All posts tagged: cooking

Pickle Soup (Zupa Orgorkowa)

A lovely, light, spring or summer soup. *Note: It is important to use brined cucumbers (sour cucumbers) as opposed to the sweet, vinegar based ones you find in the grocery store. You can easily make your own using this recipe. Ingredients 20 g (3/4 oz) Butter 300 g (10 1/2 oz) Polski Ogorkie (those brined dill cucumbers) thinly sliced, or grated (reserve the pickle juice to add to broth.) 2-3 Potatoes (russets or yukons work great,) peeled, diced 1-2 Carrots, peeled, diced 1 liter (35fl oz/4C) Soup stock (I use chicken stock or bone broth…. but you can easily make this recipe vegetarian or vegan by substituting for veg. & using sunflower oil instead of butter). 60 ml (2fl oz / 1/4 cup) cream (for pouring) Fresh, chopped dill Instructions  Melt butter in stock pot over medium heat, after foam separates add in sliced cucumbers. Reduce heat,  stir and wait until softened. Remove cucumbers and reserve. Add potatoes, carrots, and stock and bring to a gentle simmer. Cook veg until soft. Add pickles and cook for another …

Rainy Day Recipes: Kimchi

Ingredients VEG. 1 Napa cabbage, around 1000g (2.2lbs) 2 bunches of green onions, washed with bulb removed 1/4 medium size daikon, julienned (or whatever is your preference) 2 medium carrots, julienned (or whatev.) 6 garlic cloves, peeled 1 meduim piece of ginger, peeled 2 aisian pears, peeled OTHER 1/3 cup kosher salt 4 tb Korean chili powder (ground chili flakes or sambal can also work) 1 tablespoon fish sauce 1-2 tablespoon Korean salted shrimp (you can also buy shrimp in chili flakes for an extra kick) 1 cup water 1-1.5 tablespoons sugar Instructions Clean cabbage and remove any browned leaves and quarter it. From here you can cut it into strips or larger pieces. Salt the pieces of cabbage evenly, mixing with your hands so that all pieces are lightly coated with salt. Let this sit overnight (generally for eight hours). You’ll wake up to find the leaves softened and wilted. Now rinse the cabbage (I like filling up my sink and soaking it) and squeeze out the excess water (you don’t want super salty …

Simple & Savory Pumpkin Soup

Most pumpkin recipes I’ve come across feature the sweet, rather than the savory side of pumpkin… but this fall favorite can be as diverse as it is delicious! Here’s a recipe for a savory pumpkin soup with just the right amount of spice. P.S. This is entirely vegan  Savory Pumpkin Soup 3 Serrano chilies (this can vary depending on your spice preference) 4 cloves garlic 1 tsp grated ginger 1 large onion, chopped 1 c olive oil .75 l of vegetable stock 1.5 tbsp tamarind paste 2 tbsp coconut milk   0.5 Kilograms of pie/ sugar pumpkin (the ones used for baking not for carving) 0.5 Kilograms delicata squash 2.5 tsps coriander seeds 2 tsp cumin seeds 1/4 tsp nigella seeds 1/4 tsp mustard powder   Preheat the oven to 450°F. Dice onion and 2 cloves garlic. Saute in a pan until translucent. Put this off to the side. Place the coriander, cumin  and nigella seeds in a dry frying pan and brown over medium heat until they golden & smell nice and toasty. Grind in a mortar and pestle with mustard powder. …

A Walk Towards the Light

Oh, I have so many things to tell you… Dreams are slowly coming into realization this 2016.   I had become so encumbered by negativity, it was hard to keep my head up or my eyes dry. I’ve been dealing with some “personal issues” since about 2009, and, unfortunately, there does not look to be much light at the end of that tunnel. I won’t talk much about this because there has been so much light elsewhere. 2016 has already given me so much opportunity and has opened her arms to me in kindred creativity. I have been working at a tea place here in Austin, with an absolutely amazing crew of co-workers (a rarity for the restaurant industry…at least from my experience) but yesterday was my last day. Now I am  making way for more exciting endeavors this spring. First off, I will be back out in  the Lower Pecos Canyon Lands later this month working as an archaeology intern and I just can’t wait to get back out there. I will also be taking …