La Platicona Habla: Tastes, Passions and Pursuits

I rarely post recipes containing meat, but I couldn't resist posting a blog about the annual National Western Stock Show held in Denver, Colorado every January. The stock show is a time for ranchers from across the West to come together to show, sell, and buy livestock, horses, and non-traditional stock such as llamas, angora rabbits, and yaks. My favorite find this year was a prize-winning Icelandic sheep -- it was about the size of a small dog with a face the size of a cat!

Labels: bison, buffalo, cassoulet, french, soup, stew

Having worked so hard this fall to prepare the chicos, I was pleased to make chico soup with a twist. While most chico soup recipes call for roasted beef ribs, pork, or chicken, I decided to use a traditional Mexican game bird instead: the humble quail.

This recipe has three main parts: chicos, quail, and red chile. I suggest you make the red chile in advance and freeze the leftovers for other dishes like enchiladas or huevos rancheros. The quail can be made using my unique Garlic and Cumin pesto recipe. I have posted this recipe separately so as to give you a better perspective about the ingredients that can go into chicos, but also to edify the glorious little kernels that can be eaten all by themselves.

There are few things as simple and tasty as a pot of fresh cooked chicos. All that is required is water, chicos, pressure and time (sort of like the creation of igneous rocks, minus the chicos). First, you will need the following:
- 1 c of chicos
- 5 c of water
- salt to taste
- pressure cooker or crock pot

Step One: To clean the chicos, take the chicos out of the bag and spread them on a table. Pick out the burnt chicos. Place chicos in a small bowl,and slowly pour them into another bowl while blowing on them. This process removes any excess chaff on the kernels that remains. Rinse chicos in a colander or sieve.

Step Two: Place chicos and water in a crock pot or pressure cooker. Understanding the size of your cooker may vary, you can add 4 c of water instead of 5 c (I just like a lot of chico juice). If cooking in a crock pot, cook on low overnight and immediately turn off in the morning (about 8 hours later). If cooking in a pressure cooker, cooking time will be 50 minutes after the pot starts to "chiar" or hiss. remove from the heat and cool. Serve in bowls with salt to taste, or add red chile for good measure.

Chicos are traditionally served in a fresh pot of beans or with a meat of some kind. You can use beef, chicken, or whatever game bird or other meat you like. My next post contains a recipe for garlic-cumin pesto quails over chicos in red chile. My only caution is that the quails must be cooked right before serving on order to keep them tender and juicy, otherwise they dry out in the oven and turn that horrid grey color that many game birds turn when overcooked. EEK! For now, enjoy the simplicity of cooked chicos with salt and perhaps a bit of chile.

Labels: chili, corn, green chile, New Mexico, red chile, soup, traditional

I tried to use the last of the swiss chard bundles I bought on sale last week from Whole Foods. In doing so, I decided to revise a recipe I saw in Lidia Bastianich's cookbook for arugula and potato soup. I deviated a little, and it appears that this was not so wise as the roomie did not care for the creamy texture. The dish is still very tasty, but sans the cream (although Rick Bayless has a very similar recipe that uses cream). I say, divide the soup and try a batch with and without the cream and judge for yourself.

You will need:
- 1 bunch of swiss chard, washed and cut into ribbons
- 1 yellow onion, halved and thinly sliced
- 2 or 3 potatoes, scrubbed and thinly sliced into rounds
- 3 cloves of garlic
- 4 c of vegetable stock
- salt and pepper to taste, and a few pinches of chile piquin (crushed red pepper)
- olive oil or vegetable oil
- optional 1/2 c of cream

Step One: In a large stock pot, add 4 tbsp of olive or vegetable oil and heat over medium-high heat. Add the sliced potatoes, salt, and pepper. Cook the potatoes until golden brown, stirring every few minutes to avoid sticking. I cooked these potato rounds for about 8 minutes (after the oil and pan were hot)

Step Two: Add the onions and minced garlic cloves and cook for another 4-6 minutes or until the onions soften. Add the swiss chard and toss. Cover the pan and cook for about 3 minutes so the chard just begins to wilt.

Step Three: Pour in the stock. At this point, you can let this soup cook for 5-7 minutes, or until the stock is nice and hot, or you can also add the cream. Add chile piquin to taste and enjoy. You can also add a nice handful of fresh grated Parmesan to taste.

I thought that the soup was rather tasty with the cream. The purpose of cooking the potatoes in advance is to give them a crispy texture and withstand the stock. I think that this soup is a lot like the Roman Beet Greens soup, and the main difference being that the swiss chard is a little more hearty and gives a better texture, even after sitting in the fridge overnight. Again, the cream is entirely optional, so experiment a little and see what you think.

