Parsnip, Chorizo and Chestnut Soup

I make no secret about the fact that I just love parsnips. Boiled, roasted, fried, mashed . . . I'll take em any way that I can get em!!

It's been so cold here. In fact today we had our first frost of the year, which seems a bit early to me, but then . . . it is December and that is to be expected. At least the rain held off today. I'm afraid that one does get quite, quite sick of rain over here . . . I'd ruther have snow.



Along with the cooler temperatures, comes the desire to eat warm and comforting foods. . . foods like this tasty soup.

It's thick and rich, and oh-so-delicious! Full of the sweet flavour of parsnip, carrot, and chestnut, and the lovely smokey flavours of spanish chorizo sausage. It's also very filling, so it makes a meal in and of itself.



All you need to go with it, is a crusty loaf, warm from the oven . . . with sweet butter to gild it's crusty edges.



The chorizo and the hot pepper flakes give it a tasty bite, that warms the cockles of the heart.



This be comfort food, plain and simple.



*Parsnip, Chorizo and Chestnut Soup*
Serves 4 to 6
Printable Recipe

This is a rich and full flavoured soup. Just perfect after a chilly winter walk. It's quite heavy and rich so a little goes a long way. Serve hot with some crusty bread for the perfect
light supper.

125g raw chorizo, peeled and chopped
1 medium white onion, peeled and chopped
3 garlic cloves, peeled and sliced
1 stick of celery, chopped
1 carrot, peeled and chopped
3 parsnips, peeled and chopped
1/4 tsp dried chili flakes
1 tsp ground cumin
200g peeled, cooked chestnuts
(fresh or vaccum packed)
1 litre of hot vegetable stock
salt and freshly ground black pepper

Place the chorizo into a large saucepan and heat gently for several minutes, until the oil is released from the chorizo and it becomes slightly crispy. Lift out with a slotted spoon and set aside. Keep warm. Add the onion, garlic, celery, carrot and parsnips to the pan, stirring to coat them with the oil. Cover and let sweat over low heat for 10 minutes. Stir in the chili flakes and cumin. Stir and cook until quite fragrant. Season to taste with some salt and pepper. Add the hot stock and the chestnuts. Cover and simmer over low heat for 25 to 30 minutes, or until all the vegetables and chestnuts are very tender. Puree with a stick blender until smooth, or in a regular blender. (with care) Ladle into warmed soup bowls and scatter some of the crispy chorizo over top of each to serve.

Jerusalem Artichoke and Parsnip Gratin

You might be forgiven for thinking that the above vegetable is some wierd alien species of potato! You would be in fact wrong, for it is not a potato at all, but a wonderful delicacy known as the Jerusalem Artichoke.

What's that you say??? Looks nothing like an artichoke! Well, that would be because they are two completely dissimilar vegetables and plants. One (the regularArtichoke) is a thistle type flower of a plant, and the other is the tuberous root of a particular species of sunflower. Often called sunchokes or sun roots, and even earth apples, these are one of my favourite vegetables . . . cooked into beautifully rich winter soups, mashed and souffled, or layered in casseroles and gratins.



They do have one drawback though . . .

Not to be indelicate, but . . . they can create a lot of . . . *ahem* . . . shall we say . . . wind . . . for some people who eat them . . .

I do make a wonderfully delicious Jerusalem Artichoke and Lentil soup, which creates somewhat of a double dose of the . . . *ahem* . . . self same problem, but . . . is well worth the consequences of eating it, as it is soooo delicious!!!



Here I've combined them with another of my favourite vegetables, parsnips . . . and created a delicious gratin . . . not to be missed!



I think you will love this. It goes wonderfully with chicken or fish and even pork.

Oh heck . . . it goes wonderfully with anything, and even makes a delicious vegetarian main option, as long as you use a vegetarian cheese.



Enjoy! We sure did! No matter the . . . ummm . . . consequences . . .



*Jerusalem Artichoke and Parsnip Gratin*
Serves 6
Printable Recipe

Two of my favourite vegetables combined in a tasty Gratin. What more could you ask for?

500g of parsnips, peeled and sliced
500g Jerusalem Artichokes, peeled and dropped into acidulated water
(water with some lemon or vinegar added to help prevent them from browning)
2 fat cloves of garlic, peeled and mashed
5 to 6 stalks of fresh thyme
2 TBS butter
2 TBS grainy mustard
4 TBS grated gruyere cheese, divided
100ml white wine
250ml double cream
salt and pepper to taste

Parboil the parsnips in lightly salted water for about 8 minutes, then drain well and set aside. Do the same with the artichokes, cooking them for about 15 minutes. Drain well and then slice the same thickness as the parsnips.

Pre-heat the oven to 200*C/400*F. Place the garlic into a saucepan along with the butter. Heat over low heat until the garlic becomes very fragrant and soft. Add the thyme, mustard and white wine. Heat gently and then whisk 2 TBS of the gruyere cheese.

Butter a shallow gratin dish. Layer the blanched and sliced vegetables in the dish, seasoning with some salt and pepper. Pour the wine mixture over top and give the dish a bit of a shake to distribute it evenly. Drizzle the double cream over top. Cover tightly and bake for 15 minutes. Uncover and sprinkle the remaining TBS of gruyere on top and bake for an additional 15 minutes, uncovered or until the vegetables are completely tender and the dish has become golden brown on top.

French Onion Soup

Back in the mid 1970's, during my University Days . . . I had a friend named Julia. She always seemed extremely exotic and daring to me.

For one thing, she came from the big city of Montreal . . . whereas I had grown up in small town nowhere.

For another thing she was living with her boyfriend . . . something else I would never had dared to do back then. Just the thought of it would have killed my mother . . . really.



She eschewed bras, shaving under the arms, and wore halter tops, and she spoke with a very posh Canadian Accent . . . not the small town Nova Scotian Accent that I had . . .



She loved to cook. Wonderfully exotic dishes . . . things I had never heard of in my lifetime, or tasted. Cooking was art to her and . . . while I loved to cook too . . . I had a very narrow repertoire, my sole experience having been based on my mother's simple country cooking and what I had been taught in Home Economics and the few Madame Benoit shows I'd managed to catch on the Take 30 show on weekday television.

This was way before Yan Can Cook, or the Galloping Gourmet!! Or at least before I had ever heard of these chefs . . . (Yes, I was very naieve and innocent!)



Julia introduced me to such exotic dishes as boeuf bourginon and poulet saute a l'estragon . . . I thought she was ever so sophisticated, and I devoured all of her ideas and recipes.




To this day, I never ever cook French Onion Soup without thinking of Julia. I remember thinking this simple soup was a little taste of heaven the first time she made it for us at a little soiree she threw. I remember watching her make it very carefully. She used tinned beef consomme, Campbells if I remember correct and then she used mozzarella and parmesan cheeses . . . the Parmesan pre-grated and from a green cardboard cylinder and the mozzarella also from a hard block and grated. I can remember there being so much mozzarella cheese that we almost choked on it. I think the idea was to have so much Mozzarella that it really strung out when you dipped it out of your bowl.



I have come a very long way since then . . . and I would never use tinned beef consomme . . . I'd also never use cheese from a green cardboard cylinder or mozzarella . . . my cheese of choice being freshly grated Parmesan and sweet and nutty freshly grated Gruyere . . .

I expect that Julia would never use them anymore either . . . I often wonder what happened to her. I imagine that she is the lady in residence of a beautiful country home or the wife of a Canadian Diplomat . . . or maybe she is just like me . . . a card carrying foodie, that just can't get enough . . .

of what else . . . but . . . food, recipes, and . . . French Onion Soup.



*French Onion Soup*
Serves 4 to 6
(Depending on how greedy you are)
Printable Recipe

Sitting down to a hot bowl of this delicious soup, one might imagine that they are sitting in a little Bistro in the middle of Paris, instead of in a windswept and wet cottage in the middle of Kent. Ahh . . . perchance to dream . . .

