corn and crab bisque

prep time:  15 minutes
cook time:  30 minutes
servings:  8

ingredients:
1/4 cup butter
3/4 cup onion - chopped
3 14-ounce cans chicken broth
3 cloves garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon cajun seasoning
salt
pepper
4 ears corn - kernels cut from cob
1/2 cup half-and-half
3 tablespoons flour
1/2 cup milk
16-ounces fresh lump crab meat

steps:
1.  heat butter in a large pot over medium heat.  stir in onion, cook until soft and translucent.  pour in chicken broth, and bring to a boil.  stir in garlic, bay leaves, cayenne pepper, cajun seasoning, salt, and pepper.  stir corn into boiling broth. simmer about 10 minutes.  reduce heat to medium low.

2.  remove 1 cup of soup, and set aside to cool slightly.  then pour into a food processor.  pour in half-and-half.  puree for 30 - 45 seconds.  set aside.

3.  in a small bowl, stir together flour and milk.  slowly stir into simmering soup.  stirring constantly, simmer for 1 - 2 minutes.  stir in puree mixture.

4.  reduce the heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

- all recipes

chilled avocado soup shots

prep time:  tbd
servings: 12

ingredients:
2 cups diced avocado
1 1/2 cups tomatillo salsa
1/4 cup chopped cilantro
1/4 cup sour cream
3 scallions - chopped
2 radishes - thinly sliced

steps:
1.  in a blender, puree avocado, salsa, cilantro, sour cream, and scallions.  thing with water if desired.  season with salt and pepper to taste.  chill until cold.

2.  divide among 12 small juice glasses.  garnish with radish slices.

- rachael ray magazine, july/august 2014

catalan stew with lobster and clams

prep time:  tbd
cook time:  90 minutes
servings:  4 - 6

ingredients:
2 lobsters, about 1 1/2 pounds each
1/4 cup whole almonds
1/4 cup hazelnuts
olive oil
2 slices day-old bread from a large french or italian loaf - crusts removed
1 medium onion - finely chopped
salt
pepper
1 dried nora chiles or 1 dried ancho chile - stems and seeds removed
1 fresh red fresno chile - seeds removed and finely chopped
3 canned piquillo peppers - chopped
1 teaspoon pimenton dulce
4 garlic cloves - mined
1 cup tomato puree
1/2 cup dry white wine
12 littleneck clams or 24 manilla clams - rinsed
3 tablespoons chopped parsley

steps:
1.  boil or steam lobsters for 10 minutes, then rinse with cool water.  crack shells, remove mean and cut into large chunks.  put shells in a large pot, cover with 10 cups water and simmer for 20 - 30 minutes.  strain, reserve broth and discard shells.

2.  heat oven to 400 degrees.  place almonds and hazelnuts on a baking sheet and roast until fairly dark, about 12 - 15 minutes.  rub skins from hazelnuts; discard skins.

3.  place a large, wide heavy-bottomed pot over medium heat and add olive oil to depth of 1/4 inch.  when oil is hot, fry bread slices slowly on both sides until crisp and golden, 5 - 6 minutes, adjusting heat if bread is browning too quickly.  remove bread, drain on paper towel and cut into 1/2-in cubes; set aside.  pour off all but 4 tablespoon oil.  add onion to pot, season with salt and pepper and cook until onion is softened and lightly colored, about 10 minutes.

4.  meanwhile, put dried nora chiles in a small pot of water and simmer for 15 minutes, until softened, then drain, discarding water.

5.  put almonds, hazelnuts, fried bread, garlic, dried chiles, fresno chiles, piquillo peppers and pimenton in a large mortar (or food processor) and pound to a rough paste.

6.  add chile mixture to softened onions and cook over medium-high heat for 5 minutes, stirring occasionally.  add tomato puree and wine and simmer until mixture has dried out a bit.  add 8 cups lobster broth and simmer until slightly thickened, about 10 minutes.  taste for salt and adjust seasoning.  if too thick, add a little more broth.

7.  bring to a brisk simmer and add clams.  when clams begin to open, add lobster meat and cook 5 minutes more.  stir in parsley and ladle the stew into bowls.

- new york times, september 2014

bourride a la setoise

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
1 1/2 cups olive oil + more as needed
1 leek - thinly sliced
2 medium onions - chopped
2 carrots - chopped
1 tomato - chopped
3 sprigs parsley
6 cloves garlic - finely minced
salt
pepper
1 cup white wine
2 - 21/2 pounds monkfish - skinned and boned
1 egg yolk
1 teaspoon lemon juice

steps:
1.  heat 2 tablespoons olive oil in a dutch oven or other large lidded pan over medium-high heat.  add the leeks, onions, carrots, tomato, parsley and about 1/3 of the minced garlic.  reduce heat to medium, season with salt and pepper, and cover.  cook, stirring frequently, for 10 minutes.

2.  add wine and 1 1/2 cup water and cook for another 5 - 10 minutes, or until vegetables are very tender.  transfer mixture to a food processor and puree until smooth.  set aside.

3.  season fish with salt.  heat 2 tablespoons of oil in a large skillet, add fish and cook over low heat, 3 - 4 minutes each side.  work in batches, adding more oil as needed to keep fish from sticking.

4.  return puree to dutch oven along with fish and any juices.  bring to a simmer, reduce heat to low, cover and cook for 10 - 15 minutes, or until fish is cooked through.

5.  combine the remaining garlic, a pinch of salt, egg yolk and lemon juice in a bowl; whisk to combine.  begin to add the remaining cup or so of oil a drop at a time, whisking constantly.  once mixture is emulsified, continue to add oil in a steady stream until fully incorporated and mixture is thick, with the consistency of mayonnaise.  season as needed.

6.  using a slotted spoon, gently transfer fish to a plate and keep warm.  adjust seasoning of the vegetable mixture.  remove from heat and whisk in the egg yolk mixture.  add fish back in before serving.

- new york times, july 2014

turkey meatball & cabbage soup

prep time:  tbd
cook time:  tbd
servings:  4 - 6

soup ingredients:
1/2 pound shiitake mushrooms
2 tablespoons olive oil - divided
4 cloves garlic - peeled and smashed
1 pound cabbage - chopped
1/4 cup chinese cooking wine
5 cups homemade chicken broth
3 whole green onions - roots trimmed and cut in half
chopped fresh cilantro - garnish

meatball ingredients:
1 pound ground turkey
2 tablespoon finely chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon grated fresh ginger
2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon olive oil

soup steps:
1.  preheat the oven to 425 degrees.  put the shiitake mushrooms on a sheet pan and drizzle one tablespoon olive oil over the top.  using your hands, toss the mushrooms to coat well and place them in the oven to bake.  cook, moving them occasionally, until they are dehydrated and crispy, about 20 minutes.  remove the mushrooms from the oven and set aside.

2.  in a large stockpot, set the remaining 1 tablespoon olive olive over medium-high heat.  when the oil is rippling, add the garlic and cabbage, turning to prevent burning.  cook until all the cabbage is wilted and the garlic is beginning to stick to the bottom of the stockpot.

3.  add the wine, scraping up any brown bits, and stir until the wine is nearly evaporated.  pour in the chicken broth and bring soup to a boil.  reduce heat to low and cover.

meatball steps:
1.  put the ground turkey, green onions cilantro, ginger, sesame oil, salt and pepper in a large bowl and use your hands to combine well.  shape the mixture into small meatballs and set aside. 

2.  heat the olive oil in a large saute pan over medium-high heat.  when oil is hot, drop in the meatballs and brown, about 2 minutes per side.  carefully place meatballs in the soup broth.

3.  add green onions on top and cover, cooking until the meatballs are cooked through and the cabbage is very tender, about 3 minutes. 

4.  spoon into bowls and garnish with a roasted mushrooms and cilantro.

- coco + kelley, march 2014

roasted carrot, parsnip and potato soup

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
1 1/2 pounds carrots - peeled and cut in 3/4-inch pieces
1/2 pound parsnips - peeled, quartered, cored and cut in 3/4-inch pieces
1 medium or large red onion - cut in large dice
1 medium Yukon gold potato - quarterey
2 garlic cloves, in the skin
2 tablespoon olive oil
salt
pepper
6 cups chicken stock
chopped fresh herbs - parsley, thyme, tarragon or chives - garnish
creme fraiche or yogurt - garnish

steps:
1.  preheat oven to 425 degrees.  line a sheet pan or a baking dish with parchment or foil.  toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste.  spread in baking dish or on sheet pan in an even layer and place in oven.  set time for 20 minutes.

2.  after 20 minutes, stir vegetables and turn heat down to 400 degrees.  roast for another 20 - 30 minutes, or until very tender and caramelized on the edges, stirring every 10 minutes.  remove from the heat.  you should have about 4 cups roasted vegetables.

