The Purloined Recipe

1 medium onion, chopped
3 cloves garlic, minced
4 TBSP olive oil
1 pound spicy sausage in chunks
2 (15 oz) cans kidney beans, drained
1 (15 oz) can garbanzo beans, drained
5 Yukon Gold potatoes, cubed
2 pork chops
3 TBSP hot chopped pepper
1 bunch Kale – washed, dried, shredded
½ head Savoy cabbage, shredded

In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in sausage, beans, and potatoes, and then add pork chops to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender. Once potatoes are tender, taste soup, add peppers and more salt and pepper. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup got too thick, I like this soup on the brothy side.

beans, cabbage, garlic, kale, onions, potatoes, Recipes By Ingredient, soups, The Recipes

from Danielle Adams

Serves 6

3 pounds russet potatoes, peeled, quartered
1/4 cup butter
1 1/4 cups whole milk
5 ounces soft fresh goat cheese, crumbled
1 cup packed chopped arugula leaves

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth. Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.

arugula, potatoes, Recipes By Ingredient, side dishes, The Recipes

Serves 6

All the nightshades are braised together in a sauce of basil and cilantro, two herbs that are quite possibly even better in combination than they are separately. Serve warm or at room temperature with a spoonful of garlic-infused yogurt or a wedge of lemon.

Sea salt and freshly ground pepper
1½ pounds Yellow Finn, Russian Banana, or other waxy potatoes
2 large peppers, red and/or yellow bells or cubanelles
vegetable oil
1 cup packed basil leaves
1 cup packed cilantro leaves
3 large garlic cloves
3 tablespoons olive oil
½ teaspoon roasted ground cumin
2 large onions, peeled and cut into eighths, or 16 very small onions
1 pound short oblong eggplants, such as Ichiban, quartered lengthwise
2 or 3 large meaty red tomatoes peeled, seeded, and diced
1½ cups cooked chickpeas (1 15-ounce can, rinsed)

Preheat the broiler. Bring 6 cups water to a boil and add 1 teaspoon salt. Slice the potatoes lengthwise about ½ inch thick, boil them for 5 minutes, and drain. Halve the peppers lengthwise, press to flatten them, then brush with vegetable oil. Broil, cut side down, on a baking sheet until blistered but not charred. Stack them on top of one another and set aside to steam. When cool, remove the skins and cut the pieces in half. Set the oven temperature at 350°F.

Coarsely chop the basil, cilantro, and garlic, then puree in a small food processor with olive oil, cumin and ½ teaspoon salt.

Toss all the vegetables with 1 teaspoon salt, some freshly ground pepper, and the herb mixture. Using your hands, rub the herb mixture into the vegetables, especially the eggplant, then add the chickpeas and toss once more. Transfer everything to an earthenware gratin dish. Rinse out the herb container with ½ cup water and pour it over all Cover the gratin dish tightly with foil and bake until tender, about 1½ hours. Remove the foil, brush the exposed vegetables with the juices, and bake for 20 minutes more. Let cool for at least 10 minutes before serving.

basil, cilantro, eggplant, entrees, garlic, onions, peppers, potatoes, Recipes By Ingredient, salads, side dishes, soups, stews, The Recipes

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 4 as a main dish.

It’s pre-tomato season in June, but the first green beans, tender little carrots, and French Breakfast radishes fit quite nicely with a few handfuls of lettuce, herbs, and fleshy purslane leaves. Tuna packed in oil or smoked fish-salmon, tuna, albacore, which can often be found at farmers’ markets—makes the salad into a meal.

1 sweet onion, thinly sliced into rounds
1/4 cup aged red wine vinegar
1 pound small potatoes, any waxy fleshed variety
sea salt and freshly ground pepper
1 ½ pounds green beans, one variety or several
1 bunch little carrots
several handfuls salad greens or small head lettuces
a handful purslane sprigs or big sunflower sprouts
several herb sprigs, such as chervil, marjoram, lovage, chives
2 garlic cloves
1 can anchovies, packed in olive oil
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil, drained, or an 8-ounce chunk smoked albacore,
thinly sliced
3 tablespoons smallest capers, rinsed
1 bunch radishes

