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Good Food
Recipe NookFremont Delicacies
Jun 06, 2002 -- Contributed by Still Life in Fremont CoffeehouseSpinach Potato Curry Puree
(serves eight or more)
- 3 large russet potatoes, diced
- 4 cups onion, diced
- 10 cups chicken stock
- 1 Tbsp garlic, minced
- 1 Tbsp fresh ginger, peeled and minced
- 1 Tbsp red Thai curry paste
- 2 heaping Tbsp Patak's curry paste
- 1 heaping Tbsp curry powder
- 1 Tbsp ground cardamom
- juice of one lemon
- 1/4 cup honey
- 1/4 cup butter (half a stick)
- 1 cup heavy cream
- 4 bunches fresh spinach, chopped
Bring potatoes, onion, chicken stock and all the spices to a boil in a large soup pot, covered. Uncover and continue to boil for 10 minutes, then lower heat and simmer for 10 more minutes. Add lemon juice, honey, butter, cream and spinach. Puree with a hand blender, or in batches with a regular blender.
Chicken and Hominy Posole with Fire-Roasted Chiles
(serves eight or more)
- 10 cups chicken stock
- 1 large onion, diced
- 1 yellow squash, diced
- 2 cups canned hominy, drained of liquid
- 1 Tbsp oregano
- 2 bay leaves
- 1 tsp allspice
- 2 Tbsp chili powder
- 12 corn tortillas, finely diced
- 4 roasted Anaheim chiles, peeled and seed, julienned
- 1/4 cup lemon juice
- 1/4 cup heavy cream
- salt and pepper to taste
In a soup pot, add the first nine ingredients. Bring to a boil, and then simmer uncovered for about 30 minutes (soup can be made in advance up to this point). 10 or 15 minutes before serving, add corn tortillas little by little and stir until dissolved. Bring soup back to a boil, cooking for 10 to 15 minutes on high heat, uncovered, stirring occasionally. The soup should remain clear, not turning opaque.
Turn stove off and add roasted Anaheim chiles. Stir in lemon juice and heavy cream. Salt and pepper to taste. Garnish with sour cream, salsa, Mexican cheeses and fresh cilantro.
The Still Life Coffeehouse is in Fremont at 709 N 35th St. They have a new location in the University District at the Grand Illusion Cinema, corner of 50th and University Way.
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