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By Root 286 0

loved watching her in the kitchen, and loved eating her food even more. The cool, slightly sweet and refreshing cucumber salad contrasts nicely with the slightly spicy fish cakes. Go for Pacific cod or farmed U.S. tilapia, which are both sustainably harvested white fish. The Thai green curry is widely available in supermarkets and Asian grocery stores.

fish medallions

1

pound cod or tilapia

1

large egg

2

teaspoons soy sauce

3

teaspoons sugar

2

teaspoons Thai green curry paste

3

tablespoons coarsely chopped scallions (white and green parts)

2

green or red serrano chiles, seeds included, minced (about 1/2 teaspoon)

2

tablespoons chopped fresh cilantro

1

tablespoon all-purpose flour

Canola oil for cooking

Salt to taste

cucumber relish

1/2

cup cucumber, peeled, seeded, and finely chopped

1

tablespoon finely chopped red onion

2

green or red serrano chiles, seeds included, minced (about 1/2 teaspoon)

2

teaspoons sugar

2

tablespoons rice vinegar

1. To make the medallions, put the fish in the bowl of a food processor and process until the fish turns into a paste, 45 to 60 seconds. Transfer the fish to a medium bowl. Add the egg, soy sauce, sugar, green curry, scallions, chiles, cilantro and flour and, using your hands, mix together until blended. Form the fish mixture into cakes 2 inches in diameter and ¾ inch thick.

2. Heat the oil, about ¼ inch, in a large skillet. Sauté the fish cakes for 4 to 5 minutes. Flip them over and cook for an additional 4 to 5 minutes. (Both sides should be golden brown.) Sprinkle each cake with a bit of salt before removing from the pan. Transfer the cakes to a baking sheet lined with a recycled brown paper bag and let cool to room temperature.

3. To make the relish, in a small bowl mix together the cucumber, red onion, chiles, sugar, rice vinegar, and ½ cup water.

4. Serve the cooled fish medallions with the relish on the side.

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did you know. . .

Thailand is a country whose farm economy has been devastated by its dependence on chemicals. The heavy use of pesticides on agricultural crops has left much of the land unusable, and many farm workers have become sick or even died. But more growers are joining the organic movement, thanks to a community of Buddhist monks called Asok, which means “happiness” in the Thai language. This group of farmers has become the leader in Thailand’s organic and sustainable agriculture movement.

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Chapter 3

soups

Classic Cucumber Soup

Fennel Soup

Curried Split Pea Soup

Winter Chestnut Apple Soup

Ginger-Orange Pumpkin Soup

Creamy Butternut Squash and Macadamia Nut Soup with Roasted Poblano Chile Cream

Roasted Red Pepper and Tomato Soup with Garlic and Parmesan Croutons

Wild Mushroom Soup with Peas and Sweet Potatoes

Carrot and Cashew Soup with Parsley Oil

Saffron Cauliflower Soup

Hearty Miso Soup

Chunky Tuscan Bean Soup with Swiss Chard and Pancetta

German Potato Soup

Super Easy Black Bean and Turkey Chili

Creamy Corn Chowder

Heirloom Tomato Gazpacho

Chicken Stock

Roasted Vegetable Stock

When I was a young woman in Paris, I became obsessed one winter with what I called the art of soup making. I had purchased a French food magazine that featured fifty different soups from around the world. And I believed that if I could master all those recipes, which were, of course, written in French, not only would I become a more experienced cook, but I would also be fluent in French. At the end of the winter, I went home a little more confident in the kitchen and much more comfortable with the French language. Whenever I make soup, I think about my time in Paris.

I think soup is the perfect dish for kicking off a meal or serving as a main course with a side salad and piece of toasted, crusty, buttery bread for dipping. This chapter represents a wide range of soups, from simple elegant soups to hearty soups and one-pot meals, such as Curried Split Pea Soup (page 81). The flavors span the globe, from Hearty Miso Soup (page 103) and Spanish