YUM YUM YUM YUM YUM! SAUERKRAUT SOUP YUM YUM YUM YUM YUM!

 

  Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb.           sauerkraut, canned or fresh
    1      large head    firm cabbage
    3      tablespoons   butter or bacon fat
    1      large         onion -- sliced thin
    1      rib           celery -- finely chopped
    2      cloves        garlic -- finely minced
    2      cups          canned Italian plum tomatoes
    2      lbs           beef, short ribs
    2      quarts        beef stock
                         salt and pepper to taste
                         juice of 1 lemon
    2      tablespoons   sugar
    2      tablespoons   flour
    1      tablespoon    parsley -- finely minced
    1      tablespoon    dill -- finely minced
    1      cup           sour cream
 
 Drain sauerkraut and rinse well in cold water, squeeze dry, pulling
 apart to remove any lumps. Discard cabbage core and shred fine. Place
 both in large kettle. Heat 2 tablespoon of the fat and cook the onion,
  celery, and garlic in it until the onion is translucent. Add to the
 kettle. Add the tomatoes, beef, stock and salt and pepper to taste
 and bring to a boil. Simmer for about two hours, or until the beef is
 tender, skimming the surface as necessary to remove foam and scum.
 Add the lemon juice and sugar and cook for 10 minutes longer.  Cook
 the flour in the remaining tablespoon of fat until golden in color.
 Stir into the soup and cook for about 20 minutes longer. To serve:
 slice the meat, discard the bones. Place the meat in the bottom of
 the bowl and sprinkle with parsley and dill. Pour in the soup. Serve
 with sour cream.
 

I never really tried putting any of the other stuff into the hummus (aside from more garlic... which resulted in me being banned from eating it in the same room as the wife).  I did see the kalamata olive hummus at the store, but I think it's probably best to just stick with the base hummus and then have the olives or whatever on the pita. 

The hummus with halved grape tomatoes and olives was phenomenal.

Oh, god... I love garlic... I LOVE garlic, but you just opened the container and I could smell it the other end of the apartment. 

I seriously have no idea how much you must've put in there to get it like that. o_O

Zahnnie, that sounds so good... I wonder if my basil plant has enough leaves to make it yet.

Z:  Alton says you can use pistachio nuts instead of pine nuts.

Tip for carmalizing Creme Brulée: use a torch. Just a handheld butane or LPG torch. It's much easier to control than the oven broiler.

Plus, fire! 

fixer...post the recipe for the lemon bars you made, pwease?

Absolutely, darlin'.

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Lemon Bars

Crust:
1/3 cup butter (no margarine or shortening)
1/4 cup granulated sugar
1 cup all-purpose flour

Cream together the  butter and sugar. Beat in the flour until crumbly. Press into the bottom of an ungreased 8x8x2" baking pan. Bake at 350°F for 15 to 18 minutes - just until golden.

Filling:
2 eggs
3/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons finely shredded lemon zest
3 tablespoons lemon juice
1/4 teaspoon baking powder

In a small mixing bowl, combine all ingredients. Beat 2 minutes or until combined. Pour over baked crust. Bake 15-20 minutes more or until lightly browned around edges and center is set. Cool on a wire rack. If desired, sift powdered sugar over top.
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If you don't have a lemon you can leave out the lemon zest and use slightly more lemon juice. Also, the next time I make this I'm going to double the filling and see if it still sets correctly (because the filling is yummy).

Just thought I'd let you know, I tried your recipe and threw in some chili powder and green onions. It was my very first successful hummus attempt and it was delicious! Thanks so much for the recipe.