Cooking with Parsley
LEAF AND SPEAR
FOR THE CAVOLO NERO–INFUSED RUM:
1 cup Selvarey white rum
2 large stemmed cavolo nero leaves
FOR THE GREEN HARISSA SYRUP:
1 cup sugar
2 cups packed fresh cilantro
½ cup packed fresh parsley
½ tsp. caraway seeds
½ tsp. cumin seeds
1 jalapeño, stemmed and seeded
- FOR THE COCKTAIL:
2 oz. cavolo nero–infused rum
1 oz. fresh lime juice
¾ oz. green harissa syrup
1 leaf cavolo nero (Tuscan kale), for garnish
1. For the cavolo nero-infused rum: Purée rum and cavolo nero leaves in a blender until smooth. Strain through a fine-mesh sieve; chill until ready to use. Makes 1 cup.
2. For the green harissa syrup: Boil sugar and ⅔ cup water in a 1-qt. saucepan for 2 minutes; let cool. Purée syrup, cilantro, parsley, caraway and cumin seeds, and jalapeño in a blender until smooth. Strain through a fine-mesh sieve; chill until ready to use. Makes 1¼ cups.
3. For the cocktail: Combine rum, lime juice, and harissa syrup in an ice-filled shaker; shake vigorously and strain into an ice-filled collins glass. Garnish with a cavolo nero leaf.
Parsnip Soup with Leeks and Parsley
- 2 Tbsp butter
- 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
- 2 Tbsp olive oil
- 1 1/2 to 2 pounds parsnips, peeled and chopped
- 2 strips lemon zest, 1 x 2 inches each
- 1-2 teaspoons salt
- 4 cups chicken stock (use vegetable stock for vegetarian option)
- 2 cups water
- 2 cups finely chopped fresh parsley (reserve a little for garnish)
- 1 tablespoon lemon juice
- Pepper to taste
1 Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don’t let the leeks brown.
2 Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.
3 Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.
4 Stir in lemon juice and add more salt to taste, if needed.
Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.
Roberta’s Parsley Cake
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup firmly packed fresh mint, roughly chopped
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- heaping 1/2 cup semisweet chocolate chips
- Place the butter and mint in a small saucepan over medium heat. Melt the butter, swirling occasionally. After about 2-3 minutes, when you can smell the mint, turn the heat off and let the butter continue to steep for 30 minutes.
- Strain the butter, pressing the leaves to extract all of the butter from the leaves.
- Meanwhile, line two baking sheets with parchment paper, and set aside.
- In the bowl of a stand mixer, add the butter and sugars. Beat until light and creamy, 3-5 minutes.
- Next, add the egg and vanilla and beat for an additional minute.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Slowly add the dry ingredients to the mixer while running, stopping to scrape the bowl as necessary.
- Finally, add the chocolate chips and mix just until combined.
- Remove the cookie dough from the bowl, wrap in plastic wrap, and press flat into a disk. Chill for 1 hour.
- Preheat the oven to 350.
- Divide the dough into 12 equal portions, rolling into 12 balls. Space 6 balls on each cookie sheet (the cookies will spread considerably).
- Bake for 11-12 minutes, rotating the pans half-way through.
- Let cool on the baking sheet for 2 minutes, and then move to a cooling rack to cool completely.