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Showing posts with label Soups. Show all posts
Showing posts with label Soups. Show all posts

Prawn Soup Thai

prawn-soup-thai

Good morning .... this morning seems so cold it would be better if we eat warm food like boiled noodles. And on this occasion we will give one a very tasty soup recipe is Spicy Prawn Soup.

Here are the materials used to make 4 servings
  • 1 tbsp sunflower oil
  • Bag 300g crunchy vegetable stir-fry
  • 140g shitake mushrooms, sliced
  • 2 tablespoons Thai green curry paste
  • 400g can low-fat coconut milk
  • 200ml vegetable or fish stock
  • Media 300g straight-to-wok noodles
  • 200g large, raw shrimp


How to make it not so hard, which is enough to heat the pan, add oil, and stir-fried vegetables and mushrooms for a few minutes. Pick up and set aside, then the tip of the curry paste to the pan and fry briefly. Pour in the coconut milk and stock. Bring to a boil, drop in the noodles and shrimp, then reduce heat and simmer for 4 minutes until shrimp cooked. Stir in the vegetables and serve. Happy cooking J

[Original Post : http://jonoandjules.com]
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Chilled Sugar Snap Pea Soup – Ain't Nuthin' But a "P" Thang, Baby!

Chilled Sugar Snap Pea Soup – Ain't Nuthin' But a "P" Thang, Baby!
I’ve never been a big cold soup fan. Where I’m from, cold soup gets sent back, but over the years I’ve grown to appreciate things like gazpacho, vichyssoise, and…that’s about it. Well, thanks to this gorgeous chilled sugar snap pea soup, my repertoire just expanded in a very delicious way.

Traditionally (from what I hear), chilled pea soups are made with English peas, but thanks to the very user-friendly sugar snap, not only is there no shelling involved here, but I think they impart an even sweeter flavor. Speaking of sweet flavor, you’re going to want to contrast that by garnishing with some sour cream or crème fraiche. If you can’t get or have that, then use a few drops of lemon juice or rice vinegar to balance the flavors. 

 As far as the mint goes though, I’d make every effort to obtain some, as I can’t imagine another herb pairing as well. Lastly, the Snoop Dogg reference in the title foreshadows a Snoop Dogg reference made during the garnishing portion of the video. For more information, ask your kids. I hope you give this lovely, spring soup a try soon. Enjoy! 


Ingredients for about 6 cups of soup:
1 tbsp olive oil
1 cup sliced leeks
4 cups chicken broth
salt, pepper, and cayenne to taste
1 pound sugar snap peas
2 mint leaves
crème fraiche or sour cream, and more fresh mint to garnish.

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Celebrating National Garlic Day with Sopa de Ajo - Spanish Bread and Garlic Soup

Celebrating National Garlic Day with Sopa de Ajo - Spanish Bread and Garlic Soup
As a very, very small percentage of you may know, tomorrow is National Garlic Day, and what better way to celebrate than with a big bowl of Spanish garlic soup? Sopa de Ajo is a wonderfully rustic bread soup, spiked with sliced garlic, paprika, and ham.

If that wasn’t enough to get your attention, it’s also topped with eggs poached in the fragrant, brick red broth. It’s like a steaming bowl of breakfast-for-dinner. 
Celebrating National Garlic Day with Sopa de Ajo - Spanish Bread and Garlic Soup
Like I say in the clip, there are as many ways to make this as families in Spain, but I really think toasting the bread is key. You’re basically replacing the flavorless water in the bread with olive oil and awesome soup.

Plus, having the olive oil baked into the cubes makes for a better texture in my opinion. Whether you make this tomorrow to celebrate a totally made-up holiday, or wait until you have some stale bread sitting around, I really hope you try this incredibly comforting Spanish soup. Enjoy!


Ingredients for 4 portions:
About 6 cups of cubed French or Italian bread
1/4 cup extra virgin olive oil, plus more to drizzle on bread cubes
6-10 thinly sliced garlic cloves
2 oz ham diced
1-2 tsp paprika or to taste
6 cups chicken broth
4 large eggs
1/4 cup chopped Italian parsley
salt, pepper, cayenne to taste
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New England Clam Chowder and "To Shell or Not to Shell?"

New England Clam Chowder and "To Shell or Not to Shell?"New England clam chowder has been a popular food wish over the years, and I finally got around to filming it last January. The problem was I filmed it as an assignment for About.com, which means I have no control over when it airs. Sometimes it only takes a few days, and sometimes, like in this case, it takes many months.

Anyway, thanks for your patience, which I hope you'll feel has been rewarded. This is my take on a fairly traditional New England clam chowder, which is probably lighter in texture than you are used to.
My contacts deep inside the authentic clam chowder underground (ACCU) don't agree on much, but most do say "real" clam chowder is nothing like that thick, gray pudding served on Friday at your friendly neighborhood restaurant chain. I've also had "classic" chowders that were very thin, almost watery. I think this is a happy medium.

Above and beyond the recipe, I'd love to open up a discussion on whether this soup should be served with the shells or not. When I posted the written recipe back in January, a friend of mine, Tamar (who publishes the always entertaining blog, Starving Off the Land), left this comment…
"Okay, John, I think it's high time we had the shells-in-food debate. Your recipe looks fabulous, of course, as all your recipes do (don't get me started on the Boston cream pie), but I've always had a problem with shells in my food. It's hard, when you're sitting at the dinner table, to get the shellfish out when the shells are hot and covered with soup, or Bouillabaisse, or marinara sauce, and still be elegant and refined. (And you know how concerned I am with elegance and refinement.)

 You seem to have a sophisticated, food-oriented readership. Perhaps you should ask them to weigh in. This is a debate whose time has come."

New England Clam Chowder and "To Shell or Not to Shell?"So, what do you think? I'm a firm believer in serving the soup with the shells, but I shall save my official argument for the comments section. I hope you enjoy the soup and the debate!

Note: Since this video is hosted on About.com, when you click the player, you will be taken off the blog to the video page. For the ingredients, click here to see the original post.




New England Clam Chowder and "To Shell or Not to Shell?"
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Pasta Fazoolander - So Good You'll Want to Take Off Your Underwear Without Removing Your Pants!

I realize that if you haven't seen the movie Zoolander, the title of this pasta e fagioli, aka pasta fazool, makes absolutely no sense. But, having recently seen someone perform the famous underwear extraction scene from the movie (see bonus video below), I just couldn't help myself.

So, is this hearty winter soup really so good you'd spontaneously attempt to remove your underwear without taking off your pants? Well, possibly, but you'd really have to love soup. Really love soup.
Regardless of whether you go Zoolander or not, no one will deny this is a super simple, very fast, and quite nutritional recipe. The addition of cheese tortellini in place of significantly less interesting macaroni, makes for an extra satisfying bowl of food.
As I say in the video, this is an answer to all the people who claim not having enough time to cook after a long day at work. This entire recipe, start to finish, takes about 30 minutes. And, if your excuse is you don't cook at all, well, this is a heck of a recipe to start with! It also happens to be the kind of dish you really want to be savoring on one of these chilly winter days. Enjoy!




Pasta Fazoolander (pasta e fagioli, pasta fazool) Ingredients:
1 1/2 tablespoon olive oil
1 teaspoon tomato paste
1-2 anchovy fillet
1 quart chicken, or vegetable broth
1 cup dry tortelinni
1 (15-oz) can white beans, drained
2 cups packed baby spinach, roughly chopped
salt and fresh ground black pepper to taste
red pepper flakes
parmesan cheese

Bonus Borderline-Inappropriate Zoolander Impersonation Video
The reason Zoolander was on the brain was this performance by Aubrey Huff at the San Francisco Giants' World Series parade. He went full Zoolander to remove his red "Rally Thong," the good luck charm he actually wore during the season (true story).

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Cream of Asparagus Soup - For the Love of Spring

It’s not quite spring yet, but this young man’s fancy has already turned to love. No, not that kind; I’m talking about my love for this ultra-easy, and gorgeously colored, cream of asparagus soup recipe. For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form.


