Can't get really good tomatoes, either. So Marcia used up the last of what we had and made
Soupe au Pistou
1 tablespoon olive oil
1 onion, finely chopped
115 g (4 oz) white haricot beans, fresh or, if dried then already soaked and cooked [we use fresh cranberry beans or cooked Roman beans (borlotti)]
2 potatoes, diced
1 stick of celery, chopped
salt, milled pepper
225 g (8 oz) green haricot beans, cut in short lengths [good fresh green beans are
I got this originally from a collection of DC restaurant recipes, but I've stripped it down to its essentials following suggestions from Mark Bittman's "Minimalist" column.
The original version, from Restaurant Nora, added chopped dill to the curing step and had a tablespoon of cognac in it too. These are unnecessary options, but you can use them or substitute (say) cilantro and tequila, or whatever seems appropriate. See Bittman's column for some interesting variations.
Updated October 11th, 2007 at 10:46 AM by Theophylact
This one's from Gourmet magazine, but it's not online in Epicurious.com. It's a great meal in one dish, with a little salad and some fresh French bread.
½ lb boiling potatoes
½ tsp salt
2 ½ cups milk
¾ cup minced onion
2 Tbsp unsalted butter
½ lb salmon steak [or filet], skinned and boned
white pepper to taste [black pepper is fine, just less pretty]
1 Tbsp fresh lemon
Pan-Glazed Tofu with Thai Red Curry Sauce
(Jack Bishop, The New York Times)
Time: 20 minutes
1 one-pound package firm or extra-firm tofu
¼ cup coconut milk
¼ cup chicken stock
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon Thai red curry paste
1 teaspoon sugar
1 tablespoon peanut oil
Minced cilantro for garnish.
1. Cut tofu widthwise into eight ½-inch-thick slices. Blot tofu dry
Here's a great (and slightly weird) one we've made a couple of times. Use a wide straw so you can suck up the tapioca pearls through it.
Strawberry Tapioca Soda
By Michael Laiskonis, executive pastry chef at Le Bernardin.
For the strawberry juice:
1 pound strawberries, hulled and coarsely chopped or mashed
5 large basil leaves, torn
⅓ cup sugar
Juice and grated zest of 1 lemon
Juice and grated zest of 1 orange
For the tapioca: