July 19, 2009



2 tbsp unsalted butter
2 cloves garlic, pressed
2 medium onions, sliced
1 cup chicken or vegetable broth
10 small (6") or 6 medium yellow squash, sliced
1 cup half and half
1/2 cup whipping cream
2 tbsp chopped chives or
2 tbsp chopped basil leaves


1. In bottom of a 3-qt saucepan, saute onions and garlic very gently for 5 minutes. Add broth and squash and simmer for 8-10 minutes until squash is tender and liquid is reduced.

2. Puree smooth in blender (or in pot using immersion blender). Add enough half and half to make a very thick soup and then add the cream.

3. If eating cold: chill and serve topped with chives. If eating hot: return to heat after adding cream, add the basil and bring just to a simmer.

Yield: 6 servings
Source: Barbara Dodge

Posted by dahl at 3:28 PM

June 14, 2009

Greens Supreme Soup


2 1/2 lb mixed greens such as mustard, collard, kale and fresh caraway
2 1/2 quarts chicken or vegetable broth
4 garlic cloves, minced
1 tbsp olive oil
1 tbsp caraway seeds (if fresh caraway is unavailable)
1 cup Chardonnay
1 cup ricotta cheese
1/2 cup sour cream
1/2 cup plain yogurt
salt and pepper to taste


1. Trim greens, discarding coarse stems, then wash thoroughly and drain. Put greens in a big soup pot with broth, garlic, oil and caraway seeds (if using). Partially cover pot and bring liquid to a boil. Lower heat to a simmer and cook until greens are are tender, about 45 minutes.

2. Drain greens, reserving "pot likker" (the cooking liquid). Blend greens in a food processor until mostly smooth but not pureed.

3. In a large saucepan, combine 3 cups of reserved pot likker with wine. Whisk in ricotta, sour cream, yogurt, greens, and if necessary, more pot likker, to make a fairly thick soup. Simmer soup, stirring occasionally, 20 minutes and season with salt and pepper.

Yield: ~9 cups of soup
Source: O'Rourke's Diner in Middletown, CT via Gourmet? via mother-in-law

Posted by dahl at 8:05 PM

November 2, 2008

Best and Easiest Chili


1 lb ground turkey
1 onion
1/2 red pepper
1 can black beans
1 can pinto beans
2-28 oz cans whole tomatoes
1 1/2 cup corn (frozen or fresh)
~ 1/2 tsp toasted cumin
2-3 tsp chili powder


Brown the turkey, then add the onions, garlic and red pepper and cook a bit more until softened, then add the rest of the ingredients and simmer for an hour. Serve. Top with cilantro, jalapeƱos, red onion, cheddar cheese, yogurt or sour cream, or anything else you like.

Posted by dahl at 2:28 PM

January 31, 2005

Waldorf Salad

I saw this recipe on Gothamist and suddenly got a craving for Waldorf Salad that hasn't died down since. I walked into Trader Joe's intending to buy cereal and ended up with the ingredients for the salad. But somehow, I forgot the apples, so I had to use the pears I bought for lunch instead. It was a bit sweeter, and still delicious.


1 cup walnut halves
1/2 cup mayonnaise, preferably homemade
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried
2 tablespoons olive oil
1 tablespoon fresh lemon juice


1. Preheat the oven to 325oF.

2. Spread the walnuts on a baking sheet and toast in the oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool.

3. Combine the mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in the apples and diced celery and season with salt and pepper.

4. Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates. Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves.

Yield: 4 servings
Recipe from An American Place, by Larry Forgione (Morrow, 1996)

Posted by dahl at 2:04 AM

Chicken Provencal "Stoup"

I saw this on 30 Minute Meals and had to try it asap. The recipe says its for four, but that would still give you leftovers in my opinion. I made about half the recipe and it fed me for three meals. The key is to mix and match with whatever you have in the fridge. And to quote Rachel Ray, "A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!"


