Celery Soup with Tempered Nigella Seeds

Serves 2

Ingredients

2 Tbsp olive oil

2 small bunches or 1 large bunch celery with leaves, chopped

1/2 celery root (celeriac), chopped

1 yellow onion + 1 red onion, diced

2 cloves garlic, roughly chopped

vegetable stock (didn't measure, sorry)

lots of cracked black pepper

sea salt, to taste

for tempering:

1 Tbsp olive oil

1 tsp nigella seeds

few leaves off celery stalks

Directions

1.  Heat the oil in a soup pot and add the chopped onions, reserving some of the red onion for the topping.  Cook on medium with a pinch of sea salt until onions have sweat, about 5 minutes.

2.  Add the chopped garlic, celery stalks and root with the leaves, reserving a few of the leaves for tempering.  Cook, stirring, for another 5 minutes.

3.  Add the stock to just cover the celery.  I like my soup thick, so this is how much stock I use.  If you like thinner soup, add more stock.  Simmer for 10 to 15 minutes or until the celery is tender.

4.  Blend.  I suppose it is easiest to do with a hand blender, since there is less clean-up than with a normal blender, but you will get a smoother texture with a normal blender.  Just be careful not to burn yourself.

5.  Back in the pot, add lots of black pepper and taste to adjust the salt if needed.

6.  Prepare the tempering.  Heat the olive oil in a saucepan and add some of the reserved celery leaves.  Fry until crispy and set aside.

In that same hot oil, add the nigella seeds and cook on high until they crackle.. then remove them from heat.

To serve, spoon some of the nigella tempering on top of your soup bowl and add some chopped red onions and crispy celery leaves.

Spicy Szechuan Chicken Noodle Soup

Oh hello there..
It's been a while.
It's not that I haven't been cooking.. I've been cooking like crazy!  It's just that I've been cooking variants of my already posted recipes and while I'm enjoying rediscovering ingredients, I missed you. .. a lot.
Since it is the Chinese or Lunar New Year, I had to make a Chinese dish at least once this week.. and when I say Chinese, I mean Sichuanese.  It's not that I don't appreciate other Chinese regional cuisines.. it's just that Szechuan just really really really rocks my boat.
This "soup" has a deep flavorful broth.  It is spicy, but it all really depends on the spiciness of your bean paste.  Weaklings stay away.
Welcome to the year of the Monkey!

Adapted from GourmetpersuAsian

Serves 4

Ingredients

2-3 large chicken legs with thighs, bone-in skin on

2 Tbsp sunflower oil

1/4 cup red wine vinegar

5 cups water

20 small Shiitake mushrooms

2 baby bok choy, leaves separated

1 large handful Chinese watercress leaves

juice from 1 lemon
lots of ground green peppercorns

3 knobs glass noodles (or egg noodles)

Seasoning:

3 Tbsp oil

1 Tbsp sugar

3 star anise

2 tsp five-spice powder

1 inch chunk ginger, sliced

4 large cloves garlic, sliced

4 Tbsp Doubanjiang (Pixian spicy broadbean paste)

2 Tbsp light soy sauce

Garnish:

4 soft boiled eggs (6 min steam)

chopped green onions

chopped cilantro

sesame oil

Directions

1.  Prepare the broth.  Heat 2 tbsp of oil in a pot or dutch oven and add the chicken pieces.  Cook until lightly brown on all sides, then add the vinegar.  This part releases steam, so be prepared.
2.  Add the water, bring to a boil, then cover and simmer for about 30 minutes, or until the chicken is done (the meat comes off the bone).  While this is happening, steam your eggs and prepare, chop, and slice the rest of the ingredients.
3.  Remove the chicken and let cool.
4.  Prepare the seasoning.  In a separate saucepan, heat the 3 Tbsp oil on high and add the sugar and let become golden.
5.  Add the star anise and five-spice powder and let bubble for 30 seconds before adding the ginger and garlic slices.
6.  Stir, all while keeping on the heat for another 30 seconds.  Then comes the flavor.  Add the 4 Tbsp doubanjiang.  This will make it too spicy for the weak.  It was perfect for me.  If you're unsure, use only 2 Tbsp and add more later into your own bowl (although the effect isn't the same).  Let bubble for another 30 seconds.
7.  Remove from heat and stir in the soy sauce.  Pour this mixture into the broth along with the mushrooms, bok choy, and watercress.  Keep the broth at a simmer.
8.  When the chicken is cool enough to handle, remove the skin and bones and discard.  Put the meat back into the broth with its fellow citizens.  Add the lemon juice and grind some pepper in there.
9.  Cover and simmer for another 5 minutes to let the flavors infuse.
10.  Decide what to do with the noodles.  Depending on in you are going to finish everything in one sitting or will be having leftovers, you can decide to cook the noodles directly in the broth or separately.  I soaked mine separately because I knew I was going to have leftovers.
11.  Serve spooned over noodles garnished with 1 egg per person, the chopped green onions, chopped cilantro, and a few drops of sesame oil.

Eat with chopsticks for the optimum effect..
The greens in this are incredible.  I love how the bok choy whites stay crunchy while the leaves wilt into a heavenly stew partnership.
And slurp those noodles... don't dare cut them.  They symbolize a long and healthy life...

Immune Booster Chunky Beetroot Soup

I love beets no matter what the reason, but this time, I decided to use them for healing.  My throat has been starting to feel sore and I would like to kick that to the side before it claims anything more on me.  I felt I needed something full of vitamins that I could also enjoy as a meal (not just a tablet or a drink with boosters).  I was thinking something along the lines of Borscht but vegetarian and with ginger.  The vegetarian part was mostly to cut down on cooking time and also because I didn't feel like grocery shopping.  This little idea flowered into a perfect winter meal.  I was going to use beans in place of the meat.. but for the cooking time, I decided to use quinoa instead.  Those little magic pearls explode into glossy little soldiers floating around in the soup.  They are perfect for body and for the protein component... making this a full meal.

