I heard about this Latin seasoning called Sazon, made by the Goya company.
http://www.goya.com/english/products/product.html?prodSubCatID=8&prodCatID=4
I have not been able to find the condiment but my sister in -law had a packet which she gave to me when I went back to Providence, RI last week. There are many varieties of this condiment. My sister in law said a good recipe is to use the spice with chicken, rub it all over, add sun dried tomatoes, marinated artichokes and bake it. She raved about the Sazon and using it. Until I can make it I thought I would post some other recipes I found.
Colombian Style Empanada
Recipe #350747 | 25 min | 20 min prep | add private note
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Ice Cool Kitty
By: Ice Cool Kitty
Jan 20, 2009
My husband finally had a great idea for using leftover rotisserie chicken. I used the traditional seasonings with non-traditional methods, still great. These can be frozen before cooking since they are best served fresh. You need frozen empanada dough which is found with the Goya products (there are other brands) and is yellow in color. Or you can make your own using masa harina which would be more authentic.
Ingredients
* 1 cup chicken, cut into small dice (leftovers)
* 1/2 cup potato, cooked, cut up into small dice
* 1 small onion, chopped
* 1/2 cup peas and carrots, cooked
* 1/4 cup tomato, diced (fresh or canned)
* 2 green onions, finely chopped
* 1 garlic clove, minced
* 1 teaspoon cilantro, minced
* 1/4 teaspoon ground cumin
* 1/2 ounce sazon goya (1/2 packet)
* salt
* 1 tablespoon olive oil, divided
* canola oil or other oil (for frying)
Directions
1.
1
Heat 1 teaspoon olive oil in a small skillet. Saute onion about 5 minutes. Combine leftover chicken, leftover potato, peas and carrots, sauteed onion in a bowl. Set aside.
2.
2
Heat remaining oil in same skillet and saute tomato, garlic, green onion, cilantro, cumin, sazon, and salt until mushy. Add to chicken mixture and stir to combine.
3.
3
Place 1 tablespoon in the middle of an empanada disk. Pinch to seal. I start by bringing up the middle then pinching one side closed then moving on to the other side (you can add more filling if there is room, but they must be securely closed).
4.
4
Heat at least 1 inch of oil in a clean skillet, or use a deep fryer, over medium high heat. Cook empanadas until golden brown on each side, turning once.
5.
5
Serve withing a couple of hours either hot or at room temperature.
6.
6
As you eat you can drizzle filling with fresh lime juice, hot pepper sauce, or any piquant sauce.
**
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Showing posts with label condiment. Show all posts
Showing posts with label condiment. Show all posts
Friday, March 20, 2009
Sunday, March 8, 2009
Mossy Bayou company has some tasty condiments that have different zing to them
I regularly review the Chili Pepper magazine. There are many hot, spicy and usual recipes. Also there their are listing of awards from the magazine concerning condiments, (hot) sauces and more that are judged to be award winning . I look for winners in their categories. The Mossy Bayou company has achieved some prestigious awards so I decided to try them.The Bayou Blend is a seasoning that is very unusual. I like that the main ingredients are not primarily salt but include more pepper, garlic powder and then others. The Bayou blend is subtle with its garlic, pepper blend that doesn't overwhelm your taste buds with salt. It has a nice heat flavor but is not by any meals too spicy. If you want a blend that "really burns " this is a not a good one for you. I like it.
The Louisiana Swamp Scum Hot Sauce is a muddy looking hot sauce made of peppers, vinegar, salt, molasses, natural flavorings and uses caramel coloring. The swamp sauce has the right blend of tangy vinegar and hint of salt and molasses which gives it a distinctive bite. I really like the flavor with veggie burgers, beef burgers, vegetables, cheeses, stews and more.
The Cajun Chow Chow calls itself a relish and is a medley of green cayenne peppers, vinegar, onion, garlic, salt and spices. Once again salt is down on the listing of the percentage of ingredients. I once again liked that and the relish gives a fresh flavor. I really like the garlicky and pepper tone of the relish. All are really good on the sweet potato fries, the burger and even a vegetable bean oriented veggie burger. I like the Chow Chow and the Swamp sauce the best as they don't take taste too hot but have a nice heat to go along with the other spices and vegetables.