50g unsalted butter
1 TBS olive oil
3 large spanish type of onions, peeled and thinly sliced
2 fat cloves of garlic, peeled and smashed
1 TBS plain flour
1 litre of well flavoured beef or chicken stock
600ml dry white wine
1 fresh bay leaf
2 sprigs of fresh thyme
1 baguette, thinly sliced
200g freshly grated Gruyere cheese
4 to 6 TBS of freshly grated Parmesan cheese
sea salt and freshly ground black pepper to taste

Place the butter and olive oil in a large saucepan. Heat over medim heat, until the butter is melted and beginning to foam. Add the onions, reduce the heat and cook over low for 15 to 20 minutes. Add the garlic, and cook for several minutes until very fragrant. Stir in the flour and cook for another minute. Add the stock, wine, bay leaf and thyme. Season to taste with salt and black pepper. Bring to the boil, then immediately reduce the heat and simmer on low, very gently for 20 to 25 minutes. Taste and adjust the seasoning. Turn out the heat and allow it to stand for about half an hour to an hour.

When you are ready to serve, gently re-heat the soup until it is hot. Pre-heat the grill to high. Place the baguette slices on a baking tray and brown under the grill until lightly toasted on both sides. Ladle the soup into oven proof bowls and place the bowls on a baking tray. Top each bowl of soup with a few baguette rounds and sprinkle evenly with first the Gruyere cheese and then the Parmesan. Place under the grill and cook until browned and bubbling. Serve immediately.

Spicy Parsnip and Leek Soup

It's just bucketing it down today. I don't think I've seen it rain so hard in a long time. When I walked home from the big house for my dinner break today, I was completely soaked through by the time I got to our cottage . . .



The wind was blowing so hard the rain was drifting horizontally . . .



Desperate weather, calls for desperate measures . . .



Yes . . . this is a soup day.



Soup, the perfect food for a wet and dismal day when you are chilled right through to the bone.
Nothing warms you up better, don't you think?



*Spicy Parsnip and Leek Soup*
Serves 6 to 8
Printable Recipe

This soup is sweet and spicy. Adding toasted cumin and black onion seed at the end gives it a delicious twist!

2 TBS butter
1 large spanish onion, peeled and diced
4 cloves of garlic, peeled and chopped
sea salt and freshly ground black pepper to taste
6 cups chicken stock
2 medium leeks, the white and light green parts, trimmed, washed and sliced into 1/2 inch thick thick coins
750g bag of parsnips, peeled and sliced into 1/2 inch thick coins
750g of floury potatoes, peeled and diced
2 tsp ground tumeric
1/2 tsp cayenne pepper
2 TBS olive oil
2 tsp cumin seeds
1 tsp black onion seeds
1 tsp black mustard seeds

Melt the butter in a large saucepan. Add the onion and garlic. Cook, stirring occasionally over medium heat until softened and lightly browned. Add the leeks, parsnips and potatoes. Cook and stir to coat with the butter. Cook, and sweat for 10 to 15 minutes, until beginning to soften. Add the chicken stock, tumeric and cayenne pepper. Season to taset with some salt and pepper. Bring to the boil, then reduce the heat and simmer for about 20 minutes, until very soft. Using a stick blender, puree the soup, then pass through a sieve if desired. Taste and adjust seasoning as required.

Heat the olive oil in a small skillet. Add the cumin, onion and mustard seeds. Cook and stir in the oil until the seeds begin to pop. Carefully stir the hot oil/seed mixture into the soup. Taste and add more cayenne if desired. Serve hot.

Tomato Lasagne

Sometimes you are in the mood for something simple and uncomplicated. Something that you can just throw together using bits and bobs from your larder and your fridge.

A tasty lasagne is just the ticket for days like that.



Simple and clean flavours. It needn't be too involved, or a work of art.



Just a tasty tomato sauce, some rich bechamel and layers of cheese.



You can throw in whatever you wish. If you want to add a layer of browned minced beef, then do so . . . or a layer of browned spicy flavoured Italian sausage . . .



Or some grilled vegetables and a mixture of a variety of cheeses. It can be as fancy or as simple as you are in the mood for. There are no firm and fast rules about what is needed, as long as you have the three basic barebones ingredients . . . a tasty tomato sauce, some lovely bechamel and lasagne noodles of course. I like to use the fresh ones, but you can use dried ones that you need to boil first. The rest is all up to you . . .



Sometimes it's the uncomplicated things that are the most comforting of all. All you need here is a tossed salad and perhaps some garlic toast on the side.

If mama's happy . . . everybody's happy.



