Creamy Minestrone

 

 This is one of those recipes that came about as the result of a mistake. I was making a pot of minestrone that I had been craving all week, and at the same time had warmed a bagel that I had recently cut in half and was ready to slather with some chive and onion cream cheese spread.  I scooped out half of the container, and ended up flipping it right into the soup. The soup was hot, the cheese immediately started melting, ​and there was nothing I could do but stir it in. It’s wonderful!

Creamy Minestrone

1 T. extra virgin olive oil

1 clove garlic

2 bay leaves

3 Melissa’s shallots

2 carrots

2 ribs celery

1 medium zucchini

1 T. vegetable soup base

1 14.5-oz. can fire roasted diced tomatoes

1 15.5-oz. can cannellini beans, drained

1 15.5-oz. can kidney beans, drained

Pinch of sea salt

Freshly ground black pepper

2 large handfuls of curly kale

½ c. ditalini pasta

½ 7.5-8-oz. container Chive and Onion Cream Cheese

 Peel and finely chop the garlic and shallots. Put a stockpot over medium-high heat and warm olive oil.

 Add the garlic and the bay leaves, followed by the shallots.

Trim and chop the carrots and celery into rough ¼” dice, adding to the pan as you go. Chop zucchini into ½” dice; add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelized.

 Add the vegetable stock, tomatoes, beans, sea salt, and pepper.

Remove and finely chop any tough stalks from your greens, shred, and add to the pan and top with 4 c. of boiling water. Add the pasta, cover, and simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking. Remove from heat, add cream cheese, and stir until melted and incorporated.

 Season the soup to perfection and serve.

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Mayfair Salad Dressing

Saint Louis magazine recently published an article by St. Louis Food guru, Helen Fletcher, about the legendary Mayfair Salad and Dressing, the creation of the original Mayfair Hotel in St. Louis. It was one of the original recipes from the 1904 St. Louis World’s Fair Exhibition.

The hotel used to sell the dressing by the pint. I well remember my mother, and members of her gourmet group, making the trek to the city in order to stock up. When the recipe was finally published, my mother started making her own. In my estimation, this is one of the best salad dressings around. I tend to vary slightly from the original because I am not a particular fan of anchovies. To me, replacing them with a small amount of anchovy paste makes this dressing absolute perfection.

 The recipe for both my version of the dressing and salad are below. A Mayfair Salad is truly delicious and makes a wonderful light meal. My favorite way to enjoy the dressing, however, is tossed with a bowl of freshly torn, crisp leaves of Romaine lettuce, wedges of hard-boiled egg, and about 2 tablespoons of Italian breadcrumbs. Delicious!

 Mayfair Salad Dressing

  ½ c. coarsely chopped celery

1 small clove garlic

1 small coarsely chopped Melissa’s shallot

½ - 1 t. anchovy paste

2 T. Dijon mustard

½ t. freshly ground black pepper

1 T. fresh lemon juice

¾ c. Duke’s mayonnaise

 Place all ingredients into a mini food processor or mini ninja blender. Using the processor gives some texture, using the blender will make it perfectly smooth. It’s your choice. Process to purée. Refrigerate for one hour before using. This makes a little bit less than 2 cups; the recipe can be doubled.

Original Mayfair Salad

 Romaine lettuce

Ham, julienne

Swiss Cheese, julienne

Croutons

Mayfair Dressing

 There are no amounts. Use as much or little as desired. 

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The BEST Balsamic Vinaigrette

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I don’t know about you, but I stopped buying salad dressing years ago. I love making my own because it gives me the control over the ingredients, I can make it as often as I like so it’s always fresh, and during this time of the year, when fresh fruits and vegetables are plentiful, I am enjoying a lot of salads. If you like balsamic vinaigrette as much as I do, I think you will find this recipe to be one of the best.

