Potato, Spinach and Bread Soup

Soup doesn't need to be fancy or complicated to be completely delicious.  This recipe is for an extremely humble soup; the kind of thing you'd imagine would have been considered "peasant" fare in a less enlightened time.

Well, peasant fare or not, it's incredibly tasty, easy to prepare, and comforting as any good soup should be.  There are shockingly few ingredients - most of them are already in the name.  This is definitely a meal in a bowl - you don't even need bread for dunking, as it is already in the soup! 

The flavor profile is simple and familiar, but these elements all together are not entirely obvious.  Give it a try and see.

Potato, Spinach and Bread Soup

adapted from Jack Bishop's Complete Italian Vegetarian Cookbook

serves 4

INGREDIENTS:

1 1/2 pounds baby Yukon Gold potatoes, peeled and cut into bite-size pieces

4 1/2 cups vegetable stock

4 cups packed spinach leaves, washed, dried, and coarsely chopped

salt and freshly ground pepper to taste

2 cups cubed (1/2 inch) day-old whole grain baguette

extra virgin olive oil for serving

DIRECTIONS:

1.  Place the potatoes and vegetable stock in a medium soup pot or Dutch oven.  Turn the heat to high and bring to a rapid boil.  Cook for 15 minutes, uncovered.  

2.  Reduce heat slightly (but keep a bubble going) and add the spinach, pressing it down into the liquid gently.  Salt and pepper to taste, then place a lid on the pot and cook for 10 minutes, or until potatoes are falling apart and spinach is tender.

3.  Turn off the heat and stir in the bread cubes.  Cover the pot and let sit for 5 minutes, allowing the bread to soak up some broth.  The soup will be quite thick.

4.  Ladle the soup into bowls and drizzle lightly with extra virgin olive oil.

Enjoy!

Roasted Beets and Brussels Sprouts with Balsamic

This dish is an homage to two items in the produce aisle that are severely underrated.  There was a time when I didn't like them either, but now I could happily eat a bowl of this for my dinner.  It also works great as a side dish or a salad.  You can serve it hot, cold, or anywhere in between.

Roasted beets and Brussels sprouts go together naturally.  They just work.  Add to that a drizzle of extra virgin olive oil and balsamic vinegar, along with a sprinkle of parsley, and you have yourself a gourmet dish.  It's that easy.

I roasted my beets so they were still slightly crunchy, but if you want them really tender to contrast with the crunch of the Brussels, roast them a bit longer.  Either way, the combination of sweet and savory in this dish is a beautiful thing.

Roasted Beets and Brussels Sprouts with Balsamic

adapted from The Complete Italian Vegetarian Cookbook

serves 2-3 as a side dish

INGREDIENTS:

1 large beet (greens removed), scrubbed

12 (more or less) medium-sized Brussels sprouts, halved

2 tablespoons extra virgin olive oil, divided

salt and pepper

1 teaspoon good quality balsamic vinegar

handful chopped parsley

DIRECTIONS:

1.  Preheat oven to 400.  Trim any long dangling roots from the beet.  Wrap the beet in foil  and place on a baking sheet in the oven.  Roast for an hour to an hour and a half, depending on desired tenderness.  

2.  While the beet is roasting, toss the halved Brussels sprouts with 1 tablespoon of oil, and a pinch each of salt and pepper.   When the beet has about 30 minutes left to go, add the Brussels sprouts to the baking sheet and place in the oven.  Roast for the duration of the beet's roasting time, tossing them about halfway through.

3.  Let the beet cool, unwrapped, for a few minutes before removing the peel.  (It should be really easy to remove, just don't burn yourself!).  Slice the beet into 1/4 inch slices.  Place in a bowl or on a serving platter and scatter the Brussels sprouts over the slices.  Drizzle with remaining oil and balsamic vinegar, season with salt, and sprinkle with parsley.  Toss everything to combine.  Serve hot, cold, or room temperature.

Enjoy!

Tender Greens and Vegetables with Blood Orange Vinaigrette

I have a soft spot for blood oranges.  They seem like the passionate, long-lost cousin of the regular orange.  They have a depth of flavor that is quite distinctive from their more common relative, and their color is stunningly beautiful.  What's not to love?

