mushrooms”) are more flavorful and have a denser, less watery texture than ordinary white mushrooms. Portobello mushrooms are larger, matured cremini.
Mushrooms are like sponges and will absorb water. Some pros advise cleaning them with a paper towel or soft brush. Others recommend a quick rinse just before using. Don’t store mushrooms in plastic (it traps moisture), but in paper bags or between paper towels in the refrigerator. Also, keep them away from strong-flavored foods because they will pick up odors.
It’s important not to rinse Arborio rice before cooking. Rinsing will wash away the starch necessary to create the creamy texture.
Taking their name from the city of Rome, there are several different styles of Romano cheese. The best known is the sharp, tangy imported pecorino Romano, which is made with sheep’s milk. Most domestic Romanos are made of cow’s milk, or a combination of cow’s milk and goat’s or sheep’s milk. The cheeses are very firm and used most often for grating.
moroccan chickpea soup with roasted red pepper coulis
Vegan recipe
Inspired by hummus, the flavor-packed Middle Eastern spread, this soup is best served with traditional wedges of fresh Lebanese pita bread or Toasted Pita Triangles, the crispy version .
Makes 4 cups (4 servings)
coulis
¼ cup coarsely chopped jarred roasted red bell pepper
1 teaspoon extra-virgin olive oil
1 teaspoon red wine vinegar
¼ teaspoon sugar
˜ salt and freshly ground pepper to taste
soup
2 tablespoons olive oil
2 carrots, cut into ¼-inch dice
¾ cup finely chopped onion
½ cup finely chopped red bell pepper
2 cloves garlic, minced
¾ teaspoon ground cumin
1 15-ounce can chickpeas (garbanzo beans), drained and rinsed (see Tips)
3 cups vegetable stock
2 tablespoons fresh lemon juice
2 teaspoons minced fresh thyme, or ½ teaspoon dried thyme
½ teaspoon freshly ground pepper, or to taste
¼ teaspoon ground turmeric
1 / 8 teaspoon cayenne pepper, or to taste
˜ salt to taste
1 tablespoon minced fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs for garnish
˜ coarsely cracked black pepper (see Tips)
to make the coulis
Combine all the ingredients in a food processor or blender and process, pushing down the sides occasionally, until smooth and creamy; set aside to allow the flavors to blend.
to make the soup
Heat the oil in a Dutch oven over medium heat. Add the carrots, onion, bell pepper, and garlic; cook, stirring occasionally, until crisp-tender, about 6 minutes. Add the cumin; stir for about 30 seconds.
Meanwhile, purée the chickpeas, 1 cup of the vegetable stock, and the lemon juice in a blender until smooth.
Stir the puréed mixture into the soup, then add the remaining 2 cups stock and all the other ingredients, except the minced parsley and garnishes. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the carrots are tender, about 10 minutes. Stir in the minced parsley. Taste and adjust the seasoning.
Top each serving with a swirl of the coulis, a sprinkling of cracked pepper, and a sprig of parsley.
advance preparation
Refrigerate this soup and the coulis in separate covered containers for up to 5 days. When reheating the soup, stir in vegetable stock to thin as desired. Bring the coulis to room temperature before serving.
TIPS
Chickpeas are often sold canned as garbanzo beans, and they are sometimes called ceci beans.
Freshly ground or cracked whole dried peppercorns are more flavorful than preground pepper because, once cracked, the peppercorn immediately releases much of its oil, thus losing aroma and taste. The best pepper grinders have settings for both coarse and fine grinds. For extra-coarse chunks of pepper, crack the peppercorns by pressing them firmly on a cutting board with the side of a chef’s knife. Always buy the largest peppercorns available because their longer growing time gives them a fuller flavor.
farina dumpling soup
Vegan recipe if dumplings are
Mushrooms are like sponges and will absorb water. Some pros advise cleaning them with a paper towel or soft brush. Others recommend a quick rinse just before using. Don’t store mushrooms in plastic (it traps moisture), but in paper bags or between paper towels in the refrigerator. Also, keep them away from strong-flavored foods because they will pick up odors.
It’s important not to rinse Arborio rice before cooking. Rinsing will wash away the starch necessary to create the creamy texture.
Taking their name from the city of Rome, there are several different styles of Romano cheese. The best known is the sharp, tangy imported pecorino Romano, which is made with sheep’s milk. Most domestic Romanos are made of cow’s milk, or a combination of cow’s milk and goat’s or sheep’s milk. The cheeses are very firm and used most often for grating.
moroccan chickpea soup with roasted red pepper coulis
Vegan recipe
Inspired by hummus, the flavor-packed Middle Eastern spread, this soup is best served with traditional wedges of fresh Lebanese pita bread or Toasted Pita Triangles, the crispy version .
Makes 4 cups (4 servings)
coulis
¼ cup coarsely chopped jarred roasted red bell pepper
1 teaspoon extra-virgin olive oil
1 teaspoon red wine vinegar
¼ teaspoon sugar
˜ salt and freshly ground pepper to taste
soup
2 tablespoons olive oil
2 carrots, cut into ¼-inch dice
¾ cup finely chopped onion
½ cup finely chopped red bell pepper
2 cloves garlic, minced
¾ teaspoon ground cumin
1 15-ounce can chickpeas (garbanzo beans), drained and rinsed (see Tips)
3 cups vegetable stock
2 tablespoons fresh lemon juice
2 teaspoons minced fresh thyme, or ½ teaspoon dried thyme
½ teaspoon freshly ground pepper, or to taste
¼ teaspoon ground turmeric
1 / 8 teaspoon cayenne pepper, or to taste
˜ salt to taste
1 tablespoon minced fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs for garnish
˜ coarsely cracked black pepper (see Tips)
to make the coulis
Combine all the ingredients in a food processor or blender and process, pushing down the sides occasionally, until smooth and creamy; set aside to allow the flavors to blend.
to make the soup
Heat the oil in a Dutch oven over medium heat. Add the carrots, onion, bell pepper, and garlic; cook, stirring occasionally, until crisp-tender, about 6 minutes. Add the cumin; stir for about 30 seconds.
Meanwhile, purée the chickpeas, 1 cup of the vegetable stock, and the lemon juice in a blender until smooth.
Stir the puréed mixture into the soup, then add the remaining 2 cups stock and all the other ingredients, except the minced parsley and garnishes. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the carrots are tender, about 10 minutes. Stir in the minced parsley. Taste and adjust the seasoning.
Top each serving with a swirl of the coulis, a sprinkling of cracked pepper, and a sprig of parsley.
advance preparation
Refrigerate this soup and the coulis in separate covered containers for up to 5 days. When reheating the soup, stir in vegetable stock to thin as desired. Bring the coulis to room temperature before serving.
TIPS
Chickpeas are often sold canned as garbanzo beans, and they are sometimes called ceci beans.
Freshly ground or cracked whole dried peppercorns are more flavorful than preground pepper because, once cracked, the peppercorn immediately releases much of its oil, thus losing aroma and taste. The best pepper grinders have settings for both coarse and fine grinds. For extra-coarse chunks of pepper, crack the peppercorns by pressing them firmly on a cutting board with the side of a chef’s knife. Always buy the largest peppercorns available because their longer growing time gives them a fuller flavor.
farina dumpling soup
Vegan recipe if dumplings are
Similar Books
