Everyday Dorie: Gingered-Turkey Meatball Soup

December 13, 2019 at 5:09 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, soups | 6 Comments
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gingered-turkey meatball soup

Gingered-Turkey Meatball Soup is just right for the cold, grey, rainy stuff that’s going on where I live right now. It’s not quite as speedy as some of these “everyday” recipes we’ve been making, but if you have a bit of extra time, or if you can make the meatballs in advance, you’ll wind up with a pot full of super satisfying soup– healthy, filling and warm.

I had read comments that the recipe calls for more broth than is really needed, but I was only cooking up two portions’ worth, so I just eyeballed what I needed to cook and serve everything up for that smaller amount.  I did make the full recipe of the meatballs though, which are cooked right in the broth, and what I didn’t use for soup, I used in a rice and veg bowl with Korean BBQ sauce another night.

I added lots of veggies to my soup…baby bok choy, choy sum, sweet potatoes and shimeji mushrooms, plus green chili and cilantro. Rather than the rice noodles called for in the recipe, I sliced into noodle-ish strips some egg wonton wrappers I’d had in the freezer for longer than I can remember. I liked a big glug of rice vinegar and sesame oil at the end.

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see how the group liked this one.


Everyday Dorie: Fresh-Off-The Cob Corn Chowder

August 9, 2019 at 7:16 am | Posted in cook the book fridays, everyday dorie, groups, savory things, soups, veggies | 13 Comments
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fresh-off-the-cob corn chowder

We’re a soup lovin’ crowd here at Cook the Book Fridays. This is the third one we’ve made, and we’ve barely cracked the book open. August might not be my idea of hot soup weather, but corn has just come into season here in New York. There are mountains of beautiful ears at the Greenmarket, so I’m happy to oblige our liquid dinner cravings with this Fresh-Off-The-Cob Corn Chowder.  Along with potatoes, fresh sweet corn forms the base of this chowder, which also has sautéed aromatics like onion, garlic, celery and fennel stalks. Dorie says the fennel is optional, but I really think it adds a wonderful flavor here (and is a good way to use a stalk of two after you’ve done something else with the main bulb). About half of the veggies are cooked and pureed with the soup stock to make a creamy base that, thanks to the starchy corn and potatoes, contains no dairy, and the other half is sautéed and added at the end for fresh texture. I did not use the bacon in the recipe, as I forgot to get it at the store, but I had some smoked turkey breast to give it a similar flavor (I would have used turkey bacon anyway).

One of the best parts about making a soup like this is getting to garnish it. I always enjoy planning out the finishing touches. Here I went with the extra sautéed corn and veggie bits, cubed potatoes, pulled smoked turkey, a little sour cream, some fennel fronds and a dustings of fennel pollen and black pepper. The soup is excellent, and I really enjoyed my leftovers the next day heated up just a bit warmer than room temperature.

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see how the group liked this one.

Everyday Dorie: Green-as-Spring Soup

May 10, 2019 at 4:24 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, soups | 8 Comments
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green-as-spring soup

This Green-as-Spring Soup was pretty easily put together after a walk through my neighborhood farmers’ market. After a long winter of turnips, the stalls are overflowing with green stuff right now! Armed with some leeks, garlic and shallots, a bunch of asparagus (which I trimmed, but did not bother to peel) and a zucchini, I got to work. After a quick sweat down of the alliums, it was everything else in the pot with some broth to simmer till soft. I had some nice spinach from my favorite farmer and I threw in just a handful of that, along with my herbs, for extra pop. Happily for those of us lacking amazing knife skills, it doesn’t matter how neatly things are cut up…it all gets puréed smooth in the blender. I fished out a few of the asparagus tips before blending the soup, which I used as garnish, along with a quick herb cream I made from pesto and greek yogurt. I added a drizzle of good olive oil, too, because, well, more green!

This soup was delicious and velvety even though it contains no dairy (apart from the garnish). It’s fresh and satisfying, and was even better reheated the next day.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.


