Spring Vegetable Soup

From the kitchen of One Perfect Bite...Then God said, "Let there be light," and there was light. Except in Oregon. Dense fog has swallowed the ridgeline that's normally seen from the kitchen windows and only patches of green are bright enough to poke through it. It's an eerie way to begin the day. I usually don't think of making soup at this time of year, but Spring here has been cold and wet and our days have been slow to warm. A light, but steamy, soup will help thaw the chill brought in from the garden and slowly warm both body and and soul. I wish I had a romantic tale to tell about this minestra, but, truth be told, it's usually made from remnants left in the vegetable crisper. It is a much lighter version of the minestrone I make in the winter and the ingredients vary depending on what I happen to have in the house when I prepare it. It does share some elements with its winter cousin. I always use a good olive oil to cook the aromatics which are the foundation of the soup and I try to limit the amount of liquid I use in its preparation. I also try to use the same quantity of each vegetable when I make it. The size of the vegetables that go into the soup is important and it helps to select ones that cook in approximately the same time. It's probably a holdover from my love of Asian cooking, but I aim to serve the soup while the vegetables are still crisp tender. I also cook the pasta separately and add it to the soup just before serving to keep it from absorbing and clouding the soup stock. I make this soup in small quantities because I don't care for it reheated. You can, of course, double or triple all the quantities if you have a gang to feed. To add a bit of richness to the soup, drizzle it with olive oil just before serving and pass grated cheese at the table. This is a simple but very satisfying soup. There is nothing not to like here. Here's the recipe.

Spring Vegetable Soup...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1/2 cup chopped yellow onion
1 small fennel bulb, cut into 1/2-inch dice
1 small leek, white and pale green parts only, halved lengthwise, thoroughly rinsed and cut into 1/2-inch pieces
3 cloves minced garlic
Salt
Freshly ground black pepper
4 cups canned chicken broth or vegetable broth (optional) or water
1 cup canned tomato sauce or tomato juice
1/4 teaspoon dried basil
1 large sprig fresh parsley
1/4 cup yellow summer squash, cut into 1/2-inch dice
1/4 cup zucchini, cut into 1/2-inch dice
1/4 cup celery, cut into 1/2-inch dice
1/4 cup green beans, cut into 1/2-inch pieces
1/4 cup yellow wax beans, cut into 1/2-inch pieces
1/4 cup red bell pepper, cut into 1/2-inch dice
1 cup quartered mushrooms
1/3 cup uncooked ditalini pasta or other small dried pasta tubes
Basil leaves for garnish (optional)

Directions:
1) Heat olive oil in a medium-sized pot over medium heat.
2) Add onion, fennel, leeks, and garlic and saute, stirring frequently, until they begin to soften but not yet color, about 5 minutes. Season lightly with salt and pepper.
3) Stir in the broth, tomato sauce, basil and parsley sprigs. Bring the mixture to a simmer.
4) Stir in squash, zucchini, celery, green beans, wax beans, bell pepper, and mushrooms. Simmer until vegetables are crisp tender, about 10 minutes.
5) Meanwhile, in another pot, bring salted water to a boil over high heat.
6) Add pasta to pot of boiling salted water. Cook until al dente, tender following manufacturer's suggested cooking time. Drain well and set aside.
7) When soup vegetables are done, remove parsley and stir in cooked pasta. Adjust seasonings to taste with more salt and pepper and a little sugar.To serve, ladle soup into individual bowls. Garnish each bowl with a drizzle of olive oil and some torn fresh basil leaves.Yield: 3 to 4 servings.








