Week 5 Recipes - Nathan

Day 1:
Fresh Herb, Potato and Leek Soup
Delicious soup, next time will substitute chicken broth for water and add more hot sauce.
3 pounds russet potatoes, peeled, cut into 1-inch pieces
5 cups canned low-salt chicken broth
3 cups water
3 large leeks (white and pale green parts only), chopped
1/2 cup whipping cream
1/4 cup minced fresh chives or green onion tops
2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled
1 tablespoon minced fresh dill or 1 teaspoon dried dillweed
Hot pepper sauce (such as Tabasco)
Chopped fresh chives or green onion tops
Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.) Ladle soup into bowls. Garnish with chopped chives and serve. (Maybe serving soup with a nice bread to go along with it, buy enough you may need it for Day 2 :) )

Day 2:
Tomato Basil Panzanella
Sadly, didn't get around to making this. Will save it for another time.
1/2 lb day old chewy farm style bread , cubed
Bottled spring water, to cover bread4 vine ripe tomatoes, seeded and chopped
1/2 medium red onion, chopped
1 cup loosely packed basil leaves, torn or shredded
2 Tb red wine vinegar
1/4 cup extra virgin olive oilsalt and freshly ground black pepper, to taste

Place bread in a medium mixing bowl, cover with water, and allow it to soak, 3 to 5 minutes. In small handfuls, remove bread from the water and wring it out without mashing or tearing bread. You do not want wet bread, so wring it carefully.Combine tomatoes with onions and basil in a second bowl and dress with vinegar, oil, salt and pepper. Add bread to tomato salad and combine. Adjust seasonings and serve.

Day 3:
BREAKFAST FOR DINNER
The BEST pancakes ever! Had a wonderful pancake feed with friends and family. Made this delicious recipe topped with homemade strawberry jam and whipped cream. Also served Gingerbread pancakes (thanks Darla for the recipe) topped with homemade pear sauce. Scrambled eggs with feta cheese and fresh fruit rounded out the meal.

-Those of you who don't want this delicious meal can have cold cereal :(
Ricotta Souffle Pancakes with Berries
4 large eggs, separated
2 Tb. sugar1 cup ricotta cheese
1/2 cup all-purpose flour
2 Tb. unsalted butter, melted plus extra for greasing
2 tsp. grated lemon zest
1/8 tsp. salt
Berries for topping (or berry sauce??) hmmm.... preserves perhaps
About 1/2 cup creme fraiche or whipped cream

In a bowl beat the egg whites with an electric mixer until soft peaks form, then beat in the sugar until medium glossy peaks form. In another bowl beat the egg yolks until thick and pale in color, then beat in the cheese, flour, butter, zest, and salt. Fold a quarter of the beaten egg whites into the yolk mixture to lighten, then fold in the remaining egg whites. Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon about 3 large Tbs. of batter onto the hot griddle. Cook slowly for about 1 1/2 min. until golden brown underneath, then turn the pancakes over and cook about 30 sec. longer. Bake the remaining batter as directed.

Choice of bacon, bacon-substitute, sausage, sausage substitute, and eggs. Cook the way that suits your tastebuds.

Day 4:Lentil and Roasted Garlic Soup with Seared Steak
Nathan hit a homerun with this recipe. Fantastic Lentil Soup. The steak wasn't even necessary.
3/4 cup olive oil
10 garlic cloves, peeled, halved
2 tablespoons fresh rosemary leaves
3 cups water
1/2 cup French green lentils
1 medium leek (white and green parts only), thinly sliced
1 tablespoon chopped fresh sage
7 cups (or more) vegetable broth
3 tablespoons soy sauce1/4 cup red lentils
1 1/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
12 ounces kale, ribs discarded, leaves thinly sliced
1 1/2- to 1 3/4-pound flank steak
6 tablespoons grated Parmesan cheese
Chopped fresh parsley
Place oil, garlic, and rosemary in heavy small saucepan. Cook over lowest possible heat until garlic begins to brown, about 1 1/2 hours. Cool. Drain, reserving garlic oil and garlic cloves separately. Discard rosemary. CAN BE MADE 2 DAYS AHEAD ( I SUGGEST IT). Cover garlic oil and garlic cloves separately and chill.

Place 3 cups water and green lentils in small saucepan. Bring to boil. Reduce heat to medium and simmer 25 minutes. Cool lentils; drain. Meanwhile, heat 1/4 cup garlic oil in heavy large pot over medium heat. Add leek and sage. Cook until leek is soft, stirring frequently, about 10 minutes. Add 7 cups vegetable broth, soy sauce, red lentils, and green lentils to pot. Bring to boil. Reduce heat to medium, cover, and simmer until lentils are almost tender, about 15 minutes. Add yams and garlic cloves and cook until yams are tender, adding more broth by 1/2 cupfuls as needed to cover vegetables, about 10 minutes. Add kale to soup. Simmer until kale is wilted, about 5 minutes. Season with salt and pepper. Meanwhile, heat 1 tablespoon garlic oil in heavy large skillet over high heat. Sprinkle steak with salt and pepper. Place steak in skillet and cook until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board; let stand 10 minutes. Thinly slice steak. Divide soup among 6 bowls. Arrange sliced steak atop soup. Sprinkle with cheese and parsley, drizzle with garlic oil, and serve.