PREPARATION

• In a medium pot, combine the water, pineapple and lemongrass. Place over high heat and bring to a boil, then reduce the heat to medium-high and simmer 5 to 10 minutes.

• Add the sugar, tamarind powder and salt and stir until dissolved. Cook until fragrant, 3 to 5 minutes.

• Add the bac ha, celery and tomato and continue to simmer 5 minutes, stirring occasionally. Add the okra, if using, and the bean sprouts. Simmer 5 more minutes. Stir in the rice paddy herb and culantro, top with the fried garlic and serve.

PREPARATION

• Add the thyme, rosemary and bay leaves to a 12-inch square piece of cheesecloth. Tie the ends together to make a bouquet garni. 

• Pour the water into a medium soup pot with a tight-fitting lid. Add the bouquet garni, garlic, salt and pepper. Bring to a low boil over medium-high heat then cover, reduce the heat to low and simmer 30 minutes.

• Turn off the heat and use a slotted spoon to remove the bouquet garni and any garlic skins that have floated to the top. Use an immersion blender to puree the garlic cloves until the broth is smooth and cloudy. Return the heat to low. 

• Place the egg yolks in a small mixing bowl or immersion blender cup. Pulse the yolks with the immersion blender until they are foamy. Continue to pulse while slowly adding the olive oil. The mixture should become the texture of mayonnaise. Continue pulsing while slowly adding œ cup hot broth to the egg mixture. 

• Add the egg mixture and vinegar to the soup pot. Pulse with the immersion blender to combine then remove from heat. When the soup reaches room temperature, refrigerate overnight to deepen flavors.

• Before serving, bring the soup to a simmer over medium heat. Taste and adjust seasonings. 

• Preheat the broiler with the rack 6 inches from the heat source. Brush the slices of baguette with the melted butter and top with the Gruyere. Toast until the cheese is bubbly, 1 to 2 minutes. 

• Divide the soup between the bowls. Top with the Gruyere toasts, garnish with the parsley and serve with extra Gruyere on the side.

PREPARATION

• Puree the tomatoes, kafir lime leaves and 1 tablespoon rasam powder in a food processor or blender and set aside. 

• Using a spice grinder or mortar and pestle, coarsely grind the garlic and cumin seeds and set aside.   

• In a large saucepan over medium-low heat, melt 1 tablespoon ghee. Add the mustard seeds and saute until they start to sputter and pop, 3 to 4 minutes. Add the garlic mixture and the remaining 1 tablespoon rasam powder and saute 2 minutes. Add the tomato mixture and increase the heat to medium. Simmer 5 minutes, then stir in the water and tamarind pulp and simmer another 3 minutes. 

• Remove from heat, then stir in the remaining 1 tablespoon ghee and salt to taste. Top with cilantro and serve.

PREPARATION

• In a large stock pot over medium-high heat, saute the andouille in the olive oil until browned. Use a slotted spoon to remove the sausage and set aside. 

• Saute the carrots, celery and onion in the sausage drippings until soft, about 8 minutes. 

• Stir in the tomato paste, then the sausage, chicken broth, beans, bay leaves, salt and pepper. Increase the heat to high, bring the soup to a boil, then reduce the heat to medium or medium-high and simmer 15 minutes. 

• Remove the bay leaves.

PREPARATION

• In a large pot, heat the oil over medium-high heat. Add shallots and saute until translucent, about 3 minutes. Add the chicken broth and bring to a boil over high heat. Add the broccoli and cover, reducing the heat to medium-low. Simmer 15 minutes then remove from heat.
• Use an immersion blender or carefully pour the contents of the pot into a blender pitcher. Add the cream cheese, tarragon, salt and pepper and puree 30 seconds. Add more stock as needed to reach desired consistency. Season to taste with salt and pepper.
• Serve garnished with fresh tarragon and crusty bread.

PREPARATION

• Prepare a smoker or charcoal grill for low, indirect heat.

• When the fire is ready, add 2 cups apple wood chips atop the coals. Place the trout on a piece of heavy-duty aluminum foil over indirect heat. Cover and smoke 20 minutes.

• Add another 1 cup apple wood chips atop the coals, cover and smoke another 20 minutes. Remove the trout and let rest 10 minutes.

• Separate the skin from the trout and place the meat in a small bowl. Discard the skin. Cut the smoked trout into bite-sized pieces and set aside.

• In Dutch oven or large stockpot, cook the bacon over medium-low heat until browned and slightly crisp, about 10 minutes. Add the onion and cook until soft and translucent, about 8 minutes. Add the chicken broth, water, potatoes, celery and garlic and bring to a simmer over medium-low heat. Cover and cook 15 minutes.

• Add the milk, flour, Worcestershire and salt and bring the chowder to a boil over high heat. Stir in the smoked trout and remove from heat. Let cool to room temperature. Cover and refrigerate overnight.

• Before serving, warm over medium-low heat, stirring occasionally until the chowder simmers. Serve in large bowls and garnish with chives.

PREPARATION

• Boil enough water to cover the chiles. Place the guajillo and ancho chiles in a small bowl, then pour the boiling water over them. Let soak 20 minutes and drain.
• In the bowl of a food processor, add the chiles, onion, garlic, tomato paste and oregano. Pulse a few times, scraping down the sides as needed, until the mixture forms a paste. Set aside.
• In a large pot, add the vegetable broth, hominy, tomatoes, bay leaves and salt. Bring to a low boil over medium-high heat and cook 10 minutes.
• Reduce the heat to medium, then add the chile mixture to a fine mesh strainer. Place the strainer in the broth, making sure the base is submerged in the liquid. Simmer 10 to 20 minutes, tasting regularly until the desired spice level is achieved.
• Remove the strainer and discard the paste. Stir in the pinto beans and simmer 10 more minutes, until the beans are heated through and the hominy has softened.
• Serve with the lime wedges, cabbage, radishes, cilantro, red onion and tostadas on the side.

PREPARATION

• Put the cucumber, bagel pieces, tomatoes, garlic and vinegar into a blender and puree. With the blender running on high speed, pour in the water, plus more to achieve desired consistency.
• Season to taste with salt, pepper and vinegar. Refrigerate at least 30 minutes. Drizzle with olive oil before serving.