May The Stars Light Your Way
THE MINIMALIST; The Secret of Great Bread: Let Time Do the Work By MARK BITTMAN http://www.nytimes.com/2006/11/08/dining/08mini.html, originally published in the New York Times on November 8, 2006. INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn’t changed much since Pasteur made the…
                      -= Exported from BigOven =-        Milk Chocolate Mousse Cake with Hazelnut Crunch Crust Layers of chocolate mousse made with gianduja, the luscious Italian hazelnut-flavored milk chocolate, and chocolate genoise top a base of hazelnut crunch. DO-AHEADS: Cake layer, 1 day; assembled cake,…
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-= Exported from BigOven =-African Peanut Soup
A spicy-sweet contrast make this soup a special treat. A good use for leftover pumpkin. Canned puree of sweet potato or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce.
Recipe By:
Serving Size: 8
Cuisine: African
Main Ingredient: Peanut
Categories: Soup
-= Ingredients =-
2 teaspoons peanut oil
1 cup onion ; chopped
2 cloves garlic ; crushed
1/2 cup mushrooms ; chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/4 teaspoon ginger ; or 1/2 tsp grated fresh ginger
2 cups Chicken broth ; (or vegetable broth)
14 ounces tomatoes, crushed ; from 1 can
1/2 cup Pumpkin ; cooked & mashed
1/4 cup peanut butter
1 medium scallion ; sliced for garnish
-= Instructions =-
In a medium sauce pan, heat peanut oil over medium-low heat. Add onion, garlic and mushrooms and saute slowly until vegetables are soft and golden colored. Add red pepper flakes, paprika and ginger and saute for another minute. Add broth and tomatoes. Simmer for 15 minutes.Remove from heat and allow to cool.
Puree vegetables and broth in a blender. Add pumpkin and peanut butter. Blend until smooth.
Reheat carefully over low heat, adding more broth or water as needed.
Garnish each serving with sliced scallions (green onions). You may also pour a tablespoon of buttermilk or half-and-half (in a swirl) into the bowl for a nice visual contrast.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 161124 **
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Our very first recipe for 2007 is for a very easy, tasty Hollandaise Sauce from Mark Bittman. His method turns the difficult classical preparation of this sauce on its ear. This is the fool-proof way to prepare Hollandaise! -= Exported from BigOven =- Hollandaise Sauce…
Last year, we took a look at all the dinners I ate — each and every night of the year — and that experiment seemed to go very well. This year, I’m going to post a recipe each-and-every week. The recipes will come from different sources,…
I decided to put down ONLY REVOLUTIONS for the time being. Though I was enjoying the book, I was struggling with it because this period of time is so busy with the holidays and my busiest time at work. I kept losing the thread of the book because…
