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Pumpkin Soup (South African) for six
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Servings: 6
Yield: —
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Syrian Chickpea Soup for Oraynu’s Show Your Heart 2016
Syrian Chickpea Soup for Oraynu- 2 cups potato, peeled, diced
- 4 cups water
- 30 ozs chickpeas
- 1 tbsp mint
- 2 cups onion
- 2 tbsps oil
- 3 cloves garlic
- 2 tsps salt
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp turmeric
- ¼ tsp cayenne
- pepper
- 2 cups canned tomatoes, chopped
Put water in soup pot. Boil potatoes until very soft. Using an immersion blender puree potatoes in soup pot.
Drain chickpeas, reserve liquid.Add chickpeas to pureed potatoes and blend with immersion blender until very smooth or until desired texture is reached. You’ll likely need to add almost all of the chickpea liquid into the soup to facilitate blending and to adjust thickness of soup.In a skillet sauce onions, garlic, salt, cumin, coriander, turmeric, cayenne and pepper until onions are translucent. Stir onion mixture into soup. Heat soup.
Add diced tomatoes and mint.Adjust seasonings.Servings: 6Yield: 8 litresTurkey for 30 People
Here is turkey for 30 ready for the buffet. We brined, deboned, rolled, tied, roasted and then sliced the turkey. Crazy easy to serve.
Apple Rose Tarts
Cuban Mojo Marinade for Haddock
Demonstrated at the Fairmount Park Farmer’s Market for Fisherfolk
A simple marinade that adds zest and needs no more than 20 minutes of marinating time.
Serve with rice and beans for a quick supper.
Mojo Marinade, adapted from Epicurious.
3/4 cup orange juice3/4 cup fresh lemon juice1/4 cup fresh lime juice1/4 cup fresh oregano, chopped3 tbsp oil5 garlic cloves, minced2 jalapeños, seeds removed3/4 tsp salt
Place marinade in bag, add around 600 grams of fish and marinate for 20 minutes. Grill, broil or pan fry.
Green Curry Sauce for Fish
This is an easy solution to your weeknight supper problem. If you have this sauce on hand in your freezer you can have dinner on the table in minutes.
Defrost sauce in cold water and then just slip in your fish and dinner is done.
Green Fish Curry tasting at Fisherfolk at the Fairmount Park Farmer’s Market- 4 Fish filet
- 1 Onion, peeled, roughly chopped
- 1 Jalapeno, seeds removed
- 1 clove Garlic, peeled
- ¼ cup Cashews, Dry Roastd, Unsalted
- ½ teaspoon Fennel Seed
- 2 tablespoons Coconut
- ¼ teaspoon Coriander, ground
- ¼ teaspoon Cumin, ground
- ¼ teaspoon Turmeric
- ¼ teaspoon Salt
- ⅔ cup Water (to keep onions from sticking)
- ¾ cup Cream, Heavy, Whipping
- 3 tablespoons Cilantro
- 2 tablespoons Lime Juice (or more)
1.In a food processor add onion, chili, garlic, cashew nuts, fennel seeds and coconut.2. .Heat the oil in a frying pan add the paste. Fry paste until onions begin to brown. If onions stick to the bottom add a little water. Stir in the ground coriander, cumin, turmeric and salt. Add the cream and reduce to desired consistency. Finish with the fresh coriander and simmer for 5 minutes. Add lime juice and adjust seasoning. Add the fish and gently stir in till fish is cooked.My bowl runneth over
Cherry Picking today with Not Far From The Tree. We picked 55 lbs of cherries from a private tree. One third goes to the home owner, one third to a local charity and one third divided amongst the pickers. What to make? Candied Cherry and Bacon Chocolate Chip Ice Cream? Cherry Clafoutis? Cherry Cabernet Jelly? or you suggest something.
Pastiera di Riso
Pastry crust wraps a creamy risotto and ricotta lemon perfumed filling.
Fastest Dinner Ever
Take fresh haddock. Spread a little pesto and top with freshly grated Parmesan. Broil for 5 minutes.