3 tblsp yellow split peas (dry)
3 tblsp mung beans (dry)
3 tblsp basmati rice (dry)
2 tblsp ghee
1/2 tsp turmeric
1/8 tsp asafetida
1/2 small seeded green chili
1 1/2 piece of ginger root
2 medium sized carrots, sliced
1/2 small cauliflower, in florets
6 red radishes
5 1/4 c stock
1 tblsp cumin
1 tblsp coriander
1 tsp garam masala
1/2 tsp black pepper
1 tsp salt
2 tblsp minced coriander
Soak the split peas in hot water for 1 hour & drain. Wash the Mung beans
well & pick out any loose stones & sticks, etc.
Combine rice, legumes, ghee, turmeric, asafetida, chili, ginger root,
vegetables & stock in large pot. Cook for about one hour.
Blend the vegetables at high speed to make a very creamy & smooth soup &
return to the pot.
Sprinkle in the ground coriander, cumin & garam masala. Heat till almost
boiling & simmer gently for 2 to 3 minutes, stirring to prevent burning.
Add the black pepper, salt & minced coriander & serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
San Francisco-Style Cioppino
1/2 cup olive oil, divided
1 small onion, chopped
1 medium carrot, finely chopped
1/2 medium green bell pepper, chopped
1 small leek, white part only, chopped
1 small rib celery, chopped
1 tablespoon fresh fennel, chopped
28 oz can crushed tomatoes with puree
1 tablespoon tomato paste
2 cup water
1 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon fresh basil, minced
1/2 teaspoon fresh oregano, minced
1/4 teaspoon fresh thyme, minced
4 bay leaves
1 dash cayenne pepper
1 teaspoon garlic, finely chopped
1 lb white fish, cut into
1 1/2x2 strips
8 large shrimp, shelled and deveined
8 large scallops
3/4 cup sauvignon blanc wine
8 small clams in shell, scrubbed
4 oz cooked shrimp meat
6 oz cooked crab meat
1 italian parsley, chopped
Heat 1/4 cup olive oil in Dutch oven or large heavy pan over medium heat.
Add onions and saute 1 minute without browning. Add carrot, green pepper,
leek, celery and fennel and saute 5 minutes. Stir in crushed tomatoes,
tomato paste, water, salt, pepper, basil, oregano, thyme, bay leaves and
cayenne pepper. Partially cover and simmer over low heat 2 hours, stirring
occasionally. (Sauce can be covered and kept warm over low heat for several
hours longer. Stir occasionally.) Remove bay leaves.
Heat remaining 1/4 cup oil in a large skillet over high heat. Add garlic
and cook 5 seconds. Immediately add fish, shrimp and scallops. SAute until
just cook through, 2-4 minutes. Add seafood to sauce and stir gently.
Pour wine into skillet and cook 30 seconds over medium heat, stirring up
any loose bits. Add clams to skillet. Cover and cook until clams open, 2-6
minutes. Transfer clams as they open to sauce. Discard any that do not
open. Gently stir shrimp and crab meat into sauce. Cover and cook cioppino
until all seafood is hot, 2-3 minutes longer.
Ladle cioppino into large casserole or soup tureen or directly into shallow
soup plates. Garnish with chopped Italian Parsley.
Source: Tadich Grill, San Francisco CA
This gumbo can be prepared in a casserole a day in
advance and baked the day of the party. It doesn't require watching.
Two days in advance put chicken in kettle with 4 cups water and 2 teaspoons
salt. Bring to a boil, lower heat and cook until tender -- about 1 1/2
hours -- or pressure cook at 15 psi for 22 minutes. Take chicken from
bones, cut breast into thin slices and cut the rest into bite-size chunks.
Put bones back in broth and cook half hour or so to make broth richer.
Strain, cool and store in cold place. The same day wash 2 cups long-grained
rice through 6 waters, strain in colander and let stand overnight to dry.
If rice is wet, the grains stick together and it is difficult to distribute
them evenly over the layers.
Now we are ready to fill the casserole. Strain okra: put tomatoes in a
bowl, chop into small pieces and add 2 large cloves garlic, finely minced;
cut ham into bite-size pieces; cut bacon into slivers and chop onion to
make 1 1/2 cups. Use a 4 quart casserole. This will be a four-layer
proposition, so you will use approximately one-fourth of each ingredient
for each layer, but save some okra and tomato for the top to make it look
pretty. The sequence will be rice, bacon, tomato, chicken, okra, onion, and
ham. Sprinkle each tomato layer with freshly ground black pepper, but
don't use and salt. The ham, bacon, and chicken broth will provide enough
salt. When finished the casserole should be filled to about 3/4 inch from
top. Remove congealed fat from chicken broth and pour 3 cups broth into
casserole and cover.
The gumbo will require about 2 hours of baking in a hot (425 F) oven. When
cooking time is almost up, remove cover, taste to see if rice is tender and
add a little more broth if needed. The consistency should not be at all
runny, but it should be moist. Keep hot on a heating device or in a barely
turned on oven.
Yield: 12 servings
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