Moosewood Collective - Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras

Copyright 1999 by Moosewood, Inc.

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Penguin Random House LLC.

eBOOK DESIGN ADAPTED FROM PRINT BOOK DESIGN BY SHERI G. LEE | JOYFUNSTUDIO

ILLUSTRATIONS BY ANDREA WISNEWSKI

Illustration on copyright 1998 by Ellen Blonder.
Used by permission.

Library of Congress Cataloging-in-Publication Data
Moosewood Restaurant Daily Special
by the Moosewood Collective.1st ed.

Includes index.

1. Soups. 2. Salads. 3. Moosewood Restaurant.
I. Moosewood Collective. TX757.M68 1999
641.813dc21 99-13543

ISBN9780609802427
eBook ISBN9781101905074

v3.1

A + PRH

OTHER BOOKS FROM
THE MOOSEWOOD COLLECTIVE

New Recipes from Moosewood Restaurant, Sundays at Moosewood Restaurant, The Moosewood Restaurant Kitchen Garden, Moosewood Restaurant Cooks at Home ( JAMES BEARD AWARD WINNER ), Moosewood Restaurant Cooks for a Crowd, Moosewood Restaurant Low-Fat Favorites ( JAMES BEARD AWARD WINNER ), Moosewood Restaurant Book of Desserts

CONTRIBUTORS TO THIS BOOK INCLUDE

Joan Adler, Ned Asta, Laura Branca,
Tony Del Plato, Linda Dickinson,
Penny Goldin, Susan Harville,
David Hirsch, Nancy Lazarus, Neil Minnis,
Eliana Parra, Sara Wade Robbins,
Wynelle Stein, Maureen Vivino, Jenny Wang,
Lisa Wichman, and Kip Wilcox.

We want to give very special acknowledgment to Judy Barringer, one of the original soupmakers in our salad days, and to Kris Miller and Therese Tischler, all founding mothers of Moosewood Restaurant. Their idealism, generosity, love of interesting food, appreciation of people, and flair for good cooking became the cornerstones of Moosewoods identity. Their friendship and support have sustained us for more than twenty-five years.

Our agents, Elise and Arnold Goodman, continue to be our trusted advocates and advisors. Theyve been our staunch supporters for fourteen years, providing guidance with good humor and great savvy.

We have nothing but admiration and gratitude for our editor, Pam Krauss. We rely on her good taste in prose as well as food. Somehow, she is able to help weave together the strands of our many voices, trimming and tightening them into a colorful, sturdy fabric: not a small feat. She tests our recipes at home and enthusiastically serves them to loved ones and colleagues. We love hearing her report, They all asked for the recipe! Thanks are also due to our book designer, Sheri Lee, and the other staff at Clarkson Potter whose work provides the finishing touches for our book.

To our helpful and adventurous friends and family, thank you for tasting, testing, and telling us whats what. If a recipe didnt please you, we didnt include it.

Illustrator Andrea Wisnewski is a rare find. When she sent her portfolio, we knew immediately that we were looking at a very unusual and distinctive sampler. We were struck by the dynamic, yet wonderfully graceful lines of her intricate, intriguing art, and were thrilled with her work on this book.

Moosewood Restaurant is located in the cosmopolitan little city of Ithaca, in the beautiful Finger Lakes Region of central New York State, known for its vineyards, wineries, and dramatic gorges. Established in 1973, Moosewood has served natural foods with a vegetarian emphasis from a variety of international, ethnic, and regional cuisines for more than twenty-five years now. Moosewood is owned by the nineteen members of the Moosewood Collective and is staffed and operated by Collective members along with a dedicated and gifted crew of employees. Over the last few years, the restaurant has more than doubled in size, and although it looks less rustic than it did in the 70s, our approach to food is the same. We serve generous portions at moderate prices and see ourselves as part of an important movement toward cultivating more healthful diets based on the creative use of the freshest high-quality ingredients and natural whole foods. So at Moosewood, the focus is on preserving the integrity of the basic ingredients and paying careful attention to all aspects of preparation. We use lavish, exciting seasonings and make simple but beautiful presentations. And one of the main ways we do all of this is with the ever-changing Daily Specials that grace our restaurants blackboard each day. At most restaurants, the daily special is a sandwich or a main dish offered in addition to the fixed menu. Whats unique about Moosewoods menu is that it changes every day; the only selection thats always on the menu is

the Daily Speciala cup or bowl of soup, a salad, and a thick slice of bread.

And its the most inexpensive meal we offer. We have loyal customers who have ordered the Daily Special as their usual for twenty years. This may sound monotonous, but its not, because the choice of soups is continuously changing, and our customers can vary their salads with different dressings and toppings.

There are two other ways that soup, salad, and bread make a meal at Moosewood. Throughout all of the warm months and on many brisk, chilly days as well, we offer the Daily Special Salad Combo Plate, which is either one main dish salad or a combination of smaller salads, served with soup. Moosewood also serves main dish stews much like a number of the chunky, robust soups in this book with a house salad and bread. Whether its the soup or the salad that is the main course, no one leaves hungry.

Both at Moosewood where we decided the Daily Special each morningand in our homesjuxtaposing one dish with another is an abiding delight of cooking. Resourceful mixing and matching mutually enhances each dish in a meal. That spicy little carrot salad looks so bright and beautiful next to the bowl of deep green spinach soup. It seems sweeter, colder, and crisper because the soup is earthy, smooth, and thick. The bread seems more fragrant and wholesome. Imaginatively and harmoniously combining dishes to make a meal provides constant variety and interest. So even if one dish is a reliable and beloved old standby, your menu today can be fresh and new. Although none of the dishes may be difficult to make or a showoff on its own, the whole meal can be exceptional. We all need something special daily.