Curried Cauliflower Soup

March 8, 2011

Curried Cauliflower Soup


1 Chopped Onion

1 Tablespoon Minced Ginger

2 Cups Cauliflower Florets

1 Tablespoon Curry Powder

1 Teaspoon Sea Salt

1 Teaspoon Fresh Ground Pepper

1 Cup Coconut Milk

Chopped Cilantro For Garnish

Place onion, ginger, salt & pepper in a medium sized pot along with 3 cups of water.  Cook for 10 minutes on high heat or until onion is tender.  Next add the cauliflower florets and curry.  Cook for another 5 to 8 minutes or until cauliflower is tender.  Add 1 cup coconut milk and cook for another 2 minutes.  Remove from heat and puree using a standing blender or food processor.  Garnish with chopped cilantro.  Serves 4

New England Clam Chowder

February 26, 2011

New England Clam Chowder

In the 16th and 17th centuries, fish chowder was enjoyed by the French as well as by the Native Americans.  In America, by 1751, recipes for fish chowder began to appear in newspapers.  Many were prepared by “layering chowder ingredients.”  Each ingredient was placed in a pot in a layer of uniform thickness, then slowly cooked.  By the mid-18th century, chowder was a mainstay throughout the Northeast.  Clams and other shellfish were added to chowders largely because of their great availability, as all one had to do along the shore was to dig them up.  When the 1896 edition of the Boston Cooking School Cookbook contained three recipes for chowder, it was clear that chowder was here to stay.


2 Tablespoons Butter

1 ½ Cups Chicken Stock or Vegetable Stock

4 Pounds Scrubbed Litleneck Clams (About 1 ½ Dozen Large Clams)

3 Slices Chopped Bacon

1 Finely Chopped Medium Onion

1 Tablespoon Unbleached Flour

¼ Teaspoon Fresh Ground Pepper

1 Pound Peeled & Chopped Potatoes (About 3 Medium Potatoes)

2 Cups Half & Half

1 Cup Milk

¾ Teaspoon Salt

In a medium saucepan, heat water to boiling over high heat.  Add clams and heat to boiling.  Reduce heat slightly.  Cover and simmer for 5 to 10 minutes until clams open up.  Transfer clams to a bowl as they open.  THROW away any clams that have not opened.  When the clams are cool enough to handle, remove them from their shells and coarsely chop.  Throw away the shells.  Strain clam broth through a sieve lined with paper towels into a measuring cup.  If necessary add enough water to equal 2 cups. 

In a medium stockpot cook bacon over medium high heat until lightly browned.  Remove bacon to paper towels.  Add onion to bacon drippings and cook until tender – stirring occasionally.  Stir in flour, pepper and salt until blended and cook for about a minute.  Gradually stir in the clam broth until smooth.  Add potatoes and heat to a boil.  Reduce heat, cover and simmer until potatoes are tender (for about 20 minutes).  Stir in half & half, butter, milk, bacon and chopped clams.  Heat through, but do not boil.  Serves 6

French Onion Soup

February 6, 2011

French Onion Soup


2 Large Thinly Sliced Yellow Onions

3 Tablespoons Butter

4 Cups Beef Broth

2 Tablespoons Sherry

1 Teaspoon Worcestershire Sauce

Fresh Ground Pepper to Taste

6 Slices Toasted French Bread

1 Cup Shredded Swiss Cheese

In a large saucepan cook onion in hot butter over medium-low heat for 8 minutes or until tender and golden.  Stir occasionally.  Stir in broth, sherry, Worcestershire sauce and pepper.  Bring to a boil and then reduce heat.  Cover and simmer for 10 minutes. 

