pasta with cutting-board parsley pesto

 “If you should ask me to name a dish that a bit of parsley would fail to improve, I might be startled as by an impertinence.” – Angelo Pellegrini; The Food Lover’s Garden

“The food processor separates you completely from the pleasures of physicality and from the sensual delight of working with your hands. ” - Viana La Place; The Unplugged Kitchen

This week felt like turning a corner. I can almost see the shabby coattails of the uninvited guest who’s been hanging around for months, flapping in the spring breeze as she scurries down the sidewalk of my street, around the block and then far away.

I haven’t told you this before, but for too many days this winter I’ve felt dreadful – I mean literally full of dread. We all go through stressful stuff sometimes that can be…well, draining. It’s not an unfamiliar feeling, and most of the time things turn around sooner rather than later. You recover and pick yourself right up.

But for me, this time it went on for so many weeks which turned into months,  that my body developed an imbalance.


I didn’t believe it at first. I mean, I’ve been aware of nutrition, healthy cooking and lifestyle choices for almost half my life. But no matter how much fresh, whole, naturally vitamin-packed food I was feeding myself and all the yoga breathing I tried to stop my heart racing and bumping in my chest, stress hormones kept up in an endless cycle, leaching my reserves, tapping out all the good stuff I had in storage. Drained. And feeling like I might die.

I’ve always believed that food is the best delivery system for nutrients – better than a bunch of pills, supplements or protein shakes. Eating whole food is the optimal way to stay healthy, but sometimes we need a little help. Now that I’ve had a number of doctor visits, tests and vials of blood drawn that ruled out serious disease, I’m on my way back to myself again. I’m taking a few supplements to replenish what I’m missing, and finally feeling ready to start a new chapter.  [Read more...]

pressed roasted vegetable sandwich

roasted vegetable sandwich

The lazy days of summer – are you feeling them yet? The calendar says it’s officially here, but we’re just as busy as ever in my house, with certain things even causing stress, making me count the days until we can leave town for some much needed down time on our favorite beach.

My style of vacation cooking is pretty simple; the only tool I bring along to our rental cottage is my favorite chef’s knife, since the kitchen there is supplied with the major essential – a lobster pot.

pressed roasted vegetable sandwich [Read more...]

carrot soup and almond-parsley pesto

carrot soup and almond parsley pesto

Did your mother – or someone else who presumably cared about your well being  – ever tell you that peeling a carrot takes away all its vitamins?

It’s one of those admonitions that gets stuck in your head for the rest of your life, probably because you first heard it when soft brain material was still forming (up till the age of 26, I read somewhere). Those whose job it was to see that you grew up with all parts intact did their best to point out every which way you could inflict damage, wreaking havoc on not only yourself, but others, too. You know:

Don’t run across the room with that sharp pencil – you’ll put someone’s eye out!

You’re going to fall off that tree/roof/high-up-dangerous place on top of the swingset and crack your head open!

If you sit so close to the TV in this dark room; YOU”LL GO BLIND!

I can’t think of such warnings having to do with food equally as menacing as the visions of heads cracked open like watermelons dropped from a tall building and eyeballs plucked whole out of their sockets by an innocent writing tool. Oh, there was something about Vitamin C – not enough and you’d become riddled with scurvy and toothlessness. Other than that my takeaway nutritional wisdom remains; All the Vitamins are in the Skin.

I only just learned (like, yesterday) that in fact, peeling carrots has absolutely little effect on the nutrients contained therein. Other forms of produce, such as apples, pears and potatoes, yes – keep the skins on. But carrots? Turns out that some of the best stuff in carrots, like the beta carotene, is in there all the way through. Lots of vitamins, antioxidants and magical cells live in the colorful parts of fruits and vegetables, and if the food is the same color inside without its skin, no harm done.

I admit I do peel carrots when they have an abundance of stiff, old root hairs and tiny clods of dirt. Who wants to eat that?? Plus they look brighter and prettier without the skin. Fresh little carrot bunches with their green tops on don’t usually have that problem.

Having gone on and said all that (are you still reading this?), it won’t make much difference if the skin is on or off the carrots in this soup recipe since they get pureed in the end. It’s your call.

carrot soup with almond parsley pesto

I’ve just started browsing through Deborah Madison’s tremendously wonderful new book, Vegetable Literacy.  The book is organized by families of vegetables, how they’re related and play together – I LOVE that.

The first chapter covers The Carrot Family, which includes celery, parsley, fennel and coriander. Carrots remind me of spring, and parsley reminds me of carrots, so there’s the starting point for my soup.

carrot soup and almond-parsley pesto

Yield: serves 4 - 6

This soup couldn't be simpler and tastes like the essence of carrot. Use any leftover pesto within a day or two, tossed with roasted vegetables or spread on a warm crostini.

Ingredients

  1. 2 tablespoons olive oil
  2. 2 tablespoons butter
  3. 1 ½ pounds carrots, peeled and cut into 2-inch chunks
  4. 1 onion, chopped
  5. 2 stalks celery, chopped
  6. 2 teaspoons salt
  7. 1 teaspoon sugar
  8. 1/2 teaspoon ground coriander
  9. 1 teaspoon fresh lemon juice
  10. 1 tablespoon amaretto liqueur (optional)
  11. Pesto:
  12. 1 bunch Italian flat-leaf parsley
  13. ½ cup sliced almonds, toasted
  14. 1/4 teaspoon fennel seeds (optional)
  15. ½ cup extra-virgin olive oil
  16. Salt
  17. ½ cup freshly grated Parmigiano cheese

Instructions

  1. Heat the butter and oil in a large saucepan until butter melts; add the carrots, onion, celery, salt sugar and coriander. Stir the vegetables around and cook until they begin to release liquid and become softened, about 5 minutes.
  2. Pour in 6 cups water and bring to a simmer. Cook about 15 minutes, or until the carrots are tender. Remove from the heat and cool for a bit, then puree the soup in a blender until completely smooth. Stir in lemon juice and amaretto, if using, and taste for salt.
  3. To make the pesto, reserve a few parsley leaves and chop the rest in a small food processor until finely chopped. Add all but 1 tablespoon of the almonds and pulse until the nuts are finely chopped and the mixture forms a paste; add the fennel seeds, olive oil, salt to taste and the cheese and pulse to combine.
  4. Serve the soup with a spoonful of pesto and sprinkle with remaining parsley leaves and almonds.
http://familystylefood.com/2013/04/carrot-soup-and-almond-parsley-pesto/