Serves 3-4

Ingredients

1 Tbsp olive oil

1 tsp caraway seeds

1 tsp mustard seeds

1 onion, peeled and diced

1-2 green chiles, diced

1 large raw beet, peeled and diced

1 large carrot, peeled and diced

4-6 cups vegetable broth, depending on the soupiness you want

3 cloves garlic, grated

1 inch ginger, grated

1/2 cup rinsed quinoa

2 Tbsp balsamic vinegar

2 handfuls torn kale leaves

lots of freshly ground black pepper

Salt to taste

Directions

1.  Heat the oil in your soup pot and add the caraway and mustard seeds until they start to snap and crackle.

2.  Add the chopped onion and chiles and cook, stirring, until onions are translucent.

3.  Add the beets, carrots, and enough broth just to cover.  You will decide how liquid you want it later.  Cover and simmer for about 10 minutes.

4.  Add the quinoa and a bit more broth.  Cover and simmer for another 15 minutes.

5.  Add the balsamic vinegar and black pepper and stir, then add the kale leaves on top.  Add more broth if needed.  Simmer for another 5 minutes.

6.  Stir and taste.  Add salt if needed.  I didn't think it needed any adjustments.  The natural flavors are so present that they need very little to go a long way.

Serve hot!

The kale leaves were a very nice twist on the use of cabbage.  It reminded me of the extra step they bring to Zuppa Toscana, my favorite "Restaurant" soup.  They don't become rubbery and strange in the broth the way green cabbage does.

They were the Perfect topping..

Caraway, Tuna, and Broadbean Soup

Soup season doesn't mean you have to drink your dinner.  I personally prefer chunky creamy soups to velvety smooth blended soups.  I have different thickening methods, but my all-time favorite is to use beans.  Once they're cooked, I blend some together with the cooking liquid and pour it back into the pot.  The result is similar to cream.. without the cream, but with all the goodness of creaminess!

Serves 2

Ingredients

1 Tbsp olive oil

1 tsp caraway seeds

1/4 tsp turmeric

1 green chile, slit

1 chopped onion

1/2 cup dried split broad beans, soaked for at least 1 hour

water to level

1 cube vegetable bouillon

1 carrot, diced

2 handfuls cauliflower florets

1 can tuna, drained

1/4 cup frozen peas

lots of cracked black pepper

grated parmesan for garnish
Directions
1.  Heat the oil in the soup pot and add the caraway seeds when it is hot.  When the seeds start to crackle, add the turmeric.  It should fizz.
2.  Add the green chile and onions and cook until translucent.
3.  Add the soaked broadbeans, carrot, cube of bouillon, and water to level.  Cover and simmer for about 15 minutes, until the beans are almost tender.  Remove a ladle with the beans and set aside.
4.  Add the cauliflower florets and more water if needed.  Simmer for 5 more minutes.  You don't want to overcook the cauliflower or it will be come mushy.
5.  Add the tuna, peas, and black pepper.  Judge the water level yourself.  Heat through for a few minutes.
6.  While that is happening, blend the beans you set aside in step 3 and pour them back into the soup. This is your thickener.  The liquid should no longer be clear.  Taste and add salt if needed.

Serve garnished with parmesan.  I found some excellent multigrain bread to sop up the last bits with.
Bread and caraway also go hand in hand by the way.

This is is one of those dinners I created as I progressed through the steps and made sure to write each detail down so I could recreate it.  It was everything I love about a soup with a little mix of Indian style technique.  Cauliflower and caraway seeds are a perfect match, but frying them in oil and then adding the turmeric for a fizz is the best way to have them release their flavor.  I love the way the method can be applied to any type of dish.. not only Indian food..
(as I say this, bhangra music is playing in my head)

Purple Cauliflower Soup with Caramelized Onions and Cêpes

Some people just know me so well, it brings tears to my eyes.  Like my good friend who offered me a purple cauliflower for no apparent reason other than to see my reaction and what I would possibly be doing to it.  It's almost as if she knew she was giving it a good home by offering it to me.  Those are the types of gifts that touch me deeply.

The dizzying purple color was putting me into wild food trances.  I imagined a vibrant purple soup and how sexy it would be if I blended it into a smooth velvety creamy texture.  I imagined how I would decorate it with caramelized onions and sautéed cepe mushrooms and garlic croutons.

All my dreams came true except for the color.  I thought roasting it as opposed to boiling it would help it keep its color.

Alas.. my sexy vibrant purple soup was taupe.. but oh was it delicious and Earthy.. just the way I like it!

Serves 3-4
Ingredients

1 head purple cauliflower, broken into small florets

3 carrots, cut into sticks

1 head garlic, skin on

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp salt
Olive oil to toss
1-2 cups water

Toppings:

2 large yellow onions, sliced into moons

1-2 large cêpe mushrooms, or 200g wild mushrooms, sliced
2 Tbsp olive oil
drizzle balsamic vinegar

garlic rubbed croutons

dollop of yogurt (optional)

1 chile de arbole (optional)
Directions
1.  Mix the ground cumin, coriander, and salt together and sprinkle on the cauliflower florets and carrot sticks.  Drizzle it all with olive oil along with the head of garlic and place in a single layer in an oven tray.  Bake at 200°C 400°F for 20 minutes.
2.  While that is happening, make the toppings.  Heat 1 Tbsp olive oil in a pan and add the sliced onions.  Cook on medium until browned (about 10-15 minutes) and deglaze with the vinegar.  Set aside.
3.  Heat the other Tbsp olive oil in a pan and add the sliced cêpe mushrooms.  Cook on medium until glossy (about 10 minutes).  Set aside.
4.  When your good stuff is done roasting, transfer it to a pot and add just a bit of water.  Squeeze the garlic out of its paper and blend it all with an immersible hand blender.  If you like it thin, use more water.  I like it thick.  I probably used 1 1/2 cup.
5.  Heat through in case it cooled down before serving.

