Seeing Red for the Holidaze

                                                     Holidaze at the Dunn household

There’s no better shade of red for this season than that of luscious Red Bell Pepper Soup.  Served in a clear glass bowl, it can be a wonderfully colorful first course for your holiday table.   It’s not only divinely delicious, but it’s healthy and low in calories.  Moreover, red bell peppers are plentiful this time of year. 

Ingredients:

6 roasted bell peppers (do not use store bought, jarred peppers)

3 carrots, grated

4 shallots, chopped

1 pear diced

1 clove garlic, minced

3 Tablespoons of olive oil

3 Tablespoons of butter

4 Cup of chicken stock

1 teaspoon crushed red pepper seeds

Salt and pepper to taste

Directions:

Blacken peppers over an open flame or under the broiler (turning constantly to the other side once they are black).   Place in paper bag to steam off the skins.  Let them rest for 20-30 minutes to cool for handling.  Remove skin and seeds (do not rinse them under any water as this removes wonderful oils and flavors from the peppers).

Place carrots and shallots in a large skilled with butter and EVOO and cook for 10 minutes.   Add peeled and seeded peppers, along with the remainder of the ingredients and bring to a boil.  Turn down heat to a simmer and cook for 5-10 minutes.  Puree in blender.   Season with salt and pepper.  Serve with a drizzle of basil oil or fresh green herbs for holiday color.   (Serves 6-8)

Bon appetit.   Happy Holidaze.

Minestrone To Warm the Soul

We moved to Southern California for warm weather so let me confess right now that I'm not a lover of the cold.  That being said, the recipe below has certainly helped to ease the the chill of winter nights.  Moreover, it has one of my can't-seem-to-get-enough-of veggies, escarole.  How could something so simple (less than an hour of active prep time), so low in calories (terrific diet-food after the holidays), and so nutritious (lots of vitamins and fiber), taste so yummy?  This one ticks all of the boxes for scrumptious and healthy.

NOTE:  If you want a more filling soup you can add pasta or potatoes.  Also, if you still have your turkey carcass in the freezer, it can be added to boost flavors.  If you really want to be decadent, drizzle pesto on the top before serving with a sprinkle of grated Parmigiano.   (Serves 8)

Ingredients:

• 1/3 pound sliced pancetta, chopped
• 3 medium red onions, chopped
• 4 celery stalks, chopped
• 2 medium carrots, chopped
• 1/3 cup EVOO
• 1 bunch Swiss chard
• 6 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 28-ounce canned tomatoes
• 3 quart hot water
• 5 cups coarsely chopped cored Savoy cabbage
• 5 cups coarsely chopped escarole 
• 1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches)
• 2 (19-ounce) cans cannellini beans, rinsed and drained 
• salt & pepper

Preparation:

Cook pancetta, onions, celery, and carrots in oil in large heavy pot over medium heat, stirring occasionally while preparing the chard.

Cut out stems from chard and chop the stems, reserving leaves for later.  Stir stems into pancetta mix with garlic, 1 teaspoon salt and 3/4 teaspoon pepper and continue cooking, stirring occasionally until all veggies are tender and begin to stick to bottom of pot (about 45 minutes).  

Push veggies to side of pot, then add tomatoes paste to cleared area and cook, stirring constantly until paste begins to caramelize (a couple of minutes).  Stir paste into veggies and cook, stirring constantly for about 2 minutes---do not let paste burn. Stir in tomatoes with their juice, breaking them up with a spoon.  Next, add hot water, scraping up any bits from the bottom of the pot.

Bring to a simmer.  Stir in cabbage, escarole and add the cheese rind.  Simmer, covered, until greens are tender about 40 minutes.  Coarsely chop chard leaves and stir into soup along with beans.  Simmer, partially covered, 10 minutes.  Discard ring. Season with additional salt and pepper to taste.

Buon Appetito!

Minestrone Better than in Italy!

       Ring in the New Year with this extravagant soup!

January for many of us means taking off those extra pounds we've put on over the holidaze.  Moreover, New Year's resolutions often include recommitting to living a healthy lifestyle with routine exercise and healthy eating.  This soup fits the bill perfectly for weight loss and health.  Oh, yeah...did I mention that it is outrageously good?

Chocked full of flavor, this take on an Italian vegetable soup promises to please even the most discerning gourmet.  To add a little more richness, I throw in my Christmas turkey carcass.  If that's not an option, you can also add just a turkey leg.  For absolutely killer complexity, add a smoked piece of meat (preferably chicken or turkey, however, a piece of lean smoked pork would also work.)

Ingredients:

• 1/3 lb. pancetta, finely chopped
• 3 medium onions, chopped
• 6 celrey ribs, chopped
• 1/3 cup EVOO
• 1 bunch Swiss chard
• 6 cloves garlic, finely chopped
• 28 oz can of chopped or whole tomatoes, including juice
• 3 Qrts water
• 5 cups of Savoy cabbage, coarsely chopped
• 5 cups of escarole, coarsely chopped
• 1 head of parsley, chopped
• 1 piece of Parmigiano-Reggiano rind
• 2 cans of cannellini beans, including their liquid (19oz cans)
• Optional:  grated Parmigiano-Reggiano & chopped basil

Directions:

Cook pancetta, onions, celery, and carrots in oil in a large, heavy pot over medium heat, stirring only occasionally so that vegies develop some carmelization.  In the meanwhile, cut out stems from chard and chop stems (set aside chopped leaves for later).  Stir chard stems into pancetta mixture with garlic, 1 teaspoon of salt and 3/4 teaspoon of pepper.  Continue cooking, stirring occasionally until tender and begins to stick to bottom of pot (about 45 minutes.)

Push mixture to side of pot, adding tomato paste to cleared area. Cook, stirring constantly until paste begins to carmelize (about 2 minutes.)  While paste may stick to pot, don't let it burn.

Break up tomatoes and add them and their juice.  Add water, scraping up any brown bits from the bottom of the pot.  Bring to a simmer.  Stir in cabbage, escarole, parley and cheese rind.   Simmer, covered, until green are tender (about 30 minutes).

Add chopped chard leaves and beans to soup, simmering partially covered about 10 minutes.  Adjust salt and pepper to taste.  For a splurge, add to top of soup bowls grated cheese and freshly chopped basil.

This recipe easily serves 10.  With El Nino bearing down, the soup is a perfect healthy treat for a cold and rainy winter's night.

Buon appetito!

Phở Sure

                                    Fabulous Beef Phở served on the street in Hanoi

It's no doubt that most urban Americans have heard of Phở, Vietnam's signature soup. Pronounced "fuh," Phở is a popular street food throughout Vietnam (vendors actually set up small booths on either the street or sidewalk---most have a few simple tables and folding chairs).  On my recent trip to Vietnam I saw street stalls in Hanoi serving Phở to motorcycle riders who were downing their soup while straddling their bikes.) 

                                 Street stands such as this are on every corner

Phở is to the Vietnamese what hamburgers are to Americans---incredibly popular, available in nearly every restaurant, eaten by the rich and the pool, the young and the old.  Like hamburgers, this soup is also served with garnishes;  Phở, however, is accompanied by a heaping plate of mint, Thai basil, bean sprouts, sliced jalapenos, and sometimes fried shallots.  It's all about aroma and texture.  The trick is to add a little pinch of each of the items as you eat your way through the soup.  Timing is everything.  If you add the garnishes too soon you'll end up with darkened, less aromatics herbs and soggy sprouts and shallots.

                                                              It's all about the broth

The earthy, complex broth is critically important---layers upon layers of subtle nuances, starting with the richness of a cornucopia of meats and bones, with herbs (e.g. ginger and cilantro), and spices (cardamom, cloves, cinnamon and stair anise are the most common)...all added strategically throughout the broth's long simmering process.  Phở  is primarily beef, however, chicken is sometimes found.  Noodles are always made from rice and are linguine shaped.  Phở changes from region to region within the country, differing by noodle width, the sweetness of the broth, and even the choice of herbs used in the broth.  In the South (think Saigon) the soup is eaten mainly for breakfast and occasionally for lunch, whereas in the North (e.g. Hanoi) the dish is eaten at any time. 

                        Phở ingredients awaiting the last & most crucial element, its broth

If you're coming with us to Vietnam next February (we still have some availability), you'll have the opportunity to experience the best Phở---at a street stall, as well as a formal restaurant.  At both stops you can sip the broth, savor its complexity, and appreciate the painstaking time that has gone into birthing this delectable liquid. Phở sure you will become a fan.

For more information on our 2016 February tour to Vietnam, check out:  http://www.wineknowstravel.com/