"Roasted Cauliflower, Broccoli & Brussel Sprout Soup"

January 17, 2017 Rich at Definitely Delish

I love roasting and eating vegetables..

I mean, if I can throw it onto sheet pan and drizzle it with oil—I will..

This recipe takes a simple side dish at dinner and adds in a few ingredients to create a perfect lunchtime or supper meal that's wonderful during these cold northeastern winters..

One of the first things I started with here is deciding on a mix of vegetables—so taking two recipes from my Thanksgiving side dish post, back in October, I got to work on what would become this delish soup recipe..

Going almost half Brussels sprouts and half cauliflower, with some broccoli thrown in for good measure—I tossed it all down onto my sheet pan and drizzled it with quality extra virgin olive oil with a little fine sea salt & pepper to finish. Then into the oven it went..

Truly I love simple recipes like this with just a few dishes needed; one pan, one pot a knife and a spoon—what could be simpler and leave less work for you afterwards then that. Well a skillet meal like my frittatas, and mexi-skillet recipe, but I digress..

While my veggies went about becoming all roasty browned and tasty; I prepped the base for my soup which included some lean prosciutto, shallots, garlic & chicken stock..

Quicker than you'd think it was time to pull my roasty toasty vegetables out of the oven and spoon them into the pot with the soup base and bring it up to a nice low simmer for about 10 minutes..

Here is where an immersion blender is key if you want to save on spatters, dribbles, spills and sloshing as you attempt to blend a little of the soup at a time and then dumping into another dish—you're guaranteed to add to your after cooking clean up; and really, who wants that, right!

A few minutes of immersion blending later and you have a supremely thick soup that just needs a little seasoning for taste before it's ready to serve..

Garnish each bowl with some reserved roasted veggies, the slightly crispy cooked prosciutto and some shredded Manchego cheese an you'll have a beautiful dish that's sure to please..

I loved it and I'm sure if you try it for yourself that you will to; because it is, oh so "Definitely Delish"

"Roasted Cauliflower, Broccoli & Brussels Sprout Soup"

Ingredients:
16 oz cauliflower florets
16 oz Brussels sprouts, halved
8 oz. Broccoli florets
4 oz. lean Prosciutto, cut into small pieces (see notes for vegan options)
3-4 tbsp Extra Virgin Olive Oil
2 tablespoons Butter (see notes)
1/4 cup Shallots, chopped
2 cloves of Garlic, minced
3 1/2 cups low sodium Chicken Stock (see notes)
1 cup Vegetable Broth
1/2 teaspoon fine Sea Salt, plus more to taste
White Pepper, to taste
1 tablespoon fresh chopped Italian Parsley
Natural Olive Oil Spray

Directions:
1. Preheat oven to 450 degrees Fahrenheit..
2. Spray a large baking sheet with the Olive Oil Spray. Place the cauliflower, broccoli and Brussels sprouts cut side down on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with sea salt—then roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned..
3. Meanwhile, add 1 tablespoon of oil to your soup pot on medium heat and add your pieces of prosciutto—cooking until browned, then remove from the pot and reserve for later..
4. Now lower the temperature of the pot to low heat and melt the butter, then add the shallots & garlic. Cook until translucent, about 5 minutes..
5. Add the chicken stock and simmer 5 minutes..

6. Shut the oven, reserve about 1 cup or more of the roasted vegetables and keep warm on the baking sheet..
7. Transfer the rest to the pot and simmer for 5 minutes, covered..
8. Now, using an immersion blender, blend until a thick even consistency is reached. You may also enjoy it chunkier, so can stop when it reaches the style you enjoy..
9. Now simmer on low heat for 5 to 10 minutes, adding up to 1 cup of vegetable broth if thinning of the soup is needed. As well as adding sea salt and white pepper to taste. (Any last minute additions such as fresh herbs, rubbed sage, etc can be added to enhance the flavor if you desire)

Notes:
1. Serve in bowls topped with the some of the roasted vegetables, cooked prosciutto, chopped parsley and a drizzle of extra virgin olive oil..
2. You can also add a bit of fresh shredded 8 month Manchego cheese, which I did. (Optionally Romano or another cheese could be substituted) Serve immediately..

