Mulligatawny Soup

Mulligatawny Soup

altered from The Food of India: Authentic Recipes from the Spicy Subcontinent

In the book, the introduction to this recipe is quite funny: “The inspiration for this Anglo-Indian soup was southern Indian ‘pepper water,’ which certainly did not include apple, curry powder and chicken. This flavorful soup is still a favorite among the Westernized middle-class, who enjoy it in their private clubs.”

3 c water

2 Tb oil

2 chicken thighs, including bone and skin
3 inch piece ginger, crushed or finely grated
3 small cloves garlic, crushed
1 onion, sliced

2 Tb Bengal gram or chickpea flour (can substitute flour of your choice)

1 apple, diced
2 carrots, diced

1 kohlrabi, diced

1 heaped Tb curry powder

¼ tsp turmeric powder

3 medium sized tomatoes, peeled (optional) and chopped

1 bay leaf

1 tsp coarsely ground black pepper

1-2 Tb rice (optional)

Lemon wedges


Heat the water until boiling. Heat the oil in a soup pot and add chicken thighs, cooking each side for a few minutes until browned. Add to water and boil for 30 minutes.

While chicken is boiling, add ginger and garlic to the oil in the soup pot. Sauté for 2 minutes, then add the onion and sauté until the onion is transparent.

If you don’t want tomato peel, boil tomatoes in chicken water for 3 minutes, then remove and peel. Add the gram flour, apple, carrots, kohlrabi, curry powder, turmeric, tomatoes, bay leaf, pepper, and rice (if using) to the ginger-garlic-onion pot. Cover and simmer vegetables, setting a timer for 45 minutes. When the chicken is done boiling, remove chicken thighs from water and cool. Add the water to the soup pot, and continue simmering, covered. When chicken is cool enough to handle, remove skin and bones, and hand-shred or shred using a fork. After soup has cooked 45 minutes, you can blend it if you like more of a puree. Add chicken and serve with lemon wedges.

Thai Chicken Salad with Glass Noodles

Thai Chicken Salad with Glass Noodles

For chicken and salad:

1 Tb fresh lime juice

1 Tb finely chopped garlic

2 tsp finely chopped ginger

½ tsp red pepper flakes

1 tsp salt

½ tsp pepper

3 boneless, skinless chicken thighs

1 cucumber

1/3 to ½ pound carrots, depending on your taste

3.75 oz package of glass noodles (also called cellophane noodles or bean threads-- they should be made from starch)


For dressing:

2 ½ Tb fish sauce

2 Tb packed light brown sugar

1 ½ tsp red pepper flakes

1 tsp. finely chopped ginger

1 shallot, minced

2 ½ Tb fresh lime juice

1/3 c roasted peanuts, coarsely chopped



Thai basil leaves, cilantro (or cilantro and mint for more of a Vietnamese take)


Stir together lime juice, garlic ginger, chilies, salt, and pepper, and marinade thighs in the solution in refrigerator for 30 minutes to an hour.

Preheat oven to 475 degrees F. Cut cucumber and carrots into matchsticks. Put chicken in foil pouch, closed and cook until tender and cooked through. Remove and let cool.

Sit a fine mesh colander in a mixing bowl larger than it. Add glass noodle bundles to colander. Boil a good amount of water and completely submerge noodle bundles, letting sit for 10-15 minutes. Remove colander from bowl and let drain and cool.

Coarsely shred chicken meat. Lay out glass noodles on plates, add cucumber, carrot, and chicken. Pour dressing over and top with Thai basil and cilantro.


Moroccan Rutabaga and Carrot Stew

Moroccan Rutabaga and Carrot Stew
Altered from Bon Appétit, January 2006

Serves 4-6

4-6 garlic cloves
2 tsp Hungarian sweet paprika
1 tsp salt
½ tsp ground black pepper
½ tsp ground coriander
½ tsp ground cumin
½ tsp turmeric

½ tsp fresh ginger, crushed or chopped finely

½ tsp cayenne pepper

pinch of saffron

1 cup water

2 Tb olive oil

4-6 tomatoes, chopped

2 Tb lemon juice

1 zucchini, chopped coarsely

1 rutabaga, peeled and chopped into half-inch cubes

4 carrots chopped coarsely

Prepare the vegetables: Heat oil in large saucepan over medium heat. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add rutabaga and carrots. Add squash 5 minutes later. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.

Serve over couscous or quinoa. Garnish with parsley, cilantro, and/or mint. Drizzle with yogurt if desired.


