Putting the Bullet into Your Bone Broth: Consommé

If you can fortify coffee by whizzing in butter and making it into an emulsion of sorts, or make fortified wine by upping the alcohol to give it a boost, aging it, and calling it port then why not fortify your bone broth? Great chefs have known the deliciousness of consommé for centuries.  Now I…

Marcella’s Broccoli and Potato Soup

Each year I look forward to making this recipe with the first broccoli from the fall garden. I’ll make it several times from mid-autumn to early winter. It requires but a few humble ingredients which, when combined in the soup pot, are as satisfying as knowing you have an uncommitted hundred dollar bill in your…

Three Onion Chowder

I really like chowders and really like French onion soup. I don’t like pasty chowders so I didn’t thicken it except for the starch released from the potatoes. One tip I learned from Jasper White’s 50 Chowders is to let the chowder rest covered for thirty minutes. It is really does make a difference by…

Karilean Borscht with Resolution

It is shortly after all the present opening hullabaloo, when I look up from cutting peanut butter and jelly sandwiches in half, that I see the look on Vivian’s face. I catch a glimpse of disappointment in her eyes and it is very clearly the look of self pity caused by not getting everything she…

Manhattan Clam Chowder

I don’t know why I haven’t made this lately. I developed this recipe for a fish and seafood class I used to teach at the local culinary school. It might seem bell-less and whistle-less but don’t let it fool you. It is a workhorse soup that is deeply satisfying in a working class bar sorta…

Three Onion Chowder

I really like chowders and really like French onion soup. I don’t like pasty chowders so I didn’t thicken it except for the starch released from the potatoes. One tip I learned from Jasper White’s 50 Chowders is to let the chowder rest covered for thirty minutes. It is really does make a difference by…

Chicken and Rice Soup with Saffron

Good soup is hard to come by but it isn’t hard to make good soup.  It’s only as difficult as you want to make it. While I know there are all kinds of prepared soups on the shelves of every supermarket I just can’t bring myself to do anything other than make it from scratch. …

New England Clam Chowder

A good bowl of creamy chowder has always been one of my favorites. Even when I was a little kid I would gobble the stuff up.  As I have become more refined (defined: I have stopped eating with my hands and slurping my food) I don’t care so much for the clam shack version that…

Japanese Beef and Noodle Soup

For real, once you make this soup and see how easy it really is you will make it time and again. It will fall into your weeknight rotation and you will start stocking the stuff you need in your pantry. It is seriously good folks. You are going to have to take a trip to…