From the kitchen of Barb Haven

4 cups peeled & coarsely chopped potatoes (about 4-5 medium potatoes)

3 cups thinly sliced leeks (approximately 4 leeks; use the white and light green parts)

2 quarts chicken stock (to make vegetarian, substitute with veggie stock)

1 tsp. salt, black pepper (to taste)

1/2 cup heavy cream (or half and half, or whole milk, all work fine, it just affects the richness of flavor)

3 Tbsp. finely cut fresh chives

Simmer potatoes, leeks, stock, and salt in a partially covered saucepan for 40-50 minutes or until vegetables are tender. Transfer in small batches to a blender and blend until desired consistency (smooth) is reached. Season with salt and pepper, and stir in cream/milk. Before serving, return soup to low heat and bring it to a simmer. Serve topped with fresh chives.

Serving Suggestion

Serve in a crusty bread bowl.

Serves

4

From the kitchen of Barb Haven

Sweet and tender carrots infused with the inspiring scent of oranges. A hint of sunshine in the dark of winter; just when we need it most.

1 lb. organic carrots, scrubbed, ends trimmed, halved lengthwise, and cut into 3 inch pieces

1 medium red onion, peeled, thinly sliced

Sea salt and freshly ground pepper

1 teaspoon dried cumin or ginger (we use ginger)

1 tablespoon of orange zest

3 tablespoons olive oil 

2 tablespoons honey or real maple syrup

2/3 cup orange juice (fresh squeezed is nice if you have it)

Preheat the oven to 425′ degrees.

Combine the carrots, onions, sea salt, pepper, ginger or cumin, orange zest and olive oil in a large bowl, and toss to mix.

Cut two large pieces of aluminum foil to make a double thick layer. Center the carrots in the middle of the foil. Cut a piece of foil for the top, match it up and seal 3 sides of the foil by folding up the edges and pinching tightly

Whisk the honey and orange juice together and carefully pour the juice into the open end, then fold the foil and seal it tightly. Bake the carrots for about 40 to 50 minutes, until tender. Check for tenderness by carefully unsealing one end and testing a carrot with a fork. (Use caution when opening the foil packet. Steam will escape!)

Serves 4.

From the kitchen of Barb Haven

Warm your beloved’s heart with this impressive (but so simple!) hot appetizer featuring pesto made from basil, the love herb. Wonderfuly accompanied with a goblet of Italian white wine, or a nice Chianti.

2 (12 oz) jars marinated artichoke hearts, drained well 

2 tablespoons basil pesto 

Dash of freshly ground black pepper

Dash of cayenne pepper (optional)

1 cup shredded Parmesan Cheese

Extra Virgin Olive Oil

 

Preheat the oven to 350′ degrees.

Cut the artichoke hearts into bite-size pieces. In a mixing bowl, toss the artichokes with the pesto until they are coated. Lightly season with a little freshly ground black pepper and/or dash cayenne pepper to taste.

Pour the artichokes into a lightly oiled oval baking dish. Sprinkle with the Parmesan, and drizzle extra virgin olive oil over the top. Bake for about 15 minutes, or until the artichokes are heated through and the cheese is nicely melted.

Serving Suggestion

Serve with thin crostini (toasted slices of French baguette) or gourmet crackers.

Serves 6 to 8.

A Violinist in the Metro

A man sat at a metro station in Washington DC and started to play the violin; it was a cold January morning. He played six Bach pieces for about 45 minutes. During that time, since it was rush hour, it was calculated that thousand of people went through the station, most of them on their way to work.

Three minutes went by and a middle aged man noticed there was musician playing. He slowed his pace and stopped for a few seconds and then hurried up to meet his schedule. A minute later, the violinist received his first dollar tip: a woman threw the money in the till and without stopping continued to walk.

A few minutes later, someone leaned against the wall to listen to him, but the man looked at his watch and started to walk again. Clearly he was late for work.  The one who paid the most attention was a 3 year old boy. His mother tagged him along, hurriedly, but the kid stopped to look at the violinist. Finally the mother pushed hard and the child continued to walk turning his head all the time.

This action was repeated by several other children. All the parents, without exception, forced them to move on. In the 45 minutes the musician played, only 6 people stopped and stayed for a while. About 20 gave him money but continued to walk their normal pace. He collected $32.

When he finished playing and silence took over, no one noticed it. No one applauded, nor was there any recognition. 

No one knew this but the violinist was Joshua Bell, one of the best musicians in the world. He played one of the most intricate pieces ever written with a violin worth 3.5 million dollars. Two days before his playing in the subway, Joshua Bell sold out at a theater in Boston and the seats average $100.

This is a real story. Joshua Bell playing incognito in the metro station was organized by the Washington Post as part of an social experiment about perception, taste and priorities of people. The outlines were: in a commonplace environment at an inappropriate hour: Do we perceive beauty? Do we stop to appreciate it? Do we recognize the talent in an unexpected context?

One of the possible conclusions from this experience could be: If we do not have a moment to stop and listen to one of the best musicians in the world playing the best music ever written, how many other things are we missing?