Snow Days, Soup Days part 3

Kale and Sweet-Potato Soup
Similar to a Caribbean soup called callaloo, this coconut-milk spiked soup can be made spicy or mild depending on your taste.

2 T. canola oil
1 onion or medium leek, chopped
2 garlic cloves, minced
1 jalapeño pepper, seeds and ribs removed, sliced thin
¾ pound kale, tough stems removed, washed well and shredded
1 ½ pounds sweet potatoes, peeled and cut into ¾ inch cubes
6 cups low-sodium chicken broth
1 cup unsweetened light coconut milk
1 cup long-grain rice, cooked

Heat oil in a large pot. Add the onion or leek and cook gently until translucent. Stir in the garlic and jalapeño and cook until fragrant, about 30 seconds. Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. Reduce heat and simmer, partially covered, until the potatoes are tender, about 20-30 minutes. Add the coconut milk and just heat through.

To serve, place a mound of cooked rice in the center of each soup bowl and ladle the soup around the rice.

Notes: be sure to wash the kale thoroughly (and the leek, if using).
You can use any leafy greens for this soup - collards, large spinach leaves, or a mixture.
If you like it spicy, add some of the jalapeño seeds or a dash of hot sauce while simmering the soup.
For an even heartier main-course soup, add sautéed red bell pepper and drained chickpeas

Snow Days, Soup Days Part 2

2. Roasted Tomato and Red Bell Pepper Soup

Cold, hot or room temperature, this soup is rich and satisfying year-round.
Serves 4
2 ¼ pounds Roma tomatoes, halved length wise
2 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 garlic cloves, peeled
2 T. extra-virgin olive oil
1 tsp. fresh thyme leaves or ½ tsp. dried
¾ cup white wine
1 ¼ cup vegetable broth
4 T. ricotta or goat cheese, room temperature

Preheat oven to 450 degrees. Arrange tomatoes, cut side up, bell peppers, onio and garlic cloves on a large baking sheet. Drizzle with olive oil, sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onions occasionally, about 40 minutes. Remove from oven and let cool. Mix wine and vegetable broth in a 2-cup measure.
Transfer vegetables (and juices) to food processor. Add thyme leaves. Puree mixture, gradually adding wine/broth to thin soup to desired consistency. Chill if serving cold.
Top soup with cheese when serving (great with garlic bread). This soup can be prepared 1 day ahead.

Snow Days and Soup Days

This is decidedly soup weather, so here are some decidedly satisfying soups to try. Yes, you can just open a can, but these soups will persuade you to throw away that can-opener for good! A food processor and/or blender is very useful for these recipes. Here is the first of 5 soups I will post over the next few days...
1. Sweet Potato Soup Thai-Style
Serves 6
½ cup lightly packed cilantro leaves
6 large scallions, trimmed and cut into 1-inch pieces
2 garlic gloves, peeled
1-inch cube of fresh ginger, peeled
1 small jalapeño pepper, cored, seeded and cut into 1-inch pieces
3 T. peanut or vegetable oil
2 large sweet potatoes, peeled and cubes
2 stalks lemongrass, smashed (see note)
2 15oz. cans low-sodium chicken broth
1 cup water
1 tsp. salt
¼ tsp freshly ground black pepper
1 14 oz. can light coconut milk
2 T. fresh lime juice
1 T. Thai peanut sauce
Coarsely chop cilantro. Rinse under cold running water, drain on paper towels, rolling it up and wringing it out as dry as possible. Reserve.
Coarsely chop scallions, garlic, ginger and jalapeño.
Heat the oil in a large heavy saucepan for 2 minutes, add the chopped scallion mixture, reduce the heat to moderately low and cook, stirring occasionally, until limp, about 5 minutes. Add the sweet potatoes, lemongrass, chicken broth, water, salt and pepper. Cover pan and simmer until “mushy” (you know what mushy is right?), about 30 minutes. Cool in the pan, covered for 30 minutes. Discard the lemongrass.
Puree the mixture in the processor or blender until smooth
Return puree to the saucepan and add the coconut milk, lime juice and peanut sauce. Stir well and reheat the soup to serving temperature. Adjust seasoning to tatse.
Stir in the reserved cilantro and serve.
Alternative: chill well and serve cold.
Notes: Use a rolling-pin or small heavy skillet to pound the lemongrass stalks; this releases the flavor (and is very satisfying!)
Recipe credit: Process This! Jean Anderson (adapted from White Dog Cafe, Philadelphia)

