Cannellini and Potato Soup with Rosemary
A rind of Parmigiano Reggiano adds rich savory flavor to this vegetarian soup. Continue reading Cannellini and Potato Soup with Rosemary
Tag: Soup
Cream of Chicken and Rice Stew
I love how the green celery, orange carrots, and red bell pepper pop against a background of white rice. Continue reading Cream of Chicken and Rice Stew
Pan-Asian Cut Noodle Soup
I made a Venn diagram of East Asian soups throwing together ideas from Korean cut noodles, Japanese ramen toppings and Vietnamese pho. Continue reading Pan-Asian Cut Noodle Soup
Chinese Lump Noodles in Mushroom Broth
The scissor motion of the chopsticks in the flour, salt and water makes small lumps or ropes of dumplings. Add just enough water absorb all loose flour. Continue reading Chinese Lump Noodles in Mushroom Broth
Cream of Cauliflower and Spinach Soup with Grilled Granny Smith Apple Melt Sandwiches
The grilled sandwiches provide a crunchy contrast to the creamy soup with buttered multi-grain toast and crisp green apple enriched with soft warm Brie and honey Dijon mustard. Continue reading Cream of Cauliflower and Spinach Soup with Grilled Granny Smith Apple Melt Sandwiches
Beef Chili with Poblano Peppers
I used to make chili with sweet green bell peppers but now prefer the medium heat of poblanos. If you have time, roast them over a grill or gas flame to add smoky flavor. Continue reading Beef Chili with Poblano Peppers
Chinese Chicken and Dumplings
I enjoy a warm bowl of North American chicken and dumplings as winter time comfort food, but most versions tend to be bland. I added common Chinese spices to add depth: garlic, ginger, star anise, whole cloves, and a touch of soy sauce. Continue reading Chinese Chicken and Dumplings
Lamb Meatball and Barley Soup
The lamb, mint and carrots bring a hint of sweetness to this savory soup. Continue reading Lamb Meatball and Barley Soup
Creamy Squash Soup with Parsley, Parmesan and Pine Nuts
FEATURED ON THE DAILY MEMPHIAN – Lemon zest and garlic add vibrance and warmth to this creamy soup after cooking the vegetables in butter and broth. Gently heat the cream with the puréed vegetables to avoid bitterness from the lemon zest. Continue reading Creamy Squash Soup with Parsley, Parmesan and Pine Nuts
Bastille Day Dinner Celebration
To set the mood for our Bastille Day dinner we decorated our home with bleu-blanc-rouge flags and relied on Elizabeth David’s French Provincial Cooking for recipe inspiration. Continue reading Bastille Day Dinner Celebration
Place at the Table 