Rhubarb Soup

Chilled Rhubarb Soup

We often associate rhubarb with pie, tarts and crumbles recipes, but it was OMG at first sight when I saw this bunch at the farmer’s market and used it as an inspiration for this gleaming new recipe for Chilled Rhubarb Soup. Think Pink! Sweet and sour, it subtly glimmers for an occasion that blends easy elegance with a casual spirit.

Characterized by a unique tangy taste, each slurp of this soup celebrates your hand in the kitchen. The soup’s distinctive taste is created by slowly cooking rhubarb and some ginger in a sugary syrup. The result is one of the most gorgeous foods you’ll ever create. I’m not kidding! Look at the color of this soup! Rarely we see recipes as photogenic as this.

We are entering rhubarb peak season during the months of May, June and July.

Think Pink! Think Rhubarb!If any association with celery comes to mind, yes, look for crisp, refreshing stalks. You’ll see shades of green turning to shades of pink and it’s that passage of color in this unique vegetable that makes rhubarb so unique in taste and appearance.

When buying rhubarb, choose a bunch as you would celery. You’re looking for crispy stalks. I like to wrap the ends of the rhubarb in a wet paper towel and keep it well wrapped in plastic wrap in the refrigerator. It should last a good two weeks in the fridge.

This soup is so refreshing from the ground up! After many winter months, a new season feels like a miracle and rhubarb has the power to transform an entire menu, whether it’s creating a healthier neutral base or taking center stage as dessert. For a modern spin, garnish the soup with strawberries pistachios and a dollop of Greek yogurt.

Every year I like to explore rhubarb in a variety of different recipes. You might like this recipe for Rhubarb Strawberry Pie here on the site and boy, oh boy, oh boy, this recipe is dreamy!

 

Chilled Rhubarb Soup

Makes 6 to 8 servings

Adapted from The Last Course by Claudia Fleming

Simple Syrup

1 ½ cups sugar

1 ¼ cup water

6 ½ cup sliced, trimmed rhubarb (about 2½ pounds untrimmed)

1 ½ ounces fresh ginger root, peeled and sliced into 12 quarter size slices

For Garnish:

Serve with some quartered strawberries or raspberries in the soup.

Chopped pistachios

Green Yogurt

Procedure:

In a large saucepan over medium high-heat combine the sugar and water. Bring the mixture to a simmer, stirring until the sugar dissolves. Simmer gently for 1 minute, then turn off the heat.

Add the sliced rhubarb and ginger to the pan and bring to a simmer over low heat. Cook gently for 10 to 15 minutes, stirring occasionally with a wooden spoon to break down the rhubarb. Do not let the soup boil or the foam will turn bitter. Force the soup through a medium sieve discarding the solids. Pour the soup into a bowl and let it cool completely. Chill the coup until cold, at least 3 hours or up to 2 days. To serve, scoop a small mound of Greek yogurt in the middle and ladle each into chilled bowls or soup plates and garnish with strawberries and pistachios.

 

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Chocolate Peanut Butter Tart

Chocolate Peanut Butter Tart

If you’re looking for Olympian baking, this Chocolate Peanut Butter Tart is! For those of us crazy for the combination of chocolate and peanut butter, this is the apex in a tart format.

There are 3 components to this tart: the cookie crust, the peanut mousse and the chocolate ganache.  Don’t fret. It really doesn’t take that long, and the entire tart can be prepared and assembled up to 5 days ahead of time and you’re all set.

This recipe is adapted from one of the most respected bakers in the U.S, Rose Levy Beranbaum, and it’s her attention to details that make this recipe work so well. I love how she mixes a bit of milk and bittersweet chocolate in the ganache. However, if you’d like to incline one way or the other, feel free to use just milk, or just semisweet.

Respect the ingredients – this recipe can handle season patterns from misty rain to artic blast to summer vibes. Remember, because we care about the ingredients, we also care about temperature. When baking, make sure to bring all ingredients to room temperature before starting.

Bake with love! This recipe is guaranteed to take you to paradise. And dream of Para-para-paradise! Para-para-paradise!