 

The BEST Balsamic Vinaigrette

½ c. olive oil
¼ c. Balsamic vinegar
1 t. sugar
1 t. Dijon mustard
1 t. fresh orange juice (trust me)
1 small Melissa’s shallot, minced
1 small clove garlic, minced
1/8 - ¼ t. kosher salt
Pinch freshly ground black pepper

Place all ingredients into a ninja blender, or other high speed blender, and blend until emulsified, 20 - 30 seconds. Store in the refrigerator for up to one week. Gets better with age.

 

Zucchini Caviar

​

Cookbook author, chef and owner at Barbuto in Manhattan, 2016 James Beard Award winner, and former participant in TV’s Top Chef Masters, Jonathan Waxman has a new book out, The Barbuto Cookbook: California-Italian Cooking from a Jonathan Waxman’s Beloved West Village Restaurant. While paging through this newly released (from Abrams Books) tome the other day, a recipe jumped out at me. The recipe paired two unlikely words, “zucchini” and “caviar.” Naturally, I was intrigued. Not just because of the interesting combination of words, but also because I had a refrigerator full of zucchini. I also happen to be a person who doesn’t like breakfast food at breakfast (I far prefer it at dinner, and enjoy cereal as a snack), so I’m continually looking for new, savory dishes to enjoy as my morning meal. A wonderful way to start the day, a delicious vegetarian lunch, or a great snack or appetizer, this is a winner!  While the recipe indicates it be served at room temperature, as shown in the photographs here, I tried it the second day, warm, after running it under the broiler, and I think that took it over the top! 

 

Zucchini Caviar

from The Barbuto Cookbook

4 very fresh zucchini, 4"-6" long

Sea salt

4 T. olive oil, divided

1 small baguette*

2 Melissa’s shallots, minced

2 cloves garlic, one thinly sliced and one cut in half
2 teaspoons capers
1/4 cup diced green olives
2 tablespoons minced fresh basil
2 tablespoons grated Parmesan

Slice zucchini lengthwise, 1/2-inch thick. Season with sea salt and top with 1 tablespoon of the olive oil. In a cast-iron skillet over medium-high heat, sear the zucchini on both sides. Remove and let cool, then very finely dice.

In the pan, heat 1 tablespoon oil over medium heat, add the shallots, sliced garlic, capers, and olives, and sauté briefly. Remove from the heat and let cool.

Preheat oven to 350° F. Slice the baguette lengthwise. Bake until golden, about six minutes, and let cool.

Rub the cut sides of the baguette with the halves of garlic, then slather 1 tablespoon olive oil per baguette half.

In a bowl, combine the zucchini, and the shallot-garlic-capers-olives mixture. Add the basil and then the Parmesan and mix well. Smear the mixture over the two baguette halves.

Serves 4

*I prefer slices of rustic bread

Dressing for Turkey or Chicken

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 This past Thanksgiving, the dressing was particularly good, if I do say so myself. The guests remarked favorably as well, my daughter-in-law eagerly asking after the recipe. I had to think about that. I told her that, basically, it was very simple. I took one package of Bob Evans spicy pork sausage minus a slice from which I made a sausage biscuit that morning. Then, I diced up the ribs of celery that I had left that weren’t limp, a very large, almost mutant, shallot, more parsley than I thought I would need, a half a bag of Pepperidge Farm stuffing that I found in the freezer, and then for good measure, two small pieces of bread slightly toasted. “That,” my son said, “is a blog post.” It certainly is. I managed to jot it down in a workable form so that I could share it, but trust me when I tell you, this recipe is very flexible.

Dressing for Turkey or Chicken

1 16-oz. pkg. Bob Evan’s Hot Pork Sausage*, with a ½” slice removed for making yourself a sausage biscuit
2 Melissa’s shallots, finely chopped
3 ribs celery, finely chopped
½ cup chopped fresh parsley
¼ t. salt
¼ t. poultry seasoning
¾ -1 14-oz. pkg. Pepperidge Farm Herb Stuffing**
6 T. melted butter
1 cup chicken or turkey stock

Cook sausage until done (breaking it up into tiny bits all the while), but not brown; drain. Place sausage into a large bowl. Add shallots, celery, parsley, salt, seasoning, and stuffing mix; toss to coat. Stir in melted butter and stock. Stuff turkey or chicken and bake as directed. This can also be baked, covered with foil, in a casserole dish at 375°F for 25-30 minutes. During the last 10 minutes of baking, remove foil to allow the top to crisp up and brown. Drizzle with a bit of Turkey Gravy, and serve.

