[83] White Wine, Onion and Leek Soup

No cookbook link here, because this is out of my “recipe stash”. I can, though, link you to the person who gave it to me, because I got it while I was “taking the six week ‘How to Think Like a Chef’ course in Baltimore”:http://www.fortheloveoffood.com/Adult_Cooking_Classes.php which I have mentioned more than once here.

One of the nice things about this challenge, I can tell, is discovering what recipes I have in the stash. I know this, because I’d completely forgotten I had this recipe. I found it while looking for a completely different recipe that Chef Diane had provided with the class.

You see, leeks are beautiful and Bill and I like them a lot. So while we were at the farmers’ market the other day, we saw a pile of leeks being sold, and decided it would be nice to make a leek soup.… Continue reading →

Made-Up Minestrone

I apologize for the lack of photos. I think my camera ate them (or I forgot to take them), but I promise to see if I can get at them.

ETA: 28 November 2010 at 8:08 pm. I found a few! So please enjoy some ingredient photos!

h2. Ingredients

Leftover beans w/Italian spicing (From “the Italian pot roast recipe.”:http://metacookbook.com/archives/119-63-Italian-Style-Pot-Roast.html)
Leftover “broth” w/Italian spicing (See above.)

2 celery stalks, chopped

2 carrots, chopped

2 small onions, chopped

2 large garlic cloves, minced

~1/2 – 1 lb greens (I used a mix of spinach & kale.)

4 c chicken stock (THAT I MADE.)

Kosher salt (Table salt would be fine too.)

Ground oregano

Dried thyme

Dried basil (shoosh)

Red pepper flakes

~3 tbsp olive oil

~1/2 lb pasta, cooked (In other words, that’s how much I think was leftover from last night’s stroganoff that we’re out of.)… Continue reading →

[69] Arizona Pumpkin Soup

the cover of The Enchanted Broccoli Forest

This pumpkin soup recipe is on the facing page to “The Pumpkin Tureen”:http://www.metacookbook.com/archives/115-60-The-Pumpkin-Tureen.html, which means that when I was flipping around looking for pumpkin recipes, I had to debate.

The Pumpkin Tureen had a lot more style & pizazz, so I didn’t debate terribly long. I did promise myself I’d make this one “at some point”, but I really needed to check out the soup baked & served in a pumpkin. However, when the rubber hit the road and the taste of that soup didn’t live up to the presentation, I found myself thinking about pumpkin soups again.

Now. I’m not going to lie to you. The idea of soup in a pumpkin tureen has not been utterly rejected by me. I think the idea is a good one, but it needs some work.… Continue reading →

[63] Italian-Style Pot Roast

Cover of Cook Once, Eat Twice

Confession time:

“Michelle”:http://www.metacookbook.com/archives/66-Cherry-Pie-For-Michelle.html got this recipe before anyone else did. She specifically asked for an easy recipe in a recent e-mail. Since I’d just made this pot “roast” and it’s companion recipe, they were right on my mind. And, truly, they are easy. When she asked me to post about the cherry pie it was so my readers would know that even someone who makes a lot of “fancy” meals pulls out a can from time to time.

Well, y’all, this is that time. I wanted a slow-cooker recipe for last Friday, because I tend to be out in the afternoons during prime “cooking prep time”. Frankly, while I can still get a meal on the table when I get home, the thought of just having dinner be ready whenever Bill and I were was sublime.… Continue reading →

[53] Port-Braised Cipollini Onions

Cover of Simply Organic, by Jesse Ziff Cool

Bill is actually the person who introduced me to this UFO-shaped onion. We were shopping at “Green City Market”:http://www.chicagogreencitymarket.org/ this past winter, and saw some at the “Nichols Family Farm”:http://www.nicholsfarm.com/ booth. Bill was incredibly enthusiastic about cooking some of these guys up. So, many months later, it’s only appropriate that we make a delicious recipe based on these for his birthday.

I will say that the one of the guys at the booth, upon selling me these onions, made a bit of a snerking laugh and said, “Enjoy peeling those.” He’s right. Cipollinis are delicious, but a total pain to peel.

h2. Ingredients

1 c ruby port
1 tbsp fresh thyme, chopped

1 c vegetable or chicken broth (We used chicken, since we have gobs of it in the freezer.)… Continue reading →