Soup built for a vacation

Tomorrow is the day that I have been waiting for, the BIG off to vacation day. I have been counting down the weeks, days, hours and minutes, anticipating the moment when I board the plane to Italy...destination point: Sperlonga. Sperlonga is a small town on the western coast of Italy, situated between Rome and Naples. Among the whitewashed house (resembling the those of Greece) lie the ruins of the Grotto of Tiberius, an ancient Roman villa, along with the stunning Archaeological Museum, a hidden cave and last but not least, one of the most beautiful beaches in Italy. Ah yes, there may be nothing better than three full days enjoying sun, sand, scenery and of course real Italian food.

I have been to Italy twice before and each time I fall in love with it all over again. I promise to come back with plenty of photos and a stack of recipes based on the local cuisine. I bid you farewell with yet another Jamie Oliver Italian-inspired recipe, Zuppa di baccalà (sald cod soup). I made it last night...the robust flavor and fresh, simplicity caused me to have dreams about a three day vacation filled with plates and bowls of traditional Italian food.

Zuppa di baccalà (sald cod soup)

Recipe adapted from Jamie's Italy by Jamie Oliver

Serves 6

11oz salt cod fish or 11lb fresh cod, haddock or monkfish fillets

1 white onion, peeled and chopped

2 small carrots, peeled and chopped into medium sized pieces

2 sticks of celery, trimmed and chopped, pale green inner leaves reserved

2 cloves of garlic, minced

A small bunch of flat-leaf parsley, stalks and leaves separated

Extra virgin olive oil

1 small dried red chili, crumbled

2 x 400g tins of good-quality plum tomatoes

3/4 pint light chicken stock

Sea salt and freshly ground black pepper

Juice of 1 lemon

1. If your using fresh fish, pack it in sea salt over night and rinse before using. If your using the salt cod, soak the fillets in cold water for 48-72 hours, changing the water at least once a day, removing the salty flavor.

2. Heat the olive oil in a pot and add the onion, carrot, celery, garlic, parsley stalks and dried chili. Cook on low heat with the lid on for 15-2o mins until soft, but not brown.

3. Add the tomatoes and simmer for 10 mins.

4. Add the stock and bring to a boil.

5. Break up the tomatoes with a wooden spoon and add the fish fillets. Simmer for 15-25 mins with the lid on until the fish flakes apart when touched with a fork.

6. Pick out any fish skins and stir the soup.

7. Taste and add salt, pepper and lemon juice (be careful with the salt as you may not need any due to the saltiness of the fish).

8. Turn off the heat and top with chopped parsley and celery leaves and a drizzle of olive oil.

9. Serve with bread or by itself.

Jamie takes on Italy

I have been avoiding my blog duties for quite sometime now and it's time to face the music. My sister has been in Barcelona visiting and summer is full-fledged, resulting in plenty of time outdoors and not enough time in the kitchen. Though I have managed to squeeze in a few home cooked meals all thanks to Jamie Oliver.

My infatuation with the chef grew after I recently purchased his Italian cookbook. I barely have words to describe how utterly amazing it is. After spending far too many late nights reading it from front cover to back, I took it upon myself to learn the true basics of Italian cuisine, with more than enough help from Jamie (we are now on a first name basis). I have been carrying around the 320 word cooking bible for two weeks now, pulling it out every now and then to show my friends and sometimes even random strangers the beauty within the pages. Eager to cook everything at once, I have decided to go slow and take my time, in order to learn the secrets inside and out. There are two recipes in particular that I am drawn to, easy and quick to make with wonderful results. I have found that the secret lies in the ingredients, using only the best quality vegetable to obtain a mouth-watering taste. I have already made them twice this week and I have a feeling that they may be popping up in my meals continually.

Verdure verdi condite alla perfezione (dress up perfectly cooked greens)

Adapted from Jamie's Italy by Jamie Oliver

6 big handfuls of mixed greens, leaves and herbs (baby cabbage leaves, Swiss chard, cos, gem, Romain, spinach, rocket, watercress, yellow celery leaves, basil, parsley, sorrel, or fennel tops all work either alone or combined)

Good quality extra virgin olive oil

2 cloves garlic, peeled and sliced

Sea salt and freshly ground black pepper

Juice of 1 lemon

1. Bring a pot of salted water to boil and steam the greens and garlic, covered by a lid.

2. Once the greens have taken on a dark-green color (time varied by the type of green, taste to see if they are done) drain them in a colander and lay them on a clean tea-towel to soak up any excess water.

