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Alpine Parsnip Chowder Topped With Walnut & Pinenut Pesto

post #1 of 17
Thread Starter 

This Alpine Swiss French maternal family family recipe, had been renovated with my Pesto of Walnuts & Pinenuts and touches of modernity. A warming touch for a blistery cold day.

 

Recipe:

Serves 4 to 6

 

1) Ingredients for the Walnut Pesto:

 

1 cup unsalted walnuts

a handful of pinenuts

3 or 4 cloves of minced garlic

1 bunch Italian style or Italian flat leaf parsley chopped finely

1 tblsp  fresh squeezed lemon juice

1 dried cayenne red pepper ( a guindilla )

1/4 cup grated aged Fiore Sardo Sheep Pecorino or Parmesano Cow Variety

 

a) put all the ingredients in a food processor ( or use an electric mixer or Thermomix ) and blend to a velvety paste ( pesto consistency )

b) season and set aside

 

2) Ingredients for the Chowder :

 

300 grams of fresh parsnips peeled and chopped

1 Baguette ( French style bread or Italian ) with crusty exterior

500 grams of baby carrots peeled and chopped

extra virgin olive oil ( 5 - 6 tblsps )

1 Litre of Homemade ( not canned ) chicken stock

2 tsps celery salt

1 large sweet onion ( I use Galician sweet  onions )

1 leek chopped

1 stalk of celery chopped

2 medium sized potatoes peeled and chopped

salt and freshly grinded black and rose and green peppercorns

280 ml :  cooking cream

 

a) pre heat oven to 400 degrees farenheit or 200 degrees centigrade

b) place the carrots, the parsnips, celery salt and the olive oil in a large roasting   

tray and roast for 35 to 40 mins. until tender ( not mushy )

c)   Heat the 5 tblsps of olive oil in a skillet / sartén over medium heat and sauté the celery, the onion, and stir for 5 minutes until tender

d) add the potatoes and cook 5 minutes

e) ladle in the stock and bring to boil and then, reduce to simmer and cook 10 minutes until potatoes are tender

f) add the oven roasted veggies to the stock and mix well to combine

g) remove pan from the heat and in a large bowl process via an electric mixer or by hand mixer

h) return to pan on low heat, stir in the cooking cream

and heat through

i) adjust the seasoning balance and serve the creamed soup of parsnip with a topping of the walnut pesto, cayenne flakes, crusty bread croutons ( picatostes = fried seasoned diced  bread in olive oil ) and a glass of Riesling white wine.

*** For those who wish to: sprinkle crisp cooked bacon crushed or Proscuitto di Parma sauteéd strips. Apologies on spelling error of Parma, not Palma.


Edited by margcata - 2/1/12 at 11:17am
post #2 of 17

I can't find any prosciutto di palma.  I have looked everywhere, can you help me locate some? 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 17

You can't find prosciutto in New York?  Try any Italian deli.  A good one will offer multiple choices.

 

BDL

post #4 of 17
Thread Starter 

 

Proscuitto di Palma in Manhattan:

 

Try Dean and De Luca, the European Market on Avenue of the Americas and West 9th Street on the northeast side of the street, Zabar´s, Macy´s Cellar or any Italian Deli in Little Italy on Mott Street.  

post #5 of 17
Quote:
Originally Posted by MARGCATA View Post

 

Proscuitto di Palma in Manhattan:

 

Try Dean and De Luca, the European Market on Avenue of the Americas and West 9th Street on the northeast side of the street, Zabar´s, Macy´s Cellar or any Italian Deli in Little Italy on Mott Street.  



Oh my gosh thank you, can you tell me how to get there from Queens?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 17

I believe the trouble finding the ingredient was in the "palma" part, not the proscuitto part.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 17
Thread Starter 

 

@ K,

 

1) Where do you want to go to get some Proscuitto di Parma ? Dean and De Luca, Zabar´s, the European Market, Mott Street, Macy´s Cellar ?

Look up the addresses online ... then,

 

Does NYC Tranist have an Underground Subway Map on their website ?

 

What subway line are you on - where do you reside in NY ?

 

4) Very simple, why don´t you walk over to the subway station and ask the Toll Booth Clerk, how to get to ---  ?

 

5) I believe this to be your best way.

 

Proscuitto di Parma is a very common Italian ham product and all Italian neighborhoods have a deli where they sell it. Try asking your pizzeria, or an Italian Trattoria in your neighborhood ---

 

Chiao.

 

 

 

 


Edited by margcata - 2/1/12 at 11:16am
post #8 of 17

Perhaps the OP has written it wrongly, KK?

 

Even though she has written it wrongly twice, I think perhaps she means to refer to PARMA? 

 

Snide remarks notwithstanding, no wonder YOU couldn't find any Palma ham!

 

Edited to add:  I did not see ChefLayne's post before writing this one.

