Cauliflower Soup with Chive Oil and Rye Crostini

Chive Oil and Crostini

• 2 1-ounce bunches chives
• Kosher salt
• 3/4 cup plus 1 Tbsp. olive oil
• 8 thin slices cut from Finnish rye bread (for crostini) or 4 slices pumpernickel bread, cut into 1/3" cubes (for croutons)
• 2 sprigs rosemary

Soup

• 1 large head of cauliflower (about 2 lb.), leaves discarded
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened, divided
• Kosher salt
• 1 large onion, minced
• 1/4 cup heavy cream 

Chive Oil and Crostini

Set a coffee filter in a glass; set aside. Blanch chives for 10 seconds in a medium saucepan of boiling salted water. Transfer to a medium bowl of ice water to cool. Squeeze chives dry; coarsely chop and place in a blender. Add 3/4 cup oil; purée until smooth. Pour through coffee filter; let drain for 3 hours at room temperature, or overnight in refrigerator (do not press on solids). DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Brush bread slices (or toss bread cubes) with 1 Tbsp. olive oil; toss with rosemary sprigs. Transfer to prepared sheet; bake until crisp, about 12 minutes. Let cool completely. Discard rosemary sprigs. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Soup
Preheat oven to 350°. Place whole cauliflower head in a large baking dish, rub with 4 Tbsp. butter, and season with salt. Add 1/2 cup water to dish. Bake uncovered, tenting with foil if cauliflower begins to brown, until a knife inserted into the core meets no resistance, about 1 1/2 hours. Remove cauliflower from oven; let cool. Coarsely chop and set aside.

Melt 2 Tbsp. butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, about 15 minutes. Add cauliflower and 4 cups water. Simmer until cauliflower is very soft, about 10 minutes. Let cool slightly. Working in batches, purée in a blender until very smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill.

Return soup to pot and bring to a simmer, adding more water if too thick. Season with salt. Remove from heat and whisk in remaining 6 Tbsp. butter and cream. Serve warm in shallow bowls. Rest crostini on edge of each bowl or scatter croutons over; drizzle with chive oil.

Serves 8; 330 calories.

VERDICT:  Seriously, I have to stop making these multi-part recipes.  Why make chive oil when I could just chop up some chives?  Why make croutons when I could just make toast?  This is not a restaurant.  I got suckered in by the potential for using up an onion and the leftover rye bread from the mini-brie sandwiches, but this created an unholy mess and resulted in a pretty, but bland and butter-logged soup.  Toss.

Barley and Lentil Salad with Goat Cheese

• 3/4  cup quick-cooking barley
• 3  tablespoons olive oil
• 2  tablespoons fresh lemon juice
• kosher salt and black pepper
• 1 medium head romaine lettuce, torn into bite-size pieces (about 8 c.)
• 1  15-ounce can lentils, rinsed
• 1 large carrot, cut into matchsticks
• 1/4 small red onion, chopped
• 1/4  cup chopped pitted kalamata olive
• 1/4 English cucumber, chopped
• 2 ounces goat cheese, crumbled, (1/2 c.)

Cook the barley according to the package directions. Drain and run under cold water to cool.

Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.

In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley mixture over the lettuce and sprinkle with the goat cheese.

Serves 4; 377 calories.

VERDICT:  Well, I did some things differently: I used small black lentils, cut the carrots into half-moons, and put all of the dressing into the barley mixture (so I wouldn't have to take a separate container to work).  I have to say, I think it turned out beautifully.  The goat cheese is essential (as it so often is), but it has an overall nice balance of flavor and texture.  Keep.

Rhubarb Snacking Cake

Cake

• 1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
• 1 1/3 cup (265 grams) granulated sugar, divided
• 1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it)
• 1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened
• 1/2 teaspoon finely grated lemon zest
• 2 large eggs
• 1 1/3 cups (165 grams) all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon table salt
• 1/4 teaspoon ground ginger
• 1/3 cup (80 grams) sour cream

Crumb

• 1 cup (125 grams) all-purpose flour
• 1/4 cup (50 grams) light brown sugar
• 1/8 teaspoon table salt
• 1/4 teaspoon ground cinnamon
• 4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted

Make the cake: Preheat your oven to 350°F. Coat the bottom and sides of a 9×13-inch baking pan with butter or a nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two sides. (It will look like a sling). Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside. Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at at time, scraping down the sides after each addition. Whisk together flour, baking powder, 3/4 teaspoon table salt and ground ginger together in a small bowl. Add one-third of this mixture to the batter, mixing until just combined. Continue, adding half the sour cream, the second third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined.

