The goal with vegetable broth is to make a good-tasting, well-balanced liquor with no one vegetable dominating the flavor.
Some soups demand a fireside, others require a summer afternoon. This soup defies seasons, and tastes just as delicious in the spring as in the winter. Perfect for dipping into with a hunk of brown bread or satisfying alone. The addition of whole peas and pecorino at the end makes for a satisfying sweet/salty finish. Plus, even Daniel made it through half a bowl before realizing Split Peas are still peas.
My friends Pat and Denny have adopted this as a standard, but they put the cilantro on the side, and so can you if your family is polarized on the cilantro front. Pat and Denny also use low-sodium soy sauce, which is a great idea if you tend to have it around and handy. Even better is tamari sauce, which leaves the nuts sticky and shiny but not crusted to the pan (a drawback of soy); also, it's gluten-free. My friend Zarmik had this to say about the nuts: "Soy-glazed almonds were a revelation. I suspect I would think the same of soy-glazed cardboard. In fact, for the next few days, if it does not move, it stands a good change of getting soy-glazed."
Native to North America, the sunchoke is a tuber with a mild flavor similar to that of new potatoes or chestnuts. In many Native communities, sunchokes, which grow from the roots of a sunflower species, are dug up in fall after the first frost, and are eaten raw or cooked like a potato. Cherokee cooks make sunchoke pickles and preserves.
Time spent on a rapid-fire hot line of a busy restaurant has taught me an appreciation for the ability to multitask. This is the kind of simple yet delicious dish born out of a need for dinner in a hurry met with a quick raid of the icebox and pantry.
This shows just how delicious frugality can be.
Best eaten the same day they are cooked, but can be served at room temperature.
Sautéeing the cabbage ahead, even a day ahead, works well, but finish it with the butter and mustard just before serving.
The cinnamon adds that familiar, autumnal scent.
This recipe stands well on its own, but is also included in a delicious holiday treat- Cornbread Pudding with Rough Country Greens.