Penne Bruschetta

Weeknight dinner is a huge hurdle for me after a long tiring day at work. This is a pasta recipe I came up with that is easy and quick with crisp, clean and simple flavors.

3 ripe plum tomatoes, chopped into 1/2 -inch pieces
1/3 cup extra-virgin olive oil
1/4 cup flat-leaf parsley, finely chopped
2 tbsp mint, finely chopped
2 tbsp  fresh basil, finely chopped
1 tbsp capers
2 garlic cloves, minced
1/2 teaspoon dried red chillies, crushed
1/4 tsp ground black pepper
1/2 tsp salt
1 pound penne
1/4 cup grated parmesan cheese

In a large serving bowl, combine the tomatoes, olive oil, parsley, mint, basil, capers, garlic, dried red chillies, salt and black pepper  

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain the pasta and add it to the serving bowl. Toss well, sprinkle with the cheese and toss again before serving.

I have entered this recipe for the Foodie Films Event hosted by Joelen’s Culinary Adventures.

Another Holiday Soup : Mushroom Soup

Here is yet another great holiday soup. Works great for dinner parties or just as comfort food on a cold, freezing day.

 

For the Soup :

3 tbsp. Butter
1 yellow onion, sliced
1 tsp salt
1/2 tsp pepper
4 cloves garlic, roughly chopped
2 tbsp parsley, chopped
1/2 cup dry white wine
1 pound mushrooms, roughly sliced or chopped
2 large jalapeno peppers, finely chopped ( I use the seeds and all because I love it spicy, but you could discard the sseeds if you want it mild)
2 slices bread, chopped roughly , I use white bread for the best taste, but you could use any other kind of bread
1/2 cup light cream
1/2 cup chopped chives + tarragon mixture
6 cups mushroom stock – recipe follows ( you can use store bought mushroom stock as well, but homemade is definitely worth the effort. It’s not that hard really!)

For the Wild Mushroom Stock :

1 ounce dried porcini mushrooms
1-1/2 Tbsp Olive oil
4 ounces fresh mushrooms, sliced or chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, chopped into 1/2 inch squares
1/2 cup leeks, roughly chopped into 1-inch piece
5 thyme branches or 1/4 tsp. Dried thyme
2 bay leaves
6 branches parsley, roughly chopped
3 sage leaves or large pinch dried sage
2 garlic cloves, chopped
1 tsp Salt
9 cups cold water

To make the wild mushroom stock:

Cover the dried mushrooms with 1 cup hot water and set them aside. Heat the olive oil in a soup pot, add the vegetables, herbs, garlic, salt, and cook over medium-high heat, stirring frequently, for about 5 minutes.

Next add the dried mushrooms and their soaking liquid plus the 9 cups cold water, and bring to a boil; then simmer for 45 minutes. Strain the stock through a fine-meshed sieve. Use it as is or return it the stove and reduce it further to intensify the flavor as much as desired. Generally it takes about 15 minutes at a slow boil to reduce the volume of liquid by 1 cup.

This is a versatile stock that you can make and store and use it for just about any vegetarian dish.It makes a great addition to pasta sauces, dips and side dishes.

To make the soup :

Heat the butter in a soup pot until it foams; then add the onion and salt. Cook over medium-high heat for 3 minutes to soften the onion, stirring frequently. Add the garlic, parsley and jalapeno, and cook 2 minutes more. Add in the chives and tarragon and immediately pour in the wine, raise the heat, and reduce the liquid for another 3 minutes.

Add the mushrooms and stew them with the onion over medium-low heat for 6-8 minutes, giving them a stir partway through the cooking. Pour in the mushroom stock and bring it to a boil. Lower the heat, add the bread, and simmer for 20 minutes.

Let the soup cool slightly; then either briefly puree it in a blender, leaving small pieces of mushroom, or puree it longer, making a smooth, creamy soup. Heat the soup again and stir in the cream. Taste it and season with more salt, if needed, and freshly ground black pepper. Serve with the fresh herbs or creme fresche in each bowl. I sautéed some sliced fresh mushrooms and add them with more chives and parsely to the soup just before serving.

Adapted from Greens Cookbook by Deborah Madison.

Potato & Parsnip Cakes with Goat Cheese Cream and Caramelized Red Onions

For the caramelized red onion mixture:
2 bay leaves
1 tsp dried thyme ( or 2 tsp fresh)
2 medium red onions, finely chopped
2 tbsp red wine vinegar
1 tsp sugar
1/3 cup red wine

For the goat cheese cream:
4 oz goat cheese ( used herbed goat cheese if you can. You could also use blue cheese or ricotta cheese if you’d like)
2-3 tbsp heavy cream or half and half

For the potato cakes:
1 large russet potato, peeled and grated
1 large or 2 medium parsnips, peeled and grated
Juice from 1 lemon
1 serrano chilli, finely chopped
2 eggs
1/4 cup flour
1 tbsp parsley, finely chopped
salt and pepper
oil for frying

Caramelized red onions:
This is a great condiment that can go alongside cheese and crackers, on burgers, sandwiches, salads, etc., plus you can make it ahead of time and it will keep well. I love to serve it with toasted baguette .

Sautee the finely chopped onions over low heat and sweat them in oil until they turn translucent. Add a the red wine vinegar, bay leaves, thyme, a few coarse grinds of black pepper, sugar, and red wine. Let it cook until most of the moisture has evaporated. Taste from time to time, and adjust seasonings as needed. When done, the onions will be a rich burgundy color and mostly soft, but still retain a slight crunch. Set aside.

Goat cheese mixture:
Make your goat cheese cream by stirring the goat cheese in a bowl with a small fork, then add, a little at a time, enough half and half to give it the consistency of sour cream. Set aside.

Potato & Parsnip Cakes:

Rinse the grated potatoes with water until the water is mostly clear. Toss with the lemon juice (to prevent browning), and using a tea towel or cheesecloth, wring out until most of the water is gone. Wipe out your bowl and add the potato back in.

Add in the grated parnisps, Serrano, salt & pepper to taste, eggs, flour, parsley, and mix to combine.

Heat 4 tbsp oil in a raised-sided pan over medium heat. Ladle in your mixture onto the pan so that it is about 1/2″ thick, patting the mixture down a bit with a fork or a spoon to make an even circle. Cook one side for about 1 1/2 minutes, until medium golden brown. Flip, and cook for another 1 1/2 minutes, then put on a plate lined with a paper towel to drain.

Plate and serve with the goat cheese cream and caramelized red onion.

Adapted from a recipe I saw on Food TV.