Labels: cream, potato, soup, swiss chard

Here he is again, this time making a "real" mushroom soup that surprisingly contains no cream. The only problem I had with this recipe was that I had a very hard time finding dry porcini mushrooms. I finally had success at Whole Foods, although I am sure I could have found them at an Italian or import gourmet grocer much cheaper. The good thing was that Whole Foods had a wide selection of mushrooms, so I was able get all of my ingredients at once.

You will need:
- 1 package of dried porcini mushrooms
- 2 handfuls of fresh (washed) oyster, chitake (shiitake?), and cremini mushrooms, chopped
- 2 cloves of garlic, minced
- 1/2 red onion, diced
- 2 tbsp of butter
- 3 tbsp of olive oil
- handful of fresh thyme, leaves picked over
- 4 c of chicken or vegetable stock
- handful of fresh flat leaf parsley
- 1 lemon, zest and juice
- Optional: 2 tbsp of marscapone, or substitute 3 tbsp of heavy whipping cream

Step one: Place the porcini in a bowl and pour 2 c of boiling water over it, soaking while you cook.

Step Two: In a large stock pot combine the olive oil, garlic, onion, butter, thyme, and mushrooms over medium heat. Cook for 4-6 minutes or until mushrooms start to sweat. Stir and add your soaked, chopped porcini mushrooms (drain well first, reserving liquid). Season with salt and pepper.

Step Three: Add the rest of your porcini reserve liquid, stock, white wine and simmer over medium heat for 20 minutes.

Step Four: After cooking, remove half of the soup and puree it in a blender; return puree to the pot. Add parsley and marscapone or cream. Serve the soup in bowls with a crostini toast, a squeeze of lemon juice and pinch of lemon zest.

This soup is a bit of a labor of love, so if you don't feel like going through the trouble of finding porcini mushrooms, I suggest leaving this soup to the more inspired cooks.

Labels: cream, mushrooms, soup

I wasn't sure how to rescue the baby carrots that were wasting away in the "rotter bins" as my roomie likes to call them, so I undertook the task of making them into a carrot soup puree. Rather than find a recipe, I did my usual stroll through Whole Foods Market and wrote down the ingredients in their carrot soup sitting in the deli section. I added my own touch, namely curry powder, turmeric, and white wine, and was pleased with the result. This soup has a heavy root taste that is cooled down by the spicy curry powder. Carrot soup isn't for everyone, but if you would also like to put those party favors to use, here is one way to do it.

You will need:
- 2 cups of baby carrots
- 1 yellow onion, sliced
- 2 cloves garlic, crushed
- 2 thumb size pieces of ginger, grated with a zester (this is not essential, but takes away the heavy taste of the carrots)
- 3 tbsp of butter
- 1 tbsp of curry powder
- 1 tsp of turmeric
- 1/2 c of white wine
- 4 c of vegetable stock
- optional 1/2 c of cream
- salt to taste

Step One: In a heavy bottom stock pot, heat butter, onions, garlic, ginger, and carrots over medium heat. Cover pot with a lid, stirring every few minutes until carrots are tender (about 15-20 minutes).

Step Two: Add white wine, turmeric, and curry powder and cook for five minutes. Ladle carrots into a food processor or blender and puree. If the mixture is too thick to puree, simply add some vegetable stock to loosen. Puree all carrots and return mixture to stock pot, slowly pouring in vegetable stock (add cream if using optional ingredient). Cook until warmed through, serving with a side of warm bread or a simple salad.

Overall I have to admit that this soup was a bit "rooty" for lack of a better description, however, cooking the carrots through until they are very soft is important for reducing this taste and getting a sweeter flavor from the carrots. Also, very old and dry carrots will be bitter, resulting in a not-so-pleasant taste.

Labels: carrots, curry, soup

Mario Batali has a most wonderful chickpea soup recipe featuring the diverse medly of rosemary, saffron, and thyme. The only complaint I have is that the recipe seems simple enough, but I found myself having to make the tomato base separately in order to complete this soup. My recommendation is that you make the tomato sauce in advance and use it in this soup when you are ready.

I've modified this recipe to what I had in the cupboard and the veg bins, so feel free to do the same.

