Gotta Love Leeks

Do you have one of those ingredients that never fail you? For me, it is leeks.  A lot of people in the U.S. don't use, or even know what a leek is, and I think that is a crying shame.  Leeks are a member of the allium family (like garlic and onions) and are incredibly good for you.  Packed with flavor and nutrients, they can be used in soups, roasted in the oven, sauteed...the possibilities are endless!


In the market, look for leeks that are like green onions on steriods.  Crisp, with no dried out or limp tops.

But, a word of caution on the preparation.  Leeks are dirty, dirty veggies.  So wash them carefully by slicing and soaking in a bowl of water, making sure to separate the layers of the leek.  So, now that you have met one of our principle players in today's meal, let's get dressed.

It has been very warm and sunny here, so shorts are in order (finally!)  Since I have a soccer game to attend this evening, I went for a casual look with a pair of BKE jean shorts (no, these are NOT your mom's jean shorts!)

Add a lovely sheer tunic...(Just make sure the length of the tunic is not too long for the shorts. We don't want to look as if we have nothing on underneath!)

And a pair of snakeskin wedges, and you are good to go!

Since my outfit is quite simple I thought some accessories are in order.

There is something so lovely about the emphasis of a woman's slender wrist when she wears a cuff that I adore...

And, I have had these snake earrings since high school.  I get so many compliments on them, and I do love that they have a bit of daring to them.

Dressed and ready to cook, my lovelies? Let's head to the kitchen!

With the warm weather, I was in the mood for a light and healthy soup, so I turned to my good friend, Martha.  Martha Stewart, that is.

Martha Stewart's Provencal Vegetable Soup:

2 T. olive oil

4 leeks, sliced and cleaned (see above)

1 small onion, diced

2 carrots, diced

2 potatoes, diced

1 clove garlic, diced

2 cans cannelini, drained and rinsed (okay, I cheated here, she recommends cooking fresh...)

6 cups chicken stock

1 large bunch kale

1 bouquet garni (2 bay leaves, 1 large bunch fresh thyme, and 2 sprigs rosemary tied in a cheese cloth)

salt and pepper to taste (about 1 teaspoon salt and 1/4 teaspoon pepper-I used white pepper)

In a large soup pot, heat oil over medium heat.  Add leeks and onions and saute gently, until wilted, about 5 minutes.  Add potatoes and carrots, saute for 5 minutes more.  Add garlic.  Add chicken stock and bouquet garni, cover and reduce heat.  Simmer for 20 minutes.

Add cannelini and kale, simmer for 10 minutes more.  Remove bouquet garni (remember to squeeze all that flavor out before throwing away!) Season with salt and pepper.

Uncork a bottle of lovely Vouvrey, add a few fresh baguettes, with European unsalted butter, and you are set! Better yet, throw a tablecloth over your patio table and eat outside-Provence style!

Cheers, my lovelies!

Spring is here! Less clothing, lighter food...

Don't you just love the warmer temperatures? I find myself making excuses just to wander outside and bask in the warmth.  And, to make sure I'm getting the appropriate amount of vitamin D, I am exposing a bit more skin while I'm out there!


A lovely white, empire waisted dress (yes, I forced the season a bit and wore white-so sue me) with a great pair of peep toe, striped wedges and I was out the door!

The best part about the beginning of spring is that feeling of a warm breeze on skin long covered in winter layers, don't you think? In the mindset of light and airy, I headed to the market for seasonal food that made me feel like a spring breeze from the inside out.

On the menu, Mediterranean Shrimp Salad and a fresh Strawberry Pie.  

Arugula and lemons are in season now, and I love to capitalize on the bright fresh flavors of the current crops.


Mediterranean Shrimp Salad:


The vinaigrette:


1/4 c. extra virgin olive oil
1/4 c. lemon juice
2 T. apple cider vinegar
1 t. Dijon mustard
3/4 t. kosher salt
1/2 t. freshly ground pepper


Whisk all ingredients together, and set aside.


The salad:


1 lb. large, fresh caught shrimp (I don't care for the flavor of farmed-blech)
      I have these steamed at the market, but you can boil them with 2 bay leaves if you like.
4 c. orzo pasta (cooked)
1 c. arugula
1 zucchini, halved and sliced very thinly
1 c. (or more) kalamata olives
1/2 c. sweet onion, sliced vertically
3 T. fresh basil, chopped
1 T. fresh oregano, chopped


Combine in a very large bowl, toss with vinaigrette.  Now get yourself outside and enjoy the weather! Oh, and grab a glass of chardonnay on your way out...