* Use original if you don’t like spicy.

** Not the cubed variety.

Fresh Tomato Marinara Sauce

I do a lot of cooking, as you all know, and I grow a lot of vegetables. Despite both of these facts, I have never made fresh tomato marinara sauce. Having now done just that, I will never use the jarred variety again as long as fresh tomatoes are at hand.

Whereas previously I was wondering how on earth I was going to use up all of these tomatoes, I am now wondering if I’m going to have enough. I will be stocking the freezer with this wonderful sauce, and if you can get your hands on some fresh tomatoes, you should too. It is magnificent!

Fresh Tomato Marinara Sauce

3 T. olive oil
1 3-oz. pkg. Melissa’s shallots
12 Roma (or medium tomatoes), peeled* and quartered
6 cloves garlic, minced
1 bay leaf
½ c. good red wine
1 T. dark brown sugar
½ c. packed fresh basil
1 t. dried oregano
1 t. dried marjoram
1 t. kosher salt
Few gratings freshly ground black pepper
¼ t. fennel seed
Pinch crushed red pepper
1 tablespoon balsamic vinegar, more or less to taste

Heat olive oil in a medium stock pot over medium heat. Sauté shallots in oil until softened, 1 to 2 minutes. Stir in tomatoes, garlic, and bay leaf. Bring to a simmer, and simmer until tomatoes are softened, about 30 minutes

Place wine, brown sugar, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into a small food processor. Pulse until blended. Add to tomato mixture, bring to a simmer, and cook another 30 minutes longer. Remove from heat, whisk in balsamic vinegar.

*To peel tomatoes, remove core and cut an “X” in bottom. Immerse into boiling water for 30 seconds. Remove to a bowl of ice water. Turn upside down and peel at “X.” The skin will come right off.

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Serve with your favorite pasta. This sauce turned pre-made cannelloni into Food for the Gods!

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Flounder with Aronia Berries

Those of you who still observe having fish on Fridays during Lent (as well as those of you who love fish and a quick meal), will certainly appreciate this light, easy-to-prepare dish that can be on the table in 30 minutes or less. The sweetness of the berries, paired with the tartness of the lemon juice, and smoothness of the vermouth, makes for a uniquely delicious, company-worthy entree loaded with nutrition.

Flounder with Aronia Berries

2 (6 - 7 oz.) Flounder fillets
All-purpose flour for dredging fish
2 tablespoons vegetable oil
1 Melissa's shallot, finely chopped
1/3 cup dry vermouth
1/4 cup Melissa's Aronia berries

2 tablespoons unsalted butter, cut into four pieces
1 tablespoon freshly squeezed lemon juice

Put oven rack in middle position and preheat oven to 250° F.

Soak Aronia berries in vermouth while preparing recipe.

Rinse fish and pat dry. Season both sides of fillets with salt and pepper, and then dredge in flour, shaking off excess.

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until it begins to smoke, then sauté fillets, turning over once, until golden and just cooked through, about four minutes total. Transfer with a slotted spatula to a platter and keep warm, uncovered, in the oven.

Add shallot to skillet and cook over moderate heat, stirring, until softened, about two minutes. Add vermouth and berries, and simmer, scraping up any browned bits, about one minute. Continue to cook over low heat, swirling skillet, until just heated through, 1 to 2 minutes.

Remove skillet from heat and add butter, swirling until incorporated. Add lemon juice, and season sauce with salt and pepper. Spoon sauce with berries over fish and serve immediately.

Serves 2

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If you prefer salmon, this easy recipe for Poached Wild Salmon with Peas and Morels makes a great meal!

