This recipe has some esoteric ingredients, which I happened to have in my fridge. I collect condiments. It's sad, really.
The salted black beans (soybeans) are optional. If you can't find the chili-garlic paste, mince two or three cloves of garlic together with about a teaspoon or so of crushed red pepper flakes.
One might also use cabbage instead of celery.
This is an easy, delicious vegetarian tomato soup. I have another tomato soup recipe - a copycat - which uses an insane amount of cream. This is a healthier alternative.
You'll notice that the tomato sauce and paste in particular are weird measurements. That is because this recipe is very friendly to use leftovers with. I always have two-thirds of a can of tomato paste leftover from another recipe. The same is often the case with my homemade tomato sauce (recipe forthcoming). So you can vary the amounts of these two ingredients based on what you have in your fridge.
If you want to make this vegan, substitute either silken tofu or soymilk for the sour cream. And obviously don't use the optional cheese.
Lastly, if you substitute tomato juice for the vegetable stock, this becomes Quadruple Tomato Soup.
Once you taste this roasted red pepper dip, you'll never need to make another full-of-cheese, loaded-with-fat, red pepper dip again. I tweaked the recipe given to me by the chef of a local brewpub, Harvest Moon, where they charged $9 for a little ramekin of this stuff with some crudites and pita crisps. It was well worth the $9. That's how good this dip is. Trust me, try it.
This recipe has the exact same proportions and ingredients as the recipe used by the woman who supposedly "invented" brownies. According to legend, she left the leavening out of her chocolate cake one day, and the cake did not rise, she tried the cake anyway, and thus were brownies born. The best part about this recipe is that you simply use one pot to mix the whole thing, only one dish (aside from your baking dish) gets dirtied.
The Buttermilk in this Panna Cotta recipe gives a wonderful tang to a normally dull sweet-milk taste. This is just slightly sweet, and wonderfully easy to make. Use my strawberry-pomegranate coulis, or even just whipped cream on top to serve.
Made this recipe in a baking class years ago. It's so sinful. When you take your first bite, the liquid center oozes out and makes its own sauce. I serve this with a strawberry coulis and a dab of creme fraiche.
This is a good way to use leftover lemons, can also be done with limes. They're sweet and sour and salty all at once. Make an interesting garnish for a margarita. You can eat
these rind and all. Cook time is pickling in refrigerator time.