easy Archives - SOUP & SEX

CORNED BEEF CHOWDER: Comes Alive

Corned beef may not seem like much by itself. But when used in this chowder it becomes simply seductive. Since its basic, seriously cool, and has no added drama. So, if you’ve got a piece or two left over from the feast try this beast…Simply great.

In fact, it’s one of the best home-style soups in the world. While still able to hold a taste as rich as the day it was first made known to man. And although early dietary limits strongly enforced eating meats sparingly. This corned beef soup reflects tradition and celebration during holiday.

“He who sips soups, lives long.”

Shopping List

Corned-Beef: 1 lb. cooked & chopped *12 oz. can.
Milk: 3 cups
Gold Potatoes: 5 small diced
Green Cabbage: 1 small head chopped
Pepper: Dash

Preparation
4 Servings
Prepare corned-beef according to directions the night before or left over.
Boil potatoes in enough water to cover with a pinch of salt until tender. Set aside and don’t drain.
In a large pot/Dutch blend well the potatoes, liquid, 1.5 cups milk and pepper until smooth.
Add the green cabbage to the pot; bring to slow boil, stir occasionally.
Reduce heat; simmer till cabbage is tender, about 25 minutes.
Add remaining milk and corned-beef.
Heat through at medium low; stir often.

CORNED-BEEF NOTES

Actually corned beef can be used in dozens of ways. But by far this is the best use EVER. Because this chowder is not only delicious. But truly unique. In fact, it puts a new twist on corned beef and cabbage. While using a full spectrum of flavor from the familiar and sometimes unfamiliar.

“And while any fascination with soup is exciting for ME!. My curiosity in this one is all about tickling my fancy.

And by the way, soups are some of man’s earliest cooking experiences. Whether by trial or error. Because the real story is, soups actually led early man to utilize the bounty of the land as well as the sea. Certainly, herbs and seasonings lent a personal imprint within the pot for a tastier creation.

Because no doubt the newbie in the kitchen eventually became—CHEF EXTRAORDINAIRE!

So, if you have a bit of the CB left-over—give it some new life like our ancient ancestors once did. And you won’t find yourself on the HALL OF SHAME anymore. Because American cooks make good use of staples in dozens of delicious recipes. Surly, you can too!

BETTER TO SPEND MONEY ON SOUP THAN TIME IN A DRUG STORE.

A GOOD SOUP MAKES A CARNATION BLOOM INSIDE YOUR STOMACH.

CAULIFLOWER SOUP: SASSY and SUCCULENT

Cauliflower Soup

Cauliflower is not just for breakfast anymore. Just kidding. It never was. But if it’s a soup like this, maybe it should be.

Shopping List

Cauliflower: 2 cups
Celery: ½ cup chopped
Turnip: 1 medium chopped
Lemon Juice: 1 T
Butter: 2 T
Flour/Arrowroot: 1 T
Bay Leaf: 1
Thyme: pinch
Half & Half: 1.5 cups
S & P: ½ tsp and to taste
Water: 2 cups
Parsley: palm size finely chopped

CAULIFLOWER SOUP: THE BUMP NOBODIES TALKING ABOUT — YOUR BODIES FOOD

Preparation

In a pot/ Dutch oven add florets and turnip with water, salt, and lemon juice. Then cook on high boiling 5 minutes. Next reduce heat to medium, cover and cook 15 minutes longer. Then remove florets and turnip but reserve liquid.

In the pot brown butter on medium.

Meanwhile stir in flour to 3/4 reserve liquid and fork blend.

Next gradually add to brown butter and cook on low stirring until thick and smooth.

Then add celery, bay leaves, thyme, S & P, and cream. Next continue to cook slowly stirring until smooth about 10 minutes longer. Then add ½ florets. Simmer.

Meanwhile smash other ½ florets and turnip with potato masher or electric beater. Then add a T of cream. Now add immediately to pot and continue to simmer until heated through.

Finally garnish with parsley. Then enjoy with a crusty toast.

Cauliflower Soup Notes

Who rides its white horse in defense of disease…CAULIFLOWER! Unlike the super colors of other vegetables this snow bird arrives in markets September through November and packs a cruciferous attack on cancer. So, you should still wear white after labor day

Cauliflowers a prize of Polish and Czech cooks.

And those wise guys use it in a variety of dishes and soups. Because it grows best in cooler temperature. While also making a nice edible addition to planters. Its best known variety is white. But it comes in a purple variety too.

In fact, cauliflower and broccoli are known to be flowery crops. Because their grown for their flowery buds. Hence the name florets. They also happen to be relatives of the wild and crazy cabbage family. And that means being delicious!

They are also highly prized for their nutritional value. So, it’s hard to overvalue their healing power. Look for no-spots on either bright green, purple or brilliant white florets.

