The Holidays are upon us, beginning with my absolute favorite–Thanksgiving! I made this soup this week to clean out my refrigerator and make room for the ingredients I need for Thursday, but it’s also a perfect recipe for a post-Turkey Day purge to use up all those odds and ends that didn’t make it onto your Thanksgiving table (and since it’s all-veggie and positively virtuous–you won’t feel the slightest bit indulgent having a very large bowl!).
Potage is just a fancy word for a thick soup. In this “recipe” (if you an even call it that,) simply dice up any veggies on hand, saute the aromatics, simmer the rest in broth (again, great way to use it up), and cook until tender. Season and coarsely puree it for a hearty and healthy anytime meal that’s perfect for this long, guest-filled weekend.
You can make this with about any combination of vegetables, but for this version specifically, saute a chopped onion, fennel bulb, carrot, and a few garlic cloves in olive oil until soft, then add a diced potato, sweet potato, broccoli stems, 1 carrot, half a leftover can of pumpkin puree, a handful of cremini mushrooms, and a few pinches of dried herbs (and a Parmigiano-Reggiano cheese rind.) Add broth to cover (you can always add more later) and bring to a simmer. Once everything is almost tender, add the broccoli florets.
Once everything is cooked, you just puree it coarsely using your tool of choice (even a potato masher will work!). Season well and serve hot. You can leave it dairy free, although a pureed soup like this is also the perfect place to use up any leftover cream from your holiday cooking. Drizzle bowls of soup with plain yogurt, extra-virgin olive oil and, if you have it, a sprinkle of black pepper and smoked Maldon sea salt.
I always buy a bag of cranberries once they appear at the market each fall–then I have to figure out what to do with them! Since I’m not hosting a Thanksgiving dinner next week, I decided to riff on one of my favorite muffin recipes this afternoon, and created this spiced cranberry version. I also upped the health factor a bit by adding more whole-wheat flour and reducing the sugar and butter. Read on for the recipe… Continue reading
It’s grape season! Even though grapes are available year-round, fall is one of the only times I buy them. Domestic grapes are in season, which means they’re tasty and affordable. (Grapes are always on the EWG’s “Dirty Dozen” list, so I only buy organic.)
This fall, I’ve noticed a lot of recipes with cooked grapes, which are delicious. I found a lovely-sounding panna cotta in MS Living, and this easy sausage and roasted grape main course from Bon Appetit. In my freekeh salad recipe, you roast the grapes pretty much like you’d roast any vegetable–tossed with a little olive oil, salt, and pepper, and spread on a parchment-lined baking sheet. Pop into the oven until they’re wrinkled, juicy, and a little bit golden.
Every cook has a method for roasted chicken–and just about every cook will tell you what a simple yet important recipe it is. Roast chicken is almost never bad, but it can be truly incredible if you do it right. There are a lot of great ways to make it. My method is a combination of a few key tips from some of my favorite roast chicken recipes, (namely Zuni Cafe’s and Mad Hungry’s) plus a lot of practice roasting of chickens over the years. While the roasting method is basically always the same, you can finish the dish a number of ways. Here, I’ve made a simple tomato pan sauce, creating a nice summer-into-fall kind of dinner. Continue reading