Recipe Finds : Parsley Wontons with Soy-Vinegar Sauce

In this show I learned from Ming Tsai to crush the parsley. I will try this recipe soon. If you try i before me let me know,

Shrimp and Parsley Wontons with Soy-Vinegar Sauce

Episode 701: Wonton Wrapper/Parsley
Ingredients
All ingredients A-Z



1 pound small Contessa shrimp, prepped and rough chopped

1/2 cup minced parsley

Zest of 1 lemon

1 tablespoon sesame oil

1 egg

Kosher salt and freshly ground black pepper to taste

Thin whole wheat wonton wrappers

2 parts Wanjashan naturally brewed rice vinegar

1 part Wanjashan organic tamari

1 small finger ginger, peeled and julienned

2 tablespoons sliced scallions for garnish


Directions

In a large bowl, combine shrimp, parsley, lemon zest, sesame oil and egg. Season and combine well. Test flavor by sautéing small portion. Form wontons: Place 1 wonton skin on a flat work surface with corner nearest you. Place about 1/2 tablespoon filling in center of skin, fold the bottom half over the top half to create a triangle. Bring the left and right sides under the dumpling, pinch together to seal. Repeat with remaining skins and filling. Meanwhile, boil water in a stockpot; Add wontons and boil wontons until filling is cooked through, then remove and place in individual bowls, about 2 dumplings per bowl. Meanwhile, make sauce of naturally brewed rice vinegar, tamari, ginger and scallions. Ladle on top and serve

Roasted Poblano and corn soup- great recipe

Wow. This soup really came out great. Roasting the poblano peppers makes all the different in the world to give the soup a slight extra smoky, heat flavor. It was created by Galley Wench and I found it only trolling for recipes, as I love to do. I tweaked it some. Don't be shy about using chili peppers like poblano. These have a little kick and lots of flavor but its not too hot at all. Just a milk kick (make sure you take out the veins of the pepper and the seeds!!!).
(1) I used ground cumin for both parts
(2) I also added pieces of boiled actually nuked- microwaves idaho potato ( sweet potato would be interesting too.
(3) I made this recipe dairy but for those of you who want - you could add diced chicken or turkey.

Roasted Poblano and Corn Soup
Recipe #344755
Galley Wench

By: Galley Wench
Dec 23, 2008

I love anything with roasted poblano peppers in it; and add corn . . . Yummy! This is a combination of a couple different recipes I found and decided to add this one to my collection of corn soup recipes!

SERVES 6 -8 (change servings and units)
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Ingredients

* 6-7 large poblano chiles, roasted
* 4 cups whole milk
* 4 cups vegetable broth
* 2 tablespoons cumin seeds
* 1-2 chipotle chiles, seeded and diced (in adobo sauce)
* 1 teaspoon adobo sauce (from chipotle chiles)
* 2 bay leaves
* 1 large fresh rosemary sprig or 1/2 teaspoon dried rosemary
* 2 tablespoons unsalted butter
* 2 tablespoons olive oil
* 2 large yellow onions, diced
* 2 teaspoons salt
* 4-6 garlic cloves, minced
* 2 teaspoons ground cumin
* 8 cups corn, fresh (frozen can be substituted)
* 1/2 cup heavy cream

GARNISH (OPTIONAL)

* 1/4 cup cilantro, chopped (optional) or 6 green onions, chopped (optional)

Directions

1.
1
Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
2.
2
Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
3.
3
Peel and rinse the skins off the peppers.
4.
4
Slit lengthwise and remove the stems, seeds and ribs.
5.
5
Pat the chilies dry and then dice; set aside.
6.
6
Pour the milk and broth into a heavy saucepan.
7.
7
Toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
8.
8
Remove from the heat and immediately add to the milk.
9.
9
Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
10.
10
Cover and bring to a gentle simmer; do not allow to boil.
11.
11
Remove from the heat and let stand, covered, for 20 minutes.
12.
12
Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
13.
13
Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
14.
14
Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
15.
15
Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
16.
16
Strain the milk mixture into the corn mixture.
17.
17
Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
18.
18
Remove from the heat and let cool for a few minutes.
19.
19
Puree one-third of the soup.
20.
20
Return the puree to the stockpot, stirring well.
21.
21
Add ceam and reheat over low heat, stirring gently.
22.
22
Taste and adjust the seasonings.
23.
23
Garnish with cilantro or green onions and serve.