3. You can remove the prosciutto (or use vegan/vegetarian friendly option if available), substitute the butter for a non dairy version (Olio olive oil spread, or another) and replace the chicken stock with vegetable broth to make this soup Vegetarian or Vegan friendly....

"Sweet & Creamy Polenta" with "Roasted Vegetable Sauce"

August 20, 2016 Rich at Definitely Delish

I can't believe it, but it's been only just a little over a year now since I started playing around with the idea of blogging online...

It certainly has felt like so much longer to me...

Now between all of the cooking, photographing and sharing of my recipes I've been blessed to have met some of the kindest, sweetest and most supportive "Foodies" from just about every corner on Earth...

They really have been beyond wonderful and I've cherished the friendships I've made with each of them...

One of the very first good friends within the "Foodie" community that I made was Lizzy, from A Tasty Mess...

An at home Chef, much like myself, from Houston Texas—who beyond just the incredible encouragement she always gave me, and my early endeavors, was also kind enough to invite me to write, and create, a guest post on her blog—a post that amazingly enough even made it onto the The Daily Meal...

For someone like myself who hadn't ever even shared a recipe, let alone write & photograph for a website, this was an opportunity that I've always been grateful for...

So in honor of the recipe that started it all, I've decided to take most of the same wonderful ingredients to create this dish—a mix of farm fresh and organic, brought together to give you a scrumptious "Sweet & Creamy Polenta" with a "Roasted Vegetable Sauce"

Try it out for yourself. I'll think you'll find it, oh so "Definitely Delish"

"Sweet & Creamy Polenta" with "Roasted Vegetable Sauce"
(serves about 4)

Roasted Vegetable Sauce:
Ingredients:
1/3 cup Kalamata Olive oil
1-2 Japanese eggplants, cut into 3/4 to 1 inch pieces
1 medium Zucchini, cut into 3/4 inch pieces
1 yellow squash, cut into 3/4 inch pieces
2 teaspoons tomato paste
1/4 cup white wine (Sauvignon blanc or Pinot Grigio)
1 cup chopped fire roasted tomatoes (fresh or canned)
6 tablespoons water
1/4 teaspoon sea salt
1/4 teaspoon organic sugar
1/2 tablespoon Shallot, minced
1 tablespoon fresh oregano, chopped

Directions:
1. Heat the oil in a large deep sided sauté pan on medium heat—add the various sliced vegetables (zucchini, eggplant & squash) and pan roast for 10 minutes, or until nicely browned...
2. Now add the shallots and cook for one minute more before draining off any excess oil if necessary...
3. Follow by adding the tomato paste to the pan and stir, cooking for 2 minutes, before then adding the wine and cooking for 1 more minute...
4. Add the chopped tomatoes, water, sea salt, organic sugar and fresh oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside or save; warm it up when ready to serve...

Polenta:
Ingredients:
6 ears of Farm Fresh Corn
2 cups Water
3 tablespoons unsalted Irish Butter, diced
7 ounces Bulgarian Feta, crumbled
1/4 teaspoon Sea Salt
Fresh ground White Pepper

Directions:
1. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Using a sharp knife to shave off the kernels by either standing each ear upright on its base and shaving downward, or lay each ear on its side on a cutting board to slice off the kernels...
2. You want to have about 1 pound of corn kernels...
3. Place the kernels in a medium saucepan and barely cover them with the water. Add one tablespoon of butter and a pinch of salt. Cook for 15 minutes on low heat simmering...
4. Use a slotted spoon to remove the kernels from the water and place them into a food processor; reserve the cooking liquid...
5. Process them for several minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process...
6. Now return the processed corn to the pan with the reserved cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to an almost mashed potato consistency. (If you have a lot of liquid left in the pan, it can take longer to cook down the polenta, and it will sputter)
7. Fold in the remaining butter, the feta, sea salt and some pepper and cook for another 2 to 3 minutes. Taste and add more sea salt & white pepper if needed...

