Creamy Mushroom Soup

Recipe By: A winner of a Food52 contest
Serving Size: 6
NOTES: If you like a bit more subtance to the soup, add in a bit of rice (maybe 3 T. or so) or use some (leftover) cooked potato that you cube up and heat just at the end. Don’t COOK the potatoes in it as they’ll likely disintegrate. You don’t want that. You can also add some milk or fat-free half and half to this to make another serving or so. It doesn’t appear to dilute the flavor.

1 pound mushrooms — mixed variety, cleaned, stems separated from caps
1 pound cremini mushrooms — cleaned, stems separated from caps
1/2 cups minced shallot
6 sprigs thyme
1 sprig rosemary
1/4 cups cognac
3 tablespoons olive oil
salt & pepper to taste
4 cups chicken stock — rich homemade [I used Penzey’s soup base]
1/4 cup whipping cream
1/4 cup chopped chives

1. Rough chop the mushroom stems and simmer them, covered, in the chicken broth for about an hour.
2. In the meantime, heat the oil in a large skillet, and saute the shallots until transparent. Add the herbs and salt & pepper liberally.
3. Beautifully and precisely chop the mushroom caps into a 1/2″ dice. Add them to the shallots as they are chopped. Keep the heat very low and cook gently until the mushroom liquid is released and reabsorbed [about 20 minutes or so]. Shake the pan so they don’t stick. Remove the thyme and rosemary. [I didn’t do that step as I used dried herbs.]
4. Turn up the heat and add the cognac. Flame it if you’re feeling really chef-y. Cook the mushroom cap/shallot mixture down (after cognac) until well reduced and starting to turn a little golden on the edges.
5. Strain the mushroom stems from the chicken broth [and discard them].
6. Add the beautiful mushroom cap and shallot mixture to the strained broth and heat gently.
7. Swirl in the cream and chives and serve. Or serve in small sipping cups topped with chives and lightly whipped cream, if you want to get fancy.
Per Serving: 190 Calories; 12g Fat (59.5% calories from fat); 5g Protein; 13g Carbohydrate; 4g Dietary Fiber; 14mg Cholesterol; 1445mg Sodium (this sodium cannot be accurate – it assumes you’re using very salty chicken broth).

Farmhouse Vegetable Soup

Recipe By: Adapted slightly from Cook’s Illustrated, Nov./Dec. 2011
Serving Size: 6-8

1/8 ounce dried mushroom — porcini type
8 sprigs Italian parsley — 3 T. of it chopped, remainder whole
4 sprigs fresh thyme
1 whole bay leaf
2 tablespoons unsalted butter
1 1/2 pounds leeks — green parts removed, sliced lengthwise, coarsely chopped
2 whole carrots — peeled, cut in 1/2 inch coins
2 whole celery ribs — cut into 1/4 inch cubes
1/2 cup dry white wine
2 teaspoons soy sauce
Salt and freshly ground black pepper to taste
6 cups water
4 cups low-sodium chicken broth — [I used turkey broth] or vegetable broth
1/2 cup pearl barley — [I used farro]
1 clove garlic — peeled and smashed
1 1/2 pounds Yukon Gold potato — peeled, cut into 1/2 inch pieces (or smaller)
1 whole turnip — peeled, cut into 3/4 inch pieces
1 1/2 cups cabbage — chopped
1 cup frozen peas
1 teaspoon fresh lemon juice
1 cup shiitake mushrooms — sliced [my addition – not in the original recipe]
LEMON-THYME BUTTER:
6 tablespoons unsalted butter — softened
1 tablespoon fresh thyme
3/4 teaspoon lemon zest — freshly grated
1/4 teaspoon lemon juice
1 pinch salt

1. Grind porcini mushroom pieces in a spice grinder until they resemble fine meal, 10-30 seconds. Measure out 2 teaspoons of the powder and reserve remainder for another use. Using kitchen twine, tie together the parsley sprigs, thyme and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle and garlic. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.
4. Add potatoes, turnip and cabbage; return to simmer and cook until barley, potatoes, turnip and cabbage are tender, about 18-20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in pease, fresh lemon juice and chopped parsley; season with salt and pepper to taste. Serve, passing Lemon-Thyme Butter separately.
6. LEMON-THYME BUTTER: Combine all ingredients in a bowl.
Per Serving: 408 Calories; 14g Fat (28.0% calories from fat); 16g Protein; 65g Carbohydrate; 11g Dietary Fiber; 31mg Cholesterol; 230mg Sodium.

