As we head into spring, farmers’ markets are beginning to stock more lush bounties of green vegetables including herbs, lettuce varieties and stem vegetables. While the grocery store can source most seasonal produce from the southern hemisphere in our off-months, there is nothing like our beloved California produce.
Leeks, an Allium related to both onions and garlic, are a delicious addition to soups and sauces. It can be difficult to source quality leeks, as often the tender, whitish yellow stalk is abysmal, leaving the mostly-inedible, fibrous upper leafy greens. When using leeks, be sure to wash them thoroughly before and after chopping them. Dirt and sand love to hide in the tight folds, and the texture added by improper cleaning is less than pleasant.
While Romaine Lettuce is available mostly year-round, the plant thrives under rainy conditions. While sweet and mild, Romaine needs a little help in the flavor department. Adding romaine to a salad with arugula or spinach amplifies its natural flavor, but romaine is excellent by itself in an authentic Caesar salad.
Fun fact: while often available at Italian restaurants, and heavily associated with Italian Cuisine, Caesar salad is not from anywhere in Italy, and originated in Tijuana!
The best part about the impending spring? The return of herbs! Basil and parsley begin to grow regularly again in California. Basil is amazing when cut with parsley to make a balanced, earthy-but-sweet pesto sauce to enjoy over pasta and in salads.
Potato Leek Soup
Level: Easy
Servings: 8
5 cups leeks, washed and diced with ½ inch of leafy green included
4 lbs yukon gold potatoes, peeled and quartered
¼ cup (1 stick) unsalted butter
8 cups chicken broth
2 cups of half & half
1 tbsp chicken powder (optional)
Kosher salt and pepper to taste
In a soup pot, saute the leeks in butter over medium heat, until they greatly reduce after releasing and evaporating most liquid, beginning to “melt.” Add potatoes, chicken broth and optional chicken powder. Bring to a boil, then reduce to a simmer and cook until potatoes are just past fork tender—falling apart.
Using an immersion blender, or very carefully using a regular blender (in batches), puree soup until smooth. Add half and half, and season with salt and pepper to taste. Serve hot (Potato Leek Soup), or serve cold (Vichyssoise).
Caesar Salad
Level: Easy
Servings: 6
Salad
3 romaine hearts
2 cups croutons
¼ cup parmesan cheese
Freshly ground black pepper to taste
Dressing
3 egg yolks
¾ cup olive oil
Juice of 1 large lemon
2 tbsp red wine vinegar
2 tbsp whole ground dijon mustard
1 tbsp worcestershire sauce
¼ tsp tabasco or other hot sauce
2 oz anchovy flat fillet anchovies (with oil)
3 garlic cloves
1 tsp kosher salt
1 tsp black pepper
¼ cup grated parmesan
Mix all ingredients except the olive oil in the bowl of a food processor. Pulse a few times until coarse and combined. With the food processor on high, slowly drizzle in a gentle stream of olive oil until mixture is fully emulsified, and coat the back of a spoon. Taste for salt, pepper and hot sauce. Adjust as needed.
Chop and wash romaine hearts. Dry chopped romaine using a paper towel or salad spinner. In a large bowl, top the chopped romaine with croutons and parmesan, and dollop dressing throughout, reserving some. Toss well, and add more dressing if needed. Season with freshly-cracked black pepper to taste.
Pesto Sauce
Level: Easy
Makes roughly 1 pint
3 cups basil leaves
3 cups Italian parsley leaves
½ cups pine nuts or walnuts
3 garlic cloves
¾ cups olive oil
1 tsp kosher salt
1 tsp black pepper
Lightly toast pine nuts over medium heat in a pan until fragrant. Add all ingredients to a food processor or blender. Blend until smooth, stopping to manually stir once or twice to break up any large chunks. Store in a glass jar—the sauce will stain plastic containers!
John Schinkel-Kludjian is a lifelong Fremont resident who completed his culinary education at Laney College in Oakland. He specializes in, and has a passion for French, Italian, and modern American cuisines. John resides in Niles with his husband, Marty. Questions, comments? Jo****************@gm***.com
