The Cook In The Family: vegetables

Showing posts with label vegetables. Show all posts

Showing posts with label vegetables. Show all posts

Monday, June 30, 2014

Corn Souffle

Ingredients: 5 eggs, whisked 1 can, creamstyle corn 1 can, corn kernels 1 C flour 1 T baking powder salt 1 C cream 1 C milk Preparing the souffle: Stir together all the ingredients. Pour into buttered casserole. Bake 45 to 60 minutes, in moderate oven.

Fresh Corn Custard

Ingredients: 8 ears of corn (about 4 cups of kernels), kernels cut from the cob Butter, at room temperature, to coat ramekins 3 large eggs, beaten 1 1/2 cups half and half 3 T butter, melted 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground pepper, preferably white 1 T minced fresh tarragon Preparing the corn custard: Preheat the oven to 350 degrees F. Fill a tea kettle and bring the water to a boil. Select a baking or roasting pan large enough to hold a 1 1/2 quart souffle dish or 6 8-ounce ramekins. Butter the souffle dish or ramekins. Meanwhile, puree the corn kernels in a food processor. Set a strainer over a large bowl and scrape the pureed corn into the strainer. Use a large heavy wooden spoon to press the corn milk into the bowl, stirring and rubbing the puree to extract as much liquid as possible. Stir the eggs and the half and half into the milk. Add the butter, salt, pepper and tarragon and mix well. Pour the custard into the souffle dish/ramekins and set in the large pan Set in the oven and pour enough hot water to come halfway up the sides of the dish. Bake until the custard is just turning golden brown at the edges and the custard is just set. Remove from the oven, transfer to a rack and cool slightly. Serve warm or at room temperature. Serves 6

Chicken with Spinach, Chevre and Roasted Garlic Cream Sauce

Ingredients: 1 garlic bulb 1 T butter extra virgin olive oil Kosher salt and freshly ground black pepper 1 thyme sprig 4 bone-in skin-on chicken breasts or 4 large chicken thighs 1 cup heavy cream or half-and-half 10 ounces baby spinach leaves 5 ounces fresh chevre 1/3 cup pine nuts, toasted 1 T minced fresh Italian parsley Prepare: Preheat the oven to 325 degrees F. Put the garlic bulb into a small ovenproof container, press the tablespoon of butter on top of the bulb, slowly drizzle about 3 tablespoons of olive oil over it and add enough water to the pan to come up about inch. Season with salt, add the thyme sprig, cover the container and set in the oven. Bake until the garlic is as tender as soft butter. To test, quickly press your thumb into a clove, at its fattest part. If there is plenty of give, the garlic is tender. Remove from the oven and let cool. Increase the heat to 375 degrees F. Brush the chicken all over with olive oil and season with salt and pepper. Set in a roasting pan and bake until the chicken reaches about 145 to 150 degrees at its thickest part. Remove from the oven, cover with aluminum foil and let rest 10 minutes. While the chicken cooks, pull the garlic from its cooking liquid and set it on a work surface. Pull out the root end and use the heal of your hand to press out all the pulp. Use a fork to mash the pulp into a smooth puree. Pour the cream or half-and-half into a small saucepan set over medium-low heat and whisk in the roasted garlic puree. Heat through, taste and season with salt and pepper. Set aside and keep warm. Pour about cup of the garlic cooking juices into a wok set over medium high heat. Add the spinach and cook, tossing all the while, until the spinach wilts, about 2 to 3 minutes. Use tongs to transfer the spinach to a serving dish or individual plates. Scatter chevre on top of the spinach and set the chicken on top. Taste the sauce, heat through if needed and spoon over the chicken and spinach. Sprinkle the pine nuts on top, if using, add the parsley and a few turns of pepper and serve immediately. Serves 3 to 4

Friday, June 29, 2012

Two Cheese, Zucchini and Tomato Jam Tart

Ingredients for the tomato jam:
2 pounds tomatoes on the vine (blanched with the skin removed), or roma tomatoes
1 1/2 cups light brown sugar
1 T honey
1 lemon (juiced and zested) salt
1 teaspoon red pepper flakes

* * * * * *

Ingredients for the crust:
2 cups whole wheat flour
1 teaspoon fine sea salt
5 T olive oil
3/4 cup cold water

* * * * * *

Ingredients:
1/2 cup tomato jam
2 cups ricotta
1 egg
1/4 cup parmesan, freshly grated, plus more for dusting over the top
1/4 cup fresh basil leaves
3 T chives, chopped
2 zucchinis

Preparing the tomato jam:
Score and blanch the tomatoes, place in ice bath and remove skin. Place tomatoes, sugar, honey, lemon juice and zest, salt and red pepper flakes in a small saucepan. Stir and bring to a simmer and cook for about 15 to 20 minutes. Continue to cook allowing the mixture to come to about 220 degrees F or a thick syrupy consistency, stirring occasionally, about 45 to 50 minutes. Put jam into a jar or use immediately.

* * * * *

Preparing the crust:
Preheat oven to 400 degrees F.
In a large bowl combine flour, salt. Add oil, mix together with a fork. Add water and mix until absorbed; knead lightly. Turn dough on to a lightly floured work surface. Roll out flat into a shape to fit a tart pan. Lay over greased sheet pan. Rest for 30 minutes. Bake for 20 to 25 minutes at 400 degrees. Remove from oven and allow to cool.

* * * * *

Preparing the filling:
Preheat oven to 350 degrees F.

Brush the bottom of the tart shell with the tomato jam.

In a medium bowl, mix together the ricotta, egg, parmesan, basil and chives. Spoon into the tart shell.

Using a peeler or mandolin (confidence permitting) shave the zucchini lengthwise into long strips. Cover the filling over the tart using the zucchini. Sprinkle strips with salt and place them in a strainer for 10 minutes to allow excess water to drain. Pat strips dry and lay them over top of the filling. Sprinkle the tart with parmesan and transfer to oven to bake for 20 minutes or until golden. Cool slightly before serving.

Thursday, June 28, 2012

Lemon, Garlic and Pine Nut Spaghetti

Ingredients:
spaghetti
1/4 cup grated parmesan
2 teaspoons extra virgin olive oil
1 clove garlic
1/2 lemon
2 T pine nuts
6 basil leaves, chiffonaded

Preparing the spaghetti:
Prepare spaghetti according to package instructions. While spaghetti is cooking, toast pine nuts in a skillet until lightly golden and remove from pan to a plate to cool. Heat olive oil in a saute pan and add garlic. Cook over low heat until the garlic softens - Do not let the garlic brown. Remove from heat and set aside in a serving bowl. Add basil leaves, parmesan cheese, pine nuts and squeeze lemon into the bowl. Add cooked spaghetti and toss.

Serves 2

Fried Pickles With Ranch Dressing Dipping Sauce

Ingredients for quick pickle:
2 cups red wine vinegar
1 1/2 cups sugar
1/4 cup kosher salt
1 teaspoon mustard seeds
3/4 teaspoon coriander seeds
1/2 teaspoon celery seeds
1/4 teaspoon whole black peppercorns
2 cloves garlic, peeled and crushed
1 red Fresno chile, split in half 6 Kirby cucumbers (about 2 pounds)

* * * * * *

Ingredients for coating and frying:
canola oil or peanut oil, for frying
3 cups quick pickles, drained
1 cup flour
2 large eggs, beaten
1/2 cup milk
1 cup panko, pulsed in food processor
1 teaspoon dried dill
1 teaspoon garlic powder
kosher salt

* * * * *

Ingredients for buttermilk ranch dipping sauce:
1/2 cup buttermilk
1/2 cup mayonnaise
2 T chopped fresh chives
2 T lemon juice
1 T chopped fresh dill
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon freshly cracked black pepper

* * * * * *

Preparing the fried pickles:
In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a wire rack.

In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated. In a mixing bowl, whisk together the eggs and milk.

