The Sutherland Kitchen

Sharing a delicious meal with people we care about is one of life’s greatest pleasures. At Sutherland, we enjoying gathering around the table not only to share food, but our thoughts, feelings, and experiences. Whether the table is set for two or twenty-two, we always try to incorporate the freshest ingredients to prepare satisfying and memorable meals. Please enjoy this collection of some of our favorite recipes.

Sunday
Jan262014

Tomato and Roasted Red Pepper Soup

Tomato and Roasted Red Pepper Soup | Hortus|5, Mario Mirelez | Makes 6 servings

I’ve developed this recipe over the past year after trying many different tomato soups. It’s relatively fast and satisfying, and really hits the spot on cold winter days. I use roasted red pepper for two reasons. First it adds a bit more depth (boldness and sweetness) to the tomato flavors, and second, they don’t have skin on them. When using a fresh pepper, tiny pieces of skin remained even after it had been pureed. Save time and effort by purchasing a roasted pepper at the grocery instead of roasting your own.

Ingredients

1 tablespoon olive oil

1 medium-sized onion, chopped

1 large sweet red pepper, roasted, seeded and chopped

2 cloves garlic, chopped

3 cans (14.5 oz each) whole tomatoes

2 cups chicken stock

¼ cup tomato paste

1 tablespoon sugar

1 tablespoon fresh basil, chopped or ¼ teaspoon dried basil

¼ teaspoon dried oregano

¼ teaspoon black pepper

Method

1. Heat olive oil in a large pot over medium heat. Add onion, sweet red pepper, and garlic. Cook for 5-8 minutes until softened. Add tomatoes, chicken stock, tomato paste, sugar, basil, oregano and pepper. Break up tomatoes with a spoon. Bring to a boil; reduce heat to medium-low and simmer, covered, for 30 minutes

2. Using an immersion blender, puree the soup until smooth. Alternatively, working in small batches, puree the soup in a blender or food processor until smooth. Reheat the soup gently and simmer 5 minutes. Season with salt and pepper. Ladle the soup into warmed bowls and serve with crackers, baguette, or grilled cheese sandwiches.

Monday
Jan062014

Butternut Squash and Chickpea Soup with Fennel

Butternut Squash and Chickpea Soup with Fennel | Adapted from Denis Cotter’s ‘Pumpkin and Chickpea Soup’ | Makes a medium pot of soup

When I saw this recipe posted on the lovely Croft Garden blog, I instantly knew I had to try it. It called for so many of my favorite ingredients and flavors and the result was a mosaic of juxtaposition. Bright notes from a ginger lemon infused broth, earthy hits of cumin with the sweetness of roasted squash, and the indisputable flavor of fennel throughout made for an spirit-lifting winter soup. Some research into the origins of this recipe led me to Denis Cotter, famed chef and author of many vegetarian cookbooks. As for the version below, you know the drill– eliminate the pancetta and substitute vegetable stock for the chicken if hooves and beaks aren’t your thing.

Ingredients

1 whole butternut squash (about 2 pounds), peeled and seeded and cut in 1-inch chunks

4 cups chicken stock

4 tablespoons good olive oil, plus more for roasting the squash

4 small shallots, finely chopped

1 small fennel bulb, finely chopped

4 garlic cloves, thinly sliced

1 tablespoons fresh ginger, grated

3 leeks, thinly sliced

1 (16-ounce) can chickpeas, rinsed and drained

1 to 2 ounces smoked pancetta, diced (optional)

½ cup dry white wine

2 tablespoons fresh lemon juice

Kosher salt and freshly ground pepper

½ cup heavy cream

Method

1. Preheat the oven to 375 degrees F. Place the squash on a sheet pan and drizzle with some olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

2. Meanwhile, in a large soup pot, heat olive oil over medium heat. Add shallots and fennel and saute for 2 minutes. Add the garlic, ginger, leek, chickpeas, cumin, fennel seeds and pancetta (if usiing) and saute for 5 more minutes, stirring occasionally. Add the white wine, bring to a boil, cover, reduce heat and allow to simmer for 15 minutes.

3. Add the roasted squash and the stock and increase the heat to high, cover and bring to a boil and simmer, uncovered, for 5 minutes. Stir in the lemon juice and season with salt and pepper to taste. Remove from the heat and gently stir in the cream. Serve the hot soup with crusty bread or toasted cheese sandwiches. 

