Tag Archives | Spring 2011 Recipes

Swamp Soup

Yield: 4 servings

INGREDIENTS

  • 4 cups chicken or vegetable broth, divided in half
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ teaspoon ground nutmeg
  • 2 cups zucchini, thinly sliced (about 3 whole squash)
  • 2 medium ripe avocados, peeled and with the pit removed
  • ½ teaspoon salt or to taste
  • A handful of cooked organic black or pinto beans Prepared pesto (optional)

TO PREPARE

In a large saucepan, bring 2 cups of the broth to a boil with the onion, garlic and nutmeg. Reduce the heat to low, cover and simmer for an additional 15 minutes, stirring occasionally. Next, add the remaining 2 cups of broth and the zucchini and bring back to a boil. Reduce the heat to low, re-cover and simmer for an additional 15 minutes. Remove the lid and allow the soup to cool slightly.

In a blender, purée the slightly cooled soup mixture with the avocado, in batches, until it reaches a smooth consistency. Return the purée to the saucepan, add salt to taste and warm gently. To serve, place a few of the beans in the bottom of the bowl and gently pour in the soup. When you serve it make sure to … Read More

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Grilled Green Garlic

These can be chopped and added to tacos or green salads, folded into mashed potatoes or used as toppings for pizza.

INGREDIENTS

  • 6 green garlic bulbs
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

TO PREPARE

Trim the top inch or so of the green garlic bulbs and remove the outermost layer and discard. Place the trimmed green garlic in a baking dish and drizzle with the olive oil. Season with salt and pepper, turning several times to coat the garlic.

Preheat a gas grill or prepare a wood or charcoal fire. Rub the grill grate with olive oil. When the fire is very hot, place the garlic crosswise over the grate and cook until lightly charred—30 seconds to 1 minute. Then turn over and cook for another 30 seconds. Remove from the fire and chop, slice or use otherwise as you desire.

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Roast Chicken with 40 Cloves of Garlic

This is not for green garlic, but the fully formed but not cured fresh garlic. Yield: 5-6 servings as a main course

INGREDIENTS

  • 1 chicken, about 3½ pounds
  • Sea salt
  • Freshly ground black pepper
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 2 sprigs flat-leaf parsley
  • 40 cloves of fresh, young garlic, unpeeled
  • 3 tablespoons extra-virgin olive oil
  • 8 to 10 slices country-style bread, toasted or grilled

TO PREPARE

Preheat the oven to 375º. Wash the chicken, pat it dry and rub the inside and outside with salt and pepper. Place 4 cloves of garlic and half of the thyme, rosemary, sage and parsley into the cavity of the chicken. Place the remaining herbs in a pot just large enough to hold the chicken. Add the oil and the rest of the garlic cloves and sprinkle with additional salt and pepper. Roll the chicken in the oil, finishing with the breast side facing up. Roast until the chicken is golden brown and, when the thickest part of the thigh is pierced with a fork, the juices run clear, about 1 hour and 45 minutes

Remove the chicken to a platter, and surround it with the … Read More

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Risi e Bisi

Yield: 6 as a main course; 8 as a side dish

INGREDIENTS

  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 2 shallots, minced
  • ½ cup finely diced pancetta
  • 1 ½ cups Carnaroli rice
  • 6 ounces crisp white wine
  • 2 teaspoons kosher salt, to taste
  • 6 cups chicken stock
  • 2 cups freshly shelled English peas, blanched in boiling salted water until just tender
  • ¼ cup Italian parsley, coarsely chopped
  • ¾ cup freshly grated Parmigiano-Reggiano cheese, more for garnish Freshly ground black pepper, to taste

TO PREPARE

In a 3-quart pot, heat the chicken stock to a bare simmer and then turn off the burner. In a straight-sided heavy pan, heat 1 tablespoon of the butter and the olive oil over medium heat. Add the pancetta and cook until the fat has been rendered, 2–3 minutes. Add the onion and sauté for 2 minutes, or until translucent. Add the rice and stir to coat completely. Toast the rice for 2–3 minutes, until very hot but not browned. Clear a place in the center of the pan with a spoon, then pour in the wine. Stir for 30 seconds, or until the wine has been completely absorbed.

Add 2 teaspoons of the … Read More

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