Dollop batter over prepared pan, then use a spatula — offset, if you have one, makes this easiest — to spread the cake into an even, thin layer. Pour the rhubarb mixture over the cake, spreading it into an even layer (most pieces should fit in a tight, single layer).

Stir together the crumb mixture, first whisking the flour, brown sugar, table salt and cinnamon together, then stirring in the melted butter with a spoon or fork. Scatter evenly over rhubarb layer. Bake cake in preheated oven for 50 to 60 minutes. The cake is done when a tester comes out free of the wet cake batter below. It will be golden on top. Cool completely in the pan on a rack.

Cut the two exposed sides of the cake free of the pan, if needed, then use the parchment “sling” to remove the cake from the pan. Cut into 2-inch squares and go ahead and eat the first one standing up. (If it’s written into the recipe, it’s not “sneaking” a piece but, in fact, following orders, right?) Share the rest with friends. Cake keeps at room temperature for a few days, but I didn’t mind it at all from the fridge, where I kept it covered tightly.

VERDICT:  I thought this was good, but it has not gone over well at the MMC.  Rhubarb overload?  Anyway, in light of the tepid reception, toss.

Mini Brie and Arugula Sandwiches with Apple Mustard

• 1 organic Granny Smith apple, peeled, cored and chopped 
• 1 tablespoon lemon juice 2 teaspoons sugar 
• 1 1/2 tablespoons Dijon mustard
• 1/8 teaspoon salt 
• 3/4 cup (about 1 oz) packed baby arugula 
• 12 thin slices rye hearth bread, crusts removed, cut into 48 2-inch squares and lightly toasted 
• 1 (350g) wheel Isigny Ste. Mère French Brie, cut into 24 wedges 

Put apple, lemon juice and sugar into a small pot, cover and cook over medium heat, stirring occasionally, until apples are very soft and liquid is absorbed, 8 to 10 minutes. Purée in a food processor along with mustard and salt; set aside to let cool. Spread mustard on half of the rye squares and arrange a few leaves of arugula on top. Top each with a wedge of Brie, a dollop of apple mustard and the remaining rye squares and serve. The apple mustard can be made a few days ahead and stored in the fridge.

Serves 24; 90 calories.

VERDICT:  We made these not-mini on caraway rye from the farmer's market, crusts intact, and they were fantastic.   Toasting the bread softened the cheese a little bit, in a good way.  Keep!

Cucumber, Mint, and Basil Soda

• 1 1/2 cups simple syrup
• 1/2 large cucumber (about 8 oz.), thinly sliced crosswise, plus 12 slices for garnish
• 24 fresh mint leaves plus 12 sprigs for garnish
• 12 fresh basil leaves
• 6 cups soda water, divided 

Bring 1 1/2 cups simple syrup to a boil in a small saucepan. Remove pan from heat and add cucumber slices (reserving 12 for garnish), 24 mint leaves, and basil. Cover and let steep for 30 minutes. Strain cucumber-herb syrup into a jar, pressing on solids in strainer. Fill a 12-oz. glass with ice cubes. Add 2 Tbsp. syrup and top with soda water (about 1/2 cup). Stir to combine. Garnish with cucumber slice and sprig of mint. Repeat to make 11 more sodas.

Serves 12; 61 calories.

VERDICT:  Refreshing and not too sweet.  I probably won't make this much, since replacing Diet Coke with sugary beverages doesn't make much sense, but keep nonetheless.

 

Morning Glory Muffins

• Cooking spray
• 1 cup whole wheat flour (about 4 3/4 ounces)
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1 cup regular oats
• 3/4 cup packed brown sugar
• 1 tablespoon wheat bran
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup plain fat-free yogurt
• 1 cup mashed ripe banana (about 2) 
• 1 large egg
• 1 cup chopped pitted dates
• 3/4 cup chopped walnuts
• 1/2 cup chopped dried pineapple 
• 3 tablespoons ground flaxseed (about 2 tablespoons whole)

Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture.

Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Serves 18; 186 calories.

