search results

< all recipes Chocolate Pretzel Caramels I bought the Liddabit Sweets cookbook on an impulse - because I really cannot control myself when it comes to such things. I have never even tried their candy! But since I bought it, I was determined to use it. It did not take long to find a recipe that stopped me in my tracks: beer + pretzel caramels. Woah. I had to give these a go. The beer flavor comes from reducing 6 bottles of ("preferably locally brewed") beer into ½ cup, which takes about 3 hours. Perhaps the beer I used was not sufficiently potent, or maybe I did not reduce it enough - confession: after 3 hours I just wanted to get on with making the candy and only reduced the beer to ¾ cup - but my caramels did not have much of a beer flavor. My apartment however had plenty, smelling like a frat house the morning after a party for days. For this reason I have substituted molasses for the beer reduction. This recipe was about getting out of my comfort zone. Making caramel seems like a daunting task but it is really just about being present, paying attention to what you are doing and having your ingredients prepped. All you need is a candy thermometer and, in the words of the amazing Julia Child, the "courage of your convictions" because when you are alone in the kitchen "whoooo is going to see!" - watch her potato show for some inspiration (about 14:30 min into episode). The caramels are perfectly delicious at this point (sans chocolate) but really, what is not made infinitely better with chocolate!? Tempering chocolate is another thing that feels technically daunting, but don't be fooled. Again it is really just about a candy thermometer - if you are a food nerd, you can read about the technicality of it all here - but all you have to know is that tempering prevents your chocolate from looking chalky and gives you that lusciously glossy finish. Chocolate Pretzel Caramels Serves: 40-50 candies Ingredients 3 cups sugar 1 stick unsalted butter, cut into pieces 1 cup heavy cream 2 tsp kosher salt ½ cup molasses or maple syrup 3 cups pretzel bits* 12 oz dark chocolate (for tempering and dipping) Print Preparation Grease the bottom and sides of a 9x13 rimmed baking sheet or casserole pan (just not a glass one) – line with silpat or parchment (optional but will make your life easier later). In a large (6-8qt) wide-rimmed pot combine the sugar, butter, heavy cream and kosher salt. Stir with heatproof spatula to moisten all of the sugar and bring to a boil over high heat. Reduce heat to medium, insert candy thermometer, and cook, stirring occasionally, until the thermometer reads 240˚F/115˚C (soft ball stage) – 10-15 minutes. At this point you want to watch the pot carefully and have your pretzels and prepared pan ready. Stirring more frequently, cook until thermometer reaches 252˚F/122˚C (hard ball stage). Remove the pot from heat and stir in the molasses, then the pretzel bits. Mix thoroughly (but quickly) scraping the bottom to incorporate everything. Pour the caramel onto prepared sheet pan and spread with spatula, trying to distribute the pretzels. Allow to cool 1-2 hours, until firm to touch. Once cool, run a knife around the edge of the pan and turn it out onto parchment-lined cutting board. With a sharp knife, cut caramels into 1- by 1½ -inch pieces and put into fridge while you prepare the tempered chocolate (instructions below). Then dip caramels so bottom half has a nice coating of chocolate and let cool until chocolate has set. Store caramels in an airtight container in the fridge for up to 3 weeks. Bring to room temperature before eating! Tempered Chocolate: Bring a pot of water to a steady simmer – choose a pot that allows a (metal or glass) bowl to sit on top without touching the water. Place ¾ of the chocolate in bowl over the simmering water and bring to 115˚-120˚F. Remove from heat and add in the rest of the chocolate – this is called “seeding” the melted chocolate, which helps to bring the temperature down. Bring the chocolate to 80˚F, stirring constantly. Once at 80˚F place bowl back over simmering water and bring chocolate up to 88˚ - 90˚F (over 91˚F and you will have to start the process over). Chocolate is ready for dipping! Keep the thermometer in the chocolate and if the temperature drops below 88˚F just put the bowl back over simmering water for a minute. Notes smash pretzels into ¼ - ½ inch pieces – I used Snyder’s nuggets – sift the crushed bits to get rid of all that pretzel dust that will ruin the smooth texture of the caramel. Previous Next hungry for more?

