Zucchini Vichyssoise

Vichyssoise is a thick soup made of puréed leeks, potatoes, cream, and chicken stock and can be served hot or cold. On this cold winter's night, I'm definitely eating mine hot! In this recipe, zucchinis are also included as an ingredient, and it marries well with the leeks and potatoes. For a vegetarian version, simply substitute vegetable stock for the chicken stock. This soup is easy to prepare, especially if you use a handheld blender (one of my favorite kitchen tools) to purée. It has an earthy but simple and smooth flavor. Garnish with chives or even oyster crackers!

Source: Zucchini Vichyssoise, Barefoot in Paris

Ingredients

1 tablespoon unsalted butter

1 tablespoon good olive oil

5 cups chopped leeks, white and light green parts (4 to 8 leeks)

4 cups chopped unpeeled white boiling potatoes (8 small)

3 cups chopped zucchini (2 zucchinis)

1½ quarts chicken stock or canned broth

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons heavy cream

Fresh chives or julienned zucchini, for garnish

Directions

Heat the butter and oil in a large stockpot, add the leeks, and sauté over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

Soupe Au Potiron

This Winter Squash Soup is not to be missed! Soupe Au Potiron translated is "pumpkin soup" and this recipe combines a can of pumpkin purée with butternut squash. For a vegetarian version, simply use vegetable stock instead of chicken stock. For the amount of flavor in this soup, you'd never believe the minimal effort it takes to make it. To purée the soup after simmering, I used a handheld blender instead of a food mill because it's easier, faster, and less messy. The crème fraîche garnish was an added touch of richness and just a bit of tartness against the sweetness of the winter squash. Absolutely delicious!

Source: Winter Squash Soup, Barefoot in Paris

Ingredients

2 tablespoons unsalted butter

1 tablespoon good olive oil

2 cups chopped yellow onions (2 onions)

1 (15-ounce) can pumpkin purée (not pumpkin pie filling)

1½ pounds butternut squash, peeled and cut in chunks

3 cups chicken stock or canned broth

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 cup half-and-half

Crème fraîche, grated Gruyère, or croutons for serving (optional)

Directions

Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until translucent. Add the pumpkin purée, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half-and-half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.

French Mussel Bisque

What a lovely and decadent bisque this is, so rich and flavorful! This soup does take a little bit of work, but it's so worth the effort. This is a recipe that will impress all your dinner guests.

To clean mussels, put them in a large bowl of cold water with a handful of flour of 30 minutes. They will drink the water and disgorge any sand.

Source: French Mussel Bisque, Barefoot Contessa How Easy Is That?

Ingredients

1 (750-mL) bottle dry white wine, divided

3 pounds fresh mussels, cleaned

6 tablespoons (¾ stick) unsalted butter

1 ½ cups chopped yellow onion (2 onions)

1 large leek, white and light green parts, cleaned and chopped

2 carrots, chopped

4 teaspoons minced garlic (4 cloves)

½ teaspoon saffron threads

Kosher salt and freshly ground black pepper

4 whole canned plum tomatoes, chopped

1 ½ cups half-and-half

1 cup heavy cream

2 tablespoons minced fresh parsley or dill

Directions

Bring 1½ cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn’t open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.

Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and sauté, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.

Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and ½ teaspoon pepper. Serve hot.

Stuffed Tomatoes Provençal

Did I mention that I have a lot of tomatoes? I have been getting tomatoes—beautiful Roma and large, colorful heirloom varieties of tomatoes—every week in my CSA bag lately. So this recipe seemed like a great way to use them up. I subbed sun-dried tomato pesto for the tapenade, since we don’t like olives. This recipe produced a wonderful savory and saucy tomato dish. They were perfect atop a heaping pile of pasta.

Source: Stuffed Tomatoes Provençal, Stonewall Kitchen Harvest

Ingredients
4 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper to taste
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoon chopped fresh thyme
6 medium tomatoes (about 4 pounds)
⅓ cup plus 2 tablespoons tapenade or olive puree
¼ cup breadcrumbs

Directions
Position a rack in the middle of the oven. Preheat oven to 350 degrees F. 

In a medium skillet, heat 2 tablespoons of the oil over medium-low heat. Add the onion and garlic and cook, stirring frequently, until pale gold, for 10 minutes. Season with salt and pepper and add the herbs.

Meanwhile, cut the tomatoes in half crosswise. When the onions have cooked for 10 minutes, use a melon scooper or a small spoon to very carefully scoop the flesh out of each tomato half and into the pan with the onions, being careful not to cut into the “shell.” Set the hollowed-out tomato halves aside. Reduce the heat to low and let the tomato-onion-garlic mixture cook for another 10 minutes, or until tomato juices have thickened slightly. Place the tomato halves in a large gratin dish, broiler pan, or ovenproof skillet. Using a spoon, divide the 1/3 cup of the tapenade equally among them, spreading it inside each.

When the onion-tomato mixture is done cooking, remove from the heat and stir in the breadcrumbs. Taste the mixture for seasoning, adding more salt and pepper if needed. Very carefully, put an equal amount of the stuffing in each tomato shell, pressing down lightly so you get as much stuffing as possible into each one. Top each stuffed tomato with the remaining 2 tablespoons of oil. (The dish can be made several hours ahead of time up to this point. Cover and refrigerate until ready to bake.)

Bake the tomatoes for 1 hour, or until the tomatoes look soft. Serve hot, at room temperature, or chilled.

French Onion Soup

We have received so many fresh sweet onions from our CSA share that I developed a craving for some French onion soup. According to Wikipedia: “Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century.” This is a classic comfort food, with the wonderful sweet flavor of caramelized onions topped with fresh crusty baguette slices and browned, melted cheese.

I used sweet yellow onions instead of red onions, since that’s what I had, and I bought farm fresh leeks and a baguette from the farmer’s market. The process of caramelization requires a bit of patience—it takes about 30-45 minutes to allow enough time for the sugars in the onions to develop and brown, but that’s what gives the sweet, complex flavor in this soup.

While beef stock is the traditional way to make this soup, you could substitute chicken stock for a lighter version or vegetable stock for vegetarian.

Source: French Onion Soup, Williams-Sonoma Soup

Ingredients
2 tablespoons vegetable or olive oil
4 large red onions, thinly sliced
¼ teaspoon sugar
4 leeks, including tender green portions, thinly sliced
2 garlic cloves, minced
8 cups beef or chicken stock or prepared broth
½ cup dry white wine
1 bay leaf
½ teaspoon minced fresh thyme or ¼ teaspoon dried thyme
Salt and freshly ground pepper, to taste
12 baguette slices, each ¼ inch thick
¾ cup shredded Gruyère or Comté cheese

Directions
In a large non-aluminum saucepan over medium-low heat, warm

the oil. Add the onions and sauté, stirring occasionally, until wilted, about 15 minutes. Add the sugar and leeks and continue cooking, stirring frequently, until richly colored and caramelized, 30 to 45 minutes. (You may need to increase the heat to medium to add some color at the end.)

Add the garlic and sauté for 1 minute. Add the stock, wine, bay leaf and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season with salt and pepper. Remove the bay leaf and discard.

To serve, preheat the broiler. Ladle the soup into individual flameproof soup bowls. Place 2 or 3 slices of bread on top of each bowl and sprinkle with the cheese. Slide under the broiler about 6 inches from the heat element. Broil until the cheese is bubbly and lightly browned, 3 to 4 minutes. Serve immediately. Serves 4 to 6.

Cheese and Herb Crêpes

Another winning recipe from my new cookbook, these savory crêpes are so fresh and delicious! For dinner, I wanted something a bit more substantial than just a topping of herb butter, so I added a mixture of sautéed zucchini and onions as a crêpe filling with a sprinkling of additional grated white cheddar cheese.

