Archive | Extra Helpings

JerArtichokeSoup

Know Your Peas and Quinoa

Inspired and Creative Vegetable Recipes and More from Acclaimed Chef Deborah Madison

Vegetable Literacy

Ten Speed Press, 2013 

One of my favorite cookbooks in recent years is the gorgeous Vegetable Literacy by the wonderful Deborah Madison. I had the pleasure of taking a cooking class with Madison many years back and her thoughtful, balanced approach to preparing food was as evident in the kitchen as it is in this book. (I still make her delicious turnip soup regularly.)

Madison is a master of flavor combinations, building complex and incredibly satisfying food out of seemingly simple ingredients. The same can be said about Vegetable Literacy, which takes the humblest of vegetables, like the Jerusalem artichoke, and turns them into something good enough to serve to company. Madison’s cookbook is a must for vegetarians and a treasure trove for home cooks wanting to increase their creativity and knowledge about vegetables. Highly recommended.

—Maya Parson, Edible Michiana editor

 Sun Choke Bisque with Pumpkin Seed Oil and Sunflower Sprouts

Recipe from Deborah Madison, Vegetable Literacy Serves 4 to 6

For those of you unsure about Jerusalem artichokes, a soup is a good place to start. The final soup is puréed, so you don’t … Read More

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Sancocho is a traditional Puerto Rican stew. This recipe comes from Javier Mendez of Javier’s Bistro in South Bend, Indiana.

Sancocho and Sofrito

Sancocho is a traditional Puerto Rican stew. This recipe comes from Javier Mendez of Javier’s Bistro in South Bend, Indiana.

Sancocho

Note: Adobo, yuca and plantains can be found at Latin American groceries and many larger supermarkets. Pre-made sofrito is also sometimes available.
Makes 6 portions

2 tablespoons vegetable or olive oil
1½ pounds stew meat, cut into 2- to 3-inch pieces (Javier uses beef, but this dish could be made with chicken or pork.)
1 large onion, diced in large pieces
½ pound red potato, diced
½ cup celery, diced in large pieces
1 cup summer squash or carrots, diced in large pieces
⅓ pound plantain, sliced
½ cup tomato sauce
½ cup red wine
2 quarts water
2 teaspoons garlic, minced
¼ bunch cilantro leaves, chopped
2 teaspoon adobo (see note above)
¼ cup sofrito (see recipe below)
½ teaspoon oregano
¼ teaspoon marjoram
2 bay leaves
2 cups corn kernels
⅓ pound yuca, peeled and diced
1 cup peas

Heat the oil in a large frying pan. Cook the meat over medium-high heat until browned on all sides. Add the onion and sauté for 2 minutes. Add the potatoes, celery, squash or carrots and plantains and sauté … Read More

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