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Wednesday, July 29

Summer vegetable soup with carrot top-pumpkin seed pistou

Beans, cranberry, dried; soaked overnight, drained
1 cup
Garlic, smashed
1 clove
Salt, kosher

Oil, olive
2 tablespoons
Onion, yellow, finely chopped
Carrots with tops;
carrots sliced ¼-inch thick,
reserve 2 cups of the tops
5 medium
Leek, halved lengthwise, sliced crosswise ¼-inch thick
1 medium
Fennel, halved lengthwise, cored, finely chopped
1 small
Celery, thinly sliced
1 rib
Stock, chicken
1 quart
Tomatoes, plum, seeded, finely chopped
1 sprig
Bay leaf
Green beans, cut into 1-inch lengths
4 ounces
Zucchini, cut into ½-inch dice
1 medium
Pasta, cooked until just al dente
¾ cup
Pepper, freshly ground

Oil, extra-virgin olive
¼ cup +
¼ cup
Pumpkin seeds
½ cup
Garlic, chopped
2 cloves
Leafy carrot tops
2 cups
Parsley leaves, packed
½ cup
Parmigiano-Reggiano cheese, freshly grated
½ cup
Salt, kosher

Pepper, freshly ground

  1. In a medium saucepan, cover the beans with 4 cups of water, add the garlic, and bring to a boil.
  2. Reduce the heat, cover partially, and simmer the beans until tender, about 45 minutes.
  3. Add 1 teaspoon of salt, and let the beans cool in their liquid; discard the garlic.
  4. In a large saucepan, heat the oil over moderate heat, add the onions, and cook until translucent, about 8 minutes.
  5. Add the carrots, leek, fennel, and celery; cook until softened, about 6 minutes.
  6. Add the stock, tomatoes, thyme, bay leaf, and 3 cups of water; bring to a boil.
  7. Reduce the heat, cover partially, and simmer until the vegetables are tender, about 45 minutes.
  8. In a small skillet, heat ¼-cup oil over moderately high heat.
  9. Add the pumpkin seeds and garlic, and cook until the seeds turn light brown, about 2 to 3 minutes.
  10. Scrape the contents of the skillet into a food processor, and let cool.
  11. Add the carrot tops, parsley, cheese, and remaining ¼-cup oil; process until smooth.
  12. Season the pistou with salt and pepper to taste.
  13. Add the green beans and zucchini to the soup, and simmer until crisp-tender. 
  14. Stir in the pasta and cooked beans with their liquid, and bring to a simmer.
  15. Season the soup with salt and pepper, and serve with the pistou.

Friday, July 10

Duck tacos with tomatillo salsa

Duck breasts, skinless, frozen
1 ½ cups
Lime juice
½ cup +
2 tablespoons
Salt, kosher

Tomatillos, husked, quartered
½ pound
Garlic, chopped
5 cloves
Serrano chiles, chopped
Onion, coarsely chopped
1 small
Cilantro leaves
3 tablespoons
Avocado, Haas, ½-inch dice
Tomato, Roma, diced
Tortillas, corn, warmed

Sour cream
  1. Place the duck, water, and 1/2-cup juice in a pressure cooker, close and lock the lid, press Poultry (if you have it), and set the timer to 30 minutes. 
  2. In a blender, combine the tomatillos, garlic, serranos, onion, cilantro, and 2-tablespoons juice; process to a coarse puree. 
  3. Transfer the salsa to a bowl, and stir in the avocado and tomato; season with salt. 
  4. Shred the duck with forks, and serve with the tomatillo salsa and sour cream with warm tortillas.