I can see them being used with chicken, beef, vegetables and more. They could also add a little zing to soups, stews and more. So while I can't get back to Bayou country in the near future, I can taste Cajun country by using these condiments. Order and try some.
Check them out at
Thursday, February 19, 2009
It is Chimichurri time
I love the simple but spicy Argentinan Chimichurri sauces. I always thought they were the same using green parsely and more. However through the last year, I have come to know that there are different kinds, all good, but difffrerent.
I already found three recipes (see below) including one listed from Chili Pepper Magazine. I like this magazine and have been reading it for years. Actually I started reading them at the stores and copying a few recipes I liked. I then thought I need to get this magazine and try more of the great recipes I had not tried an issue yet . Looking in this issue, I found a very different Chimichurri using red peppers and some of the ingredients in this recipes. I would try this fusion recipe.
Mixed Pepper merican Aregntina with Asia. What I created was an Asian style Red Pepper (3/2009 Chili Pepper, p. 34). The recipe has roasted red pepper, hot peppers ( I used some hot pepper sauce), red wine vinegar, parsley, shallots (I used red onion a substitute that I usually use as it is handy), tomatos, lemon juice , smoked paprika, and oil ( if you need the exact recipe, let me know and I will post it (I don’t have time now to write it out.,
I throught to mix South American Aregntina with Asia and beef. What I created was an Asian style Red Pepper Chimichurri Beef with noodles. I added a little garlic salt to round things outl.
It came out okay. But I guess I am used to the all green style Chimichurri sauces. The red pepper threw off the taste a bit. I prefer to go GREEN. I rated it 8.0/10.
If you feel that way try some of these below.
**
Categories
Salsa/sauce
Vegetables
So. america
Yield
1 -1/2 cups
Measure Ingredient
1⁄4 cup Olive oil
1 cup Red wine vinegar
2 tablespoon Aji chile powder, -OR- substitute New Mexican red chile powder
4 clove Garlic; minced
1 teaspoon Crushed black pepper-corns
1 teaspoon Dried oregano
1 each Bay leaf; crushed
1⁄4 cup Minced parsley (or substitute Italian parsley)
Salt to taste
Combine the olive oil and vinegar in a bowl and beat with a whisk. Stir in the remaining ingredients, mix thoroughly, and allow to sit for 2 hours to blend the flavors. Serve with broiled, roasted or grilled meat and poultry. Authors' Heat Scale: Medium _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-15-95
***
(Argentine parsley-garlic sauce for grilled meats)
This pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to Argentine churassco, or grilled meats. You can also use chimichurri as a marinade.
Makes about 1 1/2 cups
* Parsley, chopped -- 1 bunch
* Garlic, crushed -- 8 cloves
* Oregano -- 1 teaspoon
* Paprika (optional) -- 2 tablespoons
* Cayenne pepper -- 1/4 to 1/2 teaspoon
* Salt -- 1-2 teaspoons
* Red wine vinegar -- 1/3 cup
* Olive oil -- 3/4 cup
**
Recipe courtesy Guy Fieri, 2008
See this recipe on air Friday Aug. 29 at 3:00 PM ET/PT.
Show: Guys Big Bite
Episode: South of the Border
For the steak:
1 teaspoon minced garlic
1 teaspoon freshly chopped cilantro leaves
2 tablespoons olive oil
3 tablespoons tequila
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
1 1/2 pound skirt steak, trimmed
For the 4-Herb chimichurri:
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly chopped basil leaves
1 tablespoons freshly chopped oregano leaves
2 tablespoons minced white onion
2 tablespoons diced red bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground cumin
2 tablespoons red wine vinegar
1 tablespoon pasilla peppers, dried
2 tablespoons extra-virgin olive oil
For the steak
Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.
4-herb chimichurri:
Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.
I already found three recipes (see below) including one listed from Chili Pepper Magazine. I like this magazine and have been reading it for years. Actually I started reading them at the stores and copying a few recipes I liked. I then thought I need to get this magazine and try more of the great recipes I had not tried an issue yet . Looking in this issue, I found a very different Chimichurri using red peppers and some of the ingredients in this recipes. I would try this fusion recipe.
