February 23, 2012

chickpea soup

I am a chickpea fiend. I toss them into salads, puree them into hummus, and bake them until nice and crispy. And, recently, after a lovely dinner at Telepan on New York’s Upper West Side, I was inspired to incorporate chickpeas into soups and stews.

It was their hearty chickpea soup with winter root vegetables which inspired me to do so. The soup was warm, comforting, and full of flavor – the flavor that comes from sweet carrots, starchy potatoes, nutty chickpeas, and likely a rich chunk of bacon. It was precisely the sort of dish I would prepare in my own galley kitchen. And so, I set out to replicate it in my own fashion.

With a bowl of dried chickpeas soaking on the counter top, I began chopping, dicing, and slicing the ingredients, until soon the flavors were melting together in my large stainless steel soup pot.  To deepen the flavors, I threw in a bay leaf and the leftover rind from a salty hunk of Parmigiano. And, I sprinkled a touch of ground cumin and a pinch of cayenne pepper. With a drizzle of the black olive oil my parents brought home from Corsica, it was the perfect Sunday supper – a warm, hearty, flavorful soup savored in the comfort of my tiny New York City studio.

Chickpea Soup (inspired by Telepan)

3 tbsp extra virgin olive oil
1 leek, thinly sliced
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 cup dried chickpeas, soaked for four hours and drained
8 cups water
1 bay leaf
5 carrots, diced
4 yukon gold potatoes, diced
Parmigiano-Reggiano rind
4 cups kale, sliced thinly
1/4 tsp ground cumin
Pinch of cayenne pepper

Salt and pepper to taste

In a large pot over medium-high heat, sauté leek, shallot, and garlic in olive oil until softened and almost translucent, about 3 minutes.

Add chickpeas, water, and bay leaf, bringing heat down to medium-low. Simmer for 1 hour.

Add carrots, potatoes, and Parmigiano-Reggiano rind. Simmer for another hour.

Discard bay leaf and Parmigiano-Reggiano rind. Add kale, stirring to incorporate. Season with cumin, cayenne pepper, and salt and pepper to taste. Simmer for another 15 minutes, or until kale is tender.

Divide soup among bowls, drizzle with good quality extra virgin olive oil, and sprinkle with freshly ground black pepper.

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February 16, 2012

radicchio, roasted brussels sprouts, roasted carrots, and chickpea salad

For some time now, my colleague has been eyeing my lunch, wondering what it is I made that day.

Radicchio, roasted Brussels sprouts, roasted carrots, chickpeas, and vinaigrette, I might say.

They are simple, wholesome lunches – quick to prepare and packed with nutrients to get me through the day. And, they are decidedly cost effective.

So, why buy lunch when you can make your own? All it takes is a little planning ahead. On Sunday, I might cook a few cups of quinoa, roast a bunch of vegetables, and wash a head of lettuce. And, I always have a bowl of red wine or white wine vinaigrette on hand. Then, when it comes time to pack my lunch, it comes together in a few short minutes. If you’re not already bringing your own lunch to work, I encourage you to try it, at least once.

Lacking ideas or inspiration? This warm lentil salad with mozzarella di bufala is delicious, as is this quinoa salad with butternut squash, fennel, radicchio, and chickpeas. And, this warm farro and mustard greens salad with maple roasted acorn squash, feta, and walnuts and this orange, avocado, and shaved fennel salad with toasted almonds and lime-sesame vinaigrette are on my list of lunches to try. Or, just scroll to the bottom of this post and you will find the recipe for the aforementioned salad of radicchio, roasted Brussels sprouts, roasted carrots, chickpeas, and vinaigrette. Either way, lunch will be very tasty.

Radicchio, Roasted Brussels Sprouts, Roasted Carrots, and Chickpea Salad

1 head of radicchio, thinly sliced
1/2 lb Brussels sprouts, stems trimmed 
1/2 lb carrots, peeled 
Extra virgin olive oil
1 15 oz can of garbanzo beans, drained and rinsed
Vinaigrette

Salt and pepper to taste

Preheat oven to 375°F.

Shred Brussels sprouts, using a knife or a food processor with a slicing attachment. Cut carrots lengthwise into 2-inch pieces. Toss the Brussels sprouts and carrots lightly with a drizzle of olive oil, and salt and pepper to taste. Spread on a baking sheet and bake for 20 minutes, or until golden and tender.

Toss radicchio, roasted Brussels sprouts, roasted carrots, and garbanzo beans with vinaigrette, and salt and pepper to taste.

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February 9, 2012

food for thought: the bocuse d’or usa

I almost forgot to tell you the following: a few weekends ago, I met Thomas Keller. Yes, THE Thomas Keller. The celebrated chef behind The French Laundry, Per Se, Bouchon, and Ad Hoc. But, mostly, for me, he is the author of The French Laundry Cookbook, one of my most cherished cookbooks from which I have cooked numerous recipes, an involved yet wonderfully therapeutic activity. As one of a handful of bloggers who were sponsored by KitchenAid to attend the Bocuse d’Or USA competition, of which Chef Keller is the President, I found myself at the Culinary Institute of American in Hyde Park, New York to watch the prestigious cook-off unfold. It was there that I met Chef Keller himself. A little starstruck, I shook his hand and we exchanged a few words. It was, without a doubt, the highlight of my day.

