Recipe: Pea soup with crispy pancetta, bread and sour cream

PEA SOUP WITH CRISPY PANCETTA, BREAD AND SOUR CREAM

Serves 4 to 6.

Note: From "The 150 Best American Recipes" by Fran McCullough and Molly Stevens. This recipe, contributed by Jamie Oliver, is easily prepared with frozen peas but is at its best when using freshly shelled English peas.

• 1/2 loaf stale white bread

• Extra-virgin olive oil

• Sea salt and freshly ground black pepper

• 1 large handful fresh mint, leaves stripped and torn, divided

• 2 tbsp. butter

• 1 bunch green onions, trimmed and coarsely chopped

• 4 c. fresh or frozen peas

• 4 c. chicken broth

• 7 tbsp. heavy cream

• Finely chopped fresh mint for garnish

Directions

Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper. Trim crust off bread, discarding crusts, and pinch off bread into irregular-size pieces. Place bread pieces in a single layer on prepared baking sheet. Lightly drizzle with olive oil, season with salt and pepper to taste and scatter about half of the mint leaves over bread. Sprinkle pancetta over mint and bake, stirring occasionally, until bread is crunchy and golden, about 15 to 20 minutes. Remove from oven and reserve.

Meanwhile, in a large saucepan over medium heat, melt butter. Add green onions and remaining mint and cook, stirring occasionally, until onions are soft, about 3 minutes. Increase heat to medium-high, add peas and chicken broth and bring to a boil. Reduce heat to low, stir in cream and simmer gently for about 15 minutes.

Carefully transfer soup, a few cups at a time, into a blender (or use an immersion blender) and purée until very smooth. Season with salt and pepper to taste. Strain soup through a fine-mesh strainer and ladle soup into bowls. Sprinkle each serving with crouton mixture, garnish with sour cream and finely chopped mint and serve.

Calories372Fat21 gSodium1,025 mg

Carbohydrates32 gSaturated fat10 gCalcium120 mg

Protein14 gCholesterol48 mgDietary fiber6 g

Diabetic exchanges per serving: 2 bread/starch, 1 high-fat meat, 2 1/2 fat.

ALMOND AND MASCARPONE BUNDT CAKE

Note: To prepare orange powder, use a microplane to zest 3 oranges, reserving zest on a parchment-lined baking sheet. Place zest in a cool area to dry for a day or two. Using a mortar and pestle, crush dried zest into a fine powder; store up to 3 months in an airtight container. From "Shefzilla: Conquering Haute Cuisine at Home," by Stewart Woodman.

For cake:

• 3 c. flour, plus extra for pan

• 1/2 c. almond flour

• 11/4 tsp. coarse salt

• 1 c. (2 sticks) butter, at room temperature, plus extra for pan

• 3 c. granulated sugar

• 6 eggs, at room temperature

• 2 tsp. lemon zest

• 1 tbsp. freshly squeezed lemon juice

For glaze:

• 1/3 c. freshly squeezed lemon juice

• 1/2 tsp. orange powder (see Note)

• 2 c. powdered sugar

Directions

In a large bowl, whisk together flour, almond flour, salt and baking soda and reserve. In a bowl of an electric mixer on medium-high speed, beat butter and granulated sugar until pale and fluffy.

Add eggs, 1 at a time, beating well after each addition. Add lemon zest and lemon juice and mix until fully incorporated. Increase speed to high and beat until ingredients are smooth and well incorporated, about 2 to 3 minutes. Reduce speed to low and add a third of dry ingredients, followed by a third of mascarpone, scraping sides of bowl as needed. Repeat twice more, alternating ingredients and ending with mascarpone, mixing until well combined but not overmixed.

Pour batter into prepared pan and bake until cake is golden brown and a cake tester inserted near the center comes out clean, about 90 to 105 minutes. Remove to a wire rack and cool for about 15 minutes, then invert cake onto a wire rack and cool at least 1 hour before adding glaze.

To prepare glaze: In a large bowl, whisk lemon juice, orange powder and powdered sugar, adding a little water if mixture seems thick. Drizzle glaze over cooled cake, slice and serve.

Nutrition information per each of 14 servings:

Carb83 g Sat fat12 gCalcium54 mg

Protein8 gCholesterol130 mgDietary fiber1 g

Diabetic exchanges per serving: 2 bread/starch, 3 1/2 other carb, 4 1/2 fat.

BUTTERMILK FLAPJACKS

Serves 2 to 4.

• 2 c. flour

• 2 tbsp. granulated sugar

• 4 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. fine sea salt

• 2 c. buttermilk

• 1 tsp. vanilla extract

• 2 eggs, lightly beaten

• Maple syrup, for serving

• Powdered sugar, for serving

In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt, and reserve.

In a microwave oven, or in a small pan over low heat, melt 4 tablespoons butter. In a medium bowl, whisk together melted butter, buttermilk, vanilla extract and eggs. Pour buttermilk mixture into flour mixture and whisk until just combined to make a thick batter (for tender flapjacks, do not overmix batter).

Preheat oven to 200 degrees. Heat an 8-inch nonstick skillet over medium heat. Add 1 tablespoon butter and heat until butter's foam subsides. Ladle in about 1/2 cup of batter.

Cook flapjack, turning once, until deep golden brown on both sides, about 5 minutes total. Transfer flapjack to a large ovenproof platter and keep warm in low-heat oven. Repeat process with additional butter and remaining batter to make 8 flapjacks in all. Serve hot, topped with butter and maple syrup and a dusting of powdered sugar.