Don’t get me wrong, I love the fresh spears, and have posted many recipes featuring them, but for pure asparagus goodness, you just can’t beat a perfectly made bowl of soup. There are no tricks or secret techniques here; just make sure your onions are fully cooked before adding the asparagus, and other than not over-cooking it, there’s not a lot that can go wrong. 

Testing the vegetable’s doneness by pressing them against the side of the pot should eliminate any guesswork, but if unsure, err on the side of slightly under vs. slightly over cooked. The other decision you’ll have to make is whether to strain or not. I recommend it, but totally understand if you don’t. The soup is great as is, but straining out the woodier fibers does give it a finer, more velvety texture.

Of course, the float of Parmesan and lemon cream on top is optional also, but pretend it isn’t. It adds a great visual element, and adds a little extra richness to the soup’s lean, green goodness. I hope you fall in love with this soup soon. Enjoy!


Ingredients for about 1 1/2 quarts of soup:
2 tbsp butter 
1 diced onion
2 pounds asparagus
salt to taste
4 cups chicken broth
2 cups water
cayenne to taste
freshly ground black pepper to taste
pinch of nutmeg (I forgot to mention in video, but just add with other spices!)
1/2 cup of heavy cream

For the cream topping:
1/4 cup heavy cream
1 tbsp finely grated Parmigiano-Reggiano
1 tsp lemon zest
*whisk for minute until frothy and slightly thickened
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Fish Stew – Sexy Is As Sexy Does

You often hear people describe food as “sexy,” but I’ve always believed it’s really more the occasion and company that makes a meal sexy. Put your Valentine across a candlelit table, pour a couple glasses of wine, and no matter what you serve up, sexiness will ensue.

Having said that, it certainly doesn’t hurt to hedge your bets and serve up a naturally sensuous dish like this simple, but sophisticated fish stew. This is great for you less than confident cooks, since your timing doesn’t need to be that precise. Did I mention there’d be wine around?

You can actually do everything ahead, up until adding the fish if you want. Since the pieces will cook in between 5 and 10 minutes, when you’re ready to eat, simply bring the mixture to a boil, add the fish, and simmer until done. You can also hold the stew over very low heat for a good 15-20 minutes without major problems, in case, well, you know.

By the way, make sure you check and see if your dining partner likes fish and wine, as this would be a horrible choice if they don’t. If they do, you’re in business. Almost any type of fish or shellfish will work in this, as well as any small, cute potatoes. Just don’t forget to peel the middles, as it's kind of a big deal. I hope you give this a try soon. Enjoy!


Ingredients for 4 portions:
2 tbsp butter
1 large leek, chopped
1/2 cup sliced shallots
1/2 tsp salt, more to taste
3/4 cup white wine
1 1/4 cup chicken broth
1/2 cup sliced fennel root
1 pound small red potatoes
cayenne to taste
1/2 cup cream
1 pound boneless fish filets
1 tbsp chopped tarragon
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Soup For You!

I'm not sure where you're reading this from, but for the sake of this post I'll assume it's freezing outside, and you're craving a huge bowl of steaming, hot soup. Sweaters are great, but when you need to get warm from the inside out, there is really only one way...well, two actually, but this isn't a cocktails blog, so we're just going with soup. Here are a few of my personal favorite cold weather soups. Click on caption to read the post and watch the video. Bundle up and enjoy!

Spicy Coconut Shrimp Bisque
















Bumblebee Soup - Bacon, Black Bean and Corn Chowder


















Minestrone Soup
















Cream of Mushroom Soup


















Classic Chicken Noodle Soup



















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Classic Lobster Bisque – Finally!

I usually don’t have a good answer for why I’ve not gotten around to filming certain iconic dishes like risotto, beef Wellington, and puff pastry; but when it comes to lobster bisque, I do have a great excuse.

I won’t bore you with the details of how the tradition started (translation: I don’t remember), but for as long as I can remember, I’ve always made lobster bisque on Christmas Eve, to celebrate my sister-in-law Jennifer’s birthday.