Chocolate Peanut Butter Tart

 

Chocolate Peanut Butter Tart

Adapted from Rose Levy Beranbaum, The Pie and Pastry Bible, Scribner 1998

Makes one 9-inch tart, serving 8 to 10 people

 

For the Peanut Butter Mousse

7 tablespoons cream cheese at room temperature

½ cup peanut butter (smooth)

¼ cup sugar

1 teaspoon vanilla extract

¾ cup heavy cream, softly whipped

 

For the Chocolate Ganache

3 ounces milk chocolate

2 ounces bittersweet chocolate

1/3 cup heavy cream

½ teaspoon vanilla extract

 

For the Sweet Peanut Butter Cookie Tart Crust

½ cup all-purpose flour

½ teaspoon baking soda

pinch of salt

¼ cup packed light brown sugar

2 tablespoons granulated sugar

4 tablespoons unsalted butter, cut into cubes

½ cup smooth peanut butter, preferably Jif at room temperature

½ large egg (beat the egg lightly before measuring out half of it)

½ teaspoon vanilla extract

 

Equipment: 9-inch tart fluted pan

Prepare the Cookie Tart Crust:

  • In a small bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of a food processor, process the sugars for a few seconds until very fine. With the motor running, add the butter cubes. Add the peanut butter and process until smooth and creamy, about 10 seconds. With the motor running, add the egg and vanilla and process until incorporated. Scrape the sides of the bowl. Add the flour mixture and pulse just until combined. (you can also use an electric mixer if you don’t have a food processor).
  • Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight.
  • Press the dough evenly into the tart pan. You can use a piece of plastic wrap to do this and invert onto the tart pan and then press against the sides. If the dough softens and sticks, refrigerate it until the plastic wrap doesn’t stick. If the dough tears, simply press it together or use the scraps to press into any empty areas. Cover the tart pan with plastic wrap and refrigerate for at least 1 hour.
  • Bake the tart shell, without weights in a preheated 350˚F oven for 10 to 12 minutes or until golden. It will puff at first and then settle down at the end of the baking. The sides will be soft but spring back when touched gently with a finger. Cool on a wire rack.

 Prepare the Peanut Butter Mousse:

  • In the bowl of a standing mixer, preferably fit with the whisk beater, beat the cream cheese, peanut butter, and sugar just until the mixture is uniform in color. Reduce the speed to low and add the vanilla. Beat in ¼ cup of the whipped cream just until it is incorporated. With a large rubber spatula, fold in the rest of the whipped cream, mixing until the mixture is well blended but still airy.
  • Scrape the mousse into the sweet peanut butter cookie tart crust and smooth the surface so that it is level. Refrigerate the tart while preparing the ganache.

Make the Chocolate Ganache:

  • Chop the milk and bittersweet chocolates with a serrated knife very finely and place it a glass or stainless-steel bowl.
  • Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and let it sit for 1 minute allowing the heat to melt the chocolate. Whisk slowly from the center out until homogeneous and then a bit more vigorously, making sure the ganache is completely smooth. Add the vanilla and whisk again. Cool to temperature before glazing the tart.

Assemble the Tart:

  • Pour the ganache over the peanut butter mousse in a circular motion, being careful so that it does not land too heavily in any one spot and cause a depression in the mousse. Using a small metal spatula, start to spread the ganache to the edges of the pastry, then spread it evenly to cover the entire surface of the tart. Refrigerate the tart for at least 2 hours to set or up to 5 days.
  • Remove the tart from the refrigerator at least 30 minutes before serving. Unmold the tart and cut it with a sharp thin bladed knife, dipping in hot water after each cut to make a clean cut.

 

Other Recipes You Might Like:

Tahini Caramel Tart

Strawberry Cream Cheese Tart

Rhubarb Strawberry Pie

Sweet Potato Pie

Chocolate Custard Pie

 

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Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A cookbook.

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Steak Tartare Recipe

Steak Tartare Recipe

I made this Steak Tartare Recipe for a very special occasion, my father’s birthday. Knowing his passion for Steak Tartare, from the glory days of Rio de Janeiro, back in the 70’s, 80’s and 90’s when Steak Tartare was a delicacy, prepared tableside at special restaurants, I decided to revive the recipe in his honor.

The reason this simple dish is quite extravagant is because you want to make it with the freshest and best quality filet mignon you can possibly find. And let’s be honest here – filet mignon, to this day, can be a little pricey.

It’s important to invest in good quality meat. One gram of fat can virtually threaten the entire dish, given it’s eaten cold and raw. That’s the beauty of Steak Tartare. It’s raw meat seasoned so well, so intensely, that it transforms the flavor of raw meat.

