Category Archives: Winter

Kale Pesto

29 Wednesday Jan 2014

Posted by in Healthy, Mains, Pasta, Summer, Vegetables, Winter

≈ 5 Comments

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One of my favorite summertime rituals is to make huge batches of pesto, freeze it into smaller serving-size portions, and enjoy it all winter long. This summer, the basil in my mother’s garden was not nearly as plentiful as usual, and was scarce at the local farmers markets as well. The speculation was extreme heat and not enough rain. When it came time for me to make pesto to stock up for the winter, I panicked when I saw a few measly, sun-burnt basil plants in the garden. No more blissful reminders of summer’s bounty to get me through the dreadful arctic weather we experience in the northeast?!

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So, here we are with this wintry version of basil pesto. The kale makes this pesto more robust, which is perfect for the winter months, and parsley is a wonderful herbal variation to basil. I kept the pine nuts and cheese, which are staples in classic pesto. This recipe is so versatile – it can be used with any kind of pasta, swirled into risotto, as a topping for pizza, or used as a condiment on just about anything. pesto, kale, kale pesto, parsley pesto, winter, winter pesto, pasta

Ingredients:
  • 1 bunch curly kale
  • 12 parsley sprigs – tough stems removed
  • 1/2 cup grated Parmesan
  • 1 large garlic clove
  • 1/4 cup pine nuts, toasted
  • 1 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • (Shown here topped with ricotta salata)

Directions:

Remove any large, tough stems from the kale, and chop it into 2-inch pieces. Place it in a food processor, or blender, and add the parsley, garlic, toasted pine nuts, and salt. Pulse everything together a few times, and then with the motor running, slowly stream in the olive oil until it forms a creamy paste. Stir in the grated parmesan cheese, and taste for seasoning. pesto, kale, kale pesto, parsley pesto, winter, winter pesto, pasta

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Chorizo and Manchego Gougeres

11 Wednesday Dec 2013

Posted by in Appetizers, Winter

≈ 4 Comments

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Gougères, a fancy name for cheese puffs, make a simple, yet elegant and delicious party appetizer. Classic gougères are made with Gruyère cheese, but I love the pairing of chorizo with manchego cheese, so when came across this version on food52 I thought it would be fun to try. If you’ve never had a fresh gougère before you are in for a treat – they are light as you pick them up, and feel almost hollow. The outside shell is slightly crispy while the inside is airy, slightly eggy, and awesomely cheesy.

chorizo, cheese puffs, manchego cheese, gougeres, gougere, chorizo and manchego cheese puffs, appetizers, elegant appetizers, party appetizersIngredients:

  • 3/4 cups chorizo, finely diced
  • 3/4 cups manchego cheese, finely diced
  • 1/4 cup scallions, thinly sliced
  • 1 cup water
  • 1 stick unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1 cup flour
  • 4 large eggs
  • 2 tablespoons sweet paprika
  • 1/4 cup sea salt

Preheat oven to 375°. In a bowl, combine chorizo, cheese, and scallions. Set aside. In a heavy saucepan, bring water, 1/4 tsp. salt, and butter to a boil until butter is melted. Remove from heat and add flour. Stir with a wooden spoon until the dough comes together. Return the saucepan to medium heat and stir with the wooden spoon until a film develops on the bottom of the pan, about 3 minutes. Transfer dough to an electric mixer. Add eggs one at a time, beating well after each addition. Continue to beat the dough for 5 minutes. Stir in the chorizo mixture. Transfer to a pastry bag (or ziploc bag with a tip cut at the end). Pipe dough into 1-inch balls onto a parchment-lined baking sheet. Bake for 20-25 minutes or until lightly browned. While the puffs are cooking, combine paprika and sea salt. Remove puffs from the oven and immediately sprinkle with paprika mixture (there probably will be left-over seasoned salt). Serve warm.

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Cauliflower Kale Soup

29 Tuesday Oct 2013

Posted by in Fall, Healthy, Lunch, Soups, Vegetables, Winter

≈ 13 Comments

Cauliflower kale Soup, kale soup, cauliflower soup, cauliflower, kale, kale chips, fall soupsI came across this recipe as I was perusing the latest Williams Sonoma catalog. They gave this recipe as a way to advertise the Vitamix blender, and it looked delicious. I usually don’t follow recipes to a T, but I couldn’t think of a thing I would change so I made it as directed. I was right; this soup recipe is perfection. It is so creamy and velvety, you would not believe there is no cream or butter used. Roasting the cauliflower gives a wonderful depth of flavor, and the kale makes for a beautiful green hue that confirms you are eating right.

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I hate to admit it, but I feel that using the Vitamix makes the difference in the silky texture. You can use a regular or immersion blender, of course, but if you can invest in a Vitamix I guarantee it’s worth every penny. Finished off with crispy kale chips and toasted pine nuts, this soup is one I will be enjoying all fall and winter.

