Roasted Cauliflower + Parsnip Soup

On By lukephillaryhIn VeggieLeave a comment
Roasted Cauliflower Parsnip Soup
The Soup and Spread

This soup is THICK. And delicious. Beware: without the olive oil and thyme garnish, it could be mistaken for a bowl of hummus.  If you bring leftovers to the office for lunch, don’t be surprised if a coworker tries to dip a carrot.

Ingredients:

  • 1 head cauliflower, cut into florets
  • 2 parsnips, peeled and roughly chopped
  • 2 shallots, peeled and quartered
  • 3 garlic cloves, peeled and smashed
  • 2 TBS minced fresh thyme (or 2 tsp dried thyme)
  • 1 tsp cumin
  • 1/2 tsp paprika
  • salt + pepper
  • plenty of olive oil to coat veggies
  • 3 cups chicken or vegetable stock

Directions:

  1. Preheat oven to 375ºF.
  2. Spread cauliflower, parsnips, shallots, and garlic on a baking sheet.  Cover with oil and spices and give a good mix to evenly coat.
  3. Roast vegetables for 30 minutes, making sure to toss veggies at least once or twice.
  4. While veggies are cooking, warm stock in a soup pot over low heat.
  5. Remove veggies from oven.  Blend in batches with stock in a blender or add veggies to soup pan and blend with a hand blender.  Make sure to blend until smooth, should take 3-5 minutes.  Add more stock if necessary to thin.
  6. If in a blender, add mix back to pot.  Add heavy cream, stir into soup, and bring back to a simmer.
  7. Serve with a garnish of olive oil and fresh thyme.

Details: Serves 4 (but we’re usually only 2)

To print the recipe, click here: Roasted Cauliflower + Parsnip Soup

~ Classico ~ Spaghetti + Meatballs

On By lukephillaryhIn Classico2 Comments
Spaghetti Meatballs homemade
The Meatballs

Hillary says, “if you’re not using at least two kinds of meats in your balls, your balls aren’t the best they can be!”

Ingredients – meatballs:

  • 1 1/2-2 lbs ground meat > recommended: 1 lb pork, 1/2 lb beef, 1/4 lb ground lamb or veal
  • 1/4 cup lard
  • 1 cup white bread crumbs
  • 1/2 onion, finely chopped and cooked 10-15 minutes (semi caramelized)
  • Approximately 1/3 cup grated parmesan
  • 3 TBS finely chopped parsley
  • 2 tsp dried oregano
  • 1 1/2 tsp toasted fennel seeds, ground
  • 1 tsp red pepper flakes
  • 2 eggs, beaten

Ingredients – sauce:

  • olive oil – to coat pan
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 1/3 cup red wine
  • 28 oz can crushed tomatoes
  • 1 cup water
  • spices: salt, pepper, 1 1/2 tsp

Directions:

  1. Meatballs: Mix all the ingredients, except the eggs, which should be beaten separately. Then add to mixture and combine.  Cover and let sit for at least 30 minutes while working on sauce.  Can also chill up to 2 days in the fridge.
  2.  Sauce: Heat a cast iron skillet, dutch oven, etc. over medium heat and add olive oil and then onions.  Stirring often, cook 4-5 minutes.  Then add red pepper flakes and garlic, cooking 1-2 minutes more.  Add wine and reduce to a glaze, 2-4 minutes more.  Add water and tomatoes, season, bring to a boil and then lower or turn off heat.  Keep warm and return to meatballs.
  3. Preheat oven to 375ºF.  Line 2 baking sheets with parchment paper (or use nonstick sheets).  Make balls, aiming for golf ball size, and place on baking sheets.  Bake in oven till brown, 10-12 minutes, flipping the meatballs halfway through cooking.
  4. Transfer meatballs to sauce and bring to a simmer over medium heat.  Reduce heat to low, cover and cook for 20-25 minutes.  Prepare spaghetti while meatballs and sauce are simmering.

Serve with lots of parm!! (Hillary’s suggestion)

Details: Makes 20-25 meatballs (approx. 3 days worth of leftovers)

To print the recipe, click here: ~ Classico ~ Spaghetti + Meatballs