Mixed Pepper merican Aregntina with Asia. What I created was an Asian style Red Pepper (3/2009 Chili Pepper, p. 34). The recipe has roasted red pepper, hot peppers ( I used some hot pepper sauce), red wine vinegar, parsley, shallots (I used red onion a substitute that I usually use as it is handy), tomatos, lemon juice , smoked paprika, and oil ( if you need the exact recipe, let me know and I will post it (I don’t have time now to write it out.,
I throught to mix South American Aregntina with Asia and beef. What I created was an Asian style Red Pepper Chimichurri Beef with noodles. I added a little garlic salt to round things outl.
It came out okay. But I guess I am used to the all green style Chimichurri sauces. The red pepper threw off the taste a bit. I prefer to go GREEN. I rated it 8.0/10.
If you feel that way try some of these below.
**
Categories
Salsa/sauce
Vegetables
So. america
Yield
1 -1/2 cups
Measure Ingredient
1⁄4 cup Olive oil
1 cup Red wine vinegar
2 tablespoon Aji chile powder, -OR- substitute New Mexican red chile powder
4 clove Garlic; minced
1 teaspoon Crushed black pepper-corns
1 teaspoon Dried oregano
1 each Bay leaf; crushed
1⁄4 cup Minced parsley (or substitute Italian parsley)
Salt to taste
Combine the olive oil and vinegar in a bowl and beat with a whisk. Stir in the remaining ingredients, mix thoroughly, and allow to sit for 2 hours to blend the flavors. Serve with broiled, roasted or grilled meat and poultry. Authors' Heat Scale: Medium _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-15-95
***
(Argentine parsley-garlic sauce for grilled meats)
This pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to Argentine churassco, or grilled meats. You can also use chimichurri as a marinade.
Makes about 1 1/2 cups
* Parsley, chopped -- 1 bunch
* Garlic, crushed -- 8 cloves
* Oregano -- 1 teaspoon
* Paprika (optional) -- 2 tablespoons
* Cayenne pepper -- 1/4 to 1/2 teaspoon
* Salt -- 1-2 teaspoons
* Red wine vinegar -- 1/3 cup
* Olive oil -- 3/4 cup
**
Recipe courtesy Guy Fieri, 2008
See this recipe on air Friday Aug. 29 at 3:00 PM ET/PT.
Show: Guys Big Bite
Episode: South of the Border
For the steak:
1 teaspoon minced garlic
1 teaspoon freshly chopped cilantro leaves
2 tablespoons olive oil
3 tablespoons tequila
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
1 1/2 pound skirt steak, trimmed
For the 4-Herb chimichurri:
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly chopped basil leaves
1 tablespoons freshly chopped oregano leaves
2 tablespoons minced white onion
2 tablespoons diced red bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground cumin
2 tablespoons red wine vinegar
1 tablespoon pasilla peppers, dried
2 tablespoons extra-virgin olive oil
For the steak
Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.
4-herb chimichurri:
Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.
Monday, January 5, 2009
I love Lemon grass so the chicken wings caught my eye
Originally from Providence but now living in Kansas, I come back home to visit family but also to hunt for different types of food and restaurants to sample. When I was back here, I was around the Zoo area on my way back to the East side. I spied this restaurant and decided to give a try as I had never seen it before. I found the menu had quite a few Thai, Vietnamese and other Asian fare. Noodles, Pad Thai, soups . noodle soups, luncheon specials, mooshi (their spelling) pancake dishes (with chicken , veg, shrimp) , appetizers and more so there is lots to choose from. The Bahn Hoi looked interesting ( Bun is standard rice noodle vermicelli while I found that Bahn Hoi is a thinner rice noodle, but it is cooked in small, thin, flat panels. The bahn hoi takes more time and effort to prepare so its a little more time intensive to prepare). But I just wanted a snack so since I like Lemon Grass, I thought I would try the Lemon Grass chicken wings which are a Thai specialty ( I thought they would be Vietnamese but no matter the menu said Thai). Lemongrass has a nice fragrant lemony taste subtle then strong lemon juice but distinct. With the peanut sauce it was a good combination and I was happy to try something different and taking flavors to a different level). Sometime when I go back and in the area, I will have to try the soup and other Asian entrees as see if the rest of the food is as good as chicken wings and Lemongrass ( P.S.Since I like to try out later, while cooking, what I find in restaurants try lemongrass. It comes in thin stalks, make sure you crush or hit the stalks to make the fragrance come out and then cut them into little tiny strips . You can also try the paste.)