Wild Rice Salad with Watercress

Recipe By: From Mitsitam Cafe Cookbook (Smithsonian National Museum of the American Indian)
Serving Size: 8

VINAIGRETTE:
6 tablespoons apple cider vinegar
1/4 cup honey
3/4 cup canola oil
Salt and pepper to taste
SALAD:
6 cups vegetable stock
1 1/2 cups wild rice
1 whole carrot — cut in matchsticks
3 tablespoons dried cranberries
1 whole plum tomato — diced
5 whole green onions — diced
1/2 cup pine nuts — toasted
1/4 cup pumpkin seeds, roasted
3 bunches watercress

1. Combine vinaigrette, cover and refrigerate for one hour (dressing will keep for 10 days).
2. Combine wild rice and vegetable stock in a medium saucepan. Bring to a boil and reduce to simmer for 45-50 minutes, or until cooked through. Drain and spread the rice out onto a large baking sheet to dry.
3. Scrape rice into a large bowl, add carrots, cranberries, tomato, green onions and nuts. Add about 1/2 cup vinaigrette, toss together and refrigerate for an hour. Place watercress on individual plates and top with wild rice mixture. If you have leftovers, remove all of the watercress as it turns icky if it’s kept past the first serving. Alternately you can place the salad in a large bowl and toss it all together and either serve it buffet style or place the tossed salad on individual plates.
Per Serving (assumes you consume all the dressing, which you don’t): 511 Calories; 28g Fat (48.5% calories from fat); 12g Protein; 56g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 1233mg Sodium.

Eggplant Salad (Indian Style)

Recipe By: Aarti Sequeira, Food Network
Serving Size: 6

2 large eggplants
2 tablespoons peanut oil — plus more for eggplant
1 medium white onion — finely diced
4 cloves garlic — minced
1 small serrano pepper — seeded (if you wish less heat) and minced (optional)
1/4 cup fresh cilantro — minced, both leaves and stems, plus more for garnish
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin — plus more for sprinkling
Kosher salt and freshly ground black pepper
2 cups fat-free Greek yogurt — beaten until smooth

1. Preheat the oven to 500° F.
2. Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool.
3. Once cool, skin the eggplant. Chop the flesh until it’s relatively smooth but not mushy.
4. In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, chile and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick.
5. Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes.
6. Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.
Per Serving: 91 Calories; 5g Fat (44.4% calories from fat); 2g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.

Tomato Corn Pie

Recipe By: Adapted significantly from Simply Recipes blog
Serving Size: 7-8
NOTES: If using Gruyere, it’s a very salty cheese, so don’t salt

1 whole pie shell — 9 inch unbaked
2 teaspoons canola oil
1/2 whole yellow or red onion — chopped finely
2 cups fresh corn — cut off the cobs (2-3 ears)
1 teaspoon Sriracha sauce — (or more to taste)
2 1/2 cups tomatoes — cut in half horizontally
3 ounces Boursin cheese — at room temperature, garlic flavored
1/4 cup basil — sliced in thin strips
2 1/2 cups grated cheese — a combination of Gruyere and Mozzarella
2/3 cup mayonnaise
Freshly ground black pepper
Basil leaves for garnish

1. Preheat oven to 400°F. Line the unbaked pie shell with waxed paper and add pie weights, pushing them up the sides if possible. Bake for 10 minutes or longer until lightly golden. Reduce oven temp to 350° and bake for another 5-10 minutes. Remove pie shell from oven. Allow to cool just a couple of minutes and gently remove waxed paper (and pie weights), using the waxed paper as a sling. Set pie shell on a rack while you complete the rest of the pie. You can make the pie shell earlier in the day and let it sit at room temp until you’re ready to continue.
2. Squeeze as much moisture as you can out of the chopped tomatoes, then drain on paper towels. Again squeeze gently in your hands, too, to get the last bit of juice out, without pulverizing the tomato flesh in the process. Chop the tomatoes into small bite-sized pieces.
3. In a medium saute pan heat canola oil and cook over medium heat until the onion is limp. Turn up the heat and add the corn and continue cooking until the corn has browned just a little bit, at the most 2 minutes. Remove from heat and add the hot sauce and stir to mix it well. Set aside.
4. Spread the softened Boursin cheese all over the bottom of the baked pie shell, then gently pour in the onion-corn mixture and spread it around, out to the edges too. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
5. In a medium bowl, mix together the grated cheeses, mayonnaise and freshly ground black pepper. Using your hands (it’s gooey) drop small little clumps of the cheese mixture all over the top of the pie, spreading it out to the edges as much as possible. There will still be a few holes here and there.
6. Bake until browned and bubbly, anywhere from 25 to 45 minutes. Cool for 10-15 minutes, sprinkle top with more chopped basil and serve in wedges.
Per Serving (includes the pie shell): 546 Calories; 46g Fat (71.8% calories from fat); 15g Protein; 25g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 631mg Sodium.

