Yellow Squash and Cilantro Soup

Greeting from thirty-thousand feet above you.

These days the only down time I have seems to be floating above the clouds to some distant city. I’ll pop in, sell some clothes like a trained monkey, and fly back home for a quick recharge and laundry.

Don’t feel too sorry for me. I do manage to slip in a trip for pleasure every now and again.

Regardless of the reason, somehow I’ve found myself in a constant state of packing and unpacking.

With all that time in silence on airplanes coupled with some deep conversations with family and good friends, my priorities have really started to come into focus.

Gone are the days when I could do it all. Goodbye days when I could be the perfect friend, sister, daughter, girlfriend, community member. Farewell making it to all the pivotal events that are important to those important to me.

Reality has set in and the time has to come to really figure out what is important to me and MY life.

Lucky for all of our taste buds, cooking is at the top of the short list. It is actually up at the tip top with spending time with immediate family, best friends, Wesley and my cat.

Basically, it is refocus time. Twenty-eight is fast approaching and there is no better time than now to go after what I really want.

So I’m finally starting to work on recipes for my future little eatery. It may be a bit of time until it’s all ready to go. Ya know, cause I need to find a large sum of money, a space, permits, partners. All that jazz.

But in the mean time, menu testing has commenced.

This is for sure the first winner and potentially a summer seasonal menu item.

You be the judge.

You will need…

2 lbs yellow summer squash, halved lengthwise and thinly sliced

1 tablespoon olive oil

2 tablespoons butter

3 cloves garlic, minced

1 large sweet yellow onion, diced

2 tablespoons cilantro, roughly chopped plus extra 2 tablespoons for garnish

32 ounces chicken stock (4 cups)

Salt and pepper to taste

Start by heating the butter and oil in a large pot.

When the butter has melted, add in the onions and sauté until translucent. About 5 minutes.

Toss in the garlic and cook until fragrant. About 1 minute. Season well with salt and pepper.

Add in the squash and cilantro and stir until the mixture is combined well. Continue to cook for another 2 to 3 minutes.

Pour in the stock and bring the soup to a boil. As soon as it boils, reduce the soup to a simmer and continue to cook for 20 minutes. Season well with salt and pepper.

Remove the soup from the heat and use a food processor or hand emersion blender to puree the soup. Puree until very smooth.

Serve hot topped with a sprinkle of cilantro and your favorite crusty bread.

Love and Beer Floats

Angela

Yellow Squash and Cilantro Soup

2 lbs yellow summer squash, halved lengthwise and thinly sliced

1 tablespoon olive oil

2 tablespoons butter

3 cloves garlic, minced

1 large sweet yellow onion, diced

2 tablespoons cilantro, roughly chopped plus extra 2 tablespoons for garnish

32 ounces chicken stock (4 cups)

Salt and pepper to taste

Start by heating the butter and oil in a large pot.

When the butter has melted, add in the onions and sauté until translucent. About 5 minutes.

Toss in the garlic and cook until fragrant. About 1 minute. Season well with salt and pepper.

Add in the squash and cilantro and stir until the mixture is combined well. Continue to cook for another 2 to 3 minutes.

Pour in the stock and bring the soup to a boil. As soon as it boils, reduce the soup to a simmer and continue to cook for 20 minutes. Season well with salt and pepper.

Remove the soup from the heat and use a food processor or hand emersion blender to puree the soup. Puree until very smooth.

Serve hot topped with a sprinkle of cilantro and your favorite crusty bread.

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.

Roasted Turbot with Leek, Tomato and Parsnip Broth

Happy Valentines Day my loves!

Even though I will be running around most of the day prepping for my work’s biggest trade show of the year which will be immediately followed by a trip to NYC and another giant show, love is in the air.

I know I say this to you every year, but don’t worry so much today about the “love” of your life and focus on the LOVE that is all around you. Friendly love. Brotherly love. Coworker love. Love is all around and lets celebrate it!

Wes and I will be celebrating our usual way with barbequed lobsters and couch snuggling.

If you are still looking for something to cook up for your date, your family or just yourself, I’ve got just the thing for you.

Of course you can always go with the tried and true lobster, but if you aren’t a fan or don’t have access this dish is for you.

This is a rework of a dish I did at the very beginning of my cooking and when I decided to start doing remixes I couldn’t stop myself from dusting this off and mixing it up. Let’s just go ahead and say Martha’s version has nothing on mine.

You will need…

1 ½ lbs turbot, cut into smaller pieces about 1 inch x 2 inches (Turbot is a mild white fish similar to halibut. If you can’t find turbot you could sub halibut or cod which is what the dish originally called for.)

2 tablespoons olive oil, divided

1 medium parsnip, peeled and diced into ½ inch cubes

2 leeks, white and light green parts sliced ¼ inch thick

5 cloves garlic, minced

1 ½ cup cherry tomatoes

3 cups chicken stock

½ lemon juiced plus 1 teaspoon lemon zest

Salt and pepper to taste

Crust bread for serving

Start by preheating your oven to 450 degrees F.

