Sundays with Marlena Spieler-The Absolute Best Soup I've Ever Eaten

Fragrant Beetroot Vegetable Soup

Click to enlarge photos..in order to smell it of course!





This soup is one of the best things I've ever tasted. It involves some steps and work but let me tell you....so worth it! I took lots of pictures too. Here goes:

Ingredients for the soup: serves 6 - 8

1 tsp canola oil (she used veggie oil)
1/2 finely chopped medium-sized onion
5 minced garlic cloves
1 carrot, medium dice
2 medium zucchini, med dice
1/2 celery stalk, finely diced
4 cardamom pods..throw em in whole (you can take them later....or not)
1/2 tsp of curry powder
2 med. beets, roasted-peeled-chopped med and save juice (you can buy vacuum packed beetroots)
5 cups of chicken stock (or veggie stock)
1 14oz. can of good chopped tomatoes
4 tablespoons of chopped fresh cilantro leaves
2 bay leaves
1 tablespoon sugar
salt and pepper to taste
2 tablespoons of white wine vinegar (could use rice vinegar) upon serving

Put the oil in the pot you'll make the soup in and have heat on med high..throw in the onions until they get soft, then throw in HALF of the garlic but don't let it burn. Throw in all of the veggies EXCEPT the beets. Stir and let them meld together but not until they are limp. Nobody likes a limp anything. Go ahead and throw in the spices too. After a few minutes pour in the broth, one chopped beet, canned tomatoes, fresh cilantro and the sugar. Bring to the boil then reduce for about 20 minutes. After, toss in the remaining chopped beets/and juice and remainder of garlic. Set aside...you may have to re-heat to serve.

Ingredients for the Ginger/Cilantro condiment: ( I LOVE THIS STUFF)

3 -4 garlic cloves chopped roughly (goes in food processor so whatever)
About 1 - 2 tablespoons of chopped fresh ginger...peel first
1-4 mild fresh chilies (I used one large poblano and 1/2 jalapeno, seed removed)
a large handful of fresh roughly chopped cilantro leaves
2 tablespoons of white wine vinegar
extra virgin olive oil (slowly pour in as processor is on until a paste forms)

[you can spread this on a sandwich, serve with "meatballs", make pasta and throw some in there while the pasta is hot with a little more olive oil and sprinkle cilantro or parsley over the top, dip pita in it, or serve over dumplings]

Put the garlic, chillies, and ginger in the food processor and give it a whirl till blended. Add the cilantro, vinegar, salt and then the oil and whirl around till it is a paste-like consistency. Take it out and set aside. Wash the food processsor cause you are using it again...you could let your dog or cat lick it clean..if they like spicy. No...don't do that.

Be sure to check out Eileen's and Shankari's offerings from Jewish Cooking by Marlena.

{yes, this is something I already made way back when....but it took so long, decided I could post it twice. besides, it is just THAT good. I did leave out the lamb dumplings this go round}

Sundays with Marlena Spieler-Kasha Varnishkes

I cooked up a storm last weekend...and this classic Ashkenazi dish of buckwheat (Kasha) made us very happy. I love cooking and blogging through Marlena's book because I am always surprised by a fond food memory....Kasha Varnishke is no exception! The Kasha I bought is wheat and gluten free...and vegan/vegetarian!

Serves 4 - 6

5 sliced mushrooms or 1/2 of a portabello mushroom chopped into 1/4 inch pieces
1 and 1/8 cups of boiling water or veggie stock (I used veggie stock)
3 TBS veggie oil
2 med. onions, thinly sliced
1 and 1/2 cups Kasha or buckwheat ( used medium coarse)
1/2 bag of pasta bows
salt and ground black pepper to taste

1. Heat the oil in a pan on med then add the sliced onions. You want them to get very golden..almost crispy but not burned. Drain on paper towel or clean kitchen towel.

2. Add the sliced mushrooms to the same pan and saute for a few minutes. Return onions to the pan and remove from heat...set aside.

