An American classic is the version of bean soup which has been served at the US Senate cafeteria for more than a century. This version is based on a recipe in Cook’s Country Eats Local as adapted to one of the principles of peasant cooking – use what you have! Thus I used pinto vs. Read More …
This is a very popular soup in Lithuania. The pink color is from the combination of beets and dairy. In Lithuania, the dairy would normally be kefir. In Richmond, while kefir is available, good quality buttermilk and yogurt are more available, and I have substituted 2 parts whole-fat buttermilk and 1 part whole milk yogurt Read More …
This is how I used up the stock and odds and ends of duck meat after I separated out the breasts for duck prosciutto and the legs for confit. I was following a recipe from The Essential Pepin for Duck and Bean Casserole except that I had more stock to use up so the final Read More …
We just got home from a week in the Caribbean and were looking for an Ash Wednesday dinner which would be easy on our stomachs, which are a little worse for the traveling. This was a successful improvisation using “Char’s Maine Fish Chowder” in Cook’s Country: Best Lost Suppers as a starting point. Many fish Read More …
This recipe is courtesy of Carol, who likes potato soups and wanted to develop a recipe suitable for our annual trip to the Boundary Waters Canoe Area. The recipe below was sized for our 7 person crew, and can be scaled up or down. We kept the bacon separate since one member of the crew Read More …
Gazpacho, a chilled liquid salad, is a Spanish classic for high summer when tomatoes are at their best. This straight-forward version is adapted from one of my oldest and most well-worn cookbooks, The Time-Life International Cookbook. It will serve 6 to 8 and needs to be made a few hours before serving to meld and Read More …
This easy and tasty cold soup is adapted from South African Cooking in the USA. I chose to make it vs. some similar recipes since it did not call for any herbs which I did not have. (On the other hand, some dill would have been good in it.) I used a hothouse cucumber, but Read More …
For several years my first use of leftover turkey from Thanksgiving has been to make gumbo, based on a recipe in Justin Wilson’s Homegrown Louisiana Cookin’. Looking over my cookbook library using Eat Your Books, I have found that this is a common idea in Louisiana since there are recipes for it in several Louisiana Read More …
This traditional Armenian soup pushes a number of buttons for me. It is based on yogurt, which I like to make, and is full of cucumbers, which Carol likes. I thought it would be a good warm-weather dish which would be an alternative to a traditional salad, just like gazpacho is. Here is my Read More …
Yesterday turned cold with wet snow falling heavily, and Carol thought she would like French onion soup for dinner. This would be a warm bowl of comfort food and would use up some of the excess onions we bought for Thanksgiving. It took a while to actually start cooking since first we had to buy Read More …