Monthly Archives: May 2016

Fasting for Ramadan or not, this soup hits the spot

[…] like soups, chorbas can be made in infinite ways, though most often chorba is associated with a hearty Moroccan soup made from vegetables and chickpeas, usually with diced lamb and some sort of pasta or grain.

Harissa is a wonderfully spiced chili paste that adds heat and complexity to all kinds of dishes.

1 pound boneless lamb shoulder, trimmed and cut into ¾-inch pieces

1 quart low-sodium chicken broth or stock

Kosher salt and ground black pepper

Add the cumin and coriander, then stir until you can smell the spices.

If you can’t find harissa, substitute sun-dried tomato pesto with a splash of hot sauce to approximate it.

Via:: Food


What Dave Matthews will be eating (and drinking) in Houston

Musician Dave Matthews hits Houston on May 13 — and he’s bringing with him his personal tour chef and his own wine label, The Dreaming Tree. The chef cooks up a different meal each show inspired by the tour stop — we have the recipe for the Houston-inspired meal, and info on his wines, which will be available for purchase at the show.

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Vegetable broth at its best in spring

Unlike homemade chicken stock, which requires lots of messy bones and fat and smells up your house for days – just ask my husband, who for some ungodly reason doesn’t like the aroma – vegetable stock couldn’t be easier to throw together from scratch. Building a broth out of brilliant purple onions, fennel, earthy mushrooms, pea pods and vivid dark-green leek tops feels like taking the beginning steps toward creating a really good final dish, such as a baked farro risotto or braised vegetables. Stir in a little bit of soy sauce and lemon juice, and you could even drink it straight from a mug. 4 ounces fresh or 1 ounce dried mushrooms (I like to use dried porcini or morel, or fresh trumpet, shiitake or baby bella) Kosher salt and ground black pepper, to taste In a large bowl, mix the onions, garlic, leek greens, fennel, carrots, celery and mushrooms with about 2-3 tablespoons of the oil (enough to coat), and plenty of salt and pepper, to taste. Add the roasted vegetables, along with the pea pods, bay leaves, thyme, parsley and peppercorns. 2 shallots (about ½ cup), minced (or 1 cup chopped onion) ¹⁄3 cup crumbled feta In a small Dutch oven or sauté pan over medium heat, warm the olive oil. Stir in minced shallots or chopped onion. Stir in minced garlic and cook for another minute or two. In a large sauté pan, warm 2 tablespoons of butter or olive oil over medium heat (butter is better). When hot or foaming, place into the pan the long white parts of leeks that have been trimmed, halved lengthwise and rinsed, trimmed whole radishes and halved or quartered fennel bulbs, trimmed but still connected at the bottom. Braising vegetables is such an easy way to prepare a weeknight side dish, but it always feels kind of strange to use chicken stock for the braising liquid.

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