Where all things food are happening.

Month: October 2010

NaNoWriMo

NaNoWriMo

Every year thousands of people with questionable sanity decide to spend the month of November writing a novel.  The project starts at on November 1 and ends at midnight November 30th and involves putting 50,000 at least semi-coherent words on the page.  This is about […]

Parsnip Soup?  Yes, Indeed.

Parsnip Soup? Yes, Indeed.

Ok, so what do you do when your CSA gives you lots of parsnips?  I mean LOTS and just say no one in your family especially loves them.  What do you do?  You turn them into delicious soup.  Here’s a recipe.  Yum, yum good. Puree […]

Soup’s On!

Soup’s On!

So far, here on the Front Range of Colorado, we’ve had very few shivery cold moments this fall.  But they are a-comin’.  And as the evenings draw in earlier and the night chill sets in around dinner time soup is on my mind.  Here is a very easy and very delicious soup you can make without much advance planning and can vary to your own taste and what’s in your fridge.  Enjoy.

Italian Spinach Egg Drop Soup

  • ½ lb small cut pasta
  • 4 cups vegetable broth
  • 3 cloves garlic
  • 5-6 ounces fresh baby spinach
  • 4 eggs
  • ½ cup grated parmesan cheese
  • salt and pepper to taste
  • extra parmesan for passing
  • lemon wedges

Cook pasta in boiling water until al dente, drain, cool, and set aside.  Chop garlic and then heat in broth until boiling.  Add pasta and spinach, cook until spinach is wilted, 3-4 minutes.  Beat the eggs then drizzle into the boiling soup.  Use a fork to break up large strands of egg.  Cook another 5 minutes then add the pasta, stir in the cheese, season to taste with salt and pepper, and serve hot with extra cheese and lemon wedges on the side.  This is great with a crusty loaf of bread for dipping.

Variations:  You can use chicken stock and add small pieces of cooked chicken.  You can also add 1 cup cooked cannellini beans (small white beans) when you add the pasta and spinach.  You can use cooked tortellini instead of plain pasta.  You can make it spicy with some red chili flakes added with the garlic.  Be creative, mangia.

More Fennel

More Fennel

Pesto is usually made with basil and pine nuts, but not always.  Try this fennel and cashew pesto for a change.  Eat it on pasta, baked as a smothering for fish, as a dip for veggies, spread on bread and toasted with parmesan cheese, stirred […]

Fish Chowder with Green Butter Dumplings

Fish Chowder with Green Butter Dumplings

Not much preamble here, just good, hearty soup. Fish Chowder with Green Butter Dumplings for the chowder: 1 lb cod 1 lb potatoes 1 large or 2 small onions 1 large clove garlic 2 cups corn kernels, I use white and yellow frozen 2 small […]