Lenten Recovery

I find it easier to make the pistou in a blender rather than in a mortar. Simply put all the ingredients in the processor and pulse several times until the mixture is smooth.

The season of Lent has arrived. And I’m betting that there are many who partied much too hard during the Carnival season and would welcome the season of repentance, prayer and sacrifice with open arms. Well, maybe not open arms, but at least might relish the thought of six weeks of Lent as a time to have a spiritual renewal of the soul, not to mention some recuperation of the body.

Most of the meals prepared during Lent in New Orleans were referred to as Lenten soups or in French, potage maigres. And these soups were simple broths or consommés, flavored with carrots, onions, turnips, beans or peas, cabbage and parsley. Sometimes a handful of spinach might be added as well.

Of course, in the city and in the country, there were meals consisting of different types of seafood – whatever was in season. My parents were very strict during the Lenten season so I can attest to the fact that I ate, as a child, my fair share of tuna salad sandwiches, butter and sugar sandwiches, fried egg sandwiches, grilled cheese sandwiches and a whole lot of fish sticks accompanied by macaroni and cheese. No delicious dishes such as crawfish étouffée, fried seafood or even trout amandine passed my lips back then.

Starter

Soupe Au Pistou

½ cup olive oil
4 garlic cloves, minced
4 leeks, well rinsed, trimmed and chopped
4 carrots, peeled and chopped
2 ribs celery, cut into ½-inch pieces
2 large potatoes, peeled and cut into ½-inch dice
12 cups water or chicken broth
1 can (14.5 ounces) diced tomatoes
Salt and freshly ground black pepper to taste
½ pound tender green beans, trimmed and cut into 1-inch lengths
2-3 small zucchini, cut into ½-inch dice
2 cans (19 ounces each) cannellini beans, drained
½ pound ditalini pasta

Pistou

3 garlic cloves
1 teaspoon salt
2 cups fresh basil (tightly packed), rinsed and patted dry
½ cup extra virgin olive oil
½ cup freshly grated Parmesan cheese

1. To make the soup, heat olive oil in a large pot over medium-high heat. Add garlic, leeks, carrots and celery, and cook, stirring, until slightly soft, 5 to 6 minutes.
2. Add potatoes, water or broth and tomatoes. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes are tender, about 40 minutes.
3. Add green beans, zucchini, cannellini beans, and pasta and continue simmering the soup until vegetables and pasta are tender, about 20 minutes.
4. Season again if necessary.
5. To make pistou, crush garlic and salt together in a mortar. You want a creamy paste. Add basil, a few leaves at a time, grinding each batch until incorporated in garlic paste. Slowly work in enough olive oil to thin pistou to a creamlike drizzling consistency. Stir in Parmesan.
6. To serve, ladle soup into large bowl and stir in a generous tablespoon of pistou into it. Extra pistou can be passed at table. Serves 10

Main Dish

Grilled Vegetables With Pasta 

1 large eggplant, about 1 pound, cut lengthwise into ½-inch slices
2 medium zucchinis, about ½ pound, cut lengthwise into ½-inch slices
1 red bell pepper, seeded and cut into wide slices
1 green bell pepper, seeded and cut into wide slices
1 teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne
¼ cup olive oil
2 teaspoons soy sauce
8 ounces shiitake mushrooms, cleaned and stemmed
8 ounces sliced portobellos, cleaned and stemmed
1 pound spinach fettuccini, cooked and drained
1 quart marinara sauce, homemade or commercial brand
½ cup fresh, grated Romano cheese

1. Poach eggplant, zucchini and bell peppers in simmering hot water in a large pot for several minutes, or until vegetables are justly slightly soft.  Remove from water and drain. Put in a large mixing bowl.
2. Add salt, black pepper, cayenne, olive oil, soy sauce and mushrooms and toss to coat evenly.
3. Prepare a charcoal or gas fire in your grill or barbecue pit. Grill vegetables and mushrooms, either directly on grill, or in a grill basket, over a medium fire for about 5 minutes, turning once or twice.
4. In a large casserole dish, make a layer of vegetables and mushrooms. Make a layer of fettuccini. Spread marinara sauce evenly over pasta and top with cheese.
5. Bake at 350 degrees for about 30 minutes, or until sauce is bubbly and hot.  Serve immediately. Serves 8