09 October 2010

10/9/2010 Chef in the Market demo: Katherine Deumling, Cook with What You Have

October 9, 2010 Chef in the Market demonstration by Katherine Deumling, Cook with What You Have

Salsa Verde and Broccoli and Arugula Soup 

This is a versatile, zippy sauce. I often just make it with parsley garlic, lemon juice, oil and salt but the addition of capers, onions and egg make it even better. I use the simpler version over fried or poached eggs over a veggies hash of any kind—root vegetables or winter squash in the winter or new potatoes, peas, zucchini or corn in the summer. It’s a wonderful dressing for a pasta or rice or quinoa or lentil salad. It’s great with meat and fish that’s been roasted or grilled. I put it on sandwiches or mix a little into the egg yolks for a twist on deviled eggs or egg salad.


Ingredients for Salsa Verde:

¾ C finely chopped parsley

grated zest of 1 lemon

1 shallot or chunk of onion, finely diced (optional)

2-3 T capers, rinsed (optional)

1 small garlic clove, minced

¾ C extra virgin olive oil

2-3 T fresh lemon juice or white or red wine vinegar

Salt and freshly ground pepper

1 hard-boiled egg (optional)

Directions for Salsa

  • Combine all the ingredients except the egg, salt, and pepper
  • Mash the egg yolk until smooth, adding a little of the sauce to thin it
  • Finely chop the white
  • Stir the yolk and the white back into the sauce, season with salt and pepper and adjust lemon/vinegar as needed


Ingredients for Broccoli and Arugula Soup 

1 T olive oil

1 large clove of garlic, chopped

½  yellow onion, chopped

1 head broccoli, cut into large florets (approximately 2/3 pound)

2 ½  cups water, veggie bouillon or chicken stock

½ t kosher salt and black pepper, season to taste

1 ½ teaspoons ground cumin

1 cup arugula leaves, packed

squeeze of ½  lemon

sour cream or Greek yogurt for garnish (optional)

Directions for Soup

  • Heat olive oil in a large saucepan over medium heat
  • Add the onions and cook until soft and translucent, about 4 to 5 minutes
  • Add the garlic cloves and cook for another minute
  • Add the broccoli and cook for about 4 minutes, until the broccoli is bright green in color
  • Add the cumin, salt and pepper and stir to combine
  • Add the veggie bouillon, water or stock, lower the heat and cover.  Cook for about 8 minutes, until the broccoli has been softened and is just tender.
  • Working in batches, transfer some of the soup liquid and broccoli to a blender
  • Add half of the arugula leaves and blend until smooth
  • Transfer to a bowl or another pot while you blend the second batch of soup with the rest of the arugula.  (You can also use an immersion blender but the texture won’t be quite as smooth)
  • Return to a pot over a low flame, check to see if it needs more salt or pepper.
  • Add the juice of ½ a lemon and serve garnished with a dollop of sour cream or Greek yogurt if you’d like