The Tomato Sauce:
- 1 large 28 ounce can of whole tomatoes
- 4 cloves of garlic, crushed
- 1/2 white or yellow onion, diced
- 1 large carrot, shredded
- 1/4 c olive oil
- 3 tsp dry thyme, or 3 tbsp fresh thyme
- salt to taste

Step One: in a heavy sauce pot, combine the onions, garlic, olive oil, and thyme over medium heat and cook for 8-10 minutes or until onions are golden. Add carrot and cook for another 5 minutes.

Step Two: Add the tomatoes, cushing them with your hands. Simmer this over medium-high heat for 15-20 minutes. This sauce is good refrigerated for 1 week.


For the Chickpea Soup, you will need:
- 1 can of chickpeas (garbanzo beans)
- 3 crushed garlic cloves
- 2 sprigs of rosemary, finely chopped
- 2 pinches of saffron threads
- 3 c of hot water
- 1 c of white wine
- 1/2 tsp of red pepper flakes
- 3/4 c of tubetti pasta or similarly small pasta shapes
- All of tomato sauce, above

Step One: In a sauce pot, saute the garbanzo beans, garlic, and olive oil over medium heat for 5-7 minutes. Add the white wine, rosemary, and saffron threads and cook for another 5 minutes.

Step Two: Add the tomato sauce, and 1 c of water. Bring this to a boil over medium-high heat and add the pasta shapes. Cook for designated cooking time on the pasta box and then add red pepper flakes to finish off.

The flavor of this soup is best finished off with fresh chopped basil, italian parsley, or parmesan cheese. One word of caution: be sure to remove the pot from the heat when the cooking times end because the pasta shapes will continue to cook and become bloated, ruining your soup.

Labels: garbanzo beans, pasta, soup, tomatoes

I often go to my local bookstore and sit in the cooking section, browsing for cookbooks that I covet for my shelf of cooking wonders. I usually attend these leisurely reading sessions with pen and paper so I can jot down the ingredients to recipes that my catch my eye, or multiple recipes for the same dish so I can compare the ingredients. Recently, thumbing through the pages of the Barefoot Contessa's many cookbooks, I found a very simple recipe for corn chowder. I insisted on modifying her recipe, however, because she always adds way too much fat (butter, bacon grease, and cream) to her recipes and I just think that grease swimming at the top of your soup bowl will only bring you pesadilla and indigestion throughout your sleepless belly-aching night. I have modified what was obviously a recipe to feed a football team, and I have embellished the recipe with some of my own typical recipe touches (read garlic and fresh herbs here). Feel free to alter the recipe with the "optional" ingredients listed here, or not at all. This recipe is not gluten free, nor is it lactose free, so if you are either/or, adjust with corn starch and try a plain soy milk.

You will need:

- 3 tbsp of butter
- 2 tbsp of olive oil
- 1 yellow onion, cut in half, then sliced
- 2 cloves of garlic, minced
- 1/4 c flour
- 5 c of vegetable or chicken stock
- 6 small boiling potatoes (I used golden potatoes)
- 10 ears of fresh corn, kernals off the cob, or use 1 pkg of frozen sweet summer corn
- 1/2 c of cream or half-and-half
- 2 sprigs or 1 tsp of thyme
- optional: in lieu of olive oil, cook 6 slices of bacon or pancetta until slighlty crispy. Chop up bacon and set aside, and use 3 tbsp of reserve bacon fat for soup (I know some of you are just wincing in pain and disgust, but hey, if you see what the Barefoot Contessa actually looks like, and you still want to follow her instructions on using ALL the reserve bacon fat, more power to you)
- optional: 1 tsp of turmeric

Step One: In a large stock pot, saute the onions and garlic in the fat (whatever fat you choose above) over medium-high heat. After 7 minutes, add the flour, pepper to taste, and optional turmeric. Stir this around so the flour becomes totally incorporated into the mix and thickens into a roux, (like a paste). This takes about 5-8 minutes, depending on how often you are stirring. Add the stock and quartered boiling potatoes. Let this boil for 15 minutes or until the potatoes are soft.

Step Two: Meanwhile, in a separate small pot, bring 4 c of water to a boil, then toss in the corn to blanche for 4 minutes. Drain immediately and add 1 c of this cooked corn to the stock pot with the potatoes and onions. Reserve the rest of the corn. Take the contents of the large stock pot and puree them in a blender. You may have to divide this up into two "trips" because the blender could overflow otherwise. Return the puree into the large stock pot and add reserved corn, and bacon if any. Pour in the cream and cook for another 5 minutes.

