Archive for Soup Recipes
Cream of Aspragus and Crab Soup, and the Great American Dine Out
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Did you know? You can dine out guilt free, and help to fight child hunger at the same time. The Great American Dine out begins today, and from September 20-26 2009, selected participating restaurants will donate a portion of their proceeds to Share our Strength, which assists community programs that provide help to children at risk of hunger. Their accomplishments to date are very impressive, click here to view their grants at work. Please consider helping them reach their goals. To find out which restaurants in your area are participating, simply enter your zip code here.
Chef Aaron McCargo Jr is a strong supporter and the official spokesperson for Share Our Strength. His love for all things culinary began at age 4, when he learned to bake using his sister’s Easy Bake Oven. A graduate of the Atlantic Cape Community College’s Academy of Culinary Arts, Aaron worked for several east coast restaurants, and is currently star of the Food Network Show Big Daddy’s House. In addition to serving as chef spokesperson for Share our Strength, Aaron regularly speaks to youth at community schools and events to illustrate that they too can succeed. In his honor, Camden NJ Mayor Gwendolyn Faison presented Aaron with keys to the city in 2008 and designated September 25 as Aaron McCargo, Jr. Day. In our featured chef recipe today, Aaron rewards Dineout supporters with a comforting Creamy Asparagus and Crab Soup. Eat out this week, and make the soup next week!
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One Pot Wonders, Beef and Stout Stew
Posted by: | CommentsSome days it’s nice to simply fix it and forget it! The Publick House in Brookline, MA is a pub style restaurant known for their extensive collection of Belgian beers, served both on tap and also prepared in the food. From this Boston area legendary restaurant we present the energetic chef Brent Mimeault , who shares his delicious hearty beef stew with the addition of a malty stout in our featured video. This meal would be perfect for a hungry Super Bowl football crowd, served with grilled bread and frosty beer!
Read on for the recipe!
Classic Comfort: New England Clam Chowder
Posted by: | CommentsSorry Manhattan style, your thin tomatoey broth just can’t satisfy our wintertime hearty comfort food cravings, New England wins our hearts every time. And here’s a bit of clam chowder trivia for you: in 1939, the state of Maine introduced a law to ban the addition of tomatoes to chowder, considering the act to be a rude gesture against the original legendary recipe!
Chef and fromager Tood Jasmin shares his favorite recipe for a rich classic New England style clam chowder in this video. The recipe can be found here. We recommend skipping the diner style hexagon crackers and serving it up with a nice warm buttered baguette. Enjoy!
Split Pea Soup with Chef Jason Hill
Posted by: | CommentsA 9 hour drive in the Colorado mountains is a humbling experience. On the way home, driving through intermittent snowstorms, icy roads, and several “almost” accidents, thanks were given, once again. Thankful that the little Mazda in front of us swerved off to the right on the ice. Thankful that the rock split the windshield towards the bottom , not affecting visibility. Thankful for our sweet, silly, family. And thankful that, after all is said and done, the drive was worth it. Wandering off in thought from the sleepy ipod audiobook, our thoughts turned to warm comfort food, in particular, soup, served with an equally comforting piece of baguette. What do we still have at home? What could we create? The beauty of soup is that all that is required is a creative mind and a few ingredients, it’s like art in a pot!
Tonight we chose pea soup with our baguette, and to stir your creative visions we bring you this video from chef Jason Hill, serving up a piping hot classic split pea recipe. Ingredients include: 1 lb of dried split peas, half an onion, 2 carrots, 2 celery stalks, 2 cloves of garlic, bacon, a bay leaf, chicken stock or bullion mixed with water, and whatever your inventive mind desires to add. You could substitute ham for the bacon, or easily make the soup vegetarian by omitting the meat.
