Guest Post by Jenny Smith
Cooking is one of my favorite hobbies and I love to create recipes, like seafood soups, in the comfort of my own kitchen. One of my favorite is lobster soup and Chinese lobster congee soup. A congee soup is very tasty and it is basically a rice soup which can be cooked with great ease.
If you are celebrating a special occasion with your family, you can prepare this soup and serve your guests who will surely get delighted to have it as a starter. This soup also serves as the best food for breakfast or snacks. Now let’s discuss the recipe.
Ingredients:
For 2 servings
- 1 whole lobster
- 6-8 cups of water
- ½ cup of rice
- Salt, to taste
- 1 teaspoon ginger paste
- 3 teaspoons of soy sauce
- 3 Spring onions, cut up
- A little bit of Chinese vegetables like cabbage
Instructions:
At first you need to clean the lobster thoroughly and start steaming it by placing it into the steamer. The entire process of cooking depends on the size of the lobster and cooking for around half an hour is sufficient. You should not overcook the lobster as the flavor of the fish will fade way. The gravy which is produced serve as a tasty lobster sauce or lobster bisque.
The next step is to wash the rice properly and then let it cook. Make sure that the water level reaches and covers the whole of your index finger. Keep it for an hour and stir the rice meanwhile so that it does not make sediment into the bottom of the rice cooker. Now add salt to give a lovely taste and sprinkle sliced spring onions and chopped ginger.
Now add soy sauce into the congee soup and put some Chinese vegetables like Chinese cabbage into the soup. Steam the vegetables and serve. Enjoy!
Jenny Smith gives you some tips about how you can prepare lobster soup. Chinese lobster congee soup is a very tasty soup and you can have it as a starter or in your breakfast.
Guest Post by Natalia Rankine-Galloway
I love the collection of soups and stews that people share with me. This week, Natalia Rankine-Galloway of Culture Baby shared this delicious Spanish Stew. This is her take on a recipe that she saw demonstrated on a TV travel show. She noted, “The host cooked it over an open flame on a mountain side in Northern Spain which I am sure makes it taste even better but it comes out pretty great in a regular NY kitchen!” Enjoy and happy weekend.
Spanish Stew
Ingredients:
4 tablespoons Olive Oil
1lb Beef Chuck or Stew Meat
2-3 Medium Idaho potatoes
1 Red Bell Pepper
1 Green Bell Pepper
1 large Beefsteak tomato
Kosher Salt
3-4 cups Low-Sodium Beef Stock
Fresh ground Pepper
Pinch of Saffron
1 clove garlic (optional)
Directions:
Heat 2 tablespoons of the olive oil over a medium heat in a dutch oven. Add the diced tomato and bell peppers along with a pinch of Kosher salt and some fresh ground pepper (you can also add optional minced garlic). Cover the pot and let the salt work on the vegetables for 20 mins. Stir occasionally.
Meanwhile, sear the cubed beef in a separate pan with the remaining oil and a little more salt and pepper.
Cube the potatoes and keep them in a bowl with cold water just covering them to avoid browning.
When the vegetables are done, add the seared beef and the potatoes with their water. Top up the pot with the stock so that all ingredients are covered. Add a generous pinch of saffron and cover the pot. Cover and let cook on a medium-high heat for 40 mins. Delicious when reheated!
There it is! I hope you like it. It is super hearty!
In the interest of full disclosure, I must say that the reason I finally made this connection was that I was about to write and tell you about a little event I am having tomorrow at Sprout’s Organic Baby Boutique at 1375 3rd Ave. In addition to making fantastic stew (if I do say so myself) I run a little company specializing in international baby items; products that let you celebrate a particular cultural heritage or global diversity with a new baby. All the items and more details are at www.culturebaby.com.
I recently came across a tweet from Union of Genius about soup. With a little delveing on their website I learned that they are all soup restaurant in Scotland. Having throw around that idea myself, I was excited to chat with Elane Mason, owner of Union of Genius, about this fun restaurant concept that centers around everything soup.
Opened since October 20111, Union of Genius has experienced huge praise for their passion, concept and their high quality soups that Elane told me has reduced her to tears. Adding, “I am incredibly proud of what we’ve achieved in such a short space of time and am looking forward to an ongoing time of creation and invention (without a doubt, the recipe-inventing is the best part. And feeding folk. That’s also the best part).”
Featuring six new soups everyday, Union of Genius creates their soups with fresh and locally-grown produce. They also have vegetarian and vegan soups, and they feature three soups that use ingredients that are currently in season. While looking through their menu I loved checking out their delicious soup options like Coronation chicken with almonds, Chorizo, tomato and butterbean, Spring green soup with beans, Scotch broth, Potato and parmesan and Hungarian Gulyas with dumplings! Additionally, all of the soups are included with locally-baked artisan breads and a selection of toppings.
