Quick Cauliflower Soup

Posted on February 17, 2021 by Peg

There’s a long version I can share if you really want me to; but I was in a hurry this go around. I have a dear friend who took a tumble and fractured her jaw. Long story short, she needs to eat cream, pudding, a bowl full of mush* (nod to Goodnight Moon) and yummy homemade soup… for weeks. So I raced to the kitchen and made this Speedy Gonzales version of Cauliflower Soup (bonus, no cream!) and it turned out deliciously. Took every possible short cut known to this gal, and I’m hooking you straight up good people. So resurrect your middle school trapper keeper and take some notes. You have a choice…keep your old habits, or make new ones. It doesn’t need to be a complex tapestry!

3 Tbs olive oil
2 bags frozen chopped onions
1/2 t red pepper
2 cans cubed white potatoes, drained
3 bags frozen chopped cauliflowers, garlic flavored
10 cups low sodium vegetable stock
2 t ground oregano
2 t dried thyme
2 t freshly ground black pepper
1/2 t kosher salt
1 1/2 t parsley paste**

In large soup pot, heat oil over medium heat.
Add onion and red pepper.
Cook until softened, 5 to 6 minutes.
Add potatoes, cauliflower, stock, oregano, thyme, pepper, salt, and parsley paste.
Bring to simmer, and cook covered, until tender, about 30 minutes.
Blend with an immersion blender (or standard blender) until smooth.

This recipe made 6 quarts.
May easily cut in half. But i have several friends in need of some love…and since we can’t hug currently, hanging a quart of soup and a loaf of homemade bread on the doorknob works rather well.
Simple bread recipe coming soon!
Freezes beautifully.

* pic of mush
** would usually garnish with fresh parsley, but since i was putting it in containers, I mixed the paste in for the added flavor.

Sautéed Cabbage Salad

Posted on January 26, 2021 by Peg

It rained a lot and has been really wet recently (I mean the golf course was closed often); but hey, we’re counting rainbows around here, not thunderstorms, right? Here’s another fun recipe from The Kitchen. This one hails from Sunny Anderson, who has been cooking outside during the pandemic, from her home patio and grill for months, and now back on the set of The Kitchen, but outdoors, planes flying overhead and all sorts of weather…kudos to her, and a terrible run on sentence! This one is light, bright, and full of delight. We dodged those raindrops, never got wet, and managed to drive the sunshine of a crisp salad right into your kitchen. I just love cabbage/slaw; but most people don’t think about serving it in the winter. Try this sauté and it will change your mind forever!!

For Salad:
3 Tbs olive oil
1/2 t celery seeds
1 cup shredded carrots (available shredded and bagged for you at the grocery)
1/2 head green cabbage, thinly sliced (I used a mixture of green and purple ’cause that’s what was in the fridge)
Kosher salt and freshly ground black pepper

Heat olive oil in a large skillet over medium heat.
Add the celery seeds and let cook for 1 to 2 minutes to bloom.
Add carrots and cook for 2 to 3 minutes.
Add cabbage, season with salt and pepper, and continue to cook until cabbage begins to wilt, about 5 minutes.

For Dressing:*
1/2 medium red onion, sliced paper thin
2 Tbs honey
1 Tbs sambal (an Indonesian chili paste) A good substitute is Sriracha or Harissa sauce.
1 Tbs apple cider vinegar

Place onion in a medium bowl.
Add the honey, sambal and vinegar.
Mix together to coat and let sit for 5 minutes.
Add the onion mixture to the skillet and mix in.
Transfer to a serving bowl.

*I used Annie’s Asian Sesame bottled dressing. I just had it on hand, and I’m personally not wild about onions with my cabbage salads!
But I did drizzle a touch of honey over the salad before tossing in the dressing.

Salad on the left above is prepared just as suggested in recipe (except of course my bottled dressing!). To the salad on the right above, I added shaved almonds and salad topper Wonton Crisps. I just love a crunch in my salads.