In a shallow baking dish, add the panko, dill, garlic and 1 teaspoon salt.

In batches, dip the floured pickle chips into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs.

Place the coated pickles on the prepared baking sheet until all the pickles are coated.

Working in batches, fry the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack).

Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some dipping sauce.

In a saucepan, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.

Using a mandolin, slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container. Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles, reserving the liquid.

Serve as is or fry them.

* * * * * *

Preparing the buttermilk ranch dipping sauce:
In a medium mixing bowl, whisk together all of the ingredients until fully incorporated. Adjust the seasoning. The dressing can be stored in the refrigerator in a sealed container for up to a week.

Thursday, May 17, 2012

Escarole with Garlic and Pine Nuts

Ingredients: 1 head escarole, about 1 1/4 to 1 1/2 pounds 4 T extra virgin olive oil 2 cloves garlic, thinly sliced 2 T pine nuts Preparing the escarole: Bring 3 quarts water to a rolling boil. Separate the escarole leaves and rinse thoroughly. Drop leaves into the boiling water and boil, covered, until tender, about 35 minutes When the escarole is tender, drain thoroughly and let dry. In a large saute pan, heat the olive oil until hot but not smoking. Roughly chop the escarole. Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes. Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes. Add the escarole and stir until well cooked and very soft, about 5 minutes. Remove from the heat and serve. Serves 4

Saturday, May 5, 2012

Polenta and Peas

Type your summary here. 4 cups water 3 bay leaves 2 sprigs rosemary sea salt 1 cup corn grits 2 T extra virgin olive oil, plus more for drizzling 2 leeks, white and light green parts sliced thin, OR 1/2 cup sliced ramp stems (1/2 inch pieces) and 2 cups chopped ramp leaves (1 inch pieces) 1 cup frozen peas black pepper, freshly ground 3 ounces fresh goat cheese Preparing the polenta: Add the water, bay leaves, rosemary and 1/2 teaspoon of salt to pot and bring to a boil over high heat. Reduce heat, cover and simmer for 10 minutes. Remove bay leaves and rosemary, raise heat and return to a boil. Slowly pour the corn grits in, whisking as you go. Continue whisking, once mixture is boiling, lower heat and cook for 20 to 25 minutes or until mixture is thick and creamy. To prevent lumps and the mixture sticking to the pot, whisk every couple of minutes. Stir in 1 tablespoon of olive oil and additional salt to taste. Cover pot while you cook the peas and leeks. * * * * * * * Preparing the peas and leeks: In a skillet or frying pan, warm remaining tablespoon of olive oil over medium-high heat. Add leeks and a pinch of salt and sauté for 3 minutes. Stir in the peas and continue cooking for another 3 to 4 minutes or until leaves are wilted and peas are heated through. Season to taste with salt and pepper. Spoon polenta into a serving dish and spoon the peas and leeks over the polenta. Top with crumbled goat cheese and a drizzle of olive oil. Serves 2

Spring Sweet Pea Crostini

Ingredients: 2 pounds sweet green peas in their pods 1 teaspoon salt, plus more to taste 3 T extra virgin olive oil 6 thick slices homemade or artisan baked walnut bread or other artisanal bread 1 large clove garlic fresh pecorino for shredding black pepper, freshly ground Optional: Mint, chervil, or chives, chopped, for garnish Preparing the pea crostini: Shell the peas. Bring a medium saucepan of water to a boil, add 1/2 teaspoon of the salt to the water, add the peas and cook about a minute. Drain and rinse with cold running water to cool them off quickly. Shake as much excess water off as you can. Now you can work in a bowl by hand or with a blender or food processor. Put the peas and 2 tablespoons of the olive oil in the vessel of your choice. Mash the peas with a fork or pulse to half-mash the peas. Toast the bread. Cut the garlic clove in half and rub the toasts with the garlic. Discard the used garlic clove or use in another dish. Spread each toast with its fair share of the pea mash and drizzle them with the remaining bit of olive oil. Sprinkle toasts with grated pecorino and black pepper, as well as more salt to taste (a bit of fleur de sel is nice here) and any herbs you choose to use. For the record, if you make too many of these delights for your guests to ingest – perhaps because you cooked a four-course dinner for eight when there were only four of you present and you made an extra-large salad in a last-minute moment of panic that by some insane logic there wasn’t enough food – any leftover crostini make a tasty breakfast.

