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Dear reader…
The following recipes are from years of putting pen to paper, or today, fingertips on a keyboard (1-2 at a time). The recipes are not just a matter of measuring, but also small anecdotes of where, when and why they were cooked. Not all recipes are invented by me, but dishes that were cooked with care, and a passion for the trade. Many of the recipes to follow have seasonal inspirations, as well as daily challenges from awesome people like yourself who were craving a specific dish.
Enjoy….
Minestrone with Zucchini, Peas and Asparagus
Serves 6
One never goes wrong with making a hearty minestrone, especially when vegetables start to arrive early summer, and it’s one of those dishes that can deliver a “full” meal feeling. In this recipe my objective was also to use green vegetables. Of course, tomato is part of a minestrone, but the remaining ingredients are green.
Ingredients:
● 1 cup dried Cannellini beans
● 1 bouquet garni
● 1/4 cup olive oil
● 1 onion, large, and finely chopped
● 1 fennel bulb, trimmed and finely chopped
● 4 garlic cloves
● 5 each thyme sprigs
● 1 bay leaf
● 2 tsp Kosher salt
● 3 cups of chicken stock
● 1 piece parmesan rind
● 1 leek, medium, trimmed, washed and diced
● salt to taste
● 2 zucchini, small, rinsed and diced
● 1/2 lbs. asparagus, cut on bias about 1/2 inch thick
● 1 cup fresh green peas or frozen
● 2 cups spinach leaves, fresh and chopped coarsely
● 2 cup tomato concasse
● extra virgin olive oil
● freshly grated parmesan
Soak dried Cannellini beans overnight in 4 cups of water. Drain and transfer to a heavy – bottomed pot. Add water to cover by 2 inches, along with bouquet garni. Simmer gently for about 2 hours, until the beans are tender but not falling apart. Drain beans and save cooking liquid. (if using canned beans, drain and save liquid, adding water if needed to make 1 cup liquid)
Place a large heavy – bottomed saucepan over medium heat. Add olive oil. When oil is shimmering, add onion and fennel. Lower heat and cook for about 15 minutes, until tender.
Add garlic, thyme, bay leaf and salt. Cook for 5 minutes, stirring occasionally.
Add chicken stock and parmesan rind, bring to a boil.
Add leeks. Simmer for 10 minutes. Season with salt to taste.
Add cooked Cannellini beans, bean liquid, zucchini, asparagus and peas.
Simmer for 5 minutes, add spinach and tomato concasse.
If soup seems too thick, add water or bean liquid. Remove parmesan rind and bay leaf. Serve in a big bowl and offer grated parmesan and extra virgin olive oil
Chanterelle Mushroom Crostini
Serves 6
This dish is always popular; it’s both succulent and earthy. I’m especially fond of chanterelles for their texture, nutty flavor and golden color when cooked.
It always works in a get together around the kitchen counter before dinner or at an hors d’oeuvres party.
The use of chanterelle versus the more available button mushroom, adds a little “nose in the air” feel.
Ingredients:
● 1 pound chanterelles, wiped clean
● 2 tablespoons olive oil
● 1 garlic clove, peeled and minced
● 2 shallots, thinly sliced
● 1 teaspoon sage, finely chopped
● juice from half lemon
● 1 tablespoon goat cheese
● 1 egg yolk
● salt and pepper
● 12 slices French bread, 1/4-inch thick
● 2 tablespoons extra virgin olive oil
● 2 tablespoons unsalted butter
● 2 tablespoons Parmigiano-Reggiano cheese
Preheat an oven to 350 F. Slice the chanterelles into 1/4-inch slices. Set aside. Heat olive oil over medium heat in a large skillet or sauté pan. Sauté garlic and shallots until soft, but not browned, about two minutes. Add the sage and chanterelles and sauté for 2 to 3 minutes until chanterelles are soft and golden.
Stir in the lemon juice; remove the pan from heat. Mix in goat cheese and egg yolk, mixing well.
Season with salt and pepper. Set aside.
Cut the baguette on the bias into 12 slices. Heat olive oil and butter in a large skillet on moderate heat, being careful not to burn the butter. Add the bread slices, toasting them lightly on both sides. Remove from the pan and place on a baking sheet.
Divide the mushroom mixture onto baguette slices. Sprinkle the grated Parmigiano over each and bake for 8 to 10 minutes, until golden brown on top. Serve immediately.
My Ratatouille with Poached Quail Eggs
Serves 6
I have encountered ratatouille in many recipes and restaurants, yet it has been bastardized by many cooks. Here is a “real” ratatouille, which will bring out each of the distinct flavors.
The quail eggs complement the perfectly cooked vegetables.
I know of course that ratatouille is a dish that deserves much respect. The dish has roots, history and many family traditions surrounding it.
It can be made as a “stew” or more “cleaner” this way.
Ingredients:
● 24 quail eggs
● 1 to 2 tablespoons kosher salt
● 1 1/2 cups eggplant, peeled, diced and seeded
● 1 cup diced zucchini, seeded
● 1 cup yellow squash, diced and seeded
● 1 cup yellow Spanish onion, diced
● 1 cup red bell pepper, diced and seeded
● 1/2 cup olive oil, divided
● 4 to 5 garlic cloves, peeled and cut in thin slices
● pinch of saffron
● 3 tomatoes, blanched, peeled, seeded and diced
● 1/2 cup chicken stock
● 1/4 cup mixed chopped herbs (basil, thyme, and rosemary)
● salt and pepper to taste
Place the quail eggs in cold lightly salted water in a medium saucepan. Just as the eggs are reaching the boiling point, remove them from the water and place in an ice bath (This prevents them from overcooking). When cold, peel off the shells. Set aside.
Place the eggplant in a colander, sprinkling salt over it. Let it rest for 10 minutes, draining out the bitterness. Place on a towel to dry.
In a large skillet over medium-high heat, add enough of the olive oil to cover the bottom of the pan. Sauté each vegetable one by one — the zucchini, yellow squash, onion and bell pepper. Sauté until each takes on a shiny look, about 1 minute per vegetable. Set each vegetable aside in its own dish.
Wipe out the pan, cover with a light coating of olive oil and heat over medium high heat. Sauté the eggplant until firm, but shiny. In a large sauté pan over medium-high heat, heat the remaining oil. Sauté the garlic until golden brown. Add the pre-sauteed vegetables along with the saffron, sauté for approximately 30 seconds. Stir in the chicken stock and tomato meat. Simmer for approximately 1 minute. Add the herbs, season to taste with salt and pepper. Stir in quail eggs and let heat through for 1 minute. Divide the ratatouille among six serving bowls, with 4 eggs per serving.
Enjoy.
I hope I have inspired you to have a bit of fun, maybe challenge a dusty pot and pan to return to the stove. Otherwise, call 305-663-2100 for reservations.
Jan Jorgensen, Two Chefs Restaurant
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