Beet & Black Lentil Borscht + A Book | My New Roots:
Serves 6-8
Ingredients:
knob ghee
3 leeks
4 cloves garlic
pinch salt
4 bay leaves
4 sprigs fresh thyme or 1 Tbsp. dried, plus more for garnish if desired
4 medium beets
3 medium carrots
2 cups shredded cabbage of your choice
3 Tbsp. tomato paste
1 Tbsp. Dijon mustard
1 tsp. dried juniper berries (about 12)
1 tsp. caraway seeds
8-10 cups / 2+ liters vegetable broth
1 cup dried black lentils (Du Put lentils would also work)
2 tsp. apple cider vinegar
cracked black pepper to taste
olive oil for garnish
Directions:
1. If possible, soak lentils overnight or for up to 8 hours in pure water.
Drain and rinse well.
2. Prepare all vegetables.
Wash and slice the leeks into rounds.
Mince garlic.
Peel beets and grate using a food processor or julienne by hand (the beets break down too much when grated by hand).
Slice unpeeled carrots into rounds.
Shred cabbage.
3. In a large stockpot over medium heat, melt a knob of coconut oil or ghee.
Add leeks and salt and cook until tender, about five minutes.
Add garlic, cook 2 minutes until fragrant.
Add bay leaves, thyme, juniper berries, caraway, tomato paste, and mustard, stirring to coat the leeks and garlic.
Add remaining ingredients: beets, carrots, vegetable broth (start with 8 cups and add as needd), and lentils (reserve cabbage).
Bring to a boil, reduce to simmer and cook until the lentils are tender, about 15-20 minutes.
Add cabbage and vinegar, stir, and let cook for another 5 minutes.
4. Ladle soup into bowls, garnish with fresh thyme and plenty of cracked black pepper.
Drizzle with olive oil and serve. Enjoy.
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Read the book and then get cooking. Food. Recipe.
Saturday, 4 April 2015
Sopa de Ajo (Spanish Garlic Soup)
olive oil
13+ garlic cloves, peeled but left whole
4 slices stale country-style bread
1 tablespoon pimentón (smoked Spanish paprika)
1 tablespoon ground cumin
1 quart water
Pinch of saffron (optional)
4 eggs
salt and pepper
Coat the base of a heavy-bottomed pot with olive oil.
Lightly brown whole cloves of garlic.
Remove garlic with slotted spoon and reserve.
Brown the slices of stale bread on both sides in the garlic-infused oil. Remove from pot.
Add your spices – pimentón and cumin – and toast quickly in the warm pot. Then add the water, a pinch of saffron and the reserved sautéed garlic.
Let simmer for 30 minutes.
You can then either pass the soup through a sieve or food mill, or blend it to break up the garlic and allow it to permeate the broth.
Preheat oven to 180C.
Ladle broth into 4 individual crocks.
Crack one egg into each crock.
Top with a slice of the toasted garlic bread and bake in the oven just until egg is gently poached.
Season with salt and pepper to taste.
Variations:
When ladling soup into bowl, you can add blanched greens such as spinach, arugula, swiss chard or kale.
After topping the soup with the toasted bread, generously cover the top with cheese.
You can use any semi-soft cheese. You can also choose to sprinkle parmigiano or pecorino romano over the top.
13+ garlic cloves, peeled but left whole
4 slices stale country-style bread
1 tablespoon pimentón (smoked Spanish paprika)
1 tablespoon ground cumin
1 quart water
Pinch of saffron (optional)
4 eggs
salt and pepper
Coat the base of a heavy-bottomed pot with olive oil.
Lightly brown whole cloves of garlic.
Remove garlic with slotted spoon and reserve.
Brown the slices of stale bread on both sides in the garlic-infused oil. Remove from pot.
Add your spices – pimentón and cumin – and toast quickly in the warm pot. Then add the water, a pinch of saffron and the reserved sautéed garlic.
Let simmer for 30 minutes.
You can then either pass the soup through a sieve or food mill, or blend it to break up the garlic and allow it to permeate the broth.
Preheat oven to 180C.
Ladle broth into 4 individual crocks.
Crack one egg into each crock.
Top with a slice of the toasted garlic bread and bake in the oven just until egg is gently poached.
Season with salt and pepper to taste.
