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Cold Cherry Soup

August 20th, 2019 Comments off

Cold Cherry Soup

Ingredients

  • 1 3/4 Pound fresh Bing cherries, stemmed and pitted
  • 1/4 Cup red wine
  • 3/4 Cups sugar
  • 1/2 Teaspoon kosher salt
  • 1 Teaspoon grated lemon zest
  • 1 stick of cinnamon
  • 8 Ounces Greek yogurt or sour cream

In a large pot, combine the cherries, red wine, sugar, salt, lemon zest, and cinnamon. Bring the contents to a boil, and then reduce to a simmer. Cook until the cherries are soft, about five minutes.

In a bowl, whisk the sour cream or yogurt with a ladle full of the hot cherry liquid to temper. Whisk vigorously to combine, and prevent the yogurt/sour cream from curdling. Stir in the remaining cherries mixture, and chill the soup until you are ready to serve.

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Espinacas con Garbanzos

August 14th, 2019 Comments off

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1/2 large white onion, diced

1 (10 ounce) box frozen chopped spinach, thawed and drained well

1 (12 ounce) can garbanzo beans, drained
1/2 teaspoon cumin
1/2 teaspoon salt

Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Source: Allrecipes.com

 

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Georgian Bean-Walnut Stew

August 14th, 2019 Comments off

Amolesili Lobio (Stewed Red Beans and Walnuts)

A creamy puree of toasted walnuts adds richness and depth to this hearty kidney bean stew. See the recipe for Amolesili Lobio »Landon Nordeman

A creamy puree of toasted walnuts adds richness and depth to this hearty kidney bean stew.

Find this recipe in our cookbook, SAVEUR: Soups and Stews
Yield: serves 6-8
Ingredients

1 cup toasted walnuts
1/2 cup olive oil
6 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 large yellow onion, finely chopped
1 small red Holland chile, stemmed, seeded, and finely chopped
1/2 small leek, finely chopped
2 tsp. coriander seeds
1 tsp. hot paprika
1 lb. dried dark red kidney beans, soaked overnight and drained
12 cups chicken stock
1/2 cup finely chopped cilantro
1/4 cup finely chopped dill
1/4 cup finely chopped parsley
2 tbsp. red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Country bread, for serving

Instructions

Place walnuts and half the oil in a food processor; puree until very smooth, about 2 minutes, and set aside. Heat remaining oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, onions, chiles, and leeks; cook, stirring until golden, about 10 minutes. Add coriander and paprika; cook until fragrant, about 1 minute. Add beans and stock; bring to a boil. Reduce heat to medium, cook, slightly covered, until beans are very tender, 2-2 1/2 hours. Using a ladle, transfer half the beans to a blender; puree until smooth and return to pot. Stir in walnut puree, cilantro, dill, parsley, vinegar, salt, and pepper; serve with bread on the side.

https://www.saveur.com/article/Recipes/Amolesili-Lobio-Stewed-Red-Beans-and-Walnuts/

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Georgian Walnut-Spinach Salad

August 14th, 2019 Comments off
Spinach and Walnut Salad (Pkhali)

Almost any vegetable can be substituted for spinach in this vegetarian appetizer sprinkled with pomegranate seeds. In Georgia, roasted beet and green bean versions are common.Landon Nordeman

Almost any vegetable can be substituted for spinach in this vegetarian appetizer. In Georgia, roasted beet and green bean versions are common.

Yield: serves 4-6

Ingredients

  • Kosher salt and freshly ground black pepper, to taste
  • 1 12 lb. baby spinach
  • 1 12 cups toasted walnuts
  • 12 cup roughly chopped cilantro
  • 12 cup roughly chopped parsley
  • 1 tsp. hot paprika
  • 12 tsp. ground turmeric
  • 12 tsp. ground fenugreek
  • 3 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 2 cloves garlic, roughly chopped
  • 1 small yellow onion, roughly chopped
  • Pomegranate seeds, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add spinach; cook until wilted, about 1 minute. Using a slotted spoon, transfer spinach to a bowl of ice water; drain and squeeze out as much water as possible. Transfer to a food processor; purée until almost smooth, 1-2 minutes, and transfer to a bowl. Add walnuts, cilantro, parsley, paprika, turmeric, fenugreek, oil, vinegar, garlic, onions, salt, and pepper to the food processor; purée until very smooth. Mix walnut purée and spinach together; transfer to a serving platter and garnish with pomegranate seeds.
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Pickled Jalapenos

July 24th, 2019 Comments off

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas. This recipe is from Joe Beddia, the dough master behind Philadelphia’s cult favorite, Pizzeria Beddia.

Ingredients

  • 3 garlic cloves, smashed
  • 2 tablespoons fine sea salt
  • ¼ cup white wine vinegar
  • 12 large serrano chiles or jalapeños, thinly sliced into rings

Recipe Preparation

  • Combine garlic and salt in a 1-qt. glass jar or nonreactive container. Add vinegar and 2 cups hot water. Cover and shake to dissolve. Add chiles to brine, cover jar, and let sit at room temperature 48 hours before using.

