Well guys, I made it back from vacation; tired and in need of another vacation, but I digress. We had a lovely time and weather just could not have been better, but coming home to cold temps (it was 28F here,) not much in the fridge, and with a cold, meant that the squash I squirreled away before leaving was going to become soup. Then with my vacation addled brain, it became a choice of which recipe to make. So, shopping in my fridge and pantry revealed butter, leeks, carrots, shallots, and vegetable stock, so this is the one I chose. Plus, I believe brown butter makes everything better. There are a few steps (particularly if you make your own stock,) but it is well worth it in the end. I would definitely double the recipe next time. It heats up well and do not skimp on the garnish and crusty bread. Ciao!Read More
Well, we are getting our first taste of fall; up here in east TN, it has been in the 40’s the last couple of mornings and with Irma barreling towards us, most of the south should see some rain. That makes me feel like snuggling up under a blanket, reading, and having some soup…but there are still fresh tomatoes you say, no problem with this one pot, stick to your ribs, fresh tomato soup. Even with the farro, I envision serving this with a big hunk of crusty bread, maybe with a little garlic and olive oil rubbed and drizzled on. If you cannot find the farro, you could always substitute soaked wheat or spelt berries. Two notes: As I was reading this an announcement came that the Tuesday markets would be cancelled this week, due to Irma, so get to your local Saturday market and stock up before she heads our way. Also, I will be away next week, so no recipe post next Friday. Be safe!Read More
This has been a busy summer for me, so once again I am posting early. We have established in these posts before that 1.) I try to eat as seasonally as possible, 2.) I like cold soups in the summer, and 3.) I am mildly obsessed (maybe not so mildly) with Yotam Ottolenghi, so bearing those things in mind, I present this recipe. Let me just shout out that this soup is great!!! Don’t let the fact that it is green and cold scare you, this is a hearty summer dish that is full of flavor and just so good for you. I made this ahead of time to enjoy for lunch throughout this hot week . I did not add the ice cubes, because I knew I would not be eating it right away and to me, it only got better as the week progressed. Just like bone warming hot winter soups, cold summer soups can be comfort food, especially if you like a little spice and add the green chile.Read More
I was happy to see chard on the market this week, since it is not always the easiest green to find. Plus, it worked out perfectly, since I have been wanting to make this soup for a while. Chard is used quite frequently in the South of France and in ways that we do not always think to use it here. In the fall of 2015 while in Nice, I enjoyed a lovely piece of chard pie for dessert after our meal. I ordered it mostly because I was curious and could not imagine the green in an unsavory pie. It was delicious, not too sweet and probably not for everyone, but I am on the hunt for a copycat recipe…Greens are something that us southerners grew up with, but probably not chard, so if it is something you have not tried before or even if it is an old favorite, here is a new French spin on something that is tasty and also good for you.Read More
Its the most wonderful time of the year…also the busiest, plus, old man winter has finally decided to make an appearance, so in between eating making those holiday treats, moving that &%$@# elf around, and enjoying some holiday cheer, treat yourself and your family to a big bowl of this hearty winter soup. It is chock full of winter root veggies, some that family members may not always like, but are really good for them; i.e. turnips and since you blend it all up, they will never know. 😉Read More
First, a little update from last week’s recipe: I did make the green beans for Thanksgiving. They were exactly what I wanted them to be; pretty, flavorful, and easy. They were a big hit!
Now, onto the TG recovery and leftovers. I did not make a whole turkey this year, I did a stuffed breast instead, but I did make my gravy ahead of time using turkey parts, so have about 8 cups of leftover turkey from that to use in this lovely recipe. It is always a good thing, after we have stuffed ourselves silly for a couple of days, to get back on the healthy train. This recipe will be my choo-choo. After, the heaviness of dressing, roles, and (in my case) maple cheesecake, a couple of days of warm spicy soup is just what the doctor ordered to fortify me for cookie season. 😉Read More