Late Winter Carrot Soup (Serves 8 -12) This special hearty soup is tangy and thick enough to serve over pasta. Last week I used it on pizza under arugula, feta, caramelized onions, and fig jam. Nathaniel made a ragu for vegetable “noodles” from the Paderno Spiralizer. Served as a soup it can be garnished with pesto, or a drizzle of … Continue reading
The exotic and aromatic flavors of fennel and anise make this a special soup. If you prefer something more mainstream substitute celery for fennel and omit the anise pod. When you cut the cauliflower into (cubes) the flowerets will break apart naturally. Take more care with the stems, or reserve and use them in Miso … Continue reading
The intriguing thing about this easy soup is that it features pumpkin, a favorite fall ingredient, and is subtly flavored with a little tomato, part of summer’s bounty. Serve it with a drizzle of soured heavy cream, a scattering of snipped chives, and toasted pumpkin seeds. It’s perfect for lunch with our favorite simple salad and … Continue reading
Augusts ago, we hosted reunions with college friends and their young families in Friendship, Maine. At least once during the week all the children and an adult or two would go down to the large sea-side garden and harvest whatever was ready. A special treat was to wash just pulled sweet carrots in icy salt … Continue reading
1. Heirloom Tomatoes are arriving in markets. And, 2. we wanted one more vehicle for Mint Pesto, so homemade tomato soup. You’ll find heirlooms in yellow, orange, green, purple…, but select firm, pretty, red fruit for this soup. Because our tomatoes aren’t ripe, because good quality canned ones are available, and because you might want to … Continue reading
We’ve had a few rainy drizzly days… errr weeks, in Maine. It’s often been warm enough to garden, walk, and even swim, but this morning’s chilly fog dictated a luncheon menu that included corn chowder. It was made with our first ears of east coast corn. The recipe relies on the freshness and flavor of … Continue reading
Traditional Pho is made with beef knuckle and oxtail, but we don’t eat beef, so I’ve adapted, using the dark meat of chicken instead. Making the broth is labor of love. Since the stock simmers on the stove untended, it’s also an opportunity to turn one’s attention to other (lazy weekend afternoon) things. Pho isn’t … Continue reading
Nick reported that he’s tending to a friend who isn’t feeling well. I suggested one tablespoon of organic apple cider vinegar plus one tablespoon of honey in hot water. Tori Ritchie, who writes an excellent food blog: Tuesday Recipe, has an equally good idea. In mid-May she offered her recipe for “Mexican Penicillin”, chicken soup … Continue reading
Two of my favorite things to cook with are lemon grass and Garam Masala, a blend of spices similar to curry, but with a sweeter, often milder aroma and taste: http://en.wikipedia.org/wiki/Garam_masala . Fresh lemon grass has a wonderful scent that explodes when the stalk is pounded prior to using, imbuing a dish with a subtle citrus flavor. Continue reading
The scent of spring is in the air! I know it was officially last week, but last week we got 6-8 inches of snow! Today, the scent of the ocean is sweet, and this morning I had asparagus in my Miso Soup for the first time since last June. It’s a little early. I’d been … Continue reading
Gluten Free Gus 