Potato Pea Salad with Tarragon and Mustard Seed

This dish can be served warm or refrigerated. Ingredients: 1 pounds of fingerling potatoes or new potatoes 2 cups fresh peas 1 cup packed Italian parsley 1/4 cup packed tarragon leaves 1 garlic clove 1/3 cup extra virgin olive oil 1/8 cup lemon juice 1/2 teaspoon salt 1 T whole grain mustard 1 T capers 5 scallions 1/2 cup chopped celery lemon zest Preparing the potato salad: Place potatoes in a pan with enough water to cover by about an inch with one tablespoon of sald and cook for 20 minutes or until it's fork tender. In a food processor, pulse parsley, tarragon, garlic until finely chopped. Add olive oil, salt and lemon juice. Pulse a few more times and set aside. In small pot blanch fresh peas 2 minutes, in heavily salted water. Drain potatoes and peas and place both in one large bowl. Add chopped scallions, capers, whole grain mustard and celery. Fold in the parsley and tarragon mixture. Pepper to taste.

Sunday, April 22, 2012

Roasted Parmesan-Crusted Green Beans

Ingredients: 1 pound haricots verts extra virgin olive oil kosher salt and freshly ground black pepper 1 cup grated parmesan Preparing the green beans: Preheat the oven to 400 degrees F. Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve. Serves 4 as a side dish

Grilled Eggplant with Balsamic Vinegar Dressing

Ingredients: 1 cup sherry wine vinegar 1/3 cup sugar extra virgin olive oil 4 cloves garlic, finely chopped 2 medium eggplants Preparing the eggplant: Prepare a charcoal grill with hot coals or heat a gas grill. In a non-corrosive saucepan, reduce the sherry wine vinegar and sugar by boiling rapidly until reduced to 1/4 cup, about 5 minutes. It should be thick and syrupy. Meanwhile, heat a tablespoon of olive oil in a small saute pan, add the garlic and cook for 1 minute until browned. Slice the eggplants vertically in 12 very thin slices with the skin on. Brush the eggplant slices with olive oil and grill them until they are just about to burn, the duration will depend on how hot the grill is. You want some char here, nearly black is good. This can also be done in a skillet. Drizzle the vinegar syrup over the eggplant slices and garnish with the garlic. Serves 4 to 6

Wheat Berry Salad wth Bacon and Mushrooms

Ingredients: 2 cups wheat berries 3 bay leaves 1 bundle fresh thyme kosher salt 4 ounces slab bacon, cut into lardons extra virgin olive oil 1 red onion, cut into 1/4-inch dice a pinch crushed red pepper 1 sprig fresh rosemary, leaves picked and finely chopped 2 cloves garlic, smashed and finely chopped 1 1/2 pounds assorted mushrooms, sliced (shiitake, cremini or oyster work well) 1/2 cup dry white wine 1/2 cup chicken stock 1 bunch fresh Italian parsley, finely chopped Preparing the wheat berry salad: Put the wheat berries in a medium saucepan and toss in the bay leaf and thyme bundle. Fill the pan with water and season abundantly with salt. Bring the water to a boil and reduce to a simmer. Simmer the wheat berries until they are soft, 1 hour. Drain the wheat berries and reserve. In a large straight-sided saute pan, render the bacon until almost crispy. Add a few drops of olive oil and add the onions. Season the onions with salt, a pinch of crushed red pepper and the rosemary. Bring the pan to a medium heat and cook the onions for 6 to 7 minutes. Add the garlic and cook 2 to 3 minutes longer. Add the mushrooms and stir to coat with the oil. Season the mushrooms with salt and cook them for 5 to 6 minutes. Add the wine and cook until the wine has reduced by half. Toss in the wheat berries and the chicken stock. Cook until the stock has reduced almost all the way but the salad is not dry. Stir in the parsley and serve warm or at room temperature.

