Wednesday, May 2, 2012

Starting Growing Eden 2012 off with Spring Soup of Kale and Beans, homemade Cornbread and Orange and Fennel Salad

Spring Soup of Kale and Beans

1 ½ cups                     dried cannellini beans                                  300 g
2 quarts                                    stock                                               2 liters
1 sprig                                      thyme                                              1 sprig
1 tsp                            whole coriander seed                                     5mL
1 tsp                                    pepper corn                                             5mL
1                                               bay leaf                                                      1
few sprigs                                parsley                                       few sprigs
 cheese cloth                                                   
1                                           onion, diced                                                  1
2                 leeks, white part only, sliced in half moons                        2
1 bunch                            kale, chiffonade                                    1 bunch
to taste                           parmesan, shaved                                   to taste
to taste                                         salt                                               to taste
drizzle                                       olive oil                                             drizzle

  1. In a large bowl or stockpot, cover dried beans in cold water. The water should reach 2 inches above the beans. Soak the beans for about 8 hours. Drain well and set aside.
  2. Wrap thyme, coriander, peppercorn, bay leaf and parsley in cheese cloth and tie the edges to create a sachet.
  3. Add the beans and sachet to a stockpot and cover with stock.
  4. Bring to a boil and simmer until the beans are soft and creamy, but not falling apart (45-60 minute, depending on the beans’ freshness).
  5. Season with salt to taste.
  6. When the beans are soft, remove sachet and remove ½ cup of beans to be pureed (optional).
  7. Sweat the onion and leeks in a saucepan.
  8. Add kale to saucepan and sauté until kale is wilted.
  9. Add this mixture to the stock pot, and adjust seasoning.
  10. Ladle soup into bowls and top with shaved parmesan and drizzle with olive oil.

Makes 8 1-cup servings.

Princeton Eats. Eno Terra’s Spring Soup of Kale and Beans. Retrieved April 7:

Orange and Fennel Salad

1 head            lettuce/spinach, bite sized pieces                       1 head
 2                                            orange                                                     2
1                                   fennel (optional)                                              1


¼ cup                                  olive oil                                             60 mL
2                            juice of oranges (above)                                       2
1 ½ tbsp                                            vinegar                               20 mL
To taste                                              salt                                    to taste
1/4 tsp                                               pepper                                  1 mL
1 tsp                                            Dijon mustard                             5 mL
1                                                  shallot, minced                                   1        

  1. Wash lettuce and fennel if using and slice fennel bulb thinly. Dry and place in serving bowl.
  2. Segment oranges, squeeze the remaining membranes and reserve juice for vinaigrette. Add to lettuce and fennel.
  3. Mix reserved orange juice, Dijon mustard, vinegar, salt and pepper together well.
  4. Slowly add olive oil while constantly whisking.
  5. Mix in shallots.
  6. When ready to serve, lightly dress the salad with dressing and toss.

Makes 4-6 servings.

Created by Erin Sine, 2012. 

Homesteader Cornbread 

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
1.Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2.In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3.Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

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