Expand your grill repertoire by incorporating grilled items into tasty summer soups.
Posts with tag Soup
The New York Times in 60 seconds: Chocolate chip cookies, cold soup, Sweetmobiles
Chocolate chip cookies are magic. Especially when warm. And sprinkled with sea salt.
Jim Mamary and Alan Harding were Brooklyn restaurant pioneers, opening a dozen restaurants in the past decade. But now people are mad because they say their restaurants are chains. Chains are bad. Yuppie fight!
If the above item makes you roll your eyes at New York, consider this: the city has roaming "Sweetmobiles" serving cookies, hot waffles, and crème brûlée. I heart New York indeed.
Eric Asimov gives poor, maligned dry sherry some love.
The Minimalist does cold soup.
A recipe for a pea and raw squash salad.
Fried milk. Cool. See for yourself.
Tip of the Day: Make stock and soup even easier!
Soups and stocks are some of the easiest and tastiest ways to get into the world of cooking, but there are still tips that can make the experience even easier.
Continue reading Tip of the Day: Make stock and soup even easier!
Campbell's Soup buys Wolfgang Puck's line of organic soups
Right now, anything organic is hot in the food industry. That's one reason that soup making giant Campbell's Soup Company bought the Wolfgang Puck line of organic soups from Country Gourmet Foods. In addition to purchasing the soup line for an "undisclosed sum," Campbell's Soup had to negotiate a licensing agreement with Wolfgang Puck Worldwide to keep using Puck's image on the soup.
Campbell's Soup may have made forays into the organic or natural market with a few products, but according to Advertising Age the brand is really hoping that the Wolfgang Puck line will add some prestige, not to mention get their foot in the door at Whole Foods.
How do you feel about Campbell's Soup owning the Wolfgang Puck line? Do you think they are unfairly buying their way into the organic market, or is this an acceptable tactic?
Have mountains of fun with the Topography Bowl
Oh the things people come up with. This new Topography Bowl was designed by Kouichi Okamoto and is available through Generate.
The Topography Bowl is made to look like a round mountain range, which you then fill with soup or salad so it looks like a mountain lake or forested valley. I guess this would be a conversation starter at your next dinner party, if you can afford it. The price is $179 a pop. Over at Inventor Spot, M Dee Dubroff' constantly throws out comments on how silly this thing is, and I agree. However, if you have the money and tend to like eccentric dinnerware, the Topography Bowl may be just what you're looking for.
A quick summer lunch of chilled pea pod soup
Now I know what I'm going to do with all the fresh peas I saw at the Santa Fe farmer's market this weekend. Clotilde at Chocolate and Zucchini has figured out a brilliant use for all those leftover pods when you're done shelling: Chilled pea pod soup. You saute the empty pods with some onion and garlic, deglaze white wine, toss in the blender and press through a food mill, add some nutmeg and chill. Voila, a cool, silky green soup the color of a summertime lake. How perfect would that be for a simple Sunday lunch, with a chunk of baguette and some good prosciutto? Food Video Finds: Easy Conch Chowder
After many years abiding to the rule that I would never eat what I couldn't look at in its real form, I succumbed to temptation and had a delicious bowl of Conch Chowder at the Nicola Seafood Restaurant at the Hyatt in Key West (a dish that is, sadly, no longer on the menu). While the conch might look all gooey out of the shell, it's ridiculously delicious and a must-eat when heading south.
And if you're lucky enough to live down south, or find yourself in a kitchen somewhere that conch is available, you've got to check out the quick video above. Bahama Breeze Chef Vern Thomas whips up a really easy Conch Chowder recipe. It's got all the basics -- onions, carrots, potatoes, plus a great tip about putting whole Scotch bonnet peppers into the mix -- to give the chowder flavor without the tear-inducing heat. If you want to learn more about conch as well, they've got a how-to here.
Bon Appetit in 60 seconds: Wine, women, and soup
Yes, French woman do indeed drink wine. - Here's what you need to have a garden party this summer.
- How to make homemade jam.
- A quick guide for what to make for June events such as graduations and Father's Day.
- How to add flowers to any meal.
- This month's recipes include: Chilled Tomato-Tarragon Soup, Grits, Cheese, and Onion Souffles, Tomato, Red Onion, and Basil Bruschetta, Deep Dark Chocolate Cookies, Blackberries with Mint Tea Syrup and Yogurt, and Coconut Cake with Mascarpone Frosting.
No more homemade soup: A foodie breakup
In this week's Modern Love column in the New York Times, Suzanne Finnamore writes about how she and her husband fell in love - and out of love - over the course of many sumptuous homemade meals. She seduces him by delivering tubs of her cabbage and rice soup with Gruyere croutons to his office. Even when she didn't have time to cook, would pass off fancy takeout as her own creations. He debones chickens for her, and brings her coffee and pastries in bed. Love. Sigh.
But before too long they're eating hurried family dinners, using bottle salad dressing (oh horrors!) and pre-cut chicken parts. By the end they're each eating Thai takeout alone over the computer and fighting over who gets to go to the store for more butter and who has to stay home with the baby. He whines about the ratio of vermouth to vodka in the martinis she still fixes for him. She stops buying his favorite cheese. Divorce. The End.