Steak Tartare Mixing

It’s also important to cut the meat by hand. You don’t want to make this with ground meat. Oh no! You want to slowly chop the meat, paying attention to each and every dice and making sure the meat stays cold at all times.

For the potatoes, if you don’t want to make your own shoe-string potatoes, by all means, buy store bought.

Thin Potatoes

Although, if you decide to make it, you’ll be so pleased! Unlike the classic French Fries that need to be fried twice, shoe-string potatoes only need one frying process, making it a much easier operation. Also, you can fry the potatoes up to 3 days ahead of time and store them in a plastic container at room temperature.

For the lettuce, I like to use a combination of arugula and mesclun. Even parsley goes well in the mixture. Be careful not to use a strong dressing for the lettuce or it might overwhelm the meat tartare. I like to use a small drizzle of extra virgin olive oil, with a few twists of pure Himalayan salt and freshly ground black pepper. If this seems too plain for you, go ahead and use a more complex dressing.

 

Steak Tartare

Serves 6 to 8

 

For the Potatoes:

2 Idaho potatoes

1-quart canola oil to fry

 

For the Meat:

1¼ pound filet mignon, very cold

½ medium onion, minced

2 tablespoons capers

8 cornichons, cut into small dice

2 tablespoons flat leaf parsley, chopped

1 anchovy fillet, minced

2 tablespoons extra virgin olive oil

1 garlic clove, peeled and minced

Kosher salt and Freshly grated black pepper

6 tablespoons mayonnaise

 

For the Lettuce

4 cups mesclun lettuce

Olive oil, Himalayan salt and freshly ground black pepper

Fry the Potatoes

  • Cut the potatoes into a julienne cut, using a mandoline. Let the potatoes soak in cold water as you cut them, changing the water at least once. This will wash away the starch in the potatoes.
  • Spread the potatoes onto a baking sheet pan or a tray, covered with paper towels, and let them air dry for 5 minutes. Idaho potatoes will hold color up to 5-10 minutes if exposed to air. After that, they will start oxidizing and turning brown, so be careful not to let too much time pass before frying them.
  • Pour the canola oil into a heavy-bottomed pot or casserole and heat the oil to 350˚F as measured by deep-fat thermometer. If you don’t have a thermometer, drop one potato into the oil­ – when you hear a sizzling sound and see it turning golden brown, the oil is ready.
  • Fry the potatoes in batches until they are lightly golden brown. It is important not to crowd the pot with too many potatoes or the oil will cool down and the potatoes won’t stay crunchy. Carefully transfer to a plate lined with a double thickness of paper towels and sprinkle them with salt. Set aside until they are ready to be used.
  • You can prepare the potatoes up to 3 days ahead of serving, just be sure to keep them in a plastic container, covered with a tight-fitting lid at room temperature.

Prepare the Meat:

  • Remove the beef from the refrigerator. It should be very cold. Using a very sharp chef’s knife cut the steak into think ¼-inch slices. Stack 3 of the slices and slice lengthwise, every ½-inch holding the stack in place. Then cut across the stack, again every ½-inch, cutting the steak into ½-inch dice. Hold the chopped steak in a bowl set over crushed ice in a larger bowl. When all of the beef is chopped, add the onion, capers, cornichons, parsley, anchovy, oil, garlic, salt, and pepper. Gently mix with a fork until just combined. Add the mayonnaise and mix gently. Taste and adjust the seasoning.
  • Dress the mesclun salad with a drizzle of olive oil, salt and pepper.
  • Serve on individual plates with the potato and mesclun lettuce on the side.

 

Other Recipes You Might Like:

Onion Soup

Chicken with Mushroom Sauce

Chicken Peperonata

Osso Bucco

 

I’m so happy that you visited today. Thanks for reading and browsing my site.

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about it too, please send an e-mail.

You can find more about my work on ChefLeticia.com;

You can buy my cookbooks on Amazon:

Latin Superfoods is my latest cookbook,

I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

The easiest and most impactful thing you can to support is subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.

I’d love to connect with you on social media

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See you next time,

Leticia

 

 

 

Chicken Peperonata Cooking show

Chicken Peperonata

Talk about celebrity crush, here is mine: Giada De Laurentiis. I’m not sure if “crush” is the proper word, but you get what I mean. Not only I’m one of the millions of fans of her shows on Food Network, I’ve been using her cookbooks since Every Day Italian came out.

