Sunchoke and Sausage Soup

I adapted this recipe from one I found on multiple internet sites. I'm not sure who to credit. I saw one post that claimed the soup was an attempt to copy a dish served at Vermillion Restaurant in Old Town Alexandria, Virginia.

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Sunchoke and Sausage Soup

Serves 6

4 slices bacon, diced (it can be pork or turkey bacon)

1 pd sausage, turkey or Italian (if you have links, remove the sausage from the casings)

1 pd sunchokes (Jerusalem artichokes) peeled, halved and cut into 1/2-in slices

6 small white potatoes, peeled and halved 

3 stalks celery, diced

1/2 large onion

1 leek, white and light green parts, chopped

3 c fresh spinach or swiss chard, chopped

2 cloves garlic

1 quart chicken or vegetable stock

1/2 c chopped parsley

2 T chopped fresh basil

2 T chopped fresh oregano

1 pinch cayenne pepper

1/4-1/2 teas sweet paprika

salt and pepper to taste

1/4 c all-purpose flour

1 c water

Cook the bacon and sausage, onion, celery, leek in a large saucepan or Dutch oven until the bacon and sausage are browned and the onion and celery are softened. Add the sunchokes and potatoes and pour in the stock. Stir in the parsley, basil, oregano, cayenne, paprika, and salt and pepper. Bring to a simmer over medium-high heat, covered. Lower the heat to medium-low and cook slowly for 30 minutes.

Put the flour and the water in a small bowl or container and stir vigorously until no lumps remain. Pour into the soup and continue simmering, covered for 10 minutes. Stir in the spinach (or chard) and cook for an additional 10-15 minutes until the broth is thickened and the greens have wilted. 

Notes:

I harvest sunchokes when garden herbs have frozen. I have used dried oregano and basil as a substitute and it is still good. 

Consider brightening with lemon juice or a bit of wine vinegar.

Salmon with Rhubarb Sauce

This dish seems more spring like, but because you can buy frozen rhubarb, it can be served any time. 

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Salmon with Rhubarb Sauce

Source: Ellie Krieger

Serves 4

1 T olive oil
2 medium shallots, diced
1 1/2 inch piece ginger root, minced

8 oz rhubarb (red is the prettiest, but green tastes just as good), diced

1/4 c orange juice

1/2 c white wine

2-3 T honey

pinch of cayenne pepper

1/4 teas salt

1/8 teas freshly ground black pepper

4 6-oz salmon fillets, skinless if you prefer

1/3 c fresh basil leaves

Add shallots to heated olive oil in a 10-inch skillet or a medium saucepan. Cook until softened and add the ginger, cooking for about 30 seconds. Pour in the juice and wine; bring to a boil over high heat. Cook until the liquids have reduced by half and stir in the rhubarb. Reduce the heat to medium and simmer all until the sauce is thicker and the rhubarb has softened. Stir in the honey, cayenne and half of the salt. If the sauce is too thick, add a splash of water to loosen it a little.

In the meantime, heat up a skillet or a grill pan to cook the salmon. Heat to medium high and spray with cooking spray. Season the salmon with the remaining salt and pepper. Place the fillets in the skillet and cook for a total of 10 minutes per inch of thickness, flipping once, after the top has browned.

Cut the basil into ribbons and when the salmon is done, stir it into the sauce, except for a couple small portions for a garnish. Place about a quarter cup of sauce onto a serving plate and top with a salmon fillet and the garnishing basil.

Lemon Bread

I used to go to cookie exchanges when I lived in Marquette, Michigan, so long ago. I picked up this recipe one year and baked it many holiday seasons.

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Lemon Bread

For my high altitude (almost 5000 ft) I made the following adjustments:

have eggs at room temp

subtract 1 1/2 T sugar

add 1 T lemon juice with milk

use half buttermilk and milk

add 1 1/2 T flour

Yields one 8X4 loaf pan

1/2 c butter, softened

1 1/4 c sugar

2 eggs, beaten

1 T grated lemon peel

1/2 teas lemon extract

1/2 c milk

1 1/2 c flour

1 teas baking powder

1/4 teas salt

1/2 c chopped pecans or walnuts, toasted

Prepare loaf pan by greasing and flouring it well. 