2 medium carrots, peeled
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium yellow skinned onion, peeled and halved
Salt and pepper
1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
1 1/2 pounds small red skinned potatoes
1 cup dry white wine
1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
1 pound chicken tenders, diced
1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
2 tablespoons chopped flat-leaf parsley
Crusty bread, to pass at table


One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

Prep Time: 8 minutes
Cook time: 20 minutes
Yield: 4 servings

Recipe courtesy of The Food Network.

Posted by dahl at 1:54 AM | Comments (1)

December 29, 2004

Bourbon and Butternut Squash Soup

At the Christmas party I went to this year, Maureen made this amazing Butternut Squash soup that I fell in love with. Thankfully, she gave Sam the recipe as promised, so I decided to try it yesterday with great success.


2 tbsp butter
1 large onion, coarsely chopped
1 large butternut squash (~3 lbs), peeled, seeded and cut into 1-inch chunks
1 1/2 quarts chicken stock, preferably homemade or low-sodium
1/4 cup good bourbon
1 bay leaf
salt and pepper
1/2 tsp curry powder
lemon juice
1/4 cup heavy cream, or to taste


1. Melt butter in heavy soup pot. Add onion and stir to coat. Cover pan and sweat until soft, about 10 minutes. Add squash, stock, bourbon and bay leaf. Bring to a boil, then reduce heat to a simmer and cook uncovered until squash is very soft, 30 to 40 minutes.

2. Strain the mixture through a colander set over a clean pot, reserving liquid. Discard bay leaf. Transfer squash and onions to blender and process until smooth. Return to pot and add reserved broth. Cook over medium heat, stirring occasionally, until soup thickens to consistency of light cream, 10 to 15 minutes. Season with curry powder and salt and pepper to taste. Stir in lemon juice to taste. Add heavy cream just before serving and reseason if necessary. Serve hot.

Serves 8 as a first course.

Notes: I made a lot of adaptions to the recipe to fit what I had around the house. I left out the bay leaf because I would have had to buy a whole jar which would then sit on Sam's spice rack for the rest of time. Sam had a small bottle of irish whiskey around, so we used that instead of bourbon. The curry powder was Maureen's addition to the recipe. Also, Maureen added the heavy cream to each bowl, as she served it, so we did the same.

Courtesy of Maureen Cooper

Posted by dahl at 9:59 AM

June 29, 2004

Thai Cucumber Salad


3 medium sized cucumbers, peeled and chopped
1/2 cup red onion, chopped
1/4 cup boiling water
1 tbsp. sugar
1/4 tsp. salt (or to taste)
a few hot red pepper flakes (optional)
1/2 cup rice vinegar
1/2 cup roasted peanutes, shelled and coarsely chopped
2 tbsp. fresh cilantro, chopped


1. Place cucumbers and onion in a bowl and mix. Set aside.

2. Mix boiling water with sugar and salt in a small bowl. Add hot pepper flakes and vinegar. Mix well.

3. Pour over veggies, add peanuts and mix.

4. Garnish with fresh cilantro. Serve at room temperature.

Serves 4-6.

From The New Not-Strictly Vegetarian Cookbook

Posted by dahl at 1:43 PM

April 13, 2004

Fresh Tomato and Sweet Chili Pepper Soup with Smashed Basil and Olive Oil


15 ripe plum tomatoes
3 medium red bell peppers
~ 1/2 cup extra-virgin olive oil
1 tbsp chopped fresh seeded red chili
salt and freshly ground black pepper
1 clove garlic, finely chopped
2 tbsp red wine vinegar, or to taste
2 cups chicken or vegetable stock
2 good handfuls of basil leaves


Score the tops of the tomatoes, blanch in boiling water for about 20 seconds, or until you can remove the skins and seed. Grill the peppers whole (to achieve a really sweet ppper taste they should be grilled until black), rest in a covered bowl, then peel and finely chop them.

