I think many of us consider a bowl of tomato soup and a grilled cheese sandwich high on the list of "comfort foods", harkening back to childhood. Once you start making your own tomato soup, you'll never look back in the same way again. This recipe makes it easy to choose home-made soup over "processed-canned" -- a container in your freezer is just as convenient as a can in the cupboard.
This soup is delicious on its own, and has the added advantage of being an excellent base for many, many variations. For all those good ideas, check out the complete blog posting by clicking here.Potato and Leek Soup - A great multi-tasker. This is "Big Batch" cooking for plan-ahead meals. - Leeks, trimmed, sliced, washed [...]
This soup has replaced canned Cream of Mushroom for all the variation soups i used to make in my early (pre-culinary school) cooking days, like Cheddar and Broccoli, or a quick chowder. Make lots, and keep it in the freezer. Winter is coming -- you're going to need lots of soup! There are several suggested variations in this recipe, and of course, you can always create your own.
This is a severely simplified recipe. For the whole story, check out the full blog posting by clicking here.Borscht - All amounts are flexible. Baking is science -- Soup is art. - Diced Beets (peeled if beet is large), Finely diced Onion, Diced Peeled Carrots, Diced Celery, Diced Peeled Potato, Thick Cut Bacon, in lardons, [...]
Borscht is one of my favorite soups, easy to make any time of the year. It has that sweet/salty/sour/savory blend that makes a perfect dish. I like it chunky, and I like it "Bisque" -- both those ideas are included. As always, you can modify this recipe to make it "just like Gramma's", whether she was Ukrainian or not.
Much more mushroom-y than anything in a can. For variations on this basic soup, please refer to the full blog posting, by clicking here.Cream of Mushroom Soup - Small yield recipe -- double it up if you have room in the freezer - Butter (or oil), Shallot, finely diced, Chopped or Sliced Mushrooms, Chicken or Vegetable Broth, Rice [...]
The leaves have mostly fallen, and the temperatures are dropping. This is a good time for soup. I have a few on file, and I'll post them all as time permits. This mushroom soup beats all canned versions hands down -- very mushroom--y. Lots of scope for imagination too -- keep it pretty plain, or dress it up for company.
Sorry for that last garbled posting -- it was just the Potato Bun recipe you need to make Turkey Pizza. Which you will want to do. In a couple of days. Happy Turkey Day!
It's a little late to make buns for Thanksgiving Dinner, but this is the dough you need to make Leftover Turkey Pizza.
I’ll bet there are millions of people out there who have vowed that they are "absolutely giving up bread" for whatever reason they imagine they need to. The fact remains -- a bun is the best vehicle for rapidly consuming a meal, whether it's breakfast on the run, or a "necessity burger" when you're starving after work. I, on [...]
