Split Pea and Ham Soup with Garlic Croutons

We like to use up all our Thanksgiving leftovers in a hearty way. Otherwise nobody will eat them! By making the split pea and ham soup we were able to use up the vegetables and what was left of the spiral cut ham. It's the recipe we’ve chosen to share on our blog. Omit the ham if you like, and it will still be delectable either way.

Serves 8, prep time 20 minutes, cooking time one hour

2 tbsps olive or vegetable or olive oil
6 cups of water
1 pound dried split peas
2 large leeks, tough, dry, dark green parts removed, sliced in half lengthwise and then in 1 inch strips thoroughly rinsed a few times to get rid of all grit
4 celery stalks, in 2” pieces
2 large carrots, in ½” slices
Leftover pieces of spiral cut ham, including fat and bone, cut in bite sized pieces
5 cloves garlic, smashed
4 whole cloves
½ tsp whole black peppercorns
3 bay leaves

Heat all together in a soup pot with vegetable or olive oil until they begin to brown and smell amazing, then add 6 cups of water, the split peas and bring to a slow simmer.

It is ready to eat once the peas are softened (usually 45 minutes), and it can be enjoyed either as a thinner broth with more defined peas, or you can let it go until the peas dissolve and thicken. It is not likely that you would need to add any seasoning. Serve with fresh garlic croutons and enjoy!

Garlic Croutons

1/2 a baguette
1-2 tbsps of olive oil
1 to 2 cloves of garlic

Cut the baguette into cubed bite size pieces and let them sit out until they are dried out (12 - 24 hours).  Once they are crunchy, you are ready to make croutons. Heat olive oil in a pan, over medium heat. Add minced garlic and bread pieces. Stir so they are well coated with olive oil, adding more oil if necessary, until pieces are lightly browned.  Top individual soup bowls with croutons.

Momofuku's Ginger Scallion Noodles with Quick Pickles

People have asked what is it like for a mother and teenage daughter to blog together. It can get rocky at times. Despite occasional creative snafus and differing work habits, we are still talking to each other.  We have one rule: we always set aside time for blog business.  

A few things have become apparent about our different styles. I tend to go for the recipes that I remember from my childhood - the ones that have been passed down from my family. Ella likes more visually attractive and challenging recipes that have a bit more pizazz. Many of hers are curated and adapted from different sources she loves, to name a few: TasteSpotting, Food52 

Our styles are complementary and we cover different ground. As far as photography and food styling goes, I have worked on lots of shoots in my career so I want to try many options, and like to play around. I gently make suggestions. Ella has definite ideas about the way she wants the visuals to look. She is more decisive. With time and experimentation, our sensibilities will blend. Despite our differences of opinion, the bottom line is that we try our best to meet in the middle and it helps us learn about each other.

Ella here - I developed a fascination with David Chang a couple years ago after watching The Mind of a Chef, and shortly thereafter, eating at the Momofuku Noodle Bar. My brother gave me the Momofuku cookbook for the holidays and the ginger scallion noodle recipe was the first one I tried. Around the same time my Dad became obsessed with pickling things (cucumbers, radishes, onions). The quick pickles add a nice crunch.

Serves 3-4,  ready in 20 minutes

1/2 cup of thinly sliced scallions
2 tbsp minced or grated ginger
2 tbsp any neutral cooking oil, I used canola
1 tsp soy sauce
1/2 tsp mirin
1/4 tsp kosher salt

1 pack of ramen noodles (if you're near a Whole Foods or a Japanese convenience store you may have access to fresh ramen noodles-- if not, the packaged ones work.)

Quick pickles

1 cucumber, thinly sliced
1/2 tsp kosher salt
1/2 tsp sugar
1/3 cup of rice wine vinegar
1-2 tbsp water

Slice the scallions.  I used a microplane grater to grate my ginger, but it would work just as well to mince it. Mix all of the ingredients together in a bowl and add more salt if needed. 

For the pickles, slice the cucumbers thinly, preferably using a mandolin. Toss the cucumbers with the salt and sugar. Place them in a jar and add the rice wine vinegar and enough water to cover them. Let both the ginger scallion sauce and the pickles sit for at least 15 minutes. 

Make the ramen noodles, toss with the ginger scallion sauce and serve with the pickles. 

Penne with Sausage, Broccoli Rabe and Leek

Here's our version of the classic penne with sausage and broccoli rabe. We use leek instead of onion, which makes for a sweeter, richer flavor.   

