By Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
Author Barbara Kingsolver and her family members deserted the industrial-food pipeline to stay a rural life—vowing that, for three hundred and sixty five days, they’d purely purchase nutrition raised of their personal local, develop it themselves, or discover ways to stay with out it. half memoir, half journalistic research, Animal, Vegetable, Miracle is a captivating narrative that might open your eyes in 100 new how one can an previous fact: you're what you devour.
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Extra resources for Animal, Vegetable, Miracle: A Year of Food Life
Garnish each serving with some croutons and a sprinkle of basil or parsley. Garlic Croutons 1½ tablespoons olive oil 1½ tablespoons unsalted butter 2 cups bread cubes (½-inch dice), made from good-quality French baguette or country bread, crusts included 1½ teaspoons minced garlic 1. In a medium, heavy skillet set over medium-high heat, heat the oil and butter until hot. Add the bread cubes and cook, stirring, until light golden, for about 3 minutes. Add garlic, stir, and cook for another 2 minutes until the bread is golden and crisp.
2. Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot. ) Whisk in the cream and apple brandy. Bring to a simmer, and season with salt, as needed. Do not let the soup come to a boil. (The soup can be made 1 day ahead; cool, cover, and refrigerate. ) 3. For the garnish: In a small bowl, toss together the crumbled Roquefort, small pieces of butter, and crumbled bacon; set aside. 4. To serve, ladle soup into 6 bowls and garnish each serving with one slice each of Red Delicious and Granny Smith apples.
Thin it with extra stock, if necessary. C HA P T E R 3 : W I NT E R ... 57 Cold Weather Potato Chowder with Caraway Cheese This chowder, which is prepared traditionally with bacon, onions, and potatoes that are simmered in a mixture of stock and milk, is enriched with a final addition of grated Havarti cheese studded with caraway seeds. The buttery cheese blends beautifully with all the ingredients, plus it adds an extra hint of creaminess to the soup’s texture. S E RV I NG S : 4 4 slices (4 ounces) bacon, cut into ½-inch pieces ½ cup chopped onion ½ cup diced celery 1 pound red-skin potatoes, scrubbed but not peeled, cut into ½-inch dice S TART TO F I N I S H : 1 tablespoon minced garlic 30 to 35 minutes 2 cups chicken stock MAK E AH EAD: 2 cups whole milk Partially 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated CH OI CE: 1 Pumpernickel or unseeded rye tablespoon unsalted butter at room temperature 1 tablespoon all-purpose flour S OU P- E R S I DE: Kosher salt P R E P TI M E: 10 minutes B R EAD BAS K ET Omit bread and serve with Roast Beef and Watercress with Horseradish Cream on Dark Bread (page 151) Freshly ground black pepper 2 tablespoons chopped fresh chives for garnish 1.