3.  hold garlic cloves with a towel so that you don't burn your fingers.  squeeze out the pulp into a blender.  add half the vegetables and 2 cups of the stock.  blend until smooth and transfer to a soup pot.  repeat with the second half of the roasted vegetables.  transfer to the pot and whisk in remaining broth.  season to taste with salt and pepper and heat through.  serve each bowl with a sprinkle of chopped fresh herbs and a swirl of creme fraiche.

- new york times, march 2014

spaghetti squash soup with wild mushrooms

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
1 pound spaghetti squash - halved and seeds discarded
3 tablespoons olive oil
salt
pepper
2 tablespoon unsalted butter
1 medium onion - finely chopped
1 1/4 pounds mixed wild mushrooms - stems discarded and coarsely chopped
3 garlic cloves - finely chopped
2 quarts chicken broth
1 sage sprig
1 cup ditalini pasta
1/4 cup freshly grated parmigiano-reggiano cheese + more fore serving
2 tablespoons snipped chives

steps:
1.  preheat the oven to 425 degrees.  rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper.  place the squash cut side down on a baking sheet and roast for 30 minutes, until tender.  using a fork, scrape the squash strands into bowls and keep warm.

2.  meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil.  add the onion and cook over moderate heat, stirring, until golden 5 minutes.  add the mushrooms and garlic and cook, stirring, until mushrooms are golden, 7 minutes.  add the broth and sage, season with salt and pepper and bring to a boil.  add the pasta and cook until al dente, 9 minutes.  discard the sage sprig and stir in the 1/4 cup parmigiano-reggiano.

3.  ladle the soup over the squash and garnish with the chives.  serve with grated cheese.

- food and wine, november 2013

creamy cauliflower soup

prep time:  15 minutes
cook time:  45 minutes
servings:  4

ingredients:
1 sweet onion - finely diced
4 - 5 tablespoon olive oil
3 tablespoon unsalted butter
1 large head of cauliflower - chopped into small florets
3 cups vegetable broth
1 cup water
1/2 cup whole milk
1/4 cups capers - patted dry
salt
pepper
1/4 cup chopped chives

steps:
1.  heat a large pot over medium heat.  add 1 tablespoon olive oil and 1 tablespoon butter, then add onions with a pinch of salt.  stir to coat and cook until softened, about 5 minutes.  add in all but 1/2 cup of chopped cauliflower, and vegetable stock, then cover and cook for 20 - 25 minutes until softened.  a few times during cooking, use a spoon to press down and break apart or mash the cauliflower.

2.  while cauliflower is cooking, combine the chives with 3 - 4 tablespoons olive oil in a blender or food processor and blend until totally smooth.  if needed, strain the oil through a mesh strainer. 

3.  heat a small skillet over medium-high heat and add 1 - 2 teaspoons olive oil.  add capers and shake the pan, tossing for 1 - 2 minutes until crispy and fried.  place on a paper towel lined plate.  set aside.

4.  preheat oven to 435.  toss 1/2 cup cauliflower in olive oil and salt and pepper to taste.  place cauliflower on a baking sheet and roast for approximately 40 minutes. 

5.  once the cauliflower is soft, pour the mixture into a large bowl.  add the water and puree until smooth.  work in batches if needed. 

6.  heat over low heat, stirring in milk and remaining butter.  season with salt and pepper to taste, then garnish with capers, roasted cauliflower, and chive oil.

- how sweet it is

white bean and kale soup

prep time:  tbd
cook time:  tbd
servings:  7 -8

ingredients:
2 cups dried cannelloni beans - rinsed well
1 1/2 tablespoons olive oil
1 large onion - chopped
1 tablespoon chopped garlic
5 cups vegetable broth
2 1/2 cups water
1 bay leaf
1 tablespoon thyme - minced
1 1/2 cups carrot - diced
8 cups kale - coarsely chopped
3 small yukon gold potatoes - washed and diced
1/2 cup strawberry tomatoes - quartered
1/3 cup shaved parmesan cheese - garnish
salt
pepper

steps:
1.  place rinsed kidney beans in a medium pot.  cover with water until they are completely submerged, leaving 2-inches of water above them.  place over medium-high heat, stirring occasionally, until boiling.  take off heat and let sit uncovered for 1 1/2 hours.  drain and rinse well.  set aside.