Serve hot ladled into bowls garnished with the desired toppings.

Set aside the disappointment about the color.. because taupe is pretty too!

Suan La Tang - Hot and Sour Soup

There is something that engulfs my soul each time I make a meal like this.  I've had this type of soup before in restaurants, but I've never enjoyed it as much as I did this homemade version.  I added the same type of seaweed found in miso soup.  I don't quite know what it's called because the package was in Korean, but it's definitely seaweed and not kelp.

This soup has all the functional elements working together to make me feel happy again.  It has the heat from the chiles, the hot temperature, the tang from the vinegar, the complete meatiness of the shiitake mushrooms, and the green slippery seaweed.  Not to mention how beautiful it becomes at the very last minute when the beaten egg is stirred in.  It goes from a watery pot of strangeness to a blooming delicacy.

I can't really cite a recipe that I followed because I didn't use one.  I followed the basic guidelines for hot and sour soup.. which involve egg, corn starch, vinegar, tofu (in this case, paneer), and mushrooms.  The rest was all me.

Needless to say I blew myself away with this one.

Serves 3-4

Ingredients

8 dried shitake mushrooms soaked in 2 cups hot water for 15 minutes

1 handful dried seaweed, rehydrated and cut with kitchen shears

3 cups chicken or vegetable stock

1 celery stalk, chopped

1 tsp white pepper

2 Thai chiles, chopped

2 pinches angel hair chile

2 Tbsp soy sauce or tamari

3/4 cup paneer or firm tofu, cubed

1/2 cup frozen peas

4 cloves garlic grated

1 Tbsp corn starch mixed with some cold water

5 Tbsp rice vinegar

2 eggs, beaten

garnish:

chopped scallions

drizzle sesame oil

Directions

1.  Heat the stock, white pepper, celery, and chiles in a pot.

2.  Meanwhile, slice the soaked shiitakes and strain the soaking water.

3.  Add the cut seaweed and sliced mushrooms along with their strained soaking water to the pot.  Bring to a boil, then simmer, covered for about 5 minutes.

4.  Add the soy sauce, paneer,  and peas and simmer a few more minutes.  Add more water if necessary.

5.  Add the garlic and corn starch mixture.  Heat through, stirring.  The corn starch is for thickness.  Add more if you like it thick.. less if you like it thin.  I like mine thin.  Do this for a minute or two.

6.  Remove from heat and stir in the vinegar and beaten eggs.  

Cover until ready to serve.

Serve garnished with some chopped scallions and a few drops of toasted sesame oil.

Enjoy hot... very hot.. and very spicy!

This meal is mostly balanced according to the elements.  It's served in a broth with seaweed and egg (water), mushrooms (earth), garlic, chile, and paneer (metal), and the sour element (wood) from the vinegar.  I suppose there's a fire element missing, but all you need to do is drink a glass of wine and you have it made.

Usually there is some sort of meat added but I wanted it to be semi-vegetarian and I didn't quite feel the need to add any meat.  If I did, I would have chosen ground turkey because it's rather neutral and would absorb the sour and spicy flavors of the broth.  The paneer, mushrooms, and eggs made it more than meaty enough for me.

Winter Borscht

There are many different versions of Borscht depending on the season or region of Eastern Europe.  The Russian and Ukrainian versions are very similar, and it is that version I have in a small memory parcel deep in my brain that has somehow resurfaced since yesterday.  Summer Borscht is eaten in a similar way that Gaspacho is eaten.  Nice and chilled on a hot day.  Winter Borscht is eaten steaming hot.  The broth is clear but red and earthy and full of beet flavor.

The only time I've ever eaten borscht was back in my university days.  I had a Russian friend who hosted a team project meeting at his parent's place and his mother politely offered to feed the team.  When you're a student, there is nothing better than being offered a home cooked meal, especially by somebody who's well trained in that domain.  The best part of this offer was that she was giving young Americans from various backgrounds a peep into Russian cuisine, which none of us had ever tried.

Her Borscht nourished me, but also drove me crazy.  In those days, my cooking skills were limited.  I knew how to make only what my mother had been able to explain to me over the phone, which was great, but I was not ready to take on challenges or cross over my culture-comfort zone.

Today, I'm ready to take on the world, and if this Borscht tastes remotely like the one engrained in my memory, I will have conquered that challenge.
By the way, this Borscht was out of this world.

Adapted to the slow cooker from Natasha's Kitchen's stove top recipe.

Serves 6

Ingredients

450g (1 lb) stew beef

2 bay leaves

1 beet, peeled and grated into sticks

2 carrots, grated into sticks

1 onion, diced

1 potato, peeled and cubed

1 tomatoes, diced

2 cloves garlic, finely grated

1 Tbsp balsamic vinegar

1/4 tsp freshly ground black pepper

1 Tbsp dried dill

2 beef bouillon cubes (find some without MSG)

1 Tbsp coarse sea salt
1 Tbsp sugar

8 or more cups water

1 1/2 cups shredded cabbage (I used red)
1 jalapeño or green chile, seeded and diced (absolutely necessary!)

garnish:

plain yogurt or sour cream

freshly chopped parsley
squeeze of lemon
red pepper flakes for extra spice

Directions

1.  Place everything but the garnish into the crock pot.  The water should cover everything but you may need to push some veggies down under the water level.  Cook on low for 7-9 hours.

