Caldo Verde My Way

I’m sure this will come at no surprise, but if you were to ask me what my favorite type of food is I would immediately answer soup. I’m crazy about all kinds of soups, but my favorites stem from my memories of giant pots of Portuguese soups simmering in my Mom’s kitchen when I was a kid. My Mom tells me that my first introduction to solid foods was her soups and I think it’s for this reason that I still crave them today. In fact, there’s not much that I remember from a family trip to Portugal when I was four years old, but the amazing array of soups I feasted on throughout the trip are firmly engrained in my memory (and tastebuds).

Caldo verde, which translates to “green broth” because it’s loaded with leafy greens, is a classic Portuguese soup originating from the northern region of Portugal. It’s perfect and delicious for its simplicity, traditionally comprised of only four main ingredients: chouriço (Portuguese smoked sausage), potatoes, collard greens (or kale), and olive oil. To this day it’s still one of my favorites. Here’s my vegetarian spin on the classic caldo verde with sweet potatoes used instead of the traditional white potatoes. My main challenge in making this soup vegetarian was replicating the delicious spicy and smoky flavor that the Portuguese chouriço perfumes the broth with. I never shy away from a challenge, however, and as a substitute for the chouriço I first roast the sweet potatoes with many of the same ingredients commonly used in making chouriço, including garlic, wine, red pepper, and paprika. The key ingredient in my version is the smoked paprika; by using it instead of traditional paprika the sweet potatoes take on a smoky flavor nearly identical to that of chouriço (which is smoked during the curing process). Serve this soup with some crusty bread for dunking and it’s hearty enough to make a meal.

CALDO VERDE MY WAY
makes 6 big servings

4 medium (1-1/4 pounds) sweet potatoes, peeled and cut into 1” cubes
4 cloves garlic, chopped
1 teaspoon coarse kosher salt
freshly ground black pepper
¼ teaspoon red pepper flakes
1 teaspoon smoked paprika
2 tablespoons olive oil
¼ cup white wine
1 large bunch collard greens, large stems and ribs removed
1 quart vegetable stock (I use Rapunzel bouillon)

Preheat oven 375 degrees.

In a large bowl toss together the sweet potatoes, garlic, salt, black pepper, red pepper flakes, smoked paprika, olive oil, and white wine. Spread onto a rimmed cookie sheet in one layer. Bake for 45 minutes, giving the potatoes a toss every 15 minutes.

Meanwhile, chiffonade (cut into very thin strips) the collard greens. To do this stack about 6 collard green leaves on your cutting board. Roll the leaves tightly forming something that resembles a cigar. Using a sharp knife cut across the rolled leaves, producing very fine ribbons. If they are too long to fit on a spoon, you may want to cut them in half lengthwise. Repeat with the remaining collard green leaves. Set aside.

Bring the vegetable stock plus 2 quarts of water to a boil in a large soup pot. Add the collard green ribbons and simmer for 15 minutes, or until the greens are tender. Turn off heat.

When the sweet potatoes are finished baking transfer them to a blender. Ladle a couple cups of the vegetable broth from the soup pot into the blender. (Note: try to avoid adding any of the collard greens to the blender because this will discolor the broth). Puree the sweet potatoes until smooth. Pour the sweet potato puree into the soup pot and stir well. Add additional salt to taste. Enjoy!

Lentil Chili with Yummy Toppings

My mother and I had the pleasure of taking a cheesemaking class with Louella Hill last week at Brown University. It was every cheese lover’s dream come true. I’m not sure what I enjoyed more: pulling warm cheese curd into a variety of oddly shaped fresh mozzarella balls, or the opportunity to talk face to face with Louella Hill—someone whom I’ve admired for years. I‘m guessing that Louella is around my age, but she has accomplished more in her life thus far than I could have even dreamed of for my own. In 2004, as a part of her senior thesis at Brown University, she formed what is now Farm Fresh RI, an organization that connects local Rhode Island farms to consumers around the state. They’re largely responsible for the plethora of great new farmers markets that have popped up throughout the state in recent years. That alone could be considered a lifetime’s worth of achievement, but a few years ago Louella set her mind to cheesemaking. She formed Narragansett Creamery, the first artisanal cheese company in Rhode Island. Narragansett Creamery currently crafts ten different cheeses and yogurt. I’m in love with everything they make, but if you remember from my Roasted Root Vegetable Wheatberry Salad, I’m a fanatic for their fresh ricotta.

