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Kindle Notes & Highlights
OLD LADY’S BEET SOUP Melt butter in a large pot; add a chopped onion and sauté until translucent; stir in three grated beets and one chopped tomato. Pour in beef stock, vinegar, sugar, salt, and pepper. Broth should be tart and sweet. Bring to a boil, then simmer for an hour. Serve hot with a dollop of sour cream and chopped dill.
KADDO BOWRANI—AFGHAN PUMPKIN Deeply brown large chunks of peeled sugar pumpkin, cover liberally with sugar, and bake covered in medium oven until tender and caramelized. Serve over thick meat sauce of sautéed ground beef, diced onions, garlic, tomato sauce, and water. Garnish with sauce of drained yogurt, dill, and puréed garlic.
GABLE’S PROPER FRENCH OMELET Beat eggs with salt and pepper. When butter in pan over high heat has stopped foaming, pour in eggs. Violently stir eggs while shaking pan until eggs begin to scramble. Tilt pan forward to pile eggs at the front. Run fork around edges to fold into the still-wet center, ensuring ends of the omelet come to a point. Change to underhanded grip, tap pan to bring omelet to lip of skillet, and invert pan onto a plate. Omelet should be pale yellow and creamy inside.
MARBLE’S RUSTIC TOMATO SAUCE Sauté diced onions, sliced garlic, and anchovy fillets in olive oil until aromatics are soft and fillets have melted in the pan. Add tomato paste in center of pan and fry, stirring, until rust-colored. Add chopped ripe tomatoes, crushed dried oregano, peperoncino, and a chiffonade of fresh basil leaves. Season to taste. Reduce sauce until thick, add a splash of balsamic vinegar to finish. Garnish with fresh, torn basil leaves and serve over pasta
