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Tag Archives | Winter 2015-2016 Recipes

White Turnip and Hazelnut Soup


Make sure you select a white, creamy, sweet turnip for this soup. I use the Hakurei turnip or Macomber turnip, but cauliflower is also a great substitute.

Serves 4

4 cups peeled and cubed sweet white turnip
1 small fennel bulb, outer leaves and core removed, roughly chopped
1 small leek (white part only), roughly chopped and cleaned
2 garlic cloves, peeled and sliced
2 tablespoons olive oil
1–2 teaspoons salt
1 teaspoon ground black pepper
½ cup hazelnuts, lightly toasted and skins removed, plus about 12 reserved for garnish
5 cups rich chicken broth
2 teaspoons honey
½ cup almond milk or milk
2 tablespoons finely minced chives or scallions
2 tablespoons brown butter, for drizzling over the top (optional)
Sumac, for sprinkling over the top (optional)

Place the vegetables in a large soup pot with the garlic, olive oil, salt, and pepper and stir to coat them.…

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Creamy Cauliflower Soup

Serves 4

1 head of cauliflower (about 2 pounds)
2 cups vegetable stock
1 tablespoon kosher salt
1 bay leaf
1 tablespoon unsalted butter
1 tablespoon shallots
1 tablespoon fresh garlic
½ cup chopped leeks (only the white part)
2 pinches fresh grated nutmeg
1 teaspoon fresh lemon juice
¼ teaspoon Tabasco sauce
1 cup heavy whipping cream
Optional garnish: pesto and fennel tarallis

Remove cauliflower leaves and rinse.…

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Beef Stock, Hearty Beef Stew


Beef bones, full of marrow and gelatin, yield the perfect base for creating impressive stews and soups, and the stock makes a great binder for charcuterie. Our hearty Texas stew, made with local stout and red wine, is a cross between the classic Irish version and my grandmother’s recipe.…

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Turkey Stock, Turkey and Parmesan-Herb Dumplings


Post-Thanksgiving stock is a great way to let nothing go to waste. I use the entire turkey carcass—bones, skin and all—to make a rich stock for winter soups and chilis. One of my absolute favorite ways to use the leftover meat is to make the comfort classic, chicken and dumplings, swapping out turkey for chicken.…

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Shrimp Stock, Thai Shrimp Soup


If you are a fan of wild Gulf Coast shrimp, this stock is a must-have in your freezer. It’s so incredibly delectable and can be used for everything from étouffée to soups and even bloody marys (trust me on this!). Because you never want to boil crustaceans for long, it is a relatively quick stock to make, which is a good thing because you’ll be eager to put it to use for this Thai-inspired soup.…

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Pickled Eggs


Photo & Recipe by Elise Bauer, Simplyrecipes.com

Makes 6

Prep Time: 20 minutes
Cook Time: 45 minutes

1 beet, peeled and chopped into large dice
1 cup water
1 cup cider vinegar
1/ 4 onion, sliced
1/ 3 cup granulated sugar
3 cardamom pods
1 star anise
6 hard-cooked eggs, peeled

Place the chopped beets and water in a saucepan and bring to boil.…

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