Individually, carrots and fennel are great soup ingredients.
But I don’t think I’d ever had them together in one soup until recently, when my husband made Carrot Fennel Soup (click for the recipe) from Gourmet magazine.
They were a terrific pairing.
People who like the earthy, deep flavor of carrot soup will likely be delighted by the very slight licorice taste the fennel and fennel seeds add.
Because we have a hand blender (also known as an immersion blender), my husband adapted the recipe to use it instead of a regular blender.
Instead of puréeing the roasted vegetables in a blender with chicken broth, then transferring it to a saucepan and bringing it to a simmer with some water to thin the soup, my husband brought the broth and water to a simmer, then added the roasted vegetables. He then used a hand blender to purée the soup until smooth.
The recipe says to use an electric coffee or spice grinder to grind the fennel seeds that go on top of the soup, but my husband used a mortar and pestle to grind the seeds instead. A small electric chopper may also do the trick.
Fennel bulbs are found in the produce section of many supermarkets, while fennel seeds are found in the dried spices aisle.
The recipe says to chop the fennel fronds, the part that looks like dill growing out of the top of a fennel bulb, to save as a garnish to sprinkle on the soup. We didn’t bother with this step.
The stalks and fronds are cut off two medium fennel bulbs. The bulbs are sliced and tossed with carrots, onion, garlic, olive oil, sugar, salt and pepper. The vegetables are spread in a baking sheet and roasted until tender, 25 to 30 minutes.
The vegetables are then combined with the store-bought chicken broth (in the way the recipe outlines, or the way my husband did it – see above.)
Fennel seeds are finely ground and stirred into olive oil.
Serve the soup drizzled with the fennel oil.
Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts
Wednesday, November 16, 2011
Wednesday, September 7, 2011
A corn soup for the summer-to-fall transition
Here’s a soup to ease you back into fall: Corn Soup with Crisp Proscuitto and Basil (click for the recipe) from Fine Cooking magazine.
If you’re tired of grilling corn, but you’re not yet ready for a middle-of-winter chowder, this soup will perfectly suit your cravings. It’s warm but light, perfect for early autumn weather.
The soup does beautiful job of capturing the sweetness of corn that you can find at its best now at farmer’s markets and supermarkets. It’s truly delicious.
The recipe’s secret technique is the addition of the cobs, which have had the corn stripped off, to the chicken broth and corn while it heats up. This adds a deeper corn flavor. The cobs are taken out before the soup is puréed, of course.
The recipe calls for three to four large ears of fresh corn. For me, that wasn’t enough -- I used six large cobs to get the three cups of corn kernels called for by the recipe. However, I only used three of the de-stripped cobs when heating them up with the other ingredients.
I used my corn de-cobbing technique of standing a cob up, nose down, in the tube part of an angel food cake pan, then stripping off the kernels with a knife into the pan.
The prosciutto that’s served on top of the soup is crisped by placing three very thin slices of it in a single layer on a small baking sheet and broiling, flipping once, for about three minutes. It’s left to cool and is then finely chopped and crumbled by hand.
In a Dutch oven or large soup pot over medium heat, butter is melted, then chopped yellow onion is added and cooked until softened.
Four cups of water, two cups of chicken broth (I used the store-bought kind), diced peeled red potato, half of the corn, the cobs and salt are added to the pot and brought to a boil, then reduced to low and simmered for 10 to 15 minutes. The cobs are discarded.
My husband used a hand-held immersion blender in the pot to purée the soup, and so didn’t need to transfer it to a blender as the recipe directs.
The rest of the corn is added to the puréed soup, and it’s simmered for three to five minutes until the kernels are tender.
Each serving of the soup is garnished with the crisp prosciutto and chopped fresh basil.
If you’re tired of grilling corn, but you’re not yet ready for a middle-of-winter chowder, this soup will perfectly suit your cravings. It’s warm but light, perfect for early autumn weather.
The soup does beautiful job of capturing the sweetness of corn that you can find at its best now at farmer’s markets and supermarkets. It’s truly delicious.
The recipe’s secret technique is the addition of the cobs, which have had the corn stripped off, to the chicken broth and corn while it heats up. This adds a deeper corn flavor. The cobs are taken out before the soup is puréed, of course.
The recipe calls for three to four large ears of fresh corn. For me, that wasn’t enough -- I used six large cobs to get the three cups of corn kernels called for by the recipe. However, I only used three of the de-stripped cobs when heating them up with the other ingredients.
I used my corn de-cobbing technique of standing a cob up, nose down, in the tube part of an angel food cake pan, then stripping off the kernels with a knife into the pan.
The prosciutto that’s served on top of the soup is crisped by placing three very thin slices of it in a single layer on a small baking sheet and broiling, flipping once, for about three minutes. It’s left to cool and is then finely chopped and crumbled by hand.
In a Dutch oven or large soup pot over medium heat, butter is melted, then chopped yellow onion is added and cooked until softened.
Four cups of water, two cups of chicken broth (I used the store-bought kind), diced peeled red potato, half of the corn, the cobs and salt are added to the pot and brought to a boil, then reduced to low and simmered for 10 to 15 minutes. The cobs are discarded.
My husband used a hand-held immersion blender in the pot to purée the soup, and so didn’t need to transfer it to a blender as the recipe directs.
The rest of the corn is added to the puréed soup, and it’s simmered for three to five minutes until the kernels are tender.
Each serving of the soup is garnished with the crisp prosciutto and chopped fresh basil.
Friday, August 26, 2011
It's a great time to make gazpacho
With farmer’s markets and supermarkets brimming with the best of summer produce, and the heat still upon us, it’s great time to make a batch of gazpacho, a cold vegetable soup.
Tomatoes, cucumbers, sweet onions and red bell peppers join with garlic, vinegar and tomato juice to produce magic in America’s Test Kitchen’s brilliant version of Gazpacho (click for the recipe).
I made a batch of it for supper one night while on vacation recently. I was happy there was a lot left over, because it was so delicious. I ate a bowl for lunch each day for the rest of the week, stopping to completely rest each time to savor the wonderful experience.
When my mother gave me some cucumbers from her garden and I told her I was going to make gazpacho with them, she admitted the concept of cold soup freaked her out a little.
