Archive | February, 2012

Simply Asparagus

17 Feb

Hello Friends! Look at that! It’s an actual soup with soup in it! And a delicious and easy one, if I do say so myself. Last week I got a huge package of asparagus at Costco (which is a place where happy things come true, like a bottle of honey the size of your head, but also can be scary, because WHO NEEDS THAT MUCH TOILET PAPER???) and then got really busy and five days later realized if I didn’t cook it it would go to waste. So soup it was. This soup was really simple, very tasty, and made me feel like spring was almost here… one can only hope!

Simply Asparagus

  • Saute 4-6 cloves of garlic in olive oil on low until transluscent
  • Add one chopped medium-sized yellow onion and cook until almost opaque, adding in the grated rind of two lemons (yellow part only)
  • Add in 2-3 regular sized bunches (or one Costco bag) of asparagus, chopped into 1-inch pieces with the tough ends kept out, and cover, stirring occasionally
  • Once the asparagus is most of the way cooked through, add chicken or vegetable broth and let cook until warm
  • Blend with an immersion or regular blender
  • Add the juice of two lemons, and 1/2-1 cup heavy cream, salt, and pepper to taste
  • Enjoy!
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Brussell Sprouts and Bacon

7 Feb

ImageHello all, and welcome back to Monday “Soups that Aren’t Soup”. For this week I have a delicious pasta dish I made the other night for a dinner guest… actually calls for the use of pancetta, but I didn’t have any on hand, so instead I used a combination of bacon fat to fry up the onions and garlic, and speck (smoked prosciutto) to flavor the dish. Delicious combo of roasted brussell sprouts, cauliflower, cream and toasted walnuts on top served with an arugula, goat cheese, and avocado salad with a lemon/ginger/garlic dressing. Delicious, if I do say so myself! Directions below:

Roasted Brussell Sprouts and Cauliflower Pasta with ‘Bacon’

  • Heat your oven to 400 degrees
  • Half about a pint of brussell sprouts and cut into bite-sized chunks one head of cauliflower. Pour about two tablespoons of olive oil into a pyrex brownie pan and put your veggies on top, mixing around with your hands to coat all the veggies evenly. Roast for about 20 minutes (until edges are brown) or longer if you like the roasted flavor.
  • Boil water and cook pasta. I used frilly pasta, but penne or farfale would work too.
  • In a large pot (this will eventually hold all your goodies) melt about a tablespoon of bacon fat for flavor (the drippings from bacon that morning for breakfast) and half a tablespoon of olive oil. Dice and saute 6-8 cloves of garlic until opaque, and then follow with one diced yellow onion. I like to keep the dicing relatively rough since bacon fat heats up faster than olive oil and things are more likely to get burned if they’re small. Keep the heat low and add in your roasted veggies when they’re ready
  • When you take out the veggies, put a few handfuls of walnuts on a cookie sheet in the oven for five minutes. Lower the heat to 300 so they don’t burn!
  • Once pasta is cooked, drain and add into the big pot with about 1/2 cup of heavy cream, a generous handful of pasta, and cut up prosciutto or speck (smoked prosciutto). Let sit for at least ten minutes to let the cream solidify.
  • Serve topped with toasted walnuts and parmesan!