Go wild and make it your own; or for simplicity just do it like Sunny! Make it happen captain, right at home.

Asparagus, English Pea, and Edamame Delight

Posted on July 29, 2017 by Peg

Happy Saturday. This is the best little surprise mixture ever. Seriously people! Perfect for a quick and lazy weekend veggie delight! The Don is out in the rain and soaring heat swinging at that little white golf ball; and I’m hanging out inside in the cool breeze of my kitchen just testing recipes to share with you. This turned out to be a special delight on the tongue. Canning tomatoes tomorrow! See you next week.

1/4 cup extra virgin olive oil
3 Tbs finely grated Parmesan
3 Tbs fresh lemon juice
2 t Kosher salt
1 t fresh ground black pepper
2 bunches fresh asparagus, ends trimmed
2 cups frozen English peas, thawed
2 cups frozen, shelled edamame, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled

In medium bowl, whisk together olive oil, Parmesan, lemon juice, salt, and pepper.
Cook asparagus in saucepan with an inch of boiling water 4 minutes.
Transfer to ice bath to stop cooking process and cool for 2 minutes.
Transfer to paper towels to dry.
Combine vegetable oil and shallot in small saucepan over medium heat.
Cook shallots 8 to 10 minutes, stirring often, until crisp and brown.
Transfer to paper towels to drain oil.
Combine cooked asparagus, thawed peas and edamame in large bowl.
Pour dressing over vegetables and toss to coat.
Transfer vegetable mixture to serving platter.
Top with shallots and bacon.

Serves 8 to 10.

May prepare vegetables and dressing 1 day ahead.
Cover separately and refrigerate.

Adapted from Epicurious Fresh, Summer Favorites, 2017.

Freezing Fresh Corn

Posted on July 26, 2017 by Peg

The very best thing on earth after the corn season is over is fresh Silver Queen sweet corn during the winter. So I’m going to teach you the easy peasy way to stock your freezer. I use it all fall and winter in soups, stews, and as a side starch for dinner. I froze 2 bushels this past weekend, which made 30 quart bags. So to break it down for the less ambitious, 42 ears of corn will make 8 quart sized bags, just half filled, so that they lay flat to freeze. Yummy…So, step by step, here you go.

Bring large pot of water to boil. Drop ears of corn in. Blanch 2 1/2 minutes.

Using tongs, transfer cooked ears of corn to ice bath for 3 minutes to stop cooking process and cool corn. (Make an ice bath by filling sink partially with cold water, and adding ice.)

Remove ears of corn from ice bath and place on kitchen towels to dry for 10 minutes.

Remove kernels from cob. I find this easiest to stand an ear on the raised part of a bundt pan, letting the kernels collect in the pan.

I use quart size freezer bags to freeze. I fill each bag about half way, so that I can then press all air out of bags and lay them flat to freeze.

PostScript…you have about 3 weeks left here in ENC to secure your Silver Queen corn and get it frozen! Post to the PostScript…It took me two hours to process 42 ears of corn and get it in the freezer. I used 2 pots of boiling water and each held 8 ears of corn at a time.

Spring Onion Soup

Posted on March 28, 2017 by Peg

Sun streaming through the breakfast room window on my little Spring Onion Soup!

Don’t be sad thinking you can’t have your beloved French Onion Soup just because the winter is over! I’ve skinnied it up for you! This comes in under 200 calories for a full cup and a half serving. So sharpen your pencil and take note of this. I’m playing for keeps good people, and cooking in a lively Spring has Sprung manner.

1/2 stick butter
3 sweet onions, sliced
1 cup dry sherry
6 cups water
6 envelopes of Herb Ox granulated beef bouillon*
1 t Worcestershire sauce
1/4 t salt
1/2 t dried thyme
6 slices French bread, toasted on both sides with olive oil, salt, and pepper
6 oz shredded Fontina cheese
Snipped chives for garnish

(This is a duo serving; hence the onions are scarce! Don’t want to mislead anyone.)