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The Versatility of Shallots

I like vegetables, I always have. I remember eating broccoli, brussels sprouts, and asparagus when I was a little kid. I still like those today and many more, but some vegetables are more versatile than others, and I tend to use those the most. You would probably be surprised to learn that one of my favorite vegetables as far as versatility, is the shallot. My shallot of choice being those of wonderful freshness and perfection from Melissa’s Produce. Today’s blog post is a salute to that humble allium (essentially a type of onion, only milder, and growing in clusters like garlic), and all of the ways in which it can be used. The only thing I have yet to try is to pickle them, but that’s ahead!

To get to each recipe, click on the name of the dish below each picture. Every one of them is delicious. You cannot go wrong with shallots.

Spinach Soufflé with Roasted Red Pepper Sauce

Flounder with Champagne Grapes

Warm New Potato Salad with Vinegar and Mustard

Italian Goddess Pasta Salad

Wild Mushroom Sauce

Fresh Green Beans with Bacon and Shallots

Pork Tenderloin with Sautéed Korean Pears & Brandy Cream Sauce

Cosmo Salad

Baked Eggs in Ham Cups

Ham with Parsley Sauce

Mrs. Plagemann’s Savory Pickled Grapes

Mustard Seed-Crusted Salmon with Mustard Cream Sauce

Mustard-Roasted Salmon with Lingonberry Sauce

Jim's Steak Diane

Beef Gravy

Petit Basque with Roasted Garlic, Shallots, and Gemelli

The Best of Both Worlds Creamy Bacon Coleslaw

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Slow Cooker Caramelized Onions

Many, MANY, way too many times, I have cursed myself for buying a not-particularly-easy-to-store spiralizer. That is until it comes time to caramelize onions for French onion soup. Then I praise myself as genius! There is nothing easier or more tear-free than using a spiralizer to prepare onions for soup. It takes no time whatsoever to get all of the onions beautifully and evenly sliced, and into the pot for cooking or caramelizing. All of the components of the spiralizer can go right into the dishwasher, so clean up is easy as well.

It’s near 90° today, but a change is coming, FINALLY coming, and cool weather is moving in. When cool weather comes in, the soup pot comes out. Today I am caramelizing onions, and, because I am busy and it’s hot outside, I am employing the use of the slow cooker. If you’ve never used a slow cooker to caramelize onions you will thank me again and again for showing you how.

This is an easy way to do it, allows you to go on with your day, and yields delicious, flavorful, creamy onions, that you can spoon right from the crock into your mouth. You can make these in advance of onion soup (or other soups or stews if they require caramelized onions), and store them in the refrigerator for 1 to 2 days, or in the freezer for up to three months. It keeps your kitchen cool, and your hands free for doing other things. You are going to love this method!

Slow Cooker Caramelized Onions

4 Tablespoons butter

3 pounds yellow onions

1 red onion

2 large Melissa’s shallots

2 cloves garlic (optional)

1 Tablespoon Worcestershire Sauce

1/4 teaspoon Montreal Steak Seasoning

1/2 teaspoon freshly ground black pepper

Salt to taste

Set a large (six-quart) slow cooker on low heat. Place butter in bottom of slow cooker, and allow it to melt while you slice the onions and shallots. (I used a spiralizer, it makes things so much easier.) Place onions, shallots, and garlic on top of the melted butter. Sprinkle Worcestershire sauce, steak seasoning, and pepper over the top, and give it one good stir. Allow it to cook for 10 to 12 hours, stirring if the mood hits. During the last two hours of cooking, remove the lid.

Cool to room temperature, and then place into containers to refrigerate, freeze, or use immediately. These are not only good for use in onion soup, but also excellent as a side dish, or on top of a grilled burger, or other grilled sandwich.

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I have a new and delectable recipe for Onion Soup coming l later in the week, but meanwhile, you can use your onions in this local iconic favorite: Famous-Barr’s French Onions Soup.

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Over the Moon

Smells Good Sunday

Dishing It & Digging It

Full Plate Thursday

Best of the Weekend

Grace at Home

Friday at the Fire Station
Create, Bake, Grow and Gather

Share Your Style

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