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I only make fresh pea soup when the are available already shelled in the springtime. I just think it is way too much work to go … Continue reading Herbed Minty Pea Soup with Smoked Bacon
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Chicken stock is a key ingredient to so many recipes so you want to have the very best and the only way is to make it … Continue reading Chicken Stock
The base of this soup is a silky corn stock made from home-made chicken stock, freshly picked corn and herbs of your choosing. I prefer basil or tarragon but many others will do. You can serve hot or cold depending on the weather. I like to add shrimp or lobster meat to finish off the soup. Making It 8 cups of homemade chicken stock 6 large ears of farm-stand sweet corn, freshly shucked 4 tablespoons of unsalted butter 1 cup shallots, chopped finely 1 cup of basil leaves, rough chopped and separated 3 lemons, zested then halved 1 cup of … Continue reading Corn Soup with Lobster (or Shrimp)
Chicken soup can be delicious but often bland so I like to turn up the heat with Sriracha and soy sauce, add some cheese raviolis, button … Continue reading Spicy Chicken & Mushroom Soup
Ingredients If jumping on a plane to Paris so you can grab a bowl of French onion soup at Pied de Cochon is a bit extravagant … Continue reading French Onion Soup with Gruyere Crisps
I like to serve a simple bruschetta with a salad, soup or pasta dish. Just slice a loaf hearty country bread into one inch slices and grill until browned and slightly charred. Cut a peeled garlic clove in half … Continue reading Simple Bruschetta
When I start planning a menu, the first thing I do is take inventory of what is in the kitchen. If I spot a loaf of crusty country bread that is past its prime, I immediately put Panzanella on the … Continue reading Gigantic Mustard Parmasean Breadcrumbs