Everyday Dorie: Potato Chowder Lots of Ways

January 11, 2019 at 3:15 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, soups, veggies | 13 Comments
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potato chowder lots of ways

Well, it’s officially frigid here and all I want to make for dinner is soup. Luckily, Cook the Book Fridays picked Dorie’s Potato Chowder Lots of Ways for the recipe of the month. I like the “lots of ways” bit because it pretty much tells me I’ll have room to improvise, which I usually do anyway but having permission is a refreshing change. Hahaha. I actually didn’t really veer too far off base here, just a few tweaks and some flavoring and topping customization. This is really a potato and onion chowder, using just about every allium you can think of: yellow onions, leeks, shallots and garlic. Any not on this list can be added as a topping. I first pre-crisped some turkey bacon bits in my Dutch oven and set them aside for garnish. As the alliums cooked down all soft and sweet, I seasoned them with Old Bay. My dad used to have a boat on the Chesapeake, so I love that stuff. I never peel potatoes if I don’t have to, and didn’t see a reason to here, so I left the skins on mine.

I don’t always love how I feel after eating soup with a cream base, so I skipped the cream here and instead stole a couple of ladlefuls of soup out of my pot (the liquid with some potatoes and onions) and whizzed it really smooth in my blender. I stirred that back into the soup to give the base a thicker, velvety texture and then added about 1/4 cup of 2% milk just to give it a slightly lighter, more chowdery, color. Because I’d been restrained with the dairy in the soup, I felt no guilt when adding a blop of crème fraîche as a topping. Also on top of the “my way” chowder, I sprinkled those bacon bits, some sliced scallion and some tiny potatoes that I crisped up in olive oil, crouton-style. Delicious. I will definitely try this chowder other ways as the season goes on.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.


Spiced Squash, Fennel and Pear Soup for a Celebration!

October 24, 2010 at 12:14 am | Posted in french fridays w dorie, groups, other stuff, savory things, soups | 20 Comments

spiced squash, fennel & pear soup

Today is a special day for one of my favorite cookbook authors…it’s Dorie Greenspan’s birthday!  Happy birthday, Dorie!  A few TWDers and FFWDers have put together a sort of virtual progressive dinner party, all made from Dorie’s new book, Around my French Table, to celebrate.

I chose to take on a soup course, and made her Spiced Squash, Fennel and Pear SoupI’m no stranger to squash soup, and usually I’ll use a butternut, but a crazy lumpy, bumpy golden hubbard caught my eye at the market and wound up coming home with me.  I’ve never made squash soup with the additions of pear and fennel before…they brought a delicious sweetness to the pot.  Don’t forget to toast up your squash seeds as garnish.  This is a great, warming soup that gets even more flavorful the next day.

For the recipe for this delicious soup, see page 80 of Around my French Table by Dorie Greenspan.  Holly from Phe.MOM.enon worked hard to coordinate this party, and will have the whole round-up on her site!

French Fridays with Dorie: Spicy Vietnamese Chicken Noodle Soup

October 15, 2010 at 1:48 pm | Posted in french fridays w dorie, groups, savory things, soups | 18 Comments

spicy Vietmanese chicken noodle soup

I may have skipped last week’s French Fridays with Dorie, but there was no way I was going to skip this week’s.  I crave soup went the weather gets cool, and this Spicy Vietnamese Chicken Noodle Soup is full of flavors I love– chiles, cilantro and coconut.

There’s a lot of flavor packed into this coconut broth, as it’s infused with ginger, cilantro stems or root, coriander, star anise and peppercorns.  I threw in some lime leaves and a bashed lemongrass stalk, too. I went heavy on the lime juice and fish sauce to give it extra twang. This is the kind of soup where, when you’re almost to the bottom, you set down your spoon and pick up the bowl to slurp up the rest of the broth and noodles.

For the recipe, see Around my French Table by Dorie Greenspan.  Don’t forget to check out my fellow francophiles’ posts!

Oh, and by the way, my friend Lauren and I went to one of Dorie’s book events in NYC the other night.  She’s so warm and she’s truly happy to meet us.  If she’s on the road near you, don’t miss her!  And she’s funny, too…if this cookbook thing doesn’t work out for her (ha!), there might be a career in stand-up waiting.

