Two delicious but unrelated recipes...
At some point I'm pretty sure I've posted both of these recipes in the past, but not in quite some time. Anyhow, I had to make these yesterday at work for two separate events and thought I'd re-post them. What's interesting, I thought, is that while neither of these recipes are remotely related to one another both can be served hot, at room temperature, or chilled.
Carrot Soup with
Ginger, Curry and Yogurt
Makes about 2 quarts
2 tablespoons vegetable oil
1 small onion, diced
2 teaspoons minced ginger
2 teaspoons minced garlic
1-2 tablespoons curry powder
2 tablespoon honey or sugar
1-1/2 pounds peeled, diced carrots
4 cups chicken stock or water
1 teaspoon salt
1/2 cup plain yogurt
Heat the vegetable oil over medium-high
heat in a heavy soup pot. Add the onion, ginger and garlic; sauté
for 5 minutes, or until the onions are translucent. Add the curry and
honey; sauté 2 minutes. Add the carrots, stock (or water) and salt.
Bring the soup to a boil, then lower it to a simmer; skim any
impurities that may rise to the surface. Cook the soup for
approximately 45 minutes, or until the carrots are very soft. Remove the soup from the heat and stir
in the yogurt. Transfer the soup, in batches, to a blender or food
processor and purée until very smooth. Return the soup to the pot
and warm it, but do not boil (boiling it may curdle the yogurt).
German-Style Warm
Potato Salad
Makes about
10-12 servings
5 pounds potatoes, peeled and sliced
10 Slices bacon, diced
1/2 cup vegetable oil
1 small onion, diced
1/4 cup water
1/3 cup sugar
1/3 cup cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Place the peeled and sliced potatoes in
a pot with enough water to cover them. Set the pot over high heat
and boil the potatoes for about 10 minutes or until cooked but not
falling apart. While the potatoes are cooking, combine the diced
bacon and vegetable oil in a skillet over medium heat. Cook the bacon
until the fat is rendered and it begins to brown, then add the onion
and cook another few minutes until the onion is cooked but not
browned. Stir in the water and sugar; stir and scrape the sides of
the pan to remove any bacon flavor that may have adhered there.
Remove the pan from the heat and stir in the vinegar, salt, and
pepper. Drain the potatoes and transfer them to a bowl. Gently stir
the bacon dressing into the potatoes while both are still warm. Allow
the salad to rest for 5 minutes. Transfer the salad to a serving
platter and serve warm or at room temperature.
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