2 pounds cauliflower (about 1 large head), trimmed, stems and florets cut into 1½-inch pieces
8 ounces parsnips (about 2 medium), peeled and cut into large dice
1 medium garlic clove, smashed
2 teaspoons kosher salt, plus more as needed
1½ cups low-sodium chicken (or vegetable) stock
Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat until shimmering. Add the cauliflower, parsnips, garlic, measured salt, and pepper to taste and stir to coat with the oil.
Add the stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are knife tender, about 20 minutes.
Transfer the mixture, including the liquid, to the bowl of a food processor fitted with a blade attachment. Process until smooth. Taste and season with additional salt and pepper as needed, then transfer to a serving bowl.
Galbi is Korean barbecued beef short ribs. Marinate the meat overnight to allow the acid from the pear and sugar to tenderize the meat. The meat will be so tender you can put on a good char and cook it medium.
Serves 4, enough for 2 lbs meat, flanken short ribs are preferable.
3½ pounds chopped seedless watermelon (about 12 cups) cut into 2 inch cubes
1 cup tequila
1 cup freshly squeezed lime juice (6–8 limes) plus lime slices for garnish
4 cups ice
¾ cup sugar
Stir together sugar and ¾ cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Let cool completely. Refrigerate until ready to use, up to one week.
Working in batches, purée watermelon in a blender until smooth. Past purée in batches through a fine sieve set over a large bowl, discarding solids as you work. Refrigerate juice until ready to use, up to 1 day.
Stir together tequila, lime and watermelon juices with simple syrup in a large pitcher. Stir in ice and lime slices.
This recipe comes from America’s Test Kitchen. It’s a very delicious broccoli soup, the trick is overcooking the broccoli (right? I know!) but the color is brought back by adding fresh spinach.
2 tbs. unsalted butter
2 lbs. broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, adn cute into 1/4-inch-thick slices.
1 medium onion, roughly chopped (about 1 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp.)
1 1/2 tsp. dry mustard powder
3-4 cups of water
1/4 tsp. baking soda
2 cups low-sodium chicken broth
2 oz. baby spinach (2 loosely packed cups)
3/4 cup shredded sharp cheddar (white preferred)
3/4 cup grated fine Parmesan cheese, plus more for serving
pinch of cayenne
Salt and pepper
Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 tsp. salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup of water and baking soda. bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
Add broth and 2 cups of water and increase heat to medium-high. When mixture begins to simmers, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup of water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.
The ideal arugula to use for this soup is the tougher, wilder kind; the fragile hydroponic type is too delicate for this dish. Serves: 8
¾ pound medium-size potatoes (about 2 potatoes), peeled and cut into ½-inch-thick slices
1 pound arugula (2 to 3 large bunches), preferably not hydroponic or “baby”
½ cup dices (½-inch) day-old Italian bread with crusts removed
¼ cup extra virgin olive oil
6 cloves of garlic, crushed
½ cup freshly grated Pecorino Romano cheese
1 whole peperoncino (dried hot red pepper) or ½ teaspoon peperoncino (crushed red pepper)
7 cups water
In a deep, heavy 4- to 5-quart pot, combine the potatoes and water. Salt the water lightly and bring to a boil. Adjust the level of heat to medium-high and cook the potatoes, covered until they are tender but still hold their shape, about 18 minutes.
Meanwhile, cut off the thick stems from the arugula and wash the leaves in cool water to remove all sand and grit, changing the water if necessary. Drain the arugula well and cut into 2-inch lengths.
Stir the arugula and bread into the pot and let boil for another 10 minutes.
Meanwhile, in a small skillet, heat the olive oil over low heat. Add the garlic and peperoncino and cook, stirring, until the garlic is golden, about 3 minutes.
Scrape the contents of the skillet into the soup pot and stir well. If using a dried whole pepper, remove it. Season the soup to taste wand serve in warm bowls, sprinkled with grated cheese and drizzled with more extra virgin olive oil.
Drain tofu and place in a dish towel and a heavy skillet or book on it to drain water for about 45 minutes. Then, cut into 1 inch cubes and pour marinade over it and let stand for 25 minutes.
Prepare marinade for tofu with brown sugar, 2 tablespoons of soy sauce, 1 teaspoon of fresh minced ginger, 1 teaspoon dark sesame oil and garlic clove minced.
Preheat oven to 375˚. Once tofu has marinated, bake for about 30 minutes, turning after 15 minutes. Cool and set aside.
To prepare barley: heat one teaspoon of sesame oil in a heavy saucepan over medium-high heat. Add barley and toast for about 3 minutes stirring frequently. Add 5 cups of water and ½ teaspoon of salt; bring to a boil. Reduce heat and simmer for about 45 minutes or until barley is tender. Drain, cool and set in a large bowl.
Cook green beans for about 3 minutes or until crisp-tender, drain and run under cold water. Add to bowl with barley.
Slice mushrooms thinly and cook on a pan with sesame oil. Add to bowl with barley. Slice scallions thinly. Add to barley and green beans.
Combine 1 tablespoon of sesame oil, rice wine vinegar, honey, 2 teaspoons of minced ginger, 1 minced garlic in a small bowl stirring with a whisk. Drizzle mixture over barley and other ingredients. Serve warm or chilled.