Fried Artichokes with Yogurt-Mayonnaise Dip

Ingredients for the artichokes: 10 baby artichokes extra virgin olive oil 6 cloves fresh garlic, peeled 1 bunch fresh thyme 1 teaspoon salt 1/2 teaspoon pepper * * * * * Ingredients for the dip: 32 to 35 ounces Greek yogurt 4 teaspoons finely chopped fresh thyme 4 teaspoons finely chopped fresh sage 4 teaspoons finely chopped fresh rosemary 4 teaspoons garlic powder 6 T mayonnaise 1 teaspoon salt 1/2 teaspoon ground black pepper Preparing the dip: Drain the yogurt in cheesecloth or paper towel for a short while so it thickens even more. Place the yogurt in a bowl, add the remaining ingredients and mix together. * * * * * Preparing the artichokes: Remove and discard the artichoke stems. Peel off lower leaves (approximately 18.) Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise. Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it's done. Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve with a mayonnaise-yogurt dip.

Wednesday, March 28, 2012

Flatbread With Yellow Split Pea Spread

Ingredients for flatbread:
1 1/2 cups white whole wheat flour
1 1/2 cups all purpose flour, plus extra for dusting
1 T finely chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon kosher or sea salt
1 teaspoon coarsely cracked pepper
1/2 cup non-fat buttermilk, at room temperature
1/2 to 3/4 cup warm water

* * * * * *

Ingredients for split pea spread:
1 T canola oil
1/2 cup yellow split peas
1/3 cup water
juice of 1 small lemon or lime
1 medium tomato, diced
4 medium cloves garlic, peeled
2 T fresh rosemary leaves
1 teaspoon kosher or sea salt
1 teaspoon black peppercorns

Preparing the flatbread:
Thoroughly combine whole wheat flour, all purpose flour, chopped rosemary, baking powder, salt and pepper in a large bowl.

Pour buttermilk over the flour mixture and quickly stir it in. Pour a few tablespoons warm water over the flour, stirring it in as you go. Repeat, adding more water a few tablespoons at a time, until the dough comes together to form a soft ball. The dough should be very soft, close to being slightly sticky (so if you add an extra tablespoon or so, it won’t hurt it).

Gather the ball, picking up any dry flour in the bottom of the bowl, and knead it in the bowl for a minute or two to form a smooth, soft ball of dough. If it’s a little too sticky to handle, dust your hand with flour, but do not add any more flour to the dough if possible.

Cut the dough into 4 equal portions. Lightly coat a large plate with cooking spray. Shape each portion of dough into a round the size of a hamburger bun and put it on the plate. Coat the tops with cooking spray or brush with oil, cover with plastic wrap or a slightly dampened cloth, and let sit at room temperature for about 30 minutes.

Place a pizza stone or large cast iron skillet on the lowest oven rack; preheat to the highest bake setting (500 to 550 degrees F).

Lightly flour a small work area. Press a piece of dough down to form a patty. Roll out or pat the dough into a round roughly 6 to 8 inches in diameter, dusting with flour as needed. Make sure the round is evenly thin, with no tears on the surface. Place the round onto the hot pizza stone or skillet. Within seconds, it will start to bubble in spots. Close the oven door and cook until golden brown on the bottom and light brown patches appear on the top, 3 to 6 minutes. Remove and slide the flatbread between two pieces of foil to keep warm.

Repeat with the remaining dough rounds, stacking them in the foil to keep warm. Serve the spread alongside the flatbreads.

* * * * * *

Preparing the split pea spread:
Heat oil in a small skillet over medium-high heat. Add yellow split peas and toast until golden brown, 2 to 4 minutes.

