When local asparagus are filling tables and bins at the Farmers Market, here’s one of my favorite spring soups to make: an abstract painting in a bowl.
If you’ve time, make a homemade stock with the lower ends of the asparagus and the leek or scallion greens. Simply chop them up, combine with chopped carrot, celery, a bay leaf peppercorns and 8 cups of water; bring to a boil, then simmer 45 minutes. After straining, you should have the right amount of stock to make the soup.
The croutons are optional, but oh so wonderful soaked into the marvelous brew.
If seasons were named a color, Autumn might be Orange. Or some variation more enticing, a Benjamin Moore tinted swatch in the Fall family you might paint your room, say, Harvest Moon, Warm Sunglow, Pumpkin Pie. I recently received a comment from a reader who’d enjoyed a carrot soup I make. Memories of the lovely flavor profile–autumnal aromatherapy–lodged … Full recipe post »
A bleak, rainy day in April finds me hungry, deliriously jet-lagged, and loathe to venture far to replenish our larder. We’ve been roaming the bottom of the earth for several weeks, and have returned to the remnants of Michigan’s most ruthless of winters – snarly friends and pitted piles of sooted, melting ice lie in … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...