soups
Serrano Ham Broth
MAKES 12 OUNCES 10 ounces Serrano ham or prosciutto, trimmed of 2/3 of fat 1/4 cup carrots, small dice 1/4 cup celery, small dice 1/4 cup onion, small dice2 tablespoons garlic, minced 1 quart water 2 bay leaves 1 handful cilantro Salt and pepper Roughly chop …
FARMERS MARKET IDAHO POTATO STEW
MAKES 14 SERVINGS 4 pounds (4 or 5 large) potatoes, peeled and cut into ½-inch cubes1 cup chopped zucchini 1 teaspoon dried thyme leaves 2 cups chopped onions 2 cups chopped red bell peppers 1 cup water ¼ cup fat-free milk 2 teaspoons cornstarch 1 (7-ounce) …
GREEN GUMBO
MAKES 20 SERVINGS 1 cup vegetable oil1½ cups flour 2 medium Spanish onions, finely chopped 2 celery ribs, finely chopped 1 green bell pepper, finely chopped 6 to 12 cloves garlic, to taste 6 ounces Louisiana-style hot sauce 2 tablespoons granulated garlic 2 tablespoons …
CELERY ROOT AND GINGER SOUP
3 to 4 large celery roots, peeled and diced1 onion, peeled and diced 3 ribs celery, diced 1 (4-inch) piece ginger, peeled and diced 1 tablespoon cooking oil 1/2 cup mirin 1/4 cup sake1 quart water Salt and pepper to taste Combine the vegetables, ginger and …
chicken noodle soup
MAKES 8 SERVINGS 2 quarts reduced-sodium chicken broth1 1/2 cups diced (1-inch pieces) carrots1 1/2 cups chopped (1-inch pieces) yellow onion1 cup (1-inch pieces) celery 3 bone-in chicken thighs (about 1 pound), skin removed 4 sprigs fresh thyme, tied together with kitchen string 2 bay leaves …
RECIPE: PEANUTS O’TOOLE SOUP
MAKES 10 SERVINGS 2 tablespoons peanut oil1 medium large yellow onion, finely diced 2 to 4 large garlic cloves, minced 1 teaspoon red pepper flakes, or more to taste 3 stalks celery, finely diced (about 2 cups) 2 carrots, finely diced (about 1½ cup) 1 red bell pepper, finely diced …
RECIPE: Lemony Roast Chicken
When chef Evan Kleiman began serving this rustic Italian-style roast chicken at Los Angeles’ Angeli Cafe back in 1984, it turned out to be everything her customers were craving — honest food prepared with minimal fuss. Serve with rice or buttered noodles. MAKES 4 SERVINGS …
RECIPE: Coconut Sweet Potato Bisque
MAKES 6 TO 8 SERVINGS 2 large sweet potatoes, peeled and sliced (or a 15-ounce can of pumpkin puree)4 cups (plus 1 1/2 tablespoons) water2 (14-ounce) cans unsweetened coconut milk, divided 2 tablespoons brown sugar 1 tablespoon pure maple syrup 1/4 teaspoon pumpkin pie spice1 1/2 …