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A feast to celebrate Derrick's birthday :)
Another massive food upload, last one, I promise!
The recipe for this one was inspired by my foodie friend Sam
All of these photos were edited with the new Soulshine LR presets, available on the blog.
Series: night
© Thocles Warszawski
New kid on the block - Fujifilm X-T4 with it's incredible in body image stabilization.
DIY (too) strong diffusion filter + Night Mood custom recipe by Paul Armstrong.
Goody salad, Spaghetti sauce, Tea biscuits, Beef & pasta stir fry, Sweet & sour chicken stir fry, Squares.
IDBX6416
JEWISH SOUP RECIPES
This White Bean Soup Has a Secret Israeli Ingredient
A comforting soup with a little extra spice.
BY SONYA SANFORD | NOVEMBER 14, 2017
www.myjewishlearning.com/the-nosher/this-white-bean-soup-...
JUMP TO RECIPE
I recently stumbled upon a Yemenite Jewish cookbook from the early ’60s called “Yemenite & Sabra Cookery” by Naomi and Shimon Tzabar. It’s the type of cookbook I especially love to discover; the kind that covers a rare topic and is unusually designed. This one has beautiful wood-block print images scattered throughout. The recipes are more like sketches of how to make something instead of being clear directives. On the first page of the book there’s a recipe for zhug (Yemenite hot sauce), and a few pages later there’s a recipe for a very simple white bean soup. I’ve been a longtime fan of topping white bean soup with homemade pesto or herb sauce. Creamy rich white beans are well complemented by fragrant earthy fresh herbs. As I skimmed through each page, these two recipes jumped out at me, calling to be combined.
Zhug (or skhug; pronounced s-kh-oo-g) is a classic Yemenite hot sauce. It is found throughout the Middle East, and was brought to and made popular in Israel by Yemenite Jews. It is used to add heat to many dishes, from falafel, to shwarma, to schnitzel, to sabich. There are countless recipes for zhug, but it is always made with a combination of hot green or red peppers and cilantro/coriander. Often, you’ll find it includes spices such as cardamom and caraway. Zhug is spicy, vibrant, and complexly flavored with the combination of these herbs and spices. It’s not your average hot sauce.
This white bean soup is simple at its core and made with leeks, carrots, celery and just a few other ingredients. You can use chicken broth or vegetable broth for the liquid — even water will work. If you have the time, or an Instant Pot (yes!), making the white beans from scratch will make the soup significantly better. For one, you can infuse the beans as they cook and soften with extra flavor from garlic and bay leaf. Then, the infused cooking liquid can also get added to the soup. You can cook the white beans and make the zhug several days in advance. Once everything comes together, and the soup gets served and topped with the herby zhug, it makes this dish that much more impressive. When I tried my first bite I was instantly warmer; the spice and heat from the zhug, and the comfort of the creamy white beans somehow elicit the feeling of heat from strong sunlight, somewhere very far away.
KEEP THE FLAVORS OF JEWISH FOOD ALIVE.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Note: Zhug will last up to two weeks in a well-sealed container, or it can be frozen for up to three months.
white bean soup Yemenite zhug
White Bean Soup With Zhug
Print Recipe
A simple-but-delicious bean soup topped with zingy Yemenite hot sauce.
Total Time: 1 hour Yield: Serves 4-6
Ingredients
UNITS USM
For the soup:
1 cup dry white/cannellini beans, or 2 (15-oz) cans (about 3 ½-4 cups)
oil, as needed
1 large onion, diced small
1 large leek, white part only, diced small
1 carrot, diced small
1 rib of celery, diced small
1 Roma tomato, chopped small (or 1 Tbsp tomato paste)
6 cloves garlic, peeled and divided
2 large bay leaves, divided
3 sprigs thyme, leaves removed
10 cups (2 ½ quarts) chicken broth, vegetable broth or water
a spoonful of finely chopped parsley or cilantro stems (leftover from the zhug)
salt and pepper, to taste
juice of ½ a lemon, or to taste
For the zhug:
5–10 small jalapeno peppers (5 for mild, 10 for hot), sliced in half and deseeded
1 bunch cilantro
1 bunch parsley
1 large clove garlic, peeled
1 Tbsp ground cardamom
2 tsp caraway seeds (optional)
1 tsp kosher salt
juice of ½ a lemon
¼ cup oil (a mild neutral oil: sunflower, canola, grapeseed, etc.)
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Instructions
If using dry beans: Soak the beans overnight. In a large pot or in an Instapot, cover the dried beans with 3-4 inches of water. Add a large bay leaf and 4 peeled cloves of garlic to the pot. Simmer beans until tender.
