Cook Like a Rock Star - Anne Burrell [29]
1 large or 2 small carrots, cut into ½-inch dice
2 celery ribs, cut into ½-inch dice
2 cloves garlic, smashed and finely chopped
Kosher salt
2 pounds pumpkin, peeled and cut into 1-inch dice (I recommend a sugar or cheese pumpkin, or in a pinch, butternut squash)
1 large russet potato, peeled and cut into 1-inch dice
2 cups white wine
2 quarts chicken or veggie stock
1 thyme bundle, tied with butcher’s twine
2 bay leaves
1 orange, cut in half
FOR THE FRIED LEEKS
Canola or other neutral-flavored oil, for frying
1 leek, cut into 2-inch julienne, washed
Kosher salt
FOR THE WHIPPED CREAM
1 cup heavy cream
½ teaspoon allspice
FOR THE SOUP
1 Coat a large, deep pot with olive oil; add the leeks, carrots, celery, and garlic and bring to medium-high heat. Season with salt and sweat the veggies until they start to soften and are very aromatic, 8 to 10 minutes. Add the pumpkin and potato and sprinkle with salt. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes; add the wine and reduce by half.
2 Add the stock, thyme bundle, and bay leaves. Squeeze the orange halves directly into the soup, then add both halves. Taste for seasoning and adjust if needed. Bring to a boil (BTB) and reduce to a simmer (RTS); cook for 35 to 40 minutes.
3 Remove and discard the orange halves, thyme bundle, and bay leaves and use an immersion blender or upright blender to purée the soup (if you’re using a regular blender, cool the mixture for about 5 minutes and work in batches). You want the purée to be very smooth and velvety, so purée the crap out of it! If the consistency is too thick, add a bit of water. Taste and adjust the seasoning as needed.
FOR THE FRIED LEEKS
Heat an inch of oil in a small saucepan set over medium heat. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. When the oil is hot, working in batches, fry the leeks until crispy and brown, 2 to 4 minutes. Use a slotted spoon or fish spatula to remove the leeks and set them on the paper towels to drain; sprinkle with salt.
TO WHIP THE CREAM AND SERVE
1 Use a hand or stand mixer—or if you’re feeling strong, a regular old whisk—to whip the cream and allspice until the cream holds its shape in soft peaks.
2 Ladle the soup into serving bowls, top with a dollop of the whipped cream, and garnish with the fried leeks.
Soup-er!!!
Raw Asparagus, Red Onion & Pecorino Salad
SERVES: 6 TO 8 • TIME: ABOUT 10 MINUTES
This is one of my best recipes (if I do say so myself!) and it’s become one of my mom’s favorites, too. People will say, “What is this?” and then, “Who knew you could eat raw asparagus?” It’s simple and unique and, I promise, it will make you a rock star with your guests.
MISE EN PLACE
1 bunch of pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup finely grated Pecorino
¼ to ½ cup red wine vinegar
Big fat finishing oil
Kosher salt
1 Cut the asparagus, including the tips, into very thin rounds. In a medium bowl, toss the asparagus with the red onion and Pecorino.
2 Drizzle the salad with the vinegar (I like a very bright, acidic salad, but you can adjust the vinegar to your taste), finishing oil, and salt and toss again.
Super-cinchy!
Roasted Beet & Many-Herb Salad
SERVES: 4 • TIME: 1 HOUR, MOSTLY UNATTENDED
Everyone makes a big production over roasting beets when the truth is that you can literally throw them in the oven—no foil, no nothing, totally naked—and let them do their thing. Combine those beautiful beets with lovely fresh herbs and you get a gorgeous salad with different flavors in every bite. Who knew beets could be so exciting?
MISE EN PLACE
4 large beets, red, golden, Chioggia, or any combination
8 to 10 baby beets, any color or combination
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Kosher salt
2 cups mixed fresh herbs (parsley, dill, chives, basil, fennel fronds, marjoram, oregano, and/or thyme), leaves pinched from stems
1 Preheat the oven