The Soup

The soup I'm going to be sharing with you today is not just any soup. The recipe comes from my friend, Danny, the man to whom this marvelous concoction owes its existence to.

I made up a half batch of it today (and you'll see why I only made half - it's huge!) and the whole time I was putting it together I kept thinking that it seemed familiar, and it does. Back in the late 80's to early 90's (that's 1900's, kids) there was a soup that everyone in the world who was trying to lose weight made. It started with tomato juice and built up with veggies until it was a seething mass of who-knows-what. It wasn't bad overall, but it lacked any real flavor that would keep a person wanting more. It was rather bland, as soups go, and for all that was dumped into the pot, it really should have had more 'oomph' to it.

Enter Danny. I'll let you get the story in his own words in a moment, but - in a nutshell - he took a similar soup and morphed it into a very fusion-flavored thing that actually leaves you feeling full for longer than the requisite 30 minutes that other 'diet' soups give you.

This soup is a thing of legend among Dan's friends and acquaintances, and having not been shared until now, has been carefully guarded by Danny himself and I have been lucky enough to have him share it with me and then allow me to pass it on. I know there are people out there who have been waiting for this.

Without further ado - here's the scoop:

The story is that many years ago, my doctor put me on a very low sodium diet and, with my background as a sous in Philly, it got me back into cooking by necessity. I went back to complimenting flavors between acidic and sweet, savory and tart, etc.. Given that I needed something to fill me up, but not high-calorie, I started with a vibe of a "Hobo Stew," but without the meat. My brother had something similar in his fitness diet that seemed like a good idea, but I knew that I could blend some flavors in ways that would provide more flavor and health benefits. The idea was to take a big pot of water and start tossing fresh vegetables into it and see what happens. Personally, I use low sodium V8 and I like to toss in a few gulf shrimp at the end with a pinch of mozzarella cheese when serving, but it's great over rice, noodles or just plain, too.

Over the years, I found myself tweaking this without ever writing down what I'd done, but my doctor (who LOVES this soup, by the way) suggested that I offer the recipe to other patients online. The mix of sweetness, citrus, spicy, savory, and the ability to be seasonal made it right for anything from gumbos to curries to vegetable soup with barley so I began to cook it for friends as well. Once that happened, people began to demand the recipe and, given that I wanted to share it through someone I know and trust, I found my way to you.

I'm told that it needs to be shared and that's the nature of a good soup, I think. This, like so many soups, is one of those that gets better on the second and third days. My friends continue to say that my soup rocked their worlds and/or changed their lives (especially if they are patients of some specific care who all seem to be able to eat this with little modification), I'm very proud of this particular recipe. It is energizing, both filling and light at the same time, plus good for you. A cup in the afternoon, late at night, or as a meal in-and-of-itself. To me, it's just my soup.

Thanks mucho!!

d

No, Dan - Thank YOU!

Here's the soup...

Daniel East's Rock Your World Veggie Chowder
Most people THINK they may not like this...until they taste it. Don't look, just cook!

Printable Recipe

INGREDIENTS:

1 Lg bottle V8 juice (low sodium or regular ok)
2 cups water
4 med tomatoes diced
2 cups sliced oyster mushrooms
2 cups sliced shitake mushrooms
2 cups sliced portabella mushrooms
2 cups sliced button mushrooms
2 cups chopped or sliced fresh carrots
2 cup chopped broccoli
2 cup chopped cauliflower
1 cup chopped shallots
1/4 cup chopped fresh garlic
2 small cans black beans – drained (not black bean soup - if you have time to soak dried ones,
even better)
1/2 cup of finely grated fresh ginger
3 tbsp balsamic vinegar
3 tbsp fresh squeezed orange juice
3 tbsp Liquid Summer Hot Sauce - http://www.sauceboss.com
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
1 tbsp ground turmeric
1 tbsp ground black pepper
1/2 tsp ground cumin
1 tsp sugar or 1 pk Splenda®
NOTE: if you must add salt, use sea salt or kosher salt to taste.