Melt butter in large skillet over medium heat.
Add onions and cook 12 to 15 minutes, or until onions are soft and lightly browned.
Stir in sherry and cook an additional 2 minutes.
Bring water to boil in soup pot.
Add in bouillon and stir to combine.
Add onions to broth pot.
Add Worcestershire, salt, and thyme.
Cover and cook on low 30 minutes.

Preheat broiler.
Ladle soup into 6 ovenproof ramekins.
Top with bread slice.
Sprinkle with cheese.
Broil until cheese melts.
Sprinkle with chives before serving.

*I use sodium free broth whenever I can. Do you know that one serving of canned broth can carry 800+ mg of sodium. SNAP. Who needs that? Am I right!

Topping the soup with toasty French bread slice

And then, the cheese please

Asparagus Gratin

Posted on October 9, 2014 by Peg

Having a dinner party this weekend? Or dinner for two? Or dinner for you! This classic is spot on!

2 lbs asparagus
2 1/2 cups water
1/4 t salt
2 Tbs butter
2 Tbs all purpose flour
1/2 cup shredded Monterey Jack cheese
3/4 cup grated Parmesan cheese

Adjust oven rack 8” from broiler.
Preheat oven to broil.
Trim 1 1/2 inches from stems and reserve.
Bring water to boil in skillet.
Add asparagus ends and salt.
Cook covered 5 minutes.
Using slotted spoon, remove asparagus ends and discard.
Add asparagus spears to asparagus water.
Cover skillet and cook asparagus until almost tender, 3 to 4 minutes.
Transfer asparagus to baking dish lined with paper towels.
Reserve 1 cup asparagus water; discard remainder.
Melt butter in now empty skillet over medium heat.
Add flour and cook, stirring constantly, until golden, about 1 minute.
Whisk in reserved 1 cup asparagus water and bring to a boil.
Reduce heat to medium low and simmer until thickened, 3 to 5 minutes.
Remove from heat; whisk in Monterey Jack and 1/2 cup Parmesan.
Season with salt and pepper.
Cover and let stand 5 minutes.
Remove paper towels from baking dish.
Drizzle sauce over center of asparagus.
Sprinkle remaining Parmesan cheese on top.
Broil until cheese is golden and asparagus is tender, 6 to 8 minutes.

Serves 8.

Thank you Sarah Gabriel, Cook’s Illustrated, Best-Ever Recipes.

Broccoli Cauliflower Salad

Posted on July 7, 2014 by Peg

There is simply no substitute for experience; and family friend Edwina (aka “Pookie”) has her fair share of it! Years ago, honestly 25+ years ago, a group (including moi) cajoled her in to coming to G’Vegas to lead a series of weekly cooking classes. A believer in hands on participation, she taught us brilliant techniques, and shared bountiful amounts of knowledge, skill, and marvy recipes. I mean, honestly, I was 31 and had never piped anything from a pastry bag in my life; she had me doing that in no time flat! I rely on her trusty recipes all the darn time. Here I present her broccoli salad; I recently began adding cauliflower. Yes, it’s simple and you see some version of it many places, but I just love the slight sweetness in this particular dressing. Literally, I could eat this every day. Enjoy!

©PEGhardee

1/2 head broccoli
1/2 head cauliflower
1/4 cup raisins
1/4 cup golden raisins
8 slices precooked bacon
3 Tbs sugar
3 Tbs red wine vinegar
3/4 cup sour cream

Cut broccoli into tiny florettes.
Cut cauliflower into tiny florettes.
Heat bacon in microwave until crispy.
Crumble bacon.

Dissolve sugar in vinegar.
Whisk in sour cream.

Combine broccoli, cauliflower, and raisins in large bowl.
Add most of the bacon, reserving a bit for garnish.
Pour dressing over salad and toss.
Place in serving bowl.
Garnish with reserved bacon crumbles.

Serves 8 to 10.

