Welcome fall and all it's warm glorious
soups & stews!
(image Donna hay)
(image PFR design)
Abu's Lentil Soup
(image PFR Design)
4 baby carrots cut into thin small slices
1 celery stalk finely diced
1 medium potato very finely diced
1 leek very finely diced
1 onion finely diced
3 garlic cloves minced
1/4 teaspooon ground cumin
1/4 teaspoon ground coriander seed
1/4 teaspooon ground celery seed
1/4 teaspoon oregano mexican or otherwise
1 bay leaf
2 cups french du puy lentils or 1 can organic lentils in a can
8 cups of vegetable broth
Add all diced vegetables to a medium sized stock pot with about 1 tablespoon olive oil.
Cook 4-6 minutes over medium heat
Add 1/4 teaspoon of ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground celery seed.
Cook for another 4-6 minutes.
Add broth and bay leaf.
Cook fresh lentil soup for about 45 minutes-1 hour.
Cook canned lentils 30-35 minutes to absorb all flavors.
Serve with shaved parmesan cheese, a drizzle of spicy olive oil and a sprig of fresh parsley.
(image PFR Design)
The following images and recipes are all via the stunning website Cannelle and Vanille. Aran, the food stylist and designer behind the photography and the recipes has a lush selection of fragrant and tasty recipes. Thank you for allowing us to share your recipes with our friends and clientele of PFR Design!
Thank you.
(please note that all images and recipes from Cannelle and Vanille may not be reproduced or shared in any way)
Red Kuri Squash and Wild Mushroom Risotto
(images via cannelle and vanille)
Red Kuri Squash and Wild Mushroom Risotto
Serves 4 to 6
4 to 5 cups chicken stock
2 Tbs olive oil
1 large shallot, minced
1 clove garlic, minced
1/2 leek, washed and sliced
1/2 medium red kuri squash, peeled and diced into 1/2-inch pieces
1 cup thinly sliced wild mushrooms (we used the russulas we picked)
1/2 tsp salt
1 1/2 cups arborio rice
1/4 cup txakoli or any dry white wine you like
1/2 cup finely grated Idiazabal or Parmesan cheese
2 Tbs finely chopped parsley
Begin by heating the chicken stock over medium heat. Keep it warm until ready to use.
In a stock pot, heat the olive oil over medium high heat. Add the shallots, garlic, and leek. Cook until soft but not browned, about 3 minutes.
Add the diced red kuri squash. Stir and cook for 5 to 7 minutes. Add the mushrooms and cook for another 3 minutes. Season with salt.
Add the rice and stir it well so all the oil and flavors coat the rice. Add the txakoli or dry white wine and cook for 30 seconds until alcohol evaporates. Add 1 cup of chicken stock and cook stirring constantly until liquid is absorbed. Then proceed by adding another 1/2 cup of stock. Continue to cook the risotto storring constantly and adding more stock as needed until rice is cooked al dente, about 18 minutes.
Off the heat, add the grated Idiazabal and parsley. Stir to combine and serve immediately.
Serves 4 to 6
4 to 5 cups chicken stock
2 Tbs olive oil
1 large shallot, minced
1 clove garlic, minced
1/2 leek, washed and sliced
1/2 medium red kuri squash, peeled and diced into 1/2-inch pieces
1 cup thinly sliced wild mushrooms (we used the russulas we picked)
1/2 tsp salt
1 1/2 cups arborio rice
1/4 cup txakoli or any dry white wine you like
1/2 cup finely grated Idiazabal or Parmesan cheese
2 Tbs finely chopped parsley
Begin by heating the chicken stock over medium heat. Keep it warm until ready to use.
In a stock pot, heat the olive oil over medium high heat. Add the shallots, garlic, and leek. Cook until soft but not browned, about 3 minutes.
Add the diced red kuri squash. Stir and cook for 5 to 7 minutes. Add the mushrooms and cook for another 3 minutes. Season with salt.
