Showing posts with label Giada De Laurentiis. Show all posts
Showing posts with label Giada De Laurentiis. Show all posts

Sunday, August 12, 2018

Giada's Italian Vichyssoise for Souper (Soup, Salad & Sammie) Sundays

There's only so many days of summer left so time to get out those last cold soups of summer like this Italian Vichyssoise by Giada De Laurentiis from Food Network. 


I like the addition of the arugula to the vichyssoise and the mascarpone, but since I didn't have mascarpone readily available, I decided to use Tofutti Better Than Sour Cream, that is also thick and creamy and since I subbed in veggie stock too, it makes this creamy soup vegan. I also used watercress in place of the arugula--it looked fresher. I didn't make the croutons in Giada's recipe as I am currently avoiding bread, but did keep the grape tomatoes to garnish. Finally, I only pureed about 2/3 of the soup to leave a little texture. My changes to the recipe are in red below.
  

Italian Vichyssoise
Slightly Adpated from Giada De Laurentiis via FoodNetwork.com
(Serves 4)

3 Tbsp extra-virgin olive oil (I used 2 Tbsp)
2 large or 4 small shallots, thinly sliced
3/4 tsp salt (or to taste--I used less)
1/4 tsp freshly ground black pepper, plus extra for seasoning
2 cloves garlic, minced
1 1/2 lbs (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces
3 cups low-sodium chicken broth (I used veggie broth)
1 cup arugula (I used watercress)
1/2 cup mascarpone, at room temperature (I used Tofutti Better Than Sour Cream)

Croutons:
2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes
2 Tbsp extra-virgin olive oil
1/4 tsp kosher salt
8 cherry or grape tomatoes, quartered

For the Soup: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the potatoes, chicken broth, and arugula. Bring to a boil.

Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. (Note: I blended about 2/3 of the soup rather than all of it.) Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.
  
For the Croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

In a small bowl, toss together the bread, oil, and salt until coated. Spread in a single layer on a small baking sheet. Bake until golden, 10 to 12 minutes. Cool for 10 minutes.

To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes.
 

Notes/Results: A simple potato soup that works hot or cold and is elevated by the peppery flavor of the watercress and the richness of the mascarpone--or in this case, tofu-based sour cream. I like the changes I made to the recipe but I am sure Giada's version is great too. I ate a small bowl of it warm and then a second bowl after it chilled and liked it both ways. I would make it again.
  

Linking up at I Heart Cooking Clubs where this week's theme is our August Monthly Ingredient/Dish Challenge--Chilly Delights--cold and tasty recipes recipes from our current or previous IHCC chefs.  

 
Lets take a look into the Souper Sundays kitchen and see who is here.



Tina of Squirrel Head Manor shared her lunch of Turkey Guacamole Salad and said, "When Doug travels I usually eat lunch in my office and read. This isn't the best photo and I wish I'd taken a snap prior to mixing it all up so you could see the yummy bits.  We have butter lettuce, fresh tomatoes, red onion, cucumbers, hard boiled egg, blue cheese crumbles, turkey and guacamole.  It's a hearty enough lunch and I can sit and read on my Kindle instead of fielding questions about why I'm eating alone in the break room."

 
Judee of Gluten Free A-Z Blog shared this tasty Spiralized Vegetable Salad with Zucchini and Beets and said, "Looking for a creative way to serve your vegetables?  Spiralize them and make them into a salad. I spiralized zucchini and beets for this colorful salad and placed them over fresh spinach leaves. The flavors mingled beautifully, and it was light and easy to eat."

 
Mahalo, Tina and Judee--for joining in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




Have a happy, healthy week!
 

Sunday, July 15, 2018

Giada's Corn and Tomato Soup with Basil: Summer in a Bowl for Souper (Soup, Salad & Sammie) Sundays

Back to a warm summer soup this Sunday--Giada's Corn and Tomato Soup which with the sweet corn and fresh tomatoes and basil, is a bit of summer in a bowl. 


I saw this one on Food Network and as I often do, I took a look at the reviews, which were mixed, before making it. Some liked it, some didn't, and some marked the recipe low because they didn't like how Giada chewed in the episode the recipe was shown. (Heaves a big sigh...) I take other reviews and comments with a grain of salt because sometimes people scare me--especially when they change every single thing about the recipe (but don't do it well) and then complain about it not tasting like it should. That being said, when I first looked at this one, I thought to myself that it would need a little somethin-somethin to give it more flavor and lack of strong flavor turned out to be the main complaint of those who didn't like it as much.  