< all recipes Summer Pudding My Mom has been making this Summer Pudding recipe for ever. It is just so darn good. I mean I will take bread pretty much any way I can get it but this is so delicious even my infuriatingly sensible sister has been known to have more than seconds (possibly fourths but you didn’t hear it from me!). I’m just sayin’. What I love most about this recipe is how ridiculously easy it is and that it can be made days in advance – in fact it gets better the longer you let it sit. Oh and did I mention the cook time is about 5 minutes…total. Crazy. So get on it. Don’t waste your crusts!! Put them in a food processor and make them into fresh bread crumbs. I might be biased but I would recommend making some Basil & Lemon Gremolata to jazz up simple sliced tomatoes, grilled zucchini and chicken. All that topped off with some Summer Pudding for dessert and I think you’ve got a perfect summer meal. Summer Pudding Serves: serves 6-8 Ingredients 10 cups fresh berries ½ cup water 1 cup sugar (maybe a little more if fruit is not super ripe) 1 large white sandwich loaf (about 12 cups), crust removed - i recommend a fresh loaf from a bakery as the pre-sliced stuff gets a little spongy to serve (optional): whipped cream vanilla ice cream Print Preparation Put berries, water and sugar into a pot, stir and let sit just a minute while you prep the bread. Cut bread into large cubes, 1-2 inches roughly, and place in a large bowl. Line a 9x3in ramekin or cake pan with parchment - you will need another pan slightly smaller to set on top as a weight so keep this in mind when picking your pan, you can also do this in a casserole dish or larger cake pan - since we are not cooking it, the only difference will be in whether you get slices like a cake or scoops like a bread pudding...tasty either way! Bring fruit to a boil, reduce to a simmer for a few minutes, until the berries just start to break down (five minutes max). Turn off the heat and stir in the raspberries if using. Pour the hot fruit mixture over the bread and toss until completely saturated. Let sit a few minutes and toss once more. Put in your prepared mold, cover with plastic wrap and place a plate or smaller cake pan on top so it can press the pudding into the mold. Put something heavy on top of the plate and refrigerate at least 12 hours. This can be made 2-3 days in advance and it will actually improve with the extra time to soak. To serve: you can either turn the pudding out onto a cake plate and cut into slices or simply scoop servings out. Serve at room temperature and top with whipped cream or ice cream if desired. Previous Next hungry for more?

< all recipes Cauliflower Steak I admit that cauliflower steaks sounds like a meat-lover's worst nightmare - something they would have to eat as the only viable option at a vegetarian restaurant. I think you will be pleasantly surprised, however, with the heartiness (dare i say meatiness) of the cauliflower as well as its versatility. Modest flavor allows it to pair nicely with others without stealing the show - a good alternative to roasted root vegetables. On its own, serve it with a drizzle of balsamic syrup to enhance its sweetness. I happened to be trying this recipe out the same night as I made the harissa and after all the necessary photos has been taken, I sat down to delve into what seemed like a haphazard meal. Instead I found that the two were a match made in heaven (and I have pretty much been eating cauliflower and harissa for lunch and dinner three days straight...and it is still scrumptious!). Cauliflower Steak Serves: 2 mains, 3-4 sides Ingredients 1 head of cauliflower (about 1½ lbs) 3-4 tbl vegetable oil salt and pepper Print Preparation Heat oven to 400˚F. Cut two 1-inch-thick slices from the center of the cauliflower – keeping the stem but removing any leaves attached at the bottom. Heat a large sauté pan or cast iron skillet with the vegetable oil. Brush cauliflower steaks with a touch of oil and season with salt and pepper on either side. Add to the pan and cook until nicely charred, flip over, transfer pan to the oven, and cook until tender, about 10 minutes. Previous Next hungry for more?

