Nick's Turn

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Split Pea Dumpling Soup

Pudding Pie

Split Pea Dumpling Soup

Special Equipment
    bamboo steamer

Ingredients
    2 cups cups frozen peas
    2/3 cup ricotta cheese
    2 tablespoons olive oil
    1/2 teaspoon sea salt
    ground black pepper
    1 small shallot, minced
    1/3 cup grated Parmesan
    zest of one large lemon
    1 package of spring roll skin or wonton wrappers.

Bring water to a boil in a medium saucepan. Salt the water and add the peas. Cook until bright green in color and soft, about one minute.  Drain the peas and run under cold water to stop the cooking.

Blend the peas, ricotta cheese, olive oil, pepper and salt into a puree using a hand blender or food processor.  Leave a bit of texture in the puree. Return the mixture to a bowl and stir in shallots, parmesan, and lemon zest. Taste.  Season with salt and pepper if needed.

Place twelve wrappers out on the counter, drop a small amount of filling onto each wrapper, wet the edges of each wrapper with a water, fold, set aside on a plate. Do the next dozen and repeat until the filling is used up.

Place your steamer on top of a pan with boiling water.  Drizzle olive oil over each dumpling, arrange the dumplings in a single layer (do not overlap), and steam for about three minutes.  The dumplings should be tender and translucent. Sprinkle with salt

Makes about 4 dozen dumplings.

 Ingredients
    extra virgin olive oil
    1 large onion, chopped
    4 cups vegetable broth
    sea salt
    ground pepper
    4 cups cooked yellow split peas*
    1/4 cup dill
    16 dumplings
    1/4 cup freshly grated Parmesan cheese

Directions
*To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, season with salt and set aside.

Heat 2 tablespoons olive oil, and onion over medium-high heat. Cook for a few minutes, just until the onions soften up a bit. Add the vegetable broth and bring to a simmer. Season with salt and pepper.

To each serving bowl, add one cup of yellow peas. Place herbs on top of the split peas and ladle one cup of hot broth into each bowl.  Add a few dumplings and drizzle each bowl with olive oil. Sprinkle each bowl with grated Parmesan.

Serves four.

Pudding Pie

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Nick's home brew

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Soup Night Rule

red pepper flakes go on everything

Introducing...

Anand will be joining us for soup night.

Juliana's Turn

Menu
Stuffed Mushrooms
Potato Leek Soup
Sundaes

Stuffed Mushrooms

 

Ingredients

3 slices white sandwich bread

1 small garlic clove, coarsely chopped

1 log (5 ounces) soft goat cheese, crumbled

1/2 cup fresh parsley leaves

1/4 teaspoon red-pepper flakes

Coarse salt

Splash lemon juice

2 packages (10 ounces each) white button mushrooms, stems removed

Olive Oil

Parmesan cheese (grated)

Directions

Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet. 

In a food processor, pulse bread and garlic until a fine crumbs. Add goat cheese, parsley, splash of lemon juice, and red-pepper flakes. Pulse filling until combined. 

Spoon filling into each mushroom, brush mushrooms with olive oil, and sprinkle with Parmesan and course salt. Place on baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

Potato Leek Soup

Ingredients

1 tablespoon extra-virgin olive oil

1 cup diced pancetta

2 cups diced onion

4 large leeks, cleaned and sliced

Salt and freshly ground black pepper

3 tablespoons butter

3 tablespoons all-purpose flour

2 quarts vegetable broth

3 tablespoons white wine

4 cups peeled, quartered or diced new potatoes

minced chives and French's fried onions for garnish

Directions

Heat oil in a skillet over medium heat. Add the onion and leeks, saute for 2 minutes. Season with salt and pepper. Add butter. When melted, stir in flour. Whisk in vegetable broth. Add wine and new potatoes. Bring to a simmer and cook until potatoes are tender.

Meanwhile cook pancetta in a skillet, until crispy.

When potatoes are tender puree the soup with a hand blender. Season with salt and pepper. Garnish with pancetta, fried onions and chives.

Sundae Bar

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Kaitlin's Turn

Menu

coconut and shrimp soup with soba noodles

edamame

mochi and asian pears

For the spice paste:
5 red chilies (halved and seeded)
3 cloves of garlic (minced)
2 tbs fresh ginger (grated)
2 or 3 plump stalks lemon grass -
1 tsp. Coriander seeds
.5 cup cilantro
1 tsp round turmeric
1 tbs vegetable oil

For the soup:
1 quart vegetable broth
1.5 cups coconut milk
1 lime - just the juice
splash of soy sauce
splash of mirin (a Japanese wine)
1 lb soba noodles
1 lb raw shrimp (peeled and de-veined)

For garnish
cilantro, fresh mint, green onions, and lime wedges

To finish:
Finely slice the tender, innermost leaves of the lemon grass. Grind the coriander seeds or crush them in a mortar. Combine all ingredients into a thick paste in a food processor. You may need a few tablespoons of vegetable oil to help it go round but add as little as you can.

Heat a large pot over medium heat, add half the spice paste stir for one minute, add vegetable broth, coconut milk, and a splash of soy sauce and Mirin. Let it come to a boil. Turn the heat down and let the soup simmer for ten minutes. Meanwhile cook the noodles briefly in boiling water and drain them.

Divide the noodles between four large bowls and ladle soup on top. Garnish with cilantro, mint, green onions and lime wedges.

Serves about 4.

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