Zucchini-Mint Soup

I love to cut zucchini. I could cut zucchini all day. No, this is not a euphamism. Have you ever tried it? It's so fun. OK, so I might be kind of a food dork, but something about the way the knife goes through this vegetable just makes me very happy. The contrast of the dark green skin to the milky white flesh....OK, I'm gonna stop right there. This is getting weird. I just like it. Don't judge me.

So, anyways, I'm always happy when this vegetable comes into season. Though it's pretty much always available, I prefer to buy things in season because 1) it's 'greener' as it hasn't been flown in from some South American country; 2) it's more delicious because it's fresh; and 3)it's good to support local farmers when we can. Plus we went to our favorite local restaurant, Piccolo, the other night and had a really delicious zucchini soup for an appetizer and I wanted it again. But of course I have to put my Suzy twist on it--healthier and more interesting (if I can swing it)! This soup is almost fat-free. It uses one Tablespoon of olive oil (the heathy kind) for the whole pot which will make four good-sized servings of soup. Then I added mint and lemon to really liven it up. It will just taste better, not necessarily minty. I asked my husband, "Can you taste the secret ingredient?" "Ah.....no....," he replied. "Are you sure? It's in there..." but, alas, he was already lost in whatever TV show I was forcing him to watch (probably Biggest Loser. I love that show soooooo much). I didn't press the issue but believe me, it's in there and it adds something. That 'je ne sais quoi,' if you will. Je ne said what? Exactly.

1 Tablespoon olive oil

2 garlic cloves, minced

1 medium onion, chopped

4 medium zucchini, rinsed and roughly chopped

2-3 cups low-sodium organic chicken broth

1 heaping Tablespoon mint leaves, sliced

Juice of 1 lemon

a few shots Tabasco (optional)

salt and pepper

1. In a large saucepan, heat olive oil over medium-high heat. When oil is hot, add garlic and onion. Add a pinch of salt and a few grinds of pepper. Sautee until soft and, about 10 minutes. Stir often. (Do not burn the garlic or you will have to start over.)

2. Add zucchini and sautee until they start to get soft and slightly brown, 5 minutes or so. Add a pinch of salt and a few grinds of pepper.

3. Add chicken broth to cover. Bring to a boil, lower heat and simmer 15 minutes or until zucchini is very soft.

4. Turn off heat, add mint, and blend using immersion blender. (If you don't have one, you can use a blender but do in many batches as hot soup will expand in the blender.) When thoroughly blended, add the lemon juice and adjust salt to taste. (I found it needed a couple more pinches of salt...you will know when it's properly salted because the soup will sort of come alive but not taste 'salty'.) Add tobasco to taste, stir.

Serves 4.

Printable version here.

Chicken, Bean, and Artichoke Chili

Today is the 1-Year Anniversary of the first blog post on Sex and the Souffle, the original food blog which is now a part of Haute Health. It was a Grilled Vegetable Chili, so today I've decided to give you a chili recipe that is a little more polished, attractive, and appealing...much like the blogs themselves! Enjoy!!!

2 Tablespoons canola oil
1 yellow onion, chopped
4 cloves garlic, minced
1 lb. dark chicken meat, ground
1 Tablespoon cumin
1 teaspoon dried oregano
A few grinds of fresh nutmeg (or about 1/8 teaspoon)
salt and pepper.
1 can garbanzo beans, drained and rinsed
1 can cannelini beans, drained and rinsed
1 can artichoke hearts, drained and chopped roughly
2 cups low-sodium chicken broth
1 cup tomatillo salsa
1 cup beer
1/2 cup cilantro, chopped (optional)
1/4 cup creme fraiche or low-fat sour cream (optional)

1. Put a large saucepan over medium heat and add oil. When oil is hot, add onions, a pinch of salt, and a few grinds of pepper, and cook for two minutes, stirring often.

2. Add garlic, cook for one minute, stirring often.

3. Add the chicken, cumin, oregano, nutmeg, another pinch of salt and a few grinds of pepper and cook until no longer pink, stirring occasionally.

4. Add the garbanzo beans, cannelini beans, and artichoke hearts. Stir. Add chicken broth, salsa, and beer. Stir together and add one last pinch of salt and a few grinds of pepper. Stir.

5. Bring to a boil. When the broth is boiling, reduce heat to low, stir, and let simmer for 30 minutes, stirring occasionally.