Ingredients:

(Adapted from Williams Sonoma)
  • 1 large head cauliflower, trimmed and cut into florets
  • 5 Tbs. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1 large bunch curly kale, stems removed, leaves torn into
      1-inch pieces
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 7 cups vegetable broth
  • 1/3 cup pine nuts, toasted

Preheat an oven to 450°F.

Toss the cauliflower with 2 Tbs. olive oil and season with salt and pepper. Place on a baking sheet and roast until the cauliflower is tender and the edges are browned and crisp, about 20 minutes. Reduce the oven to 300°. Toss a quarter of the kale bunch with 1 Tbs. of the olive oil and season with salt. Place on a baking sheet and roast until the kale is crispy, 10 – 15 minutes.

Meanwhile, in a Dutch oven over medium heat, add 2 Tbs. olive oil and cook the onion and celery, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower and broth, increase the heat and bring to a simmer. Reduce the heat to medium-low, cover and cook for 10 minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered, for 10 minutes.

Working in batches, puree the soup in a Vitamix blender until smooth. Return the soup to the pot and adjust the seasonings with salt and pepper. Top with the crispy kale and pine nuts and serve immediately.

Lentil Barley Soup with Escarole

15 Friday Mar 2013

Posted by in Healthy, Mains, Soups, Winter

≈ 10 Comments

lentil soup, barley, escarole, soup, barley soupWe are ending the last week of winter (thank God!), and although we’ve had some nice spring teaser days, a warm bowl of hearty soup still fits the bill this time of year. As I am fully ready to start seeing wonderful spring produce at the markets, I can’t help but to make my last rounds of winter greens. I bought a head of escarole, had lentils and barley in my pantry, and figured a little soup would do me good. Escarole is great because it holds up nicely when added to soups, as it retains its body and adds wonderful texture and contrast of flavor. It’s great when paired with sausage, although if you wish to make a vegetarian version just leave it out and it will still be delicious and hearty.

Ingredients:
  • 2 sweet Italian sausage links , removed from casing
  • 2 tblsp olive oil
  • 1 onion, chopped
  • 1 carrot, choppedescarole
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 2 tblsp tomato paste
  • 1 bay leaf
  • 4 cups escarole leaves, roughly chopped
  • 4 cups low sodium chicken broth
  • 2/3 cup green lentils
  • 1/3 cup pearled barley
  • pinch cayenne pepper
  • salt, pepper

Heat the olive oil over medium-high heat in a medium-sized dutch oven or stock pot. Add the sausage, breaking it up with a wooden spoon as it cooks. When browned, remove with a slotted spoon and set aside. Reduce the heat to medium-low, and add the onion, carrot, and celery. Cook until vegetables are softened, about 5-7 minutes. Add the garlic and cook one minute longer.

Add the tomato paste and stir until combined with the vegetables. Season the vegetables with salt, pepper, and a pinch of cayenne. Add the chicken stock and bay leaf. Bring to a boil, then add the lentils, barley, and cooked sausage. Reduce to a simmer and cook for 25-30 minutes, partially covered, until the lentils and barley are tender. Add the chopped escarole and stir in until wilted, cook 2 minutes longer, remove the bay leaf and serve.

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Honey Mustard Roasted Radicchio

25 Monday Feb 2013

Posted by in Healthy, Sides, Vegetables, Winter

≈ 4 Comments

RadicchioThis is the perfect side dish to just about anything. Roasting radicchio mellows its sharp, bitter flavor, while retaining that nutty delicious crunch. The honey mustard dressing is so easy to throw together; only a few simple pantry staples are needed to make this vegetable sing when roasted. After all, aren’t those the best recipes?

RadicchioIngredients:

  • 2 heads radicchio
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 2 tbsp mustard (I used Lars mild & sweet, or Dijon)
  • 1-2 large garlic cloves, peeled and crushed with the back of a knife
  • 1 tbsp fresh rosemary, coarsely chopped
  • salt and pepper to taste

Directions:

Preheat the oven to 400º. Cut the radicchio heads in half, then into quarters, keeping the core intact.

In a jar with a lid, combine the olive oil, honey, mustard, crushed garlic clove(s), rosemary, salt/pepper. Shake vigorously until the ingredients are well-combined. Remove the garlic clove(s). Coat the radicchio with the honey mustard mixture, place on a baking sheet and roast in the oven for 10-15 minutes, until wilted and the edges have started to brown.

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Potato and (Jarlsberg) Cheese Soup

25 Friday Jan 2013

Posted by in Appetizers, Mains, Soups, Vegetables, Winter

≈ 13 Comments

soup2

On a cold, blustery winter day, what tastes better than a bowl of hot soup? Rich, hearty, and creamy potato soup comes to mind when the temperature dips, and it sure does hit the spot. Here I’ve combined the elements of a basic potato soup with the decadence of nutty Jarlsberg cheese, a delicious pale ale, and of course – bacon – because it makes everything better.

