However, it's not one of my favorite flavors, it doesn't come in my C.S.A. box so I'd have to buy it special, so I don't add it. If you like celery, have it on hand or want to bulk up the veggies in the soup, please feel free to add it.
Lentil and Root Vegetable Soup
2 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 inch ginger, peeled and minced
2 medium carrots, diced
2 parsnips, peeled and diced, greens reserved
1 cup lentils
4 cups vegetable broth or bouillon
greens from 2 parsnips, chopped
Heat oil in the bottom of a large stockpot over medium high heat. Add onions, garlic and ginger, and sautee for 2-3 minutes until very fragrant. Add carrots and parsnips, cook for another 5 min until onions are soft. Stir in lentils, coating thoroughly, and heat for another 2 minutes. Add broth, and simmer covered for 20 minutes, until lentil are soft. Stir in the greens, cover and cook for an additional 5 minutes until tender.
Serves 4-6.
Saturday, November 29, 2008
Drunken Carrots
Even at my pickiest stage, I always loved raw carrots. Cooked carrots took a little more time, as in, until I graduated from college. I enjoyed carrots combined with other ingredients, in dishes like soups and stirfry, but just carrots always seemed to be mushy and too sweet.
Then I discovered the concept of experimenting with food. These are simple, savory, and pair wonderfully with most "standard" American dishes.
Drunken Carrots
1 tbsp olive oil
3 cloves garlic, minced
4 medium carrots, diced
1/2 cup wine (I like white)
Heat oil in a medium skillet. Add garlic and carrots. Sautee until garlic is soft and carrots are slightly brown, about 5 min. Add wine and cook uncover until the liquid is all cooked off.
Serves 4.
Then I discovered the concept of experimenting with food. These are simple, savory, and pair wonderfully with most "standard" American dishes.
Drunken Carrots
1 tbsp olive oil
3 cloves garlic, minced
4 medium carrots, diced
1/2 cup wine (I like white)
Heat oil in a medium skillet. Add garlic and carrots. Sautee until garlic is soft and carrots are slightly brown, about 5 min. Add wine and cook uncover until the liquid is all cooked off.
Serves 4.
Wednesday Strikes Again
I swear, I don't mean to keep stealing Luisa's ideas, but I guess great minds think alike. And hers is just a few steps ahead of mine.
Apparently pomegranates around here are like zucchini back in North Carolina, mention you like them, and suddenly you have a lifetime supply. Thanks to my generous C.S.A. and coworker donations left in my locker, I found myself with almost a dozen pomegranates arranged decoratively on my kitchen table. Fortunately, just when I was beginning to feel overwhelmed, I was invited to spend Thanksgiving with a distant cousin (we share great-great grandparents, if I remember correctly) who advertised himself as an "experimental" cook. Fancy food, a trip to San Francisco, eclectic dinner guests? Sign me up, and of course I'd be happy to bring the soup.
I did some hunting to find this lovely Amy Scattergood carrot pomegranate soup. Except, then the internet showed me Luisa already tried this recipe (but to great success!) Oh well. I did take it a step further and prepare my own pomegranate molasses. If you don't have a dozen pomegranates on hand, or aren't tempted by the idea of making your own molasses, this should be available at gourmet or Middle Eastern food shops, or even online. First things first, how to make pomegranate molasses.
Pomegranate Molasses
6-8 large pomegranates
1/2 cup sugar
2 tbsp lemon juice
Remove the seeds from the pomegranates by slicing fruit in half, then removing seeds in a bowl of water. The seeds will sink, the white membranes will float.
Drain the seeds (set aside a few for the garnish, if you're making the soup!), then run through food processor for a few seconds, until very liquidy.
Place colander lined with cheese cloth, or a fine-meshed strainer in a large bowl, and pour seeds + juice mix through. Press pulp with a spatula to get rid of most of the juice through. If necessary, squeeze cheesecloth to get as much juice as possible out.
Pour juice into a measuring cup, hopefully it should be about 4 cups. If not, adjust the sugar and lemon juice accordingly.
Combine all ingredients in the bottom of a 2 quart saucepan. Simmer over low heat until the sugar is dissolved, then continue to simmer uncovered for 70 min until the liquid has reduced to 1 cup and is very thick.
Pour into a glass jar, allow to cool, then store covered in a refrigerator for 6 months, if you can make it last that long.
This stuff is AMAZING: I found myself licking the pot clean. Now I dip the tip of a spoon in it, then scoop up some plain yogurt. Apparently if you're into meat, it's excellent in Middle Eastern rubs. Then there's the soup, where it adds a punch of tart sweetness, if that makes sense.