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This post is being linked to Foodie Friday # 8 at the Little Brick Ranch

Frozen Vacherin Torte with Rhubarb Cream and Strawberries

From the kitchen of One Perfect Bite...I've been given the nod to share this lovely dessert with you. That does not always happen. A recipe must pass two tests before I post it here. It must, of course, make a dish that's tasty, but, over and above that, it must be doable. Left to my own devices, I've been known to come up recipes that are too different or difficult for others to try. I have folks who help prevent that from happening. This vacherin passed the taste and doability tests with flying colors. A vacherin, by the way, is a torte made with layers of meringue and flavored frozen cream. This is one of my favorite spring dessert and this version is made with a luscious rhubarb cream that nicely balances the sweetness of the meringue layers it separates. While not simple to make, the vacherin is doable. If you have an electric mixer and a pastry bag, you have everything you need to successfully make this wonderful dessert. Time here may be a problem. The meringue layers must be made a day before the torte is assembled, and, once that is done, the vacherin must be frozen for at least eight hours before it is cut. Don't despair. The good news is that once it's made, it can be kept, frozen, for four or five days. That makes it a wonderful make-ahead dessert for company. The sides of the torte are not usually iced, but I always cover mine with a thin layer of whipped cream to cover up mistakes I always seem to make. This recipe was originally developed for Bon Appetit magazine. It's a sound recipe, but there are a few pitfalls you should be aware of. You'll have to be careful when you fold the rhubarb puree into the egg yolks. If you follow instructions, you'll end up with a runny cream that spills over the torte layers. Don't use all of the puree. Add only enough to make a cream that has the consistency of a frosting or whipped cream. If it runs, let the layers set in the freezer and then cover them with whipped cream. Once cut, the vacherin melts quickly, so plan to get it to the table as soon as it comes from the freezer. By the way, if you are uncomfortable using a pastry bag, simply spread the meringue within the paper circles and you'll be fine. I really hope you'll try this. It would be perfect for Mother's Day. Here's the recipe.

Frozen Vacherin Torte with Rhubarb Cream and Strawberries...from the kitchen of One Perfect Bite adapted from Bon Appetit magazine

Ingredients:
Meringues
Nonstick vegetable oil spray
6 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
1 cup sugar
1/2 teaspoon vanilla extract
Rhubarb cream
2 cups 1/2-inch pieces fresh rhubarb (from about 1 pound)
3/4 cup halved hulled strawberries
1/2 cup + 1/3 cup sugar, divided use
1/4 cup water
2 tablespoons fresh lemon juice
5 large egg yolks
1 cup chilled whipping cream
1/2 teaspoon vanilla extract
Sweetened strawberries (optional)
Whipped cream for icing (optional)

Directions:
1) To make meringues: Position racks in top third and center of oven and preheat to 250 degrees F. Using 8-inch-diameter bowl or plate as guide, firmly trace 2 circles onto 1 sheet of parchment paper and 1 circle onto second sheet of parchment. Place papers, marked side down, on 2 baking sheets. Spray paper with nonstick spray. Using an electric mixer, beat egg whites in large bowl until frothy. Add cream of tartar and salt; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, then beat until whites are stiff and glossy. Beat in vanilla. Working in batches, spoon meringue into large pastry bag fitted with 1/2-inch plain tip. Starting in center of each traced circle and holding tip just above paper, pipe meringue in spirals to fill circles, forming 3 rounds. Alternatively, spoon and level meringue inside circles. Bake meringues until firm, dry, and pale golden, about 2 hours. Turn off oven; leave meringues in oven with door closed at least 4 hours or overnight.
2) To make rhubarb cream: Combine rhubarb, strawberries, 1/2 cup sugar, water, and lemon juice in saucepan. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer until rhubarb is very tender, about 15 minutes. Puree mixture in processor. Chill until cold, about 1 hour. Whisk yolks and 1/3 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Chill mixture until cool, about 15 minutes. Working a 1/2 cup at a time, fold rhubarb mixture into yolk mixture, until mixture resembles a frosting or heavy whipped cream. You will have extra rhubarb cream. Using electric mixer, beat whipping cream and vanilla in another large bowl until stiff peaks form. Fold cream into rhubarb mixture in 2 additions.
3) Place 1 meringue disk in 9-inch diameter springform pan. Spread 1/3 of rhubarb cream (about 1 1/2 cups) over meringue, leaving 1/2-inch plain border. Top with second meringue disk, then 1/3 of rhubarb cream. Top with remaining meringue disk and rhubarb cream (cream will not spread to sides of pan). Freeze until cream is firm, about 8 to 24 hours. Release cake pan sides. Optionally, cover sides of pan with a light coat of whipped cream. Serve torte with sweetened strawberries, if desired. Yield: 8 to 10 servings.