Put the chopped peppers in a warmed, thick-bottomed pan with 2 tbsp of the olive oil and the chopped red chili. Add a pinch of salt and cook slowly for about 5 minutes. Add the chopped garlic and cook for a further 2 minutes. Then add the roughly chopped tomatoes and cook for about 10 minutes with another pinch of salt and the red wine vinegar so that they sort of melt and infuse themselves together. Add the stock and simmer for 15 minutes. Season to taste.

In a mortar and pestle (or a food processor), smash the basil to a pulp with a pinch of salt. Stir in the remaining olive oil and a drop more red wine vinegar. Drizzle the mixture generously over your soup.

Yield: 6 servings

From The Naked Chef by Jamie Oliver

Posted by dahl at 7:40 PM

January 12, 2004

Vietnamese Crab Coleslaw


1 Thai chili or other small hot chili pepper
1 large garlic clove, peeled and minced
1 teaspoon sugar
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
1 tablespoon vegetable oil
4 scallions, finely sliced into rings
Salt and freshly ground black pepper
8 ounces cabbage (inner white leaves only), shredded
1 medium carrot, peeled, and shredded, julienned or grated
2 cups loosely packed white crab meat
3 tablespoons chopped fresh cilantro leaves, more for garnish


1. In a small bowl combine chili, garlic, sugar, vinegar, lime juice, fish sauce, oil and scallions. Season with salt and pepper to taste. Set aside at room temperature for 30 minutes.

2. In a large mixing bowl, combine cabbage, carrot, crab meat and 3 tablespoons cilantro. Add chili dressing, and toss slowly until everything is coated evenly with a thin layer of dressing. Adjust salt and pepper to taste.

3. To serve, arrange salad on large, flat plates. Sprinkle with cilantro leaves, and serve immediately

Yield: 2 to 4 servings

Time: 35 minutes

Courtesy of The New York Times, January 7th, 2004

Posted by dahl at 10:49 AM

November 24, 2003

Sweet Potato Bisque


1/2 cup butter
1/2 cup chopped onions
1 cup celery
2 large sweet potatoes, peeled and diced
3 cups chicken broth
1 cup milk
1/2 teaspoon cloves
salt and pepper to taste.


Melt the butter in a 4 qt. saucepan. Add the onions and celery and saute for 10 minutes. Add the sweet diced potatoes and chicken broth. Bring to a boil, lower heat to medium, cover and cook for 25 minutes until the potatoes are very tender. Puree the potatoes in a blender (in small batches) or with a hand-held immersion blender. Stir in the milk and cloves. Season to taste with the salt and pepper. Reheat and serve.

Courtesy of The Joy of Soup

Posted by dahl at 4:07 PM | Comments (1)

September 8, 2003

Summer Tomato Soup with Basil Cream


2 tablespoons unsalted butter
4 large shallots or 1 medium onion, peeled and thinly sliced
2 1/2 teaspoons salt, or to taste
3 pounds juicy, ripe tomatoes, peeled, seeded and coarsely chopped
1 pint rich chicken stock
1 pint milk
White pepper to taste
1/2 cup heavy cream, chilled
1/2 cup loosely packed fresh basil leaves, finely chopped
Small basil leaves, for garnish


1. In a heavy, medium-size saucepan, melt the butter just until it foams. Add the shallots or onion and saute over medium heat just until wilted and very lightly colored, about seven to eight minutes.

2. Stir in two teaspoons of the salt and the tomatoes, cover tightly and cook slowly for about 12 minutes until the tomatoes are soft.

3. Transfer the mixture to the bowl of a food procesor fitted with a steel chopping blade and puree until smooth. Or pass the mixture through a food mill. Return the puree to the saucepan, stir in the chicken stock and milk, season with white pepper and heat gently for a few minutes.

4. In a chilled bowl, beat the heavy cream just until it forms soft peaks. Stir in the remaining salt and the basil. Ladle the soup into bowls, add a good size dallop of the basil cream in the middle of each bowl and place a couple of basil leaves in the center. To make a decoartive design, swirl the cream outwards in a circular or starburst pattern, using the tip of a knife or spoon handle.

