12.21.2011

Farro and Chickpea Soup

Farro and Chickpea Soup

I'm still not done using up my bag of farro, so I made this elegant and flavourful soup.

Farro and Chickpea Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

Ingredients:

1 1/2 cups farro, soaked for an hour or longer in cold water and drained
olive oil
1 onion, diced
3-4 celery ribs, finely sliced
1 bunch parsley, chopped
3 bay leaves
1 garlic clove, minced
6 cups water or vegetable stock
1 15-ounce can chickpeas, rinsed and drained
salt and pepper

Method:

Heat some olive oil in a soup pot and add the farro, onion, celery, parsley and bay leaves. Cook on medium heat until the onion turns translucent, about 5 minutes. Add the water and chickpeas, bring to the boil and simmer until the farro is tender, about 20 minutes. Add salt and pepper to taste.

12.18.2011

Beans with Olive Oil

Beans with Olive Oil

IHCC Tessa Kiros ButtonI was inspired to make this dish by Deb, who posted it for the Bean there, done that theme. As you can see in the picture, my version is running low on beans, because I had only a small can of beans to start with (the original recipe calls for 500 g of beans) and because I doubled the amount of carrots. This converts an antipasti into a warming winter soup.


Beans with Olive Oil

Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros

Serves 6

Ingredients:

250 g cannellini beans, fresh or dried
1 red onion, diced
2 garlic cloves, minced
2 carrots, thinly sliced
1 bay leave
parmesan rinds
olive oil


Method:

Soak the dried beans for 12 hours, if using. Put the beans into a pot, cover with water and bring to the boil. Reduce the heat to low, add the all other ingredients except the olive oil and simmer until the beans are tender (40 minutes for fresh beans, 90 minutes for dried beans). Add salt and pepper to taste, drizzle with some olive oil and serve.

12.14.2011

Pumpkin Curry

Pumpkin Curry


Pumpkin + Indian Spices = Soul Food


Pumpkin Curry

Adapted from Cotta's kulinarischer Almanach 1998/99 by Vincent Klink

Ingredients:

1 pumpkin (hokkaido), peeled, deseeded and cut into 1/2-inch dice
3 cloves garlic
2 onions
1 tsp ground cumin
1 tsp ground turmeric
1 tsp grated ginger
1/2 tsp mace
1 fresh chile, minced
1 Tbsp fresh thyme leaves (used dried)
1 l stock or water
1 small leek, sliced
olive oil
1 bunch flat-leaved parsley, minced

Method:

Sweat the onions in some olive oil until translucent. Add the garlic and the pumpkin and cover with stock or water. Bring to the boil and simmer on low heat. After twenty minutes add all other ingredients except for the parsley. After another ten minutes, check if the pumpkin is tender and add salt and pepper to taste. Stir in the parsley and serve.

12.11.2011

Peppers with Feta

Peppers with Feta

IHCC Tessa Kiros ButtonPeppers are one of my favourite red food, even more so when they are filled with feta. Since the peppers were pointy but a bit irregular in shape, I didn't manage to deseed them just by removing the cap as described in the recipe but had to slice them lengthwise. The peppers were delicious all the same.

Peppers with Feta

Adapted from Griechenland in meiner Küche / Food from Many Greek Kitchens by Tessa Kiros

Ingredients:

2 pointy bell peppers, deseeded
200 g feta, crumbled
olive oil
1/4 tsp dried oregano

Method:

Fill or stuff the peppers with the feta. Heat the olive oil in a skillet and fry the peppers on high heat until the skin starts to blacken and the feta turns runny. Sprinkle with the dried oregano and serve.

12.06.2011

Veal Heart with Caper Sauce

Veal Heart with Caper Sauce

Like last autumn, I wanted to try a not-so-standard meat recipe and again I ended up with mixed results. Maybe I should take the hint. ;)
On the upside, one can say that maybe veal heart is a little intimidating to prepare, but it's not icky food. And the caper sauce goes really well with pasta.
On the downside, I really didn't like the soft texture of the cooked heart. I don't think it has something to do with eating offal, because I'm quite fond of cooked tongue. For a more enthusiastic introduction to cooking beef heart, try this post by Michael Ruhlman including a video on how to clean it before cooking.

Veal Heart with Caper Sauce

Adapted from Tim Mälzer Kochbuch by Tim Mälzer

Ingredients:

1 veal heart, cleaned and trimmed (800-900 g)
flour for dusting
neutral oil (peanut, sunflower, grapeseed)
salt and pepper
1 bay leaf
1 small clove garlic, minced
4 gherkins/cornichons (100 g), diced
3 Tbsp capers
3 Tbp olive oil
250 ml veal or chicken stock
200 ml cream

Method:

Preheat the oven to 200°C.
Rinse the veal heart and pat dry. Cut into four equal-sized pieces and dredge in the flour. Heat the oil in a skillet and fry the heart for about 3-4 minutes on high heat. Add salt and pepper to taste. Wrap each piece in tinfoil and transfer into the oven for 12 minutes. Remove from the oven and set aside for 5 minutes.

Heat the olive oil in a skillet, add garlic, capers and gherkins and fry on medium heat for 3-4 minutes. Add the stock and reduce to 1/3 of initial volume. Add the cream and let come to the boil briefly.

Slice up the meat and dress with the sauce.

12.01.2011

Farro Soup

Farro Soup

There was quite a bit of farro left from when I made the farro salad. I found the salad kind of okay, but in a warm soup the farro contributes much more flavour to the final dish.

Farro Soup

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

1/4 cup olive oil
1 large onion, sliced
2 celery stalks, chopped
2 carrots, chopped
salt and pepper
1 clove garlic, minced
1 cup farro
1 cup white beans, soaked overnight
2 cups chopped tomatoes
6 cups water
1 bunch flat-leaved parsley, minced
grated parmesan for serving

Method:
Heat the olive oil in a stock pot, add the onion, celery and carrot and fry on medium heat until the onion turns translucent. Add the garlic and fry until fragrant. Add the farro, beans, tomatoes and water. Simmer on low heat until the beans and farro become tender, about an hour. Add salt and pepper to taste. Stir in the parsley and serve with a sprinkling of parmesan.