Do you, Escarole, take Mini-Meatball, to be your partner, in soup?

I'm still continuing my "healthy soup" week, to help us all bounce back after extravagant holiday eating! I started with Swiss-chard, continued with leeks, and now it's time for escarole! Escarole is a member of the endive family, and is the flat leaf variety known as Chicorium endivia var latifolia. Besides being high in fiber and rich in essential vitamins and minerals, escarole is believed to reduce high glucose and LDL cholesterol levels. In addition, it is said to help rid the body of infections. It's a super green and very popular in Sicilian cuisine!

To utilize this ruffly leaf, I chose to make Italian Wedding Soup (Minestra Maritata), which has nothing to do with weddings, rather, the "marriage" of flavors. There are numerous versions of this soup, but I chose to make this recipe from Saveur magazine. It was different from versions I've made before, by including shredded chicken and adding some tomatoes to the stock. It may not be for everyone, but I liked it and feel healthier already!

Italian Wedding Soup (Minestra Maritata)

Serves 8 (great leftover for lunch)

Ingredients:

1, 3 1/2-4 pound chicken (I used 4 chicken thighs instead)
2 carrots, peeled and trimmed
2 ribs of celery
2 cups canned whole peeled plum tomatoes
Kosher salt and pepper
1/2 cup acine de pepe (frog's-eye) or other tiny round pasta
1 bunch escarole, washed and coarsely chopped (if you can't find escarole, use Swiss-chard or spinach)
1/2 pound ground beef, pork, or whatever you prefer
1 egg yolk
2 tablespoons dry bread crumbs
1 tablespoon freshly grated Parmigiano-reggiano
1 tablespoon freshly grated Romano cheese
Leaves of 2 sprigs of flat leaf parsley
1 garlic clove, minced
1/4 teaspoon dried oregano

Directions:

Put the chicken, carrots, celery, tomatoes, 14 cups of water, and salt to taste into a large pot. Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce heat to medium-low. Simmer until chicken is just cooked through, about 40 minutes.

Meanwhile, cook pasta in a small pot of boiling salted water until just tender, 5-7 minutes. Drain, rinse, and set aside. Put escarole and 2 tablespoons water into a large skillet, cover, cook over medium heat until wilted, 4-5 minutes and set aside. Gently mix ground beef, egg yolk, bread crumbs, cheeses, parsley, garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl, form into 1/2" meatballs, and set aside or refrigerate until ready to use.

Using a slotted spoon, transfer chicken to a large bowl and set aside to let cool. Strain the broth through a cheesecloth-lined colander into a clean medium pot, discarding solids. Shred the chicken meat and set aside, discarding skin and bones.

Bring broth to a boil over high heat. Add the meatballs, reduce heat to medium, and simmer until cooked through, 10-15 minutes. Add the shredded chicken, escarole, and pasta. Season to taste with salt and pepper, simmer for 15 more minutes, to let the flavors "marry."

Mardis Gras and the Best Jambalaya!

Mardis Gras (aka., Fat Tuesday, Shrove Tuesday) is February 17, marking the last day of fatty food indulgences before Ash Wednesday and the beginning of Lent. While some people around the world celebrate the day eating pancakes, I prefer a delicious bowl of jambalaya! I first acquired a taste for this spicy sausage and seafood-laden dish from a friend in college who made a batch along with freshly baked bread every Sunday. Although I think he used Zatarain's and a tube of Pillsbury, it was always a good time! Just like chili is in Texas, jambalaya is classic Louisiana party food, making it the perfect choice for Mardis Gras!

Jambalaya is a dish steeped in ambiguity. So much so, you can stir up heated discussions regarding just the root of the word "jambalaya!" One theory is that it comes from the Provencal word "jambalaia," meaning mishmash or mixture. Another theory is that it comes from the Spanish word "jamon," meaning ham, combined with "paella," the classic Spanish rice dish. The third theory is that it comes from the French "jambon," meaning ham, with a contraction of "a la" and "ya," the African word for rice. And finally, it might come from the Native American Atakapa tribe's saying, "Sham, pal ha! Ya!" meaning "Be full, not skinny! Eat up!" 

If that's not enough, contrary to popular misconceptions, jambalaya is not specifically a Creole dish. In fact, there are two kinds of jambalaya. Creole which contains tomatoes, and Cajun which does not. I prefer it with tomatoes. I also think the key to a really great jambalaya is tasso. Tasso is a highly seasoned smoked pork. I am lucky to find it locally, but you can order some from cajungrocer.com. Andouille sausage is also authentic; however, if you can't find it or don't want to add it to your Cajun Grocer order, you can substitute Spanish chorizo, not Mexican chorizo, which is not the same thing. Finally, I would be remiss not to mention "the holy trinity." Similar to mirepoix and sofrito, it is the base to most Louisiana cuisine. It consists of finely diced onion, celery, and green bell pepper. I use red bell pepper because I detest green bell peppers in any form. 

