Try this creative twist on a Jewish tradition.
Try this creative twist on a Jewish tradition.
If your CSA is anything like mine you’re going through what I like to call the Root Vegetable period. Long gone are the tomatoes and corn of summer. Instead, your bags are full of beautiful turnips, vibrant carrots, sweet onions and yams. Oh and let’s not forget all the potatoes.
I’ve been hoarding my stash of potatoes for the past three weeks so I could make one of the season’s most comforting and simplest of pleasures: baked potato soup. Most recipes are loaded with extra calories and bacon but this version is equally satisfying, vegetarian and made with easy/healthier substitutions.
The best season for eating has always been summer. Tomatoes, corn and bbq. Three things that happen to be some of the most wonderful gifts in the world. I can recall many a slab of ribs, ear of corn and plate of sliced tomatoes sitting on my plate in the hot days of August. Nothing compares.
Savoring that sweetness of summer can be nearly impossible once the September chill kicks in, especially in food. How is it possible to capture that bright flavor year round while staying mindful of seasonality? Soup.
I whipped up this soup tonight–blending two recipes I’ve seen elsewhere and adding my own flavor, compliments of my CSA grown tomatillos. I’ll eat it chilled tonight, once its cooled off and the sun has gone down. Better yet, I will freeze half for later in the year and serve it warm as a chowder. Trust me; in those cold months, when the wind is blowing and you can feel the icy freeze in your bones and you’ll be dreaming of an outdoor farmers market, you’ll want a taste of these last sweet summer days.
This ramen is packed with a rainbow of vegetables providing you with a great amount and variety of vitamins and nutrients. The perfect remedy if you’re battling a cold, a hangover, fatigue, or just want a smorgasbord of vegetables in a delectable broth. Often times we forget that fresh wholesome ingredients are what our body needs to repair itself. Okay, so the last thing you want when your hungover is vegetables, but combined with this umami-filled broth, you may just change your mind. So skip the pills, tonics, energy drinks and hair of the dog. And in 30 short minutes, see if this ramen isn’t the key ingredient to bring you back to life.
Another reason I love this recipe is because it combines so many different textures. I add some vegetables at the beginning to give the ramen a deeper flavor, and some at the end to remind you of the freshness of the veggies. The lovely resiliency of the mushrooms, the pop of the corn and the crunch of the cabbage. I also like to add the zucchini a bit after the celery, onion, carrot and garlic so that it doesn’t get mushy and retains its beautiful green color. And in this particular ramen, the broth can be made with either vegetable or chicken stock, depending on your preferences. It’s the white wine and soy sauce that will give this ramen its umami comfort.
The recipe calls for vegetables I find most delicious in this dish. However, this recipe can also be a great opportunity to get creative, so feel free to ad-lib on the veggies. Throw in whatever suits your mood, or what you already have on hand. The important thing is to add some vegetables in the beginning as part of the mirepoix, or broth starter, and some near the end so you still get those delightfully different textures.
For Friday Try-day Recipes:
After the haze of the post-Thanksgiving coma has cleared, once all the leftover turkey has been turned into sandwiches and blood tryptophan levels are finally returning to some kind of normal, there’s only one thing I crave – soup. Read More
This summer-long heatwave has us all moaning and groaning at the thought of slurping down anything that does not start with the word “ice” and end with the word “cream”, and the thought of soup is enough to send anyone into hysterics.
But I beg of you. Hear me out.
The green goddess soup that we’re tasting today is filled with the bright summer flavors of zucchini, lemon and cilantro. It’s light in such a way that even though it’s served warm, drinking it down still feels utterly refreshing.
Paired with a pesto mozzarella grilled cheese with the bright flavors of basil, the duo positively exudes summer. The two work so well together that after every bite or slurp, you’ll find yourself smiling a bit to yourself, grateful that summer and all its delicious produce is unremittingly here. Check out the recipe below (Adapted from In The Small Kitchen)
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.
In the kitchen, sometimes the most unexpected ingredients yield the most flavorful results. In this Yes, Chef inspired recipe, the Asian-marinated mushrooms accentuate the Mediterranean root vegetable known as salsify. Toss in coriander and cumin with coconut milk and the dish is instantly elevated to a hearty and tasty meal. Finishing off with a spoonful of marinated mushrooms is the perfect ending to this aromatic bowl of salsify soup.
To snag a copy of Yes, Chef click here and see more memoir-inspired dishes below:
While many of us are starting to get into the festive Easter mood, our houses start to fill up of bunnies and candies. One ingredient that also seems to pop up a lot during this holiday season is the carrot. While carrots can be grown all-year round, the tastiest are always found in the spring, making it a great option to use for an Easter meal side dish.
This Roasted Carrot and Ginger Soup has just the perfect amount of sweetness to the tang of ginger. With the addition of another root vegetable that is slowly going out of season, the parsnip, this soup is the perfect combination of winter and spring. This goes great as a starter for your Easter meal or as that last warm meal for those still slightly chilly days. Read More
There’s no craving quite like a craving for Mexican food. Unlike some other cravings, no substitute will do. My stomach isn’t satisfied until it’s placated with a tortilla full of beans, veggies and cheese. This chicken enchilada soup satisfies this craving almost as well as the real thing, and leaves you satisfied but not overstuffed.
Though chicken breasts are easier to shred, I prefer the dark meat of the drumstick and found that adding the chicken with the bone in, infused the soup with even more chicken flavor. As much as I hate using frozen vegetables, it seemed like the best option for the winter season – if you are making this dish in the summer, use fresh corn! If ripe avocados are available, they would be an excellent topping to your enchilada, adding creaminess to the soup’s hearty spice. Read More
We recently made a trip to Dallas, but had one small complaint: it was FREEZING there! Not that New York is a tropical paradise, but we at least thought that venturing 1,500 miles south would warrant somewhat warmer temperatures.
Fortunately, this dinner we made before leaving is perfect for chasing away the chill. Read More
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More