I made Portuguese Green Soup (p86) - also known as Caldo Verde. I liked it - I thought it was simple and delicious. I would suggest that you not add spicy chorizo and chili flakes unless you REALLY like it hot - mine might be unbearable for many but I like it. Being me, I can't leave well enough alone - I used kale instead of collards and added some spinach when it wasn't quite green enough for me...
But it was good, and that is what counts! I'd make it again. Recipe at the end of the post, btw
I also made a mushroom risotto with some mushrooms I got at the Brickworks on the weekend - morels. So delicious. I ate it all. What can I say? I'm a goner for shrooms.
I was going to make stuffed chicken breasts as well, but I felt more like Grilled chicken with salsa verde - sort of a green theme! You can find it on p253, for those so inclined.
It was good - and yes, I did use the anchovies! Very simple and easy; grill, slather in sauce, devour. I can handle that.
Bought a ton of ingredients for more recipes this week - I'll let you know! Oaxacan chicken mole, pork tenderloin something or other and some more soup :) I love soup, especially this time of year!
OK, here's the recipes - enjoy!
Grilled Chicken w/ Salsa Verde
(makes 4 servings)
1 1/2 cups italian parsley
2 green onions, sliced
1 1/2 tbsp lemon juice
2 garlic cloves
1 anchovy filet
1/2 tbsp capers
1/2 tbsp dijon mustard
1 tsp finely grated lemon peel
1/4 cup extra virgin olive oil
4 boneless chicken breasts
1. Get that grill nice and hot!
2. Combine the first 8 ingredients with 1/4 cup oil, process until coarse paste forms. season to taste with salt and pepper.
3. Brush the chicken breasts lightly with oil, season with salt and pepper. grill until cooked through about 7 minutes/side).
4. Plate it up, and slather in sauce. Devour.
Caldo Verde (Portuguese Green Soup)
(makes 4 entree servings)
2 tbsp olive oil
1 medium onion, chopped finely
3 garlic cloves, minced
1 bunch collard greens, cut away ribs and chiffonade
1 lb cooked chorizo (sliced into 1/2 inch thick rounds)
5 3/4 cups chicken stock
1 3/4 lbs potatoes, peeled and diced
1/2 tsp crushed chili peppers
1. Heat olive oil in a large pot, add onion and garlic and saute until the onion is getting golden.
2. Add the greens, saute until wilted. Add chorizo and saute for another 5 minutes.
3. Add the potatoes and the broth. Simmer uncovered until the potatoes are tender (about 20 minutes)
4. Transfer about half of the soup to a blender (remove the chorizo chunks) and blend until smooth. Return to pot and simmer.
5. Add chilis, season to taste and serve!