2.  Fish out the beef pieces and shred.

3.  Serve hot into bowls with some shredded beef for each serving and garnish with a dollop of plain yogurt and parsley.

The longest part is all the cutting.  I spent about 1 hour doing prep-work.  It will take much much longer if you don't have the right tools.  I may not know how to play a musical instrument, but I sure know how to jam on my mandolin to get those gorgeous vegetables to their match-stick perfect shapes.

Butternut Apple Cardamom Soup

Butternut season is not over yet and I'm riding that wave as long as I can.  There's no squash quite like the butternut.  It is so versatile that it pairs well with the strangest combinations.  Today I let myself be inspired by LoveandLemons, and then let myself drift into my senses to sweep myself off my feet.  I was very surprised with the outcome of this soup.. the good kind of surprised.  The one where it seems like everything will be good but that cardamom might be a touch too crazy for a non-dessert, non-Indian soup, but ends up being so good you want to make it public.  This soup could be on the menu of any fancy restaurant.  The flavors are very present, yet pure, meaning I can actually taste my mood with each spoonful.
I love it when that happens...
Serves 2-3 as a meal

Ingredients

1 butternut squash, halved
1 small sweet potato, peeled and halved
1 kohlrabi, peeled and sliced into wedges
1 apple, peeled and sliced into wedges
1 onion, sliced
3 cloves garlic in their skins
enough olive oil to drizzle over the veggies before roasting
1 can coconut milk
1/2 cup water if needed
1/2 inch piece ginger, coarsely chopped
3 cardamom pods, dry roasted and ground
4 Javanese long pepper berries, ground
1/2 tsp dried piment d'espelette
some fleur de sel to taste
chopped cilantro for garnish
Directions
1.  Drizzle a bit of olive oil on all the vegetables.  On a baking sheet, place the butternut halves cut side down along with the sweet potato and kohlrabi wedges.  Bake at 200°C 400°F for 20 minutes.

2.  Turn over the butternut halves and sweet potato and add the apple wedges, onion slices, and garlic to the baking sheet.  Bake for another 20 minutes.
3.  While all that is happening, place the ginger pieces in a pot with the piment d'espelette and coconut milk.  Heat to a light simmer, then remove from heat until the roasting is finished.  The ginger will infuse the coconut milk with all its greatness while you wait.
4.  Scoop out the butternut flesh and place it in the pot with the coconut milk.  Squeeze the garlic out from its sheath and add all the rest of the roasted vegetables and apple.  Heat through and stir so the infused coconut milk coats everything.
5.  Using an immersible blender, blend everything into a soup, adding water if needed to thin it out.
6.  Stir in the ground cardamom and long pepper.  Taste and add a touch of fleur de sel if needed.

Serve garnished with some chopped cilantro.

This soup will knock your socks off.  The cardamom makes it intriguing.  It pairs so nicely with the butternut and apple.  That deep flavor aftertaste is unmatched.  The long pepper gives it a slightly smokey taste with a touch of spice and the apple gives it a pleasant PePs.  Coconut milk makes it velvety and creamy and enhances the spices.

Celeriac Soup with Caramelized Grannies

Please check out my exact state of mind during this creation.  There are no (real) words that describe my psyche better than that video.
This came out of an almost empty fridge and an intelligently stocked freezer.  I had 1/4 head of red cabbage and 1 apple in my fridge.  The rest was wind blown into a piece of clay to form life.
And yes, of course I did stick my fingers in it and scream.
Serves 3
Ingredients
1/2 celiac head (celery root) peeled and cubed
2 celery stalks, chopped
1 leek, cleaned and sliced crosswise
3 cloves garlic, chopped
1 handful cauliflower florets
1 Tbsp olive oil
4 cups water (enough to level)
1 cube chicken or vegetable bouillon
1 sprig savory or thyme
lots of fresh cracked black pepper
pinch nutmeg
pinch angel hair chile
1 Tbsp cream (optional)
1 Grany Smith apple, peeled and diced
1 Tbsp butter
1 Tbsp brown or cane sugar
Some shredded red cabbage for garnish
Directions
1.  Heat the olive oil in a large pot and add the sliced leeks.  Now, I always save my leek greens when a recipe calls for the whites.  In a soup, you don't really care if there are greens because you are going to be blending that bad boy.. so now's the time to use that emergency freezer bag of chopped leek greens unless you care about the color.  Mine was slightly green in the end.. but that doesn't bother me.
2.  When the leeks start becoming fragrant, add the garlic, celery stalks, celiac, and cauliflower.  Stir around and cook for a few minutes.  Let the juices flow and combine.
3.  Add the savory sprig and bouillon cube and enough water to level.  You don't want to drown it.  4 cups was enough for me.  Bring to a boil, then let simmer for about 15 minutes or until the celiac is tender.
4.  Remove the savory sprigs.  Usine an immersible hand blender, purée the soup.  If you're feeling dangerous, do this in a blender, but why dirty all those unnecessary dishes if you don't absolutely have to?  Immersible blender is the way to go for this.
5.  Add lots of black pepper, nutmeg, and a pinch of the angel hair chile.  Simmer while you prepare the apple topping.  At this point, you can taste and adjust the seasoning.  You may or may not want to stir in a bit of cream.  I was not going to... but then my insane Turkish voice told me to DO IT!  No regrets.
6.  Prepare the Grannies.  Melt the butter in a separate pan.  In this case, butter is the only way to go.  Add the diced Granny Smith apples and cook until they start to color.  Add the cane sugar and continue cooking until nicely golden and caramelized.  Set aside.

