Zucchini Vichyssoise

This is a recipe I've adapted for total deliciousness without a scary amount of fat or calories.  Traditional vichyssoise has a lot of cream and quite a bit of potatoes.  I think you'll find this one as equally rich in flavor, but perfect for keeping you skinny.  It can be served any time of year, hot or cold.  It's velvety and smooth and another really lovely first course at dinner or part of a light luncheon.  I've also occasionally added poached lobster medallions to the soup for presentation, but why not make a delicious salad with some chicken or your favorite seafood to serve along with it?  Call it the perfect meal.  Call it easy.  And call me later with a hug and kiss.

Zucchini Vichyssoise
(Serves 8-10)  Note: Leftover soup can be frozen if you don't add any cream.  Or if you're serving a small crowd, just cut the recipe in half.

3 Tbsp. extra-virgin olive oil
1 Tbsp. butter
3 large leeks, sliced in half, rinsed in cold water, drained and very thinly sliced
1 Vidalia or other sweet onion, finely chopped
4 medium-large zucchini, coarsely chopped
2 small potatoes, peeled and coarsely chopped
6 cups chicken or veggie stock
1 1/2 tsp. kosher salt
Pepper to taste
2 Tbsp. half and half or cream (optional)
Chopped chives for garnish

In a large pot, heat the olive oil and butter over medium heat.  Add the leeks and onions and reduce to very low.  Cover and simmer for 10-15 minutes until nice and soft.  Add the zucchini, potatoes and stock.  Stir in the salt and pepper.  Increase the heat to high and bring to a boil.  Reduce the heat to very low, cover and cook for approximately 30-35 minutes.  Turn off the heat and let cool slightly.  Working in batches, puree the soup in a blender or food processor until very, very smooth.  It should not be chunky at all.  Taste for seasoning and adjust if necessary.  Add half and half or cream if using.  Ladle into soup bowls and garnish with chopped chives.  (If serving cold, put the soup in the fridge for at least six to eight hours to chill completely.)

Asparagus, Eggplant & Peanut Stir-Fry

This is a great vegetarian side dish to any Chinese meal.  It comes together insanely fast, so have everything ready to go.  I have to say, the peanuts make this dish.  Just the perfect amount of crunch.  This is also one of those dishes you can mix and match as you like and make it your own!  Don't have asparagus?  Use green beans or snap peas.  Add some mushrooms for the heck of it.  Go with what you love and think would work.  No rules here.

Asparagus, Eggplant & Peanut Stir-Fry

1 small Japanese or regular eggplant, cut in ¼” rounds
Olive oil for brushing
Salt and pepper
1/4 cup chicken or veggie stock

2 tablespoons Japanese mirin (available in the International food section of the grocery store)

1 teaspoon honey

1 1/2 teaspoons cornstarch

1/4 teaspoon salt

1 tablespoon peanut oil

2 Tbsp. roasted, unsalted peanuts, coarsely chopped

1/2 pound asparagus, trimmed and cut into 1-inch pieces

Preheat Broiler:

Place eggplant on baking sheet, brush lightly with olive oil and season with s&p.  Broil 4 inches from the heat til golden on each side.  About 4 minutes each.  Let cool and slice in half.  Set aside.

In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside.

Place a wok or deep frying pan over medium heat. Add the peanut oil and when hot, add the peanuts and stir-fry for 1 minute, until golden. Add asparagus and stir-fry until crisp-tender, about 2 minutes. Add the eggplant slices and stir.  Add the stock mixture to the vegetables and stir to coat.

Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 2-3 minutes. Remove from the heat. Serve immediately.

Quinoa Salad with Raisins and Almonds

Quinoa (pronounced kin:wa) is one of the all-over healthiest foods you can eat.  This food has Superman-type qualities.  First, it has a tremendous history, as it was of great nutritional importance in pre-Columbian-Andean civilizations and was secondary only to the potato.  In more modern times, it is highly appreciated for its nutritional value, as its protein content is very high (12%–18%).  Like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods^.  It's also a great source of dietary fiber and phosphorous and is high in magnesium and iron.  Quinoa is gluten free and considered easy to digest. If that's not enough good stuff for you yet, get this.  This super food is SO super that it's being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.  I think that means we should all be eating it too.

