"soups" news and stories

Spring is in the Air: Los Angeles Times Food section in 60 seconds

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by Sarah J. Gim, Posted Feb 28th 2008 @ 5:30PM

Russ Parsons sees nothing but Spring coming at the Farmers market with colorful cauliflower and watermelon radishes. He also goes into the kitchen and makes Spring soups: Potato and green garlic chowder, Shrimp and artichoke soup with spring herb gnocchi, and Chilled sweet pea bisque with Dungeness crab and mint.
One the dining scene, LA restaurants are rounding dinner bills up (or down) and returning no coins in change. SIV finds Paperfish too flimsy, and takes a first look at STK Steakhouse.
The Wine of the Week is 2005 Coudoulet de Beaucastel Côtes-du-Rhône and there's a new, faster, bartender in town.

Filed under: Newspapers, In Sixty Seconds, Ingredients, Chefs & Restaurants, Restaurants

Beef recall extends to other foods

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by Bob Sassone, Posted Feb 26th 2008 @ 5:02PM

meat I bet that when you heard about the recent recall of 143 million pounds of beef from Westland/Hallmark you didn't think you'd have to worry about sauces and bouillon cubes.

But that's what's happening. Although much of the frozen beef from the past two years has probably already been eaten or discarded, there might also be some of the meat in canned and packaged foods, including soup, sauces, and bouillon cubes. And some of those foods can sometimes stay on shelves and in the cupboards of consumers for a couple of years.

There have been no illnesses reported and no evidence of actual contamination, but officials don't want to take any chances.

Filed under: Business, Stores & Shopping, Health & Medical, Ingredients

Slow Cooker Chili - Get your equipment

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by Sarah J. Gim, Posted Jan 29th 2008 @ 7:01PM

There are two options when it comes to chili. You can make it on the stovetop, or you can do it in a slow cooker.

My aunt gave me my first slow cooker this past Christmas and now that I have it, I can't imagine not using it, especially for chili. The advantages of using a slow cooker are that you can prepare everything in advance, i.e. the night before; like your significant other when he's engrossed in the game, it doesn't need attention as it cooks, and you can serve your chili hot all day long straight out of the slow cooker. The advantages of making chili on the stovetop are...well, nothing. My choice for chili (now) will always be in a slow cooker.

If you don't have a slow-cooker, it wouldn't be a bad idea to invest in one now, though "invest" makes it sound like they're expensive. They're not. The one I have is a medium-sized one by Rival, which costs under $50. You can go higher end with brands like Cuisinart, but it isn't worth it to pay more for a name, If you're willing to pay more, pay for size and features.

And of course, if your slow cooker is making an appearance at a tailgate or Super Bowl Party, then there's always the ever-so-classy Pro Pots football-shaped Slow Cooker!

Filed under: Food Gadgets, Super Bowl XLII, Ingredients, How To

The Daily Soup Cookbook, Cookbook of the Day

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by Marisa McClellan, Posted Jan 14th 2008 @ 5:06PM

As Bob reminded us last week, January is National Soup Month, so I thought it was only fitting to feature a soup cookbook. The Daily Soup Cookbook is written by the chefs who created the recipes at the Daily Soup chain of restaurants. Filled with over 200 soup recipes, the book is divided up by primary ingredient: corn, potato, bean, chili, nut and fruit (to name a few). They also offer suggestions for movies you should rent to eat soup by and musical recommendations to cook and eat soup by.

When it comes to soup, I tend not to follow recipes, instead striking out on my own with whatever ingredients I happen to have. However, when I eat soups made by others, or those prepared by stores or restaurants, I'm always blown away by the flavors and unique combinations that other people put together. The recipes contained in this book make me think that following a recipe might not be such a bad idea if they could get me soup at home that tasted as wonderful as some of the stuff I come across out there in the world.

Source

Filed under: Cookbook Spotlight, Books

It's National Soup Month!

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by Bob Sassone, Posted Jan 10th 2008 @ 3:44PM

Hobo Soup To repeat an often used phrase, soup is good food. Especially this time of year, when soup warms the body, soul, and can be good if you're watching what you eat too.

January is National Soup Month, so that's a good opportunity to link to some great soup recipes, like this one for Chicken Noodle Soup over at Yahoo (though I never put onion in mine!). Food & Wine has this recipe for Sausage and Mushroom Soup, and Alton Brown has this one for Garden Vegetable Soup. Of course, there are so many soup recipes that there are usually entire sections devoted to soup, including this one over at AllRecipes.

And yes, Hobo Soup is real.

Filed under: Ingredients, Holidays, Methods