Whether it’s fall fashion, employee benefits, or a double-dip recession, we like to stay ahead of the curve. And that’s where our fabulous Dining and Entertaining Expert comes in. Deborah Goldstein isn’t only a veritable treasure trove of cheap, delicious recipes, but she’s also spot on with the latest trends in food.
LearnVesters Are In The Know
The October issue of Food and Wine magazine (a go-to publication for those in the industry) rolled out some new ideas: baked kale, Gruet as a spectacular sparkling wine, a recipe using wheat berry…wait. That rings a bell—thanks to Deborah, we already knew all of that! But our epicurean expert doesn’t get her ideas from the pages of F&W or any magazine. Instead, she searches the market for the foods that strike her fancy, then brings them home and “plays” with them.
Because I cooked at my restaurant for a couple of years, I learned how to throw dishes together—create them based on flavors I'd tried in a dish while dining out or just what was looking best at the market. Food combinations make sense to me!
Foodies In The Making
And thanks to Deborah’s willingness to share, they’re starting to make sense to us, too. In the past few months, we’ve learned how to return a flawed dish without offending the establishment, how to make the most of our leftovers, and whole lot about wine! And as a special treat, she’s shared one of her personal favorite recipes with us—we can’t wait to try it.
Tell us in the comments: What’s your favorite LV foodie post?
Deborah’s Favorite Thai-Style Sweet Potato Soup
Makes 4-5 quarts
2 Tbsp duck fat (you can certainly use oil or butter)
1 ½ onions, peeled and chopped
1-2 parsnips, peeled and chopped
2 celery, chopped
2 carrots, peeled and chopped
1 red pepper, seeded and chopped
2 jalapeño & 3 Fresno Reds, seeded and minced
3 inches ginger, peeled and minced
3 cloves garlic, minced
½ dozen sweet spuds, peeled and cubed
1 seeded chipotle
2 Cinnamon sticks
2 bay leaves
1 calabrese pepper
3 Kaffir limes
Water or stock
2 cans coconut milk
2 whole limes
Melt fat over med heat. Add onion, parsnip, celery, carrots and cook until onion is translucent—about 8 minutes. Add peppers, garlic, ginger and cook for another 3 minutes. Add sweet potatoes, chipotle, cinnamon sticks, bay leaves, calabrese pepper, kaffir lime*.
Add water or stock to just cover the ingredients (about 2 ½ quarts). Bring to boil, lower heat and simmer until sweet potatoes are very tender—30 to 45 minutes. Let cool for about an hour. Take out the cinnamon sticks, bay leaves, Calabrese pepper, Kaffir lime leaves. Make sure you’ve got them all! Add in coconut milk. Puree the soup with an immersion mixer or in batches in a blender. Add lime juice and orange juice. Adjust seasonings. Strain soup through a sieve. Add cilantro and chorizo if desired.
For each quart: 2 links Mexican style chorizo, cubed and cooked (not the Spanish cured- this is raw) and a big handful cilantro, chopped.
*It’s really important to count these dried additions, and take out what you put in.