Recipe: Czech Potato & Pickle Soup (Polévka okurková)

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Serves 6-8 One bowl of this soup takes the bite out of winter. Thick, creamy, and vegetarian, you'll be amazed at how well the flavors meld. Special thanks to Clifford A. Wright who shared a version of this recipe in his book, The Best Soups in the World. As he states in the recipe introduction: As they spoon some soup, your guests won't be able to put their finger on what they like so much... Ingredients: 2 lbs potatoes *I used Yukon Gold, peeled & diced 2 1/2 quarts water 1 tsp … [Read more...]

Recipe: Poached Egg Soup (Changua con Huevo)

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Serves 4 Rethink eggs! Poached eggs swimming in milky broth is a delicious Colombian specialty which is perfect for breakfast, brunch, lunch, or a light dinner. You can easily make this soup vegetarian by using vegetable broth. Ingredients: 4 cups broth (vegetable or chicken) 2 cups milk 4 eggs 3 green onions, sliced sprig cilantro, chopped salt pepper Method: Add stock to a large pot. Sploosh. Then add milk. Splash. Heat the broth and milk to almost … [Read more...]

Recipe: Sichuan Hot and Sour Soup

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Serves 4 Hot and sour soup is great to chase away the sniffles. Perfect soup for a chilly fall evening. Ingredients: 1cup rehydrated, sliced wood ear mushrooms 1 quart chicken stock 1 tsp minced ginger 1 hot chili pepper (sliced if you want heat, leave whole for mild heat) 3/4 lb boneless, skinless chkn thighs thinly sliced 1/2 cup sliced bamboo shoots 1/8 cup soy sauce-1/4 cup splash shao hsing wine 1/8 cup rice vinegar 14 oz. extra firm, sliced tofu 1 egg healthy pinch … [Read more...]

Recipe: Lamb Stew from Chad

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Serves 2-3 Amazingly enough, Keith had never had lamb before we embarked on our Adventure to eat food from around the world. This stew is so fresh and flavorful it won him over immediately. Serve with millet balls. The key to making good lamb stew is to simmer -never boil - the meat. For the first hour the meat will seem tough and chewy but, incredibly, in the second hour even the toughest cut softens, tenderizes and gets that "melt in your mouth" quality that makes stew … [Read more...]

Recipe: Peasants Cachupa (Cachupa Pobre) Vegan

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Makes about 1.5 gallons Cachupa is the quintessential Cape Verdean dish. While there are countless variations, almost all Cachupas have hominy, beans, and potatoes. Some add yucca. Any assortment of vegetables and legumes can be added, depending on availability. For those who can afford it, dried and smoked Portuguese sausages are also added for tremendous "stick to your bones" flavor. Fish, such as tuna and wahoo, is a little more attainable for the average citizen. Our version is vegan and … [Read more...]

Recipe: Chicken and Pickled Lime Soup

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Serves 2-4 Although Cambodian Chicken and Pickled Lime soup is light and healthy, the broth contains considerable zestiness from the sliced pickled limes. If you don't have time (or the right weather) to pickle limes, substitute fresh lime juice and zest to taste. The flavor won't be the same, but you'll get the spirit of the dish. Our recipe was inspired by Karen Coates' travels to Cambodia. My version includes lemongrass because it is growing like crazy in my garden and I thought this … [Read more...]

Recipe: Chilled Cucumber Soup (Tarator)

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Serves 4 Is your air conditioner busted? No problem - you'll be cool as a cucumber as you sip on chilled Bulgarian cucumber & yogurt soup (Tarator).  Heck, take a bath in it. All that yogurt and cucumber has to be good for the skin. Right? Although many people enjoy this soup with little pieces of cucumbers, I liked it extra vevelty smooth. If you would like the texture, reserve half a cucumber and thinly slice it. I'd do half moons, or even smaller. Ingredients 2 small … [Read more...]

Technique Thursday: Brazilian Black Bean Feijoada (Pork & Black Bean Stew) – Recipe

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Feijoada is Brazil's stew of choice for lazy Saturdays and potluck Sundays. At it's absolute best, Feijoada is a massive pool of black beans piled high with a glorious assortment of meat. One plateful will provide enough slow-burning energy for a marathon, although you won't be able to run after eating it! This is definitely a meal for elastic pants. Originally, Feijoada was made with pig ears, tails, and feet. Today, this hearty dish is typically made with dried beef (carne seca) and pork … [Read more...]