< all recipes Smokey Black Beans These beans are a great way to spice up some plain grilled chicken. Chipotles in adobo are possibly my favorite spice ingredient – chipotles are smoked jalapenos and adobo is a blend of various spices and seasonings such as paprika, oregano, garlic, salt and vinegar, originally used as a preservative. A little goes a long way here so I recommend starting slow (maybe 1/2 a chipotle or even just some of the adobo sauce), you can always add heat in later. Smokey Black Beans Serves: 4 Servings Ingredients 2 cans black beans 1 chipotle in adobo, plus a little of the sauce (depending on your spiciness threshold) 1 8oz can tomato sauce (crushed tomatoes work just as well) 2 tsp salt 1 tsp black pepper Print Preparation Heat up a sauté pan and add in everything except the black beans. Let simmer over medium heat for about 15 minutes, stirring often as tomatoes can burn easily. Pour into a food processor or blender and blend until smooth. Drain and rinse the beans, place the sauté pan over medium heat and add everything, stirring to coat the beans in the chipotle-tomato mixture. Again, keep an eye on this, stirring often for another 15 minutes. Previous Next hungry for more?

< all recipes Grilled Potato Salad w/ Charred Lemon Dressing Last weekend I found myself with a rare moment of quiet solitude out in the country – or complete abandonment depending on how you look at it. It was like musical chairs except by the time I noticed I had all the chairs to myself! I mean I was tooootally fine not doing something awesome like hiking in Colorado, reliving college glory days of beer pong in dive bars and questionable mexican food for a late night snack, oh yeah or galavanting around Europe before heading to the coast of Portugal for a wedding… Ok so I was a little jealous. But I am also a big enough nerd that I was kind of excited to have the house to myself. My schedule looked something like this: exercise class in the morning, grab ingredients from the farmstand on the way home, cook allllllll day, go for a romantic evening beach walk with myself and cook some more before passing out at about 8pm. As for the recipe, I was already in grill mode with the ricotta and greens pizza and wanted to do a good grilled side dish for all of the meats that will be happening this weekend. I have never been a fan of potato salad, mostly because I don’t like mayonnaise (which makes my Mom question whether I am really her child) and I think a potato cannot reach its full potential if you don’t get that crispy outside to creamy inside thing happening. Yes, these are the things I think about regularly. I used zucchini because thats what the farmstand had, picked that morning, but as the summer progresses or if you live somewhere else (or you just don’t like zucchini) feel free to add and subtract vegetables at will. Grilled Potato Salad w/ Charred Lemon Dressing Serves: 4-6 side servings Ingredients 2-3 tbl olive oil 1 lb baby potatoes* 2 zucchini, cut in half lengthwise 1 red onion, cut into slices (don't separate rings) 1 lemon, cut in half 2 sprigs fresh rosemary 2 sprigs fresh sage 1 cup greek yogurt 1 tbl honey lots of salt and pepper Print Preparation Preheat grill to hottest setting. Coat potatoes, zucchini and onion in olive oil and season with salt and pepper. Place veggies on the grill, close the lid and let cook 2-3 minutes. Check for good char marks before flipping the zucchini and onion - the potatoes you can kind of just roll around a bit. Place the lemon, cut side down onto the grill. Cook the vegetables until tender (use a knife to test some of the larger potatoes). Cook the lemon until nicely charred and juicy looking. Give the herbs a quick toss in oil and place on the grill, gently pressing them down. Cook for about 30 seconds and flip - you want them to just start charring but not to burn. Cut the zucchini into pieces the size of the potatoes, cut the onion slices into quarters and toss together in a serving bowl with additional salt and pepper. Chop the herbs finely and whisk into the yogurt along with the charred lemon juice. Season with salt and pepper to taste. You can either add the dressing to the vegetables or serve on the side. *if your grill has wide grate use a larger potato and either slice in half or cook over high heat and move to a cooler area of the grill if they start to char too much Previous Next hungry for more?

