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Ligurian Vegetable Soup


Your Royko Recipe for February, 2018

Ligurian Vegetable Soup
This chunky, flavourful soup comes from Liguria, which is the area around Genoa.
Serves 6 to 8.

1 large coarsely chopped onion
2 large ribs coarsely chopped celery
2 medium peeled, coarsely chopped carrots

1/4 cup extra virgin olive oil
1 lb. shredded Savoy cabbage

1/2 tsp. Freshly ground black pepper
2 tsp. salt
2 cup coarsely shredded romaine lettuce-or escarole 3 medium peeled, cut into 1/2-inch dice potatoes
1 1/4 cup drained, coarsely chopped plum tomatoes

4 cup rich vegetable Stock-or use chicken stock
1 cup fresh, shelled peas-or use frozen peas
1/3 cup minced fresh Italian parsley
2 cloves minced garlic

8 to 10 slices toasted Italian bread
freshly grated Parmesan cheese


In a large saucepan, onion, celery and carrots in the olive oil over moderate heat until they are softened, about 10 minutes.

Add cabbage, salt and pepper, and cook, stirring, until cabbage is wilted, about 1 minute. Stir in potatoes and tomatoes, and cook for another 3 minutes.

Increase heat to moderately high, add stock and bring to a boil. Reduce heat to moderately low, cover and simmer for 30 minutes.

Add peas and cook for 5 minutes, covered. Combine parsley and garlic and stir into soup. Cook for 5 minutes.

Ladle over a piece of toasted bread and top with grated Parmesan cheese.

Barley Soup in the Style of Trentino

Your Royko Recipe for January, 2018

Barley Soup in the Style of Trentino
Trentino is in north-eastern Italy with Friuli.
Food & Wine, Oct. 1992, Page 71. Credit: Marcella Hazan.

Marcella Hazan is undoubtedly the queen of Italian cooking. Her two books, The Classic Italian Cookbook and Essentials of Classic Italian Cooking are a must-read for anyone who thinks Italian cooking is all spaghetti and meat sauce or pizza.
Serves 4.

1 1/4 cup rinsed, drained pearl barley
1/2 cup coarsely chopped onions
1/4 cup plus 2 tbl. extra virgin olive oil
2 oz. finely chopped prosciutto or pancetta
1 tsp. finely chopped fresh rosemary-or 1/2 tsp. dried
1 tbl. coarsely chopped fresh Italian parsley
1 medium peeled, diced potato
1 large peeled, diced carrot-or 2 small carrots
1 beef bouillon cube
salt
Freshly ground black pepper
2 to 3 tbl. freshly grated 
Parmigiano-Reggiano cheese

In a large saucepan, cover the barley with 3 inches of water. Cover and bring to a slow, steady simmer over moderate heat. Reduce the heat to low and cook, partially covered, until tender (about 1 hour).

Meanwhile, in a small skillet, cook the onion in the oil over moderate heat, stirring occasionally, until golden (about 3 minutes). Add the prosciutto or pancetta and cook, stirring occasionally, for 2 to 3 minutes. Stir in the rosemary and parsley and cook for 1 minute.

Add the onion mixture, diced potato and carrot, and the bouillon cube to the cooked barley. Season with salt and pepper. Add a little more water if the soup is too thick. Cook over moderately low heat, stirring occasionally, until the potatoes and carrots are tender (about 30 minutes). Just before serving, stir in the grated cheese.

Lentil Shepherd’s Pie

Your Royko Recipe for November, 2017

Lentil Shepherd’s Pie
A tasty, meatless version of the old favourite. Serves 4 to 6.

This dish is quite good on its own. Or, you can add your favourite vegetable as a side dish, which we do quite often.

2 tsp. vegetable oil

1 medium chopped onion

2 chopped carrots

2 cloves minced garlic

1 19-oz. can canned stewed tomatoes
1 19-oz. can drained, rinsed lentils-or 1 cup dried green lentils
3 cups mashed potatoes
1 cup low-fat cottage cheese
4 chopped green onions
salt

black pepper

If using canned lentils, drain and rinse. If using dried lentils, boil in enough water to cover by 2 inches until tender but not mushy, about 20 to 25 minutes. Drain and rinse.

Add tomatoes to onions, carrots and garlic and mash with a potato masher to break tomatoes into smaller pieces. Bring to a boil, then reduce heat to medium and cook, uncovered, for 15 to 20 minutes or until mixture has thickened. Stir in lentils and heat until lentils are hot. Transfer mixture to a deep, 8-cup baking dish.

