Balsamic Roasted Heirloom Carrot Soup

Lately, I’ve been getting really bold at the grocery store. Sounds enthralling right?

On Tuesdays, five minutes before I’m supposed to leave for the grocery store, I scour the internet for inspiration, throw together ideas of what to get at the store, call my mom to know what we have at the house and then frantically print my grocery list as I run for the door.

But lately I’ve thrown my lists out the window. Not literally. I don’t litter.

Now when I head to the market, I wander the produce aisles and protein counters until I figure out what might work out when I get home. Sure… this new method does cause some misses.

However the successes are great.

Yesterday the heirloom carrots were just screaming to me (they usually are) and I couldn’t resist their sweet, sweet cries.

They inspired this soup that is sure to warm your bones and stomachs during these late winter days. Or if you’re in California and it hasn’t been cold since December, it will just tickle your taste buds.

You will need…

2 bunches heirloom carrots, chopped into 1 inch pieces and tops reserved (about 12 medium carrots)

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1 medium onion, diced

1 Yukon gold potato peeled and chopped into 1 inch cubes

1 tablespoon roughly chopped fresh sage

6 cups chicken stock

¼ cup half and half

Salt and pepper to taste

Good crusty bread for dipping

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss together the carrots, vinegar and 2 tablespoons of oil and season well with salt and pepper.

Spread out the coated carrots on a rimmed baking sheet and roast for 30 minutes.

About 10 minutes before the carrots are roasted, heat the remaining olive oil in a large pot and add in the onions.

Cook the onions just till they begin to soften. About 5 minutes. Add in the garlic and sage and cook until the garlic is fragrant. About 1 minute.

Add in the potato, roasted carrots and chicken stock and bring to a boil.

Reduce the soup to a simmer and cook for 20 to 30 minutes. Just until the potatoes are tender.

Remove the soup from the heat and using an immersion blender or a food processor working in batches, blend the soup until smooth.

Pour in the half and half and blend until it is completely combined.

Wash the remaining carrot tops well and finely chop.

Top the soup with chopped carrot tops and some tasty bread and serve hot.

Love and Beer Floats

Angela 

Balsamic Roasted Heirloom Carrot Soup

2 bunches heirloom carrots, chopped into 1 inch pieces and tops reserved (about 12 medium carrots)

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

1 medium onion, diced

1 Yukon gold potato peeled and chopped into 1 inch cubes

1 tablespoon roughly chopped fresh sage

6 cups chicken stock

¼ cup half and half

Salt and pepper to taste

Good crusty bread for dipping

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss together the carrots, vinegar and 2 tablespoons of oil and season well with salt and pepper.

Spread out the coated carrots on a rimmed baking sheet and roast for 30 minutes.

About 10 minutes before the carrots are roasted, heat the remaining olive oil in a large pot and add in the onions.

Cook the onions just till they begin to soften. About 5 minutes. Add in the garlic and sage and cook until the garlic is fragrant. About 1 minute.

Add in the potato, roasted carrots and chicken stock and bring to a boil.

Reduce the soup to a simmer and cook for 20 to 30 minutes. Just until the potatoes are tender.

Remove the soup from the heat and using an immersion blender or a food processor working in batches, blend the soup until smooth.

Pour in the half and half and blend until it is completely combined.

Wash the remaining carrot tops well and finely chop.

Top the soup with chopped carrot tops and some tasty bread and serve hot.

Wine Braised Beef Tips with Cipollini Onions, Mushrooms and Carrots

I know I’m going to sound like a big fat blubbering baby when I say this. Especially to my friends who live in places where it actually gets COLD. But the last few days have been freaking freezing in “sunny” southern California.

It’s the kind of cold where all you want to do is sit by a blazing fire, wrapped up in an amazing blanket eating a hearty bowl of the most amazing braised beef ever.

At this moment, I’m not doing too bad. I’ve got the fire and the amazing blanket in the mix. The only thing missing is this dish.

On a cold day where all you want to do is snuggle on the couch, throw this bad boy in and after a few hours of cozy relaxation, you will be rewarded with something perfectly warming and bold.

