Seed your Soup, No VC Needed, Pomegranate Soup by Way of Azarbaijan from Samarkand, Recipes & Stories from Central Asia & the Caucasus (Kyle Books, June 2016) by Caroline Eden and Eleanor Ford.
150g yellow split peas
2 tablespoons olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 cinnamon stick
1 litre hot vegetable stock
400ml pomegranate juice
2 tablespoons pomegranate molasses
pinch of sugar (optional)
2 spring onions, chopped
150g spinach leaves, roughly chopped
a handful of flat-leaf parsley leaves, roughly chopped
a handful of coriander leaves, roughly chopped
sea salt and freshy ground black pepper
seeds of 1/2 pomegranate
1 tablespoon mint leaves, thinly sliced
This is an Azerbaijani soup with sweet, tart and complex spice flavours. Substitute the split peas for green or brown lentils if you prefer.
Unless your split peas are very fresh, soak them overnight in cold water.
Heat the oil in a large saucepan over a medium heat and soften the onions. Add the garlic and spices and stir for a minute
or two, until fragrant. Tip in the split peas, add the stock and pomegranate juice and bring to the boil. Cook for 30-45 minutes, until the split peas are tender. Add more hot water if you want a thinner broth.
Stir in the pomegranate molasses and taste the soup for seasoning. If it is tart, a pinch of sugar will mellow the flavour.
Remomve the cinnamon stick and add the spring onions, spinach, parsley and coriander and cook just long enough for them to wilt into the soup. Serve scattered with pomegranate seeds and ribbons of fresh mint.
(^Recipe reproduced with permission from Samarkand, Recipes & Stories from Central Asia & the Caucasus -Kyle Books, June 2016- by Caroline Eden, Eleanor Ford)
Elegance for Dessert, Lacquered Peaches from Lark' Cooking Wild in the Northwest' cookbook (Sasquatch Books, August 2016) by chef John Sundstrom...
I did not have a chance to sample John's fare while in Seattle early August so I guess it's one more reason to pay a second visit to the city.
Lacquered Peaches with Rum Caramel Sauce and Almond Ice Cream
This combination of butter and sugar–roasted peaches, rum caramel, and almond ice cream is otherworldly and is my favorite dessert of the season . . . I think. Almonds and most stone fruit are botanically related (if you crack the pit open of a cherry, apricot, or peach, you’ll find a very small almond-like center) and are very complementary to each other. Use just-ripe (not overripe) peaches for this recipe, as they’ll roast for a total of about twenty minutes.
Makes 4 Servings
FOR THE ALMOND ICE CREAM
2 cups whole milk
¾ cup heavy cream
1 cup slivered almonds
8 egg yolks
½ cup granulated sugar
½ teaspoon almond extract
FOR THE RUM CARAMEL SAUCE
1 cup granulated sugar
¼ cup light corn syrup
¼ cup water
3 tablespoons unsalted butter, cubed
½ cup heavy cream
2 tablespoons single-barrel rum
FOR THE LACQUERED PEACHES
4 medium Red Haven peaches, fuzz washed and dried
3 tablespoons unsalted butter, at room temperature
½ cup granulated sugar
Fleur de sel
½ cup sliced almonds, toasted
1 To make the almond ice cream, in a medium heavy-bottomed saucepan over medium-high heat, combine the milk, cream, and almonds and bring just to a simmer. Turn off the heat and let the almonds steep in the milk for about 30 minutes. Strain the almonds and discard. Return the milk mixture to the saucepan and bring to a simmer over medium heat.
2 Meanwhile, prepare an ice bath.
3 In a large bowl, thoroughly beat together the egg yolks and sugar. While whisking the egg mixture, add ½ cup of the hot milk mixture to the bowl to gently temper the eggs. Whisking constantly, add in another ½ cup of the hot milk mixture. (Continuous whisking prevents the eggs from scrambling.)
4 Now begin whisking the milk mixture in the saucepan and slowly pour in the tempered egg mixture. Place the saucepan over medium heat and stir constantly with a wooden spoon or heatproof spatula. Continue stirring until the mixture has reached a temperature of 180 degrees F and is thick enough to coat the back of a spoon.
5 Strain the custard through a fine mesh strainer into a metal bowl or container. Immediately place the metal bowl into the ice bath. Stir occasionally until the custard cools to room temperature.
6 Add the almond extract, then refrigerate the custard until thoroughly chilled, at least 4 hours.
7 Process the custard in an ice cream maker according to manufacturer’s instructions. Transfer the ice cream to a lidded container and freeze for at least 8 hours before serving.
8 To make the rum caramel sauce, in a medium saucepan over medium-high heat, combine the sugar, corn syrup, and water. Stirring frequently, cook the mixture until it becomes a golden-brown caramel. Remove the pan from the heat and very carefully whisk in the butter a little bit at a time.
9 While whisking, slowly drizzle in the cream until it is incorporated. Be careful because the caramel will sputter. Let the caramel cool until it reaches room temperature, about 30 minutes. Whisk in the rum and salt to taste.
10 Chill the caramel sauce until ready to use. It will keep in an airtight container in the refrigerator for up to 1 week. Before serving, gently rewarm the sauce in a small saucepan until it pours easily.
11 To make the lacquered peaches, preheat the oven to 350 degrees F.
12 Arrange the peaches in a baking dish. Using a pastry brush, generously coat the peaches with the butter. Sprinkle the sugar liberally over the peaches so they are well covered. Bake the peaches for 12 to 15 minutes.
13 Remove the pan from the oven and pour about 2 tablespoons of the caramel sauce over each peach. Return the pan to the oven and bake until the peaches are tender and the skins are a light golden brown, wilted, and wrinkled, 3 to 5 minutes. Set aside until you are ready to serve.
14 To serve, if necessary, warm the peaches for a few minutes in the oven. Place a peach on each of four serving plates and sprinkle with a little fleur de sel. Arrange some of the toasted almonds on the plate in a small pile and place a scoop of the almond ice cream on the almonds.
CHEF’S NOTE: Read through Ice Cream and Sorbet on page 78 for some general rules of thumb before proceeding with this recipe.
(* Recipe (c)2016 by Johnathan Sundstrom. All rights reserved. Excerpted from Lark: Cooking Wild in the Northwest by permission of Sasquatch Books, Photography by Zack Bent)