WHAT TO DO:

• Using a 8 qt or larger pot, pour in the V8 & water with heat on HIGH.
• Add all veggies (except ginger) and bring to a rolling boil.
• Stirring often, continue boiling until foam begins to appear.
• Add the OJ, vinegar & black beans.
• Once mushrooms have reduced, add all remaining ingredients & continue boiling/stirring for 1 hr until veggies are tender.
• Reduce to a simmer and cover. Once it thickens (approx. 1 hr.), check seasoning for taste.
• Continue stirring and serve while hot.

NOTE: DO NOT add too much pepper as it expands when heated and may get fairly spicey!
ALSO: Each time you heat and reheat, the mixture thickens and continues to break down.
ADD ONS: Great over brown rice or with a little shredded cheddar, shrimp and/or meat, etc.

Copyright ©2003-2009 Daniel M. East. All rights reserved. http://www.danieleast.net

Quadrucci - Making Pasta

Pasta is such a diverse and widely consumed product that many people have no idea how easy it is to make your own. Pasta is also so cheap that many people wonder why one would make their own. For myself it's a feeling of accomplishment. I've always enjoyed making something that most people think can only be store-bought: cream puffs, wonton soup, fortune cookies.

The first time I ever made pasta with a machine rather than rolling it out myself was in school. Every pasta dish that was served at the school restaurant was made from fresh pasta. Making pound after pound was a bit tedious, but worth it.

Making your own pasta is like making anything else homemade; you get to be in control of what goes into it. Whole egg or egg white, salt or no salt, semolina flour or all-purpose flour. Water or not, oil or not.

Most store-bought pastas are made from semolina flour - a flour made most often from durum wheat. It's usually more coarse than standard all-purpose flour, so many people mix the two for pasta making. I've made pasta from all semolina and from half and half and I prefer the latter. All semolina makes a very stiff dough.

Here's the recipe based on what I made last week.

Basic Pasta Dough
Printable Recipe

1 cup semolina flour
1 cup all purpose flour
1 teaspoon salt
3 large eggs

I don't usually add salt to my pasta, but I was making quadrucci, which are rather large, and wanted a little more flavor because they were being served simply, in broth.

Combine flours and salt and make a well in the center. Drop 3 eggs into the well and start mixing them into the flour until a stiff dough forms. If you are making pasta on a very dry day you may want to add a tablespoon or so of water to the eggs. Cover the dough and let it stand for 10 minutes.

Roll out or run through a pasta machine and cut as desired.

Fresh pasta cooks faster than its dry counterpart, so you need to keep an eye on it as it cooks. As with dry pasta, timing depends on the size and shape of the pasta.

I made quadrucci with herbs encased in the center of each. It makes for a very pretty presentation and isn't very difficult to do. The photo above is the finished quadrucci in broth.

The making of pasta:




Stirring together egg and flour.

Dough at the proper consistency and ready to rest. Run dough through each setting twice starting with the widest first - number 1. Turn the dial to the next number and run the dough through again - twice. Do this until you reach the desired setting. I like number 7. Lay very dry flat-leaf herbs on half of the sheet of pasta. Make sure to space them well, they will expand in size once run through the machine again. Fold the other half of the pasta sheet over the herbs and press down lightly so they don't move when transferring the sheet to the machine. Run the pasta sheet through the machine on the number just before the one you decide on. Run it through one more time on the correct setting. For example, I wanted a number 7 thickness, so I ran the dough through 6 first and then through 7. This is the way the sheet should look when finished. Cut into squares with an herb in the center of each square. Cook in boiling stock until done.

This is an example of quadrucci with herbs done the wrong way. Any moisture on the herb at all will cause the pasta to tear, resulting in exposed herb. All is not lost, however!

Run the damaged dough through the machine several more times so the herbs distribute themselves throughout and then cut it to a desired shape. I made fettuccine with mine.

That 'damaged' pasta looks pretty good! These are ravioli made with a full sheet of pasta.