< all recipes Apple Pear Compote w/ Maple-Candied Walnuts The taste of cooked apples immediately transports me back to countless after-school snacks sitting at my parents kitchen table or on a playground bench in Central Park, slowly peeling back the foil top and savoring every last velvety bite. I wanted to keep that taste alive in this recipe but give it slightly more depth of flavor and texture. I did not add any sugar to the recipe because ripe fruit really does not need any, especially when cooked, and the pears help to balance the tartness of the apples. They also break down faster, creating the familiar sauce texture while allowing the apples to remain chunky. What is so great about this dish is its versatility: make it a tasty addition to your morning yogurt and granola, a healthy dessert on its own, or gussy it up with a scoop of dulce de leche ice cream. The walnuts are a delicious garnish that add texture - but if you take my advice and add the chipotle powder to the mix, its a whole different ballgame. Talk about grown-up apple sauce! This is fresh ginger from the farmer's market - I had never seen it without that gnarly gray exterior so of course I had to buy this huge piece. Most recipes (including this one) only call for a tiny bit of ginger, leaving the rest of the piece to rot in the back of the fridge. To avoid this tragedy, I peel the whole thing and freeze it - then when a recipe calls for fresh ginger I use a microplane or zester to grate however much I need (no thawing or chopping necessary!). Apple Pear Compote w/ Maple-Candied Walnuts Serves: 4-6 servings Ingredients FOR THE COMPOTE: 2 lbs apples – tart apples such as Granny Smith or Mutsu (aka Crispin) are best 1 lb pears – Bartlett or Bosc work nicely 1 cup apple cider 2 tsp ground cinnamon ¼ tsp nutmeg ½ tsp kosher salt 1 tsp fresh ginger, grated ½ cup golden raisins FOR THE CANDIED NUTS: 3 cups walnuts (or pecans if you prefer) ¼ cup maple syrup ¼ sugar in the raw (also called Demerara sugar) ½ tsp kosher salt ½ - ¾ tsp chipotle powder (optional but highly recommended) Print Preparation MAKE THE COMPOTE Peel, core, and slice the apples and pears into uniform chunks – the smaller the pieces, the more apple-saucey the result. Combine everything except the raisins in a large pot over medium heat and cook until the liquid has been absorbed and the apples are tender all the way through, about 30 minutes, depending on the fruit size. Turn off the heat and stir in the raisins. Cover the pot and let sit for 5-10 minutes to allow the raisins to plump up. MAKE THE NUTS Preheat oven to 350˚F and line a baking sheet with parchment paper. In a bowl, combine walnuts and maple syrup, tossing to coat fully. In a separate bowl, stir salt, and chipotle powder (if using) into the sugar then add to walnuts. Spread walnuts on the baking sheet in a single layer. Bake for 10 minutes, give the walnuts a stir and bake for another 5-7 minutes until they start to brown and smell toasty. Previous Next hungry for more?

< all recipes Toasted Coconut Meusli Happy February! I am sorry for my absence last week – I am sure you were all at a total loss as to how you could go on without a recipe from yours truly but I hope you managed and had a lovely weekend. I sure did. I had the apt all to myself and no plans on the ole calendar, which means I got to stay in my pjs, cook lots of tasty things and binge watch vintage Barefoot Contessa on Netflix alllll day. Heaven. This Toasted Coconut Muesli is one of the items I made and it is my new favorite breakfast of choice. It is a perfect balance between oatmeal and granola – a little soupy and a little crunchy and you can pretty much toss whatever you want in there. So if you don’t like coconut, no worries! sub in some seeds or different nuts or just leave it out. After soaking overnight, top it off with yogurt, jam, a dollop of peanut butter, or heck why not some granola for good measure. The possibilities are endless. Toasted Coconut Meusli Serves: 8-10 servings Ingredients For the Muesli Mix: 1 cup unsweetened coconut flakes 1 cup slivered almonds 4 cups thick cut rolled oats (I like Bob's Red Mill brand) ¼ chia seeds (optional) 1 cup golden raisins Single Serving Muesli: ½ cup Muesli Mix ½ - ¾ cup milk (almond, coconut, skim, whole, whatever you like) ½ apple, cut into small cubes Print Preparation Preheat the oven to 350˚F. Spread the coconut flakes on a sheet pan and toast until golden (about 5-7 minutes). Toast the nuts separately because they will take longer. Once cool, combine the coconut flakes and nuts with the rolled oats, chia seeds and raisins in a large ziploc or tupperware. This will keep for 2-3 weeks if kept nicely sealed. To prepare your single serving of muesli, combine ½ cup of the dry mix with the cubed apple and ½ - ¾ cup of milk (enough to just cover everything. Give it a stir and let soak in the fridge overnight (or at least a few hours). In the morning add some additional fresh fruit, yogurt, more toasted nuts whatever you like! Previous Next hungry for more?

