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1 pound beets enough water to cover 1-2 TBS vegetable or chicken bullion cider vinegar brown sugar black pepper sour cream (1-2 TBS per diner) chopped dill Starting with a pound of beets, cut beets in half or quarters, depending on their size. Don’t bother to peel them. Cook beets in a soup . . . → Read More: Borscht 8 leeks 1 medium onion 1 quart chicken broth 8 potatoes 2 teaspoons butter Slightly brown leeks and onion in butter. Add cheicken broth and sliced potatoes, bring to boil and cook for 35 minutes. Salt and pepper to taste. When cooked, put in blender or thru food mill. Chill thoroughly and add cup . . . → Read More: Vichyssoise 3 cups water 4 tablespoons small uncooked tapioca pearls 1 pound (about small (“baby” or “finger”) bananas, ripe but firm, peeled (may substitute regular bananas if unavailable) 1 cup unsweetened coconut milk (about half a can) 4 tablespoons sugar Pinch of salt Garnish: toasted white sesame seeds Optional: 1/2 teaspoon vanilla extract (not traditional . . . → Read More: Banana Coconut Tapioca Soup 3/4 cup almonds, blanched preferred, but whole with skins OK 1 shallot 3 tablespoons extra-virgin olive oil 1/4 cup fresh bread crumbs 2 cups cold vegetable broth Salt and pepper to taste 1 tablespoon sherry vinegar Sliced almonds or green grapes for garnish Toast the almonds in a skillet for a few minutes, remove . . . → Read More: Almond Gazpacho 2 cups of crustless stale bread, broken into pieces 2 cups chicken or vegetable stock (use vegetable stock for vegetarian version) 1 1/2 teaspoons salt 1 cup slivered blanched almonds (must be blanched, the skins are bitter) 2 cups green seedless grapes, sliced in half 2 cucumbers, peeled, seeded and chopped 1-3 chopped garlic . . . → Read More: White Gazpacho 1 cup dried mung beans, soaked for at least 4 hours 5 cups water 1/2 cup sugar 1 (14-ounce) can coconut milk Drain and rinse the soaked mung beans. Place beans and 5 cups water in a large saucepan. Bring to a boil, add sugar, and stir. Reduce heat to low and simmer until . . . → Read More: Che Dau Xanh (Vietnamese Dessert Soup With Mung Beans) Extra-Crispy Tossed Potatoes Serves 4-6 2 pounds waxy or all-purpose potatoes, like red skinned or Yukon Golds 2 tablespoons olive oil Kosher salt Scrub your potatoes clean (or peel them) and cut them into your desired shape. Place them in a sauce pan with a tablespoon of kosher salt and cover them with about . . . → Read More: Extra Crispy Tossed Potatoes Slow-Cooker Carnitas makes 20-30 taco-sized servings 1 (6-8 pound) pork butt, also called pork shoulder 2 tablespoons coarse salt 1 tablespoon cumin 1 tablespoon freshly ground black pepper 1 tablespoon dried oregano 2 teaspoons ground cinnamon 1 teaspoon cayenne pepper, or to taste 8 whole cloves garlic, smashed 4 chipotle peppers (canned or dried) . . . → Read More: Slow Cooker Carnitas 6 tablespoons grated pecorino Romano 2 large tomatoes (about 1 pound), cored and roughly chopped 1 1/2 cups (12 ounces) plain sheep?s-milk or regular yogurt 1/4 cup extra virgin olive oil, more for serving 12 basil leaves, roughly chopped, more for serving 2 large garlic cloves, peeled and roughly chopped 2 scallions (white and . . . → Read More: Gazpacho with Pecorino |
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