Variations:
When ladling soup into bowl, you can add blanched greens such as spinach, arugula, swiss chard or kale.
After topping the soup with the toasted bread, generously cover the top with cheese.
You can use any semi-soft cheese. You can also choose to sprinkle parmigiano or pecorino romano over the top.
Turkish bulgur and red lentil soup.
Couscous, bulgur and quinoa recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
A substantial soup, great as a meal in itself with a hunk of bread and perhaps a salad of dressed greens. Serves three to four.
For the soup
100g red lentils
2 tbsp olive oil
1 large onion, peeled and finely chopped
1 tsp fresh thyme leaves
Salt and freshly ground black pepper
3 garlic cloves, peeled and minced
1 tbsp tomato purée
1 litre stock (chicken or veg)
50g bulgur wheat (coarse or fine-both work)
1½ tsp sweet smoked paprika (depending on how spicy you like it)
1-2 tbsp thick yoghurt
For the flavoured oil
3 tbsp olive oil
20g butter
1 tsp dried mint (can replace with dried oregano but mint is what makes this soup special)
½ tsp sweet smoked paprika
Pick over the lentils, tip into a sieve and rinse well.
Warm the olive oil in a large saucepan over a medium-low heat and sauté the onion with the thyme and a good pinch of salt until softened and just beginning to turn golden.
Add the garlic and sauté for another minute.
Add the tomato purée, stir, then tip in the stock, bulgur, lentils and paprika.
Stir and bring to a boil.
Reduce to a simmer, cover and cook for 15-20 minutes, until the lentils and bulgur are very soft.
Purée in a food processor or with a stick blender if you prefer a smooth and creamy soup, or leave it as it is, adding a little more stock or water if it's too thick.
Season to taste.
While the soup is cooking make the flavoured oil.
Warm the olive oil in a pan with the butter until the butter has melted and the foaming subsides.
Remove from heat and stir in the dried mint (dried oregano) and paprika.
Serve the soup in warmed bowls with yoghurt and the flavoured oil trickled over the top, and sprinkled with a pinch or two of dried mint.
'via Blog this'
A substantial soup, great as a meal in itself with a hunk of bread and perhaps a salad of dressed greens. Serves three to four.
For the soup
100g red lentils
2 tbsp olive oil
1 large onion, peeled and finely chopped
1 tsp fresh thyme leaves
Salt and freshly ground black pepper
3 garlic cloves, peeled and minced
1 tbsp tomato purée
1 litre stock (chicken or veg)
50g bulgur wheat (coarse or fine-both work)
1½ tsp sweet smoked paprika (depending on how spicy you like it)
1-2 tbsp thick yoghurt
For the flavoured oil
3 tbsp olive oil
20g butter
1 tsp dried mint (can replace with dried oregano but mint is what makes this soup special)
½ tsp sweet smoked paprika
Pick over the lentils, tip into a sieve and rinse well.
Warm the olive oil in a large saucepan over a medium-low heat and sauté the onion with the thyme and a good pinch of salt until softened and just beginning to turn golden.
Add the garlic and sauté for another minute.
Add the tomato purée, stir, then tip in the stock, bulgur, lentils and paprika.
Stir and bring to a boil.
Reduce to a simmer, cover and cook for 15-20 minutes, until the lentils and bulgur are very soft.
Purée in a food processor or with a stick blender if you prefer a smooth and creamy soup, or leave it as it is, adding a little more stock or water if it's too thick.
Season to taste.
While the soup is cooking make the flavoured oil.
Warm the olive oil in a pan with the butter until the butter has melted and the foaming subsides.
Remove from heat and stir in the dried mint (dried oregano) and paprika.
Serve the soup in warmed bowls with yoghurt and the flavoured oil trickled over the top, and sprinkled with a pinch or two of dried mint.
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Nourishing Soups for Cold and Flu Season.
2 tablespoons raw sesame oil
1-inch piece ginger root, peeled and cut into small pieces
4 medium carrots, peeled and julienned
10 ounces shitake mushroom, sliced
½ medium leek sliced
4 inches of daikon radish, julienned
½ cup dandelion leaves
2 tablespoons Tamari
8 cups of vegetable broth
1 block of extra firm tofu cut into cubes
Sauté all ingredients (through dandelion leaves) in sesame oil for 2 minutes. Add tamari.
Cook for another 2 minutes.