In other news, gourmettenyc is now on facebook. So, please, drop by, say hello, and “like” the page!

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February 2, 2012

warm lentils with mozzarella di bufala

On a recent January day, in search of a hearty meal to satisfy our looming hunger, my friend and I happened upon Granger & Co. in London’s Notting Hill. There, as you may remember from last week’s post, I savored a warm lentil salad with creamy mozzarella di bufala. It hit the spot. Warm, earthy lentils, soft, creamy mozzarella di bufala, and sweet, fresh mint with a sprinkling of fruity extra virgin olive oil. So simple, yet so wonderfully flavorful.

Looking to replicate my meal at home, I asked the waitress if she knew how the kitchen had prepared the lentils. With vegetable stock, she said. It seemed so apparent, yet it hadn’t crossed my mind. The vegetable stock added a depth of flavor that I never would have achieved by simmering the lentils in plain water. So, I took the idea back to my New York kitchen and prepared an aromatic vegetable broth, cooked a cup of lentils, tossed them with olive oil, white wine vinegar, salt, and pepper, and topped them with mozzarella di bufala, mint leaves, and a drizzle of olive oil. It was perfect. Just as flavorful and just as comforting, especially in the warmth of my own home.

Warm Lentils with Mozzarella di Buffala (inspired by Granger & Co.)

1 cup lentils
3 cups vegetable broth
1 bay leaf
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
4 1/2 oz mozzarella di bufala 
Fresh mint 

Salt and pepper to taste

In a medium saucepan, bring the vegetable broth to a boil. Add the lentils and the bay leaf, turn to low heat, and simmer for 30 with the lid on. Drain any excess water.

In a medium bowl, toss the lentils with 1 tbsp of olive oil, white wine vinegar, and salt and pepper to taste. Divide lentils among bowls. Arrange mozzarella di bufala over the lentils, garnish with a handful of fresh mint leaves, drizzle with remaining 1 tbsp of olive oil, and sprinkle with salt and pepper.

Note: Bill Granger has a similar recipe in his cookbook Bill’s Basics, which is a lentil, beetroot and celery fattoush with labna.

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January 25, 2012

food for thought: paris and london

Before it becomes too late, I think I should tell you about my recent travels to Paris and London.

After a lovely Christmas in Philadelphia – my family and I sipped champagne by the fireplace, enjoyed a luscious kabocha squash and fennel soup, carved into a succulent roasted leg of lamb, and dug into sweet, nutty slices of pecan pie – I hopped on a plane to Paris where I visited my family and friends. There, my grandfather, Papi, and I conversed over hearty winter fare and generous glasses of wine; my best friend and I baked clafoutis and chatted over many a pot of tea; and, on a grey and rainy day, I returned to my favorite salon de thé, Les Deux Abeilles on rue de l’Université.

Down the block from the musée du Quai Branly, Les Deux Abeilles is a charming cafe that my mother and I stumbled upon several years ago on a hot summer’s day. Ready to continue down the block in search of an air-conditioned restaurant, we came upon a waiter at the corner bistro who convinced us we should return to this charming cafe. We would like it, he was sure, so we returned. And, we have been returning ever since. They make wonderful quiches and salads. But, what is most impressive are their homemade desserts, prepared in the tiniest of kitchens. There are fruit crumbles and clafoutis, there are lemon meringue pies and tartes tatins, and there are buttery scones, perfect for breakfast or an afternoon cup of tea.

Though I am loyal to Les Deux Abeilles, I also make a point of discovering new places. This time around, a friend introduced me to Le Loir dans la Théière, a cozy salon de thé in the Marais where they serve truly delicious desserts, including a warm apple crumble.

After celebrating the New Year in Paris, my best friend and I took a quick train ride on the Eurostar to London. It was a whirlwind of a trip, as I was there for only three short days, but during that time I discovered a few noteworthy restaurants, in particular Granger & Co.

Having just put down our suitcases, we set forth to sunny Westborn Grove in Notting Hill in search of a meal to satisfy our hunger. With the intention of brunching at Tom’s Deli, we were quickly sidetracked by Granger & Co., a hip, modern restaurant by Australian restauranteur and food writer Bill Granger. There, I savored a wonderfully flavorful warm lentil salad with creamy mozzarella di bufala. It hit the spot, though I’m sure the ricotta hotcakes with fresh banana and honeycomb butter would have as well. By the end, I was so content with my meal that I decided upon adding Granger’s cookbook, Bill’s Basics, to my cookbook collection.

Though I have since returned to the States, you can be sure to find recipes inspired by my recent travels in subsequent posts.

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