There is no need to be freaked out about cold soup – making gazpacho is like making a salad with some liquid added. And eating cold soup is practically as good as having an icy cold drink to cool down on a hot day.
With the exception of some labor-intensive chopping, this Gazpacho is easy to make.
The recipe I linked to above on a website is exactly the same one I used from America’s Test Kitchen.
Chopped tomatoes, red bell peppers, cucumbers, sweet onions, garlic, sherry vinegar (I substituted white-wine vinegar) and table salt are combined in a non-reactive bowl and left to stand for about five minutes.
Tomato juice, optional hot pepper sauce and ice cubes are added, and the soup is covered and refrigerated to blend flavors, at least four hours.
Any unmelted ice cubes are removed before serving.
Tomatoes, cucumbers, sweet onions and red bell peppers join with garlic, vinegar and tomato juice to produce magic in America’s Test Kitchen’s brilliant version of Gazpacho (click for the recipe).
I made a batch of it for supper one night while on vacation recently. I was happy there was a lot left over, because it was so delicious. I ate a bowl for lunch each day for the rest of the week, stopping to completely rest each time to savor the wonderful experience.
When my mother gave me some cucumbers from her garden and I told her I was going to make gazpacho with them, she admitted the concept of cold soup freaked her out a little.
There is no need to be freaked out about cold soup – making gazpacho is like making a salad with some liquid added. And eating cold soup is practically as good as having an icy cold drink to cool down on a hot day.
With the exception of some labor-intensive chopping, this Gazpacho is easy to make.
The recipe I linked to above on a website is exactly the same one I used from America’s Test Kitchen.
Chopped tomatoes, red bell peppers, cucumbers, sweet onions, garlic, sherry vinegar (I substituted white-wine vinegar) and table salt are combined in a non-reactive bowl and left to stand for about five minutes.
Tomato juice, optional hot pepper sauce and ice cubes are added, and the soup is covered and refrigerated to blend flavors, at least four hours.
Any unmelted ice cubes are removed before serving.
Tuesday, April 12, 2011
Dreamy Chicken Soup with Rice, Lemon & Mint
The soup was dreamy.
There is simply no other way to describe it. Dreamy. I leaned back, closed my eyes and savored each and every slurp of Chicken Soup with Rice, Lemon & Mint (click for the recipe) from Fine Cooking magazine.
This is chicken soup with just a bit of zing, thanks to the lemon juice and mint. It’s an ideal soup for spring.
However, even though it’s delicious (and dreamy), I’m not entirely sure it’s for everyone. People expecting straightforward chicken soup like the canned variety may not go for it. Those of you cooking for children or picky eaters have been warned.
I found the second bowl tasted even better than the first, so this is my official advice about this soup: Even though the recipe says to serve it right away, let it sit for about five minutes before serving.
Be sure to advise people eating the soup to add just a touch of salt to their serving – it makes a nice difference.
The leftovers warm up beautifully in the microwave. Weekday lunches, here we come!
The recipe I linked to on the Fine Cooking website links to a recipe for homemade chicken broth to use in the soup.
We used lower-salt chicken broth from the soup aisle of the supermarket instead, making the soup an absolute snap to make.
Some of the broth, water and salt are brought to a boil, and long-grain rice is stirred in and simmered (we used basmati rice as the recipe suggested.)
The rest of the broth is brought to a simmer, and one sliced, boneless skinless chicken breast is added and poached in the simmering broth. (We skipped the bit about straining the soup through a cheesecloth if the soup is cloudy. Who cares if the soup is cloudy?)
The rice, fresh lemon juice and fresh mint are added to the broth. Let the soup stand for a bit, then serve.
There is simply no other way to describe it. Dreamy. I leaned back, closed my eyes and savored each and every slurp of Chicken Soup with Rice, Lemon & Mint (click for the recipe) from Fine Cooking magazine.
This is chicken soup with just a bit of zing, thanks to the lemon juice and mint. It’s an ideal soup for spring.
However, even though it’s delicious (and dreamy), I’m not entirely sure it’s for everyone. People expecting straightforward chicken soup like the canned variety may not go for it. Those of you cooking for children or picky eaters have been warned.
I found the second bowl tasted even better than the first, so this is my official advice about this soup: Even though the recipe says to serve it right away, let it sit for about five minutes before serving.
Be sure to advise people eating the soup to add just a touch of salt to their serving – it makes a nice difference.
The leftovers warm up beautifully in the microwave. Weekday lunches, here we come!
The recipe I linked to on the Fine Cooking website links to a recipe for homemade chicken broth to use in the soup.
We used lower-salt chicken broth from the soup aisle of the supermarket instead, making the soup an absolute snap to make.
Some of the broth, water and salt are brought to a boil, and long-grain rice is stirred in and simmered (we used basmati rice as the recipe suggested.)
The rest of the broth is brought to a simmer, and one sliced, boneless skinless chicken breast is added and poached in the simmering broth. (We skipped the bit about straining the soup through a cheesecloth if the soup is cloudy. Who cares if the soup is cloudy?)
The rice, fresh lemon juice and fresh mint are added to the broth. Let the soup stand for a bit, then serve.
Sunday, March 20, 2011
My husband's leek-cutting skills
come in handy for terrific Tortellini Soup
My husband is an expert cleaner and cutter of leeks.
“If you were a contestant on an Iron Chef episode that dealt only with cutting leeks, you’d win hands down,” I commented recently after watching him prepare one for a terrific soup (more on that below.)
After cutting off the dark leafy portion of the leek, he cuts it open and swishes it around in cold water to get out all the dirt and crud.
Then he chops it into perfect, small pieces. After cutting, he puts the leek pieces in melted butter in a saucepan, and their lovely oniony aroma fills the kitchen.
Leeks have a lovely light oniony flavor too, which lent itself perfectly to Tortellini Soup with Carrots, Peas & Leeks (click for the recipe) from Fine Cooking magazine.
The leek flavor is infused into the chicken broth, providing a perfect backdrop for the plump tortellini, peas and carrots.
This family-friendly soup has a homestyle appeal that will have everyone spooning a second portion into their bowls.
