Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Friday, February 16, 2018

Dulse Chowder a la Sam Sifton

I am a big fan of writer Sam Sifton’s recipes, which appear regularly in the New York Times Sunday Magazine. I’ve even added a few of them to my favorites.

But this past weekend I found a happy surprise in the magazine section: I’d beaten him to the punch with my use of dulse! (That's seaweed, remember?) Oh, I’m sure he’s known about it and been cooking with it for years, but I shared the stuff with you first!

His recipe was for a seafood chowder, and if you think about it, combining seafood and seaweed makes perfect sense. But I had some reservations about using some of his choices. For one thing, he called for clams, and I have never had a clam dish that did not include some sand. My teeth don’t like sand.

He also used bacon. Now, I love bacon, but I think it might overwhelm the delicate flavors here, so I swapped in salt pork. And he added fish. I like fish, but not quite as much as he wanted. So I decided to cut back on the fish (I used fresh cod), and doubled the amount of scallops (also fresh and local), which are suitably delicate in flavor and texture.


Dulse Chowder

Ingredients:


2 tablespoons butter
1/2 cup salt pork, diced
2 tablespoons dulse flakes (soak them first)
1 medium onion, sliced
2 carrots, peeled and halved, then sliced
2 parsnips, peeled and halved, then sliced
2 medium-size all-purpose potatoes, cubed
1 cup dry white wine
3 cups clam or fish broth
3 sprigs fresh thyme
2 bay leaves
2 cups heavy cream
Freshly ground black pepper to taste
1/2 pound firm white fish fillets, cut into 1-inch cubes
1 pound sea scallops, sliced into rounds if very large
1/4 cup chopped parsley


Instructions:

In a large pot, put 1 tablespoon of the butter, and turn the heat to medium-low. Add the salt pork and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove the pork bits from the fat, and set aside.




Add the dulse and the onion to the fat, and cook, stirring frequently, until the onion is soft but not brown, about 10 minutes. 




Add the remaining 1 tablespoon butter, then stir in the carrots, parsnips, potatoes and wine, and continue cooking until the wine has evaporated and the vegetables have just started to soften, approximately 5 to 7 minutes. 




Add enough broth to just cover them. Add the thyme sprigs and the bay leaves.




Partly cover the pot, and simmer gently until the vegetables are tender, approximately 10 to 15 minutes.

When the vegetables are tender, add the cream, and stir in the reserved pork bits. Add black pepper to taste. Let come to a simmer. (Do not let chowder come to a full boil or it will curdle.) Remove the thyme and the bay leaves and discard.




When you’re ready to serve, slip the fish pieces and scallops into the liquid allow them all to cook into translucence in the heat, approximately 5-7 minutes. 




Season to taste with salt and pepper, and serve, garnished with the chopped parsley.




The dulse gives the chowder a slightly sweet flavor which pairs well with the scallops (which should be barely cooked and very tender). The hardest part of making this dish (apart from finding dulse) is all that chopping, but it’s worth it.



Many a Twist (Crooked Lane Books), available now!

This is a dish that should be on the Crann Mor menu! It's earthy and exotic at the same time.


www.sheilaconnolly.com

Tuesday, February 6, 2018

Spinach Acini di Pepe Soup -- #recipe @LeslieBudewitz


LESLIE: Acini who?

Acini di Pepe, and you'll be delighted to meet her. Him. It -- what pronoun do you use for tiny yummy pasta? Doesn’t matter – you’ll love these little pellet-sized pasta in spinach soup. 

I’m a big fan of recipes from the backs of cans and boxes – they’re often the classic recipe we know and love, like pumpkin pie from the back of the Libby can or the pecan pie from the Karo bottle. This one comes from the back of the Ronzoni pasta box. I think my mother first told me about it, though how she found it, I have no idea. Now I am doing my part to make it better known!

As usual, I’ve revised the instructions but the ingredients are the original – dare I say the classic – recipe? Serve with a green salad and fresh, crusty bread, and you’ll be happy!

Spinach Acini di Pepe Soup

1 tablespoon olive oil or butter
1/4 cup chopped onion
1 clove garlic, minced
48 ounces of chicken or vegetable broth
½ cup Acini di Pepe pasta, uncooked
1/4 teaspoon nutmeg
1/4 teaspoon freshly ground black pepper
1 10-ounce package frozen chopped spinach, thawed and drained
salt and pepper, to taste
grated Parmesan

Heat the oil or butter and saute the onion and garlic until soft but not brown, about 5 minutes. Add the broth and bring to a boil. Add the pasta, nutmeg, and pepper; reduce heat and simmer about 5 minutes. Add the chopped spinach and simmer an additional five minutes, stirring occasionally. Season to taste. Ladle into bowls and top with grated cheese.

