'Tis the Season... for soup

Lentil Soup

Makes: 4-6 main course servings

Ingredients:

1 onion, diced small
1 carrot, diced small
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 1/2 cup green lentils, rinsed and picked over to discard small stones
1 small bunch parsley, leaves separated from stems.
1/2 head garlic
1/2 small fresh chili pepper
2 quarts water
1/2 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon grains of paradise
2 cloves garlic, minced
Lemon juice
Extra virgin olive oil

Preparation:

1. In a soup pot over medium heat, sauté the onion and carrot in olive oil until the onions are gilded and translucent, about 1-2 minutes. Add salt and pepper to taste.

2. Wrap the parsley stems, 1/2 garlic head, and chili in cheesecloth and add it to the pot. Add the lentils and water and bring to a boil. Simmer until the lentils are tender, but not mushy, about 45 minutes.

3. Meanwhile, toast the cumin, fennel, and grains of paradise in a dry skillet over low heat until fragrant. Crush the toasted spiced with a mortar and pestle, or by using the bottom of a heavy skillet. Chop the parsley leaves.

4. When the lentils are done simmering, remove the cheesecloth and add the crushed spices and minced garlic. Taste for seasoning, add lemon juice, chopped parsley, and additional salt and pepper, if necessary.

5. Serve soup in bowls with a dribble of olive oil.

How to violate a perfectly good vegetable

BROCCOLI SALAD

4 C chopped broccoli (finely chopped – I use the food processor)
8-10 slices cooked bacon, crumbled
1 C chopped celery
¼ C chopped green onions
¼ C golden raisins
¼ C dried cranberries
½ C roasted sunflower seeds
½ C chopped cashews

Combine all ingredients

Dressing:

1 C mayo
¼ C sugar
3 tsp. vinegar (I use balsamic)

Pour dressing over salad just prior to serving.

Braised Short Ribs

The short days & cool weather bring out the nester & the cooker in me. Since I've got a freezer full of grass-fed organic beef I figured it was time to attempt a new recipe. I made Braised Short Ribs served with wilted greens and garlic mashed potatoes. Try it, you'll like it.

Ingredients

* 6 bone-in short ribs (about 5 3/4 pounds)
* Kosher salt
* Extra-virgin olive oil
* 1 large Spanish onion, cut into 1/2-inch pieces
* 2 ribs celery, cut into 1/2-inch pieces
* 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
* 2 cloves garlic, smashed
* 1 1/2 cups tomato paste
* 1-2 chipotle peppers w/ 1/3 can of adobo sauce
* 2 to 3 cups hearty red wine
* 2 cups water
* 1 bunch fresh thyme, tied with kitchen string
* 2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Puree tomato paste with chipotle pepper and adobo sauce. Add to the vegetables. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.