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- 3 pounds of boneless leg of lamb, trimmed and cut into 1½” cubes
- 3 Tbsp vegetable oil
- 2 chopped onions
- 4 garlic cloves, minced
- 1½ teaspoons whole coriander seed (or ground)
- 1 teaspoon cumin seed (or ground)
- ½ teaspoon ground cinnamon
- 3 Tbsp flour
- 2 cups chicken broth (low sodium)
- 14.5 oz (1 can) diced tomatoes
- 1 cup dried apricots cut in half
- 15.5 oz (1 can) cooked chickpeas, rinsed
- ¼ cup minced fresh cilantro
- Salt and pepper
- Preheat the oven to 300° with the rack in the middle
- Toast cumin and coriander seeds in a pan and then grind and mix with cinnamon
- Dry the lamb with paper towels and season generously with salt and pepper
- Brown the meat on each side in two batches in a heavy dutch oven on high-heat with 1 Tbs of oil per batch; reserve the meat and any juices in a bowl
- Add last Tbsp of oil to pot with medium-high heat and cook the onions until softened
- Stir in aromatics (garlic and ground spices) and let bloom for 30–60 seconds; add flour and stir until mixed
- Deglaze the pot with chicken broth scraping up the fond
- Add tomatoes with their juice, apricots, and browned lamb with any released juices and bring to a simmer
- Add pot to the oven and cook for about 90 minutes until the lamb is tender
- Remove pot from oven and place on stove top on low heat; add chickpeas; taste and adjust final seasoning
- Stir in cilantro before serving
Adapted from The America’s Test Kitchen Family Cookbook
- 1 pound of dried beans such as pinto or kidney
- 2 large spanish onions diced
- 2 large sweet peppers diced (yellow and red preferred)
- 1 poblano chili fire roasted and diced
- 1 large or 2 medium carrots finely diced
- 28 oz can of crushed tomatoes
- ⅓ cup of pepita (mexican pumpkin) seeds toated
- 3 cloves garlic (1 diced, 2 whole)
- 2 dried guajillo chilis
- 2 Tbsp cumin
- 1 Tbsp sweet paprika
- 1 tsp hot paprika (or less cayenne chili powder to taste)
- 2 bay leaves
- 4 stems of fresh thyme
- 2 Tbsp olive oil
- ¼ tsp of baking soda
- Salt and pepper to taste
- Rinse beans and remove any rocks, soak overnight with 4–6 cups of water in a deep sauce pan or pot
- Bring beans and soaking liquid to a boil with baking soda, bay leaves, thyme, guajillo chilis, 2 cloves of garlic whole, both paprikas, ½ the cumin
- Reduce to simmer and cook until beans are starting to get tender
- Meanwhile sauté onions in olive oil on medium-low heat until wilted and starting to get translucent (about 10 mins)
- Add sweet pepper, poblano, and carrot and cook until tender (about 10 more mins)
- Add 1 clove of diced garlic last and cook another minute or two
- Add tomatoes and simmer at least 35–45 min
- Season vegetables and beans separately to taste
- When beans are just tender remove bay leaves, thyme, and dried chilis
- Remove beans from broth with a spider leaving garlic behind and add them to the veggie mixture
- Add toasted pepitas to the bean broth purée well, and strain mixture into the veggie mix
- Warm through and serve with rice or bread and mexican crema on the side
Photo by Sally Crossthwaite via Flickr used with CC Attribution, Non Commercial, No Derivatives license
- 2¾ pounds orange-flesh winter squash, such as butternut
- 2 tablespoons olive oil
- 1 medium leek, trimmed, white and green parts, cut into ¼-inch pieces (1 cup)
- 3 cloves garlic, peeled and minced
- 1 teaspoon finely grated fresh ginger, or more to taste
- 1 medium parsnip, peeled and cut into ¼-inch pieces
- 4 cups vegetable stock
- Two ¾-inch slices whole-wheat bread, crusts removed
- 1 tablespoons freshly grated Parmesan cheese
- Salt and pepper to taste
- Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into ½-inch pieces, and set aside.
- Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
- Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a blender and purée. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
- Meanwhile, cut the bread into ½-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.
Adapted from The Silver Palate Cookbook. Photo by She Paused 4 Thought via Flickr used with CC Attribution, Non Commercial, No Derivatives license
- 4 cucumbers, peeled and seeded
- 1 small or ½ large clove garlic
- 1 cup plain (or soy) yogurt
- 2 tablespoons fresh lemon juice, plus more to taste
- 4 scallions, white and green parts, cut into 1-inch pieces
- ¾ cup fresh mint leaves, loosely packed
- ¼ cup water
- Salt and freshly ground black pepper
- Cut 1 cucumber into small dice, and set aside for garnish. Cut others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender, and puree until smooth.
- Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
- Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.
Photo by Mike Licht via Flickr used with CC Attribution license
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.
Photo by Cookthinker via Flickr used with CC Attribution, Non Commercial, Share Alike license
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.
Photo by Sharon K via Flickr used with CC Attribution, Non Commercial, Share Alike license
- 3 pounds oxtails, cut into segments by a butcher
- 1 cup butter beans, or a 10.5-ounce can butter beans, rinsed and drained
- 2 Spanish onions, peeled and chopped
- 4 cloves garlic, peeled and minced
- 3 tablespoons fresh ginger, peeled and chopped
- 1 Scotch bonnet pepper, whole
- 3 sprigs fresh thyme
- 12 allspice berries
- 1 bunch scallions, trimmed and chopped
- 3 tablespoons light brown sugar
- 2 tablespoons white sugar
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 3 tablespoons flour
- 3 tablespoons tomato ketchup
- Kosher salt and freshly ground black pepper, to taste
- Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke — about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
- Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
- Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
- Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
- Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.
From NY Times Recipe, adapted from Golden Krust Caribbean Bakery and Grill. Photo by Kirk K via Flickr used with CC Attribution, Non Commercial, No Derivatives license
Eating this dish we’re instantly transported back to Berlin and all those great memories. We set out to recreate this soup and our version is ironically adapted from “Vegetarian Cooking for Everyone” by Deborah Madison. Leave out the sausage if you don’t eat animals, substitute olive oil for butter if you’re vegan.
- 3 large or 6 medium leeks, finely chopped, white parts only
- 1½ pounds Yellow Finn or Yukon Gold potatoes, scrubbed well
- 2 tablespoons of butter
- 1 medium fresh pre-cooked smoked sausage (Frankfurter Würstel / Wiener) sliced in ½” pieces
- Water and a little (optional) milk
- Fresh croutons (toast some baguette slices with olive oil)
- Fresh chives chopped finely for garnish
- 1 tablespoon of extra virgin olive oil for garnish
- Salt & black pepper
- Chop the leeks in half and cut into small half moons then set in water to soak
- Quarter the potatoes length-wise then slice them thinly
- Melt the butter in a wide soup pot or dutch oven, add the leeks and potatoes and cook over low heat covered for 10 minutes
- Add 7 cups of water or a 50:50 mixture of water and fresh vegetable stock and 1½ teaspoons of salt, bring to a boil, lower heat and simmer partially covered for about 35 minutes (until the potatoes are soft and falling apart)
- Blend thoroughly, taste and season for salt and pepper. Add a little milk or cream just to add a bit of richness and body and add more water if the soup is too thick.
- Serve with crouton, chopped chive, sausage, and a drizzle of very good olive oil.
- 6 tablespoons olive oil
- 1½ cup chopped onion
- 5 large garlic cloves, chopped
- ⅔ cup chopped fresh parsley
- 2 cups crushed or diced tomatoes
- 1⅓ cups cold water
- 1 cup dry white wine
- 1¼ pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces
- Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes.
- Add parsley and stir 2 minutes.
- Add tomato and cook 2 minutes longer.
- Add 1⅓ cups cold water, dry white wine, and fish and simmer until fish is cooked through, about 10 minutes.
- Season stew to taste with salt and pepper. Ladle into bowls and serve.
Adapted from Bon Appetit via Epicurious. Photo by Jules via Flickr used with CC Attribution license