1 1/3 pints first soup stock
1 tbsp red miso
4 tbsp white miso
1 piece fried bean curd (aburage)
8 oz bean curd (momen tofu), cut into 1″ cubes
16 oysters, rinsed in salted water, shelled
1 oz cilantro, chopped
1″ piece ginger root, peeled, grated
Japanese pepper (sansho)
How to prepare
Heat soup stock, add miso pastes, mix until smooth. Cut fried bean cure into strips (1/4″) and add to soup with the cubed tofu and oysters, and simmer until oysters are just plump, less than one minute. Remove from heat; add parsley and pour soup into 4 bowls. Garnish with grated ginger and sansho.
8 oz split peas, washed and drained
2 med potatoes, peeled and chopped
4 1/2 cups chicken stock
2 tbsp chopped onion
3 tbsp olive oil
3 tbsp butter
3 tbsp parmesan cheese, freshly grated
How to prepare
Cook the peas and potatoes in half the stock until soft. Puree with the cooking liquid, return to a clean pot and add the rest of the stock.
Meanwhile, fry the onion with the oil and butter at a high temperature until a rich golden color. Add to the pot, bring back to the boil and stir to dissolve the oil and butter. Just before turned off the heat, stir in the cheese, and check seasoning. Serve with additional cheese and croutons. Serving size : 6
1/4 cup crumbled fresh or farmer’s cheese
2 limes quartered coarse salt
How to prepare
Put the onion and oil in a kettle and put over a low flame. Cook and stir for a minute and add the garlic, serrano and poblano peppers. Cook and stir for another five minutes and add the tomato pulp. Cook and stir for another five minutes and add the chicken stock. Bring to a boil and reduce heat to a simmer. Let cook for an hour and divide among large bowls. Add the chiles rojos, avocados, tortilla strips and cheese. Serve piping hot with the limes on the side for further seasoning. Advise diners to leave dried chile in the soup until it has reached desired degree of spiciness. Servings: four.
Place the chicken and all the other ingredients in a large pot. Bring to a boil, skimming off the scum that rises to the top. When there is no more scum, lower the heat and simmer, uncovered, for 1 to 2 hours. Strain the broth and refrigerate for later use. When the fat congeals on top of the cold broth, carefully lift it off and discard. Makes 1//2 quarts.
1/4 cup olive oil
1 1/2 lb boneless beef chuck – cut into 1-1/2″ cubes
2 tbsp all-purpose flour
12 sm. White boiling onions
1 lb tomatoes, peeled, seeded, chopped
3 garlic cloves; minced
2 1/2 tbsp chopped fresh thyme *
2 1/2 tbsp chopped fresh rosemary *
2 1/2 tbsp chopped fresh oregano *
1 bay leaf; crumbled
1 tsp ground cumin
2 cup dry red wine
1/2 lb feta cheese, crumbled
salt & freshly ground pepper
How to prepare
* 1 tsp dried herbs may be used instead of fresh.
Preheat over to 350 f. Heat oil in heavy 4- to 5-quart dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan.
Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (can be prepared 1 day ahead. Cover and refrigerate. Re-warm to 350 f oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Servings: 4
1 tablespoon olive oil
1 small onion, finely chopped
2 medium carrots, cut into 1/4-inch-thick slices
2 medium celery stalks, cut into 1/4-inch-thick slices
2 cans (14 1/2 ounces each) chicken broth, skimmed of fat
1/8 teaspoon ground black pepper
2 medium skinless, boneless chicken-breast halves (10 ounces)
How to prepare
1. In 4-quart saucepan, heat oil over medium heat. Add onion and cook until tender and lightly browned, about 5 minutes, stirring occasionally.
2. Add carrots, celery, chicken broth, pepper, and 3 cups water; heat to boiling over high heat. Add chicken to saucepan and reduce heat to low. Cover saucepan and simmer 8 to 10 minutes, until chicken just loses its pink color throughout and carrots and celery are tender. Remove saucepan from heat.
3. Using slotted spoon or tongs, remove chicken from saucepan to plate; cool slightly until easy to handle. With fingers, pull chicken into shreds.
Prepare the carrot soup: melt the butter in a 6-quart stainless steel soup pot. Add 1 cup of the water, the carrots and onion. Bring to a low simmer; cover and stew for 30 minutes. Remove the cover from the pot. The vegetables should be very tender and the water almost entirely evaporated. If not, continue cooking them until they are. Add the remaining 5 cups of water and bring to a boil. In a blender or food processor, puree the soup in batches for 3 minutes each. Season with salt, pepper and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside.
Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bits of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the tines of a fork. Yield: makes 8 servings.