Two Desserts

STONEBOW INN TIRAMISU
8 oz. semi-sweet chocolate
1 c. sugar
4 egg yolks
1 ½ tsp. vanilla extract
8 oz. cream cheese, cut into pieces, room temperature
1 ¾ c. chilled whipping cream
1 T. instant espresso, diluted in 1 ¼ c. hot water, cooled
1 (12 oz.) Sara Lee pound cake, sliced, cut into 1-inch strips

Finely chop the chocolate in a food processor or with a wide bladed knife. Set aside. Mix the sugar and egg yolks in a processor for 30 seconds. Add the vanilla and process until pale yellow, about 1 minute. Add the cream cheese in batches, blending until smooth. Transfer to a medium bowl, cover and chill for one hour. Beat the whipping cream until stiff. Fold into the cream cheese mixture, cover and refrigerate again until well chilled. This can be prepared up to 2 days in advance. Next, pour the espresso into a large shallow dish. Dip the cake strips in the espresso, turning them to coat all sides lightly. Arrange strips on the bottom of a 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half the chocolate. Top with chilled cream cheese mixture. Sprinkle the remaining chocolate on top. Cover with plastic wrap and refrigerate for at least 4 hours until firm (an hour or two in the freezer helps). The tiramisu can be prepared 1 day ahead. Serves 8.

Notes: want to go for gold? Make it a double-layer Tiramisu by using 2 cakes and repeating the layers; you will need approximately half as much again in terms of cream cheese/whipping cream mix.

I do make a classic Tiramisu also, using the Cook's Illustrated recipe with ladyfingers and mascarpone cheese etc. It is also excellent, although my wife Cathy actually prefers our version. It's all a matter of taste.
 
Instant espresso does not dissolve easily I find; I usually end up straining it though a coffee filter before dipping the cake slices into it.
 
I also find that putting the dish in the freezer for a couple of hours first really helps it become firm, but then refrigeration is OK; just put it out on the counter during dinner to ease up a bit.
 
BOURBON SPIKED PECAN PIE
1 frozen 9-inch deep pie shell, prebaked
4 lg. eggs
¾ c. dark corn syrup
¾ c. sugar
6 T. unsalted butter, melted
6 T. bourbon
¼ c. molasses
¼ tsp. salt
1 ½ c. coarsely chopped pecans
1 c. pecan halves
1 c. heavy cream, whipped, flavored with 2 tablespoons bourbon
 
Preheat the oven to 375 degrees. Beat together the eggs, corn syrup, sugar, melted butter, bourbon, molasses and salt. Stir in the chopped pecans. Spoon the filling into the pie shell and decorate the top with pecan halves, pressing them gently into the filling. Bake for 20-25 minutes until firm. Cool on a rack at least 45 minutes before slicing. Serve with bourbon flavored whipped cream. Serves 6-8.

Notes: I have used light and dark molasses for this; both are good. Of course dark molasses are more prominent in the taste.
This a relatively quick dessert; I also use a made-from-scratch pie crust (see earlier post) which is fabulous, but this is good too.

Cheesey potatoes to die for

PARMESAN POTATOES
6 med. Potatoes, such as Yukon Gold
1 c. freshly grated Parmesan cheese
¼ c. all-purpose flour
1 tsp. salt
1 tsp. ground black pepper
4 T. butter
Preheat the oven to 350 degrees. Peel the potatoes and cut each into eight or more wedges. Combine the cheese, flour, salt and pepper in a large zip lock plastic bag. Place the potatoes in the bag, zip the top shut and shake to coat the potatoes. Put the butter into a 9x13-inch pan; pace in the oven until the butter melts, remove and add the coated potatoes. Toss lightly. Bake for 30 minutes. Use a spatula to turn the potatoes over, and then bake for an additional 40-50 minutes or until the potatoes are cooked, crisp and slightly browned. Serve hot. Serves 8. Good for breakfast or dinner as a side dish.

Memories of Summer

ROASTED CORN, BLACK BEAN & MANGO SALAD
1 T. vegetable oil
2 cloves garlic, peeled, minced
3 c. fresh or frozen corn kernels
2 c. diced peeled ripe mango
1 c. chopped red onion
1 c. chopped red bell pepper
1/3 c. fresh lime juice
3 T. chopped fresh cilantro
½ tsp. salt
½ tsp. ground cumin
2 T. chipotle chili in adobe sauce, drained, chopped fine
2 (15 oz.) cans black beans, rinsed, drained
8 c. gourmet salad greens
Heat the oil in a large non-stick skillet over medium high heat. Add garlic and cook 30 seconds. Stir in the coen and cook 8-10 minutes or until the corn is well-browned, stirring occasionally. Place the corn mixture in a large bowl. Add the mango and all the remaining ingredients except for the salad greens, stir well. Arrange one cup of greens on each of 8 plates and spoon the corn mixture over the greens. Makes 8 servings.