6. Test for seasoning. Adjust salt and pepper if necessary. Serve with chopped cilantro and a dollop of creme fraiche.

Serves 4.

Printable version here.

Healthy Minestrone

Happy New Year! If eating healthy is part of your New Years Resolution list, try making this soup this week. It's filling and delicious so it doesn't feel like diet food, but it's super healthy, loaded with vegetables, lean protein, and whole grains. One of my most favorite meals is soup and salad--especially for dinner, when you really don't need a large meal. Try a bowl of this with a nice side salad. Pretty soon, you'll forget why you were eating all those burgers, fries, and pizza when eating this way makes you feel so good. New Year, New You!

1 Tablespoon extra virgin olive oil
1 shallot, minced
2 leeks, washed well and sliced into half moons (use only tender parts)
2 cloves garlic, minced
3 carrots, peeled and chopped
4 celery stalks, chopped
1 cup green beans, trimmed and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 Tablespoon MSG-free chicken bouillon
1/2 Tablespoon dry Italian seasoning, rubbed in palm to release oils
1 can kidney beans, drained and rinsed
3/4 cup whole wheat elbow macaroni
salt and pepper
Parmesan cheese (optional)

1. Put a large pot over medium heat. Add oil and let heat for about 30 seconds. Add shallot, leeks, a pinch of salt, and a few grinds of pepper. Stir occasionally, cooking until shallots are translucent and leeks are limp. Add garlic, stirring occasionally, for about 30 seconds. (Make sure the garlic doesn't brown--if it starts to, just jump to the next step.)

2. Add carrots and cook for 1 minutes. Add the celery and green beans, cook for 30 seconds. Add a pinch of salt and a few grinds of pepper. Add the broth, the bouillon, and the Italian seasoning. Raise heat to high and bring to a boil, stirring occasionally. When the broth has reached a boil, reduce heat to medium-low and add beans. Let simmer 10 minutes. Add the macaroni and simmer until pasta is al dente (look at pasta packaging for time amounts). Taste and add salt and pepper if needed.

3. (Optional) With a microplane or fine grater, grate a little bit of parmesan cheese over the hot soup. Enjoy!


Serves 6-8.

Printable version here.

Best-Of Holiday Party Eats

Every year, we have a Holiday party with all of our friends. As with all things, there is always a learning curve...and at the beginning, I made the typical mistake as a novice hostess of making too many high-maintenance dishes that kept me 1) stressed and 2) in the kitchen. I have blocked out of my mind most of the mistakes I made...but for some reason, one particularly bad idea sticks in my mind. I decided that I would do mini crab cakes and pass them around. So, each batch, I'd roll the crab in the crumbs, fry them in the pan stovetop, plate, and serve. And of course, there were probably 5 rounds. I definitely played the martyr, sacrificing my experience of the party in order for everyone to call me the 'hostess with the mostess.' Well, as the years pass, I am more and more interested in having a good time and less and less interested in everyone's praise. Once you've been called Martha 10 times, the effect begins to weaken...

Don't get me wrong--I still put a ton of work into each and every party because it is important to me....but I do it on my time according to my schedule. I freeze cookies for a couple weeks before the party...and I serve lots of dishes that I can do during the day that need little attention last-minute.

So because I have not had the chance to blog lately due to putting in my cookie baking hours, I thought I'd share with you some of my go-to's every year. These dishes are delicious, easy, and sure to please--both you and your guests!

Grilled Cheese and Tomato Soup Station

I make the soup a day or two ahead of the party, and prep the sandwiches in the morning. I set up a panini press next to the stove and put a plate out of prepped grilled cheese sandwiches separated by sheets of waxed paper. I leave a cute note saying "Please help yourself to a grilled cheese" and provide tongs so they don't have to get their hands all buttery. They put the sandwich in the panini press themselves, and meanwhile, ladle themselves a cup of tomato soup. Small bowls, latte cups, or even mugs would work for that. Some years, I've also left out toppers like croutons, goldfish, basil, or cheese. By the time they're done ladling and topping their soup, their grilled cheese is ready for the eating. I have thought about not repeating this certain years, but people have objected--they say it's one of the things they look forward to the most! NO work for the hostess, casual so people feel comfortable, and super delicious. Win-win all around.

Tomato Recipe by Michael Chiarello, with notes by Suzanne
Food Network Recipe

1 (14-oz) can chopped tomatoes
3/4 cup extra virgin olive oil (I use less)
Salt and pepper
1 stalk celery, diced
1 carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 Tablespoons butter
1/4 cup fresh basil leaves
1/2 cup heavy cream, optional (I don't put this in because the butter makes it plenty creamy)

Preheat oven to 450 degrees.

Strain the chopped canned tomatoes, reserving the juiced, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. (1/8 cup is plenty I think)

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion, and garlic and cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juiced, chicken broth, bay leaf, and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and cream if using. Puree with a hand held immersion blender until smooth.

I made four times this recipe last year and ran out--this year I made six times and had about two cups left. It's something you'll want as leftovers, anyway, so my advice is to make more than you think you'll need.

Truffled Filet of Beef Sandwiches by Ina Garten, notes by Suzanne

1 1/2 to 2 pounds fillet of beef, trimmed and tied
1 Tablespoon unsalted butter at room temperature
Kosher salt and coarsely ground black pepper
2 French baguettes, 18-20 inches long
3 oz black truffle butter at room temperature
1 (2-oz) chunk good Parmesan cheese
Fresh baby arugula

Preheat oven to 500 degrees. Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter all over the beef with your hands. Sprinkle the beef evenly with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven and cover it tightly with aluminum foil and allow it to rest at room temperature for 15 minutes. Remove the strings and slice the filet about 1/4 inch thick.

Open the baguettes lengthwise but not all the way through. Spread the bottom halves generously with truffle butter. Top with a layer of sliced beef and sprinkle it with salt and pepper.

Using a vegetable peeler, shave the Parmesan into thin shards and scatter the shards over the sliced beef on each sandwich. Finish with a sprinkling of arugula leaves. Fold the tops of the sandwiches over, cut each baguette diagonally in 3 or 4 sandwiches, and serve right away.

OK--I totally misread this recipe!!! I tripled the recipe and bought all the appropriate amounts except truffle butter--I only bought 2 (3-oz) packages and ignored the other unsalted butter part. So, I smeared about 6 lbs of filet with 3 oz truffle butter, added the salt and pepper and roasted as directed. Then I used the other truffle butter to smear on the baguettes (I did run out but luckily I had unsalted butter and truffle salt to make up for it). All in all, though, a happy accident because it was outstanding. I can't say that it would not have been had I used regular unsalted butter to roast the beef, but I'm not arguing with that yummy goodness that came out of the oven. So, next time, I will just buy one more package of truffle butter but I'll continue roasting with the truffle butter because it was so delicious.

Roasted Almonds with Rosemary Fleur de Sel, provided by Epicurious.com, notes by Suzanne

If whole blanched almonds aren't available, substitute whole raw almonds with skin on.

Nonstick vegetable oil spray
1 large egg white
1 Tablespoon sugar
1 1/2 teaspoons dried rosemary, crushed
1 1/2 teaspoons fleur de sel
1/4 teaspoon cayenne pepper
2 cups whole blanched almonds

Preheat the oven to 350 degrees. Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar and whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts; stir. Transfer to baking sheet, spreading nuts in single layer. Bake until golden, stirring every 10 minutes, about 40 minutes.**
Cool completely on sheet. (Can be made 1 day ahead. Cover, store at room temperature). Make two cups.

**For the past two years, I could not find blanched almonds so used regular raw almonds and for two years, I burnt my first batch! The cooking time is CUT IN HALF if you use the almonds with the skin...my rule of thumb: When I start to smell them, they're done.

Every year, I'll also do some no-prep or almost-no-prep stuff like shrimp cocktail, crudite, baked brie with crackers. People always like that stuff, it adds volume, and it's easy.

Some sweets that are always a hit:

Monster Cookies, recipe by Paula Deen, notes by Suzanne
Food Network Recipe

Serves 3 dozen.

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-oz jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate chips (aka M&M's)
1/2 cup chocolate chips
1/4 cup raisins, optional (I don't use)
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins if using, baking soda, and oatmeal. Drop by Tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

These cookies spread so really stick to the Tablespoon measurement. Also, note that it says 12-oz jar of peanut butter (that's the stumpy little one).

Tipsy Turtle Bark, recipe provided by Epicurious.com, developed by Tracey Seaman, notes by Suzanne

Makes about 1 1/2 pounds.

