Chestnut and Pancetta Soup

This soups is from a book I've checked out from the library, The Soups of France by Lois Rothert. I need to add this one to my collection!

Place a pot over medium heat and add 1/4 lb finely diced pancetta - cook until crisp and set aside. Drain the fat from the pan and add 2 T back in. Add 2 large chopped onions and 2 thinly sliced and chopped fennel bulbs. Cook over low heat until soft. Add 2 quarts of water, 1 can of roasted chestnuts (roughly chopped), 2 tsp salt and a couple grinds of pepper. Bring to a boil - then simmer for 35 minutes. Puree and taste for salt and pepper. Serve with pancetta.

Makes 6 1.5 cup servings. Delicious!

Cannellini and Celery Root Gratin

I was looking for a new way of using celery root based this recipe on one found in Mark Bittmann's How To Cook Everything Vegetarian. I made this last Wednesday - it's takes a bit of time after work - don't expect to eat before 7:30.

In the morning place 1.5 cups of cannellini beans in a bowl and cover with water. When you get home drain and place in a large pot with fresh water and bring to a boil. Lower to a simmer and cook until done (50 minutes for my batch). Drain.

Melt 1.5 T butter in a large saute pan over medium heat - add 1 celery root chopped into 1 inch cubes. Cook until they begin to brown. Add one chopped up onion along with 1.5 tsp salt and pepper to taste - cook until soft. Add 1/4 cup white wine and turn off the heat. Add cooked beans, 3/4 cup water, 1 tsp regular paprika, 1 tsp smoked paprika, 1 tsp chopped fresh marjoram and 1 tsp dried oregano. Dump into a buttered dish. Top with a mixture of equal parts bread crumbs and grated parmesan. Bake at 400 for 40 minutes.

It made dinner for Stephen and I plus two frozen lunch servings.

Artichoke Ravioli with Avocado Sauce

Some of you might know that avocado's are not my favorite item to eat...

Last week Stephen served omelets for breakfast with a topping of canned artichoke, avocado, scallion, garlic, and onion blitzed together in the food processor (all raw) that was delicious.

Work was not so interesting today and I got to thinking about the frozen artichokes in the freezer and the avocado on the counter top. So I made an interesting dinner.

For the filling: blitz a large handful of parsley, 1 T capers along with a nice amount of their brine, and some pickled ramps. Add 1 pgk frozen artichokes steamed (although having now used them I like the canned version better), 1/4 cup ricotta cheese, a T of your preferred vinegar (not balsamic though) salt, and pepper - blitz together.

Roll out your preferred pasta and stuff accordingly.

Meanwhile simmer 1 cup of white wine (something citrus) down to 1/2 cup - keep warm. When the ravioli is cooked - add it to 1 mashed avocado and a bunch of chopped basil.

I don't want this everyday but it was interesting.

Winter Soup

I decided to start this up again with a soup theme. Some from cookbooks some not.

This is one I've been thinking about for a while. I tried last Sunday and just as I was going to throw the baking sheet of veggies into roast - I broke a glass ramekin all over it. Needless to say I threw it in the garbage and quit cooking for the day. Sadly this is not an uncommon occurrence. Anyway - I was successful yesterday.

Roughly chop and throw onto a cookie sheet: 2 peeled parsnips, 1 peeled carrot, 1 onion, 1 red bell pepper, and about 4 inches of a butternut squash neck. Add 1 bulb of garlic separated into cloves. Toss with 1 T olive oil, a bunch of freshly chopped rosemary, a bunch of freshly chopped thyme, salt and pepper. Bake at 350 for an hour, stirring every 15 minutes. Until browned and soft.

Meanwhile, melt 1 T butter in your preferred soup pot. Add one chopped up leek and cook on low while the other veggies roast.

Dump the roasted veggies into the soup pot, add 6 cups of water and bring to a simmer. Throw in a stalk of sage, two of thyme, one of rosemary and three of marjoram along with two dried bay leaves. Cook until the squash is falling apart and the carrots are tender - about 40 minutes. Taste occasionally for salt. Remove the stalks of herbs and bay leaves. Blend and serve.

This made enough for dinner (with bread and beer) and three lunches (without beer).