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Posts tagged "Garlic"

Creamy Romanesco Soup with Rosemary Olive Oil

Feb 28, 2024 Garlic,  Olive Oil,  onion,  Red Onion,  Romanesco,  Rosemary
Creamy Romanesco Soup with Rosemary Olive Oil

6 Servings | prep Time 20 min | Cook time 30 minutes

Ingredients 

  • 1 cup Olive Oil
  • 4 (4-inches) sprigs
  • Fresh Rosemary
  • 2 tablespoons Olive Oil
  • 1 medium red onion (chopped, about 1 cup)
  • 2 Garlic Cloves (minced, about 1 tablespoon)
  • 1 quart Low-Sodium Vegetable or chicken Stock (plus more as needed for reheating)
  • 1 medium head Romanesco or 2 small heads (cored and broken into 1 1/2-inch florets, about 2 1/2 pounds)
  • 2 teaspoons Kosher Salt (plus more to taste)
  • 1 teaspoon Black Pepper (plus more to taste)
  • 1 Lemon (for serving, Freshly grated zest of)
  • 3 cups Rustic Country Bread (diced, 3/4-inch pieces

 

  1. Make the rosemary oil. In a small, heavy saucepan, combine the rosemary sprigs and olive oil. Bring to a very gentle simmer over medium low heat. Cook for about 5 minutes, adjusting heat as needed. Be careful not to fry the rosemary. Remove from heat and allow the rosemary to cool in the oil while you make the soup.

  2. Make the soup. In a large, heavy pot or Dutch oven, heat the olive oil (not the rosemary oil). Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds.

  3. Add the stock, cauliflower, salt (start with 1 teaspoon if the stock you are using is not low sodium) and pepper and bring to a boil over high heat. Lower the heat, cover, and simmer until the cauliflower is tender and can be pierced easily with a fork, about 10 minutes.

  4. Meanwhile, make the croutons. Lightly coat a skillet with some of the reserved rosemary oil and heat over medium. Add cubed bread and sprinkle with salt. Cook, tossing often until golden and toasted all over, about 4 to 5 minutes. Transfer the croutons to a plate to cool.

  5. Strain the rosemary infused olive oil into a glass jar or bowl and discard the rosemary. Transfer the stock and vegetables to a blender, working in batches if necessary, and add 1/4 cup rosemary oil. Blend on high until the soup is completely smooth and creamy. Add more rosemary oil, salt and pepper to taste and blend to combine. Return the soup to the pot and keep warm. If the soup seems thin, simmer another 5 to 10 minutes to reduce slightly. The soup will continue to thicken as it cools.

  6. Serve hot, garnished with a drizzle of rosemary oil and a few croutons. If the soup seems too thick when reheating, add a little stock. The soup will keep refrigerated for a couple of days. The rosemary oil will keep in a sealed container at room temperature for about a week.

Recipe Notes

-The recipe calls for low sodium stock and 2 teaspoons of kosher salt. If you are not using low sodium stock, cut the salt in half to start with and go from there as 2 teaspoons will be too much for some stocks. Having said that, the finished dish should be amply seasoned.

Garlic and Lemon Roasted Romanesco Cauliflower

Jan 17, 2024 Garlic,  Lemon,  Romanesco
Garlic and Lemon Roasted Romanesco Cauliflower
    Ingredients
    Prep time 5 minutes Cook time 20 minutes 
  • 2 cups romanesco florets - approximately 1 head
  • 2 tablespoon extra virgin olive oil
  • 6 cloves garlic - minced
  • 2 teaspoon lemon zest - plus a little more, to taste
  • Sea salt and ground black pepper - to taste

 

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or foil

Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula.

Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper.

Bake for ~20 minutes, or until tender and browned.

Serve warm, topped with more lemon zest to taste.

Sweet Potato, Collard and Black-Eyed Pea Soup

Nov 30, 2023 Beans,  BlackEyedPeas,  Carrot,  Celery,  Collard Greens,  Garlic,  Legumes,  Onion,  Sweet Potatoes
Sweet Potato, Collard and Black-Eyed Pea Soup
Ingredients 
5-6 Servings | Prep Time 15 min | Cook time 40 minutes |
  • 12 cups low sodium vegetable broth
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, cut into 1/4-inch diced
  • 1 1/2 pound (3 medium) sweet potato, cubed in bite size pieces
  • 1 rib celery, cut into 1/4-inch slices
  • 1 large carrot, scrubbed, trimmed and cut into 1/4-inch coins
  • 3 cloves garlic, finely chopped
  • Leaves from 5 sprigs fresh thyme
  • 1 tablespoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes, or more as needed
  • 14 1/2 ounces canned, no-salt-added diced tomatoes, and their juices
  • 2 bunches collard greens, stemmed and torn into bite-size pieces (about 8 cups; may substitute kale or mustard greens)
  • 30 ounces canned, no-salt-added black-eyed peas, rinsed and drained
  • 1/2 teaspoon fine sea salt, or more as needed

 

Heat the oil in a stockpot over medium heat. Stir in the onion, celery and carrot to coat; cook, stirring frequently, until the vegetables just begin to soften, 5 minutes. Stir in the garlic, fresh and dried thyme, and crushed red pepper flakes, then pour in the broth, along with the tomatoes and their juices and cubed sweet potatoes. Increase the heat to medium-high; once the mixture comes to a boil, stir in the collard greens. Reduce the heat to medium or medium-low so the liquid is barely bubbling around the edges. Cover and cook until the greens are tender and sweet potatoes are soft, 40 to 45 minutes.

 Add the black-eyed peas; cover and cook for 10 to 15 minutes, so the flavors meld.

Season with the salt, taste and adjust with more salt or crushed red pepper flakes as needed. Serve hot.

Low sodium or no-salt added canned lentils or chickpeas as well as canned kidney, navy, pinto or black beans can be substituted for black eyed peas.

 Adjust cooking time if using dried lentils.