Yield: 6 servings

from The New York Times

To enrich a canned or weak chicken stock, to three cups of stock add one medium celery stalk, chopped; half of a smal onion, chopped; one small carrot, scraped and chopped' a couple of sprigs of parsley, and a couple of black peppercorns. Bring the liquid to a boil, then lower the heat and boil gently until the liquid has reduced to two cups. Strain

Posted by dahl at 7:44 PM

August 28, 2003

Chicken Chili



2 1/3 cup Onion
4 large Garlic cloves
2 tsp Canola oil
1 lb Chicken breasts, skinless and boneless
32 oz White beans (Great Northern, white kidney) - 2 cans
1 Jalapeno
1 tsp Coriander, ground
2 tsp Cumin, ground
28 oz Crushed tomatoes, no salt added - 2 cans
2 oz Red Onion (4 tbsp finely minced)
20 sprigs Cilantro (2 tbsp chopped)
2 Lime
2 cup Corn, frozen kernels
8 tbsp Yogurt, nonfat
Black pepper, freshly ground

1. Chop whole onion.

2. Heat on high heat nonstick pan large enough to hold all ingredients.

3. Mince garlic.

4. Reduce heat to medium-high, and add oil; add onion and garlic, and saute until onion begins to brown.

5. Wash, dry and cube chicken.

6. Rinse and drain beans.

7. Add chicken to pan, and brown on both sides.

8. Wash, seed and mince jalapeno.

9. When chicken is brown, add jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat, and simmer while preparing rest of dish.

10. Mince red onion; wash, dry and chop cilantro.

11. Squeeze one lime into chili; stir in corn; season with pepper.

12. Continue cooking for about 5 minutes; then, serve with yogurt, lime wedges, chopped red onion and chopped cilantro.

Yield: 4 servings

From The New York Times

Posted by dahl at 3:14 PM

Cucumber Soup


1 sm. onion
2 cups plain yogurt
2 tsp. white vinegar
2 tsp. olive oil
1 clove garlic
1 tsp. salt
1/2 tsp. fresh dill (or more)
1-2 cucumbers


12-15 mint leaves, or 1 1/2 tsp dried


Mince garlic using the metal blade of the food processor. Grate onion in food processor (grate disk). Replace with metal blade and add yogurt, vinegar, oil, mint, salt and dill. Process until smooth - 15-20 seconds. Remove chopping blade and insert shredding (grating) blade. Grate cucumber. Stir soup and transfer to serving bowl. Chill. Garnish with fresh dill or parsley.

From The James Beard Cookbook

Posted by dahl at 2:45 PM

Cold Melon Soup with Tarragon and Dry Sherry


2 ripe Cantalopes (~2 lb each)
1/4 to 1/2 cup Dry sherry
6 sprigs Tarragon, fresh
Salt and Pepper to taste


Split melons in half. Put juices and seeds in sieve and reserve juice (~1/3 cup)
and set aside. Cut 12 melone balls from each melon and set aside. Remove rest of flesh - blend in blender with sherry and reserved juice. Puree until smooth. Add salt and pepper to taste.

To serve, place melon balls in cener of bowl, divide soup evenly around balls.
Place sprig of tarragon on top and chopped tarragon around edges.

From The New York Times, 2/95

Posted by dahl at 2:23 PM

Butternut Squash Soup


2 medium onions
1 butternut squash
4 cups chicken broth


Chop onions and sautee in butter. Peel and chop butternut squash. Add onions and squash to chicken broth. Simmer for 20-25 minutes. Puree. Garnish with tarragon. Season with salt and pepper.

