Foodies Across Borders

Visit our new home

2006-08-23T20:34:00.000-05:00

Thanks for visiting Foodies Across Borders. WE'VE MOVED!

We are now located at www.foodiesacrossborders.com

Come for a visit, we know you'll be glad you did.

Review - Hot Sauce Blog

2006-08-08T15:05:00.000-05:00

While doing some research for the launch of our new home, I came across the Hot Sauce Blog. This smokin hot read is devoted to everything spicy, including sauce reviews, recipes and even the Hot Sauce Hotties. Written with brutal honesty and a healthy dose of sarcasm, HSB is a great resource if you love the hot stuff.

ps...This may give you some idea what we have planned for the launch of the new FAB.

Foodies new home coming soon

2006-07-30T07:37:00.000-05:00

Soon, Foodies will be redirected to a bright shiny new home at www.foodiesacrossborders.com full of juicy, mellony goodness.

Just like the move did for The Garage, we are hoping the move will excite our readers and spur us on to greater heights of posting. You can be sure that there will still be some mouth watering recipes, cooking gadgets and news. We'll also be bringing some special seasonal treats, camping food and maybe even something for kids in the kitchen.

Stay Tuned!

What....NO LIMES???

2006-07-16T06:59:00.000-05:00

We headed to the Real Canadian Superstore yesterday evening and part of the trip wasn't so super. We were looking for limes to make One of Seven's Perfect Margarita and the had none!
Can you imagine...Saturday evening during the summer & they have no limes. This little bundle of citrus joy must be a leading last minute weekend emergency purchase and they don't have any.

Now we will have to do some hunting this morning.

BBQ Safety tips

2006-07-12T13:26:00.000-05:00

I just came across these BBQ safety rules from the FDNY. Personally, I think most of them are common sense, but then again, common sense isn't that common.

While I'm sure that none of this is new to our readers, please pass these on to anyone you know who may be BBQ challenged.

Via Parent Hacks

The Perfect Margarita!

2006-07-09T17:24:00.000-05:00

The truth is, I got this recipe several years ago from a Grand Marnier ad in a magazine!! It’s shaken, not stirred (yeah, baby!), not the frozen, slushy kind. It is the best margarita I’ve ever made or had, and everyone I know has said the same!!

I know it sounds like a product plug, but I guarantee that neither I nor anyone I know is an employee of or rep for Grand Marnier!

Grand Marnier Margarita
30 ml/1 oz Grand Marnier liqueur
30 ml/1 oz Tequila
30 ml/1 oz freshly squeezed lime juice

Pour all ingredients over ice in a cocktail shaker. Shake to your liking and strain into a margarita glass rimmed with salt. Garnish with a lime wedge.

Notes:
I know that in California (and perhaps the rest of the USA), there are a myriad of options for tequilas. In Canada (and especially where I live), our options are fewer. I recommend Sauza Conmemorativo Imported Tequila Anejo (Aged) – super smooth and especially lovable in this drink.

These are freakin’ potent! And exceptionally quaffable, especially on a hot summer day!! Please drink responsibly and plan ahead for your guests if you aim to serve these delightful drinkies! Taxis are always one option; invest in knee and elbow pads if you think walking seems viable – trust me on this one!!

If you somehow miraculously don’t finish the bottle of Grand Marnier and are looking for other ideas on how to use it, the Grand Marnier web site offers lots of other delicious drink recipes (complete with tasting notes and pairing suggestions), plus a deck of decadent dessert offerings!

My own pairing suggestion: serve these babies with our own Grilled Citrus Jalapeno Shrimp!!

Enjoy!!

~ One of Seven

Simple Penne Alfredo with Beef Tenderloin

2006-07-09T08:50:00.000-05:00

Like many things I cook, there was no recipe for this one. Coming home from work one Friday night, I wanted to make something elegant, but simple. A quick walk around Bruno's and an idea popped into my head.

