2 tablespoons (1/4 stick) butter 2 cups sliced leeks (white and pale green parts only) 2 cups sliced fennel bulb 3 cloves crushed garlic 4 14 1/2-ounce cans vegetable or chicken broth, or an equivalent amount of homemade broth 2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups) Freshly ground pepper [more...]
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1 (4-inch-long) piece of baguette, crust discarded 4 garlic cloves 4 teaspoons salt 4 tablespoons Sherry vinegar (preferably “reserva”), or to taste 2 teaspoons sugar 1 teaspoon ground cumin (optional) 5 pounds ripe tomatoes, cored and quartered 32 ounces spicy cocktail vegetable juice, chilled 1/2 cup mild extra-virgin olive oil Garnish: Finely chopped red [more...] Yield: 4 to 6 servings. 2 tablespoons olive oil, plus more for pita chips 1 fat leek (or 2 slim ones), white part only, thinly sliced 6 garlic cloves, minced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/2 teaspoon ground coriander 1/4 teaspoon turmeric powder Pinch of cayenne 1 1/2 [more...] Makes 8 servings. 2 tablespoons butter 2 tablespoons olive oil 1 cup chopped celery 1/2 cup coarsely chopped shallots (about 3 large) 2 pounds celery root (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups) 1 10-ounce russet potato, peeled, cut into 1-inch pieces 5 cups chicken broth [more...] Makes about 8 cups. 1/4 cup (1/2 stick) butter 8 stalks celery, sliced (about 4 cups) 1 onion, chopped 1 cup chopped fresh fennel bulb 2 garlic cloves, sliced 1/2 teaspoon chopped peeled fresh ginger 3 3/4 cups canned low-salt chicken broth or vegetable broth 1/4 cup dry white wine 1 large bunch watercress, trimmed [more...] Although the recipe for the winter squash soup that won last weekend’s soup cook-off appeared in the Cornwall Local, we thought that perhaps a scaled-down version might be in order, for those times when you don’t have a hundred people to feed. I used a 3 1/2-pound butternut squash and substituted half-and-half for the heavy [more...] |
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