Just like cioppino, it's hard to make a bad jambalaya. Jambalaya is very adaptable and can contain shredded chicken, venison, oysters, etc. Feel free to add what you have on hand, or prefer, to make it your own! If it gets too thick, just add some water! So celebrate Mardis Gras this year with a delicious bowl of jambalaya, lots of crusty bread, cold beer, and a bottle of Tabasco (or Crystal) hot sauce. Beads optional!

Sausage and Shrimp Jambalaya

Serves 8

Ingredients:

1/2 cup tasso (or chopped ham), 1/4-inch dice

14 ounces Andouille (or Spanish chorizo, or other smoked sausage), 1/2-inch slices

1/2 cup onions, chopped

1/2 cup celery, chopped

1/2 cup red bell pepper (or green), chopped

1 large garlic clove, minced

28-ounce can whole peeled tomatoes

2 cups chicken stock

1 teaspoon Cajun seasoning 

1/2 teaspoon dried thyme

1/4 teaspoon cayenne, or more to taste

1 teaspoon salt

2 bay leaves

1 cup long grain rice

1 pound raw shrimp, peeled and deveined

Italian parsley, chopped for garnish

Directions:

In a large pot or dutch oven, brown the sausage on each side in batches, set aside. Add the tasso, onions, celery, and bell pepper to the pot and saute until tender. Add the garlic and cook one minute. Add the tomatoes (with can juice), stir and break up with a wooden spoon. (An old-fashioned potato masher works great too!) Add the stock, browned sausage, Cajun seasoning, thyme, cayenne, salt, and bay leaves. Bring to a boil, reduce heat, cover and simmer 30 minutes. Remove the cover and raise heat to a boil. Add the rice, stir, cover and reduce heat to a simmer for 15 minutes, stirring occasionally. (Taste the rice to make sure it's done!) Remove the lid and add the shrimp. Cook for 5 minutes or until the shrimp are cooked through. Remove the bay leaves and serve with a garnish of parsley. Add hot sauce to taste at the table, along with crusty bread.

For My Non-Romantic Valentine

My husband detests Valentine's Day. Every year he touts that it is nothing more than a "Hallmark holiday," manifested merely to sell cards. Hmm... Well, listen up buddy, there is more to the story than manufactured greeting cards. Besides being rooted in the pagan fertility festival of Lupercalia, there are two other legends for the creation of the most romantic day of the year. The first legend begins in third century Rome. Valentine, who was a priest, secretly married young lovers after Emperor Claudius II outlawed marriage for young men because he believed unmarried men made better soldiers. When Valentine's actions were discovered, Claudius ordered that he be put to death.

The second legend is believed that an imprisoned Valentine fell in love with a young girl who visited him during his confinement. Before his death, he wrote her a love letter and signed it "From your Valentine." That's pretty romantic! Either way, Valentine's Day is celebrated in the middle of February to commemorate the anniversary of Valentine's death, approximately 270 A.D. In addition, the oldest known valentine is a poem written by Charles, Duke of Orleans, to his wife while imprisoned in the Tower of London in 1415. It wasn't until the 1840s, that Esther A. Howland (sans Hallmark) began selling the first mass-produced valentines in America.

Well, if that convinces my husband or not, I am still going to make perhaps the most elegant and seductive dessert I know, "Double Chocolate Pate!" This decadent recipe, from the luxurious Greenbrier resort, consists of a velvety chocolate center enrobed in a crisp chocolate couverture. This recipe requires that you freeze the velvety center in a loaf pan for 24 hours before encasing it in the chocolate coating. So, you will need to start at least a day in advance. In addition, have a pot of simmering water on the stove and two heat-proof bowls ready for make-shift double boilers, see Gadgets-No Double Boiler? before beginning. I like to serve it with a raspberry coulis, which is nothing more than a bag of thawed frozen raspberries pureed with some water in a blender, sweetened to taste with sugar, and passed through a strainer to remove excess seeds. And finally, while this dessert may be a little messy to make, it really is simple and definitely exceedingly romantic!

It really is beautiful!

  This is how I like to serve it!

This is how I serve it to my husband! Ha! Ha!

Double Chocolate Pate

Makes one 10x4-inch loaf.

