This time of year may have you wondering what to do with all that zucchini on the counter, some as big as rolling pins. You may have grown it in your garden, or your neighbors may have gifted you with their excess. Have you exhausted all your options? Consider this versatile soup. It can be served chilled, at room temperature or lightly heated.
During this week’s Saint Patrick celebration (why just one day?), some folks enjoyed green beer. Here is a recipe for broccoli apple ale soup that provides your serving of greens in a more natural manner, with locally brewed beer for good measure.
We have been waiting patiently in Richmond for the first snow of the season. Not flurries, but real snow with accumulation and temperatures that ensure it will remain beyond a fleeting moment. Wishes came true this week with a magical snowfall of half a foot, making kids and grownups alike giddy with the prospect of play followed by snuggling by the fire enjoying comforting meals and hot beverages.
Sadly, we are nearing the end of fresh corn season here in Richmond. People have favorites : white vs. yellow, the elusive Silver Queen vs. Supersweet, but even mediocre ears of corn are satisfying with a slather of good butter and a sprinkle of sea salt.
Comfort has always been a pot of beans simmering on the stove. It’s a favorite childhood memory – my mom’s white beans cooked simply, with or without meat for seasoning. Gloriously overcooked so that beans and broth melded into a creamy slurry of bean goodness, and accompanied by a biscuit fresh from the oven.
Misconception number one regarding slow cookers : cooking aromas will not waft through the house as they do with food simmering in the conventional manner. Continue reading
Sometimes it’s too darn hot to cook. You’re famished but a hot meal doesn’t appeal. A visit to the Saturday farmer’s market fills you with resolve to turn your purchases into something besides the obvious chopped salad of colorful, crunchy bits. There’s your pile – now what? Continue reading
One of the best attributes of soup is that unexpected and disparate ingredients join together in gastronomic harmony. Summer and fall menus for The Good Eats Company personal chef service feature ” farmer’s market vegetable soup”. List all the ingredients in this soup , call it a vegetable side and the dish may seem busy; simmer and marry together and all seems well and good. Continue reading