Serves 6, ready in 35 minutes

1 1/4 pd sweet Italian sausage (5 links)
3 tbsps of olive oil
a pinch of red pepper flakes
1 large leek, cut in half vertically and in one inch pieces horizontally
4 or 5 cloves of garlic smashed
2 tbsps of roughly chopped sage leaves
1 bunch of broccoli rabe
1 cup of chicken broth
1 pd of penne
salt and pepper to taste
grated parmesan 

Set a large pot of water to boil. Remove sausage meat from casing and break it up. In a large pan heat the olive oil. Brown the sausage in the hot oil. Add pepper flakes. Before all the pink is gone from the sausage, add leek, and cook until it is softened, over medium high heat. Add garlic and sage and cook until fragrant, about a minute or two, then add broccoli rabe and chicken broth. Reduce to medium low heat and cover.  Cook until broccoli rabe has reached desired tenderness.

Place penne in boiling water and cook according to instructions on package. When al dente, drain and mix in with sausage and broccoli rabe mixture.  Add salt, pepper and grated parmesan, and serve.

Corn and Chickpea Salad

We love to make this salad in the summer and early fall but it can be made all year round. We use fresh corn when it's in season and frozen corn when fresh is no longer available. We had tried a similar one from McKinney & Doyle, a restaurant we love in Pawling, New York.  Since we didn't have their recipe we improvised. If you have some salad leftover, serve it the next day on a bed of baby arugula.

Serves 4 -6, ready in 20 minutes

1  orange or red pepper
1/2 a cucumber
1 small avocado
2 tbsps of finely chopped red onion or green scallions
4 ounces of feta cheese
2 ears of corn cooked, kernels cut from cob
1  15 ounce can of chickpeas rinsed and drained
2 tbsps of red wine vinegar
2 tbsps of fresh lime juice
salt to taste
a few grinds of black pepper
garnish with curly or flat leaf parsley

Chop the pepper, cucumber (skin on), avocado and feta into even bite size pieces. Add corn and chickpeas.  Combine in serving bowl.   Add the vinegar, lime juice, salt , pepper and mix well.  Garnish with parsley and serve. 

Cucumber Salad

This is the third part of our Viennese comfort meal. The crunchy cucumber and fresh dill complement the fried schnitzel and mayonaissey potato salad. Without the cucumber salad the meal is not complete.

serves 4 -6, ready in 30 minutes

3-4 medium to large cucumbers
3 tbsp of seasoned rice wine or tarragon vinegar
1/4 tsp of sugar
salt to your liking
1/4 small onion sliced thin
2 tbsp fresh dill chopped
paprika

Peel and slice the cucumbers by hand or with a food processor.  Layer the slices in a bowl, lightly salting each layer.  Let the bowl sit for about 20 minutes and then press the excess liquid out by pushing a plate down and letting it drain out. In a separate bowl, mix the vinegar and sugar.

 Add the cucumber slices and mix so that dressing coats evenly.  Taste the salad to make sure the it has enough salt. Add a pinch if necessary.  Mix in onion  and dill.  Put a pinch of paprika on top just before serving.

Wiener Schnitzel

Schnitzel is a family favorite. It is Austrian comfort food. I make it all the time and it is always received enthusiastically. It is served best with potato salad and cucumber salad, which is the way my mother always made it. If I have any leftover cutlets, I warm them up the next day and serve with a fried egg on top. My father, who is Viennese, loves eating them that way!

Serves 4-6, ready in 30 minutes

6-8 thinly sliced chicken, veal or pork cutlets
1/2 cup flour
salt and pepper
2 eggs
1 cup of bread crumbs (homemade if possible)
vegetable oil for frying

Wash the cutlets and pat them dry.  Then pound them on both sides with a meat tenderizing mallet so they are very thin .  Put flour and bread crumbs in large shallow dishes (dinner plates work well).  Beat 2 eggs in a large shallow bowl and place it in the center of your dipping station, between the flour and bread crumbs.  Season flour with salt and pepper to your liking.

Dip cutlets in flour, eggs, and bread crumbs, covering the entire cutlet with each coating.  Be generous with all the dipping ingredients. Put the coated cutlets on a platter. Heat a large skillet on medium high and add the oil, making sure that the entire surface is covered.

When the pan is hot, add a few cutlets at a time. It is best not to crowd the pan, to ensure that it will be easy to flip the cutlets once they have lightly browned. Lower the heat if the cutlets are cooking too quickly. Brown both sides and put the cooked cutlets in an oven tempered serving dish.

Keep them in the oven at 200 degrees, to stay warm, until all the cutlets are cooked. Serve each cutlet with a slice of lemon.

We buy a lot of bread for sandwiches but it doesn't always get eaten fast enough. Instead of wasting the stale bread ends I let them dry out on a plate for a few days. When the bread pieces get hard and brittle I put them in a food processor and pulse it until the ends are fine enough to use as bread crumbs.  I usually combine different kinds of leftover bread (rye, sourdough, baguettes, whole wheat) which makes for great texture and taste.  

The border of the platter was painted by Claudia. 