Saturday, November 22, 2008
chili powder with hot chocolate : sounds crazy but it is good
I have heard about this for several years. My wife brought me some chili powder with hot chocolate poweder. It was very good. The chili powder balances out the hot chocolate. You get the sweet with a little kick which (trust me ) tastes good.
Make your own by taking some hot chocolate mix and then mixing with hot water. Then add a chili powder to taste. Its great. What do you think?
Make your own by taking some hot chocolate mix and then mixing with hot water. Then add a chili powder to taste. Its great. What do you think?
Monday, May 12, 2008
Make an entree sing, add salsa try this great book
Sometimes all you need to make a food entree really "sing" is to add a salsa. No matter what kind of food you are having you can find a great one in the book called The Great Salsa Book by the great Chef Mark Miller. Several salsa types included in this book are : tomato and Tomatillo, Chile , Tropical , Fruit , corns , Bean, Garden, Nut, seed and herb , Ocean and exotic. In the book there are also cooking techniques, a glossary, sources to find ingredients and conversion scales. The recipes are not complicated, usually don't involve too many ingredients and are indeed many are not ordinary. If you don't like to experiment and try something new this book is not for you. But I love to experiment and work with new ingredients and more.
The one I tried today with breaded tilapia was the Sun- dried Tomato salsa (anchovy, garlic, basil , thyme, sun dried tomatoes and more spices) gave it nice salty but garlicy/ oniony spin. I would rate it 9.4/10. Ones that I have tried are the Tricolor salsa (9.6/10), Chipotle Tomatillo (9.6/10), Apple and Green chile salsa (9.4/10). Fabulous ones are the Corn and Green Chile salsa (9.8/10) and the Barbados Black Bean salsa (9.8/10).
BBQ and eating season is upon us. You can be sure I will try more of these amazing salsas. Find the book and try them for yourself!
Thursday, April 3, 2008
You say pesto the French say Pistou
Reading this word for the first time today, made me think it sounds like Pesto. Well very much so and it is another way to spice up soups and other dishes and taking meals to another level.
Pistou sauce, or just pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil.
http://en.wikipedia.org/wiki/Pistou
France's Best Pistou is Provence's French version of pesto.
Typically this condiment is added to a vegetable-rich soup. The Roman poet Virgil described a sauce made by crushing herbs in a mortar with garlic, salt and olive oil. Over time, the sauce would become a pesto was re-sounded into pistou in Nice.
Here was another good one that I found that looked good and will try
soupe au pistou
http://www.epicurious.com/recipes/food/views/230161
A good-for-you French stew
Low fat, flavorful — this soup will bowl you over. In France, where foie gras rules, this soup stands out: It's low fat and vegetarian. Suzanne Goin, chef and co-owner of Lucques in Los Angeles, first tasted it on a vacation. Years later, she put it on her menu. With salad and a baguette, the bean and veggie stew makes a fiber-rich meal. "Pistou" is its basil-based topping; Italians call it pesto. We call it delicious.
Servings: Makes 6 servings.
Ingredients
Stock
1 1/2 tbsp olive oil
1 medium onion, thickly sliced
1 celery stalk, chopped
1 head fennel, chopped
1 carrot, chopped
2 plum tomatoes, quartered
4 cloves garlic, crushed
1/2 tsp red pepper flakes
3 sprigs fresh thyme
1 bay leaf
Soup
1 1/2 tbsp olive oil
1 cup diced onion
2 garlic cloves, peeled and minced
1/2 cup diced carrot
1 cup diced celery
1/2 cup chopped parsley
1 tbsp minced fresh thyme
1 1/2cups drained and chopped canned plum tomatoes
2 cans (15 ounces each) white cannelini beans, rinsed and drained
6 tsp prepared pesto or extra-virgin olive oil
Preparation
For the stock:
In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.
For the soup:
Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.
Nutritional Information
Nutritional analysis per serving: 314 calories, 10 g fat (1.5 g saturated fat), 43.5 g carbohydrates, 12.5 g protein
**
http://www.foodandwine.com/articles/frances-best-pistou
Making my pistou starts with adding tomatoes and olive oil to basil, garlic and salt, then crushing the mixture in a mortar with a pestle until it's smooth. (In the Provençal dialect, pistou means "pounded.") The pistou is then stirred into the soup, amplifying the flavors of both.
