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Spinach and Green Garlic Soup.

Published on June 2, 2013August 1, 2013 by KellyInTheKitchen6 Comments

Green garlic is everywhere right now. It’s just young garlic, with a softer, edible skin and a milder flavor. It’s delicious in scrambled eggs, soups, and sauces (especially pesto). Since I haven’t been feeling well lately, from a combination of allergies and a sore throat from screaming my head off when the Blackhawks beat the Red Wings in a Game 7 of the NHL playoffs, I figured a nice spring soup might perk me up a bit. It’s also a great way to get a good healthy helping of spinach! Adapted from Orangette, this light and easy green garlic and spinach soup is a breeze to make and delicious to boot. Dig in.

INGREDIENTS

butter and olive oil
3 stalks green garlic, sliced (use the white and the light green parts)
pinch of salt
pinch of cayenne pepper
1 cup chicken stock
2 1/2 cups water
5 oz baby spinach
a spoonful of Greek yogurt
pepper

Just the Recipe link: Spinach and Green Garlic Soup

DIRECTIONS

In a Dutch oven or other large pot, heat a bit of butter and olive oil over medium low. The butter is for flavor, and the olive oil will keep the butter from burning. Once it’s hot, add the green garlic, salt, and cayenne.

Cook gently, careful to avoid burning or browning, until the garlic is soft and smells sweet, and has lost its raw smell. Add the chicken stock and turn up the heat. Bring to a boil, and then turn down to simmer for 15 minutes.

Add the spinach and turn off the heat. Stir it in and let stand just 5 min, so it cooks but keeps its bright green color.

Now puree the soup in batches, until it’s smooth. Add it back to the pot to reheat. I wanted to reduce my soup and get it to a little bit thicker consistency, so I simmered it a few minutes more.

Once it’s where you want it, turn off the heat and stir in a scoop of greek yogurt. Serve immediately, with lots of pepper on top. Delish!

Steamed Artichoke with Harissa Butter.

Published on May 20, 2013August 1, 2013 by KellyInTheKitchen10 Comments

Let’s use our imaginations for a second. It’s something like 100,000 years ago and you’re a primitive human, walking around and looking for food. You spot a green, tough, pointy-leafed, stringy-stemmed, hairy-hearted and bitter-tasting vegetable. Naturally, you do not eat it. And none of your fellow humans eat it either. It’s clearly a bad food option. You move on and continue your search. Are the berries on that bush non-poisonous? Only one way to find out!

Are you enjoying the imagination game? I find myself thinking about this kind of thing a lot: how many thousands of years had to go by before someone figured out how to prepare an artichoke so that it’s a delicious treat instead of the “problem vegetable” that it is in its untouched state? The artichoke is one of the weirdest vegetables there is, and it’s pretty labor-intensive to prepare, and yet it is all so worth it to get to that delicious heart and eat the meat off the bases of the leaves. Mmmmm.

Despite its baggage, I am a huge fan of these guys, and today I share with you the best artichoke and dressing I have ever eaten. The dressing is a simple combo of melted butter and harissa, a red spiced paste that comes from Tunisia and is usually made from chilis and olive oil. It goes so well with artichokes, I can’t believe I didn’t think of this combo before now. Please please please make this simple recipe as soon as you can – it it magnificent.

INGREDIENTS (this recipe easily doubles/triples/etc.)

1 artichoke
1 bay leaf
1 tbsp butter
1/4 tsp harissa paste (or more, to taste)

Just the Recipe link: Steamed Artichoke with Harissa Butter

DIRECTIONS

Fill a pot with 1 inch of water, toss in the bay leaf, and set it to boil. Meanwhile, prep the artichoke for steaming. Using a serrated knife, chop the stem most of the way, and cut through the middle of the artichoke so that you trim off the leaf points. Pull the small leaves off the base and discard.

When the water is boiling, put the artichoke in the pot, wide cute side down and stem up. Cover, turn down to a low boil, and cook 20-30 minutes. It’s done when you can easily pull off smaller leaves at the base near the stem. Remove the artichoke from the water and set is aside to cool down a bit.