Serve soup with fresh thyme. Barefoot Contessa served her soup with large handfuls of sharp cheddar cheese, but I find this combination to be vile and only suggest it if you'd like to further clog your arteries. The soup as is (minus the bacon and cheese) is like velvet with the bits of corn contributing to the overall look of the soup. I left a couple of potatoes to the side and chopped them up for more texture. Feel free to experiment with this recipe, it is very basic and yearns for your creativity.

Labels: corn, cream, onion, potato, soup

Once again, the Jamie Oliver cookbook has rescued the rotting veg on my shelf. I had 6 vine ripened tomatoes that were too ripe to cut up and eat, but I didn't have the heart to toss them out. I didn't have all of the ingredients here, in particular the carrots and a whole onion, but it still turned out rather delicious. It is important to know that following directions regarding addition of the cream/egg mixture is very important to avoid curdling.

You will need:
- 6 vine ripened tomatoes (very ripe, don't refrigerate your tomatoes!)
- 1/2 white onion, finely diced (recipe called for whole onion, but that was excessive)
- 1 minced clove of garlic
- 1 peeled and grated carrot
- handful of basil, stalks separated and chopped finely
- olive oil (about 4 tbsp)
- 5 c of vegetable or chicken stock (I used a combo of both)
- 4 tbsp of heavy cream (recipe calls for 6, again, excessive)
- 2 egg yolks
- Salt & Pepper to taste

Step One: In a large stock pot, saute the onions, basil stems, carrot, garlic in olive oil. Cook over medium heat for 10 minutes with the lid on, stirring to avoid burning or sticking.

Step Two: While vegetables saute, place tomatoes in a separate pot of boiling water (boiling!) for 4-6 minutes or until the skins begin to peel away. Drain and remove skins. Chop up the tomatoes and add them to the stock pot with the onions/olive oil. Add the stock and basil leaves. Take all of this mixture and place it in a food processor or blender and blend until smooth. Return the pureed mixture to the stock pot and cook over medium-high heat with the lid on for 20 minutes, stirring along the way.

Step Three: While the tomato soup simmers, combine the cream and egg yolks in a bowl, whisking together. Set aside.

Step Four: When tomato puree cooks for 20 minutes, take pot off the heat and add cream/egg mixture, whisking to avoid cooking the eggs. Serve immediately, seasoning properly to taste with salt and pepper.

Note: if you don't have a lot of basil, add flat leafed Italian parsley instead.

Labels: soup, tomatoes

I sort of stole this recipe from the Whole Foods market as I passed the potato and soup bar and sampled a bit of what they called "mullagatawny" soup. The soup is a red lentil puree with coconut milk. I had to make up the proportions of the ingredients, so feel free to adjust them to your own palette. Also, if you liked the daal and tomato soup, this will be a variation of that soup that you may like to try.

You will need:
- 2 c of red lentils (daal)
- 5 c of liquid: 3 c vegetable stock, 2 c of water
- 1 can of light coconut milk
- 3 tbsp of tomato paste
- handful of chopped cilantro
- 2 tsp of cumin powder
- 1 thumb size piece of fresh ginger, grated on a zester
- 3 cloves of minced garlic
- 2 tsp turmeric powder
- juice of 2 limes
- salt & pepper to taste

Step One: cook the lentils in a small stock pot with the 5 cups of liquid. Cover the pot and simmer over medium-high heat for 1/2 hour or until cooked. Be sure to stir often so they don't stick. Set aside.

Step Two: in a blender, combine the spices (minus the cilantro), garlic, ginger, and the cooked lentils. Once blended, return mixture to the stock pot and cook over medium heat while you add the coconut milk, tomato paste, and lime. Cook for another 7-10 minutes until thoroughly heated. Serve with fresh cilantro and lime wedge.

The aroma of this dish is just fantastic. I suggest eating it with grilled pita bread and a side salad.

Labels: coconut milk, lentils, soup, spices, tomatoes

Jamie Oliver's family dinner cookbook has a killer simple
recipe for onion soup. He debates whether onion soup is really French or not, and I can't say whether it is some cruel British joke, or a way to get a cook to cry. I can say, however, that this soup is rather simple, but slightly time consuming, and requires a good heavy bottom stock pot.

I also discovered how "forte" gruyere cheese really is when it sits under a broiler to toast, so if you aren't prepared for an overwhelming smell of feet, I suggest you try a milder melting cheese.

