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Tag Archives | Winter 2009 Recipes

Asian-inspired Noodle Soup

An easy and deliciously warming soup. Good stock is essential Chicken or vegetable stock a few stems of lemon grass some small hot chilies (thinly slivered and seeds removed) a clove or two of crushed garlic a bit of leftover chicken or shrimp some torn leaves of spinach or mustard greens handful of Asian noodles per person

Simmer lemon grass, chilies and garlic in the broth for about 15 minutes.…

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Italian Ribollita

This robust winter vegetable soup uses dark greens like kale (cavalo nero is the authentic choice), Swiss chard, broccoli rabe or broccoli, even Savoy cabbage. A loaf of stale Italian ciabatta bread with crusts removed and torn into chunks works as the potato base.…

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Potage Bonne Femme

2 large leeks or onions
3 tablespoons butter or olive oil
1 lb potatoes
3 carrots
2 pints water
salt and pepper

Sauté the leeks in the butter until meltingly tender, add the peeled and chopped vegetables and cook for a few minutes to let the flavors deepen.…

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Lentil Soup

A winter warming nourishing soup to serve with Martha’s Cornbread

1 large onion, finely chopped (for a French version I add a few shallots)
3-4 cloves garlic, crushed
Olive oil
A handful (1/2 cup) diced bacon or pancetta
Flat leaf parsley
Brown or green lentils, about 2 cups, washed and picked over
Stock or water – enough to cover vegetables completely
1 bunch spinach
Mint and lemon to garnish

Sauté onions, garlic and pancetta in olive oil until golden.…

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Martha’s Cornbread

Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal, but an organic stoneground whole-grain cornmeal from your local grist mill will work beautifully, though yielding a slightly less tender cornbread.…

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Baby Bibb and Shaved Radishes with Applewood Smoked Bacon and Green Goddess Dressing

Green Goddess Dressing

2 cups mayonnaise
1 bunch flat leaf parsley, leaves only
3-4 stems tarragon, leaves only
1 bunch green onion tops
1 shallot, small diced
2 teaspoons salt
½ teaspoon black pepper
1 clove garlic-chopped with a microplane
¼ cup Champagne vinegar
1 tablespoon dry mustard
zest of 1 lemon
juice of 1 lemon
¾ cup crème fraiche
¼ cup buttermilk

In blender, puree mayonnaise, parsley, tarragon and green onions.…

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Green Lentil Soup with Cumin and Lemon

1 cup French green lentils, 8 oz.
1 ½ tsp. sea salt, more to taste
1 ½ Tbs. olive oil
2 cups chopped leeks, white and light green only
1 large onion, chopped
1 medium sweet potato, diced, 8 oz.
1 large carrot, finely diced
1 large stalk celery, finely diced
1 bay leaf
1 bunch green chard, ½ lb.…

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Sweet Potato and Poblano Gratin

10 oz Yukon Gold potatoes, sliced thin
6 oz sweet potatoes, sliced thin
2 Poblano peppers, roasted and roughly chopped
1 1/4 cup Gruyere, shredded
1 1/2 cup smoked mozzarella, shredded (reserve 1/4 cup for finishing gratin)
1/4 teaspoon cayenne pepper, or more to taste
1/2 tablespoon of kosher salt
1/4 teaspoon of white pepper
1 1/2 cups of heavy cream
1 tablespoon fresh garlic, minced
1/4 cup caramelized onions (recipe follows)
Butter for greasing pan

Preheat oven to 350 degrees.…

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