Butternut Squash and Pear Soup

Last weekend a couple of my very best friends visited me in Brooklyn. We had a great time going out dancing, but what was even better was the Sunday we spent together eating, drinking and preparing a soup that reminds me of sitting in the kitchen, watching my mom cook.

Saute sliced celery and leeks in a pot with extra-virgin olive oil until fairly soft. Add cubed pears (leave the skin on to increase the nutrient and fiber content--you won't realize it's there once the soup is pureed) and butternut squash to the pot and cover with vegetable or chicken broth. Bring to a boil and reduce to a simmer. Allow to cook for about 20-25 minutes and then puree. Season with salt and freshly ground black pepper and stir in evaporated skim milk if desired. (Are you noticing a pattern with soup making? It's too easy!)

Enjoy this soup as my dear friends and I did: with lots of wine, a variety of cheeses and a hunk of crusty whole grain bread. This soup balances out the indulgences of the weekend!

A Little Quote

I was recently asked by the PR person in my hospital to be interviewed by the Daily News. This time the article was outlining the most fattening holiday drinks. I scrambled for examples other than egg nog, and came up with a white Russian, which is what the writer went with. I'm not quite sure if it truly is a beverage I associate with the holidays, but it is what it is.

The writer used a few concepts I mentioned throughout the article, but unfortunately did not quote me on everything. Anyway, enough rambling and telling stories. Here's a link if you're interested:

http://www.nydailynews.com/lifestyle/food/2010/12/15/2010-12-15_drink_up_not_the_five_most_fattening_holiday_drinks_.html

Curried Cauliflower Soup

It seems that my parents have been a major source of dinner inspirations lately. Tonight is another wonderful example.

My dad made cauliflower soup earlier this week, and while listening to a detailed description about the cooking method and ingredient list from my mom, I salivated. I needed curried cauliflower soup in my life, a.s.a.p.

Below is my interpretation of my dad's soup. (He enjoys recipes, I loathe them. Since this is my blog, you will be following my loose instructions, whether you like it or not.)

In a big soup pot, heat extra-virgin olive oil and gently saute sliced leeks and celery (leaves included) until tender. Add minced garlic and fresh minced ginger (if using dried ginger, add with the curry powder later) and cook for about 1-2 minutes. Pour chicken or vegetable broth over the vegetables and plop in the cauliflower. Bring the soup up to a boil, and then reduce to a simmer, allowing everything to hang out for about 20 minutes. Puree until smooth, stir in evaporated skim milk, and season with salt, freshly ground black pepper, curry powder, and dried ginger, if using instead of fresh.



This soup works on many different levels. There is a slight sweetness from the leeks that compliments the aromatics of the curry powder. Heat tickles the back of your throat thanks to the ginger (I'm partial to fresh, I must confess). The evaporated skim milk enhances the mouthfeel, making the soup silky and rich. And since the soup is so damn healthy, it will be reappearing in my kitchen many more times.

Thanks, Dad, for the recommendation!

Zucchini Overload

It's a funny thing, zucchini. I really enjoy eating it but I really don't enjoy finding new ways to use it. Perhaps it's due to laziness, or maybe it's complacence with ratatouille, but it's a standing issue. So there they sit in the refrigerator, the two courgettes, aging and staring me down. I searched recipes online and chose to simply slice, bread and bake the veggies.

But what to have with the lonely zucchini? That's where my mom comes in: she was doing her own recipe and restaurant research, and mentioned a dish of eggs poached in tomato sauce.

I'm sold.

Slice the zucchini in slices to the desired thickness. Dip in egg mixed with milk. Combine bread crumbs with grated parmesan cheese and freshly ground black pepper. Dredge the zucchini in the bread crumb mixture and place on a baking sheet. Bake in a 425-degree oven for about 30-35 minutes or until crispy and golden brown.

Meanwhile, pour tomato sauce (I just used a store-bought sauce due to time constraints, but obviously homemade would be best) into a sautee pan. Once the sauce is bubbling, add eggs and let it slowly poach until the whites are firm. Serve the eggs with the breaded zucchini and sprinkle with parmesan cheese.

For now, zucchini has redeemed itself--and with the humble egg, of all ingredients.