The recipe calls for frozen cheese tortellini. I was unable to find frozen, and so used fresh from the fresh pasta section of the supermarket. Because we used fresh, we used the lower cooking time of three minutes at the end of the recipe.
The soup very easy to make.
Leeks, garlic and carrot are cooked in melted butter in a large soup pot until tender, then prepared chicken broth is added and the soup brought to a boil.
The tortellini is added and cooked in the soup for three minutes, then the heat is reduced to a simmer and frozen peas are stirred in, with a final three- to five-minute cooking time.
The soup is served with freshly-grated Parmigiano-Reggiano cheese on top.
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“If you were a contestant on an Iron Chef episode that dealt only with cutting leeks, you’d win hands down,” I commented recently after watching him prepare one for a terrific soup (more on that below.)
After cutting off the dark leafy portion of the leek, he cuts it open and swishes it around in cold water to get out all the dirt and crud.
Then he chops it into perfect, small pieces. After cutting, he puts the leek pieces in melted butter in a saucepan, and their lovely oniony aroma fills the kitchen.
Leeks have a lovely light oniony flavor too, which lent itself perfectly to Tortellini Soup with Carrots, Peas & Leeks (click for the recipe) from Fine Cooking magazine.
The leek flavor is infused into the chicken broth, providing a perfect backdrop for the plump tortellini, peas and carrots.
This family-friendly soup has a homestyle appeal that will have everyone spooning a second portion into their bowls.
The recipe calls for frozen cheese tortellini. I was unable to find frozen, and so used fresh from the fresh pasta section of the supermarket. Because we used fresh, we used the lower cooking time of three minutes at the end of the recipe.
The soup very easy to make.
Leeks, garlic and carrot are cooked in melted butter in a large soup pot until tender, then prepared chicken broth is added and the soup brought to a boil.
The tortellini is added and cooked in the soup for three minutes, then the heat is reduced to a simmer and frozen peas are stirred in, with a final three- to five-minute cooking time.
The soup is served with freshly-grated Parmigiano-Reggiano cheese on top.
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Sunday, February 27, 2011
Warm the heart, soul and fingers
with Creamy Hungarian Mushroom Soup
This past week in Saskatchewan, it was below -30 C (-22 F) nearly every day.
Unfortunately, that’s typical of the weather around here in the winter, and it’s why I like to have an arsenal of good soup recipes at the ready.
There’s nothing like a hearty bowl of soup to warm the heart, soul and appendages.
My husband and I made a great new soup for the first time this week that I can add to the arsenal: Creamy Hungarian Mushroom Soup (click for the recipe) from Eating Well magazine.
It’s a yummy bowl of goodness with mushrooms, dill, milk, potatoes and sour cream. With Eating Well’s crackdown on the ingredients, it was lower in calories and fat than the typical soups of this type.
It was just the kind of soup my grandmother would make. Eating it made me think of her fabulous borscht.
The recipe says that Hungarian is the preferred type of paprika for the recipe. We bought paprika labelled “Hungarian” at a specialty foods store a while ago and so were able to use it, but regular paprika at the supermarket will work fine.
The recipe also calls for low-fat milk; we used one per cent.
The soup takes a while to come to a simmer, so patience is a virtue when preparing it.
Creamy Hungarian Mushroom Soup was very easy to make, and the leftovers warm up beautifully in the microwave.
Sliced mushrooms and diced onion are cooked in oil in a skillet, then flour, paprika, beef broth, low-fat milk and diced russet potatoes are added and the soup is brought to a simmer.
After simmering for five minutes, the soup is removed from the heat, and low-fat sour cream is stirred in.
Serve and warm yourself up!
Unfortunately, that’s typical of the weather around here in the winter, and it’s why I like to have an arsenal of good soup recipes at the ready.
There’s nothing like a hearty bowl of soup to warm the heart, soul and appendages.
My husband and I made a great new soup for the first time this week that I can add to the arsenal: Creamy Hungarian Mushroom Soup (click for the recipe) from Eating Well magazine.
It’s a yummy bowl of goodness with mushrooms, dill, milk, potatoes and sour cream. With Eating Well’s crackdown on the ingredients, it was lower in calories and fat than the typical soups of this type.
It was just the kind of soup my grandmother would make. Eating it made me think of her fabulous borscht.
The recipe says that Hungarian is the preferred type of paprika for the recipe. We bought paprika labelled “Hungarian” at a specialty foods store a while ago and so were able to use it, but regular paprika at the supermarket will work fine.
The recipe also calls for low-fat milk; we used one per cent.
The soup takes a while to come to a simmer, so patience is a virtue when preparing it.
Creamy Hungarian Mushroom Soup was very easy to make, and the leftovers warm up beautifully in the microwave.
Sliced mushrooms and diced onion are cooked in oil in a skillet, then flour, paprika, beef broth, low-fat milk and diced russet potatoes are added and the soup is brought to a simmer.
After simmering for five minutes, the soup is removed from the heat, and low-fat sour cream is stirred in.
Serve and warm yourself up!
Thursday, February 17, 2011
Get some shrimp in your stew!
Updated on Dec. 26, 2023
When I arrived home I opened the door, and from the bottom of the stairs where I couldn’t see him, I asked him how he was. Silence.
Then I asked him how the stew was. “It’s awesome,” came a quiet, contented voice as he ate.
And he was absolutely right – this stew is terrific. The meaty shrimp is just perfect in the tomato and coconut milk sauce.
It would be a nice dish for company, as it can serve a lot if required without a lot of extra effort. In fact, it’s extremely simple to make to begin with.
Serve it with some crusty bread to dip into the tomato sauce.
The recipe serves six to eight, so cut back if you don’t need that much (but the leftovers microwave beautifully.)
If you can’t find the required jumbo shrimp, large shrimp will be fine. We use frozen shrimp and defrost it according to package directions before cooking. Also, diced tomatoes will work well if you can’t find petite-diced tomatoes.
We didn't use cilantro.
To make the stew, peeled and deveined shrimp is tossed with kosher salt.
In a Dutch oven or large soup pot, red bell pepper, the whites of scallions (green onions), finely-chopped garlic cloves, and red pepper flakes are cooked.