Quinoa Salad 

Makes 4-6 servings

Vinaigrette:

1 Tbsp lemon juice

3 Tbsp extra virgin olive oil

1 tsp maple syrup

sea salt & ground pepper

1 Tbsp. unsalted butter

1 Tbsp. grapeseed oil

1 small diced onion

1 minced shallot

1 cup (5 oz) quinoa

2 cups vegetable or chicken stock

½ cup orzo pasta, cooked

¼ cup each golden raisins and dried red currants, soaked in hot water for 30 minutes and drained

¼ cup sliced almonds, toasted in a 300° oven for 15 minutes

To make the vinaigrette, in a small bowl, mix together the lemon juice, olive oil, and maple syrup. Season lightly with salt and pepper and set aside.

To cook the quinoa, heat the butter and grapeseed oil in a small heavy-bottomed saucepan with a lid over medium heat.  As soon as the foam subsides, stir in the onion and shallot, season with salt and pepper and cover the pot. Sweat the onion and shallots until soft, 5-7 minutes.  Off the heat, add the quinoa and enough stock to cover by ½ inch. Season with 1 teaspoon salt, return to a boil, cover and gently simmer until quinoa is tender and slightly puffed open and the stock is absorbed, 15-20 minutes. Drain excess liquid from the pan, and spread the quinoa on a baking sheet to cool.

To assemble the salad, in a large glass or other non-aluminum bowl, combine the quinoa, cooked orzo, raisins, and currants.  Drizzle with the vinaigrette and toss to coat.  Taste and adjust the seasoning with salt and pepper. Transfer the quinoa salad to a large bowl, sprinkle toasted almonds slices on top and serve at once.

Marinated Eggplant (So Good - Plan on Making Double)

This dish ended up coming together because dear, dear friends of mine got married in June of 1997 and asked me to cater their wedding.  It was two months before I left for Florence, so I was essentially full-steam ahead in my heart and my head.  I was all about eating and cooking real Italian dishes as often as possible and I wanted the food for their wedding to not only be delicious, but to be special and unique.   I also needed to make something that could be prepared ahead because much of the rest of what I was making had to be done  on the spot.  So, as a shout-out to Mr. Paul and Mrs. Laura DiNigris, I say "grazie mille".  You had faith in me before most people ever would have thought to.  You asked me to make these garlicky wonders for your most special day, and it has truly been one of the most requested dishes I've ever prepared since.


Marinated Eggplant

1 large eggplant, firm and no bruises
Coarse salt
Olive oil for frying
1 bunch fresh basil leaves, coarsely chopped
3 garlic cloves, finely chopped
1/4 cup red wine vinegar
(Lots of paper towels)

Serves 6

Cut a slice off the stem and blossom ends of the eggplant.  Cut crosswise into thin rounds, about 1/4" thick.  Lay out the eggplant slices on paper towels and salt generously.  Let stand until beads of sweat appear on the surface.  Dry the eggplant with additional paper towels.  Heat a non-stick skillet over high heat.  Pour enough oil into the skillet to just cover the bottom.  Fry eggplant slices at moderately high heat a few at a time to avoid crowding in the pan.  The slices should brown quickly so they do not get mushy.  As the slices brown, remove them from the pan and place on clean paper towels to drain.

In a glass or enamel baking dish, make a layer of eggplant slices.  Sprinkle some of the basil, garlic, and vinegar over the slices.  Make another layer of eggplant, and repeat sprinkling with herbs and vinegar.  Continue until all the eggplant is layered and topped with herbs and vinegar.  Refrigerate, covered with plastic wrap, for several hours, or preferably overnight.  The marinated eggplant will continue to improve in flavor for several days.  Serve cold or room temperature.

