North Fork Beauty

This is my new blog dedicated to healthy and delicious food, wine, and the beauty of the countryside. Follow me and we can get this blog rolling together!


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Fennel Soup

I got off track a little bit from my all natural diet – simply because I moved home and my mom cooks basically all my meals. Well not anymore – my body feels so much different when I eat seasonal, fresh, and homemade! I got this new cookbook Savoring the Hamptons by Silvia Lehrer, it really great because it is divided into the four seasons and then only uses fresh local ingredients that are available at those times. So today I made the fennel soup with a few modifications (Basically it called for some Pernod, which I have never even heard of but happens to be an anise liquor with very few substitutes). And as I write this, the soup is simmering and the kitchen smells like fennel heaven.

Fennel Soup 6-8 servings

2 fennel bulbs

2 medium onions

2 red potatoes

2 tablespoons organic unsalted butter

1 tablespoon freshly squeezed lemon juice

5 3/4 cups of chicken stock

salt and pepper to taste

fennel fronds for garnish

Start by cutting of the tops and bottoms of the fennel bulbs and cutting them into thin, even slices. Place the fennel slices in a bowl of cool water for 10-15 minutes. Slice the onions and the potatoes thinly. Melt the butter in a large saucepan over low heat. Place the fennel, onion, and potatoes in the pot and mix until well coated with the butter. Place a piece of wax paper down onto the vegetables and cover to pot. Allow the vegetables to steam this way for about 8 minutes. Discard the wax paper.

Put the stock, lemon juice, and seasonings into the pot. Bring the temperature up to medium high and bring to a boil. After boiling, bring down the temperature and simmer for 35-40 minutes. Puree the soup with an immersion blender until smooth. Garnish with the fennel fronds before serving. ­čÖé

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Fresh Watermelon, Jicama, & Cucumber Salad

Thanks to this lovely heat wave ( I don’t want to eat or do anything at all) I decided to make something light and refreshing. This salad is perfect on it’s own or as a side dish. Add some blueberries to make it extra Fourth of July friendly. Try mixing up the fruits and the veggies that you use – if you like to add a kick to your dishes, I think adding a ┬áseeded jalape├▒o in this salad might be the ticket (def want to try that next time!) I adapted this dish from Epicurious.com – they added fresh cilantro, which I didn’t have available.

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  • 4 cups of chopped/diced watermelon
  • 2 cups of diced cucumber (peeled and seeded)
  • 2 cups of dices jicama
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh basil
  • 1/4 cup fresh mint

Combine all the ingredients together and you’re done! Don’t get me wrong, the slicing and dicing can add a bit of time, but if you prep ahead this can come together so quick!!

Maybe add some honey to the sauce to make this a dessert???! hmmm….

Side note: Don’t know what the heck jicama is or where to get it?? I got mine at Whole Foods – and they taste kind of like a potato but a little sweeter.

There she is! Kind of an ugly thing. But to prep this thing, you do the same as you would to a butternut squash. Cut off the top and bottom so you have nice even surfaces to place on the cutting board. Then, carefully cut of the skin. Cut slices around it and dice those. There is no pit or a core so you can slice and dice the whole thing! Jicama has a lot of fiber and vitamin C ­čÖé