Seared scallops, salad and rib-eye are the way to go at the newly revamped Simms Steakhouse.
The Colorado Beer Festival descends on Colorado Springs this Saturday, and offers more than 70 beers to sample, as well as a designated-driver program.
Dublin-made cream liqueur Coole Swan, which gets its name from Yeats' poem "The Wild Swans of Coole," is finally for sale in Colorado, and one food writer -- who claims it's the finest cream liqueur he's ever tasted -- couldn't be happier.
A "gastropub" opens in Cherry Creek, inspiring food critic Tucker Shaw to explore the etymology of the word.
Soup cravings tend to set in when the weather turns just cool enough that the tips of your nose and fingers get chilled, which is right about now in many parts of the country. And when that happens, there's really nothing more satisfying than wrapping cold hands around a warm cup of soup (except maybe slurping it).
This butternut squash and apple soup, topped off with a dollop of creme fraîche, incorporates the best of the savory and sweet flavors of the season. Whether or not it's to die for, you'll have to decide for yourself, but it sure is nice to look at.
In a refreshing alternative to the tired go-to chicken soup, tortilla soup is just as simple a concoction thanks to the addition of a few lively ingredients, namely jalapeno, lime, cilantro and tomatillos. Here, Flickr user umamigirl prepared Serious Eat's "kitchen sink style" Quick Tortilla Soup recipe, which we can only hope to be as gloriously colorful in flavor as it is in appearance.
Though this tortilla soup makes use of a plethora of ingredients, the beauty of the brothy soup is its flexibility, both in terms of taste as well as the clever cook's "what-do-I-have-on-hand-that-may-go-bad" approach. Have an affinity to garlic? Throw in as many cloves as your heart desires. Are there bell peppers going soft? Toss them in at liberty. Distaste for cilantro? Substitute some parsley in its place. Either way, with a base as simple as a can of diced tomatoes, broth and cooked chicken, tossing in whatever additional ingredients you crave guarantees to lead to a delicious bowl of soup.
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Cool and creamy broccoli soup. Photo: Brent Ridge, Beekman 1802.
Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, photos and tales from the farm as their crops come into season.
When we were younger, our moms had to work really hard to get us to eat broccoli. First they became magical, miniature trees. Then once we wised up to that, it had to be camouflaged with something like melted Velveeta or ranch dressing.
Now we don't think broccoli needs much adornment at all. In fact, we are so prone to picking and eating it right in the garden that it often never actually makes it to the kitchen.
Our heirloom broccoli and an amazing recipe after the jump.
When I got that BIG bacon, I wanted to use the big chunks in a soup. My mind immediately raced to split pea -- the bacon replacing the ham. Done and done, I thought. But after searching for the bag of yellow split peas I knew I had never used, I gave up. They were gone, and I had no idea what happened to them.
But hope was not lost. In an Indian-themed shopping spree months ago, I had bought urad dal. A sort of black lentil, it is grown in southern Asia and a particularly protein-rich food that's said to be good for diabetics. It comes a few ways -- you can get it as-is, with the black skins on (what I have), or split urad dal, which has the skins removed.
So I took this urad dal, soaked it overnight, and turned to Lisa's Kitchen for an alternate soup recipe. (Since hers calls for split, I used my mortar to crush the urad a bit, which made it a mixture of split and black.) I cheated a bit since this is a vegetarian recipe, and I threw in a few extra vegetables to use them up, but followed the rest of the recipe as it was written. The result: a very rich, easy, and delicious soup. With a number of hot components added, this is a spicy soup, but one that I found was balanced my the other ingredients floating in the broth. And the urad dal -- it give the dish a wonderful earth flavor, which comes from those black skins.
But just one side warning: Just like cherry tomatoes explode in your mouth, these tomato chunks can, with a much hotter liquid. But other than that, bon appetit!
"To me, making stock is a hassle, and antithetical to home cooking. It belongs to the realm of professional kitchens with salaried dishwashers," writes Jane Sigal in the New York Times. My sentiments exactly. But luckily for those of us suffering the kind of late-winter malaise that only a rich, home-cooked soup can cure, the answer is at hand: Soup bones.
