Recipe over by the great blog CultureEatz. Go have a look! Only pictures here.
Tag Archives: parsley
A variant on pea soup made with whole peas as well as split peas and more vegetables. It keeps more texture from the whole peas and the diced vegetables while the split peas fall apart and give body to the soup.
The soup bone can be from a ham, if so try to keep some flesh on it. I got mine from my butcher (I had no intention of making a ham) so it’s very bare.
This is a slight modification of the recipe found here.
1 soup bone
4 liters water (16 cups)
600g whole dried yellow peas
300g split dried yellow peas
3 celery branches
1 small turnip (or 4 baby turnip)
1/4 of a nutmeg, grated
1 table spoon summer savory leaves
6 bay leaves
1/4 cup chopped parsley
2 tablespoon salted herbs
black pepper to taste
1. Put the whole peas in a large bowl that can be sealed.
2. Fill with water and put in the fridge overnight to soak.
3. In a large stock pot, combine the water and the soup bone.
4. Bring to a boil. Skim the foamy scum that may form on the surface.
5. Take the soaked peas out of the fridge.
6. Drain and rinse them well.
7. Add to the stock pot.
8. Add the split peas (they don’t need to soak). Simmer for 2 hours, stirring once in a while.
9. Meanwhile, dice the vegetables.
10. At the two hour mark the whole peas should be very soft and the split peas should be falling apart. You’ll want to be stirring this a bit more frequently at this point so that the broken down peas don’t form a crust at the bottom of the pot (they can scorch). Skim any film like scum from the top of the liquid.
11. Add the vegetables.
12. Add the nutmeg, salted herbs, summer savory leaves and bay leaves.
13. Stir in the chopped parsley and add black pepper to taste. Simmer for 45 minutes, stirring frequently and skimming the film like scum for the top of the pot. Add boiling water if it gets too thick.
14. Serve warm.
A basic stock recipe that is very versatile. The same general recipe will work great with turkey or chicken carcasses as well.
2 lbs of lamb bones (here : shoulder)
16 cups of water
1/4 cup apple cider vinegar
2-3 sticks of celery
peppercorns (about half a tea spoon)
salt to taste
* any other vegetables you have that are starting to die in your fridge can be used here. I had some left over parsnips that made it in.
*any herbs you want to use. I had some parsley and watercress. They tend to make the stock cloudy but I don’t care.
1. You’ll want to roast the bones if they didn’t cook along with their meat already. Pre-heat the oven to 375F.
2. Roast them for 30 minutes or so.
3. Put at the bottom of a large stock pot. Cover with the water and add the vinegar. Let stand (no heat) for about 30 minutes.
4. Add the vegetables and peppercorns. Cut the vegetables coarsely, you’ll be discarding them at the end anyways.
5. Bring to a simmer (not a boil) and allow to cook for several hours. Add the herbs once the bone joints start falling apart exposing the marrow. (about 5-6 hours).
6. Allow the herbs to seep in for 20-30 minutes. Then strain everything, add salt, if you want to. Allow to cool fully. The fat will rise to the top and can be discarded. The stock will set into a gelatinous mass and can be kept in the fridge for about 3 days or frozen.
A nice summer dish, Perfect for a potluck, for a pic-nic or to make easily carried lunches for the office.
500g orzo pasta
1 cup green peas (frozen)
3 bell peppers (varied colors)
1 bundle of green onions
1lb heirloom tomatoes (varied)
1/2 a bundle of parsley
1/4 cup grape seed oil
1/4 cup + 2 table spoon olive oil
2 table spoon red wine vinegar
1 table spoon dijon mustard
salt and pepper
5. While the pasta is cooling, cut the peppers in half and remove the seeds. Grill until softened and nicely charred.
I kept the skin on for a bit of the smokiness, but you can remove it at this stage.
This is a two step recipe. The marinade, then the rest of the salad.
9. Remove the meat from the bag and discard the marinade. Salt on both sides and sear. Depending on how thick the meat is you might need to finish cooking it in a 375 degree oven. You want to meat rare or medium rare.
I made decadent cupcakes yesterday. I mean it… these are good but so darn rich. So I made a grain based salad for dinner tonight, to make myself feel less guilty.
8 oz farro
4 cups chicken stock
1 butternut squash
1 pack of turkey breast strips
1 bunch green onions
juice of one lemon
small handul italian parsley
2/3 cup apple juice sweetened dried cranberries
1/4 tea spoon smoked paprika
salt and pepper
1 tea spoon honey
8 table spoon olive oil
Sweet and spicy Moroccan inspired carrot salad. Leave the confit lemons on the side, so everyone can add as much or as little as they care for.
This is great as a side dish, but would be filling enough for a light meal.
2 meyer lemons
1/4 cup olive oil, plus extra for lemons
8 rainbow carrots
1/2 red onion, diced
1 handful flat leaf parsley, chopped
1 1/2 teaspoons ground black cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh ginger
2 daches cayenne pepper
1/4 cup orange juice
2 tablespoons pine nuts
1. Wash the meyer lemons. Slice them thinly and remove any seeds. Cut the slices into quarters. Put in a single layer in a cold skillet and lightly cover with olive oil. Turn the heat on low and cook for 20 minutes or so, or until caramelized.