And since the few days leading up to Christmas are always so busy and hectic with shopping, cooking, and travel, I’ve just never felt like I’ve had the time to set up the camera to properly film the procedure. Well, this year I decided to give it a go, and despite all the aforementioned challenges, I was very happy with how this came out.

One word of warning: this recipe requires live lobsters, brandy, and heavy cream. If you can’t get, or don’t want to use those ingredients, then you’ll have to make something else. Sorry, but this recipe is too sacred for substitutions.

Speaking of live lobsters, I know many are skeptical that these “bugs” can actually feel pain, but to play it safe, I recommend putting them in the freezer for 20 or 30 minutes to knock them out cold before their ultimate demise.

I only showed the cracking and the picking of the lobster meat very briefly, as this video was already too long for my tastes, but below I’ll link an additional tutorial that show this in more detail. Yes, this soup takes a little bit of work and expense, but I think you’ll agree with me (and Jennifer) that all the effort is well worth it. Enjoy!




Makes about 1 1/2 quarts:
2 live lobsters (about 1 1/2 pounds each)
1 onion, chopped
2 rib celery, chopped
3 quarts cold water (this will reduce by about half during the entire cooking process)
3 cloves garlic
4 springs fresh thyme
1 bay leaf
1 cup crushed tomatoes
1/4 cup tomato paste
2 tsp paprika
1/3 cup white long grain rice
2 tbsp cheap brandy (inexpensive brandy tends to be a little sweeter, and works well here)
1/2 cup heavy cream, or more if you like it creamier
salt and cayenne to taste
1 tbsp chopped tarragon to garnish

Bonus Lobster Meat Recovery Video: 
This video shows the picking of the lobster meat in much more detail than I did. Since they are boiling the lobster, you can just skip to the part where he is liberating all the meat. For more general lobster info, you can also check out this page on Allrecipes.

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White Bean & Chicken Breast Chili – A Change of Pace, Change of Pace

I love a hearty beef chili as much as the next guy, but once in a while there’s nothing wrong with going over to the light side, and enjoying an equally comforting bowl of white bean and chicken chili. I’ve always used thighs for my chicken chili, which of course have more fat and flavor, but after a bunch of requests for a chicken breast version, I decided give it a go, and I was very happy with the results.

The key is to not overcook the chicken when you sear it. You want it slightly undercooked, maybe about 150 degrees F. internal temp, since it will cook all the way when we add it back in. You’ll notice when I slice mine, there’s a little bit of opaqueness to the flesh, which is what you want.

This is intended to be a relatively quick and simple weeknight meal, so I didn’t add much in the way of extras, but things like peppers, squash, and mushrooms are always welcomed additions. 

I know you’re probably missing those long, warm summer days right about now, but one of the great things about this season’s cold, wet weather is that it begs for recipes like this. I hope you pour yourself a beer, grab a chunk of bread, and dig into a bowl of this soon. Enjoy!


Ingredients for 4 portions:
2 tsp vegetable oil
2 or 3 boneless skinless chicken breasts, about 1 1/4 lbs
salt and pepper to taste
1 large onion
4 cloves garlic
1 tbsp ancho chili powder
1 tsp cumin
1/2 tsp chipotle chili powder
1/4 tsp dried oregano
1 tsp flour
about 3 cups chicken broth or stock, divided
1 tsp fine cornmeal
2 cans (15oz) white beans
cayenne to taste
1/4 tsp sugar or to taste
1/3 cup chopped green onions
sour cream and cilantro to garnish
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Cream of Cauliflower – Come for the Soup, Stay for the Bacon Gremolata

We’re heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn’s chill with the best of them. I’m a big fan of the cauliflower in all forms, but this simple soup may be my favorite application.

Of course, human nature being what it is, I wasn’t satisfied with just the soup, and wanted to garnish with something new and exciting. Unfortunately, I couldn’t think of anything, so I decided to follow that age-old advice which says, “when in doubt, bacon.”

