A hearty autumnal or winter soup, this dish is brimming with the kind of soul-warming ingredients we all love: pumpkin, chicken, ginger, and leeks. If that weren’t enough, its silky smooth consistency makes it the kind of soup you just want to curl up with in front of the fire.

It’s also a recipe to feature  at a dinner party,  as the soup and leeks can be prepared several hours ahead and the bowls assembled at the last minute.

convert Ingredients
For the preserved ginger
6 tablespoons peeled and julienned fresh ginger
1 1/2 cups sugar
1 1/2 cups water

for the soup
1 small pumpkin, halved and seeded
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
8 sprigs thyme
2 leeks (white part only), cut into 1/4-inch-thick slices
5 tablespoons unsalted butter
3 cups chicken stock
1 tablespoon plus 1/4 cup preserved ginger
2 boneless, skinless chicken breasts
1 tablespoons canola oil
2 teaspoons fresh tiny sage leaves

Method
Make the preserved ginger
1. Place the ginger, 1/2 cup of the sugar, and 1/2 cup of the water in a small saucepan. Simmer for 10 minutes, strain the liquid, and repeat the process two more times, reserving the final cooking liquid to store the ginger. Use immediately, or refrigerate for up to 1 week.

Make the soup
1. Preheat the oven to 350°F (175°C). Season the flesh of the pumpkin with salt and pepper and rub with the olive oil. Place the pumpkin halves, cut side down, on a baking sheet and place 4 thyme sprigs under each half. Add 1/4 inch water to the pan and roast for 45 to 60 minutes, or until tender. Scrape the pulp into a bowl and discard the skin.

2. Cook the leeks with 2 tablespoons of the butter in a saucepan over medium heat for 10 minutes, or until translucent. Add 1 cup of the stock and the 1 tablespoon ginger and cook over medium-low heat for 25 minutes, or until the leeks are soft and most of the liquid has been absorbed. Keep warm.

3. Season the chicken breasts with salt and pepper. Heat the canola oil in a sauté pan over medium heat, add the chicken breasts, and cook for 5 to 6 minutes on each side, or until just cooked. Thinly slice the chicken and reserve.

4. Puree the 1/4 cup ginger and any residual ginger juice, the remaining 2 cups stock, and the pumpkin pulp until smooth. Season with salt and pepper. Cook the soup in a saucepan over medium heat for 5 minutes, or until warm. Whisk in the remaining 3 tablespoons butter and season with salt and pepper.

5. Spoon some of the leeks into the center of each bowl and ladle the soup around the leeks. Arrange some of the sliced chicken in the center of each bowl and sprinkle with tiny sage leaves. Drizzle with olive oil and serve immediately.

Recipe © 2008 Charlie Trotter. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

My grandma could always get us to her house for dinner by promising to make this chicken chop suey. My version incorporates more fresh vegetables than she used and gets its crunchy topping from baked wonton skins instead of canned fried noodles. The result is a sumptuous stir-fry of chicken, meaty mushrooms, and tender cabbage melded together in a thickened, mildly flavored sauce that would make Grandma proud. This chicken chop suey recipe is a great way to use leftover rotisserie chicken or turkey.

convert Ingredients
1 tablespoon sesame seeds
1 1/2 teaspoons cornstarch
1 tablespoon dry sherry
Eight 3-inch square wonton skins, separated
1 tablespoon plus 2 teaspoons canola oil
1/4 teaspoon salt
2 scallions (white and green parts), thinly sliced
3 cloves garlic, sliced
4 cups cored and thinly sliced napa cabbage
3/4 cup thinly sliced celery
One 8-ounce can bamboo shoots, drained and cut into thin strips
2 cups (about 6 ounces) fresh shiitake mushrooms, wiped clean, stems discarded, and caps thinly sliced
3/4 teaspoon sugar
1 cup low-sodium chicken broth
1 1/2 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
2 cups cubed or shredded cooked chicken or turkey
2 cups hot cooked brown rice

Method
1. Preheat the oven to 375°F (190°C).

2. Toast the sesame seeds in a small dry skillet over medium-high heat, stirring frequently, until lightly colored, about 2 minutes; set aside. In a small cup, dissolve the cornstarch in the sherry; set aside.

3. Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of the canola oil. Season with the salt and bake until browned and crisp, 10 to 12 minutes. Transfer to a rack and set aside.

