Asparagus & Pea Soup
Spring is here and asparagus is bountiful. This soup is so delicious that you’ll want to make it all year round.
INGREDIENTS
2 Large Trimmed Leeks (White Parts Only)
2 Bunches Trimmed Asparagus
4 Tablespoons Unsalted Butter
1 Cup Diced Onions
2 Tablespoons Unbleached Flour
8 Cups Chicken or Vegetable Stock
2 Cups Fresh or Frozen Peas
2 Teaspoons Kosher Salt
1 Teaspoon Chopped Fresh Thyme
1/2 Teaspoon Freshly Ground Pepper
Split leeks in half lengthwise and rinse under cold running water to remove any grit. Cut leeks into 1/2 inch thick slices. Remove tips of asparagus and set aside. Dice asparagus stems into very small pieces. In a small-size pot blanch asparagus tips in salted water over a medium heat for 3 minutes. Drain and transfer tips to a bowl filled with ice water for 1 minute (this stops cooking process). Drain asparagus and set aside. In a large-size pot melt butter over a medium heat. When butter starts to bubble cook leeks and onions over a low heat for 10 minutes. Sprinkle in flour over vegetables and cook for 2 minutes. Stir constantly. Add chicken or vegetable stock. Bring to a boil over a medium-high heat. Skim off any residue that rises to top. Add asparagus pieces (chopped stems and tips), peas, kosher salt, thyme and pepper. Cook on medium-low for 5 minutes. The asparagus should be tender. Transfer soup, in batches, to a food processor or blender. Process until smooth. Return pureed soup to pot and cook for 5 minutes over medium-low heat. Remove from heat and serve hot. Serves 8
© Victoria Hart Glavin
Hot Cross Buns
These slightly sweet buns are often served during the Easter season.
INGREDIENTS
4 to 4 1/2 Cups Unbleached Flour
1 Package Active Dry Yeast
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
3/4 Cup Whole Milk
1/2 Cup Butter
1/3 Cup Sugar
1/2 Teaspoon Kosher Salt
3 Room Temperature Large Eggs
2/3 Cup Raisins or Currants
1/4 Cup Diced Candied Orange Peel (Optional)
1 Beaten Egg White
1 Tablespoon Water
Powdered Sugar Icing (See Below For Recipe)
In a large-size bowl combine 2 cups flour, yeast, cinnamon, nutmeg, and cloves. In a medium-size saucepan add milk, butter, sugar, and kosher salt. Heat over a medium-low heat and stir until butter almost melts. The temperature should reach between 120 to 130 degrees. Add milk mixture to flour mixture along with eggs. Beat with an electric mixer on low for 30 seconds. Scrape bowl constantly. Turn to high speed and beat for 3 minutes. Stir in raisins and orange peel. Stir in as much of remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour for 3 to 5 minutes. You will want moderately soft dough. Shape into a ball. Place dough into lightly greased bowl. Turn once to grease surface of dough. Cover and let rise in a warm place for about 2 hours or until doubled in size. Punch dough down. Turn dough out onto lightly floured surface. Cover and let rest for 10 minutes. Lightly grease two baking sheets and set aside. Divide dough into 20 pieces. Gently pull each piece into a ball. Tuck edges under to make smooth tops. Place balls 1 1/2 inches apart on baking sheets. Cover and let rise for 1 hour or until nearly doubled in size. Preheat oven to 374 degrees. Using a sharp knife make crisscross slashes across top of each dough ball. In small-size bowl combine beaten egg white and water. Brush egg white mixture over rolls. Place in oven and bake for 15 minutes until golden brown. Remove from oven and immediately remove buns from baking sheets. Cool slightly on wire racks. Drizzle Powdered Sugar Icing into crisscrosses on each bun. Serve warm. Makes about 20 Hot Cross Buns.
Powdered Sugar Icing
INGREDIENTS
1 Cup Powdered Sugar
1/4 Teaspoon Vanilla Extract
1 Tablespoon Milk
In small-size bowl combine powdered sugar, vanilla and milk. Stir in additional milk if needed one tablespoon at a time until icing reaches drizzling consistency. Makes about 1/2 cup.
© Victoria Hart Glavin
Potato Latkes
Made with matzo meal these Potato Latkes are perfect for Passover or anytime. Serve with applesauce and sour cream.