"Roasted Corn Salad" by Definitely Delish

February 22, 2016 Rich at Definitely Delish

"Counting the days till farm stands start opening again across Long Island"

One of the things I love most during the Spring, and all the way through to the Fall (don’t get me started on Hot Cider and all things Pumpkin), are all the wonderful Farm Stands and Farmers Markets that pop up just about everywhere near me…

Truly nothing can ever beat the flavor and freshness of your locally produced fruits and vegetables; by buying local you support the towns and neighborhood farmers around you which is, definitely, always a plus…

That’s not to say you can’t ever get something from a larger store of course, sometimes you just need a specialty item you can’t get anywhere else….

"North Shore Farms is one of my favorites for finding that special cheese"

For today I decided to play around with one of my favorite summer and fall veggies; that being roasted Corn on the Cob, just the smell is enough to make my mouth water—dip it in melted butter and I’m done for….

But what do you do when you have eaten your fill of that sweet summer corn, again and again, at every farm stand from here to eternity…

"Can't beat those farm fresh fruits and vegetables"

Well, if you’re me, you throw together a beautiful and tasty “Summer Salad” of roasted Vegetables of course…..

Now, you can throw this together as quickly and easily as you like-it all depends on how much work you’d like to do and personal taste as well….

"Such a beautiful day by the water for a picnic"

To start you’ll need some fresh Vegetables; a large zucchini, a couple of big carrots, two small red onions, a handful of flat leaf parsley, a small red bell pepper or a couple of grape heirloom tomatoes for color and of course the highlight veggie of this dish—the roasted Corn (Yum)…..

Next it’s time to decide whether you want everything grilled or oven roasted, and to what degree. I bought roasted and buttered corn from my favorite farm stand; then flame roasted my onions, pepper, and carrots—the zucchini I kept raw….

"Cold Sweet Rose Wine, Tangy Feta, Roasted Veggies and Warm Sun-Perfection"

Finally I went to town with one of my trusty Shun knives and a vegetable peeler; making ribbons of zucchini and carrots, slicing onions and peppers, and removing all of that delicious corn from the cob….

Tossed everything with handfuls of fresh flat leaf parsley, Champagne Vinaigrette, and then topped it all with some Bulgarian Feta Cheese. (oh boy, I could go on and on about the differences between Bulgarian, French, Greek or Domestic Feta without even getting into whether it’s Sheep or Goats milk—just trust me there is a definite difference in flavor and it’s worth doing a little taste testing research, especially if you might have written off feta in the past)

This ends up as a wonderful sweet, roasty and slightly tangy salad made with all the yummy goodness of the roasted veggies with light and smooth tanginess of the cheese and vinaigrette…

Another way to keep on enjoying that summer corn, and so "Definitely Delish"

"Roasted Corn Salad"

Ingredients:
2-3 Sweet Corn on the Cob
2 large Carrots
2 small Red Onions
1 large Zucchini
2 mini Red Bell Peppers (or grape tomatoes for color)
1 bunch of Flat Leaf Parsley
1/4-1/2 cup Feta Cheese (or favorite alternative)
White Balsamic, White Wine or Champagne Vinaigrette dressing

Directions:
1. Either buy pre-roasted farm fresh corn and set aside till ready, or soak fresh corn in water for fifteen minutes. Pre-heat grill or oven to 400 degrees and cook for a couple of minutes on each side, turning to roast corn evenly. Set on indirect heat/flame and cover, cooking 15 minutes more- then wrap in foil till ready to use...
2. For the Carrots, cook for 15 to 25 minutes until at desired tenderness—turning often (You may like it crisper or even more roasted then me)
3. If not cooking the zucchini, use a vegetable peeler and make ribbons of zucchini-setting aside till ready...
4. For the Red Onion; slice one end, then cut into wedges leaving other end attached to keep
onion together. Place onion on grill or in oven and cook until onion softens and edges brown—about 15 minutes or more. If using a red pepper, place over heat and cook 15 to 20 minutes until skin loosens and starts to brown, and soften...
5. Tear stems from parsley and toss several handfuls with the zucchini ribbons. Make ribbons or thinly slice carrot when cool enough to touch and toss with zucchini...
6. Then, cut other end of onion and break apart, mixing it with rest of the vegetables. Slice pepper and toss in. Using a good knife, remove corn from cob-keeping some in bigger chunks, and finally toss with desired amount of dressing and top with crumbled feta cheese...
7. Serve and Enjoy!