Tag Archives | Winter 2015 Recipes


(pronounced LAH-see)

In India, yogurt is used to make delicious curry sauces and many other dishes. It is also the star in this drink.

1 cup plain yogurt
1 cup cold water
3 ice cubes
4 tablespoons sugar
¼ teaspoon rose water
½ cup fresh fruit (optional)

Pour the yogurt and water into a blender. Add the ice cubes, sugar and rose water. If you want to add fruit, like strawberries or a banana, cut the fruit up into chunks and add it to the blender.

Cover the blender and blend for about 30 to 45 seconds. Turn off the blender and pour the sweet lassi into glasses. Serves 2.

Recipe adapted from Kids Around the World Cook!, by Arlette N. Braman (Jossey-Bass, 2000)

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Celery Root Velouté with Poached Barnegat Oysters


Serves 4

3 tablespoons butter
1 sprig thyme
1 bay leaf
2 shallots, sliced
1 clove garlic, smashed
1 head celery root, peeled and rough chopped
1 quart stock (fish or chicken will work)
1 quart cream
12 fresh oysters, shucked, liquor reserved
Leaves of 2 Brussels sprouts, removed from stem
Freshly ground black pepper
4 ounces trout roe or caviar

In a medium saucepan, add 2 tablespoons of the butter, thyme, bay leaf, shallots, garlic and celery root. Sweat the ingredients till shallots are translucent. Add the stock and simmer for 15 minutes. Add the cream and cook for another 15 minutes, till the celery root is tender. Blend mixture till silky smooth and reserve.

Place the shucked oysters and their liquor in a small sauce pot. Add the remaining 1 tablespoon of butter, Brussels sprout leaves and black pepper. Bring to a simmer, cooking until the oysters have tightened (about 1 minute) and the Brussels sprout leaves are bright green.

Divide oysters and sprouts among four bowls. Add trout roe or caviar. Pour the hot soup over when ready to serve. Great with a piece of crusty bread!

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MEE-YUK GUK (Seaweed Soup)


Courtesy of Caroline Campion

Mee-yuk Guk is nicknamed “birthday soup” because it is traditionally made on birthdays. My own mother made it on birthdays but later, when my sister and I had kids, she would come stay with us and make it for an entire month after we gave birth, as the seaweed is known for its cleansing properties. —SuJin Beckerman

1 bag of raw, dried seaweed, not to be confused with nori or toasted seaweed
(at H Mart the bag comes in an 80-gram size)
2 pounds boneless ribeye, trimmed of fat and cut into
½-inch cubes
1 teaspoon sesame oil
1 teaspoon plus 1 tablespoon vegetable oil
2 tablespoons plus cup soy sauce, separated
(SuJin prefers Bragg Liquid Aminos as a substitute)
1 teaspoon plus 2 heaping tablespoons minced garlic, separated
6 small Yukon Gold potatoes, peeled and cut into -inch slices
Freshly ground pepper
Cooked rice (optional)

First rehydrate the seaweed by placing it in a large bowl and covering with cold water. Let soak for 10 minutes while you cook the beef.

In a large Dutch oven, heat the sesame oil and 1 teaspoon of the vegetable oil over medium-high heat. Add the cubed meat, 2 tablespoons of soy sauce and 1 teaspoon of minced garlic. Sear the meat, stirring frequently until the pieces are browned on all sides, about 5 minutes. Remove the meat from the pot and place in a bowl. Set aside.

Use kitchen shears to cut the seaweed into smaller pieces (you can do this in the bowl of soaking water).

In the same pot that you cooked the meat, add another tablespoon of vegetable oil and set the heat to medium-high. Drain the seaweed and add directly to the pot (you want to leave a little water clinging to the strands). Sauté the seaweed until it loses its slipperiness, about 2 minutes.

Add the meat and all its accumulated juices back to the pot.

Add 12 cups of cold water to the pot and bring to a boil. Then lower to medium to boil for 15 minutes.

Add cup of soy sauce to the pot and stir to combine with the meat and seaweed. Then add the sliced potatoes with 2 heaping tablespoons of minced garlic. Add salt and pepper to taste. Lower the heat and simmer for 15 minutes until the potatoes are tender.

Serve the soup in a bowl with a heaping spoonful of rice, if you’d like.

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Courtesy Antimo Iovine, Antimo’s Italian Kitchen, Hopewell

1 pound dried Great Northern or cannellini beans
4 cups plus 1 gallon water, divided use
3 garlic cloves, peeled and crushed
2 stalks celery, chopped
1 tomato, chopped
1 teaspoon salt
1 pinch black pepper
½ pound small elbow or ditalini pasta
6 leaves fresh basil, chopped
About 3 tablespoons extra-virgin olive oil

Presoak beans overnight in 4 cups of water. Drain soaked beans through a colander and add to large soup pot with 1 gallon of fresh water. Bring to boil and cook for 15 to 20 minutes.

Chop garlic, celery, tomato and basil. Set basil aside. Add garlic, celery, tomato, salt and pepper to boiling water. Cook for 45 to 60 minutes.

While soup is cooking, cook pasta to al dente, following package directions. Drain, cover and set aside.

When beans have softened, add pasta. Reduce heat to medium. Cook 5 to 10 minutes more.

Turn off heat. Leave pot on burner for 5 to 10 minutes. Serve hot, with a drizzle of olive oil and a sprinkling of chopped basil.

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Courtesy Jess Niederer, Chickadee Creek Farm, Pennington

2 tablespoons butter
2 medium-sized onions, peeled and chopped
2 cloves of garlic, peeled and chopped
6 cups of water
2 tablespoons soy sauce
2 pounds carrots, sliced
2 tablespoons grated fresh ginger

In a 6-quart pot over medium high heat, add the butter, onions and garlic, stirring often until the onions are translucent. Add the water, soy sauce, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are fork tender. Remove from heat and transfer to a blender or food processor, puréeing in batches if necessary. Return to the pot. Add salt and pepper to taste. A splash of cream can be added for a richer soup.

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Courtesy Chef Josh Thomsen, Agricola, Princeton

Yields 1 sandwich

4 thick slices of bacon
4 thin slices of Manchego cheese
2 thick slices of rustic white bread, toasted
1 tablespoon aioli (garlic mayonnaise)
4 tomato slices, ripe
2 leaves of butter lettuce
1 teaspoon unsalted butter, soft
1 large egg cooked over easy

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain. Set the Manchego slices on 1 piece of warm toast. Spread the aioli on the other slice of toast, then top with the bacon, tomato and lettuce. In a small nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce, sprinkling some salt on top of the egg. Close the sandwich and eat right away.

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