Friday, May 3, 2013

Soup & Salad Night

We are having historical late season snow fall in Western Wisconsin. We haven't had this type of snow in May for 119 years in the State. We are all dying to get in the garden to plant the spring vegetable crop, and some are woeful for jumping the gun as we got 15 inches of snow yesterday, and last night.
I thought this would be a great opportunity to sneak a few more soups into the meal rotation before it gets hot. This soup is simple and delicious. The salad is great year round, and will soon be made fresh out of the garden. Both are fast, and appropriate for a busy weeknight. Enjoy!
Potato, Chorizo, and Mushroom Soup
(Serves 4 people)
3 Medium Yukon Gold potatoes (peeled & cut into 1" chunks)
.75 lb. Mexican chorizo
.5 lb. Button mushrooms (thin sliced)
3 Medium carrots (peeled)
2 stalks of celery (rough chopped)
32 oz. Water
32 oz. Beef stock
1 Tbs. Olive oil
1 lg. Yellow onion
6 teeth of garlic (minced)
1 1/2 cups Shredded kale
2 Green onions (fine dice)
1/2 cup Queso Anejo or Calita cheese (optional)
1 tsp. Dried thyme
1/2 tsp. Ground cumin
Kosher salt and pepper to taste
Technique: Combine potato, onion, carrot, garlic, celery, and olive oil in a deep heavy bottom pan and sauté until lightly browned. Add chorizo and continue cooking for 5 minutes at medium heat stirring often. Add 1/2 the water, and simmer for 5 minutes. With a stick blender, or regular blender, puree all previous ingredients until very smooth. Return to pot and add remaining water, mushrooms, kale, and spices. Season with salt and pepper and allow to simmer at a low heat for 40 minutes. Do not boil, simmer! Serve hot with diced green onions, and a sprinkle of  Queso Anejo, or Cajita cheese.
Eggplant & Beet Salad
(Serves 4 people)
1 Medium Eggplant (1/4 inch slices)
4 large beets (cooked and sliced  to 1/8" inch)
1 red onion (cut into thin rings)
1/8 cup Balsamic vinegar
1 tsp. raw sugar
4 cups baby spinach or spring mix
4 oz. Aged goat cheese (or use Parmesan or Asiago)
1  whole lemon (cut into 8 slices)
1/4 cup Extra virgin olive oil
1 cup Bread crumbs
1/2 cup Corn starch
2 Lg. Eggs (beaten)
Kosher salt and pepper to taste
Greens Dressing
2 Tbs. cup balsamic vinegar
2 Tbs. Extra virgin olive oil
1 tsp. Honey
Kosher salt and pepper to taste
Technique: Prepare a heavy bottom fry pan with 1/2 of vegetable oil. Combine the sliced onion with the balsamic vinegar and sugar, toss and set aside. Toss Greens in the dressing and plate. Add the eggplant slices to first the cornstarch, then the egg, then the bread crumbs. Fry in hot oil until golden brown. Drain the eggplant as it comes out of the pan in paper towels. Assemble the salad how you wish, and Drizzle the beets with the olive oil, and then lemon juice. Serve immediately.

1 comment: