Sweet Potato Chowder
Makes 4 servings
4 ounces pancetta, diced
1 tablespoon unsalted butter
1 sweet onion, diced
3 garlic cloves, minced
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground sage
¼ teaspoon freshly ground nutmeg
½ cup chopped carrots
3 cups chopped sweet potato, about 1 inch in size
5 cups reduced-sodium chicken stock
⅓ cup cream, half and half or coconut cream/milk
2 cups chopped tuscan kale
3 tablespoons roasted salted pepitas, for topping
Instructions
Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.
Keep the pot on medium low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.
Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the cream/halfhalf/etc. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!
A few minutes before serving, stir in the kale. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.
Serve with the pancetta and pepitas for topping.
Recipe from How Sweet Eats
Yellow Squash Soup
Makes 4 servings
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2 cup(s) uncooked rigatoni
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8 oz uncooked turkey sausage (any kind),
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3 cup(s) uncooked kale, roughly chopped into bite-sized pieces
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1 cup(s) canned chicken broth
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¼ tsp black pepper
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¼ tsp table salt
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½ cup(s) shredded Parmesan cheese, Parmigiano-Reggiano recommended
Instructions
Cook rigatoni in salted water according to package directions.
Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes.
Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes.
Add broth to skillet and scrape up browned bits on the bottom of skillet with a wooden spoon; season with salt and pepper.
Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes. Stir in rigatoni; heat through. Sprinkle each serving with about 2 tablespoons of cheese before serving.
Yields about 1 ½ cups per serving.
Recipe from Recipe Diaries
Rustic French Style Tomato Tart
Makes 6 servings
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For The Dough
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1 cup (120g) all-purpose flour
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1 cup (120g) whole wheat flour
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1/2 teaspoon kosher salt
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3 tablespoons extra virgin olive oil
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3 tablespoons cold water
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1 large egg
For The Filling
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3 large tomatoes
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1/2 teaspoon kosher salt
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2 tablespoons Dijon mustard
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1 tablespoon extra virgin olive oil
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Freshly ground black pepper
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2 teaspoons chopped mixed fresh herbs, such as thyme, rosemary, and/or marjoram (or 1 teaspoon dried herbes de Provence)
Instructions
In a large bowl, whisk together the all-purpose flour, whole wheat flour, and salt. In a separate small bowl, whisk together the olive oil, water, and egg. Pour the wet ingredients into the dry ingredients, then mix with a rubber spatula until a rough dough comes together.
Transfer the dough to a floured work surface. Gather the dough with your hands and knead a few times until the dough comes together into a ball. If the dough feels too dry, sprinkle a teaspoon of water over the dough and continue bringing the dough together with your hands. If the dough feels too sticky, sprinkle on more flour and continue bringing the dough together with your hands.
Use a rolling pin to roll out the dough into a circle about 2 inches wider than the diameter of the pan.
Carefully transfer the dough into a false-bottom tart pan by rolling it around the rolling pin and unrolling it into the tart pan. Gently press in the dough to line the pan. Trim the excess dough around the edges.
Refrigerate the dough for 30 minutes before blind baking. While the dough chills, preheat the oven to 350°F.
Prick the dough all over with a fork. Bake in the hot oven for 30 minutes.
While the tart shell is baking, prepare the tomatoes. Slice the tomatoes into 1/4-inch thick slabs. Place into a colander set in a large bowl or the sink. Sprinkle the tomato slices with the salt and toss to coat. Leave to drain until the crust is ready.
When the tart shell is done baking, remove it from the oven and increase the temperature to 400°F. Spread the mustard into the bottom of the tart. Arrange the tomato slices in an even layer in the tart shell (in concentric circles to make it extra pretty). Drizzle with 1 tablespoon of olive oil. Sprinkle with the herbs and freshly ground black pepper.
Bake the tart for 25 to 30 minutes, until the tomatoes are tender. Let cool for at least 5 minutes before transferring the tart to a serving plate, slicing, and serving. Serve warm or at room temperature.
Recipe from The Mediterranean Dish