You will need:
- a heavy bottom stock pot, preferably one that does not have teflon;
- 3 tablespoons of butter;
- 3 tbsp of olive oil;
- 3 large white onions cut in half and sliced thinly;
- handful of picked over fresh thyme;
- 2 bay leaves;
- 4 large cloves of crushed garlic;
- 6 c of stock (vegetable, chx or beef);
- 1 c of white wine.

Step One: In a large stock pot on medium-low heat, cook the butter, olive oil, thyme, bay leaves, garlic, and onions with the lid on the pot for 15 minutes. Stir this every few minutes to avoid sticking and burning.

Step Two: Remove the lid and cook onions on medium-high heat for 7 minutes, stirring often until the onions carmelize, literally turning golden in color. Add wine to cool off the onions. Reduce heat to medium and add the stock. (I used chicken stock but I don't recommend it. Frankly, I would try mixing 3 c of beef stock and 3 cups of chicken or vegetable stock. Simmer this over medium heat for 10 minutes.)

Step Three: If you don't have oven safe bowls, then cut slices of rustic french baguette and toast them int he oven with a generous helping of gruyere on top. Using the oven's boril function, these should toast in 3 minutes. Be sure to keep an eye on them so they won't burn! The cheese should be slightly browned and bubbling on the bread. Serve the soup in warm bowls and place the cheesy bread on top. Season with salt & pepper to taste.

If you have oven safe bowls, take that bread, throw it in each bowl, smother it with cheese and bake under the broiler for 3-4 minutes until the cheese browns. Remove the bowls from the oven carefully, and serve hot.

Labels: herbs, onion, soup

A spring snow storm has rolled through the front range today and all the green grass, flowering trees, and budding plants have received a dusting of white this morning. To honor the much needed moisture, I will post a soup recipe today that is sure to warm you through until the sunshine returns.

For this mushroom soup, without the milk (for my lactose intolerant friends), you will need:
- olive oil to sauté;
- ½ small white onion minced;
- 2 c of mushrooms, sliced (I used cremini and oyster mushrooms);
- 2 celery stalks, diced;
- 1 carrot, diced;
- 2 bay leaves;
- 1 c white wine;
- 2 tsp corn starch;
- 3 c vegetable stock;
- 2 c water;
- handful of fresh Italian parsley, chopped;
- 4 c cooked wild rice.

Step One: Cook the wild rice (about 2 c of raw rice makes 4 cups of cooked rice) according to directions. I used my rice cooker, but you can use a microwave brand, or whatever brand you like. Set this aside.

Step Two: In a large stock pot, sauté the onions, carrots, celery, bay leaves, salt & pepper in 4 tbsp of olive oil until translucent over medium heat. Add the mushrooms and white wine; cook for 5-7 minutes. When the wine reduces, add the corn starch and stir until incorporated.

Step Three: Add the vegetable stock and water, cook over medium-high heat for 15 minutes (let simmer, but not boil).

Step Four: When stock reduces by about 1 cup, soup is ready. Ladle soup over bowls of wild rice; season to your liking (I usually sprinkle that Italian parsley on at this point). When storing the soup, keep the rice and soup separate or else the rice will bloat and fall apart overnight.

Labels: mushrooms, soup

While I dedicate much of this blog to my vegetarian followers, sometimes, I can't help but put some meat recipes in here. While this is not a traditional won ton recipe by any means (no pork), it is nonetheless a light alternative to the traditional soup and can be modified to your likeness.

The "skill" level for this soup is relatively basic, but it is very time consuming. I recommend that you make the won tons the night before you plan on cooking them (this will also allow the meat to set overnight and flavors to marry).



You will need:
- one package of won ton wrappers (sold at any local grocer, but not frozen!);
- 1 chicken breast;
- 1 tbsp minced fresh ginger,
- 3 minced garlic cloves,
- 2 tbsp minced onion;
- 1 tsp kosher salt,
- 1/2 tsp pepper,
- 1 tbsp sesame oil;
- 2 tbsp soy sauce;
- 1 egg beaten;
- 3 scallions sliced on the bias;
- 2 c of chicken stock;
- 1 c veggie stock;
- 2 c water;
- shredded carrots and daikon raddish for topping.

Won Tons
Step One: take the chicken breast and remove the bone; place the meat between 2 sheets of saran wrap and pound at it with a meat bloc or other equally heavy object until pulpy. Remove the meat from the saran wrap, place on a non-wood cutting board and mince away until the chicken resembles minced meat.

Step Two: in a large bowl, place the meat, all spices listed above (garlic, ginger, salt, pepper, onion, sesame seed oil, soy sauce) and stir until mixed.