Serve ladled in bowls with a bit of caramelized apple and shredded cabbage.

This soup hit the spot exactly the way it should.
Yes.

Salt Cod Soup with Angel Hair Chile

Salt cod (morue salée) is not something you should take lightly.

Salting cod is a method used often in Portugal to preserve it.  In addition to preserving the fish, it helps it keep a wonderful meaty texture once it's been rehydrated and cooked.  You must not just "wing it" for cooking.  I tried that and realized my mistake.  To re-animate the dry salted fish, it needs to go through a soaking and rinsing process that can 12-24 hours depending on how dry it is.  Once you get paste that, it is quite a treat.  A traditional Portugese use is in Bacalhau, a baked emulsion of salted cod, olive oil, and potatoes.  I wanted to go for something soupy.. and I was not disappointed..

Serves 3

Ingredients

300g salt cod, soaked and rinsed during at least 24 hours
1 extra large handful cauliflower florets
1/2 cup frozen peas
1 onion, diced
1 Tbsp olive oil
1 carrot, peeled and diced
1/2 serving pan fried brussel sprouts
3 cups chicken broth
few pinches angel hair chile (or chile powder)
lots of fresh cracked pepper
please no salt!
Directions
1.  Make sure not to skip on soaking and rinsing time on that salt cod... if you do, it will be inedible.  Remove from soaking water and cut into pieces.
2.  Heat the oil in a pan and add the onions.  Cook until translucent, then add the carrots.
3.  Cook, stirring for a few minutes until things start to stick to the bottom of the pan.  Add in the cod, cauliflower, and broth.  Bring to a boil, then simmer for about 15 minutes.
4.  Now comes the creamy part.  Using an immersible hand blender, give it 3 or 4 pulses.  This will thicken the soup and give it a creamy texture without the addition of actual cream.  I like my soups chunky, so I didn't blend it too much.
4.  Add the peas, pepper, pan fried brussel sprouts, and angle hair chile.  Simmer for another 5 minutes.  Taste and add more water if it's too salty (which you shouldn't have to do if you respected the soaking time).

Serve hot

This rather comforting and filling soup is actually quite healthy.  I was going for more of a chowder-style soup which is generally full of flour and cream to get it thick, and this came out chowder-like but without all those extra fillers.  I am no longer afraid of using salt cod.

Butternut Squash and Leek Soup with Truffle Oil

The weather is not really cold, but there is definitely a change of mood in the air.. which inevitably implies change of season.  I wasn't ready for this, but sometimes time just taps you on the shoulder, giving you a mega wake up call.

Today was one of those days.. and to drown it out, I wanted to nourish my soul with something healthy but hearty as well as indulging.  This soup is exactly that.

Anything involving butternut will be hearty and healthy, but the addition of that black truffle oil takes it out of the box.  You can see it a bit in the photo.. drizzled on with a delicate hand...mine.

If nothing else can feel comforting, this may make its way into your heart..

Serves 4

Ingredients

1 butternut squash, sliced lengthwise and seeded

2 leeks, tender parts thinly sliced crosswise

3 Tbsp EVOO

3 sprigs fresh savory (sarriette)

3-4 cups vegetable broth

1 Tbsp balsamic vinegar

1 tsp cracked black pepper

1 tsp dried piment d'espelette (or other chile powder)

garnish:

pinch fleur de sel

ground pumpkin seeds

dollop greek or turkish yogurt (optional if vegan)

drizzle truffle oil

Directions

1.  Heat your oven to 190°C 375°F.  Place the butternut squash halves face down on a baking tray and cook for about 40 minutes.

2.  While that is happening, heat the olive oil in a pot and cook the sliced leeks along with the savory sprigs, stirring, for about 10 minutes.  They should soften and start to stick to the pot.

3.  Deglaze with balsamic vinegar, then add just enough of the broth to cover.

4.  Scoop the butternut flesh out of the halves (being careful not to burn yourself like I did) and add them into the pot along with the black pepper and piment d'espelette.

5.  Add more broth to level.  Bring to a boil, then simmer another 5 minutes.

6.  Remove from heat and puree the contents.  I used an immersible blender for several reasons: to avoid burning myself even more, and to avoid having unnecessary dishes to wash.  That last reason is probably the most important one.

7.  Put back on low heat.  Taste and add salt if needed.  It should be velvety and delicious.

Serve with some ground pumpkin seeds, a pinch of fleur de sel, a dollop of yogurt, and most importantly, a health drizzle of truffle oil.

There's something about that truffle oil that just pairs so magnificently with squash.  I've drizzled it on a squash pizza before and it elevated me to a whole other dimension of pleasure.

This makes the soup refined while still keeping its integrity.  No flavor masking.. flavor enhancing!

Hot and Sour Leek Dumpling Soup

The best part about spending lots of time one day working on batches of egg rolls, samosas, bagels, baozi, hummus, or potstickers is that you have an amazing meal the same day as a reward for you hard work, but these happily freezable items can then be plucked out individually to fulfill your here and now desire.

My here and now desires are so potent they start manifesting themselves during my sleep, spicing up my dreams to a point that when I have come to, they are screaming from within unable to be stopped by any reasonable human power.

Today, I wanted dumplings.  The desire was intensified by the fact that the desire could be quickly and easily fulfilled.  Don't get me wrong now.. Quick and easy isn't all it takes to cut it for me.  It must be top quality.. Nothing half motivated or mediocre.

Since I had made the potstickers myself, the quality was not an issue, which left me focused on the quick and easy.  All I needed to do was make a stock worthy of my potstickers, then pop them out of the freezer and heat them up in the soup, transforming them into dumplings.

Yes!  Something spicy and sour with some sexy black vinegar and some tangy doubanjiang!

