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If the rainy weather has you holed up during the day or not wanting to leave your apartment after getting home from work – tackle this gourmet meal that any new and aspiring chef can conquer!

The original recipes are courtesy of Chef Emily Casey from the Whole Foods Culinary Center. I recently took the Spring Fling cooking class at the studio in Bowery, NYC and discovered that cold soup is actually really yummy, frittatas were definitely invented by a resourceful person who hates wasting leftovers, and eating with a group of random NY strangers is actually kinda fun!

I highly recommend any new chef just venturing into the kitchen to splurge (around pay-day) and take a cooking class at a local studio. Try Whole Foods (WF Culinary Center, Bowery) or Ger-Nis International (Ger-Nis Institue) or the Natural Gourmet Institute for public classes or chef training (NGI)

Try one out and let me know how it goes – still don’t know if it’s kosher to take pictures during class – anyone know the etiquette of that??

Enjoy:

Green Garlic Vichyssoise

I made the soup on a rainy Sunday afternoon (great to make on Sunday’s to prep for the week, good lunch because it doesn’t even need to be reheated!). However, you do need to taste test the soup mixture to make sure there’s enough seasoning. Warning – this is a very garlicky soup, even just a few taste tests and I was burping garlic the entire time I went running after making this. We went to the movies before dinner and I was convinced the soup followed me there, I literally could smell the garlic, despite the fact that we were 14 blocks away from my apartment.

So moral of the story is to use 2 bunches of garlic if you don’t like intense garlic flavors and be prepared to burp and/or smell garlic for the entire day and night.

3 bunches green garlic, white and light green parts, washed and sliced thinly.

1 teaspoon butter

2 medium red potatoes, peeled and sliced thinly

3 cups chicken stock, low sodium

1 teaspoon salt

¼ teaspoon black pepper

1 cup milk

1 cup light cream

Melt butter in a large saucepan on low heat, add garlic and cook on low temperature, stirring occasionally

Chop potatoes – sliced thinly then cube sliced potatoes

Add the potatoes, stock, and salt, bring to a boil, cover and simmer for 20 minutes (make sure the potatoes are tender).
Add the milk, pepper, and simmer for a few minutes. Remove from heat and let cool for about 5 minutes.

Blend ½ the soup mixture in a blender or food processor. Transfer to a bowl. Blend the other ½ of the soup mixture.


Transfer to same bowl. Place bowl in ice bath (dump a bunch of ice cubes in a bigger bowl that the soup bowl can be placed in). Place both in fridge and let cool completely.
When ready to serve, slowly mix in cream, stirring while pouring. Garnish with a little more pepper.

Enjoy with caution – you will burp garlic ALL night.

Chicken Sausage Frittata

½ large onion, chopped into strips

3-4 cloves garlic

1 red bell pepper, sliced and cut in chunks

½ cup mushrooms

2 links chicken sausage (Al Fresco is good)

4 eggs, well beaten

¼ cup cheddar cheese, plus a little more to sprinkle on top

1 teaspoon butter

salt & pepper

Pre-heat oven to 400° F. When oven is heated, place Pyrex pie pan in to heat up. If you are using an oven-proof skillet, disregard this comment.

Sauté garlic and onions on medium heat in a non-stick skillet for about 8 minutes or until onions start to caramelize (turn a golden brown color)
Add chopped pepper and mushrooms, stirring occasionally.

Heat sausage in a separate skillet on medium for about 5 minutes (these are already cooked so you’re really just heating them up)

Beat eggs in bowl, throw in cheese and give it a quick stir. Set aside for a minute.

Add butter to vegetable mixture, stir. Add sausage to vegetable mixture, stir.

Leave the (now-empty) sausage skillet on low heat, place pie pan over the skillet to keep hot. Spray with cooking spray (a nice heaping spray to ensure easy removal).

Spoon sausage and vegetable mixture into pan.

Pour egg & cheese mixture over the veg & sausage mixture into the heated Pyrex pan or oven-proof skillet.

Let eggs set (will start to brown on edges).

Bake at 400 for about 12-15 minutes.

Cut frittata into wedges and serve with a dish of soup and side salad:

Bon Appetit!

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