Ingredients:

  • 4 slices of baconsoup4
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 2 large russet potatoes, unpeeled and chopped
  • 12-oz beer, pale or amber ale
  • 3 cups chicken stock 
  • 1 cup milk
  • 1.5 cups grated Jarlsberg cheese
  • 3 tbsp chopped parsley, save 1 tbsp for garnish
  • salt, pepper to taste

Directions

In a large stock pot, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel. When cool, break into small pieces and set aside to use as garnish. Add the onion, carrot, and celery to the bacon drippings in the pan and sauté until softened. Add the beer and cook until the liquid is reduced to about half. Add the potatoes, season the vegetables with salt and pepper, then add the chicken stock. Simmer until the potatoes are soft, about 20 minutes. Turn off the heat, add the parsley and then purée the soup using an immersion blender. Now stir in the cheese until melted. Stir in the milk – heat the soup if necessary but do not boil. Garnish with crisp bacon bits and parsley.

soup1

Green Lentil Curry

27 Tuesday Nov 2012

Posted by in Fall, Healthy, Mains, Vegetable Mains, Vegetables, Winter

≈ 2 Comments

Everyone should make this. It’s easy, healthy, filling, inexpensive, and most importantly – delicious. Although it might not be the prettiest of dishes on here, it definitely contends for the tastiest. I love a good curry, and I guarantee once you make this you’ll make it again – I did!

  • 1 tblsp minced garlic
  • 2 tsp ground coriander IMG_1473
  • 1 tsp ground cumin
  • 1/4 tsp cumin seeds
  • 1 small shallot, minced
  • 1 tbsp tomato paste
  • 1 cup dried green lentils
  • 1/4 tsp ground turmeric
  • 4 ounces kale, stemmed and leaves finely chopped
  • 1 medium carrot, small dice
  • 1 cup finely chopped cilantro
  • 1/2 tsp cayenne pepper
  • Salt
    *adapted from Food&Wine’s Green-Lentil Curry

    In a small skillet, heat 3 tablespoons of canola oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling. Add the shallot and cook, stirring, until lightly browned, about 1 minute. Add the garlic, ginger, cumin and coriander and let cook about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.

    In a saucepan, combine the lentils with the turmeric and 4 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for 5 minutes, then serve garnished with plain yogurt and basmati rice on the side.

Chocolate Stout Chili

13 Tuesday Nov 2012

Posted by in Fall, Mains, Soups, Winter

≈ 6 Comments

Chili is one of those recipes that can constantly be refined. The many variations of types of chili make picking a favorite recipe just as hard as picking a favorite song.

chocolate chili, chili, beer chili, chocolate stoutWhen I make chili, I tend to stick to whatever spices and ingredients I have on hand. I don’t usually go for unusual, “secret” ingredients like chocolate, coffee, or cinnamon.  Feeling slightly adventurous, and (as usual) striving for perfection, I decided to use chocolate beer as a “secret” ingredient. Rogue Chocolate Stout, which I picked up in the beer section of Whole Foods, was the perfect two-in-one ingredient in this recipe. The chocolate beer adds a mysterious full flavor, and a slight sweetness that is offset from the usual smoky spicy flavor of chili. I nailed this one – you can now call me a chili expert.

Ingredients:
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 1 fresh jalapeno, chopped
  • 1 small garlic clove
  • 2 lbs ground turkey (1 lb white meat, 1 lb dark meat)
  • 2 tblsp chili powder
  • 2 tblsp ground cumin
  • 1 tblsp ground coriander
  • 1 tbslp smoked paprika
  • 1 tblsp chipotle powder
  • 1/2 bottle (12 ounces) of Rogue Chocolate Stout , or any other chocolate flavored beer
  • 2 chipotle chili’s in adobo, chopped, plus 1 tbslp of the juice
  • 1 (15 oz) can of diced tomatoes
  • 1 (4 oz) can chopped green chilis
  • 1 (15 oz) can pinto beans
  • 1 (15 oz) can navy beans
  • 1/2 (15 oz) can black beans
  • salt, pepper, olive oil
  • sour cream, shredded cheese, and sliced jalapeno for garnish

In a large pot, sauté the onion, red pepper, and jalapeno until soft. Add the garlic, cook one minute longer and then push the mixture to the sides of the pan. Add the ground turkey, season generously with salt and pepper, and cook until the turkey is no longer pink. Add all the spices and stir everything together. Pour in the beer and let most of the alcohol cook off. Add in the tomatoes, chipotle chilis, green chilis, and all the beans. Bring everything up to almost a boil, and then simmer for about an hour, partially covered.

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