Spinach Soup with Indian Spices

3 tablespoons ghee

1 large red onion, chopped

1 clove garlic, minced

3 tablespoons white rice

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

7 cups vegetable stock

1 bunch spinach weighing at least 1 pound (about 4 cups leaves)

1/2 cup light cream

Grated peel and juice of 1 lemon

Pepper

Warm the ghee in a soup pot and add the onion, garlic, rice, salt, and spices.  Cook everything together over medium-low heat, stirring occasionally, for about 5 minutes.  Add 1 1/2 cups stock and simmer for 10 minutes.

Slice the stems off the spinach, and remove the bruised and wilted leaves.  Wash the spinach in two changes of water.  Add the spinach leaves to the pot, cover, and let them wilt down.  Add remaining 5 1/2 cups stock.  Bring to a boil and simmer for 5 minutes.  Cool the soup briefly, then puree in a blender.  Return to the pot and stir in the cream and grated lemon peel.  Season to taste with the lemon juice, freshly ground black pepper, and more salt, if needed.  If necessary, thin the soup with stock or water.

Serves 4 to 6.

From The Greens Cookbook by Deborah Madison

White Bean and Roasted Tomato Soup

3 large ripe tomatoes

2 tablespoons unsalted butter

1 medium onion, roughly chopped

3 garlic cloves, roughly chopped

1 cup dry white wine

3 cups small navy beans, rinsed in cold water, picked over, and soaked in water to cover overnight

4 cups chicken or vegetable stock or water

1 tablespoon pureed canned chipotles

2 tablespoons fresh lime juice

Salt and freshly ground pepper

Heat the broiler.  Broil the tomatoes for about 10 minutes, turning, until the skins are blackened.  Set aside.

In a saucepan over medium heat, melt the butter and sweat the onion and garlic for 5 minutes, or until translucent.  Raise the heat to high, add the wine, and bring to a boil.  Reduce for 10 to 15 minutes, or until the wine has completely evaporated.

Drain the beans.  Reduce the heat to medium, add the beans and stock, and cook uncovered for 45 minutes to 1 hour, or until the beans are cooked through.  Remove from the heat and add the pureed chipotles, lime juice, and salt and pepper to taste.  Stir to combine.  Break up the reserved tomatoes and add them to the soup.  Remove half the mixture and puree in a blender or food processor.  Return it to the pot, reheat, and stir well. 

May be made up to 2 days ahead, then kept covered and refrigerated.  Reheat, stirring, just before serving.

Makes 8 servings.

From Bold American Food by Bobby Flay

Roasted Garlic Bread

10 large cloves garlic, peeled but left whole

1 fresh rosemary sprig, 6 inches long

1/4 cup olive oil

2 tablespoons unsalted butter, at room temperature

2 baguettes (not sourdough), about 1/2 pound each

1/4 cup freshly grated Parmesan cheese (optional)

Heat the oven to 375°F.

Put the garlic, rosemary, and olive oil in a small ovenproof skillet.  Heat slowly until the oil just begins to simmer.  Put the skillet in the oven and bake for 10 minutes.  Turn the cloves over in the oil and bake for 10 minutes longer.  Remove from the oven and let cool for 15 minutes.

Remove the garlic cloves from the oil (reserve the oil), and mash them to a paste with a knife.  Take half the leaves off the rosemary sprig and finely mince them.  In a bowl, combine the garlic paste, minced rosemary, and butter, and stir until smooth.

Cut the baguettes in half widthwise, then lengthwise.  Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic.  Arrange the halved baguettes on a baking sheet and sprinkle with the Parmesan, if using.

Bake until the baguettes begin to crisp, about 15 minutes.  Cut into 2-inch-wide slices and serve immediately.

Serves 8 to 12.