Because new recipes pop up daily. Sometimes even as ice cream—who would’ve guessed.

GIMME BACK MY

ALMOST PERFECT

CHEESY SOUP: tastes like chicken?

CHEESY SOUP: not my best day

CHEESY. It’s said that it’s nothing more than milk’s rush toward immortality.
In fact, nobody really knows who ate the first piece of cheese. But Romans get points for introducing curd and whey to Europe.

And Europe remains market leader in cheese production. So much so, that throughout history cheese remains a perfect 10. In fact, Andrew Jackson once shared a 1,400-pound cheese wedge with his public. They rushed to eat it! Then declared a holiday.

IT’S PRETTY CHEESY

Playful Cheesy Soup

Shopping List

Cheese: 2 slices of cheese (your choice)
Butter: 2 T
Onion, Celery, Carrots, White Potato: ½ cup each finely chopped
Flour: 1 T
Chicken Broth: 2 cups
Cauliflower: 1 package cheesy cauliflower

Preparation

In a pot/Dutch oven melt butter over medium heat; add vegetables and sauté until vegetables are tender and fragrant, 8-10 minutes. Cool.

Meanwhile prepare cauliflower according to directions. Cool.

Then in a blender puree all the above with 1 cup broth. Then fork blend flour into mixture. And return to the pot along with any broth.

Bring to a slow boil; reduce heat to medium low and add cheese.
Stir until melted and hot.

CHEESY NOTES

CHEESY Ben Franklin also wrote if he could’ve found a recipe to make Italian cheese… It would’ve been a decade of discovery. In fact, cheese contributes to many of humankind’s feast or famine eating habits. Gorging when abundant. Then starving when there was none.

But it was trial and error that lead to cheese’s discovery. And of course, tasting cheese lead to it’s enjoy-ability. In fact just as cider preserved the apple, cheese preserved milk.

And although, France is the leading cheese consumer. Tiny Iceland consumes enough to come in second.

As for pizza, Americans consume that by the BILLIONS. Thus, exceeding every country in the world. Even Italy.

Of course, we enjoy cheese with many things besides pizza. Like crackers. Or wine. Also, hamburgers, vegetables, salads, tacos, and melting it in a creamy soup.

Because imagination only limits where you choose to put your cheese.

10 for 10 it’s melting on “stuff” around world. By blending traditional recipes. Then adding some kinda cheese.

A RADICAL SIMPLICITY
THE PERFECT 10

TOMATO SOUP: Arousing Italian Style

Tomato Soup:Arousing it Italian Style

Don’t Hold Back On The Soup

Tomato soup shopping list. Fresh is best. Whether your buying the ingredients at a local farmers market or grocers, be picky. Otherwise this soup may never ride again.

Garlic: 3 cloves crushed
Tomatoes: 4-6 very ripe, peeled, seeded, and diced
White Onion: diced
Chicken Broth/Stock: 3 cups
Olive Oil: 3 T
Bay Leaf: 1

Oregano, Basil, Cilantro: ¼ tsp/ fresh 3 T
Cayenne Pepper: 1/8 tsp
Salt & Pepper: to taste
Crusty Bread: sliced
Cheese: Provolone, Mozzarella, Parmesan

Preparation/4 Servings Tomato soup

In a pot/ Dutch oven heat oil over medium heat. Then add onion and garlic; cook until fragrant. Add tomatoes and ½ cup water. Then cook 5 minutes.

Then slowly add chicken broth, bay leaf, cayenne, oregano, basil, cilantro, salt and pepper. Bring to a boil then reduce heat to simmer. Cover for 40 minutes. Then remove from heat. And let rest for 25 minutes.

To serve bring back to slow boil. Meanwhile prepare bread with cheese. Toast in oven or pan. Place cheese toast in bottom of bowls and ladle with hot soup.

Instead of your bread floating atop let it rest nicely on the bottom.

That’s where the line crosses between the French and Italians.

Then Garnish with a pinch of cheese.

Soup Notes: TOMATOES

Tomato soups are easy peasy to make. While providing wonderful health benefits. Their red color signals the presence of lycopene a carotene that is positive for cancer prevention. And that’s a start to a perfect first course. One which no body should ignore!

In truth, the tomato is a fruit of the earth. Going from flowering vines to luscious edibles. Enjoying a better taste when you pick-em fresh. Since you can, take a new look at some striking good options.

Tomatoes also come in many shapes, colors, sizes, and tastes. Raw or cooked they have lots of uses in cookery. In addition, they’re one of the most popular plants in the home garden or patio pot. With so many varieties available they’re worth growing on your own for better flavor and texture than store-bought.

In fact, many species now have a built-in resistance to disease. So, what could be more enjoyable than preparing a tomato soup with your own vine ripen fruit.

Hone your soupy skills with—tomatoes.

And Bon Appetit