Cold Celery Soup With Pink Radishes Recipes

Steps:

• Warm the olive oil in a stockpot over medium-low heat. Add the leeks, celery and curry, and saute for 4 minutes. Add the chicken broth and potatoes, bring to a boil, lower the heat and simmer for 17 minutes.
• Meanwhile, finely chop all but 2 of the radishes. Discard any bruised radish greens and finely chop the rest. When the soup has simmered for 17 minutes, add the chopped radishes and greens and simmer for an additional 3 minutes.
• Puree the soup in a blender until smooth and strain through a sieve. Refrigerate until cold.
• When the soup is thoroughly chilled, stir in the yogurt and Tabasco. Season to taste with salt and pepper. Thinly slice the two remaining radishes, float a few slices in the center of each serving bowl and arrange six of the shrimp halves around the radishes like the petals of a flower.

Steps:

• In a saute pan, heat 1 tablespoon of the olive oil over medium heat and add the squash. Cook, shaking the pan frequently, until the squash is softened but not mushy, about 5 minutes. Season with salt and pepper and set aside.
• Place the stock in a saucepan on the back of the stove and adjust the heat so that it is just below a simmer.
• In large, heavy-bottomed pot, heat the remaining tablespoon of olive oil and 1 tablespoon of butter over medium-high heat and add the onion. Cook, stirring, until the onion becomes translucent, 3 to 4 minutes.
• Add the rabe and continue to cook for another few minutes until it is somewhat reduced in volume. Add the rice and toss until well coated. Add the wine and cook, stirring, until it is almost completely evaporated.
• One cup at a time, add 3 cups of the stock, letting the liquid all but evaporate between each addition and stirring constantly. (Lower the heat if necessary to keep the rice from sticking.) Add a fourth cup of stock along with the squash and continue to cook, stirring, until the mixture is almost completely dry.
• Lower the heat and stir in the lemon zest, Parmesan and final 1/2 cup of stock. Season to taste with salt and pepper and cook, stirring, for a minute or two more until the mixture becomes creamy. Remove from the heat and serve immediately with Parmesan on the side.

Steps:

• Place the hazelnuts in a small skillet and set it over high heat. Cook, shaking the pan frequently, until the nuts are lightly toasted. As soon as they are cool enough to handle, use your fingertips to squeeze most of their skins off. Transfer the nuts to a food processor or use a knife to coarsely chop them. Set aside.
• Place 3 tablespoons of the butter and the tablespoon of oil in a large skillet and set it over high heat. When hot, dip the scaloppine on both sides in the flour, shake off any excess and slip it into the skillet, adding only as many pieces as will fit loosely in the pan. Cook until lightly browned, about 1 to 2 minutes for each side. Transfer to a serving platter and repeat until all the scaloppine is cooked.
• Pour the wine in the skillet and cook, scraping any browned bits from the bottom of the pan. Add the hazelnuts and continue to cook until the wine has evaporated. Stir in the remaining tablespoon of butter. Sprinkle the scaloppine with salt and pepper and add it to the pan, turning 2 or 3 times, until just warmed through. Remove the pan from the heat and pour in the balsamic vinegar. Return the scaloppine to the platter and serve immediately.

Steps:

• Purée all ingredients in a blender until very smooth. Serve immediately.

Steps:

• In a large, deep saute pan, heat olive oil over high heat and add carrots, celery and onions. Cook, stirring, until vegetables are lightly browned, about 6 minutes. Add pancetta, and cook, stirring, 2 minutes. Add beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.
• Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
• Add milk and butter, and continue to simmer very gently until milk is evaporated and sauce is very thick, about 1 1/4 hours. Season to taste with salt and pepper, and serve over tagliatelle or pappardelle.

Steps:

• Wash leek well in a bowl of cold water, then lift out and drain.
• Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes.
• Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes.
• Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally, until cold. Season with salt. Serve chilled or at room temperature.

Steps:

• In a saute pan over medium heat, warm the garlic in the olive oil until the garlic is golden, and then remove garlic and discard. Add the chili and onion and cook until soft. Add the prosciutto and the zucchini, partly cover the pan and cook until barely soft, about 5 minutes. Add the tomatoes, stir, cover the pan and remove from heat.
• Boil the penne in plenty of well-salted water until tender, and drain. While the pasta is cooking, add the butter, parsley, basil, salt and pepper to the zucchini sauce and stir well. Place the sauce in a large pasta bowl. Add the penne and toss. Add the pecorino cheese and additional salt and pepper to taste and serve.

Steps:

• To make the sauces, cut the head of garlic in half crosswise. Heat 2 tablespoons of olive oil in a large saucepan over low heat. Add the garlic head, tarragon and thyme and sweat for 5 minutes. Raise the heat and stir in the wine and vinegar. Stir in the broth and 3/4 cup of oil. Squeeze the juice from 1 halved lemon into the saucepan, then add rind, along with the peppercorns. Simmer slowly for 20 minutes. Set aside.
• Meanwhile, squeeze the juice from the remaining 2 halved lemons into a wide pot and add the rinds. Stem the artichokes. Place the artichokes in the pot and cover with cold water. Bring to a boil. Place damp paper towels over the artichokes to keep them immersed. Lower the heat and simmer until very tender when pierced with a knife, about 35 minutes. Drain and place in a bowl. Strain the reserved garlic-herb mixture over the artichokes, stir to coat them well and set aside for 1 hour.
• Remove artichokes from the liquid and simmer it in a saucepan until reduced to 2 cups. Let cool. Place in a blender and, with the machine running, slowly drizzle in 1/2 cup of oil. Season the vinaigrette with salt and pepper and set aside.
• Heat 1 tablespoon of olive oil in a small skillet over low heat. Add the chopped clove of garlic and sweat just until softened. Pull off and discard all but the innermost leaves of the artichokes and place the artichoke hearts in a food processor with the garlic, 2 tablespoons of lemon juice and 2 tablespoons of olive oil. Puree until smooth. Season with salt and pepper to taste. Place in a medium saucepan and whisk in half of the vinaigrette. Set aside.
• To make the monkfish, preheat the oven to 375 degrees. Sprinkle the fish very lightly on both sides with flour and season with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Place the fish in the skillet top side down and sear on both sides until golden brown (in 2 batches if necessary). Place in the oven and roast until fish is cooked through, about 5 minutes.
• Meanwhile, warm the artichoke sauce over very low heat. (The sauce will separate if too hot.) Remove the fish from the skillet and keep warm. Deglaze the skillet over medium heat with the remaining vinaigrette. Strain the vinaigrette into another skillet and place over medium heat. Add the butter and the morels and cook for 2 minutes. Add the dandelion greens, stir just until wilted, remove from heat and season with salt and pepper.
• To serve, spoon the vegetables with their sauce onto the center of 6 plates. Place 1 piece of monkfish on either side of the vegetables. Spoon the artichoke sauce around the vegetables and serve immediately.