To a large pot add a generous drizzle of oil over medium heat, and add the diced onion, leek, carrot and celery. Sauté the vegetables until softened, about 6-8 minutes. Add the chopped tomato (or tomato paste), 2 peeled garlic cloves, 1 bay leaf, thyme and chopped herb stems to the pot. Stir and sauté for another minute.
Add the liquid to the pot; if I’ve made the beans from dried, I like to add a few cups of the bean cooking liquid in addition to broth.
Add salt and pepper to taste. Bring to a simmer and allow to simmer for 20 minutes.
Add the cooked or canned beans to the pot and simmer for another 20-25 minutes. Taste and season as needed. Turn off the heat and add the lemon juice.
At this point, you can serve the soup as is. However, I prefer to remove about a third of the soup from the pot. I blend the remaining soup until light and creamy, using an immersion blender. I add the remaining soup back to the pot. This makes the soup satisfyingly smooth, with pops of beans and vegetables.
To make the zhug: To a food processor add the deseeded jalapenos, parsley, cilantro, garlic, cardamom, caraway and salt. Pulse until finely chopped. If you don’t have a food processor, you can also chop the ingredients finely by hand. Transfer the chopped mixture to a bowl. Add the oil and lemon juice, and stir until combined.
Serve topped zhug to your taste.
Notes
Zhug will last up to 2 weeks in a well-sealed container, or it can be frozen for up to 3 months.
Author: Sonya Sanford
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Sou
Recipe For Zhug
BY SONYA SANFORD | NOVEMBER 14, 2017
www.myjewishlearning.com/the-nosher/this-white-bean-soup-...
JUMP TO RECIPE
I recently stumbled upon a Yemenite Jewish cookbook from the early ’60s called “Yemenite & Sabra Cookery” by Naomi and Shimon Tzabar. It’s the type of cookbook I especially love to discover; the kind that covers a rare topic and is unusually designed. This one has beautiful wood-block print images scattered throughout. The recipes are more like sketches of how to make something instead of being clear directives. On the first page of the book there’s a recipe for zhug (Yemenite hot sauce), and a few pages later there’s a recipe for a very simple white bean soup. I’ve been a longtime fan of topping white bean soup with homemade pesto or herb sauce. Creamy rich white beans are well complemented by fragrant earthy fresh herbs. As I skimmed through each page, these two recipes jumped out at me, calling to be combined.
Zhug (or skhug; pronounced s-kh-oo-g) is a classic Yemenite hot sauce. It is found throughout the Middle East, and was brought to and made popular in Israel by Yemenite Jews. It is used to add heat to many dishes, from falafel, to shwarma, to schnitzel, to sabich. There are countless recipes for zhug, but it is always made with a combination of hot green or red peppers and cilantro/coriander. Often, you’ll find it includes spices such as cardamom and caraway. Zhug is spicy, vibrant, and complexly flavored with the combination of these herbs and spices. It’s not your average hot sauce.
KEEP THE FLAVORS OF JEWISH FOOD ALIVE.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Note: Zhug will last up to two weeks in a well-sealed container, or it can be frozen for up to three months.
To make the zhug: To a food processor add the deseeded jalapenos, parsley, cilantro, garlic, cardamom, caraway and salt. Pulse until finely chopped. If you don’t have a food processor, you can also chop the ingredients finely by hand. Transfer the chopped mixture to a bowl. Add the oil and lemon juice, and stir until combined.
Serve topped zhug to your taste.
Notes
Zhug will last up to 2 weeks in a well-sealed container, or it can be frozen for up to 3 months.
Author: Sonya Sanford
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Sou
* Lay meat so skin side is up.
* Slather skin with melted fresh butter.
* Broil for 45 minutes or until skin turns fire engine red and begins to crack.
* Drown skin with fresh garlic juice.
* Broil for another 60 minutes or until done.
* Call Fire Department to serve.
The bok choy rice is nicely infused with the smoky bacon flavour and threaded with the green bok choy. All you need for an easy, healthy and filling meal.
Sitting in the garage on a beautiful afternoon, looking for recipes. Came across this one and almost died!
A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it’s mahogany in color.
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
3. Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.
*Use 1/4 cup milk plus 1/2 teaspoon peppermint extract for the 1/4 cup crème de menthe. Use 3 tablepsoons milk plus 1/4 teaspoon peppermint extract for the 3 tablespoons crème de menthe.
Nutrition Information:
1 Serving: Calories 385 (Calories from Fat 145); Total Fat 16g (Saturated Fat 4g); Cholesterol 5mg; Sodium 330mg; Total Carbohydrate 57g (Dietary Fiber 1g); Protein 5g Percent Daily Value*: Iron 6% Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com
The bok choy rice is nicely infused with the smoky bacon flavour and threaded with the green bok choy. All you need for an easy, healthy and filling meal.
Christmas dinner.
Atlanta, Georgia, USA.
25 December 2019.
▶ Recipe: Minimalist Baker.
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