An innovative idea, Union of Genius is a brilliant ode to soups, creativity and a passion for food that is exciting for soup lovers everywhere.
For more information, visit: www.unionofgenius.com
You can also find them on Facebook and Twitter.
I recently had the pleasure to meet renowned chef and restaurateur Emeril Lagasse at a fun cooking demonstration where he served up some of his famous New Orleans cuisine like Po Boys and Gumbo. With no mention of his signature phrase “BAM,” Emeril was excited to celebrate the launch of his fantastic new product line for JCPenney that includes a collection of cookware, cutlery, a deep fryer and a pressure cooker. I loved watching him make his signature Gumbo, specifically how it can be made in less than 30 minutes (roux and all) in his new pressure cooker. He added in his signature flavors, including essence and talked about how Gumbo is a heartwarming stew that doesn’t have to take all day to cook. Martha Stewart even made an appearance at the launch and noted how she loved his combination of “subtle spices.” Check out the delicious recipe below and be sure enter the Jazz Up Your Favorite Recipe Contest for a chance to win a trip to the 2013 New Orleans Jazz & Heritage Festival!
For more information on the new line, please visit: http://calendar.jcpenney.com/april/#!emeril-contest
Pressure Cooker CHICKEN AND SAUSAGE GUMBO
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved
Ingredients:
2 ½ pounds chicken thighs,
excess fat trimmed
2 tablespoons Essence
1 tablespoon plus 1 teaspoon
kosher salt
1 pound Andouille or other smoked
sausage, cut into ½-inch rounds
½ cup canola or vegetable oil
1¼ cups all-purpose flour
2 cups diced yellow onion
1 cup diced green bell pepper
1 cup diced celery
2 tablespoons minced garlic
12-ounces amber beer
2 tablespoons Worcestershire sauce
1 quart chicken stock
½ teaspoon cayenne pepper
3 bay leaves
3 sprigs fresh thyme
¼ cup thinly sliced green onion tops
2 tablespoons chopped
fresh parsley
Steamed white rice for serving
Preparation Instructions:
Set the EMERIL BY T-FAL ELECTRIC PRESSURE COOKER to the “Browning” setting. Season the chicken thighs with 1 tablespoon of the Essence and 1 tablespoon of the salt, once hot, begin to sear the chicken thighs in the bowl of the pressure cooker until well caramelized, about 5 minutes on each side in batches.
Set aside on a platter once the chicken is seared. Add the sausage and cook, stirring occasionally until the sausage is lightly caramelized, about 6-8 minutes. Remove the sausage and set aside with the chicken thighs. Add the oil and flour to the bowl and stir, continuously until a brown roux forms, about 30 minutes.
Add the onions, bell peppers, celery and garlic to the roux and cook, stirring often, for 5 minutes. Pour the beer and Worcestershire sauce over the roux and vegetables and cook, stirring until the beer is nearly evaporated, about 2-3 minutes. Add the stock, remaining Essence, kosher salt, cayenne pepper, bay leaves
and thyme to the bowl of the cooker. Return the chicken and sausage to the bowl and stir well to incorporate the liquid with the roux.
Bring the liquid to a boil and cancel the browning mode on the machine. Place the lid on the cooker being sure that the pressure limit valve is set to close and seal the lid to the machine. Set the cooker to “High” pressure and the timer to 30 minutes.
Start the machine and allow the gumbo to cook undisturbed. When the timer goes off, set the pressure limit valve to the steam release setting and allow the pressure to slowly escape. Once all of the steam has been released, unlock and remove the lid. Using a slotted spoon, remove the cooked chicken thighs from the gumbo and set aside on a platter. Remove the skin and separate the meat from the bones of the chicken. Return the chicken meat to the bowl of the pressure cooker with the green onions and chopped parsley and stir to distribute. Serve the gumbo with steamed white rice over top of it.
Roasted Cauliflower and Chickpea Soup
I often find that the simplest ingredients make the best soups. For this recipe, I was wanted to use up a head of cauliflower that I had in my fridge so I decided to roast it to enhance its flavors. Chickpeas and celery provided a nutty flavor that when blended together tasted as if the soup had cream in it – even though it only contains vegetables and some dill. As a simple soup, I also pureed it for my baby that she gobbled up and loved just as much as I do.