VERDICT: Delicious!  I made these with cherries and golden raisins instead of dates and pineapple and they turned out beautifully.  They freeze and unfreeze well.  I feel good about the ingredient list, and they are fairly easy.  Keep and make often!

Classic from the Vault: Butternut Squash, Goat Cheese and Walnut Spread

• 1 medium butternut squash (about 1 1/2 pounds)
• Cooking spray
• 1 whole garlic head
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1 (3-ounce) package goat cheese
• 1/4 cup chopped walnuts, toasted
• 36 (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces)

Preheat oven to 400°.

Cut the squash in half lengthwise; remove and discard seeds. Place squash halves, cut sides down, on a foil-lined jelly roll pan coated with cooking spray. Remove white papery skin from the garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Place garlic on pan with squash. Bake at 400° for 30 minutes or until squash is tender. Cool slightly. Scoop out the pulp from squash, and discard skins. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.

Place squash, garlic, juice, salt, and cheese in a food processor; process until smooth. Spoon mixture into a bowl, and sprinkle evenly with nuts. Serve with baguette slices.

Serves 12 (2.5 T spread, 3 baguette slices); 114 calories.

VERDICT:  We have this every year at Thanksgiving, and I look forward to it more than the pie.  It is savory and delicious.  Keep!

Quinoa and Vegetable Salad with Tahini Dressing

• 1  cup quinoa
• 1  cup  frozen shelled edamame
• 1/3  cup  tahini (sesame seed paste)
• 2  tablespoons fresh lemon juice
• 2  teaspoons grated fresh ginger
• 1  teaspoon honey
• kosher salt and black pepper
• 1 bunch watercress, trimmed  (about 4 cups)
• 1  pound raw beets (about 2 medium), peeled and coarsely grated
• 8 radishes, thinly sliced

Cook the quinoa according to the package directions. Transfer to a plate or rimmed baking sheet and refrigerate until cool. Cook the edamame according to the package directions.

Meanwhile, in a small bowl, whisk together the tahini, lemon juice, ginger, honey, ½ cup water, ½ teaspoon salt, and ¼ teaspoon pepper.

Divide the watercress, beets, radishes, edamame, and quinoa among plates and drizzle with the dressing.

Serves 4; 376 calories.

VERDICT: I assume that I either did something wrong or that my cold is affecting my sense of taste, but this was weirdly bitter and metallic.  Plus beets are a pain in the ass.  Toss!

Creamy White & Green Speckle Dip

Purée 1 c. silken tofu and 1 6 oz. container of plain Greek yogurt in blender until smooth; add 1/4 c. fresh chopped dill and 1/2 tsp. salt.  Refrigerate at least one hour to allow flavors to meld.  Sprinkle with paprika before serving.

VERDICT:  This was meant to be an enticement to eat more vegetables, but the texture is more like cold soup than dip.  Maybe I should have used the firm silken tofu?  Toss.

Cumin Curried Hummus

• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 1 tablespoon curry powder
• 1/2 teaspoon cumin seeds
• 1/2 cup water
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

Heat oil in a small skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add curry and cumin; cook 30 seconds or until fragrant, stirring constantly. Place garlic mixture, water, and remaining ingredients in a food processor; process until smooth.

Yield: 3 c. (1/4 c. serving); 82 calories.

VERDICT: Pretty bland.  Toss.

Apricot-Almond Granola

• 2 3/4 cups regular oats
• 1/2 cup slivered almonds
• 1/2 cup dried cherries
• 1/2 cup coarsely chopped dried apricots
• 1/3 cup coarsely chopped walnuts
• 1/3 cup golden raisins
• 1/2 cup honey
• 1/3 cup butter, melted 

Preheat oven to 350°.

Combine oats, almonds, and next 4 ingredients (through raisins) in a medium bowl. Combine honey and butter. Drizzle honey mixture over oat mixture; toss to coat. Spread mixture in a single layer onto a jelly-roll pan. Bake at 350° for 15 minutes; stir. Bake an additional 10 minutes or until lightly browned. Cool completely on pan. Break into pieces.

Yield: 6 c. (1/3 c. per serving); 164 calories.

VERDICT:  Super easy--I finished mixing together ingredients just as the oven was preheated and popped it right in.  Sadly, it ended up way overcooked, even though I took it out five minutes before the suggested baking time.  I'm also not sure about the wisdom of baking the fruit with the oats and nuts.  Toss.