4. In a large heavy skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the scallions, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until the cabbage is soft and wilted, 3 to 4 minutes. Add the sugar, 3/4 cup of the broth, the soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the remaining 1/4 cup broth.

5. Add the chicken and heat through.

6. Serve the chicken chop suey over the cooked brown rice and sprinkle with the sesame seeds and crush the wonton skins on top.

Recipe © 2008 Ellie Krieger. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Everything about these Chinese tea eggs will surprise you, especially how good they taste on their own or when paired with a Russian-style tea blend containing Lapsang Souchog, Keemun, or Formosa Oolong. Dusted with a combination of toasted sesame seeds and coarse salt, the eggs make an excellent hors d’oeuvre.

convert Ingredients
6 to 10 large eggs
2 tablespoons black tea leaves
2 teaspoons Chinese five-spice powder
1 tablespoon fleur de sel, coarse kosher salt, or any large-grain salt

Method
1. In a pot large enough to hold the eggs without crowding, cover the eggs with cold water. Over medium heat, bring the water to a gentle boil. Simmer the eggs for 12 minutes. With a strainer or slotted spoon, remove the eggs and place them in a cold water bath until they can be easily handled.

2. Reserve the cooking water. With the back of a spoon, lightly tap each shell all over until it is covered with a cobweb of cracks.

3. Bring the water used to cook the eggs back to a boil. Add the tea leaves, Chinese five-spice powder, and salt. With a slotted spoon, add the eggs. Cover, turn the heat to low, and simmer for 1 hour. Remove the pot from the heat. Steep the eggs in the covered pot for 30 minutes. Remove the eggs from the water, and allow to cool.

4. To serve, shell the tea eggs. Eat whole, halved lengthwise, or quartered. Their flavor is best enjoyed within 24 hours.

Recipe © 2008 by Sara Perry. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

For a luscious summer seafood lasagna like this, in which the pesto plays an important role and can stand up in the lasagna, it’s best if you make your own. However, good, chilled store-bought pesto (not from a glass jar, but the kind sold in plastic containers in the perishables section of the market) can be doctored with the addition of a little freshly grated Parmigiano- Reggiano, a clove of fresh-pressed garlic, and a little extra salt and pepper.

convert Ingredients
For the ricotta mixture
One 15-ounce container whole-milk ricotta cheese
2 large egg yolks
1/4 cup grated Parmigiano-Reggiano or other grana padana cheese
1/2 cup grated whole-milk, low-moisture mozzarella
1 large shallot, finely chopped
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the basil pesto
2 ounces (2 1/2 cups, loosely packed) basil leaves
5 garlic cloves, coarsely chopped
2 tablespoons pine nuts, toasted (see Note)
Salt
3/4 cup best-quality extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano or other grana padana cheese

For the seafood lasagna
2 medium zucchini, coarsely grated
1 tablespoon extra-virgin olive oil
2 1/2 cups Ricotta Mixture
3/4 cup Basil Pesto or best-quality store-bought pesto
Kosher salt
1 pound dried lasagna noodles, preferably imported
2 tablespoons butter, plus additional, softened, for greasing
3/4 pound cooked sole or other white fish, flaked into large chunks
3/4 pound small cooked shrimp
1/2 cup grated Parmigiano-Reggiano or other grana padana cheese
2 tablespoons finely chopped flat-leaf parsley

Method
Make the ricotta mixture
1. Combine all ingredients in a large bowl and mix together well, until evenly blended. The mixture may be made 1 day in advance and stored, covered, in the refrigerator.

Make the basil pesto
1. In a mixing bowl, combine ice and water; place the bowl near the stove. In a small saucepan of lightly salted boiling water, blanch the basil leaves for 10 seconds. With a slotted spoon, transfer to the ice bath for 1 minute; lift out and squeeze the leaves dry with your hands, getting rid of as much excess moisture as possible.

2. In a mini-prep or standard food processor, combine the basil, garlic, pine nuts, 1/8 teaspoon salt, and the olive oil and process for about 30 seconds. Add the Parmigiano and blend for 5 seconds more. Taste for seasoning.

Make the seafood lasagna
1. Put a very large pot of water on to boil, for the lasagna noodles.

2. Place a nonstick skillet over medium heat and add the oil. Add the grated zucchini and sauté for about 3 minutes, until softened but still bright green. Remove from the heat and transfer to a large bowl, so the zucchini stops cooking immediately and retains its color.

