Pasta & Potatoes Minestra

The Italian version of mirepoix, a sauteed mixture of celery, carrot, and onion, is called soffritto. Rome-based food blogger, Rachel Roddy, begins her simple but satisfying pasta and potatoes soup with it.

Garnished with Parmesan shavings and rosemary

Our fridge was missing the celery, so the soffritto became subtracto, but was tasty quand même.

A sprig of rosemary fresh from our winter potager puts a smile on subtracto's face

There is lots of olive oil in this soup, enrobing the ingredients in a silky sheath.

My pasta choice was linguine broken into small segments.

Ingredients
serves four

• Onion, 1 medium, finely chopped
• Celery, 1 stick, finely chopped
• Carrot, 1 medium, finely chopped
• Rosemary, fresh, a sprig (scrape the leaves off, saving a few for garnishing) or 2 bay leaves
• Potatoes, 2 medium (about 600 grams of any kind — I used all purpose), peeled & chunked
• Olive oil, extra virgin, 6 T
• Stock or water (I used homemade chicken broth), 1.4 litres
• Pasta, 170 g (quadrucci, pastina, farfalle, or broken spaghetti/linguine*)
• Salt, freshly ground black pepper
• Pecorino or Parmesan

Warm the olive oil in a heavy-bottomed pot. Toss in the onions, carrots, and celery. Stir occasionally—soffritto means stir fry—over moderate heat for about ten minutes. The veggies need to be translucent and aromatic.

Add the potatoes and the rosemary or bay leaves. Stir for about a minute to coat them with oil.

Pour in the stock or water and cook for about fifteen minutes or until a test potato is soft enough to be crushed. Add the pasta and cook for another ten or fifteen minutes or till the pasta has the desired tenderness. Season to taste with salt and freshly ground black pepper.

Serve in soup plates and garnish with Parmesan or Pecorino shavings and chopped fresh rosemary leaves.

The hot soup melted the Parmesan shavings into a delectable gooey mass

Minestre which are thick Italian soups/stews are named thusly because the soup is dished-out, that is, administered by the head of the household. A lovely soup in flavour and fragrance, I am looking forward tomorrow to administering myself another bowl or two.

I am guessing it will taste better if that is even possible the next day

À la prochaine!

Related Links

*Pasta shapes and synonyms
Rachel Roddy's blog

Caprese Socca...and Bouteville

An easy, delicious, and refreshing summer delight, Caprese salad is a cool, light way to enjoy the unbeatable trio of mozzarella, tomatoes, and basil. A slight autumnal chill is enough reason for harvesting the last of our potager's annual herbs and ripe tomatoes, so let's adapt this lovely dish into a warmly filling one.

Socca is a savoury pancake made from chickpea flour

Ingredients
feeds two for a light lunch/supper or a satisfying meal for one

• 8 T of chickpea flour
• 8 T of water
• 1/4 tsp salt
• mozzarella, 4 thin slices
• tomatoes, 5 thin slices
• Basil, fresh, a small bunch
• Olive oil, 1 to 2 T
• Salt and freshly ground pepper
• fleur de sel, olive oil, chiffonade of basil, sherry/balsamic vinegar for garnishing

Whisk flour, water, and salt together. Heat the oil in a heavy-bottomed skillet (23 cm/9 inch diameter), preferably well-seasoned iron or non-stick till hot enough to make water drops dance. Pour in the batter and quickly swirl the pan to even out the socca. Lower the flame. With a narrow spatula, work around edges to loosen as it cooks. More oil can be added to ensure a crusty browning and easy removal.

When it is mostly dry on top which takes a  few minutes, place the tomatoes, then cheese, and finally the basil. Cook till cheese melts and tomatoes are warm or another five minutes or so. Salt and pepper. Fold over, cut into two, and serve. Sprinkle fleur de sel/olive oil/sherry or balsamic vinegar and arrange chiffonade of basil on top.

Crunchy, creamy, saucy!

For last week's jaunt in our electric car, a Renault Zoe, we headed west once again, this time in the direction of Cognac. We explored a bit at Bouteville which is halfway to our destination. A ruined and pillaged chateau is undergoing partial restoration.