Combine butter and sugar and mix well. Add eggs, lemon peel, extract, and milk. Add flour, baking powder and salt, stirring just until moistened. Fold in nuts. Pour into loaf pan  Bake at 350F for 50-60 minutes. Cool 10 minutes in pan and remove. Allow to cool on a rack. Serve with with Cherry Cheese Spread.

Cherry Cheese Spread

6 oz. cream cheese, softened

2 T chopped maraschino cherries

3-4 teas maraschino cherry juice.

Notes:

I used about a third wheat flour, in this instance kamut.

In the above photo, the cream cheese was mixed with frozen raspberries. I like it both ways, although the maraschino cherries make for a sweeter spread.

Wild Rice and Mushroom Dressing

 

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Wild Rice and Mushroom Dressing

Source: Bon Appetit

Serves 10

1 c pecans

2 c wild rice

salt to taste

1/4 c red wine vinegar

2 T orange juice, preferably fresh

2 T honey

1 garlic clove, crushed

1/2 c extra-virgin olive oil, divided

2 large leeks, white and pale green parts, halved lengthwise and thinly sliced

12 oz mushrooms, torn or cut into large pieces (a variety is nice)

freshly ground black pepper, to taste

2 teas chopped thyme

1/3 c chives, optional

Toast pecans until somewhat darkened and fragrant. My favorite way to do this is in a microwave for a minute (that works in mine; test yours the first time you use this technique). Cool and chop coarsely.

In a large pot of boiling salted water, cook the wild rice until most of the grains have split and all are tender. Drain and run under cool water. Allow to cool in a colander and return to the pot.

In the meantime, place the vinegar, orange juice, and honey in a small jar and shake vigorously until combined. Add the crushed garlic and let sit for 10 minutes. Remove the garlic clove. Add to the rice and toss until coated.

In a large skillet over medium heat, start 1/4 c olive oil. Place the leeks in the warm oil and cook, stirring occasionally, until the leeks are slightly browned and tender. Stir in some salt and add to the rice and stir. 

Wipe out the skillet and heat another quarter cup of oil over medium high heat until the oil begins to shimmer and comes close to smoking. Spread the mushrooms in the skillet in a single layer and cook without disturbing until the bottoms are golden brown, about 2 minutes. Sprinkle with salt and pepper and turn and keep cooking until brown all over. Reduce heat if needed and toss often. Mix in the thyme and add to the rice. Stir in the pecans and the chives, if using.

Serve at room temperature or reheat briefly if you prefer it warm. The dressing can sit on the counter (covered) for about 3 hours on the day it is served.

Components can be prepared ahead if needed and combined on the day you plan to serve. I stored the rice, leeks and mushrooms, and orange juice dressing separately in the fridge and combined just before serving.  

Tomato and Pomegranate Salad

I feel lucky that I still have some cherry tomatoes and pomegranates from my garden. But both are available from the grocery store, as are the herbs, so you don't have to wait until summer.

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Tomato and Pomegranate Salad   

Source: Yotam Ottolenghi on NYTimes Cooking

serves 6

2 pints mixed small or cherry tomatoes, of varying colors if possible

seeds of one pomegranate

2 teas za'atar spice mix 

3 1/2 T olive oil

1/2 yellow or red bell, pepper, seeds removed and very thinly sliced

1/2 small red onion, very thinly sliced

1/3 c loosely packed fresh basil leaves, torn (optional if you can't find it)

1/3 c loosely packed fresh mint leaves, torn (optional if you can't find it)

1 1/2 teas freshly squeezed lemon juice

sea salt, as needed

3 1/2 oz of feta cheese, crumbled

Cut the tomatoes in half  and place in a salad bowl. Mix the spice mix with half of the olive oil and set aside.

Add the pomegranate arils, sliced pepper and onion, herbs, lemon juice to the tomatoes. Stir and then add the remaining olive oil and some salt. Mix the salad gently and sprinkle it with the cheese. Spoon the za'atar mixture over the salad just before serving.

Note: If you absolutely can't get your hands on fresh herbs, use some dried versions. If you don't have any basil or mint, you can substitute oregano but use about one third as much, or to taste.

Canned Oven-roasted Marinara

A flavorful sauce for the nights a pantry meal is called for.

