Tag Archives: onions

Better Than Bourguignon!

A couple weeks ago Val and I were invited to a birthday celebration of a dear friend. His generous gift to us was to make a Greek Meze that included over 14 different plates, celebrating Greece and the surrounding areas. Being the superb cook that he is, Vitali pulled out all the stops! There was hummus, olives, roasted bell peppers, Greek salad, tzatziki, feta, beet salad, fried halloumi, a Greek soup made with dehydrated yogurt called Tranhanas, Spanakopita, Soutzoukakia (Greek meatballs in tomato sauce), stuffed grape leaves, stuffed bell peppers, and my favorite, Stifado (Greek beef stew).

I must admit that I am extremely fussy about beef in general and do not eat it very often. Many times when I try a beef stew, I’m disappointed by the dry texture of the end result (in my defense I’m that way with anything I find overcooked). I guess I’m a bit of a texture freak. However this stew, this Stifado blew my mind! The meat was extremely tender, the sauce beautifully balanced and flavorful. Although I was already quite full, I managed a second helping and was delighted to bring some leftovers home.

When selecting a chuck roast for this recipe, make sure you select one that is generously marbled. The fat within the meat will help the pieces stay moist. Although Vitali didn’t use a set recipe, the technique is similar to any stew in browning the meat in batches on all sides to seal in the moisture in the meat. The seasoning in this dish is where the magic happens; red wine vinegar, red wine, LOTS of shallots, a couple bay leaves, some Aleppo pepper flakes, ground cumin and a cinnamon stick. Since the sauce is so delicious, simple boiled potatoes are the perfect side, along with plenty of red wine! Don’t forget to kiss the cook!

BEEF STIFADO

INGREDIENTS:

  • 3-4 lbs of good quality chuck roast
  • 3-4 tablespoons olive oil, divided
  • 3 cups sliced shallots
  • 3/4 cup red wine vinegar
  • 1 bottle decent dry red wine (you’ll use most of it, along with a glass for the cook!)
  • A generous spoonful of tomato paste
  • 2 bay leaves
  • 1 teaspoon Aleppo pepper flakes
  • 1 teaspoon ground cumin
  • 1 small cinnamon stick

INSTRUCTIONS:

  1. Preheat oven to 350 F. Cut the chuck roast into 1.5 inch pieces. Season with salt and pepper on all sides. In a cast iron skillet or something similar, heat 2 tablespoons of olive oil over medium-high heat. Sear pieces in batches, on all sides, making sure to leave some room between each piece so they brown but don’t steam. Place finished pieces in a Dutch oven.
  2. Add 2 more tablespoons of olive to your skillet and saute the shallots, stirring frequently until lightly golden and soft. Add these to your Dutch oven as well. Deglaze the skillet with red wine vinegar, scraping up browned bits. Pour remaining vinegar in Dutch oven. Add tomato paste, cumin and Aleppo pepper, stirring to combine. Pour wine into Dutch oven, enough to almost cover. Add bay leaves and cinnamon stick. Cover and place in oven for 90 minutes. Uncover and roast for 15 minutes more.
  3. Let sit for 10-15 minutes. Serve with boiled potatoes and sprinkle with chopped fresh parsley.

Serves 4-6

“Greece is the most magical place on Earth” – Kylie Bax.

Rustic Doesn’t Disappoint

Mediterranean and Eastern Europe are full of foods originating from rural areas. These dishes are an important part of their heritage. Each dish emphasizes the ingredients at hand. Creative cooks everywhere placed their imprint on each dish. Moussaka is one of those dishes.

Moussaka is a traditional Greek eggplant casserole made with eggplant (aubergines) and potatoes, a rich, tomatoey beef or lamb sauce, and topped off with a creamy bechamel sauce. In other words the ultimate comfort food. It is considered their national dish. Moussaka is to the Greek what lasagna is to Italians. Eggplant replaces the pasta sheets, so it is lighter than lasagna. The eggplant can be fried, roasted or grilled. I leave the potato out completely (creative license), and find grilling the eggplant provides a wonderful smokeyness to the dish that I prefer. This approach pairs well with ground lamb. Adding pecorino cheese to the bechamel sauce adds a richness that brings the dish together.

