No Artificial Flavors

So far, this whole October Unprocessed thing is a breeze. It probably helps that I didn’t really have to make many changes. In any case, I think what I eat on a day to day basis just goes to show that it’s not hard to eat healthfully, deliciously and wholesomely. Even avoiding processed foods on a budget.

So the Boston Local Food Festival was freaking spectacular. I was overwhelmed in the best way possible: by unthinkable amounts of deliciousness. I ate shredded chicken gorditas with pumpkin mole sauce and pepitas, pork belly sandwich with something pickled on it (don’t recall), a mini tart filled with pumpkin jam (!) and free samples of every variety, including butternut squash bread, fresh goat cheese, and handmade white chocolate with pink peppercorns and sea salt (out of this world). I came home with a beautiful bunch of swiss chard, a “mini CSA box” (great concept), a pumpkin cake slice with marscapone and pepitas, and chocolate-raspberry jam…

Now, what I’m going to do with two lil potatoes, a lone tomatillo, a single kale leaf, a couple of baby beets (and some purple garlic/onion/what is that?) is a mystery and will take some creativity. I’m open to suggestions!

Confession: I love cool, drizzly fall days. Even thunderstorms and feet of snow. As long as I can stay inside, I am perfectly content with the weather being a mess outside. I savor long rainy Sundays as an opportunity to cook, read, drink a glass or two of wine, and seriously relax. It also forced me into cleaning, which was not fun, but overdue. So I woke up, made a pot of coffee to enjoy with my pumpkin-marscapone cake (too full to eat it at the festival) and promptly set about baking cookies. Oatmeal-Chocolate Chip-Pecan cookies with a perfect chew, to be precise.

But my real goal for the day was to make a pot of homemade soup, which I admit I haven’t done in a while. And it’s one of my favorite things to do, especially on a lovely grey fall afternoon. Since I took up soup making about a year ago, I can’t remember eating soup from a can a single time. It’s one thing that is always better homemade, and that anyone can learn to do. Once you start, you’ll never look back. When I first got into making soup, I followed recipes strictly and with caution, feeling that it was a complex magical formula I’d dare not toy with. But I’m rarely one to follow recipes, and now that I’ve got the hang of souping, there’s nothing holding me back. This recipe is my very first soup to invent all on my own. Rustic and wholesome, it is hearty, comforting and highly nutritious. Very much of the season.

Pumpkin-Swiss Chard-Cannellini Soup

2 (14 oz) cans pumpkin puree
1 qt. veg or chicken stock (read the label)
1 medium or large sweet potato, cubed 1/2″
1 sweet onion, diced
1-2 carrots, thinly sliced,
1-2 stalks celery, thinly sliced
1 (14) oz can of cannellini beans (navy beans or chickpeas if you can’t find them)
1 hefty bunch of fresh chard, sliced crosswise into 1 1/2″ strips
2 cloves garlic, minced
Butter
Olive oil
Handful fresh thyme, sage, or both
Dried rosemary, cinnamon, nutmeg and ginger
1/3 c. milk, 1/2 and 1/2 or cream, optional
1/2 c. toasted pecans, chopped, optional

  1. Heat your oven to 425. Toss cubed sweet potato with a splash of olive oil and a generous seasoning of sea salt and freshly cracked pepper.  Roast just long enough to get medium-soft, about 15 minutes.
  2. While your potatoes are cooking, bring a large stockpot of water to a boil, and stir in the swiss chard. Simmer for about 8 minutes, drain and rinse your pot.
  3. In the bottom of the stock pot, melt 3 or so Tbsp butter and a glug of olive oil. Add the onion, carrots and celery and stir to coat. Unless you’ve bothered to strip the thyme leaves from the stems, which I did not, simply place the bundle of thyme on top so you can later discard it. If you have the sage, give it a fine chop and toss it in with the aromatics. Go ahead and add the dry rosemary, too.
  4. Let the aromatic veg cook down until soft and fragrant and golden. Remember to keep an eye on the potatoes and set them aside when they are soft, but not mush.
  5. Remove the thyme and stir in the garlic. Allow to cook for 1-2 minutes until your whole kitchen smells beautiful. Then add both cans of pumpkin, sweet potatoes and the broth and stir until it’s all well incorporated. Season with an initial dash of nutmeg, ginger, and cinnamon. Cover and let simmer, with an occasional stir, for about 20 minutes.
  6. Swirl in the cream, if using. Taste your soup and adjust the seasonings. I found I used more nutmeg than the other spices, but didn’t measure a thing, so follow your instincts (cautiously) and add more of each as necessary. Puree the soup with an immersion blender, if you have one. If not, you can choose to puree in batches in a food processor or upright blender, or you can keep it chunky.
  7. Finally, stir in the beans and chard and allow to simmer another 5 minutes until warmed through. Taste and season for salt and pepper. I found it was better with a pinch of sugar, too.
  8. Serve with a sprinkle of crushed toasted pecans, if so desired. A fall salad with pears and goat cheese would be lovely. I enjoyed it with a simple slice of multigrain pullman.
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It’s been a while…

We seem to be terrible at updating this thing. That doesn’t mean we haven’t been cooking and eating all kinds of deliciousness the past few weeks, despite the adventures of moving with 2 cats…. Shall we recap?