Now that nose-to-tail dining seems to have a permanent place in the foodie firmament, soup bones have gone from being the kind of thing only offered at obscure butcher shops in far-flung ethnic neighborhoods to something you can find next to the organic pork chops at your local farmer's market. And the bones on offer have gone beyond the traditional beef shank and hog trotter, with goat bones and bison marrow popping up in the stew pot as well.
Last night, I ate a light hearty savory Portuguese soup called Caldo Verde made with mashed onions, chorizo, and kale. The same soup is often made with collard greens instead of kale. Caldo Verde makes the perfect late night supper, because it's incredibly satisfying without overwhelming your stomach. Moreover, it's soothing.
There are several ways of making Caldo Verde. The one I ate last night had tomatoes and kidney beans, which are not in the traditional recipe. It can also include dried split peas. The soup tastes even more hearty with kielbasa, Polish sausage. This gorgeous green soup is a great way to stay warm and healthy during the winter time.
In Portugal, Caldo Verde is often eaten with slices of broa, a Portuguese type of cornbread. And, instead of using Spanish chorizo, they use Portuguese chouriço. The soup comes from the Minho region in northern Portugal, but it's popular all over the country and eaten during festivities, celebrations, and weddings. Keep reading to find a few different recipes for Caldo Verde.
Good soups are so easy to make that it almost seems like a crime. Grab a few ingredients, throw them in a pot, and the next thing you know, you've got a great soup to scoop or slurp.
I was itching for some potato soup tonight, so I began to skim through the net for possible recipes. Coming upon a Potato Dill Soup recipe from former U.S. Senator of New York, Daniel P. Moynihan, was just the thing -- a straight-from-the-family sort of dish that's rich and simple.
You can see the result above. It's incredibly creamy and potent with dill flavor, which makes it the perfect side to a sandwich or other bread-based food. Without some side, however, you might find it a bit too dill-heavy. On the bright side, you just boil the potatoes and onions, drain, and then add the other ingredients. To make it creamier, I also opted to mash the mixture a few times for good measure. If you make the dish, however, be warned -- it asks for sour cream at the end, which is not a part of the ingredient list. (But it's just fine without.)
The term squash covers a whole host of scrumptious fruits - yes, they are fruits.
They are grouped basically into summer squash and winter squash. Summer squash is harvested as an immature fruit, and winter squash is harvested in the fall or winter when it has ripened. Zucchini is probably the most commonly used summer squash, and winter squashes include everyone's favorites: butternut, buttercup, acorn, pumpkin, and spaghetti squash. The skin of a winter squash is hard, and requires cooking.
Squash can be a great, healthier alternative to potato or pasta in many recipes. Here are eight great ways to serve up squash, starting with one you don't have to cook:
These recipes are varied enough that you could make them all for one giant meal and have a squash feast! If there's someone in your life you have to lie to about there being squash in what they're eating, spaghetti squash with pasta sauce is usually a safe bet. Or, you can totally get away with soup - picky eaters often don't pay attention to the broth, just the stuff floating in there. Good luck and happy squashing!
The recipe, which was cut out of some random magazine and stored in my recipe box for years, said: "Creamy Chicken and Corn Chowder." But really, it is much more Thai and less of a classic chowder, so I've dubbed it Thai Chicken and Corn Chowder.
This recipe will give you rich, creamy flavor that seems like it took hours to prepare, but actually took no time at all. Better yet -- most of the ingredients can come from your cupboard, which makes it ideal for last-minute meals, and a lot cheaper than take-out. This is the sort of dish that you can whip up on a whim and be glad that taste doesn't always come from hours at a hot stove.
Making stock and soup usually takes a lot of prep and time. But if you're itching to get a fully made and finished soup pronto, Pim is once again coming to the rescue with an easy and quicker way to get results. First, tomato sauce. Now, chicken soup!
The recipe isn't nearly as speedy as the sauce, but it definitely cuts down on the time usually allotted to stock and soup making. Her twist is to combine the two into one recipe. She starts the soup, cooks the chicken in it, takes it out when done, and then re-adds the bones to simmer for a half hour.
Having soup ready for the table in just a few hours sounds downright perfect to me. Maybe it will get me out of my habit to stock pile turkey soup each Thanksgiving.
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