white posole from the
Santa Fe School of Cooking’s
online market in order to avoid the hassle of trying to find good quality posole locally with its skin already removed. Posole (the soup) can be red or green, depending upon what color chiles you use.
2 cups dried posole
6 cups water
2 tablespoons vegetable oil
1 medium white onion, chopped
2 teaspoons ground cumin seed
1 teaspoon coriander seed
2 tablespoons chile powder
2 teaspoons dried Mexican oregano
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes (optional)
Juice of ½ lime
Salt
Garnishes
Chopped fresh cilantro
Sliced radishes
Shredded napa cabbage
Sliced black olives
Chopped white onion
Diced avocado
Crumbled Cotija or feta cheese
Sour cream
Lime wedges
Rinse the dried posole thoroughly, then place it in a 7-quart slow cooker along with the water. Cover and cook on LOW for about
6 hours, or until the posole kernels are beginning to burst open.
While the posole is cooking, heat the oil in a large sauté pan over medium heat and sauté the onion for about 10 minutes, or until lightly browned.
Crush the cumin and coriander seeds in a mortar and pestle or grind it in a spice grinder. Add the cumin, coriander, chile powder, oregano, garlic, and tomatoes to the onion and cook for 2 to 3 minutes longer.
Add the mixture to the slow cooker and continue cooking for 1 to 2 hours longer, until the flavors meld. Stir in the
lime juice
and add the salt to taste. (Posole requires a lot of salt, so don’t be stingy.)
Ladle the posole into bowls. Serve with assorted garnishes so that people can add their own toppings.
Red Pepper Soup with Basil Chiffonade
Serves 4 to 6
This is a luscious, bright red soup, but to fully realize the
bell pepper
flavor, I recommend serving it the day after you make it. I find the bell pepper flavor is quite faint when the soup is freshly made (one neighbor couldn’t even detect the bell pepper flavor), but after it stands overnight, the flavor ripens and the soup blossoms. Serve it hot or cold, topped with a dollop of sour cream and a sprinkling of basil chiffonade.
2 tablespoons olive oil or ghee (see here )
1 medium onion, coarsely chopped
2 cloves garlic
1 bay leaf
4 large
red bell
peppers, seeded, and thickly sliced or chopped
2 medium
carrots
, peeled and sliced
1 large
tomato
, coarsely chopped
5 cups water
1 cup half-and-half
Salt
½ cup sour cream
4
basil
leaves, cut into chiffonade (see here )
In a large sauté pan, heat the oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the garlic and cook for 1 to 2 minutes longer. Do not let the garlic brown.
Transfer the mixture to a 7-quart slow cooker and add the bay leaf, bell peppers, carrots, and tomato. Cover and cook on LOW for about 4 hours, or until the peppers and carrots are tender.
Add the water, then using a handheld blender, puree the contents of the slow cooker until the desired texture has been reached. Stir in the half-and-half and add the salt to taste.
Ladle the soup into bowls and top each with a dollop of sour cream and some basil.
Ribollita
Serves 4 to 6
I wrote all the recipes for this book one winter. How perfect—all that cold weather, and all of those great, hot soup experiments. In my close-knit neighborhood, everyone wanted in on the kitchen magic. Like minestrone, ribollita is an Italian (Tuscan) classic, and its name means “reboiled.” It was originally made by reboiling yesterday’s minestrone. Same basic soup, different day.
2 tablespoons olive oil
1 medium onion, cut into 10 pieces
6 cloves garlic, sliced
6 cups water
1 cup dried cannellini or other white beans
Parmesan cheese
rind
1 tablespoon tomato
paste
3 celery ribs, sliced
2 medium carrots, sliced
1 cup sliced
chard
1 cup sliced
napa cabbage
1 medium
zucchini
, diced
Salt
¼ cup white vinegar
½ cup chopped fresh
parsley
½ cup freshly grated Parmesan cheese
In a large sauté pan, heat the
Santa Fe School of Cooking’s
online market in order to avoid the hassle of trying to find good quality posole locally with its skin already removed. Posole (the soup) can be red or green, depending upon what color chiles you use.
2 cups dried posole
6 cups water
2 tablespoons vegetable oil
1 medium white onion, chopped
2 teaspoons ground cumin seed
1 teaspoon coriander seed
2 tablespoons chile powder
2 teaspoons dried Mexican oregano
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes (optional)
Juice of ½ lime
Salt
Garnishes
Chopped fresh cilantro
Sliced radishes
Shredded napa cabbage
Sliced black olives
Chopped white onion
Diced avocado
Crumbled Cotija or feta cheese
Sour cream
Lime wedges
Rinse the dried posole thoroughly, then place it in a 7-quart slow cooker along with the water. Cover and cook on LOW for about
6 hours, or until the posole kernels are beginning to burst open.
While the posole is cooking, heat the oil in a large sauté pan over medium heat and sauté the onion for about 10 minutes, or until lightly browned.
Crush the cumin and coriander seeds in a mortar and pestle or grind it in a spice grinder. Add the cumin, coriander, chile powder, oregano, garlic, and tomatoes to the onion and cook for 2 to 3 minutes longer.
Add the mixture to the slow cooker and continue cooking for 1 to 2 hours longer, until the flavors meld. Stir in the
lime juice
and add the salt to taste. (Posole requires a lot of salt, so don’t be stingy.)
Ladle the posole into bowls. Serve with assorted garnishes so that people can add their own toppings.
Red Pepper Soup with Basil Chiffonade
Serves 4 to 6
This is a luscious, bright red soup, but to fully realize the
bell pepper
flavor, I recommend serving it the day after you make it. I find the bell pepper flavor is quite faint when the soup is freshly made (one neighbor couldn’t even detect the bell pepper flavor), but after it stands overnight, the flavor ripens and the soup blossoms. Serve it hot or cold, topped with a dollop of sour cream and a sprinkling of basil chiffonade.
2 tablespoons olive oil or ghee (see here )
1 medium onion, coarsely chopped
2 cloves garlic
1 bay leaf
4 large
red bell
peppers, seeded, and thickly sliced or chopped
2 medium
carrots
, peeled and sliced
1 large
tomato
, coarsely chopped
5 cups water
1 cup half-and-half
Salt
½ cup sour cream
4
basil
leaves, cut into chiffonade (see here )
In a large sauté pan, heat the oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the garlic and cook for 1 to 2 minutes longer. Do not let the garlic brown.
Transfer the mixture to a 7-quart slow cooker and add the bay leaf, bell peppers, carrots, and tomato. Cover and cook on LOW for about 4 hours, or until the peppers and carrots are tender.
Add the water, then using a handheld blender, puree the contents of the slow cooker until the desired texture has been reached. Stir in the half-and-half and add the salt to taste.
Ladle the soup into bowls and top each with a dollop of sour cream and some basil.
Ribollita
Serves 4 to 6
I wrote all the recipes for this book one winter. How perfect—all that cold weather, and all of those great, hot soup experiments. In my close-knit neighborhood, everyone wanted in on the kitchen magic. Like minestrone, ribollita is an Italian (Tuscan) classic, and its name means “reboiled.” It was originally made by reboiling yesterday’s minestrone. Same basic soup, different day.
2 tablespoons olive oil
1 medium onion, cut into 10 pieces
6 cloves garlic, sliced
6 cups water
1 cup dried cannellini or other white beans
Parmesan cheese
rind
1 tablespoon tomato
paste
3 celery ribs, sliced
2 medium carrots, sliced
1 cup sliced
chard
1 cup sliced
napa cabbage
1 medium
zucchini
, diced
Salt
¼ cup white vinegar
½ cup chopped fresh
parsley
½ cup freshly grated Parmesan cheese
In a large sauté pan, heat the
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