You will need…

2 tablespoons olive oil

2 lbs beef tips or short ribs

10 garlic cloves, roughly chopped

2 roma tomatoes, diced

½ onion, diced

2 cups cipollini onions, peeled and whole (you can sub pearl onions if you can't find cipollini)

2 tablespoons tomato paste

2 cups crimini mushrooms

2 large carrots, sliced in ½ inch pieces

4 cups chicken stock

3 tablespoons beef demi glace

2 cups red wine (something you don’t mind drinking)

1 sprig fresh oregano or marjoram

Salt and pepper to taste

Start by preheating your oven to 350 degrees F.

In a large oven safe pot, heat the oil over medium high heat until it is hot. Pat down the meat with a paper towel so that it is very dry and season it well with salt and pepper.

Place the meat in the hot oil and sear on all sides until browned. About 8 minutes.

When the beef has been browned, remove it to a baking sheet and cover with aluminum foil.

In the same pot, add in the diced onions. Swirl and scrape the onions around until it gets all the good beef drippings and leftovers off the pot. Cook the onions until they are soft and slightly browned. About 7 minutes.

Stir in the tomatoes and cook until the juices are starting to evaporate.

Add in the tomato paste, carrots, mushrooms and cipollini onions and stir until everything in the pot is lightly coated with the tomato paste.

Place the meat back in the pot in an even layer and pour in the chicken stock, wine and oregano.

Whisk in the beef demi glace and season the sauce well with salt and pepper.

Place in the oven and let braise, stirring every hour or so, for 4 to 5 hours.

When the meat is fall apart tender and the carrots are cooked through, serve hot over some tasty mashed potatoes or these roasted potatoes.

Love and Beer Floats

Angela 

Wine Braised Beef Tips with Cipollini Onions, Mushrooms and Carrots

2 tablespoons olive oil

2 lbs beef tips or short ribs

10 garlic cloves, roughly chopped

2 roma tomatoes, diced

½ onion, diced

2 cups cipollini onions, peeled and whole

2 tablespoons tomato paste

2 cups crimini mushrooms

2 large carrots, sliced in ½ inch pieces

4 cups chicken stock

3 tablespoons beef demi glace

2 cups red wine (something you don’t mind drinking)

1 sprig fresh oregano or marjoram

Salt and pepper to taste

Start by preheating your oven to 350 degrees F.

In a large oven safe pot, heat the oil over medium high heat until it is hot. Pat down the meat with a paper towel so that it is very dry and season it well with salt and pepper.

Place the meat in the hot oil and sear on all sides until browned. About 8 minutes.

When the beef has been browned, remove it to a baking sheet and cover with aluminum foil.

In the same pot, add in the diced onions. Swirl and scrape the onions around until it gets all the good beef drippings and leftovers off the pot. Cook the onions until they are soft and slightly browned. About 7 minutes.

Stir in the tomatoes and cook until the juices are starting to evaporate.

Add in the tomato paste, carrots, mushrooms and cipollini onions and stir until everything in the pot is lightly coated with the tomato paste.

Place the meat back in the pot in an even layer and pour in the chicken stock, wine and oregano.

Whisk in the beef demi glace and season the sauce well with salt and pepper.

Place in the oven and let braise, stirring every hour or so, for 4 to 5 hours. When the meat is fall apart tender and the carrots are cooked through, serve hot over some tasty mashed potatoes or these roasted potatoes. 

Crispy Potato and Radish Halibut with Pomegranate and Roasted Carrot Salad

Happy Friday Foodies!

Friday. The word is so sweet! And it is made even sweeter this week with only two Friday’s before the Christmas holiday.

It has taken me a while, but I’m finally starting to feel a bit in the holiday spirit. With commercials on like this one, it is hard not too.

Now that I’m feeling the holiday inspiration, it’s carrying through to my cooking.

Mix up your holiday dinner party with this festive and tasty dish.

