Its mid January, cold, dark, rain, snow, sleet and its time for soup

I have made two of these soups today waiting for the weather to clear long enough to take the dog for a walk so I can say from immediate experience the soups are good and fairly easy.

CREAM OF TOMATO BISQUE SOUP

This is amazingly easy and can be made in the winter when there are no good, sweet fresh tomatoes available. It does require an initial simmer time that makes it not quite instant but it is worth it as it mellows the acidity of the tomatoes and blends the flavors.

INGREDIENTS:
2 - 14.5 ounce cans diced tomatoes
2 cups chicken broth (or good vegetable broth)
2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, pressed or minced
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 tablespoons sugar
1 pinch baking soda
Salt and pepper
2 cups half and half
1 tablespoon butter
Shredded or shaved Parmesan cheese

Bring the stock to a boil with the canned tomatoes, including juice, and reduce to a simmer. In a frying pan melt 2 tablespoons of butter and fry the onions over medium high heat until they are clear and soft. Add the garlic and oregano and fry 2 more minutes. Add the contents of the flying pan to the simmering tomatoes, and then add the sugar, soda and salt and pepper and simmer covered for 45 minutes. Take off the heat and add the tablespoon of butter and stir. If pieces of tomato or onion in the soup are too large you can use an emersion hand blender and partially blend the soup, or add a cup or two to a blender, and then return it to the pot. When the butter is melted and combined and you are pleased with the texture and thickness, add the half and half. Do not allow the soup to come to a boil. You can serve the soup immediately with a healthy spoonful of Parmesan cheese.

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GREEK LEMON SOUP

This is the easiest and quickest version of our family favorite. You can make the stock yourself and it adds a wonderful richness to the soup. When I am in a real hurry I buy a pre-cooked rotisserie chicken from the local grocery deli and add the cooked meat just before serving. All is fair.

INGREDIENTS:
8 cups (2 quarts) chicken broth
¾ cup raw rice
2 boneless, skinless chicken breasts, cut into ¼ slices
3 eggs
1/3 cup lemon juice
2 teaspoons lemon zest
salt and pepper
2 teaspoons fresh or 1 teaspoon dried thyme

Bring the stock to a boil. Add the rice and reduce the heat to medium and summer uncovered for 15-20 minutes until the rice is just tender. Add the chicken and cook until done but not overdone and tough, about 10 minutes. In a separate bowl whisk the eggs until very smooth. Add the lemon juice and zest. Whisk a cup of the hot broth slowly into the egg mixture. When combined, whisk another cup into the bowl. Reduce the heat under the soup to low and add the egg/lemon mixture to the soup, whisking in the pot while it thickens. Heat on low for a few minutes and season with salt and pepper and thyme.

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CREAM OF ARTICHOKE SOUP

This is a wonderful, delicate soup that we first had at Duarte’s Tavern and Restaurant in Pescadero, off Highway 1 just north of Santa Cruz. You sometimes have to wait in line for this and once I couldn’t get it because the kitchen did not get any fresh artichokes the day before and the cook refused to use canned artichokes (and I agree with him!) It is a little more complicated than the two other soups above but it is elegant and well worth the steps.


INGREDIENTS:
Enough water to cover the artichokes in a large stockpot
1 tablespoon lemon juice or 1 lemon sliced in half, juice squeezed into the boiling water and the two halves added.
1 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, cut in half
2 tablespoons roughly chopped shallots, green onion, or mild onion or 1 tablespoon dried
3 lbs artichokes (3-4 medium, washed, trimmed at the top and of thorns)

2 cups chicken stock
1 tablespoon potato flour
1 cup half and half
1 teaspoon pepper
1 teaspoon salt
1 teaspoon dried thyme or a sprig of fresh thyme

Bring the water to a boil with lemon juice or the halved lemon, salt, oil, garlic and onion. Add the artichokes and cover and cook at a hard simmer for 30 – 40 minutes, or until a fork easily pierces the heart. Remove the cooked artichokes and drain them until they are cool enough to work with. Strain the water through a sieve and recover the garlic. Remove the hearts and stems from the artichokes and set aside the leaves. Puree the hearts in a blender with I cup of the chicken stock. Slice the tender parts of the leaves off, (you can use the flat of a knife to scrape the flesh from the leaf ends and then chop it) and add to blender and puree with the garlic. You may have to add the other cup of stock if it is too thick for the blades to turn. Pour out one cup of the puree into a bowl and add the potato flour, whisking constantly. Pour the cup of liquid back into the blender and process again until smooth. Pour into a pan and add the remaining stock, salt and pepper, half and half and thyme and heat but do not allow it to boil.