3. Toast the kasha in a large heavy pan on high heat for about 2 minutes..stirring the entire time. Reduce heat and stir in the boiling stock and blend. Put lid on and let it cook for about 10 minutes or until liquid has been absorbed completely.

4. While that is cooking, cook the pasta in a pot of salted water..about 4 tsp. of salt and drain when it is just tender or el dente.

5. Toss the onions (reserving some for garnish on top), mushrooms, and pasta into the cooked kasha. Stir and serve hot. It would be great with some Pecorino cheese, if you are eating cheese.

Our project of cooking through Jewish Cooking will be coming to and end by mid-June I am thinking...maybe before that. Be sure and check out my blogger buddies offerings from the book this week. Eileen and Just the Two of Us and Shankari at Sacramento Spice.

Wondering if I am going to plow through another cookbook...not sure yet. I feel sad just thinking about this project ending.

Sundays with Marlena Spieler-Sephardi Stuffed Courgettes

We have a problem Houston....I forgot to add the tomato puree.

Well, they were delicious anyway...just shoot me. :) I cannot multi-task the way I used to!

Our computer is still at the tech hospital so thanks to my in-laws and their computer, I am updating my blog today!

Courgette=zucchini. Courgette is much more fun to say, don't you agree? I feel like a gourmand as it rolls off my tongue. This is a vegetarian dish so rally those and the vegans and have a feast! This is great as an appetizer, side, or main course. Yemenite-spiced with the bright taste of lemon...perfect cold too.

Ingredients: serves 4

4 peeled smallish potatoes

4 smallish onions, skinned

4 courgettes, sliced width ways about 2 1/2 inches each

3 garlic cloves, finely chopped

3-4 TBS olive oil

3-4 TBS tomato puree (I bought the kind in the tube)

1/4 tsp ras al hanout or curry powder **

lg pinch of ground allspice

seeds of 2 cardamom pods (just crack open the pods and there are the seeds)

3 TBS finely chopped fresh parsley

6-8 TBS veggie stock

salt and freshly ground pepper to taste

serve with a salad...optional of course

1.Bring a large pot of salted water to a boil. Starting with the potatoes, then the onions, and

ending with the courgettes: add to the boiling water and cook until they become tender but not fully cooked all the way through. The potatoes will take about 10 minutes, the onions about 8, and the courgettes about 4 minutes. Remove all from the water and let cool. (You could also roast the veggies rather than boil them...but don't over-roast the courgettes or they won't hold your stuffing mixture!)

2. Using a melon baller or small spoon, scoop out some of the zuchinni "meat" and reserve. (I suggest you let it drain in a colander). You need a vessel to put all of the luscious veggies back in!

3. Chop all veggies up and add to small bowl. Add the garlic, 1/2 the olive oil, the tomato puree, the spices, lemon juice, parsley and salt/pepper. Mix together. I used an immersion blender for a few seconds..but next time I won't. I'd want it chunkier. This was not my finest hour people.

4. Arrange in Pam-sprayed baking tin and drizzle with the stock and remaining olive oil. Roast for 35 to 40 min or until golden brown. Enjoy! I loved it! Marlena, you knocked this one out of the park, just like your dad used to.

Be sure to hop over and see what my blogger buddies have made today out of Jewish Cooking. Eileen at Just the Two of Us and Shankari at Sacramento Spice.

** click on ras al hanout to learn how to make it. it is a N. African spice mixture

Fun, Festive, Foodie Finds Form Fabulous Feast

Not finds really...but gifts didn't begin with an F! So appreciated...I love them all.
Toasted the cumin seeds before grinding them. The house smelled wonderful!
Salted the eggplant and let it weep...before I patted it dry and then grilled.
Made a great Greek salad using those meyer lemons. Love feta cheese.
Entree was lemon and pepper pappardelle with cumin, grilled eggplant and white bean puree. Garnished with a mixture of cilantro, parsley, and rocket arugala. I also added two anchovies to the bean puree. It was very delicious.