Combine potatoes, cottage cheese and green onions. Season with salt and pepper to taste. Spoon over lentil mixture, covering ot completely. Bake, uncovered, in a 400 ̊ oven for 35 minutes or until bubbling.

Suttle Turkey Chili

Your Royko Recipe for October, 2017

Suttle Turkey Chili
Even dedicated carnivores will have trouble believing that this chili contains no beef. Makes 10 1/2 cups.

This recipe comes from Ann Suttle in Florence, Alabama. Cooking Light, Nov./Dec. 1993, Page 123.

1 tbl. vegetable oil
2 lb. Freshly ground raw turkey
1 1/2 cup chopped onions
1 clove minced garlic
2 1/2 cup water
2 tbl. chili powder
1 tbl. dried parsley
1 tsp. paprika
1 tsp. mustard powder
1/8 tsp. salt
2 19-oz. can red kidney beans
1 4-oz. can chopped canned green chiles
1 bay leaf

Heat oil in a large saucepan over medium-high heat. Add turkey, onion and garlic, and cook until turkey is browned (about 9 minutes), stirring to crumble. Drain and wipe drippings from pan with a paper towel.
Return mixture to pan. Add water and remaining ingredients. Bring to a boil; reduce heat and simmer for 1 hour. Uncover and simmer for 1 more hour, stirring occasionally. Discard bay leaf.

Fresh Corn Chowder with Roasted Poblano Peppers

Your Royko Recipe for July, 2017

Food & Wine, July 1992, Page 92. Credit: Anne Raver.

Fresh Corn Chowder with Roasted Poblano Peppers
Corn. Chiles. What could be more Meso-American than this? Serves 4.

As chiles become more and more popular, it seems that nomenclature becomes more and more problematic. This recipe is a case in point. The chile required is called a poblano. The same chile, transported west and grown in California, is called an Anaheim. Dried, both are called ancho chiles. In any case, these are among the mildest of the chile peppers.

4 to 6 large ears husked fresh corns
4 tbl. sweet butter – or margarine
1/2 medium finely chopped onion
2 medium cloves minced garlic
2 cups milk
2 poblano peppers – or 3 Anaheim peppers
1 cup crème fraîche or milk
salt
1/2 cup crumbled feta cheese or farmer’s cheese
2 tbl. chopped fresh Italian parsley – for garnish

Using a sharp knife, slice the corn kernels from each cob into a large measuring cup, scraping the cobs with the knife to extract any juices, until you have 3 cups. Transfer to a blender or food processor.

In a small skillet, melt 2 tablespoons of butter or margarine over moderate heat. Add the onion and cook until soft (about 5 minutes). Stir in the garlic and cook for 1 minute more. Scrape the mixture into the corn and add 1/4 cup of the milk. Blend until smooth.

In a medium saucepan, melt the remaining butter or margarine over moderate heat. Add the corn purée and cook, stirring constantly, until quite thick (about 3 minutes). Whisk in the remaining 1 3/4 cups milk. Cover partially and simmer, stirring occasionally, for about 15 minutes.

Meanwhile, roast the poblanos directly over a gas flame or under the broiler as close to the heat as possible, turning frequently, until charred all over. Transfer chiles to a paper bag and set aside to steam for 10 minutes. Scrape off the blackened skin and remove the core, seeds and ribs. Rinse the chiles, pat dry and cut in 1/4-inch dice.

Strain the soup through a sieve. Rinse out the saucepan and return the soup to it. Stir in the chiles and crème fraîche (or milk), season with salt to taste and cook over moderately low heat for 10 minutes, stirring frequently. Do not boil.

To serve, ladle into small warm bowls. Garnish with cheese and parsley.

Blueberry-Bran Muffins

Your Royko Recipe for May, 2017


Blueberry-Bran Muffins

Food & Wine Magazine, Sept. 1991, Page 112.
Makes 12 muffins.

  • 1 cup wheat bran
  • 1 cup whole wheat flour
  • 1/4 cup unprocessed oat bran
  • 1 1/4 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/4 cup mashed very ripe banana
  • 1/4 cup herb honey
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup low-fat buttermilk
  • 1 cup coarsely chopped blueberries or raspberriesfresh or frozen

Preheat oven to 375 ̊
Line 12 standard muffin cups (2 1/2 inches in diameter) with liners.

In a medium bowl, toss together the wheat bran, flour, oat bran, cinnamon and baking soda. In a large bowl, whisk the banana, honey, egg and vanilla. Whisk in the buttermilk. Stir the liquid mixture into the dry ingredients until barely combined. Fold in the berries. Spoon the batter into the muffin cups.