Makes 8 servings.

It's a classic!







From the cover of AS THE CHRISTMAS COOKIE CRUMBLES, Food Lovers' Village Mystery #5 (Midnight Ink, 2018, available for pre-order now):  

In Jewel Bay---Montana's Christmas Village---all is merry and bright. At Murphy’s Mercantile, AKA the Merc, manager Erin Murphy is ringing in the holiday season with food, drink, and a new friend: Merrily Thornton. A local girl gone wrong, Merrily’s turned her life around. But her parents have publicly shunned her, and they nurse a bitterness that chills Erin.


When Merrily goes missing and her boss discovers he’s been robbed, fingers point to Merrily—until she’s found dead, a string of lights around her neck. The clues and danger snowball from there. Can Erin nab the killer—and keep herself in one piece—in time for a special Christmas Eve?

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. A past president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by my website and join the mailing list for my seasonal newsletter. And join me on Facebook where I announce lots of giveaways from my cozy writer friends.

Saturday, February 3, 2018

Thai Yellow Curry Coconut Soup #Recipe @Peg Cochran

This is supposed to be yellow curry soup from a site called Two Sleeves only I couldn't find yellow curry paste in my grocery store BUT I already had green curry paste.  So technically you would have to call this Thai Green Curry Coconut Soup.  It was delicious!  If you like coconut, you'll love this.  I made it in my Instant Pot but the recipe included directions for making it in your slow cooker as well.  It's a sort of "dump and go" type of recipe, which is perfect for busy cooks who want something easy but delicious.


      

Thai Yellow Curry Coconut Soup

4 chicken thighs skinless boneless (I used bone in, took the skin off and shredded the chicken when the soup was done.
14.5 oz unsweetened full fat coconut milk   
2 teaspoons Thai yellow or green curry paste   
3 teaspoons soy sauce
2 teaspoons fish sauce
1 teaspoon honey or agave
2 green onions, chopped
4 cloves garlic, minced 
2 inch piece of ginger, chopped (I used the stuff in the jar)
1 can straw mushrooms
1/2 cup grape tomatoes, halved
1/4 cup cilantro, chopped
3 green onions chopped
1 lime, juiced


For the Instant Pot 

Place the soup ingredients (chicken through ginger) into an Instant Pot and seal. 




Using the SOUP button, cook under pressure for 12 minutes.  Quick release the pressure and remove and shred chicken. Put chicken back in pot.

Add the straw mushrooms, cilantro, green onions and tomatoes to heat in the hot broth briefly.


Aren't they cute? They look just like little...umbrellas

Add lime juice and serve.




For the Slow Cooker

Place main soup ingredients (chicken through ginger) into a slow cooker and cook on low for 8 hours or high for 4 hours. 

Add straw mushrooms, cilantro, tomatoes and green onions for the last half hour. Remove and shred chicken. Put back into the soup.

Add lime juice and serve.







PRE-ORDER NOW! COMING JULY 31


Barnes & Noble

Friday, February 2, 2018

Irish Chicken Soup

Last weekend I was afflicted by a brief but memorable stomach bug (details withheld to protect the innocent), and after two days of no food, I felt a craving for . . . chicken soup.

Yes, my mother used to give me chicken soup when I was sick—straight from the Campbell’s can, or maybe from the Lipton package of dry chicken noodle soup (just add boiling water! But I will confess a fondness for those cute little noodles).

Instead, I had this dawn vision of a limpid pool of translucent broth, with hints of lovely vegetables cut into perfect cubes swimming in it, along with flecks of neatly chopped parsley.

Snort. Try finding that in a cookbook from this millennium! Recipes now all seem to include curry or kale or coconut milk or any number of things I’ve never had in my pantry. I wanted simple, soothing and easy.

In desperation I turned to the internet for inspiration. I found three recipes from different sources (filtering my choices by those of Irish origin). The first sounded promising until I read that it suggested adding dry potato flakes. Bah humbug! (Besides, the picture accompanying the recipe made it look like opaque pink slime.)

Number Two was better and was published by my favorite Irish supermarket chain, SuperValu. But it included both butternut squash and sweet potatoes, neither of which appeal to me.