Step Three: take a won ton wrapper and place 1 tbsp of minced meat in the middle; brush egg wash on the lower 2 edges of the won ton wrapper (the bottom of the diamond if you will). Fold over and place a dab of egg wash on the top point of the triangle and fold in the 2 corners to make the won ton pretty. (the won ton wrapper package will contain an illustration and my picture above shows you what they should look like) Repeat until all the meat is gone; place on a plate with corn starch on the bottom (so they don't stick); cover and refridgerate overnight.

Soup
Step One: In a stock pot, bring all the liquids to a boil. For added flavor, feel free to drop in a couple cloves of garlic or pieces of onion.

Step Two: When stock boils, drop in the won tons and cook for 6 minutes. Serve in bowls with scallions, carrot, daikon raddish, and peas if you'd like. It is a very soothing soup.

For a veggie version, skip the chx stock and chx, substitute 1 c of minced shitake mushrooms and 1/2 c minced tofu inside wrappers.

Labels: soup, won ton

I never have anything bad to say about any legume - after all, I grew up on beans and I could never betray them by chiding them on this blog. However, my one complaint is how long it takes these little things to cook. These green split peas are very scrumptious, but require a bit of cooking. I promise that the taste is worth the wait though, and there isn’t much to this recipe so it should be a good starter for new cooks.

You will need:
- 2 c green split peas;
- 4 cloves minced garlic;
- ½ of a small white onion, diced;
- 2 large carrots, diced;
- 2-3 stalks of celery, diced (depends how much you like it);
- 1 medium potato, diced (I used 5 fingerling potatoes);
- handful of chopped Italian parsley;
- 4 c vegetable stock;
- 1 c white wine;
- 2 c water;
- salt and pepper to taste; chile piquin crushed for flavor.

Step One: sauté the garlic, onions, celery, carrots, potatoes, and chile piquin in a large stock pot with ¼ c of olive oil until onions are translucent (cook over medium-high heat). This takes about 7 minutes.

Step Two: stir in white wine and cook off for about 3 minutes. Add split peas, vegetable stock, water, and cover pot. Reduce heat to medium so that the ingredients will simmer for 1 hour. Stir occasionally and add more water if necessary. Consistency should be slightly thick and the peas should be a little past al dente. If not to the desired thickness, cook for another 20 minutes, carefully making sure the liquid doesn't all cook off.

Step Four: stir in freshly chopped parsley; add salt/pepper to taste and serve. Optional: add ¼ c of heavy cream and cook for another 10 minutes.

Labels: soup, split peas

Did you go out and buy that random can of white kidney beans, a.k.a. cannellini beans? I sure did, and boy am I glad I bought 2! These delicate little beans make a delightful simple soup when combined with whole peeled tomatoes. I served these beans with a side of spinach and walnut salad, and Clotilde's Herb Muffins (see post from February 5, 2006 and Clotilde's link on the side bar).

You will need: 1 can of cannelini beans; 1 large can of whole peeled tomatoes; 1 large piece of shallot diced; 1 bunch of basil thinly sliced; 1 tbsp of tomato puree; handful of chopped italian parsley; salt & pepper; olive oil; 3 cloves of garlic; chile piquin crushed.

Step One: In a stock pot, add garlic, 3 tbsp of olive oil, shallots, and chile piquin. Saute on medium heat until translucent.

Step Two: Add those beans, liquid and all, and more olive oil if necessary. Cook this for about 10 minutes. Add tomatoes, crushing them with your hands, and tomato puree. Bring to a slight simmer and cook for another 10 minutes. Stir in basil and parsley and serve hot.

Hint: I used 2 leftover parmesan rinds in my soup for added flavor. I also cooked a side of tubetti pasta and added right before serving (cooking it in the pot only makes it overcook, so boil this separately and add as needed).

Labels: cannellini bean, herbs, soup, tomatoes

Beans are a major source of protein, iron, B vitamins, folic acid, and starch. For vegetarians, this plant is perhaps the most important part of a healthy diet. This dish uses a lot of beans and is a fast meal when you are in a hurry. This chile has a very different flavor from the black bean soup recipe (post 12/20/05), but if you like black beans, I suggest that recipe specifically because the flavors posted there marry well for that particular bean.

You will need: 1/2 of a bell pepper diced; 1/4 white onion, diced; 4 cloves crushed garlic; either fresh red chile (that you make and have frozen, see blog from 1/18/06) or powdered, use 2 tbsp of powdered chile or 1/2 cup of fresh chile; 1/2 tsp of cumin; 2 regular sized cans of beans, I like to use a can of pinto and a can of mixed beans that includes kidney, black, and pinto beans; 1 c of vegetable stock; a 28 oz can of diced tomatoes; brown rice.

