Posted by on Sep 8, 2011 | 0 comments

Serves 4 8 oz dried white beans (preferably cannellini) 1 lb. Tuscan black cabbage (or Swiss chard, if you can’t find black cabbage) 2 tbs olive oil 1 medium onion 1 leek 1 small carrot 1 stalk celery 2 small branches thyme 1 small branch rosemary 1/2 bay leaf 1 beef bouillon cube (or Better than Bouillon, which really is better) 1 clove garlic 1 tsb. tomato paste Stale bread or toasted slices of crusty bread Salt, pepper, and olive oil to taste Ribollita is at its best when prepared a day or two in advance. Soak the beans overnight, then drain and rinse. In a large saucepan, cover...

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Almond milk

Posted by on Aug 24, 2011 | 0 comments

Makes 6 cups of almond milk 2 cups raw almonds with skins on 10 cups boiling water 6 cups water Put the almonds in a large bowl and pour the boiling water overtop. Leave the almonds in the hot water for about one minute, then drain. Rub off the almond skins with a wash cloth and then and discard the skins. Rinse the almonds and then place them in a glass jar. Add the 6 cups water, cover and refrigerate overnight. The next day place the the almonds in a blender with the water. Line a fine-mesh strainer with a damp cheesecloth and place the strainer over a measuring cup (it is much easier to...

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