A Ruby Wonder: Rhubarb Compote, Crumble and Cobbler

Fresh rhubarb makes an appearance in spring, though I was still able find some at a farmstand in July. (I know, I should just grow my own...someday) I have always felt limited by what I could do with it, until I discovered an incredibly easy (and bizarrely addictive) way to cook it. It is also a pale pink that I find oddly beautiful. Best of all, I recently learned that you can trim, clean and cut up the pieces and then freeze them to eat for months.
I often make a rhubarb compote: I simply clean and trim the ends, cut the rhubarb in small chunks (I cut the rhubarb length-wise first if the stalks are really big). I then throw the rhubarb in a glass pan with some sugar and water and simmer it for about 30 minutes until the rhubarb falls apart. I never remember how much sugar...I just keep tasting it until it is sweet enough. I sometimes add a chunk of ginger for a deliciously spicy background. The compote can stay chilled in the refrigerator and I find myself eating it plain with a spoon. It is also wonderful with yogurt or ice cream.

However, last week Smitten Kitchen published a recipe for rhubarb cobbler. While I have been too exhausted to cook (my 3 year old thinks 5 a.m. is an appropriate time for waking up AND having a tantrum!), I was intrigued by the use of cooked egg yolks in the dough, how simple it seemed and how delicious it sounded. So, I raced out to the supermarket and forked over a ridiculous amount of money for early rhubarb. (Russo's in Waterown is selling it for under $2.00 pound!)The recipe was so good that I made it twice in one week. The dough was tender and just sweet enough (apparently because of using the cooked yolks). The compote itself was tart, but not enough to make you pucker. And, as much as I hate to push finicky (read: expensive!) ingredients, the vanilla bean made it pretty phenomenal with the soft scent lingering in the syrup. (But feel free to skip it.) It was so good that FoodieDaddy, not a rhubarb fan, ate up his whole portion while I devoured mine for breakfast. He also loved that I baked some of the dough separately into scones.

Finally, this time I grated some nutmeg and powdered ginger on top after it was cooked (FoodieDaddy is also not a ginger fan). Next time I will grate some fresh ginger directly into the rhubarb to add a hint of spice.

On a rhubarb roll, I also tried the Rhubarb Crumble published on the Smitten Kitchen site a few years ago. If anything, it was easier, not quite as fabulous, but certainly great for an end-of-a-long-day kind of dessert.
Both desserts lend themselves well to being great for guests. Prepare the toppings and clean the rhubarb. It takes minutes to toss the rhubarb with sugar, cover it with topping and pop the crumble or crisp in the oven.

Rhubarb Cobbler Adapted from Smitten Kitchen

For dough
1 2/3 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2/3 cup plus 1 tablespoon half and half

For rhubarb
2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 6 cups)
1/2 cup sugar
2-inch piece of vanilla bean, split lengthwise, pulp scraped
2 tablespoons cornstarch
1 tablespoon sugar

In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together. Turn the dough onto a lightly floured surface and gently pat it together.

Form the dough into 2-inch balls, then flatten them slightly into thick rounds. Chill for 20 minutes (and up to 2 hours). Preheat oven to 350 degrees. Put the rhubarb in a shallow 21/2- quart casserole dish and toss with sugar, vanilla, and cornstarch. Allow to sit at room temperature for 15 minutes.

Arrange the biscuit rounds on top, leaving about an inch between them. Brush the biscuits with half and half and sprinkle with sugar. Bake the cobbler until the rhubarb is bubbling and the biscuits are golden brown, about 40 to 45 minutes.

If you have any extra biscuit dough, just lay them on a cookie sheet covered in parchment paper or foil. Put them in the oven at 350 for about 25 minutes. (I just put them on a toaster tray, right in the oven next to the cobbler.)

Rhubarb Crumble adapted from Smitten Kitchen

For the topping:

1 1/3 cup flour (I used half white whole wheat flour to pretend this was healthy)
1 teaspoon baking powder
6 tablespoons sugar
Zest of one lemon (optional but it adds a nice flavor)
3/4 stick unsalted butter, melted

For the filling:
2 cups rhubarb, chopped into 1-inch pieces
Juice of one lemon
1/2 cup sugar
3 tablespoons cornstarch
Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss rhubarb, lemon juice, sugar, cornstarch and a pinch of salt in a 9 inch pie plate or 2 quart pan.