< all recipes Honeynut Squash Soup w/ Za'atar and Tahini Yogurt I bought the Honeynut squash trio pictured above at the Union Square Greenmarket last week mostly because they are adorable baby squash nuggets and they were calling to me from behind all those other nubbly, barnacled behemoths that are so big and heavy you need power tools to crack em…not to mention needing a chiropractor after schlepping them home on the subway. Anyway, later that day my Mom and I were watching the third episode of Chef’s Table about Dan Barber of Blue Hill at Stone Barns and he started talking about Honeynut squash!! Freakaaay. What I learned is that the honeynut comes from years of collaboration between a Cornell scientist (a plant breeding geneticist to be exact), Hudson Valley farmers and Chef Barber. Not only is it much smaller than its fellow squashes, it is sweeter, has more nutritional value (particularly beta carotene), and it is more disease resistant. Oh and it was made the old fashioned way, no frankensquashes here. I think that’s pretty neat. The recipe began based on one from Yotam Ottolenghi’s cookbook Jerusalem. It was meant to be roasted butternut squash but because the honeynut is slightly starchier it needs a higher cooking temp to get some char (probably should have looked that up before they went in the oven). So, when mine came out looking rather sad and pale, I destroyed the evidence in the blender. Voilà! A tasty soup was born. It’s always good to remember that, in the kitchen, nothing is a mistake unless you label it as such – after all Julia Child always said that if you are alone in the kitchen who will know!? Honeynut Squash Soup w/ Za'atar and Tahini Yogurt Serves: 4-6 servings Ingredients 2 tbl olive oil 4 shallots, diced 2 cloves garlic, minced 2 tbl tomato paste ½ cup white wine 3-4 lbs honeynut or butternut squash, peeled and cubed* 1 tbl za'atar (plus more for dusting) ½ tsp cayenne (optional) 3-4 cups stock or water lots of salt and pepper Tahini Yogurt 1 cup plain greek yogurt 2 tbl tahini paste juice of 1 lemon 2-4 tbl water salt and pepper flat leaf parsley, finely chopped for garnish (optional) Print Preparation In a large soup pot, heat the olive oil and sauté the shallots, stirring occasionally until they start to release their liquid and become translucent. Stir in the garlic, za'atar, and cayene (if using) and let cook about 1 minute while you stand guard making sure the garlic does not burn. Season generously with salt and pepper. Stir in the tomato paste and again let this go about 1 minute, allowing the sugars to caramelize slightly. Pour the white wine in a steady stream around the pan, scraping up any bits on the bottom as you go. Add the squash to the pot and give it all a toss before adding 1-2 cups of your liquid. Reduce the heat and simmer for 20-25 minutes, until the squash is cooked through. Puree the soup in a food processor or with an immersion blender, adding the remaining liquid slowly, just until you reach your preferred thickness (my measurement here was an approximation as everyone has different tastes so use as little or as much as you would like!). Season with salt and pepper to taste. Serve immediately, refrigerate up to 5-6 days or freeze up to 6 months (i have eaten soup far older but this is technically frowned upon...what doesn't kill you makes you stronger). Tahini Yogurt Whisk all of the ingredients together, adding more liquid if needed to get something the consistency of honey. Season with salt and pepper to taste. Serve soup with a generous drizzle of tahini yogurt, a sprinkling or za'atar and a touch of parsley. Previous Next hungry for more?

