Tuna & White Bean Salad

This is a lunch I threw together (with my fingers crossed) using the last-of items from the fridge and some staples from the pantry.  I thoroughly enjoyed it and wanted to share the recipe.  This salad tasted fresh, bright, and was hearty enough to feel like I wasn't just having lettuce with a spare dressing.  Well, because I wasn't.  


Ingredients:

• 1 can Chunk Light Tuna packed in water, drained
• 1 can White Beans (Cannellini or Navy), drained and rinsed
• 1/4 C julienne Sun-Dried Tomatoes packed in oil, include some of the oil
• 1/8 C crumbled Feta
• 2 C Romaine or Green/Red leaf lettuce, chopped
• Juice from 1/2 Lemon

Combine the above, toss and serve.


The proportions are approximate.  Feel free to adjust in your own creation.  I wanted there to be a balance of lettuce to proteins.  I only had so much Feta left and by the end of the bowl I did have want for more.  But Feta is easy to over-do.  I loved the sun dried tomatoes as they added a subtle sweetness.  And well, I just can't say no to them.  I particularly prefer the sun dried tomatoes that are already julienned and packed in a flavorful oil.  When I add the tomatoes to the salad I try to include whatever oil comes with it to create the oil portion of the dressing.  The lemon juice provides the acid for the other half of the dressing as well as an added brightness.  Adding the lemon zest wouldn't go to waste, either.  And possibly a couple of grinds of pepper next time.


Enjoy!

Ginger Coconut Lime Sorbet

I am a big fan of ice cream in pretty much all flavors.  Creamy, smooth, delicious or loaded with chunky chocolaty peanut buttery bits.  Ice cream is always satisfying particularly when it's nice and warm outside.  Although the weather is currently in the 30's and snowing, I thought of ice cream to bring to a friend's house for a dinner party when they suggested I make dessert. 

This particular ice cream is more like a cross between a sorbet and a tropical mixed drink.  Yep, there's a bit of booze in it, but the flavor is actually worth having it in there.  As well, a little bit of liquor prevents the mix from totally freezing solid so it's ready to eat right out of the freezer.

Ingredients:

• 2 Bottles (12 oz) of Reed's Ginger Beer (extra spicy, red cap)
• 1 can Coconut Milk
• 1/2 C Sugar
• 1/4 t Kosher Salt
• 2 T Dark Rum
• 1 T Candied Ginger, diced fine
• Zest of 1 Lime

Since this is not a custard base, there is no cooking involved.  However the sugar needs to dissolve in the mix.  First, add the two bottles of Ginger Beer in a large bowl.  When foaming subsides, add in the sugar, ginger, salt and rum.  Stir to combine.

In a small bowl, dump the contents of the coconut milk.  The can will have liquids and solids.  I find the mix easier to incorporate if you make it homogeneous first. Add to the ginger beer mix and combine.  Top with the zest.

Cover and place in the fridge until mix is under 40 degrees.  You could also use an ice bath to achieve this temperature sooner.

Using your manufacturer's instructions, freeze the ice cream in your ice cream maker.  Typically after freezing, the mix needs a little time to think in the freezer, approx 2 to 3 hours.  Then you've got yourself a nice little something something after dinner!

Enjoy!

Potato Leek Soup

When I lived in Ithaca, NY I had access to one of the best Farmer's Markets I've ever seen.  There were several large produce vendors and many more smaller ones along with craft and ready made food vendors.  The atmosphere was very friendly and "Ithacan" with the recycling canisters and organic everything.  I taught myself to cook in Ithaca.  I learned to increase my appreciation for fresh vegetables.  And due to the variety of produce available, I also experimented with anything I could get my hands on.  It seems strange now that leeks were one such experiment.  But in fact they may have been the first.

I recall reaching for these hefty alliums that were bundled three to a bunch.  They had a fine coating of gritty sand and a cold moisture on the roots that told me they were very freshly picked.   Tucked under the rubber band was a small yellow slip with a very simple recipe for potato leek soup, possibly only four ingredients.  Perfect!  This isn't the same recipe, but just as simple, comforting and satisfying.  Hopefully the days where I'll want soup are drawing to a close.  At least Punxsutawney Phil thinks so!
Ingredients:

• 3 strips Bacon I used thick cut peppered bacon (or 2 T Olive Oil or Butter)
• 3 Leeks, white and light green parts halved and sliced and well rinsed
• 4 - 6 C cubed Potatoes, skins intact I used Red potatoes, Yukon Gold would also be excellent
• 4 - 6 C Broth or Water
• Sachet of Thyme, Bay Leaf, Rosemary
• 1/4 - 1/2 C Heavy Cream or Whole Milk
• Salt & Pepper to Taste

Snip the bacon into little strips and cook over medium heat in a stock pot until the fat has rendered and the bacon bits are crisp.  Remove the bacon with a slotted spoon and pour the fat into a glass bowl.  Measure back 2 T of the bacon fat.  If making the soup vegetarian, omit the bacon and just add the oil or butter over medium heat.  

I recommend rinsing the leeks after you've cut them into half moons due to the pervasive dirt that can be found several layers deep.  Add the drained slivers to the pot and toss in a pinch of kosher salt.  Cook over medium heat until softened (approx 6 to 8 min).  Add in the potatoes and stir to combine.  Cover with broth or water and add in the sachet.  Bring to a simmer and let cook until the potatoes are softened (approx 20 to 30 min).  The reason my measurements are approximate are I like to use up what I have and will make a larger or smaller batch of soup accordingly.  For a thicker soup, the broth should only just cover the potatoes.  Stir occasionally to ensure even cooking.  For a thinner soup, cover the potatoes by an inch or so.

Once the potatoes are fork tender, take the pot off heat, remove the herb sachet, and add in the cream.  Using your immersion blender, (or work in batches in your regular blender) blend to desired consistency.  Taste and season accordingly.

I like to serve the soup with either hearty whole grain crackers or bread to dunk.
 
Enjoy!