Anya von Bremzen – Potato Soup with Fried Almonds
Ruggedly handsome and mysterious, this is a potato soup that leaves the cock-a-leekies and chowders of the world to quietly play cards, while it goes traveling solo through Andalucia on a moped. Food52er EmilyC, who tipped us off to this recipe, said, “It’s the most beguiling, delicious potato soup I’ve ever made or eaten.” Luisa Weiss of The Wednesday Chef called it the sexiest. Ladle it up, pass it around, and let winter’s shackles fall away.
Marc Vetri – Bucatini with Almond Pesto
This Bucatini recipe with almond pesto was originally created by Marc Vetri and appears on Munchies. “Bucatini with a creamy nut pesto that’s got a little spice from jalapeños. This dish pays tribute to Han Chiang, the chef at Han Dynasty in Philadelphia. Brad Spence, the chef at Amis, eats lunch there regularly, and one week he was devouring the cold sesame noodles. Seduced by the creaminess of the sauce, he thought to himself, we could do some kind of a creamy nut pesto on pasta and spice it up a little. Thanks for the inspiration, Han!” Ingredients 1 pound extruded semolina dough or dried bucatini semolina, for dusting 1 ¼ cups skin-on almonds 2 cloves garlic ½ cup plus 1 tablespoon (133 ml) extra-virgin olive oil kosher salt 1 jalapeño pepper, stemmed and thinly sliced 1 cup grated Parmesan cheese Method 1. Fit your pasta extruder or stand-mixer attachment with the chilled bucatini plate. If using a pasta extruder, set it to medium speed. If using a stand mixer, with the machine running on medium speed, feed the dough into the hopper in marble-size clumps, using a pushing tool to push the clumps into the auger, being careful not to overload it. As the pasta is extruded, cut it into 9-inch (23-cm) lengths and immediately dust it with semolina to prevent sticking. (If you don’t have time to make fresh pasta, use dried bucatini for this recipe). 2. Dry the pasta by placing it on wire racks that will fit in your refrigerator and refrigerate it uncovered for at least 8 hours or up to 4 days. The pasta will get drier and harder as it sits. I like...
Joe Hurd – Peanut Cashew Curry with Raita, Chilli & Chapati
This recipe was created for Liberation Nuts by Joe Hurd. A wonderful, warming dish delicately balanced with the cool refreshing raita. Perfect with a glass of good red wine. Suitable for vegetarians. Feeds 2 Prep Time: 15 minutes Cooking: Time 45 minutes INGREDIENTS For the curry: 1 tsp of fenugreek seeds 1 tsp mustard seeds 3-4 curry leaves 1 finely chopped red onion 1 finely chopped tomato 1 red chilli (halved down the middle) 100g Liberation Oven Baked Salted Cashews & Peanuts 1⁄2 tsp turmeric powder 1 tsp chilli powder 2 tsp coriander powder For the Raita: Small bunch coriander Water 300ml plain yoghurt Half a peeled grated cucumber 4 leaves fresh mint, shredded 1 tsp of cumin Pinch of salt Chapatis to serve METHOD Heat up some oil in a large frying pan – add the fenugreek and mustard seeds into the hot oil releasing their essence. Add the curry leaves and cook for a minute or so. Next – add the onion, tomato, halved red chilli and some finely chopped coriander. Cook until the tomato has softened. Add the Liberation Salted Cashews and Peanuts (reserving some to garnish), turmeric, chilli and coriander powder and incorporate all the flavours together. Add a little water and allow to simmer for 30-40 minutes until the sauce has thickened. Whilst this is cooking, take the plain yoghurt and add the grated cucumber, shredded mint leaves, cumin and salt and mix. Heat some chapatis in a dry frying pan and serve the curry with a little raita, chopped coriander, chapati and a sprinkle of chopped nuts....
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