Add broth.
Bring to a boil and then simmer until vegetables are soft.
Add tofu.
Serves 6
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1-inch piece ginger root, peeled and cut into small pieces
4 medium carrots, peeled and julienned
10 ounces shitake mushroom, sliced
½ medium leek sliced
4 inches of daikon radish, julienned
½ cup dandelion leaves
2 tablespoons Tamari
8 cups of vegetable broth
1 block of extra firm tofu cut into cubes
Sauté all ingredients (through dandelion leaves) in sesame oil for 2 minutes. Add tamari.
Cook for another 2 minutes.
Add broth.
Bring to a boil and then simmer until vegetables are soft.
Add tofu.
Serves 6
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Friday, 3 April 2015
Grilled cheese with bacon and dates.
Grilled cheese with bacon and dates:
Two slices thick cut bacon
Two slices of crusty country style bread - preferably olive bread (or rosemary bread)
about ¾ oz - 1 oz of thinly sliced gruyere
2-3 Medjool dates, pitted and thinly sliced
soft butter (unless you want to fry the sandwich in bacon fat, which totally works too)
Fry the bacon until crispy, then transfer to a paper towel lined plate to drain.
Pour the bacon fat out of the frying pan and reserve it for another use like frying eggs in the morning (or you can use the bacon drippings to fry your sandwich, but I actually prefer it fried with butter).
Construct the sandwich by putting half of the cheese on one slice of bread, then divide each bacon slice in half and pile them on that side of the sandwich and top this with the dates.
Top with the remaining cheese then close the sandwich with the second piece of bread and press it down to try to help it stay together. Use the butter to butter the outsides of the sandwich.
Heat your frying pan to medium heat and add the sandwich.
Cover, and cook until the bottom side is golden brown and the cheese is starting to get soft.
Flip the sandwich, cover again, and fry until the second side is deep golden brown and the cheese is gooey.
Transfer to a plate, slice in half and enjoy!
'via Blog this'
Two slices thick cut bacon
Two slices of crusty country style bread - preferably olive bread (or rosemary bread)
about ¾ oz - 1 oz of thinly sliced gruyere
2-3 Medjool dates, pitted and thinly sliced
soft butter (unless you want to fry the sandwich in bacon fat, which totally works too)
Fry the bacon until crispy, then transfer to a paper towel lined plate to drain.
Pour the bacon fat out of the frying pan and reserve it for another use like frying eggs in the morning (or you can use the bacon drippings to fry your sandwich, but I actually prefer it fried with butter).
Construct the sandwich by putting half of the cheese on one slice of bread, then divide each bacon slice in half and pile them on that side of the sandwich and top this with the dates.
Top with the remaining cheese then close the sandwich with the second piece of bread and press it down to try to help it stay together. Use the butter to butter the outsides of the sandwich.
Heat your frying pan to medium heat and add the sandwich.
Cover, and cook until the bottom side is golden brown and the cheese is starting to get soft.
Flip the sandwich, cover again, and fry until the second side is deep golden brown and the cheese is gooey.
Transfer to a plate, slice in half and enjoy!
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Suspiciously delicious cabbage.
Cabbage for cabbage haters:
When you look at the list of ingredients, this dish doesn't seem like much.
But the resulting dish is creamy, infused with the flavours of onion, garlic, and ginger, and amazingly addictive.
So very much more than the sum of its parts.
Serves 2-4 2 tbsp butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 heaped tbsp grated fresh ginger
1 medium green cabbage, cored and thinly sliced
200ml double cream
Salt and black pepper to taste
1 In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little.
Stir in the onion and garlic and cook for about 5 minutes, until softened.
2 Stir in the ginger and cook for about a minute.
Then, add the cabbage, stirring well to coat it with the butter and other flavours.
Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.
3 Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom.
Cover and continue to cook over a low heat for about 10 minutes.
Uncover, add salt and pepper to taste.
Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate.
Adjust the seasonings as desired and serve.
More recipe cabbage:
- The 10 best cabbage recipes | Life and style | The Guardian:
When you look at the list of ingredients, this dish doesn't seem like much.
But the resulting dish is creamy, infused with the flavours of onion, garlic, and ginger, and amazingly addictive.
So very much more than the sum of its parts.
