Epicurean Charlotte

Food & Wine Magazine


November/December Recipes

Chef Joe’s Hearty Vegetable Soup
Chef Joe Welsh • The Produce Box

• 4 tbsp olive oil
• 2 c onions, chopped
• 2 tbsp garlic, finely minced
• kosher salt
• 1½ c carrots, peeled and sliced into rounds
• 1½ c sweet potatoes, peeled and diced
• 1½ c corn, cut off the cob
• 1½ c zucchini, diced
• 2 qt chicken or vegetable broth
• 1 c tomatoes, peeled, seeded and chopped
• 1 lb green beans, cut into 1” lengths
• 1 qt okra, sliced
• ½ tsp ground black pepper
• ¼ c fresh parsley, chopped
• 1 to 2 tsp lemon juice

Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onions, garlic and a pinch of salt. Sweat until they begin to soften, approximately 7-8 minutes. Add the carrots, potatoes, corn and zucchini. Continue to cook 4-5 more minutes, stirring occasionally. Add the stock and increase the heat to high; bring to a simmer. Once simmering, add the tomatoes, green beans, okra and pepper. Reduce the heat to low, cover and cook approximately 25-30 minutes, or until the vegetables are fork tender. Remove from heat and add the parsley and lemon juice.

Duke’s Chocolate Cake
The C.F. Sauer Company

• 6 tbsp unsweetened cocoa
• 3 c all purpose flour
• 1 tbsp baking soda
• ¼ tsp salt
• 1½ c sugar
• 1½ c duke’s mayonnaise
• 1½ tsp vanilla extract
• 1½ c cold water

chocolate icing:
• 1 c butter, softened
• 1 c cocoa
• 1 tsp vanilla extract
• 5-6 c confectioners’ sugar
• 6 or more tbsp milk

For the cake: Preheat the oven to 350°F. Grease and flour two 8-inch cake pans. Sift the cocoa, flour, baking soda, salt and sugar into a medium bowl and mix well. Combine the mayonnaise, vanilla and water in an electric mixer at low speed. Once smooth, slowly add in the dry mixture until just incorporated (do not over beat!). Pour the batter into the greased cake pans and bake for 30 minutes or until done. Cool on wire racks and frost.

For the icing: Beat the butter and cocoa until smooth with the whisk attachment on an electric mixer. Add vanilla. Add confectioners’ sugar alternately with the milk until the icing reaches a spreadable consistency. *Note: you may not need all 6 cups of sugar and you may need more than 6 tablespoons of milk.