A can of drained petite-diced tomatoes and coconut milk are added and the mixture brought to a simmer. The shrimp is put in and the stew simmered some more. To finish, fresh lime juice is added and the stew is sprinkled with scallion greens.
Serve in some nice big bowls!
Thursday, January 20, 2011
Warm up a winter weeknight
with Asian Beef and Noodle Soup
An Asian noodle dish – it’s my idea of food heaven.
It’s hard to resist the comforting appeal of rice, ramen, soba or udon noodles. Cooked in a broth, they’re an amazing way to warm up on a winter’s day.
Asian Beef and Noodle Soup (click for the recipe) from Cook’s Country magazine is just such a warming recipe.
This soup is great for weeknights. It’s a snap to make, and it’s family-friendly – everyone will be slurping it up.
Chinese five-spice powder is the secret ingredient that lends great flavor in a short time period.
Chinese five-spice powder, a blend of ground star anise, fennel seeds, cloves, cinnamon and Sichuan pepper, can be found in the spice or Asian foods section of many supermarkets. Fish sauce, another key ingredient in the soup, is also in the Asian foods section.
The recipe calls for one small flank steak, cut into ¼-inch pieces. I have often used pre-sliced stir-fry beef to speed the preparation even more.
The recipe also calls for cilantro. As with any time my husband and I encounter cilantro in a recipe, we skipped it completely in the soup.
The recipe I linked to above, which is on a blog, is nearly exactly the same as the one I use from Cook’s Country magazine. (If you have a Cook’s Country website log-in, click here for the recipe.)
There are just a couple of small differences, and they have to do with the toppings the blogger has suggested. The recipe from Cook’s Country did not call for, and so I have never used, sliced green onions, lime juice, soy sauce or Siracha chili sauce as toppings.
Chicken broth, grated fresh ginger, minced garlic, fish sauce and Chinese five-spice powder are brought to a boil in a large pot or Dutch oven, and are then simmered for 10 minutes.
Ramen noodles, sliced beef and cabbage are added and soup simmered for a short time longer.
Then it’s time to ladle out some bowls of comfort!
More warming soups
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It’s hard to resist the comforting appeal of rice, ramen, soba or udon noodles. Cooked in a broth, they’re an amazing way to warm up on a winter’s day.
Asian Beef and Noodle Soup (click for the recipe) from Cook’s Country magazine is just such a warming recipe.
This soup is great for weeknights. It’s a snap to make, and it’s family-friendly – everyone will be slurping it up.
Chinese five-spice powder is the secret ingredient that lends great flavor in a short time period.
Chinese five-spice powder, a blend of ground star anise, fennel seeds, cloves, cinnamon and Sichuan pepper, can be found in the spice or Asian foods section of many supermarkets. Fish sauce, another key ingredient in the soup, is also in the Asian foods section.
The recipe calls for one small flank steak, cut into ¼-inch pieces. I have often used pre-sliced stir-fry beef to speed the preparation even more.
The recipe also calls for cilantro. As with any time my husband and I encounter cilantro in a recipe, we skipped it completely in the soup.
The recipe I linked to above, which is on a blog, is nearly exactly the same as the one I use from Cook’s Country magazine. (If you have a Cook’s Country website log-in, click here for the recipe.)
There are just a couple of small differences, and they have to do with the toppings the blogger has suggested. The recipe from Cook’s Country did not call for, and so I have never used, sliced green onions, lime juice, soy sauce or Siracha chili sauce as toppings.
Chicken broth, grated fresh ginger, minced garlic, fish sauce and Chinese five-spice powder are brought to a boil in a large pot or Dutch oven, and are then simmered for 10 minutes.
Ramen noodles, sliced beef and cabbage are added and soup simmered for a short time longer.
Then it’s time to ladle out some bowls of comfort!
More warming soups
Join Recipes That Worked on Facebook
Friday, December 3, 2010
Review: The America's Test
Kitchen Family Cookbook
The America's Test Kitchen Family Cookbook
has a reassuring look about it, as if all the cooking advice contained within will be as sound as if Grandma herself was passing it on to you.
This is a good all-around general cookery book. Want to make brownies? There’s a recipe for brownies. Mac and cheese? Check. Need some advice on how to grill a steak? It’s there. Want to make gravy without pan drippings? There’s one that uses soup broth instead.
Recipes for common family-friendly food abound, such as grilled cheese sandwiches, sloppy joes, hamburgers, chicken noodle soup, spaghetti and meatballs, chicken fingers, meatloaf, beef stroganoff and chili.
Some pages contain several different varieties of a popular food item. Potato salad, for example, is represented with recipes for American, German and French versions.
There are chapters for appetizers, salads, sandwiches, soups and stews, vegetables, rice, grains and beans, pasta, eggs and breakfast, fish and shellfish, poultry, meat, grilling, slow cooker and pressure cooker, bread and pizza, quick breads, cookies, cakes, pies and tarts, fruit desserts, pudding and custards, frozen desserts, sauces and condiments and light recipes.
Because the cookbook is from America’s Test Kitchen, there’s a very good chance that many of the recipes have reliable methods that will yield delicious results.
Recipes that take less than 30 minutes to make are labelled “fast” – great help when you are looking for a speedy weeknight meal.
I’ve written about Banana Bread, Creamy Stovetop Macaroni and Cheese and Curried Singapore Noodles on Recipes That Worked, all of which are contained in the ATK Family Cookbook.
There are others I'd like to try. Ones that are catching my eye include:
- Creamy Polenta with Butter and Parmesan
- Pan-Seared Scallops with Lemon, Shallots and Capers, or Orange and Thyme
- Weeknight Skillet Fajitas
- Cream Scones with Currants
- Ultimate Fudgy Brownies
- Hot Fudge Pudding Cake
The America's Test Kitchen Family Cookbook at amazon.ca
Join Recipes That Worked on Facebook
has a reassuring look about it, as if all the cooking advice contained within will be as sound as if Grandma herself was passing it on to you.This is a good all-around general cookery book. Want to make brownies? There’s a recipe for brownies. Mac and cheese? Check. Need some advice on how to grill a steak? It’s there. Want to make gravy without pan drippings? There’s one that uses soup broth instead.