Wild Rice with Sundried Tomatoes, Pine Nuts and Black Olives

This has to be one of my all-time, favorite go-to dishes.  It just works on so many levels.  Awesome flavors and textures.  Very healthy.  Can be made a day ahead, and should be, as the taste just keeps climbing the ladder of lusciousness.  This dish is perfect for any occasion - wedding or picnic, Christmas or christening, and it's truly supreme when served at room temperature.  Make it the accompaniment to any of your favorite main courses and I promise you'll come back to it again and again.

Wild Rice Salad

1 cup wild rice

2 ½ cups chicken broth or water

¼ cup jarred sun-dried tomatoes, packed in olive oil, chopped

¼ cup pine nuts, toasted

8 kalamata black olives, pitted and halved

3 Tbsp. flat-leaf parsley, chopped

¼ cup extra-virgin olive oil

2 Tbsp. red wine vinegar

Salt and pepper

In a medium sauce pan, bring the chicken broth to a boil and add the rice.  Turn the heat to low, cover and cook until rice is tender, but still slightly chewy, about 45-50 minutes.  (Do not overcook!) Drain and place rice in a large bowl.  Add the remaining ingredients and stir.  Season to taste.  Let rice sit at least 4 hours for flavors to develop, but I highly recommend making it the day before.

Eggplant Caponata

Another true Italian recipe, learned at my wonderful school, the Scuola di Arte Culinaria in Florence. This eggplant can be served several ways.  It's a great side dish to...well, anything.  And it's perfect served on some lightly toasted baguette slices as an appetizer.  Basically, it's just nice to have it around and ready to go.  But it also is one of those dishes that really should be made in advance.  Those flavors just keep improving.  If possible, a day ahead would be great.  I wouldn't adjust the amounts too much on this one.  It shouldn't be too tomato saucy or vinegary.  There's a definite balance of yumminess going on here that you want to get right. 

EGGPLANT CAPONATA

2 medium sized eggplants, peeled & cut into 1" dice

kosher salt

olive oil for frying

2 small celery sticks, finely chopped

1/4 cup red onion, chopped

1 cup tomato sauce (a good quality canned sauce is fine, but if you happen to have some of your own homemade sauce nearby - wow! - even better)

1 Tbsp. capers, drained

2 Tbsp. green olives, chopped

1 tsp. sugar

2 Tbsp. red wine or balsamic vinegar

Salt & pepper

Salt eggplant very well, place in colander, let sit for 1 hour.  Rinse well and pat dry.

In a large saute pan, heat about 1/4-1/3 cup olive oil over medium-high heat until very hot and cook eggplant in batches until brown.  Make sure to get some color on the eggplant without burning.  Stir rather often.  (If oil gets too dark, change as necessary.)  Transfer eggplant to baking sheet or platter lined with paper towels to drain.  Let cool.  Wipe pan clean.  Heat 1 Tbsp. olive oil over medium heat.  Cook celery and onion until soft, about 10 minutes.  Add the tomato sauce and cook slowly on low heat for another 10 minutes.  Add the capers, green olives, sugar, vinegar & salt and pepper.  Stir for a couple of minutes.  Add the eggplant and cook slowly for about 15-20 minutes to incorporate all the ingredients.  Transfer to a large bowl and let cool.  Put in the fridge and go chill out until the next day.  It's done!  Just bring it to room temperature about an hour before you're ready to serve.

Peperonata - Or In My World, A Dish That Goes With Everything

This is a classic Italian side dish, served all over the country.  Recipes for it are almost as many as there are cooks who make it.  This is the way I learned to make, love, and devour it, in Florence.  Let me tell you how perfect this dish is.  You can make it two days ahead and it just gets better.  It's as much at home on your Christmas buffet table as it is accompanying your favorite grilled dishes in the summer.  It can be part of an antipasto platter and it's completely vegetarian.  The colors are beautiful.  And it can become more than just a side dish.  When I make turkey wrap sandwiches, I put a few spoonfuls of this peperonata on it, along with some guacamole and you've got a few bites of heaven going on.  I'm sure you'll find your own delicious ways to use it.  Finally, there's also a couple of ways to make substitutes, if necessary.  I'll show you when and how.  Take a look. 

