Posts Tagged ‘judy cohn’

Yellow split pea with Indian spices

January 25, 2009



From Judy Cohn, revised from The Tassajara Recipe Book

[The intoxicating aroma of cumin emanating from this soup almost made me  dizzy. And though I was suspicious of Judy’s decision not to puree the peas, the chunky, lumpy texture of the soup just added another dimension to its already-hearty and filling character.]

2 cups yellow split peas
8 cups water
1 bay leaf
2 Tbs butter
1 Tbs olive oil
1 yellow onion, finely chopped
1 carrot, finely diced
2 stalks celery, thinly sliced
3 gloves garlic, minced
1/2 tsp salt
3 tsp cumin seeds, toasted & ground
2 tsp coriander seeds, toasted & ground
grated peel & juice of lemon
fresh pepper

Bring the peas, bay leaf, and water to a boil. Simmer until peas are completely soft, about 45 mins.
Puree the peas or not (I didn’t).
Melt the butter and olive oil in a skillet. Add the onions and cook until soft. Add the carrot, celery, garlic, salt, and spices. Cook for 10 minutes.
Add the vegetables to the peas and simmer until everything is soft, about 30 mins.
Add lemon zest and lemon juice.
Add pepper and check for salt.
Maybe serve with some chopped cilantro. 

Guest soup chefs, January 21

January 16, 2009
Oh yeah!

Stepping up to the stove next week:

Food on the Dole’s Hugh Amano
Massage therapist Celia Bucci
Ceramicist Judy Cohn
Vella Cafe

Be there, if only to mock me in my sleep deprivation. The bus back from DC is scheduled to roll into the Hideout parking lot around noon that day. Ow.