Skillet Succotash

Posted on August 27, 2013 by Peg

No more old school trash! This is grown up stuff! Sorry Sylvester, no “sufferin’ succotash” here ole cat. Gray and Liam were here for 72 fast and fun hours this past weekend and we stopped by Briley’s Produce Stand to gather the goods for Saturday evening’s dinner. The fresh sweet white corn and lima beans are still in season. Hurry, it’s almost September. Gray made this yummy creation. Can you smell it yet?!

3 Tbs butter
1 sweet onion, cut into 1/2 inch pieces
2 zucchinis cut into 1/2 inch cubes
1 red pepper, cut into 1/2 inch pieces
1 yellow pepper, cut into 1/2 inch pieces
1 1/2 cups lima beans
1 1/2 cups corn
1 Tbs fresh oregano, chopped
1/8 t kosher salt
1/4 t ground black pepper

Melt butter in large skillet over medium-high heat.
Add onion.
Cook 4 minutes.
Add lima beans and corn.
Cook stirring constantly 5 minutes.
Add zucchini and peppers.
Cook 3 minutes, stirring often.
Stir in oregano, salt and pepper.
Turn heat off and cover skillet with lid.
Allow to rest 5 minutes.

Serves 8.

Corn, Avocado, and Tomato Salad

Posted on July 24, 2013 by Peg

This is just so seasonal and yummy. I suppose it is grand (oh! that is what my grandson calls me!) on its own; but I will tell you one thing for certain. I made salsa burgers* and placed this on the side and it was killer!

For Salad:
1 pint grape tomatoes, halved
1 ripe avocado, cubed
2 ears of fresh sweet corn
2 Tbs fresh cilantro, chopped

Corn Salad on Side of Salsa Burger

Honey Lime Dressing:
Zest and juice of 1 lime
3 Tbs olive oil
1 Tbs honey
1/8 t salt
1/4 t fresh ground black pepper
1 clove garlic, minced
Dash of cayenne pepper

Clean corn and cook in boiling water 4 to 5 minutes, until tender.
Cut corn off the cob and let cool.
Combine all dressing ingredients in a small bowl and whisk.

Combine tomatoes, avocado, corn and cilantro in medium size bowl.
Pour dressing over salad and mix gently to evenly coat vegetables.
Let salad sit for 10 minutes to let flavors mingle.

*For the Salsa Burger I combined 1 lb lean ground beef, 1/2 cup salsa, 1/4 cup Panko, 1 t cumin, 1/4 cup chopped fresh cilantro, sea salt and pepper. Form into 5 patties, and cook in additional salsa in skillet.

Fried Green Tomatoes on Steriods

Posted on July 18, 2013 by Peg

Ummm Hmmm. This is what I’m talkin’ ’bout! Georgia Browns’s* former chef Darrell Hughes developed this version of FGT in 1995. He moved to sister restaurant Paolo’s in DC’s Georgetown in 2009. He’s rocking Italian, “California Style” there! Just a couple more reasons to visit our nation’s Capitol!

3 green tomatoes, sliced 1/4” thick
8 oz cream cheese, softened
1 t dried Basil
1/4 t salt
1 t black pepper
1 cup flour
4 eggs, beaten
3 cups Japanese bread crumbs
1 Tbs parsley, minced
Olive oil for frying

Mix cream cheese with basil and half of the salt & pepper.
Place 1/2 Tbs of cream cheese mixture on one slice of tomato.
Press another tomato slice on top of cream cheese to make a sandwich.

Mix remaining salt & pepper into flour.
Mix parsley into bread crumbs.

Dredge tomato sandwich into seasoned flour.
Shake off excess flour.
Dip in eggs.
Shake off excess egg.
Dredge in bread crumb mixture to coat.

Heat oil in skillet over medium high heat.
Sauté approximately 2 minutes per side, until golden brown.
Place on paper towel to soak up excess oil.
Serve with Lemon Cayenne Mayonnaise.

* “Georgia Brown’s…the soul of DC, offering a tailored side of the South.”

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