Step One: Cook 2 cups of brown rice either in a rice cooker or pot according to directions. Start the rice before starting the soup.

Step Two: In a large pot, saute onions, garlic, and bell pepper in 3 tbsp of vegetable oil over medium heat until translucent. Add the 2 cans of beans with their liquid, and 2 more tablespoons of vegetable oil. Cook for 7-10 minutes, stir often.

Step Three: Add spices, salt to taste, chile, vegetable stock, and tomatoes. Simmer for 15-20 minutes.

Step Four: Serve chile over rice and a side of quesadillas. I make my quesadillas with either corn (for gluten free eating) or flour tortillas and jack cheese (chedder isn't quite as flavorful). Salt to taste.

Labels: pinto beans, red chile, rice, soup, tomatoes

Following up on my blog from January 18 (long overdue, I apologize), I wanted to post a few more recipes that use the basic red chile I described in that blog. This chile forms the base for a good posole, and if you have left over chile from making it, you can simply freeze it, and thaw it out for use in this stew.

Posole is another native dish of the southwest and Mexico. Posole is a variety of corn that is called hominy in English. You can buy it dried, frozen, or cooked and canned. I prefer to buy the cooked canned variety from Juanita brand foods. You can buy it form your grocer and find it in the Mexican food aisle. Posole is very light in flavor and if you are vegetarian, vegan, or have a gluten allergy, this dish is perfect for you. I have modified the ingredients to accomodate the non-meat eater, but you can always add pork or beef ribs to this dish for a tasty treat.

You will need:
- 1 cup of the red chile (see blog from 1/18/06);
- 1 28 oz can of hominy;
- 1 c of vegetable stock;
- 2 c of water;
- onion; garlic; cabbage; raddish for garnish.

Step One: In a stock pot, saute about 1/4 c of diced white onion with 3 cloves of crushed garlic in 2 tbsp of vegetable oil until translucent. Cook this on medium heat.

Step Two: Add the chile and cook for another 7 minutes. Add the hominy, vegetable stock, and water. Simmer this for about 15 minutes. Salt this to taste.

Step Three: For spices, experiment with oregano, corriander, cilantro, cumin, and if you want texture, add diced potatoes. Serve the soup in bowls and top with shredded green cabbage, thinkly sliced onions and raddishes, and serve with a wedge of lime. It's simple and perfect for winter's chill.

Eat this with corn rather than flour tortillas.

Labels: posole, red chile, soup

This version of potato and leek soup employs the process of puree to give it a thick consistency that is easy to reheat.

You will need: 2 leeks, peeled and chopped up; 2 medium sized russet potatoes peeled and diced, 3 stalks of chopped celery; handful of chopped flat leafed Italian parsley; 3 minced garlic cloves; 1 c of water; 1/2 c wine; 1 1/2 c of vegetable stock; 1/4 c cream; 1/4 c grated parmesan; salt and pepper to taste; wedge of lemon.

Step One: In a stock pot, combine celery, potatoes, leeks, garlic, and 3 tbsp of olive oil over medium heat until veggies are translucent.

Step Two: Add wine and cook off for 4 minutes. Add water and stock. Boil this on medium high heat for 7 minutes or until the potatoes are soft.

Step Three: In a blender or food processor, add parsley, cream, salt, pepper, and another 2 tblsp of olive oil. Ladle in the hot mixture (from the pot) into the blender. Blend until smotth (Blend this mixture a few cups at a time so you won't have spills from the blender). Return mixture to pot to reheat. Serve in bowls with a lemon wedge and grated parmesan. Eat with salad and warm bread.

Labels: onion, potato, soup

What better way to bring in the New Year than with a bowl of seafood? I suggest you try making this dish for your party or intimate dinner for 2.

My brother took me to Fisherman's Wharf and treated me to a bowl of San Francisco's finest Ciopinno from Alioto's. This dish (sometimes spelled cioppino) is said to have originated in SF by Portuguese fisherman and was later adopted by Italian immigrants in California as a dish of their own. Wherever it came from, the best bowl you'll ever have is in the bay area. Recreating this dish is a little expensive, but worth every cent if you are a seafood lover. I suggest that you purchase your fish from Whole Foods. Their fish market is one of the best in the country for a chain grocer and they buy from companies who use sustainable methods of fish harvesting so you can eat with a clear conscience that you haven't contributed to over-fishing.