This is thin spaghetti the kids helped to make.

All-in-all, not difficult! It helps to have a machine to get the dough to the right thickness, but you can roll and cut pasta by hand, as well.

Accidental Soup

If you cook like I do, you know exactly what "Accidental Soup" is. If not, let me enlighten you. Accidental Soup is one of those perfect soup moments created by 'throwing things together' from whatever is on-hand. The soup you wish you'd written a recipe for so you can re-create it.

I made one of those soups yesterday and, as usual, I didn't write anything down. I'll try to pass on what transpired, though and maybe you can make this for yourself.

I had quite a few potatoes sitting around that I cooked at the same time I cooked potatoes for the Sausage Pasty I posted. It's gotten so chilly here that it seemed the perfect time to use them up in potato soup. The combination of sausage and potato in the pasties was so good that I wanted to carry it on, so I made this potato/cheddar/sausage soup and everyone, even the pickiest eaters, loved it. I have to say, it was really good - I even had some for lunch today.

Potato, Sausage and Cheddar Soup
Printable Recipe

1 pound bulk sausage
5 large potatoes - cooked and diced
6 cups chicken stock or broth
2 cups milk
1 cup shredded cheddar cheese
1 teaspoon dry thyme
1/2 teaspoon ground sage

Break up sausage and brown well in a large and heavy soup pot.
Add potatoes, stock, milk, thyme and sage. Bring to a boil, reduce to a simmer and cook for 30 - 45 minutes; use the longer time for a thicker soup. Mash slightly with a potato masher if you like and add cheddar cheese. Remove from heat, stir well and serve.

Nacho Mama's Tortilla Soup

Nacho Mama's Tortilla Soup with kidney beans added

I've always liked tortilla soup. It's so easy to make, full of flavor and one of those things that makes a very attractive bowlful.

I'm not going to give you a recipe that simply calls for tossing everything into a pot and simmering for 20 minutes, though. I feel that any good dish is built from the bottom up, flavor-by-flavor, and this one especially benefits from that philosophy.

While divine in its own right, I think the addition of kidney beans makes it hearty enough for a meal.

Here is the basic recipe, but pay close attention to the method - it's not what you think.

Chicken Tortilla Soup
Printable Recipe

1 small onion - diced
1 small green pepper - diced
2 cloves garlic - minced
8 cups chicken stock
2 cups peeled, seeded and chopped tomatoes
2 cups cooked and chopped chicken breast
1 sprig of epazote - chopped OR 1/4 cup chopped cilantro leaves
1 lime - zested, halved and juiced
1/2 teaspoon cumin seed
1/2 teaspoon dried oregano - rubbed
1 small dried chile such as arbol

For garnish:

8 corn tortillas - cut into strips
1 small avocado - peeled and diced
1 lime - sliced thinly
1/4 cup whole cilantro leaves
1/2 cup shredded Monterey Jack cheese

Cook strips of tortilla in a small amount of oil over medium-high heat until toasted. Set aside on paper toweling to drain.

Toast cumin lightly in a non-stick pan. Cool and powder with a spice grinder. Toasting and grinding the seed makes the flavor deeper. Add the oregano to this and set aside.

Heat a couple tablespoons of neutral oil, like canola, in a large stock pot over medium heat. Add onion and green pepper and cook until onion is translucent. Add minced garlic and stir for a moment. Add stock and tomatoes and simmer until vegetables are tender - about 20 minutes.

Add chicken, oregano and cumin, lime juice, zest and lime halves, cilantro and chile. Simmer for another 20 minutes until flavors blend. Remove chile and lime halves.

Serve in bowls, topped with tortilla strips, lime slices, avocado, cilantro leaves and shredded cheese.

Sunday Dinner

Dinner today is certainly not the traditional "Sunday Dinner" - I didn't roast anything! Actually, I think Sunday Dinner is whatever brings family - by any definition - together.
Chicken Fried Rice
Wonton Soup
Almond Cookies
Chicken fried rice is so easy that I don't really have a recipe for it. Technically, it's cold cooked rice, a little oil and soy sauce. I like to add garlic and ginger to mine along with diced onion and other veggies if I have them on-hand. For my family, though, the less there is, the more likely they are to eat it.

