Appetizers & Soup
- Prep time: 20 minutes; Cook time: 60-75 minutes; Difficulty: Easy;
- Serves: 6-8
- 2 c Dried split green peas
- 1-2 medium Onions, diced
- 3 large cloves Garlic, chopped
- 2 large Carrots, diced
- 2 large Celery stalks, diced
- 1 TBS Ginger, finely chopped
- 1 TBS Cumin, ground
- 1 TBS Coriander, ground
- 1 tsp Green cardamom, ground
- 1 tsp Turmeric
- ¼ tsp Cayenne chile powder (more or less to taste)
- 2 tsp Coarse Sea Salt
- 3 TBS Vegetable or olive oil
- 6 c Water
- 3 TBS Lemon juice
1. Rinse split peas and remove stems, stones, etc. Drain and set aside.
2. Add oil, garlic, ginger and onion to large saucepan or Dutch oven, and cook over low heat until vegetables are tender.
3. Add spices and cook an additional 2-3 minutes until fragrant.
4. Add salt, peas and water. Stir well.
5. Bring to a boil, reduce heat, cover and simmer for 60 – 75 minutes, or until peas are very soft.
6. Stir in lemon juice and add additional salt or cayenne as desired.
Serve with pita bread, rustic bread or rice.
- Best Brioche Bread
- Linda Babel
- Prep Time: 4 hr 30 min; Cook Time: 40 min; Difficulty: Medium;
- Servings: 1 loaf;
- 4 large eggs
- 250 g or 1 1/2 c Bread flour
- 12 g or 1TBS Sugar
- 8 g or 1 packet (1 1/2 tsp) Dry yeast
- 125 g or 1 stick Unsalted butter cold, cut into 8 pieces
- pinch of salt
1. Prepare the can: Use a large, clean can, 46 oz, the size often used for tomato or pineapple juice, that has had the top removed. Using a can opener, punch a few holes in the bottom of the can. Using a pastry brush, butter the inside and bottom of the can very well. Cut a 14” x 15” sheet of parchment paper and butter it well. Insert it into the can, unbuttered side pressed against the inside of the can, smoothing the paper along the sides of the can, Tie cotton string around the collar to keep the collar from opening when the dough rises. that you have a paper cylinder taller than the can.
2. Place oven rack as low as it will go. Make sure parchment collar doesn’t touch heating elements. Preheat oven to 350.
3. Add flour, sugar, salt and yeast to a large mixing bowl, and use the dough hook attachment. Use the dough hook to mix 1 egg at a time, at medium speed. Next, add the cold sliced butter. Mix at medium speed with dough hook, approximate 20 min., until dough is uniformly smooth and somewhat glossy. The dough will cling to the hook, pulling cleanly from the side of the bowl.
4. Place dough in a large buttered bowl, cover and allow to rise until doubled in size.
5. Gently punch dough down. With buttered hands, gently funnel dough into prepared can.
6. Cover dough, and allow dough to rise again, doubling in size.
7. Bake in preheated oven, 40-45 minutes.
8. Cool on rack for 10 minutes, then carefully pull loaf from pan, using collar. Remove collar when cool.
- Prep Time: 5 min; Cook Time: 20 min; Difficulty: Easy;
- Servings: 4
- Crusty Italian bread
- 2 TBS Tuscan Bread Dipping Seasoning,
- ¼ c Olive oil
1. Mix olive oil and seasoning together in a small serving bowl
- 2. Let the mixture sit for 20 minutes
- 3. Serve and dip bread into mixture.
- Prep time: 30 min; Cook time: 3-6 hours; Total time: 3 ½ -6 ½ hours Difficulty: Easy;
- Servings: 8-10 quarts
- 1 Old fowl or stewing hen quartered (5-7 lbs.)
- Optional: 2-3 veal bones (preferably knuckle bones) for more depth
- 1 medium Yellow onion peeled, stuck with 3 whole cloves
- 3-4 stalks Celery washed with leaves, chopped into 1-2 inch pieces
- 4 large Carrots, scrubbed and cut into 1 inch pieces
- 1 whole Leek, washed very well to remove grit, cut into 1 inch pieces
- 4 cloves Garlic, peeled and cut into halves
- 1 bunch Parsley, washed and chopped
- 2 whole Bay leaves
- 1 TBS Hungarian sweet paprika
- 1 TBS Mediterranean oregano
- 6 whole Black Tellicherry peppercorns
- 1 TBS Kosher salt
1. If using veal bones, roast at 350 until brown (15-20 minutes). Note-if using veal bones, can toss carrots and leaks with a little olive oil and roast with bones.