You will need:
- 1/2 of a bell pepper, diced;
- 3 cloves of minced garlic;
- 1 bay leaf;
- 1/2 tsp of saffron threads;
- large can of whole tomatoes that you dice yourself (reserve liquid);
- 2 tblsp of tomato paste;
- 3 tblsp of olive oil;
- 1/2 c white wine;
- 1 c vegetable stock;
- 1/4 c fresh chopped basil and Italian parsley;
- 1 large carrot finely diced;
- handful of diced white onion;
- 1/2 c of diced fennel;
- 2/3 lb deveined shrimp with tails on;
- 6 littleneck clams; 6 mussels;
- 1 lb of Dungeness crab (your fish monger should prepare this for you so it is cleaned and cracked).
- Lemon, chile piquin and parmesan cheese, and a side of toasted baguette should accompany service.

Step One: In a large stock pot, combine onion, fennel, garlic, bell pepper, carrot, and olive oil. Cook until translucent.

Step Two: Add wine and cook for 5 minutes. Add vegetable stock and tomatoes with reserved liquid, tomato paste, bay leaf, saffron. Cook that on medium high for 10-15 minutes. Add more liquid if necessary (consistency should be that of a stew). Remove bay leaf after cooking time.

Step Three: Scrub the clams and mussels, add them to the pot and cover. Cook this for 4 minutes. Add crab and cook for another 7 minutes. Add shrimp at last before serving, cooking for 4 minutes or until shrimp turns pink. Add the chopped basil and Italian parsley, incorporating it into the dish.

Step Four: Divide seafood among bowls, ladle in the soup. Garnish with lemon and parmesan cheese. Leave an empty bowl on the table for shells. Eat with spoon, oytser fork, and bread. Goes will with wine.

Tip: for extra tasty dishes, be sure to add kosher salt in the cooking process, but only about 1 tbsp in a pot like this (seafood is already salty). You should also reserve the shrimp shells, wrap them into a cheesecloth, and add this to the stock in step two, removing when you add the other seafood. You may also add clam juice (1/2 c) to the stock during step two as well if you like.

Labels: seafood, soup

Fast and easy, this soup is great for winter time. Be sure to buy a good brand of canned beans.

You will need:
- 1 can of black beans,
- 1 can of drained sweet summer corn,
- 1 tomato,
- 2 green chiles (or 1 small jalapeno diced),
- 2 thick slices of onion finely diced,
- 2 clovea of garlic,
- 1 potato boiled and diced,
- 2/3 c of vegetable stock,
- 1 c of water.

Step One: heat 2 tblsp of vegetable oil in a sauce pot and add onion, garlic, tomatoes, chile; cook this until onions are translucent. Add the beans and cook on medium high for 8-10 minutes.

Step Two: Add corn, stock, and water. Cook this for another 8 minutes or until heated through. Add the precooked diced potatoes.

Serve with a dollop of sour cream and a side of tortilla.

Labels: black beans, soup

If you aren't feeling well, what better remedy than a hot bowl of soup? If you are a vegetarian, this recipe is a great alternative to that salty bowl of chicken soup you ate as a kid. Miso is a fermented paste of rice and soybeans. You can buy this paste at an Asian grocery or natural food store. The colors of miso range from white (a light yellow really) to brown and red. I prefer the white miso because of the strong flavor and smooth texture it has compared to brown or red miso.
Udon noodles can be purchased dry or frozen. I used frozen udon noodles I found at a local grocer. Udon is made from rice flour, eggs, water, and salt. If you are vegan, double check the ingredients or use soba noodles as a substitute.

You will need: Miso paste, 1/2 c of bamboo shoots, finely chopped green onions (4 sprigs); tofu (optional); udon noodles, 6 chopped chitake mushrooms. Makes two very large bowls worth.

Step One: Rinse the udon noodles if frozen. Place them in a pot of boiling water and babysit this closely because most noodles are coated with corn starch and can make the boiling water thick. Remove the noodles once soft, drain and rinse under cold water.

Step Two: Bring 4 1/2 cups of water to a boil. Add the chitake mushrooms and cook for 2 minutes.

Step Three: In large bowls (2) place the bamboo, green onion, and 2 tblsp of miso paste (or more depending on how much flavor you like). If adding tofu, put it in the bowls now. Divide up the noodles between the two bowls.

Step Four: Ladle in piping hot water and chitake mushrooms.

Serve with a bit of dried seaweed on top for flavor.

Labels: soup