Saturday
Dec292012

French Butter Croissants

I’ve chosen to NOT endure the laborious process of making croissants from scratch. I mean, why bother when the internet serves up beautiful light fluffy puffs of buttery goodness without any of the fuss? Get on with it. Visit WilliamsSonoma.com for full or mini-sized croissants. All that is required by you is a baking pan and an overnight thaw. By morning, they’re ready to pop into the oven and “voila”, perfect little pastries. Oh, and if you can’t believe that they’re that good, just ask Oprah.

Friday
Nov232012

Classic Bread Dressing with Sage and Thyme

Classic Bread Dressing with Sage and Thyme | Adapted from Cooks Illustrated | Makes 12 to 16 servings

I found this recipe in a newspaper several years ago and noticed that it originated from Cooks Illustrated. If you’re not familiar, that’s the magazine and culinary team that tests and tests recipes until they are perfected. When I scanned the ingredients list, I knew this must be a winner. The fresh herbs are essential. I’ve been making it every year for Thanksgiving, but have also made it to serve with all sorts of pork and poultry dishes throughout fall and winter.

Hear are some helpful tips and hints: This recipe can easily be halved and baked in a 9-by 13-inch baking dish for a smaller crowd. You can substitute three 14-ounce bags of plain, dried bread cubes for the homemade dried bread cubes, but you’ll need to increase the amount of chicken broth to 7 cups. When I serve with pork, I add a handful of pecans and dried cranberries to the halved version.

Ingredients

12 tablespoons (1½ sticks) unsalted butter, plus extra for greasing the dish

4 ribs celery, chopped fine

2 onions, minced

½ cup minced fresh parsley

3 tablespoons minced fresh sage or 2 teaspoons dried

3 tablespoons minced fresh thyme or 1 teaspoon dried

1 tablespoon minced fresh marjoram or 1 teaspoon dried

3 pounds high-quality white sandwich bread, cut into ½-inch cubes and dried

5 cups low-sodium chicken broth

4 large eggs, lightly beaten

2 teaspoons salt

2 teaspoons pepper

Method

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt the butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme and marjoram and cook until fragrant, about 1 minute. Transfer to a very large bowl. Tip: You will need a VERY large bowl to handle all the dried bread cubes.

2. Add the dried, cooled bread, broth, eggs, salt and pepper to the vegetables and toss to combine. Turn the mixture into a buttered 10- by 15-inch baking dish.

3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes before serving.

To make ahead: The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed to bake as directed in Step 3.

Monday
Oct292012

Cauliflower Soup with Parsley

Cauliflower Soup with Parsley | Adapted from Vegan Italiano, Donna Klein | Makes 6 servings

Everyone who knows me will tell you that I am most definitely not a vegetarian, let alone a vegan. Despite my omnivore tendencies, I can push the meat aside every now and then (lent is my limit so far) and appreciate some fine vegetarian fare. But vegan? That rarely happens. I guess I like butter too much! So when I came across this vegan recipe, I was intrigued with the uncomplicated ingredient list. I decided to put the “simple is better” adage to the test, and the results were yummy- and satisfying. This is a soup that I would happily serve as a first course, or for lunch with a salad and some crusty bread (and butter of course). Note: The 1/4 teaspoon of red pepper flakes created more heat than expected. I suggest starting with 1/8 teaspoon first.

Ingredients

1 large head cauliflower (about 2 pounds), cored and cut into 1/2-inch florets

1/4 cup extra-virgin olive oil

4 large cloves garlic, finely chopped

1/4 teaspoon red pepper flakes, or to taste (I recommend 1/8 teaspoon)

4 cups low-sodium vegetable broth

1/2 teaspoon salt, plus a bit for boling water in stockpot

Freshly ground black pepper, to taste

1/4 cup finely chopped fresh flat-leaf parsley

Method

1. Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4 to 5 minutes. Drain well and set aside.

2. Place the oil in the stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute.

3. Reduce the heat to medium-low and add the cauliflower; cook, stirring often, until beginning to brown, about 5 minutes.

4. Add the broth, salt, and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes.

5. Working in batches, transfer the soup to a food processor fitted with a knife blade, or to a blender (I use an immersion blender right in the pot). Process until smooth and pureed.

6. Return mixture to the pot and stir in the parsley. Adjust seasonings to taste. Cook over low heat until heated through. Serve hot.