Nutrition information per serving:

Carbs62 gSaturated fat23 gCalcium445 mg

Protein14 gCholesterol202 mgDietary fiber2 g

Diabetic exchanges per serving: 1/2 milk, 3 bread/starch, 1/2 other carb, 8 fat.

OVERNIGHT WAFFLES

Makes about 8 waffles.

• 1/2 tsp. instant yeast

• 1 tsp. salt

• 1 tbsp. sugar

• 2 c. flour

• 2 c. warm milk

• 1/2 tsp. vanilla extract

• 2 eggs, beaten

Directions

In a large bowl, combine yeast, salt, sugar and flour. Stir in milk, butter and vanilla extract. Mixture will be loose. Cover with plastic wrap and set on the counter overnight, at room temperature.

The next morning, preheat waffle iron. Just before cooking waffles, add eggs and stir until well mixed (for those obsessed with crispness, separate eggs; stir yolks into batter, beat whites to soft peaks and stir them gently into batter). Pour about 1/2 to 3/4 cup batter into very hot non-stick waffle iron and bake until steam stops rising from iron and waffles are golden and crisp. Serve hot with butter, maple syrup and/or fruit.

Calories212Fat14 gSat fat8 g

Sodium420 mgCarbohydrates16 gCalcium85 mgProtein5 g Cholesterol88 mgDietary fiber 1 g

Diabetic exchanges per serving: 1 bread/starch, 3 fat.

PERFECT POPCORN

Makes 5 cups.

• 2 tbsp. vegetable oil (see Note)

• 1/2 c. popcorn kernels

• Melted butter, optional

• Salt, optional

Directions

Transfer popcorn to a large bowl. Add melted butter and salt, as desired, and toss well. Serve immediately.

Curried variation: Combine 2 teaspoons curry powder, 1/2 teaspoon kosher salt and 1/2 teaspoon sugar. Toss with 8 cups buttered popcorn.

Ranch chile variation: Combine 1 tablespoon dry ranch salad dressing mix, 1/4 teaspoon ground chipotle chile pepper or chili powder and 1/8 teaspoon garlic salt. Toss with 8 cups buttered popcorn.

Savory variations: Butter popcorn first so the other flavorings will stick. Use one: Ground red pepper; grated Parmesan, Cheddar or other hard cheese; finely chopped fresh rosemary; garlic powder or paprika.

Nutrition information per serving:

Carbohydrates 15 g Saturated fat 1 g Calcium 1 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 bread/starch, 1 fat.

SPAETZLE

Makes 6 cups (6 to 8 servings).

• 3 c. flour

• 1/2 tsp. salt

• 1/4 tsp. nutmeg

• 3 eggs

• 1 c. milk

Directions

In a medium bowl, thoroughly mix flour, salt and nutmeg.

In a large bowl, beat eggs with a whisk until foamy; mix in milk.

Add flour mixture to egg mixture a little at a time, beating by hand, until the flour is thoroughly incorporated. Add 1 tablespoon water and mix the batter thoroughly. If the batter is too stiff to go through potato ricer or spaetzle maker, add additional water, 1 tablespoon at a time. The batter will be thicker than pancake batter, as well as stickier.

Bring salted water to a boil in a large, wide kettle (wider pots will cook more spaetzle at a time).

Cook the spaetzle, uncovered, for 2 to 3 minutes. Spaetzle will rise to the surface when done. Remove with a slotted spoon and place in a bowl. Repeat with remaining batter.

If using immediately, cover the bowl to keep spaetzle warm while you cook the remaining batter.

If preparing for later use, place spaetzle in a large bowl of ice water to cool; then drain thoroughly, cover and refrigerate. When ready to serve, reheat spaetzle in one of three ways: in a saucepan with a little butter, in a microwave if you want to avoid the use of butter, or in boiling water, briefly and then drain.

Serve under meat dishes or as a side tossed in butter or cheese. Or add to soup.

Nutrition information per each of 8 servings:

Carbohydrates38 gSaturated fat1 gCalcium55 mg

Protein8 gCholesterol71 mgDietary fiber1 g

Diabetic exchanges per serving: 2 1/2 bread/starch, 1/2 fat.

HUNGARIAN GOULASH

Serves 6.

• 3 lb. boneless beef chuck steak (or boneless stew meat or even sirloin, trimmed of fat and cut into 1-in. cubes)

• 4 tbsp. oil, divided

• 3 large onions, cut into slices

• 2 tbsp. red wine vinegar

• 3 tbsp. Hungarian paprika

• 1 tbsp. tomato paste

• Salt and pepper

• Spaetzle (see recipe) or buttered egg noodles

• Sour cream, for garnish

• Finely chopped parsley and additional Hungarian paprika, for garnish

Brown cubes of meat in 2 tablespoons oil; remove from pan. Add 2 tablespoons oil to pan and cook onion slices until limp. Return browned meat to pan with onions, along with vinegar, paprika and 1 cup beef broth.

Bring mixture to a simmer and braise for about 45 minutes, covered, or until meat is tender. Add additional beef broth as necessary. Add tomato paste during last 5 minutes; add salt and pepper to taste.

Serve goulash on top or at side with spaetzle or egg noodles. To garnish, add dollop of sour cream to goulash, with finely chopped parsley and a sprinkle of paprika.

Nutrition information per serving:

Calories520Fat33 gSodium300 mg

Protein44 gCholesterol146 mgDietary fiber2 g