This is my new all-time favorite breakfast, favorite way to use arugula or goat cheese or eggs or tomatoes, and favorite 5 minute healthy meal! Even you can make it. It’s foolproof and shockingly delicious.

Got 5 minutes? Quick: Fry an egg in olive oil (not butter, this is important) – when the egg is mostly cooked, tip the pan and spoon some olive oil over the top. This gets a nice crispy-edged result with the velvety yolk still liquid. Plate a bed of arugula, sprinkle with chopped tomatoes and crumbled goat cheese and then slide the egg on top. Drizzle with the remaining olive oil in the pan. Prepare to want seconds.

I also made a nice chilled zucchini soup in the middle of a hectic weekend of cleaning and packing. It was beautifully accompanied by the fried egg salad.

The iPhone app ColorSplash is entirely too much fun…. moving on!

Last Saturday at the farmers’ market (we actually went to 2, shh…) we fell in love with the adorable variety baskets of heirloom tomatoes in rainbow colors. So we promptly made fresh bruschetta.
Pulse a bunch of basil, a clove of garlic, olive oil, a splash of red wine vinegar, salt and pepper in a food processor. Mix with chopped tomatoes and spread on toasted baguette.

Perfect post-market lunch, followed by a nice bike ride to a free ice cream tasting fest near Gallaudet. 4 free samples with the expectation you’ll vote for your favorite.  The heat (and crowd) was nearly unbearable, but the free ice cream and gelato was fantastic. I voted for Dolcezza for best gelato. We sampled their chocolate mint which is made with actual chocolate-mint leaves and their lemon basil which was just outstanding. They make everything from fresh, local ingredients and you can taste the difference. They also have really creative flavors, which keeps it interesting. Too bad (or not) Georgetown is eons away from where we live…

    

We also picked up both yellow and green zucchini (no, yellow zucchini is not yellow summer squash), fresh herbs and local goat cheese from our favorite producer, Cherry Glen. We made some delightful linguine with zucchini, goat cheese, lemon, mint and basil. The next day, we baked the leftovers with a breadcrumb-parmesan topping. Oh yes we did.

                            

We have a growing obsession with pie – I blame Dangerously Delicious Pies. I mean, the name says it all. We also have a new addition to our cookbook collection: Cooking in the Moment by Andrea Reusing of Lantern (Chapel Hill, NC). You can catch a glimpse here. This is her blackberry-apple pie. We had a bit of a disaster the first go-round when the organic blackberries from the market turned out to be infested (I’ll spare you the unsavory details). But we persevered with a new batch of berries, and boy, was it worth it. We’ve eaten pie for breakfast every morning since!

We also made another of her recipes this week, the baked tomatoes with parmesan-herb breadcrumbs and olive oil, accompanied by zucchini-ricotta fritters,   from another favorite blog, Love & Olive Oil. I whipped up some lemon-cayenne aioli for dipping.

                             

And then there was last night. It was a damn good night. I invented my very own cocktail and it was mind-blowing. I’m still trying to come up with a good name for it, but it’s essentially a blackberry-mint cocktail.

I used my immersion blender, which was fantastic, but I’m certain you could also use a regular blender, food processor, or if you’re especially desperate, just cut up the berries and mint with a knife. Put 2 tsp sugar, 4 or 5 torn mint leaves, 1/2 shot of Rose’s concentrated lime juice and 1 shot of vodka into your blender/whatever and pulse until well combined and the mint is finely shredded. Add a couple of ice cubes and chop those roughly, then add the blackberries and puree until smooth, dark purple bliss. Serve over additional ice, garnished with a mint sprig. I think I might call it the BlissBerry.

Finally, we made a pizza that was so sublime, Emily swore it could have come out of a restaurant kitchen. I might’ve blushed a bit, but mostly I gave credit to the recipe, courtesy of all-time favorite Smitten Kitchen. I did not make the fresh ricotta, but I did make the honey-wine dough, my first successful pizza crust. I also added fresh basil and parmesan.
The photo, the blog post, the description – none of it does it any justice. It’s the onions. Caramelized with brown sugar and balsamic vinegar, they form an almost-jam or marmalade that I had to resist eating with a spoon. I can’t stop thinking about that onion jam, people. I am thinking up amazing ways to put it on other foods (though I’m certain this pizza won’t be missed for long). I’m dreaming of puff pastry filled with caramelized red onion jam, mushrooms and goat cheese… Or sweet potatoes gently mashed and accented with the onion marmalade… Or fancy BLT’s…

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