Italian Turkey Soup

Italian Turkey Soup

altered from Bon Appétit, January 2005

Serves four

1 tablespoon olive oil

1 green bell pepper, diced

1 small onion, chopped

3 large garlic cloves, chopped

2 teaspoons fennel seeds

1/4 teaspoon dried crushed red pepper

6 cups canned low-salt chicken broth (or homemade turkey broth)

2 medium zucchini or other summer squash, diced

1 carrot, diced

1 9-ounce package fresh cheese ravioli

1 1/2 cups diced cooked turkey

Grated Parmesan cheese

Slivered basil for garnish


Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.

Ladle soup into bowls. Top with grated cheese and basil.

Banh Mi Sandwiches

Banh Mi Sandwiches
Altered from

Serves 3

For the slaw:

2 lemon cucumbers, cut into sticks

4 carrots, shredded
½ head Napa cabbage, thinly sliced
¼ cup unseasoned rice vinegar
¼ cup sugar or ½ cup honey
1 tsp salt

For the sriracha aioli:

¼ - 1/3 cup mayonnaise (depending on your affection for mayonnaise)

1 Tb sriracha

2 scallions, finely chopped

For the Vietnamese meatballs:

12 oz ground pork
1/4 cup finely chopped fresh basil
6 garlic cloves, minced

2 scallions, finely chopped
1 Tb fish sauce
1 Tb sriracha
1 Tb sugar
2 tsp cornstarch
1 tsp freshly ground pepper
1 tsp kosher salt
Sunflower or safflower oil

3 demi-baguettes or 1 baguette divided into thirds

Prepare the slaw: Place cucumbers in a bowl and add sprinkle with salt. After 5 minutes, squeeze water out of them. Add the vinegar, sugar and salt to a large bowl.  Stir to dissolve. Add the cucumbers, carrots, and napa cabbage and toss well. Let sit for at least an hour at room temperature, tossing it if you are around.  You can make this ahead and keep it in the refrigerator; it stays crispy for several hours.

Make the sriracha aioli: Stir mayonnaise, sriracha sauce, and 2 scallions in a small bowl. Taste. Add salt if needed, or more sriracha sauce.

Make the meatballs: Gently mix the rest of the ingredients (except for the oil and baguettes) in a bowl. Using wet hands, use a tablespoon to scoop up meat and form a 1 inch meatball. Heat sesame or canola oil in a frying pan over medium-high heat. Add the meatballs to the pan (they should not touch in the pan) and fry until golden brown on all sides, about 15 minutes.

Assemble sandwiches: Heat baguette(s), then slice open. Drop meatballs in, cover generously with slaw and drizzle with sriracha aioli to your liking.

Carrot, Fennel, and Red Lentil Soup

Carrot, Fennel and Red Lentil Soup

2 Tb sunflower oil

1 fennel bulb, sliced thinly

5 carrots, sliced thinly

2 leeks, sliced thinly

2 stalks lemongrass, minced

1 ½ in. large piece of ginger, grated

½ in. fresh turmeric, grated (or 1 tsp. dried)

1-4 bird’s eye chilies, depending on heat desired (Moonrise herbs carries them)

1 c red lentils

3 quarts water

1 Tb coriander seed

1 ½ tsp cumin seed

½ tsp brown mustard seed

1 tsp black peppercorns

¼ tsp fenugreek powder

1 tsp salt

5 cloves garlic, crushed

1 lemon, half juiced, the other half cut into wedges for serving

¼ c cilantro, chopped

You’ll need a mortar and pestle, a food processor, or clean coffee grinder. Otherwise, substitute pre-ground coriander, cumin, and black pepper and use the brown mustard whole.

Heat up a soup pot on medium heat with the sunflower oil. Add the fennel bulb, carrots, and leeks and simmer, stirring occasionally until soft—about 12 to 15 minutes. While cooking, peel outer layers of lemongrass, and finely chop the tender base of the stalks. Grate ginger and turmeric, and finely chop the bird’s eye chilies. Stir in lemongrass, ginger, turmeric and chilies and cook for 2 minutes. Add lentils and water, bring flame to high and bring to a boil. Drop flame to a simmer, and cook for 15 minutes.

While soup is cooking, prepare the spice mixture. Heat a small skillet on medium flame. Add coriander seeds and gently agitate pan until you can smell them (1-3 minutes). Transfer them to a mortar and pestle or food processor, and return pan to burner. Do the same for the cumin, mustard, and black peppercorns, toasting each separately. Add fenugreek powder for a few seconds, and add along with salt to the mix. Grind ‘em up, and toss in with garlic to soup when the 30 minutes are up. Cook for 15 more minutes and add lemon juice. Salt to taste. Serve soup topped with cilantro. A lemon wedge on the side is good. This soup is also surprisingly good at room temperature.