The Provençal also spend a lot of time discussing versions of the soup. Traditionally, it includes a homemade broth, fresh white beans, green beans, potatoes and macaroni. A recipe by Patricia Wells adds pumpkin; one by Richard Olney calls for carrots. Cooks in Provence often vary the pasta, too (some use vermicelli). Robert Lalleman, the chef at the esteemed Auberge de Noves in Avignon, enriches his recipe by sautéing pasta in butter before mixing it into the soup.
What follows is a classic recipe for the sauce plus two variations on the soup—one I recently concocted with pancetta and the other, the first soupe au pistou I ever loved.
Classic Pistou
TOTAL TIME: 20 MIN
MAKES 1 CUP
Pistou is an olive oil–based basil sauce from the south of France that closely resembles Ligurian pesto. There's only one way to make true pistou —by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce. Like its Italian twin, pistou can also be served as an accompaniment to grilled meats, poultry, fish and vegetables. ingredients
• 1 tablespoon crushed garlic
• 1 teaspoon kosher salt
• 4 1/2 cups basil leaves, torn into pieces (2 ounces)
• 1/4 cup coarsely grated plum tomatoes
• 1/4 cup extra-virgin olive oil
• 1 cup finely grated Mimolette or slightly aged Gouda (3 ounces)
directions
1. In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it's incorporated. Stir in the cheese and refrigerate until ready to serve.
NOTES Two Tablespoons 103 Calories, 10 gm Total Fat, 2.9 gm Saturated Fat, 1 gm carb, 0 gm Fiber.
**
This one was made with eggplant
Pistou de Marseille
ACTIVE TIME: 1 HR 15 MIN
TOTAL TIME: 3 HRS 15 MIN plus overnight soaking
SERVES: 10
This is the first version of soupe au pistou that Wolfert ever loved. She learned the recipe in the '70s from Claude Thomas, her neighbor in Tangier, who was writer Paul Bowles's French translator. Thomas's trick was to use a ratatouille-like mixture as a base for the hearty soup. Here the soup starts with a sautéed mix of eggplant, onions, garlic, peppers and zucchini.
ingredients
• 1 small eggplant (1/2 pound), peeled and cut into 1/2-inch dice
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 2 medium onions, cut into 1/4-inch dice
• 3 garlic cloves, minced
• 1 Italian frying pepper, cut into 1/2-inch dice
• 1 pound medium zucchini, cut into 1/2-inch dice
• 7 roma or plum tomatoes— peeled, seeded and cut into 1/4-inch dice (2 1/2 cups)
• 3 quarts boiling water
• 1 1/4 cups dried cannellini beans (1/2 pound), soaked in cold water overnight and drained
• Bouquet garni made with 3 large basil leaves, 2 parsley sprigs, 1 thyme sprig and 1 bay leaf
• 2 carrots, cut into 1/2-inch dice
• 1/2 pound mixed green beans and yellow wax beans, cut into 1-inch lengths (2 cups)
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground black pepper
• 1 pound Yukon Gold potatoes, peeled and cut into 1/3-inch dice
• 1 cup elbow macaroni
• 1 cup classic pistou
• Finely grated Mimolette or lightly aged Gouda, for serving
directions
1. In a colander, toss the eggplant with 2 teaspoons of kosher salt and let drain for 20 minutes. Rinse the eggplant well and squeeze out as much water as possible.
2. Heat the olive oil in a large soup pot. Add the onions and cook over moderate heat, stirring occasionally, until very soft but not browned, about 10 minutes. Add the garlic and cook for 2 minutes, stirring. Add the eggplant, frying pepper and half of the zucchini and cook until the vegetables begin to soften, about 5 minutes. Stir in the tomatoes. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are very soft, about 30 minutes.
3. Pour the boiling water into the pot and add the drained cannellini beans. Cover and simmer gently over moderately low heat until the beans are tender, about 1 hour and 15 minutes.
4. Add the bouquet garni, carrots, mixed green and wax beans and nutmeg to the soup and cook until the beans are tender. Season the soup generously with salt and pepper. Stir in the remaining diced zucchini, the potatoes and the macaroni and cook until the potatoes and macaroni are tender, about 10 minutes. Remove from the heat and stir in the Classic Pistou. Ladle the soup into bowls and sprinkle with grated Mimolette; pass additional grated cheese at the table.
