Broccoli Kale Soup

Broccoli Kale Soup

Broccoli Kale Soup

Broccoli Kale Soup

As promised, here is the recipe for the broccoli kale soup that we paired with our pan bagnat.

1 T olive oil
1 yellow onion, diced
5 cloves garlic, minced
3 celery stalks, diced
1 T Sherry Vinegar
1/2-1 t kosher salt
1/2 t red chili flakes
1/2 t dried thyme
1/2 t dried oregano
2 small potatoes, diced
3 stalks of broccoli, stems peeled & diced, florets broken
approx. 4 c good vegetable or chicken stock
2 bunches kale, rinsed and chopped
1 T dijon mustard
1/3 c grated parmesean cheese 

In a large pot, saute the onions, garlic and celery over medium heat in the olive oil until soft. Deglaze the pan with Sherry.  Sprinkle in the salt, chili and herbs and stir in the potatoes and broccoli. Pour in enough stock to cover all the vegetables in the pot (don’t add in too much!), put a lid on it, and let is simmer away until potatoes are tender. Add in the kale and stir in the mustard. Blend well using an immersion blender or pour soup in batches into a blender to get it very smooth. Stir in the cheese and blend well. If you find your soup is too thick, add in more stock or add in a bit of milk. Makes 4 large portions.

 

 

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Pan Bagnat

Pan Bagnat

Pan Bagnat

Pan Bagnat

Working in the Richmond District of San Francisco, one of my favorite places to go for lunch is Cafe Rigolo.  The French do lunch (and really, all food) so well, it’s hard not to turn to a little French bistro for lunch to remind you that there’s beauty in the world.  It always makes things better.  Every time I go to Cafe Rigolo, I order the same sandwich, so when I saw a version of it on Food 52, it seemed like a sign.  I had to make it.  I’m so glad I did.  This is one of the best things we’ve made in a long time.  So light and delicious and wonderful.  We served it for dinner with a broccoli kale soup (which I’ll be posting in a minute).  It’s one of those things that you make where you plan when you’re going to make it again while you’re eating it.  Sooooooo GOOD!  Good company and a glass of chardonnay knocks it out of the park!

  • 1/2 loaf crusty French baguette (being San Franciscans, we used a sourdough baguette to great effect)
  • 1 clove garlic, cut in half
  • 4-6 basil leaves
  • 1 (6oz) can tuna
  • 3/4 cups Nicoise or Kalamata olives, sliced
  • 1/2 cup red bell pepper, seeded and sliced thin
  • 1/2 small red onion, finely chopped
  • 1/4 cup Italian flat leaf parsley, finely chopped
  • 1 jar or can artichoke hearts, drained and chopped (optional)
  • 1/4 cup blanched French green beans, sliced into thirds (optional)
  • 3 tablespoons fresh lemon juice
  • 6 tablespoons extra virgin olive oil, plus more for drizzling
  • sea salt and freshly ground black pepper, to taste
  1. PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves. Then mince the garlic and sprinkle it over the bread.
  2. MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts (if using) and green beans (if using). In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.
  3. ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves.
Joe's Special

Joe’s Special

Joe's Special

Joe’s Special

There are a lot of theories as to the origins of Joe’s Special.  My favorite is the one where a hungry musician stopped into New Joe’s in San Francisco late one night and ordered a spinach omelette which was then beefed up with some extra hamburger left over from dinner.  You can read a more detailed account on the Original Joe’s website.  No matter the origin, it’s a delicious thing to eat: breakfast, lunch, dinner, it doesn’t matter.  I used the recipe from last month’s Saveur.  It goes really well with a fresh baguette and a little Frank’s hot sauce.  Joe and Frank get along great as it turns out.

SERVES 4
Weight Watchers Points Plus Value: 8

INGREDIENTS

1 tbsp. olive oil
5 cloves garlic, minced
1 medium yellow onion, finely chopped
8 oz. ground chuck
1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry in paper towels
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
¼ cup finely grated Parmesan
Crusty Italian bread, for serving

INSTRUCTIONS

Heat oil in a 12″ skillet over medium-high heat. Add garlic and onion; cook until soft, about 5 minutes. Add chuck; cook, stirring, until browned and all moisture evaporates, about 10 minutes. Add spinach; cook until heated through, about 2 minutes. Add eggs; cook until eggs are cooked and mixture is slightly dry, about 4 minutes. Season with salt and pepper; sprinkle with Parmesan. Serve with bread.

Spaghetti Alla Primavera

Spaghetti Alla Primavera

Spaghetti Alla Primavera

Spaghetti Alla Primavera

After reading all the delicious recipes in October’s Saveur magazine and riding our bikes to the farmers’ market this weekend, it seemed like primavera was the perfect choice the the pre-election countdown.  I made a few adjustments to try and curb the point value: half and half for heavy cream and 4 Tbsp of olive oil instead of 6 and whole wheat pasta.  I also left out the pine nuts, much to my chagrin.  Didn’t really get to a low point value on this one, but it’s filled with delicious and healthy veggies and works as a great choice if you have saved up for the day and are ready to splurge on dinner.

Weight Watchers Points Plus Value:  11

SERVES 8

INGREDIENTS

4 tbsp. olive oil
5 cloves garlic, minced
6 oz. button mushrooms, quartered
1 cup asparagus tips, blanched
1 cup small broccoli florets, blanched
½ cup frozen peas, blanched
1 small zucchini, quartered lengthwise, cut to 1″ lengths, blanched
1 lb. spaghetti, cooked al dente
1 cup half and half
⅔ cup grated Parmesan
2 tbsp. unsalted butter
Kosher salt and pepper, to taste
1 cup grape tomatoes, halved
2 tbsp. thinly shredded basil

INSTRUCTIONS

1. Heat 3 tbsp. oil in a 12″ skillet over medium heat. Add ⅔ of the garlic; cook until golden, about 2 minutes. Add mushrooms; cook until golden, about 3 minutes. Add asparagus, broccoli, peas, and zucchini; cook 3 minutes. Add pasta, cream, Parmesan, and butter, season with salt and pepper, and toss to combine; transfer to a platter.

2. Bring remaining oil and garlic, tomatoes, and basil to a simmer over medium heat; pour over pasta.