From Casual Cooking by Michael Chiarello

Roasted Vegetable Soup

2 to 3 parsnips, peeled, quartered lengthwise, and chopped

4 carrots, peeled, quartered lengthwise, and chopped

1 large red onion, chopped

1 head Savoy cabbage, cored and cut into eighths

8 fresh plum tomatoes, or canned

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 garlic cloves, minced

2 celery stalks, finely chopped

2 cups cooked white cannellini beans, rinsed and drained

6 cups chicken or vegetable stock

1 bunch leaf spinach, well washed and chopped

Shaved Parmesan cheese, for garnish

Heat oven to 375°F.

Place the parsnips, carrots, onion, cabbage, and tomatoes, in separate piles on a large roasting pan and drizzle with 1 tablespoon of oil.  Sprinkle with salt and pepper.

Place the pan in the oven and roast for about 45 minutes, checking occasionally and removing any vegetables as they brown.  Do not allow them to burn.

Place a large stockpot over medium heat and, when it is hot, add the remaining 1 tablespoon oil.  Add the garlic and celery and cook until they are golden, about 3 minutes.

Roughly chop the cabbage and tomatoes and add them to the stockpot.  Add the remaining vegetables, beans, and chicken or vegetable stock.  Bring to a boil.  Lower the heat and simmer, uncovered, for 20 minutes. 

Add the spinach.

Serve immediately, garnished with the shaved Parmesan cheese, or cover and refrigerate for up to 2 days.

Makes about 10 cups.

From The Figs Table by Todd English and Sally Sampson

White Bean Soup

2 tablespoons olive oil

1 carrot, peeled and diced

1 onion, peeled and diced

3 garlic cloves, chopped

2 celery stalks, diced

1 fennel bulb, finely diced

1 teaspoon dried fennel seeds

1 tablespoons chopped fresh rosemary leaves or 1 teaspoon dried

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 head roasted garlic, peeled

2 cups cooked white cannellini beans, rinsed and drained

6 cups chicken or vegetable stock

1 bunch escarole or spinach, well-washed and torn apart

Place a large stockpot over medium heat and, when it is hot, add the oil.  Add the carrot, onion, garlic, celery, fennel, fennel seed, rosemary, red pepper flakes, salt, and pepper, and cook until the vegetables become translucent, about 5 to 10 minutes.

Add the roasted garlic, beans, and chicken or vegetable stock, and raise the heat to high.  Bring to a boil and lower the heat to low.  Simmer, uncovered, for 20 minutes.

Place half the soup in a blender or food processor and pulse until the mixture is thick but not completely smooth.  Return it to the stockpot.

Add the escarole or spinach, if desired, and cook until wilted.  Serve immediately, cover, and refrigerate for up to 3 days, or freeze up to 3 weeks.

Makes about 8 cups.

From The Figs Table by Todd English and Sally Sampson

Roasted Garlic

2 garlic bulbs, unpeeled, tops sliced off

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Heat the oven to 400°F.

Place the garlic in a small baking dish and sprinkle with the oil, salt, and pepper.

Bake, uncovered, until the garlic is lightly browned and soft, about 25 minutes.

Use immediately, or cover and refrigerate for up to 3 days.

From The Figs Table by Todd English and Sally Sampson

Lentil Cakes with Coconut Curry Sauce

1 1/2 cups French green lentils
1 onion, chopped
3 3/4 cups water
1/2 cup chopped cilantro
1 tablespoon coriander
Juice of 1 1/2 limes

1 can coconut milk
2 teaspoons Thai red curry paste

Put the lentils into a saucepan with the onion and water.  Bring to a boil, then reduce the heat, cover the pan and simmer very gently for 40 to 45 minutes, or until the lentils are very tender and all the water has been absorbed.  Add a little more water toward the end of the cooking time if the lentils are sticking, but make sure no water remains.

Mash the lentils with the cilantro and coriander, the lime juice, and some salt and pepper.  Form into 12 cakes, pressing the mixture so it holds together.  Fry the lentil cakes in a little hot olive oil until crisp and browned on both sides.

Heat coconut milk in saucepan.  Whisk in curry paste and simmer for about 5 minutes.

Serve lentil cakes in a pool of coconut curry sauce.


Serves 4.