Well they're in season right now, so it seemed the perfect time to buy a bag full from my farmer's market and make use of them.  First up - this lovely salad, which is elegant and delicious.  I chose to use watercress for the greens, but use whatever tender greens you like.  I love the slightly peppery bite and yet tender leaf of fresh watercress, and it went very well with the delicious dressing in this salad.

This recipe is another example of the sheer pointlessness of bottled salad dressing.  It's so easy to make your own, and it tastes so much better.  Give this one a try and see if you agree.  Traditionally the ratio of oil to acid is a bit higher, but in this case I chose to go with more acid and less oil.  The blood orange juice is so gorgeous, you don't want to overshadow it with oil.

Tender Greens and Vegetables with Blood Orange Vinaigrette

adapted from The Complete Italian Vegetarian Cookbook

serves 3

INGREDIENTS:

3 ounces green beans, trimmed and halved

4 cups mixed tender greens, washed and dried

1/2 bell pepper, seeded and thinly sliced

1/2 teaspoon grated zest and 2 tablespoons juice from 1 blood orange

1/2 tablespoon white balsamic vinegar

salt and freshly ground black pepper

1 1/2 tablespoons extra virgin olive oil

DIRECTIONS:

1.  Blanch the green beans briefly in salted boiling water, about 3 minutes.  Drain and shock in an icy water bath.  Drain again and dry.

2.  Put the beans, greens, and bell pepper in a large bowl.

3.  In a small bowl, whisk together the zest, orange juice, vinegar, salt and pepper to taste.  Stream in the oil slowly, whisking all the while.  Drizzle the dressing over the salad and toss to coat.  Serve immediately.

Enjoy!

Polenta with Garlicky Greens

If you showed this picture to the me of about ten years ago, before I could cook and before I appreciated both polenta and leafy greens, I would have shaken my head and said no thank you.  Now I see it and I almost drool.  This meal combines two of my favorite things, and I'm sharing it with you.  Don't you feel special?

My sister got me Jack Bishop's Complete Italian Vegetarian Cookbook for my birthday, and this is my inaugural recipe from it.  It's simple and delicious, just the way I like my food.  Jack's method of cooking polenta is slightly different from any way I've tried it before, and I'll admit I was suspicious of cooking it just in water (as opposed to broth and cream), but I have to say, this is the best polenta I've ever made.  I highly recommend that you try his method.

The greens are a combination of chard and spinach, quickly braised with a garlic and onion combo.  Everything comes together with a remarkably comforting balance of texture and flavor.  This is excellent food for a rainy winter night.

Polenta with Garlicky Greens

adapted from the Complete Italian Vegetarian Cookbook

serves 2

INGREDIENTS:

2 cups water

1/2 cup medium-grind cornmeal

salt

1 bunch Swiss chard, tough stems and ribs removed

2 cups fresh baby spinach

2 tablespoons extra virgin olive oil

1/2 medium onion, thinly sliced

2 garlic cloves, minced or pressed

freshly ground black pepper

1 tablespoon unsalted butter

DIRECTIONS:

1.  Start the polenta first, as it will take about 40 minutes.  Bring the water to a boil in a small saucepan over high heat.  Add a pinch of salt.  Reduce heat slightly and stream in the cornmeal slowly, whisking constantly.  Continue to whisk vigorously for about 30 seconds.  Reduce heat to a bare simmer and put the lid on.  Let cook for about 40 minutes, or until polenta is creamy and smooth, whisking every 10 minutes.

2.  While the polenta cooks, tear up the chard into chunks.  Make sure chard and spinach are thoroughly washed and drained, but don't dry it - you want some moisture still on the leaves. 

3.  Heat the oil in a large skillet over medium-high heat.  Add onion and saute until softened and nearly translucent, about 5 minutes.  Stir in the garlic and cook for about 30 seconds.  Reduce heat to medium and add the greens.  Stir carefully to coat them with the oil.  Season with salt and pepper, and put a lid on the pan.  Cook for 5 to 7 minutes, stirring occasionally, until greens are tender and wilted.  Remove lid and cook for an additional 2 minutes to let some of the liquid evaporate.

4.  When polenta is done cooking, stir in the butter.   Divide between two bowls and serve the greens over the top.

Enjoy!