January 29, 2014
Cold, gray, snow-filled days call for warm fires and belly-warming soup. While French onion soup always takes a while to make, what else are you going to do when you’re snowed in? So make quick work of the onions in this recipe in a food processor, and get to caramelizing! Soon enough you’ll have warm, sweet-but-mostly-savory soup topped with stringy, gooey Gruyere that is certain to warm your family up from head to toe. (more…)
December 13, 2013
This is one of those recipes that upon first making it, I was surprised it could be so good. Maybe it’s because I grew up with a disdain for almost every vegetable, and the thought of broccoli was at the tip top of the list. Maybe it’s because as I branched out and started eating broccoli, I leaned heavily on dairy products to make it palatable. So when I first looked at this soup, while it seemed simple enough, I wasn’t sure 1 cup of skim milk and a lot of vegetable stock was going to be enough to distract me from the fact that I was eating half a pound of broccoli in a single sitting. Okay, so maybe I load up a bit on the cheese at the end, but even without the cheese, this soup will warm you up and put a smile on your face with its subtle flavors and creamy consistency. (more…)
May 24, 2012
I’ve been on a bit of a Thai kick lately. Earlier this week I played around with a couple of recipes for Thai beef salad, and while I was perusing my Thai recipes, I came across a recipe for Tom Khaa Kai, or Chicken, Coconut and Galangal soup.
As I read through the recipe, I realized I had most of the items I needed already in my pantry or freezer to make the tropical-flavored soup. Originally I was going to make the soup to go with the Thai beef salad, but I ended up not being that hungry the other night, so I decided to put my soup and sandwich tray to good use, making monster spring rolls to go with the soup.
And that’s how this recipe became more than a variation on the cookbook recipe. (more…)
November 6, 2011
It’s funny how winter weather just creeps up on you. Here the weather has been staggering between cool, autumn days and sunny, early-summer-like days. Then all of the sudden, yesterday morning, with no warning, I wake up and the house is 63 degrees inside. Brrr! Needless to say, I quickly turned on the heater and downed a cup of cappuccino, attempting to warm myself up.
I’d picked up plenty of food to cook for the weekend, but suddenly spaghetti squash with sea scallops and angel hair pasta with passata didn’t sound so appetizing. I wanted some stick-to-your-ribs, warm-you-to-the-bone fare. I wanted chili. (more…)
March 17, 2011
While it’s not traditional Irish fare, I’m so looking forward to asparagus to be back in season so I can create this super-simple, beautifully green soup, so it seemed apropos for this spring day. For this recipe you won’t need vegetable stock, nor will you need to do a lot of chopping. Simply boil the asparagus, onion, and garlic, puree, and top with fried egg, baguette, and a few garnishes of asparagus. Serve with J’s sparkling wine, and you’ve got a match made in heaven. Springy, green flavors all over your palate.
Drooling yet? Then I know you’ll want the recipe… (more…)