Polish Borscht Recipe: Beet Elixir You Will Delight InBy foodjoyaThis rich, savory borscht takes only 10 minutes of your active cooking time. Are you skeptical? Don't be. The Polish Borscht recipe is a traditional, time-tested and beloved way of cooking the festive beet soup in Poland, where my husband hails from. Of course, this borscht has a secret: it requires an extraordinary amount of brightly colored beets and a reduced cooking time. The borscht will not turn out if the beets are not brightly colored. Similarly, when cooked longer than suggested here, it will lose its scarlet color and flavor. Richly infused with simmered vegetables, the borscht is a delightful elixir of health. It is no wonder that my toddler demands his red beet soup every time, and happily sips it from a cup or devours it spoonful after delicious spoonful. Crema di Ceci e Rapini: herb-infused Italian chickpea pureeBy foodjoyaThis velvety dish is inspired by a traditional and beloved Italian dish of mashed chickpeas with dandelion greens. (If you understand Italian, take a look at the original here. In essence, Crema di Ceci e Rapini is a rich, velvety chickpea puree with a touch of Japanese sweet potato drenched in fresh herbs, garlic and olive oil. The Italians traditionally serve Crema di Ceci e Cicoria with bitter dandelion leaves (i.e., “cicoria”). But we chose broccoli rabe (“rapini”), which is more widely available in our grocery stores and less bitter than dandelion leaves. For maximum taste, we recommend using fresh chickpeas, and for this reason, the cooking times appear long. In reality, much of the cooking is passive, and you are free to do anything you like while the chickpeas are cooking. For a heartier meal, Crema di Ceci e Rapini pairs wonderfully with shrimp, calamari and halibut. Cabbage and Leeks: Unexpectedly Decadent, Sweet, TenderBy foodjoyaEver wondered what to do with the seemingly boring white cabbage? Ever thought you could turn it into a decadent dish? This recipe accomplishes just that: In 50 minutes of rather passive cooking time, you will have unexpectedly tender and decadent sautéed, semi-caramelized Cabbage and Leeks. With plenty of parsley and thyme, you will be biting into a mouthful of delicate spring flavors. Best yet? This dish is easy (and inexpensive). Did you know that leeks-cabbage-thyme are a well-established triad? Jamie Oliver roasts Leeks with Thyme. The New York Times Cooking column offers a splendid recipe for a Cabbage, Potato and Leek Soup. Lastly and before you get to cooking, note that the recipe calls for fresh herbs; no substitutes please! Roasted Brussel Sprouts: How to Make Them PerfectBy foodjoyaHow do you like your Brussel sprouts? Or not at all ....? That's how I felt until, after years of trying, I perfected the roasting method for Brussel sprouts. Most roasted Brussel sprouts I had tasted before put me off with their pesky burned leaves and undercooked core. Or they were swimming in liquified butter. Or they were bitter. Yet, this is not how roasted Brussel Sprouts should taste. When properly cooked, roasted Brussel Sprouts are intensely flavorful, with sweet nuttiness reminiscent of cabbage, a butter-tender interior and crispy outer leaves. The cooking method in this recipe will inevitably take you to that perfection. Every time.Mung Bean Salad with Sun-Dried TomatoesBy foodjoyaWe especially enjoy Silvena Rowe’s cookbook Purple Citrus and Sweet Perfume (Harper Collins 2011). The inspiration for this recipe is Ms. Rowe's delightful Mung Bean salad with Caramelized Onions and Nigella Seeds. See id. at 197. We’ve modified the original recipe to uncover the new flavors. We added more mung beans, reduced the onion, and probably quadrupled the sun-dried tomatoes. We also brought in mint and cilantro, thyme, lemon juice and a fresh chili pepper and omitted nigella seeds. This versatile, protein-rich salad makes a delicious and nutritious entree. But if you prefer serving it as a side, the Mung Bean Salad with Sun-Dried Tomatoes complements fish, chicken, flourless tortillas, roasted sweet potato wedges, or a baked sweet potato. Our Mung Bean Salad recipe makes generous 6 servings as a main dish. And if you are lucky to have any leftovers, they will keep surprisingly well for 3 days in the fridge.Herbed Cauliflower, Zucchini, Carrots: Tender DelightBy foodjoyaHerbed Cauliflower with Zucchinis and Carrots is a dance of elegant, silky veggies with just the right crunch. Enhanced with the herbs, our cauliflower develops a complex flavor with only a hint of sweetness. Because it’s cooked on the skillet, the cauliflower remains juicy and firm, not dry or mushy. With the help of the herbs and a leek, the herbed cauliflower develops a spectacular flavor. Though cooked without any cream or butter, it feels velvety. Are you curious what inspired this dish? Only one thing: My Mom’s love for the veggies and herbs. Make this recipe yours and enjoy!