Food Fight #3: Lentil Soup

February 17, 2008 at 4:07 pm | Posted in events, savory things, soups | 9 Comments

lentil soup

It’s been awhile, but Allen from Eating Out Loud is back with another Food Fight, and this time it’s a pantry raid.  That phrase makes me giggle in a juvenile sort of way…one of the lingering side effects of having seen Revenge of the Nerds a few too many times. 

My pantry isn’t super-well stocked.  I don’t have a huge family..it’s just my husband and me (and I guess now my brother since he’s been “visiting” for four months!), and several nights a week I am working at the restaurant and not home to make dinner.  I tend to do my shopping on an as needed basis so I don’t have too much junk lying around.  Poking through what I do have in the pantry the other day, I was wondering how I could combine Craisins, wild rice, peanut butter and golden syrup into something delicious. Perhaps I could encase them in that puff pastry that’s been in the freezer for several months. Yeah, maybe not.  Then I discovered something I’d forgotten about…a bag of lentils. 

Rather than concoct something potentially disgusting, I decided to go with a classic lentil soup that I could easily put together with things I had already.  I’d say this particular pot of soup fit the definition of a pantry raid.  It was made only from items I already had in the pantry and fridge (and wine rack).  I didn’t go to the store to get any additional ingredients for it, and nothing was bought in advance with the intention of making lentil soup with it.

lentil soup

I used a recipe that I’d made once before from my most favorite cooking magazine, Cook’s Illustrated.  I modified it slightly to use up what I had at home…dried thyme instead of fresh, a chicken chorizo sausage instead of bacon.  (The other time I made this recipe, I turned it into a vegetarian soup by sauteing my veggies in olive oil rather than rendered fat.)  I had a few small new potatoes hanging around from the previous week…there weren’t enough of them to do anything else with, so they went into the pot, too.  The chicken chorizo gave it a wonderful smoky flavor that we all loved.  Even my brother, who was quite suspicious of lentil soup, asked for seconds!

Allen asked us to also include a photo of our pantries.  How personal!  I bet you aren’t going to get any organizational tips from mine–what’s in there is a total mess!  This photo is of a large pantry closet in the kitchen.  I have a few shelves dedicated to food items and the others are for cake pans, the salad spinner, etc.  Stuff is kind of all over the place, but I could close my eyes and still be able to pull out exactly what I need when I need it–sort of an organized chaos, I guess.  I also have a smaller cupboard with my expansive vinegar collection, honey, jams and stuff like that.

my pantry

Lentil Soup- makes about 2 quarts
modified from Cook’s Illustrated

Note: Instead of chorizo, you can use 3 slices bacon (about 3 ounces), cut into 1/4-inch pieces, or for a vegetarian version, use olive oil.

1 chicken (or other) chorizo sausage, cut into slices
1 large onion , chopped fine (about 1 1/2 cups)
2 medium carrots , peeled and chopped medium (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 T)
1 can (14 1/2 oz) diced tomatoes, drained
1 bay leaf
1/2t dried thyme leaves
1 cup lentils (7 oz), rinsed and picked over
1 t salt
 ground black pepper
1/2 cup dry white wine
4 1/2 cups low-sodium chicken broth
1 1/2 cups water
4 small new potatoes, peeled and cut into 1/2-inch pieces
1 1/2 t balsamic vinegar
3 T minced fresh parsley leaves

-Fry chorizo in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and chorizo crisps on the outside, 3 to 4 minutes.  Transfer chorizo to a paper towel-lined plate to drain.  Leave the rendered fat in the pan (although you can pour some off if it is excessive).  Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.  Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes.  Uncover, increase heat to high, add wine, and bring to simmer.  Add chicken broth and water; bring to boil, cover partially, and reduce heat to low.  Simmer for about 20 minutes, then add in the diced potatoes.  Continue to simmer until lentils are tender but still hold their shape and potatoes are cooked, about 10 to 15 minutes more.

-Discard bay leaf and puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar, add the chorizo back to the pot and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley and sour cream or yogurt, if desired.

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