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Canned Oven-roasted Marinara

Source: The All New Ball Book of Canning and Preserving pg. 204
Yield: about 8 pints or 4 quarts

20 pounds plum tomatoes
1 1/2 c chopped onion (about 2 medium)
vegetable cooking spray
1 c dry red or white wine
1 T salt
1T dried oregano
1 tsp black pepper
6 garlic cloves, minced
2 bay leaves
2 tsp Ball Citric Acid or 1/2 c bottled lemon juice

Preheat oven to 375F. Wash the tomatoes. Cut them into halves or quarters, as necessary, to create uniform size and arrange in a single layer on large rimmed baking sheets. Bake, in batches, at 375F for 45 minutes or until tomatoes are very soft and beginning to brown. Cool.

Spread onion on a separate large baking sheet coated with cooking spray. Bake at 375F for 20 minutes or until onions are golden brown, stirring occasionally. 

Press tomatoes, in batches, through a food mill into a large bowl; discard skins and seeds. Place tomato puree and caramelized onion in a large stainless steel or enameled stock pot. Stir in wine and next 5 ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 15-20 minutes or until reduced to desired texture. Remove and discard bay leaves. Stir in citric acid or lemon juice.

Ladle hot marinara sauce into a hot jar, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rim until completely clean and center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled. Ensure that there is at least one inch of water over the top of the jars. Bring water to a full boil.

Process jars 40 minutes adjusting for altitude, (adding 10 minutes for 4000-5000). Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. Ensure each jar is sealed and store. 

Olive Oil-Walnut Cake with Pomegranate

 Here's a gorgeous and tasty cake which takes advantage of pomegranates, the most beautiful food.

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Olive Oil-Walnut Cake with Pomegranate

Source: NYTimes Cooking

Yield: 10 servings

Altitude adjustments for 4,000-5500 ft.:

Add 1 T flour

Subtract 1 T sugar

Decrease baking powder to 1 1/2 teas

For the cake:

1/2 c extra-virgin olive oil

1 c AP flour (I used half kamut flour)

1 c walnuts, toasted

2 teas baking powder

1/4 teas salt

4 large eggs, separated

1 c granulated sugar

1/2 c buttermilk

1/2 teas vanilla

2 teas orange zest

Preheat the oven to 350F. Oil (or spray with cooking spray) the bottom and sides of a 9-inch springform pan or a 9-inch cake pan. Place a circle of parchment paper in the bottom and lightly oil it as well and set aside.

Grind the walnuts in a food processor until they are finely chopped. You want this to be like almond flour. Add the flour, baking powder and salt. Pulse a couple of times to mix. 

Whip the egg whites and set aside. Use a stand mixer and set them aside in a bowl or plate while mixing the batter or whip them with a hand mixer in a separate bowl.

Place the egg yolks and the sugar in the stand mixer's bowl and whisk on low until the sugar is dissolved. Then whisk at a higher speed until the mixture is pale yellow and thick, 3-5 minutes. Occasionally, scrape down the sides.

Add the buttermilk, vanilla, and orange zest and beat until combined. Gradually add the flour mixture with mixer at low speed. Beat until combined, one or two minutes. Remove the bowl from the stand mixer and use a rubber spatula to fold in the egg whites, first adding about a third to lighten the batter, then folding in the remainder until combined.  Pour the batter into the prepared pan, place it on a cookie sheet and set into the oven on the middle shelf. Bake for 50-60 minutes. Test with a skewer or toothpick and when it comes out clean remove the cake and cool on a rack. If you used a cake pan, invert the cake onto a plate or cake platter. If you used a springform pan take the cake out. I'll admit that I liked the looks of the cake baked in the springform pan.

For the syrup:

1/2 c granulated sugar

1 c orange juice, freshly squeezed from 3 oranges

1 1-inch cinnamon stick

3 whole cloves

While the cake bakes, stir these ingredients together in a small saucepan and cook over medium heat about 10 minutes until slightly thickened. Remove the spices and allow to cool. The original recipe suggest you spread the cake with half the syrup and the spoon more over the cake at the time of serving. I just allowed diners to drizzle the syrup over their cake. 

Serve the syrup topped cake with Créme Fraiche, lightly whipped cream, or Greek yogurt and top with pomegranate arils.