In a small bowl, toss together the parsnips and 1 tablespoon of olive oil. Toss the parsnips well until they are lightly coated and then spread them out in a oven safe baking dish.

Roast the parsnips until they are golden brown, stirring once halfway though. About 20 minutes.

While the parsnips are roasting, combine the leeks, garlic, lemon zest, lemon juice, tomatoes and remaining olive oil in a bowl and toss well till combined. Season well with salt and pepper.

When the parsnips are done, pour in the leek and tomato mixture and continue to roast for 8 to 10 minutes, until the leeks have softened and the tomatoes are starting to burst.

While the leeks and tomatoes are roasting, heat the chicken stock over medium high heat in a saucepan until it is hot.

Season the fish well with salt and pepper.

After the leeks and tomatoes have roasted for a bit on their own, pour in the chicken stock and nestle the fish into the mixture. Add back to the oven and continue to roast until the fish is cooked though, about 15 to 20 minutes.

Spoon the broth, veggies and fish into a bowl and serve hot with crusty bread.

Lots of extra love and beer floats!

Angela

Roasted Turbot with Leek, Tomato and Parsnip Broth 

1 ½ lbs turbot, cut into smaller pieces about 1 inch x 2 inches

2 tablespoons olive oil, divided

1 medium parsnip, peeled and diced into ½ inch cubes

2 leeks, white and light green parts sliced ¼ inch thick

5 cloves garlic, minced

1 ½ cup cherry tomatoes

3 cups chicken stock

½ lemon juiced plus 1 teaspoon lemon zest

Salt and pepper to taste

Crust bread for serving

Start by preheating your oven to 450 degrees F.

In a small bowl, toss together the parsnips and 1 tablespoon of olive oil. Toss the parsnips well until they are lightly coated and then spread them out in a oven safe baking dish.

Roast the parsnips until they are golden brown, stirring once halfway though. About 20 minutes.

While the parsnips are roasting, combine the leeks, garlic, lemon zest, lemon juice, tomatoes and remaining olive oil in a bowl and toss well till combined. Season well with salt and pepper.

When the parsnips are done, pour in the leek and tomato mixture and continue to roast for 8 to 10 minutes, until the leeks have softened and the tomatoes are starting to burst.

While the leeks and tomatoes are roasting, heat the chicken stock over medium high heat in a saucepan until it is hot.

Season the fish well with salt and pepper.

After the leeks and tomatoes have roasted for a bit on their own, pour in the chicken stock and nestle the fish into the mixture. Add back to the oven and continue to roast until the fish is cooked though, about 15 to 20 minutes.

Spoon the broth, veggies and fish into a bowl and serve hot with crusty bread.

Roasted Cauliflower Soup with Crispy Prosciutto, Green Onions and Homemade Croutons

Well, I somehow managed to survive and thrive during the polar vortex. I have never experienced cold like that. Nothing slaps you in the face like negative eleven-degree wind chill.

A drop of my coffee spilt while I was getting out of a cab and it froze instantly. INSTANTLY.

So regardless of the fact that I am now at home in southern California (one of the only places in the US that was unscathed by the icy freeze) and it was at one point eighty-six degrees today, I’m still in the mood for soup.

For my first update of the New Year, I decided to tackle one of my all time favorite soups.

I don’t care how much you hate cauliflower, this soup will still tickle your fancy.

All the ingredients are simple and straight forward, but together they sing.

You will need…

2 medium sized heads of cauliflower, stems removed and cut into florets

3 tablespoons olive oil, divided (truffle oil if you can get your hands on it)

1 onion, diced

3 garlic cloves, finely chopped

6 cups chicken stock

Salt and pepper to taste

2 green onions, finely chopped

1 cup homemade croutons

4 thin slices prosciutto

Start by preheating the oven to 400 degrees F.

While the oven is preheating, toss together the 2 tablespoons oil and cauliflower and season well with salt and pepper.

When the cauliflower is lightly coated, spread it out on a baking sheet and roast for 45 minutes. Until golden brown.

As the cauliflower is roasting, heat the remaining oil in a large pot.

Add in the onions and toss to lightly coat. Cook until they start to soften, about 5 minutes.

Toss in the garlic and cook until the garlic is fragrant. About 1 minute.

Pour in the roasted cauliflower and chicken stock and bring the mixture to a simmer. Season well with salt and pepper.

Simmer the soup until all the veggies are very tender. About 20 minutes.

In batches in a food processor or with a hand emersion blender, puree the soup until very smooth.

While the soup is simmering, lay the proscuitto slices on a baking sheet and bake for 10 minutes, until very crispy. Remove to a paper towel and pat off the grease. 

Break into bit sized pieces and set aside for serving.

Serve the soup hot topped with green onions, croutons and crispy prosciutto.

Love and Beer Floats

Angela 

Roasted Cauliflower Soup with Crispy Prosciutto, Green Onions and Homemade Croutons

2 medium sized heads of cauliflower, stems removed and cut into florets

3 tablespoons olive oil, divided (truffle oil if you can get your hands on it)

1 onion, diced

3 garlic cloves, finely chopped

6 cups chicken stock

Salt and pepper to taste

2 green onions, finely chopped

1 cup homemade croutons

4 thin slices prosciutto

Start by preheating the oven to 400 degrees F.

