All posts filed under: Soups

As Thick As Pea Soup

Our 3 year-old back up chest freezer gave up the ghost and died today. It’s an irritation. Not entirely because the thing stopped working… things happen. It is because A.) It wasn’t that old. and, B.) I have to replace it with another like kind of inexpensive machinery. and, C.) I have to go through all the stored bits and bags of veg, meat, stock bones, Parmesan rind, citrus zest, extra egg whites – and the like… and decide what I’m going to keep and what to trash. and then, D.) Do the same thing in the Main Freezer to make room for everything I can’t live without. I had 6 packages of frozen Green Peas in the freezer….. I don’t know why. Since I wasn’t going to throw them away… and I really needed that real estate in the working freezer for a large hen I bought on special (I wasn’t about to trash perfectly good protein, either), I figured it was time for some Spring Pea Soup When I was a kid, The Magic Pan …

Lighter Options ~ Buttermilk Cheese Soup

There are soups I could eat a whole bowl… and leave wanting more. There are some I stand at the cook-top eating out of the pot – never even bothering to ladle it up and at least pretend to be civilized. … and then there are those where you can just hook up a nozzle and hose me down with it.. This is one of those soups. Cheese soups are kind of the red-haired step child of the soup family – Part sauce, Part soup, Part fondue. A cheese soup really isn’t much more than cheese and cream, However, for the lactose intolerant Turtle Creek crowd, getting the proportions just right where it is the balance of richness, cheesy goodness and palatable texture takes a bit of work. You all know I have this unnatural love affair with buttermilk. And being that Cultured Whole Buttermilk is lactose free, it is the base of a lot of dairy type things I do here at the cottage.  I’m calling this a Lactose Free Soup because of the ingredients – and …

A New England (inspired) Clam Chowder

Every culture has a dish, or handful of dishes, that they claim the all-encompassing rights to. Here in the South, it’s grits… and fried chicken. Although.. truth be told, I grew up here and I still have no clear understanding exactly what Southern Fried Chicken is. If I go by my Great Grandmother, it’s heavily peppered, pan fried chicken, placed in a pan after cooking – covered and allowed to steam…. it isn’t crunchy. Jane’s is crunchy… but no pepper. Evelyn’s was buttermilk dipped, but not steamed. … and on and on it goes, throughout every single household here in the Deep South – slight differences in techniques, varying outcomes, different seasoning profiles… but all of them Southern Fried Chicken. It’s ours… we Own it. So, I get it when someone from New England foams at the corners of the mouth when some outlander makes a “traditional” Clam Chowder. It’s just one of those things that if you aren’t from here (well, there)… you can’t make. I’m sensitive to that. That’s why you never see me make a …

Soup & The Blustery Day

Monday Morning… They said we could be expecting some rain. They said it would be fast-moving, with periods of heavy precipitation. I checked the weather just before bed and things had been upgraded to Rain Apocalypse… or at least, going by the way the weather people were talking about it.  I poo-pooed it all and crawled into bed. Tuesday 4 AM… I woke with a start to a fantastic lightening storm and this…   … on the news. they still said it would fast-moving and everything should be all clear by mid morning. It was’t. It sheeted rain all day.   It poured by the buckets.   It looked like dense, heavy fog… but you know… with rain.  It ran down the hillside in a deluge; gathering bits of forest trash… limbs… small animals – creating waterfalls where they normally don’t exist. My trusty rain gauge worked overtime… I emptied it 3 times during the constant downpour. Around 7 O’Clock PM, the rain abated and left us with a sterilized forest floor and the Fall leaves …

A “Dusting” of Snow… and some soup

We had been jonzing for some snow up here at Turtle Creek all winter. There’d be predictions and rumors; hints and allegations; threats and speculations; and then nothing. You would think that living in the great northern Georgia woods we’d see flakes on a fairly regular basis. But, where we’re located, the terrain and currents push the bulk of the wintry mix far to the west and north of us… when it happens at all. So, I didn’t put a whole lot of stock in this week’s prediction that we would enjoy a 1/4″ of blissful late afternoon precipitation, since the bulk of the storm was going to be far south of us. Even as the snow did begin to fall at 9 am, it was anemic. Small pinhead sized flakes that looked more like kosher salt than snow. Jane and I glanced out the windows occasionally enjoying the mist-like snowfall, and in our minds thinking that’s nice… but it wont last long. By two o’clock, we had just over 2″ of the tiny flakes on …