3. Leave them for a few minutes until the steam escapes and then put them in a bowl.

4. Mix in the lemon juice, olive oil, salt and pepper and stir.

5. Serve hot or cold.

Tomato and olive crostini (small toasted bread)

Adapted from Jamie's Italy by Jamie Oliver

About 20 ripe cherry tomatoes in a variety of colors, chopped into quarters, or 5 heirloom tomatoes in a variety of colors, chopped into small pieces

A handful of good-quality black or green olives, stones removed and chopped

Good-quality extra virgin olive oil

Balsamic vinegar

Salt and pepper

1-2 dried chilis

1 loaf of ciabatta, cut into 1/2 inch slices

1 clove garlic, peeled

1. Combine the tomatoes, olives, 2 or 3 glugs of olive oil and a swig of balsamic vinegar in a bowl and stir.

2. Season with salt and pepper and crumble in the dried chili and stir.

3. Grill the slices of ciabatta until golden brown.

4. While they are still hot rub them gently with the garlic and drizzle on the olive oil.

5. Sprinkle with a little salt and pepper and then generously spoon the tomato mixture on top of each slice.

6. Serve as an appetizer, with a meal or by themselves.

Freedom jam

Today I spoke with a good friend of mine about the word "freedom" and it got me thinking. I used the word loosely, as if it solely referred to a physical state, and was taken aback by my thought process. After the conversation I began thinking about the different ways I had heard the word "freedom" used throughout my life. Janis Joplin called it "another word for nothing left lose", while I learned in my yoga teacher training that it was the art of non-attachment, or performing duties without being attached to the results.

With all the definitions from those relating to a physical state, to those based on a state of mind, I knew I had to explore what freedom meant to me in order to come to terms with it. I thought and I read and I thought some more, and although I am sure my definition will change over time, right now freedom to me is jam. Yes, I know it sounds ridiculous, but today it just feels right. To me freedom is a state of mind in which one can keep each aspect of oneself in any physical situation while still adapting to the situation and growing from it, all the while not being attached to any particular result.

Jam does just that. The process begins with a few ingredients: fruit, sugar and lemon juice, the permanent base. The ingredients then go through various physical states: the sugar is dissolved in the fruit, the fruit is combined with the rest of the ingredients and then they all are put to boil to form the final product, maintaining the same base, just a different physical state. The result is a soft, sweet melody of ingredients which still retain their natural essence.

I maybe wrong, for all I know freedom could be a fry or maybe even a chocolate cake, but for me, today, freedom is flavorful mixed-berry jam, canned in tiny jars for all my friends.

Mixed-Berry Jam

Adapted from the Food & Wine recipe

Makes three 1/2-pint jars

1 lb strawberries, ends off and cut into quarters

1 1/2 cups sugar

1/2 lemon, seeded

1 lb mixed raspberries, blueberries and blackberries

1. In a large saucepan toss the strawberries with sugar and let sit for one hour, stirring occasionally, until the sugar is almost dissolved.

2. Squeeze the lemon over the strawberries, then add the entire into the mixture. Bring the mixture to a boil, stirring until the sugar has completely dissolved.

3. Cook over moderately high heat for 5 minutes, until the strawberries have softened.

4. Add the mixed berries and cook for 30-40 minutes, until the liquid runs off the side of a spoon in thick, heavy drops.

5. Skim off any scum that rises to the top.

6. Remove the lemon half and spoon the jam into 3 1/2 pint jars, leaving about 1/4 inch of space on the top.

7. Close the jars and let the jam cool to room temperature.

8. Jars can be decorated and given as gifts and stored in the refrigerator for up to 3 months.

The power of the cupcake

What do carrots, cream cheese and maple syrup have in common? Nothing actually, but when they are combined they form an unstoppable food force known as none other than Carrot Cupcakes with Maple Cream Cheese Frosting. Each ingredient alone stands strong, like the superheroes from the old cartoon series Captain Planet, but when they come together they release their true power, or in this case taste, making them impossible to resist.

I felt something in my life was missing today (besides a bigger pay check) and realized I needed a true superhero to sweep me off my feet and take me away to warmer weather. Then I found it, the Captain Planet of the cupcake world, and although it would not physically take me to warmer weather it could make me feel warmer on the inside...and it did.

These mini-cakes are irresistible, I mean seriously, I would say dangerously so. I had to lock myself in my bedroom to resist finishing all 12 of the cinnamony, carrot infused, moist cupcakes topped with deathly-delicious icing that may have just come straight down from heaven. I managed to keep myself away from them for 27 minutes and 45 seconds (not that I'm counting) but I have a feeling I have reached my breaking point, so I'm off to save the planet (or maybe just my stomach) one sweet cupcake at a time.