Recipes for common family-friendly food abound, such as grilled cheese sandwiches, sloppy joes, hamburgers, chicken noodle soup, spaghetti and meatballs, chicken fingers, meatloaf, beef stroganoff and chili.
Some pages contain several different varieties of a popular food item. Potato salad, for example, is represented with recipes for American, German and French versions.
There are chapters for appetizers, salads, sandwiches, soups and stews, vegetables, rice, grains and beans, pasta, eggs and breakfast, fish and shellfish, poultry, meat, grilling, slow cooker and pressure cooker, bread and pizza, quick breads, cookies, cakes, pies and tarts, fruit desserts, pudding and custards, frozen desserts, sauces and condiments and light recipes.
Because the cookbook is from America’s Test Kitchen, there’s a very good chance that many of the recipes have reliable methods that will yield delicious results.
Recipes that take less than 30 minutes to make are labelled “fast” – great help when you are looking for a speedy weeknight meal.
I’ve written about Banana Bread, Creamy Stovetop Macaroni and Cheese and Curried Singapore Noodles on Recipes That Worked, all of which are contained in the ATK Family Cookbook.
There are others I'd like to try. Ones that are catching my eye include:
- Creamy Polenta with Butter and Parmesan
- Pan-Seared Scallops with Lemon, Shallots and Capers, or Orange and Thyme
- Weeknight Skillet Fajitas
- Cream Scones with Currants
- Ultimate Fudgy Brownies
- Hot Fudge Pudding Cake
The America's Test Kitchen Family Cookbook at amazon.ca
Join Recipes That Worked on Facebook
Wednesday, December 1, 2010
Review: Food Network Kitchens Favorite Recipes
Food Network Kitchens Favorite Recipes
is a cookbook that comes from behind the scenes.
It’s a compilation of best recipes chosen by the people that work in the TV network’s test kitchens: Chefs, testers, food stylists, bakers and recipe developers.
The cooking professionals in the kitchens have tested recipes for thousands of episodes of Food Network shows.
I trust that they know what they’re talking about when they say these are the best recipes that have passed through the kitchens.
Actually, I know for sure myself the recipes are the best because I’ve tried a few of them and they have been absolutely terrific (and easy).
Nothing in the book looks too crazy to make. There are many recipes for relatively common dishes such as gazpacho, crab cakes, pork satay, bruschetta, lobster rolls and quesadillas.
One of the recipes my husband and I absolutely love is Miso Soup. It’s killer delicious, amazingly simple to make, and better than any miso soup I’ve ever had in a restaurant.
Other favorites of ours from this cookbook are Thai Shrimp & Rice Soup, Thai Rice Noodles, Little Tomato Salad with Fresh Herbs and Heirloom Tomato & Mint Salad.
Recipes I’ve got my eye on to try are Blue Cheese Steak Sandwiches; Grilled Halloumi, Scallion & Mint Flatbread; Celery & Soppressata Salad with Lemon; Blueberry Buttermilk Bundt Cake; Little Cheesecakes with Strawberry Sauce, and Tiramisu Rapido.
Food Network Kitchens Favorite Recipes at amazon.ca
Join Recipes That Worked on Facebook
is a cookbook that comes from behind the scenes.It’s a compilation of best recipes chosen by the people that work in the TV network’s test kitchens: Chefs, testers, food stylists, bakers and recipe developers.
The cooking professionals in the kitchens have tested recipes for thousands of episodes of Food Network shows.
I trust that they know what they’re talking about when they say these are the best recipes that have passed through the kitchens.
Actually, I know for sure myself the recipes are the best because I’ve tried a few of them and they have been absolutely terrific (and easy).
Nothing in the book looks too crazy to make. There are many recipes for relatively common dishes such as gazpacho, crab cakes, pork satay, bruschetta, lobster rolls and quesadillas.
One of the recipes my husband and I absolutely love is Miso Soup. It’s killer delicious, amazingly simple to make, and better than any miso soup I’ve ever had in a restaurant.
Other favorites of ours from this cookbook are Thai Shrimp & Rice Soup, Thai Rice Noodles, Little Tomato Salad with Fresh Herbs and Heirloom Tomato & Mint Salad.
Recipes I’ve got my eye on to try are Blue Cheese Steak Sandwiches; Grilled Halloumi, Scallion & Mint Flatbread; Celery & Soppressata Salad with Lemon; Blueberry Buttermilk Bundt Cake; Little Cheesecakes with Strawberry Sauce, and Tiramisu Rapido.
Food Network Kitchens Favorite Recipes at amazon.ca
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Tuesday, November 23, 2010
Thanksgiving recipe review
Since the beginning of November on Recipes That Worked, I have been writing about great fall and winter recipes that would work well at American Thanksgiving dinner on Thursday.
I've concentrated on soups, side dishes, desserts and cocktails.
Let's review those recipes, shall we? (No quiz at the end.)
Opening sips
Pear Sidecar
Blackberry Herb Cocktail
Soup starters
Butternut Squash and Apple Bisque
Red Pepper and Hazelnut Soup with Marinated Anchovies
Sensational side dishes
Celery Root and Apple Salad with Hazelnut Vinaigrette
Simple Two-Potato Gratin
Braised Fingerling Potatoes with Thyme & Butter
Sauerkraut with Gin and Caraway
Garlic Mashed Potatoes with Smoked Gouda and Chives
Finishing desserts
Pecan-Chocolate Chip Pie
Pumpkin Doughnut Muffins
Mom's Apple Squares
Buttery Apple Cake
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I've concentrated on soups, side dishes, desserts and cocktails.
Let's review those recipes, shall we? (No quiz at the end.)
Opening sips
Pear Sidecar
Blackberry Herb Cocktail
Soup starters
Butternut Squash and Apple Bisque
Red Pepper and Hazelnut Soup with Marinated Anchovies
Sensational side dishes
Celery Root and Apple Salad with Hazelnut Vinaigrette
Simple Two-Potato Gratin
Braised Fingerling Potatoes with Thyme & Butter
Sauerkraut with Gin and Caraway
Garlic Mashed Potatoes with Smoked Gouda and Chives
Finishing desserts
Pecan-Chocolate Chip Pie
Pumpkin Doughnut Muffins
Mom's Apple Squares
Buttery Apple Cake
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Friday, November 12, 2010
An elegant soup with comfort food appeal:
Red Pepper and Hazelnut Soup with Marinated Anchovies
The first time I decided I wanted to make a recipe with hazelnuts, I set out in search of them in the baking aisle of supermarkets.