Roasted Cauliflower and Chickpea Soup
Ingredients:
3 cups of water
1 head of cauliflower, cut up
1 can of chickpeas
3 stalks of celery, cut up
4 cloves of garlic, minced
sprinkle of dill (or fresh dill, cut up)
pinch of salt
pinch of pepper
drizzle of olive oil
Directions:
Cut up a head of cauliflower and place it on a sheet of aluminum foil. Drizzle some olive oil on top and cover. Let cook for 10 minutes. As the cauliflower is cooking, boil a pot of water and cut up the garlic and add it to the pot. Add in the chickpeas and celery, along with the salt and pepper. Turn off the oven and place it in the pot. Let cook for about 20 minutes. Drain some of the water and blend. Enjoy!
I have been loving making soups every week that I puree for my baby. Ready to enjoy a bowl of soup myself I took some inspiration from Mario Batali’s book, Molto Batali: Simple Family Meals from My Home to Yours. Featuring 120 of his favorite seasonal recipes, I was instantly drawn to his Broccoli and White Bean Soup recipe. I knew my baby loved white beans and I was excited to vary my typical white bean soup recipe with some bread crumbs, cheese and lots of garlic. In addition to the broccoli, I added in some kale and celery, that after cooking for hours, resulted in an amazing vegetable broth that myself and my baby (after getting mashed) both enjoyed.
Broccoli and White Bean Soup – From Molto Batali
Makes eight to 10 servings as a first course
1 pound fresh broccoli
1/4 cup extra virgin olive oil
2 Spanish onions, chopped into 1/4-inch dice
1 teaspoon hot red pepper flakes
5 fresh garlic cloves: 2 thinly sliced, 3 halved
Sea salt
One 3-inch piece of Parmigiano-Reggiano rind
2 cans (16-ounce) cannellini or other white beans, rinsed and well drained
10 hand-cut slices of crusty whole-grain bread, toasted
1/2 cup freshly grated Parmigiano-Reggiano
6-8 stalks of kale – variation
2-3 stalks of celery, cut up – variation
Directions:
1. Remove and discard the tough end from the broccoli stems, and coarsely chop the broccoli.
2. Heat the oil in a large Dutch oven over medium heat. Add the onions and cook, stirring frequently, for 5 minutes. Add the red-pepper flakes and the sliced garlic, and cook for 1 minute, stirring constantly. Add the kale, celery, broccoli and 1 tablespoon of sea salt, and cook for 5 minutes, stirring constantly. Add 6 cups hot water and the cheese rind. Raise the heat to medium-high, bring to a boil, and cook for 3 minutes. Then reduce the heat and simmer for 20 minutes.
3. Remove the cheese rind, cut it into 1/4-inch cubes, and set them aside. Transfer the soup, in small batches, to a blender or food processor, cover tightly, and blend until smooth. Return the soup to the Dutch oven and add the cheese rind pieces. Season to taste with salt, and simmer for 10 minutes. Add the beans, and simmer for another 10 minutes.
4. Rub both sides of the toasted bread with the cut sides of the halved garlic cloves. Tear the toasts into bite-sized pieces, and divide them evenly among warmed soup bowls. Ladle the soup over the toast pieces in each bowl. Top each serving with grated Parmigiano, and serve.
Photo: Steven Depolo (Flickr)
The past few years has seen an increased awareness of the use of the toxic chemical Bisphenol A (BPA). PIt is phased out of baby bottles and cups, but it is still prevalent in receipts, bottles, metal and canned containers – like in Campbell’s Soup – for coding purposes as well as to prevent bacteria and food spoilage. This is believed to cause cancer, obesity, and neurological problems to unborn children as well as developmental problems to growing children.
As a part of an incentive from the Healthy Child Healthy World community and the Breast Cancer Fund, Campbell’s announced that they had already started to move away from BPA in its cans. They noted that they have started to use BPA-free liners in some of their soups, with no indication of which ones.
Although this is a step in the right direction, Healthy Child Healthy World notes that Campbell’s needs to release the details on which products currently contain BPA alternatives as well as which BPA alternatives are being and will be used, and what timeline they will use for completion of the phase-out.
For more information on this campaign, please visit: http://healthychild.org/
Some stories about the Campbell’s move away from BPA:
An interesting social interest project called “What’s Cooking in the Bronx” will combine food, conversation, and art in the abandoned Andrew Freedman Home. Developed by Puerto Rican artist Sofia Maldonado and as a part of No Longer Empty, a contemporary public art organization, this food event will combine a kitchen mural, live cooking experience and a discussion of Latin cuisine and traditional cooking.
Bringing street art and cooking performances that weekend, Maldonado aims to rediscover traditional Puerto Rican food in a new community setting. Family culture and the passing down of recipes, Empanadas will take the main focus and the hundreds diverging recipes will be explored.
A nutritionist will also be on hand after the workshops to further help those interested in pursuing a healthy diet and lifestyle. And for who wants only to relax, the evenings are filled with a movie schedule that deals with food, mood, family and tradition.