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Strawberry and Rhubarb Crisp

From the kitchen of One Perfect Bite...Every year at this time, rhubarb and strawberries flood the produce aisles of our local markets. Having been around the block a time or two, I know its way too early for local crops and yet I waffle and finally succumb. Thoughts of pies and crisps weaken my resolve and these imported villains find their way to my basket, despite my better angels and personal commitment to local produce. I blame the Silver Fox, who loves the combination and begins to lobby for a pie or crisp as soon as he sees the two paired in the stores. I have several recipes for pies and crisps and the crisp I'm featuring today is one of my favorites. It's really simple to make and differs from others in its class because it uses a copious amount of orange zest. The finished crisp has a bright sweet and tart flavor that's hard to resist. The fruit and vegetable base comes from a pie recipe developed for Cook's Illustrated, while the streusel, which originally came from bits and pieces of other recipes, has finally become my own. This is very straight forward recipe that I think you'll enjoy. Here's how the crisp is made.

Strawberry and Rhubarb Crisp...from the kitchen of One Perfect Bite adapted from Cook's Illustrated

Ingredients:
Filling
3 cups fresh strawberries, hulled and quartered
3 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces
3/4 cup granulated sugar
1 tablespoon grated orange zest
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon salt
3–4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
Streusel Topping
3/4 cup all-purpose flour
1/2 cup toasted walnuts or pecans, coarsely chopped
1/4 cup old-fashioned oatmeal
1/2 cup granulated sugar
1/4 cup brown sugar, packed
Pinch of salt
1 stick (4-oz.) cold unsalted butter, diced

Directions:
1) Heat oven to 350 degrees F.
2) To make filling: Toss fruit with sugar, orange zest, lemon juice, vanilla extract, salt and tapioca. Let stand for 15 minutes.
3) To make topping: Combine flour, granulated sugar, brown sugar, salt, nuts, oatmeal and butter in bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the mixture is crumbly.
4) Transfer filling to a 2 quart casserole or deep-dish pie pan. Dot with small pieces of butter. Sprinkle streusel topping over mixture and place on a baking sheet. Bake for 1 hour, or until top is brown and crisp. Serve warm with ice cream or whipped cream Yield: 6 servings.








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Mango Mousse

From the kitchen of One Perfect Bite...When you entertain people who know and love food, there are different paths that can be taken to the table. Familiar dishes, flawlessly prepared, work well, but so do more trendy dishes that expand the palates of those you've invited to eat with you. I took the path of least resistance last evening and chose a menu of simple dishes that represent Spring in various countries around the world. There was Scandinavian salmon, Turkish lamb, Italian risotto and a French asparagus salad. Fortunately, the dishes blended nicely and it all turned out well. It was a night of good food, good company and good wine. I wanted to end the meal on a light, bright note and decided to serve a mango mousse with meringue cookies for dessert. When properly prepared, this is a wonderful, slightly tart dessert. Its success or failure depends of the quality of the mangoes used to make it. They must be fully ripe and bursting with flavor. I can tell you from bitter experience, that those packs of peeled and sliced mangoes that are now available in the super market will not work here. I've never tried the mango puree that is available at Trader Joe's, but I suspect that this is a case where sweat equity pays off. I'm always asked to suggest a substitute for the orange liqueur used in the recipe. Unfortunately, there is none. Orange juice will ruin the mousse. It takes a while for this to stiffen, so it is best made early in the day you plan to serve it. If you want something more fancy, the mousse can be shaped in molds and served with a strawberry coulis. I do have one note of caution. Mango can be stringy even when pureed. To have an absolutely smooth puree, I put mine through a sieve before proceeding with the recipe. This is not an overtly sweet dessert, but it is delicious and I marvel at its color every time I see it. If you're in the market for something a little different, I think you'll like this mousse. If you like desserts with a little tang, you'll love it. Here's the recipe.