When I was unable to find them there, I went to the local health food store, where a clerk kindly explained that hazelnuts are also called filberts (and the store had them).
Aha! It was a welcome piece of info – there are filberts in the baking aisle of many supermarkets!
Many recipes call for taking the skin off of hazelnuts (filberts), and I’m much too lazy for that.
I look for recipes that don’t call for skinning hazelnuts, such as Red Pepper and Hazelnut Soup with Marinated Anchovies (click for the recipe) from Bon Appetit magazine.
This is a fantastic soup. While it is elegant, it also has a comfort-food appeal with its creaminess (without a drop of cream!)
It has a slightly zesty taste that makes one think feta cheese is lurking within, but there isn’t!
This soup would make a lovely first course at a dinner party, or for a meal on a weeknight with salad and bread.
The anchovy garnish that goes on top of the soup is essential to its success. My husband and I stirred the garnish into our soup before eating (slurping?), and the anchovies added a wonderful salty flavour.
I wasn’t able to find the recipe on the epicurious.com or bonappetit.com websites, but I was able to find it on a website called happysnakes.org, and that’s what I linked to above.
Although the soup looks like it may be complicated to make, it’s actually not.
Three chopped red bell peppers, an onion, a tomato, dry sherry, olive oil and garlic cloves are simmered in a large heavy saucepan for about 20 minutes.
Vegetable broth, hazelnuts, smoked paprika (McCormick offers this type of paprika), are added and simmered. A splash of sherry vinegar (we used red wine vinegar as a substitute) is added, and the soup is pureed. We used a hand blender so we didn’t have to transfer the soup to an upright blender.
The garnish, which can be made up to two hours ahead and left at room temperature, is comprised of chopped anchovies, a shallot, chopped toasted hazelnuts, olive oil, fresh lemon juice and finely grated lemon peel.
More great recipes for soups
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When I was unable to find them there, I went to the local health food store, where a clerk kindly explained that hazelnuts are also called filberts (and the store had them).
Aha! It was a welcome piece of info – there are filberts in the baking aisle of many supermarkets!
Many recipes call for taking the skin off of hazelnuts (filberts), and I’m much too lazy for that.
I look for recipes that don’t call for skinning hazelnuts, such as Red Pepper and Hazelnut Soup with Marinated Anchovies (click for the recipe) from Bon Appetit magazine.
This is a fantastic soup. While it is elegant, it also has a comfort-food appeal with its creaminess (without a drop of cream!)
It has a slightly zesty taste that makes one think feta cheese is lurking within, but there isn’t!
This soup would make a lovely first course at a dinner party, or for a meal on a weeknight with salad and bread.
The anchovy garnish that goes on top of the soup is essential to its success. My husband and I stirred the garnish into our soup before eating (slurping?), and the anchovies added a wonderful salty flavour.
I wasn’t able to find the recipe on the epicurious.com or bonappetit.com websites, but I was able to find it on a website called happysnakes.org, and that’s what I linked to above.
Although the soup looks like it may be complicated to make, it’s actually not.
Three chopped red bell peppers, an onion, a tomato, dry sherry, olive oil and garlic cloves are simmered in a large heavy saucepan for about 20 minutes.
Vegetable broth, hazelnuts, smoked paprika (McCormick offers this type of paprika), are added and simmered. A splash of sherry vinegar (we used red wine vinegar as a substitute) is added, and the soup is pureed. We used a hand blender so we didn’t have to transfer the soup to an upright blender.
The garnish, which can be made up to two hours ahead and left at room temperature, is comprised of chopped anchovies, a shallot, chopped toasted hazelnuts, olive oil, fresh lemon juice and finely grated lemon peel.
More great recipes for soups
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Tuesday, November 2, 2010
A warm and sweet soup:
Butternut Squash and Apple Bisque
Sometimes an emergency substitution causes a happy accident in a recipe.
The first time my husband and I made Butternut Squash and Apple Bisque (click for the recipe) from Bon Appetit magazine, we couldn’t seem to find the called-for apple cider anywhere.
We substituted apple juice instead, and were very pleased with the results: A soup that pleases the tongue and tummy with warmth from allspice and sweetness from the apple juice.
The next time we made the soup, we found apple cider and used it. To our surprise, the recipe didn’t work nearly as well.
I’m officially recommending, then, that if you make this soup, substitute one cup of good-quality apple juice for the one cup of apple cider.
I couldn’t find the Butternut Squash and Apple Bisque recipe on epicurious.com or bonappetit.com, but managed to locate it on a website called MyBargainBuddy. This is the recipe I linked to above.
The bisque is quite easy to make.
Peeled, seeded and cubed butternut squash, onion, carrots and celery are sautéd until softened. One chopped Granny Smith apple, allspice, vegetable or chicken broth and the apple juice are added and the mixture is boiled, then simmered for about 30 minutes.
In a blender, the soup is puréed and returned to the pot. (We use a handheld blender instead so we don’t need to move the soup around).
Whipping cream is added to the soup and it’s heated to warm again before serving.
More great recipes for fall
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The first time my husband and I made Butternut Squash and Apple Bisque (click for the recipe) from Bon Appetit magazine, we couldn’t seem to find the called-for apple cider anywhere.
We substituted apple juice instead, and were very pleased with the results: A soup that pleases the tongue and tummy with warmth from allspice and sweetness from the apple juice.
The next time we made the soup, we found apple cider and used it. To our surprise, the recipe didn’t work nearly as well.
I’m officially recommending, then, that if you make this soup, substitute one cup of good-quality apple juice for the one cup of apple cider.
I couldn’t find the Butternut Squash and Apple Bisque recipe on epicurious.com or bonappetit.com, but managed to locate it on a website called MyBargainBuddy. This is the recipe I linked to above.
The bisque is quite easy to make.