Since I like bigger flavors, I did add to Giada's base. I also ended up using more corn and cooking it longer to build flavor and pureeing only 2/3 of it to have a lighter texture and chunks of sweet corn in the soup. To me, biting into those sweet morsels is a big part of summer. The recipe with my changes below. To see the original, follow the link below.

Corn and Tomato Soup 
Slightly Adapted from Giada De Laurentiis via Food Network.com
(Serves 4)

2 Tbsp extra-virgin olive oil
2 shallots, coarsely chopped
1 tsp kosher salt, or salt to taste
1/2 tsp fresh ground black pepper, or to taste 
(I added 2 chopped green onions)
(I added 2 garlic cloves, crushed)
(I added 1 tsp dried basil, 1 tsp smoked paprika, 1/2 tsp Aleppo pepper-or cayenne)
1 lb, about 3 1/4 cups corn-fresh or frozen (thawed) (I used about 6 cups fresh & frozen)
3 cups low-sodium chicken or vegetable broth (I used veggie stock)
2 medium tomatoes, seeded and chopped into 1/2-inch pieces (I used 3 Roma tomatoes)
1/4 cup fresh basil leaves, chopped (I used 1/2 cup)

In a large  saucepan, heat the oil over medium-high heat. Add the shallot, salt and pepper and cook until just soft--about 3 minutes, stirring as needed. Add the green onions, garlic, dried basil, smoked paprika and Aleppo or cayenne and cook for another 1 to 2 minutes--until fragrant.

Add the corn and stock and bring to a boil, cooking about 15 minutes. Blend all or part of the soup in a blender (I blended about half) and return to pot. Stir in tomatoes and basil and season to taste.

Ladle into bowls and serve.


Notes/Results: Creamy, sweet sand savory and great flavor, I really enjoyed this soup. With the changes I made, it worked for me--a little heat and extra basil flavor, the garlic--it gave the flavor a boost but didn't overpower the corn and tomatoes. I think the recipe started with good bones and just needed a bit of tweaking to make it hit the profile I was looking for. Fast to make, summery, filling, and satisfying, I would happily make it again. 


I'm linking up with I Heart Cooking Clubs where it's our Monthly Featured Ingredient / Dish Challenge: Corn. Corn recipes from our current featured chef or past featured IHCC chefs.


Here are five of my other favorite corn recipes from our IHCC chefs:

Jacques Pépin's Corn and Hominy Chowder:


Giada's Pizza Popcorn:

  
Rick Bayless's Zucchini with Roasted Peppers, Corn and (Cashew) Cream

 
Nigel Slater's Quick Fish and Corn Chowder:


 Rick Bayless's Creamy Corn Soup with Vegetables and Poblano Chile


Now let's look into the Souper Sundays kitchen and see who is here.


Judee of Gluten Free A-Z Blog brought Instant Pot Broccoli Soup--Creamy or Not and said, "This flavorful plant based broccoli soup is very appealing. It's light and creamy and goes well with a variety of toppings. The creaminess comes from the vegetables when it's blended, not milk or cream. ... I sometimes make this recipe creamy, but personally when it's just for me- I like my soups broth-y rather than creamy, so I do not always blend my soup. Yes, the broccoli will be very soft because it well cooked in the Instant Pot but the flavor that it imparts in the soup is truly amazing."

 
Tina of Squirrel Head Manor is declaring the Shrimp Tacos she enjoyed on a recent Florida day trip a sandwich. We (OK it's only me) ;-) at Souper Sundays say that if it is filling wrapped or enclosed somehow, it makes it a sandwich to us. Tina says, "I tried the shrimp tacos. Wow, they are very filling and I would certainly get them again. The standard order includes two tacos but you could order a third taco for a small price. Two was plenty for me. Served with Greek potatoes."


Mahalo to Judee and Tina for joining me this week! 

-----
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week!
 

Sunday, April 29, 2018

Giada's Asparagus Soup with Herbed Goat Cheese for Souper (Soup, Salad, & Sammie) Sundays

After two Sundays with bean-ful soups, plus a vegan chili added in mid-week, I am stepping away from the legumes to make Giada De Laurentiis's Asparagus Soup with Herbed Goat Cheese from Food Network. It just sounded good and I am a sucker for a good topping/stir in and had some goat cheese I bought for a recipe I didn't end up making that needed to be used up.


I made a few small changes to the recipe--just adding garlic and a little spice, not enough to detract from the asparagus and basil but enough to enhance it. I also stirred in some lemon juice at the end because I wanted the bright notes.