Serves 3

Ingredients
15-18 leek dumplings or potstickers
1 handful leek greens, thinly sliced
1 large carrot, julienned
1/2 cucumber, julienned
1 large handful sliced shitake mushrooms
2 cloves garlic, grated
1/2 inch ginger, grated
1  heaping Tbsp doubanjiang
3 Tbsp soy sauce
2 Tbsp black vinegar
1 Tbsp rice vinegar
1 handful spinach
1 handful celery leaves
5 cups water
1 Tbsp olive or canola oil
1 Tbsp sesame oil
1 tsp cracked black pepper
mint leaves for garnish
Directions
1.  Heat the olive oil in a pot and sweat the leeks, then add the carrots and cook, stirring for a few minutes.
2.  Add in the cucumber, shitakes, garlic, ginger, doubanjiang, soy, and vinegars and stir to infuse the flavors, then add the water.
3.  Bring to a boil, then reduce to an active simmer for about 5 minutes.  You want the carrots to be tender.
4.  Add the spinach and celery leaves and let them wilt, then add the pepper.  Taste and adjust the seasoning if needed.
5.  Before serving, add in the dumplings.  Bring to a boil, then reduce the heat.  You just want to heat them through.  Add the sesame oil and stir.

Serve garnished with some mint leaves and with a side of egg rolls for an immersion meal.

I know it's still august and I just busted out a soup, but it was rainy today, so it worked out.  Plus, I don't care what the weather is like.. when I want dumpling soup, I want it and I want it NOW even if I'm all hot and sweaty after eating it.
The hot came from the actual temperature and the kick from the doubanjiang.  The sour comes from the vinegars which match perfectly with those little leek potstickers.
I've actually run out of my Chinese freezer loot.  I'm going to have to make a run to wonderland again soon... ooooh!

Moroccan Poached Egg Soup

The "cold" rainy July weather is giving me soup hallucinations.  My recently swapped Moroccan spice mix for a few chiles de arbol and tucked nicely into my spice drawer has also been nagging at me.  Every time I open the happy place drawer, I open up the little jar and breath in, trying to discern the blend.  I kniw for a fact there is chile powder, coriander, and perhaps a bit of cumin, but there is something else in there that makes it so incredibly Moroccan that I can't seem to uncover.  It's quite different than ras el hanout.. It would be more of a blend for tajine, so that is how I'll describe it in the recipe.  The best way to get your hands on something of this quality is to fetch it from Morocco, or have someone you can count on fetch it for you from Morocco.

That's what I did (well, it was a gift.. i didn't specifically order it), but in the meantime, use a blend for tajine.

Serves 2

Ingredients

1 Tbsp EVOO
1 onion, sliced

1 carrot, peeled and cut into chunks

1 large zucchini, cut into chunks

1 heaping teaspoon spice blend for tajine

1 tsp tomato paste

1 tsp harissa

1/4 cup chana dal, soaked (or cooked ckickpeas)

1 cube chicken or veg bouillon
enough water to cover (about 3 cups)

2 eggs

Handful halved cherry tomatoes

Handful chopped cilantro
Directions
1.  Heat the olive oil in a pot and add the onions.  Cook until translucent, then add the carrot chunks.
2.  Cook, stirring for about 5 minutes, then add the zucchini, spice blend, tomato paste, harissa, and chana dal.  Mix together until evenly pasty.
3.  Add the bouillon and water.  Bring to a boil, then simmer for about 15 minutes or until the carrots are tender.  Taste and adjust the seasoning if needed.  It should be deep and spicy.
4.  About 10 minutes before serving, bring back to a boil and drop in the eggs.  Let them poach covered and off heat.  Let rest for 5 minutes.

Serve with 1 poached egg per person.  Garnish with cherry tomatoes and chopped cilantro.

I didn't photograph the phenomenon, but when you pierce the egg, the yolk mixes into the broth making it creamy and velvety.. another pleasant surprise...

Chicken Soup with Ras el Hanout

 I know it's the middle of July, but it's raining today and I've been feeling slightly under the weather.  There's nothing like a good chicken soup to knock you back into shape..

well, that and a bit of Motivation.

I was planning on making a minestrone type of soup, but something North African swept underneath my soul and the lovely smell of Ras el Hanout materialized in my brain and before I knew it, I was swept off my feet.  Eating this really gave me the peps I was lacking and I'm sure tomorrow I will be just as energized as I usually am.  It reminded me of couscous, but that must be the wonderful workings of the spices.

Serves 4

Ingredients

 2 chicken breasts
1 Tbsp EVOO

1/2 yellow onion, diced

2 medium carrots, peeled and chopped

1 large tomato, chopped

1 Tbsp tomato paste

1 Tbsp harissa

1 heaping Tbsp ras el hanout

1 cube lamb bouillon (or chicken or veg)

4 or more cups water

1 bell pepper, chopped

1 handful fresh spinach

few cracks fresh pepper

pinch of salt (if needed)

Garnish:

squeeze of lime

chopped scallions

chopped cilantro

Directions

1.  In a large pot, heat the olive oil and sweat the onions until translucent.  Add the carrots and stir about 1-2 minutes.
2.  Add the tomatoes, tomato paste, harissa, and ras el hanout.  Stir into a paste, then add the bouillon cube and the water.
3.  Bring to a boil, then add the whole chicken breasts.  Let boil for 5 minutes, then cover, remove from heat, and let sit for 10 minutes.
4.  Remove the chicken breasts and let cool before shredding with your fingers.  I really like this part.. it's like string cheese but with chicken!
5.  Place the soup back to a simmer and add the bell pepper.  Cook for about 5 minutes.
6.  Throw in the spinach and let wilt.  Stir the shredded chicken back in and heat through.  Add a few cracks of fresh pepper.  Taste and adjust the seasoning and water level if needed.  I didn't need any salt.