Peeled, seeded and cubed butternut squash, onion, carrots and celery are sautéd until softened. One chopped Granny Smith apple, allspice, vegetable or chicken broth and the apple juice are added and the mixture is boiled, then simmered for about 30 minutes.
In a blender, the soup is puréed and returned to the pot. (We use a handheld blender instead so we don’t need to move the soup around).
Whipping cream is added to the soup and it’s heated to warm again before serving.
More great recipes for fall
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Friday, October 22, 2010
Hold the cilantro and peppers
in this terrific chicken noodle soup!
While it may seem logical that the writer of a blog about great recipes would be an adventurous eater, that’s not always the case.
While my husband and I do love to try all sorts of new recipes and tastes, there are some things we find gross.
My husband hates bourbon, and I have aversions to cottage cheese and beef jerky.
We also established long ago that there are two things we would cut back or substitute in a recipe if we came across them: Fresh chiles or peppers and fresh cilantro.
We don’t like dishes that burn the mouth with spice, and cilantro is something we both find displeasing.
So when we tried Lemony Chicken Noodle Soup with Ginger, Chile and Cilantro (click for the recipe) from Fine Cooking magazine recently, we substituted parsley for the cilantro and used one jalapeno pepper instead of two. (Actually, the recipe called for serrano chiles, but since we couldn’t find them, we used a jalapeno pepper.)
We loved the fantastic final product, and agreed that we wouldn’t have enjoyed it if we had used two peppers and cilantro. As it was, we could feel some heat from the pepper.
This soup, while it has a homestyle appeal because it is chicken noodle, also has a bit of kick and a hot-and-sour effect.
Fresh Chinese egg noodles, a crucial component, can be found in the produce section of the supermarket. They won’t necessarily be labelled “egg noodles” -- just check the ingredients on the back to see if eggs are a major component.
After a mixture of lemon zest, cilantro (or parsley) and ginger is made, six cups of chicken broth are brought to a boil. Fresh egg noodles, lemon juice, fish sauce and half of a serrano chile or jalapeno pepper are added and the soup simmered. The chile or pepper half is removed.
One sliced boneless, skinless chicken breast half is stirred in, along with a half of a chile or pepper, sliced, and the soup boiled for a bit longer.
The recipe directs to serve the soup and portion out the lemon zest/ginger/cilantro mixture into the bowls.
We added it directly to the soup in the pot instead, then ladled out its lemony, noodley goodness.
Another great soup: Black Bean Soup with Sherry
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While my husband and I do love to try all sorts of new recipes and tastes, there are some things we find gross.
My husband hates bourbon, and I have aversions to cottage cheese and beef jerky.
We also established long ago that there are two things we would cut back or substitute in a recipe if we came across them: Fresh chiles or peppers and fresh cilantro.
We don’t like dishes that burn the mouth with spice, and cilantro is something we both find displeasing.
So when we tried Lemony Chicken Noodle Soup with Ginger, Chile and Cilantro (click for the recipe) from Fine Cooking magazine recently, we substituted parsley for the cilantro and used one jalapeno pepper instead of two. (Actually, the recipe called for serrano chiles, but since we couldn’t find them, we used a jalapeno pepper.)
We loved the fantastic final product, and agreed that we wouldn’t have enjoyed it if we had used two peppers and cilantro. As it was, we could feel some heat from the pepper.
This soup, while it has a homestyle appeal because it is chicken noodle, also has a bit of kick and a hot-and-sour effect.
Fresh Chinese egg noodles, a crucial component, can be found in the produce section of the supermarket. They won’t necessarily be labelled “egg noodles” -- just check the ingredients on the back to see if eggs are a major component.
After a mixture of lemon zest, cilantro (or parsley) and ginger is made, six cups of chicken broth are brought to a boil. Fresh egg noodles, lemon juice, fish sauce and half of a serrano chile or jalapeno pepper are added and the soup simmered. The chile or pepper half is removed.
One sliced boneless, skinless chicken breast half is stirred in, along with a half of a chile or pepper, sliced, and the soup boiled for a bit longer.
The recipe directs to serve the soup and portion out the lemon zest/ginger/cilantro mixture into the bowls.
We added it directly to the soup in the pot instead, then ladled out its lemony, noodley goodness.
Another great soup: Black Bean Soup with Sherry
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Sunday, October 17, 2010
Putting a cartload of carrots
to good use with Cream of Carrot Soup
My mother recently gave me two freezer bags full of carrots she grew in her backyard vegetable garden over the summer.
I knew immediately how I was going to put them to work: In a batch of Cream of Carrot Soup from Company’s Coming.
We've been making this soup every fall for about the past five years.
It’s hearty and filling, with a taste that will be loved by root vegetable admirers.
The soup uses very little cream, just three tablespoons, yet is nice and thick.
The secret? Uncooked long grain white rice, which is simmered with the carrots.
When the soup is blended, the rice creates a thick texture.
Since we use a hand blender to puree the soup, we don’t let it cool slightly after the 30-minute simmering time as the recipe directs. This is for safety, if you are processing the soup with a regular blender or food processor.
The recipe requires one-and-a-half pounds of carrots. Grating the carrots for the soup is a good job for a teen or resident “non-cook” to do to help with supper preparation.
Chopped onions are sautéd, and the grated carrots, tomato paste, uncooked rice and chicken broth are added and the mixture is simmered for 30 minutes. The soup is blended.
Whipping cream, salt and pepper are added, and the soup is served. If you’d like, drizzle with more whipping cream and garnish with carrot curls, fresh cilantro and croutons.
More great fall soups and chilis
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I knew immediately how I was going to put them to work: In a batch of Cream of Carrot Soup from Company’s Coming.
We've been making this soup every fall for about the past five years.
It’s hearty and filling, with a taste that will be loved by root vegetable admirers.
The soup uses very little cream, just three tablespoons, yet is nice and thick.
The secret? Uncooked long grain white rice, which is simmered with the carrots.
When the soup is blended, the rice creates a thick texture.
Since we use a hand blender to puree the soup, we don’t let it cool slightly after the 30-minute simmering time as the recipe directs. This is for safety, if you are processing the soup with a regular blender or food processor.
The recipe requires one-and-a-half pounds of carrots. Grating the carrots for the soup is a good job for a teen or resident “non-cook” to do to help with supper preparation.