I’ve garnished soups like this with bacon before, but never tried toasting breadcrumbs in the rendered fat. Not surprisingly, it worked very well, and the additions of lemon zest and parsley elevated things even more. The only problem with a recipe like this is the next time I’m served a cream of cauliflower, no matter how good it is, I’m going to be a little sad there’s no bacon gremolata floating on top.

By the way, I realize there are no breadcrumbs in a true gremolata, but I thought it sounded kind of cool, and besides, I’ve never been that big on respecting the sanctity of culinary terms. I was going to go with “baconized breadcrumbs,” but that sounded a little too much like molecular gastronomy, which is much worse.

If you’re not into eating animals, some diced shiitake mushrooms and a pinch of smoked paprika would be a great substitute in the gremolata. You’d also need to add some olive oil to replace the rendered bacon fat, but you probably knew that.

Now that I think about it, that vegetarian version sounds pretty amazing as well. Maybe next time I’ll skip the bacon and…oh, who am I kidding? Anyway, I hope you give this delicious fall soup a try soon. Enjoy!


Ingredients for about 8 servings:
1 onion, chopped
1 rib celery, chopped
1 tbsp olive oil
3 cloves garlic
salt to taste
1 large russet potato, peeled, quartered
2 heads cauliflower, trimmed
1 quart chicken broth
1 quart water
1/2 cup cream
cayenne to taste
For the gremolata:
4 strips bacon
1 1/2 cups fresh breadcrumbs
1 tbsp lemon zest
2 tbsp chopped Italian parsley
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Beef Borscht – You Really Can’t Beat This Beet Soup

This delicious and vividly colored beef borscht is the first soup I can ever remember eating. Every summer, we’d drive to New York City to visit my father’s side of the family. His father was Ukrainian, and his mother was Polish, and like the pierogis they’d have ready for us, this beef and beet soup was always a very welcomed part of the trip.

It was also this soup that started my lifelong love of adding sour cream to things. The way the tangy, rich cream melted into the hot, beefy broth was a wonder to behold, and unlike any other soup I’d eat the rest of the year. Speaking of beefy broth, I only used one measly piece of shank, but you are welcome to add one or two more to make this even more awesome.

Of course, there are a thousand versions of borscht, and as usual I have no idea how authentic this is, which is fine since, well, it’s soup for God’s sake. Beside what vegetables to add or delete, there is also the question of temperature.

Word on the street is that the Ukrainian/Russian versions are served piping hot, and that the Polish versions are served chilled. However, there does seem to be a general agreement as far as beverage pairings go. I’ll let one of my YouTube followers, Afterapplepicking, explain:

“Hot, beefy, red, Russian borscht is only to be served with copious amounts of beer or vodka. Which is quite a distinction from the cold, vegetarian, pink Polish borscht, which is only to be served with copious amounts of beer or vodka.”

Well said! Anyway, I hope you give this blast from my soupy past a try soon, and as always, enjoy!


Ingredients (amounts not critical!)
2-3 quarts of beef broth
(to make your own: simmer a well-browned beef shank or two in 3 quarts of water for 4 hours, or until the meat is falling off the bone, and completely flavorless)
1 bay leaf
1 cup chopped carrots
1/2 cup chopped celery
1 onion, chopped
3 cups sliced beets
2 cups chopped cabbage
salt and pepper to taste
1/4 cup white vinegar, or to taste
sour cream and dill or chive to garnish
*This soup doesn't require a lot of thought. Simply simmer everything until tender!
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White Gazpacho! I Eat This All the Time…Like Every 20 Years

A very, very long time ago, I had a white gazpacho. It was ice cold, very tasty, and super refreshing. It was similar to a classic gazpacho, but with no tomato and peppers. It was so unusually delicious that it really made an impression.

It had a cucumber base, was garnished with almonds and grapes, and was so good, I told myself to get the recipe and put it into regular summer rotation. That was probably 20 years ago, and I haven’t had it since. Totally spaced. 

Anyway, last week I came across this on Grubstreet, and it all came back to me. I knew I must try this soup! I’ve adapted the Dovetail’s versionslightly, but it’s one of those very personal recipes that you’ll want to adjust to your tastes.

