soup
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It’s Soup Season: Barley Soup Johri’s Talvo
Last week it was oxtail soup using the beautiful oxtails from Mohr Animal Acres. Then a “Cheater’s Pho Bo” with canned beef broth, canned chicken broth and a rib-eye steak from Mohr also. Last night was a hit, Barley Soup,… Continue reading
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Black Bean Chili
1 pound dried black beans, picked over, rinsed, soaked in water to cover for 1 hour, then drained1 large onion, chopped4 tablespoons minced onion3 tablespoons extra virgin olive oil1 tablespoon ground cumin7 cups water1-2 chipotle chilies in adobo, seeded if… Continue reading
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Brazilian Cuisine: Canja
Canja, the Brazilian chicken soup with rice, simple but satisfying. My recipe is based on one in The South American Table by Maria Baez Kijac. 2 tablespoons vegetable oilOne 3-4 pound chicken, cut up into serving pieces1 cup chopped onion1… Continue reading
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Brazil Exploration: Basic Rice and Sopa de Mariscos
Like most of you know, I’m a rice gal — we have rice most days and we usually feel a meal isn’t a meal unless there’s rice somewhere. So I’m naturally curious about all the different rice preparations that other… Continue reading
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Zuppa di Tartufo Nero (Black Truffle Soup)
black truffle tuber melanosporum parsnips pastinaca sativa celery root or celeriac apium graveolens Black Truffle Soup Zuppa di Tartufo Nero Black Truffle Soup 2 tablespoons unsalted butter 1 cup chopped peeled celery root 1/4 cup sliced leeks (rinsed well) 3/4… Continue reading
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Lentil, Kale and Sausage Soup
Recipe here. A quick lunch item or first entree, and healthful too. I used Palacios brand Spanish chorizo as I didn’t have any smoked kielbasa. 8-yo Paco ate it, and he usually dislikes any bean-type soup. Continue reading
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Chicken Tinola
A Filipino soup, flavored with ginger and pepper leaves. The traditional vegetable that goes in it is papaya, but my family prefers chayote squash or christophene (sechium edule). Chayote goes by many names, like mirliton, custard marrow, vegetable pear (probably… Continue reading