Carrot Pomegranate Soup
4 tbsp olive oil
4 cups peeled & chopped
2 cups onion, chopped
1 tsp cumin (I prefer whole)
1 tbsp pomegranate molasses
4 cups broth
salt & pepper to taste
1/4 cup pomegranate seeds (optional)
additional pomegranate molasses (optional)
Heat oil in the bottom of a large pot. Add carrots, onion, cumin & molasses. Sautee for 15 min, uncovered, stirring occasionally.
Add 3 cups of the broth and simmer, covered, until carrots are very tender, about an hour.
When it's finished, it will look very brothy, and not particularly attractive. Allow to cool, then puree, in batches if necessary (if you're lucky enough to have an immersion blender, no need to cool.) Return to the pot, add the last cup of broth, season to taste, if necessary, and warm back up.
Serve garnished with pomegranate seeds and more molasses.
Serves 6 to 8.
Apparently pomegranates around here are like zucchini back in North Carolina, mention you like them, and suddenly you have a lifetime supply. Thanks to my generous C.S.A. and coworker donations left in my locker, I found myself with almost a dozen pomegranates arranged decoratively on my kitchen table. Fortunately, just when I was beginning to feel overwhelmed, I was invited to spend Thanksgiving with a distant cousin (we share great-great grandparents, if I remember correctly) who advertised himself as an "experimental" cook. Fancy food, a trip to San Francisco, eclectic dinner guests? Sign me up, and of course I'd be happy to bring the soup.
I did some hunting to find this lovely Amy Scattergood carrot pomegranate soup. Except, then the internet showed me Luisa already tried this recipe (but to great success!) Oh well. I did take it a step further and prepare my own pomegranate molasses. If you don't have a dozen pomegranates on hand, or aren't tempted by the idea of making your own molasses, this should be available at gourmet or Middle Eastern food shops, or even online. First things first, how to make pomegranate molasses.
Pomegranate Molasses
6-8 large pomegranates
1/2 cup sugar
2 tbsp lemon juice
Remove the seeds from the pomegranates by slicing fruit in half, then removing seeds in a bowl of water. The seeds will sink, the white membranes will float.
Drain the seeds (set aside a few for the garnish, if you're making the soup!), then run through food processor for a few seconds, until very liquidy.
Place colander lined with cheese cloth, or a fine-meshed strainer in a large bowl, and pour seeds + juice mix through. Press pulp with a spatula to get rid of most of the juice through. If necessary, squeeze cheesecloth to get as much juice as possible out.
Pour juice into a measuring cup, hopefully it should be about 4 cups. If not, adjust the sugar and lemon juice accordingly.
Combine all ingredients in the bottom of a 2 quart saucepan. Simmer over low heat until the sugar is dissolved, then continue to simmer uncovered for 70 min until the liquid has reduced to 1 cup and is very thick.
Pour into a glass jar, allow to cool, then store covered in a refrigerator for 6 months, if you can make it last that long.
This stuff is AMAZING: I found myself licking the pot clean. Now I dip the tip of a spoon in it, then scoop up some plain yogurt. Apparently if you're into meat, it's excellent in Middle Eastern rubs. Then there's the soup, where it adds a punch of tart sweetness, if that makes sense.
Carrot Pomegranate Soup
4 tbsp olive oil
4 cups peeled & chopped
2 cups onion, chopped
1 tsp cumin (I prefer whole)
1 tbsp pomegranate molasses
4 cups broth
salt & pepper to taste
1/4 cup pomegranate seeds (optional)
additional pomegranate molasses (optional)
Heat oil in the bottom of a large pot. Add carrots, onion, cumin & molasses. Sautee for 15 min, uncovered, stirring occasionally.
Add 3 cups of the broth and simmer, covered, until carrots are very tender, about an hour.
When it's finished, it will look very brothy, and not particularly attractive. Allow to cool, then puree, in batches if necessary (if you're lucky enough to have an immersion blender, no need to cool.) Return to the pot, add the last cup of broth, season to taste, if necessary, and warm back up.
Serve garnished with pomegranate seeds and more molasses.
Serves 6 to 8.
Monday, November 17, 2008
Ramen
Yes, I said Ramen. The $0.15 pack of noodles that somebody in your dorm ate way too much of your freshman year. The salt bomb. Nothing redeeming about this stuff, right?
That's what I thought until I went to China and found aisle of this stuff in every grocery store. Then I realized what a variety of flavors can be found, and what can be done with it. Think of the advantages: it's fast, it's preseasoned and in consideration of today's economy, it's cheap. Go to your local Asian food store and you will find an enormous variety of flavors. If the ingredients aren't translated and you're concerned about finding vegetarian varieties, steer away from packages with pictures of meat on the front. And if you have a friend who speaks Mandarin, Japanese or Korean, don't be afraid to ask for help. Of course, regular Top Ramen won't hurt you.
