Green Minestrone Soup

June 16, 2015

Allt om Matt 2015, serves 4.

  • 1 LB romanesco broken into small florets.
  • 1 leek rinsed, thin sliced (shred)
  • 1 LB new potatoes cut into bite size pieces.

Mix potatoes, leek & romanesco in 2 TBS olive oil in a pot.

  • 6 C vegetable broth

Add vegetable broth. Boil covered about 10 minutes.

  • Add 8 oz edamame beans (peas). Cook 2 minutes.
  • Add to pot: 4 diced tomatoes,
  • Shredded basil,  (tear or thin sliced)

Garnish with 2 to 3 oz shaved or  thin sliced parmesan.

Riesling Chicken

January 22, 2012

Gourmet Epicurious. 4 Svgs Preheat oven to 350° Use cast iron Dutch Oven. Dry Rieslings Alsace “1 “, German  “Trocken” Mosel-Saar-Ruwer /  Baden-Württemberg, NY Finger Lakes region

  • 1 Whole chicken with skin 3 1/2 Lbs, cut up.(2 drum sticks, 2 thighs, breasts cut in half – 4 pcs)
  • 1 tsp salt
  • 3/4 tsp pepper
  • 1 TB oil
  • 1 TB butter

Pat chicken dry, sprinkle with salt & pepper. Heat  oil in dutch oven medium-high, add 1 TB butter until foam subsides. Brown chicken in 2 batches, turning once, about 10 minutes per batch. transfer to a plate. Pour off fat from pot.

  • 4 medium leeks, white only, finely chopped (2 Cups)
  • 2 TBs finely chopped shallots
  • 2 TBs butter

Cook leeks, shallots & butter in pot over med-hi heat until leeks are pale golden (5-7 mins).

  • 4 medium carrots, halved diagonally
  • 1 C dry riesling (preferably Alsatian)

Add chicken, skin side up with any juices to pot with leeks. Add carrots & wine and boil until liquid is reduced by half (3-4 mins). Cover pot and braise in oven 20 -25 mins.

  • 1 1/2 LB small (2 in) peeled red potatoes (or small Dutch yukon)
  • 2 TBs chopped flat leaf parsley

Cover potatoes with water, add 1 1/2 tsp salt. Bring to boil, reduce to simmer, cook 15 mins. Drain, add parsley and shake to coat.

  • 1/2 C crème frâiche
  • fresh lemon juice (Meyer preferably)

Stir crème frâiche, lemon juice, salt & pepper into chicken mixture, add potatoes.

Potato & Leek Soup

January 22, 2012

Yields 4 servings, 40 minutes cook time.

  • 3 Tbs unsalted butter
  • 4 med sized Yukon Gold potatoes scrubbed, peeled (optional). Cut into chunks.
  • 4 leeks washed & chopped (remove green leaves)
  • 1/4 tsp white pepper

Melt butter, stir in potatoes & leeks & white pepper, cook over medium heat, stir occasionally until leeks are soft.

  • 5 Cups chicken broth

Add broth, simmer uncovered until potatoes are very tender, about 30 minutes (depending on size of chunks). Remove from heat, use hand blender to puree. Taste and adjust salt & pepper.