2. Place chicken in a 3-4-gallon pot. Fill with cold water to 2/3 full. Bring to a boil then reduce to simmer. Skim off white and brown foam until foam stops forming (about 10 minutes).
3. Add the rest of the ingredients to pot. Bring back to a boil, then reduce to simmer.
4. Simmer for 3-4 hours. If using veal bones, increase simmer time to 5-6 hours.
5.Strain stock into a big container. Can freeze into quart or pint size containers for future use or use some immediately for soup. The chicken meat can be used either in the soup or for chicken salad.
- Prep Time:15; Cook time: 3-5 minutes; Difficulty: Easy;
- Servings: 4
- 1 ½ lb Seedless watermelon
- 12 oz Haloumi cheese
- 1 TBS Grains of paradise, ground
- 1/2 tsp Sel Gris Sea Salt
- ¼ c Olive oil
- 10-15 sprigs Fresh mint
1. Heat up grill to medium high
2. Cut the rind off the watermelon and cut melon into 10-15 pie shaped pieces, about 2-3 inches long.
3. Cut the Haloumi cheese into 1-inch thick pieces, with one piece of cheese for each piece of watermelon.
4. Brush both the watermelon and cheese with olive oil.
5. Sprinkle watermelon with salt and ½ TBS. grains of paradise.
6. Grill both the watermelon and cheese on both sides until slightly char-marked (3-5 minutes).
7. Transfer onto a plate with one piece of cheese on top of one piece of watermelon. Place the mint leaves on top of each piece, and then sprinkle on the rest of the grains of paradise.
- Italian Bean Soup with Greens
- Casey Durkin
- 2 cans(15oz) Cannellini great northern white beans, drained and rinsed
- 3-4 c Chopped cabbage
- 4 c Greens escarole, spinach or Swiss chard
- 2 medium Carrots, sliced
- 1 large Onion
- 2 stalks Celery
- 2-4 cloves Garlic
- 1 can(28oz) Diced tomatoes, undrained
- 2+ tsp Dried basil leaves
- 1 tsp Dried Mediterranean oregano
- 1/2 tsp Salt
- 1/4 tsp Black Tellicherry peppercorns
- 2-4 TBS Olive oil
- 1/2 c Pastina, orzo or pasta of your choice.
- Parmesan cheese to taste
1. In 5 + quart Dutch Oven, heat oil over medium high heat
2. Add garlic, onion, carrots, & celery; cook 6 minutes until onion is soft, stirring often
3. Stir in beans, tomatoes, basil, salt, pepper, oregano & broth; simmer 30-45 minutes
4. Increase heat to medium, stir in cabbage -cook until tender
5. Add greens and cook for 5 minutes or until wilted
6. Serve in bowls, add parmesan cheese
- Matzo Ball Soup
- Serves: 4
- 2 large Eggs, separating whites and yolks
- 3TBS Chicken fat
- 3/4 c Unsalted matzo meal
- 1 TBS Fresh parsley, chopped
- 1 TBS Fresh dill, chopped
- 1 TBS Onion, grated
- 1/2 tsp. Kosher salt
- 1/8 tsp. Ginger, ground
- 1/8 tsp. Nutmeg, ground
- 1 tsp. Caribbean Turkey Blend (or Gulf Coast Bay Seasoning to add heat)
- 1/4 tsp. Black Tellicherry peppercorns, ground
- ½ c Chicken stock , hot, but not boiling
- 2-3 quarts of homemade chicken stock for the soup (check out our recipe)
1. Beat egg yolks and chicken fat until thick and well blended. Add the ½ cup of hot chicken stock and beat well.
2. Slowly stir in all the herbs and spices in a medium bowl to blend.
3. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into yolk mixture alternating with matzo meal, doing 1/3 at a time.
4. Cover and refrigerate until cold and firm, at least 1 hour and up to 1 day.
5. Bring the 2-3 quarts of chicken stock you are using for the soup to a boil.
6. Using hands moistened in ice water, shape matzo mixture into balls (each about 2 inches in diameter).
7. Drop matzo balls into boiling stock. Reduce heat to low; simmer covered until cooked through, about 15 minutes.
8. Portion into bowls and serve.
- Prep Time: 5 min; Cook Time: 2 min; Difficulty: Easy
- Servings: 4
- Warm pita bread
- 2 TBS Za’atar
- ¼ c Olive oil
1. Preheat oven to 350 degrees. Place pita on a baking sheet and place them in the oven for 10-12 minutes or until warm.
- 2. While pita are warming up in the oven, mix olive oil and Za’atar together in a small serving bowl.
- 3. Dip bread into mixture.