From Veggie Chic by Rose Elliot, with changes

Bubble-and-Squeak Cakes with Beet Relish

Beet relish:
2 cooked beets, peeled and diced
2 tablespoons finely chopped onions
1 tablespoon honey
1 tablespoon cider vinegar

Cakes:
2 pounds of potatoes, peeled and cut into even-size pieces
3 tablespoons butter
1 cabbage, shredded
6 scallions, finely chopped
2 to 3 tablespoons whole wheat flour
Olive oil

To make the relish: Put the diced beets into a bowl.  Stir in the onion, honey, and cider vinegar, and season with salt and pepper.  Set aside for at least 30 minutes, until needed - this relish improves with keeping.  Relish can be made several hours in advance if convenient.

Meanwhile, cover the potato pieces in boiling water and cook for about 20 minutes, or until tender.  Drain and mash with the butter.

Put the cabbage in 1 inch of boiling water, cover, and cook until tender - about 6 minutes.  Drain well, then add the cabbage to the potatoes, along with the scallions and some salt and pepper.

Form the mixture into 4 large, flat cakes.  Just before you want to serve the cakes, coat them all over in flour, then immediately pan-fry in sizzling hot olive oil until browned and crisp on both sides, flipping them over to cook on the second side.

Serve at once, topping each one with a spoonful of beet relish.


Serves 4.

From Veggie Chic by Rose Elliot

Farro and Bean Stew

1 pound red beans, soaked for at least 4 hours, preferably overnight, then drained, plus 10 cups water
or 1-2 cans red beans, rinsed and drained, plus 5 to 6 cups vegetable broth

3 tablespoons olive oil
1 medium onion, chopped
28-ounce can chopped tomatoes
2 medium carrots, chopped
1/2 pound potatoes, peeled and chopped
1 cup pearled farro
1/2 head savoy, napa, or green cabbage, chopped

Parmesan and olive oil to serve

Cook the soaked beans in a large pot with 10 cups of water.  When the beans are cooked, remove a generous scoop of them from the pot, place in a bowl and mash them well.  Return mashed beans to the pot.  (If using canned beans, mash some and then mix mashed and whole beans with vegetable broth.)

In a separate pan, saute the onion in olive oil over medium-high heat.  When onion begins to color, add to the bean broth.  Stir in the tomatoes, carrots, potatoes, and farro.  Bring to a boil again, then turn the heat down to medium-low.  Simmer, stirring occasionally, until the farro is cooked through, about 20 to 30 minutes.  Be sure the vegetables are cooked through as well.  Stir in the cabbage and cook for a few minutes more, until soft.  Add more water or broth as needed, one cup at a time, to reach desired consistency.  Salt to taste, starting with 1 teaspoon.

Serve topped with grated Parmesan and a drizzle of olive oil.


Serves 12.

From 101 Cookbooks blog

Buttery Sourdough Buns

1/2 cup sourdough starter, fed or unfed
3 cups unbleached all-purpose flour
2 1/2 teaspoons instant yeast
1 tablespoon sugar
1 1/4 teaspoons salt
1 large egg
5 tablespoons butter, softened
2/3 cup lukewarm water

4 tablespoons melted butter, divided
1/4 teaspoon paprika

Combine all of the dough ingredients in a large bowl, and mix and knead - using your hands, a stand mixer, or a bread machine set on the dough cycle - to make a soft, smooth dough.

Place the dough in a lightly greased container and allow to rise, covered, for 1 1/2 to 2 hours, until it's just about doubled in bulk.

Gently deflate the dough and transfer it to a lightly greased work surface.

Lightly grease two 8- or 9-inch round cake pans.  

Roll and pat the dough into a rough rectangle approximately 12- by 16-inches.  Melt 2 tablespoons melted butter and mix in the paprika.  Spread the melted butter on the dough rectangle.  Starting with a long side, roll the dough into a log.

Cut the log in 1-inch slices using a sharp knife.  Arrange 8 buns in each greased pan.  Cover the pans and let the buns rise for 60 minutes, until they're noticeably puffy.  Don't let the buns rise for too long; you want them to have enough rising power left to expand nicely in the oven.  Towards the end of the rising time, heat the oven to 350°F.

