Today, we cooked rutabaga with sautéed onions in homemade vegetable broth, pureed the rutabaga and onions, and then enriched the soup with cream. The soup was flavorful and light, a welcome treat on a rainy day.
Here is the recipe.
Archive for April, 2006
Andi’s Chicken Curry and Other Yogurt Delights
Today, we prepared yogurt, an ancient food product, in three different ways — with a vegetable (spinach), with a fruit (bananas), and finally, with a meat (chicken). We used Nancy’s Organic Yogurt, which is made up only of milk and fermenting bacteria (no sugar, starch, or artificial anything).
For the first dish, we blanched spinach and dressed it with yogurt spiced with freshly roasted and ground cumin and coriander. For the next dish, we incorporated ripe red bananas from Chile with blanched almonds and raisins in yogurt sweetened with honey and accented with freshly ground nutmeg. For the penultimate dish, we prepared Andi’s chicken curry with fresh free-range chicken, deboned and wrapped in a golden sauce from a home-made mixture of spices and accompanied by yukon gold potatoes and green top carrots.
Here are the recipes.
Ham Braised in Wine
This weekend, we are taking a break from the cooking demo to participate in a 24-hour scavenger hunt called Tricadecathlonomania.
In honor of the holiday weekend, we want to share this wonderful ham recipe from Julia Child. The recipe transforms the standard baked ham into la grande classe.
Here is the recipe.
Fiskibollur (Icelandic Fish Balls)
We are very fortunate to receive a shipment of fresh fish every Friday at the Co-op. Iris, our fish expert and Icelandic gourmand, taught us how to make fiskibollur, a classic dish from her childhood. She also taught us halibut cheeks in a cream sauce with cambozola cheese.
For the fiskibollur, we used line-caught Icelandic haddock.We served it with a mayonnaise-based remoulade sauce. We prepared the halibut cheeks with Alaskan Halibut and served it with sautéed asparagus.
Here are the recipes.
Luigi Cooks 