Pumpkin Soup

Ingredients

• 500 g pumpkin (without peel)              

• 200 g potatoes

• 1 celery, 1 carrot

• 1/2 onion, 2 tablespoons extra virgin olive oil

• 2 teaspoons turmeric powder, grated Parmesan cheese, salt, pepper.

Allergen: celery

1. Clean all the vegetables and wash them under running water. Dry the vegetables with kitchen paper and cut into cubes of about 2 cm. Put the vegetables in a saucepan with 2 tablespoons of oil and fry for a few minutes. Add salt. Cover the vegetables with warm water and cook for 30 minutes. Remove from the heat and add the turmeric. Blend with a blender. Add grated Parmesan cheese and serve!

Zucchini soup with mozzarella and tomato

Ingredients

• 500 gr zucchini 

• 300 gr tomatoes 

• 200 gr mozzarella 

• 60 gr potato 

• Extra virgin olive oil 

• Salt, pepper 

1. Fry the potato with 20 g of oil; when it starts to color, add the zucchini, continue on high flame for 1', then wet with 500 g of water, salt, and pepper. 

2. Reduce the flame to a minimum and cook for 15'; blend everything. 

3. ⁠Meanwhile, blanch the tomatoes for less than 1', peel them, remove the seeds, dice them and season them with oil, and salt. - ⁠serve with diced mozzarella, and tomatoes. 

Ingredients

• 3 pieces of chicken quarters 

• 600 grams of sauerkraut 

• 2 units of onions, 2 units of carrots, 2 units of potatoes 

• a little oil 

• 3 units of bay leaves, 4 units of black pepper (peas) 

• a little salt, some ground black pepper, some greens

1. Wash the chicken, put it in a pot together with bay leaves and peppercorns. Fill the pot almost full (I poured almost 3 liters of water) with cold water and cook for about 40 minutes. If foam forms during cooking, skim it. Strain the boiled broth, bone the chicken and cut the meat (I did not use the skin). 

2. While the broth is boiling, fry the chopped onion in oil. When it is fried, add the grated carrots and fry until soft.

3. Pour the broth into a clean pot, add the peeled and cut potatoes, chicken and cook for about 10 minutes, until the potatoes are soft. Then add sauerkraut and cook for about 15 minutes. Then add the fried vegetables and cook for another 5-10 minutes. Taste and season with salt and pepper if needed.

Ingredients

• 500g onions

• 20g butter

• 10g flour

• 200g dry white wine

• 800g water (or 1L of water and no wine)

• 1 vegetable stock cube 

• Salt and pepper

Potato Leek Soup

Ingredients

• 3 tablespoons unsalted butter

• 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

• 3 cloves garlic, peeled and smashed

• 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces

• 7 cups chicken or vegetable broth

• 2 bay leaves

• 3 sprigs fresh thyme

• 1 teaspoon salt, ¼ teaspoon ground black pepper

• 1 cup heavy cream

• Chives, finely chopped, for serving

Tomato Soup

Ingredients

• 1 tablespoon butter

• 1 tablespoon extra-virgin olive oil

• 1 medium onion (chopped), 1 stalk celery (chopped)

• 2 cloves garlic (chopped), 1 teaspoon chopped fresh thyme or parsley

• 1 28-ounce can whole peeled tomatoes, with juice

• 4 cups reduced-sodium chicken broth, "no-chicken" broth or vegetable broth

• ½ cup half-and-half (optional)

• ½ teaspoon salt, freshly ground pepper, to taste

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

2. Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.

3. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Chili

Ingredients

• ground beef (1x 1.5 lbs. block from commissary, 93% fat free)

• ground sausage (I use Jimmy Dean Natural)

• diced yellow or white onion (sauté w/meat after it is cooked)

• 1/2 box of beef broth (2-3 cups).

• crushed tomatoes can (large), tomato sauce (regular size), and petite diced tomatoes (large)

• pinto beans x2

• kidney beans (dark & light; x6 total)

• black beans, x1-2

• navy beans, x1-2

• green chilis (from can)

• large big spoonful of brown sugar

• cumin and other chili spices, turmeric, touch of nutmeg, cinnamon, ginger.

Bread

Ingredients

• 500 grams all-purpose flour (plus ~20 grams more for dusting)

• 15 grams diamond crystal kosher salt (5 teaspoons / use half as much of any other brand if measuring by volume)

• 6 grams instant yeast (2 teaspoons)

• 425 grams warm water (80°F)

• 30 grams extra virgin olive oil

1. Mix. In a large bowl (or a square dough container if you have one), whisk together flour, salt, and instant yeast. Make a well in the middle of the dry ingredients; pour the warm water and olive oil into it. Mix the dough until it comes together in a messy ball with no dry patches of flour hiding inside. Scrape down the walls of the bowl, gathering the dough into a loose ball in the bottom of the bowl.

