Featured Recipe: Sweet Basil's Seafood Chowder

This is the third, and final, recipe from Chef Dave Becker of Sweet Basil located in Needham, MA. 

Taken right from Stewed, Chef Dave's newest cookbook, today's featured recipe is Seafood Chowder. The great thing about this recipe is you can use whatever type of seafood you prefer! Don't like mussels? No problem, double up on the shrimp.

Get creative and mix and match according to your taste preferences!

Thanks to Chef Dave and the team at Sweet Basil for all of the great information and beautiful photos. It was so fun sharing this information with everyone. Don't hesitate and check out Sweet Basil today - you will be very happy you did :)

Photo Credit: Nina Gallant 

Sweet Basil's Seafood Chowder:

Serves 4 to 6

• 1 stick unsalted butter
• ½ cup flour
• 2 tablespoons olive oil, plus more for roasting the clams
• 2 cups Spanish onions, ¼” dice
• 2 tablespoons garlic, minced
• ¼ cup celery, minced
• 1 teaspoon fresh thyme
• 3 cups Yukon Gold potatoes, scrubbed, ¼” dice
• 1 cup fresh corn kernels
• 1 cup sherry
• 1 ½ quarts Fish Stock (page 93 of Stewed)
• 2 cups heavy cream
• ½ pound fresh mussels, scrubbed
• ½ pound Maine baby shrimp
• ½ pound squid, tentacles and rings cut
• Kosher salt and cracked black pepper
• ½ pound whole clams, scrubbed

Garnish

• Chopped fresh parsley
• Chopped fresh basil

Preheat the oven to 400º.

In a cast iron skillet, melt the butter over low heat. When the butter melts, slowly whisk in the flour. Allow the roux to cook for 5 to 10 minutes, stirring continuously, until the mixture turns brown.

Meanwhile, in a large saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, celery, and thyme. Sauté the mixture for 5 minutes or until the ingredients begin to caramelize. Add the potatoes, corn, and sherry. Continue cooking for 1 minute or until the liquid is reduced. Add the Fish Stock, bring to a boil, and then add the boiling soup to the roux, maintaining the medium-high heat. Slowly whisk in the cream, and then add the mussels, shrimp, and squid. Decrease the heat to low and simmer for 5 to 6 minutes, or until the mussels open, and remove from the heat. Season to your liking with salt and pepper.

Meanwhile, arrange the whole clams on a baking sheet, sprinkle with a few pinches of kosher salt and drizzle with a few splashes of olive oil. Roast in the oven until the clamshells open.

Ladle the soup into bowls, evenly distributing the roasted clams. Garnish with the parsley and basil, and serve.

Sweet Basil is located at 942 Great Plain Ave., Needham, MA 02492.

If you are interested in purchasing Chef Dave's newest cookbook, Stewed, or any of his cookbooks, you can find them here: www.sweetbasilneedham.com/cookbook

Featured Recipe: Sweet Basil's Thai Coconut Chicken Soup with Candied Peanuts

I am happy to share another recipe from Chef Dave Becker of Sweet Basil located in Needham, MA. 

Taken right from Stewed, Chef Dave's newest cookbook, today's featured recipe is Thai Coconut Chicken Soup with Candied Peanuts. A second in a trio of posts you will find here for the next few Thursday's centered around Sweet Basil and Chef Dave's Stewed cookbook, this recipe looks more intimating than it actually is.

So break out your largest stock pot and try this recipe out for yourself!

Photo credit: Nina Gallant

Sweet Basil's Thai Coconut Chicken Soup with Candied Peanuts:

• 2 tablespoons grapeseed oil
• 1 cup carrots, scrubbed, ½” dice
• 1 cup red onions, thinly sliced
• 1 cup Spanish onions, thinly sliced
• ½ cup celery, diagonally sliced
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, peeled and minced
• 1 cup shiitake mushrooms, halved
• 1 or 2 really spicy peppers (such as bird’s beak chiles)
• 1 cup white wine
• 2 tablespoons rice wine vinegar
• 1 cup coconut milk
• 1 ½ quarts Chicken Stock (page 72 of Stewed)
• Meat of 1 Roasted Chicken, pulled (page 111 of Stewed)
• Kosher salt and cracked black pepper
• ½ cup snow peas

Garnish

• 6 sprigs chopped fresh cilantro
• Candied Peanuts (page 23 of Stewed)
• Chopped scallions

Heat a large saucepan over medium heat. Add the grapeseed oil, and heat it until it begins to smoke. Add the carrots, onions, celery, garlic, ginger, shiitake mushrooms, and bird’s beak chiles (see note). Stir fry this combo for 1 minute, and then add the white wine. Bring the wine to a boil, and immediately add the rice vinegar, coconut milk, chicken stock, and the pulled chicken. Bring the soup to a boil, check for flavor, and season it with the salt and pepper. Add the snow peas, and remove from the heat.

To serve, evenly distribute the soup among serving bowls, and garnish with the cilantro,
Candied Peanuts, and scallions.


**Note from Chef Dave**

The bird’s beak chile is a Thai chile commonly used in Asian cuisine. These chiles are long and red and their heat intensifies when dried. On a hotness scale of one to ten, bird’s beak chiles fall at around an eight to nine.

When you add the bird’s beak chiles will depend on how spicy you’d like the soup. If you prefer a more rounded, mellow spice, add them in the beginning, with the vegetables. If you crave torture and like a good burn, cut them up and add them at the end.

Sweet Basil is located at 942 Great Plain Ave., Needham, MA 02492.

If you are interested in purchasing Chef Dave's newest cookbook, Stewed, or any of his cookbooks, you can find them here: www.sweetbasilneedham.com/cookbook

Featured Recipe: Sweet Basil's Onion Soup

I am really excited to be sharing this recipe with you today courtesy of Chef and owner Dave Becker from Sweet Basil located in Needham, MA. 

Featuring an ever-changing menu of Italian cuisine with hand-made pastas and ingredients sourced from local New England farms, Sweet Basil has a loyal following of repeat customers who come back time and time again for the quality food and comforting atmosphere.

Chef Dave recently launched his brand new cookbook, Stewed, featuring handmade takes on classic soups, stews, and braises. Using simple fresh ingredients, he builds on flavor and focuses on fundamental cooking techniques. 

This kicks off a trio of posts you will find here for the next few Thursday's that will be focused around Sweet Basil and Chef Dave's Stewed cookbook. With what seems like never ending cold winter weather what's a better way to warm up than with some hearty soup recipes?

I hope you enjoy them as much as I do!

Photo credit: Nina Gallant

Sweet Basil's Onion Soup:

• 2 tablespoons unsalted butter
• 4 Spanish onions, sliced thin
• 2 tablespoon garlic, minced
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons balsamic vinegar
• 1 ½ cups tawny port wine
• 1 quart Veggie, Beef or Chicken Stock
• 2 tablespoons plum tomatoes, ¼” dice
• 1 tablespoon maple syrup
• Kosher salt and cracked black pepper
• 4 slices stale bread, ½” dice
• 1 ½ cups grated Gruyère or Manchego cheese
• 1 tablespoon olive oil
• Garnish: Sliced scallions, Grated Parmesan cheese

In a large saucepan, melt the butter over low heat. As soon as it melts, add the onions, increase the heat to medium-low, and saute for 30 minutes, or until the onions begin to brown. Add the garlic, sage, and rosemary, saute for 1 or 2 minutes or until the garlic just begins to brown, and then stir in the balsamic vinegar. Add the port wine, and reduce until the pan is almost dry. Add the stock of your choosing, along with the plum tomatoes and the maple syrup. Bring the soup to a boil, remove from the heat, and season to your liking with salt and pepper.

Meanwhile, arrange the bread chunks on a broiling pan, sprinkle with the grated Gruyère or Manchego cheese, drizzle with some olive oil, and toast until the cheese is bubbling and brown.

Evenly distribute the soup among serving bowls, top with the cheesy bread, garnish with
scallions and Parmesan, and serve.

Sweet Basil is located at 942 Great Plain Ave., Needham, MA 02492.

If you are interested in purchasing Chef Dave's newest cookbook, Stewed, or any of his cookbooks, you can find them here: www.sweetbasilneedham.com/cookbook

Chef Dave will also be hosting a cooking demonstration and book signing on Wednesday, February 27th from 6:00 - 9:00pm at Boston University. If you are interested in attending you can purchase tickets here: www.bu.edu/foodandwine

Guest Post: Polish Beet Soup

Today I am so excited to share a guest post from my good friend Joanna. Joanna's family comes from Poland and this is her twist on Polish Beet Soup - a recipe passed down in Joanna's family through the generations. The beets even come from her very own backyard garden!

Oh yes, and Happy Halloween!

I really wanted to share Joanna's post today because with much excitement (and sadness)  today is Joanna's last day working in our office.

Joanna and I have been friends and co-workers for the past 5 1/2 years. Although I know we will stay friends and see each other often, I want to give Joanna and special thanks for all her help and everything she has taught me over these past 5 1/2 years. I couldn't have done it without her and will miss her so much!

Joanna - I am so excited for you to start this new career path. You will be great at it and they are lucky to have you!! Don't worry, we'll always keep you informed of when we are going to Foley's :)

Joanna and her husband Will are the talent behind The Adventures of WillieMann - Check out their AMAZING photos!!

Here is the recipe directly from Joanna...Enjoy!


I started with 8 cups of water.  If you're going for more, adjust ingredients as needed.

In 8 cups of water bring two beef bullion cubes, 1/2 tspn of black peppercorns, 1/2 tspn of allspice and 2 bay leaves to boil.


Add whole carrots and celery to broth for flavor.


Clean, peel and slice or shred raw beets... probably about 4 cups (once sliced), the more you add, the richer the flavor.

Add beets to broth and continue to boil until beets are tender.  Do not over boil (the soup will turn brown).
Bring to simmer.

Add 2 tblsp of white vinegar (I hear you can also use lemon juice) - this is to keep the soup a vibrant red and give it a little "tanginess".

Add 2 tspn of marjoram.

Add salt & more pepper to taste.

Simmer on low for about 10 minutes

All done!



Notes from Joanna:
In Poland, this is traditionally served over mushroom dumplings, but I just strained it into a cup for an afternoon snack.
The carrots and celery can be tossed (I saved the carrots for the dogs)
The beets can be chilled and used in salads the next day - how's that for efficiency!

Guest Blog Post: Roasted Cauliflower & Aged White Cheddar Soup

Jaime, one of my very best friends, asked me to guest post on her blog La vie...J'aime today and I was super excited to cook something delicious up!

Jaime and I had just purchased these Cuisinart hand blenders so I knew I was going to make a soup.

So head over to Jaime's blog and check out my recipe :)

Roasted Butternut Squash Soup

I have been slacking over here...pretty bad. A few weeks ago I could have used the holiday's as an excuse but now it's early February...soooo all I'll say is that it has been one of the nicest winters we've had (barely any snow!) and my friends and I have been out and about almost every weekend. Therefore, no time to stay home and cook.


And yes, I know it is not fall anymore but I just really wanted butternut squash soup ok?


:)

Now that I have spent all my money on drinks and having fun it's time to get back into the swing of things. Gym. Eating healthy. Saving money. 

I give it one week. Hah.

Also, I'm in deep depression over the Patriot's loss in the Super Bowl. I have been avoiding the TV so I don't have to see recaps or even worse, happy NY Giants Fans celebrating. UGHHH. Worst.

I had yesterday off from work (thinking I would be celebrating a Patriot's win) but instead I ended up getting sick and really doing a whole lot of nothing. I needed to take one more sick day today so decided I could at least start with the "eating healthy" part of my goal.  Here we go....

WHAT YOU WILL NEED:

• 4lb butternut squash
• 2 14.5 oz cans of chicken broth
• 4 tablespoons of honey
• 1/2 teaspoon of minced ginger
• 8 tablespoons of heavy cream
• salt and pepper to taste

Pre-heat the oven to 400 F.

Cut the squash in half and scoop out all of the seeds and fibers.

Drizzle on olive oil and fresh cracked pepper.

And here is where I got side tracked and stopped taking pictures. Typical.

Roast the squash for 45-60 mins (depending on the size of the squash). When the squash can be easily pierced with a fork is is good to go!

Scoop the insides out into a large soup pot. Add the chicken stock, honey and ginger. Bring to a simmer. 

If you have an immersion blender then you are in luck - puree all the ingredients right in the soup pot. If not, just use a food processor or a blender and pour back in the soup pot when finished.

Once pureed, add the heavy cream and salt and pepper to taste. 

Bring back to a low simmer and you are all done!

Minestrone Soup...Perfect for these cold nights!

I make a lot of soup in the winter. It's awesome because I can bring it in for lunch for a week and still have SO much left over to freeze for another time or give to my parents and sisters.

I like a lot of "stuff" in my soup. I found this Minestrone Soup on a blog I follow called http://www.livelovepasta.com/.

There's a lot of ingredients in this soup so it took a while to get everything prepped. Totally worth it.

Here it goes...and oh yeah, HAPPY NEW YEARS!!

WHAT YOU WILL NEED (besides a bigger cutting board):


- 3 tablespoons olive oil
- ¼ pound pancetta, diced
         **I bought this from the deli counter and they sliced it too thin and I broke apart in the soup too much. Make    sure to get it sliced thick!

- 1 large onion, diced
- 2 carrots
          **I had baby carrots on hand so I just sliced them into thin pieces

- 2 stalks celery, chopped
- 1 28-ounce can whole tomatoes and juice
- 2 10.5 oz cans beef broth
           **I bought 2 cans but should have bought 3 or 4. Sometimes you need to add more broth after the soup sits for a while. This time I just added more water.

- 1 10.5 oz can cannellini beans, drained and rinsed
- 2 cups water
- 1 large handful green beans, ends removed and cut in half
- 2 medium potatoes, peeled and diced
- 2 small zucchinis, diced
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried basil
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- salt and pepper to taste
- freshly grated parmesan cheese (optional)
          **I used Pecorino Remaggio
- 1 cup small pasta
       **I used Ditalini shaped

Heat 3 tablespoons of olive oil and cook the chopped pancetta. 

Add the diced onion and cook for 5 minutes.

Add the celery and carrots and cook for another 5 minutes

Add the tomatoes breaking them up with a wooden spoon.
Add the 2 cans of beef broth.
Add the zucchini, potatoes, green beans, cannellini beans.
Add the chopped parsley and dried herbs.

Last...add the cooked pasta!

Serve with freshly grated cheese and bread
(I thought about this too late but should have toasted the bread or put it on the grill pan real quick...next time!)


Happy New Years to all!!