While the oven is preheating, toss together the 2 tablespoons oil and cauliflower and season well with salt and pepper.

When the cauliflower is lightly coated, spread it out on a baking sheet and roast for 45 minutes. Until golden brown.

As the cauliflower is roasting, heat the remaining oil in a large pot.

Add in the onions and toss to lightly coat. Cook until they start to soften, about 5 minutes.

Toss in the garlic and cook until the garlic is fragrant. About 1 minute.

Pour in the roasted cauliflower and chicken stock and bring the mixture to a simmer. Season well with salt and pepper.

Simmer the soup until all the veggies are very tender. About 20 minutes.

In batches in a food processor or with a hand emersion blender, puree the soup until very smooth.

While the soup is simmering, lay the prosciutto slices on a baking sheet and bake for 10 minutes, until very crispy. Remove to a paper towel and pat off the grease. Break into bit sized pieces and set aside for serving.

Serve the soup hot topped with green onions, croutons and crispy prosciutto. 

Roasted Pork Loin with Apples and Brie

I know I whine about this a lot, but I’m getting older!!!! I don’t want to say old because I plan on living a good long, happy life. But life definitely changes as you age.

Now I’m not sure if it’s the closing in on three decades of life or the twenty years I’ve spent pushing my body, but I am FOR SURE feeling the aches and pains as of late. As I type my ankle is iced up and elevated. Depressing.

Wes has prescribed me one week of no yoga, spinning or walking with mom and dad. Which just means I’ll be spending more time in the kitchen making tasty dishes for the family since Josh just came home from Europe!

He isn’t a huge fan of fish and has been getting plenty of beef in Budva, so I’ll be mixing it up with proteins like this one. The pork loin is delicious, but the creamy, sweet and savory filling takes it too the next level.

You will need…

2 tablespoons olive oil

1 ½ lb pork loin, butterflied

2 tablespoons butter

2 honey crisp or gala apples, diced

1 small onion, diced

¼ cup parsley, finely chopped

½ teaspoon cinnamon

¼ teaspoon cayenne pepper

¼ cup dry white wine

8 slice Brie cheese

3 cups chicken stock

Salt and pepper to taste

Butchers twine

Start by preheating your oven to 400 degrees F.

While the oven is preheating, heat the butter in a large sauté pan over medium heat.

When the butter has melted, toss in the onions and the apples. Season well with salt and pepper and sauté until the onions are starting to lightly brown. About 8 minutes.

Add in the white wine and simmer until the liquid is almost gone.

Toss in the cinnamon, cayenne pepper and parsley and cook for an additional minute and then remove from the heat.

Lay out the loin and pound until season well with salt and pepper.

At one end of the loin lay out the Brie and 1 to 2 cups of the apple and onion filling.

Roll the loin up and tie twine around it so that it is secure.

Heat the olive oil over medium high heat in a large pan. When the oil is hot, add in the loin and seared until browned on all sides. About 10 minutes.

Place the loin in a roasting pan and roast in the oven until cooked until the internal temp is 145 degrees F. About 20 minutes.

While the loin is roasting, place the remaining apple and onion mix back over medium high heat. Add in the chicken stock and simmer until the stock has reduced by half.

When the pork has finished roasting, remove from the oven and let the loin rest for 5 minutes, covered with foil.

Slice into ½ inch slices, top with apple and onion sauce and serve hot.

Love and Beer Floats

Angela 

Roasted Pork Loin with Apples and Brie

2 tablespoons olive oil

1 ½ lb pork loin, butterflied

2 tablespoons butter

2 honey crisp or gala apples, diced

1 small onion, diced

¼ cup parsley, finely chopped

½ teaspoon cinnamon

¼ teaspoon cayenne pepper

¼ cup dry white wine

8 slice Brie cheese

3 cups chicken stock

Salt and pepper to taste

Butchers twine

Start by preheating your oven to 400 degrees F.

While the oven is preheating, heat the butter in a large sauté pan over medium heat.

When the butter has melted, toss in the onions and the apples. Season well with salt and pepper and sauté until the onions are starting to lightly brown. About 8 minutes.

Add in the white wine and simmer until the liquid is almost gone.

Toss in the cinnamon, cayenne pepper and parsley and cook for an additional minute and then remove from the heat.

Lay out the loin and pound until season well with salt and pepper.

At one end of the loin lay out the Brie and 1 to 2 cups of the apple and onion filling.

Roll the loin up and tie twine around it so that it is secure.

Heat the olive oil over medium high heat in a large pan. When the oil is hot, add in the loin and seared until browned on all sides. About 10 minutes.

Place the loin in a roasting pan and roast in the oven until cooked until the internal temp is 145 degrees F. About 20 minutes.

While the loin is roasting, place the remaining apple and onion mix back over medium high heat. Add in the chicken stock and simmer until the stock has reduced by half.

When the pork has finished roasting, remove from the oven and let the loin rest for 5 minutes, covered with foil.

Slice into ½ inch slices, top with apple and onion sauce and serve hot.