Cook Like a Rock Star (17 page)

Canola or other neutral-flavored oil, for frying

1 leek, cut into 2-inch julienne, washed

Kosher salt

FOR THE WHIPPED CREAM

1 cup heavy cream

½ teaspoon allspice

FOR THE SOUP

1
Coat a large, deep pot with olive oil; add the leeks, carrots, celery, and garlic and bring to medium-high heat. Season with salt and sweat the veggies until they start to soften and are very aromatic, 8 to 10 minutes. Add the pumpkin and potato and sprinkle with salt. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes; add the wine and reduce by half.

2
Add the stock, thyme bundle, and bay leaves. Squeeze the orange halves directly into the soup, then add both halves. Taste for seasoning and adjust if needed. Bring to a boil (BTB) and reduce to a simmer (RTS); cook for 35 to 40 minutes.

3
Remove and discard the orange halves, thyme bundle, and bay leaves and use an immersion blender or upright blender to purée the soup (if you’re using a regular blender, cool the mixture for about 5 minutes and work in batches). You want the purée to be very smooth and velvety, so purée the crap out of it! If the consistency is too thick, add a bit of water. Taste and adjust the seasoning as needed.

FOR THE FRIED LEEKS

Heat an inch of oil in a small saucepan set over medium heat. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. When the oil is hot, working in batches, fry the leeks until crispy and brown, 2 to 4 minutes. Use a slotted spoon or fish spatula to remove the leeks and set them on the paper towels to drain; sprinkle with salt.

TO WHIP THE CREAM AND SERVE

1
Use a hand or stand mixer—or if you’re feeling strong, a regular old whisk—to whip the cream and allspice until the cream holds its shape in
soft peaks
.

2
Ladle the soup into serving bowls, top with a dollop of the whipped cream, and garnish with the fried leeks.

Soup-er!!!

Raw Asparagus, Red Onion & Pecorino Salad

SERVES: 6 TO 8 • TIME: ABOUT 10 MINUTES

This is one of my best recipes (if I do say so myself!) and it’s become one of my mom’s favorites, too. People will say, “What is this?” and then, “Who knew you could eat raw asparagus?” It’s simple and unique and, I promise, it will make you a rock star with your guests.

MISE EN PLACE

1 bunch of pencil asparagus, tough bottom stems removed

1 small red onion, finely diced

1 cup finely grated Pecorino

¼ to ½ cup red wine vinegar

Big fat finishing oil

Kosher salt

1
Cut the asparagus, including the tips, into very thin rounds. In a medium bowl, toss the asparagus with the red onion and Pecorino.

2
Drizzle the salad with the vinegar (I like a very bright, acidic salad, but you can adjust the vinegar to your taste), finishing oil, and salt and toss again.

Super-cinchy!

Roasted Beet & Many-Herb Salad

SERVES: 4 • TIME: 1 HOUR, MOSTLY UNATTENDED

Everyone makes a big production over roasting beets when the truth is that you can literally throw them in the oven—no foil, no nothing, totally naked—and let them do their thing. Combine those beautiful beets with lovely fresh herbs and you get a gorgeous salad with different flavors in every bite. Who knew beets could be so exciting?

MISE EN PLACE

4 large beets, red, golden, Chioggia, or any combination

8 to 10 baby beets, any color or combination

3 tablespoons balsamic vinegar

3 tablespoons extra virgin olive oil

Kosher salt

2 cups mixed fresh herbs (parsley, dill, chives, basil, fennel fronds, marjoram, oregano, and/or thyme), leaves pinched from stems

1
Preheat the oven to 375°F.

2
Place the large beets on a baking sheet large enough to hold the small ones as well and roast for 20 minutes. Add the baby beets to the baking sheet and roast until all the beets are fork-tender, another 20 to 25 minutes. When all the beets are cooked through, remove them from the oven (they should be done at the same time).

3
When they’re cool enough to handle, peel the beets (you may want to use paper towels to avoid staining your hands). Slice the large beets into ½-inch slices and cut the baby beets in half.

4
Place all the beets in a large bowl, toss with 2 tablespoons vinegar and 2 tablespoons olive oil, and season with salt. Arrange the assorted beets on salad plates. Put all the herbs in a bowl and dress lightly with the remaining vinegar and oil. Season with salt and TASTE! If you like your salad really well dressed, go ahead and up the amount of oil and vinegar in equal parts—remember, train your palate and trust your own sense of taste.

Can’t beet that!

To know when the beets are done, just stick a fork in them—notice that in the recipe I say “fork-tender,” not “paring-knife tender.” A knife is sharp and will slide in and out easily even if the beets aren’t fully cooked. A fork, on the other hand, is dull and won’t slide in and out unless the beets are totally done.

SERVES: 6 TO 8 • TIME: ABOUT 1¾ HOURS

Chicken soup is so comforting on so many levels, and it’s a cinch to whip up a pot of your own rather than opening a can (which is not that healthy, by the way). And here’s a tip: If you’re going to make a little, you might as well make a lot and toss the leftovers in the freezer.

MISE EN PLACE

Extra virgin olive oil

1 large onion, cut into ½-inch dice

4 celery ribs, cut into ½-inch dice

3 carrots, cut into ½-inch dice

Kosher salt

2 cloves garlic, smashed

2 teaspoons crushed red pepper

1 thyme bundle, tied with butcher’s twine

3 pounds bone-in chicken legs and thighs, skin and excess fat removed

2 bay leaves

1 lemon, halved

1 teaspoon cinnamon

2 grates of fresh nutmeg

Freshly ground black pepper

1 15-ounce can white beans or chickpeas, drained and rinsed

1 cup corn kernels (frozen is fine)

1 bunch of fresh cilantro, leaves coarsely chopped

1
Coat a large stockpot with olive oil and add the onion, celery, and carrots. Season with salt and bring to medium heat. Cook the vegetables until they start to soften and are very aromatic, 8 to 10 minutes. Add the garlic, red pepper, and thyme bundle and cook for another 2 to 3 minutes. Add the chicken and bay leaves and fill the pot with enough water to cover everything; bring to a boil (BTB), then reduce to a simmer (RTS).

2
Cook for 30 minutes, then skim the scum or foam that may accumulate on the surface. Squeeze the lemon halves into the soup, then drop in the halves. Add the cinnamon and nutmeg and taste; season with salt if needed and let the soup simmer for another hour.

3
Take the soup off the heat and discard the lemon halves, thyme bundle, and bay leaves. Remove the chicken from the broth and let it cool. When the chicken is cool enough to handle, remove the bones, pull the meat into bite-size pieces, and add it back to the pot. Taste the soup for seasoning—it should be spicy with a bright lemony kick and a warm cinnamon flavor.

4
Add the beans to the pot along with the corn; let the soup continue to cook over low heat until the beans are warmed through. Taste again for seasoning, adjust if needed, and garnish with cilantro to serve.

That’s what I call chicken soup for the soul!