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place dish on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

The First of Many Visits: Oishii Too, Sudbury

I think there needs to be a celebration dance for those moments when we discover a fantastic restaurant in Metrowest. It isn't to say that great independently owned places don't exist out here, but they tend to be hidden, known to a few people who are lucky enough to know about them. Oishii Too in Sudbury is one of those places. Right off Route 20, near the borders of Framingham, Natick and Wayland is this absolute gem of a restaurant. The food is excellent and the owner and chef, Chef Kung, will warmly welcome you and immediately make you feel as though you stumbled into his home.

Oishii in Chestnut Hill has long been one of my favorite restaurants, as well as my favorite for sushi. But the wait could often be daunting. Oishii in Sudbury is a bit bigger (Oishii in Chestnut Hill consists of a sushi bar with only 2 small tables), but the food is just as good. And as my husband doesn't (gasp!) eat sushi, he was thrilled to discover that the cooked items are also stellar.

The food is Japanese, but Chef Kung has put his own twist on many of the dishes with unique elements, and special flavors. In fact, the titles never quite do justice to the dishes. My husband began with "grilled eggplant." What arrived was a salad of beautiful greens with perfectly grilled eggplant. On top was a light dressing. The eggplant was creamy with no hint of bitterness.

I enjoyed a squid salad. The squid was sliced thinly and served with a sweet ginger sauce. It was light and had a great balance between a bite without being too chewy. I don't normally order squid but I couldn't stop eating this version.

One of the highlights of the evening was the "Unagi Nuta." Broiled eel lay on top of finely sliced cucumber and was topped with sterling caviar. This dish is a perfect example of the food here. The eel was cooked perfectly-just a taste of sweetness, almost caramelized on the outside. The fish was so moist and the caviar provided both a contrast of texture (a pop) and taste (a subtle saltiness.) What was as impressive was the four types of seaweed that added to the flavor. Topping it all was a thin wasabi sauce that helped to clear my sinuses.

My husband doesn't typically use words like "divine" but it was the one he chose to describe his grilled Chilean Sea Bass. Again, it was more complex than the description hints at. The fish was tender and meaty without being too rich. But what made the dish special were the fried shallots and ginger that sat on top. Eaten in one bite, the shallots added a nutty, toasty taste to the white fish.

I tried an assortment of sushi. First, I had Oishii Too's version of my favorite: chopped toro (fatty tuna) with caviar(pictured at the top of the post.) The colors were dramatic as the ruby red toro was set off by the golden caviar and the microgreens. The fish couldn't have been more fresh. This was the spicy version and although at times tears came to my eyes, the sweet sauce tamed it slightly. Next time I will go for the mild version to better appreciate the meatiness of the tuna.

Next, Chef Kung highlighted two of his special sushi rolls. The first was titled "Crispy Saki Maki." This consisted of delicious slices of tender salmon draped over tobiko, cucumber and tempura flakes. The roll was coated with, of all things, a passion fruit-mango sauce! The tempura added crunch and texture, with the sauce adding sweetness.Finally, the other unique roll of the night was Koori Ookawa Maki. This roll had tobiko, cucumber and hokigai (red clam) and was topped with blue fin tuna. The hokigai was just chewy enough and the wasabi sauce was sharp.

I loved the creativity and presentation of these rolls, but I look forward to enjoying more of the simple sushi next time. The fish was so good and at times the sauces masked the flavor.

Saving one of our favorites for the end was black sesame ice cream flown in from Japan. It had the nuttiness of peanut butter without the richness (or, if our peanut-allergic son had been there, fear of an allergy attack!)

I am suspicious of "bargain" sushi. To get top quality fish is almost impossible without paying. And, no, Oishii Too isn't cheap. However, the prices are comparable to any decent sushi restaurant: sushi rolls range from $5.00 to $13.00, about $8.00 to $13.00 for appetizers, and $15.00 (noodle dishes) to $30.00 (the Chilean Sea Bass). However, they also offer lunch box specials for around $14.00. What struck me as we dined at Oishii Too, is that clearly many people return over and over. I heard Chef Kung, more than once, personally greeting each of his customers-both by name and by memory of their favorite dishes.