Bake the muffins for 25 to 30 minutes, until the centres spring back when pressed. Turn out on a rack to cool for 30 minutes.

Potato and Red Pepper Frittata

Your first Royko Recipe for 2017. We are breaking into a new cache of Royko Recipes, having posted all of the set provided by Brian Hickey (Thanks, Brian).

From here on, I will be posting recipes Royko databased in a software program called Manga. Danica is feeding them to me, literally and figuratively.

Potato and Red Pepper Frittata

A delicious, slow-baked omelette that’s lower in fat than you might expect.
Food & Wine, May 1994, Page 46. Credit: Diana Sturgis.
Elapsed Time:45 minutes Prep Time: 15 minutes Attention Time: 30 minutes
Substituting egg whites for some of the whole eggs lowers the fat and cholesterol level, as does using a drier type of ham like prosciutto, rather than a fattier variety.

1 lb. peeled, thinly sliced red potatoes
2 tsp. olive oil
1 medium thinly sliced red onion
2 large cloves thinly sliced garlic
1 large thinly sliced red pepper
2 large seeded, minced jalapeño chiles
1 oz. finely chopped prosciutto or country ham [optional]
1/4 cup coarsely chopped fresh coriander
Modest salt
Freshly ground black pepper
2 large eggs
4 large egg whites
Serves 4.

Rinse the potato slices in a bowl of cold water; drain and rinse again. Pat the slices dry with a dish towel.

Heat the oil in a large, heavy non-stick skillet or well-seasoned skillet. Spread the potato slices in the skillet and cook over moderate heat, shaking the pan occasionally, for 15 minutes. Turn the potatoes with a metal spatula and cook just until tender and some slices are golden, about 5 minutes. Add the onion and garlic, turn the potatoes and cook for 5 minutes longer.

Preheat the broiler. Add the red pepper and jalapeños to the potatoes, turn the pepper mixture and cook, stirring once, until the pepper is tender, about 10 minutes. Sprinkle the prosciutto or ham (if desired) over the egg mixture. Sprinkle 3 tablespoons over the top and season with salt and pepper.

In a medium bowl, whisk the whole eggs and egg whites. Season with salt and pepper. Pour the eggs over the potatoes and cook without stirring until the eggs are firm at the edges but slightly runny on top, 6 to 7 minutes.

Broil the frittata for about 2 minutes, until golden and set. Sprinkle with the remaining 1 tablespoon of coriander, cut into quarters and serve.

Pasta Sauce with Lentils

Your Royko Recipe for August. As written by Paul in May, 1995.

Royko's-Recipes

Pasta Sauce with Lentils

O.K. You like spaghetti with meat sauce, but you want to cut down on your red meat intake. This recipe may be your answer. And, you can use the sauce to make a great lasagne, too.

1 tbl. vegetable oil
1 medium carrot, chopped
1 clove garlic, minced
1 medium onion, chopped
1 large stalk celery, chopped
6 medium mushrooms, sliced
1 19-oz. can stewed tomatoes
1 14-oz. can tomato sauce
3/4 cup dried green or brown lentils
1/2 tsp. dried basil
1/2 tsp. dried oregano
water
1 lb. spaghetti, or your favourite pasta

Sauté the carrots, onions, garlic and celery in the oil over medium heat until soft, about 3 minutes.

Empty the stewed tomatoes into a mixing bowl and mash with a potato masher to break them down into smaller pieces. For a slightly spicier taste, use Italian-style stewed tomatoes.

Add tomatoes, tomato sauce, mushrooms, basil, oregano and lentils to the sautéed mixture and stir well. Simmer over low to medium heat for 1 hour. Add water, if necessary, to keep the mixture from becoming too thick. It should have the consistency of a meat sauce.

Serve over your favourite pasta topped with grated Parmesan cheese.

Lentil Lasagne

Pasta Sauce with Lentils
1/2 lb. lasagne noodles
4 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups ricotta cheese, optional

Cook lasagne noodles in plenty of salted boiling water until done. Rinse under cold water and drain thoroughly. Spray a baking pan with vegetable cooking spray (Pam or the like). Put in a layer of lasagne noodles. Top with a layer of lentil sauce, a layer of grated Mozzarella and some ricotta (if desired). Repeat layering until the pan is full. Sprinkle the top with the grated Parmesan.

Bake the lasagne in a pre-heated 325℉ oven until the cheese has melted and the sauce is bubbling, about 20-30 minutes. Cut into squares and serve with a side salad and crusty bread.