Tweaking the amounts of salt, vinegar, and sweetness from the grapes will easily alter the final product, so experimentation is a must! The same goes for the texture. Add a bit more or less water depending on your dream viscosity.

The ice cube trick is optional, but really does keep the soup nicely chilled. The temperature is so critical here – you can’t serve this too cold. By the way, the dill oil I drip on the top was nothing more than a few tablespoons of vegetable oil mashed with some fresh dill with a mortar and pestle.

So, the next time you’re looking for a cool first course for that next great garden party, I hope you give this a try. You’ll love it so much, I’m sure you’ll make it all the time! ;) Enjoy!


Ingredients for 6 small servings:
1 tbsp olive oil 
1 cup whites part of leeks, washed, chopped
salt and pepper to taste
2 English cucumbers, peeled
8-10 green grapes
1/4 cup slivered almonds
1 tbsp olive oil
1/3 cup crème fraiche, sour cream or plain yogurt
1 generous cup fresh bread cubes
2 tbsp sherry vinegar, or to taste
1 tsp salt, plus more to taste
cayenne to taste
1 1/2 cups cold water, more if needed
dill oil and/or fresh dill leaves
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American French Onion Soup – Easy Just Got Easier

French onion soup is a very easy recipe. So, it’s a little ironic that this American French onion soup is an attempt to make things even easier. Then again, taking ideas that don’t need improving, and changing them anyway, is a time-honored American tradition.

Instead of going “French” on the onions, and cutting thin slices, we’re doing more of an extra large dice. I like the flavor and texture this cut provides, and there’s no danger of being chin-slapped by a long, steaming strand of onion. 

To make the caramelizing step a bit easier, we’re going to use the oven. You can just toss the onions in, stir it once in a while, and wait for them to brown. You don’t have to stand there and watch as closely as you would on the stovetop, and since the oven is blasting the pan with heat from all sides, you get a nice even color. 

The last Americanization is a departure from the classic gruyere cheese. My love for gruyere is borderline inappropriate, but keeping with the theme, I decided to go with a 50/50 blend of extra-sharp New York cheddar and mild Monterey Jack. It was wonderful, and a nice change of pace. 

Regarding the ominous vinegar warning in the video – I think a little touch of sherry vinegar really balances the flavors perfectly, but like salt, everyone’s palate is different. So, if you haven’t used it before, it may be a better to just add the vinegar, to taste, to the finished soup. Drip a little in, taste, and adjust. 

Anyway, spring weather means plenty of cool, rainy days, and what better way to enjoy those than with a nice bowl of onion soup? Whether American, French, or some other yet-to-be-discovered cultural variation, I hope you give this a try soon. Enjoy! 


Ingredients for about 2 1/2 quarts of soup:
6 large yellow onions, cut in large dice
1/2 stick unsalted butter salt and pepper to taste
3-4 sprigs fresh thyme
1 or 2 tsps sherry vinegar, or to taste
3 tbsps dry sherry wine (do NOT use “cooking wine”)
4 cups high-quality beef broth
4 cups high-quality chicken broth
buttered croutons
shredded extra-sharp cheddar and Monterey Jack cheese (you’ll need about 1/3 cup per bowl)
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Classic Chicken Noodle Soup – Thank Goodness We Had Roasted Chicken Broth Around!

In case you haven’t been following along, let me catch you up. On Wednesday we made a gorgeous roasted chicken broth for the expressed purpose of making this soul-warming soup. Here, we used that wonderfully flavorful broth to complete the recipe, and let me tell you, it was incredible.

You know how much I hate to complicate a recipe, and I'll always err on the side of too few ingredients vs. too many, so when I make this chicken noodle soup it’s a constant battle to not add other “stuff.”

Not that’s there’s anything wrong with stuff, per se, but if properly made, this soup is just too amazing in its pure and natural state for any distracting, supercilious additions. By the way, a little advice to you young up-and-coming food bloggers; never use “per se,” and “supercilious” in the same sentence.