This time,Chef Kung treated us to a wonderful meal. But, in the future, when I do want sushi, along with thoughtful attention to detail as well as the kindness of Chef Kung, this is where we will head.

Fabulous Cupcakes for Everyone

When I tell people that the cupcakes they are about to eat are egg-free, the reaction is usually one of skepticism. However, once they are devoured, the most common comment has been that the cupcakes are so moist and, in fact, without the egg, are much lighter than other cupcakes. As my son has an egg-allergy, we find ourselves making these often to eat at home and to bring to other birthday parties. One of the best parts of cooking without eggs, is the fact that licking the beaters and spoon is completely safe, and of course, fun!

For any child or adult with food allergies or for vegan friends these are a great find. But they really are delicious enough for anyone. In other words, a parent of an allergic child could happily bring these in to a classroom of kids (and adults!) The cupcakes themselves come from our standard for egg-free cooking: Bakin' Without Eggs by Rosemarie Emro (and which you will need to buy to get the recipe lest I upset the copyright lawyers. And, no: I really don't work for her publishing company!) Emro uses applesauce, yogurt and seltzer to add moistness without using eggs.

The reality is that you now can buy egg-free cupcakes at some supermarkets, but they are typically quite expensive and are dry. These cupcakes can be whipped up in minutes, and I have made it even easier by setting aside the dry ingredients the night ahead. They are best the day they are cooked, but they usually don't last very long. Finally, I found a delicious and easy frosting in the Joy of Cooking, but at Whole Food's Supermarket we sampled another vegan frosting-made from blending avocados with powdered sugar. I can't say the taste was as good as buttercream, but it is a nice alternative for a non-dairy frosting.

However, in the meantime, here is another great vegan recipe (good for when kids haven't yet had dairy, for people with food allergies, etc.). Created by a mom of a food-allergic son, it isn't quite as rich (no sour cream!), but you are more likely to have all the ingredients in the house.

From Divvies Bakery in Connecticut

Makes 1 dozen

• 1 1/2 cups cake flour (not self-rising)
• 3/4 cup sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 1/4 cups water

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
4. Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
5. Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

A Taste of the North End in Needham: Spiga

Tucked 50 feet off of Needham Street (behind a D'Angelos, ironically!), is an Italian restaurant with food so good that it will make you question ever driving into the North End again. Better, still, the prices are reasonable enough that you don't have to save all year to enjoy it. Spiga in Needham had been open for 1 1/2 years when the owners decided they needed a change. So, they reopened on April 15th, having upgraded the restaurant and, more importantly the menu. (Be aware that the website is still being updated, but they are happy to fax you a menu.) In charge of the food is executive chef, Marisa Iocco. And she is what makes this place so special. Born in Orsogna, Italy, she has been head chef at a number of Boston restaurants. Her attention to detail in the food, the quality of ingredients and the absolute simplicity of some dishes is what makes this food stand out. Everything is made fresh here-bread, pastas, mozzarella and a good deal of it is cooked in the 800 degree wood burning oven.Spiga has two identities. Lunch, from 11 to 3, is more casual. You order at the counter and can choose from paninis, salads, pastas and pizza. This option is definitely the best bet if you want to bring the kids as it is informal and if you are lucky with the weather, you can sit outside on the patio. Although they don't have a children's menu, the restaurant was happy to bring us a plate of the best noodles I have ever eaten. The pizza was also fantastic (and enjoyed by at least one of the toddlers). My friend and I devoured the two other dishes. First we had the best lasagna I have ever eaten (also pictured at the top of this post). Instead of noodles drowning in cheese, it consisted of the thinnest slices of eggplant and zucchini, touched with homemade tomato sauce, a small amount of cheese and fresh noodles. I could taste each ingredient as opposed to a heavy mass of pasta.

We also loved our sandwich. This version had thin sliced prosciutto, arugula, Parmesan and just enough oil to moisten it.

Now the confession: I loved our lunch so much that I returned with my husband for dinner...the same day! (We were treated by Spiga to lunch, but not to dinner.) And, quite honestly, it was just as good. At dinner, linens are put on the tables and once inside you can almost convince yourself that you are in Italy, or at least the North End (without the hassle of parking!).This time we started with two fantastic appetizers. First, an unforgettable "Flan of parmigiano reggiano with celery chutney and peperoncino scented olive oil" (pictured at the top of the post.) What this meant was a small fried souffle that was incredibly light with the bite of Parmesan. The celery chutney was sweet and tart-balancing the cheese. We inhaled this. I enjoyed a salad of cold octopus with homemade potato and celery sticks, assorted olives and lemon sea salt. So often salads are overdressed. This one was just dusted with enough vinegar to let the flavors be bright and fresh. It was light enough that I didn't feel too full for the main dishes.

Next was an extraordinary dish (they split it between the two of us) of homemade agnolotti. I was struck by how thin the pasta was, letting the sweet lobster meat dominate. It was served with a creamy saffron scented bechamel and piles of shrimp and crabmeat.

My husband couldn't rave enough about his veal. It was listed as a "veal costata" and it was seared before being roasted in the oven. This meant it was crisp and golden brown on the outside, but meltingly tender inside. I wasn't a fan of the "asparagus-parmiganio tart" on the side. It was freezing cold and tasteless. Ironically, the blanched asparagus on top, though, were green, crisp and pretty close to perfect.

I had a wonderful assortment of seafood. Each item was cooked to perfection. It was a very good sized serving of lobster, clams, mussels, cod and scallops served over risotto. The liquid was a mixture of the freshest tomatoes with a touch of wine and fresh parsley.

I thought the desserts were the weak spot on the menu, however, my husband enjoyed them. First we had an Italian cheesecake made with marscapone cheese from Italy and served with stewed cherries. It was much lighter and less sweet than other cheesecakes I have had and I might have enjoyed it more if I wasn't so full. We also tried the bread pudding. I thought it was fine, but as my mother would say, "it wasn't worth the calories." That being said, FoodieDaddy ate it up, noting that it was creamy and rich.

So, my recommendations: try to go to lunch for a great deal. The portions are good enough for two light meals and prices average about $10.00. Or, splurge for dinner: appetizers are around $11.00, pastas are under $20.00 and the main dishes average $25.00. It would be easy enough to share a pasta and an appetizer, or just go and enjoy a main dish. Not only is this babysitter-worthy, but parking is easy and the quality and care of the food will make you glad you went.

Cheese, glorious cheese

Ricotta cheese is good. Homemade ricotta cheese is amazing. In my attempt to try to cook more and buy less, I realized that making homemade ricotta is really easy and requires only one pan, along with some cheesecloth. The catch so far is that the best kind is made with whole fat milk, so it probably won't be a weekly stand by. When I tried making it I realized that there is a huge range of recipes on the web. This one by Deborah Madison was clearly the most fussy. This one by Mark Bittman was good, but it didn't quite curdle. This recipe from the Wednesday Chef is just great-simple and good.

There is a debate among bloggers about if this cheese is really "ricotta." (By definition ricotta is supposed to be cooked twice and rarely is it made with cow's milk.) Whatever-it is delicious. I love to spread it on bread with some cinnamon, sugar and just a bit of nutmeg and toast it briefly. For an easy dinner I mix it with pasta, hot pasta water and some salt and pepper. I did try making the ricotta with 2% milk. While the final product wasn't quite as rich, it was still good. Don't be intimidated by the cheesecloth-you can get it at most supermarkets.

Ricotta Cheese adapted from the Wednesday Chef
2 quarts milk (2% or whole)
2 cups buttermilk (I used low-fat)

Line a colander with a few layers (about 4) of cheesecloth. Pour the regular and buttermilk into a heavy pan and heat the mixture on high heat, stirring frequently. Watch carefully as the milk begins to curdle. The curdling process increases rapidly, just as the milk is close to boiling. Pour the hot milk and curds carefully into the colander or scoop the curds in. Let it drain for about 10 minutes and then gently pull up the sides of the cheesecloth, tying it together with a piece of string. Let it drain (I just hang it off the faucet) for about 15 minutes. Put the cheese in a dish and gently sprinkle in a bit of salt. Enjoy.