Arrange toasted bread slices on a baking sheet.  Evenly divide cheese among slices.  Broil 3 to 4 inches from heat for 3 minutes or until cheese is light brown and bubbly.  Top each serving with a bread slice.  Serves 6

Tomato Basil Soup

January 16, 2011

Tomato Basil Soup


1 Pound Ripe Tomatoes (Cut in Half Lengthwise)

¼ Cup Plus 2 Tablespoons Olive Oil

1 Tablespoon Sea Salt

1 Teaspoon Freshly Ground Black Pepper

2 Cups Chopped Yellow Onion (About 2 Onions)

6 Minced Garlic Cloves

2 Tablespoons Butter

¼ Teaspoon Crushed Red Pepper Flakes

28 Ounces Tomatoes (With Juice)

4 Cups Packed Fresh Basil Leaves

1 Teaspoon Fresh Thyme Leaves

1 Quart Chicken Stock

Preheat oven to 400° F.  Toss together the tomatoes, ¼ cup olive oil, salt and pepper.  Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.  In an 8 quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for about 10 minutes, until the onions start to brown.  Add the canned tomatoes, basil, thyme and chicken stock.  Add the oven roasted tomatoes, including the liquid on the baking sheet.  Bring to a boil and simmer uncovered for about 40 minutes.  Pass through a food mill fitted with the coarsest blade.  Serve hot or cold.  Serves 6


Shrimp Soup or Tom Yum Soup

December 24, 2010

Tom Yum Soup


4 Cups Water

1 Cup Shrimp

5 Mushrooms

2 Limes

1 Lemon Grass                                                                                

3 Kaffir Lime Leaves                         

2 Tablespoons Fish Sauce          

6 Sprigs Cilantro

3 Tablespoons Chili Peppers

Boil the water in a 2 quart pot.  Peel and de-vein shrimp and set them aside.  Cut lemon grass into pieces that are 6 inches long.  Use the back of your knife to pound the lemon grass – just to bruise it to release the flavor.  If you want, you can tie the lemon grass into a knot to make it easier to manage.  Drop the lemon grass in the water and let boil for about 5 minutes.  Next, put the fish sauce and juice of the lime into the bottom of the serving bowl(s) that you will serve the soup in.  Crush the chili peppers and add to the bowl.  Now remove the stems from the kaffir lime leaves and add the leafy part to the pot.  Clean and half the mushroom and add them to the pot.  Add the shrimp and turn off the heat.  The shrimp tends to get tough very quickly and will cook even when sitting in warm broth.  Scoop the shrimp and liquid into the serving bowl(s) immediately.  As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice.  Sprinkle with cilantro and serve.  Serves 2

Red Lentil Soup

December 14, 2010

Red Lentil Soup


1 Cup Red Lentils

1 Teaspoon Salt

15 Ounces Diced Tomatoes (canned or fresh)

2 Tablespoons Fresh Minced Ginger

1 Tablespoon Olive Oil

2 Cloves Minced Garlic

15 Ounce Can of Unsweetened Coconut Milk

1 Tablespoon Ground Coriander

1 Tablespoon Ground Cumin

1 Tablespoon Tamarind Paste

1 Teaspoon Turmeric Powder

1 Small Jalapeno (Stemmed, Seeded & Minced)

¼ Cup Chopped Cilantro

Combine lentils, salt and 5 cups of water in a large saucepan.  Cover and bring to a boil.  Reduce heat and simmer for 25 minutes or until lentils are tender.  Puree tomatoes and ginger in a food processor until smooth and set aside.  Heat oil in a large pot over medium heat and add garlic.  Cook briefly (for about 30 seconds or until just golden).  Add tomato mixture, coconut milk, tamarind, coriander, cumin, turmeric and jalapeno.  Simmer about 15 minutes, stirring occasionally.  Stir in lentils and simmer for about 20 minutes.  Season with salt and pepper.  Sprinkle with cilantro and serve.  Serves 6

