Lazy weekend

So, it's Canada Day weekend, and I've been having some fun in the kitchen, to say the least. :)

I was delighted to be given David Rocco's cookbook "Dolce Vita" to browse through for a couple of weeks, and wow...what a glorious book this is. True, authentic, but oh-so-simple Italian dishes that make you just want to live in the kitchen - trying every single recipe. Although I haven't gone quite that far, I have thoroughly browsed through the book about 3 times now...and yesterday, decided I would try a simple lentil recipe he features in the antipasti section.

After I tried my first mouthful of these lentils, I was speechless, truly and honestly, speechless...which does not happen very often! My goodness, how can a humble, little, brown, rather unattractive pulse be so tasty? Well, thanks to the inclusion of pancetta, these lentils are over the top delicious. All that was needed to complete a lovely lunch was a bit of baguette smeared with a pesto goat cheese by Celebrity. Yummmmm! This was paired with a 2009 Cave Spring Gewurztraminer - although a red may have been better (perhaps a Chianti or Burgundy?), but this delicious wine is always welcome at my table. :)

Now, not only is his book wonderful, but David's website (www.davidrocco.com) is full of wonderful recipes as well. This is where I got the inspiration to try a simple mussel soup. Seriously, some of the best mussels I have ever eaten...must be the healthy dose of extra virgin olive oil in the broth, no? Before the mussels, we enjoyed toasted baguette with honey goat cheese and black garlic....all paired with a 2009 Fielding Rock Pile Pinot Gris...delish.

Now, on Canada Day, while James was golfing with his buds from work, I enjoyed a lovely sleep in! I got up, and really didn't feel very hungry. But did have the urge for something comforting, so I got out my dutch oven and in a mere 20 minutes, had a lovely broccoli soup to enjoy. I topped the soup with some homemade croutons, and a drizzle of aged balsamic vinegar. The soup was paired with simple baguette toasts, smeared with green olive tapenade and crumbled feta cheese. A perfect, light, lunch that was enjoyed outside.

Now, for the recipes....hope you enjoy!

Creamy Broccoli Soup with Croutons and Balsamic Drizzle

2 tsp extra virgin olive oil
1 small onion, diced
1 bay leaf
1 tsp dried thyme leaves
4 cups chicken or vegetable broth
1 medium head broccoli, florettes
1/2 cup skim or 1% milk
salt & pepper

In a large pot, heat oil. Add onion and saute over medium heat until transleucent, and slightly browned around the edges - about 10 minutes. Add bay leaf and thyme. Stir and cook until fragrant. Add broccoli and broth, bring to a boil, cover, and cook for about 10-15 minutes on medium low heat. When broccoli is tender, puree using blender. Add milk and stir. Taste and adjust seasoning with salt and pepper.

Serves 4


OPTIONAL: Heat 1 tsp olive oil in non-stick skillet. Add 1 oz, cubed day old bread (I used olive bread) and saute until crisp - about 5 minutes. Top croutons onto soup and drizzle with aged balsamic vinegar.


"Lenticchie con Pancetta" - Sauteed Lentils with Pancetta
Source: Adapted from "David Rocco's Dolce Vita"

5 oz chunk of pancetta, diced
1 small, white onion, diced
3 tbsp extra virgin olive oil
1 sprig fresh rosemary
pinch of chili pepper flakes
1 19 oz can brown lentils, drained, rinsed well
splash white wine
salt and pepper

In a shallow, wide skillet, warm olive oil over medium high heat. Add onion, garlic, pancetta, and rosemary sprig. Saute until everything starts to caramelize and brown around the edges, and brown bits form on the bottom of the skillet - about 15 to 20 minutes. Add just a splash of white wine to deglaze the skillet, and bring up the brown bits. Stir well to incorporate brown bits into mixture.

Add lentils to the skillet. Saute for a few more minutes, or until lentils are well heated through and glossy from the oil. Season to taste with salt and pepper (salt may not be needed here, as pancetta is quite salty). Serve immediately with a drizzle of olive oil on top.

Serves 2


"Zuppa di Cozze" - Mussel Soup
Source: www.davidrocco.com

1/4 cup extra virgin olive oil
2 garlic cloves, crushed, minced
pinch of chili flakes
2 large tomatoes, diced
3 lb fresh mussels, cleaned and debearded
1 1/2 cups white wine (Pinot Gris, Sauvignon Blanc, or Riesling works well)
1/4 cup chopped fresh flat leaf parsley, basil, or thyme
salt & pepper

To clean fresh mussels, rinse under cold running water and rip off any beards. Discard any that do not close when tapped.

Heat up olive oil in a deep saucepan over medium high heat. Add garlic, chili pepper flakes and cook until garlic is golden. Then add tomatoes, and saute for about 1 minute. Add mussels and wine. Cover with a lid, allowing the mussels to steam open.

Cook until all mussels are fully opened. Discard any unopened mussels. Sprinkle with fresh herbs. Taste broth, and adjust seasoning with salt and pepper if needed.

Serve with fresh, toasted, baguette and spoons to mop up the broth.

Serves 4


Black Garlic and Honey Goat Cheese Tartines

French, white baguette - 4 oz, sliced into 12 rounds
2 fresh garlic cloves, sliced in half
4 oz honey goat cheese
4 black garlic cloves, diced
1 tbsp honey
1 tbsp extra virgin olive oil
sprigs of fresh thyme, or torn basil leaves
fleur de sel & black pepper

Toast baguette slices under the broiler on a sheet pan. When toasted, immediately remove from oven and rub sliced, fresh garlic clove to infuse flavour into bread.

To assemble tartines, place goat cheese onto toasts. Top with black garlic. Drizzle with honey and olive oil. Place under broiler for a few minutes to slightly melt cheese. Sprinkle with fleur de sel and a grind of black pepper, and a small sprig of fresh thyme.

Serves 4