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Showing only recipes by “Barbara Kafka.”

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8047
miso-soup-with-tofu-and-broccoli-di-rape

Miso Soup with Tofu and Broccoli Di Rape

This is a Japanese vegetarian soup, elegant and surprisingly robust.

by Barbara Kafka

8048
konbu-dashi

Konbu Dashi

The japanese have a great tradition of vegetarian food. Dashi, the light Japanese stock, normally contains both kelp, dried konbu, availa...

by Barbara Kafka

8049
onion-soup

Onion Soup

When my daughter was a child, she loved a bubbling bowl of cheese-crusted onion soup better than almost anything. For her, I made it with...

by Barbara Kafka

8050
beef-stock

Beef Stock

No other chapter in this book except From Stock to Soup starts with stock, although stock is relevant to many of them. However, while com...

by Barbara Kafka

8051
basic-chicken-stock

Basic Chicken Stock

One of the sad realities of contemporary life is the almost total unavailability of fowls, aged birds of substantial size that are tough ...

by Barbara Kafka

8052
garlic-soup-with-tomato

Garlic Soup with Tomato

The garlic is added in two lots here to get two different flavors. The first amount is sauteed with other vegetables at the beginning of ...

by Barbara Kafka

8053
tomato-and-bread-soup

Tomato and Bread Soup

This is the sopa secca, or dry soup, version of the Garlic Soup with Tomatoes. It is usually served at little more than room temperature....

8055
oxtail-soup-with-fava-beans

Oxtail Soup with Fava Beans

Oxtail stock is just another form of beef stock and is fabulous served as a consommé. This is another dividend soup, using the mea...

8056
oxtail-stock

Oxtail Stock

Oxtail stock and oxtail soups are some of the great delights of the table, with an intense flavor all their own. This stock will produce ...

8059
stock-from-a-whole-chicken

Stock from a Whole Chicken

Sometimes poached chicken is desired, either for soup or for salad or another dish. The chicken can be cooked whole or in pieces. The ski...

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