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Spot an error in this recipe

Plantain Soup with Corn and Chili

This recipe was in my Hot & (red hot and sizzling dishes) Spicy by editor Linda Fraser. I wanted to try a plantain recipe. It was very simple recipe and I let it boil on simmer for longer then 10 minutes which was recommended. It came out better then expected. The platains permeated the soup and the tarragon added a little extra flavor with the green chilis. Instead of mexican chilis in the jar, I used chopped jalapeno. It was even good on spaghetti. 9.2/10

Book review: The Korean Kitchen

I have quite a few Asian and other cookbooks. I have been to several Korean restaurants, tried some and found recipes in these books I have and on the internet. My two kids gave me this book as a present (it is the older one from 1993). The author writes for many magazines but it seems like he is more a traveler then a chef. But still he must like the food enough to be able to write about it and post the 140 recipes in the book. The book does not have photos but that does not bother me. I can cook and I don't need the fancy photos. It is the ingredients and the instructions that are important. The ingredients are easy to find and use. American based measurements are used so you don't have to hunt. The Seng Sun bulgogi BBQ (spiced fish) was very good (9.7/10). I marinated the fish with the paste and put the fish on my gas grill. Fish came out great with a little kick to it and a level above average stuff which is what I look for. It was different. There is a good variety of recipes for kimchi (spiced cabbage), vegetables, soups, rice and noodles and meat and poultry.I've only gotten started but you can bet I will try more of the recipes. It's a good place to start with Korean recipes if you want to go beyond regular Chinese. (PS Don't be scared that the recipes might be too hot. They aren't but you can always scale the ingredients up or down a bit. So don't let Korean, Thai, Vietnamese or other Asian foods scare you away because you think it is too spicy (which is what I always hear). You don't know what you are missing if you don't go beyond Chinese.)

You say pesto the French say Pistou

Reading this word for the first time today, made me think it sounds like Pesto. Well very much so and it is another way to spice up soups and other dishes and taking meals to another level.

Pistou sauce, or just pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil.
http://en.wikipedia.org/wiki/Pistou

France's Best Pistou is Provence's French version of pesto.
Typically this condiment is added to a vegetable-rich soup. The Roman poet Virgil described a sauce made by crushing herbs in a mortar with garlic, salt and olive oil. Over time, the sauce would become a pesto was re-sounded into pistou in Nice.

Here was another good one that I found that looked good and will try

soupe au pistou

http://www.epicurious.com/recipes/food/views/230161
A good-for-you French stew
Low fat, flavorful — this soup will bowl you over. In France, where foie gras rules, this soup stands out: It's low fat and vegetarian. Suzanne Goin, chef and co-owner of Lucques in Los Angeles, first tasted it on a vacation. Years later, she put it on her menu. With salad and a baguette, the bean and veggie stew makes a fiber-rich meal. "Pistou" is its basil-based topping; Italians call it pesto. We call it delicious.

Servings: Makes 6 servings.




Ingredients
Stock
1 1/2 tbsp olive oil
1 medium onion, thickly sliced
1 celery stalk, chopped
1 head fennel, chopped
1 carrot, chopped
2 plum tomatoes, quartered
4 cloves garlic, crushed
1/2 tsp red pepper flakes
3 sprigs fresh thyme
1 bay leaf
Soup
1 1/2 tbsp olive oil
1 cup diced onion
2 garlic cloves, peeled and minced
1/2 cup diced carrot
1 cup diced celery
1/2 cup chopped parsley
1 tbsp minced fresh thyme
1 1/2cups drained and chopped canned plum tomatoes
2 cans (15 ounces each) white cannelini beans, rinsed and drained
6 tsp prepared pesto or extra-virgin olive oil


Preparation
For the stock:
In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.
For the soup:
Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.



Nutritional Information

Nutritional analysis per serving: 314 calories, 10 g fat (1.5 g saturated fat), 43.5 g carbohydrates, 12.5 g protein


**

http://www.foodandwine.com/articles/frances-best-pistou

Making my pistou starts with adding tomatoes and olive oil to basil, garlic and salt, then crushing the mixture in a mortar with a pestle until it's smooth. (In the Provençal dialect, pistou means "pounded.") The pistou is then stirred into the soup, amplifying the flavors of both.
The Provençal also spend a lot of time discussing versions of the soup. Traditionally, it includes a homemade broth, fresh white beans, green beans, potatoes and macaroni. A recipe by Patricia Wells adds pumpkin; one by Richard Olney calls for carrots. Cooks in Provence often vary the pasta, too (some use vermicelli). Robert Lalleman, the chef at the esteemed Auberge de Noves in Avignon, enriches his recipe by sautéing pasta in butter before mixing it into the soup.
What follows is a classic recipe for the sauce plus two variations on the soup—one I recently concocted with pancetta and the other, the first soupe au pistou I ever loved.


Classic Pistou


TOTAL TIME: 20 MIN
MAKES 1 CUP
Pistou is an olive oil–based basil sauce from the south of France that closely resembles Ligurian pesto. There's only one way to make true pistou —by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce. Like its Italian twin, pistou can also be served as an accompaniment to grilled meats, poultry, fish and vegetables. ingredients

• 1 tablespoon crushed garlic
• 1 teaspoon kosher salt
• 4 1/2 cups basil leaves, torn into pieces (2 ounces)
• 1/4 cup coarsely grated plum tomatoes
• 1/4 cup extra-virgin olive oil
• 1 cup finely grated Mimolette or slightly aged Gouda (3 ounces)



directions

1. In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, then gradually stir in the olive oil until it's incorporated. Stir in the cheese and refrigerate until ready to serve.


NOTES Two Tablespoons 103 Calories, 10 gm Total Fat, 2.9 gm Saturated Fat, 1 gm carb, 0 gm Fiber.

**
This one was made with eggplant

Pistou de Marseille


ACTIVE TIME: 1 HR 15 MIN
TOTAL TIME: 3 HRS 15 MIN plus overnight soaking
SERVES: 10
This is the first version of soupe au pistou that Wolfert ever loved. She learned the recipe in the '70s from Claude Thomas, her neighbor in Tangier, who was writer Paul Bowles's French translator. Thomas's trick was to use a ratatouille-like mixture as a base for the hearty soup. Here the soup starts with a sautéed mix of eggplant, onions, garlic, peppers and zucchini.
ingredients

• 1 small eggplant (1/2 pound), peeled and cut into 1/2-inch dice
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 2 medium onions, cut into 1/4-inch dice
• 3 garlic cloves, minced
• 1 Italian frying pepper, cut into 1/2-inch dice
• 1 pound medium zucchini, cut into 1/2-inch dice
• 7 roma or plum tomatoes— peeled, seeded and cut into 1/4-inch dice (2 1/2 cups)
• 3 quarts boiling water
• 1 1/4 cups dried cannellini beans (1/2 pound), soaked in cold water overnight and drained
• Bouquet garni made with 3 large basil leaves, 2 parsley sprigs, 1 thyme sprig and 1 bay leaf
• 2 carrots, cut into 1/2-inch dice
• 1/2 pound mixed green beans and yellow wax beans, cut into 1-inch lengths (2 cups)
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground black pepper
• 1 pound Yukon Gold potatoes, peeled and cut into 1/3-inch dice
• 1 cup elbow macaroni
• 1 cup classic pistou
• Finely grated Mimolette or lightly aged Gouda, for serving