I start out with a hot wok or non-stick pan and add about a tablespoon of oil. Usually a neutral oil like canola is best, but I also use sesame oil from time to time. Toss in about 2 cups of already cooked and cooled rice - make SURE it's cool, or it will all turn to mush! Day old cold rice is best. Stir it around and toss in soy sauce to taste - a tablespoon or so - and stir until heated through. That's it! If I'm making it with chicken-like tonight-I add diced uncooked chicken to the oil first and cook until no longer pink. Then I finish up as above.

Won ton Soup is available in two different ways where I live; order it from a Chinese restaurant, or make it yourself. I like to make my own.

Here's another "no-recipe": I chop up chicken breasts, season with sherry, soy sauce - a tablespoon of each to a pound of ground chicken, garlic and ginger - about a teaspoon of each, freshly minced (and green onion if husband is not eating) and wrap up in won ton wrappers. Check out recipe HERE at A Thousand Soups.


Minced chicken with sherry, soy, garlic and ginger and wonton wrappers.


Centered on the wrapper.


Folded over.


Long corners brought together and sealed with a little water.

I set those aside - covered - and make the chicken stock.


Wontons in waiting.

To already prepared stock I add several slices of fresh ginger and garlic. Let that simmer for half an hour and strain.


Rapidly boiling.

Bring it to a rapid boil and drop in several wontons at a time and cook until they surface and stay there.


Surfaced and ready!

Add three wontons to a bowl, top with stock and sliced green onion.


Perfectly yummy.

As for almond cookies, that I have a recipe for.

Almond Cookies
Makes about 36
Printable Recipe

1/2 cup margarine, shortening or butter
1 cup granulated sugar
1 egg
1 tsp almond extract
2 1/2 cups flour
2 tsp baking powder
whole almonds for the tops

Cream butter, shortening or margarine with sugar. Add egg and almond and mix well. Add dry ingredients - except almonds - and blend. Roll into 36 balls and place on ungreased cookie sheets lined with foil or parchment. Press an almond into each cookie and bake 20 minutes in a 350 degree F oven.

Veggie Wednesday

While it's warming up in many areas right now, where I live is still a bit chilly. So, while we're looking forward to our gardens, but still eating warmer foods, this soup seemed to be appropriate. I think the terms used are fun, the book it is from was published in 1915.

Spring Soup

2 carrots
1 turnip
1/2 head celery
10 small spring onions
1 tea-cup of cauliflower cut into little branches
heart of small white cabbage lettuce
small handful of sorrel
1 leaf each of chervil and of tarragon
1/4 pint of peas
1/4 pint asparagus points
1/4 pint croutons
1 quart of water

Cut the carrots and turnip into small rounds, or to shape;
add them with the chopped-up celery, whole
onions, and cauliflower, to a quart of water, and bring to
the boil; simmer for 1/2 an hour.
Stamp the sorrel and lettuce into small round
pieces, and add them with the leaf of chervil and tarragon
to the soup, together with 1 teaspoonful of sugar.
When all is quite tender add the peas and
asparagus points, freshly cooked; serve with croutons.

The Allinson Vegetarian Cookery Book,
by Thomas R. Allinson

Veggie Wednesday

This is my contribution to everyone's health; something I would like to do each Wednesday. Nothing overly special; just a recipe each Wednesday that is either all veggie or very close. These may be completely vegan, ovo-lacto, or a recipe that simply includes a lot of veggies.

With the temperature outside a whopping 12 degrees F with the wind chill, soup seemed like the right choice for today.

Salsa Bean Soup
Serves 6-8
Printable Recipe

4 cups cooked beans
8 cups vegetable stock
3 T olive oil
1 green bell pepper, chopped
1 sweet onion, chopped
1 cup salsa, mild or hot, your choice
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano
OR
In place of these 3 seasonings, add a packet of your favorite taco seasoning.

