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Meggyleves (Cold Sour Cherry Soup)

August 22nd, 2019 Comments off

Meggyleves (Hungarian Sour Cherry Soup)

This Hungarian dish is a dessert disguised as a soup. Morello cherries in light syrup, like the one’s sold at Trader Joe’s stores, are ideal.

Yield: serves 4-6

Ingredients

  • 2 (24-oz.) jars of pitted sour cherries (preferably morellos), with their juice (Alternatively, you may use 1 3/4 lbs. fresh bing cherries, stemmed and pitted, or 1 1/2 lbs. frozen bing cherries with 2 3/4 cups sour or regular cherry juice.)
  • 12 tsp. kosher salt
  • 1 stick cinnamon
  • 1 slice (1/2″-thick) lemon
  • 1 (8-oz.) container sour cream

Instructions

  1. Add cherries, with their juice, to a 4-quart saucepan. Add salt, cinnamon stick, and lemon. Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.
  2. In a small bowl, whisk together sour cream and 14 cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.

https://www.saveur.com/article/Recipes/Hungarian-Chilled-Cherry-Soup/

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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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