Mayonaissey Potato Salad

This potato salad is the perfect pairing with our schnitzel recipe.  The two always went together with cucumber salad when my mother, Lucie, made this meal. It is one of our family's absolute favorites, so it is our pleasure to share it with you. Mayonaisse is the key ingredient, so be sure not to skimp!  

Serves 4-6, ready in 45 minutes

8-10 small to medium red bliss or white potatoes, peeled and cut into 3/4-inch chunks
1 cup mayonnaise
1 tbsp olive oil
2 tbsp tarragon vinegar
1 tsp Dijon mustard
salt to your liking
a pinch of sugar
2 tbsp chopped red onion or scallions
a few grinds of black pepper
garnish with curly or flat leaf parsley 

Bring water to a boil over in a large pot.  Add potatoes and a little salt and reduce heat a little and cook potatoes until they are tender, about 20-25 minutes. Drain and cool in a colander, until potatoes are ready for peeling and cutting.

Cut potatoes into one inch cubes and place in bowl, salting each layer. The salting is a necessary step and should not be overlooked - it brings out the flavor. In a separate serving bowl, mix mayonaisse, oil, vinegar, mustard and sugar until mixture is creamy. Slowly add salted potatoes to the serving bowl and combine so that the potatoes are evenly coated with the dressing.  

Add red onion and mix. Before serving grind a little pepper onto top of salad and garnish with parsley.

Sour Cream Coffee Cake With Chocolate Chips

This is Ella's original recipe.  I asked her bake a second one while I was eating the first because it was so unbelievably delicious.  This is a perfect cake to serve with afternoon tea or coffee. Your guests will love it!

serves 6-8, ready in 60 minutes

1 ½ cups of sugar plus 1 tbsp, divided
½ cup (1 stick) of butter, softened
2  eggs
2 tsp vanilla extract
2 cups flour
1 tsp baking powder
½ tsp salt
1 ½ tsp baking soda
1 tbsp ground cinnamon plus ½ tsp, divided
½ sour cream
1 cup chocolate chips
1 cup walnuts, chopped
1 tbsp brown sugar

Preheat oven to 375 degrees. Butter 9” by 13” cake pan and line with parchment paper. Use a standing mixer with a paddle attachment to beat together the butter and sugar until light and fluffy. Add eggs one at a time and vanilla extract until fully incorporated.

Sift all dry ingredients together, including the ½ tsp of cinnamon. Alternate adding the dry ingredients and sour cream in three batches, keeping the mixer at low speed. Mix in the chocolate chips.

In small bowl mix the chopped walnuts, remaining 1 tbsp cinnamon, brown sugar and granulated sugar.  

Pour half of the batter into the cake pan then sprinkle half of the walnut mixture over the batter. Pour remaining batter and sprinkle the remaining nut mixture on top. Bake for 40-50 minutes, until a toothpick, when inserted into the cake, comes out clean.

Linguini with Eggplant and Fontina

We are big fans of strong, stinky cheeses.  Fontina adds a richness and a depth of flavor that will make a big impression!

Serves 4-6, ready in 50 minutes

1 large eggplant cut into 1 inch cubes
2 tbsp of olive oil plus enough to coat the pan
salt
pepper
1 medium onion chopped
3 cloves of garlic coarsely chopped
1 cup of cherry tomatoes, halved
1 tbsp of fresh oregano or one tsp of dried oregano
1 tsp red pepper flakes
1 tbsp of tomato paste
1 pd of linguini
1 cup of shredded fontina
parsley for garnish

Preheat oven to 425 degrees. Cut the eggplant into 1 inch cubes, and in bowl toss eggplant with 2 tablespoons of olive oil, and a sprinkling of salt and pepper. Once evenly coated, spread the eggplant in a single layer on a baking sheet and roast until soft, 25-35 minutes.

When eggplant is about 10 minutes from being ready, coat a large saucepan with olive oil and add the chopped onions. When onions become transparent add garlic, halved cherry tomatoes, oregano and pepper flakes.  When the tomatoes soften (5-8 minutes) and release their juices, add the tomato paste.

When the eggplant is ready, toss it in with the sauce.  While cooking the sauce on a very low heat, bring a large pot of salted water to boil. Add the linguini and cook until al dente. Transfer the cooked linguini from the pot to the saucepan in batches, using tongs and mix well with sauce. While still hot, sprinkle the shredded fontina on top. Garnish with parsley before serving.

Pecan Dark Chocolate Chunk and Sea Salt Oatmeal Cookies

Ella ate an oatmeal raisin cookie from a bakery in our neighborhood that she thought was really good except for the raisins.  My father has never liked raisins in desserts either. He would tell us that when he was a little boy he thought they were bed bugs.  Ella decided to make a similar oatmeal cookie but she substituted dark chocolate chunks for raisins.

makes 3-4 dozen cookies, ready in 25 minutes 

1 ¼ cups of all purpose flour
1 tsp baking soda
½ tsp salt, more for sprinkling
1 tsp ground cinnamon
14 tbsp butter, softened (1 ¾ sticks)
½ cup brown sugar, packed
½ cup sugar
2 large eggs
2 tsp vanilla extract
2 cups old fashioned oats
1 cup pecans, roughly chopped
1 cup dark chocolate chunks

Preheat oven to 350 degrees.