Asparagus Soup with Herbed Goat Cheese
Slightly Adapted from Giada De Laurentiis via Food Network
(Makes 4 to 6 Servings --1/2 cup)

Goat Cheese:
1/2 cup (4 oz) goat cheese, at room temperature
2 Tbsp chopped fresh basil leaves
sea salt and freshly ground pepper
vegetable oil cooking spray

Soup:
2 Tbsp unsalted butter, at room temperature
1 large leek, white and light green part only, finely sliced (I used 2 leeks)
(I added 2 cloves garlic, minced)
(I added 1 tsp celery salt & 1 tsp dried basil)
4 cups low sodium broth (chicken or veg)
2 lbs medium asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped fresh basil leaves
sea salt and freshly ground pepper to taste
(I added 2 tsp fresh lemon juice)

Goat cheese: Line a small baking sheet with parchment paper. Set aside.
Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.

Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. (I added the garlic, celery salt and dried basil and sauteed for another minute here.) Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. (I stirred in two teaspoons of lemon juice here.) Keep the soup warm over low heat.

To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese. (I also garnished with shaved asparagus and a couple of basil leaves.) 

Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.


Notes/Results: A rich-tasting soup with good flavor on its own but it is the herbed goat cheese balls that make it shine. I am for putting herbed goat cheese balls in/on everything--soups and salads, pasta... ;-) If you wanted to make it vegan, you could use a vegan cream cheese in place of the goat cheese. I like the additional flavor I added to the soup with the garlic, spice and lemon--I felt like the soup would have lacked a bit without it. I meant to buy bread to go with the soup but forgot so I served it with cracked pepper water crackers for a light lunch before some tuna pasta salad. This soup is easy to make and pretty enough to make for a party or luncheon. I would make it again with my changes.


Linking up to I Heart Cooking Clubs where it's our April IHCC Potluck--our chance to cook any recipe from any of our IHCC chefs.


 We have some great friends and dishes in the Souper Sundays kitchen--let's take a look!


Amber of The Hungry Mountaineer is back with Hot and Sour Soup and says, "You can add your favorite protein to this soup, whether it be chicken, shrimp or tofu but I prefer to add leftover rotisserie chicken, like this one I am completely addicted to from Sprout’s. No joke, last week when I was driving home up our winding mountain highways and was stuck behind a rock slide, I inhaled like half a rotisserie chicken while stuck in traffic, for my dinner and it was beyond delicious and super healthy! If you do buy the rotisserie chicken then there is an extra step to this soup."


Shaheen of Allotment2Kitchen shares Ghorme Sabzi --Iranian Herb Stew with Kidney Beans and says, "I know the green bobbing on the top looks like green olives, but its actually dried limes.  I showcased it early on in the month In My Kitchen blog post if your interested in seeing what it looks like in dried form.  Its the first time I have used dried limes in cooking which was interesting, they certainly do impart an interesting flavour that I don't think would have been captured by lime zest or even lime juice."


Debra of Eliot's Eats made a gorgeous sandwich with a filling of Guacamole Chicken Salad with Pomegranate inspired by her latest review book. She said, "Chicken salad appears in the novel as a take-out meal that Betsy’s friend brings to her (as Betsy totally spaced on a luncheon date). That chicken salad had grapes and nuts.  I decided to go a bit “off the farm” and make mine a bit different. ... Some friends were recently talking about their recipes for an avocado chicken salad, so I decided that this post would give me the opportunity to try my own recipe. ... The most interesting guacamole I’ve ever had was at Elote in Tulsa and featured pomegranate hence my addition to this mix.  Plus I love the pop of color."


Thanks to all who joined me at Souper Sundays this week!

About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on the post you link up to be included.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week!
 

Friday, March 16, 2018

Giada's Kale Salsa Verde Bruschetta with Fresh Mozzarella and 10 Other Favorite "Greens" Recipes

Kale... people tend to love it or hate it. I am in the first camp, but even if you hate kale, you should try Giada De Laurentiis's Kale Salsa Verde spooned onto crisp, toasted ciabatta bread and topped with pieces of fresh burrata or mozzarella and toasted pine nuts. The bruschetta makes a great light lunch or appetizer and is a tasty way to sneak some greens into your day.


I made a few changes to Giada's recipe--mainly reducing the amount of olive oil to reduce the fat and calories. I grabbed the sun-dried tomatoes from the olive bar of my local grocery store where I ciabatta in 'rolls' that I split in half and worked just as well as a full loaf. Although I adore burrata, a small ball of it was $12 and a bigger piece of fresh mozzarella was $7, so that's what I used. My changes are noted in red below. 


Kale Salsa Verde Bruschetta with Fresh Mozzarella
Slightly Adapted from Burrata & Kale Salsa Verde by Giada De Laurentiis, FoodNetwork.com
(Serves 6)

Salsa Verde:
1 1/2 cups chopped Tuscan kale (about 8 large leaves)
1 clove garlic, smashed (I used a really large clove)
3 Tbsp capers, drained and rinsed (I didn't drain and rinse them)
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 tsp anchovy paste
kosher salt (see note below)
1/2 cup extra-virgin olive oil (I used 2 Tbsp--see notes below)

Assembly:
1 loaf ciabatta bread, cut in half horizontally 
1/4 cup extra-virgin olive oil (I used about 2 Tbsp)
8 oz burrata or fresh mozzarella (about 2 medium balls)
3 Tbsp pine nuts, toasted
8 oil-marinated sun-dried tomatoes, roughly chopped

For the salsa verde: In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Add the capers, vinegar, Dijon mustard, anchovy paste and 3/8 teaspoon salt and pulse 1 or 2 times more. Add the olive oil and run the processor for 5 seconds. Set aside to let the flavors marry. (In order to have enough liquid to loosen the kale but not have to use all of the oil, I used a trick I use when I make pesto. After washing the kale well, I don't drain it and instead of cutting it, I tear it with my hands as I put it in the food processor. Enough water usually clings to the curled leaves to make the salsa verde smooth, but you can also add a little extra water if needed. I also don't rinse and drain the capers as I like the briny taste. Giada adds 3/8 of a teaspoon of salt but with the anchovy paste, un-drained capers and other ingredients, I found it didn't need much salt and used just a small pinch of sea salt.)

To assemble the bruschetta: Preheat a grill pan over high heat. Drizzle both halves of the bread evenly with the olive oil. (Rather than drizzle all of the oil, I used a little olive oil, brushed on with a pastry brush.) Grill on each side until golden brown and charred in a few spots, about 2 minutes per side. Remove the bread to a cutting board. Spoon the salsa verde evenly over each half of the bread. Tear the burrata over the salsa verde and sprinkle the pine nuts and tomatoes evenly over the tops. Cut each bread half into slices and serve.


Notes/Results: Bright and colorful and lots of delicious flavor,this is a yummy bruschetta that I think even kale-haters will enjoy (if you don't tell them there's kale in it!). ;-) It really tastes like a spinach pesto and any bitterness of the kale is disguised by the other ingredients. I like the pop of acidity and brine from the capers, vinegar and mustard and the garlic and anchovy paste add a depth of flavor. With the creamy cheese, toasty nuts and slightly sweet tomatoes on top, it hits all of the buttons. I didn't miss the extra olive oil I omitted and I think my leftover salsa verde (I only made a couple of the ciabatta rolls into bruschetta) would also be delicious stirred into rice or pasta. I will happily make these again.


In honor of tomorrow being St. Patrick's Day, here are ten of my favorite recipes featuring kale or other greens:

Giada knows her greens and sandwiches, her Grilled Cheese with Spinach is ridiculously good.

 
Diana Henry's Salmon Hash has a spinach in with the chunks of potato and salmon--so delicious!

  
I added kale to Diana Henry's buttery Cabbage and Leek Colcannon. A great recipe to celebrate St. Patrick's Day with. 

 
Heidi Swanson's 5-Minute (Egg) Breakfast Tacos have micro-greens in them. I make these often for a quick breakfast.

 
Speaking of her talent with greens and eggs, Heidi Swanson's Kale Rice Bowl with Egg and Fried Capers is marvelous. 


Tessa Kiros's Portuguese Purslane Soup is a delicious use of a unique green--I still dream about this soup. ;-)


Mark Bittman's Chinese-Style Peanut Soup with Tofu and Bok Choy is the perfect way to enjoy Asian greens.


One of my favorite Ottolenghi soups was his tasty Swiss Chard-filled Herb, Chard and Feta Soup

 
You can't do a greens roundup without a green juice recipe and Curtis Stone's Ginger-Apple Green Juice is one of my favorites. 


Finally, I can't leave out Nigel Slater's Pan-Fried Apple and Cheese Salad--served on a bed of spinach. Still one of my all-time favorite salads.


I'm linking this post up at I Heart Cooking Clubs where it this week is our Monthly Featured Ingredient Challenge -- Greens!

Because bruschetta is like a mini open-faced sandwich, I'm also linking it up to Souper Sundays, here at Kahakai Kitchen. Each Sunday we feature delicious soups, salads, and sandwiches from friends around the blogosphere--please join in if you have any to share. Here's this week's post and linkup 

 


Happy Aloha Friday and have a Happy St. Patrick's Day tomorrow!