A Polish inspired beet salad. Incredibly simple and very tasty. Requires a little bit of patience because the beets take awhile to cook, but other than that there is really nothing to it!
Beets, 6ea, medium sized
Sour Cream, 1/2 cup
Dill, 2 tbl, chopped
Lemon, 1ea, zest and juice
Onion, 1/4ea, julienne
Cook the beets in salted water until tender, about 30 minutes. Cool in an ice bath. Meanwhile, julienne the onion, use the juice of half the lemon, and season with salt. Toss to combine. This will start to break down the onion. Then, peel and slice beets, and toss with all ingredients. You can add more or less of anything you like or don’t.. give it a taste and adjust as you need to!
A hearty soup for the fall and winter, with a roux acting as the thickening agent. Bacon and ham give this soup a good depth of flavor. If you have never made Velouté before I will be posting a recipe and video soon about it. It is a classic french Mother sauce that involved simply a roux, and stock. It is used to make soups, and gravies primarily but the technique can be used with many applications.
Bacon, cut into small pieces – about 6 slices (thicker is better)
Ham – ~1cup
Onion, small dice – 1ea
Carrot, small dice – 1ea, med
Celery, small dice – 2 stalks
Garlic, minced – 4-5 cloves
Velouté* – about 3 cups
Chicken Stock – as needed
Parsley, minced – ~1/4cup
Potatoes, russet – 2 ea, peeled and diced
Green Beans – 14.5oz can
Heavy Cream – ~2tbl
Render bacon on med-low heat. Add ham and continue to brown. Remove from pan, crank heat to med-high and add onion, carrot, and celery, with salt, and cooking until browned. Add garlic and sweat for 1 minute. Add velouté, then thin out with chicken stock to desired consistency. Add parsley, then potatoes, and cook until potatoes are almost tender. Then add the green beans, and finish with heavy cream as desired.
Another simple fall/winter soup recipe demo video. Carrots are relatively cheap so this is an approachable low budget option. Fish sauce is one of those ingredients that makes a dish stand out but is hard for people to identify. I like to use it as my secret ingredient. I have garnished with sour cream and zhug. You can add something with texture if you want, or some fresh cilantro.
Carrots, 10 ea, small dice
Coconut oil, 2 tbl
Red Onion, 1 ea, julienne or small dice
Garlic, 6 cloves, minced
Ginger, 1-inch piece, peeled, and grated
Red Chile, 1 ea, minced
Curry Powder, 1 heaping tbl
Chicken Stock, about 5 cups
Coconut Cream, 16 oz
Fish Sauce, 1tbl+
Start by heating coconut oil on medium high heat, and saute carrots until browning begins. Add red onion, sweat until translucent, about 3 minutes. Add garlic, ginger, curry powder, and red chile. Saute for another 2 minutes, then add the chicken stock, then coconut cream. Bring to a boil, then simmer for about 15 minutes to ensure everything is tender. Next, puree the soup in batches if using a standing blender, or with an immersion blender. Season with salt as needed, as well as with more chicken stock if the soup is too thick. You can add additional fish sauce as a seasoning agent to add even more flavor.
A very simple recipe, just a handful of ingredients, any of which you may already have on hand! This recipe uses a little more oil than usual to get that “fried” preparation.
Green Beans, about 30ea, washed
Onion, 1/4ea, julienned
Garlic, 3 cloves, minced
Smoked Paprika, ~1tbl
Olive Oil, ~3tbl – enough to generously coat the bottom of the pan
With heat on high, add the olive oil to the pan and cook the beans until wilted and brown, about 6 minutes, seasoning with salt. Add the onion, then after a minute the garlic, and continue to cook until the onion is soft. Turn the heat off, and add the paprika to the hot pan. The hot oil will toast the spice and it should smell very aromatic. Set aside and serve warm.
Side note – If you leave the pan on the heat for too long the paprika may burn and become very bitter.