Sift together flour, baking soda, salt and cinnamon in a medium bowl. In a standing mixer, beat together the butter and sugars until light and creamy using the paddle attachment (this can also be done by hand with wooden spoon). Beat in eggs one at a time and the vanilla. Add dry mixture and beat until combined, making sure to scrape the sides of the bowl. Add oats, chocolate and pecans.

Drop rounded tablespoons onto a parchment lined baking sheet. Sprinkle each cookie with a little sea salt. Bake for 10-11 minutes. The edges of the cookies will be golden when they are ready. Transfer to a wire rack and let cool.

Kale Soup

I was really excited to make this soup because it uses so many fresh vegetables.  When the soup was finished Ella suggested we put it in a blender to get it down to a finer consistency, which turned out to be a great idea.  Once it was blended we added a little bit of sour cream to bring all the ingredients together and add some richness.  

Note that it is best to not use too much kale!

Serves 6-8, ready in 45 minutes

2 bunches of kale
1 onion
4 garlic cloves
2 medium carrots
1 medium zucchini
1 can chopped tomatoes
6 cups chicken stock
1 tbsp butter or olive oil
1 Parmesan cheese rind (optional)
2 bay leaves
1 tsp of basil
1 tsp of oregano
sour cream for serving

Dice onion, press the garlic, and chop kale, carrots, and zucchini into bite-sized portions

In a pot or Dutch oven, brown onions and garlic in butter or olive oil. Once onions become transparent add the chopped carrots and zucchini. When the carrots and zucchini have had a chance to soften and brown, add the stock, chopped tomatoes, Parmesan cheese rind (optional), kale and spices. It will seem like a lot of kale but it will shrink when it cooks down.

Reduce heat, cover, and simmer for 15-20 minutes or until carrots are tender.

Once the soup has cooled down pour it into a blender and puree. Before serving add a dollop of sour cream.

Adapted from Laura Grund’s delicious Italian Kale Soup recipe at The Cream of the Crop blog

Swiss Chard and Emmentaler Galette

Some weeks our fridge is overflowing with greens and we can’t figure out how to fit everything in. This season we picked up Siberian and Portuguese kale, Swiss chard, escarole, spinach, and collard greens. The bunches are often too big to fit into the crisper drawers so we have a self imposed one week deadline to use everything, before our next CSA (Community Supported Agriculture) pick-up. Ella found a recipe for the Swiss chard on Food52. We ended up adapting it a bit, and it worked out really well!

Serves 6-8, ready in 1 hour and 30 minutes 

1-2 tbsp olive oil (just enough to coat the bottom of your pan)
1 small white onion
3 cloves of roughly minced garlic
½ red pepper flakes
1 large bunch of Swiss chard (stemmed and roughly chopped)
1 cup fresh ricotta
1 cup shredded emmentaler
1 egg

For the galette dough:

2 ½ cups all purpose flour
½ cup corn grits (You can also use cornmeal, grits are much coarser and give the dough more texture.)
2 tsp sugar
2 tsp salt
12 tbsp chilled butter in ½in cubes
4 tbsp olive oil
½ cup ice water

Add flour, salt, sugar, and corn grits to the bowl of a food processor. Add cold butter and pulse until the butter is pea sized. Add olive oil then ice water while continuing to pulse. Stop once the dough comes together. Turn the dough out onto parchment paper or plastic wrap. Shape dough into a circle, about an inch thick. Chill for at least 30 minutes. 

Preheat oven to 375 degrees.

Saute onions in a large deep skillet with olive oil until onions begin to become translucent and soft. Add garlic and red pepper flakes and stir. Add Swiss chard to the skillet and cover, stir every 5-6 minutes to prevent garlic and onions from getting too browned. Once the chard softens, taste and add salt/pepper if needed.

Flour a rolling pin and begin to roll out chilled galette dough. I highly suggest rolling the dough out on a piece of parchment paper, it makes for a much easier clean up. Once the dough is rolled out, place it on a baking sheet (with the parchment paper). Spread a layer of ricotta over the dough leaving at least an inch of dough around the edges. Spread sauteed chard on top over the dough in an even layer. Sprinkle the shredded emmentaler on top and fold over the edge of the dough. Brush the uncovered dough with a beaten egg. Bake until the crust is golden and the cheese is bubbly, around 40 minutes.

Adapted from Alexandra Stafford's Swiss Chard and Gruyere Gallete at food52.com