Monthly Archive for October, 2012

Farmer’s Market Parsnip & Leek Soup

From Chris Zimmerman

Chris and I talked about recipes in the morning at the market last Saturday.  A couple hours later he made my day by showing up with this soup:

2 Tbs. olive oil
3 cups chopped leeks, white and light green parts only (from 2 to 3 large leeks), rinsed and drained
1 tsp. coarse salt; more to taste
1 lb. parsnips, peeled, quartered, and cut into 1-inch pieces
1/4 cup dry fino sherry like Lustau Fino or Manzanilla
6 cups chicken broth
3 sprigs fresh thyme
2 small bay leaves, broken in half
1/2 tsp. peppercorns, lightly crushed
pinch fresh grated nutmeg
1/2 cup half & half (optional)

Heat the 2 Tbs. oil in a wide soup pot over medium heat. Add the leeks, season lightly with salt, and cook gently until the leeks have softened and begin to turn golden, 8 to 10 min. Add the parsnips and continue to cook, stirring occasionally, until the parsnips are fragrant, about 2 min. Add the fino sherry, increase the heat to medium high, and cook until most of the liquid has evaporated. Add the broth. Tie the thyme sprigs, bay leaves, and peppercorns together in a cheesecloth and toss it into the pot. Partially cover the pot, bring to a boil, immediately lower the heat, and simmer partially covered until the parsnips are soft enough to mash against the side of the pot with a wooden spoon. Remove from the heat and let cool for about 5 min. Discard the herbs. Using a food processor or hand blender, purée the soup, taste, and adjust the salt & pepper, grate a touch of nutmeg. If you’re using the half & half, add it now (if you’re making the soup ahead, wait to add the half & half until you reheat the soup just before serving).

Rob’s Salsa

This salsa always gets compliments and we have some in the house almost all the time.

Combine the following:

1 bunch of cilantro finely chopped
1 small red or yellow onion or part of a larger one chopped finely
2 cloves finely chopped garlic
1-3 jalapeños, or 2-5 pickled jalapeños, chopped finely
juice of 1-2 limes
1 quart of fresh tomatoes, coarsely chopped or blended.  A can of store-bought diced tomatoes works well during the off season. If you use store-bought skip the salt
Salt to taste

Optional alternative to or addition to lime juice is a couple tablespoons of the vinegar from the pickled jalapeño jar
Optional diced sweet peppers
Optional 1/4 cup steamed minced quince

Baba Ghanoush

from Vegetarian Cooking for Everyone, by Deborah Madison

1 large or 2 medium eggplants (about 1.25 pounds)

3 garlic cloves, coarsely chopped

1/4 cup tahini

Juice of one large lemon

Salt

Olive oil

Chopped parsley

Roast the eggplant: Options include in the oven at 425° for 30-40 minutes. Slash or puncture the eggplant first so it doesn’t explode.  Roast until it collapses and even gets a bit charred, for a more smokey flavor.  You can also grill it or grill it over the burner of your stove over a large flame, turning it frequently for about 5 minutes.

Peel the eggplant or scoop out the innards and purée it in a blender of food processor with the garlic and tahini.  Add lemon juice and salt to taste.  Mound the puree in a bowl with a little indent on top. Pour olive oil into the indent and sprinkle parsley on top.