A tomato soup that goes down so easy.
Is it soup time yet?
I think of soup, salad and bread as the perfect trifecta of meals.
So perfect noon or night. Nourishing, filling but not leaden. And so easy to put on the table.
I’m already missing summer tomatoes. But “Cream of Tomato Soup with Crunchy Lemon Chickpeas” still lets me enjoy the tangy-sweet perfume of tomatoes even off-season.
It’s from the newest cookbook by Rachel Khoo, the London- and Paris-based food columnist and host of the TV series, “The Little Paris Kitchen.”
Like her other cookbooks, “Rachel Khoo’s Kitchen Notebook” (Chronicle Books) is illustrated with her whimsical illustrations. The more than 100 recipes riff on familiar dishes with Khoo’s unmistakable thoughtful and creative touches.
Chicken with mushrooms and cream in a fabulous dish by Jacques Pepin.
This dish is the equivalent of a big cashmere blanket wrapped around your shoulders.
It’s warm, comforting, and makes you feel well taken care of.
And of course, it’s by Jacques Pepin.
“Poulet A La Creme” is from his newest cookbook, “Jacques Pepin Heart & Soul In the Kitchen” (Houghton Mifflin Harcourt).
It’s also his last cookbook — well, at least the last one associated with his own television cooking show. That’s because his current KQED series of the same name is the last one he will film. He’ll turn 80 in December, and after 14 series, 24 cookbooks, and 32 years on television, he’s finally taking a break.
Pasta that’s virtuous and naughty at the same time.
Who doesn’t love the combo of bacon and Brussels sprouts?
In fact, many a so-called sprouts hater has been turned by that irresistible pairing.
So imagine the two together with rigatoni pasta.
That’s just what you’ll find in this dish, “Rigatoni with Brussels Sprouts, Bacon, and Arugula.”
It’s from the new cookbook, “Battersby: Extraordinary Food From An Ordinary Kitchen” (Grand Central Life & Style) by Joseph Ogrodnek and Walker Stern, co-chefs and co-owners of Battersby restaurant in Brooklyn. It’s co-written with veteran food writer Andrew Friedman.
As the title implies, Battersby is all about dishes that can be prepared in any kitchen. That’s because the restaurant’s own kitchen is nothing to brag about. It’s no bigger than a studio apartment’s kitchenette, the chefs write. It is outfitted with only one oven, a six-burner stove and a slim-to-none prep counter. Yet somehow, three cooks manage to make magic every night, turning out as many as 70 meals in just a few hours.
In other words, if they can make the food in this book under those constraints, there’s no reason you can’t do so, too, in your home kitchen.
Eggplant, tomatoes, olives, pine nuts and a whole lot of love.
She may be most know for her gutsy nose-to-tail cooking. But celebrated New York Chef April Bloomfield wants you to know she’s equally equipped with root-to-shoot flair.
Her first cookbook, “A Girl and Her Pig” (Ecco, 2012) may have been meat-centric. But her follow-up, “A Girl and Her Greens: Hearty Meals from the Garden” (Ecco), decidedly puts the emphasis smack dab on a cornucopia of seasonal fruits and vegetables.
Bloomfield is the award-winning chef-owner of The Spotted Pig, The Breslin, and The John Dory Oyster Bar, all in New York, as well as Tosca Cafe in San Francisco. She was also the star of season 2 of “The Mind of A Chef.”
In her cookbook, of which I received a review copy, she offers up dishes that home-cooks can actually make. That includes delights such as “Asparagus Quiches with Mint,” “Roasted Young Onions with Sage Pesto,” and “Sweet Corn Ice Cream with Butterscotch.”
With stands at my local farmers market piled high with brilliant purple eggplants at this time of year, I was drawn to Bloomfield’s recipe for “If-It-Ain’t-Broke Eggplant Caponata.”
Snake River Farms porterhouse steak gets glam with homemade chimichurri sauce.
This steak is more than a meal. It’s two meals and two tastes in one.
This 2-pound porterhouse, from Snake River Farms, the Idaho-based specialty meat purveyor, is easily hefty enough to feed two people.
One one side of the bone is a super tender filet mignon; on the other side is a more toothsome New York strip.
I had a chance to try this massive steak ($43) sourced from Double R Ranch in Washington State. It’s aged 28 days to concentrate its flavor. And it cooks up quite juicy.
How do I best like to enjoy steak?