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Parsnip and Turnip Soup
Most winters, I'd be soup mad by now, but we've had an unusually mild season this year. It was over 70 in Baltimore not two weeks ago, with the Christmas tree still up (OK, we STILL haven't taken it down,...
Chilaquiles
Chilaquiles are my favorite Mexican-style breakfast food. It's not something you might order at a restaurant if you go simply by the description - "crispy tortillas made soggy in a tomato and chile pepper sauce and served with a fried...
Full of Beans: Black Bean Ice Cream
So far during the Full of Beans project, we've made a spicy and hearty black bean soup, enjoyed black bean cakes with a spicy and savory poblano sage cream sauce and made a black bean sandwich spread perfect for lunch...
Full of Beans: Black Bean Cakes With Poblano Sage Cream Sauce
Welcome to Day three of the Full of Beans project on Too Many Chefs. On Wednesday we made a big pot of black beans (and maybe had a bowl of them with some spices and onions and cilantro). Yesterday, we...
Full of Beans: Black Bean Soup
Yesterday, I introduced you to our week-long Full of Beans project. We made a big pot of black beans and set aside a little of the liquid from the pot for some of our recipes to use those beans. Today,...
Sopa Elote (Corn Soup, Mexican style)
Every good Midwestern boy enjoys corn. Some like it on the cob, some off. Some like it in cornbread or creamed, and some like it in soup. I like it all those ways, but my recent new favorite is...
Spinach-Peanut Soup
A can of boiled peanuts got me started on this recipe, though they make no appearance in the soup. Along with the bitter melon and donut peaches and chiles I told you about yesterday, I also purchased a can of...
Savory Mushroom French Toast
When I was a young-un, French toast was my favorite (or is it favoritest?) breakfast food. Soak some stale bread in a simple sweetened custard spiced with nutmeg and vanilla, fry it up, and smother in syrup and butter. Nice....
IMBB23 - Vive La France (or actually French Canada, eh?)
Ever have one of those friends who is just plain a contrarian? Yep, that's me. So when Cucina Testa Rossa announced the theme of IMBB 23 would be to make a regional French dish with a glass of wine,...
Fox River Bean Soup with Winter Squash and Greens
The name of this soup is after a river just west of Chicago. I named it after that river because the original recipe I modified from the February/March 2006 issue of Eating Well was called "Amazon Bean Soup with...
Roasted Butternut Squash with an Onion Sauce
I love vegetables. Artichokes, beans, carrots...all the way down the line to zucchini (with the possible slight exception of green bell peppers which are just not me), I love them all. However, I feel like they are too often just...
Roast Pork with Braised Fennel, Apples and Onions
One week after our Thanksgiving feast, I was starting to get a bit tired of turkey. As luck would have it, my dear spouse had a lot of evening engagements ('tis the season after all) and so I've been struggling...
The Redhead's Tomato Basil Soup
Sacrifice is what's needed for a great recipe and my wife sacrificed last night when she somehow punctured the meaty part of her palm with a small knife. Although this soup is very red, I can assure those non-anthropophagists...
Butternut Squash Soup with Sage
Sometimes having a blogging partner can be frustrating for the creative cook/blogger. Just last week, Meg posted a great recipe for Spicy Squash Soup, and roasted some sunflower seeds and pumpkin seeds, just as I came home with a...
A question for the cooking masses
As you may or may not have noticed, my household is devoid of only one major cooking implement (well, aside from the 10,000 btu wok burner, that is). You've seen me chop, slice, dice, blend, and make dough, but always...
Summer Squash Soup
This started life as a zucchini soup from the pages of Eating Well magazine, a publication I quite enjoy. I adapted it to use summer squash we'd purchased at a local farmers' market and was especially glad for the opportunity...
Utensibility Week
Utensibility: the quality of combining sensibility and utility in a delicate perfect balance. Sam of Becks and Posh invented this term and I think it's rather clever. If you want to know the story behind the word, you can read...
Chipotle Corn Chowder
One of the recent food magazines had a recipe for corn soup with a swirl of adobo sauce. I was convinced I was going to make that dish tonight, but I couldn't find the magazine I'd read the recipe in...
Pseudo-Spanish Chickpea Salad
Despite the cool changeable weather here in Paris lately (or maybe because of it?) I've been dreaming of sunny Spain and longing for the great food we found in Catalonia last autumn. And so I finally pulled out the slim...
Green Grilled Chicken
The Critic and I eat a lot of chicken breasts. It's his favorite meat, and I like the fact that it's reasonably healthy. I buy the free-range organic ones in our local supermarket at least once a week. Chicken breasts...
Fish with two sauces
When I got back from my recent visit to the Salon de Saveurs, I could hardly wait to try out all the exciting products I had purchased. As mentioned earlier, I found the balsamic reduction from Mille et Une Huiles...