Serve the soup plain or with Crème Fraiche (strongly recommend this.) 2 methods: #1 - 1 cup heavy cream mixed with 1 tablespoon buttermilk in a sauce pan, heat to about body temperature, 90 degrees, and place in a covered jar overnight at room temperature or #2 - 1 cup heavy cream whisked until smooth with 1 tablespoon sour cream, can be used immediately.)

If you are daring or ambitious, and I really, strongly recommend that you do try this authentic Duarte’s option: Take two cups of the Artichoke Soup after it is complete and return to the blender and add: 2-4 canned, roasted, whole, mild, seeded green chilies (Ortega brand is reliable, 7 ounce can has 5 whole chilies) and blend and return to a separate pan and reheat. To serve, pour the artichoke soup in a bowl, half full and carefully pour an equal portion of the green chili blend to the center or side, and then drizzle with the crème fraiche. You will not regret this culinary choice!

Vegetarians are gluten free too!

Some of the previous recipes have been skewed toward meat because it is winter and we have been eating more meat than usual but I am including a couple of favorite and foolproof all veggie (alas not vegan) recipes. I will be better in the future about including these in the postings because we are currently eating a lot of meat free meals even if we are, more or less, carnivores.
I also want to make it clear for anyone who is reading this and does not have gluten issues you can substitute flour in the wheat flour free recipes.

SESAME TOFU DIP AND DRESSING

½ cup rice wine vinegar if making dip, 3/4 cup if making salad dressing
3 tablespoons honey
3 teaspoons sesame oil
3 teaspoons gluten free soy sauce
¼ teaspoons red chili flakes or Asian hot or chili sauce (optional but highly recommended)
1 clove garlic, sliced
1/3 cup cilantro, leaves only
¼ cup thinly sliced green onions
1 tablespoon chopped fresh ginger
1 package 14 ounces silken tofu (silken is best but you can use firm, it just may be a little chalky), drained, pat with towel dry
1 tablespoon roasted sesame seeds (optional but highly recommended)

Place all the liquid ingredients (vinegar, honey, oil, soy, hot sauce) in a blender and blend for a minute until smooth. Add the all the solid ingredients except tofu (garlic, ginger, cilantro, green onions) blend until smooth and creamy. Add the tofu a small chunk at a time and blend after each addition until all of it is used. Blend until creamy. Pour into a bowl, if using as a dip. Sprinkle seeds on dip before serving. This is splendid for dipping vegetables: cherry tomatoes, celery, cucumber sticks, carrots, cherry tomatoes, red bell pepper, jicama, etc.

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ZUCCHINI SOUFFLE QUICHE

I used this recipe originally at the Big Creek Pottery School when the zucchini bumper crop came in and we were weary of zucchini soup and bread. It is one of those recipes that not only tastes good but also looks great when sliced.

The recipe for wheat flour free crust is in the December 27 posting of this blog or you can use a ready made frozen crust. If you make your own be sure to add to the crust mixture before the liquids:
¼ cup grated Parmesan and grated Cheddar cheese combined

INGREDIENTS FOR THE FILLING:
1 – 1 ½ pounds fresh zucchini or 3-4 medium zucchinis, sliced into ¼ inch rounds
2 eggs if large, 3 if medium, separated
1 ½ cups sour cream
2 tablespoons thinly sliced green onions, including the green ends
1 tablespoon potato flour or tapioca flour
1/2 cup grated Parmesan cheese
1/2 cup grated Cheddar cheese
1/8 teaspoon cream of tartar
1/2 teaspoon garlic powder
3-5 shakes Tabasco sauce
salt and pepper
butter

Preheat oven to 450.
Steam the zucchini slices for 3-5 minutes so that they are still firm but cooked (or you can drop them into salted boiling water for 3-5 minutes) and dry the slices on toweling.
Mix together the egg yolks, sour cream, 1/2 cup of the grated cheeses mixed together (reserve the rest for sprinkling on the top of the quiche), onions, potato flour, salt, pepper, garlic powder and Tabasco. Beat the egg whites with the cream of tartar until they are stiff but not dry. With a rubber spatula carefully fold the sour cream mixture into the egg whites. On the bottom of the prepared uncooked pie dough shell arrange a layer of zucchini slices, cover with a light layer of the sour cream mixture, covering all the zucchini slices and touching the pie dough edges (about a heaping cup full). Repeat these zucchini and sour cream layers (2 or 3 more) until you end up with the final layer of sour cream mixture (it will be heaping above the pie pan a bit.) Bake the quiche in a 450 oven for 10 minutes and then turn the oven down to 325, sprinkle the top with the remaining 1/2 cup mixed cheeses and dot with about 5 small slivers of butter and continue baking for about 40 minutes, checking at 15 minutes intervals. Quiche will be golden and firm in the center when done. Cool for 30 minutes before slicing.