Shopping List

1 box of penne noodles
500 ml carton of whipping cream
Grated Parmesan - you can use fresh grated if you have time, or store bought grated if not.
Garlic - again, you can cut up a few fresh cloves or use a spoonful from the jar in the fridge to save time.
Salt & Pepper
Asparagus - chopped into 1" pieces, I use about 10-12 stalks for 2 people
2 beef tenderloin steaks - seasoned with olive oil, salt and pepper

Bring a pot of water to a boil and blanch asparagus pieces. I find just under 3 minutes gives the best texture. Pour asparagus into a collander to drain and rinse under cold water to stop them from cooking more. Leave them in the collander for later.

Fill a large pot with water and bring to a boil for your pasta.

Pour a bit of olive oil into a large skillet or sauce pan and brown garlic slightly to begin.

While garlic is heating, slink outside and throw the beef on the already hot BBQ. Set heat to med-low and close the lid.

Add pasta to the pot and set timer to the time specified on the package. The last pasta we used said 9 minutes, which was perfect. If you are using a fresh pasta, it will be much less time, so be sure to look.

Add about half of the cream to the garlic, along with a few tablespoons of parm. Keep stirring, while increasing the heat. You want it nearly boiling, but be careful not to let it boil over. As it thickens, add more cream and cheese in stages. You may also want to add some salt and pepper for flavour. When the alfredo sauce has the taste and creaminess you want, turn the heat off.

Sometime during the creamy goodness, run out and flip the steaks. You want them cooked to no more than medium rare.

Take the pasta pot and dump the whole thing in on top of the asparagus. This heats the asparagus up again, without cooking them. Now dump the whole thing back in the pot.

Run out and bring in the steaks. You want them to rest for a few minutes before you cut them.

Turn the heat back on under the Alfredo Sauce for a minute or so and stir in a bit more cream. This will freshen up the sauce a bit after it has been sitting. Pour the sauce in the pot with the penne and asparagus. Dish this out into a nice deep pasta bowl.

Slice the beef thinly and arrange it on top of your pasta.

You now have an elegant, yummy meal that took under half an hour to make. Perfect for a Friday evening.

We enjoyed a bottle of Maie's Merlot from Doghouse Wines and it was loverly!

15 (other) uses for vodka!

2006-07-05T13:25:00.000-05:00

I can't take any credit whatsoever for this post, but it was so cool that I just had to pass it along.

1. To remove a bandage painlessly, saturate the bandage with vodka. The Solvent dissolves adhesive.
2. To clean the caulking around bathtubs and showers, fill a Trigger-spray bottle with vodka, spray the caulking, let set five Minutes and wash clean. The alcohol in the vodka kills mold and mildew.
3. To clean your eyeglasses, simply wipe the lenses with a soft, clean cloth dampened with vodka. The alcohol in the vodka cleans the glass and kills germs.
4. Prolong the life of razors by filling a cup with vodka and letting Your safety razor blade soak in the alcohol after shaving. The vodka disinfectsthe blade and prevents rusting.
5. Spray vodka on vomit stains, scrub with a brush, and then blot dry.
6 Using a cotton ball, apply vodka to your face as an astringent to cleanse the skin and tighten pores.
7. Add a jigger of vodka to a 12-ounce bottle of shampoo. The alcohol cleanses the scalp, removes toxins from hair, and stimulates the growth of healthy hair.
8. Fill a sixteen-ounce trigger-spray bottle and spray bees or wasps to kill them.
9. Pour one-half cup vodka and one-half cup water in a Ziploc freezer bag and freeze for a slushy, refreshable ice pack for aches, pain or black eyes.
10. Fill a clean, used mayonnaise jar with freshly packed lavender flowers, fill the jar with vodka, seal t he lid tightly and set in the Sun for three days. Strain liquid through a coffee filter, then apply the tincture to aches and pains.
11. To relieve a fever, use a washcloth to rub vodka on your chest and back as a liniment.
12. To cure foot odor, wash your feet with vodka.
13. Vodka will disinfect and alleviate a jellyfish sting.
14. