2 russet potatoes, peeled and diced into ¼ -inch pieces
2 medium carrots diced into ¼ -inch pieces
2 celery ribs, diced into ¼ -inch pieces
3 garlic cloves, chopped fine
1 medium onion, chopped fine
2 tablespoons unsalted butter
1 pound French green lentils, rinsed
8 cups low-salt chicken broth
Parsley leaves for garnish
In a 6 quart kettle, cook potatoes, carrots, celery, garlic and onion in butter over moderate heat stirring frequently for 4 minutes of until the onion is softened.
Add lentils, broth, and salt and pepper. Simmer, uncovered, stirring occasionally for 45 minutes or until the vegetables are tender.
Serve the soup hot garnished with parsley.
2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 ½ pounds ripe tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups Fresh Vegetable Broth
1/8 teaspoon ground cloves
Salt and pepper
½ cup half-and-half
Mix butter and oil in a pot over low heat until the butter is melted. Add the onion and sauté for 8 or until wilted. Add garlic and sauté for 2 more minutes. Add flour and cook for 3 more minutes stirring continuously.
Add the tomatoes, tomato paste, sugar, and broth to the mixture and bring to boil. Reduce heat and cover. Cook over medium heat for 30 minutes. Season with salt, pepper and cloves and remove from heat. Let cool slightly.
Use a food processor to puree the soup. Strain the pureed soup. Stir in half and half and mix well.
Warm up the soup before serving.
2 tablespoons vegetable oil
4 tablespoons unsalted butter
1/3 cup hot sauce
1 pound ground chicken, preferably thigh meat
1 large egg
½ celery stalk, minced
¾ cup bread crumbs
1 teaspoon salt
Preheat oven to 450o F.
Spread the vegetable oil in a 9X13 baking dish. Coat the entire surface evenly and set aside.
In a small saucepan over low heat, combine the butter and hot sauce. Whisk until the butter is fully melted and mixed thoroughly with the hot sauce. Remove from heat and cool for 10 minutes.
In a mixing bowl, combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt. Mix until everything is thoroughly incorporated.
Form ¾ inch balls with the mixture. Be sure to pack the meat firmly. Arrange the balls in the baking dish so that it forms a grid and is touching one another.
Roast until the meatballs are firm and cooked through, about 15 to 20 minutes. The meat thermometer should read 165o F.
Let the meatballs cool for 5 minutes.
3 tablespoons corn or neutral oil
2 garlic cloves, minced
2 shallots, minced
1 pound pork, chicken, shrimp, or a combination, minced
½ cup grated or shredded carrot
½ cup shredded Napa or other cabbage
½ cup sliced fresh or canned bamboo shoots, drained if canned
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons dry sherry
8 Lumpia Wrappers
8 green- or red-leaf lettuce leaves
For Lumpia wrappers
1 cup flour
Corn or other neutral oil as needed
Beat the eggs, flour and 1 cup water until the batter is very smooth.
Heat a 10 inch skillet over medium heat. Add a teaspoon of oil to it. Pour over 2 tablespoons of the batter into the hot skillet. Swirl is around to form a thin layer on the bottom of the pan. Tip the excess batter back into the bowl.
When the wrapper is cooked through and the edges lift up, remove from the pan.
Repeat with the remaining batter and keep the wrappers covered in a baking dish to keep warm.
Put some oil in a large skillet over medium heat. Add the garlic and shallots. Cook, stirring occasionally for about 30 seconds. Add the pork and cook stirring occasionally to break up the lumps for about 3 minutes or until the pork loses its pinkness.
Add vegetables and cook for 5 minutes or until softened. Add salt, pepper, and wine to the meat mixture. Remove from heat.
Spread the lumpia wrapper on a flat work surface. Place a piece of lettuce on it. Put 2 tablespoons of the meat mixture on the lettuce.
Roll tightly, folding in the sides and sealing the seam. Moisten your finger tip lightly to seal the seam if necessary.
Serve with sweet soy sauce