D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch by Vanessa Barrington, Sara Remington Page A
Authors: Vanessa Barrington, Sara Remington
Tags: Food
Ads: Link
initial 8 hours to see if it has thickened. Remember that it will become even thicker after refrigeration. Taste it. It should taste tangy but not sour and it should smell clean, not funky. Once it is about the thickness of pancake batter, refrigerate it and use within 5 to 7 days.
Dairy Discovery
Yogurt can be the mother culture for all the cultured dairy products in this book. If you use yogurt to make your Crème Fraîche, you can use that Crème Fraîche to create two other dairy products in this book. Whip it to make Cultured Butter or drain it to make a tangy-style Mascarpone Cheese .
Artichoke Soup with Crème Fraîche
Once the artichokes are prepped, this creamy soup is easy and quick to make. A dollop of crème fraîche and a sprinkling of dill nicely balance the soup’s richness. You can use yogurt if you don’t have crème fraîche. I choose small (not baby) or medium artichokes for this. They’re easier to prepare before they’ve had a chance to develop much of a choke or pokey thorns. Use a serrated knife to cut the tops off the artichokes. It’s much safer than a chef’s knife because it won’t become dull and slip
.
TIME REQUIRED:
about 1 hour active; 30 minutes passive (excluding crème fraîche preparation)
YIELD:
4 servings
1 lemon
2½ pounds artichokes (about 6 medium)
1 quart vegetable or chicken broth, or whey from drained cheese
1 tablespoon olive oil
1 large leek, sliced and rinsed well
2 celery ribs, diced
4 to 5 garlic cloves, finely chopped
2 tablespoons unbleached all-purpose flour
Salt
Freshly ground black pepper
Crème Fraîche for garnish
Chopped fresh chive or chive flowers for garnish
Ready a large bowl of water and squeeze half of the lemon into it. Keep the other lemon half handy. Using a serrated knife, cut off the top 1 inch of the artichokes (work on one artichoke at a time, rubbing the cut edges with lemon as you go to prevent browning). Cut off the bottom ½ inch of the stems. Starting at the bottom of each choke, peel back each leaf and snap it off wherever it gives. Continue working your way up to the top of each artichoke, until the remaining leaves are pale green and yellow, with no dark green tips. Using a paring knife, whittle away the dark green parts of the stem, working your way up and trimming the dark green bottom of each artichoke, continuing to rub with lemon asyou work. Cut each artichoke into quarters and scrape out the furry chokes with a stainless-steel spoon. Slice each quarter into ¼-inch-thick slices and drop them into the lemon water.
In a medium saucepan over medium heat, warm the broth to a simmer.
In a large soup pot over medium heat, warm the oil. Add the leek, celery, and garlic and cook gently until soft and fragrant, about 10 minutes. Don’t let the vegetables brown. Add the flour and stir for 2 minutes, without letting it brown. Slowly whisk in the warm broth and bring to a simmer. Drain the artichokes well and add them to the pot along with a little salt and pepper. Return to a simmer, lower the heat, and cover partially. Let the soup cook until the artichokes are tender, about 30 minutes.
Let the soup cool slightly and then transfer it to a blender or food processor to puree. Process in batches to avoid splattering. Return the pureed soup to the pot, warm it up, and taste for salt and pepper. Serve in warmed bowls garnished with crème fraîche and chopped chive or chive flowers. The soup can be made 2 to 3 days ahead and stored, covered, in the refrigerator.
√ TIP :
You can use this exact method and similar proportions to make any kind of pureed vegetable soup. Simply substitute the artichokes with potatoes, asparagus, sweet potatoes, broccoli, carrots, turnips, or cauliflower. You may need to adjust the amount of liquid slightly and change up the herbs and garnishes to your taste
.
Cultured Butter
Homemade cultured butter is a revelation. If you’ve ever had butter in France that knocked your socks off, it was probably
Dairy Discovery
Yogurt can be the mother culture for all the cultured dairy products in this book. If you use yogurt to make your Crème Fraîche, you can use that Crème Fraîche to create two other dairy products in this book. Whip it to make Cultured Butter or drain it to make a tangy-style Mascarpone Cheese .
Artichoke Soup with Crème Fraîche
Once the artichokes are prepped, this creamy soup is easy and quick to make. A dollop of crème fraîche and a sprinkling of dill nicely balance the soup’s richness. You can use yogurt if you don’t have crème fraîche. I choose small (not baby) or medium artichokes for this. They’re easier to prepare before they’ve had a chance to develop much of a choke or pokey thorns. Use a serrated knife to cut the tops off the artichokes. It’s much safer than a chef’s knife because it won’t become dull and slip
.
TIME REQUIRED:
about 1 hour active; 30 minutes passive (excluding crème fraîche preparation)
YIELD:
4 servings
1 lemon
2½ pounds artichokes (about 6 medium)
1 quart vegetable or chicken broth, or whey from drained cheese
1 tablespoon olive oil
1 large leek, sliced and rinsed well
2 celery ribs, diced
4 to 5 garlic cloves, finely chopped
2 tablespoons unbleached all-purpose flour
Salt
Freshly ground black pepper
Crème Fraîche for garnish
Chopped fresh chive or chive flowers for garnish
Ready a large bowl of water and squeeze half of the lemon into it. Keep the other lemon half handy. Using a serrated knife, cut off the top 1 inch of the artichokes (work on one artichoke at a time, rubbing the cut edges with lemon as you go to prevent browning). Cut off the bottom ½ inch of the stems. Starting at the bottom of each choke, peel back each leaf and snap it off wherever it gives. Continue working your way up to the top of each artichoke, until the remaining leaves are pale green and yellow, with no dark green tips. Using a paring knife, whittle away the dark green parts of the stem, working your way up and trimming the dark green bottom of each artichoke, continuing to rub with lemon asyou work. Cut each artichoke into quarters and scrape out the furry chokes with a stainless-steel spoon. Slice each quarter into ¼-inch-thick slices and drop them into the lemon water.
In a medium saucepan over medium heat, warm the broth to a simmer.
In a large soup pot over medium heat, warm the oil. Add the leek, celery, and garlic and cook gently until soft and fragrant, about 10 minutes. Don’t let the vegetables brown. Add the flour and stir for 2 minutes, without letting it brown. Slowly whisk in the warm broth and bring to a simmer. Drain the artichokes well and add them to the pot along with a little salt and pepper. Return to a simmer, lower the heat, and cover partially. Let the soup cook until the artichokes are tender, about 30 minutes.
Let the soup cool slightly and then transfer it to a blender or food processor to puree. Process in batches to avoid splattering. Return the pureed soup to the pot, warm it up, and taste for salt and pepper. Serve in warmed bowls garnished with crème fraîche and chopped chive or chive flowers. The soup can be made 2 to 3 days ahead and stored, covered, in the refrigerator.
√ TIP :
You can use this exact method and similar proportions to make any kind of pureed vegetable soup. Simply substitute the artichokes with potatoes, asparagus, sweet potatoes, broccoli, carrots, turnips, or cauliflower. You may need to adjust the amount of liquid slightly and change up the herbs and garnishes to your taste
.
Cultured Butter
Homemade cultured butter is a revelation. If you’ve ever had butter in France that knocked your socks off, it was probably
Similar Books