Fresh Pea Soup
This dish is so simple that I hesitate to call it a recipe. But it was a delightful fresh spring soup, full of flavour and the promise of warm sunny days to come. All you need to do is the...
Mary Had A Little Lamb
...and then she had some peas. That's Barrett's joke, actually. I was tempted to participate in the first edition of the French bloggers' event Blog Appétit! but I was nervous on several levels. Firstly, I wasn't sure exactly how it...
Another 3G Soup
Green, Garlic and Ginger. Using spinach for the green element was great: hot and salty and sour and extremely healthy. Unfortunately, I only had the one bag of spinach and was sick enough that I didn't feel much like going...
Grilled Tuna with Roast Pepper Sauce and Garlicky Beans
I have to be honest. Although I thought this combination was fantastic, full of flavour and pizzazz, my Critic wasn't wild about it. Too French, he said. Next time I'll sprinkle some hot pepper flakes on his portion and I'll...
Palak Paneer - Indian Spinach and Cheese - First Version
Let's start with a definition. I've long been confused by the distinction between palak paneer and saag (or sag) paneer. Both appear to the uneducated Western eater (that's me) to be spinach in spices mixed with cubes of a simple...
Cream of Poblano Soup
Poblanos are my second favorite pepper after smoked jalapenos (chipotles). Most people encounter poblanos as the base for a chile relleno dish, but there is so much more potential to these spicy but not brutally hot peppers. I particularly...
Spinach and Pea Soup
T.S. Eliot famously wrote "April is the cruelest month." I think he was off by sixty days. February is the true long, dark, teatime of the soul (as another great writer Douglas Adams put it). You've made it past...
Mexican Black Bean Tart With Cornmeal Crust - IMBB 11
The genius of Mexican food is that it satisfies and energizes with simple ingredients combined simply. For today's bean themed Is My Blog Burning? hosted by Cathy at My Little Kitchen, I created a Mexican style tart that would work...
Jersusalem Artichoke Soup
One could remark of the Jerusalem Artichoke's name something similar to Voltaire's take on the "Holy Roman Empire" which, he argued was "Neither holy, nor Roman, nor an Empire." The Jerusalem Artichoke is most certainly not an artichoke and is...
Curried Sweet Potato Soup
Sweet potatoes are one of the great underused vegetables in the United States. Aside from Thanksgiving and Christmas, its unusual to see sweet potatoes on the American dinner table and that's a shame. Sweet potatoes are naturally delicious and...
Roast Tomato and Onion Soup
This has to be one of the simplest, tastiest recipes in the world. I am a big fan of tomato soup, especially when the rain is pouring down (as it did last week) and all the best summer fruits have...
Roasted Tomato Sauce
This is a recipe not just for a sauce made with roasted tomatoes, but for a tomato-based sauce that is entirely roasted. The sauce takes about an hour and a half to make but only 15 minutes of that...
Heavenly Cheesecake with Peach Compote
Clotilde, of the Chocolate and Zucchini site, wrote recently about the Paris Potluck held a few weeks ago. Well this weekend the Critic and I both went along to Christoph and Suzanne's for the second pot luck. As usual, the...
Bender's Chickpea and Leek Soup
This recipe actually came out of my Jamie Oliver cookbook, The Naked Chef. Jamie himself gives credit to his friend Bender who found it in an old cookbook. So I guess, Bender, Jamie and I can all only take...
Cream of Spinach and Zucchini Soup
This soup belongs to a category of soups I like to call "Cream of Green". Basically it stems from the belief that you can take almost any combination of green vegetables, pair them with an appropriate cheese and come...
Chicken and Grilled Vegetables Salad (with Caesar's dressing)
Caesar salad is one of those dishes I cannot stop myself from ordering in restaurants even though I know that nine times out of ten I'm going to be severely disappointed. This is especially true, for some reason, in...
Am I blue?
We were tired yesterday. We found out that one of us was not going to get a new great job. We hadn't slept enough the night before and had eaten and drunk too much over the weekend. It was raining....
St. Patrick's Day Soup?
In the Expat-flat we celebrated St. Patrick's Day quietly with an old friend and a new movie (Lost in Translation). In honor of the day, I made one of my favourite soups, which happens to be green. Sadly, it...
A Mini-Feast
Yesterday I was in the mood for some serious comfort food, having fallen victim to a nasty cold. (I mentioned that my Cure for the Common Cold was only 90% effective, didn't I?) So I remembered the leftover cold sausages...
Potato/Leek Soup
This soup makes my lovely wife Rebecca very happy when its cold out. It's filling, nutritious, and easy to make. Enjoy it on whatever cold days remain this winter, or serve it cold in the summer! Rebecca laughed at me...
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