Red Chili

Back when I was just beginning in the food game, I worked with an exceptional chef that made an incredible chili for one of the hotel’s restaurants. It was delicious and green. It was made with chunks of meat. It would set your hair on fire. It was hot with a capital OH MY GOD!  …I think there was a gallon of roasted jalapenos in the pot., no lie. Chef guarded that recipe with his life, I believe it had won some awards over the years and he just never trusted anyone else to make it. Suffice it to say, I never got the recipe. Over the years I’ve tried to duplicate the bowl of jet fuel, but time passed, deadened taste-buds, and memory slippage have gotten the best of me and the best I can recall are the three descriptives already stated. Want to start a good fight in a room full of strangers? State loudly that real chili has beans in it. In all actuality, it doesn’t. Chili is: Meat / Heat / Spice But, depending on where …

July 4th Eats – Brunswick Stew

Why yes, you’re absolutely correct, I did do the Brunswick Stew back in the beginning of Plate Fodder. But like a lot of things – everything changes… Castleberry’s is out of business Hunt’s changed the recipe on the Hickory BBQ Sauce and added an ungodly amount of sugar. And the same really goes for any bottled ketchup these days. So… we’ve made some adjustments to the old standby recipe in order to give you the same slap yo’ granny Brunswick Stew this is supposed to be. Okay, the Stew – My family loves Brunswick Stew. To me, the mark of a great BBQ place is the quality of their Brunswick Stew. I’ll try every BBQ joint in a 50-mile radius to see if anyone has a good one. Usually, there aren’t many winners. It is either too gloppy, too saucy, too bland, too..just bad… My mom has this recipe for Brunswick Stew. I don’t know where it came from, we’ve had it forever. We make it for funerals, family get-togethers, church socials, family dinners – you get …

Simple Dinner Sunday – Soup Throwback and a **Give-away**

Overheard at a small laboratory in Anaheim…  “Sherman, my boy…”   “Yes, creepy smarty dog with no pants?” “Hmm…” “Kick the Way Back Machine to 1967, I’m jonzin’ for some Cream of Mushroom Soup!”   “But Mr. Peabody… you’re lactose intolerant.”  “Right you are, Boy. We’ll just have to make it ourselves.  Go snag a couple of beakers from those idiot rats…” The truth is… I’ve been jonzin’ for some canned Cream of Mushroom soup. But, having a lactose intolerant family member in the house, I just don’t buy it. It’s too big of a temptation to toss it in something when you need that little extra mushroom-y creaminess. But – with the cooler weather starting, I was really starting to get that craving. Cream of Portabella Soup Makes 2 Bowls Ingredients 2 Medium Portabella Caps – Diced 3 Shallots – Minced 2 Cups Lactose Free Milk 1 Cup Chicken (or Vegetable) Stock 1 Tablespoon Cream Sherry 2 (to 3) Tablespoons Tapioca Starch 1 Teaspoon Sea Salt Black Pepper to taste 1 Teaspoon Parsley – Minced 2 Tablespoons Pecan (or Olive) Oil …

Some days…

… it’s about the food. Some days, it’s all about the technique and process. Some days… well, it’s just about me… and what makes me feel good. Today is one of those days. Cheese makes me happy… lots of cheese. Thank the lord that lactose intolerant gene thingy passed me by All dressed up Spreading a little mayo on the outside of the bread before grilling keeps the grilled cheese from burning and makes for some sexy browned goodness about 3 min per side over medium heat should do it Tomato Soup makes me happy, too… That’s one can of tomato soup, one can of milk and a half a can of tomato juice. The “new and improved” Campbell’s Soup is markedly too sweet. Like lambs to the slaughter A suitably large bowl is a necessity Guaranteed to put the stops to any bad day Or, if that doesn’t do it… chunk the sammich up and douse it with soup.

Simple Dinner Sunday – Chickpea Soup

Looking back over some of the Simple Dinners I’ve done, I realize what I consider simple may not mean the same to someone else. Simple doesn’t always refer to  “open a couple of cans – and dinner’s on the table in 5 minutes”… although it can. When I tag a  post as simple, I’m either referring to the preparation (easy to make), the time involved (that “ready in 15 minutes” thing), that I utilized whatever was in the fridge and I didn’t have to go shopping for that particular meal… (which is always a bonus). I even consider recipes as simple if I am talking about comfort foods and uncomplicated flavors. Sausage & Kraut is a simple meal.. but if I have you fermenting your own cabbage and grinding your own sausage…it’s just not terribly easy. Then there are times, like today, where I am making use of common ingredients like canned or pre-prepared foods to cut down on steps – case in point, Chickpea Soup. This soup take 5 minutes to assemble and 30 …