Serve garnished with some lime juice, chopped cilantro, and chopped green onions.

This little creation works very well as a soup, but would be equally satisfying over some couscous or bulgur..

Oooh that gives me an idea for leftovers!

Needless to say, I feel much better..

Roasted Cauliflower and Leek Soup

Although cauliflower is a plain cream white color (which is pretty boring) it just tickles me in a whole variety of ways.

Raw.  Just amazing.. want it even better raw? Dip it into some sardine dip.  OoooooOo.

Pan fried and tossed into pasta, it will add some texture to the otherwise noodley meal.

Don't have enough chicken in your curry?  Add some florets that will take up some volume and be a perfect palette for the curry.

Apparently, you can make pizza dough or couscous with it too, which I haven't tried.

But my favorite way of enjoying cauliflower is roasted, especially when I can get my hands on a nice fresh head.  This one was just begging me to take it home with me.

Haha.. reminds me of something....

This is your brain

This is your brain on drugs

Any questions?

Yes I have one... does that mean that taking drugs lets you grow a head of perfectly roasted garlic between your hemispheres?
If your drug is my kitchen, then yes it is absolutely possible.
Roasted cauliflower is really a show on its own.  It's a mix between texture (still has a bite, almost crunch, definitely not mushy, but tender all at once) and the way it releases its endless nutty flavor.
I almost ate it all just like that, but I held back so I could make this soup.
I should actually always buy cauliflower by 2.  One to make the meal it was originally intended for, and one to nibble on whenever I desire throughout the whole process.
This soup is rich and creamy without cream and serves about 4-5 as a side or appetizer.
Ingredients
To Roast:
1 head cauliflower, halved, and stem cut out
3 tbsp (approximately) olive oil
1/2 tsp fleur de sel
1/2 tsp fresh cracked pepper
1 tsp piment d'espelette
1 head garlic
To blend:
the above roasted ingredients
1 tbsp olive oil
the white part of a leek, sliced and sautéed
some salt
lots of pepper
approximately 4 cups water
1 plain yogurt (optional)
Garnish:
Thinly sliced green part of leek
drizzle of chili oil
Directions
1.  Rub all the good stuff of the "to roast" ingredients over the cauliflower and drizzle a bit of olive oil over the head of garlic.  Roast in a 400°F 200°C oven for about 1 hour or until the head has a nice color to it.  Then break apart the florets (if you can do it without eating it all first) and squeeze out the cooked garlic from its sheath.
2.  Sautee the sliced leeks in a pot with the olive oil.  Cook until translucent, then add the roasted ingredients.
3.  Toss well while cooking, then add the water, salt, and pepper.  Bring to a boil, then simmer for 8-10 minutes.
4.  Liquify the whole thing with an immersible blender (or vitamix for an extra velvety soup.. I do not own a vitamix)
5.  Taste and adjust the seasoning.  It might need some salt, but you'll have that lovely roasted flavor in a velvety spoonful.  I stirred in some yogurt because I felt it was too thick and I didn't want to use water, but the taste was already magnificent.

Serve and eat happily while imagining gnawing on the roasted branches instead of eating a soup.
If I had changed my mind and decided to eat the branches as they were, I would have been imagining my soup.
It's a win win situation, because I now cannot wait to do this again and completely devoir the roasted head..mmMMm!

Sopa de Albóndigas Curiosas

A perfect NYE lunch in preparation for the major eating that will be going on later, this is basically Tortilla Soup, but adapted to what I had on hand.. meaning no black beans, no chicken, no tortillas.

I did, however, use

red onion, half a sliced fennel bulb, tomatoes, avocado, carrots, corn, cilantro, chili powder, cumin, oregano..

and leftover Broccoli Cauliflower Balls I used as dumplings or albondigas.

Topped with a sliver of fresh goat cheese, a squeeze of lime, and a few drops of Oolala and 

OOooOoohh nice.

I love all the different textures in this soup, especially how the avocado gives it a creamy contrast.

I was in the mood for Mexican.  I'm searching for a Mole recipe that would work without necessarily using tomatillos, pasilla chilies, and ancho chilies (which I haven't found yet in Lyon) but still being authentic.

I have some 100% dark chocolate that would be perfect to use in this since it's practically inedible.

I'm not saying 100% dark chocolate is inedible, but I recently changed from Pralu to Bonnat and I just don't find the Bonnat one very palatable.

Does anyone have a good recipe for me?  Or some pasilla and ancho chilies?

Roasted Calloused Squash Soup

The other half of my calloused pumpkin pulp went into a soup.. which is almost exactly the same soup as the Roasted Butternut Soup

but I swapped sage for rosemary

only used a tsp of cream

swapped chopped green chili for cayenne

used EVOO instead of butter

swapped cilantro for celery leaves

swapped parmesan for swiss

So it actually isn't the same soup if you think about it.

Oh, and the decoration?

Those are Kale Chips.  They gave it extra special texture.

Spirelli Soupe au Pistou

Now here's an interesting twist to the traditional soup with pistou often eaten near the Med in September.

Cut all the veggies you can into spaghetti!

This is going to be a total mind trick.  The unknowing diner may believe he or she is going to dig into something asian, although confused by the aroma, and only upon finishing will they discover that it was soup...and vegetarian.

