Asparagus soup with black truffle cream

Asparagus: good fare for us

Originally appeared in the May 12, 2011 edition of the Southside Times.

Slender, healthy, and easy on the eyes.  While it might be a description to which some aspire, I’m actually talking about asparagus.  Harvested between March and late June, now is the perfect time to take advantage of this venerable perennial.  Continue to read after the jump: (more…)

Turkey chowder with bacon and sage

Laudable leftovers

Originally appeared in the November 24, 2010 edition of the Southside Times.

The appeal of using leftovers is the opportunity to improvise and surprise.  Chowders, stews, and soups are a hearty counterbalance to the descending temps, but also an ideal way for you to perform a little kitchen craftiness.  Even better:  Today’s recipe, thankfully, rates low on rigor and high on relaxation.  Read more here: (more…)

Published in: on November 27, 2010 at 5:53 pm  Leave a Comment  
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Miso Soup and Dashi

Miso Soup

Yield:  1 Qt.

  • 1 quart recipe of dashi (below)
  • 2 – 2 ½ tablespoons white miso (also called shiro miso), or 1 ½ tablespoons red miso.
  • If desired, several drops of soy sauce and cubed, firm tofu

1.  While dashi is warm, pour several servings of miso into bowls, and ladle dashi over miso.  Don’t add miso directly to mother dashi, as it won’t mix properly.

2.  Add soy, tofu, and a few tablespoons of  kelp.


Dashi

Yield:  1 Qt.

  • 36 ounces cold water
  • 1 ounce Kombu (giant kelp for stock)
  • ¾ ounce katsuobushi (dried bonito flakes)

1.  Put water in a pot and add the kombu.  Bring to a boil just over moderately high heat.

2.  Just as water comes to a boil, remove kombu.

3.  Remove from heat and immediately add the bonito flakes.  Let the flakes settle to the bottom.  This will take several minutes.

4.  Strain mixture through a china cap lined with cheesecloth.  Use dashi within a day.

Published in: on August 5, 2010 at 10:30 am  Leave a Comment  
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Summer Gazpacho

  • 28 oz. Tomatoes, Peeled, Diced (or two cans: 13.7 oz.)
  • ½ White or Red Onion, Medium Chop
  • 1 Green Bell Pepper, Seeded, Divided (small dice half, reserve, add last)
  • 1 Red Bell Pepper, Seeded, Divided (small dice half, reserve, add last)
  • 1 Cucumber, Peeled, Seeded, Divided (small dice half, reserve, add last)
  • 1 Head Garlic, Rough Chop
  • 2 fl. oz. Red Wine Vinegar
  • 2 fl. oz. Balsamic Vinegar
  • 1 T. Lemon Juice
  • 2 fl. oz. Olive Oil
  • 1-1 ½ C. Fresh Cilantro, Rough Chop
  • To Taste Cayenne
  • 1 t. Dry Oregano
  • 2 Pinches  Pepper Flakes (Optional)
  • 2 T. Freeze-Dried, or 1 T. Fresh Basil
  • 2-3 Whole Vine-Ripened or Roma Tomatoes, Seeded, Small Dice
  • 23 oz. (2 Cans) V-8 Tomato Juice
  • To Taste Kosher Salt and Black Pepper

—Pour peeled and diced tomatoes into a food processor or blender.  With the exception of the tomato juice and small-diced vegetables (bell peppers, cucumbers, and tomatoes), add all ingredients and pulse to puree—but don’t over do it.

—Season with kosher salt and pepper and adjust if necessary.

—Transfer pureed soup into a storage container.

—Stir in small dice vegetables, and incorporate tomato juice.

—Refrigerate at least twelve hours before serving.

Published in: on June 30, 2010 at 7:05 pm  Leave a Comment  
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