One of my warmest childhood memories was crimini mushroom hunting in the damp fall mornings. Later in the day, my mom would cook the yield, and the aroma of the criminis and the fresh dill would mix and float around the kitchen, and make me feel cozy. Here is the family recipe.
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Soak the chickpeas in cold water for 4-6 hours and then peal the peas. Boil them in hot water in proportion 1 part chickpeas, 3 parts water. Add water and boil them for 30-40 minutes. Drain the chickpeas and put them in a salad bowl to cool down.
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One of the main philosophies of the country life is that everything is put to use and food never goes to waste. When the pig is slaughtered, people use every edible piece of meat to make variety of delicious meals. Today, I will show you an old recipe of sautéed pork tongue and to spice it up a notch, I will toss it on a bed of caramelized onions.
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I tasted this soup for the very first time a few years ago at the bakery shop on the corner of Lexington and 41st. It was unusual, yet delicious. It took me many cups of soup to figure out the recipe. Here it is.
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