Ignoring the rather desperate-seeming act of bringing a new boyfriend soup at work, and the bald fakery of pretending you made the deli takeout, it's kind of a cute article. Kind of. I'm not quite sure if the author is trying to show that bad food helped end the relationship (surely even the most gourmet of busy new parents resort to quick frozen chicken dinners) or that bad food was simply a sign that neither of them cared anymore.
Have you ever gone over the top trying to seduce someone with your culinary skills? What kind of dishes did you make? Did you regret not being able to keep up the high level cookery after your relationship settled into a routine? Or do you and your significant other still enjoy osso bucco and chocolate-hazelnut tarts every Saturday night?
Butternut squash and carrot soup
I haven't been posting many recipes lately, mostly because I've been in something of dry spell when it comes to cooking. However, I haven't been staying totally out of the kitchen. Last weekend I made a pot of butternut and carrot soup that ended up being really tasty and the perfect thing to eat for lunch all week long (one of the wonderful things about this new job of mine is that it's only a block and a half from my apartment, so I can run home for lunch).
I admit that when it comes to this soup, I "cheat" a little bit. What I mean by that is that I use a pack of pre-peeled and chopped butternut squash from Trader Joe's (I've also seen it at Whole Foods). Then all I have to do is roughly chop an onion, saute it quickly in a little olive oil, toss in three or four chunks carrots, pile in the prepared squash and cover it with water or stock (I typically use one box of stock and then make up the difference with water). Then it just gently simmers until the veggies are tender. I recently acquired a far more powerful immersion blender, and it has made my blended soup far smoother than they used to be.
You might be wondering about seasoning with this soup. I actually change it up each time I make it. Sometimes I'll grate a little ginger in, or go with a spoonful of curry. This last time I used a bit of fresh thyme and a sprinkle of cinnamon. It might sound a little untraditional, but it was delicious. I also happened to have about a quarter cup of cream in my fridge and I added that in as well for a little extra smoothness. But you should feel free to make this soup your own.
Food Porn Daily: Ginger, parsnip and carrot soup
I made a pot of butternut squash and carrot soup recently, but I didn't manage to take any photogenic pictures of it before I ate it all up. Luckily, I ran across this very food porn-y shot of the Ginger, Parsnip and Carrot soup that Flickr user Sonicwalker made, and my need to post a picture of orange soup has at last been quenched. If you want to make this particular soup, you can find the recipe here.
If you've made a pot of bright orange soup lately (and let's face it, who doesn't need vibrantly colored food this time of year?) head over the Slashfood Flickr group and add your pictures.
Parsley, Pasta, and Pot Roast: The Boston Globe in 60 seconds
- Parsley is more than just a garnish.
- Restaurant reviews: Da Vinci and Hana Sushi.
- What is Cauliflower Cheese?
- Will a neighborhood invest in their local market?
- How to make a simple soup.
- This week's recipes: Italian Fish Stew, Arugula Salad with Lemon Vinaigrette, Braised Beef with Winter Vegetables and Horseradish Cream, Chili-Seasoned Pork Pot Roast, Baked Pasta with Beef Ragu, Welsh Griddle Cakes, and Twice-Baked Almond Spice Cookies.
Food Porn Daily: Homemade Ramen
I have no good reason as to why I picked this photo of a bowl of Homemade Ramen other than it just looked yummy to me. And when it comes to Food Porn, isn't that enough?
If you take pictures of food and want to tempt my taste buds, come and join us over on the Slashfood Flickr group and upload your tantalizing images.
Food Porn Daily: Buttermilk Bleu Cheese and Cauliflower Soup
This last weekend, we had a party for my boyfriend's birthday. We bought lots of food for the festivities, and while the guests ate a good deal of it, there's more than three pounds of cheese in the fridge leftover from the assortment we put out on Saturday night. So I've got cheese on the brain, imagining all the delicious ways to use up this surfeit. So it makes perfect sense that this picture of a bowl of Buttermilk Bleu Cheese and Cauliflower Soup leaped out at me and asked to be featured (have I mentioned my deep and abiding love for cauliflower? Oh, and I have 1/2 a quart of buttermilk languishing in my fridge from a very tasty biscuit experiment).
The picture is actually a couple of years old (although that doesn't make it any less delicious-looking) and comes to us from the cheezemaster. You can find the recipe for the soup in the archives over at What We're Eating.
And as always, don't forget to come and join us over at the Slashfood Flickr Pool. All people and food pictures are welcome.
Super Bowl Week: Broccoli and cheddar soup
For some reason, Super Bowl foods tend to be pretty meat-centric. When I think game day foods, I think chili (with ground turkey or beef), burgers, steaks or Italian hoagies (also known as subs/grinders/heros/po'boy in other parts of the country) stacked high with salami. But there are lots of other things that make good, warming, stick to your ribs game food (important if you plan on playing a half-time game of touch football).
Recently I made a pot of Broccoli and Cheddar Soup, which would make a great Super Bowl offering. It uses a full half pound of cheddar (the sharper the better) so your carnivores will feel satisfied, but also incorporates several large heads of broccoli, making it feel slightly healthy. It can also be made the day before and reheated, which is always a nice feature when you're cooking for a crowd.
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