To assemble the harissa butter, melt the butter and stir in the harissa.

When the artichoke has cooled enough to touch, take out the choke. Take your tongs and use them to find the middle section of the artichoke, where the purple-y leaves are. Use the tongs to pull this section out of the artichoke and expose the hairy choke in the center.

Then trade the tongs for a fork. To remove the hairy center, use the fork to gently loosen the hair from the heart. Pull it away and throw it out. Continue to gently loosen the hair and remove it until the heart is clean and exposed.

Put your artichoke on a plate and spoon about half of the butter over the center, over the heart. Use the rest for dipping the leaves; I like to dip each leaf and scrape the base for the “meat,” and then eat the heart last. These are so unbelievably good!!

And thank you, oh culinary pioneer of the past, who discovered the glory of artichokes and made this meal possible.

Cabernet Beef Stew.

Published on May 13, 2013August 1, 2013 by KellyInTheKitchen4 Comments

Because life is a cabernet.

Chicago has had a very chilly start to May, especially over the past few days, and this weekend I found myself with a crazy craving for beef stew. On Saturday, I built our beautiful new kitchen island, so I decided that Sunday would be the day I put it to good use and make a glorious pot of stew. Having just drooled over a DVR-ed episode of Barefoot Contessa where Ina Garten makes a food-porn-o-rific batch of Parker’s Beef Stew, I used her recipe as inspiration for this one. And of course, I added paprika to my recipe, because I can never make a beef stew without paying at least a little homage to goulash (the absolute king of stews, in my humble opinion). I give you, cabernet beef stew.

INGREDIENTS

1 – 1/2 lbs stew beef, cubed (I like mine cut into small, bite-sized pieces)
1/2 cup potato starch flour (all-purpose flour is fine here, too, but you’ll need a bit more of it)
salt and pepper
olive oil
4 carrots, peeled and sliced
3 stalks celery, washed and sliced
1 small sweet potato, cubed
1 medium onion, chopped
3 bay leaves
2 cloves garlic, minced
1/2 bottle of cabernet sauvignon*
2 cups stock (I used homemade chicken stock)
1 tbsp Worcestershire sauce
3 canned whole tomatoes, chopped, plus a tbsp or two of canning liquid
2 sprigs fresh rosemary (or about 1 tsp dried rosemary)
1 tsp paprika
1 cup frozen peas
marjoram, for garnish
*Note: the flavor of the cabernet sauvignon is quite strong here. If that doesn’t sound good to you, I recommend cutting back to about a quarter bottle of wine.

Just the Recipe link: Cabernet Beef Stew

DIRECTIONS

In a mixing bowl, stir together potato starch flour, salt, and pepper. Drop a few pieces of meat in at a time and toss to coat. Shake off the excess and set aside, until all the meat is coated in flour.

Heat a Dutch oven or other large pot over medium high heat and add olive oil. Working in batches, brown the meat on all sides. Remove the browned meat from the pan and set aside.

Preheat oven to 300 F.

Add carrot, celery, sweet potato, and onion to the Dutch oven, along with bay leaves. Cook about 8 minutes, stirring occasionally.

Add garlic and cook two more minutes. Remove vegetables from the pan and set aside.

Pour red wine into the pan, along with the rosemary and paprika, and stir to deglaze, making sure to loosen all the brown bits from the bottom.

Add stock, Worcestershire sauce, and tomatoes. Then add the meat back to the pot, followed by the vegetables.

Give it a stir, cover the pot, and bring to a low boil. Then place it in the oven and cook for 2-3 hours, until the meat is fall-apart tender or until you can’t wait any longer. I ended up turning the heat down to 275 F about 20 minutes in, to keep the stew at a low bubble instead of a more active simmer.

Once the stew is done cooking, remove from the oven. Turn off the oven at this point – we’re done cooking.

Stir in frozen peas and re-cover the pot. They’ll defrost and cook in the heat of the stew.

