A black bean bisque, and our weekly menu

Do you plan your weekly meals too? Do you think it would make your life easier? Would you try it for even a couple of times a week?

I wanted to share this very easy soup which can be served hot or cold. Perfect for a busy night. We had some leftover, so we enjoyed it hot the first night, and chilled the next day. Delicious either way.

Wishing you a summery, flavorful week. Scroll down past the recipe for our week’s menu!

Cilantro black bean bisque, with goat cheese toast

Serves 4

Prep time: 20 min

Cook time: 15 min

Age for babies: 8-10 months

1 tbsp coconut oil

1 large shallot

1 clove of garlic

2 tsp dried oregano

1 can of black beans

1/2 tsp cumin

1 1/2 cups vegetable broth

1 tbsp sherry vinegar

5-6 sprigs of fresh cilantro

Optional garnish if served hot:

1 toasted slice of bread

Finely chop the shallot and garlic. Melt the coconut oil in a skillet. Add the shallot, garlic, oregano and cumin and cook over medium heat until the shallot is translucent (don’t let it brown), about 8 minutes.

Rinse the black beans.

Add the beans to the shallot mixture, and stir to coat the beans. Add the broth and cook for about 15 minutes on medium low.

Pour into your blender, add the vinegar and cilantro (leaves only), and whirl for a good long while, until very smooth.

Serve HOT:

Pour into 4 bowls.

Toast 4 slices of bread, spread some creamy goat cheese on top, and gently deposit on top of the soup.

OR COLD:

Let cool completely and chill in the refrigerator for a couple of hours or overnight. Give it another whirl in the blender before serving with some crumbled goat cheese on top.
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Comté, Port Salut (cow cheese), and a lot of goat cheese these days, thanks to my collaboration with Vermont Creamery and the Kids & Kids campaign. I’m happy to have a continuing “goat cheese series” of recipes, so look for that in the coming weeks! 
DessertsAt lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat’s milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.

If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).


MONDAY

Lunch – OUT at Le Pain Quotidien.

Goûter (4pm snack) – Donut peach or plum

Dinner
Appetizer / Finger Foods: Authentic Greek salad
Main course: Chicken basquaise (with all the summer vegetables!)

TUESDAY

Lunch
Appetizer / Finger Foods: Chickpea feta cilantro salad
Main course: Beef patty, butter lettuce with fresh herbs

Goûter – Strawberry rhubarb compote

Dinner
Appetizer / Finger Foods: Corn soup*
Main course: Cauliflower stuffed peppers from Food Loves Writing

WEDNESDAY

Lunch
Appetizer / Finger Foods: Grated carrots French-style

Main courseQuails eggs en cocotte with smoked salmon, leek and zucchini from La Tartine Gourmande

Goûter – Apricots

Dinner
Appetizer / Finger Foods: Lentil shallot salad
Main course: Braised fennel with saffron and tomato from Green Kitchen Stories

THURSDAY – Happy Fourth!

Lunch
Appetizer / Finger Foods: Cold zucchini with mint vinaigrette
Main course: Avocado sardine tartine

Goûter – A special treat, this lovely peach gratin soufflé

Dinner
Appetizer / Finger Foods: Watermelon Gazpacho with crumbled Feta
Main course: Oven-roasted ribs and blue potatoes (to cover the red, white and blue! ;-))

FRIDAY

Lunch

Appetizer / Finger Foods: Roasted apricots & burrata salad
Main course: Ham with cucumber fennel slaw

Goûter – Cherries

Dinner 
Appetizer / Finger Foods: Artichoke bottoms with green parsley sauce
Main course: Soft boiled egg with mouillettes of Vanilla Bean Blog’s delightful cardamom flatbread

SATURDAY

Lunch
Appetizer / Finger Foods: Eggplant caviar*
Main course: Leek Feta Quiche


Goûter – Watermelon fig granita from Fig & Fauna

Dinner
Appetizer / Finger Foods: Endive, blue cheese salad
Main course: Clams in fennel shallot broth from Cannelle & Vanille

Black squid ink risotto recipe

I have been meaning to post this recipe for a while and but now I will just write it down…

Ingredients

  • half a cup of arborio rice per person
  • 2-3 squids per person
  • black squid ink
  • 1 tsp tomato concentrate per person
  • garlic clove

Directions

  1. When I do black ink risotto I start with squids. First I roast a little of garlic in oil in a large pan (I often use a wok) and add about a pound of squids, cleaned and cut into stripes. I add some dry white wine and let evaporate. Then I let the squids cook until they are very white, about 30-40 minutes.
  2. When the squids are white and tender I add the rice, Arborio rice or, if you can find it, Carnaroli, and let it toast until the grains are translucent. At this point I add some more white wine and shortly after the black ink (I usually buy it in pouches at the supermarket in Italy and bring it back to US, but you should be able to find it at good fish shops). Then I add 1 spoon of tomato concentrate and about a ladle of boiling water and turn the heat down so that the liquid is just simmering.
  3. When the water is almost completely evaporated, I add some more water. And keep adding it ladle by ladle and stirring frequently until the rice is cooked. It will take about 20 to 30 minutes.
  4. In the end you should have creamy rice, not at all stiff. The rice grains should be uniformly soft and should have no bite, yet they should not be mushy.
  5. Enjoy this , that will impress your guests!