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5A Wednesday, July 31, 2013 – Daily News County Fare & tasty fresh 40-Minute Meal: Vermicelli, Meat and Tomato Soup By Bonnie S. Benwick The Washington Post Plain and simple, this soup is usually a first course offered during Ramadan, the holy month in which Muslims fast each day until sundown. The splash of lime juice makes all the difference, applied just before serving. With a salad before or after, the soup works just fine as a summer main course. Adapted from "Nile Style: Egyptian Cuisine and Culture, Expanded Edition," by Amy Riolo (Hippocrene, 2013). Makes about 9 3/4 cups (6 to 8 servings) 2 medium tomatoes 1 medium yellow onion 1 large rib celery 1 medium or 2 thin carrots 1 tablespoon unsalted butter 1 pound lean (90-10) ground beef 1/2 teaspoon ground allspice, or more as needed 1/2 teaspoon ground cumin, or more as needed 1/2 teaspoon freshly grated nutmeg Kosher salt Freshly ground black pepper 4 cups no-salt-added chicken or beef broth 4 cups water 1 cup dried vermicelli or thin noodles (3 ounces) 2 limes Boil a kettle of water. Score an "X" on the underside of each tomato and place them in a deep bowl. Pour the water over the tomatoes to cover, and let them sit while you prep the vegetables. Dice the onion and celery, then peel, trim and dice the carrots; heaping them all together is okay. Melt the butter in a large Dutch oven over medium-high heat. Add the diced vegetables and stir to coat. Cook for about 6 minutes, until softened. Meanwhile, drain the tomatoes. Peel them, discarding the skins, then seed them. Dice the remaining flesh. Add the beef to the Dutch oven; cook for several minutes, until it loses its raw look, breaking it up with a spoon as needed. Stir in the allspice, cumin and nutmeg. Season with salt and pepper to taste. Add the tomatoes, broth and water. Increase the heat to high; once the mixture comes to a boil and produces foam on top, skim off and discard the foam until it's gone. Reduce the heat to medium-low, cover and cook for 10 to 12 minutes. Uncover the Dutch oven and stir in the pasta. Cook uncovered just until the pasta is tender, about 5 minutes. Remove from the heat; taste, and adjust the seasoning as needed. If the surface of the soup looks greasy, lay a paper towel on top just long enough for it to absorb the grease, then discard it. Divide the soup among individual bowls. Cut the limes in half and squeeze equal amounts of juice into each portion. Serve warm. Grilled peach cobbler, sage sweet corn ice cream The Washington Post We can certainly get behind the way this dish was designed to be presented, by executive chef James Barrett of Azure restaurant in the Westin Annapolis Hotel: ice cream topped with just-offthe-grill cobbler and a drizzle of caramel sauce. But the classic bowl of warmstuff-with-ice-cream-ontop works fine. Makes 6 to 8 servings MAKE AHEAD: The ice cream base needs to be refrigerated for at least 4 hours before processing. Adapted from his recipe featured in the "2013 Maryland Buy Local Cookout Recipes" online cookbook. For the ice cream 4 ears of fresh corn 2 cups whole milk 2 cups heavy cream 3/4 cup sugar 2 tablespoons fresh sage leaves, stacked, rolled and cut crosswise into thin ribbons 9 large egg yolks, at room temperature For the cobbler 6 ripe peaches 8 tablespoons (1 stick) unsalted butter 8 tablespoons light brown sugar 1 teaspoon ground cinnamon 1/2 to 3/4 cup homemade or store-bought granola For the ice cream: Slice the kernels off the corncobs, letting them fall into a large saucepan. Cut the cobs into thirds and add them to the pan, along with the milk, cream and 1/2 cup of the sugar. Bring the mixture to a boil over medium-high heat, then turn off the heat and remove the cobs. Use an immersion (stick) blender or a blender to puree the corn kernels (working in batches as needed and returning the puree to the pan). Steep for 1 hour, off the heat. Add the sage and return the pot to the stove. Cook over medium heat until bubbles begin to form at the edges, then turn off the heat. Whisk together the egg yolks and the remaining 1/4 cup of sugar in a heat- WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 8049 Hwy 99E, Los Molinos, CA NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Prices good July 31 thru August 6 This recipe dispenses a goodly amount of summer's prolific vegetable: lightly caramelized, then simmered and pulverized. The result is almost too thick and chunky to be called a soup, but that means it's substantial enough to serve for dinner. You can top it with cooked, shredded chicken and a dollop of pesto for the very hungry omnivores among you. The quantity makes next-day leftovers a reality. Serve with crusty