2.  in a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant.  add the onions and cook until softened, about 4 - 5 minutes.  add the vegetable broth, water, bay leaf, thyme, carrots, kale, and tomatoes.  cook, stirring occasionally, for 20 minutes.

3.  add the potatoes and continue to cook for another 30 - 35 minutes, until potatoes are soft when pierced with a fork.  season with salt and pepper.  garnish with parmesan.

- epicurean mom

tomato soup with grilled cheese croutons

prep time:  5 minutes
cook time:  75 minutes
servings:  tbd

ingredients:
8 - 12 tomatoes - chopped in quarters
2 cloves garlic - minced
2 teaspoon olive oil
2 tablespoon onion
1 teaspoon salt
pepper
1 tablespoon brown sugar
1 cup chicken broth
1 cup heavy cream
1 tablespoon chopped basil
baguette - sliced into crostinis
mozzarella cheese
butter

steps:
1.  preheat oven to 435.  drizzle olive oil over a baking sheet.  place the tomatoes on the baking sheet and drizzle tomatoes with olive oil.  sprinkle evenly with salt and pepper.  roast for 20 - 40 minutes or until shriveled and soft.

2.  remove from the oven and let cool.  place the tomatoes, reserving the juices, into a blender and puree until you have about 3 cups. 

3.  drizzle about 2 teaspoons olive oil in a large sauce pot.  heat over medium high heat until shimmering.  add the garlic and onions, turn down to medium and stir frequently.  allow to cook until fragrant, about 30 seconds.  add the tomato puree, juice, chicken stock, brown sugar, salt and pepper.  stir and allow to come to a oil.  boil for 10 minutes and turn down to simmer.  add the cream and simmer for 10 - 15 minutes.

4.  place mozzarella between slices of the baguette, butter the outside and cook in a skillet over medium heat until the cheese is melted and the bread is golden.  remove to a cutting board and chop into 1/2 - 1-inch squares. 

5.  to serve top with basil and mini grilled cheese croutons.

- oh, sweet basil

winter vegetable soup with butternut squash and cauliflower

prep time:  20 minutes
cook time:  30 minutes
servings:  4

ingredients:
2 teaspoons olive oil
1 medium onion - chopped
2 cloves garlic - minced
1 carrot - cut into thin half-circles
1/4 teaspoon dried chile flakes
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 tablespoon tomato paste
3/4 pound diced butternut squash
1/2 pound diced cauliflower
1 3/4 cups vegetable broth
2 bay leaves
1/4 cup minced italian parsley
salt
pepper

steps:
1.  heat olive oil in a large saucepan set over medium heat.  add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.

2.  add the garlic, carrots, dried chile flakes, thyme, and salt.  cook until the vegetables are tender, about 5 minutes.  stir in the tomato paste and cook for an additional minute. 

3.  stir in the butternut squash, cauliflower, vegetable broth, water, and bay leaves.  bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 - 20 minutes. 

4.  let the soup cool for 10 minutes, then transfer 2 cups of the soup to a blender.  puree until almost smooth, then stir the mixture back into the soup. 

5.  stir in the parsley, add salt and pepper to taste.

- cookin' canuck

pumpkin & white bean bisque with manchego toasts

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 medium yellow onion - diced
5 cloves garlic - smashed
2 1/2 tablespoons salted butter
1 15-ounce can white beans - drained and rinsed
1 15-ounce can pureed pumpkin
2 1/2 cups chicken broth
1/3 cup heavy cream
1 tablespoon apple cider vinegar
1 teaspoon dried sage
1/4 teaspoon cumin
1/2 teaspoon pepper
1 teaspoon salt
ciabatta bread - thinly sliced
manchego cheese - shredded
olive oil
fresh thyme - garnish

steps:
1.  set a heavy bottomed pot to medium heat.  add the butter, onion, and garlic to the pan and saute for 8 - 10 minutes until softened.  add the sage and cumin, and stir to combine.  add 1/2 cup of the chicken broth and heat for a few more minutes, scraping any brown bits off the bottom of the pot.

2.  move onion mixture to a blender.  add in beans, pumpkin and remaining chicken broth.  if this is too much liquid, do it in batches.  puree until very smooth.  once pureed, return onion, pumpkin, and bean mixture to the pot.  add salt and pepper and bring to a simmer.  let soup simmer for 10 - 15 minutes while you prepare the toasts.

3.  set the oven to broil.  place the bread on a baking sheet.  cover generously with cheese, drizzle with olive oil, and sprinkle with a bit of pepper.  place under the broiler for 2 - 3 minutes until melted.  watch closely as to not burn.

4.  right before serving, remove the soup from the heat.  stir in the vinegar, and then stir in the heavy cream.  serve with toasts and garnish with fresh thyme.

- clara persis

lemony egg soup with escarole

prep time:  tbd
cook time:  15 - 20 minutes
servings:  4

ingredients:
5 cups chicken stock
1/2 cup white rice
4 cups escarole - coarsely chopped
3 large eggs
2 - 3 tablespoons fresh lemon juice - as needed
1/2 teaspoon finely grated lemon zest
salt
pepper

steps:
1.  in a medium pot, bring stock to a simmer.  add rice and simmer gently until tender, 15 - 20 minutes.  stir in escarole for the last 5 minutes.

2.  in a medium bowl, whisk together the eggs and 2 tablespoons lemon.  whisking constantly, slowly ladle 1 cup hot broth into the egg mixture.  pour mixture into the pot of hot stock.  cook gently until soup begins to thicken, 2 - 3 minutes.  season with lemon zest, salt, pepper and more lemon juice, if desired.

tomato bisque with fresh goat cheese

prep time:  tbd
cook time:  30 minutes
servings:  4

ingredients:
2 talbespoon olive oil
1 tablespoon minced garlic
1 tablespoon grated ginger
1 cup diced onion
1 28-ouce can crushed italian plum tomatoes
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon red chile flakes
pinch of cayenne pepper
4 ounces fresh goat cheese

steps:
1.  pu oil in a large saucepan over medium-high heat.  when it shimmers, add galic and ginger and saute until just fragrant, 1 - 2 minutes.  add onion and continue cooking until soft and translucent, about 5 minutes.

2.  add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water.  reduce heat to medium-low and simmer for 30 minutes or until flavors have melded.  using an immersion blender, puree soup until smooth.  add goat cheese and stir well until mixture is creamy but with a few evident crumbles of cheese.  ladle into bowls and serve.

- new york times, january 2014

roasted carrot soup

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
6 - 8 medium - large carrots - peeled and diced
6 cups chicken stock
1-inch piece ginger - peeled
1 small onion - chopped
2 garlic cloves
olive oil
salt
pepper

steps:
1.  divide the carrots in half.  place one half of the carrots on a baking sheet.  season with salt and pepper and drizzle lightly with olive oil.  toss to combine.  place in a 375 degree oven for about 20 minutes, shaking the pan every so often of even cooking.  remove from the oven when soft, slightly brown and caramelized.

2.  meanwhile, bring the stock to a boil in a large saucepan with the ginger, onion and garlic.  bring down to a simmer and cook for about 5 minutes or so until the onions are soft.  add the remaining half of the carrots and simmer for another 5 minutes until the carrots are just slightly soft, but not cooked through.  transfer the mixture to a blender.

3.  add the roasted carrots to the blender with the par-boiled carrots.  blend until smooth.  add salt and pepper to taste and a drizzle of olive oil over each portion to serve.

- goop, january 2014

steamed clams in spicy tomato sauce

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
4.5 pounds clams
2 tablespoons olive oil
1 cup dry white wine
1 small onion - minced
4 garlic cloves - minced
1/2 - 1/2 teaspoon red pepper flakes
1 28-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1 strip of orange zest
1 teaspoon fresh thyme leaves
pinch of saffron
salt
pepper
3 - 4 tablespoons finely chopped fresh parsley or cilantro
lemon juice

steps:
1.  rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush.  discard any that are open or that have cracked shells.

2.  place the wine in a large, lidded pan that will accommodate all of the clams.  bring to a boil and reduce by half.  add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 - 3 minutes, until the clams open.  remove from the heat.  discard any clams that have not opened.

3.  set a strainer over a bowl, line with cheesecloth and drain the clams.  set the liquid and the clams aside in separate bowls.

4.  heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots.  cook, stirring, until tender, about 3 minutes,, and add the garlic and red pepper flakes.  cook, stirring, until fragrant, about 30 seconds - 1 minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams.  add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 - 25 minutes, stirring often, until the mixture has cooed down and is very fragrant.  taste and adjust seasonings.

5.  stir the clams into the tomato sauce and heat through, stirring.  add the parsley, stir again, and serve in wide soup bowls.  drizzle a little olive oil and a few drops of lemon juice over each serving.