Add the rice and stir it well so all the oil and flavors coat the rice. Add the txakoli or dry white wine and cook for 30 seconds until alcohol evaporates. Add 1 cup of chicken stock and cook stirring constantly until liquid is absorbed. Then proceed by adding another 1/2 cup of stock. Continue to cook the risotto storring constantly and adding more stock as needed until rice is cooked al dente, about 18 minutes.
Off the heat, add the grated Idiazabal and parsley. Stir to combine and serve immediately.
Carrot and Apple Soup with Cumin and Coriander
Carrot and Apple Soup with Cumin and Coriander
Serves 4 to 6
2 tbs olive oil
1 large shallot, peeled and minced
1 garlic clove, peeled and minced
1 lb (450 g) carrots, peeled and diced
2 Gala apples, peeled, cored and diced
3 sprigs thyme leaves
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/8 to 1/4 tsp piment d'Espelette
2 3/4 cups chicken stock
1/2 cup unsweetened coconut milk
In a stock pot, heat the olive oil over medium heat. Add the shallot, garlic and carrots. Cook for 5 minutes. Add the apple, thyme, salt, cumin, coriander and piment d'Espelette. Stir and cook for 1 minute.
Add the chicken stock, bring liquid to a boil, reduce heat to medium low, cover the pot, and cook for 15 minutes ot until the vegetables are tender. Puree with a blender. Add coconut milk and adjust seasoning if needed.
Serves 4 to 6
2 tbs olive oil
1 large shallot, peeled and minced
1 garlic clove, peeled and minced
1 lb (450 g) carrots, peeled and diced
2 Gala apples, peeled, cored and diced
3 sprigs thyme leaves
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/8 to 1/4 tsp piment d'Espelette
2 3/4 cups chicken stock
1/2 cup unsweetened coconut milk
In a stock pot, heat the olive oil over medium heat. Add the shallot, garlic and carrots. Cook for 5 minutes. Add the apple, thyme, salt, cumin, coriander and piment d'Espelette. Stir and cook for 1 minute.
Add the chicken stock, bring liquid to a boil, reduce heat to medium low, cover the pot, and cook for 15 minutes ot until the vegetables are tender. Puree with a blender. Add coconut milk and adjust seasoning if needed.
Roasted Scallops with Breadcrumbs and Bacon
Roasted Scallops with Breadcrumbs and Bacon
makes 4 servings
12 scallops
1/4 cup gluten-free breadcrumbs
2 Tbs fresh parsley, chopped
2 garlic cloves, grated or finely minced
3 Tbs olive oil
4 slices of bacon, finely chopped
pinch salt
pinch of freshly ground pepper
1 tsp red pepper flakes, optional
2 Tbs white wine
In a bowl, combine the breadcrumbs, parsley, garlic, bacon and olive oil. Salt and pepper the scallops. Drizzle some olive oil on a baking dish and place the scallops on it. Top with the breadcrumbs mixture and drizzle some more olive oil on top. Pour the white wine in the baking dish.
Bake at 425F. Time will vary depending on the size.
makes 4 servings
12 scallops
1/4 cup gluten-free breadcrumbs
2 Tbs fresh parsley, chopped
2 garlic cloves, grated or finely minced
3 Tbs olive oil
4 slices of bacon, finely chopped
pinch salt
pinch of freshly ground pepper
1 tsp red pepper flakes, optional
2 Tbs white wine
In a bowl, combine the breadcrumbs, parsley, garlic, bacon and olive oil. Salt and pepper the scallops. Drizzle some olive oil on a baking dish and place the scallops on it. Top with the breadcrumbs mixture and drizzle some more olive oil on top. Pour the white wine in the baking dish.
Bake at 425F. Time will vary depending on the size.
An egg scramble with sauteed oyster mushrooms, green asparagus, garlic, goat cheese, purple basil, parsley and a bit of pink peppercorn. Super simple but loaded with flavor.