 

 

 

post #9 of 17
Thread Starter 

 

@ Chef Layne and  " K ",

 

 

Re: Proscuitto di Parma Known worldwide as Proscuitto

 

Apologies on typing error, it is Parma not Palma.

 

Margcata.

post #10 of 17

No big deal, I knew what your fingers meant.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 17

Prosciutto di Parma, simply means that the prosciutto was made in Parma (from a Parma pig).  It's one of those controlled appellations like "Champagne," which may or may not mean anything in terms of the actual quality of the product as compared to domestically produced foods.   But before wandering too far afield..

 

Let me clarify what I thought was implied in my previous post.  Just about any decent NYC Italian deli is going to stock excellent Prosciutto di Parma, and there's absolutely no need to go across town (or at least very far across town, since I don't know where you live) to find good Italian deli meats.  Any place with Italian pretensions will stock good Parma "pro-shoot." 

 

Prosciutto di Parma is hardly exclusive.  I can get the good stuff at Claro's, all of five minutes away in the San Gabriel Valley.  Heck, even Trader Joe's has da kine. 

 

BDL

 

FWIW, Dean & Deluca were "voted Readers Choice best online purveyor of gourmet foods...," which, something like the brrrrrrrrrrr of a rattle snake, is their own way of warning you they're incredibly overpriced.

post #12 of 17

Yes, BDL, prosciutto di Parma is from Parma  But "Prosciutto di Palma" means palm-prosciutto - vegetarian prosciutto?smile.gif or is it from Palma di Mallorca? 

 

L and R, across the keyboard and as distant from each other as  the two places. 

 

There are lots of prosciutti here, at any local small neighborhood grocery store - Parma, San Daniele, montagna (the latter being saltier, stronger in taste) and other, even more exclusive types. 

For anyone interested, in Italian the word "prosciutto" simply means "ham" and what Americans call "prosciutto" is called "prosciutto crudo" here, meaning raw ham.  It's not cooked.  What we call "ham" is called "prosciutto cotto" or cooked ham.  Of which they have many types here too,.  So if you come to italy and want prosciutto you have to ask for prosciutto crudo. 

 

In any case, for cooking, especially if you have to buy it imported, I wouldn't use the good stuff.  Cooked, it changes flavor anyway.   Generic prosciutto crudo is fine. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #13 of 17

MARGCATA : Really nice recipe, I love parsnip creamy soup....try sometimes with roasted curry powder or vanilla..awesome also..:)

post #14 of 17
Thread Starter 

 

@ Chef Oliver,

 

Thanks for your compliments.

 

Yes, it is a very lovely cream. I would like to hear about your curry and vanilla Parsnip Creamed Soup.

Could you post it for me or send me a PM.

 

Thanks again.

Margcata.

post #15 of 17

to MARGCATA:

 

Curried parsnip soup:

 

- 6 medium parsnips

- 2 medium onions

- 4 garlic cloves

- chicken stock

- 1 dl cream (at least 36% fat)

- curry powder

- cinnamon

- 2 star anise

- small piece of ginger

- 1 lemongrass

- half of lemon

- 2 tbsp honey

- salt

- pepper

 

Cut parsnips, onions and roast them on the oil in the pot. When it gain little clour, mix garlic and cut ginger in. Cover with chicken stock and bring to boil. Sprinkle curry powder on pan and dry-roast it little bit, just to release scent, then put to pot with soup. Open lemongrass and tie it inside cheesecloth, as well as staranise and cinnamon. Put it to pot. When soup starts to boil, reduce flame and leave it to simmer. When vegetable is cooked, take cheesecloth out. Blend soup with stick blender until smooth. In this time, soup must be little thicker. Strain it through sieve. Put again on the stove, pour cream in, honey and squeeze lemon. Season with salt and pepper and bring to gentle boil.

 

For Vanilla parsnip soup:

 

- 6 medium parsnips

- 2 medium onions

- 4 garlic cloves

- light chicken stock (without or very little colour)

- milk

- 36% cream

- 1 vanilla pod

- coconut milk

 

Cut vegetables (do not roast them), just cover with chicken stock, scrap vanilla seeds and put in, as well as vanilla pod. Bring to boil, turn flame low and simmer. When vegetable is cooked, take vanilla pod out a blend soup, then strain through sieve. In this time, soup should be thick like puree. put back on stove, pour milk (third of stock amount), cream and coconut milk in, in ratio (2:1:1). Bring to gentle boil, season with salt and white pepper and that´s it. :)

 

 

post #16 of 17
Thread Starter 

@ Chef Oliver,

 

Truly kind of you for posting the two. Thanks so much. I am going to prepare one of them on Saturday. I love

 

 

Margcata.

 

post #17 of 17
Thread Starter 

 

@ Chef Oliver,

 

Thanks again for the lovely vanilla parsnip cream ... was delicious. The gent was quite surprised as he had never had it prior to last week.

 

Kindest,

Margcata

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