Take it from me!

Take it from me that this dish is surprisingly marvelous... Actually, don't take it from me, make it for yourself and you'll agree with me. I sat down to write this recipe tonight and a thought that went through my mind was, I am so not a writer.... BUT I know what I love, and what I love is cooking. What I love is food. What I love is making food come alive to people who are stuck in mundane recipes they have eaten week in and week out. So here is tonight's meal: Sweet, Sour and Spicy Vegetable Soup with Sauteed Broccoli Spigarello. The soup is colorful and contrasting, distinct and otherwise magical. The rice vinegar adds a depth to the dish that will make your mind go straight to Asia, at least that's the first thing my thought was; Asian style Soup. The heat from the spice plays on your tongue and lingers in your throat. I try to cook with what's in season, so this dish is crowded with root vegetables. For those who haven't heard of Broccoli Spigarello before, it's a cross between Kale and Broccoli. The flavor hints toward more kale than broccoli, but not as pungent. It's delightful.

Sweet, Sour and Spicy Vegetable Soup:

1 Tall box of Chicken Stock
1 Medium Yellow Onion or 4 small onions
2 Rutabagas chopped into 1 inch cubes
1 bunch of baby white turnips chopped into cubes
1 small celery root or 1/2 large celery root diced
2 large carrots or 10 baby carrots sliced
4 medium potatoes chopped into 1 inch cubes
1 Tbs Basil
1 Bay leaf
1 Tbs Parsley
1 Tbs Thyme
1/2 Tbs Coarse Sea Salt
1/2 Tbs pepper
1/2 Tbs of light brown sugar
3 Tbs Rice Vinegar
1 Spoon full of Siracha Hot Sauce

Heat 2 Tbs of olive oil in a heavy bottomed pot over medium high heat. Add diced onion saute until transparent. Add Rutabeggas, Baby white turnips, celery root, carrots and potatoes. Add chicken stock and then add 2 cups of water. Add bay leaf, kushrie spice, parsley, thyme, salt and pepper. Bring to a boil. After boiling, add rice vinegar and siracha sauce. Turn heat down to low cover and simmer for 30-45 minutes, until vegetables are tender. Take out bay leaf. Taste broth. If broth needs more spice, add another 1/2 Tbs of siracha. Serve and enjoy!






Broccoli Spigarello Saute:
1 Bunch of Broccoli Spigarello
1/2 Tbs Kusherie Spice
2 Tbs Olive oil
1 Tbs Sesame Oil
Pinch of salt
Crack of pepper

Heat olive oil and sesame oil in large frying pan.
Cut the stems off of the Broccoli Spigarello, they are woody and not tasty.
Wash the Spigarello and cut into large pieces.
Add the Spigarello into the oil and sprinkle, Kusherie spice, salt and pepper over the leaves.
Saute for 5 minutes, until leaves are tender crisp.
Enjoy.








I hope you find these refreshing.

And until tomorrow.... Binecuvântările pe toate eforturile gustoase.
"Blessings on all your tasty endeavors."