Curried Cauliflower Soup
INGREDIENTS
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
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.
INGREDIENTS
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
INGREDIENTS
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
INGREDIENTS
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
Tom Yum Soup
INGREDIENTS
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
INGREDIENTS
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
INGREDIENTS
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
INGREDIENTS
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
INGREDIENTS
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
INGREDIENTS
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.
