I forgot to take a picture before we ate almost all of it. It’s really good.
4 ears of corn
6 Cups water (or, 2 Cups homemade garlic and basil broth and 4 Cups water, which is what I did. The Garlic and Basil broth is basically just that: about 5 cloves of garlic and a whole mess of basil stems and not-so-green looking bits that always are leftover from cooking with fresh basil, with a couple other handfuls of veggies from my freezer stock bag thrown in.)
2 Tablespoons Olive Oil
3 cloves of garlic, chopped
1 medium yellow onion
1 small red onion
Salt and pepper
½ Cup plain yogurt
1 tablespoon Harissa red pepper paste
Cut kernels from ears of corn, put corn cobs into a large pot with the water or broth and simmer for ½ hour.
Meanwhile, saute onions in butter and olive oil until starting to brown. Add garlic and corn and saute until corn is golden. Add potatoes and cook, stirring frequently until potatoes are starting to soften. Salt vegetable mixture and then add corn broth (don’t add the cobs, take those out.) Cook until potatoes are soft. Puree 2-3 cups of the soup in a blender or food processor and return to the pot. Salt and pepper to taste.
In a separate bowl combine yogurt, a little bit of salt and harissa. Serve soup with very generous drizzlings of this stuff because this is what really takes the soup to the next level.
I thought I’d take advantage of having to work all Saturday by making an enormous amount of food. Serving size is… a lot. Adapted from How to Cook Everything Vegetarian.
2 Cups red lentils and 1 Cup yellow split peas (one bag and ½ bag, approximately) picked over and washed
4 inch piece of fresh finger, peeled and minced
4 cloves of garlic, minced
10 cardamom pods
1 Tablespoon ground mustard
6 whole cloves
2 teaspoons black pepper
1 New Mexico Chile
3 Cups vegetable broth
4 fresh tomatoes, cored and sliced into wedges
4 Tablespoons Butter
Chopped green onions for garnish
Combine lentils, split peas, ginger, garlic, cardamom, mustard, cloves, pepper, and chile in a pot. Add 3 Cups broth, and then enough water to cover by 1 inch. Cover, cook on a steady simmer until the peas are soft, salting as the beans soften. Once the peas are cooked, stir in the sliced tomato.
Remove the cloves (good luck!) and cardamom pods if you like. Stir in butter, salt to taste. Serve with scallions.
I also added some bonus roasted eggplant– salted, drained, tossed in olive oil with cumin and then cooked at 400 until soft.
Oh yeah and that Moosewood Cookbook Recipe pita bread….