Category: Soups&Salads

Categories
Dinners Scallops Soups&Salads

Jalapeño Corn Soup with Seared Scallops

  • 9 ears of corn, kernels removed and 4 cobs reserved
  • 1 onion, diced
  • 2 jalapeños, seeded and diced
  • 3 cloves of garlic, peeled and minced
  • 4 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • Salt and pepper

Seared Scallops

  • 12 large sea scallops, preferably fresh and/or dry-packed
  • 1 tablespoon butter
  • 1 tablespoon neutral oil, like canola or grapeseed
  • Salt and pepper

Notes: This takes at least an hour to make. You need to cook the corn thoroughly or it will be chewy. I used a blender to try to make it smooth and then strained it.

  1. Melt the butter over medium heat in a large heavy pot or dutch oven. Add in the onion and jalapeño and cook for 5 to 7 minutes, or until soft but not brown. Add in the garlic and the corn kernels and cook for another minute or until fragrant, making sure that the garlic doesn’t burn.
  2. Pour in the chicken stock and cream and add the corn cobs. Season with a few large pinches of salt and pepper. Bring soup to a boil, lower to a simmer, and cook for about 45 minutes.
  3. Discard the cobs and blend the soup until smooth. Check for seasoning and add more salt and pepper if needed.
  4. Ladle the soup into a shallow bowl and top with seared scallops. Soup can also be cooled and refrigerated for a few days or frozen for a couple months.

  1. Seared Scallops-Melt the butter and oil together in a large heavy skillet until very hot, but not smoking.
  2. Rinse the scallops, pat very dry, and season generously with salt and pepper.
  3. Add the scallops to the pan and cook for 2 to 3 minutes per side, or until caramelized on the outside and just slightly translucent in the center.
Categories
Dinners Shrimp Soups&Salads

Vietnamese Prawn Salad

Gỏi Tôm Bắp Cải

  • 2Tbsp. sugar
  • 2red or green Thai chiles, thinly sliced
  • 1garlic clove, finely gratedJuice of 1 lime
  • ¼cup fish sauce
  • 113.5-oz. can unsweetened coconut milk
  • 1tsp. kosher salt, plus more
  • 8oz. large shrimp, peeled, deveined
  • ½head small green cabbage, shredded (about 5 cups)
  • 2medium carrots, peeled, shaved
  • ½medium red onion, thinly sliced
  • ¼cup coarsely torn cilantro
  • ¼cup coarsely torn mint
  • ¼cup store-bought fried shallots
  • ¼cup crushed dry-roasted peanuts

Step 1

Combine sugar and 7 Tbsp. warm water in a small bowl and whisk until sugar is dissolved. Stir in chiles, garlic, lime juice, and fish sauce. Set nuóc cham aside.

Step 2

Bring coconut milk, 1 tsp. salt, and ½ cup water to a simmer in a small saucepan over medium heat. Remove from heat and add shrimp. Cover and let sit until shrimp are opaque and pink, about 4 minutes. Drain and chill until ready to use.

Step 3

Toss cabbage, carrots, onion, cilantro, and mint in a large bowl. Pour half of reserved nuóc cham over and gently massage into vegetables until evenly distributed. Top with chilled shrimp, fried shallots, and peanuts. Serve with remaining nuóc cham alongside.

Do ahead: Nuóc cham can be made 1 week ahead. Cover and chill.

Categories
Dinners Shrimp Soups&Salads

Vietnamese prawn & rice noodle salad

  • 200g rice vermicelli noodles
  • 1 large carrot, cut into thin matchsticks
  • 1 telegraph cucumber, seeds removed, cut into thin matchsticks
  • 1 long red chilli, seeds removed, cut into thin matchsticks
  • 300g peeled cooked prawns (tails intact), deveined
  • 1 cup (75g) bean sprouts
  • 1/4 cup Thai basil leaves (see note)
  • 1/4 cup fresh coriander
  • 1/4 cup fresh mint leaves

Nuoc cham dressing

  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1/3 cup (80ml) lime juice
  • 1 long red chilli, seeds removed, finely chopped
  • 1 garlic clove, finely chopped

For the nuoc cham, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli and garlic. Set aside.

Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl.

Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles. Add the dressing, toss well to combine, then serve.

Categories
Sides Soups&Salads Vegetarian

Tomatoes and Haricots Verts with Anchovies

  • 4oz. haricots verts or green beans, trimmed
  • Kosher salt
  • 2lb. medium tomatoes, some sliced, some cut into wedges
  • 1pint Sun Gold and/or cherry tomatoes, halved crosswise
  • 16oil-packed anchovy fillets
  • ¼cup celery leaves or parsley leaves
  • 2Tbsp. red wine vinegar
  • 2Tbsp. extra-virgin olive oil
  • Smoked or regular flaky sea salt
  • Freshly ground black pepper

Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.

Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.

Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper.

Categories
Dinners Soups&Salads

Brothy Seafood Chowder

  • 1small onion, unpeeled, quartered
  • 2stalks celery, chopped
  • 1leek, dark green parts chopped, rinsed, white parts cut into ¼” rounds, rinsed, reserved for stew
  • 12 c fish stock
  • ½ tsp. crushed red pepper flakes
  • 1garlic clove, smashed
  • 6thyme sprigs
  • 2bay leaves (optional)
  • ½cup dry white wine or sake
  • 1lb. small Yukon Gold potatoes, quartered
  • Kosher salt
  • 1fennel bulb, halved lengthwise, thinly sliced crosswise, fronds reserved for serving
  • 1 ½lb. boneless, skinless white fish (such as cod), cut into 1″ pieces
  • 2cups Sun Gold tomatoes
  • Extra-virgin olive oil (for drizzling)
  • Freshly ground black pepper

Heat oil in a large pot over medium. Add onion, celery, dark green leek pieces, chile, garlic, thyme, and bay leaves (if using). Cook, stirring occasionally and scraping bottom of pot to make sure nothing is sticking, until onion is golden brown, 4–6 minutes. Add wine and cook, stirring occasionally, until reduced by about half, about 1 minute.

Add fennel seeds and 12 cups cold water to onion mixture and bring to boil. Reduce heat to medium-low, bring to a simmer, and cook, skimming off any foam that rises to the top, until stock is nicely flavored 40–50 minutes. Let cool 30 minutes. Strain through a fine-mesh sieve into another large pot or bowl; discard solids.

Place potatoes in fish stock in a large pot, season with salt, and bring to a boil. Reduce heat to medium, bring to a simmer, and cook, stirring occasionally, until potatoes are almost tender, 10–14 minutes. Add sliced fennel and white leek parts and cook, stirring occasionally, until vegetables are barely tender, 4–6 minutes. Add fish and cook, stirring occasionally, until fish is opaque, about 4 minutes. Remove from heat and stir in tomatoes; taste and adjust seasoning.

Ladle chowder among bowls and top with fennel fronds. Drizzle with oil; season with pepper.

Categories
Soups&Salads

Iceberg Wedge with Blue Cheese

FOR THE DRESSING:

  • 4 oz. blue cheese, such as Maytag
  • 2 tbsp. heavy cream
  • 2 tbsp. mayonnaise
  • 2 tbsp. milk
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. Worcestershire
  • 1⁄4 tsp. hot sauce, such as Tabasco
  • 1 small shallot, finely chopped
  • Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:

  • 1 head iceberg lettuce, cored and halved lengthwise
  • 4 strips cooked bacon, torn
  • 10 cherry tomatoes, halved
  • 8 basil leaves, torn
  • 4 oz. crumbled blue cheese, such as Maytag
  • Freshly ground black pepper, to taste
  • Flatbread or toasted pita, for serving

Instructions

  1. Make the dressing: In the bowl of a food processor, combine blue cheese, cream, mayonnaise, milk, oil, Worcestershire, hot sauce, and shallot, and process until smooth and creamy, about 15 seconds. Season dressing with salt and pepper and transfer to a small bowl; set aside.
  2. Arrange lettuce cut side up on two plates. Spoon dressing over each wedge and garnish salad with bacon, tomatoes, basil, and blue cheese. Season with black pepper and serve with the flatbread, if you like.
Categories
Soups&Salads

Seafood, Fennel, and Lime Salad

  • 2 small fennel bulbs
  • 1/2 red onion, very thinly sliced
  • Grated zest and juice of 1 lime
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped flat-leaf parsley
  • 1 mild chile, seeded and finely chopped
  • 4 tablespoons olive oil
  • 8 tiger prawns
  • 12 ounces cleaned baby squid
  • 1 tablespoon sumac
  • 2 tablespoons chopped cilantro
  • Coarse sea salt
  • Pomegranate seeds for garnish (optional)
  1. Trim the bases and tops of the fennel bulbs, then slice crosswise as thinly as you can. A mandoline would be useful here. In a large bowl, mix the fennel and red onion with the lime zest and juice, garlic, dill, parsley, chile, 2 tablespoons of the olive oil, and 1/2 teaspoon salt. Set aside.
  2. To prepare the prawns, peel the shells away from the bodies, keeping the tail segment of the shell on. Cut a swallow slit along the back of each prawn and use the tip of a small knife to remove the dark vein.
  3. Place a heavy cast-iron pan, preferably a ridged grill pan, over high heat and leave for a few minutes until piping hot. Meanwhile, mix the prawns and squid with the remaining 2 tablespoons oil and a pinch of salt. Grill them in small batches, turning them over after 1 minute and continuing until just done (about 1 more minute for the squid and 2 to 3 for the prawns). Transfer to a cutting board and slice the squid into thick rings. You can leave the prawns whole or cut them in half.
  4. Add the seafood to the salad bowl and toss together. You can serve the salad immediately or leave it in the fridge for up to 1 day. To serve, stir in the sumac and cilantro, then taste and adjust the seasoning. When pomegranate seeds are available, they make a beautiful garnish.
Categories
Soups&Salads