Ingredients:

For the Pate

8 ounces good-quality semi-sweet chocolate, roughly chopped

4 egg yolks

1/2 cup granulated sugar

4 tablespoons cognac (or other liqueur, such as Grand Marnier)

2 cups heavy cream

For the Chocolate Coating

8 ounces good-quality semi-sweet chocolate, roughly chopped

3 tablespoons unsalted butter

1/2 cup heavy cream

Directions:

For the Pate

Cut a piece of plastic wrap 15 inches long and 10 inches wide (or the length of the loaf pan). Line the pan with the plastic, keeping it as smooth as possible, so the 2 long sides and the bottom are covered by the 2 short sides stay bare (greasing the inside of the pan will help stick the plastic in place). Put the chopped chocolate in a double boiler and melt over low heat. Cool slightly.

In another double boiler, combine the egg yolks, sugar and cognac and whisk constantly over simmering but not boiling water (the bottom of the bowl should never be too hot to touch) until the mixture is very thick and fluffy and has tripled in volume, about 5 minutes.

Remove from the heat and fold in the melted chocolate. (The mixture may appear stiff at this stage.)

Whip the cream in a large bowl until it forms soft peaks. Stir a small amount of the whipped cream into the chocolate mixture; repeat until the mixture is fairly loose and the chocolate is well-blended with the cream, then fold in the remaining whipped cream.

Pour the mousse into the prepared loaf pan, rapping the pan lightly on the work surface to eliminate any air bubbles. Fold the plastic wrap securely over the top of the pan and freeze the pate for at least 24 hours.

The next day, make the chocolate coating; melt the chocolate and butter together in a double boiler, then stir in the cream.

Cut a piece of heavy cardboard so it fits exactly into the top of the loaf pan. (I use a piece of foil to make a pattern!)

Cover the cardboard with plastic wrap or aluminum foil. (To help remove loaf from pan, place in a pan with hot water and refreeze before continuing.) Remove the plastic from the top of the loaf and invert the pate onto the cardboard and remove the remaining plastic wrap and pan. Place the pate on a rack with a tray or plate (or bowl) underneath to catch the excess chocolate. Pour the chocolate coating evenly over the pate, spreading with a spatula if necessary to coat the top surface and sides, and reserving the excess.

Return the pate on the cardboard to the freezer to set.

When the coating is firm, flip the pate so the uncoated side is up. Remove the cardboard.

Reheat the remaining chocolate coating and pour it onto the uncoated surface, smoothing with a spatula.

Return the pate to the freezer until ready to serve. To serve, slice the frozen pate with a thin-bladed knife into 1/2-inch slices (to make slicing easier run the knife under hot water, wipe dry, then slice.) (I find that by setting the pate out 5-10 minutes before slicing helps to prevent the coating from cracking.) Arrange each slice on a dessert place and let rest 4-5 minutes to soften slightly before serving.

Recipe from The Greenbrier Cookbook: Favorite Recipes From America's Resort.

Happy Valentine's Day!

Love on the Rocks?

When I was in college, getting my degree in Geology, I was required to complete a "field training" course. I signed up for a class with Texas Tech, in which you were expected to map parts of the Colorado Rockies. After arriving a day late, I found myself (backpack and rock hammer in tow) ascending the side of a steep mountain, when I first heard his voice. He offered me a hand, (Thank God!), and then I looked up to see my one true love, standing there in a tie-dye Ben&Jerry's "Cherry Garcia" t-shirt, mirrored Serengeti sunglasses, and a Redskins hat! What a get-up! Six weeks later, we were engaged, and the rest is history.

So, for my handsome man, I'm making "Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter." This dish tastes so fantastic and is so beautiful! It's perfect for a romantic Valentine's dinner! In fact, it's so perfect, you just may fall in love!

Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter

Serves 4-6, (Can be made ahead!)

Ingredients:

For the ravioli
2 tablespoons olive oil
3 large shallots, minced
3 ounces arugula, chopped (about 3 1/2 cups)
6 ounces soft fresh goat cheese (such as Montrachet), crumbled
1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese
Nonstick vegetable oil spray
Approximately 30-40 wonton wrappers (from one 12-ounce package)
2 large egg whites, whisked just until foamy

For the tomato-pancetta butter
6 ounces thinly sliced pancetta or bacon, coarsely chopped
1/4 cup (1/2 stick) butter
6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced small
1 teaspoon chopped fresh thyme

For serving
5 tablespoons butter, melted
12 fresh basil leaves
Fresh thyme

Directions:

For the ravioli
Heat the oil in a heavy skillet over medium heat. Add shallots, saute for 10 minutes. Add arugula, toss until wilted but still bright green, about 3 minutes. Transfer the arugula mixture to a large bowl and cool. Mix in the goat cheese and Parmesan cheese. Season the filling with salt and pepper.