    (Note: This is a very simple recipe, with very simple results.  Some other herbs to add: a sprig of thyme; and/or rosemary; and/or peppercorns; and/or your favorite.)

  • Do Ahead: Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.

    https://www.bonappetit.com/recipe/pickled-chiles

  • from https://www.bonappetit.com/recipes/slideshow/jalapeno-recipes
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Something There Is About Rowing Crew

July 19th, 2019 Comments off

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Minestra di patate e peperoni rossi

July 15th, 2019 Comments off

Minestra di patate e peperoni rossi – red pepper, tomato and potato soup

Prep 15 min
Cook (including resting) 1 hr 25 min
Serves 4

6-8 tbsp olive oil
1 red onion
, peeled and sliced
Salt and black pepper
1 large potato
(about 400g), peeled and diced
2 large red peppers, deseeded and diced
2 large tomatoes, peeled, deseeded and roughly chopped
1 handful spinach or chard
Red-wine vinegar
(optional)

Put the olive oil, onion and a pinch of salt in a large, heavy-based pan over a medium-low heat. Cook, stirring for five minutes.

Add the potato, peppers and tomatoes, and cook for a few minutes more, stirring so all the ingredients are coated with oil.

Add 1.2 litres of water, bring to a boil, then reduce to a simmer for an hour, adding the spinach or chard in the last 10 minutes if you are including it.

Add salt and pepper to taste, and a little red-wine vinegar if you wish. Let the soup sit for 15 minutes before serving warm.

From The Guardian

 

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Za’atar (Somali condiment)

July 14th, 2019 Comments off

 

Ingredients

  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon sumac
  • 1 tablespoon ground cumin
  • 1 tablespoon sesame seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

    Preparation

    • Combine chopped fresh oregano, sumac, ground cumin, and sesame seeds. Stir in kosher salt and freshly ground black pepper. DO AHEAD Can be made 2 weeks ahead. Store airtight at room temperature.

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Maraq digir — Somali bean stew

July 14th, 2019 Comments off

Serves 2 as a main or 4 as a starter
fresh coriander (cilantro)  1 bunch
tomatoes 3 medium
green chillies 1-2
ginger ½ thumb (optional)
dried adzuki beans 200g
onion 1, peeled and sliced
olive oil 1 tbsp
xawaash spice blend 1 dsp (see below)
tomato paste 1 level dsp, or to taste
salt to taste

For the xawaash spice mix (makes about 35g or 4 heaped dsp)
cumin seeds 2 dsp
coriander seeds 2 dsp
black peppercorns 1 dsp
flat cinnamon bark 2cm piece
cardamom seeds 1 tsp
whole cloves 1 tsp

To make the xawaash, dry heat all the spices in a frying pan on a medium heat for about 2 minutes or until they begin to give off a lovely warm aroma. Once you can smell this, take it off the heat.

Use a coffee grinder or pestle and mortar to grind everything down to a powder.

If you want to make a big batch, just double the quantities, and it should last in an airtight container in the dark for up to 3 weeks. It can last longer, but the potency deteriorates – I use a lot of xawaash, so I get through it quickly.

To make the maraq digir, whizz up the coriander, tomatoes and chillies in a blender. Sometimes I add fresh ginger to give it an extra boost. Put the mixture to one side.

In a saucepan, boil the adzuki beans for about 20 minutes. (You can also use tinned fava beans.) Fry the sliced onion slowly in the olive oil until slightly caramelised. Stir in the xawaash spice blend. Fry a little longer, then add the coriander and tomato mixture, with some tomato paste. Add salt to taste.

Leave to simmer for about 20 minutes, adding a little water if needed. Add the beans and cook for another 15-20 minutes, then mash some of the beans.

I like it with feta and black olives and lots of olive oil on top. Serve with pita or naan bread, za’atar  (dipping spice) and olive oil.

 

from The Guardian https://www.theguardian.com/food/2019/jul/14/recipe-that-reminds-me-of-home-souvlaki-somali-bean-stew

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Gazpacho

July 9th, 2019 Comments off

Gazpacho — from Epicurious

Ingredients

    • 2 large tomatoes (about 1 pound)
    • 1 large cucumber, peeled, halved lengthwise, seeded
    • 1 medium onion
    • 1 large roasted red bell pepper (available in jars)
    • 3 cups tomato juice
    • 1/2 cup chopped fresh cilantro
    • 1/3 cup red wine vinegar
    • 1/4 cup olive oil
    • 1/8 teaspoon hot pepper sauce (such as Tabasco)

Preparation

    1. Cut 1 tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. Add bell pepper and puree. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil and hot pepper sauce. Seed remaining tomato. Dice remaining tomato and cucumber and onion halves and add to soup. Season with salt and pepper. Refrigerate. (Can be prepared 2 days ahead.) Serve well chilled.
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