Transfer the peas and any remaining oil to a blender. Add 1/3 cup water, lemon or lime juice, tomato, garlic, rosemary, salt and pepper and puree, scraping down the sides as needed, to make a slightly gritty puree.

The spread can be prepared and refrigerated one day ahead, but serve at room temperature.

Serves 4

Radish and Bibb Salad with Buttermilk Dressing

Ingredients:
3 large heads of Bibb lettuce, leaves torn
8 radishes, thinly sliced
1/3 cup snipped chives
2 T mayonnaise
1/3 cup buttermilk
2 T red wine vinegar
1/4 cup extra virgin olive oil
salt and freshly ground pepper

Preparing the salad:
Whisk the mayonnaise with the buttermilk and vinegar. Gradually whisk in the olive oil and season with salt and pepper. Toss the lettuce with the radishes and chives with the dressing.

Serves 8

Low Fat Ranch Dressing

Thinly slice snow peas (about 1/2 pound for this amount of dressing), refresh in ice water bath, spin dry and drizzle with this dressing.

Ingredients:
1/3 cup non-fat buttermilk
3 T low fat mayonnaise
2 T chopped fresh dill
2 T finely chopped red onion
2 teaspoons white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparing the dressing:
Combine all ingredients and refrigerate.

Monday, March 12, 2012

Vegetable Curry

Ingredients:
2 T coriander seeds
1 T cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon black mustard seeds
3 T grapeseed oil
2 T minced ginger
1 T minced garlic
1 large onion, thinly sliced
1/4 cup dried curry leaves
1 T garam masala
1 teaspoon turmeric
1/4 cup tomato paste
2 cups cherry tomatoes
a pinch of salt
a pinch of pepper
5 cups buttermilk
2 cups baby red potatoes, washed and cut in half

minced green chilies

Optional: butternut squash, green beans, cauliflower, carrots, etc.

Preparing the curry:
Place a skillet over low heat and add the coriander seeds, cumin seeds, fenugreek seeds and black mustard seeds. Toast for 15 seconds until aromatic and then crush in a mortar and pestle.

Place a large pot over medium heat and add the oil. When hot, add ginger, garlic and onions, and cook until very soft and beginning to turn golden, about 4 minutes. Add the curry leaves, garam masala and turmeric and continue to cook for 10 seconds. Add the tomato paste and stir well. Add the toasted spices, tomatoes, salt and pepper, buttermilk, potatoes and any other vegetables you care to, along with 1 cup water, and bring to a boil. Reduce the heat and let simmer until the potatoes are tender, 45 minutes to 1 hour. Taste for seasoning. Add salt and green chilies to taste.

Serves 6

Zucchini Onion Koftas

Ingredients:
2 cups vegetable oil, for frying
1 cup chickpea flour
1 cup chopped green onions
2 T yogurt
1 T garam masala
1 teaspoon cardamom seeds
1 teaspoon dried pomegranate seeds
1 medium onion, peeled, cut in half and thinly sliced
1 medium zucchini, grated
a pinch of salt

Preparing the koftas:
Heat the oil to 350 degrees in a deep, heavy pot.

Place the chickpea flour, green onions, 4 tablespoons water, the yogurt, garam masala, cardamom, pomegranate, onions, zucchini and salt into a large bowl and mix well. Form the mixture into golf ball-size balls and fry in the oil until golden brown, 5 to 6 minutes. Drain on paper towels prior to serving.

Makes 1 dozen koftas

Cumin-Spiced Roasted Tomato Soup

Ingredients:
5 cups cherry tomatoes, cut in half
2 yellow peppers, seeded and roughly chopped
2 T olive oil
1 T coriander seeds, crushed
1 T cumin seeds
a pinch of salt and freshly ground pepper
a drizzle of olive oil
1 cup vegetable broth
chopped fresh cilantro, for garnish

Preparing the soup:
Preheat the oven to 325 degrees F.

Place the tomatoes and peppers onto a baking sheet and sprinkle with the coriander seeds, cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of cilantro. Serve warm or cold.

Serves 6

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