INGREDIENTS
4 Medium Potatoes
1 Peeled & Quartered Yellow Onion
2 Tablespoons Matzo Meal
2 Large Eggs
1/4 Cup Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Apple Sauce
Sour Cream
Peel and cut potatoes into chunks. In a food processor place 1/4 of potatoes. Add onions, eggs, matzo meal, kosher salt and pepper. Pulse until vegetables are finely chopped. Add rest of potatoes and pulse until all potatoes are finely chopped and mixture is combined. In a large-size heavy skillet heat olive oil over a medium heat. Scoop up 1/3 cup of potato mixture and place into hot oil. Fry each latke for 3 minutes per side until brown and crisp. If your potato mixture isn’t holding together well then stir in more matzo meal by the tablespoon until mixture holds. Finish making latkes with rest of potato mixture. Add additional olive oil as needed. Remove from skillet and transfer latkes to paper towels to drain excess oil. Transfer to serving plate and serve with applesauce and/or sour cream. Makes about 8 latkes
© Victoria Hart Glavin
Raspberry Cobbler
Easy and delicious! Enough said!
INGREDIENTS
2 tablespoons Unsalted Butter
2 Tablespoons Olive Oil
1 Cup White Whole Wheat Flour
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
1/2 Cup Sugar
1 Cup Milk
1 Teaspoon Vanilla Extract
12 Ounces Fresh or Frozen Raspberries
Preheat oven to 350 degrees. Add butter and olive oil to an 8-inch square baking dish and place in oven to melt for 5 minutes. In a large-size bowl combine flour, baking powder, kosher salt, and sugar. Add milk and vanilla. Stir to form a smooth batter. Add melted butter and oil to mixture. Pour batter into hot baking dish. Pour raspberries over batter evenly. Bake for 50 to 60 minutes until golden brown. Remove from oven and let cool for 15 minutes before serving. Serves 4
© Victoria Hart Glavin
Simple French Toast
Everyone deserves a good breakfast so make extra and freeze it. No need to defrost, just pop into the toaster for a quick breakfast. Make sure to completely cool French toast before freezing. You can also make this French toast a day in advance. Just refrigerate, covered with plastic wrap, and then heat on a cookie sheet (400 degree preheated oven) for 10 to 15 minutes.
INGREDIENTS
3 Tablespoons Butter
1 Large Whole Egg
1 Egg Yolk
1/2 Cup Milk
1 Tablespoon Sugar
1 Teaspoon Ground Cinnamon
4 Thick Slices Challah Bread (Or Other Egg Bread)
Pure Maple Syrup
In a large-size sauté pan melt butter over a low heat. In a medium-size bowl mix together egg, egg yolk, milk, sugar, and cinnamon. Dunk each slice of bread into egg mixture long enough for some of liquid to soak in. Use spatula to transfer to sauté pan. Cook on one side until golden brown. Turn over to cook other side. Add more butter if necessary. Remove and transfer to serving plate. Serve with butter and maple syrup. Serves 2
© Victoria Hart Glavin
Ginger Chocolate Chip Cookies
I have really been in the baking mood lately. I made these delicious ginger chocolate chip cookies. I used dark chocolate chips, but you can use any kind of chocolate chips you want.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Softened Butter
1 1/2 Cups Turbinado Sugar
1 Teaspoon Vanilla Extract
2 Large Eggs (Room Temperature)
10 Ounces Dark Chocolate Chips
7 Ounces Crystallized Ginger Chips
Preheat your oven to 375 degrees. In a small-size bowl combine flour, baking soda and kosher salt. In a large-size bowl beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and ginger chips. Drop by rounded tablespoon onto parchment paper lined baking sheets. Place in oven and bake for 9 to 11 minutes until golden brown. Remember that each oven heats differently so check at 9 minutes. Remove from oven and cool on baking sheets for 2 minutes. Remove cookies to wire racks to cool completely. Makes about 4 dozen cookies.
© Victoria Hart Glavin
Fresh Berry Bismarck
Perfect for a Sunday brunch! Easy to make too!
INGREDIENTS
2 Tablespoons Unsalted Butter
1/2 Cup Unbleached Flour
1/2 Cup Whole Milk
2 Eggs
1/4 Teaspoon Kosher Salt
Fresh Raspberries, Blueberries, Blackberries or Strawberries
Pure Maple Syrup
Powdered Sugar
Preheat your oven to 475 degrees. Place butter in a 10 inch oven proof sauté pan. Place in oven until butter melts and begins to bubble. In a large-size bowl whisk together flour, milk, eggs, and kosher salt. Whisk until smooth. Pour batter into sauté pan and return to oven for 12 minutes until batter if puffy and golden brown. Remove from oven and slide Bismarck onto serving plate. Dust with powdered sugar, drizzle with maple syrup, and fresh berries. Serves 2 to 4.