*Tomato Lasagne*
Serves 6 to 8
Printable Recipe

This is simple, uncomplicated, straightforward and delicious. A delicious tomato sauce, with some cheese, lasagna sheets and a good bechamel. You can dress it up by adding some different cheeses, such as goat's cheese, or a few dollops of pesto, or some grilled vegetables between the layers. What you have here is a canvas to write your own story upon . . .

For the Tomato Sauce:
4 ounces olive oil
3 cloves of garlic, peeled and mashed slightly
3 14-oz tins of chopped tomatoes in their own juice
(I like to use a good Italian brand)
about a dozen or so torn basil leaves
salt and black pepper to taste

For the Bechamel:
4 1/2 ounces butter
a scant 3 ounces flour
2 pints of whole milk, warmed
freshly grated nutmeg
salt and black pepper to taste

Also:
12 ounces of fresh lasagne sheets
3 ounces freshly grated Parmesan Cheese
6 ounces grated mozarella or a mixture of mozarella, cheddar, fontina, etc.
(In other words which cheese you are in the mood to eat, or what you have on hand)
butter



For the sauce, place the oil in a saucepan and heat it til fairly warm. Add the garlic and cook until it becomes quite fragrant. Add the tomatoes and a good pinch of salt. Bring to the boil and then reduce the heat to a simmer. Cook for about 20 minutes or so until it resembled a sauce. Add the basil and 1 cup of hot water towards the end of the cooking time. Puree until smooth with a stick blender, or very carefully in a regular blender. (You can either leave the garlic in, or remove it as you wish.) Taste and adjust seasoning, adding salt and some pepper if required.

To make the bechamel, melt the butter in a saucepan and then whisk in the flour. Cook for several minutes over low heat and then slowly whisk in the warm milk. Cook and stir until the sauce thickens and is smooth. Season with salt, pepper and a bit of freshly grated nutmeg to taste. Cook for an additional 5 minutes or so on low heat, until you have a very thick and smooth sauce. Set aside.

Pre-heat the oven to 180*C/350*F. Butter a deep 8 1/2 by 12 inch baking dish. Drizzle the bottom with some of the bechamel. Put a slightly overlapping layer of the lasagne sheets over the bechamel. Dollop with some of the tomato sauce, spreading it out. Dollop another two hefty spoonfuls of bechamel over top and then a layer of the cheeses. Add another layer of lasagne, and then repeat with the tomato, bechamel and cheese as before, and then again, repeating the layers one more time, finishing with a final layer of lasagne and a few tablespoons of tomato sauce and a good portion of bechamel. You can sprinkle with some additional parmesan cheese if you desire, or dot with some butter. Place in the heated oven and bake for about 30 minutes, until it is bubbling and golden brown on top. Let sit for 5 to 10 minutes before cutting into squares to serve.

Cauliflower Cheese . . . not boring in the least

They say you learn something new every day, and I guess it's true. At least that is the way it usually works for me

Take today for instance . . . Today, I learned that cauliflower is considered to be, not only a cruciferous vegetable, but also an Inflorescent Vegetable. By that, I expect they are referring to the fact that it is a vegetable that is also a flower head, as other vegetables in the Inflorescent family include Artichokes and Broccoli, both of which are quite flowery as well . . . and none that I have ever seen actually glow in the dark . . . or am I missing something huge??!!!



I love Caulifower . . . me . . . I do. It's one of my favourite vegetables. It's very versatile and I think it tastes just wonderful. Low in calories, and chock full of vitamins, I ljust adore it raw, or cooked. If you are low carbing it, cauliflower is a God send as it can replace potatoes in a lot of dishes. The other night we had a chicken curry, and I served some steamed caulifower with it on the side. The cauliflower with some of the curry sauce on it was my favourite part of the meal!!

One of my absolute, ABSOLUTE loves . . . has got to be Cauliflower Cheese.



mmmm . . . those lovely tasty florets of Cauliflower, all tender and sweet, all blanketed, bathed and smothered beneath a lucious cheese sauce, and then browned until crispy on top in a hot oven or under a grill. Ohh, it's so, so, SOOOO good.

Sometimes I even add crispy buttered bread crumbs to the top.



I could make, and often DO make a meal of it!



