Showing posts with label seasonal vegetables. Show all posts
Showing posts with label seasonal vegetables. Show all posts

28 August 2008

Mediterranean Vegetable Soup with Lentils

Puttering around in the kitchen listening to crickets and cicadas while I cut, chop, baste and stir is heavenly for me. This time of year brings me a deep satisfaction somehow, as the pace of life begins to quicken again. I have this sense of something about to happen.

It also saddens me, because another summer (so precious to us northerners!) is on the wane.

When I was a teenager, my mother and I often took walks together after dark this time of year. It was a chance for me to share my hopes for the school year ahead and my dreams for a time beyond school. We'd often choose a neighborhood to the northeast of Frenchtown, where the houses, built after 1915, were mostly shingled bungalows or 1920's-style cottages. Catching a glimpse of someone else's evening through an unshuttered window captured my imagination, and it is an image that has stayed with me for many years.

These days I sit on my side porch, or my newly-built (but yet unpainted) front porch and watch the street lights create pools of light in the evening. Occasionally, I will see a dog walker or jogger. My house is more than 110 years old now, and I often wonder about others who have sat on that porch watching night fall in years past. Did they feel the mix of contentment and sadness I feel this time of year?

Sunday was a day for sunshine and crickets, nightfall and porch sitting.

Our dinner of chicken, tomatoes and peppers was simple but comforting. The best part was the juice from the bottom of the roasting pan. I knew when I caught its aroma (and sneaked a spoonful) that I would be making soup Sunday night.

Easy Mediterranean Vegetable Soup with Lentils

  • 2 cups chicken stock
  • 1 medium onion, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1/3 cup lentils
  • 2 cups water
  • 1 14-ounce can diced tomatoes, Italian style
  • 3 medium carrots, chopped
  • 1 medium zucchini, chopped
  • dash freshly-ground pepper
  • dash fleur de sel


Place olive oil, butter and onion in skillet; brown slightly. Add chicken stock, water and lentils. Bring to a boil and lower heat, simmering for about 30 minutes. Add tomatoes and carrots. Cover and simmer for about 20-30 minutes, adding zucchini as carrots begin to soften. Simmer at least 20 minutes longer, adding salt and pepper.

I expect to get at least four meals out of this. My husband is not a vegetable soup fan, but even he admitted this smelled heavenly while simmering.

I used Lentils de Puy, purchased last year in Paris. Wonderful! I'll have to pick up another bag next month at Carrefour or Leclerc.

The soup lasted all week. I paired it with goat cheese and roasted pepper on crusty rolls.

18 February 2007

Chateaubriand with Herbes de Provence and Cognac-Dijon Mustard Sauce

I was a teenager the first time I watched by father prepare Chateaubriand for two. He explained that it was a very romantic dish so of course, I paid a good deal of attention to its preparation, imagining that some day I would make it for someone I loved.

What fascinated me was that there were really no prescribed vegetables to surround this very tasty tenderloin. My father told me it was a good opportunity to serve seasonal vegetables. If I recall correctly, his was made with small potatoes, onions, carrots and green beans. I have made this with broccoli and Brussels sprouts and would like some day to try it with root vegetables.

I now prepare it at least once a year for my husband. My father's recipe was in his head. Here is mine, adapted from one I found online somewhere years ago.

Chateaubriand for Two

  • 2 pounds trimmed tenderloin
  • 2-3 large cloves garlic, slivered
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 4 medium shallots, minced
  • 2 cups beef broth
  • 2 tablespoons grainy Dijon mustard
  • 1 tablespoon dried herbs de Provence
  • 2 tablespoons unsalted butter
  • freshly-ground pepper
  • Béarnaise sauce or one package Béarnaise sauce mix


Preheat oven to 450.

Cut 3/4-inch deep slits in the underside of the tenderloin. Fill these with minced garlic. Brush tenderloin with 2 tablespoons olive oil. Heat the third tablespoon along with one tablespoon butter in a heavy skillet. Brown meat on all four sides, using tongs to turn it over so that it browns evenly. This process takes about 4-5 minutes.

Once meat is browned, set it on the top rack of roasting pan (I use the one that came with my oven, for best results.) Surround it with the vegetables you are using and bake for about 30 minutes for medium rare meat.

While the meat is in the oven, place one tablespoon of butter and shallots in the skillet. Cook for about 5 minutes, stirring frequently. Add broth, which will deglaze the pan. Turn up the heat and reduce the liquid by half before adding the Cognac, mustard and herbes de Provence. Whisk into butter. Season with pepper.

Prepare Béarnaise sauce from scratch or according to package directions. I use skim milk and Smart Balance.

Once the Béarnaise sauce is ready, add it to the shallot-Cognac sauce in the skillet and blend, whisking. As the sauce cools it will thicken.

Serve the tenderloin on an oval platter surrounded by vegetables. Cover the entire dish with sauce. There will be leftovers.

Note It's a good idea to check the vegetables and the meat, every 5 minutes or so, especially if you are including brocolli. Sunday I used pearl onions, Yukon gold potatoes, young green beans, baby carrots and button mushrooms. It changes every time I make it, as I try to keep the vegetables seasonal. We like to pair this with Cabernet Sauvignon, something a little oak-y.

I try not to add salt to my Chateaubriad, especially when I used a canned beef broth, which I do when I am pressed for time. I used a Béarnaise Sauce mix today, but if you have time it's nice to make your own. Here's Michael Ruhlman's recipe.

Our Valentine's Day celebration was a bit delayed, but we celebrated twice. Saturday night we enjoyed pomegranate martinis, beef risotto with sage, lobster bisque with saffron and curry, tenderloin with cherry sauce and whipped parsnips, and a heart-shaped flourless chocolate cake with vanilla-raspberry sauce and another bottle of Cabernet Sauvignon at our favorite restaurant.

A much simpler diet awaits us starting tomorrow.