Soup's On

Basic Lentil Soup
Olive Oil Cornbread with Red Pepper Flakes
Salad of Mixed Greens, Apple, Candied Pecans and Gorgonzola





Basic Lentil Soup

Serves 8

Ingredients
- 1/4 cup olive oil
- 1 small yellow onion, diced
- 1 leek, cut in half, diced
- 4 medium size stocks of celery, chopped
- 4 medium size carrots, chopped
- 3 large cloves garlic, finely chopped
- 1 quart vegetable stock
- 5 cups water
- salt
- fresh ground black pepper
- 2 teaspoons fresh thyme
- 1 1/2 cups dried French green lentils, rinsed
- fresh grated parmesan cheese (optional for garnish)


In a large stockpot heat the olive oil on medium heat. Add the chopped onion and the leeks and cook until soft, about 5 minutes. Add the chopped celery and carrot and cook 3 minutes more. Season with salt and pepper. Add the chopped garlic and thyme and cook 1 minute more. Add the vegetable stock and water and bring to a boil. Reduce the heat to a simmer and add the lentils. Cook the soup at a simmer with a lid for 1 hour, or until the lentils are tender. Taste for more salt and pepper. Serve warm and top with fresh grated parmesan cheese, if desired.


Olive Oil Cornbread with Red Pepper Flakes

Serves 8

Ingredients
- 1 1/2 cups cornmeal
- 3/4 cup all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon red pepper flakes
- 3/4 cup graded sharp, white cheddar cheese
- 1/2 cup extra virgin olive oil
- 2 eggs
- 1 cup milk

Preheat the oven to 375 degrees F. Generously grease a 9 by 5 inch loaf pan and line with parchment paper.
In a large bowl, whisk together the cornmeal, flour, salt, pepper, baking soda, baking powder and sugar. Make a well in the center of the flour mixture and set aside. In a separate bowl whisk together the eggs and milk, and pour into the center of the flour mixture. Whisk together until combined. Add the cheese and the red pepper flakes. Finally, add the olive oil and mix everything together until combined. Pour into the prepared baking dish and bake for approximately 26-30 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out clean. Let the cornbread cool in the pan for 10 minutes, then lift up the parchment paper and cornbread and transfer to a wire rack. Slice and serve slightly warm or at room temperature. This cornbread is best the day it is baked but will keep in an airtight container for up to 2 days.

Late Summer Dinner

Tomato Crisp
Thyme and Parmesan Cornbread Muffins
Mixed Greens with shaved Pecorino Toscano
Peaches and Cream



Tomato Crisp
This savory crisp is very basic and takes only minutes to make. I served this dish as a light main course but it certainly makes a nice side dish too.


Serves 4

Ingredients
- 4 large ripe tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 cups fresh bread crumbs (preferably from rustic European style bread)
- 3 tablespoons, unsalted butter, melted
- 2 teaspoons fresh thyme, finely chopped
- 1/4 cups pitted kalamata olives, cut in half


Preheat the oven to 375 degrees F. Toss the fresh breadcrumbs with the melted butter, thyme, a pinch of salt and fresh ground pepper. Set aside.
Slice the tomatoes into 1/2 slices and arrange in a large baking dish. Sprinkle with salt and pepper. Distribute the kalamata olive slices over the tomatoes, then evenly distribute the breadcrumb mixture on top. Bake for approximately 20 minutes, or until the breadcrumbs are golden and the tomatoes are bubbling. Serve warm.



Thyme and Parmesan Cornbread Muffins
These muffins are somewhat plain (but good) and are not overwhelmed by the subtle flavors of thyme and parmesan. They are best warm with butter. I strongly recommend baking these with paper liners, and not merely greasing the muffin tins, as I did.


Makes 12 muffins

Ingredients
- 1 1/2 cups cornmeal
- 1 cup all purpose flour
- 1/3 cup sugar
- 1 teaspoons salt
- 1/4 teaspoon pepper
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons fresh thyme, finely chopped
- 1/2 cup fresh grated parmesan cheese
- 1/2 cup (1 stick) unsalted butter, melted
- 2 eggs
- 1 1/2 cups buttermilk

Preheat the oven to 375 degrees F. Line 12 muffin tins with paper liners.
In a large bowl, whisk together the cornmeal, flour, salt, pepper, baking soda, baking powder and sugar. Make a well in the center of the flour mixture and set aside. In a separate bowl whisk together the eggs and buttermilk, and pour into the center of the flour mixture. Whisk together until combined. Add the cheese and thyme. Finally, add the melted butter and mix everything together until combined. Fill each of the twelve muffin tins 3/4 full and bake for approximately 20 minutes, or until the tops are slightly golden and a toothpick inserted into the middle of the muffins comes out clean. Let the muffins cool in the tins for 2 minutes, then transfer the muffins to a wire rack to cool or serve warm. These muffins will keep in an airtight container for 3 days.


Peaches and Cream
A classic combination- Peaches and Cream- sweet ripe peach and creamy vanilla ice cream makes for an uncomplicated, yet delicious dessert.