< all recipes Chrissy's Crumble This crumble recipe is what started me down the culinary path. My Mom is an incredible cook but desserts were never part of the program, and being a nicely plump twelve year old I decided this madness had to end. One summer evening, with guests due any minute I scavenged the kitchen with my mom and put together a blueberry crumble. It was so simple but our guests showered me with praise over its deliciousness and my resourcefulness. I was hooked. I find such happiness in cooking and baking as an expression of my love for friends and family, but the adulation doesn’t hurt. This is the apple version but you can certainly make it with almost any fruit you like. In the summer I usually make it with blueberries – and even though they are in season I actually use frozen berries a) because it is still easier on the wallet b) i almost always have some on hand for smoothie-making and c) i can make blueberry crumble in the depths of winter! PRINT Chrissy's Crumble Serves: 10 Servings Ingredients 8oz unsalted butter, melted 2 cups all-purpose flour ½ cup sugar ½ cup brown sugar 1 cup rolled oats 1 tsp kosher salt 1 tsp cinnamon 1 cup chopped walnuts, or any other nut you like (optional) 6-8 cups fruit (apples in fall/winter, blueberries & peaches in summer) Print Preparation Melt butter in a small saucepan. Put remaining ingredients, except fruit, in the bowl of an electric mixer with paddle attachment. Mix on slow speed and begin to pour in the warm butter. Mix until wet but still clumpy. Spread onto a baking sheet, keeping it clumpy, and refrigerate for 30 minutes or more to set – you can freeze the topping after this step in a Ziploc for 6months, simply spread over fruit right out of the freezer and pop in the oven! When ready to bake, preheat oven to 350˚F. Prepare fruit in a 9x13in casserole dish and spread topping evenly over fruit. Bake 45-60 minutes, until top is a dark golden brown. Previous Next hungry for more?

< all recipes Lemon Rosemary Scones These scones are from my days at Locanda so you know they will be awesome The lemon and rosemary balance out the sweetness and make these the perfect springtime treat. I made this latest batch to bring in to class for people to munch on while final papers were presented...it would be cruel and unusual punishment to have to sit and listen to people talk about food for two hours without eating something! I also like to make a batch for my Dad (a true scone lover) to have in his freezer, ready to be reheated one by one, slathered with butter and wayyyyy more jam than one person should consume. Lemon Rosemary Scones Serves: 12-16 scones Ingredients 2 cups all-purpose flour 1 cup semolina flour or cornmeal 1/3 cup granulated sugar ½ t kosher salt 1 tbl baking powder 4oz butter (1stick), cubed and cold 1 ½ tbl lemon zest, about 1 large lemon 1 tbl fresh rosemary, minced 1 cup heavy cream (plus a little to brush on top of scones) sugar in the raw, to sprinkle on top (optional but highly recommended) Print Preparation If using a mixer: put all of the ingredients, except for heavy cream and sugar in the raw, into the bowl of an electric mixer with paddle attachment. Mix on lowest speed until the butter is pea-sized (approximately). If using hands: put all of the ingredients, except for heavy cream and sugar in the raw, into a large bowl and work the butter into the flour with your finger tips (so as not to melt the butter with the heat of your palms). Add the heavy cream and mix until just incorporated. Line a baking sheet with parchment (optional) and preheat oven to 400°F. Roll dough out on a floured surface to about ½ inch thick. Cut out whatever size scone you like – if you do not have a cookie cutter, just use a knife to cut into squares or triangles. Re-roll scraps until dough is all gone. Place onto prepared baking sheet and brush with some heavy cream and sprinkle with sugar in the raw for a nice crunchy exterior. Bake for about 25-30 minutes. Rotate the pan halfway through and you know they are done when the bottoms are a nice dark golden brown. Serve warm, room temp or put in the freezer to reheat one by one for a special morning or afternoon treat. Previous Next hungry for more?