Serves 2-4 2 tbsp butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 heaped tbsp grated fresh ginger
1 medium green cabbage, cored and thinly sliced
200ml double cream
Salt and black pepper to taste
1 In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little.
Stir in the onion and garlic and cook for about 5 minutes, until softened.
2 Stir in the ginger and cook for about a minute.
Then, add the cabbage, stirring well to coat it with the butter and other flavours.
Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.
3 Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom.
Cover and continue to cook over a low heat for about 10 minutes.
Uncover, add salt and pepper to taste.
Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate.
Adjust the seasonings as desired and serve.
More recipe cabbage:
- The 10 best cabbage recipes | Life and style | The Guardian:
The Best Broccoli.
The Best Broccoli of Your Life - Amateur Gourmet:
"You preheat the oven to 220C.
Take broccoli - just two large bunches, cut into florets (but relatively big ones.)
Here’s the key: if you wash them - dry them THOROUGHLY.
I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.”
By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.
Now, it’s easy.
Put the broccoli on a cookie sheet.
Toss with olive oil, salt and pepper. (5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.)
Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.
I shook the pan around a bit as it went, but not sure that’s necessary.
When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli,
- add 1.5 Tbs more olive oil,
- 3 Tbs toasted pine nuts (I left those out),
- 1/3 cup of freshly grated Parmesan cheese.
She also has you add 2 Tbs julienned fresh basil, but I left that out too.
You won’t miss it: the magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life.
I guarantee it; you will go ga-ga over it. I’m so ga-ga over it that I would seriously consider a trip right now to the store just so I could make this for lunch.
Broccoli for lunch?
After trying this, you’ll never want to eat anything else for breakfast, lunch or dinner ever again."
Similar recipe:
- Creamy Kale Soup.
- Kale Chips with Sea Salt & Smoked Paprika.
'via Blog this'
"You preheat the oven to 220C.
Take broccoli - just two large bunches, cut into florets (but relatively big ones.)
Here’s the key: if you wash them - dry them THOROUGHLY.
I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.”
By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.
Now, it’s easy.
Put the broccoli on a cookie sheet.
Toss with olive oil, salt and pepper. (5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.)
Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.
I shook the pan around a bit as it went, but not sure that’s necessary.
When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli,
- add 1.5 Tbs more olive oil,
- 3 Tbs toasted pine nuts (I left those out),
- 1/3 cup of freshly grated Parmesan cheese.
She also has you add 2 Tbs julienned fresh basil, but I left that out too.
You won’t miss it: the magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life.
I guarantee it; you will go ga-ga over it. I’m so ga-ga over it that I would seriously consider a trip right now to the store just so I could make this for lunch.
Broccoli for lunch?
After trying this, you’ll never want to eat anything else for breakfast, lunch or dinner ever again."
Similar recipe:
- Creamy Kale Soup.
- Kale Chips with Sea Salt & Smoked Paprika.
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Spring Turnip Soup with Garlic Chickpea Croutons.
Recipe: Spring Turnip Soup with Garlic Chickpea Croutons — Recipes from The Kitchn | The Kitchn:
Serves 4 to 6
For the garlic chickpea croutons:
1 1/2 cups cooked chickpeas (if from a can: rinsed, drained, and patted dry)
2 teaspoons garlic powder
1 1/2 tablespoons olive oil
Pinch of fine sea salt
For the soup:
2 tablespoons olive oil
2 large leeks, diced, white and light green parts only
4 cloves of garlic, minced
3 medium-sized turnips, scrubbed and cut into 1-inch pieces
1 large russet potato, scrubbed and cut into 1-inch pieces
3 teaspoons chopped fresh thyme
1/2 teaspoon paprika
5-6 cups vegetable stock (plus more if needed)
Salt and pepper, to taste
To make the chickpea croutons, preheat the oven to 200°C.
In a large bowl, toss the chickpeas with the garlic powder, olive oil, and salt.
Spread in a single layer on a parchment-lined baking sheet and bake in the oven until golden and crisp, 20 to 25 minutes.
Toss the chickpeas halfway through cooking time.
Remove from oven and set aside to cool.
To make the soup, heat olive oil in a large soup pot over medium-high heat.
Add the leeks and sauté until soft, about 5 minutes.
Stir in the garlic and cook for one more minute.
Add the turnips, potatoes, thyme and paprika.
Stir until the vegetables and spices are combined.