Yes, other than the mirepoix, and a tiny pinch of fresh thyme, the rest of this soup is basically chicken and noodles. Speaking of the noodles, I’m hoping you go with the wide ones I used. I was only half-kidding about this soup being a meditation, and egg noodle wrestling is half the fun.

Like I said in the video, this will work with regular chicken stock, but if you do decide to make this, I sincerely hope you go ahead and make the roasted chicken broth first. Enjoy!


Ingredients for 4-6 servings:
1 tbsp melted butter
1 tbsp rendered chicken fat
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1/4 tsp fresh thyme leaves or pinch of dried thyme
1 pound cooked chicken breast, cubed
4 oz dry wide egg noodles
cayenne, salt and black pepper to taste
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Roasted Chicken Broth – Part 1 of The Ultimate Chicken Noodle Soup!

People throw around the word “ultimate” these days with total disregard for its actual meaning…and I’m no different. I was planning on posting my "ultimate" chicken noodle soup today, but then decided to show you a from-scratch roasted chicken broth first, which made the recipe too long for one single video.

So, we’ll finish this schmaltzy mini-series on Friday, and with all kidding aside, it really is the ultimate chicken noodle soup. And what makes it so much more ultimate than all the other ultimate chicken noodle soups is this deep, rich broth.

We’ve done classic chicken stock before, but this time we're roasting the chicken first, as well as using all of the dark meat to fortify the broth. By the way, it’s the meat addition that turns a “stock” into a “broth,” as stocks are made only using bones.

Regarding the ketchup addition, which will for some bizarre reason raise eyebrows (in particular, those bushy European ones). Sure, you can use a little real tomato, or tomato paste, but I really believe the ketchup is superior. I want those trace amounts of aromatic spice to be subtly present in the aroma as you sip on the broth.

Anyway, get your broth started, and you’ll be ready to complete this amazing soup on Friday. Stay tuned, and enjoy!


Ingredients:
3 1/2 lb whole chicken (no innards)
2 tsp kosher salt for seasoning chicken skin
1 onion, quartered
1 rib celery, cut in pieces
3 cloves garlic, bruised slightly with flat of knife
1 tbsp ketchup
2 quarts cold water
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Creole Crab & Corn Chowder – Let the Good Clichés Roll!

It’s so trite to say that something is only as good as the ingredients that go into it. Everyone knows that, right? It’s just common sense. Except, there I was, eating a very good bowl of crab and corn chowder that could have, should have, been very great; but it wasn’t because I didn’t remembered that old cliché.

As I mention numerous times in the video, this would ideally be made in the middle of summer, with ears of fresh, sweet-as-sugar corn. If that’s not seasonally possible (i.e., you’re doing a Mardi Gras themed recipe in winter), you can make a perfectly fine version using a premium-quality, extra-sweet, frozen corn. Or, you can do what I did.

I used an old bag of budget-brand corn I found in the freezer. The odd thing is, I’m not sure where it came from, or what it was purchased for. There are things like vodka and fair-trade coffee beans that somehow appear in my icebox as if placed there by invisible kitchen gremlins (btw, that would make a pretty cool name for a band), and I can only assume that’s how the corn got in there.

So, while I could have just walked two-blocks, and bought an expensive bag of something sweet and delicious, I instead went ahead and used a product that only a prison warden could love. The good news is that even with the almost-flavorless corn, this chowder was very good, so if you do as I say, and not as I clichéd, yours will certainly rock.

If you’re from New Orleans, I’d love to hear if they make anything similar to this. As I admit in the video, this is not my take on some iconic Creole recipe, but a simple soup inspired by those ingredients and style of cooking. Anyway, I hope you give it a try soon, and laissez le bon (corn) temps rouler!


