Tag: tuscan kale

winter canapé – sweet potato, bleu cheese, walnut, kale, cranberry gastrique

winter canapé - sweet potato, bleu cheese, walnut, kale, cranberry gastrique

winter canapé – sweet potato, bleu cheese, walnut, kale, cranberry gastrique

winter canapé - sweet potato, bleu cheese, walnut, kale, cranberry gastrique

Here’s a hearty yet elegant hors d’oeuvre to serve at your New Year’s Eve gala. Guests will most likely be imbibing. And this crunchy wintery appetizer pairs perfectly with sparkling… sparkling wine, sparkling water, sparkling lights. With holiday colors and cold-weather flavors, this canapé is sure to be a hit. It certainly was at our year-end party…

winter canapé – sweet potato, bleu cheese, walnut, kale, cranberry gastrique

RECIPE

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Woodsy Shiitake & Black Kale Soup

shiitake soup
Shiitake, Black Kale, Tofu & Seaweed Soup
Sesame, Scallion, Sriracha Garnish

Woodsy. Earthy. Deep.
This is one intense vegan soup that offers full epicurean contentment.

Flavor profile:
meaty shiitake mushroom, robust kale, subtly sweet ocean-y wakame seaweed,
toasty sesame oil, tangy hot sriracha
Aroma profile:
heady, intense, wet forest, earthy
Texture profile:
steamy broth, chewy kale, silky shiitake, slippery wakame, spongy tofu, crunchy sesame seed
Color profile:
deep dark broth, midnight-green wakame and kale, spring-green scallion, electric red sriracha

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Tuscan Kale Soup with Artichoke & Chicken Sausage

tuscan kale soup
Tuscan Kale Soup
Artichoke Hearts & Chicken Sausage
Chicken Broth with Flavored with Fennel Seed & Red Chile Flakes
Served with Toasted Ciabatta

Back in January, a recipe for “Italian Chicken Sausage and Artichoke Soup with Chard” in Sunset magazine caught my interest. Over the past months I’ve added onion, garlic, fennel seed, and red chile flake to the original recipe. And sometimes substitute kale for chard. My procedure is quick and easy, and the synergistic result far exceeds the expectation of boxed chicken broth and canned artichoke hearts.

In less than a half hour, this soup is on the table. I’ve served it as an everyday meal, as a starter to a rustic dinner topped with ricotta salata, and as an elegant first course. This year my Thanksgiving menu has a lighter aura, so this Tuscan Kale Soup will replace the heavier puréed soups of the past.

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