Cook onion and bell pepper in olive oil until transparent. Add beans stock and salsa;bring to a boil. Reduce heat and simmer for 10 minutes. Add seasonings and continue simmering for an additional 20 minutes.

Garnish ideas: chopped green chiles, shredded Monterey jack cheese, pepper jack cheese, sour cream. I love tiny pasta like ditalini or acini in this to make it a bit heartier-about 1/2 cup uncooked does it.

Summer Cooking 101 Part III, Soup

Beautiful Soup: Gazpacho

Soup is not something that normally comes to mind in the summer. It's hot enough without hovering your face over a bowl of steaming food. Never fear, there are cool soups that are perfect for summer and simpler to make than you might think.

Give one of these a try the next time you need something cool to dine on.

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Strawberry soup is more a dessert than anything else. Try a small cup for an appetizer as well.

Strawberry Soup
Printable Recipe

1 to 1 1/2 qts fresh strawberries cleaned and hulled
1 clove
1/2 cinnamon stick
1/4 c triple sec OR orange juice
1 c sugar
cornstarch
2 c heavy cream 1/2 liquid and 1/2 whipped

Combine strawberries, clove, cinnamon, sugar and liquor or juice in a heavy saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Thicken if needed with cornstarch. Cool.

Once the strawberry mixture is cooled, remove the clove and cinnamon stick. Mash well or puree, if desired, some like this soup chunky and others prefer it smooth. Add the liquid cream and then fold in the whipped cream. Chill for several hours before serving.

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Cold Melon Soup
Printable Recipe

2 ripe cantaloupes peeled, seeded and diced about 4 cups
1 small can (6-8 oz) apricot nectar
1/4 c honey
1 sachet (cheesecloth tied with string) containing 1/2 cinnamon stick and 3 slivers ginger) OR 1 tsp pumpkin pie or apple pie spice
2 c heavy cream -1/2 liquid and 1/2 whipped

In a large saucepan combine melon, apricot nectar, honey and spices. Bring to a boil and reduce to a simmer. Simmer for 10 minutes or until melon is very soft. Cool completely and puree (remove sachet first).

Add liquid cream and then fold in whipped cream. Chill for several hours before serving.

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Iced Cucumber Soup
Printable Recipe

5 cucumbers-peeled, seeded and cut into 1" chunks
5 fresh mint leaves
2 c buttermilk
2 c chicken stock
1 T lime juice
1/2 t salt

Place cucumbers and mint leaves in blender or food
processor and whirl to a fine puree. Pour into a 2 qt
pitcher. Add buttermilk, chicken stock, lime juice, and
salt; mix well. Chill for at least 1 hour or until cold.

**********
Another version of cucumber soup:

Chilled Dill Cucumber Soup
Printable Recipe

1 cup cold chicken or vegetable broth
3/4 lb. fresh cucumbers, not peeled, cut into chunks
3 sprigs fresh dill, chopped
Salt and freshly ground black pepper to taste

Put some of the broth into a blender, just enough to cover the blades.
Add cucumber and dill and blend until liquid. Add remaining broth, salt and pepper
and blend.
Serve sprinkled with additional chopped dill.

**********

Chilled Vegetable Soup
Ready In: 30 minutes
Serves: 4
Printable Recipe

1 small cucumber
1 small zucchini
2 ribs celery
1/2 small Spanish onion
1/2 red pepper
1/2 green pepper
2 green onions - white and green parts
2 medium tomatoes - peeled, seeded and diced
2 Tablespoons tomato paste
2 cups vegetable stock or water
1 clove garlic
2 Tablespoons lemon juice
1 Tablespoon freshly snipped dill
1 Tablespoon fresh flat-leaf parsley, chopped
1 teaspoon sea salt
1/2 teaspoon ground allspice
Extra vegetables and herbs for garnish

Peel, seed and cut all vegetables into very fine dice (first 8 ingredients). Toss together in a large bowl.
Stir together tomato paste and water or stock and add to veggies. Toss in all seasonings (last 6 ingredients) and stir until well combined. Chill overnight or for at least 4 hours so flavors will blend. Serve with reserved chopped veggies and herbs
on top.

