Soups & Stews
Has the first frost of the season left you with a surplus of green tomatoes? Here’s a delectable idea on what to do with the them!
As autumn weather approaches, there’s nothing like a steaming bowl of clam chowder to warm the soul. Here is a recipe for clam chowder in the New England style, though I actually picked it up while visiting some folks in San Diego.
As late summer approaches, here is a tasty way to manage the abundant tomatoes coming off of your vines.
A thick, creamy, soup with it’s origin in France, the culinary term bisque implies it’s creation from the broth of crustaceans or shellfish. That being the case, any shellfish may be used instead of lobster – crawfish, shrimp or crab, or any combination of them (leftovers). Nevertheless, this tasty comfort food is perfect for those chilly Autumn or Winter days.
I noticed this dish in the April 12, 2013 issue of “The Week” magazine and had to try it out. Now I have to share it!
Need to feed a table full of hearty appetites on short notice? Here is a quick and easy solution that works every time.
Traditional Irish stew was basically peasant food in the old country. It’s fundamental ingredients are lamb, potatoes and other vegetables that were abundant in the region. The Guinness was added some time later.