Here’s a simple, nourishing soup of homemade bone broth, Spanish cooking chorizo, Arroz bomba de Calasparra, fresh garden vegetables, fennel pollen and oregano..
Spanish Kale and Chorizo Soup
Kale is extraordinarily high in Vitamin K (778%) and is an excellent source of beta-carotene and Vitamins A and C.
1 quart homemade chicken stock
1 tablespoon Spanish olive oil
1/3 pound Spanish cooking chorizo, thinly sliced
1 Spanish onion, cut into 1/2 inch dice
2 Roma tomatoes, cored and diced
1/4 cup soft sun-dried tomatoes, chopped
1-2 Danvers carrots, oblique-cut
1-2 celery stalks, bias-cut
1-2 green garlic bulbs & tops, thinly sliced
1 cup kale, rinsed, ribbed and cut into chiffonade
1 tablespoon fennel seed
1 teaspoon fennel pollen (optional)
1/2 teaspoon crushed red chili
1 teaspoon dried wild mountain oregano
1 teaspoon freshly-ground black pepper
1/2 cup Arroz bomba de Calasparra or other good paella rice
Sauté carrots in olive oil until about 2/3 done. Add sausage, celery, onions, fennel seed and rice and stir to coat. Sauté until onions are opaque, about 3 minutes.
Add tomatoes, sun-dried tomatoes and chicken stock and simmer 15 minutes. Add green garlic, kale, chili and oregano and simmer until rice done, about 15 minutes. Season to taste with sea salt and freshly-ground black pepper, then ladle into bowls and drizzle with a little olive oil. Finish with a sprinkle of fennel pollen.
This recipe can be easily adapted for a vegetarian diet by substituting vegetable stock and eliminating the chorizo.
A densely nutritious dish with tender kidney beans, Andouille sausage, okra, kale and aged Basmati rice..
Creole Beans and Rice
Soak dried red beans overnight. Rinse, cover with fresh filtered water and bring to a boil. Add a bay leaf, reduce heat and simmer until just tender, about 2 hours.
Sauté bias-cut Andouille sausage with a little pancetta or fatty bacon until browned. Add diced yellow onions, celery and bell peppers and cook until vegetables soften.
Add okra, seeded jalapeño, garlic, and chiffonade of kale and sauté 2-3 minutes.
Add cooked beans, black pepper, caraway, dill, oregano, cumin, thyme and paprika and simmer 20 minutes, adding bean-cooking water as needed to keep moist.
To serve, mound Basmati rice in the center of a bowl or dinner plate and ladle bean mixture around the perimeter. Offer Louisiana hot sauce on the side.
Cajun spices, dried red beans, red velvet okra, celery, onions, peppers, garlic, tomatoes and kale with soaked brown rice and Louisiana hot sauce..
Red Beans and Rice
Soak dried red beans and brown rice (separately) overnight in cool filtered water.
Rinse, drain and cook beans in filtered water with bits of celery, onions, carrots, bay leaf and fresh thyme.
Rinse, drain and cook rice in filtered water with butter, sea salt, smoked black pepper and dried minced jalapeños (optional).
Heat clarified butter in a heavy skillet over medium-high heat. Add celery and onions and cook until slightly brown.
Add okra, peppers and kale and sauté 2 minutes.
Add tomatoes, garlic and beans. Season with dried oregano, cayenne, caraway, dill, turmeric and marjoram.
Reduce heat and simmer 15 minutes, stirring often.
Serve beans and vegetables over rice, dress with hot sauce if desired.
Notable New Orleans Uptowners have included jazz musicians Louis Armstrong, Buddy Bolden, Harry Connick, Jr., Louis Prima, George Brunies, Percy Humphrey, Joe “King” Oliver, Leon Roppolo, singers the Boswell Sisters and Mahalia Jackson, author Anne Rice, inventor A. Baldwin Wood, ethnobotanist Mark Plotkin, and professional football players Peyton Manning, Eli Manning, Drew Brees and rappers B.G., Birdman and Lil’ Wayne.