© Victoria Hart Glavin
Baking Powder Biscuits
You can serve these delicious biscuits with dinner or use with Strawberry Shortcake.
INGREDIENTS
2 Cups Sifted Unbleached Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Kosher Salt
1/3 Cup Solid Vegetable Shortening
2/3Cup Light Cream
Position your rack in the center and preheat your oven to 425 degrees. In large-size bowl, combine sifted flour, baking powder, and kosher salt. Use pastry blender or 2 forks to cut in shortening until mixture looks like coarse meal. Gradually add cream adding just enough cream so that dough is soft, but not sticky. Blend in cream with pastry blender (or forks). Lightly flour clean counter or wooden board and turn dough out onto it. Knead briefly until dough is smooth. Use your hands to pat dough into a rough circle about 1/2 inch thick. Dip rim of 2 inch round cookie cutter or drinking glass in flour. Cut out biscuits. Place biscuits on a heavy ungreased baking sheet, 1 inch apart, and place in oven. Bake for 12 to 24 minutes or until golden brown. Remove from oven and cool let cool for 5 minutes on baking sheet before removing. Remove from baking sheet and transfer to wire racks to cool completely or serve hot. These biscuits are best eaten fresh. They can be, however, reheated and/or frozen. Makes about 16 biscuits.
© Victoria Hart Glavin
Gnocchi With Asparagus
Gnocchi With Asparagus is the perfect weeknight dinner. Either make your own gnocchi or purchase freshly made from your local market.
INGREDIENTS
1 Pound Fresh Gnocchi (16 Ounces)
1/2 Cup Unsalted Butter
1 Bunch Trimmed & Chopped Asparagus (Leave Tips Whole)
Grated Zest of 1 Lemon
Juice of 1 Lemon
3/4 Cup Pasta Cooking Water
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Grated Parmesan Cheese (Plus More For Topping)
2 Tablespoons Chopped Fresh Basil
Make the gnocchi or purchase fresh gnocchi from the market. Bring a large-size pot of salted water to a boil. Transfer fresh gnocchi to a colander and shake over a baking sheet to remove any excess flour. Add gnocchi to boiling water and cook for just 4 to 5 minutes. Meanwhile, melt butter in a large-size skillet over a medium-high heat. Add asparagus and lemon zest and lemon juice. Remove gnocchi with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup pasta cooking water. Cook, stirring gently, for 3 to 4 minutes until gnocchi is coated and asparagus is tender. Season with kosher salt and pepper. Stir in Parmesan and basil. Remove from heat and transfer to serving bowl. Sprinkle with additional Parmesan. Serves 4
© Victoria Hart Glavin
Homemade Gnocchi
The best gnocchi I have ever tasted was in Rome. I was also lucky enough to make them with a wonderful Roman chef last October when I traveled to Rome. Gnocchi are very delicate and the procedure to make them is fairly simple. It may take some trial and error to understand the proper consistency of the dough. It must be soft, but not wet.
INGREDIENTS
2 Pounds Yellow Finnish Potatoes
1 Beaten Egg
1 to 2 Cups Unbleached Flour (Divided)
In a medium-size pot add unpeeled potatoes and enough cold water to cover. Bring water to a boil over a high heat and continue cooking potatoes until they are tender. When potatoes are tender, drain and peel them. Put potatoes through a ricer and place riced potatoes in a medium-size bowl until cool enough to handle. Add egg and 1 cup flour to potatoes. Using your hands mix in the egg and flour. Knead, as you would bread dough, but as little as possible. Too much mixing will make the gnocchi tough and we don’t want that. The batter should be soft, but hold its shape when formed. Add more flour, up to 2 cups if necessary. The amount of flour used will depend on the humidity and on the type and age of the potatoes). To form gnocchi, break of pieces as big as a child’s fist. With floured hands, gently roll dough into cylinders about ¾ inch in diameter. Lay cylinders on floured board. Using a sharp knife cut off pieces the width of a finger. To shape gnocchi hold a fork in one hand and place a gnocchi pillow against tines of the fork. This gives it the lines. Make sure to be gentle, but assertive enough with the fork. Lay finished gnocchi on a well-floured board or tray. Take care to keep them separate to make sure they don’t stick together. Let dry for 10 minutes or more. Serves 6
To cook your fresh gnocchi just bring a large pot of salted water to a boil. Turn the heat down so that the water simmers, and gently drop the gnocchi into the simmering water. Gnocchi are done when they float to the surface. Serve with any sauce that your heart desires or just serves garnished with a handful of Parmesan cheese.
© Victoria Hart Glavin