Line 2 baking sheets with heavy-duty foil, spray with nonstick spray. (I use 1 baking sheet lined with parchment paper and no nonstick spray. When the first layer is done, I place a sheet of plastic wrap over and stack the second layer on top. That way you can store in the fridge easier.) Place 4 wonton wrappers on work surface, cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon (I put 1 tablespoon) filling into the center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal, avoiding any air bubbles inside the ravioli.

Arrange ravioli on prepared sheets. Repeat with the remaining wrappers until the filling is gone. (Can be made ahead. Cover with plastic and chill up to 1 day.)

For the tomato-pancetta butter

Cook chopped pancetta in large skillet over medium-high heat until crisp and brown. Using a slotted spoon, transfer pancetta to paper towel to drain and set aside. Pour off all but 1 tablespoon drippings from skillet. Add butter to drippings in skillet, melt over medium-high heat. Add tomatoes and thyme, saute until tomatoes are tender, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)

To serve

Place melted butter in large bowl. Cook half of the ravioli in a large pot of salted boiling water until just tender, about 4 minutes. Using a hand-held strainer, transfer ravioli to a colander to drain, then place in the bowl with the melted butter, toss gently to coat. Cover to keep warm. Cook the remaining ravioli in the same pot of boiling water. Drain as before and transfer to the buttered ravioli. Toss gently to coat. Divide the ravioli among serving bowls. Rewarm the tomato butter over medium heat, add the reserved pancetta and basil, saute 1 minute. Spoon sauce over ravioli. Garnish with thyme and serve! (Don't forget some wine!)

This is an old recipe, adapted from Bon Appetit.

Eat This, Jack Frost!

Well, it's official! Winter has finally come upon me, with snow and subzero winds. Brrr! My poor bistro set looks so cold and lonely, it's down right dismal! On days like these, I want something comforting, earthy, and positively delicious, like "Wild Mushroom, Leek, and Gorgonzola Lasagna." This fabulous lasagna is so good, even my husband, who is a devoted carnivore, loves it! Serve it with a simple green salad, a crusty baguette, and a glass of wine, for a meal that is guaranteed to banish the winter blues!

Wild Mushroom, Leek, and Gorgonzola Lasagna

Serves 8-10

Ingredients:

9 ounces lasagna noodles, cooked according to package directions, or "no boil" noodles
15 ounces ricotta cheese
3/4 cup freshly grated Parmigiano-reggiano cheese
4 tablespoons extra-virgin olive oil
5 large leeks, white and light green parts, cut into 1-inch dice
1 1/2 pounds wild mushrooms, thinly sliced
5 garlic cloves, minced
4 tablespoons unsalted butter
4 1/2 tablespoons flour
3 1/2 cups whole milk
5 ounces Gorgonzola cheese, crumbled
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
4 ounces whole-milk mozzarella cheese, coarsely grated

Directions:

For the noodles
Cook lasagna noodles according to package directions, cool in a cold water bath, then drain and place the pieces in a single layer on a baking sheet. Cover with plastic wrap and set aside.

For the filling
In a small bowl, mix together the ricotta and Parmigiano, season with salt and pepper. Set aside.

Heat 2 tablespoons of the olive oil in a skillet over medium-low heat. Add the leeks, season with salt and pepper, and cook uncovered, stirring occasionally, until the leeks a very soft and light golden, about 30 minutes. Remove the leeks from the pan and reserve.

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the mushrooms and cook until they are soft and the liquid has evaporated, 7-10 minutes. Add the garlic and stir for 1 minute. Season with salt and pepper, add to the leeks and stir together.

For the bechamel
Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook, uncovered, stirring constantly for 2-3 minutes. Slowly add the milk, whisking constantly, until it comes to a boil and thickens, 4-5 minutes. Add the Gorgonzola and stir until smooth. Taste and season with salt (about 1 1/2 teaspoons), pepper, and nutmeg.

Finishing the dish
Preheat the oven to 375 degrees. Oil a 13x9-inch baking dish. Cover the bottom of the dish with a single layer of pasta. Cover the pasta with 1/3 of the ricotta mixture. (You may have to use your fingers to spread it out.) Sprinkle 1/3 of the mushroom/leek mixture over the ricotta. Spread 1/3 of the sauce over the vegetables. Repeat with the remaining 2 layers. Sprinkle the mozzarella evenly over the top layer. Bake until the top is golden and bubbling around the edges, 40-50 minutes. Remove from the oven and let stand 15 minutes before serving. Yum!