Oh this kind of thing gets me so excited and silly!
Making soupe au pistou has been on my mind since it was announced on TV that it is now the season for it.  I really don't like tv much, but I love when they talk about fruits and vegetables and how they officially give the go to make certain things.  As I'm writing I realize they do it quite often on French tv.  Anyway, as I was making a batch of paneer, I figured making this soup would be a perfect use for my whey.  Making this soup a top level soup would be to make it using Mr. Spirelli as mich as possible.  Actually, I think Mr. Spirelli should ALWAYS be used as much as possible.
Yield: a ton especially if you are the only soup eater in the house.
Ingredients
1 Tbsp EVOO
1 very large onion, diced
1 clove garlic, diced
1 bay leaf
1 tbsp dried thyme
Handful parsley
1 chopped tomato
1 celery stalk, chopped
1 very large or 2 small carrots, spirelli'd
1 long turnip, spirelli'd
1 large zucchini, spirelli'd
handful peas
1 cup dried pinto beans, soaked then cooked
Salt/pepper
red pepper flakes
large handful grated parmesan
4 cups (1L) water, whey or stock
Pistou:
1 bunch fresh basil
3-4 large garlic cloves
3 Tbsp EVOO
1 small tomato
Directions
1.  In 1 tbsp EVOO, sautée the onions and bay leaf until onions are translucent.
2.  Add the garlic, thyme, and parsley and cook, stirring for another minute.
3.  Add the celery,  the part of the carrots, turnip, and zucchini leftover and chopped after the spirelli'ing and cook stirring for 5 minutes, stirring.
4.  When things start sticking, add the tomatoes and parsley and a little whey.. just enough to cover.  Bring to a boil, then simmer for 10 minutes.
5.  Meanwhile, make your pistou.  Blend together all the ingredients.  Ok that didn't take 10 minutes, especially if you have a Magic Bullet, but you can do the dishes you didn't get around to doing during this time.
6.  Add the rest of the whey, bring to a boil, then add the spirelli'd ingredients and simmer for another 10 minutes.
7.  Add the beans and peas.  At this point, add copious amounts of pepper and 2 Tbsp pistou.  Taste and add salt and adjust the seasoning.

Serve topped with fresh pistou, parmesan, and red pepper flakes.
I have to admit this makes a very large quantity, but it freezes well so it can be easily whipped out during a cold evening when you really don't have time to do anything else.

Sweet Corn Soup

I don't know why I decided to make soup with the heat we are having.  It might be in my genes.  In India, it is always hot and there is always some kind of soup served at mealtimes.  This month, I'll be recreating the thali concept with my meals.  It's not going to be 1 main course anymore, but several different dishes with different flavors I'll be able to pick at throughout the meal and enjoy.  This soup happens to be part of that concept.  It is meant to sip on during a meal, not to be the main event.

This one is from ShowMetheCurry.

Ingredients:

Oil – 1 Tbsp
Garlic – 1 tsp (finely minced)
Ginger – 1 tsp (grated)
Onion – 1 small (finely chopped)
Frozen Peas – 1/2 cup

Carrots - 1 chopped
Fresh Green Beans – 1/4 cup (cut)
Cauliflower – 1/2 cp (chopped finely)
Celery – 1/4 cup (chopped finely)
Cream Style Corn – 1 can

1 slit thai chili
Salt – to taste
Black Pepper – to taste
Water – 1/2 cup
Vegetable Broth – 2 cups or more as needed
Corn flour – 2 tsp (mixed with a little water)
Sugar – 1 tsp (optional)
Green Onions – 2 (chopped, for garnishing)

Directions:

 1.  Make soup.  Do I need to go into details?  Heat the oil, color the onions, throw in all the other veggies.  When you're ready, add the broth bring to a boil and let simmer until everything is cooked (while you make the other parts of the meal).

2.  To thicken, mix some corn flour with some water and stir in.

Garnish with green onions

Easy and delicious.

Roasted Chicken Noodle Soup

Also known as the flu killer.  At least I hope so.
I'm not sure where I gathered up the energy to make this, but after a piping hot bowl, I already feel better.  I just hope that feeling lasts.
serves 3
Ingredients:
1 large chicken leg, roasted with meat removed
1 large carrot,  chopped
1 onion, chopped
1 bay leaf
1 Tbsp thyme
1 handful chopped celery leaves
1/4 tsp turmeric
1/2 tsp white pepper
3 whole peppercorns
1 cube bouillon
1 Tbsp basalmic vinegar
as much water as you want it soupy
1 Tbsp flour disolved in a bit of water
some broken spaghetti or other noodles
some EVOO
Directions:
1.   In a large pot heat some EVOO and brown the chicken bones a bit.  Add the onion and cook, stirring until golden.
2.  Add enough water to cover the bones, then turn on low and let simmer for an hour or so.  I just fell asleep on the couch.
3.  Add the bay leaf, chopped carrot, thyme, turmeric, peppercorns, pepper, and bouillon cube.  Add more water to cover.  Simmer for another 10-15 minutes or until carrots are tender.
4.  Remove the bones and add in the roasted chicken meat with the chopped celery leaves and vinegar.  Add some broken spaghetti noodles and simmer until noodles are cooked, adding water if needed.
5.  When the noodles are almost done, stir in the flour/water mixture to thicken the broth a bit.  This is totally optional.  I only did it to not waste the extra flour I had aside from making the Tahini cookies.  How or why I found the energy to make those is ia total mystery.  Adjust seasoning if needed.  I added some fresh ground pepper because I like it peppery.

Serve very hot.  I couldn't help myself from adding red pepper flakes.  This tasted exactly how it should.  I had a taste in mind and was a little dissapointed in discovering that I didn't have any celery stalks and only chopped leaves, but they were an excellent substitution and gave that little taste I was looking for.
Now if only I could stop feeling like death, it would be nice...

Another interesting flu killer is a cup of hot water with a spoonful of honey and a slit thai chili.  Wow.