directions

1. In a colander, toss the eggplant with 2 teaspoons of kosher salt and let drain for 20 minutes. Rinse the eggplant well and squeeze out as much water as possible.
2. Heat the olive oil in a large soup pot. Add the onions and cook over moderate heat, stirring occasionally, until very soft but not browned, about 10 minutes. Add the garlic and cook for 2 minutes, stirring. Add the eggplant, frying pepper and half of the zucchini and cook until the vegetables begin to soften, about 5 minutes. Stir in the tomatoes. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are very soft, about 30 minutes.
3. Pour the boiling water into the pot and add the drained cannellini beans. Cover and simmer gently over moderately low heat until the beans are tender, about 1 hour and 15 minutes.
4. Add the bouquet garni, carrots, mixed green and wax beans and nutmeg to the soup and cook until the beans are tender. Season the soup generously with salt and pepper. Stir in the remaining diced zucchini, the potatoes and the macaroni and cook until the potatoes and macaroni are tender, about 10 minutes. Remove from the heat and stir in the Classic Pistou. Ladle the soup into bowls and sprinkle with grated Mimolette; pass additional grated cheese at the table.

MAKE AHEAD The soup can be refrigerated overnight. Reheat and add the Classic Pistou shortly before serving.
NOTES One Serving 248 Calories, 14 gm Fat, 3.2 gm Saturated Fat, 26 gm Carbohydrates, 6.5 gm

compare that one with this kosherize passover one where I first actually heard the term Pistou but made with dill instead

Matzo Ball Soup with Dill-Horseradish Pistou


ACTIVE TIME: 1 HR
TOTAL TIME: 3 HRS 15 MIN
SERVES: 10
Instead of sprinkling his soup with the customary bits of chopped fresh dill, Adam Perry Lang makes a vibrant horseradish and dill pistou (typically a condiment of fresh basil, garlic and olive oil). A swirl of the flavorful pistou brightens up the soup enormously. ingredients
MATZO BALLS

• 8 large eggs, beaten
• 1/3 cup olive oil
• 1 cup seltzer or club soda
• 2 teaspoons kosher salt
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground ginger
• 2 cups matzo meal (10 ounces)
•

PISTOU AND SOUP

• 1/2 cup extra-virgin olive oil
• 1 cup coarsely chopped dill
• 2 tablespoons finely grated fresh horseradish
• 1 garlic clove
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 medium turnip, peeled and finely diced
• 1 celery rib, finely diced
• 1 large carrot, finely diced
• 5 quarts chicken stock, preferably homemade
• 8 cups diced chicken (3/4 inch), from two 3 1/2-pound chickens
•



directions

1. Make the Matzo Balls: In a bowl, whisk the eggs with the olive oil, seltzer, salt, white pepper and ginger. Add the matzo meal and stir until moistened. Refrigerate until firm, at least 2 hours.
2. Line 2 baking sheets with wax paper. Scoop the matzo meal mixture into fifty 1-inch balls. Using lightly moistened hands, roll the matzo balls until smooth. Transfer to the baking sheets and refrigerate the matzo balls briefly.
3. Meanwhile, Make the Pistou: In a blender or food processor, pulse the olive oil with the dill, fresh horseradish, garlic, salt and white pepper until the dill is finely chopped and a sauce has formed.
4. Bring a medium saucepan of water to a boil. Add the turnip, celery and carrot and cook the vegetables until they are crisp-tender, about 5 minutes. Drain and refresh under cold water.
5. In a large pot of boiling salted water, simmer the matzo balls over very low heat, covered, until they are plump and cooked through, 25 to 30 minutes.
6. Meanwhile, in another large pot, heat the stock with the vegetables. Using a slotted spoon, transfer the matzo balls to the soup; simmer for 5 minutes. Add the chicken and cook until heated through. Serve the soup in bowls with a dollop of the dill pistou.