Mango Mousse...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup orange liqueur
1 to 2 teaspoons lime juice
1 package unflavored gelatin
2-1/2 pounds large ripe mangoes, peeled, pitted, chopped
1/8 teaspoon salt
1/2 cup superfine sugar
1 cup chilled whipping cream

Directions:
1) Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2-1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture and lime juice to mango in processor and blend. Whip cream in large bowl until soft peaks form. Fold in mango mixture. Transfer to 6 dessert dishes. Yield: 6 servings.

You might also enjoy these recipes:
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Mango Pudding (Gluten Free Dairy Free) - The Sensitive Pantry
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Mango Bread - Kitchen Runway
Mango Upside Down Cake with Macadamia Nuts - Sippity Sup

Asparagus Soup

From the kitchen of One Perfect Bite...The asparagus crop here in Oregon appears not to have been hurt by our strange spring weather. I have so much of it that I've had to research ways in which to use it. I came across an asparagus soup recipe develop by Emeril Lagasse that sounded good enough to eat. It turned out to be that and more. The soup is decidedly understated and could be elegant if served in small cups or terrines. I opted to serve bowls of it as part of a salad supper. This is a creamy soup that achieves its smoothness without the addition of large quantities of milk or cream. No part of the asparagus is wasted in its preparation. Even the woody stalks are simmered to make the both in which the other vegetables are cooked. I will make this soup again during asparagus season. It would be prohibitively expensive at other times of year. The recipe can be halved or doubled depending on your needs. This soup would also be delicious with the addition of a good curry powder. Here's the recipe as it was originally developed.

Asparagus Soup...from the kitchen of One Perfect Bite, courtesy of Emeril Lagasse

Ingredients:
3 pounds fresh asparagus, rinsed
8 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish

Directions:
1) Trim attractive top tips from asparagus, about 1 to 1-1/2-inches in length. Cut woody stem ends from each spear and reserve. Cut remaining tender stalks into 1/2-inch pieces.
2) In a medium pot, bring stock to a boil. Add tough woody stems, lower heat and simmer to infuse with asparagus flavor, about 20 to 30 minutes. Remove with a slotted spoon and discard, reserving stock.
3) Add decorative tips to stock and blanch until tender, about 1 to 1-1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for garnish. Reserve stock.
4) In a medium stockpot, melt butter over medium-high heat. When foamy, add shallots and leeks and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from heat.
5) With a hand-immersion blender or in batches in a food processor, puree soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add cream and reserved asparagus tips. Cook, stirring, until soup is warmed through, about 3 minutes.
6) Alternatively, if serving soup later, do not add cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add cream and asparagus tips, and warm soup gently over medium heat, stirring occasionally. To serve, place soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve. Yield: 8 (1-cup) servings.

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Signs of Spring, Skunk Cabbage and Outdoor Wednesday

Hellibores and skunk cabbage are usually harbingers of spring. An unusually cold winter delayed spring bloom in Oregon. While the hellibores display was disappointing, skunk cabbage is putting on a real, if late, show. They are beautiful, but one whiff of a plant whose leaves have been bruised will tell you how it got its name. The Canadians, who have a lovely and direct way with words, call this beauty chou puant (stinking cabbage). Botanically, it's a lily and a member of the arum family. We are hikers who enjoy the backroads and byways of our beautiful state. Fortunately, the gorgeous skunk cabbage loves the bogs and meadows we traipse and copious amounts of fresh air overcome its scent.



I'll be sending this post to Outdoor Wednesday, a blogging event sponsored by Susan at A Southern Daydreamer.