Spinach Pie Pasta

In nearby Fall River, Massachusetts there’s a great little Lebanese commercial bakery called Sam’s Bakery that supplies many of the local supermarkets and delis with delicious pita bread, savory hand pies, and other Lebanese specialties. Only the locals know that they also have a hidden storefront right at the bakery that’s open to the public five days a week. Their prices are ridiculously cheap, and there’s nothing better than walking in and grabbing one of their still-warm-from-the-oven spinach pies for a quick lunch. Be forewarned: if you do decide to visit Sam’s, expect no frills. Every time I stop in I can’t help but chuckle to myself as I’m reminded of the infamous "Soup Nazi" episode of Seinfeld. The line at Sam’s is almost always outside door, but no one seems to mind because the food is that good. Once you’ve made your way to the front of the line you better know exactly what you want and order it quickly, or otherwise you’re sure to be served a dirty look and sigh of annoyance by the staff. It’s at this point that I can’t help but feel a bit of anxiety, hoping that the lady across the counter doesn’t yell “no spinach pie for you… next!” It hasn’t happened yet, and I guess it is just a small price to pay for their incredible, authentic Lebanese treats.

Easy Tortilla Pizzas

Here are a few of my favorite recipes for fun little tortilla-crust pizzas that couldn’t be quicker or simpler to make. Because of their super thin crusts, they’re not only crisp and delicious, but they have a fraction of the calories of traditional pizzas. The best part is, they come together in a flash. I made all three of these recipes for dinner and cleaned up, all in less than an hour. Quite a feat for me since I tend to be a bit of a snail in the kitchen (I like to “dilly dally” as my Mom would say).

I hope these recipes will inspire you to come up with your own tortilla pizza creations. The one rule when making these pizzas is to not put too many toppings on or you’ll end up with a soggy mess. It’s for this reason that you’ll notice none of my recipes use a sauce. Even a light tomato sauce will keep the tortillas from getting crisp, resulting in disappointing pizzas. I hope you enjoy them as much as I do and be sure to send me your own creations.

TOMATO & THYME TORTILLA PIZZAS
2 whole wheat flour tortillas
1 clove garlic, sliced in half
¼ to ½ cup shredded pecorino cheese (not grated)
coarse kosher salt
freshly ground black pepper
red pepper flakes
2 tablespoon fresh thyme leaves

Preheat oven 500 degrees.

Arrange the tortillas on a baking sheet. Rub each tortilla with the cut side of the garlic. Sprinkle each one with a few tablespoons of cheese (reserve a couple teaspoons for later). Top with a layer of the sliced tomatoes. Sprinkle with a bit of salt, pepper, and a pinch of red pepper flakes (if using).

Bake for 5 minutes until the tortillas just begin to brown around the edges. Remove from the oven and top with the remaining cheese and thyme leaves.

MUSHROOM & PEPPER TORTILLA PIZZAS

2 teapoons olive oil
1 red bell pepper, sliced
½ pound mushrooms, sliced
1 teaspoon coarsely chopped garlic
¼ teaspoon coarse kosher salt
freshly ground black pepper
2 whole wheat flour tortillas
¼ to ½ cup shredded pecorino cheese (not grated)
red pepper flakes (optional)
2 green onions, curled or thinly sliced

Preheat oven 500 degrees.

Heat the olive oil in a small sauté pan over medium heat. Add the red bell pepper, mushrooms, garlic, salt, and black pepper to the pan. Saute until the peppers are tender, about 5 minutes

Arrange the tortillas on a baking sheet. Sprinkle each one with a few tablespoons of cheese (reserve a couple teaspoons for later). Top with a layer of the pepper/mushroom mixture avoiding any juices that have accumulated at the bottom of the pan. If using, sprinkle with a small pinch of red flakes.

Bake for 5 minutes until the tortillas just begin to brown around the edges. Remove from the oven and top with the remaining cheese and green onions.

PEAR & WALNUT TORTILLA PIZZAS

¼ balsamic vinegar
2 whole wheat flour tortillas
1 bosc pear, core removed, thinly sliced
¼ cup chopped walnuts
freshly ground black pepper
coarse kosher salt
¼ to ½ cup shredded pecorino cheese (not grated)

Preheat oven 500 degrees.

In a glass measuring cup, microwave the balsamic vinegar for 1-1/2 minutes. Continue to heat and stir every 30 seconds until the vinegar has reduced to just over a tablespoon. 2-1/2 minutes is the perfect amount of time for my microwave, but microwaves vary. Too long and the vinegar will burn and you’ll have to start all over. The finished product should be a syrup that will thicken as it cools. Set aside.

Arrange the tortillas on a baking sheet. Sprinkle each one with a few tablespoons of cheese (reserve a couple teaspoons for later). Top with a layer of the sliced pears. Scatter walnuts over the pears and sprinkle with pepper and a bit of salt.

Bake for 5 minutes until the tortillas just begin to brown around the edges. Remove from the oven and top with the remaining cheese. Drizzle with the balsamic syrup right before serving.