This recipe is adapted from Giada’s Italy, another book featuring many Italian inspired recipes great for the home-cook. In the book, she titled the recipe Crispy Chicken Thighs with Peppers and Capers.  She tells the story of her great-aunt Raffy, “who makes the most delicious peperonata” and inspired her to create this recipe. I thought it’s easier to just call it Chicken Peperonata.

Many food aristocrats consider chicken boring. Not me. I love chicken, and this recipe is Italian chicken glory! While white breast meat is 99 percent white fiber muscle and very healthy, dark meat carries more oxygen and myoglobin, which is the reason for the darker color, but it also carries more fat (but not that much) which is the reason it tastes better.

Like Giada, I like to make this recipe with chicken thighs, but if you prefer to use chicken breast, it will be just as wonderful. If you want to be even more productive and buy an entire chicken, go for it, and use every part. Save the bones for brodo and use all other parts of the chicken for this recipe.

Magic in the world of food often relies on the ingredients you have, so be sure to carefully choose nice kalamata olives (over canned), fresh bell peppers and capers in brine. The result is as incredible as any Italian restaurant can provide.

Another bonus of this recipe: it’s year-round-evergreen. When you close your eyes and imagine a table full of friends and family, picture this Chicken Peperonata in the middle of the table. It’s pure cooking, captivating your family with the power of cooking—and the recipes that you find right here at Chef Leticia.

 

Chicken Peperonata

Adapted from Giada’s Italy

Serves 4

 

¼ cup olive oil

4 chicken thighs (about 2 lbs)

1 teaspoon kosher salt

1 anchovy fillet or ½ teaspoon anchovy paste

1 red bell pepper, cored, seeded and sliced into thin strips

1 shallot, diced small

½ cup pitted kalamata olives, roughly chopped

2 tablespoons capers, drained and rinsed

¼ teaspoon dried oregano

1 cup dry bread-crumbs

1 tablespoon parsley, chopped

 

Pre-heat the oven to 425F.

Heat 2 tablespoons of the olive oil in a medium skillet over medium high heat. Dry the chicken very well with paper towels and season evenly on both sides with ¾ of teaspoon of kosher salt.  Place the thighs in the hot pan, skin-side down, and cook without moving for about 8 minutes, or until golden brown. Flip the thighs and cook an additional 3 minutes. Transfer the thighs to a baking sheet and roast for 10 to 15 minutes, or until an instant-read thermometer registers 160F.

While the chicken roasts, place the same pan over medium heat and add the remaining 2 tablespoons olive oil. Add the anchovy and mash it with the back of a wooden spoon until it dissolves into the oil. Add the bell pepper and remaining ¼ teaspoon salt to the pan and cook, stirring often for 5 minutes, until cooked through and soft. Stir in the shallots and cook an additional minute. Add the olives, capers, and oregano to the pan and stir to combine.

Sprinkle the bread-crumbs over the pepper mixture and stir with a wooden spoon until the bread crumbs have soaked up all the flavored oil. Cook, stirring occasionally, until the bread-crumbs are toasted and the flavors have married, about another 3 minutes. Stir in the parsley. Spook the bread-crumb mixture onto a platter. Top with the chicken thighs and drizzle with any accumulated juices from the baking sheet.

 

More Chicken and Italian Recipes:

Chicken With Mushroom Sauce

Veal Scaloppine

Melon with Prosciutto Di Parma

Penne A la Vodka

 

I’m so happy that you visited today!

Make sure to share this story with someone who cares about this topic.

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook.

I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A Cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

 

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Green Goddess Sandwich

Green Goddess Sandwich

This Green Goddess Sandwich is featured in one of the photos I supplied for Best Leftovers Ever, a new competition show on Netflix in which I participate. You can catch me on episode 8, called Bland to Flavor Bombe. In the first few moments of the episode, I talk a little bit about cooking for my kids and how we incorporate leftovers all the time. (No, I don’t make this sandiwch on the show.)

Zero food waste is the name of the game. It’s the theme of the show, it’s the idea of this sandwich, and it’s something I practice every single day in my house.

Inspired by a recipe from Bon Appetit, this sandwich proves that the secret to creating delicious meals, even in the winter, is to be creative with the simple things. Especially this time of the year, when I’m indoors a lot, I want to feel really good about what I put inside my body.

