I've Come a Long Way, Baby

Amanda

Once again, I just have to express my thanks to Deb for her inspirational posts! I cannot tell you how much I have learned from doing this blog with her. In the past year I have come such a long way culinary-wise. I have such a passion for cooking, but always lacked the creativity innate to all chefs. Deb's posts have really helped me along. And as I know my culinary growth is of course not her main focus, (smile), I have the desire to let her know, as well as our readers, how our blog can transform even the least creative of novice chef "wannabees".


Case and point: A few nights ago I wanted something very light and healthy for dinner. So, I went to the supermarket and spotted broccoli rabe. It looked nice, so I bought that and bought some ginger and figured I'd come up with something. Oh yeah - I also bought some nice shitakes. So, I got home and pulled out some garlic. I didn't bother blanching the broccoli rabe and decided to just cook it in a pan as Deb had done a few posts ago. I sauteed some garlic and ginger in olive oil. Threw some sesame oil in as well. (I threw the shitakes under the broiler for a few minutes on each side too). Then, I put the broccoli rabe in the pan with the garlic and ginger, threw in some soy sauce, a touch of mirin, and finished the whole thing off with a generous squeeze of lemon juice. Then I sliced up the shitakes and threw them in. Unbelievably delicious. Like something I would have as a side in a restaurant. I have to admit, I was proud of myself! My point here is that a year ago I would have had to look in Fine Cooking's "what to do with Broccoli Rabe" section to do something with it. I know this "recipe" doesn't require a degree in rocket science, and is very simple, and probably a no-brainer for many of you. But for me it is a big deal to just throw something together like that and have it come out simply amazing.


It's because I've been doing this blog with Deborah that has given me the ability to be more creative and just come up with stuff on my own rather than following a recipe. So, in my long-winded way - thank you, Deb for your inspiration and creativity! I can only hope that my wine insights have been equally educational and fun for others!

Deborah
Thank you Amanda! My heart is swelling with pride! The confidence you have gained to comfortably improvise in the kitchen is all I could ever hope for in our blog journey together. Cooking is so laborious and such an unavoidable chore for those who want to eat well and healthfully that finding the simple, sensual pleasure in the work can make all the difference.

Some pretty Spring blossoms from my garden.

I too have learned from our collaboration and I now drink more than ever. JUST KIDDING!! What I have learned is to pay a little more attention to what wine I am serving with my meals. I really enjoy good wine, but have found the subject too vast for me to really claim any expertise about it.

During a recent dinner party my very sweet guests brought some wines for us all to share. Inspired by Amanda we decided to do our own little tasting. For the meal I served a classic cassoulet (roughly based on a recipe by Rachel Ray, but with my own twists, starting with beans cooked from scratch). I offered a cava to start because I love to have sparkling wine as a dinner aperitif when the occasion permits. We followed this with two Pinot Noirs and a Cotes du Rhone.

The damage is done. 

The tasters relax after a lot of hard work.

The results are as follows:
The cava was a Codorniu Brut- I chose it because it was cheap (under $10) and it was from Spain and I like things from Spain. The cava was really nice- dry, fruity, not TOO anything. Well balanced and refreshing on a warm day. Would absolutely buy it again and serve with ANYTHING.

Next we opened The Bourgogne A. Rodet 2008 Pinot Noir. My first thought was BUTTERY. My guests were skeptical- buttery wine??? but then they tasted it and agreed. I also thought it was romantic. Someone suggested "good for a first date", but I thought it was more like a third date when you know you are going to have sex and require at least the illusion of romance. I would serve this with some braised fava beans and sweet corn seasoned with tarragon. It just seems like a good idea.

The next Pinot was Augustinos 2008 from Chile. We immediately noticed its light body and peppery finish. This seemed more like a first date; a little exciting and stimulating, but not too serious. Serve it with grilled vegetables.

Finally we hit the Paul Jaboulet Aine Parellel 45 Cotes du Rhone, 2007. One guest called it "slap your mama." He is from Alabama and is comfortable with colorful phrasing. I just hope he treats his mama well. The point he nimbly made was that this wine was a big detour into the land of bold and obvious. Good for a pasta with red sauce kind of thing, I would think. It's the wine you would pull out when you have already been dating for a few years.

Ok Amanda- we are on a roll so I suggest we keep on eating and drinking and tasting and writing!

Not all bad

Deborah
So many fall lovers have been extolling the pleasures of the season to me since my last post. Don't get me wrong. I really do love fall, all those crunchy leaves underfoot, long shadows on the streets, sweaters out of the closet finally. My problem seems to be that my little backyard just doesn't have much pizzazz this time of year. It looks so dreamy in the Spring with pale green shoots and flowering bulbs. And in Summer while I don't get enough sun for a satisfying vegetable garden, my plants stay green and cool even on the hottest summer dog days. I tend to have more passion than skill when it comes to gardening, but I'm working on it.

Not every garden in Queens is as pitiful as mine this fall. 

Don't those kale leaves look wonderful? Perfect in soup!