2. Bulk Fermentation. Cover the bowl and let the dough rest for 1 hour, performing a set of coil folds every 15 minutes. After the final set of folds, cover the bowl and let the dough rest for 1 hour. 3. One set of coil folds consists of four coil folds. To perform one coil fold, slide damp hands under opposite sides of the dough and lift straight up from the center, allowing the two ends to fold under the center of the dough. Rotate the bowl a quarter turn and repeat.

4. Preheat the oven to 450°F. Line a sheet pan with parchment paper and set it aside.

5. Stretch. Dust your counter well with flour, then dust the top of the dough with flour too. Flip the bowl upside down over the floured countertop and let gravity pull the dough down. Gently lift the bowl off the dough, using your fingers or a bowl scraper to help any stuck pieces of dough release cleanly.

NOTE: If you’re baking one large ciabatta loaf or 16 pull apart dinner rolls, do this step directly onto the parchment lined baking sheet and skip flipping them later.

6. Cut. Dust the sticky top side of the dough lightly with flour. Cut the dough into two, four, eight, or 16 rolls. Cut in in an up and down motion so the dough doesn’t stick to your blade. Dust the newly cut sides with additional flour as needed to prevent sticking. This is a very soft, sticky dough — be patient, and don’t worry about them being perfect. Cover with a clean dish towel and let the dough rest for about 30 minutes.

7. Flip (Optional!). Dust any excess flour off the top of the dough, then slide a bench scraper under the ciabatta loaves in one quick movement. Lift and gently flip them over onto the sheet pan so the underside is now facing up. For a less floury ciabatta, gently dust any excess flour off the top. If you don’t have a bench scraper, use your hands to flip it, it’ll be fine. 

8. Bake for 17-19 minutes until puffed up and light golden brown around the edges. If you want to be precise, you’re looking for an internal temperature of at least 200°F. 

9. Even soft-baked ciabatta will seem very hard and crusty when it first comes out of the oven, but will become soft and fluffy as it cools. Let cool before slicing!

Sweet Potato Soup

Ingredients

• 4 large sweet potatoes

• 1 large onion chopped

• 1 knob of salted butter for frying

• 1 tbsp. of lazy garlic

• 1 veg oxo cube

• 100ml of potato water

• 300ml of whole milk (add gradually) and some for whizzing out the side of the blender at the end seasoning.

1. boil the sweet potatoes (skin off)

2. fry off the onions and lazy garlic in butter

3. add the softened sweet potatoes and fry off

4. add veg stock cube to potato water and add to pan with ingredients

5. when fried off add to blender

6. whizz ingredients and add milk as you go

Leek And Potato Soup

Ingredients

• 1 tbsp vegetable oil

• 1 onion, sliced

• 225g/8oz potatoes, cubed

• 2 medium leeks, sliced

• 1.2 liters/2 pints vegetable stock

• salt and freshly ground black pepper

1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3–4 minutes over a medium heat until starting to soften.

2. Add the vegetable stock and bring to the boil. Season with salt and pepper. Simmer for 10 minutes until the vegetables are tender.

3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan.

Ingredients

• 5kg Potatoes

• 250g Butter

• 1 Celery root

• 500g carrots

• 2 leeks 

• 4 liters Milk

• Salt, Pepper, Nutmeg

• 100gr Chervil

1. Peel carrots and celery. Wash 1 leek and cut it roughly. Let the butter melt in a big pan. 

2. Cut 3/4 of the carrots and 3/4 the celery, add it to the pot and sauté lightly. Now add the leek and sauté lightly again.

3. Deglaze with water. Heat up slowly.

4. In the meantime, peel the potatoes and cut it. Add to the pot and cook until soft. Take the rest of the carrots and the celery and slice into thin strips.

5. Cut the 1 remaining leek in thin strips. When the vegetables are soft, puree with a hand blender and pour in milk until the desired consistency is achieved (slightly creamy, liquid).

6. Season with salt, chervil, pepper and nutmeg. Just before serving, add the rest of the celery, carrots and leek strips as a garnish.

Ingredients

• 2 middle sized potatoes

• butter

• flour (2 tablespoons)

• handful of dried mushrooms (preferably wild)

• root vegetables (one handful each of chopped carrots, parsley and celery bulbs)

• marjoram (2 tea spoons), ground cumin (1 tea spoon)

• 1 onion, garlic (4 cloves)

• salt, pepper

• vegetables as desired (corn, peas, bean pods)

1. Melt butter in a pot (you can add a little bit of oil to prevent the butter from over burning) and then add chopped onion.

2. When the onion becomes transparent, add chopped root vegetables and potatoes. Let it lightly fry for about 5 minutes and then sprinkle with 2 tablespoons of flour.

3. Once everything is connected, add about 1 liter of water (if we have chicken stock, we can use it instead of water). Salt the soup and add marjoram, pepper and ground cumin (quantity depends on your own taste).

4. Finally, add dried mushrooms and, if you like, other vegetables (corn, peas, bean pods). Then add chopped garlic and let it cook. Cook for about 15 minutes (until the vegetables are tender).