We served a rib roast for Christmas dinner and had a lot of beef and the bones left over. I used part of the leftovers to make this beef and barley soup adapted from a recipe in America’s Best Lost Recipes by Cook’s Country. This makes about 9 servings. Any soup like this involves using Read More …
This recipe is a variation of Minestrone – Dehydrated for Camping in which I use full-sized beans instead of lentils. It makes 6 servings and can be ratioed up or down for different numbers of people. 3 cloves garlic, minced 1 onion, minced 1 stalk celery, minced 1 carrot, minced 1 cup tomato sauce 2 Read More …
Vichyssoise is a good example of how cooking evolves. A French chef, Louis Diat, working at the Ritz-Carlton Hotel in New York, was looking for a cold soup for the menu around 1920. He remembered his mother’s potato and leek soup (potage Parmentier), and transformed it by adding cream, chilling it, serving it with chives, Read More …
What to do with the remains of a Costco rotisserie chicken after using it for chicken pasta salad and sliced chicken sandwiches? Why, of course, make the baby brother of Leftover Thanksgiving Turkey Gumbo. Basically, just half everything. Delicious! This batch made 4 servings and took about an hour and a half.
We had 2 pounds of shrimp thawing for shrimp cocktail for a family dinner when it got called off because of sick family members. We decided to turn the shrimp into a bisque to soothe the sour throats of the sick. We based the bisque on a recipe by Ina Garten, with the biggest change Read More …
Yakamein is a popular soup in New Orleans. It is easy to make and tasty. It reminds me of an Americanized version of Pho (although it clearly is derived from a Chinese vs. a Vietnamese soup). Like Pho, people can customize their broth to make it saltier, sweeter, and/or spicier. This version serves 4 and Read More …
Since we recently went to Romania, I have kept my eyes open for Romanian recipes to try. I spotted one on 177MilkStreet.com which I tried with success. The unusual parts of this soup are that it is flavored with caraway seeds and vinegar, and garnished with Pickled Red Onions. This will Take about 2 hours Read More …
Carol has been in the mood for Pho lately, and inconveniently, our closest Vietnamese restaurant recently closed. She also spotted a copy of Lucky Peach magazine’s The Pho Issue (Summer 2016), so we decided to make it ourselves with good results. This will make enough broth for 6-8 servings. I ate mine with the usual Read More …
This was a good Lenten lunch, adapted from a recipe in Mark Bittman’s The Best Recipes in the World. It is Malaysian and origin and is similar to Laksa. It could be made with shrimp or chicken. This made 4 servings and took about 45 minutes. With 1 serrano pepper it was moderately spicy. 3 Read More …
This cold Spanish tomato soup is an alternative to gazpacho. The main differences are that it does not include cucumber, peppers, or parsley, and is therefore less like a liquefied salad, and it does include tuna and hard-boiled egg. This recipe is adapted from the Wall St. Journal. The original article thinks this would make Read More …