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Ingredients: 2 Pound(s) Beef shin with bone 1 small Onion with skin, cut in half 2 medium Carrots, peeled 3 medium Red beets, scrubbed well 3 Ounce(s) Tomato paste 4 medium Cloves garlic, mashed 8 Ounce(s) Red cabbage, shredded 2 medium Tomatoes, cored and chopped 1 Bay leaf 2 Tablespoon(s) Red-wine vinegar 8 Teaspoon(s) Sugar 1 Pound(s) Firm potatoes, peeled 2 Teaspoon(s) Kosher salt 5 Tablespoon(s) Chopped dill Directions: Cover the beef with 6 c water in a saucepan. Add the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer 90 minutes. Strain through a fine-mesh sieve, and measure the liquid, there should be about 4 1/2 c. Reserve the liquid and the meat. Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer 20 min, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup. Dissolve the tomato paste in 1/2 c of the soup, and stir back into the pot. Stir in the garlic, carrot, cabbage, tomatoes, bay leaf, vinegar, and sugar. Bring to a boil. Lower the heat and simmer, stirring occasionally, 90 min. Remove the meat and discard the bones. Slice the meat 1/2" thick, and stir into the soup, along with the potatoes, salt, pepper and dill. Return to a boil for 2 min. If desired, place a half potato in the bottom of each bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.
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Put the lemon zest, sugar, wine, vanilla pod, bay leaves and spices into a large non-reactive pan and boil, stirring. Skim off the froth that comes to the surface. Simmer for 30 minutes to infuse and leave Chuck's barley-mushroom winter borscht (vegan or lacto) Saute the garlic and onion in olive oil on medium heat until the onions are translucent. Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add the turnips and carrots, reduce heat to medium-lo Winter squash ratatouille A new version of a classic vegetable stew that is high in vitamins A and C. Instead of zucchini, this stew uses winter squash. Sweet potatoes may be substituted. GROCERY: 2 large tomatoes, 2 onions, 1 green bell pepper. 1. PREP - Scald the tomatoes, peel, Winter squash and portobello penne To make the croutons, preheat the oven to 2500F. Trim the crusts from the bread and pull off pieces of bread roughly 1 inch square. In a large bowl, toss the bread with the oregano and 1 tsp. olive oil. Spread in a single layer in a shallow baking pan and Winter salad #2 Place the cabbage, onion and peppers in a salad bowl. To make the dressing, whisk together the oil, vinegar, sugar and mustard. Season with salt and pepper, pour over the salad and toss well. Winter squash risotto #3 TO MAKE THE SPICED BUTTER: Combine all ingredients in a small bowl. Cover, and set aside at room temperature until ready to use. (You can prepare the butter up to 8 hours in advance, and store, refrigerated, in an airtight container.) TO MAK Winter vegetable soup Chop the celery, carrots, cabbage, and green beans finely. Combine them with the rest of the ingredients in water to cover (except the rice), and cook them for 2 1/2 to 3 hours. Add the rice 15 min. before serving. Winter salad Open and drain the tuna. Place in a medium size mixing bowl. Add the juice of half the lemon. Add olive oil to taste. Salt and pepper to taste. Mix pretty well - break up the tuna to suit your taste. Open and drain the cannellini beans - drain to taste. A Winter fruit couscous Heat oven to 350 degrees. Heat oil in Dutch oven over medium heat. Cook onion in oil about 2 minutes, stirring frequently, until tender. Stir in bulgur. Cook about 5 minutes, stirring occasionally, or until bulgur is golden brown. Stir in remai Winter sorbet sampler For Grapefruit Sorbet: Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel, stir until sugar dissolves. Mix in remaining 3/4 cup wine. Refrige Winter apple chutney In a saucepan, combine all ingredients and bring to a boil over moderately high heat, stirring constantly for 15 minutes. If microwaving, combine all ingredients in a glass bowl. Microwave uncovered on high until slightly thickened and bubbli Winter fruit compote Combine orange juice, apple juice and almond extract in a bowl. Stir in gently all the fruit and chill the compote, covered, until ready to serve. Yield: 2 servings Apple beet borscht Saute caraway seeds in canola oil. Then, combine all ingredients in a soup pot. Bring to a boil, then lower heat and simmer 2-3 hours, stirring occasionally. Puree one-third of the soup in food proceessor, return puree to the pot and mix thoroug Winter vegetables bourguignonne Makes 6 servings Red wine, normally used in this hearty braised stew, can easily be eliminated. Just use unsweetened red grape juice, a good quality sherry or red wine vinegar, and a touch of sweet butter. Margarine can be used, but butter a Winter vegetable bake Preheat oven to 350°F. Cook carrots and sprouts in boiling salted water for 10 minutes or until crisp tender. Drain, reserving 1/4 cup of the liquid. Place vegetables and liquid in a casserole. Mix mayonnaise, onion, horseradish, salt Winter salad with lemon-mint dressing Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabbage, fenne Winter carrot soup GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, red Winter minestrone Strip chard leaves from stems, then stack leaves and slice. Roughly chop stems. Heat oil in large pot over medium-high heat. Add onion, fennel, carrots, chard stems and garlic. Cook until onions soften, stirring often, about 12 minutes. Add 1/2 chard leav Winter apricot compote Pour 2 cups of syrup from apricots into skillet. Reserve remaining syrup from other uses. Add nectar to syrup; boil rapidly until volume is reduced to 1 1/2 cups. Blend cornstarch and water in large saucepan. Gradually stir in syrup mixture. Simmer mi Winter tomato sauce In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, oregano, bay leaf, and salt and pepper to taste in oil over moderate heat, stirring, until vegetables are softened and add wine. Boil wine until most is evaporated and stir Winter vegetable roasted stew PREP: Peel and trim all vegetables, then cut as directed. Oven : initial setting 400F. 1) In a large stainless-steel skillet, melt 1 tsp each butter and oil over moderately high heat. Add onion and carrot and cook, stirring occasionally, unt Winter squash risotto Cut the squash into 1 cm cubes, discarding skin and seeds. In a heavy-bottomed frying pan, large enough to take all the ingredients with room to spare, fry the onions in a little of the stock, until tender, without browning. Bring the rest of t Winter vegetable soup with sunburst Heat butter or oil in large saucepan or Dutch oven on medium-high heat. Add onion and garlic and cook for a few minutes until fragrant and tender. Stir in potato and diced vegetables. Add stock and bring to a boil. Reduce heat, cover and simmer Winter larder stew Spray the bottom of a large pot with cooking oil spray. Add the onions and wilt them, stirring over low heat for 10 minutes, adding the garlic during the last 2 minutes. To keep from sticking, keep stirring, if needed, add a tablespoon of water or wine at Winter fruit compote with ginger In a bowl let the cranberries soak in the orange juice for 30 minutes, drain them in a sieve set over a bowl, and reserve the juice. Reserve 1 large piece of the preserved ginger and in a blender or food processor puree the remaining ginger with the syrup Winter banana pudding with caramel sauce Preheat the oven to 180 C. Line the base of a deep 21cm round cake tin with baking paper. Place the bananas in a saucepan with the water. Bring to the boil, stirring, then remove from the heat and stir in the baking soda. Cool. Cream the butter. Winter vegetable broth with barley bannock 1 Prepare the broth by heating the vegetable oil in a large pan. Add the chopped onion and allow to soften. Chop the celery and carrots into approximately 2.5cm/1" chunks. 2 Stir the celery, carrots, leeks, parsnips, potato, prepared pearl