MAKE AHEAD The soup can be refrigerated overnight. Reheat and add the Classic Pistou shortly before serving.
NOTES One Serving 248 Calories, 14 gm Fat, 3.2 gm Saturated Fat, 26 gm Carbohydrates, 6.5 gm
compare that one with this kosherize passover one where I first actually heard the term Pistou but made with dill instead
Matzo Ball Soup with Dill-Horseradish Pistou
ACTIVE TIME: 1 HR
TOTAL TIME: 3 HRS 15 MIN
SERVES: 10
Instead of sprinkling his soup with the customary bits of chopped fresh dill, Adam Perry Lang makes a vibrant horseradish and dill pistou (typically a condiment of fresh basil, garlic and olive oil). A swirl of the flavorful pistou brightens up the soup enormously. ingredients
MATZO BALLS
• 8 large eggs, beaten
• 1/3 cup olive oil
• 1 cup seltzer or club soda
• 2 teaspoons kosher salt
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground ginger
• 2 cups matzo meal (10 ounces)
•
PISTOU AND SOUP
• 1/2 cup extra-virgin olive oil
• 1 cup coarsely chopped dill
• 2 tablespoons finely grated fresh horseradish
• 1 garlic clove
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 medium turnip, peeled and finely diced
• 1 celery rib, finely diced
• 1 large carrot, finely diced
• 5 quarts chicken stock, preferably homemade
• 8 cups diced chicken (3/4 inch), from two 3 1/2-pound chickens
•
directions
1. Make the Matzo Balls: In a bowl, whisk the eggs with the olive oil, seltzer, salt, white pepper and ginger. Add the matzo meal and stir until moistened. Refrigerate until firm, at least 2 hours.
2. Line 2 baking sheets with wax paper. Scoop the matzo meal mixture into fifty 1-inch balls. Using lightly moistened hands, roll the matzo balls until smooth. Transfer to the baking sheets and refrigerate the matzo balls briefly.
3. Meanwhile, Make the Pistou: In a blender or food processor, pulse the olive oil with the dill, fresh horseradish, garlic, salt and white pepper until the dill is finely chopped and a sauce has formed.
4. Bring a medium saucepan of water to a boil. Add the turnip, celery and carrot and cook the vegetables until they are crisp-tender, about 5 minutes. Drain and refresh under cold water.
5. In a large pot of boiling salted water, simmer the matzo balls over very low heat, covered, until they are plump and cooked through, 25 to 30 minutes.
6. Meanwhile, in another large pot, heat the stock with the vegetables. Using a slotted spoon, transfer the matzo balls to the soup; simmer for 5 minutes. Add the chicken and cook until heated through. Serve the soup in bowls with a dollop of the dill pistou.
MAKE AHEAD The recipe can be prepared through Step 3; refrigerate overnight. WINE Sauvignon Blanc’s bright, gooseberry-inflected zestiness is a good match for this light but flavorful soup. Some of the best Sauvignons come from New Zealand’s Marlborough region, especially in the top-quality 2006 vintage; for a kosher choice, check out the aromatic 2006 Goose Bay.
another good recipe
http://www.globalgourmet.com/food/kgk/2000/0900/kgk090200.html
Pistou sauce, or just pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil.
http://en.wikipedia.org/wiki/Pistou
France's Best Pistou is Provence's French version of pesto.
Typically this condiment is added to a vegetable-rich soup. The Roman poet Virgil described a sauce made by crushing herbs in a mortar with garlic, salt and olive oil. Over time, the sauce would become a pesto was re-sounded into pistou in Nice.
Here was another good one that I found that looked good and will try
soupe au pistou
http://www.epicurious.com/recipes/food/views/230161
A good-for-you French stew
Low fat, flavorful — this soup will bowl you over. In France, where foie gras rules, this soup stands out: It's low fat and vegetarian. Suzanne Goin, chef and co-owner of Lucques in Los Angeles, first tasted it on a vacation. Years later, she put it on her menu. With salad and a baguette, the bean and veggie stew makes a fiber-rich meal. "Pistou" is its basil-based topping; Italians call it pesto. We call it delicious.
Servings: Makes 6 servings.