Add the vegetable stock and bring to a boil.
Reduce the heat and simmer until vegetables are tender, about 25 minutes.
Puree the soup with an immersion blender (or carefully transfer the soup to a high speed blender and puree).
Add more stock or water if soup is too thick.
Season to taste with salt and pepper.
To serve, lade soup into each bowl and top with garlic chickpea croutons and a pinch more of salt and pepper if needed.
Recipe Notes
Feel free to add your favorite herbs if you are not a thyme lover.
'via Blog this'
Serves 4 to 6
For the garlic chickpea croutons:
1 1/2 cups cooked chickpeas (if from a can: rinsed, drained, and patted dry)
2 teaspoons garlic powder
1 1/2 tablespoons olive oil
Pinch of fine sea salt
For the soup:
2 tablespoons olive oil
2 large leeks, diced, white and light green parts only
4 cloves of garlic, minced
3 medium-sized turnips, scrubbed and cut into 1-inch pieces
1 large russet potato, scrubbed and cut into 1-inch pieces
3 teaspoons chopped fresh thyme
1/2 teaspoon paprika
5-6 cups vegetable stock (plus more if needed)
Salt and pepper, to taste
To make the chickpea croutons, preheat the oven to 200°C.
In a large bowl, toss the chickpeas with the garlic powder, olive oil, and salt.
Spread in a single layer on a parchment-lined baking sheet and bake in the oven until golden and crisp, 20 to 25 minutes.
Toss the chickpeas halfway through cooking time.
Remove from oven and set aside to cool.
To make the soup, heat olive oil in a large soup pot over medium-high heat.
Add the leeks and sauté until soft, about 5 minutes.
Stir in the garlic and cook for one more minute.
Add the turnips, potatoes, thyme and paprika.
Stir until the vegetables and spices are combined.
Add the vegetable stock and bring to a boil.
Reduce the heat and simmer until vegetables are tender, about 25 minutes.
Puree the soup with an immersion blender (or carefully transfer the soup to a high speed blender and puree).
Add more stock or water if soup is too thick.
Season to taste with salt and pepper.
To serve, lade soup into each bowl and top with garlic chickpea croutons and a pinch more of salt and pepper if needed.
Recipe Notes
Feel free to add your favorite herbs if you are not a thyme lover.
'via Blog this'
Thursday, 2 April 2015
Caramel Crepe Cake.
Caramel Crepe Cake | Williams-Sonoma Taste:
Popular in France, a gâteau mille crêpes (thousand-crepe cake) is traditionally made with a thin layer of pastry cream separating each crepe layer. Here, however, this stunning dessert gets a modern update by substituting homemade whipped caramel cream for the pastry cream. Garnished with edible flowers, it would make a charming centerpiece for an Easter dessert buffet.
For the caramel:
1 cup (8 oz./250 g) granulated sugar
1/4 cup (2 fl. oz./60 ml) water
Pinch of salt
4 cups (32 fl. oz./1 l) heavy cream
For the crepe batter:
4 eggs
4 cups (32 fl. oz./1 l) milk
2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
2 Tbs. unsalted butter, melted
1 tsp. salt
1 tsp. vanilla extract
1/2 cup (2 oz./60 g) confectioners’ sugar
For finishing:
1 tsp. unsalted butter
Lightly sweetened whipped cream for garnish (optional)
Fresh berries for garnish (optional)
Popular in France, a gâteau mille crêpes (thousand-crepe cake) is traditionally made with a thin layer of pastry cream separating each crepe layer. Here, however, this stunning dessert gets a modern update by substituting homemade whipped caramel cream for the pastry cream. Garnished with edible flowers, it would make a charming centerpiece for an Easter dessert buffet.
For the caramel:
1 cup (8 oz./250 g) granulated sugar
1/4 cup (2 fl. oz./60 ml) water
Pinch of salt
4 cups (32 fl. oz./1 l) heavy cream
For the crepe batter:
4 eggs
4 cups (32 fl. oz./1 l) milk
2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
2 Tbs. unsalted butter, melted
1 tsp. salt
1 tsp. vanilla extract
1/2 cup (2 oz./60 g) confectioners’ sugar
For finishing:
1 tsp. unsalted butter
Lightly sweetened whipped cream for garnish (optional)
Fresh berries for garnish (optional)
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