Uncover the pans and brush each bun with some of the remaining butter, melted.  Bake the buns for 22 to 25 minutes.  They will only color slightly when done.

Remove the buns from the oven, and turn them out of the pan onto a rack.  Brush with any remaining melted butter.  Serve hot or warm.  To reheat, place the buns on a baking sheet, tent lightly with aluminum foil, and bake for 10 minutes in a 350°F oven.

Wrap any leftover buns airtight and store at room temperature for several days.  For longer storage, wrap airtight and freeze.


Makes 16 buns.

From King Arthur Flour

Caramelized Onion Sourdough Biscuits

1 tablespoon unsalted butter
1 small to medium onion, peeled and thinly sliced
1 tablespoon brown sugar
1 cup unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup cold unsalted butter
2 to 3 tablespoons fresh chives, chopped
1 cup sourdough starter, unfed

Combine the butter, onion, and sugar in a pan set over medium-low heat.  Cook the onions, covered, for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized.  Transfer the onions to a bowl; cool to room temperature, then refrigerate until well-chilled, at least 3 hours.

Heat the oven to 425°F.  Grease or line a baking sheet with parchment.

Combine the flour, baking powder, and salt.  Work the butter into the flour until the mixture is unevenly crumbly.

Toss in the chives and caramelized onions.

Cut in the starter until the dough becomes cohesive.  Turn the dough out onto a lightly floured surface and use a bench knife or bowl scraper to fold it over on itself five or six times, until it comes together.

Pat the dough into a 1-inch thick disk.  Use a sharp 2 1/2-inch biscuit cutter to cut rounds.  Pat the scraps together, and cut additional biscuits.  

Bake the biscuits for 15 to 18 minutes, until they're just turning golden.

Remove the biscuits from the oven, and serve warm with a little bit of butter.


Makes 8 2 1/2-inch biscuits.

From King Arthur Flour

Cream of Chicken Soup

4 tablespoons unsalted butter
1 to 2 leeks (white part only), sliced very finely
1 1/4 cups chicken stock
1 1/4 cups milk
2 bay leaves
1 garlic clove, peeled
1/2 pound chicken breast or thigh meat, sliced
1 tablespoon flour
Pinch of salt
Pinch of ground mace
1 egg yolk
3-4 tablespoons heavy cream

Put 2 tablespoons of the butter in a heavy-bottomed saucepan, melt it, and in it cook the leeks gently until soft.  Meanwhile, put the stock and milk in another saucepan with the bay leaves, garlic, and chicken.  Bring to the boil, turn down the heat, and simmer until the chicken is just tender.  

When the leeks are soft, stir the flour into the leek mixture and cook on low heat, stirring, for a few minutes.  Remove the chicken from the saucepan and set aside.  Pour the milk mixture onto the floury leeks, stirring.  Bring to just below the boil, stirring occasionally.  Meanwhile, shred or finely chop the chicken.  Add the chicken to the leek and milk mixture, and then add salt and mace.  Continue cooking over low heat, stirring occasionally, for 5 minutes.  Add the remaining 2 tablespoons butter and continue cooking for another 5 minutes.  If the soup appears to be getting too thick, add additional milk as necessary to thin.  

Using a blender or hand blender, puree the soup.  Rinse out the saucepan, then push the pureed soup through a strainer back into the pan.  Put back on the heat, stirring until hot.  Mix the egg yolk and cream together, and, with the pan off the heat, stir into the soup.


Serves 2.

From How to Eat by Nigella Lawson

Chipotle Macaroni and Cheese with Garlic Bread Crumbs

2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs

1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 pound macaroni
2 pounds extra-sharp Cheddar, grated
4 tablespoons chipotle chiles in adobo, pureed

Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden.  Transfer to paper towels to drain and season with salt.

Heat oven to 350 F.  Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute.  Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.

Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender.  Drain in a colander and transfer to a large bowl.  Stir in white sauce, cheese, chipotles, and salt to taste.  Fill a 3-quart shallow casserole dish with macaroni mixture.  Sprinkle with bread crumbs.  Bake in middle of oven for 30 minutes or until bubbly.

