CARROT AND LEEK SOUP

Posted in Soups, Vegetarian-friendly by sallybr

Here in California the warm weather hangs around, making me almost forget that Thanksgiving is right around the corner. But when the latest issue of Fine Cooking was delivered in the mail, the gorgeous cover showing a croquembuche in all its glory was a clear reminder: the holidays will soon be here, it’s time for comfort food. Lots of things I want to cook right away from the magazine, but I started with a carrot and leek soup that turned out light and satisfying at the same time.

CARROT AND LEEK SOUP
(adapted from Fine Cooking)

1 T olive oil
1/2 T butter
1 medium-size leek, white and light green part only, thinly sliced
1 shallot, diced
1/2 pound carrots, sliced (about 6, medium)
2 cups water (or chicken stock)
salt and pepper
2 tsp fresh thyme leaves
1/2 cup low fat yogurt
2-3 T fresh orange juice

Melt the olive oil and butter in a medium-sized pan, cook the shallots and leeks until soft but not brown, seasoning lightly with salt and pepper. Add the sliced carrots, water (or stock), thyme leaves, bring to a boil, cover the pan and reduce the heat. Cook until the carrots are soft, about 15 minutes.

Using an immersion blender, puree the soup to the consistency you enjoy (we prefer it with a little body, not fully smooth). Alternatively, you can use a blender or food processor (be careful when blending hot liquids). Bring the pureed soup back to the stove, add the yogurt and orange juice, heat very gently. Taste, adjust seasoning with salt and pepper if necessary. Serve with croutons and minced chives.

ENJOY!

to print the recipe, click here

Comments: I changed the recipe quite a bit, so if you want to make their original version (that includes fancy homemade herb croutons and a few more bells and whistles), buy the magazine. You won’t be disappointed: the cookies section alone and the step-by-step recipe for Beef Wellington are well worth the small investment… 😉

Yogurt is a perfect addition for certain soups, when a hint of richness is welcome, but you don’t want to go overboard. This recipe is similar to the creamy broccoli soup I recently blogged about, and the same basic method might be used for other veggies: butternut squash, cauliflower, even asparagus, although I haven’t quite optimized a method to get a nice, smooth texture when pureeing asparagus. Just another little item to add to my list of culinary challenges… 😉

Note to self: Make soup more often.

ONE YEAR AGO: Chicken Parmiggiana 101

4Nov2010

PARTNERS IN CRIME

Posted in General by sallybr

In this house, dogs are not allowed on the furniture.

3Nov2010

SABU’S SPICY COCONUT CHICKEN

Posted in Poultry by sallybr

I found this recipe over at Eat.at forum and right away I knew that we were going to love it. It’s loaded with tropical flavors, plus a hot kick of cayenne and curry. I used part of the marinade as a sauce, and served it with plenty of white rice to soak it up. The original recipe, from many years ago in tikiroom.com, was by “Sabu, the Coconut Boy.” I guess he knows his coconuts, because this recipe really delivers! 😉

SABU’S SPICY COCONUT CHICKEN
(adapted from tikiroom.com)

for marinade/sauce:
1/2 cup apricot jam
1/4 cup Dijon mustard
1/2 cup canned coconut milk (I used light)
1/4 cup fresh orange juice
2 tablespoons curry powder
1/4 teaspoon cayenne pepper

4 boneless, skinless chicken breasts
salt

Combine all the marinade ingredients in a saucepan over high heat, stirring constantly, until boiling. Lower the heat and reduce the marinade for 10 minutes. Let it cool to room temperature. Place the chicken breasts in a dish and pour most of the marinade over them, saving some to warm up later as a sauce. Make sure both sides of the breasts are coated with the marinade and let it sit in the fridge for at least 2 hours (overnight is better).

Remove the chicken from the marinade, season lightly with salt, and grill until done but still tender. While the chicken is grilling, warm the reserved marinade. When the chicken breasts are cooked, let them rest at room temperature for a few minutes, slice, and arrange on a serving platter, and drizzle the sauce over the meat.

ENJOY!

to print the recipe, click here

Comments: In the original version the chicken breasts were grilled, cut lengthwise into thin slices, threaded in skewers, brushed with the marinade and rolled in sweetened coconut flakes. I am not too fond of sweet coconut in savory dishes, so I omitted that step. The marinade was superb in its second role to sauce the meat. The orange flavor breaks through, which is surprising (considering the power of coconut milk and curry) and refreshing.

A perfect Monday dinner: Spicy Coconut Chicken, Basmati rice, and roasted cauliflower (lightly coated with olive oil, sprinkled with salt, pepper, cumin and cooked in a 400F oven until golden brown).

ONE YEAR AGO: Poolish Baguettes