Presently the renovation is focused on a part of the upper story.

As we had the place to ourselves, the peace and quiet was most welcome. Ivy softened the edges of grey stone. I was happy to see the green abundance setting many seeds, but probably not as happy as the birds who will eat them throughout the winter.

Though we found strolling around the Chateau grounds and driving through the small village pleasant, the surrounding vineyards which could be seen from just about anywhere—neatly framed through arches, shimmering at the end of narrow streets lined with stone-houses—are stupendous.

Having seen quite a lot of vineyards, both here and in Napa Valley, I was amazed at how these, whose grapes make Cognac, are kept in the most pristine condition. No weeds or overgrown grass paths to be seen.

l'Ugni Blanc grape is an important varietal for making Cognac

The Calm One and I would love to hike on the trails. Maybe when les vendanges (harvesting of grapes destined for wine making) is in full swing...

Sentier/path, Chaumes/stalks remaining after grain harvest & coteaux/hilly vineyards

Cognac which we have visited previously is an engaging town, but this time we just wanted to test the Zoe's mileage limits and the availability of no-cost, rapid charging. So we repaired to the supermarket hosting the service, and after thirty minutes returned to find the Zoe close to being fully charged. And we got the grocery shopping done too!

The supermarket places the charge point close to the entrance facilitating shopping, etc.

Back in Angouleme, Dirac's desire to scrunch his furry self into small boxes continues.

If it contains anything, he tries to remove the offending objects—with a little help from us—so he can settle down comfortably.

The box is labeled CAT after all...

À la prochaine!

Parmesan Polenta with Tomato Sauce (Quick Recipes Series)

Polenta if made with the fast cooking variety presents its sunny goodness in minutes. Mounded in a bowl, it invitingly glistens. A possible response? Make an ample indentation, sprinkle some Parmesan, pour in a simple, easily made tomato sauce, and top with more cheese!

Ingredients
provides a huge serving for a very hungry person

• Polenta, quick cooking (I used fine grain), 120 ml/4 fluid ounces
• Water, 355 ml/12 fluid oz
• Tomato paste, 3 T to be diluted with 8 T of water
• Garlic, one large clove, minced
• Thyme, dried, 1/4 tsp
• Olive oil, 1 T
• Parmesan, freshly grated, 2 heaping T plus some 'ribbons' made with a veggie peeler for garnishing
• Salt and freshly ground black pepper to taste

Put the 355 ml/12 fluid oz of water into a medium-sized saucepan and bring to a boil.  In a skillet, saute minced garlic in olive oil for a minute or two over medium low heat, and then add the tomato paste and thyme.

Carefully pour in eight tablespoons of water and blend.

Simmer for a few minutes until thickened. Add salt and freshly ground black pepper to taste. Reserve and keep warm.

Into the boiling water, very gradually add the polenta in a fine rain, all the while stirring. Continue to stir over low heat and simmer for a few minutes. Test taste to see if it's cooked to your preference. Pile into a bowl. Make a well in the centre and line it with one heaping tablespoon of Parmesan.

Puddle some sauce.

Scatter another heaping tablespoon of cheese and finish with cheese ribbons.

Dwarf snapdragons are still blooming chez nous!

This colourful duo of polenta and tomato sauce are made for each other. The sauce brings to each substantial spoonful of warming porridge a fragrant reminder of summer.

Dirac the kitten often assists in my publishing posts at Souped-up Garden. Here he is identifying some prose needing revision.

He attentively observes my editing.

He thoughtfully approves.

À la prochaine!

Linguine in a Creme Fraiche, Sorrel, Capers & Garlic Sauce (Quick Recipe Series)

Herbs, preferably fresh, can enliven the flavour of a dish during the winter, for example, if they are minced finely and stirred into spaetzle batter or into creamy potato soup. Sage, rosemary, thyme, parsley, and chives can be coaxed into providing vibrant bounty all through cold weather either by their being potted and placed on a sunny window sill/under plant lights or overwintered in the garden by covering them snugly with horticultural fleece. Also more and more markets are stocking an enticing variety of fresh herbs all year round.

