-FINISHING THE SOUP – 3 tb Light olive oil -Chestnuts (from above) 1 1/2 ts Chopped fresh marjoram -OR- 1/2 ts -Dried Marjoram 1/4 ts Fennel seeds, crushed – (or ground) Fresh thyme sprigs; -=OR=- 1 pn -(generous) dried Thyme 1/2 c Dry white wine 1 tb Tomato paste -Lentils (from above) Water, stock or […]

In a large heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham (if desired). Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown. Add flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. […]

hinly slice Onions and Cheese. Cut bread into 1 inch slices and oast. In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to 20 minutes or until deep golden brown, stirring fre- uently to prevent burning. Slowly add broth and Pepper; bring to a Oil. Reduce heat, cover, and […]

Wash lemon grass and trim root ends and tough layers. Slice bottom 6 inches thinly. Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic, peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to boil and add lemon grass mixture. While stirring, reduce heat to medium and […]

Use White and Lightest green parts of Leeks. Fresh or Frozen Chives. 1. Combine all ingredients except last three in cooker. Cook on high 3 hours. 2. Puree mixture in blender or food mill and return to cooker. 3. Add milk and cream, stir well, and heat to boiling-about 1 hour on high. 4. Chill. […]

Preparation time: 15 minutes. Cooking time: 25 minutes. Yield: 5 cups. 1. Melt butter in a large saucepan. Add celery, onion and lemongrass. Cook gently until onion is tender, 15 minutes. Add cucumbers and stock. Heat to a boil; reduce heat, cover and simmer until cucumber is tender, 10 minutes. 2. Strain solids from liquid, […]

In a medium-large saucepan boil lentils in water for about 30 – 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, sautee onions until they are just about cooked (mostly translucent). Add tomatoes and stir occasionally. Crush the marjoram and savory in your […]

Tie chicken and parsley in a bag made from a single thickness of cheesecloth. Place in a deep kettle. Add carrots, onions, 1-1/2 teaspoon salt, and the water. Cover, bring to a boil, and simmer slowly for 2 hours . Let cool slightly, then lift bag from broth and drain well. Discard bones and parsley. […]

GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. […]

the meat is browned add carraway seads and a small amount of water. Let simmer (covered) on slow heat adding water if necessary and stiring occasionaly. When meet is almost tender add potatos, green pepper and tomato (cut into cubes). Add water and boil 20 more minutes. This is the basic recipe. There are endless […]