Source: Stonewall Kitchen Harvest

Ingredients
1 cup milk, whole or 2%
3 large eggs
1 cup all-purpose flour
2 tablespoons unsalted butter, melted
½ cup packed grated cheddar, or your favorite hard grating cheese
1 tablespoon chopped fresh thyme, or ½ teaspoon dried
1 tablespoon chopped fresh rosemary, or ½ teaspoon dried and crumbled
¼ teaspoon salt
Freshly ground black pepper to taste
Vegetable oil for greasing the pan
Herb butter

Directions
Combine the milk, ¼ cup of water, and the eggs in a large bowl and blend with a hand-held mixer for about 1 minute. Sift the flour on top and gently mix it into the batter. Add the melted butter and mix briefly on high. Fold in the cheese, herbs, salt, and pepper. Let the crêpe batter sit for at least 30 minutes, and up to 6 hours, covered, in the refrigerator.

Very lightly grease a heavy 8-inch skillet or crêpe pan over low heat. (The best way to grease the pan is with a pastry brush so there is only a light coating.) Add about ¼ cup of batter to the hot pan, immediately swirling the batter around the bottom of the pan so it creates a thin, even “pancake.” Cook the crêpe for about another 45 seconds. Use the spatula to loosen the crepe and transfer to a plate. Repeat to use up all the batter. (You can make the crêpes about 1 hour ahead of time, layer them on a plate, and keep them warm in a low, 250 degree F oven, or simply reheat them, one at a time, in the crêpe pan just before serving.) Serve folded in half or rolled into a cigar shape, topped with a touch of the herb butter.

Croque Monsieur

Croque monsieur is simply a fancy French grilled ham and cheese sandwich, and this recipe is delicious! I used a crusty French loaf for the bread, which adds a wonderful crunchy texture. The Gruyère, ham, and mustard complement each other perfectly, and the cheese sauce adds richness to the flavor of the sandwich. The result is a tasty indulgence. Thanks to Kathy of All Food Considered for such a great Barefoot Bloggers selection.

Source: Croque Monsieur, Barefoot in Paris

Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyère, grated (5 cups)
½ cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Directions
Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, ½ cup grated Gruyère, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyère. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyère, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Martha's Layered Crêpe Lasagna

I saw this recipe in the February issue of Martha Stewart Living and was inspired to try it. Gâteau de crêpes is like a savory crêpe lasagna with layers of crêpes and béchamel sauce with sautéed spinach and Gruyère cheese. I decided to make this dish for lunch this week, and although it is pretty involved and takes time to prepare and assemble, much of the steps can be done ahead of time and spaced out for convenience.

Source: Spinach-Gruyère Gâteau de Crêpes, Martha Stewart Living (February 2009)

Ingredients
½ medium onion, cut into ¼-inch dice
1 ounce (2 tablespoons) unsalted butter, plus more for sheet
2 tablespoons all-purpose flour
1 ½ cups whole milk
1 ¼ cups grated Gruyère cheese (4 ounces)
Pinch of freshly grated nutmeg
Coarse salt and freshly ground pepperFor the assembly:
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced (1 tablespoon)
5 ounces baby spinach (about 6 cups)
Pinch of crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 lemon, for squeezing
12 small Basic Crêpes

Directions
Make the béchamel: Place onion and butter in a medium saucepan over medium heat, and cook
until onion is translucent and softened, about 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk in a slow, steady stream. Cook, stirring constantly, until mixture has thickened, about 5 minutes. Add 1 cup Gruyère, and stir until cheese melts. Remove from heat, add nutmeg, and season with salt and pepper.