- new york times, december 2013

chickpea stew with orzo and mustard greens

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed

steps:
1.  in a large pot, heat the olive oil over medium-high heat.  add the carrots, fennel and onion.  cook until tender, about 5 - 7 minutes.  add the garlic, red pepper and rosemary and cook another 2 minutes.  pour in the broth plus an additional 2 cups water and bring to a boil.

2.  once boiling, add the chickpeas, tomatoes and orzo.  reduce to a simmer and cover with a lid.  simmer 10 minutes or until the orzo is tender.  uncover and stir in the greens, letting them simmer until soft, about 2 minutes.

3.  add more water if you want the mixture to be more souplike and season with salt and pepper.  ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.

- new york times, december 2013

noodle bowl with broccoli and smoked trout

prep time:  tbd
cook time:  tbd
servings:  4

stock ingredients:
6 dried shiitake mushrooms
1 bunch scallions - sliced
1 4 - 6-inch stick of kombu
1 medium carrot - sliced thin
a handful of mushroom stems
7 cups water
soy sauce to taste
1 - 2 tablespoons rice wine
salt
sugar

soup ingredients:
6 ounces japanese soba or udon noodles - cooked and tossed with 2 teaspoons sesame oil
3 broccoli crowns - cut into small florets
1/2 pound smoked trout fillets - cut into 4 2-ounce pieces
1 bunch scallions - thinly sliced, light and dark green parts kept separate
2 teaspoons black sesame seeds

broth steps:
1.  combine the mushrooms, scallions, kombu, carrot, water, soy sauce, and rice wine in a saucepan and bring to a simmer.  cover and simmer 20 minutes.  strain.  season to taste with salt and a sugar.

soup steps:
1.  bring the stock to a simmer.  if the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer in the broth then distribute the noodles among four deep soup bowls.  add the broccoli to the stock and simmer 3 minutes.  add the trout fillets and the white and light green parts of the scallions.  cover and turn off heat.  allow to sit for 3 minutes.

2.  set a piece of trout on top of the noodles in each bowl.  ladle the soup, taking care to distribute the broccoli and scallions evenly among the bowls.  sprinkle black sesame seeds and the dark green part of the scallions over each serving.

- new york times, october 2013

pork chile verde

prep time:  30 minutes
cook time:  3 hours
servings:  6 - 8

ingredients:
4 pounds pork butt or shoulder - trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon pepper
flour
1/4 cup vegetable oil
3 yellow onions
2 bell peppers - cut into 1-inch cubes
2 anaheim or poblano chiles - cut into 1-inch cubes
2 - 3 jalapenos - seeded and finely chopped
3 garlic cloves - peeled and finely chopped
1 1/2 pounds tomatillos - roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoon ground cumin
2 tablespoons coriander seeds - crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves - chopped
4 cups chicken stock

steps:
1.  season the pork meat generously with salt and pepper, lightly flour.  heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunk well in small batches, on all sides.  life pork out of the pan and place in a wide soup pot.

2.  discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.  add the chiles and jalapenos and cook an additional 3 - 4 minutes, then add the garlic and cook 1 - 2 minutes more.

3.  add the vegetable mixture, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a simmer.  cook for 2 - 3 hours uncovered or until the pork is for tender.

4.  adjust the seasoning to taste with salt and pepper. 

- food network

clam chowder with spinach and dill

prep time:  tbd
cook time:  tbd
servings: 

ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions

steps:
1.  put clams in a large deep skillet and add 4 cups water.  cover tightly with lid and bring to a boil over high heat.  reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes.  remove lid and let clams cool.  shuck clams, discarding shells, and reserve in small bowl.  strain broth through a fine-meshed sieve.  keep warm over low heat.

2.  put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat.  add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes.  add bay leaves and thyme sprig and cook for 5 minutes more.

3.  meanwhile, bring 1 cup water to a boil in a small pot.  cut bacon crosswise into 1/2-inch lardons.  simmer lardons for 2 minutes, then drain.  add lardons to soup pot, along with potatoes.  season generously, stir to coat and cook for 1 minute.

4.  add 3 1/2 cups warm clam broth and bring pot to a boil.  reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes.  check seasoning.

5.  just before serving,k add reserved shucked clams, stir in spinach and heat through.  stir together creme fraiche and lemon zest and season to taste.  ladle soup into wide bowls.  add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.

- new york times, october 2013