Creamy Jerusalem Artichoke Soup

Posted June 7, 2010 by Chef Molly

Posted in: | Cuisines:

Basic Vegetable Stock

Posted December 29, 2009 by Chef Molly
It may seem like a pain to make your own stock but it's worth it. This will make so many things more flavorful and you'll know exactly what's in it rather than relying on those boxes, cans or cubes for your soups stews and grains. Once it's made, cover the stock with plastic wrap or place in airtight containers to store in fridge. Alternatively, freeze it in ice cube trays, remove when frozen and seal in a freezer bag to use as needed

Posted in: | Cuisines:

Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce

Posted December 29, 2009 by Chef Molly
Blanching the root vegetables shortens the stew's cooking time and keeps the flavors bright. Plus, the blanching water makes a great quick stock.

Posted in: | Cuisines:

Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

Posted December 29, 2009 by Chef Molly
So fast and full of flavor. A squeeze of lemon before serving can make it even more bright!

Posted in: | Cuisines:

Winter Vegetable Stew with Couscous

Posted December 29, 2009 by Chef Molly

Posted in: | Cuisines:
Get Adobe Flash playerPlugin by wpburn.com wordpress themes