(Speaking of Bon Appetit, a magazine I LOVE to cook from, check out the recent article I wrote for them about Brigadeiros.)

Every ingredient has a variable opportunity. While I love to use Mozzarella cheese, many other types of cheeses go well in the sandwich: Minas cheese (from Brazil), for sure, Feta cheese, or goat cheese. Arugula can be substituted for fresh spinach, fresh basil or green lettuce. The multi-grain bread is my favorite option, but if white bread is what you have in the fridge, go for it.

The Green Goddess spread is a beauty. It’s a sauce, it’s a spread, it’s a dip. It’s one of the most versatile sauces invented in recent times; the taste is fresh and sharp. Keep the recipe and use it as salad dressing as well.

Ready to start cooking in 2021? Ready to incorporate leftovers and turn them into incredible meals? Give yourself an ultimatum. No more take out dinners. No more junk food. Start cooking today! Your health is altogether the effect of your own choices.

 

Green Goddess Sandwich

Makes 2

 

For the Spread:

¼ cup basil

½ cup parsley

¼ cup mayonnaise

¼ cup plain Greek yogurt

Juice of 1 lemon

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

 

For the Sandwich:

4 slices multigrain bread

¼ English cucumber, thinly sliced

1 avocado, thinly sliced

8 oz mozzarella, sliced ¼-inch thick

2 cups arugula

 

  • Make the Green Goddess Spread: Place the basil, parsley, mayonnaise, yogurt, and lemon in a blender. Add the olive oil in a steady stream. Season with salt and pepper.
  • Place the cucumber in a small bowl. Sprinkle with salt and let it drain for at least 20 minutes, until it becomes crunchy. Toss with olive oil.
  • Spread one side of each slice of bread with the Green goddess spread. Divide avocado between 2 slices of bread. Season with salt and pepper. Top with cucumbers, mozzarella, arugula, and close the sandwich.

 

 

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See you next time!

Leticia

 

 

 

 

Onion Soup

Onion Soup At Home

Talk about iconic French foods and Onion Soup will surely come to mind at top of the list. It just happens that it’s also one of my favorite foods. I can’t make enough of it. And the more I make it, the more I love it.

On a trip to France, I ate plenty of onions soups, and it’s always a special thing to eat typical food in its birth places.

Onion Soup
That’s me, in Paris.

But I have to say, there is nothing about this soup that cannot be replicated exactly at home. I’ve been making onion soup for so long in my home kitchen that I think I’ve mastered the recipe. Specially now, as this pandemic seems unending, traveling to France via the stove is the secret to life!

As simple as this soup may be, there are a few variables that impact on the results. First, the onions. You want to be patient and let the onions caramelize low and slow so that it flavors the soup — I talk about that in the recipe procedure, you will see.

Another important component is the liquid. Of course, you can use store-bought broth, but if you have the chance to make chicken broth, or buy the frozen version of brodo, (you can find plenty options nowadays), your soup will take you straight to France, in one quick shot. Bien sur!

The bread: any country bread will do, but if you have the chance to use a baguette, because of its thin shape, it will fit better in the soup bowl.

The cheese: my favorite for this soup is Gruyere, but Comte or any Alpine cow’s milk cheese will do.

The soup bowl: I have a couple of options at home, but the white soup bowl always wins.

Onion Soup
Soup bowls

Sometimes, I have the colossal courage to turn down the bread and cheese. It’s a way I have developed an appreciation for healthy eating defending my physical condition in the kitchen. Other times, my tolerance for fatty foods in the sake of kitchen travel is deeper that I know it myself.

For those on a diet: The onion and broth are so tasty that’ it’s still worth eating even without the bread and cheese.

When it comes to onions, feel free to use Spanish onions, yellow onions, or Vidalia onions, typical from Georgia. Spanish onions used to be imported from Spain and now they grow all over the U.S. They have a sweet taste and are perfect for all types of cooking. Yellow onions have a medium to strong flavor and are truly all-purpose. Vidalia onions are a bit sweeter than the two above. Any of those are good in this recipe.