Ingredients:
2 tablespoon melted butter
1/2 cup diced onion
1/2 cup diced bell pepper, or jalapeno, or combination of any sweet/hot peppers
1/2 cup diced celery
salt and pepper to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon Old Bay
1 1/2 tbsp flour
3 1/2 cup water or stock, divided (2 1/2 for the pot, and 1 cup for the blender)
1 pound sweet corn kernels, divided
2 cloves peeled garlic
8 oz fresh crab meat, divided
1/4 cup cream
1 tsp sweet Spanish paprika, or to taste
green onion to garnish
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Minestrone Soup is a Once in a Lifetime Experience

I always feel a little apprehensive when I post a recipe like this minestrone soup. It’s the type of dish I never make the same way twice, and the fear is that someone will watch and assume that this is my “official” version.

You don’t need a recipe for minestrone, just like you don’t need a recipe for a great sandwich, or an epic salad. To make minestrone soup precisely same way every time, using a very specific list of ingredients and amounts, is to trample on the soul of this Italian classic.

Having said all that, what if you happen to make it so incredibly delicious one time that you want to experience the exact same shuddering soupgasm in the future? That seems like a perfectly sound reason for why you should write down the recipe…except cooking food doesn’t work that way.

Your perception of how a recipe tastes involves so many factors above and far beyond the list of ingredients. Remember that time you made that super awesome whatever, and it was so perfect, and then you made it again, exactly the same way, but somehow it just didn’t taste as great? This is why.

So, I hope you give this amazing minestrone recipe a try soon…but only once. Enjoy!


Ingredients:
3 oz pancetta
2 tbsp olive oil
1 diced onion
1 cup diced celery
4 minced garlic cloves
4 cups chicken broth
1 (28-oz) can plum tomatoes, crushed fine
2 cups water, plus more as needed
salt and pepper to taste
1 tsp dried Italian herb blend (mine was thyme, oregano, rosemary, basil)
red pepper flakes to taste
1 cup freshly shucked cranberry beans (aka shelling beans)
2 or 3 cups chopped cabbage
1 (15-oz) can garbanzo beans, drained
1 bunch swiss chard, chopped
2/3 cup raw ditalini pasta
extra virgin olive oil, Parmigiano-Reggiano, and fresh Italian parsley to garnish the top
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Jamie Oliver's Parents’ Spicy Butternut Squash Soup… Because I Have Gas Problems

I had a lovely apple-braised pork shoulder recipe all set to post today, but was unable to finish it off because PG&E turned off the gas line to do repairs on our street. So, stay tuned for that tomorrow, but in the meantime, here’s a great butternut squash soup video from Trevor and Sally Oliver, parents of celebrity chef Jamie Oliver. Jamie’s one of my favorites, and not only are his parents adorable, but you can see where he gets some of his skills from. Enjoy!

This video was originally posted on Thisisbrandculture's YouTube Channel, February 22, 2011.

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Ham and Potato Soup – Tuberlicious!

This title is dedicated to all those who chimed in on our root vegetable gratin video to let me know that a potato is a tuber, and not a root, even though I mentioned that fact in the video and the post! Bless your hearts. ;-)

I know we did a black bean soup not too long ago, but I had a piece of leftover ham that needed to be used up, and this time of year you just can’t have too many soup recipes. In addition to being a proven antidote for Seasonal Affective Disorder (SAD), the recipe is definitely filling enough to serve as a main course.

The version I presented here is a little on the lighter side, but by adding more meat (including bacon, sausage, etc.), and finishing with cheese, you can significantly increase its heartiness.

By the way, if you do want to finish this with some nice sharp cheddar, or perhaps a pepper Jack, do NOT add it until you’ve turned off the heat. Cooking the cheese is never a good thing, unless you want an oil slick floating on the surface of your soup. There will be plenty of residual heat to melt shredded cheese, so turn off the heat, stir it in, and dig in.

If you’re one of these vegetarian types, may I suggest you caramelize some diced mushrooms to a dark meaty brown first, and then proceed with the rest of the procedure as shown. Either way, I hope you give this a try soon. Enjoy!


Ingredients:
1 1/2 lb gold potato (or any other kind will work)
1 onion
1 carrot
1 celery
8 oz diced smoked ham
3 cloves garlic
3 tbsp butter
1/4 cup flour
4 cups chicken broth
2 cups water
1/2 cup cream
salt and pepper to taste
cayenne
chives
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