Serve with warm, crusty bread, and if you like, sprinkle a bit of marjoram on top.

Salmon Cakes and Baby Spinach Salad with Orange Vinaigrette.

Published on May 12, 2013August 1, 2013 by KellyInTheKitchen2 Comments

On Friday night, I made baked salmon fillets for dinner. Intending to post the recipe afterward, I shot each step of the prep process – but when I sat down to eat, it was…just fine. Not great. And I tend not to blog about recipes that I don’t think are awesome or that I wouldn’t make again, so I decided not to write it up or post it here. Oh well, this happens fairly often, folks. I finished eating one of the fillets, and I shredded up the second and put it in the fridge. I unenthusiastically figured I would make some kind of salad out of it. Meh. But then I thought, there is a lot I could do with this average-tasting salmon that would make it totally delicious! So I combed the internet a bit and found a recipe from Rachel Ray that really got me going. I adapted it a bit and the result is what you see here: a tasty dinner that sees an ugly duckling salmon fillet turned into a real swan of a meal (birds and fish – stop me if the metaphor-mixing gets to be too much). Long story short: “blah.” became “ta-da!”

INGREDIENTS

for the salmon and salad:
1 egg
1 – 1 1/2 cups salmon, cooked and flaked (1 can of salmon will work here as well)
1 green onion, sliced thin
1/3 cup bread crumbs (I used Panko – use gluten-free bread crumbs if you like)
1 tsp of your favorite fish seasoning (I used Lake Shore Drive Seasoning from the Spice House – love this stuff!)
a squeeze or two of hot sauce (I use Sriracha)
a small handful of fresh parsley, chopped
a pinch of cayenne pepper
salt and pepper
a few tablespoons of vegetable oil (not olive oil or butter – we need it to have a pretty high smoke point)
1 1/2 cups fresh baby spinach, washed and dried
shredded carrots or any other salad fixins’ you like

for the orange vinaigrette dressing:
1 tbsp orange juice
1 tsp red wine vinegar
3-4 tbsp extra virgin olive oil
salt and pepper to taste

Just the Recipe link: Salmon Cakes and Baby Spinach Salad with Orange Vinaigrette

DIRECTIONS

Get the pan going over medium heat (not medium high). We’ll add the oil in a little bit; for now, just heat the pan.

Crack the egg into a mixing bowl and add the salmon. Use a fork to mash up the salmon a little bit and combine it with the egg. Add green onion, bread crumbs, seasoning, hot sauce, parsley, cayenne pepper, and salt and pepper, and stir together to combine everything evenly.

At this point, add the oil to the pan – just enough to cover the bottom. Let it get hot while you form the salmon into cakes. Divide the mixture into two even portions, and use your hands to shape each portion into a patty about 3/4 inch thick. Add them to the pan and cook until browned and a little bit crispy on each side. Mmm.

While the cakes cook, prep the salad. I tossed the baby spinach onto a pretty plate and topped it with shredded carrots. Then make the dressing, which is incredibly easy. Just stir together all the ingredients with a fork.

Then it’s just a matter of dressing the salad and plating the salmon cakes. Perch them right on top of the greens, and if you have any dressing leftover, drizzle a bit on the cakes. The orange is delicious here. I could hardly believe this was the boring salmon I had made the night before. Enjoy!

Green Taco Burger Wraps.

Published on May 11, 2013August 1, 2013 by KellyInTheKitchen6 Comments

I love lettuce wraps – I think I even prefer when things are wrapped in lettuce to any tortilla or bun (excluding hot dogs, of course). The cool crunch and the light freshness of the lettuce just seems to pair well with a lot of the foods that we think of as bun-worthy. This recipe for what I’m calling “green taco burger wraps” combines the best of cheeseburgers and tacos and wraps the whole thing in nice crunchy lettuce. The burger meat is spiced with cumin and oregano to give it a bit of Mexican flavor, and the toppings are all my taco favorites (especially avocado….mmmm). They’re easy and healthy and so delicious!