Short Crust (Press-In) Tart Shell

Recipe By: Joanne Weir, from one of her cookbooks
Serving Size: 8
NOTES: This is oh-so-good, and easy. This is a very rich, tender and crumbly pastry. It doesn’t act like a traditional piecrust. If using this for a savory filling (like quiche), add only about 1 tsp. of sugar, and eliminate the lemon zest. I have also successfully rolled this out with a rolling pin (for a piecrust, not a tart). Just don’t get the dough too thin or it will fall apart once you try to transfer it to a pie plate.

1 1/4 cups all-purpose flour
1 tablespoon sugar — (if making a dessert)
1 pinch salt
1 teaspoon grated lemon zest — (if making a dessert)
10 tablespoons unsalted butter
2 teaspoons ice water — or more as needed

1. Warm butter at room temperature for a maximum of 15 minutes before proceeding.
2. In a food processor fit with a metal blade, mix the flour, sugar and salt with a few pulses. Add lemon zest and butter and pulse until mixture resembles cornmeal. Add about 2 tsp. of water, or up to a maximum of 1 T., just until the dough holds together into a ball. Remove from the processor, flatten into a 6-inch disc and wrap in plastic. Refrigerate 30 minutes or up to 24 hours.
3. Remove pastry from refrigerator and allow to sit out (covered) for about 15-20 minutes before proceeding. Have ready a 9-inch tart shell with removable bottom. Or you may use a traditional pie plate. Take a small piece of pastry, about 1 inch by 3 inches and press it into the side evenly. Continue adding more pieces until you have a solid edge. If the dough is too stiff, press it between your palms to warm it slightly, then make into a kind of rope and press into side of tart shell. Take remaining pastry and press in pieces into bottom of pan and pat out so the pastry is mostly even. Do your best to press the corners so that right angle doesn’t become too deep with dough. Set the shell in the freezer for 30 minutes before baking. Use this time to preheat the oven to 400°.
4. Line the pastry with parchment or waxed paper and scatter dry beans or pie weights into the parchment. Make sure the beans reach up close to the edges. Bake until the top edges are very lightly golden, about 10-15 minutes. Remove the parchment and weights, reduce oven temperature to 375° and continue to bake until the shell is golden brown, another 15-20 minutes.
Per Serving): 204 Calories; 15g Fat (63.7% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 19mg Sodium.

Grilled Corn and Potato Chowder

Recipe: Cooking Light, September 2009
Serving Size: 6

1 pound red potatoes — small, quartered
1 tablespoon salt — divided
3 tablespoons butter — softened, divided
4 ears corn — shucked
Cooking spray
3/4 cup finely chopped onion
1/8 teaspoon ground red pepper
3 cups 2% low-fat milk
1/2 cup half and half
2 thyme sprigs
3 tablespoons chives — finely chopped
1 1/2 teaspoons thyme — finely chopped
1/2 teaspoon freshly ground black pepper

1. Preheat grill to medium-high heat.
2. Place a grill basket on grill.
3. Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into 1/4-inch cubes.
4. Melt 1 tablespoon butter; brush evenly over corn. Place corn on grill rack coated with cooking spray. Place potatoes in grill basket coated with cooking spray. Grill corn and potatoes 15 minutes or until slightly charred, turning occasionally. Cool corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth.
5. Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.
Per Serving (1 cup): 263 Calories; 11g Fat (37.0% calories from fat); 9g Protein; 35g Carbohydrate; 4g Dietary Fiber; 32mg Cholesterol; 1209mg Sodium.

Gateau de Crepes a la Florentine

Recipe By: Julia Child’s recipe, adapted by Phillis Carey, 2010
Serving Size: 6

CREPES:
2 cups cold water
2 cups cold milk
8 large eggs
1 teaspoon salt
3 cups all-purpose flour
6 tablespoons melted butter — plus more for the pan
MORNAY SAUCE:
5 tablespoons all-purpose flour
4 tablespoons butter
2 3/4 cups whole milk — boiling
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pinch grated nutmeg — large pinch
1/4 cup heavy cream
1 cup Gruyere cheese — or Emmental, grated
SPINACH FILLING:
1 tablespoon shallots — minced
2 tablespoons unsalted butter
1 1/2 cups chopped spinach — blanched, or 3 boxes frozen chopped spinach
1/4 teaspoon salt
CHEESE/MUSHROOM FILLING:
8 ounces cream cheese — softened
salt and pepper to taste
1 large egg
1 cup fresh mushrooms — minced in food processor
1 tablespoon green onions — minced
1 tablespoon unsalted butter
1 1/2 teaspoons vegetable oil
TOPPING/MOUND:
3 tablespoons Parmigiano-Reggiano cheese — grated
1/2 tablespoon unsalted butter