Now comes the Goldilocks moment: Number Three was just right! I came upon it on a website that was devoted to potato recipes [Potatoes: More Than a Bit on the Side], which was a good start. It included chicken, and I felt I needed the protein, The whole thing took less than half an hour to prepare, including prep. Perfect!

Irish Potato, Chicken and Vegetable Soup

Ingredients:


4 cups potatoes, peeled and diced in 1/2-inch cubes (note: since the potatoes do not cook long in this recipe, floury ones are better because they cook faster)
1 chicken breast or two thighs (another note: Irish chicken breasts are smaller than American ones, so in Ireland you’d probably want to use two)
2 Tblsp butter
1 tsp flour
2 tsp olive oil
1 medium yellow onion (or 2 leeks), thinly sliced
1-3/4 cups chicken stock
1 tsp fresh thyme
1 clove garlic, crushed
1 Tblsp parsley

and feeling frivolous, I added 1 tsp fresh dill, which I just happened to have in the fridge,

Instructions:

In a saute pan, cook the chicken pieces in the olive oil until golden.



In a medium or large saucepan over low heat, cook the leeks and garlic in the butter until soft but not brown (about 5-10 minutes)



Add the flour and stir to cook, then pour in the chicken stock, add the cubed potatoes and bring to a simmer. Add the chicken pieces (still intact) and cook for about 10 minutes (check to be sure the potatoes are cooked through). 





Remove the chicken pieces and shred with a fork (while keeping the soup simmering).



Put the chicken shreds back in the pan, add the thyme (and dill!), and season with salt and freshly ground pepper. Partially cover and let simmer for another 5 minutes.



Serve in bowls sprinkled with the parsley, with fresh bread on the side.

Comfort food! Simple and healthy!

And yet another note: you may notice there is little salt in this recipe. That’s a good thing. You can add more if you like, but taste first. And finally, you could certainly add other vegetables, but watch your cooking times. Carrots would take longer than most of the other ingredients and would throw off your scheduling. Or pre-cook them and add them at the end.


Many a Twist (County Cork Mystery #6), in bookstores (real and virtual) now! 

“Connolly vividly evokes rural Ireland, and her characters seem like real human beings trying their best to navigate their lives.”
Publishers Weekly


Tuesday, December 5, 2017

Shrimp and Leek Bread Soup #recipe @LeslieBudewitz

LESLIE BUDEWITZ: I heart kitchen shops. One of my favorites is the original Sur La Table, in Pike Place Market in Seattle. In my fictional version of the Market, the unnamed kitchen shop is the Spice Shop’s nearest neighbor, just up the hill. So wonderfully dangerous. Since I first discovered the shop, when I lived in Seattle as a college student and young lawyer, it’s gone big-time, with a terrific catalog operation and stores all over. I’ve been in several, but still love the original, cramped and crowded as it is. Many of my favorite dishes and kitchen tools came from its shelves.

But not my newest kitchen tool. When my BFF and her husband visited in September, she served as my prep cook, but she wasn’t impressed by the selection of graters I offered her to zest an orange. They spent an afternoon in the village of Bigfork, aka Jewel Bay, and brought me a micro-plane from our local kitchen shop, Roma’s, home of many treasures and much inspiration. (It's the inspiration for Kitchenalia, in my Food Lovers' Village books.) Mr. Right and I loved how evenly it zested the lemon for this soup, without cutting into the pith, or human flesh! Easy to clean, too.

When you think of leeks and soup, you probably – justifiably – think Potato-Leek Soup. This is a lighter alternative, which I found on the Sur La Table website, from A Pleasant Little Kitchen by Rebecca White. The original called for a combination of fish and chicken stock; with shrimp, that makes sense, but we didn't have fish stock so I simplified that. Toasting the bread gives it an earthy flavor that carries through even after boiling and simmering. To crust or not? Depends on your bread. I used a couple of slices of ciabatta from the Park Avenue Bakery in Helena, Montana, one of the inspirations for Le Panier, the bakery where all of Jewel Bay gathers.

We served this soup with toasted bread – can’t ever get enough – and a California chardonnay.

Inspiration is where you find it. I hope this recipe inspires you, and your taste buds!

Shrimp and Leek Bread Soup

3 tablespoons unsalted butter
2 garlic gloves, rough chopped
1½ cups sliced leeks
2½ teaspoon kosher salt
4 cups day-old bread, cubed
½ tsp paprika
1½ cups white wine
6 cups stock (chicken or vegetable)
¼ tsp red pepper flakes
1¼ pound raw, peeled and deveined shrimp
¼ tsp oregano
Zest of 1 lemon
Fresh lemon juice
kosher salt and fresh black pepper


 In a soup kettle, melt the butter over medium heat. Add the leeks, garlic and 1½ teaspoon salt and cook for 4 to 5 minutes, or until the leeks are softened.