Leading up to the event, No Longer Empty’s facebook is asking fans to submit empanada recipes which will end up in a recipe book, available for all participants and visitors.
What’s cooking in the Bronx?
April 20t and 21st 2012
Andrew Freedman Home, 1125 Grand Concourse, The Bronx NY
The cooking workshop is limited to 15 participants each, RSVP at bronx@nolongerempty.org
Guest Post by Matt of Waffle Makers
If you’re a lover of soups then there is little doubt that you’re a lover of croutons too. To the casual eater they are burnt pieces of bread, but to the secret society of soup fanatics, they are magic pockets of texture and crunch.
This recipe isn’t about making perfectly cubic croutons, but instead it’s about making delicious croutons extremely quickly without having to use up a lot of time with preparation. This recipe is ideal for anyone who wants homemade croutons in less than 10 minutes from prep to finish.
Ingredients:
- Sliced bread
- Melted butter or olive oil
- Dried herbs
Directions:
This recipe is overwhelmingly simple. Start pre-heating your waffle maker then get your bread; it can be any bread, as long as it is sliced and not too thick for your waffle maker.
Take your melted butter or olive oil and coat your slices of bread, you only want to coat them, make sure you don’t completely soak them; otherwise the bread will fall apart like wet paper.
Now lovingly sprinkle your dried herbs over your freshly coated slice of breads, I highly recommend dried oregano but any dried herb or seasoning will do.
Once you’re happy with your seasonings and your waffle maker has had time to pre-heat, slap your slices of bread into the waffle maker and start cooking.
For this recipe to work you will need to use a regular square waffle maker, as this allows your slices of bread to fit properly into your waffle maker. Do not use a Belgian waffle maker, as Belgian waffle makers can tear through the bread.
Depending on what model and make your waffle maker, it should only take between 2 and 5 minutes for the bread to fully cook. You want to make sure the bread is solid enough to be considered crunchy; no-one likes floppy or soft croutons.
Once you’re satisfied, take the bread out, let it cool down and then break it up with your hands into roughly crouton sized chunks. There you have it, quick and easy homemade croutons from your waffle maker.
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This guest post was written by Matt who writes at Waffle Makers where he provides reviews and information for waffle makers. He suggests reading the Waring Pro WMK600 Review.
This month I had the honor to participate in a fun campaign with Jarlsberg called ‘29 Ways to Leap into Jarlsberg.’ Through this initiative 29 bloggers were asked by Kitchen Play to create their own unique recipes with the new Jarlsberg Dip. Every day in February a new recipe has been shared on Kitchen Play like the Devilishly Delicious Jarlsberg Eggs by Good Cook Doris and a Hot and Cheesy Hummus by Bran Appetit.
Containing red onions, real mayonnaise and of course cheese, I was excited to incorporate a very different ingredient in my soups. I decided on a broccoli soup – a favorite of mine that I hadn’t made in awhile – along with some potatoes, carrots, onions and the Jarlsberg Dip for my take on a Cream of Broccoli Soup. Of course, I loved how simple it was but I also enjoyed the nutty and unique taste that allowed me to test out a new ingredient and incorporate a new vegetarian recipe on Soupy.
Broccoli and Potato Soup with Jarlsberg Dip
Ingredients:
3 cups of vegetable broth (water is fine as well)
1 head of broccoli, cut up
1 yellow onion, cut up
2-3 cloves of garlic, minced
3 potatoes, cut up
1 container of Jarlsberg Dip
1 leek, sliced (white part only)
1 stick celery, cut up
2-3 carrots, cut up
Sea salt and pepper
1/4 cup parmesan
Drizzle of olive oil
Directions:
Drizzle some olive oil in a medium-sized pot, Cut up the head of broccoli, garlic, and onion and place them in the pot. Let cook on a low flame. Cut up the potatoes, celery, leeks and carrots and add them to the pot, along with the stock or water. Cover and let cook for 20 minutes. Add the Jarlsberg Dip, parmsean cheese, salt and pepper. Stir and cover. Let cook for another 10 minutes on a low flame. Turn off the flame and blend the soup – I left mine slightly chuncky. Enjoy!
Jarlsberg is also hosting a giveaway on their facebook page. The giveaway includes a tailgate tote stocked with:
- Jarlsberg Lite Cheese
- new Jarlsberg Cheese Dip
- Snofrisk (a Norwegian style cream cheese)
- crispbreads
- honey crèmes
- honey vinegar.
Please visit: Jarlsberg USA blog for more information.
Disclaimer: I was compensed to cover the cost of ingredients for these recipes. The folks over at Kitchen Play were kind enough to invite me to participate in this event with Jarlsberg cheese. My participation was voluntary and as usual, all opinions are my own.