3. Add the ricotta mixture and the pesto to the bowl with the zucchini. Fold together until evenly blended.

4. Add 2 tablespoons kosher salt to the pot of boiling water and add the lasagna noodles. Cook according to the package directions, and drain carefully, placing the noodles on a clean kitchen towel.

5. Preheat the oven to 350°F (175°C).

6. Use the softened butter to thoroughly grease a 9 x 14-inch or similar-size earthenware, ceramic, or glass baking dish. Spread a little of the ricotta-pesto mixture over the base of the pan, then top with a layer of lasagna noodles. Make another layer of ricotta-pesto, then top with all the seafood (the cooked fish and shrimp), spreading them evenly.

7. Make another layer of lasagna noodles and keep layering until you’ve used all the noodles and ricotta-pesto, spreading only about 1/2 inch of the ricotta-pesto mixture atop each noodle layer. Make a last layer of noodles and top with the Parmigiano and parsley.

8. Dot the top with the 2 tablespoons butter, cover snugly with aluminum foil, and bake for 20 minutes. Remove the foil and continue baking for about 10 minutes more until the sauce is bubbling and the top of the lasagna is brown.

9. Let stand for 15 minutes before serving.

Note: To toast pine nuts, place them in a small dry skillet over medium heat. Shake the pan occasionally for 2 to 3 minutes; as soon as the nuts begin to brown, give them a few more shakes and remove from the heat. Be careful—they can burn in an instant!

Recipe © 2008 by Jennifer Oz LeRoy and Kay LeRoy. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

There’s an old adage that says the Portuguese have one thousand ways to cook bacalhau, or salted dried cod. And few countries have such a passion for the fish. Bacalhau is one of the most important foods of maritime Portugal and has fed the nation for the past five hundred years. It all began when, following in the footsteps of the Vikings and then the Basques, Portuguese sailors travelled to the cool northern waters of the Grand Banks of Newfoundland, where cod was plentiful. There they would salt and dry the fish and bring the provisions home. This delicious recipe brings a modern twist to this classic ingredient.

convert Ingredients
1 pound boneless and skinless salt cod (buy it)
1 cup vegetable oil, for frying
1 pound russet potatoes, peeled and diced
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 yellow onion, thinly sliced
1/2 red bell pepper, thinly sliced
2 bay leaves
3 garlic cloves, peeled and finely chopped
1/2 cup pitted niçoise olives, or other mild oil-packed black olives
Kosher salt
White pepper
Finely chopped flat-leaf parsley, for garnish
4 large eggs

Method
1. At least 24 hours prior to preparing the dish, rinse the cod well to remove any surface salt, then soak it in a large bowl with plenty of water, changing the water several times during the 24 hours. When ready to begin the recipe, drain and rinse the salt cod again.

2. Fill a bowl with cold water and set aside. Bring a large pot of water to a boil, slip the cod into the pot, and cook until it flakes easily, about 12 minutes, depending on the thickness of the fillet. Remove the fish from water with a slotted spoon and place in the bowl of cold water to stop the cooking.

3. When cool, remove the fish from the bowl, pat it dry with paper towels, and set aside.

4. In a medium saucepan with high sides, heat the vegetable oil over medium-high heat until it reaches 365°F (185°C). Add the potato cubes and fry until golden, 5 to 7 minutes. Transfer the potatoes to paper towel to drain and set aside.

5. Heat 1/4 cup of the olive oil in a large skillet over medium heat until hot.  Sauté the onion, bell pepper, and bay leaves until the onions are glassy and soft, 5 to 7 minutes. Break the cod into large flakes and add it to the skillet. Add the chopped garlic and another 1/4 cup of olive oil and continue to cook until the onions are golden, making sure not to burn the garlic, about 3 minutes.

6. Stir the fried potatoes and olives into the cod mixture until warmed through. Season with salt and white pepper to taste. Remove the skillet from the heat and discard the bay leaves. Sprinkle the parsley over the cod mix and toss. Set aside.

7. Heat the remaining 2 tablespoons of olive oil in a non-stick skillet over medium high heat. Fry the eggs over easy, 2 to 4 minutes.

8. To serve, mound the salt cod hash in the center of four plates and top each with an egg. Bring to the table immediately.

Recipe and photo © 2009 Horatius. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.