2 cups pecan halves
1 cup (about 24) caramel candies, such as Kraft, unwrapped
1 Tablespoon run, bourbon, or whisky (I use gold rum)
1 1/2 teaspoons heavy cream
1/4 teaspoon salt
1 lb high-quality semisweet chocolate, finely chopped

Preheat oven to 350 degrees. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper.

In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside.

In a medium bowl set over a saucepan of simmering water, melt half chocolate, stirring occasionally. Remove from heat, add remaining chocolate, and stir until smooth. Pour half melted chocolate into small bowl and reserve.

Stir 1 cup nuts into remaining chocolate. Transfer mixture to baking sheet, spreading to 1/4-1/2 inch thickness. Spoon caramel over and pat on remaining pecans. Drizzle with reserved chocolate. Let cool at room temperature until set, about 2 hours. Do not chill.

Chop finished bark into irregular 1 1/2-inch chunks.

Store airtight at room temperature up to one month.

Tip: If omitting the alcohol, add an extra tablespoon of heavy cream.

Suzy and the Oven Saga: Tipsy Turtle Bark was the last of the 15 cookies/candies I made this year for the holiday party. I washed my Silpat mats in the sink, dried them, and them put them on the stovetop while I finished some other things. Well, actually, I kinda chucked them over there (gently--there was no fury in the toss), and I guess I did it at just the right angle because when I looked back, they weren't there. They had slipped back in the crack behind the oven next to the wall. The cabinet is on one side and the fridge is on the other--they were gone. Lost to the abyss where the missing socks and earring backs go to play. Well, that was no good, but life goes on....so I go to open the drawer underneath the oven where I keep my baking sheets, and it won't open. Evidently, I've stuffed it too full and one of the pans has somehow caught. No amount of me or my husband's prodding with various kitchen instruments could re-open it. So now I'm out my silpats and all my baking sheets! Luckily it was my last project--so I just used a pyrex but forgot to line it with parchment paper in my distraction. BIG mistake. Several of the pieces stuck to the glass, which made for some messy bark. Still tasted great, but this is such a pretty candy when done right. The moral of the story: 1) Don't throw your silpats; 2) Don't overstuff your oven drawer; 3) since you haven't thrown your silpats, USE them...or use parchment paper. One other thing--chocolate chips will NOT work for this. They have some weird stabilizing agent which does not allow them to melt correctly. The best chocolate I've found for this is Scharffen Berger Semi-Sweet bar.

Soft Molasses Cookies, from Kay Galbraith, published in the Cookie Book by Wisconsin Electricc, 1998, notes by Suzanne

1/2 cup unsalted butter, softened
1/ cup shortening
1 1/2 cups granulated sugar plus sugar for garnishing
1/2 cup dark molasses
2 eggs, lightly beaten
4 cups flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 1/4 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon

In large mixing bowl, cream butter and shortening until well mixed, 1-2 minutes. Add sugar and beat until light-colored and fluffy, about 3 minutes. Mix in molasses and eggs until smooth; set aside.

In another large mixing bowl, whisk together flour, salt, baking soda, ginger, cloves, and cinnamon. Gradually mix dry ingredients into creamed mixture until dough is blended and smooth.

Roll dough into 1 1/2-inch balls. Dip tops in granulated sugar. Place 2 1/2-inches apart on greased cookie sheets. Bake at 350 degrees for about 11 minutes. Remove from sheets to wire rack to cool completely. Store in tightly-covered container. Makes about 4 dozen cookies.

I try to ignore the fact that these have shortening in them. Also, I dip them in Turbinado sugar instead of regular granulated sugar.

Red Velvet Whoopie Pies with Peppermint Filling, from 2009 Christmas Cookies magazine by Better Homes and Gardens Special Interest Publications

1/2 cup butter, softened
1 cup packed brown sugar
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup buttermilk
1 1-oz bottle red food coloring
Peppermint Cream Cheese Filling
Striped round peppermint candies, crushed (optional)

1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each additional just until combined. Stir in red food coloring.

2. Spoon dough from a rounded measuring teaspoon 2 inches apart onto prepared cookie sheet. Bake in the preheated oven for 7-9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. transfer cookies to a wire rack; let cool.

3. Spread Peppermint and Cream Cheese Filling on flat sides of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together.

4. If desired, before serving, sprinkle each cookie with the finely chopped peppermint candies. Serve cookies immediately. Makes about 40 sandwich cookies.

