Recipe Index for 9' x 12': Culinary Adventures in a Small Kitchen and The Adventure Continues
Every chapter in the two multi-media 'books' that make up 9' x 12' Culinary Adventures in a Small Kitchen has recipes. I thought an index of those recipes would be useful for you. There's a clickable link too.
I’ve included the recipe for the leek and zucchini soup for you at the end of this post. It seems we could all use something warming and soothing right now!
I have also just posted a video for a variation of this soup on Instagram. Bon Appetit!
Note: For the location of the recipe see the designation after each dish
9’ x 12’ CA = Culinary Adventures in a Small Kitchen, followed by the chapter number
9’ x 12’ AC = The Adventure Continues, followed by the chapter number
Appetizers and First Course:
Asparagus And Goat Cheese Crostini (9’ x 12’ CA 5)
Carrot, Leek, and Butternut Squash Soup (9’ x 12’ CA 11)
Heirloom Cherry Tomato and Avocado Crostini (9’ x 12’ CA 9)
Prosciutto Wrapped Grilled Asparagus (9’ x 12’ CA 5)
Smoked Salmon and Crème Fraiche Rillettes in Endives Leaves (9’ x 12’ CA 5)
Spring Leek and Zucchini Soup with Pesto (9’ x 12’ CA 4)
Stuffed Squash Blossoms (9’ x 12’ CA 3)
Salads:
Arugula Salad (9’ x 12’ CA 4)
Arugula, asparagus and basil salad (9’ x 12’ CA The Prologue)
Baby Gem Salad with Toasted Pistachios (9’ x 12’ CA 10)
Endives and Pear Salad with Goat Cheese Vinaigrette (9’ x 12’ AC 1)
Fennel and Citrus Salad (9’ x 12’ CA 2)
Green Tomato and Toasted Pepitas Salad (9’ x 12’ CA 3)
Green Tomato and White Nectarine Salad (9’ x 12’ CA 7)
Grilled Baby Gem and Avocado Salad (9’ x 12’ CA 11-part 2)
Grilled Peach and Tomato Salad with Peach Bellini Vinaigrette (9’ x 12’ CA 3)
Peach, Zucchini, Snap Pea Salad with Fresh Herbs and Feta (9’ x 12’ CA 6)
Shaved Carrot, Cucumber and Mint Salad (9’ x 12’ CA 9)
Spinach and Zucchini Ribbon Salad (9’ x 12’ CA 3)
Summer in the Alps Salad (9’ x 12’ AC 3)
Tuscan Melon, Cherry Tomato and Basil Salad (9’ x 12’ CA 5)
Zucchini, Cucumber, Radish and Herb Salad (9’ x 12’ CA 1)
Main Course:
Fish
Poached Salmon and Vegetable Curry (9’ x 12’ CA 6)
Poached Salmon and Braised Savoy Cabbage Curry (9’ x 12’ CA 11-part 2)
Provencal Roasted White Fish with Tomatoes and Olives (9’ x 12’ CA 1)
Slow Roasted Salmon with Herb Relish and Pistachio Dukkha (9’ x 12’ CA 2)
Slow Roasted Salmon Salad Niçoise (9’ x 12’ CA 8)
Whole Roasted Branzino with Lemon-Caper-Olive Salsa (9’ x 12’ AC 1)
Poultry
Grilled Zucchini with Tarragon Roasted Chicken and Mustard Vinaigrette (9’ x 12’ CA 8)
Herb Roasted Chicken with Caramelized Tomatoes (9’ x 12’ CA 9)
Meyer Lemon and Shallot Roast Chicken (9’ x 12’ AC 2)
Roast chicken on a bed of potatoes with a warm haricots verts salad (9’ x 12’ CA The Prologue)
Vegetarian
Chanterelles, Purple Kale and Forbidden Rice (9’ x 12’ CA 11)
Farmer's Market Galette with Caramelized Onions, Vegetables and Herb Ricotta (9’ x 12’ CA 4)
Heirloom Tomato and Lentil Curry with Cucumber Raita (9’ x 12’ CA 10)
‘Pasta’ Primavera (9’ x 12’ CA 5)
Sumptuous Summer Vegetable Tart (9’ x 12’ CA 7)
Side Dishes:
Fingerling Potatoes and Wilted Greens (9’ x 12’ AC 2)
Herb Filled Farro with Wilted Spinach (9’ x 12’ AC 1)
Mint Couscous (9’ x 12’ CA 9)
Smashed Herbed Potatoes (9’ x 12’ CA 3)
Warm Spinach, New Potatoes with Shallots and Dates (9’ x 12’ CA 2)
Desserts:
Apple, Pear, and Pomegranate Galette (9’ x 12’ CA 11)
Aprium clafoutis (9’ x 12’ CA The Prologue)
Berry Crumble (9’ x 12’ CA 1)
Caramelized Apple Clafoutis (9’ x 12’ AC 1)
Fig and Late Season Peaches with Toasted Almonds (9’ x 12’ CA 10)
Luscious Lemon Pistachio Shortbread Bars (9’ x 12’ CA 9)
Nectarine, Pluot and Peach Tart (9’ x 12’ CA 6)
Orange, Almond, and Yogurt Cake (9’ x 12’ AC 2)
Pecan Meringues (9’ x 12’ CA 2)
Pear Mousse (9’ x 12’ CA 11-part 2)
Pear ‘Belle Helene’ (9’ x 12’ CA 8)
Raspberry Cake with Mascarpone Cream (9’ x 12’ CA 4)
Rose and Orange Pots de Crème (9’ x 12’ CA 2)
Stone Fruit Ice Cream with Fresh Berries (9’ x 12’ CA 7)
'Sunflower' Apricot Tart (9’ x 12’ AC 3)
Cocktails:
Kir Royal (9’ x 12’ CA 5)
Lillet On The Rocks (9’ x 12’ CA 5)
SPRING LEEK AND ZUCCHINI SOUP WITH PESTO
Over the past three years, I have created many dishes for my pop-up bakery, including many soups and galettes for everyone on ‘The Bread List’. This fragrant soup and the vegetable-packed spring galette are two of my favorites from the many pop-up menus. The soup can be modified by using different pesto, pistachio or kale for example, and the galette by using whatever vegetables are currently In season, roasted cherry tomatoes in the summer, or different squashes in the autumn are great variations.
Serves 4 people
For the pesto:
2 cups packed basil leaves — roughly chopped
Large pinch of salt
8-10 grinds black pepper
1 shallot — peeled and finely chopped
2 tablespoons pine nuts
½ cup olive oil
Juice of 1 large lemon
Place all the ingredients except the olive oil and lemon juice into a food processor fitted with a metal blade. Run until you have a thick paste. With the motor running gradually add the olive oil and lemon juice. The pesto can be made ahead of time and stored, refrigerated for up to 3 days. If keeping for more than 24 hours pour a little olive oil over the surface of the pesto to prevent discoloration.
For the Soup:
2 large leeks — cleaned and chopped (yield 2 ½ cups)
1 tablespoon olive oil
1 ½ lbs zucchini — diced.
5 cups vegetable stock
Salt
Black pepper
Pour the olive oil into a large saucepan placed over medium heat. Add the leeks and cook until very tender, stirring frequently. This will take 8-10 minutes. Be patient and resist the temptation to turn up the heat.
Add the zucchini and cook for 2-3 minutes. Add the vegetable stock and bring to a strong simmer. Season with 2 large pinches salt and 8-10 grinds black pepper. Cook for 10 minutes, stirring occasionally.
Purée the soup in a blender or use an emersion blender to make the soup as smooth as possible. Pour the soup back into a clean saucepan or soup tureen. Vigorously whisk ½ cup of the pesto (recipe above) into the soup. The soup can be served hot or cold. When hot I like to serve buttered toast alongside.
To all my readers, thank you for all your support, Pascale