(Macaroni and cheese may be made 2 days ahead, put into casserole, cooled completely, and chilled, covered.  Do not add bread crumbs until ready to bake.  Baking may take longer than 30 minutes.)


Serves 8 to 10.

From Gourmet

Butternut Squash Soup with Cider Cream

5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery or celery root
2 small Granny Smith apples, peeled, cored, and chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken or vegetable stock
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

Melt butter in a heavy, large saucepan over medium-high heat.  Add squash, leeks, carrot, and celery or celery root; saute until slightly softened, about 15 minutes.  Mix in apples, thyme, and sage.  Add stock and 1 cup cider and bring to a boil.  Reduce heat to medium-low.  Cover and simmer until apples are tender, stirring occasionally, about 30 minutes.  Cool slightly.

Working in batches, puree soup in blender.  Return soup to pan.  Boil remaining 1/2 cup cider in a heavy small saucepan until reduced to 1/4 cup, about 5 minutes.  Cool.  Place sour cream in a small bowl.  Whisk in reduced cider.  (Soup and cider cream can be made 1 day ahead.  Cover separately and refrigerate.)

Bring soup to simmer.  Mix in whipping cream.  Ladle soup into bowls.  Drizzle with cider cream.  Top with chives.


Serves 8.

From Bon Appetit

Sausage-Stuffed Acorn Squash

2 small acorn squash, cut in half lengthwise, seeds and center fiber scooped out

2 tablespoons butter

1 red bell pepper, diced

1 large onion, diced

1 pound chicken sausage, diced

1 cup fresh white breadcrumbs

1/2 cup chicken or vegetable broth

1/2 teaspoon pepper

1/2 teaspoon salt

1/4 cup molasses or maple syrup

Heat oven to 375°F.  Melt 1 tablespoon butter and brush on insides of squash halves.  Place squash cut-sides-up on a baking sheet.  Cover the squash with foil and bake for 45 minutes. 

Meanwhile, melt remaining tablespoon butter in cast iron skillet over medium heat. Add bell pepper and onions; sauté until tender, about 5 minutes. Add sausage and cook until lightly browned. Mix in breadcrumbs, broth, pepper and salt.  Add additional seasoning to taste.

Remove squash halves from oven, and mound sausage mixture in center of each.  Brush sausage mixture and squash with molasses or maple syrup. Replace in oven and bake for 15 minutes, or until squash is cooked through.

Serves 4.

From Bon Appetit, with many changes

Dijon and Cognac Beef Stew

4 tablespoons butter

1 large onion, finely diced
3 shallots, chopped
1 to 1 1/2 pounds beef chuck, in 1-inch cubes
2 tablespoons flour
Salt and freshly ground black pepper
1/2 cup Cognac
2 cups unsalted beef stock
1/4 to 1/2 cup Dijon mustard
4 medium carrots, peeled and cut into half-moon slices

3 to 4 large yellow potatoes, peeled and cut into 1-inch cubes
1/2 pound mushrooms, stemmed, cleaned and quartered

Melt 2 tablespoons butter in a Dutch oven or a large heavy pot over medium-low heat.  Add onion and shallots. Cook until softened but not browned, about 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.

Add 2 more tablespoons butter to the pan. Dust beef cubes with flour, and season lightly with salt and more generously with pepper. Shake off excess flour, and place half the cubes in the pan. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to the bowl with onions. Repeat with remaining beef.

Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose. Add stock and Dijon mustard. Whisk to blend, then return meat and onion mixture to pan. Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1 1/4 hours.

Add carrots, and continue simmering for 20 minutes. Add the potatoes and cook for another 20 minutes, or until both carrots and potatoes are tender.  

As the stew cooks, heat 2 tablespoons butter in medium skillet over medium-high heat, and sauté mushrooms until browned and tender. When carrots and potatoes are tender, stir mushrooms into stew. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

Serves 4.

From Regina Schrambling in the New York Times, via Smitten Kitchen, with a few changes