Add the bread and paprika. Stir well to coat. Cook until the bread is lightly toasted, stirring occasionally to prevent the garlic from burning, 3-4 minutes.

Add the wine, stock, and red pepper. Bring to a boil and then reduce the heat to a simmer. Let the soup simmer for about 10 to 15 minutes.

Meanwhile, in a small bowl, combine the shrimp, oregano and 1 teaspoon salt. Stir well to combine.

Add the shrimp and lemon zest to the soup and let it cook through, about 4 minutes. Add salt and pepper to taste.

Serve warm with a squeeze of lemon juice.

Serves 4.





Enjoy!

From the cover of TREBLE AT THE JAM FEST, Food Lovers' Village Mystery #4 (Midnight Ink, June 2017):  

Erin Murphy, manager of Murphy’s Mercantile (aka the Merc), is tuning up for Jewel Bay’s annual Jazz Festival. Between keeping the Merc’s shelves stocked with Montana’s tastiest local fare and hosting the festival’s kick-off concert, Erin has her hands full.

Discord erupts when jazz guitarist Gerry Martin is found dead on the rocks above the Jewel River. The one-time international sensation had fallen out of sync with festival organizers, students, and performers. Was his death an accident?or did someone even the score?

Despite the warning signs to not get involved, Erin investigates. And when the killer attacks, she orchestrates her efforts into one last crescendo, hoping to avoid a deadly finale.



Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The past president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by my website and join the mailing list for my seasonal newsletter. And join me on Facebook where I announce lots of giveaways from my cozy writer friends.

Saturday, December 2, 2017

Quick and Light Italian Wedding Soup #Recipe @PegCochran

I don't know about you, but I'm feeling even more stuffed than our Thanksgiving turkey!  So much great food!  If you want to enjoy a few light meals before the Christmas feasting begins, here's a great recipe for a warm and comforting dinner!  Leftovers freeze well or make a great lunch the next day.

I've taken this recipe from the site Girlversusdough.com with a slight adaptation.

1 lb. ground turkey
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan and more for topping soup
2 tsps. minced garlic
1 egg
1 tsp salt or to taste
1/4 tsp pepper or several grinds of fresh pepper
1 tablespoon olive oil
1 onion, halved and thinly sliced
2 cans chicken broth
2 cans diced tomatoes with juices
1 bunch kale, leaves coarsely chopped (I substituted baby spinach)
2/3 cup ditalini or elbow macaroni (Optional -- this was my addition)

Combine turkey, breadcrumbs, cheese, garlic, egg, salt and pepper until mixed.  Shape into smallish one inch balls.




Heat oil over medium heat.  Add onions and cook, stirring, until softened.  Add broth and tomatoes. Bring to a simmer and add meatballs. 



Cook, without stirring, for five minutes or until meatballs float to the surface. Add kale (or spinach) and stir gently.  Add small pasta if using.  Cook five to six minutes until greens are tender, meatballs are cooked through and pasta is al dente.



Serve sprinkled with more Parmesan.




Buon Appetito!



Coming next week  -- 
the further adventures of Lucille and Flo!



The USA Today bestselling author of Unholy Matrimony is back with a new Lucille Mystery! This time Lucille must track down the killer of a diet guru who had a lot more to lose than just a few extra pounds.
With her best friend Flo’s wedding approaching, Lucille is desperate to trim down and joins Weigh to Lose, a weight-loss program led by a clipboard-wielding harridan who’s as unattractively thin as she is shrill. When the bossy woman turns up dead with her throat slashed and a tasty-looking cannoli stuffed in her mouth, Lucille figures she got her just desserts.

But when the local police come up empty-handed, Lucille sinks her teeth into the mystery and narrows the list of suspects to a husband with a wandering eye, a sexy young Swedish au pair, and a gambler deep in debt to the wrong people. Until one of the suspects becomes the victim of another gruesome murder.

Afraid she’s bitten off more than she can chew and worried that she might be next on the killer’s list, Lucille puts her own neck on the line with a wild plan to trap the culprit and tip the scales of justice.

If you want a very funny murder mystery, then this book is for you. I’ve never laughed so hard while reading before.” —Goodreads, on Unholy Matrimony, Book 2 in the USA Today bestselling Lucille Mystery Series
 



The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

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