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This is such a good dish that even though we love bulgar it is now off the menu and with this recipe it will never be missed.

QUINOA TABOULI

INGREDIENTS:

3 cups water
1 ½ cups quinoa
1 teaspoon salt
1/4 cup olive oil
1/2 teaspoon salt
1/4 cup lemon juice
1 tablespoon balsamic vinegar (optional)
1 cup tomatoes, diced and drained in a seive
1 cucumber, diced
¼ cup diced onion, green or mild white or red
1 small clove of garlic, pressed or finely minced
1 cup fresh parsley, chopped finely
1 teaspoon fresh mint, chopped finely (optional)

DIRECTIONS:
Depending on the directions on quinoa package you can either add the quinoa and salt to the 1 ½ cups cold water in a saucepan and bring it to a boil OR in a saucepan bring the water to a boil and then add the quinoa and salt. I have done this using both methods and it doesn’t seem to matter. Either way, once you achieve boiling you reduce the heat to low, cover and simmer gently for about 15 minutes or until all the water is completely absorbed and the curly germ tails on the quinoa seed appear. Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine all the other ingredients. Stir in cooled quinoa.
Test for taste and re-season with salt, olive oil, lemon juice or balsamic vinegar as needed. If you refrigerate this for at least an hour before serving you will again have to test for taste as the quinoa absorbs flavors.

Small List of Ingredients, Big Tastes

This is a recipe inspired by Ellie, who always makes camp fun and more interesting and is always welcome in the kitchen.

SWEET PEPPERS, SAUSAGE AND PASTA

INGREDIENTS:
2 red peppers, sliced thinly
2 yellow peppers, sliced thinly
1 onion, sliced thinly
3 cloves of garlic, pressed or minced
2 tablespoons olive oil
1/3 cup very good balsamic vinegar
4 andouille sausages, sliced into discs on the diagonal (we use Trader Joe’s Smoked Andouille Chicken Sausage. You can use mild Italian if you are spicy adverse)
½ cup cream
¼ cup grated or shaved Parmesan cheese

8-16 ounces of rice penne pasta, depending on whether you are serving 2 or 4 (we use Tinkyada Brown Rice Penne Pasta with Rice Bran because it does not get mushy – it even says so on the package)
1 tablespoon salt

DIRECTIONS:
In a large covered kettle bring water to a boil with salt.

In a large frying pan with 1 tablespoon of the olive oil over medium high heat fry the peppers and onions until they soften. Add the garlic and fry for a few minutes, then add the balsamic vinegar and cook the vegetables over medium heat until they are caramelized and the vinegar has reduced to a slightly thickened sauce in the pan.

While the vegetables are cooking add the pasta to the boiling water, reduce to a gently rolling boil, stir occasionally to avoid clumping and cook until done to taste (can be 8-10 minutes). Drain the pasta and return to the large kettle.

In another smaller frying pan cook the sausage in the remaining olive oil until it is lightly browned but still juicy. Add the cooked sausage to the vegetables, then add the cream and stir.

Spoon the peppers and sausage over the pasta and top with Parmesan cheese.

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These are really excellent. They are somewhere between a cookie and fudge and unless you are coconut adverse are wonderful company impressers.

CHOCOLATE COCONUT MACAROONS

INGREDIENTS:
6 ounces bittersweet chocolate (Ghirardelli’s baking chips work well)
3 large egg whites (4 medium)
¼ teaspoon salt
¼ cup sugar
¼ cup canned coconut (do not use reduced calorie or light, you want 1/4 cup of coconut cream, no liquid and as thick as sour cream)
2 teaspoons vanilla
3 cups sweetened shredded coconut

INSTRUCTIONS:
Heat oven to 325 degrees. Line two cookie sheets with parchment paper.
Melt the chocolate slowly in a double boiler or very carefully and slowly in a microwave, 20 seconds at time on high, stirring well after each heating session. It usually takes about a minute to melt thoroughly. Set aside to cool while you whisk or beat with an electric mixer the egg whites and salt until they form soft peaks. Gradually add the sugar and beat until stiff, but not dry, peaks form, then carefully fold in the coconut cream and vanilla. Fold in the shredded coconut with a rubber spatula. Finally fold in the cooled chocolate.
Using a tablespoon drop the dough onto the parchment paper, 2 inches apart, cleaning up the coconut stacks with moistened fingers if necessary. Bake 15-25 minutes, checking several times to verify that they are not over browning, especially on the bottom. They should be crispy outside and chewy inside. Cool on a rack. Makes about 2 dozen cookies
(To really go out of control chocolate, melt 4 ounces of semisweet chocolate chips and when slightly cool dip one end of the cooled macaroons into the chocolate and dry on parchment paper.) Good for what ails you!