Our sorrel has had a banner year, poking up early in February and staying fresh and green all through a normally wilting summer to its present lushness so it was a matter just of going out to the garden and harvesting a big handful.

Sorrel is noted for 'melting' when sauteed in butter so it features nicely in a fast and easy pasta sauce.

A chiffonade is a good way to prepare sorrel. Wash and dry the leaves. Stack them in a pile and trim off the stems. Roll up like a cigar and slice.

INGREDIENTS
makes one meal-sized serving, can be multiplied if desired

• Linguine, bunch measuring about 2.5 cm/1 inch in diameter, cooked until almost tender
• Crème fraîche, 4 T
• Sorrel, 1 large handful (reserve a few for garnishing)
• Capers, drained, 2-3 tsp (if you love capers as much as I do, then the full dose is for you)
• Butter, sweet, 1 T
• Garlic clove, large, 1, peeled & minced
• Pasta cooking water, 6-8 T
• Parmesan, freshly grated, 2-3 T
• Salt and freshly ground black pepper to taste

Saute the garlic briefly in the melted butter, add the chiffonade of sorrel, and gently cook for a few minutes or until the leaves have turned an olive green and have started to disintegrate.

Add the capers, crème fraîche, and the pasta water. Give it all a good stirring.

Toss in the pasta to finish its cooking and stir for a minute or two over medium heat until the sauce thickens, coating each strand. Season with salt and freshly ground black pepper to taste.

Serve hot with the grated Parmesan. This dish turned out to be Alfredo Fettuccine's cousin who while singing the lemony praises of sorrel was whisked off to paradise to be enthroned on a buttery cloud which was anointed with garlic, laced with sour cream, seeded with piquant capers, and graced with cheese. Savoury salvation, indeed. Of the super supper kind.

Dirac the kitten after successfully completing his course of How Not To Hog Michelle's Computer Screen has developed a routine. He at first politely keeps to the right of my screen while maintaining a sentinel stance...

...which after five minutes or so morphs into a drowsy demeanor...

...ending with, well, complete abandonment of his guardian duties.

À la prochaine!

RELATED POSTS

Sorrel as an ingredient in Gözleme, a Turkish stuffed bread
Sorrel as an ingredient in Minestrone
Sorrel added to scrambled eggs

Fusilli with Sweet Red Peppers, Garlic, and Capers...and Dirac the kitten

Late summer is when pepper harvesting begins as it takes a long time for green peppers to blush deeply and to develop the mellow flavour I prefer.  Piments doux très long des Landes—our southwest region is known for this variety—are mildly piquant if green but sweet when crimson. Their two-in-oneness allows staggered picking: I leave half on the plants to mature and resort to freezing if there is a surplus of either kind.

Straight from our potager

While the pasta is cooking, cut rinsed peppers in half and remove seeds. Slice thinly. Mince a clove or two of garlic. Drain a tablespoon or so of capers. Heat up a small amount of olive oil in a skillet and gently saute the peppers for a few minutes or until nearly tender. Add the garlic along with the capers and cook for a minute or so longer.  Keep aside a few tablespoons of cooking water when draining the pasta—this little trick works so well to smooth out the oil or butter I always regret when I forget to do it. Add the reserved water and pasta into the skillet with the peppers. Simmer while stirring for a minute or until the water has evaporated. Season with salt and freshly ground black pepper to taste.

This easy-to-do meal was exceedingly satisfying and delicious!

Don't be shy with the freshly grated Parmesan!

What to do with ripened-on-the-vine tomatoes direct from your garden?  Not much. 

Burpee Delicious did well in our potager this season

Sprinkling sourdough rye with olive oil and thyme, then layering on tomato slices topped with some more thyme is all that is needed to envelop me in bliss. The juices are easily absorbed by the bread making such eating not only a tasty affair but also a neat one.

Fleur de sel would not be amiss either.

Blueberries, raspberries, and to a lesser degree, strawberries, continue to be harvested.

