Boil the above for 45 minutes. Strain through cheesecloth or a soft napkin and use only the broth. A beef soup base can be used for added flavor. Add salt to taste.

-BOUQUET GARNI- 12 Fresh mint leaves OR 2 ts High-quality peppermint -tea leaves 1 Cinnamon stick 1 ts Whole black peppercorns 1/2 ts Cardamon seeds TO FINISH 1 tb Plus 1 teaspoon cornstarch 1/2 c Creme fraiche 1/4 c Heavy cream (approximately) Fresh mint leaves, garnish 1. Using a large sharp knife, trim off the […]

In 6 or 8 qt. pot bring water, split peas, onion, yam, and celery to a boil. Reduce heat and simmer covered about 30 min. Add spinach, garlic and basil. Bring to boil again. Reduce heat and simmer 25-35 min. Note: Im not sure where this recipe came from, but the original called for 3 […]

4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into 1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce (nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes, juice 2 tablespoons chopped coriander leaves […]

Peel and slice potatoes and onions. Add to pot with water, thyme and the whole clove. Bring to the boil, cover and simmer for about an hour. Rub through a sieve. Stir in milk, salt and pepper. Heat through without boiling, and serve.

Roast the chiles and peppers by the Open-Flame Method. Peel the chiles and peppers, pull off the stems, remove the seeds and veins, and set aside. In a medium saucepan, parboil the potatoes in boiling water with 1 teaspoon of the salt until tender. Puree the green chiles and then the red peppers separately in […]

Rinse lentils, drain. In a large saucepan combine lentils, water, soupmix, garlic and cumin. Bring to a boil, stirring occasionally. Reduce heat and simmer for 15 minutes, stirring occasionally. Add chickpeas; simmer 5 – 10 minutes or until lentils are tender. Garnish with chopped cilantro or parsley.

SAUTE ONION IN BUTTER until softened. Add the bay leaf, thyme, stock, tomatoes and salt and pepper to taste. Simmer 20 minutes. Add turkey and simmer 5-to-10 minutes. Remove bay leaf and serve, garnished with additional minced thyme if desired.

In a Dutch oven or heavy medium saucepan, brown ground beef drain fat. Add Soup Mix, tomato sauce, water kidney beans, corn and seasonings; mix well. Bring to a boil, simmer covered 15 minutes. Serve sprinkled with grated cheese and dollop of sour cream. May be accompanied by Nacho Chips Makes 4-5 servings.

Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften. Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 […]