Strawberries, strawberries, strawberries! The luscious, ripe, redness of them just rock my socks.  It was time to take those succulent little darlings and turn them into a fitting spring tribute.


Fresh Strawberry Pie:


The crust: (From Martha Stewart's Baking Handbook)

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
   To prebake, bake in a 475 degree oven for 10 minutes.
   
   
   The Filling: (From Cooking Light)
   2 c. hulled, ripe strawberries
   1/2 c. water
   2/3 c. sugar
   2 T. cornstarch
   1 T. fresh lemon juice
   6 c. hulled, ripe strawberries
   1 c. heavy whipping cream
   1/4 c. sugar
   
   
   Mash 2 c. strawberries in a small bowl with a potato masher. Combine mashed strawberries and water in a small saucepan.  Bring to a boil; boil 5 minutes.
   Press strawberry mixture through a sieve, into a bowl.  Discard pulp.  Reserve strawberry liquid. Add enough water to measure 1 cup.
   Combine 2/3 cup sugar and cornstarch in a small saucepan; add strawberry liquid, stirring well with a whisk.  Bring to a boil, cook 1 minute, stirring constantly.  Reduce heat and cook 2 minutes more.  Remove from heat and add lemon juice.
   Add a layer of strawberries to crust, stem sides down. Spoon 1/2 sauce over.  Add remaining strawberries to crust and spoon over remaining sauce.  Chill pie at least 3 hours.
   Whip the cream in a stand mixer on high while adding the sugar in a steady stream.  Beat until stiff peaks form.
   
   
   
   
   So tasty! Enjoy the fruits of your labor, my lovelies.  Go outside, bare your shoulders, your toes, and anything else you feel like!
   
   
   Cheers!
   
   
   
   
   
   

Luscious Limes

Two of my favorite foods are in season right now-limes and avocados.  The bright green and tart punch of limes adds a brightness to so many dishes, and avocados, well, that creamy, richness can be used so many ways it's not even funny.  It's no wonder that one of my family's favorite soups uses copious amounts of both of these ingredients to make a veritable taste explosion, Yucatan Lime Soup.


My husband and I tasted this wonderful mix of savory tartness when we visited the beautiful Mayan Riviera several years ago.  Now, I grew up in the Caribbean, but I had never had a combination like this before.  Rich chicken broth mixed with a strong lime flavor. *sounds of angels singing* I was in heaven!


To keep with the feel of the fiesta, the ensemble needed to have a punch of color, and being a red head, I went with a gorgeous bright pumpkin cashmere cardigan to be the centerpiece of my outfit.

By the way, this lovely is on sale at JCrew!

Florals are so very in this year, and I am embracing my softer side.

Admittedly, skinnies are not for everyone, but you know what is? Mid-rise boot cut.  Who doesn't want a longer leg line? But, for this evening, I've got on my skinnies.

A blue wedge to tie it all together, and voila!

Okay, back to cooking.  When I first started looking for a recipe that matched what we had in Mexico, I came across quite a few, but none had enough of a lime-y punch.  However, we did finally adapt an Emeril Lagasse recipe to get the taste as close as possible to the original.

Yucatan Lime Soup

4 chicken thighs

1 T. cumin seed, ground in a mortar and pestle

1/2 t. kosher salt, plus 1 t. more

1/2 cup vegetable oil

20 corn tortillas, sliced into 1 inch strips

3/4 cup white onion, finely diced

3/4 cup red onion, finely diced

1 T. cajun seasoning (I used Emeril's)

3 cloves garlic, minced

2 plum tomatoes, seeded and diced

2 serrano chiles, finely diced

8 cups chicken broth

Juice of 3 limes

1/2 cup cilantro, chopped

2 avocados, sliced

Remove skin from chicken and season with ground cumin and 1/2 t. salt.  Set to the side.

Grind the cumin and salt using a mortar and pestle for the freshest flavor.

In large pot, heat oil over high heat.  Cook tortillas in small batches until golden brown on both sides.  Drain on paper towels.

Remove all but 3 T. of oil from the pan.  Add onion, cajun seasoning, remaining salt and saute until soft.  Add the chicken, garlic, tomatoes, and chiles and saute for 3 minutes.  Add stock and the juice of 2 of the limes.  Simmer for 30 minutes, or until chicken is fork tender.

Remove chicken from pan and de-bone.  Return chicken to soup.  Remove from heat and add cilantro and the juice of the remaining lime.

Serve with sliced avocado and tortilla strips.  Taste the luscious limes and rich avocados, my lovelies!

Cheers!