Fall brings finality to all my summer garden ambitions and then there are those darn short days. BUT change is good and fall recipes are great! Sticking to the theme of soup this week I am offering up my lentil soup recipe. This is one of those recipes that can accommodate massive improvisation. I urge anyone who tries this to have fun and play, yes play with your food.

I think of the recipe in four stages:

One- vegetables/aromatics that get gently softened in oil.  This would include onions, garlic, celery, carrots, fennel, celery root, bell pepper, leeks, etc. These are the vegetables that won't completely fall apart or be grossly mushy after an hour of cooking.

If you like things spicy, why not add some chili peppers like these beauties growing at Stone Barns Center for Agriculture

Two- the liquid and seasonings get added now. For liquids think of vegetable or meat stock, tomato juice, tomato paste, or even water.  For seasonings I might add herbs or curry powder or chili powder, what ever I'm in the mood for. Again, you can play and experiment.

Three- When the liquid is simmering I add the lentils, along with maybe rice, potatoes, cubed pumpkin. This is the starchy stuff that will thicken the soup.

Four- Finishing the last 5 minutes of cooking with green vegetables like chopped swiss chard, green beans, broccoli florets, anything that will taste good with a brief blanch in the soup liquid and will add color or a little crunch of texture.

Even pale wax beans will look pretty in the soup


Depending on the flavor direction I have been going in I will also add any of the following: some grated cheese, a splash of vinegar or lemon juice, a dollop of pesto, a drizzle of olive oil.

Four steps with lots of chopping may seem like a lot of work, but you really don't have to pay much attention to what you are doing (not that I'm advocating inattention at the stove). The recipe is very forgiving. Lentils cook quickly and they have a very comforting earthly flavor. This soup will happily feed a crowd, is very cost effective and it can be eaten all week.

I love to serve this soup over macaroni or noodles, which I cook separately.

I am going to sit in my backyard with a bowl of lentil soup and warm myself in the beautiful October sun.

Lentil Soup 
2 Tbs. olive oil
1/2 onion, finely chopped
2 stalks celery, chopped into small bite sized pieces
1 large carrot, peeled or scrubbed and chopped into small bite sized pieces
1 clove garlic finely minced
salt and pepper to taste
1 Tbs. tomato paste
4 cups of vegetable or chicken stock
1 tsp. thyme
1 bay leaf
3/4 cup lentils
1/2 cup diced potato
1 cup chopped swiss chard
1/2 cup green beans cut into 1" lengths
1 Tbs balsamic vinegar
3 Tbs grated Romano cheese
1 Tbs high quality extra virgin olive oil

Part One:
Heat olive oil in a large sauce pan and add the onion, celery, garlic and carrots, the salt and pepper. Gently sweat vegetables till they begin to soften, about 5-8 minutes.

Part Two:
Add the tomato paste, the thyme and the bay leaf and cook with the vegetables for about 30 seconds to mix well. Add the stock and raise heat a bit to bring to a simmer.

Part Three:
When the liquid is simmering add the lentils and the potatoes. Cook at a simmer for about 25- 30 minutes until the lentils are soft.

Part Four:
Add the chard and the green beans and cook for another 5 or 10 minutes till the green vegetables are cooked but not mushy. Finish with the vinegar, cheese and a drizzle of good quality of extra virgin olive oil.

serves 4 and can easily be multiplied

Amanda
I have to say that each post and each recipe sounds better than the last. This presents a bit of a problem for me. Case and point: Yesterday, I went to the market and purchased the ingredients to make the Cauliflower soup (I also added Kale to the mix). My plan was to make it this evening. This Lentil Soup recipe just about resulted in the abandonment of the said previous plan. I was on my way to the store this afternoon to pick up what I would need to make the Lentil Soup this evening, when it occurred to me there was an expectant head of cauliflower and bunch of kale in my fridge eagerly awaiting my return home from work.  "One thing at a time" I convinced myself, and ultimately decided to let the Lentil Soup wait a few more days.

But - I do at least have a wine (or wines) in mind. Definitely not too big or too bold for this meal. (Remember - it is difficult to pair wine with soup...) My thoughts immediately turn to red - something earthy, perhaps mushroomy, light-medium bodied with soft fruit and spice. Pinot Noir, maybe? Not the big, ripe, highly concentrated Pinots from California. I'd like to say Burgundy, and I know it would work well. However, though I'm confident this meal is wonderful, does it merit the high price demanded by Burgundy? Wines simply labeled "Bourgogne" can include grapes from all over the region and typically run between $15-$25. This would be the best bet for Burgundy. Even so, it's not cheap for a bowl of Lentil Soup (even a spectacular one at that!)

The Marlborough region of New Zealand provides an alternative. The wines typically have bright red fruit flavors, but also a smoky, herbal quality that would work well here. In the wines from this region, there is a similar "terroir" characteristic as is found in Burgundy, as well as those funky, earthy, savory flavors. When I think of lentils, I think of similar flavor descriptives, so I think this would be a match made in legume heaven!