Roasted Romanesco Cauliflower Pasta with Cream Sauce

Roasted Romanesco Cauliflower Pasta with Cream Sauce

1 head romanesco cauliflower

1-2 super marconi peppers

1-2 carrot roots

2 leeks, sliced finely

¼ lb shiitake mushroom (or other gourmet variety)

4-5 cloves garlic

2 tb butter

½ c dry white wine

1 ½ c heavy whipping cream

½  c pecorino romano, grated

Parsley, chopped fine.

Pasta (we like capellini)

This is a quick recipe, besides the one hour of roasting. Take advantage of the hot oven to roast some beets for an accompanied salad.

Preheat oven 375º F. Cut the romanesco cauliflower in half, and place face down in a large, coverable pan suitable for roasting (glass or other). Spilt peppers, de-stem and deseed, and add along with carrots. Drizzle vegetables with olive oil. Chuck in the oven for 30 min.

Uncover your roasting vegetables, and raise oven heat to 400º F for 15 min.

Snap off shiitake heads from stems, and chop the stems finely. Chop garlic, and mash with side of knife or garlic press.

Melt 2 tb butter in a large skillet. Add leeks, finely chopped mushroom stems, and mushroom heads for 10 min. Add garlic with ¼ c wine (reserve the other ¼ cup), and turn the flame off.

Remove roasted vegetables from oven and add ¼ c wine to cleanse pan. Cut romanesco florets off the central rib, and slice the central rib thinly. Slice the roasted peppers ¼ in thin. Scrape up the remnants soaking in the wine, and add everything to the skillet.

Warm skillet and add cream and most of pecorino romano, careful not to boil. Stir in most of parsley, and cook 2-3 minutes, stirring as needed.

Top with rest of parsley and pecorino romano and serve.


Escarole Ribollita

Escarole Ribollita

1 head escarole

1 fennel bulb (reserve a few sprigs)

1 large or 2-3 small carrots

1.5 c cooked or 1 can cannellini beans (cooked from dried or from a can)

1 sausage

2 tb rosemary leaves

1 tb fennel seed

½ c white wine

Stale bread (at least 1 cup, you can substitute bread crumbs or toast some fresh bread)

5 cloves garlic, crushed

1 tb. red pepper flakes

3 quarts water

Vegetable or chicken stock if you will not prepare your own.

1 tsp salt (not necessary if you’re buying a stock)

Prepare cannellini beans if not from a can.  If you’re buying a stock, heat it up in a large soup pot. If you’re not buying stock, prepare a stock by taking a large soup pot, dropping a metal colander into it, adding 3 quarts water, throwing all your carrot, fennel (reserve a few for topping), and leek tops into it (or anything else you’re not gonna eat soon). Bring to a boil, and then simmer for at least 30 min. Pull out the vegetable-filled colander for compost.

Thinly slice 1-2 onions. Dice sausage if in casing. Slice fennel bulb ¼ in thick. Reserve tops for garnish. Halve carrots lengthwise, then slice thinly into half-moons. Chop rosemary leaves and toast fennel seeds lightly. Chop escarole into ½ in strips, and make a few haphazard cuts through the rest.

Heat a large skillet. Add olive oil to coat entire base of pan and lower heat. Add onion and sausage. Cook 5 min. Add fennel bulb and carrots and cook for 4 min. Add rosemary and fennel seed for a minute. Add the wine and scrape the bottom of your pan.

Add skillet ingredients you’ve prepared to your liquid-filled soup pot along with your chopped escarole at a medium-low flame for 15 minutes. Toast your bread, if you’re using fresh.

Add garlic, cooked beans, bread, and salt. Cook 30 minutes..

Garnish with pecorino romano, fennel sprigs, and red pepper flakes.

Winter Escabeche

Winter Escabeche

2.5 lb. radishes, carrots, and onions in whatever proportion you like

2 czech black peppers
1 garlic bulb
2 cups water
2 cups white distilled vinegar
2 Tb kosher or pickling salt (NOT iodized!)
1.5 Tb sugar

2 tsp oregano
bay leaves
Black peppercorns
sprigs of fresh thyme, cilantro stems, coriander seeds

Ball jar(s)

Slice carrots into sticks or disks. Cut radishes into wedges. Slice onion into thick rings. Slice Czech black peppers lengthwise. Peel garlic cloves, and crush slightly with the side of a knife. Boil together the water, vinegar, salt and sugar.

Start with very clean jars (from the dishwasher hot cycle or cleaned by hand then dipped into a boiling water bath). To each jar add a garlic clove, a bay leaf, 4-8 peppercorns, 4-8 coriander seeds, and 6 cilantro stems. Pack in radishes, carrots, and onions, and Czech black slices almost to fill, leaving a little more than ½ in space from top. Cover with the boiling brine, leaving ½ in space. Cover with a clean lid, and refrigerate. They should be good to eat in a week.

Note: Cauliflower, Romanesco Cauliflower, and salad turnips from past weeks make fine additions, if you still have some leftover.