Vegetarian Chili

December 14, 2010


Vegetarian Chili


2 Tablespoons Olive Oil

1 ½ Cups Chopped Red Onions

1 Cup Chopped Red Bell Pepper

3 Cloves Minced Garlic

3 Serrano Peppers (Stemmed, Seeded & Minced)

1 Medium Diced Zucchini

2 Cups Corn

1 ½ Pounds Cleaned & Cubed Portobello Mushrooms

3 Tablespoons Chili Powder

1 Tablespoon Ground Cumin

1 ¼ Teaspoon Salt

¼ Teaspoon Cayenne

5 Large Tomatoes (Peeled, Seeded & Chopped)

3 Cups Cooked Black Bean

15 Ounces of Tomato Sauce

1 Cup Vegetable Stock

¼ Cup Chopped Cilantro

In a large pot heat the oil over medium high heat.  Add the onions, bell peppers, garlic and Serrano peppers.  Cook and stir until soft which will be about 3 minutes.   Next, add the zucchini, corn and mushrooms and cook until vegetables start to brown around the edges which should be about 6 minutes.  Add the spices and continue to stir.  Next, add the tomatoes, beans, tomato sauce and vegetable stock and stir well.  Bring to a boil.  Reduce the heat to medium low and simmer for about 20 minutes, stirring occasionally.  Remove from heat and stir in the cilantro.  Super easy, super fast and super yummy!  May be served over rice, with tortilla chips or corn bread.

Oyster Stew

December 13, 2010

Oyster Stew


2 Chopped Green Onions

3 Tablespoons Unsalted Butter

12 Ounces Undrained Fresh Raw Oysters

1 Quart Half & Half

¼ Teaspoon Kosher Salt

¼ Teaspoon White Pepper

1/8 Teaspoon Cayenne Pepper

Oyster Crackers for Serving

Slice Green Onions for Garnish

Saute the onion in butter until tender and then add the remaining ingredients.  Cook over a low heat until the edges of the oysters begin to curl and mixture is hot, but NOT boiling.  Serve oyster stew with crackers and garnish with diced green onions.

Pasta e Fagioli

December 11, 2010


Pasta e Fagioli


1 Chopped Onion

1 Chopped Celery Stalk

2 Chopped Carrots

2 ½ Ounces Chopped Pancetta

4 Chopped Garlic Cloves

5 Tablespoons Olive Oil

2 Bay Leaves

6 Cups Chicken Stock

1 ½ Cups Water

½ Cup Chopped Parsley

4 Chopped Basil Leaves

1 ¼ Cups Cannellini Beans

28 Ounces Tomatoes (I like to use canned tomatoes)

8 Ounces Boiled Ditalini Pasta (short tubes)

Salt & Pepper to Taste

In a large stock pot add the oil, onion and garlic.  Brown lightly.  Next add the pancetta, carrots, bay leaves and salt & pepper. Cook about 6 minutes on medium heat. Add the tomatoes, chicken stock, water and herbs.  Cook for another 20 minutes.  Add the beans and cook another 5 minutes.  Finally, add the pasta.  Serve and enjoy.

Victoria’s Beer Chili

December 1, 2010

Victoria’s Beer Chili


2 Tablespoons Olive Oil

2 Pounds Ground Sirloin

4 Cloves Garlic

1 Chopped Red Onion

2 Small Seeded & Chopped Green Bell Peppers

1 Seeded & Chopped Habanero Pepper

8 Ounces Salsa

2 Cups Tomato Sauce

1 Sliced Fresh Tomato

1 Cup Beer

15 Ounces Dark Red Kidney Beans

1 Teaspoon Fresh Ground Black Pepper

2 Tablespoons Chili Powder

2 Teaspoons Red Pepper Flakes

1 Tablespoon Paprika

1 Tablespoon Ground Cumin

2 Teaspoons Dried Oregano

2 Teaspoons Sea Salt

1 Tablespoon Worcestershire Sauce

1 Tablespoon Hot Pepper Sauce

Juice of 1 lime

In a large stockpot over medium heat, sauté in olive oil: onion, garlic, peppers and ground sirloin until browned.  Drain grease if desired.  Add tomatoes, tomato sauce, salsa, kidney beans, beer, pepper, chili powder, red pepper flakes, paprika, ground cumin, dried oregano, sea salt, Worcestershire sauce, lime juice and hot pepper sauce.  Turn heat to low and simmer for a couple of hours.  May be served topped with shredded cheese or a tablespoon of sour cream.

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