29
Apr
10

Cooking with Lévana – Part 4 – Recipes!


Lévana has again allowed us to share 2 recipes with our readers.

Zucchini and Fennel Soup

Hot, creamy, delicious!

1/3 cup olive oil
4 large leeks, sliced
8 cloves garlic
6 ribs celery, peeled
Heads and leaves of 3 large fennel bulbs (save some leaves for garnish)
3 large yellow zucchini, cut in large chunks
2 teaspoons turmeric
1 tablespoon anise or fennel seeds
2 quarts water
2 cups dry white wine
Salt to taste
4 cups milk or non-dairy milk
Pepper to taste

Heat the oil in a wide heavy pot. In a food processor, coarsely grind the leeks, garlic and celery. Add to the skillet and sauté until translucent. Add all but the last 2 ingredients, and bring to a boil. Reduce to medium and cook, covered 30 minutes. Add the milk and pepper and bring to just below boiling point. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot or chilled, topped with fennel leaves or you may sprinkle some celery over the soup.

Chicken Breasts with Artichokes and Carrots

Butterfly thinning the chicken cutlets

First the layer of chicken...

1/3 cup olive oil
1 large onion, choped
8 chicken cutlets, pounded medium thin, thoroughly dry
Flour
2 good pinches saffron
1 teaspoon turmeric
1 1/2 cups water
Ground pepper to taste
2 tablespoons grated lemon peel
1/2 cup good quality sliced pitted olives
6 very thin carrots, cut into inch sections
1 pound artichoke hearts (whole) or bottoms (quartered)
1/3 cup lemon juice

...and then all the ingredients.

Heat the oil in a very large skillet. Add the onion and sauté 2-3 minutes. Roll the cutlets in flour, shaking out excess. Add to the skillet and sauté 2-3 minutes on each side. Add all but last ingredient and bring to a boil. Reduce the heat to medium and cook covered 10 minutes. Add lemon juice and cook another 2 minutes. Serve hot. Room temperature OK.

Enjoy!!

CS

RELATED POSTS

Cooking with Lévana – Part 3 – The Rush of the Rustic

Cooking with Lévana – Part 2 – Recipes!

Cooking with Lévana – Part 1

Lévana’s Recipe


5 Responses to “Cooking with Lévana – Part 4 – Recipes!”


  1. May 7, 2010 at 5:38 am

    how can someone make such sort of tasty recipes, so easy?
    Its so tasty and delicious!

    Like

    • 2 Rivkah
      May 7, 2010 at 10:38 am

      No offense but that picture of oily chicken with huge carrots in it looked really pretty gross. I am not fond of most vegetables or anything greasy. Maybe I will like some of the others…

      Like

  2. May 7, 2010 at 11:23 am

    Rivka,

    It’s obvious you never attended one of Levana’s classes. Levana despises greasy food!!! The liquid you see are natural juices! At the end of the class, she fed 20 people, 1/3 cup of oil (needed for emulsion!) is not oily by any stretch of the imagination!

    Before attending her demos there were quite a few foods I had sworn off, she helped me discover good, delicious, wholesome foods again…

    Like

  3. 4 Eilene
    May 7, 2010 at 11:46 am

    Rivka,

    I have all of Levana’s cookboks, years ago when I lived in New York I attended her classes a few times. I can assure you none of her food is greasy or oily. It would be totally against her philosophy!

    Like


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