You will need…

4 halibut filets, about 6 oz each

1 large russet potato, peeled and grated

4 radishes, grated

1 bunch of carrots, ends trimmed and chopped into 1 inch pieces (I used heirloom carrots)

1 cup pomegranate seeds

3 tablespoons balsamic vinegar

5 tablespoons olive oil, divided

4 tablespoon brown sugar, divided

6 cups arugula

1 cup flour

1 egg

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a bowl, toss together the vinegar, 3 tablespoons olive oil, 2 tablespoons brown sugar and carrots. Season well with salt and pepper and lay the carrots out on a rimmed baking sheet.

Roast the carrots until they are tender. About 30 to 40 minutes.

While the carrots are roasting, combine the potato, radish and remaining brown sugar in a bowl and season the mixture well with salt and pepper.

Whisk the egg and pour it onto a plate. Lay out the flour on a second plate and season the flour with salt and pepper.

Pat down the fish well with a paper towel and season well with salt and pepper on both sides.

Dip one side of the fish in the flour and then in the egg wash. Top the egg wash with the potato mixture in a thin layer. Repeat until all the fish have little potato tops.

Heat the remaining olive oil over medium high heat in a skillet until it is hot. Sear the fish non potato side down first. Sear it just until it is browned and easy to flip. About 2 minutes. (Yes I realize the photo shows the opposite of my description. Cooking the potato side down first like I foolishly did will not yield as crispy a potato top as doing it the correct way will.)

Flip the fish and continue to cook until the potatoes are golden brown and the fish is cooked through. About 3 to 4 minutes.

Toss together the roasted carrots, arugula and pomegranates and divide it all among four plates.

Top each plate of arugula with a piece of fish and serve hot.

Love and Beer Floats

Angela 

Crispy Potato and Radish Halibut with Pomegranate and Roasted Carrot Salad

4 halibut filets, about 6 oz each

1 large russet potato, peeled and grated

4 radishes, grated

1 bunch of carrots, ends trimmed and chopped into 1 inch pieces (I used heirloom carrots)

1 cup pomegranate seeds

3 tablespoons balsamic vinegar

5 tablespoons olive oil, divided

4 tablespoon brown sugar, divided

6 cups arugula

1 cup flour

1 egg

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a bowl, toss together the vinegar, 3 tablespoons olive oil, 2 tablespoons brown sugar and carrots. Season well with salt and pepper and lay the carrots out on a rimmed baking sheet.

Roast the carrots until they are tender. About 30 to 40 minutes.

While the carrots are roasting, combine the potato, radish and remaining brown sugar in a bowl and season the mixture well with salt and pepper.

Whisk the egg and pour it onto a plate. Lay out the flour on a second plate and season the flour with salt and pepper.

Pat down the fish well with a paper towel and season well with salt and pepper on both sides.

Dip one side of the fish in the flour and then in the egg wash. Top the egg wash with the potato mixture in a thin layer. Repeat until all the fish have little potato tops.

Heat the remaining olive oil over medium high heat in a skillet until it is hot. Sear the fish non potato side down first. Sear it just until it is browned and easy to flip. About 2 minutes.

Flip the fish and continue to cook until the potatoes are golden brown and the fish is cooked through. About 3 to 4 minutes.

Toss together the roasted carrots, arugula and pomegranates and divide it all among four plates.

Top each plate of arugula with a piece of fish and serve hot. 

Spring Lettuce Salad

Happy Saint Patrick Day my friends!!

I hope you all indulged in some yummy Irish snacks and green beer!

Today was a BEAUTIFUL day in southern California. I know all of you that don’t live here think it is stunning every day, but some days are on another level.

It truly felt like the first day of spring. And even though there are a couple of days left of winter, some of my favorite spring produce items are starting to hit the shelves.

Which means extra yummy salad ingredients.

Good for our taste buds, good for our waistlines.

You will need…

4 heads Belgian endive, chopped

1 head frisee lettuce, chopped

2 cups arugula

3 small carrots (rainbow if they are available), thinly sliced

½ cup crumbled blue cheese

½ cup chopped walnuts (candied if you want to get wild)

¾ cup red wine vinaigrette

Start by combining the endive, frisee and arugula in a bowl or on a large platter.