1. Heat a large pot of water for the vegetables. Toss the onion with 2 tablespoons of the vinegar and set in the refrigerator.
2. Wash the potatoes, then put them in a small saucepan, cover with cold water, add 1 teaspoon salt, and bring to a boil. Simmer until tender when pierced with a knife, about 25 minutes, then drain. Cut the stem ends off the beans, along with the tails if they’re tough. If the carrots are small and tender, you don’t need to
   peel them. Leave them whole or halve lengthwise with about an inch of the stems. Wash and dry the lettuces and herbs.
3. Mash the garlic with ½ teaspoon salt and 2 anchovies in a mortar. Whisk in the mustard, the remaining 2 tablespoons vinegar, and the oil, making a thick,
   emulsified dressing.
4. When the water boils, season well with salt, then add the beans and cook until tender but still a little firm, 4 to 8 minutes, depending on the varieties. Scoop
   them out and put them on a towel to dry briefly, then toss them, while still hot,
   with half of the dressing. Season with salt and pepper and heap them in the
   center of the platter. Boil the carrots until tender-firm, 4 to 6 minutes or so, then
   drain and dress lightly.
5. Arrange the lettuces on the platter. Place the tuna at either end, breaking it up slightly. Halve the potatoes and arrange them on the platter. Spoon the
   remaining dressing over the lettuces and potatoes and scatter capers over all,
   along with the onions, drained of their vinegar. Lay the remaining anchovies over
   the potatoes. Tuck in the radishes and carrots; add the purslane and herb sprigs.
   Season everything with pepper. Present the salad arranged. Toss it before serving.

beans, carrots, entrees, garlic, lettuce, lovage, onions, potatoes, radishes, salads

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 2 – 4.

Sorrel fares miserably when packaged in plastic clamshells—it just falls apart.

Plus sorrel is something you want to use by the bunch, not just by the leaf, and
the farmers’ market is one place you can often find this tart, lemony herb in
abundance.

Lovage is harder to find, even at the farmers’ market, but ask an herb seller if she has some or would consider growing it. It’s an easy herb to grow, and its bracing, dynamic flavor adds a tot of personality to all kinds of dishes. Together these herbs give this soup a mysterious flavor that’s a little hard to place but definitely exciting. (A small bunch of cilantro would do the same thing, lacking the other herbs.) Made with the lesser amount of liquid, the soup is thick and hearty. Using the full amount makes a more refined soup.

Serve with small croutons crisped in olive oil or with a few tablespoons of cooked rice in each bowl.

1 tablespoon unsalted butter
1 tablespoon olive oil
1 red onion, thinly sliced
2 small potatoes, thinly sliced
1 carrot, thinly sliced
3 to 4 cups (6 to 8 ounces) sorrel, stems removed
4 cups chard leaves
1 cup lovage or cilantro leaves, finely chopped
sea salt and freshly ground pepper
4 to 6 cups vegetable stock, chicken stock, or water
lemon juice or white wine vinegar
1/3 cup crème fraîche

1. Warm the butter and oil in a soup pot. Add the onion, potatoes, carrot. sorrel, and chard, along with the water clinging to its leaves. Add two thirds of the
   lovage and sprinkle 1½ teaspoons salt over all. Cover and cook over low heat
   until the greens have collapsed and the potatoes are partially cooked, about 15
   minutes. If the pan seems too dry at any point, add water in small increments so
   that nothing burns.
2. Add the stock or water, bring to a boil, and simmer, partially covered, for 15 minutes. Puree or leave the soup with some texture. Stir in the remaining lovage. Taste for salt and season with pepper and lemon juice or vinegar to taste to bring out the flavors. Sometimes several adjustments are necessary to get it right. Stir in the crème fraîche and serve.

carrots, cilantro, lovage, onions, potatoes, sorrel, soups, swiss chard

Serves 4

1 1/4 lbs. fresh asparagus, trimmed, peeled and cut into 2 inch lengths
1/4 cup unsalted butter
1 cup thinly sliced leeks, white and light green parts only
1 cup diced raw, peeled potato (1/4-inch)
4 cups chicken stock
1 teaspoon salt, or to taste
Fresh ground pepper, to taste

1. Steam the asparagus in a vegetable steamer until crisp-tender, 2 to 4 minutes depending on the thickness of the stalks. Immediately plunge the asparagus into a bowl of ice water.
2. When cool, drain and set aside, reserving 8 asparagus tips for garnish.
3. Melt the butter in a large pot over low-medium heat. Add the leeks and cook, stirring occasionally, until the leeks are tender, 10 to 15 minutes.
4. Add the potatoes and cook, stirring once or twice, for 5 minutes.
5. Add the chicken stock and raise the heat to high.
6. Bring the soup to a boil, then reduce the heat to medium, cover the pan, and cook until the potato is very tender, about 20 minutes.
7. Add the asparagus (except for the reserved tips) and cook, uncovered, for 2 minutes.
8. Puree the soup.
9. Strain through a fine mesh strainer. If the soup has cooled, reheat gently until hot.
10. Garnish each serving with 2 reserved asparagus tips.

asparagus, leeks, potatoes, Recipes By Ingredient, soups, The Recipes

Makes 6 servings.

3 c sliced leeks
3 c diced peeled potatoes
2 qts water
1 Tbsp salt
¼ c heavy cream or 3 Tbsp butter, softened
2 Tbsp fresh minced chives or parsley

1. Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender.
2. Mash vegetables with fork or put through food mill.
3. Set pot off heat and stir in cream or butter.

Serve in bowls and sprinkle with herbs.

leeks, potatoes, soups