MAKE AHEAD The recipe can be prepared through Step 3; refrigerate overnight. WINE Sauvignon Blanc’s bright, gooseberry-inflected zestiness is a good match for this light but flavorful soup. Some of the best Sauvignons come from New Zealand’s Marlborough region, especially in the top-quality 2006 vintage; for a kosher choice, check out the aromatic 2006 Goose Bay.


another good recipe
http://www.globalgourmet.com/food/kgk/2000/0900/kgk090200.html

Avocado pepper soup- not sure? not bad at alll

It is winter here in Kansas but since we have avocados in the fridge, I thought a soup would be good. Something cold, avocado based and different. There were several in my database. I found this one from Ingrid Hoffmann on Food Network channel. I liked this one because it also added sweet peppers. My wife wan't so keen on it but it came out well and she liked it. I also added pepper cream to it (see recipe below from other recipe I found)

Show: Simply Delicioso with Ingrid Hoffmann
Episode: Spa Day
1 tablespoon unsalted butter
1 white onion, chopped
2 garlic cloves, peeled and smashed
1/2 red, orange, or yellow bell pepper, finely chopped
2 tablespoon chopped fresh dill
Salt and freshly ground black pepper
3 medium avocados, halved, seeded, peeled, and roughly chopped, see *Cook's Note
2 1/2 cups 2 percent milk
2 tablespoons olive oil
1/2 pound small raw shrimp, peeled and deveined (optional - I did not use)
Fresh basil leaves, finely chopped, for garnishing
Sesame seeds, to taste
2 tablespoons olive oil

Melt the butter in a medium skillet over medium-high heat. Add the onion, garlic and peppers and cook until soft, about 4 to 6 minutes, stirring occasionally. Add the dill, season with salt and pepper. Put the mixture in the blender jar.

Add the avocado, and milk and 1 tablespoon of olive oil to the blender and puree. When completely smooth, transfer the puree to a bowl, cover, and refrigerate until chilled.

Heat the remaining 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shrimp and cook until curled, pink and opaque, about 2 to 4 minutes. To serve, pour the chilled soup into small glasses or bowls, add a few of the shrimp to each glass and garnish with the basil, sesame seeds, and a drizzle of oil.

**AnchoCream***
1largedriedanchochile*
1/4cupwhippingcream

I first fried the 2 chilis for a few seconds in my wok and dumped them into a small bowl with cold water . I let them sit for 30 minutes then pureed the chilies and added the cream.

I found this light Iraqi middle eastern recipe for squash soup

I found this light Iraqi middle eastern recipe for squash soup. Tomato based and the lemon juice gives it a little kick. I used 2 yellow squashes with 1 zucchini instead of just zucchini. Try it.
I rated it 9/10. Versatile, Can use it as entree, side, appetizer, add croutons, serve with bread or pita, crackers etc etc

Hot and Sour Zucchini Soup (Maradj Kar'a Hamiz)
Recipe #190132
This is a light, simple Mideastern soup with Iraqi flavorings. It can be made into a more substantial soup by adding cooked rice or barley or wheat berries, and/or lentils and/or garbanzo beans. A great way to use up leftover grains and legumes! The recipe has been adapted from Faye Levy's "Feast From The Mideast".
by lynnski / LA
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4
servings click to change U.S./Metric measurement system or number of servings
time to make 30 min 10 min prep
Change to: servings US Metric
3 tablespoons olive oil
3 garlic cloves, minced
1 lb tomatoes, chopped or 1 (14 ounce) can diced tomatoes
1/4 teaspoon hot red pepper flakes
1 1/2 lbs zucchini, diced
3 cups vegetable broth
2 tablespoons lemon juice
1/4 teaspoon sugar
salt and pepper

Not the one? See other Hot and Sour Zucchini Soup (Maradj Kar'a Hamiz) Recipes

* < 30 mins Soups
* Low Protein Soups
* Iraqi Soups

1. Heat 2 tablespoons oil in a saucepan.
2. Add garlic and cook over low heat about 30 seconds.
3. Add tomatoes, pepper flakes, salt and pepper and cook over medium heat about five minutes.
4. Add zucchini and broth; cook over low heat about 15 minutes or until squash is tender.
5. Add lemon juice and sugar.
6. Serve hot, cold or at room temperature, drizzled with one tablespoon of olive oil.
7. Serve with pita bread