*Cauliflower Cheese*
Serves 4
Printable Recipe

Some people may eat this as a main course, and it certainly makes for a delicious one. Other's may choose to have it as a side dish. Whichever way you choose, you will not be disappointed.

1 large cauliflower, broken into bite sized florets
1 1/2 pints milk
1 bay leaf
1 onion, halved
a few whole cloves
freshly grated nutmeg
2 ounces butter
2 ounces flour
salt and freshly ground pepper to taste
1 TBS grainy mustard
4 ounces mature farmhouse cheddar, grated
2 ounces Parmesan cheese, grated
To finish:
additional cheese as desired



First make the bechamel sauce. Place the onion, stuck with the cloves and the bay leaf into a saucepan with the milk. Bring just to the boil, then remove from the heat and allow to stand for 30 minutes to allow the onion and herbs to infuse the milk with their flavour. At the end of half an hour, melt the butter in a saucepan. Whisk in the flour. Cook for one minute, then slowly whisk in the infused milk, discarding the onion, bayleaf and cloves.



Whisk and cook until thickened. Turn heat to very low and allow to cook for 15 to 20 minutes, stirring frequently as to prevent it from catching. Remove from the heat and then whisk in the grated cheddar and Parmesan, along with the mustard. Flavour with some grated nutmeg and season to taste with salt and pepper. Set aside.

Pre-heat the oven to 205*C/425*F.

Bring a pot of salted water to the boil and then add the cauliflower florets. Cook for about 5 minutes, until the cauliflower is crispy tender. Drain well and then place into a buttered shallow casserole dish. Pour the cheese bechamel sauce over top., cloaking it well. You can leave this plain or you can sprinkle over a handful of additonal grated cheese. (I have chosen to sprinkle over top a mixture of jack, cheddar, and jalapeno cheese here)

Place in the heated oven and roast until it begins to brown in places and the sauce is bubbling. Try not to go past this stage or the sauce will split and turn oily.

Serve hot.



Sometimes I even go all out and do something daring with my cauliflower cheese . . .

For instance, what do you get when you pop a cheese covered puff pastry hat on top of your Cauliflower Cheese???



Why . . . a Cauliflower Cheese Pot Pie of course!

Tomato and Chick Pea Soup

Some days I am sincerely lacking in time. Days when I have extra work on up at the big house that I cook in, and then have the shopping to do for work as well . . . and yet . . . we still have to eat here at home.

I still have to feed my husband and myself.



Those are the days when I rely on a well stocked larder.

A well stocked larder that I can go to at a moments notice and rustle up a meal in quick time.



A meal that is not only filling, but delicious.



A meal that is easy, quick, delicious and pleasing to the eye . . .



When you have a husband that hates pasta . . . it can be a real challenge.



This tasty soup fits the bill perfectly.

It's quick. It's delicious. It's filling. Not only does it use some of my favourite ingredients, but it uses things I always have in my larder.



Necessity is the beautiful mother of invention . . . don't you think? With some crusty bread on the side, this was very . . . very satisfying.



*Tomato and Chick Pea Soup*
Serves 2
Printable Recipe

A store cupboard recipe that goes together in a flash and uses things that most of us have on hand in our larders. Tasty and filling. Don't overdo the smoked paprika . . . you only want a hint of the flavour . . .you don't want it to take over.

a spash of olive oil
1 small red onion, peeled and finely chopped
2 small garlic cloves, peeled and minced
1 stalk of celery, minced
1 tsp finely chopped rosemary
1 14-oz tin of chick peas, drained
1 14-tin of cherry tomatoes, undrained
1/8 tsp of smoked paprika
1 bay leaf broken in half
2 cups vegetable stock
salt and black pepper to taste
1 TBS chopped fresh flat leaf parsley

Heat the oil in a large heavy saucepan. Add the onion, garlic, celery and rosemary. Cook and stir for several minutes, until the vegetables have softened. Add the chickpeas, tomatoes, and stock. Stir in the bay leaf and smoked paprika. Season to taste with salt and pepper. Bring to the boil and then reduce the heat and simmer for 15 minutes or so. Discard the bay leaf. Using a stick blender, blitz it a few times to crush some of the peas, but you want a lot of texture and some whole peas, so don't overdo it. Taste and adjust the seasoning as required. Stir in the parsley and serve in heated bowls.