A Restaurant of His Own: Da Vinci, Boston

I keep thinking about the pasta Bolognese. I have eaten this particular dish many times. I even wrote a post about how easy it was to cook a version at home. My husband often talks dreamily about one bowl we had steps from the food market in Florence, Italy. But the Bolognese at Da Vinci in Boston, served on homemade rigatoni, was as good as it gets. Deep, rich and meaty without being overpowering, the beef and tomatoes had simmered so gently as to be completely tender and almost creamy. The pasta itself was just perfect and the portion was enough to enjoy it without feeling full.

This dish is reflective of the best of Da Vinci, an Italian restaurant in Boston, situated walking distance from the Theater District, the South End and the Boston Common. Peppino, chef and owner, literally cooks every item from scratch. As you sit down you are handed his soft focaccia with caramelized onions. It is served with a basil infused olive oil and a pureed white bean dip. Peppino often steps out of the kitchen (in plain view of the customers) to check in and say, "hello." It is easy to appreciate his dedication to this place and his food. The service also shows another layer of care that is put into this restaurant. (We were, though, invited by Chef Peppino to eat at Da Vinci this time.)

The pastas are one of Peppino’s specialties and it would be a mistake to leave without having some. Best, he offers two different sizes. The small is certainly enough for meal, especially with an appetizer.

Each night, Peppino offers a pasta sampler and tonight's included the Bolognese, a gnocchi and the special: Short Rib Ravioli. (Pictured at the top of this post, right below the Bolognese) My husband loves short ribs, as any regular reader of this blog knows! I, though, can only eat a few bites as they are so rich. The idea of serving them as one ravioli is not only brilliant, but reflective of the thought Peppino puts into his food. It was served with just enough aged balsamic to provide both acid and sweetness as well as some microgreens to make it taste light. It was delicious.

The gnocchi were also memorable. I have never eaten ones that were so light and tender. They were served with fava beans, prosciutto and frisee. The dish as a whole never quite came together for me, but that didn't stop me from devouring the gnocchi themselves.

My husband loved his veal chop. Big enough for a Flinstone, it was cooked perfectly and was both tender and flavorful. I devoured the grilled broccoli rabe which were sweet, rather than bitter. I also enjoyed his side dish: a sauté of garlic, sun dried tomatoes and mushrooms with potatoes. It was a nice change from the standard mashed potatoes.

For appetizers, my husband could not resist trying the fried squash blossom with ricotta on polenta. The batter was light enough to let the subtle flavor of the blossom through. The polenta was creamy and was balanced by the chopped tomatoes on top. FoodieDaddy loved it so much that I was only able to get away with a few bites.

We also tried the deconstructed Caesar salad. The romaine heart was served with creamy dressing and large shavings of an excellent Parmesan on top. While that is typical, less so was the fried, poached egg on the side, along with delicious white anchovies and a phenomenal balsamic strewn at the base. Although the dish was not perfect (the lettuce was a bit chilly, the dressing a bit heavy), once I broke into the egg, chopped up the anchovies and tried the balsamic, I was pretty content. It was worth the work.

We also tried an antipasto platter. It had a few elements-slices 3 meats: a chewy and subtlety delicious sopresseta, a deep red and rich capocolla and a peppery bresaola. I enjoyed each meat, though I would definitely recommend sharing the dish with one to two others as it is quite filling. The quail egg tasted like…egg and the eggplant vinaigrette was a bit too acidic for us.

The desserts were one of the fine touches of this place for a few reasons. First, they were delicious. But part of what made them particularly good was that they were so emblematic of the best cooking here: not fancy, not pretentious but just wonderful and, again, made from hand. The gelatos were delicious. My husband loved the vanilla-pure simplicity, but I enjoyed the peach which tasted as if summer was already here.

We tried a chocolate soufflé. It was much cakier than a soufflé to the point that it might be more apt to call this a molten chocolate cake. That being said, it was clearly cooked to order and was deep and chocolaty without being too sweet. Add the gelato and it was pretty heavenly.

I had two favorites, though. First, a peach cobbler that was also cooked to order. It seems odd to rave about such a classic dish-was this consisted of fresh peaches (where did Peppino get these?) with just enough crumbled topping to let the peaches shine, rather than sugar. I could not get enough of this.