Cauliflower, Pomegranate and Pistachio Salad

  • 1 large cauliflower
  • 1 medium onion roughly sliced (130gr)
  • 80ml olive oil
  • 25gr parsley roughly chopped
  • 10gr mint roughly chopped
  • 10g taragon roughly chopped
  • Seeds for 1/2 of a medium pomegranate
  • 40gr pistachio nuts lightly toasted and roughly chopped
  • 1 tsp ground cumin
  • 1 1/2 tbsp lemon juice
  • salt

Preheat oven to 200c

Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets roughly 3cm wide and add these to a separate bowl with cauliflower leaves and onion. Toss everything together with 2 tbsp oil and 1/4tsp salt and spread out over a parchment lined baking tray. Roast for about 20 minutes until cooked through and golden-brown. Remove from the oven and set aside to cool.

Once cooled, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients along with 1tsp salt. Toss gently just to combine, then serve.

Categories
Soups&Salads

Courgette Anchovy Salad

  • 5 Courgettes
  • 2 anchovies filets in oil, rinsed, patted dry and finely chopped
  • 2 1/2 tbsp olive oil
  • salt
  • 1 garlic clove peeled and crushed
  • 3 baby courgettes, sliced as thinly as possible about 1 mm thick
  • 15gt basil leaves
  • 20gr pine nuts lightly crushed
  • 10gr parmesan grated fine

Turn the grill to its highest setting. Put the big courgettes on a baking tray lined with foil, then cook them about 10cm below the grill for up to an hour, turning them halfway, until the skins are very crisp and brown. Set aside and let cool until they can be handled and peel off the skins or cut them lengthwise and scoop out the flesh. Put the flesh in a colander for at least half and hour to drain.

Put the drained flesh in a bowl and mix in the anchovies, 2 tbsp and a quarter tsp salt, garlic, sliced baby courgettes and two thirds of the basil.

\hear a pan and use the remaining oil to fry the crushed pine nuts for about 3 minutes until golden brown.

Add the pine nuts to the bowl and mix. Serve on plates sprinkle with parmesan and remaining basil leaves.

Categories
Soups&Salads

Cauliflower Soup with Mustard Croutons

INGREDIENTS

  • 2 tbsp olive oil 
  • 10g unsalted butter
  • 5g thyme sprigs
  • 20g parsley
  • Shaved skin of 1 lemon, plus grated zest of ½ lemon
  • 1 large onion, peeled and thinly sliced 
  • 2 large celery sticks, cut into 3cm pieces
  • 2 bay leaves
  • 1 tsp caraway seeds
  • Salt and white pepper
  • 1 large cauliflower, broken into small florets
  • 1 large potato, peeled and cut into 2cm dice
  • 1.4 litres vegetable stock (or chicken stock for non-vegetarians)
  • 2 tbsp chopped chives
  • For the mustard croutons:
  • 90g unsalted butter
  • 3 tbsp Dijon mustard
  • 3 tsp picked thyme leaves
  • 3 tsp finely chopped parsley
  • 150g crustless ciabatta, torn into 1cm pieces
  1. First make the croutons. Heat the oven to 180C/350F/gas mark 4. Put the butter in a medium saucepan on a medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta. Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp. Remove from the oven and set aside to cool. (Any you don’t use for this dish, store in an airtight container.)
  2. For the soup, put the oil and butter in a large saucepan on medium heat. Tie together the thyme, parsley and lemon skin (or put them in a tied-up muslin), and add to the pan with the onion, celery, bay leaves, caraway seeds, three-quarters of a teaspoon of salt and a quarter-teaspoon of white pepper. Cook for eight to 10 minutes, stirring often, until the onion is soft but has not taken on any colour. Add the cauliflower, potato and stock, bring to a boil, reduce to a simmer and cook for eight minutes, until the vegetables are cooked but still have some bite.
  3. Use a slotted spoon to lift a third of the cauliflower out of the pan – avoid removing any potato – and set aside. Let everything simmer away for another five minutes, then remove the herb bundle and the bay leaves. Using a hand-held blender, or in a food processor, blitz the soup until smooth, return to the pan and add the reserved cauliflower pieces. Stir in the grated lemon zest and chives, and serve, sprinkling the croutons on top at the last minute..