Drizzle with vinaigrette and toss well.

Top with carrots, blue cheese and walnuts and serve.

Love and Beer Floats

Angela  

Spring Lettuce Salad

4 heads Belgian endive, chopped

1 head frisee lettuce, chopped

2 cups arugula

3 small carrots (rainbow if they are available), thinly sliced

½ cup crumbled blue cheese

½ cup chopped walnuts (candied if you want to get wild)

¾ cup red wine vinaigrette

Start by combining the endive, frisee and arugula in a bowl or on a large platter.

Drizzle with vinaigrette and toss well.

Top with carrots, blue cheese and walnuts and serve. 

Smoked Salmon Corn Chowder

 

My favorite part of hanging out in a new neighborhood is finding new restaurants.

Since I hang out at Wes’s a lot (you know, because I live at home and all), I’ve gotten to test out a ton of new eateries.

So far, we have found our favorite barbeque spot, nailed down our go-to Mexican and have spent plenty of nights in eating our neighborhood Chinese.

But my favorite of all of our finds is our breakfast spot. It’s within biking distance, the food is awesome and everyone there is so nice.

The bonus, recently our breakfast spot started serving dinner.

After a couple months of wanting to try it, we finally made it there.

And they had the best freaking soup I have ever had.

Since they weren’t particularly forthcoming when I asked for the recipe, I had to figure it out for myself.

And damn did I do a good job.

You will need…

2 slices thick cut bacon, diced

2 tablespoons butter

2 carrots, chopped

2 celery stalks, chopped

1 medium onion, chopped

4 cloves garlic, minced

4 tablespoons flour

4 cobs fresh raw corn, sliced off the cob or 1 bag frozen corn if raw corn is out of season

4 red potatoes, chopped

½ tablespoon tarragon, finely chopped

4 cups chicken stock

½ pound smoked salmon, skinned and chopped

1 cup milk

½ cup heavy cream

Salt and pepper to taste (you won’t need very much because the bacon and salmon are salty)

Start by adding the bacon to a large soup pot and cook it over medium heat until it is browned and crisped. About 7 minutes.

Then, add in the onion, carrot, celery, garlic and butter.

Cook the veggies down until they start to soften, stirring occasionally. About another 7 minutes.

When the veggies have softened, add in the flour and mix it in well.

Add in the chicken stock, the potatoes, the corn, the tarragon and a little pepper.

Bring the soup to a boil and then reduce it to a simmer for about 30 minutes. Cook the soup until the carrots and potatoes are tender.

Pour in the milk and the heavy cream and add in the salmon.

Stir so that everything is completely combined.

Cook the soup for a couple more minutes until the salmon and soup are hot.

Serve immediately with your favorite crusty bread.

Love and Beer Floats

Angela

Smoked Salmon Corn Chowder

2 slices thick cut bacon, diced

2 tablespoons butter

2 carrots, chopped

2 celery stalks, chopped

1 medium onion, chopped

4 cloves garlic, minced

4 tablespoons flour

4 cobs fresh raw corn, sliced off the cob or 1 bag frozen corn if raw corn is out of season

4 red potatoes, chopped

½ tablespoon tarragon, finely chopped

4 cups chicken stock

½ pound smoked salmon, skinned and chopped

1 cup milk

½ cup heavy cream

Salt and pepper to taste (you won’t need very much because the bacon and salmon are salty)

Start by adding the bacon to a large soup pot and cook it over medium heat until it is browned and crisped. About 7 minutes.

Then, add in the onion, carrot, celery, garlic and butter.

Cook the veggies down until they start to soften, stirring occasionally. About another 7 minutes.

When the veggies have softened, add in the flour and mix it in well.

Add in the chicken stock, the potatoes, the corn, the tarragon and a little pepper.

Bring the soup to a boil and then reduce it to a simmer for about 30 minutes. Cook the soup until the carrots and potatoes are tender.

Pour in the milk and the heavy cream and add in the salmon.

Stir so that everything is completely combined.

Cook the soup for a couple more minutes until the salmon and soup are hot.

Serve immediately with your favorite crusty bread.