Chopped onions are sautéd, and the grated carrots, tomato paste, uncooked rice and chicken broth are added and the mixture is simmered for 30 minutes. The soup is blended.
Whipping cream, salt and pepper are added, and the soup is served. If you’d like, drizzle with more whipping cream and garnish with carrot curls, fresh cilantro and croutons.
More great fall soups and chilis
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Tuesday, October 12, 2010
Get a dose of wonder beans
in Black Bean Soup with Sherry
They say beans are good for you.
That’s partly why I wanted to try Black Bean Soup with Sherry when I saw it in the October/November 2010 issue of Fine Cooking magazine.
I also wanted to try it because I love, love, love a good bowl of homemade soup, and Fine Cooking recipes usually work like a charm.
I wasn’t disappointed: This soup was delicious and warming, and gave me a good dose of the wonder that is beans.
It tasted somewhat like potato soup – nice and earthy.
The soup warmed up beautifully in the microwave the next day, making it a welcome treat for lunch at work.
And it’s so incredibly easy to make. One person will be able to whip it up in no time.
Serve it with some warm bread.
Onion, green bell pepper, garlic, cumin, dried oregano and tomato paste are cooked in a pot.
Two cups of chicken broth are pulsed with one 15 ½ oz. can of black beans in a blender, and the resulting purée and another 15 ½ oz can of beans are added to the pot and simmered.
Stir in dry sherry and serve.
Another great soup: Zucchini-Basil Soup
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That’s partly why I wanted to try Black Bean Soup with Sherry when I saw it in the October/November 2010 issue of Fine Cooking magazine.
I also wanted to try it because I love, love, love a good bowl of homemade soup, and Fine Cooking recipes usually work like a charm.
I wasn’t disappointed: This soup was delicious and warming, and gave me a good dose of the wonder that is beans.
It tasted somewhat like potato soup – nice and earthy.
The soup warmed up beautifully in the microwave the next day, making it a welcome treat for lunch at work.
And it’s so incredibly easy to make. One person will be able to whip it up in no time.
Serve it with some warm bread.
Onion, green bell pepper, garlic, cumin, dried oregano and tomato paste are cooked in a pot.
Two cups of chicken broth are pulsed with one 15 ½ oz. can of black beans in a blender, and the resulting purée and another 15 ½ oz can of beans are added to the pot and simmered.
Stir in dry sherry and serve.
Another great soup: Zucchini-Basil Soup
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Friday, September 17, 2010
Zucchini-Basil Soup: Simple yet amazing
I love recipes that are bare-to-the-bones simple but yield amazing results.
Such is the case with Zucchini-Basil Soup from Gourmet magazine.
It’s a creamy soup, but it’s made without cream! And there are no complicated tricks to make it so – it’s just the richness of the zucchini that does it.
However, my husband and I have altered the recipe slightly over the dozens and dozens of times we’ve made the soup.
The recipe calls for a large amount of water. On a whim one day, my husband decided to use up some vegetable broth that was hanging around in the fridge in place of some of the water.
It was a good change – the taste improved (although it was good before). Since that time, we’ve used about two cups of vegetable broth (the ready-made kind you buy in the soup section of the supermarket) and one cup of water in the soup instead of three cups of water.
Also, we long ago dropped the julienning of zucchini to put on top of the soup.
It’s extra work that doesn’t add anything to the final product.
We entirely skip the step of peeling half the zucchini and blancing it.
So, instead of two pounds of zucchini as the recipe calls for, we only use one.
We only follow the parts of the recipe that pertain to making the soup itself. I’ve paraphrased them below.
Three-quarters of a cup of chopped onion and two chopped garlic cloves are cooked. The recipe says to do this in a heavy saucepan; we use a tall soup pot because of the steps that are coming up.
One pound of chopped zucchini and one teaspoon of salt are added and cooked. Then three cups of water (here’s where we use two cups of vegetable broth and one cup of water instead) are added and the mixture simmered for about 15 minutes.
Add 1/3 cup packed fresh basil leaves, then puree the soup. You can do this in two batches in a blender (as the recipe says, use caution with hot liquids), or with a hand blender (this is what we use.)
Serve and revel in the joy of simplicity.
Other great recipes using zucchini:
Penne with Zucchini, Fresh Herbs and Lemon Zest
Shaved Zucchini Salad with Parmesan and Pine Nuts
Join Recipes That Worked on Facebook
Such is the case with Zucchini-Basil Soup from Gourmet magazine.
It’s a creamy soup, but it’s made without cream! And there are no complicated tricks to make it so – it’s just the richness of the zucchini that does it.
However, my husband and I have altered the recipe slightly over the dozens and dozens of times we’ve made the soup.
The recipe calls for a large amount of water. On a whim one day, my husband decided to use up some vegetable broth that was hanging around in the fridge in place of some of the water.
It was a good change – the taste improved (although it was good before). Since that time, we’ve used about two cups of vegetable broth (the ready-made kind you buy in the soup section of the supermarket) and one cup of water in the soup instead of three cups of water.
Also, we long ago dropped the julienning of zucchini to put on top of the soup.
It’s extra work that doesn’t add anything to the final product.
We entirely skip the step of peeling half the zucchini and blancing it.
So, instead of two pounds of zucchini as the recipe calls for, we only use one.
We only follow the parts of the recipe that pertain to making the soup itself. I’ve paraphrased them below.
Three-quarters of a cup of chopped onion and two chopped garlic cloves are cooked. The recipe says to do this in a heavy saucepan; we use a tall soup pot because of the steps that are coming up.
One pound of chopped zucchini and one teaspoon of salt are added and cooked. Then three cups of water (here’s where we use two cups of vegetable broth and one cup of water instead) are added and the mixture simmered for about 15 minutes.
Add 1/3 cup packed fresh basil leaves, then puree the soup. You can do this in two batches in a blender (as the recipe says, use caution with hot liquids), or with a hand blender (this is what we use.)
Serve and revel in the joy of simplicity.
Other great recipes using zucchini:
Penne with Zucchini, Fresh Herbs and Lemon Zest
Shaved Zucchini Salad with Parmesan and Pine Nuts
Join Recipes That Worked on Facebook
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