Anyways, start with your average salty noodle pack, and see what vegetables you have on hand. Carrots are always good, so are greens, I also like mushrooms. Sticking with the cheap theme, I like eggs for protein, but tofu is also tasty and cheap, or if you have leftover chicken that isn't strongly seasoned, that can be thrown in as well.
Vegetable Ramen
1 pack ramen
1 large carrot, or handful small carrots, diced
2 chard leaves, chopped
2 eggs
Bring 2 cups of water to a boil. Add seasoning packet and carrots and simmer, covered, for 3 to 5 min. Add noodles and greens, and cook, covered, according to package directions. When 1 minute remains on timer, crack the eggs and drop into the soup. Stir with a chopstick or fork. When noodles are cooked and eggs are set, soup is done.
Serves 2.
That's what I thought until I went to China and found aisle of this stuff in every grocery store. Then I realized what a variety of flavors can be found, and what can be done with it. Think of the advantages: it's fast, it's preseasoned and in consideration of today's economy, it's cheap. Go to your local Asian food store and you will find an enormous variety of flavors. If the ingredients aren't translated and you're concerned about finding vegetarian varieties, steer away from packages with pictures of meat on the front. And if you have a friend who speaks Mandarin, Japanese or Korean, don't be afraid to ask for help. Of course, regular Top Ramen won't hurt you.
Anyways, start with your average salty noodle pack, and see what vegetables you have on hand. Carrots are always good, so are greens, I also like mushrooms. Sticking with the cheap theme, I like eggs for protein, but tofu is also tasty and cheap, or if you have leftover chicken that isn't strongly seasoned, that can be thrown in as well.
Vegetable Ramen
1 pack ramen
1 large carrot, or handful small carrots, diced
2 chard leaves, chopped
2 eggs
Bring 2 cups of water to a boil. Add seasoning packet and carrots and simmer, covered, for 3 to 5 min. Add noodles and greens, and cook, covered, according to package directions. When 1 minute remains on timer, crack the eggs and drop into the soup. Stir with a chopstick or fork. When noodles are cooked and eggs are set, soup is done.
Serves 2.
Monday, November 10, 2008
Roasted Veg
Yesterday I mentioned my roasted vegetables. This is my favorite way to deal with a new root vegetable I'm somewhat unsure about. Mix it up with vegetables I do like, toss with olive oil and garlic. Extra virgin oil isn't necessary here, as the volatile elements that make it taste so excellent are destroyed at high heat. Regular olive oil offers the same health benefits at a lower cost.
If you have herbs on hand, they're wonderful to throw in. Rosemary is particularly delicious, I also enjoy sage and thyme. Hierbes provencales are an excellent blend, as well. Basically, think French.
Just to throw in more variations, the temperature I used below isn't hard and fast. 450 is nice because they cook fast, and caramelize the outside some, but it's also the temperature my oven already was at after baking bread.
One note though, if your turnip still has the greens attached, and they look nice (i.e. green and crisp), save them. Turnip greens can be delicious, prepared the same way you'd make most any winter green.
Roasted Turnip Mix:
1 purple globe turnip, peeled and diced (the peel is very bitter)
1 medium onion, coarsely diced
2 large carrots, or bunch of scarlet nantes carrots, coarsely diced
3 tbsp olive oil
4 cloves garlic, minced
salt and pepper to taste
Preheat oven to 450 F.
Combine all ingredients in a bowl and toss to coat evenly. Spread in a single layer on a baking sheet. Roast for 20 min, or until the onions are slightly caramelized and the turnips are fork tender.
If you have herbs on hand, they're wonderful to throw in. Rosemary is particularly delicious, I also enjoy sage and thyme. Hierbes provencales are an excellent blend, as well. Basically, think French.
Just to throw in more variations, the temperature I used below isn't hard and fast. 450 is nice because they cook fast, and caramelize the outside some, but it's also the temperature my oven already was at after baking bread.
One note though, if your turnip still has the greens attached, and they look nice (i.e. green and crisp), save them. Turnip greens can be delicious, prepared the same way you'd make most any winter green.
Roasted Turnip Mix:
1 purple globe turnip, peeled and diced (the peel is very bitter)
1 medium onion, coarsely diced
2 large carrots, or bunch of scarlet nantes carrots, coarsely diced
3 tbsp olive oil
4 cloves garlic, minced
salt and pepper to taste
Preheat oven to 450 F.
Combine all ingredients in a bowl and toss to coat evenly. Spread in a single layer on a baking sheet. Roast for 20 min, or until the onions are slightly caramelized and the turnips are fork tender.
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