To assemble: Heat oil in a large sauté pan over medium heat. Add garlic, and cook, stirring
occasionally, until softened, about 2 minutes. Add spinach, and cook, stirring occasionally, until wilted, about 2 minutes. Add red-pepper flakes, and season with salt, pepper, and a squeeze of lemon. Let cool slightly. Squeeze out any excess liquid, and coarsely chop.

Preheat oven to 450 degrees F. Reserve 2 tablespoons of béchamel. Mix remaining béchamel and spinach in a medium bowl. Butter a rimmed baking sheet. Place 1 crêpe on center of sheet, and top with 3 tablespoons spinach mixture, spreading evenly. Top with another crêpe, then 3 tablespoons spinach mixture. Repeat with remaining crêpes and spinach mixture, ending with a crêpe. Spread reserved béchamel on top, and sprinkle with remaining ¼ cup cheese. Bake until cheese melts and turns golden brown, 10 to 12 minutes. Let cool slightly, then transfer gâteau de crêpes to a platter. Cut into wedges, and serve warm.

Basic Crêpes

Crêpes are such a versatile dish that requires only creativity. They can be enjoyed for breakfast, lunch, dinner, or dessert! Make them ahead of time and store in the refrigerator or freezer until ready to use. They can be sweet or savory, depending upon what you choose to stuff them with. For a sweet breakfast crepe, stuff them with fresh cut berries and whipped cream, or try Nutella, sliced bananas, and confectioner's sugar. For a savory lunch or dinner crêpe, stuff with smoked ham and cheese, or try the Spinach-Gruyère Gâteau de Crêpes.

Be sure to strain the mixed batter to ensure that it is smooth and without any lumps. For a buckwheat variation on the basic crêpes, simply substitute ¾ cup buckwheat flour for ¾ cup all-purpose flour, and add an additional ¾ cup whole milk.

Source: Basic Crêpes, Martha Stewart Living (February 2009)

Ingredients
1 ¾ cups all-purpose flour
½ teaspoon coarse salt
2 cups whole milk, room temperature, plus more if needed
3 large eggs, room temperature
2 ½ ounces (5 tablespoons) unsalted butter, melted, plus more for skillet

Directions
Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to a day). Batter should be the consistency of heavy cream; add more milk if needed.

Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crêpes) or ⅓ cup batter (for large crêpes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crêpe appears set, bottom is firm and golden
brown in spots, and center is lifted by pockets of air, about 1 minute. Run a spatula around edge of crêpe to loosen. Slip spatula under crêpe, and gently flip in one swift gesture. (If it doesn’t land quite right, that’s okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crêpes). Serve immediately.

Poisson en Papillote

Lunch for us this week is Poisson en Papillote, or fish in parchment. These baked little fish packets are easy to prepare and take to work. I used cod this time, since they were on sale this week at the grocery store. Depending upon the fish you use, cooking times may need to be adjusted. Cooking the fish in parchment paper locks in moisture and keeps it flaky and cooked perfectly.

Ingredients

Zest and juice of 1 lemon
1 clove garlic, minced
2 tablespoons balsamic vinegar
¼ cup extra-virgin olive oil
4 (6-oz) pieces of fish (e.g., cod, swordfish, halibut, salmon)
Salt and pepper
2 shallots, sliced
2 roasted red or yellow peppers, sliced into thin strips
2 Roma tomatoes, diced
2 teaspoons capers, drained and rinsed
2 tablespoons flat-leaf parsley, chopped

Directions

Preheat oven to 400 degrees F.

In a bowl, whisk together the zest and juice of a lemon, minced garlic, balsamic vinegar, and olive oil. Set aside sauce mixture.

Season the fish with salt and pepper.

In the center of a piece of parchment paper, place a piece of fish. Top with ¼ of shallots, peppers, tomatoes, capers, parsley, and sauce mixture. Fold over the sides of the parchment and roll to form a sealed pouch. Repeat for other three pieces of fish and remaining ingredients. Arrange the pouches on a baking sheet and bake for 20 minutes.