As my blog name says I’m a Chef Wannabe, so I’m devoted to study all my favorite chefs techniques. And I listen to them avidly trying to assimilate all the information. I have their books, I watch their shows and since I started this blog I think I have learned a lot. Part because I’m a bit obsessive and I spend all my free time reading, watching or Googling (is that even a word?) my favorite chefs. Right now I’m reading the book “Think like a chef” from Tom Colicchio. And the first thing he says is to “free yourself from the feeling that you must follow a recipe. And to let fresh seasonal ingredients dictate the way you go; walk the greenmarket open to what you will find there.” So yesterday at the Santa Monica FM I saw this beautiful cauliflower and the colors blew me away. Then I had to find out a bit more about it, why and how they have different colors. And after a little research (Google of course) I found that the cauliflowers with colors are actually healthier. According to wikipedia the orange cauliflower contains 25 times the level of vitamin A of the white varieties; and purple cauliflower, the purple color is caused by the presence of the antioxidants anthocyanin that can also be found in red cabbage and red wine.  So they are not only pretty, they are also full of goodies.

Roasted Cauliflower and Fennel Soup

• 1 head cauliflower, remove core, break into florets
• 1 fennel bulb, white part only, I shaved mine with a mandolin
• Few cloves of garlic
• Olive oil
• Salt and pepper
• Red pepper flakes
• Fresh oregano
• 6 cups of water or broth

Cut the cauliflower in florets, save the leaves and some small florets to use in the end for presentation. Place cauliflower, fennel, and garlic in roasting pan toss with olive oil, salt and pepper red pepper flakes and the fresh oregano and roast at 375º for about 45 minutes until fragrant and lightly browned.

When ready put in a large pot with the stock and simmer for a while. Use the hand blender and puree it, test for seasonings. In a small pan I melted 2 tablespoon of butter with 2 anchovies filets. Then I used half the anchovy-butter to spread on my toasts and the rest I used to sauté the little florets and the leaves I reserved. Wow… what a surprise, I never cooked the leaves before and what a mistake, the leaves are delicious. Enjoy.

This week the ugly weather is testing my patience, 28F and to make it more painful I got the flu. So I’m here trying to be graceful and carry on with my life, and my husband keep telling me to think positive, like some positive thoughts will make this headache go away. Yesterday he brought me a chocolate to cheer me up, but ate everything while I was sleeping. Not that I was naïve to think that I would wake up and find the chocolate bar intact. I know him enough to know that he can’t be trusted close to sweets. His excuse was that he felt lonely in the living room because I went to bed earlier. Well he got a point. But today to redeem himself he cooked this really nice barley soup. I see I have here more than a dishwasher; he is actually ready to be promoted to a sous chef position.

Barley Soup

• 4 tablespoons olive oil
• 2 cups chopped celery
• 2 tablespoons finely minced garlic
• 2 cups carrots, peeled and chopped into rounds
• 1 onion chopped
• 2 cups peeled and diced potatoes
• 3 cups peeled, seeded, and chopped tomatoes
• 1 cup of barley
• 2 quarts chicken broth
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup packed, chopped fresh parsley leaves

 Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the celery, onion, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, the barley, and pepper. Reduce the heat to low, cover, and cook until the vegetables are tender, approximately 25 to 30 minutes. Remove from heat and add the parsley Season, to taste, with kosher salt.

Roasted Butternut Squash Soup

For the soup:

•  2 tablespoons extra-virgin olive oil
• 1/2 cup (1/4-inch) diced onion
• 1/4 cup (1/4-inch) diced celery
• 1/4 cup (1/4-inch) diced carrot
• 1 cinnamon stick
• Sea salt
• Freshly ground black pepper
• About 4 cups chicken stock
• 1/2-teaspoon ground toasted coriander, optional
• 1 1/2 cups Roasted Winter Squash recipe
• 1/2-cup half-and-half, optional

 Directions

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the roasted squash until smooth, and then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup in a blender until smooth. 

 Roasted Winter Squash:

About 3 pounds butternut squash (preferably 1 large squash). Peel with a vegetable peeler then halve lengthwise, discard the seeds, and cut into 1-inch dice. Place in a large bowl and season with salt and pepper, olive oil, and red chili flakes. Roast in a 450F Pre-heated oven for 30 to 35 minutes.

First I roasted a variety of Vegetables in a pre-heated oven 400F for 30 to 45 minutes, with some seasonings.

• Salt and Black Pepper
• Garlic
• Chilly Flakes
• Thyme

Meanwhile in a bigger pan I started the Mirapoix, When the vegetables were ready I mixed with my broth. Simmer in a low heat for feel more minutes. and Bon Appetit.

Mirepoix is one of the simplest food preparations in the world – a combination of celery, carrot and onion. That’s all. However, this “holy trinity” is an essential ingredient in dozens, if not hundreds, of traditional French dishes, and knowing what it is and how to make it is essential. And you thought French cooking was hard….

• Basic Mirepoix Recipe
• 1 c. diced white onion
• 1/2 c. diced carrot
• 1/2 c. diced celery

When dicing the separate ingredients, try to make the dices as small and uniform as possible, both because it is aesthetically more pleasing and because the small pieces will cook more uniformly.

So what’s the deal? If it’s that simple, why is it so important? Well, these three basic ingredients, in this perfect ratio, provide a deep, earthy flavor that gives so many French dishes the recognizable flavor that sets them apart.