1. CREPES: Put the liquid, eggs and salt in blender jar. Add flour, then butter. Cover, blend top speed for one minute. If bits of flour adhere to sides of jar, scrape and blend further. Cover and refrigerate for at least 2 hours or overnight. The batter should be a consistency of light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time.
2. The first crepe is a trial one to test the batter consistency, the exact amount you need for the pan, and the heat. Brush flat skillet (high sides make it difficult to turn) lightly with oil. Set over moderately high heat until pan is just beginning to smoke. Immediately remove from heat, pour with your predominant hand a scant 1/4 cup batter into middle. Tilt quickly in all directions to run batter all over bottom in a thin film. If you have too much batter, pour it back into the bowl and judge the measurement for subsequent crepes. This should take no more than 2-3 seconds. Return pan to heat for 60-80 seconds.
3. Jerk and toss pan sharply back and forth, up/down to loosen crepe. Lift edges with spatula and if underside is light brown, turn over using 2 spatulas, if necessary, or grasp edge with two fingers. Brown lightly for about 30 seconds on other side. The second side is rarely more than a spotty brown and is always kept as the non-viewing side. As each crepe is finished, slide onto a rack and let cool, stacking on a plate. Grease the skillet again, heat just to smoking and proceed as above. Crepes may be kept warm by covering them with a dish and setting them over simmering water, or in a very slow oven. Or they may be made several hours in advance and reheated when needed. They freeze well, separated with waxed paper. Makes 24 crepes.
4. SAUCE: Cook the flour and butter slowly together in saucepan for 2 minutes without coloring the flour. Off the heat beat in the boiling milk and seasonings. Boil, stirring for one minute. Reduce to simmer and stir in cream by tablespoons. Sauce should be thick enough to coat a spoon fairly heavily. Remove from heat and correct seasoning. Stir in cheese. Pour a very small amount of milk over the top of the sauce (to make a solid film) to prevent a skin from forming.
5. SPINACH FILLING: Cook shallots in butter for a minute in a medium saucepan. Add spinach and salt, stir over moderately high heat for 2-3 minutes to evaporate moisture. Stir in 1/2 to 2/3 cup of the Mornay Sauce (above). Cover and simmer slowly for 8-10 minutes, stirring occasionally. Correct seasoning and set aside.
6. CHEESE/MUSHROOM FILLING: Mash cream cheese in a mixing bowl with salt and pepper to taste. Beat in 1/3 – 1/2 cup of the Mornay Sauce (above) and the egg. Saute the mushrooms and green onions in butter and oil for 5-6 minutes in a small skillet. Stir them into the cheese mixture and correct seasoning.
7. TOPPING: Butter a 9-inch round baking dish (or a higher sided cake pan at least 1 1/2 inches deep) and center a crepe in the bottom. Spread with layer of cheese/mushroom filling. Continue with alternating layers of crepes and filling, ending with a crepe. Sprinkle with the Parmigiano cheese and dot with 3-4 pea-sized bits of butter. Set aside.
8. BAKING: Preheat oven to 350. Place gateau in the upper third of oven and heat thoroughly, about 25-30 minutes, until the top is lightly browned. To serve, cut in pie-shaped wedges and drizzle with additional Mornay Sauce on top and over the sides of each piece.
Per Serving: 978 Calories; 65g Fat (59.9% calories from fat); 33g Protein; 65g Carbohydrate; 2g Dietary Fiber; 491mg Cholesterol; 1250mg Sodium.

Tomato Sauce with Butter and Onions

Recipe By: Adapted from Marcela Hazan’s Essentials of Classic
Italian Cooking (read on Smitten Kitchen’s blog)
Serving Size: 4

28 ounces canned tomatoes — (San Marzano, if possible)
5 tablespoons unsalted butter
1 whole onion — peeled and halved
Salt to taste
8 ounces spaghetti — cooked
1 cup Parmigiano-Reggiano cheese — grated
1. Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt and pepper to taste (adding salt might not be necessary) and keep warm while you prepare your pasta.
2. Serve with spaghetti, with or without grated parmesan cheese to pass.
NOTES: For me, the addition of grated Parmigiano was essential. Some might prefer it without. I used 2 ounces of pasta per person and divided the sauce equally. It was just enough to coat the pasta to my taste.
Per Serving: 386 Calories; 16g Fat (35.8% calories from fat); 10g Protein; 53g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 302mg Sodium.
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