RUSTIC EGGPLANT MOUSSAKA

INGREDIENTS:

  • 3 large eggplants (about 1 lb a piece)
  • Kosher salt
  • 3 tablespoons olive oil

TOMATO LAMB SAUCE:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 large cloves garlic, chopped
  • 2 lbs ground lamb (or ground beef if you prefer)
  • 1 14-ounce can of diced fired-roasted tomatoes
  • 1/4 cup tomato paste
  • 1/2 cup dry white wine (you may substitute stock)
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh parsley, minced

BECHAMEL SAUCE:

  • 3 tablespoons butter or olive oil
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground white pepper
  • 3/4 cup shredded Pecorino cheese, divided
  • 1 farm fresh egg, room temp, lightly beaten

INSTRUCTIONS:

  1. Pre-heat your oven to 400 F, or your gas grill on high. Cut eggplant into 1/3-1/2 inch disks and place slices vertically in large colander. Sprinkle liberally with salt and let drain for 1 hour. This step is important so your eggplant is less bitter. Rinse slices and pat dry, then brush each side with olive oil. If using the oven place slices on greased baking sheet (you may have to do this in batches) turning slices half way through. Roast until golden about 15 minutes. If grilling, turn grill down to medium and grill until golden and good grill marks have developed. Turn and repeat on other side. Set aside.
  2. In a medium-large pan with deep sides, saute diced onion in oil on medium-high heat for 4-5 minutes or until translucent. Add garlic, cook for 1-2 minutes (do not burn). Turn heat down to medium and add ground lamb and brown meat, stirring often, about 15 minutes. Drain excess fat. Add diced tomatoes, tomato paste, white wine, parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover. Let simmer on medium-low heat for about 20 minutes, stirring occasionally.
  3. Next in a small pot, heat the butter. Whisk in the flour and let cook on medium heat, while whisking for 3 minutes. It will start to smell nutty. Start adding milk a little at a time, whisking constantly until all two cups are incorporated and sauce is smooth. Continue to whisk and bring to a boil. Turn heat down to low and simmer for 2 more minutes. Remove from heat and add nutmeg, 1/4 cup pecorino cheese, salt and pepper. Set aside to cool. In a separate bowl, lightly beat the egg, but do not add to sauce just yet.
  4. Divide your eggplant slices into three stacks, reserving the largest pieces for the top and bottom of casserole. The small pieces can be used for the middle layer which is concealed. In a greased 8 x 13 baking dish, Place one layer of eggplant, slightly overlapping pieces. Add half of the meat sauce. Add another layer of eggplant using smaller or slightly inconsistent slices. Cover with remaining meat sauce. Add the last layer of eggplant, again slightly overlapping the slices.
  5. Whisk in about 1/4 cup of bechamel sauce into the beaten egg (to temper it) then pour this back into the bechamel sauce, whisking until nice and smooth. Spread the bechamel sauce over the final eggplant layer.
  6. Sprinkle with remaining 1/2 cup of pecorino cheese. Place in a 350 F oven for 50-60 minutes, uncovered until beautifully golden. Let stand 15 minutes before serving.

Serves 6-8

“Since we cannot change reality, let us change the eyes which see reality.“

– Nikos Kazantzakis

No Fuss Crustless Quiche

During busy times of the year I enjoy making something that I can stretch out for a couple days. Something loaded with vegetables and flexible in ingredients. Quiche really fills the bill; but what if I don’t want to mess around with a crust? What if I want to lower the calorie count? The solution? Crustless quiche. You get the rich quiche flavor without the fuss of crust.

