Get flash to fully experience Pearltrees
I was trying to decide what to fix for dinner before I got home tonight. I was thinking something quick and easy. Maybe seafood. I spoke to Grumpy on the cell to see how long he would be and lo and behold, he was going to beat me home!
Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon. To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. <p style="text-align:right;color:#A8A8A8"></p>
I watched Mark Bittman prepare this corn chowder on the Today Show one morning and with all the fabulous corn at the farmer’s market right now, I couldn’t wait to try it. One unique step that he does that adds tons of flavor to the broth, is boil the corn cobs in the water. My corn was very sweet, so I added some cheyenne pepper to balance out the sweetness of the corn. I also wanted to make it more filling, so I added some diced potatoes and bacon.
This is another recipe from Rebecca Katz, author, One Bite at a Time, (Celestial Arts, 2004) I made it exactly as she wrote it out except that I used a hand blender and did the blending right in the pot instead of transferring to a blender. It was so yummy. We are big carrot eaters in our house so I was pretty sure it would be a hit with all of us and it was. Carrot Ginger Soup with Cashew Cream
This was a recent experiment that ended up as a tasty dinner and then lunch the next day. I used a basic carrot soup recipe with ginger and lemon to start but then added a lot of other things to it (curry powder, cashews, coconut cream). It made a very interesting, satisfying soup. My inspiration for adding all of those extra ingredients were a really wonderful bowl of soup I had a couple of years ago at The Cricket Cafe on Belmont and a recent lazy approach to dinner in the form of Pacific Foods Cashew Carrot Ginger soup. I think you could easily substitute coconut milk for the cream (it won’t end up as creamy) but you’ll save some fat for a dessert or something. I went ahead and froze my leftover coconut cream in three batches for other recipes.
From our Featured Expert: Rebecca Katz This versatile soup can be prepared either with the Magic Mineral Broth or suing the carrot cooking liquid as your stock. The ginger adds an agreeable pep but the real showstopper is the cashew cream. Your taste buds will thank you.
There was a post on Slashfood a few weeks ago which kick-started my Moosewood Cookbook phase. It was extolling the virtues of the Carrot Soup recipe from the first printing of the cookbook. When my organic box showed up this week with a 2lb bag of cooking carrots and several potatoes it was like it was meant to be. Plus, it seems as though our summer has been curbed a wee bit early so a bowl of soup seemed like the perfect thing. This recipe does improve the next day. I have transcribed the recipe as I made it but there were lots of variations available and suggestions on the Slashfood post .
I love to find a recipe that I would never have come up with myself. This is a perfect example. I found this in the new printing of the original cookbook from the Moosewood Restaurant in Ithaca, NY.
Hey guys, sorry I haven't posted much. So much for promising to post more. I'm gonna try harder.
i 2 Votes Soups are simple. Actually…soups can get very complicated…but most of the time it is unnecessary.
Ribollita is a Tuscan style soup that more closely resembles a stew than a soup . It was peasant food, and due to it’s nature was made from the left overs of other dishes, which is how it got it’s name as Ribollita literally means “reboiled”. Traditionally, Ribollita soup uses Tuscan cabbage (Cavolo Nero), cannellini beans, and stale bread.
1. Basic Chicken Chop 1 onion, 1 celery stalk, 2 carrots and 1 tablespoon thyme; sauté in butter until tender. Season with salt and pepper. Add 6 cups chicken broth; simmer 20 minutes.
The first time I heard of pumpkin chili last year, my first thought was that it didn’t sound right. It took me a year to try it, and I am so glad I did because it is amazing. The flavor of the pumpkin is so very subtle in the chili. The pumpkin puree’s main addition to the chili is creating a wonderfully creamy, silky texture. This would be a perfect recipe to have on Halloween, especially if you’ll be staying in and greeting the little trick or treaters.