 

Onion Soup

Serves 6

 

2 tablespoons olive oil

1 tablespoon unsalted butter

3 garlic cloves

5 large Spanish onions, peeled and thinly sliced

Kosher salt

Freshly ground black pepper

Freshly ground nutmeg

1 tablespoon all-purpose flour

½ cup dry white wine

8 cups chicken or beef broth

6 slices country bread, sliced

2 cups coarsely grated gruyere cheese

 

Cook the Onions: In a large Dutch oven pot, melt the butter and olive oil over low heat. Add the garlic and cook it ever so lightly, until it just starts to become a little golden, about 2 minutes. Add the onions, and cook, stirring frequently with a wooden spoon. Season lightly with salt, pepper and nutmeg and keep on cooking. This process is going to take a good 20 to 30 minutes. You don’t want to rush this step, or the onions will burn rather than slowly caramelize. The beauty of this soup lies in the caramelized flavor and color of the onions, so keep the heat at low or medium low at all times and stir very frequently.

When the onions are nicely caramelized, sprinkle the flour and stir for a minute or so to cook.

Add the Liquid: Pour in the wine and let it reduce by half.

Pour the chicken stock and let it get hot. Taste and season with more salt and pepper, if necessary. It probably will be necessary to add salt and pepper, especially if you use home made broth. If you use store-bought version, it’s the opposite; beware of the sodium component, and you might not need to add any more salt at all. Partially cover the soup and adjust the heat so that the liquid is just simmering; cook for 30 minutes. You can prepare the soup to this point up to 5 days before and keep it in the fridge.

Assemble the Soup and Top with Bread and Cheese:

When it’s time to serve pre-heat the broiler. Line a baking sheet with foil and have six deep ovenproof soup bowls ready to use. Carefully ladle the soup inside each bowl leaving some space for bread and cheese and place them all onto the sheet pan. Place a couple of bread sliced on top. (You don’t need to toast the bread.) and top with plenty of cheese over each bowl. Carefully transfer the heavy sheet pan to the oven and broil just until the cheese is melted and bubbling. Serve immediately.

 

 

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Bean Broth

Bean Broth with Croutons

I used black eyes peas simply because that’s what was in my pantry. Feel free to use any kind of dried beans to make this delicious bean broth recipe and serve with croutons, parsley and Parmesan, or other garnishes that you might prefer. I used the ends of a loaf bread to make garlic croutons. It goes to show, in times of pandemic, nothing goes to waste! Inspired by the magazine Bon Appetit, this is another great one! You can watch a video of me cooking this recipe with my kids here. 

 

Bean Broth With Croutons

Serves 4 to 6 people

 

For the Black Beans:

1 pound dried black eyed beans, picked over and rinsed (but not soaked)

8 to 10 cups water

2 tablespoons extra virgin olive oil

3 to 4 cloves of garlic, peeled and whole

Kosher salt and freshly ground pepper

3 fresh bay leaves

 

For the Croutons:

2 end slices of any type of country bread

1 tablespoon olive oil

1 tablespoon unsalted butter

 

Freshly grated Parmesan cheese

Freshly chopped parsley

 

For the Beans:

Place the black beans in a pressure cooker and cover with tap water by 2 inches. (about 8 to 10 cups of water). Add the olive oil, garlic, salt and pepper and bay leaves. Lock the lid and bring to a boil. When you hear the sound of the pressure cooker in full gear, reduce the heat to medium- low (it is very important to maintain a constant gentle pressure because the pressure keeps increasing as the boiling point of the water increases). Check the beans after 20 to 25 minutes – they should be tender, showing no traces of starch, but not mushy. The water will be cloudy. Remove from the heat and set aside.

 

For the Croutons:

Tear the bread into small pieces or cut them with a serrated knife. In a large saute pan over medium heat, add the oil and butter. add the bread in a single layer. the oil and butter should be bubbling lightly. Adjust the heat as necessary and keep stirring the croutons as often as you can, to make sure they turn golden evenly all around. Cook until the croutons are crisp and a beautiful golden rich golden brown on all sides, 5 to 10 minutes. Transfer to a plate lined with paper towels. Let them cool completely. Once cooled they can be stored in the refrigerator and warmed back in a hot oven for 3 minutes to crisp up again.

To assemble, pour some of the beans into bowls and garnish with croutons, parmesan and parsley.

 

I’m so happy that you visited today! Thanks for reading and browsing my site!

If you like what you read, tell your friends about it!

Contact me!

Order a copy of my cookbook Latin Superfoods!

Follow my food adventures on social media!

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And remember always,

Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

 

 

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