Sunchoke Soup with Truffle Oil

Serves 6 | active time 35 minutes A silky smooth soup that hints of earth and fall. Surprisingly vegan, the soup is light yet richly satisfying with deep umami flavors. Recipe 1/4 cup olive oil 1 large onion, diced 3 cloves garlic, roughly chopped 1 tablespoon fresh thyme (or sage or rosemary) 3 cups water 3 cups chicken or vegetable stock 1/2 pound sunchokes, scrubbed, sliced 1/2 pound potatoes (Yukon or white), sliced 1/2 cup dried mushrooms (like shiitake or morels) 1 teaspoon salt 1/8 teaspoon white pepper 1/2 teaspoon soy sauce (or Bragg Liquid Aminos) 1/2 teaspoon white vinegar Drizzle of truffle oil Steps In a large, heavy-bottom pot, heat olive oil over medium-high heat. Add onion. Saute 4–5 minutes until golden, stirring often. Add garlic and fresh herbs, saute 1–2 minutes. Add stock, water, sunchokes, potatoes, dried mushrooms,...

Lentil Soup

INGREDIENTS: 3 slices bacon (optional but highly recommended) 1 leek, diced 2 carrots, diced 1 celery stick, diced 1/2 onion, diced 2 cups lentils (any variety) 6 cups stock or water 2 smoky pork sausages 1 Tbsp butter Sea salt Sauté bacon with a combination of leek, carrots, celery stick, and onion until soft and fragrant. Add lentils to the pan, cover with stock or water, and simmer until tender, about 40 minutes, depending on the variety. Taste often and add water, if needed. While the lentils cook, brown pork sausages in butter, add water, and cook through, covered. The sausages and soup will be finished at about the same time. Drain the water from the sausages and add them, sliced in rounds, to the soup pot. Season to taste with sea salt. Continue to cook until everything is...

Yellow Lentil Dal with Fenugreek and Tadka

INGREDIENTS: 1/3 cup ghee or coconut oil 2 tsp grated fresh ginger 1 tsp finely minced garlic 1 Tbsp sea salt, divided 1 tsp turmeric 1 green chile (jalapeño or serrano) cut in half lengthwise 1 large tomato, cut into 1/2-inch dice 2 cups toor dal (split yellow lentils), masoor dal (split red lentils), or chana dal (yellow split peas) 1 Tbsp brown mustard seeds 1 Tbsp coriander seeds 2 tsp cumin seeds 1 small dried red chile, or 1 tsp red pepper flakes 1 large onion, cut into 1/2-inch dice (about 2 cups) 2 cups coarsely chopped fresh fenugreek or 1 cup coarsely chopped cilantro leaves, including some roots and stems, plus additional leaves for garnish Fresh lemon juice to taste Whole milk Greek yogurt, for garnish STEPS: 1. In a large pot or Dutch oven over medium high...

Morel Mushroom French Onion Soup

Recipe from Travis Kukull, Gastropod Serves: 10 | start to finish: 60 minutes INGREDIENTS: 5 sweet onions 1/4 cup olive oil 5 sprigs of thyme, picked from the stem and chopped 3 cloves of garlic, chopped 1 pound morels (or other type of mushroom), chopped roughly 1 bottle red cooking wine 4 cups vegetable stock Salt 10 1/2-inch-thick slices of rye bread, toasted 8 ounces comté cheese, grated STEPS: Cut the onions in half, stem to root, and slice crosswise into thin slices. Add the oil to a large pot set over medium-high heat and sauté the onions until well caramelized, stirring and scraping the bottom of the pan, taking care not to burn them (about 15 minutes). Add the thyme, garlic, and mushrooms to the pot, stirring to incorporate. Sauté and cover until moisture...

Kani (Crab) Nabe

Kani (Crab) Nabe This crab nabe is two dishes in one: add steamed rice to the leftover soup broth and the result is a savory rice porridge called kani-zosui. The ginger and garlic are not traditional ingredients, but they make for a very flavorful dish. This is the best sort of Japanese winter comfort food. While most nabe are cooked at the table on a portable burner, you can arrange the ingredients in a pot, cook it on the stove, and bring it piping hot to the table. If doing this, divide the ingredients in two pots so there is a second installment ready and hot when the first one runs out. serves 4 | start to finish: 45 minutes INGREDIENTS: 8 cups nabe broth...

Spicy Kimchi Nabe

This spicy nabe incorporates Korean kimchi, daikon radish, thinly sliced pork and various mushrooms, with chewy udon noodles added at the end. It’s an excellent way to warm up a cold, winter night. Like all nabe dishes, feel free to add or delete vegetables, according to your preferences. The broth for kimchi nabe is often made with a packaged base called kimchi no moto, available at most Asian grocery stores. I prefer the mixture of miso and gochujang pepper paste outlined below. serves 4 | start to finish: 35 minutes INGREDIENTS: 8 cups nabe broth (recipe below) 2 tbs brown or red miso 3-4 tbs gochujang pepper paste, according to taste 1 medium daikon radish, peeled and cut into 1/2-inch cubes 1 medium to large napa cabbage, about...

Sorghum: The Versatile Grain You’ll Fall For

In our kitchen, the cooler months beg for pantry items that are versatile. I often find myself hunkering down a bit more than usual in the winter, as many of us do in Seattle, relying on old standbys like soups and stews, homemade bread, and roasted vegetables....

Lemongrass Soup with Rhubarb and Radishes

Serves 6 | start to finish: 25 minutes Spring ingredients liven up this traditional Thai soup. Chopped pieces of local rhubarb soften and melt into the broth, providing an additional pop of sour among the already bright flavors, and the radishes add a satisfying crunch and contrast to the tender chicken and mushrooms. When served over rice, this soup could stand on its own as a solid lunch or simple dinner. Best of all, this light and bold soup is a snap to make. After prepping the ingredients, simply bring everything to a boil, cover the pan, and steep it for 10 minutes like a pot of tea. You now have soup. The key is to cube the chicken small enough, and...