However, the dish that really stood out was even more simple. It was, for me, the ultimate sundae: more of that gelato, but this time it was topped with strawberries and an incredible balsamic reduction. (The third picture at the top of the post.) Peppino later explained that he takes good balsamic vinegar and reduces to a syrup with brown sugar and coriander. The result-a deep, dark caramel that brought out the flavor of the strawberries rather than masking them. It was just so good.

We tried one more (part of a sampler platter, but yes, at the end of this meal we were SO full!). A homemade apple crostada. Consisting of a layer of puff pastry with caramel and apples it was good, but it paled compared to the other desserts.

Since we went, I have continually asked myself: Is this babysitter worthy? And I really, really want to sell you on this place. I want to yell, "Go there NOW" to enjoy Peppino's warmth, kindness and, most of all, his delicious cooking. And this place, in and of itself, is definitely babysitter-worthy. In fact, if you moved this restaurant to the suburbs and lowered the prices by about 10 percent, people would be beating down the door. But, here is where I am torn-this place is expensive (the average main dish is $30.00). It isn't that the food isn't worth it. In many ways, the food is very, very good and the fact that it is all made by hand certainly makes it special. But in addition to the food, you have to add in the price of a babysitter and, unless it is your lucky night, $16.00 for valet. So, here is my compromise-go from Monday through Thursday (or before 6 on Fridays and Saturdays) and take advantage of the $35.00 prixe fixe. It is one of the great deals in the city as you can choose from almost the entire menu. The same 3 dishes would cost over $50.00 the rest of the time! Take the T or the commuter rail and you will save even more. And as you eat your bolognese you will be very happy you did it.

A Duo of Soups for Busy Cooks

(This broccoli soup tastes MUCH better than it looks!)

Today I am simply sharing two soups that are easy, delicious, and can be made at the same time. You either end up with two great meals or you can freeze one of the soups for another time. They are both non-dairy so they are very light and healthy. The best part-you are likely to have the ingredients on hand for either one, so in the time it will take you to read more of the blog, two dinners can be ready! Toddler heads up: if your child is like mine, pureed foods are definitely off the list of things he will eat! So I just keep some veggies on the side for his dinner. I eat them warm or chilled for this great summer-like weather.

The original recipes come from two of my favorite blogs. The recipe for the cauliflower soup is adapted from Smitten Kitchen while the broccoli is adapted from Orangette.

The night before (sleeping children means easy food prep!) I cut up each of the following vegetables and I put them in a separate containers: the leeks, onions, garlic, broccoli, cauliflower. You will notice that both recipes are so similar that it is easy to make them side by side on the stove.

In terms of stock, sure, homemade is great, but is hard to pull together. My favorite substitute is "Better Than Bouillon", which is quite good. It is also relatively inexpensive and easy to keep in the refrigerator.

Broccoli Soup
1 head of broccoli---about 1 1/2 pounds, stalks peeled and stalks and florets cut up.
2 medium leeks, washed carefully and sliced
1 yellow onion, chopped
3 cloves garlic, minced
5 cups chicken stock or vegetable stock
salt and pepper to taste
Parmesan to sprinkle--optional

Saute the onions and leeks in olive oil for 10 minutes over medium heat. Add the garlic and saute for about 1-2 minutes. Add the stock and cauliflower and heat to a boil. Lower the heat, cover and simmer for about 15 minutes. Remove from the heat. Follow directions below.

Cauliflower Soup
1 head cauliflower, greens removed and white part cut up.
1 onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable stock
salt and pepper to taste
Parmesan to sprinkle--optional

Saute the onions and garlic on medium heat for about 5 minutes, being careful not to brown it. Add the stock and cauliflower and heat to a boil. Lower the heat, cover and simmer for about 15 minutes. Remove from the heat. Follow directions below.

Final Steps for Both Soups: Carefully use an immersion blender to puree the soup. Or, if you want to puree the soup in the blender, let the soup cool a bit. Then, really carefully ladle some in the blender. Cover and put a kitchen towel on top. Don't fill the blender too much or the soup could spill all over. Serve hot or chilled.