Recipes



Spicy Roast Chickpeas

2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 medium onion finely chopped
2 cloves of garlic minced
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon chipotle powder
Kosher salt to taste

Directions

Preheat the oven to 400 degrees F.

Rinse and drain the chickpeas. Combine the oil, coriander, cumin, chipotle and salt in a large bowl. Add chickpeas, onion and garlic and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, about 25 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl. 

 

Sticky Toffee Sauce

8 Tbs unsalted butter
1 cup firmly packed brown sugar
3/4 cup heavy cream
1 tsp vanilla extract
pinch of salt

In a small, heavy saucepan over medium heat, melt the butter, then whisk in the brown sugar until combines.  Bring to a simmer and cook, whisking occasionally, until the mixture is a deep amber (4-6 minutes).  Carefully add the cream (it will bubble up), vanilla and salt.  Remove the pan from the heat and whisk to combine.

Frumenty Fusion Soup


3 T olive oil
1 large onion, chopped
4 cups beef broth
1/2 cup bulgur wheat
salt and pepper to taste
1 large egg, beaten

In your favorite soup pot, saute the onion in the olive oil over medium heat until translucent.  Add the broth and bring to a boil.  Stir in the bulgur wheat, cover and simmer over low heat for about 30 to 40 minutes.  The bulgur should be just chewy enough.  Before serving, stir the soup to get a nice cyclone going, and gently drizzle the beaten egg in.

I like to serve mine over a bowl of greens, like spinach or kale.  If you really want to go fusion, add a tablespoon of sambal to give it an Asian heat.

Roast Garlic Soup

For the original recipe go here:
http://www.epicurious.com/recipes/food/views/Roasted-Garlic-Soup-with-Parmesan-Cheese-100669

  • 26 garlic cloves (unpeeled)
  • 2 tablespoons olive oil

  • 2 tablespoons (1/4 stick) butter
  • 2 1/4 cups sliced onions
  • 1 1/2 teaspoons chopped fresh thyme
  • 18 garlic cloves, peeled
  • 3 1/2 cups chicken stock or canned low-salt chicken broth
  • 1/2 cup whipping cream

  • 1/2 cup finely grated Parmesan cheese (about 2 ounces)
  • 4 lemon wedges


Read More http://www.epicurious.com/recipes/food/views/Roasted-Garlic-Soup-with-Parmesan-Cheese-100669#ixzz2Co0fJpS6
  • 26 garlic cloves (unpeeled)
  • 2 tablespoons olive oil

  • 2 tablespoons (1/4 stick) butter
  • 2 1/4 cups sliced onions
  • 1 1/2 teaspoons chopped fresh thyme
  • 18 garlic cloves, peeled
  • 3 1/2 cups chicken stock or canned low-salt chicken broth
  • 1/2 cup whipping cream

  • 1/2 cup finely grated Parmesan cheese (about 2 ounces)
  • 4 lemon wedges


Read More http://www.epicurious.com/recipes/food/views/Roasted-Garlic-Soup-with-Parmesan-Cheese-100669#ixzz2Co0fJpS6
26 (or more) cloves of garlic, peeled
2 T olive oil

1/4 stick of butter
two medium onions, chopped
1 1/2 t fresh thyme
18 garlic cloves, raw
3 1/2 cups of duck stock

1/2 cup whipping cream
1/2 cup finely grated Parmesan
4 lemon wedges

Preheat oven to 350F.  Roast the 26 (or more) cloves of garlic with the olive oil in foil for 45 minutes to an hour (the cloves should be browned.)
Later:
Melt the butter in a large sauce pan.  Saute the onions until translucent.  Add thyme and raw garlic cloves and continue to cook a couple more minutes.  Add the duck stock (or chicken, if you must) cover and simmer about 20 minutes, until the garlic is soft.  Add the roasted garlic and then puree the soup until smooth (I used a puree wand and it worked like a charm).

Serve with cream and Parmesan with the lemon wedge on the side.  Don't skip the lemon!

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