The farmers markets in Istanbul are a feast for the eyes as well all the senses. The local bazaars provide weekly community gatherings around the fresh produce, grains and beans, seeds and nuts, herbs and spices, eggs, fresh caught fish, olives and cheeses.
September, 2005
Serves 6
Preparation: 15 minutes
Cooking Time: 30 minutes
Seasons: All
- 4 small leeks
- 1 teaspoon extra-virgin olive oil
- 2 onions, thinly sliced and cut into half-moon strips
- 2 carrots, matchstick sliced
- 6 cups water
- 4 shiitake mushroom caps, thinly sliced
- 2 ounces firm tofu, cut into 1?2-inch cubes
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon salt
- 2 tablespoons brown rice miso paste
Garnish:
- crumbled wakame sea vegetable
- coarsely chopped watercress or arugula leaves
1. Trim the roots off the leeks. Slice off and discard the tough green leaves from the tops of the leeks. Wash the remaining white and light green portions thoroughly in cold water. Make sure to rinse in between the layers, removing any sand. Shake dry and slice thinly.
2. Heat the oil in a large pot and sauté the leeks, onions, and carrots until the vegetables are soft. Add enough water to cover the vegetables and bring to a boil. Add the shiitakes, tofu cubes, grated ginger, and salt. Add more water for a thinner consistency. Reduce heat and simmer, covered, for 25 minutes.
3. In a bowl, dissolve the miso in 1/2 cup of the hot broth and add to the pot just before serving. Garnish each bowl with wakame and watercress or arugula.
Variation:
Replace the tofu with freshly baked white fish, such as cod.
Serves 6
Preparation: 15 minutes
Cooking Time: 60 minutes
Seasons: Fall/Winter
Roasted root vegetables have become my fall and winter mainstay. There’s nothing like the earthiness of roasted root vegetables to ground your energy and keep you warm on cold blustery days. I’ve discovered that the key to consistently delicious vegetables is roasting on very high heat with enough high-quality olive oil to coat all the vegetables.
- 1 large rutabaga (yellow turnip), cut into 2-inch chunks
- 3 medium beets, quartered
- 4-6 onions, quartered
- 2-3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1?2 teaspoon freshly ground pepper
- dulse granules
- juice of 1?2 lemon
Preheat the oven to 450°. Arrange the vegetables in a casserole dish (a glass Pyrex dish works well). Add the oil, salt, and pepper and mix well. Cook for 45-60 minutes, stirring occasionally for even roasting. Remove from the oven and sprinkle with dulse granules and lemon juice.
Variation:
Just about any kind of root vegetable is delicious roasted. In addition to rutabagas and beets, try roasting any combination of carrots, parsnips, sweet potatoes, purple potatoes, and white potatoes. The tubers also can be cut into long, thick shoestring shapes for variety.