Just the Right Dish Whatever the Weather

For the past week, I haven’t known what to cook (or to wear, for that matter).  One day it’s pouring down rain and cold, while another might arrive with plenty of sun and temperatures climbing into the 60s!  So, during this season of mercurial New England weather, I try to cook entrees that will work regardless of the forecast. Such dishes have robust tastes, but are accented by fresh spring ingredients.

Veal Stew with Spring Vegetables is a perfect example.

Easter Best for Busy Cooks

When it comes to Easter lunch, lamb gets the starring role on most menus. Many cooks opt for a roasted leg, but this year I will be short on time, so quickly prepared chops will get my attention. If you’re as overbooked as I am, the following recipe is the answer. Grilled rib chops topped with pats of delectable mint butter served with spring asparagus make a glorious yet easy entrée. Most of the work can be done ahead with only about10 minutes of grilling and a quick assembly needed at serving time.

A day ahead, prepare the scrumptious butter scented with fresh chopped mint and lemon.

The Chives Are Up!

 

According to the calendar, spring began several weeks ago. But it wasn’t until yesterday when I found chives peeking through my herb garden’s dry New England soil that I felt the new season had truly arrived. Seeing those slim little stems reaching up from the earth was enough to inspire me to get out Sunday Soup, a book I authored a few years ago, in search of the recipe for Sweet Pea Soup with Early Chives.

I found it on page 99, and had a pot simmering on my stovetop by 9 AM. It took only 45 minutes from start to finish, and made a perfect lunch for the trio of assistants who spent the day helping me prep for an upcoming cooking class.

A rich verdant green and silky smooth, this potage is simplicity itself. Sautéed leeks and peas (both fresh or frozen work beautifully) are simmered in chicken stock for several minutes until tender, pureed, and then enriched with sour cream. Seasonings of nutmeg and cayenne pepper add more flavor. And, those chives!  Well, they are sprinkled on top of each serving along with dollops of sour cream. In addition to providing a lively color accent and a mild peppery taste, they are a reminder that spring is definitely here!

Sweet Pea Soup with Early Chives

1 1/2 tablespoons unsalted butter

2 cups chopped leeks, white and light green parts only (about 3 medium leeks)

5 cups fresh peas or frozen peas, patted dry (see note)

1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1/2-inch cubes

1 teaspoon Kosher salt, plus more if needed

5 1/2 cups chicken stock

3/4 cup sour cream, divided

1/4 teaspoon freshly ground nutmeg

1/8 to 1/4 teaspoon cayenne pepper

1 1/2 tablespoons chopped chives 

Heat butter in a medium pot over medium-high heat. When hot, add leeks and sauté, stirring until softened, for about 4 minutes. Add peas, potatoes, and 1 teaspoon salt. Cook and stir a few seconds more. Add stock and bring mixture to a simmer. Reduce heat and cook at a gentle simmer until vegetables are very tender, for 15 to 20 minutes. 

Puree the soup in a food processor, blender, or food mill, and return the soup to the pot. (Or use an immersion blender to puree the soup in the pot.) Whisk in 1/2 cup sour cream. Then whisk in the nutmeg and cayenne pepper. Use 1/8 teaspoon cayenne for a milder taste, 1/4 teaspoon for more heat. Taste soup and season with salt, as needed. (Soup can be made 1 day ahead; cool, cover and refrigerate. Reheat, stirring, over medium-low heat.)

Ladle soup into 6 soup bowls and garnish the center of each serving with a dollop of the remaining sour cream and a sprinkle of chives.  Serves 6  

At the Market Note: Two and a half 10-ounce packages frozen peas will yield approximately 5 cups.  

From Sunday Soup (Chronicle Books 2008)

It's All In The Skillet!

My husband says that I am a “messy” cook. What he means is that I use far more pots and pans when cooking than he thinks is necessary, especially since he’s the chief dishwasher at our house. My quick response goes something like this. “If you want boring food, I can be neat in the kitchen!”  Typically the conversation winds down after that.

Well, the following recipe will definitely please my spouse (and dishwashers everywhere!). As the name implies, a single pan is all you need to prepare it.

Time to Tap the Maples!

In New England where I live the maple- tapping season begins around mid- February and lasts four to six weeks. People come from miles away to visit farms with maple groves where buckets hang from tree trunks to catch the sap. When this liquid is boiled down, it turns into a rich, golden syrup.       

The tapping season always inspires me take advantage of this beautiful “liquid gold.”  I love to drizzle pure maple syrup over a stack of pancakes, a plate of waffles, or a platter of French toast.  But, I also use this delicious syrup in less traditional ways. Instead of sugar it makes a fine sweetener for whipped cream to serve with a slice of apple pie, or it can be combined with fresh lime juice to enhance mashed sweet potatoes or butternut squash.

A New Flour Delivers Delicious Healthy Flavor to Waffles

A few weeks ago, I was working on a recipe for waffles made with whole wheat and white flours when one of my talented assistants asked, “Why don’t you use King Arthur’s White Whole Wheat Flour?”  She took me totally off guard. I was not aware of this product and looked it up on line. It turns out that this flour has all the nutritional benefits of whole-wheat flour, but is surprisingly light in both color and taste. 

Irish Coffee, Of Course

If you’re planning to celebrate St Patrick’s Day, what could be better than to toast your friends with a cup of steaming coffee scented with Irish whiskey and topped with a floating cloud of whipped cream?

Irish coffee has an interesting history that starts in Ireland and finishes on the west coast of the U.S.  As the story goes, this special java drink was created in the Shannon airport in the mid-twentieth century where it was a restorative offering served to weary passengers. The recipe was brought to the States by a San Franciscan who shared it with his hometown’s Buena Vista Bar. The hot, strong coffee infused with Irish whiskey became the signature drink of that California bar, and eventually its popularity spread throughout the U.S. and around the globe. The following version is my favorite.

1/4 cup good quality Irish whiskey (Jameson’s works well.)

8 teaspoons sugar

1 1/3 cups or more brewed hot coffee, preferably strong, dark French roast

1/2 cup heavy or whipping cream, whipped softly

Place 1 tablespoon of whiskey and 2 teaspoons of sugar in each of four 8-ounce glasses or cups. Stir with a spoon until sugar dissolves. Pour enough hot coffee into each glass or cup to fill it about 3/4 full.

Hold a tablespoon (with the back of the spoon facing you) over the coffee in one cup, and ladle 2 to 3 tablespoons of the whipped cream over the spoon so that it gently falls into the coffee. Adding the cream this way will help it float on top of coffee instead of sinking immediately to the bottom. Repeat with the 3 other servings. Serve immediately.

Serves  4