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Spicy Carrot Soup with Ginger Recipe from Eliza Gavin Chef/Owner 221 South Oak

2 tablespoons olive oil 2 yellow onions, chopped 2 leeks, light green and white parts only, washed free of dirt and chopped 1 large red pepper, cored, seeded and chopped 7 carrots, peeled and chopped

3 garlic cloves, peeled and smashed 1 2-inch knob of ginger, peeled and chopped 1 fresh jalapeño, chopped 2 cups sake or dry white wine 1 quart chicken stock 2 cups heavy whipping cream

Heat a wide pot over high heat. Add the olive oil and reduce the heat to medium-high. Add the onion with a pinch of Kosher salt. Sauté the onion until it is translucent, about 7-9 minutes. Add the leeks, red pepper, ginger, carrots, garlic and jalapeño. Cook the vegetables until they are soft and fragrant, about 15-20 minutes. Increase the heat to high and add the sake to the vegetables. Bring the sake to a boil and reduce by half. Add the chicken stock to the pot and reduce by half. Add the cream to the pot and reduce by 1/3rd. Working in batches, blend the soup until it is smooth. Reheat the soup in a pot and ladle into warm bowls.

Pork Green Chili Recipe from Mark Krasic Chef/Owner Zest

2 1/2 lbs. pork shoulder cut into 1/2 inch cubes ½ cup bacon fat, reserved 3 medium sized sweet onion, chopped medium dice 3 green jalapeno chili peppers, small dice 5 serrano chili peppers, small dice 10 chopped cloves of garlic 4 Tbsp. of ground cumin powder 2 Tbsp. of ground green chili powder (or substitute dark chili powder) ½ cup All-purpose flour 2-12 oz beers (preferably a pale ale) 12 fresh peeled tomatillos grilled to slight char 1- 14 1/2 oz can of chicken broth 1 lb of smoked bacon, cooked and chopped, saving the fat

1 -28 oz can of green enchilada sauce 1 bunch of cilantro, chopped finely 2 grilled pasilla chili pepper, seeded & medium dice 3 grilled hatch chili peppers or Anaheim peppers, seeded & medium dice 4 grilled serrano chili peppers, minced 2 grilled jalapeno chili peppers, seeded & chopped finely 2-15oz cans of white northern beans or cannellini beans, drained and rinsed 2 tsp. of salt

Brown meat in bacon fat and the next 4 ingredients (to flavor the meat as it cooks) Add cumin, chili powder and flour. Stir. Add beer, simmer 2 minutes Add the remaining ingredients to the large pot while stirring Simmer for 3 hours stirring occasionally Season with salt and pepper to taste

Winter 2012

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