This soup is widely eaten in Spain and Mexico and features beef and pork meatballs in a chicken and red pepper broth. It also contains various spices and herbs.
Mix all meatball ingredients well. Form 1" meatballs (approximately 40) and place on a parchment lined baking sheet. Place in freezer while making broth
Add olive oil to dutch oven and bring to a shimmer. Add onion and red bell pepper and saute for 10 minutes, until softened. Add garlic, paprika, red pepper flakes and saffron, cooking until fragrant (30 seconds).
Add wine and reduce until it's nearly gone. Add broth and bring back to a simmer. Add meatballs and cook until they're cooked through, approximately 10 mins. During the last minute, add chopped spinach to wilt. Remove from heat and add parsley and chopped almonds.
A creamy chicken cordon bleu-inspired soup with chicken, ham, Swiss cheese, cauliflower, onion, and garlic. It turns the familiar flavors of the classic dish into a rich, comforting bowl.
In a large saucepan, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until cauliflower is tender, 12-15 minutes.
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in chicken, cream, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.
Looper’s sauerkraut combines green cabbage and carrots with salt, juniper berries, and caraway seeds. The vegetables are fermented until tangy, crisp, and aromatic.
Wash the cabbage and remove any wilted outer leaves.
Quarter the cabbage, remove the core, and slice the cabbage into thin strips
Place the cabbage, carrots, juniper berries, and caraway seed in a large bowl, and sprinkle the sea salt over the top. Massage the salt into the cabbage.
Allow the salt to draw out the liquid from the cabbage, approximately 2 hours
pack the cabbage mixture tightly into a mason jar. top with 2% brine (1tsp salt to cup of water) if necessary. Place a cabbage leaf over mixture and place weight on top.
seal jar with fermenting lid and allow to ferment at least 2 weeks @70 degrees
These deliciously sweet and sour pickles add flavor and crunch to any meal. They are an essential ingredient in the Vietnamese Bahn Mi sandwich and are an excellent condiment for just about any occasion.
Julienne carrots and daikon. Sprinkle with salt and toss to combine. Allow to rest for five minutes.
In a four cup measuring cup, mix vinegar, water, and sugar. Heat for 30 seconds to one minute in a microwave and stir to dissolve.
Rinse daikon and carrots to remove salt. Transfer vegetables to a half-gallon glass jar. Pour vinegar mixture over the veggies and cap.
Transfer to refrigerator. You can use this the next day. It will keep a month or more in your fridge, becoming more delicious and more fragrant with each passing day.
This recipe is for Lebanese-style meatballs, also known as "dawood basha". These meatballs are made from a mixture of ground beef, onion, garlic, parsley, cinnamon, allspice, and tomato sauce, and are cooked in a flavorful tomato sauce.The meatballs should have a delicious, savory flavor with a hint of sweetness and warm spices from the cinnamon and allspice. The tomato sauce should be rich and slightly tangy, providing a flavorful complement to the meatballs.The meatballs themselves should be tender and juicy, with a slightly crispy exterior from being browned before being added to the sauce. The overall flavor profile is savory, aromatic, and comforting, making this dish a great choice for a cozy weeknight dinner.
In a large bowl add 2 lbs. ground lamb, mint, sumac, salt, black pepper, onion powder, and garlic powder. Refrigerate for two hours.
Using a large stainless steel saute pan, bring up to heat.
Remove lamb mixture from refrigerator and roll 12 medium-size meatballs.
Once the pan has a light smoke, gently add meatballs six at a time and sear. Two minutes each side. Remove from pan and set aside. Repeat with last six.
In a separate bowl add arugula, jicama, lemon juice, chives, tarragon, and red radishes.
Add olive oil, salt and gently toss until completely coated.
Arrange salad on a plate and place three meatballs on top.
1teaspoonnutmegfreshly grated, plus more for serving
1/4teaspoonkosher salt
Instructions
Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
Serve in mugs or cups topped with a little extra nutmeg grated right on top.
Sahti is a traditional beer of Finland that some argue is one of the oldest continually brewed beers in the world, due to archaeological evidence of Sahti residue in wooden barrels found on Viking ships from Norway.
Step mash temperature rests of 15 minutes at 110F, 130F & 150F. Hold at 160F for 30mins.
Sparge (rinse) grains with 4 gallons of 180F water.
Transfer wort to brew kettle and add juniper berries and hops to brew kettle.
Boil wort for 30 mins., reduce volume to 5 gallons.
Reduce temperature of wort and transfer into fermentation vessel.
Pitch yeast when wort is below 90F.
Allow to ferment for 1 week at 68F-71F.
After one week, transfer bright beer to second fermenter. Leave remaining trub /sediment behind.
Allow to ferment for an additional week (68F-71F).
Bottle when fermentation is complete.
Notes
Original Gravity: 1.065 (estimated) Potential Alcohol: 6% ABV (estimated)Partial-Grain Alternative
8lbs pilsner malt extract,
1lb dark brown sugar,
1/2 lb crystal malt,
1/2 lb smoked rye malt,
1 oz. juniper berries,
1 oz. Hops,
1 six-inch sterilized juniper branch.
Place malted grains in a grain bag, add to 3 gallons of water with the juniper branch.
Raise water temp. to 190F and remove grains and juniper branch.
Bring to boil and add malt extract, crushed juniper berries and hops.
Boil for 60 minutes.
Remove from heat and add to 3 gallons of chilled water in fermentation vessel.
Continue with recipe 9-13.
Vigorously whisk together the flour, 3 tablespoons of the sugar, baking powder, and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a fork until the topping mixture resembles coarse crumbs.
Make a well in the center and stir in the milk and beaten egg until the dough is just moistened.
Scoop up the dough in large spoonfuls, and drop over the topping of your choice in the baking dish like cobblestones.
Bake for 30 minutes at 350°F, or until the berry mixture is bubbly and the topping is nicely browned.
One of the signature brews of Bavaria, Hefeweizen is a medium-bodied, effervescent ale practically exploding with yeast and wheat malt character — kind of like a liquid multigrain bread. Our kit is 100% traditional — cloudy, malty, and spicy, with a smooth mouthfeel and dense, whipped-cream head. Serve in a tall glass “mit hefe”— swirl the bottle to make sure you get all the yeast!
