Past Recipes for April 2010

(From the week of 04/27/10)
Ramp Soup
Recipe From:  Gourmet April/2008
Makes: 4 cups
INGREDIENTS:
1 pound ramps
1/2 sweet onion such as Vidalia or Walla Walla, thinly sliced
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1/3 cup dry white wine
3 1/2 cups reduced-sodium chicken broth
1/4 cup grated Parmigiano-Reggiano
2 tablespoons unsalted butter
Garnish: almond oil or extra-virgin olive oil

DIRECTIONS:
Trim roots from ramps and slip off outer skin on bupounds if loose. Cut green tops from ramps and coarsely chop enough greens to measure 3 cups (reserve remainder for another use). Thinly slice ramp bulbs, including pink stems.
Cook ramp bulbs, onion, white pepper, and 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until softened, about 10 minutes. Add wine, then boil over high heat, stirring occasionally, until evaporated completely. Add broth and simmer, partially covered, stirring occasionally, until onions and ramps are very soft, about 20 minutes. Stir in ramp greens and boil 1 minute.
Working in batches, purée soup in a blender until very smooth, about 1 minute per batch (use caution when blending hot liquids), then strain through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Return soup to cleaned pot and bring just to a boil. Whisk in cheese and butter until smooth. Season with salt.
 
(From the week of 04/20/10)
 Heirloom Tomato-Basil Pasta with Olives and Feta
Makes 4-6 Servings
Recipe From:  www.chow.com
INGREDIENTS:
2 pounds ripe heirloom tomatoes
1/4 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup olives, pitted and coarsely chopped
1/4 cup fresh basil, thinly sliced
2 garlic cloves, minced
1 pound orecchiette pasta
1 cup crumbled feta
DIRECTIONS:
1. Cut tomatoes into small dice. Combine tomatoes and any accumulated juices with olive oil, salt, and pepper in a large nonreactive bowl, stir gently to coat well, and  let sit at room temperature at least 10 minutes or up to 3 hours before serving.
2. When tomatoes are ready, add olives, basil, and garlic and mix until well combined. Bring a large pot of salted water to a boil and cook pasta according to the  package directions. (If the tomatoes have not let off a lot of juice, reserve 1/4 cup  of the pasta cooking water before draining.)
3. Toss warm pasta with tomato mixture, adding pasta cooking water as needed. Fold in feta    and serve.
(From the week of 04/13/10)
Udon Noodle Soup with Bok Choy and Poached Egg
Serves 2
Recipe from:  www.thekitchn.com
Ingredients:
4-5 cups chicken broth
2  whole star anise
1  stick cinnamon
2 eggs
2- 7 ounce packages pre-cooked udon noodles (can use dry udon)
4-5 bok choy leaves, sliced into ribbons
2 spring onions, thinly sliced
3-4 tablespoons soy sauce
1 teaspoon garlic powder
 
Directions:
 
Bring the chicken broth to a simmer in a medium sauce pan. (The broth   should be about 2 inches deep in the pan.) Add the star anise and cinnamon and simmer for 5-10 minutes to infuse the broth with the spices while you prepare the other ingredients.
 
Crack the eggs into separate measuring cups and slip them one at a time into the broth. Cook for two minutes. Add the noodles and bok choy, and stir very gently so as not to break the eggs. Cook for an additional two minutes, until the egg whites are completely set but the middles are still loose. (Cook for an additional minute if you like your yolks set.)
 
Off the heat, gently stir in the soy sauce, garlic powder, and the spring onions.  Taste and add more soy sauce if necessary.  Remove the star anise and cinnamon with a slotted spoon.  Divide the soup between two bowls and eat immediately.
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