Peppermint and Cream Cheese Filling

2 (3-oz) cream cheese, softened
3 Tablespoons unsalted butter, softened
1/2 teaspoon peppermint extract.
3 cups powdered sugar.
Milk

In a large bowl, combine cream cheese, butter, and extract. Beat with an electric mixer on medium-low to medium speed until light and fluffy. Gradually beat in sugar. Add milk, 1 teaspoon at a time, to make a filling of spreading consistency.

To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. Let cookies stand at room temperature for 15 minutes before serving. Sprinkle with peppermint candies, if desired.

This recipe makes a lot of frosting--chances are you will have extra. Maybe buy some chocolate wafers and make peppermint oreos? Mmmmm.

Printable version here.

Meatball, Mushroom, and Tortellini Soup

At the end of long day or week, life calls for comfort food. This meaty, savory soup is totally comforting without ruining your waistline like more typical comfort foods (macaroni and cheese, fries, etc).

1 Tablespoon olive oil
1/4 onion, grated
1 clove garlic, grated
1/3 lb ground beef (5-7% fat)
3 Tablespoons bread crumbs
1/2 teaspoon chopped fresh thyme
salt and pepper
1 package sliced mushroom (cremini or button)
4 cups beef broth
1 can diced tomatoes
1 package mushroom (or any of your choice) fresh tortellini/ravioli
2 cups fresh spinach, roughly chopped
grated parmesan (optional), to taste

1. In a medium bowl, combine onion, garlic, beef, bread crumbs, thyme, a pinch of salt and a few grinds of pepper. Roll gently into 3/4-inch meatballs.

2. In a large pot or dutch oven, heat olive oil over medium heat. Add meatballs. Brown meatballs on all sides.

3. When meatballs are browned, add mushrooms. Stir gently so that the meatballs do not break. Cook the mushrooms till they are soft and brown, 3-4 minutes. Add broth and tomatoes. Bring to a low boil and turn heat to medium. Add pasta and cook according to directions. A minute before pasta is done, add spinach and stir.

4. Serve with a sprinkle of parmesan, (optional).

Printable version here.

Spring Chicken Vegetable Soup

My mother-in-law is a fabulous cook and she gave me the recipe a few years ago for a Spring Vegetable Soup that she got from a friend. I have made that soup dozens of times and I can't seem to do it as well as she does. This is my adapted version of that soup that has a fewer carbs and more green vegetables. I tried to find the link to that original soup recipe online, but to no avail. I will point out, though, that this recipe is an adaptation, not an original.

2 carrots, peeled and chopped
1 teaspoon dried thyme
4-5 peppercorns
1 bay leaf
1 leek, trimmed, washed, and sliced into half moons
1 1/2 boxes low-sodium chicken broth (32 oz or so)
1 1/2 Tablespoons chicken bouillon (use one with no MSG)
1 celery stick sliced into three large chunks
1 bunch of asparagus, tough ends of stems removed then chopped
1/2 lb green beans, stemmed and chopped
3 celery stalks, chopped plus inner leaves, chopped
1 head broccoli, cut into small florets
1 14 oz can chopped tomatoes
1 cup chopped kale
1/2 rotisserie chicken, skinned then torn into bite-size pieces
Tobasco to taste
1 lemon, halved
Basil leaves, chiffonade, to taste
Salt and pepper

1. In a large pot, combine carrots, thyme, peppercorns, bay leaf, leek, broth, bouillon, and large celery pieces. Add a pinch of salt, stir, and bring to a boil. Once it reaches a boil, reduce heat to low and simmer 10 minutes.

2. Add asparagus, green beans, celery, broccoli, tomatoes, and chicken. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add a pinch of salt and some fresh peper.

3. Add chicken, kale and let simmer for a few minutes to warm through. Check seasoning and adjust to taste.

4. Add tobasco to taste. When ready to serve, squeeze lemon over and sprinkle with basil leaves.

Serves 8.

Printable version here.

Sexy Spicy Thai Pumpkin-Coconut Soup

It's rainy and chilly today in L.A. Not that I'm complaining about the weather here--but some days, like today, a big bowl of soup sounds just perfect. So, I created this spicy pumpkin soup with coconut, curry, and lime. Pair with a glass of Viognier and you'll feel warm and cozy in no time.

