Recipe Index (by Ingredients)

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z

- A -

- B -

- C -

- D -

- E -

- F -

- G -

- H -

- I -

- J -

- K -

- L -

- M -

- N -

- O -

- P -

- Q -

- R -

- S -

- T -

- V -

- W -

- Y -

- Z -

Recipes that include leek

Make Chicken Soup, Not War

Thursday, January 21, 2010

I’ve been working on this post since the beginning of winter, when I first started thinking about chicken soups. The variety of chicken soups across so many cultures is just so interesting to me. They are all different, yet share that common bond, the ability to comfort anyone, and make each of us think of home.

Chicken Orzo Soup

There isn’t anything scientific in the post. I did not set out to prove or disprove anything, or even test any theories. This is not about one being better than the others. I just wanted to try several different recipes and methods, just to take notice and appreciate what each had to offer, and each one did have something special to offer. I will make all of these again, and I hope this post is useful for you each and every winter.


Bookmark and Share

Zucchini Cous Cous

Wednesday, January 13, 2010

I wonder if anyone else hates winter as much as I do? I don’t mean to be all negative but winter just kills it for me. Since this is a food blog, I won’t go into details about my skin drying and cracking, the headaches from wind blowing at my head (this is NOT psychological), and my seasonal affective disorder. However, I feel entitled to go off on a rant about how terrible New York produce is in winter. I’m going through tomato withdrawal, daydreaming about cracking open fresh pea pods, and cursing at the boxes labeled “raspberries”. As I stared at the emptiness in the farmer’s market, I thought to myself, that’s enough, I can’t just eat apples and celery root all winter.

forkful of Zucchini Cous Cous


Bookmark and Share

Wine-Braised Beef Shanks

Wednesday, March 11, 2009

Jessica bought some beautiful, large beef shanks and we needed to sneak in at least one more hearty meal before the weather gets warm. So I found an interesting sounding recipe for Wine-Braised Beef shanks, which was taken from the Sept 19, 1995 issue of Family Circle. Sadly, the recipe was written poorly and didn’t make a lot of sense. My instinct is that it was the web-translation from the paper magazine that caused the problem.

Fully Dressed Plate


Bookmark and Share

Latin Fried Rice

Thursday, October 16, 2008

We got home tonight from the Light the Night Walk, an awareness / fundraiser for The Leukemia & Lymphoma Society. It was really a great time — we took Ice (our dog) down to South Street Seaport and signed in. We got a few hot dogs, balloons, wrist bands, a bag of chips and hung around the huge crowd. Fortunately, we happened to be near the starting point of the walk, so we were amongst the first few hundred people heading to the Brooklyn Bridge. We walked halfway across then turned around and walked back. When we got off at City Hall Park we fed Ice and then it was our turn.


Bookmark and Share

Turkey Meatball Soup

Saturday, October 4, 2008

For some, 60 degrees F is still pretty warm. I see people out without jackets, some even in shorts. I, on the other hand, am deathly afraid of the cold and rain. I basically start preparations for hibernating around now and become home-bound by 50 degrees F. This is when I start consuming lots of soup, so here’s the first one of the season, Turkey Meatball Soup. I made the meatballs very garlicky, which combined with chicken broth is the way to keep away colds, or vampires, or your blind date. Haha


Bookmark and Share

Inside the Despana Basket: Lentejas and Salchichon

Friday, September 12, 2008

I’ve been waiting till the temperatures cooled a bit, before using the lentils (Lentejas) in our Despana Basket. The advantage of jarred lentils, over dried, is that you don’t have to rehydrate them. That’s why I call it a Quick Lentil Soup; it’s relatively faster and easier.

It’s taken us a while to go through all the fabulous meats in our basket, but we’re finally down to the last one, Slachichon, a dry cured sausage. It’s delicious eaten as is, similar to salami, just thinly slice it, and have a glass of wine, maybe some cheese, ahh…I decided to throw some into the soup for extra flavor.

Quick Lentil Soup

  • 2 ounces salchichon (or other dry sausage), cut into 1/4″ pieces
  • 1 leek, cut into thin rings (about 2 cups)
  • 1 carrot chopped into 1/4″ pieces (about 1 cup)
  • 1/4 cup chopped onion
  • 5 cups chicken broth
  • 1 (1.5 lb) jar natural lentils, rinsed and drained

1. In a large dutch oven, heat the salchichon on high heat until it gives off fat, about 2 minutes.
2. Add leeks, carrots, onion, and stir until softened, about 5 minutes.
3. Add chicken broth and lentils and bring to a boil.
4. Turn down to a simmer and cook covered for 30 minutes, stirring occasionally.

Lentil Soup2

You won’t believe how something so simple and so easy can taste so good. It’s healthy too!
Bookmark and Share

Do Fu Gan and Veggies in Black Bean Sauce

Tuesday, September 9, 2008

There’s a very firm tofu product called Do Fu Gan. It’s way more firm than “firm” tofu. This package is labeled Flavored Tofu, which is such a dumb name. I know it doesn’t look so appetizing, but it’s great stuff, trust me.

Flavored Tofu Bean curd


Bookmark and Share

How to Use Oil to Fix a Leek

Thursday, August 14, 2008

No… we haven’t become a mechanic blog, this post is about making Fried Leek Rings. A few years ago I saw Alton Brown make some delicious looking Leek Rings. I was inspired, but never got around to making them myself, until this week!

Jessica picked up some beautiful leeks from the Union Square Farmer’s market, and asked me to make dinner last night, while she trained for her upcoming triathalon. She had defrosted some Mahi Mahi (from Trader Joes) and that was the protein, and sitting next to it in the fridge were some mini bell peppers — I was getting inspired.

Raw Leek Rings Drying

I didn’t care much for Alton’s recipe (sorry Alton, you’re awesome anyway), so I made my own. Here it goes, my recipe writing is still in practice mode, so my measurements are not nearly as accurate as Jessica’s…


Bookmark and Share