Tortellini with Goat Cheese and Scallions

Ingredients

1-1/2 cups all-purpose flour
3 large eggs
5 oz soft, mild goat cheese
1/8 tsp grated nutmeg
1/4 tsp salt, or to taste
2 scallions, minced
1/2 cup grated Parmesan cheese
4 cups chicken broth

Method

  1. Put the flour in a mound on a work surface and make a “well” in the center. Break 2 of the eggs into the well and beat them with a fork, gradually working in the flour. When it becomes too stiff to work with a fork, knead in the flour. Continue to knead 8 to 10 minutes until dough is smooth, compact and elastic. Cover and let dough rest 30 minutes.
  2. Meanwhile, in a medium-size bout combine goat cheese, nutmeg, salt, half the scallions, 1/4 cup Parmesan and the remaining egg. Mix well.
  3. On a lightly floured surface, roll dough into about a 10-inch square. Cut into 2-inch squares. Place 1 teaspoon of the cheese filling in the center of each square. Fold opposite corners together to form a triangle. Press edges firmly to seal, moistening them with a little water if necessary. Bring the points of the triangle along the folded edge together and press to seal.
  4. About 15 minutes before serving, heat broth to boiling and keep warm. In a large saucepan, heat 4 quarts of water to boiling. Drop tortellini into boiling water and cook until tender, about 7 minutes. Drain well.
  5. Spoon tortellini into 4 soup plates and add hot broth. Sprinkle with remaining Parmesan and scallions.

Makes 4 servings.

Source: Chef Mario Batali

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Creamy Celery and Fennel Soup

Ingredients

4 stalks celery, sliced, about 2 cups
2 cups sliced fennel, about 1/2 a bulb
2 cups chicken broth
1/3 cup long-grain rice
1/2 tsp dried tarragon
1/2 tsp salt
1/2 cup milk
1 tbsp lemon juice

Method

  1. Combine celery, fennel, broth, 2 cups water, rice, tarragon and salt in a large saucepan. Set over medium-high and bring to a boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until celery is tender, about 25 minutes. Remove from heat.
  2. Use a hand blender to process the soup until smooth. Return soup to stovetop and set over medium. Stir in milk and lemon juice and continue cooking until heated through, 3 minutes.
  3. Garnish with sour cream, dill and olive oil before serving.

Makes 4 servings.

Source: Chatelaine magazine

Cozy Soup with Shrimp and Mushroom

Ingredients

2 cups sliced mixed mushrooms
1-inch piece ginger, peeled
3-1/2 cups chicken broth
3 tbsp white vinegar
2 tsp soy sauce
2 tsp granulated sugar
1/2 tsp hot chili-garlic sauce
340 g frozen peeled uncooked shrimp
1 (227-mL) can sliced bamboo shoots, drained (optional)
1 tsp dark sesame oil
1 green onions, thinly sliced

Method

  1. Lightly coat a large saucepan with oil and set over medium-high heat. Add mushrooms. Stir often until lightly browned around edges, 2 to 3 minutes.
  2. Thinly slice ginger.
  3. When mushrooms are browned, pour in broth. Stir in ginger, vinegar, soy, sugar and chili-garlic sauce. Bring to a boil over medium-high heat. Boil to develop flavour, about 3 minutes.
  4. Add shrimp and bamboo shoots. Stir occasionally until shrimp turn pink, 2 to 3 minutes.
  5. Remove from heat and stir in sesame oil and onion. Taste and add more chili-garlic sauce and sesame oil, if you wish.

Makes 4 servings.

Source: Chatelaine magazine

Creamy Cauliflower Soup with Spicy Roasted Chickpeas

Ingredients

3 Tbsp extra-virgin olive oil, divided, plus more for serving
3 garlic cloves, minced
1 head cauliflower, roughly chopped
2 cups water
2 cups low-sodium vegetable broth
1/2 tsp salt, divided
1 Tbsp lemon juice
2 cups cooked chickpeas
1 Tbsp curry powder
4 lemon slices, for serving

Method

  1. Preheat oven to 400ºF (200ºC).
  2. In large pot, heat 2 Tbsp oil over medium heat, add garlic, and cook until fragrant, about 30 seconds.
  3. Add cauliflower, water, broth, and 1/4 tsp salt. Reserve a couple of florets of cauliflower for garnish, if desired. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, until cauliflower is tender.
  4. Stir in lemon juice. Puree soup in batches in blender or with handheld immersion blender. Keep warm.
  5. Toss chickpeas with 1/4 tsp salt, curry powder and remaining oil on a large rimmed baking sheet. Roast for 15 minutes, or until crispy.
  6. Ladle soup into bowls and garnish with chickpeas and (optional) reserved cauliflower florets. Drizzle with additional olive oil and serve with lemon for seasoning.

Makes 4 servings.

Source: Alive magazine

Peruvian-style Shrimp Chowder

Ingredients

20 uncooked large shrimp
4 tablespoons olive oil
4 red onions, chopped
6 cloves garlic, very finely chopped
5 tomatoes, skinned, seeded, and grated
6 tablespoons Panca Chili Paste
3 sprigs fresh oregano
1 corncob, sliced into 3/4-inch slices
6 oz squash, cut into 1/2-inch cubes
5 oz fava (broad) beans
4 potatoes, cut in half
1/2 cup white long-grain rice
4 cabbage leaves
40 uncooked shrimp, peeled and deveined with tails detached
4 oz queso fresco, cut into 1/2-inch cubes
1 cup whole (full-fat) milk
2 teaspoons ground oregano
salt and pepper

Garnish

4 poached eggs
8 sprigs huacatay
4 slices fried country bread

Method

  1. Preheat the oven to 400°F/200°C.
  2. Clean and peel the large shrimp, place the shells in the preheated oven, and cook for 6 minutes until golden and crispy. Set aside.
  3. Heat 2 tablespoons olive oil in a pan over low heat, add half the chopped onions and garlic, and saute for 2-3 minutes until the onions start to soften.
  4. Add two thirds of the grated tomatoes and 4 tablespoons of the chili paste and cook, stirring, for 5 minutes until fragrant.
  5. Season with salt and pepper, add the oregano sprigs and golden shrimp shells, and cover with 6 liters water. Bring to a simmer and cook for 1 hour over medium heat. Remove from the heat, then crush the shrimp shells, slightly with a large wooden spoon on a board to bring out the flavors. Strain the broth and set aside.
  6. In a separate pan, heat 2 tablespoons olive oil over low heat and saute the remaining onion for a few minutes.
  7. Add the rest of the tomatoes and chili paste and let cook for 5 minutes.
  8. Pour the reserved shrimp broth into the pan. Add the sliced corncob, squash, fava (broad) beans, potatoes, rice, and cabbage leaves and cook for 2 minutes until the vegetables are tender and the rice is cooked.
  9. Add the whole large shrimp and cook for 1 minute, then stir in the shrimp tails, cheese, and milk and cook for another minute until the shrimp are cooked.
  10. Add the oregano and season with salt and pepper.
  11. Serve the shrimp chowder in large shallow bowls, topping each with a poached egg, a few sprigs of fresh huacatay, and a little toasted country bread to garnish.

Makes 4 servings.

Source: Peru