Note: If fresh lemongrass or kafir lime leaves are available in your supermarket, put in the soup and take them out before serving. They will add lots of authentic flavor. However, I have created a recipe whose ingredients will be available to everyone.

2 T butter
2 shallots, minced
2 garlic cloves, minced
1/2 c. white wine
2 carrots, finely chopped
2 cans pumpkin puree (not pumpkin pie filling)
3 c. chicken broth
1 Tablespoon red curry paste
1 can unsweetened lite coconut milk
1 1/2 teaspoons honey
Zest and juice of one lime
Salt and pepper

1. Melt butter in large saucepan on medium heat until foamy. Add shallot, garlic, and carrot and sweat until soft, about 5 minutes, making sure not to brown the garlic.

2. Add salt and pepper to taste, then add wine and reduce by half.

3. Add pumpkin, chicken broth, coconut milk, curry paste, honey, and lime zest. Bring to a boil, turn to low and let simmer for 45 minutes. Taste and adjust salt and pepper.

4. When ready to serve, squeeze with lime and enjoy!

Printable version here.

"Magic" Mushroom Soup

Alas, this soup is not "magic" in the way you are thinking...you are SO BAD!!! It will not cause hallucinations, but it might make you see stars!!! If you want to take this to a whole 'nother level, sprinkle with little truffle salt before serving. Don't have truffle salt? Well, to tell the truth, I didn't either until I was looking at a box of it in the store and then I dropped it and ripped the box and had to buy it. But I'll tell you, BEST ACCIDENT EVER! I use it on top of those 100-calorie packs of popcorn-- it will blow your socks off! (I often sneak it into the movie theatre so I don't have to feel all sad and martyr-y watching everyone else eat their popcorn. I swear this stuff is better, anyway!) It's a bit expensive, but it will last for years.
Since this soup is SO angelic (OK...a tiny bit of bacon), I serve it with a killer Grilled Cheese. If you want to make this soup more "devilish," add two Tablespoons of butter before pureeing, and 1/2 cup heavy cream after. Try it without, though--I think you will like it as is. ENJOY! And STAY WARM!!!

1/2 c dried porcini mushrooms
1 c hot water (not boiling)
1/4 lb. pancetta or bacon, chopped
1 T extra virgin olive oil
3 shallots, minced
4 cloves garlic, minced
2 celery stalks, minced
1 1/2 lb wild mushrooms (I like a combo of cremini, portabello, shittake, chantarelle, and the reconstituted porcini from above), chopped*
1/2 lb. button mushrooms, chopped
1 T. lite soy sauce
1 C. dry white wine
1 qt. murshroom/chicken stock
1 chicken or vegetable bullion cube (try to find out without MSG)
1 T fresh thyme, chopped
splash of Madeira wine
1/4 c. fresh Italian parsley, chopped (optional)
2 shots Tabasco (optional)

1. Reconstitute dried porcinis by pouring hot water over them and steeping them for 20-30 minutes.

2. In a large saucepan on Medium heat, heat e.v.o.o. and add pancetta. Cook till crispy but not burnt. Transfer to a paper towel with a slotted spoon. Pour all but about 1 Tablespoon of fat. Add shallots, garlic, and celery Season with salt and pepper. Sautee until soft, about 5 minutes.

3. Add wild mushrooms, including chopped reconstituted porcinis. (Save porcini liquid). Add button mushrooms and thyme. When mushrooms have cooked down significantly, add soy sauce. Season with pepper.

4. Add wine and reduce by half.

5. Add broth, buillion, and most of porcini liquid, leaving a little in the bowl in case there is any grit or sand from the mushrooms. Reduce heat to low and simmer for 20-30 minutes. Turn off the heat and let cool, if using a regular blender--no need to cool if using an immersion.

6. In batches puree soup in a blender or using an immersion blender. (The food processor doesn't work here as well).

7. Finish with a splash of Madeira and tabasco. Stir. Top with parsley. Garnish with crispy pancetta.

Makes 6 servings.

NOTE: This is even more "magical" the next day!

*When cleaning mushrooms, never put under the faucet. They're too sponge-like and will get too watery. Just dampen a paper towel and wipe any dirt off mushrooms by hand.

**If you are using portabellos, make sure to remove the gills with a spoon before chopping.

***Never add salt to mushrooms at the beginning of the cooking process--it will take longer for them to cook and might make them a little tough. Add salt towards the end!

Printable version here.