Bien Dans Sa Peau

Bien dans sa peau, or, feeling comfortable in his or her skin is a concept I've embraced from one of my favorite books, French Women Don't Get Fat, by Mireille Guiliano. This delightful book discusses how to eat for life and not get fat, by balancing eating, staying active, and happiness! No dieting? (except for this soup...) I'm sold! The idea is you feeling comfortable in your own skin, e.g., waist band a little tight (not comfortable), zipper not zipping (not comfortable), etc. In addition, it's not about what the scale says, it's about how you feel in your clothes. For those "non-zipping" times, like after the holidays, I suggest Mireille's recipe for "Magical Leek Soup." It just takes a weekend and you will feel renewed and ready to get back on track!

(I love leeks, and they are a natural diuretic!)

Magical Leek Soup (Broth)

Serves 1 for the weekend

Ingredients:

2 pounds leeks

Directions:

Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.)

Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.

Eating Instructions:

The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.

For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley, if you wish.

This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces), (need information regarding a kitchen scale? Click here!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.

The Magic Bean

In France, January 6 is "La Fete Des Rois," which translates to "Festival of Kings," also known as Twelfth Night and the Epiphany, when the biblical three kings came to pay homage to the newborn Jesus. It is celebrated by sharing a "Galette des Rois," or "Kings' Cake," with family and friends throughout the month of January. Just like the song The Twelve Days of Christmas! Galette de Rois is a delicious, flaky pastry made with buttery puff pastry and filled with frangipane (almond cream paste), and includes a hidden "la feve" (originally a dry bean, or "magic bean"), and is sold with a silver or gold paper crown to perch on top. The person who gets the feve in their slice is declared the King or Queen and is allowed wear the paper crown! It is also customary that the youngest child at the table go hide (e.g., under the table) where they can't see the cake. The oldest person then cuts the cake into slices, the child comes back and chooses who will get each slice, just to keep things fair!

Galette des Rois is also known as a Pithivier, named after the town Pithiviers in northern France, where it apparently was created. The distinction between the two is the feve or magic bean. This recipe from Laura Calder, who seldom lets me down, was surprisingly easy and turned out beautiful! Just remember to keep everything as cold as possible. My only comment is that I thought it could be a little sweeter, so next time I will try using store-bought almond paste (sold in cans) instead of the ground almonds. I used the traditional dry bean and I saved a paper crown from our Christmas Crackers. My kids loved their Galette des Rois  (they each ate two slices!), and my youngest got a kick out of hiding under the table, in addition to finding the magic bean and getting to wear the crown! It truly is a tradition worth trying!

Galette des Rois (Kings' Cake)

Serves 8

Ingredients:

For the tart

2 sheets puff pastry, about 1/4" thick, chilled

1 egg, lightly beaten for sealing the pastry

Sifted icing sugar, for dusting (or a few spoonfuls of apricot jam, heated until runny) (I used apricot jam!)

For the almond cream

1/3 cup/70 g butter, softened

1/2 cup/70 g icing sugar

1/2 cup/70 g ground almonds (or almond paste)

1 egg

1 tablespoon dark rum

1/2 teaspoon pure vanilla extract

1 magic bean

Directions:

For the almond cream

Cream together the butter and sugar until light and fluffy. Stir in the almonds, then the egg, rum, and vanilla extract. Beat smooth with a fork. Cover and chill until firm, for at least an hour.

For the tart

Lay an 8" round plate on one sheet of cold puff pastry and go around it with a knife.

Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round. (I found 8 1/2 " to be about right!)

Lay the smaller round of chilled pastry on a baking sheet. (I lined mine with parchment paper and highly recommend it.) Spread the chilled cream over, leaving a good 1" margin all around the edge. Hide a bean somewhere in the cream. Brush the border with egg wash (one egg white mixed with a smidgen of water).

Lay on the top round of chilled pastry and lightly press the edges to seal. Score the edge all around with the blunt side of a knife to seal.

Make a cross in the center for steam to escape and draw spirals out to the edges for decoration.

Brush with egg wash all over the top, avoiding the edges, so that they'll puff up easily. Chill in the freezer until very firm, about 20 minutes.

Meanwhile, preheat the oven to 450 degrees/230 degrees C. Bake the cake until puffed up high and dark golden in color, about 30 minutes.

Sprinkle with a thin coating of icing sugar and blast under the broiler or melt with a blowtorch. You can also brush with melted apricot jam for a glaze.