Peperonata

2 red bell peppers, seeds removed and sliced (about 1/2" slices)
2 yellow peppers, same as above
 Possible substitute - Feel free to use orange peppers as a substitute.  If you want to  use a green pepper, only use 1 - they are very peppery.
1 medium-size yellow onion, thinly sliced
2 cloves garlic, finely chopped
3 Tbsp. extra virgin olive oil
2 Tbsp. tomato sauce
 Possible substitute - 1 Roma tomato chopped or 2 Tbsp. chopped sun-dried tomatoes
1 Tbsp. balsamic or red wine vinegar
2 tsp. sugar
1 handful of fresh basil leaves, coarsely chopped
salt/pepper to taste

In a heavy, medium sauce pan, heat the 3 Tbsp of olive oil.  Let it get nice and hot, but not smoking.  Add the sliced peppers and enjoy the sizzle.  Let them saute in the oil for a couple of minutes, then start stirring them.  Try not to stir too often, as you want to get some color on the peppers.  But stir enough so they don't burn.  Do this for about 5-7 minutes.  Toss in the onion and the garlic and stir a few times.  Turn the heat down a little and put a lid on the pot.  Let the peppers, onions and garlic cook for about 25-30 minutes, stirring occasionally.  They need to be soft.  Remove the lid from the pot and let them cook another 15-20 minutes on medium-low heat, until the moister from the pot is evaporated.  Remove from the heat and add the tomato sauce (or chopped tomatoes), vinegar, sugar, fresh basil and salt and pepper.  Stir once or twice and put in a bowl.  Let cool.  This is best made ahead of time.  If you can, a couple of days is ideal.  At the very least, try to make it 6 hours ahead. 

To me this is rock-and-roll type food.  It's that good.  And so good with so many things.  Please try.

The Soup You'll Make Again & Again

The secret in this recipe is roasting the vegetables first.  It makes all the difference.  It's the perfect soup for a family weeknight dinner or as an elegant first course if you're entertaining.  It will impress - every single time.  There's a few other beautiful reasons to make this too.  It's very low in fat.  And if you want, you can make it vegetarian, vegan or dairy free.  Plus, and always most importantly, the flavors simply sing.  And that's all I really ask of my food.

Roasted Carrot, Onion and Ginger Soup
Serves 6-8

3 Tbsp. extra virgin olive oil
20 oz. carrots, peeled and cut into 2" pieces
2 large vidalia or other sweet onions, peeled and coarsely chopped
4 garlic cloves, peeled and left whole
1 2-inch piece of fresh ginger, peeled
4 cups of chicken broth (feel free to use veggie stock)
1 Tbsp. fresh thyme leaves, chopped or 1/2 tsp. dried thyme leaves
Salt & pepper to taste
Chopped chives or parsley

An elegant garnish (optional, but who doesn't love elegant garnishes?)
1/4 cup creme fraiche or sour cream mixed with 2 Tbsp. cream and 2 tsp. freshly grated orange zest

Preheat the oven to 375 degrees Fahrenheit

In a heavy, medium saucepan, heat the olive oil over medium-high heat.  Add the carrots, onions, garlic and ginger.  Cook gently for 10 minutes, covered, stirring occasionally.  Remove lid and place in preheated oven.  Roast for about 45 minutes, until the vegetables are soft, yummy and a little caramelized.  Carefully remove pot from oven and add the chicken broth, thyme and salt and pepper (to taste).  Bring to a boil, then reduce the heat and simmer on low, covered for 30 minutes.  Working in batches, puree the soup in the blender or food processor.  Adjust the seasonings if necessary.  Ladle into bowls.  Sprinkle on some of the chopped chives or parsley.  And if you're knocking everyone's socks off,  drizzle some of that pretty elegant garnish in the center of each bowl.