Carrot Cupcakes with Maple Cream Cheese Frosting

Adapted from the recipe on the Butter Sugar Flour blog

Makes 12 cupcakes

½ cup caster sugar

¼ cup brown sugar

½ cup vegetable oil

2 large eggs

½ teaspoon vanilla extract

1 cup plain flour

¾ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 ½ cups grated carrots, around 4 medium carrots

1/2 canned pineapple, chopped

¼ cup walnuts, chopped

Maple Cream Cheese Frosting

125g cream cheese, room temperature

30g unsalted butter, softened

2 cups icing sugar, sifted

¼ cup maple syrup

7 walnuts, cut in half

1. Preheat the oven to 375 degrees Fahrenheit. Line a 12-hole muffin tin with papers.
2. In a large bowl, whisk together the sugars and oil until combined. Add the eggs one by one and mix until smooth. Add the vanilla extract.
3. Sift all the dry ingredients into the bowl and mix. Add the grated carrots, pineapple and walnuts.
4. Divide the batter between the muffin pans and bake for around 15-20 minutes or until golden brown and springy to touch. Allow to cool.
5. For the frosting, mix the cream cheese, butter, icing sugar and maple syrup until smooth. Frost the cooled cupcakes and top with the walnut halves.

French fries, French soup and German mustard

I've been on a serious french fry bender for the past few weeks. It all began after eating the perfectly thick and crispy fries served at the Betty Ford (no not the rehab, the name of an actual bar in Barcelona..yes, very ironic) served with a phenomenal ranch dipping sauce. After eating those fries or the frozen fries I keep in my fridge (for junk food necessary emergencies), at least three times a week for the past two weeks, a very important question came to mind. Was I eating the french fries because I loved them? Or was I really eating the fries for the variety of sauces I could dip them in?

I have a serious sauce problem, in fact if one were to open my fridge they would notice that about 80% of it was filled with various types, from spicy to sweet, garlicy to salty, I've got them all. In fact I have so many that they have even caused a few arguments, hilarious, but none the less arguments in my relationship. So the first step is admitting I have a problem...done, but this is one problem I would like to keep.

On Monday night I complemented my plate of freezer fries with ketchup, Tabasco, Thai sweet chili dipping sauce and last but not least, my all time favorite German mustard. Perhaps I shouldn't even start on the German mustard, but I'll just touch on the subject. See, some people like French mustard, some even like American mustard but I, well I like my mustard German. It's strong and spicy, adding just the right amount of kick to any dish, and it complements steak perfectly (to be honest I think it even complements a lone spoon, but don't tell anyone that). Each time my friend Sarah goes back to Germany I make sure she remembers my mustard, this time I even received beer and fig flavored mustard....yum. I'll cut my ode to mustard short because I don't think most people share the same excitement for it as I do...it's a shame really.

After all this sauce talk I've realized that the sauce does make the french fry, but what kind of world would we live in if we didn't have french fries to enjoy sauce on! The perfect semi-flavorless food that go well with just about any type of condiment may be just as important as the sauce itself. So I have come to the realization that I like both equally, because without one the other would be nothing....it's a chicken and egg story.

I just had to get that out of my system, now on to the recipe. It has nothing to do with french fries, although it requires potatoes, and no sauces are necessary, but it does result in a similar, overall satisfying feeling. I learned this recipe about a year ago from my boyfriend, Josep. He likes to make it in the winter when budgets are tight and fingers are cold. It's really simple and quick but tastes like a million bucks, pretty much it's a great way to fool people into thinking you've studied the art of gourmet French food, even if you can barely peel a potato. I've experimented with the soup recipe from Josep a bit and have added a few touches like the use of a bay leaf, garlic and substituting water with chicken stock.

Vichy Sois

Olive oil

1 bay leaf

2 garlic cloves, peeled and crushed

1 medium yellow onion, chopped

Salt and pepper to taste

4 medium sized potatoes, peeled and cubed

2 large leeks, trimmed and sliced

5 cups chicken stock

1/2 cup heavy cream

1. Heat the olive oil in a medium sized pot.

2. When the oil is hot add the bay leaf, garlic and onion and cook until soft, about 10-15 minutes.

3. Add in the potato cubes and sliced leeks and cook for 10 minutes, seasoning with salt and pepper.

4. Pour in the stock and lower the heat, stir and cover. Let simmer for half an hour or until potatoes are soft.

5. Remove from heat and blend together with a hand blender until smooth (be careful it tends to splatter and will be very hot!).

6. Stir in the heavy cream and add in salt and pepper to taste.

7. Serve hot with a swig of olive oil on top and fresh bread.