INGREDIENTS

about 3/4 lb ground meat (I used beef)
1 egg
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp ground coriander
1/4 tsp cayenne pepper
salt and pepper to taste
red onion, diced
cheese, sliced (I used cheddar)
cilantro, rough chop
tomato, chopped
red pepper, raw or lightly sauteed
4 large lettuce leaves, rinsed and patted dry
avocado, sliced
green onion, sliced
1 lime, sliced

Just the Recipe link: Green Taco Burger Wraps

DIRECTIONS

First, season the burger meat. In a large bowl, add meat, egg, cumin, garlic powder, paprika, ground coriander, cayenne pepper, salt and pepper, and red onion to taste. I set the rest of the red onion aside in a little ramekin to top the burgers with later. Use your hands to mix all the ingredients together.

That’s the only cooking prep you’ll do in this recipe. At this point, I set the meat aside to let the flavors hang out a bit while I chopped up everything else and put all the amazing toppings into their own little bowls.

When everything else is ready to go, cook the burgers. First, use your hands to form them into small patties (we made two little patties per person). I cooked them on my beautiful new Le Creuset grill pan from Williams-Sonoma, but a regular grill or a pan can do the trick as well. Put your pan over medium high heat and lightly grease before adding the burgers. Cook until browned on each side and medium-rare in the middle (or however you like your burgers cooked!). Set aside for 5 minutes to let the meat rest.

The next step is just assembly!

I started with the lettuce wrapper, then laid the burger on top and placed the cheese on top of that, so it would get a little melty. Then it’s only a matter of topping to your heart’s content – cilantro, red pepper, red onion, green onion, avocado, and a finishing squeeze of lime make these a perfect fresh and healthy lunch. Before you take a bite, just wrap the lettuce around your taco-topped burger. Then dig right in!

Loaded Chili.

Published on April 15, 2013August 1, 2013 by KellyInTheKitchen3 Comments

Garnishes. Goodies. Fixins’. At least half the reason I love chili is the toppings you get to put on it. Oh, my, the toppings. This recipe is about making an amazing chili that will eventually become an Ode to Toppings, and I want you to use them all: avocado, cheese, cilantro, tomato—whatever your heart desires. And you know what? You are a great cook and a wonderful person, and you deserve a beautiful meal. So thank yourself for making this by plating it up like a work of art and garnishing the heck out of it. Heidi at 101 Cookbooks is the master at this. Here are some of her most gorgeously garnished soups: Split Pea, Broccoli Cheddar, Yellow Split Pea, and Posole in broth. Let life imitate art and load up this chili!

INGREDIENTS

for the chili:
olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp oregano
1/2 tsp coriander
1/2 tsp cumin
1/4 tsp red pepper flakes
salt and pepper to taste
1 lb ground meat (I used pork)
1 28oz can diced tomatoes
2 cups stock (I used beef stock)
2 tbsp fresh cilantro, chopped
1 16oz can black beans, drained and rinsed
1 16 oz can corn, drained and rinsed

all the fixins’:
avocado, sliced
fresh cilantro, chopped
cheese, shredded
fresh tomato, chopped
onion or green onion, thinly sliced or minced
squeeze of lime

Just the Recipe link: Loaded Chili

DIRECTIONS

Heat oil in a pan and add onion and red pepper. Cook about 8 minutes, until softened.

Add the garlic and the cayenne pepper, oregano, coriander, cumin, red pepper flakes, salt, and pepper. Stir and cook 1-2 minutes, until fragrant and yummy-smelling.

Add the ground pork and use your spoon to break it up. Cook until browned, stirring occasionally.

Once the meat is browned, pour in the canned tomatoes and the stock. Toss in a bay leaf for good measure. Bring to a boil and then turn down to a simmer. Simmer for 45 minutes.

After 45 minutes have gone by, add the cilantro, corn, and beans, and simmer for another 15 minutes.

Taste for seasoning and your chili is good to go! Now dress it up. And make it look beautiful, for heaven’s sake! You’re worth it.

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