Turnip Soup

Posted on February 20, 2014 by admin
Creamy Turnip Soup
Serves 4
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Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 15 min
Prep Time
40 min
Cook Time
35 min
Total Time
1 hr 15 min
Ingredients
  1. ½ lemon
  2. 8 medium Hakurei or American turnip bulbs (1 pound), peeled
  3. 4 ounces celeriac (2 medium egg– size pieces), peeled
  4. 4 cups Kelp Stock (page 6) or low-sodium vegetable stock
  5. ½ teaspoon Japanese or Colman’s mustard powder
  6. 1 teaspoon sea salt, plus more for finishing soup
  7. 1 tablespoon medium-aged light brown miso
  8. 2 tablespoons olive oil
  9. About ½ block (6 ounces) soft tofu (optional)
  10. ½ cup finely shaved fennel bulb
  11. ¼ cup finely julienned turnip greens or minced fresh parsley
Instructions
  1. Squeeze the lemon into a medium bowl of water.
  2. Coarsely chop the turnips and celeriac. As you cut the celeriac, place it in the lemon water to prevent browning.
  3. Place the turnip, celeriac, and stock in a large pot over medium-high heat. Bring the stock to a boil, reduce the heat to medium-low, and simmer for 20 minutes or until the vegetables are tender.
  4. Mix the mustard powder with ½ teaspoon hot water to create a paste. Set aside. Working in 3 or 4 batches, transfer the broth and vegetables to a blender or food processor, and purée until smooth. (Note: Be very cautious when puréeing hot liquids. If using a blender, remove the plug in the top and cover the hole with a thick kitchen towel that’s folded over. Do not fill the blender or food processor more than half full.) Transfer the first puréed batch to a clean pot and repeat the process. In the last batch, add the salt, miso, olive oil, and tofu (if using), and process.
  5. Before serving, gently reheat the soup, and divide it into soup bowls. Garnish with the fennel and turnip greens. Drop a tiny dab of mustard paste in the center of each bowl. Sprinkle a tiny pinch of salt over each portion. Ask your guests to stir and dissolve the mustard paste into the soup before enjoying it.
Notes
  1. In the past, I have enjoyed this soup made with a special variety of Japanese turnip called Hakurei. The Hakurei turnip is moister, sweeter, and more tender than the larger American turnip varieties, but may not be as readily available. In adapting this recipe to American turnips, I was pleasantly surprised to discover a delicious yellow-tinged soup with a more robust turnip flavor.
  2. Adding tofu creates an extra-smooth texture in the soup, and the olive oil contributes to a satisfying feel in the mouth. Japanese mustard adds interesting pungent and bitter flavors, perfect complements to the other flavors in the soup. This soup is excellent served hot or cold.
  3. TIP: Choose turnips that are plump, firm, and heavy for their size, and topped with crisp greens (if they come with greens). If the turnips do come with greens, immediately cut off the top stems and leaves so that the leaves no longer draw moisture from the bulb. Reserve those flavorful greens for miso soup or a salad.
Adapted from Hiroko’s American Kitchen, Cooking with Japanese Flavors by Hiroko Shimbo/Andrews McMeel Publishing, LLC
Adapted from Hiroko’s American Kitchen, Cooking with Japanese Flavors by Hiroko Shimbo/Andrews McMeel Publishing, LLC
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Quinoa & Black Bean Salad

Posted on February 20, 2014 by admin
Quinoa & Black Bean Salad
Serves 10
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Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
Ingredients
  1. 1 teaspoon vegetable oil
  2. 1 onion, chopped
  3. 3 cloves garlic, peeled and chopped
  4. 3/4 cup uncooked quinoa
  5. 1 1/2 cups vegetable broth
  6. 2 teaspoons ground cumin
  7. 1/4 teaspoon cayenne pepper
  8. salt and pepper to taste
  9. 1 cup frozen corn kernels
  10. 2 (15 ounce) cans black beans, rinsed and drained
  11. 1/2 cup chopped fresh cilantro
Instructions
  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Notes
  1. TIP: Add chicken for a one-dish meal with a little more protein/bulk.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Shrimp “Ceviche” Cocktail

Posted on February 20, 2014 by admin
Mexican Shrimp "Ceviche" Cocktail
Serves 2
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Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Shrimp
  1. • 4 ounces small peeled, deveined shrimp
  2. • Kosher salt
  3. • 1 lime
  4. • 1 tablespoon chopped onion, soaked in cold water for 5 minutes and drained
  5. • 1 tablespoon chopped English cucumber
  6. • 1/2 small tomato, seeded and diced (about 2 tablespoons)
  7. • 1 teaspoon chopped cilantro, plus additional whole sprigs for garnish
  8. • 1/4 avocado, chopped
Sauce
  1. • 1/4 cup Clamato or other tomato-clam juice
  2. • 2 tablespoons ketchup
  3. • 1 tablespoon (or more) Mexican hot sauce such as Valentina or Cholula
  4. • 2 tablespoons olive oil
  5. • 1/8 teaspoon cumin (or to taste)
  6. • Pinch kosher salt
Instructions
  1. Bring a small pot of water (about 1 quart) to a simmer with 1-1/ 2 teaspoons of kosher salt and the juice of half of the lime. Add the shrimp and cook, stirring, for 30 seconds or so (1 minute if you're using larger shrimp), just until shrimp are turning opaque. They should be almost but not quite cooked through -- the shrimp will continue to cook as they cool. Drain and place in a bowl. Toss with remaining lime juice and refrigerate for 20 minutes or more.
  2. Meanwhile, make the sauce: place the Clamato, ketchup and hot sauce in a small bowl and whisk until blended. Slowly pour in the oil, while continuing to whisk, until oil is incorporated. Mix in the cumin and a pinch of kosher salt. Taste for seasoning and adjust, adding more salt or hot sauce to taste.
  3. Remove the shrimp from the refrigerator. If using larger shrimp, cut them into two or three pieces.
  4. Toss the cooled shrimp (including lime juice) with the vegetables and cilantro. Pour the sauce over, toss again, and taste for seasoning. You can do this ahead of time, but if so, don't add the avocado until right before serving. Garnish with a cilantro sprig.
Notes
  1. This Mexican-inspired shrimp cocktail, based on a recipe by Rick Bayliss, is not a true ceviche -- instead, the shrimp are lightly poached in lime-infused water and marinated in lime juice while they cool. For this cocktail, try to find small shrimp (50 count is ideal), but if you can't find small raw shrimp, use a larger size and cut into smaller pieces. Tip: Since the shrimp are not chilled immediately after cooking, remove them from the cooking liquid before they're completely done. They'll finish cooking while they cool in the lime juice.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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