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Cool and Creamy Cucumber and Tomato Soup 
Ready in 15 minutes
Serves 4 as a starter
Printable Recipe

6 large or 8 medium ripe plum tomatoes - peeled and seeded
3 medium cucumbers - peeled and seeded
1 small bunch green onions - tops and whites
2 cloves garlic - minced
2 cups chicken or vegetable stock
1 cup sour cream (I like Mexican crema for this)
1 teaspoon Kosher salt
1 Tablespoon freshly snipped dill plus more for garnish (or whichever herb you like)

Pop everything into a blender and puree until smooth. Chill for several hours if desired or serve as-is topped with extra herbs and sliced green onion.

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This next soup is what Alice B. Toklas referred to as "Beautiful Soup". Also posted at A Thousand Soups.

Gazpacho
Printable Recipe

2 large very ripe tomatoes concassè (peeled, seeded and diced)
1/2 onion diced
1/2 large green pepper diced
1/2 large red pepper diced
1/2 large yellow pepper diced
1 cucumber peeled, seeded and diced
1 clove garlic minced
2 T red wine vinegar
1 T lemon juice
1 T lime juice
2 c tomato juice
2 c consomme or beef stock (cold)

Puree all together until smooth. Add garnish (below) and chill for several hours. Serve topped with fried croutons if desired.

Garnish

1 c tomato concassè (peeled, seeded, diced)
2 c peppers (green, red, yellow) diced
1 c peeled and seeded cucumber diced
1 c scallions sliced thin
1 T fresh dill minced
1 T fresh cilantro minced

Potatoes Are Not The Enemy

Potatoes have gotten a bad rap lately. It's no wonder, with all the no-carb/lo-carb diets that are going on, the potato has been shunned. I urge you to take a second look. These little spuds are not so bad for you after all.

The potato story starts high in the Andes with the Inca Indians who were
the first to cultivate the tuber. Once the Spanish Conquistadors conquered
Peru in 1536 though, the potato took off for Europe and Sir Walter Raleigh was the first to introduce the potato to Ireland in 1589.

Potatoes eventually made their way back across the Atlantic to the Colonies in
1621 in cedar chests sent to Governor Francis Wyatt of Virginia at Jamestown by
the Governor of Bermuda, Nathaniel Butler. It took nearly a hundred years for the
first permanent potato fields to be cultivated in North America; 1719 in New
Hampshire.

That is the VERY short history of the potato in America but, you get the idea.

Potatoes have been used for everything from currency to folk remedies and nowadays
you can find more than the usual white variety at almost any supermarket.

From www.oregonspuds.com :

Potatoes are one of the most nutritious foods you can eat. They have fewer calories than a grapefruit, more potassium than a banana and more usable iron than any other vegetable. They are also high in fiber, rich in vitamins and minerals
and contain no fat or cholesterol.

Potassium is a mineral that is in every cell in the body. Potassium has been shown to reduce the risk of high blood pressure and stroke. A deficiency in the mineral can make a person feel weak or fatigued.

Vitamin C is an antioxidant that neutralizes pollutants in the body, helps to prevent cell damage and produces the collagen which makes healthy cartilage, joints, skin and blood vessels.

Fiber benefits the digestive system and helps to increase the feeling of fullness between meals. A diet rich in fiber is helpful in relieving constipation and helps to prevent breast and colon cancer, diabetes and obesity.

Iron is a mineral that is essential for an energetic body, a sharp mind and a strong immune system. Iron helps blood and muscles supply oxygen to the body. A diet rich in iron can prevent anemia which can cause ulcers and stomach or colon cancer."