< all recipes Miso Tofu Brown Rice Bowl I rarely eat tofu and even more rarely cook with it. Or never. But last week I met my husband Chris for dinner at this great new food court that he gets at least one of the three meals a day eaten at his desk. I made a beeline for Blue Ribbon Sushi for my favorite spicy tuna roll. Chris got a bowl with some tuna poke, soba noodles, and marinated tofu - thinking it was like the healthiest thing ever . And it might have been...except for the globs of oil coating everything. I knew I could make something so much healthier AND far more delicious. This week I set out to prove myself right (which i like doing on occasion). Although I have yet to get peanut gallery approval, my trusty next-in-line taste testers were at the ready (thanks Mom and Sal!!). Miso Tofu Brown Rice Bowl Serves: serves 4 Ingredients 8oz firm tofu 2 tbl miso paste 2 tbl dijon mustard (or chinese mustard if you want a little more kick) 1/2 cup soy sauce 2 cloves garlic 1/2 inch piece fresh ginger 1 cup brown rice 2 tbl toasted sesame oil 2 cups edamame (frozen works great, just thaw on the counter for 30min to an hour) 1 avocado radishes, thinly sliced black sesame seeds for garnish Print Preparation Marinate the tofu: whisk together miso paste, mustard, and soy sauce. Peel garlic and ginger, chop in large pieces (so you can fish them out later on), and add to marinade. Cut tofu into bite-size cubes, coat with marinade and put into the fridge anywhere from an hour to a few days - i think 1-2 days is the sweet spot but do what works with your schedule. Cook rice according to package instructions. Heat sesame oil in a large nonstick skillet and just before it starts to smoke throw in the edamame. Don't stir for a minute or two to allow some charring. Stir and let sit again. Season with salt and pepper then remove from the heat and set aside until ready to serve. Let tofu come to room temp and remove the garlic and ginger pieces. Slice the avocado and season with salt and pepper. To Serve: Place some rice in a bowl and arrange toppings - feel free to spoon some of the marinade on there (this is for real miso lovers). Previous Next hungry for more?

< all recipes Ribollita (Tuscan White Bean Soup) This soup originated in culinary school as an overly complex, multi-pot labor of love but with countless tweaks and substitutions, I think I have finally gotten it to the sweet spot! What is the sweet spot you might ask? It is a healthy one pot soup! It is hearty and earthy but the fresh herbs and lemon add a brightness most soups lack. Most importantly, it has passed the husband test with flying colors (he even requests it!!). PRO TIPS!! For leftover herbs, chop them up and freeze measured amounts with some water in an ice cube tray. Once frozen, put in labeled bags so you will always have fresh herbs on hand. This recipe makes enough for a crowd but I prefer to freeze the majority in quart containers for the perfect easy weeknight dinner for two - freeze in pint containers to bring into work for lunch! Ribollita (Tuscan White Bean Soup) Serves: 6 quarts Ingredients 1 lb dry cannellini beans, rinsed and soaked overnight 8 (ish) cups [url href=" https://eatsomewearsome.com/parmesan-broth/ " target="_blank"][b][u]parm broth[/u][/b][/url] or water 2-3 tbl olive oil 2 yellow onions, diced 5 large carrots, peeled and diced 3 cloves garlic, minced 3 tbl tomato paste 1 cup white wine 2 16oz bags of frozen chopped dark leafy greens (no need to defrost) 3 tbl fresh rosemary, finely chopped 3 tbl fresh sage, finely chopped 3 tbl fresh thyme, finely chopped 1 28oz can diced tomatoes 1 28oz can crushed tomatoes juice of 1 lemon salt and pepper Print Preparation If you have already made parm broth, use that, or you can make it while you are cooking the beans: add 8-10 cup of water along with parmesan rinds and the beans to a pot, bring to a boil and simmer for an hour or so, until the beans are tender. Once this is going you can start on the soup. Heat olive oil in a large, heavy-bottomed pot (such as a Le Creuset). Saute diced onions and carrots for 5-7 minutes, seasoning with salt to help them release some liquid. Add garlic and cook another minute or so. Stir in tomato paste, and cook for a minute to allow the sugars to caramelize slightly. Pour in the wine and scrape up any bits stuck to the bottom of the pot. Add the leafy greens and saute for a few minutes until wilted. When the beans are tender, remove the rinds and puree half of them then add everything to the pot along with the remaining ingredients. Bring to a boil and let simmer 20-30 minutes to allow al of the flavors to meld. Taste for seasoning and serve with some crusty bread and a touch of parmesan (optional but recommended!) Previous Next hungry for more?