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Mischievous Squid Rice (arroz de lulas malandrinho)
A Portuguese rice dish that’s tasty and simple. I can’t explain why it’s considered mischievous though — it’s just delicious!
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Salmorejo (cold Spanish tomato soup)
This is a delicious alternative to gazpacho: this traditional cold soup highlights the flavors of ripe tomatoes perfectly. You can make this in a blender, food processor or with an immersion blender. I am fixated on a super-smooth soup and therefore prefer a traditional blender, but they have all done the trick for me at one time or another.
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Potato Soup
Combine in a large saucepan or small stock pot 4 large or 6 medium potatoes, peeled and diced 1 large onion, peeled and pierced in several places with a knife 1 carrot, peeled and diced 2 teaspoons salt Cover with water, a couple of inches above the level of the other ingredients. Bring it to […]
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Cullen Skink
In a shallow broad (frying) pan, place 16 ounces smoked haddock fillets 1 bay leaf 3 cups milk and heat until it’s steaming but don’t let it boil. Cook for 2-3 minutes until the fish is fully cooked. Turn off the heat, remove the fish to a cutting board, and reserve the milk and bay […]
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Curried Cauliflower & Potato Soup
Roasting the cauliflower first adds depth. The tomato and coconut milk give the broth a rich, silky texture.
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Autumn Soup
Saute 4 cups (12 ounces) chopped leeks (white part), cleaned of any sand in a glug of olive oil When tender, add 4 cups (18 ounces) peeled pumpkin (or butternut squash), cut into ½-inch dice 1½ cups (8 ounces) turnip, peeled and cut into dize 1 cup (8 ounces) potato, peeled and cut into dice […]
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Cold Borscht
I can’t think of a more refreshing lunch on a hot summer day. Slightly tangy, cold borscht can really give you a boost.
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Italian Clam Soup
Scrub 3 dozen littleneck clams At some point, make the croutons, at bottom of this recipe. Heat in 2-3 quart soup pot ¼ cup olive oil Add, keeping heat low enough it does not brown: 2 TBL finely minced garlic Cook briefly and add 6 anchovy fillets Cook until the anchovies break down into a […]
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Cold Pea Soup
1 pound frozen peas (3 cups) 3 cups chicken or vegetable stock ¼ cup sour cream (or more to taste) Parsley, for garnish In a saucepan, combine 1 pound frozen peas (3 cups) 3 cups chicken or vegetable stock Bring to a boil and reduce to a simmer. Cook until peas are bright green and […]
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Roasted Chicken Stock
Place parts for soup (necks, backs or sometimes you can buy the bones left over from boneless chicken breasts) on an oven-proof tray with sides. Make sure the parts are in a single layer or use additional trays. My most recent batch was about 40 chicken necks – just to give you an idea of […]
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Turkey Soup
I love gathering up turkey carcasses that family and friends want to throw out at Thanksgiving dinner. Sometimes they are loaded with meat, but even if well trimmed, they yield a delicious soup. Soak overnight in separate bowls 1 cup barley and 2 cups dried lima beans. I soak them separately. Preheat the oven to […]
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Winter Squash Soup
Chop, clean and saute 1 large leek in some olive oil. While it softens, trim 4 cups of winter squash into 1- to 2-inch cubes. Add to pot and add a mixture of water and chicken stock to cover. Add 1 tsp salt, ¼ tsp cayenne and either ½ tsp cumin or ¼ tsp pimenton. […]
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Root Soup
This started out as potato soup originally, and it’s morphed into a much more interesting dish. Peel and cut up 2-4 potatoes, 4-5 parsley roots, 3 carrots and 2 leeks. place in pot and cover with water. Add 2 tsp salt and bring to a boil; reduce to a strong simmer. Skim any starchy foam […]
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Fennel-Mussel Soup
Wash off and debeard 2 pounds of mussels, discarding any dead ones. While wet, put them in a covered pot and cook on medium-high heat until they have opened; discard any that remain closed. Remove meat from all but 12 of the mussels, reserving the meat and the 12 fully-intact mussels. Strain liquid through a […]
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Clam Soup
Heat some oil in a large pot. Add 2 TBL finely minced garlic. Cook briefly, add 6 anchovies, mashing them as they cook. Add 1 cup white wine, 4 cups canned tomatoes with paste/pulp, 2 tsp dried oregano, 1 tsp dried basil, ½ cup chopped parsley (fresh), 1 tsp dried red pepper flakes. Taste it […]
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Yellow Tomato Soup
Puree 1 lb peeled, seeded yellow tomatoes with 1 TBL olive oil. (I was short on yellow so I added one red one: the soup is still a rich yellow.) This will make about 3 cups of juice. Add ¾ cup chicken stock. Strain through a coarse strainer to capture any seeds. To the puree […]