Posted by dahl at 2:21 PM



1 cucumber, peeled, seeded and diced
2 red bell peppers, cored, seeded and diced
3 ripe beefsteak tomatoes, diced
1 small red onion, diced
2 garlic cloves, chopped
1/4 cup sherry vingear
3/4 cup extra virgin olive oil
salt and cayenne pepper to taste
tomato juice, if necessary
whipped cream for garnish
finely chopped mint for garnish


Mix together cucumber, peppers, tomatoes and onion. Add garlic, jalapenos, vinegar and olive oil. Marinate in the refrigerator for 6-8 hrs. Place mixture in a blender, puree, then strain. Add salt and pepper and, if mixture is too thick, some chilled tomato juice. Garnish with whipped cream
with chopped mint folded in.

Yield: 6 servings.

From Brasserie

Posted by dahl at 2:19 PM



1 1/2 lb Beefsteak tomatoes
1/2 Spanish onion
1 Green pepper, chopped
1 Red pepper, chopped
2 cloves Garlic, chopped
2 slices White bread, firm, crusts removed, broken into pieces
1 1/4 cups Tomato juice
3 tbsp Virgin olive oil
2 tbsp Sherry vinegar
Salt and freshly ground pepper to taste
8 Ice cubes, to serve


1 Small red pepper, diced
1 Small green pepper, diced
1 Small onion, diced
1 Hard-boiled egg, chopped


Peel, seed and chop tomatoes. Put in a food processor or blender with remaining soup ingredients, except ice cubes. Mix until smooth. Pour soup through a nylon sieve, pressing down well on contents of sieve. If necessary, thin soup with cold water, then chill well.

Place accompaniments in separate bowls. Adjust seasoning of soup, if necessary, then pour into cold soup bowls. Add ice cubes and serve with accompaniments.

Serves 4

From The Book of Tapas and Spanish Cooking by Hilaire Walden

The egg sounds a bit odd at first, but once you try it, you'll be addicted.

Posted by dahl at 2:15 PM



1 clove garlic
1 med. onion
1-2 cucumber
2 tomatoes
1 green or red pepper
1/8 tsp salt
1/8 tsp cayenne pepper
1/4 cup vinegar
1/4 cup olive oil
1 1/2 cup tomato juice


Blend all ingredients in food processor.

From The New York Times Cookbook

Posted by dahl at 2:08 PM

August 25, 2003


Tuscan Salad with Roasted Bread


2 Sweet yellow peppers
1 Sweet red peppers
3 Garlic cloves, unpeeled
1 Red onion, peeled and thinly sliced
6 Ripe plum tomatoes, cut into wedges
1 handful of black olives
1 handful of fresh basil leaves, roughly torn
2 tsp Chopped fresh parsley
1/2 lb Country bread, day old, cut into thick slices, crusts removed
2 tsp Olive oil
Salt and Pepper to taste

5 tbsp Extra virgin olive oil
Juice of half a lemon
1-2 tbsp Balsamic vinegar
1 tsp Dijon mustard


Halve the peppers, remove the seeds, place skin side up on a grill rack (broiler rack) with the whole
garlic cloves and cook under hot grill or broiler for 10 to 15 minutes, until the skins are blistered and blackened all over.
Turn the garlic occasionally and push to the edge of the pan to prevent burning. Allow to cool slightly, and then peel
the peppers and cut the flesh into strips. Place in a large salad bowl. Set the garlic aside. Add onion, tomatoes,
olives and herbs to salad bowl, season and toss.

Brush bread slices, then cut into large dice. Arrange in a single layer on a baking sheet and bake @ 400 F for 10 -12
minutes, until crisp and deep golden in color (watch carefully after 8 minutes so that it doesn't burn).

Make the dressing: peel the grilled garlic and mash the flesh in a small bowl. Whisk in olive oil, vinegar, lemon juice
and mustard, and season to taste.

To serve, drizzle the dressing over the salad and toss well. Add the hot bread and toss again, and serve immediately.

from The Tuscan Table by Jane Newdick and Lyn Rutherford

Posted by dahl at 4:02 PM | Comments (1)