Again, with homegrown produce, simple preparation goes a long way.

Sugared and creamed!

In the freezer, there was a remaining bag of strawberries harvested from the previous season.

Coffee ice cream smothered in syrupy strawberries topped with crème chantilly

A colleague of The Calm One brought us some of his mother's Gâteau Basque, a 'dry cake' originating in the region from where his maternal family hails. Usually filled with either pastry cream or cherry jam, this one had frangipane. Its deeply carmelised crust, dense, heavy but moist crumb, and fragrant almondy goodness was almost more pleasure than I could take but with courage on my side I bravely finished it all and in record time too!

The Calm One in his capacity as the butler chez nous answered the doorbell when it rang one sunny day a couple of weeks ago. Enough time passed to make me curious necessitating a furtive peek which revealed The Calm One holding a frisky kitten. He also was holding an animated conversation with a teenaged girl standing behind the front gate. How silly, I thought, she is trying to convince him to take the mewling one. As if we could have said no.

Looking at that visage automatically removes the word no from one's vocabulary

Dirac, named after the legendary scientist* when a professional opinion of our kitten's correct gender made my first choice of Daphne a no-go, did type his name at the keyboard like his much beloved predecessor, Dayo, had done. However, it remains unknown as he cleverly used a password data field. This mysterious name is way longer than the one I chose! Often I find myself vocalising the first syllable Dir but following it with ee, that is, Dearie.

A kitten and his keyboard

After some research I identified his magnificent coat as being a full tabby of the blue mackerel persuasion. If that beauty was not enough, Dirac's eyes has gone the hazel route. His preferred toys are garlic cloves which he noisily bats one by one around the house. When the clove gets lodged behind some unsurmountable barrier, he jumps onto the kitchen counter and fetches fresh prey from the basket where I put them after he gleefully has separated a whole head or two or three.

A forlorn clove

Telling him to be sparing because this season's harvest has been meagre is to no avail.

Some representatives from our abundant onion but small garlic harvests along with sour dough rye bread

Meanwhile, our place being booby trapped with countless, odouriferous nodules makes the vacuum cleaner tremble.

That couldn't be a garlic clove between his paws, now could it?

As much as we can discern, he was abandoned causing him to become way too bony and infested with fleas. He is filling out nicely and is now free of bloodsuckers thanks to the excellent care given by his vet who has concluded that our three-month-old garlic player will grow up into a large, undoubtedly male, and needless to say, beautiful cat.

His demi-doppelgänger is Sliver, a plush dolphin

His becoming so robust is a bit hard to accept right now, but his sizable ears and paws along with the length of his skinny legs indicates that well may be his destiny. Additionally, family visiting from Britain all said that he was awfully big for a kitten his age. We'll see. But we all agree that he is super soft to the touch.

His pale golden glow is referred to as the patina of the blue mackerel tabby

In the garden, my success at weeding has much to be desired because with still plentiful rain, as soon as I pull some, their replacements already are popping up.

Peeking through tilted shutters while watching the garden getting drenched

The wild area is flourishing as its various critters with all this moisture.

That is most likely a moth caterpillar scrambling on some brambles

I was careful not to let my skin brush against it as orange, black, and white stripey colouring could indicate contact toxicity.

It's about four inches long and has what are called crochets to hook itself on the leaf!

Once Dirac gets snipped and vaccinated, the garden will become part of his territory.

À la prochaine!

RELATED POSTS

Green piments des Landes can be used in Piperade
Green piments des Landes go well in smashed potatoes
Thaumetopoea pityocampa

RELATED LINKS

Freezing peppers
Wikipedia article on caterpillars
Aposematism: warning colouration
The Gateau Basque Museum

*Paul Dirac though considered to have been problematically taciturn—his Cambridge colleagues with great amusement defined a unit of a dirac as being one word per hour—was able to express himself with such finesse and clarity that the end product was gracious wit: Another story told of Dirac is that when he first met the young Richard Feynman at a conference, he said after a long silence, "I have an equation. Do you have one too?" Now if that is not playing nice I don't know what is.