When I was pregnant with my second child my one craving was baby red potatoes. No salt, no butter, no nothing; just boiled or steamed. They were so good and still are my favorite potato.

I'm not advocating hashbrowns for breakfast, vichyssoise for lunch and a baked potato for dinner (though wouldn't that be lovely?) but a potato dish or two a week won't hurt anyone. The best diet always has been and always will be, variety and moderation. Kind of like life.

Just in case you're drawing a blank~here are some potato recipes.

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Niçoise Potato Salad
Printable Recipe

10 red bliss potatoes cooked and cubed
1c mayo
1t dried dill
1t onion powder
1 anchovy fillet-mashed
1c fresh green beans-cooked lightly
1 6oz can tuna-drained
2 hard boiled eggs-diced
1 tomato seeded and chopped
1/2 c black olives-pitted and sliced

Combine mayo, dill, onion powder, and anchovy. Mix well.
Toss with remaining ingredients and chill. Serve on
lettuce leaves if desired.

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Cutuflin Glace - German Potatoes and Dumplings
Printable Recipe

Potatoes (quartered, Boil till firm)

Dumplings:
One cup flour
1 Tablespoon baking powder
pinch of sugar
salt to taste
one egg
add water slowly til a firm dough forms

Roll dough on floured flat board. Slice in bite size
pieces, Let sit twenty minutes. Add to boiling potatoes.
Cover.

Sour cream sauce:
1 stick butter
1 eight ounce tub sour cream
White pepper to taste

In sauce pan on very low heat melt butter, add
sour cream, and white pepper. When dumplings are firm
drain potatoes and dumplings.Pour sauce over and serve.

**********

Potato LatkesPrintable Recipe
Yield: 8 servings

2 Eggs
3 c Grated, drained potatoes
4 T Grated onion
1 t Salt
1/4 t Pepper
5 T Matzo meal
Oil for frying

Beat the eggs and add the rest of the ingredients. Blend well. Fry in hot oil,

being careful not to use too much oil.
Serve with applesauce, or sour cream.

I made potato pancakes last night but I add garlic, nutmeg, and Parmesan cheese.
**********

Reader's Digest Potato Skin Nachos
Printable Recipe
32 nachos

4 large baking potatoes, scrubbed
1/4 teaspoon chili powder
1/4 teaspoon salt
1 single 8 oz jar of taco sauce
1 1/2 cup Monterey jack or cheddar; shredded
2 single jalapeno peppers, seed/chop
1 clove garlic, minced
2 tablespoon fresh parsley

1) Preheat the oven to 400 F. Bake the potatoes in the oven for 1 hour.
Remove, leaving the oven on and let cool until easy to handle.

2) Halve the potatoes lengthwise and scoop out the pulp, leaving shells 1/8
of an inch thick. Half each potato shell lengthwise then half each piece
crosswise.

3) Arrange the potato skins flesh side up on an ungreased baking sheet.
Sprinkle with the chili powder and salt. Bake uncovered for 10 minutes or
until heated through.

4) Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in
a small bowl. Spoon the mixture onto the hot potato skins. With the oven
rack set 4 inches from the heat, broil the skins for 1 to 2 minutes or
until the cheese melts.

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Bernese Potato Soup
Printable Recipe

1/4 c Butter or Margarine
1 md Onion, chopped
1 sm Carrot, chopped
1 stalk Celery with Leaves-Chopped
1 clove Garlic-minced
1/4 ts White Pepper
1/4 ts Dried Marjoram
1 pn Ground Nutmeg
1 1/2 lb Smooth-Skinned Potatoes-Peeled and diced
3 1/2 c Chicken Broth
1 c Milk
1/4 lb Swiss Cheese, shredded
Salt

In 3-4 quart saucepan over medium heat, melt butter. Add
onion, carrot, celery and garlic, and cook, stirring
often, until soft but not browned. Mix in pepper,
marjoram, nutmeg, potatoes and broth. Bring to a boil,
cover, reduce heat slightly, and boil gently until
potatoes are tender, 25-30 minutes. Puree soup, about
half at a time, in blender or food processor until
smooth. Return to cooking pan. Gradually blend in milk
and reheat until steaming hot. DO not boil. Stir in
cheese, about 1/4 cup at a time, until it is smoothly
melted into soup. Taste, and add salt if needed.
Serve immediately.8 Servings