Ingredients
Stock
1 1/2 tbsp olive oil
1 medium onion, thickly sliced
1 celery stalk, chopped
1 head fennel, chopped
1 carrot, chopped
2 plum tomatoes, quartered
4 cloves garlic, crushed
1/2 tsp red pepper flakes
3 sprigs fresh thyme
1 bay leaf
Soup
1 1/2 tbsp olive oil
1 cup diced onion
2 garlic cloves, peeled and minced
1/2 cup diced carrot
1 cup diced celery
1/2 cup chopped parsley
1 tbsp minced fresh thyme
1 1/2cups drained and chopped canned plum tomatoes
2 cans (15 ounces each) white cannelini beans, rinsed and drained
6 tsp prepared pesto or extra-virgin olive oil
Preparation
For the stock:
In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.
For the soup:
Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.
Nutritional Information
Nutritional analysis per serving: 314 calories, 10 g fat (1.5 g saturated fat), 43.5 g carbohydrates, 12.5 g protein
**
http://www.foodandwine.com/articles/frances-best-pistou
Making my pistou starts with adding tomatoes and olive oil to basil, garlic and salt, then crushing the mixture in a mortar with a pestle until it's smooth. (In the Provençal dialect, pistou means "pounded.") The pistou is then stirred into the soup, amplifying the flavors of both.
The Provençal also spend a lot of time discussing versions of the soup. Traditionally, it includes a homemade broth, fresh white beans, green beans, potatoes and macaroni. A recipe by Patricia Wells adds pumpkin; one by Richard Olney calls for carrots. Cooks in Provence often vary the pasta, too (some use vermicelli). Robert Lalleman, the chef at the esteemed Auberge de Noves in Avignon, enriches his recipe by sautéing pasta in butter before mixing it into the soup.
What follows is a classic recipe for the sauce plus two variations on the soup—one I recently concocted with pancetta and the other, the first soupe au pistou I ever loved.
Classic Pistou
TOTAL TIME: 20 MIN
MAKES 1 CUP
Pistou is an olive oil–based basil sauce from the south of France that closely resembles Ligurian pesto. There's only one way to make true pistou —by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce. Like its Italian twin, pistou can also be served as an accompaniment to grilled meats, poultry, fish and vegetables. ingredients
• 1 tablespoon crushed garlic
• 1 teaspoon kosher salt
• 4 1/2 cups basil leaves, torn into pieces (2 ounces)
• 1/4 cup coarsely grated plum tomatoes
• 1/4 cup extra-virgin olive oil
• 1 cup finely grated Mimolette or slightly aged Gouda (3 ounces)
directions
1. In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it's incorporated. Stir in the cheese and refrigerate until ready to serve.
NOTES Two Tablespoons 103 Calories, 10 gm Total Fat, 2.9 gm Saturated Fat, 1 gm carb, 0 gm Fiber.
**
This one was made with eggplant
Pistou de Marseille
ACTIVE TIME: 1 HR 15 MIN
TOTAL TIME: 3 HRS 15 MIN plus overnight soaking
SERVES: 10
This is the first version of soupe au pistou that Wolfert ever loved. She learned the recipe in the '70s from Claude Thomas, her neighbor in Tangier, who was writer Paul Bowles's French translator. Thomas's trick was to use a ratatouille-like mixture as a base for the hearty soup. Here the soup starts with a sautéed mix of eggplant, onions, garlic, peppers and zucchini.
ingredients
• 1 small eggplant (1/2 pound), peeled and cut into 1/2-inch dice
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 2 medium onions, cut into 1/4-inch dice
• 3 garlic cloves, minced
• 1 Italian frying pepper, cut into 1/2-inch dice
• 1 pound medium zucchini, cut into 1/2-inch dice
• 7 roma or plum tomatoes— peeled, seeded and cut into 1/4-inch dice (2 1/2 cups)
• 3 quarts boiling water
• 1 1/4 cups dried cannellini beans (1/2 pound), soaked in cold water overnight and drained
• Bouquet garni made with 3 large basil leaves, 2 parsley sprigs, 1 thyme sprig and 1 bay leaf
• 2 carrots, cut into 1/2-inch dice
• 1/2 pound mixed green beans and yellow wax beans, cut into 1-inch lengths (2 cups)
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground black pepper
• 1 pound Yukon Gold potatoes, peeled and cut into 1/3-inch dice
• 1 cup elbow macaroni
• 1 cup classic pistou
• Finely grated Mimolette or lightly aged Gouda, for serving
directions
1. In a colander, toss the eggplant with 2 teaspoons of kosher salt and let drain for 20 minutes. Rinse the eggplant well and squeeze out as much water as possible.
2. Heat the olive oil in a large soup pot. Add the onions and cook over moderate heat, stirring occasionally, until very soft but not browned, about 10 minutes. Add the garlic and cook for 2 minutes, stirring. Add the eggplant, frying pepper and half of the zucchini and cook until the vegetables begin to soften, about 5 minutes. Stir in the tomatoes. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are very soft, about 30 minutes.
3. Pour the boiling water into the pot and add the drained cannellini beans. Cover and simmer gently over moderately low heat until the beans are tender, about 1 hour and 15 minutes.
4. Add the bouquet garni, carrots, mixed green and wax beans and nutmeg to the soup and cook until the beans are tender. Season the soup generously with salt and pepper. Stir in the remaining diced zucchini, the potatoes and the macaroni and cook until the potatoes and macaroni are tender, about 10 minutes. Remove from the heat and stir in the Classic Pistou. Ladle the soup into bowls and sprinkle with grated Mimolette; pass additional grated cheese at the table.
MAKE AHEAD The soup can be refrigerated overnight. Reheat and add the Classic Pistou shortly before serving.
NOTES One Serving 248 Calories, 14 gm Fat, 3.2 gm Saturated Fat, 26 gm Carbohydrates, 6.5 gm
compare that one with this kosherize passover one where I first actually heard the term Pistou but made with dill instead
Matzo Ball Soup with Dill-Horseradish Pistou
ACTIVE TIME: 1 HR
TOTAL TIME: 3 HRS 15 MIN
SERVES: 10
Instead of sprinkling his soup with the customary bits of chopped fresh dill, Adam Perry Lang makes a vibrant horseradish and dill pistou (typically a condiment of fresh basil, garlic and olive oil). A swirl of the flavorful pistou brightens up the soup enormously. ingredients
MATZO BALLS
• 8 large eggs, beaten
• 1/3 cup olive oil
• 1 cup seltzer or club soda
• 2 teaspoons kosher salt
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground ginger
• 2 cups matzo meal (10 ounces)
•
PISTOU AND SOUP
• 1/2 cup extra-virgin olive oil
• 1 cup coarsely chopped dill
• 2 tablespoons finely grated fresh horseradish
• 1 garlic clove
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 medium turnip, peeled and finely diced
• 1 celery rib, finely diced
• 1 large carrot, finely diced
• 5 quarts chicken stock, preferably homemade
• 8 cups diced chicken (3/4 inch), from two 3 1/2-pound chickens
•
directions
1. Make the Matzo Balls: In a bowl, whisk the eggs with the olive oil, seltzer, salt, white pepper and ginger. Add the matzo meal and stir until moistened. Refrigerate until firm, at least 2 hours.
2. Line 2 baking sheets with wax paper. Scoop the matzo meal mixture into fifty 1-inch balls. Using lightly moistened hands, roll the matzo balls until smooth. Transfer to the baking sheets and refrigerate the matzo balls briefly.
3. Meanwhile, Make the Pistou: In a blender or food processor, pulse the olive oil with the dill, fresh horseradish, garlic, salt and white pepper until the dill is finely chopped and a sauce has formed.
4. Bring a medium saucepan of water to a boil. Add the turnip, celery and carrot and cook the vegetables until they are crisp-tender, about 5 minutes. Drain and refresh under cold water.
5. In a large pot of boiling salted water, simmer the matzo balls over very low heat, covered, until they are plump and cooked through, 25 to 30 minutes.
6. Meanwhile, in another large pot, heat the stock with the vegetables. Using a slotted spoon, transfer the matzo balls to the soup; simmer for 5 minutes. Add the chicken and cook until heated through. Serve the soup in bowls with a dollop of the dill pistou.
MAKE AHEAD The recipe can be prepared through Step 3; refrigerate overnight. WINE Sauvignon Blanc’s bright, gooseberry-inflected zestiness is a good match for this light but flavorful soup. Some of the best Sauvignons come from New Zealand’s Marlborough region, especially in the top-quality 2006 vintage; for a kosher choice, check out the aromatic 2006 Goose Bay.
another good recipe
http://www.globalgourmet.com/food/kgk/2000/0900/kgk090200.html
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