Quiches are versatile; whether served for breakfast, brunch, lunch or dinner. Pair them with a green salad and they will easily serve 6 people. Leftover slices are can be reheated in the microwave or toaster oven. You can use various vegetables, cheese or protein such as leftover chicken, cubed ham or freshly fried bacon. Use the ratio of 1 1/2 cups of mix-ins to 3/4 cup cheese. Make sure you saute your vegetables ahead of time. Try broccoli, spinach or kale for veggies; I have even used caramelized onions. For cheese try Gruyere, fontina, sharp cheddar or mozzarella.

CRUSTLESS QUICHE

INGREDIENTS:

  • 8 large eggs
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon Dijon mustard
  • Pinch of ground nutmeg
  • 1 cup of chopped and sauteed broccoli rabe
  • 1/2 cup cubed ham
  • 1 cup shredded Gruyere
  • 1/4 cup green onions, sliced, both green and white parts, or 3 Tbsp fresh chives

INSTRUCTIONS:

  1. Place a rack in the center of your oven and preheat the oven to 350 degrees. Coat a deep 9-inch pie dish with nonstick spray.
  2. Prepare any mix-ins. Saute needed vegetables, and shred cheese,
  3. In a large mixing bowl, whisk together the eggs, heavy cream, salt and pepper, mustard, nutmeg and green onions or fresh chives.
  4. Scatter the mix-ins evenly across the bottom of prepared pie dish.
  5. Sprinkle cheese on top.
  6. Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet.
  7. Bake quiche until the center is set, about 35 minutes. It should look puffed and golden at the edges. There should be no visible liquid in the center.
  8. Let cool for 10-15 minutes. Cut into quarters or sixths. Serve warm.

“Kindness is not what you do, but who you are.” –Raktivist

Beans, Beans the Magical Fruit

It’s been cold here, very cold; and there’s nothing more satisfying in winter than a warm bowl of soup. I typically make a soup at least once a week. One of my favorites is anything showcasing beans. They’re cheap, healthy and hardy. With very little forethought you can serve up a soup that will delight anyone lucky enough to dig into a bowl of it. Today let’s focus on cannellini bean soup. You can get a bag of these beans for a couple bucks, which will give you a far superior result (particularly for soups) than you will get with canned. Although soaking your beans overnight is a small extra step it will allow for a much creamier texture in the end; which is one of the hallmarks of a great bean soup.

You can approach this soup in several ways to adjust for personal preferences. For example you can use either vegetable or chicken stock. One thing I can’t emphasize enough is just how important it is to use homemade stock. We all use carton stock in a pinch, but your end result will be just that, and will taste like well, carton stock. No worries though, you won’t have a swat team coming through your windows if carton stock is all you have.

I also like near the end of simmering adding some kind of green. Here, you have many options such as spinach (fresh or frozen), kale, or Swiss chard. If you are using frozen make sure to thaw and wring out as much moisture as possible before adding it to your soup. If using kale or Swiss chard, make sure to remove the thick stems are they can be rather tough, and we want to retain some healthy green color in the end result.

As far as herbs go, you can use fresh or dried; rule of thumb being 3:1 ratio. In other words, 1 tablespoon fresh, or 1 teaspoon dried.

HARDY CANNELLINI BEAN SOUP

INGREDIENTS:

  • 2 cups dried cannellini beans, soaked overnight in water 2 inches over the level of the beans. Add 1/2 teaspoon baking soda to water.
  • 1 medium-sized yellow onion, diced
  • 2 celery stalks, diced
  • 2 large carrots, peeled and diced
  • 3 garlic cloves, pressed
  • 2 medium-sized potatoes, peeled and cut into chunks
  • 1 tablespoon olive oil, plus more for serving
  • 2 tablespoons tomato paste
  • 1/3 cup white vermouth (the alcohol will cook out once it’s evaporated)
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 2 cups vegetable or chicken stock (homemade preferred)
  • 1/2 teaspoon sweet Hungarian paprika
  • 1-2 teaspoons sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste

INSTRUCTIONS:

  1. Soak 2 cups dried cannellini beans overnight, covering the beans with 2 inches of water and adding 1/2 teaspoon of baking soda to the water. Drain the next day and place in a large Dutch oven or soup pot with a tightly fitting lid. Cover them with 3 inches of water and 1/2 teaspoon baking soda. Add 2 cloves of garlic lightly smashed, and 1 bay leaf. Bring to a boil, cover leaving a little space open for the lid and lower heat to medium-low. Cook beans for 40-60 minutes, or until soft. Drain beans and set aside.
  2. In the same pot, warm the olive oil over medium heat. Once oil is shimmering, add the diced onion, carrot and celery. Cook, stirring often until the onion has softened and is turning translucent, about 5-7 minutes.
  3. Add garlic, beans, tomato paste, potatoes, rosemary, thyme and paprika. Cook stirring frequently, about 1 minute.
  4. Add the vermouth, stir well and let it simmer until it has evaporated, cooking for an additional 2 minutes.
  5. Add stock of your choice, and a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 20 minutes. When the potatoes are soft, and the soup is thick and creamy, add the greens of your choice. Stir to wilt the greens, yet keeping their color and some texture.
  6. Taste and adjust the seasoning. You may need additional salt, depending on your personal preferences.
  7. Ladle into bowls, and drizzle with some extra-virgin olive oil.

Serves 6-8

“Beans have a soul.” –Pythagoras

Satisfying Soupa!

I think many of us would agree that in the winter, soups and stews are so comforting. There is something about their warmth and aroma that is deeply satisfying. When I’m not eating at the table, I have a particular bowl that fits nicely in the palm of my hand. I love to spoon soup from it while staring out on the landscape outside my writing window. It is then when I feel particularly satisfied on multiple levels.

Root vegetables in particular work well in soup. When you combine these with homemade stock you have something nourishing and healthy to offer your family. Maybe it just feeds our soul. One of my favorites soups that is on constant rotation is Minestrone. It can literally be any combination of vegetables you choose or have on hand. Add some beans and greens and you are all set.

BRICKYARD FARMS MINESTRONE

INGREDIENTS:

  • 1 medium onion, chopped
  • 3-4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 cups sweet potatoes, cut in cubes
  • 2 cups carrots sliced on the bias
  • 2 cups zucchini, cubed
  • 2 quarts homemade chicken or vegetable stock; or 2 cartons organic stock
  • 1 (15 oz) can fire-roasted tomatoes with juice
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 2 teaspoons Italian seasoning
  • 4 cups baby spinach OR Swiss chard OR kale, stemmed and chopped
  • Freshly grated Parmesan or pecorino cheese (optional)

INSTRUCTIONS:

  1. In a large pot over medium-high heat, saute onions and garlic in olive oil until soft and translucent. Add carrots, sweet potatoes and zucchini and saute for 4-5 minutes.
  2. Add stock, tomatoes with juice and Italian seasoning. Bring to a boil, then turn down to medium-low and simmer until sweet potatoes and carrots are soft, about 25 minutes.
  3. Add cannellini beans and spinach (or whatever green you choose) simmer just until greens wilt.
  4. Ladle into bowls and top with Parmesan or pecorino.

Serves 6-8

“To feel safe and warm on a cold wet night, all you really need is soup” –Laurie Colwin

The Heat Is On!

As summer becomes fall, there are still many vegetables in abundance at your local farmers markets, particularly peppers! Look for a plethora of these from mild to fiery hot. You owe it to yourself to consider getting in on this incredible bargain. All peppers freeze well with very little effort. I freeze both bell peppers and jalapeños for salsa, stir-fries and chili; but my favorite thing to make is a savory Hatch Green Chili Sauce. Hatch chilies (a type of Anaheim pepper) come in mild, medium or hot varieties. We grow the medium heat. I use this for chicken enchiladas, white chicken chili, and to spoon over eggs.

Roasted Hatch Chili Sauce adds the perfect Mexican flair for any type of grilled meat, such as flank steak or chicken. I simply freeze it in pint or half-pint containers for future use. Double or triple the batch when they show up in abundance; you’ll be glad you did!