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Shepherd's Pie
From: Everything on a Waffle by Polly Horvath
Printable Recipe

"When I asked Miss Bowzer for a recipe for shepherd's pie,
she laughed hollowly. She said that shepherd's pie was
designed to be a hodgepodge of things leftover.
A thrifty recipe. However, when pressed, this is what
she suggested: Brown a pound of ground beef, with a cup
of chopped onion. Add whatever you have around, some
frozen mixed vegetables, some peas, some corn, whatever.
Also add 2 tablespoons of flour and some water and some
Lipton onion soup mix so that you have gravy. Then
season with whatever you like, some teriyaki sauce, some
soy sauce, some steak spice, garlic, thyme, dill, just
toss it all in. Take about 3 cups or so of mashed
potatoes (if you don't have those around you'll have to
make them), add a couple of eggs, about 1/2 cup of flour,
a teaspoon baking powder, salt and pepper, and mix it
all up, and then spread it on top of the meat mixture,
right on the skillet if you have an ovenproof skillet.
Bake in a 350-degree oven until the top puffs up, browns,
and cooks. Don't get confused and put ice cream on it.
That was her little joke."

Gumbo in Honor of NOLA

My next-door neighborbbrought me some beautiful okra last night that was grown by a friend of hers. My immediate thought was gumbo. I'll be making it today and sharing it with her and her husband.

Of course, one can hardly think of gumbo without being reminded of the devastation from Hurricane Katrina; at least I can't. The losses to life and property there are horrendous, and the culinary losses significant. The American Culinary Federation has many members affected by Katrina and you can read about it at their page: ACF Disaster Relief Information.

This is the recipe that is a variation on what I was taught in culinary school. Many people prefer it spicier~I recommend added cayenne if that is your choice. Gumbo, to those in Louisiana, is like Marinara to Italians; everyone has their own recipe, and everyone's own recipe is "the only way to make it". This is how I like it-right or wrong. The photo shows added sausage, which is perfectly delicious, about 1/2 a pound does the trick.

Anne's Chicken Gumbo
Printable Recipe

1/2 cup butter or oil
1/2 cup flour
1 large onion - medium dice
4 stalks celery - medium dice
2 large green peppers - medium dice
1 red pepper - medium dice
1 yellow pepper - medium dice
8 cups chicken stock
1 cup tomato puree
4 tomatoes concasse (peeled seeded diced)
2c. okra cut in 1" slices
1 pound boneless skinless chicken (breast or thigh) cooked and diced
2 cloves garlic - minced
1/2 Tablespoon dried basil
1/2 Tablespoon dried oregano
pinch Thyme
1 teaspoon cayenne pepper
1/2 Tablespoon filé powder (ground sassafras leaves)
1 Tablespoon dried parsley
1 bay leaf
cooked rice for serving

1. Heat butter or oil in a large pot - add flour and cook until mixture is the color of a copper penny - not a new penny - an old one - nice and dark.
2. Add onion, celery and peppers - cook for several minutes until they begin to 'weep'.
3. Add stock slowly while stirring and bring to a boil. Reduce heat and simmer until vegetables are tender - about 20 minutes.
4. Add all tomato products and simmer for another 10 minutes.
5. Add chicken, okra and all seasonings except filé powder.
6. Bring to a boil - reduce heat and simmer 15 min.
7. Turn heat off and add filé powder - stir well, remove bay leaf and serve.

For seafood gumbo:

Use 1/2 pound shrimp and 1/2 pound scallops in place of
chicken. Add during the last 15 minutes of cooking.
Use fish stock if available (otherwise chicken is fine) and replace parsley with chervil and add 2 teaspoons Old Bay Seasoning.