bread. Adapted from "Franny's: Simple Seasonal Italian," by Andrew Feinberg, Francine Stephens and Melissa Clark (Artisan, 2013). ZUCCHINI SOUP WITH PARMIGIANO-REGGIANO AND BASIL Makes about 6 3/4 cups (4 to 6 servings) 8 medium zucchini 1 medium Spanish onion 6 to 8 scallions Leaves from 4 to 6 stems flat-leaf parsley 3 cloves garlic 6 tablespoons extra-virgin olive oil 1 1/4 teaspoons kosher salt, plus more as needed 3/4 teaspoon freshly cracked black pepper About 6 large basil leaves, plus more for garnish 2 cups water, or more as needed Freshly grated Parmigiano-Reggiano cheese, for garnish Trim the zucchini ends, then cut each vegetable into chunks. Finely chop the onion, scallions, parsley and garlic; piling them together is okay. Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Once the oil shimmers, add one-third of the zucchini chunks and stir to coat. Cook for a few minutes, just until the bottom side is golden and lightly caramelized, then transfer to a mixing bowl. Repeat two more times (no need to add more oil) to use of all the zucchini. Add the remaining 2 tablespoons of oil to the pot. Once it shimmers, add the onion-scallion mixture and stir to coat. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Reduce the heat to medium; cover and cook for about 8 minutes, so the vegetables soften. Coarsely chop the 6 basil leaves. Return the zucchini to the pot, then season with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Stir in the water, which will not quite cover the zucchini. Increase the heat to high and cook just until bubbles form at the edges, then reduce the heat to mediumlow, cover and cook for about 12 minutes. The zucchini should be soft but not disintegrating. Stir in the chopped basil. Use an immersion (stick) blender to puree the mixture into a thick soup that retains some small chunks of zucchini. If it's too thick for your liking, add water as needed. Remove from the heat. Taste, and adjust seasoning as needed. Divide among individual bowls or deep cups. Tear a few basil leaves over each portion, then grate a little Parmigiano-Reggiano cheese over each one as well. Serve warm or at room temperature. NUTRITION Per serving: 180 calories, 4 g protein, 12 g carbohydrates, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 430 mg sodium, 4 g dietary fiber, 6 g sugar 384-1563 Produce Specials We Accept EBT Fresh, Heads Strawberries Fresh, Sweet Creamy California, Large 2 lb. Avocados Lettuce Extra Large Green Juicy White Peaches $ 99 99¢ ea. Nectarines 1 $ 79 99¢ ea. ea. "Great on the Grill" Jumbo Bell Pepers or White or Crisp Celery 2 CUSTOM CUT MEATS AT NO EXTRA CHARGE "Your Family Supermarket" Artichokes 99¢ lb. 2 for lb. 500 $ Meat Specials Zucchini soup with parmigiano-reggiano, basil By Bonnie S. Benwick The Washington Post 12 minutes, until browned and lightly charred. Transfer to a cutting board to cool for a few minutes, then cut into wedges, arranging them in the baking dish as you work. Add half of the butter, half of the brown sugar and half of the cinnamon; toss to combine. Combine the remaining butter, sugar and cinnamon with the granola in a medium bowl; use a fork to blend well. Spread the mixture on top of the peaches, covering them as much as possible. Place on the grill and close the lid; bake until the peaches and granola are golden brown and bubbling, about 15 minutes. To serve, divide the cobbler among individual bowls. Top each portion with a scoop of the ice cream. Serve right away. of the ice cream; freeze until firm, at least 4 hours. The yield is about 3 1/2 cups. For the cobbler: Prepare the grill for direct heat. If using a gas grill, preheat to medium (350 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when they are ready, distribute them evenly over the cooking area. You should be able to hold your hand about 6 inches above the coals for 6 or 7 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill. Have an 8- or 9-inch baking dish at hand that can handle the direct heat of a grill. Place the peaches cut side down on the grill. Cook uncovered for 10 to proof mixing bowl. Add a cup of the corn-sage mixture to the yolks, stirring constantly, to temper the yolks, then pour all the tempered mixture into the saucepan, stirring to incorporate. Cook over medium-low heat, stirring constantly, until the ice cream base thickens enough to coat the spoon, about 10 minutes. Pass the mixture through a fine-mesh strainer, pressing down on the solids, which you will then discard. Cool, then cover and refrigerate for at least 4 hours to chill thoroughly. Pour the chilled mixture into an ice cream maker. Process according to the manufacturer's directions. 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