HATCH CHILI SAUCE

INGREDIENTS:

  • 4 cups roasted Hatch chili peppers (remove stems, skin, seeds and membranes), then chop
  • 4 tablespoons olive oil
  • 2 cups sweet onion, chopped (I use Sierra Bianca’s)
  • 6-8 cloves fresh garlic, peeled and chopped
  • 4 tablespoons flour
  • 4 cups chicken stock (preferably homemade)
  • 1 teaspoon sea salt
  • Juice of one lime, separated

INSTRUCTIONS:

  1. To roast chilies, place them on a preheated gas grill over high heat (or under a broiler). Grill or broil until the skins blister, crack and separate from the flesh. You will need to turn them a few times, depending on their size. Remove the peppers from the heat and place them in a covered glass bowl or inside a ziplock bag to allow them to steam (about 20 minutes). When cool enough to handle, remove skins, stems, seeds and membranes. Set aside until you do this with all the peppers. Then roughly chop.
  2. Heat a 12-inch skillet over medium-high heat (I use a cast-iron for this). Once pan is hot add your oil. When the oil starts to shimmer, add the chopped onion. Saute until soft and translucent, about 5-8 minutes. Add the garlic and cook 1-2 minutes more.
  3. Add flour and stir to coat the onions and garlic in the pan (this is your thickener) about 2 minutes. Add your chopped chilies and combine.
  4. Add chicken stock and half the lime juice; simmer on medium until the sauce starts to thicken, about 8-10 minutes. Remove from heat.
  5. Add the remaining lime juice and salt. Taste for seasoning and add more salt if needed. Let sauce cool for 10-15 minutes.
  6. Place sauce in batches in a blender or food processor. Process until smooth.

Yields: approximately 4 pints

“Live life with a little spice!”

Dippidy-Do-Da

We farm for a living, and I hate the heat; go figure! The one thing that keeps me going is all the fresh produce we grow or purchase from the farmers market. My head literally spins with the endless options for creative food and meals. This time we are focusing on fresh corn. This is a riff on Mexican Street Corn or Elote (grilled corn on the cob). I put up quite a bit of corn during summer for chowder, fresh corn polenta and this particular dip. That way, we can enjoy all that goodness during the winter months, when fresh is in short supply. It’s full of summer flavors and can feed a crowd on short notice.

I prefer white corn for this, but any corn will do. You can use Mexican crema or sour cream, salty Cotija cheese or feta depending on what you may have on hand. I like to use a cast-iron skillet for this, so I can take it from stove top to oven, and then to table all in one pan. You can also use a skillet and pour it into a baking dish for serving. Either way it’s sure to be a hit!

MEXICAN CORN DIP

INGREDIENTS:

  • 1 tablespoon olive oil
  • 4 cups fresh or frozen (thawed) corn kernels
  • 2-3 jalapeno peppers, seeded and finely chopped
  • 2 cloves fresh garlic, minced
  • 1 medium white onion (like Sierra Bianca), chopped
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • Juice of one lime, divided
  • 1 teaspoon ground cumin
  • 1 cup crumbled Cotija or feta cheese, crumbled and divided
  • 1/2 teaspoon smoked paprika
  • Chopped fresh cilantro for garnish
  • Tortilla chips for serving

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn, garlic, onion and jalapeño and cook, without stirring, until lightly charred, about 3-5 minutes. Lower heat to medium-low and add Mexican crema or sour cream, mayo, half of the lime juice, spices, and half of the cheese. Mix well.
  2. Spoon contents into 2 quart baking dish if using, or place cast-iron skillet into oven. Bake until cheese is melted and outer edges begin to bubble, about 15-20 minutes.
  3. Drizzle remaining lime juice oven corn, sprinkle with remaining cheese and top with chopped cilantro.
  4. Serve with taco chips.

Serves 6-8

“Life without Mexican food, is like no life at all!”

Summer + Corn = Delicious

It’s been a while since my last post, but when the farm season is on it demands most of our waking hours. It has been hot and humid for the past month. At the end of the day, all I want is a shower and a cocktail! We had a successful garlic harvest that was sold in just two days! We are currently harvesting our early potatoes and onions. When my brother in law brought a dozen ears of corn to us, I knew I wanted to make some corn chowder. It is such a pleasure to use vegetables from our farm, at their peak of freshness.

Making a stock out of the corn cobs really deepens the flavor profile. I prefer the sweetness of white summer onions, red potatoes and dill for this soup; but use whatever suits your taste. You could substitute the red potatoes for Yukon golds, use a sweet yellow onion like Walla Walla, and cilantro instead of dill. This soup uses a mirepoix for a base, but you could use onions and jalapeño for a southwestern flare. Either way, the end result will not disappoint.

SUMMER CORN CHOWDER

INGREDIENTS

FOR CORN STOCK:

  • 4 cups chicken stock (homemade if possible)
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • Reserved corn cobs

FOR CORN CHOWDER:

  • 4 cups corn kernels (from about 4-5 ears of corn), reserving cobs for stock
  • 6 slices bacon, chopped
  • 1 large onion of choice, finely diced (approximately 1 1/2 cups)
  • 1 large carrot, peeled and finely diced (1 cup)
  • 3 stalks celery, finely diced (1 cup)
  • 3 medium potatoes, scrubbed and cut into 1/4 inch cubes
  • 2 teaspoons sea salt or to taste
  • Freshly ground black pepper to taste
  • Pinch of red pepper or to taste
  • 3 tablespoons fresh dill, chopped

INSTRUCTIONS:

  1. Make the corn stock by cutting kernels from the cobs with a sharp knife. Set corn kernels aside, and place cobs in a stock pot.
  2. Add 4 cups chicken stock, milk, and heavy cream. Add salt and freshly ground pepper to taste. Bring to a boil, then turn down to a simmer. Cook 30 minutes while you make the chowder. Use tongs to remove and discard cobs.
  3. In a large Dutch oven or heavy pot, brown chopped bacon over medium-high heat. Remove bacon bits to paper towels to drain with a slotted spoon.
  4. In the same pot, add chopped onion, carrot and celery to the bacon fat and cook uncovered, stirring occasionally until onion is soft and translucent.
  5. Add corn kernels, potatoes, additional salt, freshly ground black pepper to taste, and a pinch of cayenne. Add corn stock and simmer uncovered for 15 minutes or until potatoes are soft. Add fresh chopped dill and ladle into bowls. Top with bacon bits.

Serves: 4-6

“Summertime, and the living is easy.” –George Gershwin

Stocking Up!

During the fall and winter there is nothing I enjoy more than a steaming bowl of soup. Commercial stocks are inexpensive, plentiful and convenient, but they will never replace homemade. I typically make 36 quarts of chicken, and 24 quarts of vegetable stock each season, and freeze it for future use. Not only does the house smell terrific while it simmers, it is the foundation for all sorts of delicious meals that include soups, stews and risotto. I find that vegetable stock in particular, benefits from a little love and attention to the ingredients.

If you roast or brown the vegetables before you assemble the stock, the caramelization improves the flavor profile. Adding dried porcini mushrooms and tomato paste will impart a savory or umami element that deepens the end result. Unlike chicken stock which is simmered up to 24 hours, vegetable stock is simmered no longer than 90 minutes. The addition of herbs and onion skins add flavor and color to the stock.

VEGETABLE STOCK

INGREDIENTS:

  • 1 ounce dried porcini mushrooms
  • 4 tablespoons olive oil
  • 4 cups chopped onion (save the skins)
  • 2 cups chopped celery
  • 3 cups chopped carrot
  • 2 cups chopped parsnip
  • 1 cup chopped fennel bulb
  • 2 large garlic cloves, smashed (can leave skins on)
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon black peppercorns
  • 4 bay leaves
  • 1/2 cup chopped parsley
  • 2 large handfuls spinach

INSTRUCTIONS:

  1. Rehydrate dried mushrooms. Place the dried mushrooms in a 4 cup glass Pyrex measuring cup and pour 4 cups boiling water over them. Set aside.
  2. Brown the onions, celery, carrots, parsnips and fennel. Heat the olive oil over high heat in a large stockpot. Add the chopped vegetables and stir to coat. Sprinkle with salt. Cook over high heat for several minutes, stirring only occasionally. Be patient with the browning of the vegetables, as they have a high moisture content. It may take 10-15 minutes or longer to brown them.
  3. Add the garlic and tomato paste and stir to combine. Cook, stirring often, for 2-3 minutes, or until the tomato paste begins to turn a rusty color.
  4. Add the mushrooms and their soaking water, the rosemary, thyme, onion skins, peppercorns, bay leaves, parsley and 4 additional quarts of water. Bring to a simmer, then lower heat to low. After 45 minutes add spinach. Continue to simmer for a total of 90 minutes.
  5. Strain the stock with a basket skimmer or slotted spoon, removing all the big pieces of vegetables and mushroom. Discard or compost. Set up a large bowl with a wire mesh strainer in it. Line strainer with a layer of cheesecloth. Using a ladle or 2 cup measuring cup, pour stock through strainer. When the liquid slows down, you may have to change the cheesecloth.
  6. Pour into jars, or 1 quart plastic deli containers and chill or freeze. Make sure you leave 1 1/2 inches of headspace if freezing.

Yields: 4-5 quarts

“The secret to change, is to focus all your energy not on fighting the old, but on building the new.” –Socrates

A Leg Up On Legumes

When it comes to food that is inexpensive, versatile, nutrient rich and a pantry staple, nothing can beat beans and legumes. They can be a base for anything from bowls, to entrees, to salads and soups. The two I use the most are chickpeas and lentils. They are cousins and their history dates back to 6000 B.C. Both chickpeas and lentils are still a staple in the Middle Eastern and Indian diets, and are featured in many cuisines throughout the world. They are considered a superfood as they are rich in protein, and are often used as a meat replacement in vegetarian diets. If paired with brown rice or a whole grain they are a complete protein.

Lentils come in a variety of colors, such as brown, green (lentils du Puy), gold, red and even black. Used in French bistro cuisine, they became a favored ingredient. Red lentils cook the fastest and break down quickly, while brown are typically used for soups. Green du Puy hold their shape and are favored for salads. Before using lentils, it is prudent to sort through them for unwanted pebbles or debris. I simply pour them onto a sheet pan and look them over, then transfer them to a wire colander and give them a rinse. The following recipe is beautifully earthy and comes together quickly, making it perfect for a week night. I usually make a large batch, since it freezes well. That way I can thaw a quart and have it on the table without much notice.

COUNTRY LENTIL SOUP

INGREDIENTS:

  • 1 pound bag of brown lentils, picked over and rinsed
  • 8 cups vegetable stock (homemade if possible) or water
  • 2 tablespoons olive oil
  • 1-1/2 cup celery, sliced
  • 1-1/2 cup carrots, cut into small cubes
  • 1 medium yellow onion, chopped
  • 1 teaspoon dried Italian herb blend
  • 1 15.5 ounce can fire roasted tomatoes (I like Muir Glenn)
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons red wine vinegar

INSTRUCTIONS:

  1. In a large stock pot or Dutch oven, heat olive oil on medium-high. Add celery, carrots and onions to pot and sauté until onions are soft, about 8-10 minutes. Add Italian seasoning and mix.
  2. Next add the rinsed lentils, and mix thoroughly. Add the vegetable stock or water and mix again. Bring to a boil, then cover slightly ajar and simmer on low for 40-50 minutes. Taste lentils to seen if they are soft. If not continue to simmer an additional 10-15 minutes or until done.
  3. Add the tomatoes and their juice. Mix, then heat about 5 minutes. Season with salt and pepper.
  4. Off heat, add red wine vinegar. Ladle into bowls.

Serves: 8-10

“Kindness is like snow—it beautifies everything it covers.” –Kahlil Gibran

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