Thanks to everyone who entered the drawing for “Stuffed: The Ultimate Comfort Food Cookbook,” by Dan Whalen. The winner is Stacy Angerer. I’ll pop it in the mail today. It’s a good one.
If you are not Stacy Angerer, you are eligible to enter the drawing for “Cooking Inspired,” by Estee Kafra.
This gorgeous black shiny hardback is a treasure trove of kosher recipes from www.kosherscoop.com. It’s a huge collection of classic and innovative Jewish recipes an cooking tips.
The author hopes to inspire home cooks to get creative with more than 200 recipes.
To enter the drawing, send an e-mail to email@example.com including your name, mailing address and name of the book you want.
In the meantime, Kafra’s “My Family’s Favorite Soup” should tide us over.
MY FAMILY’S FAVORITE SOUP
- 2 tablespoons oil
- 2 large leeks, white and light green parts only (sliced)
- 5 large carrots (peeled and chopped)
- 1 stalk celery (sliced, optional)
- 2 cups frozen peas
- 1/2 cup quick-cooking oats
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup milk (low-fat is fine)
|Heat the oil in a large pot set over medium-low heat. Add the leeks, carrots and celery, if using, and cook slowly for about 10 minutes or until very soft.|
|Add enough water to cover the vegetables. Bring to a boil. Add the peas and cook 20 minutes.|
|Stir in the oats and cook for 5 minutes. Season to taste with salt and pepper. Use an immersion blender and puree. Stir in milk and reheat gently before serving.|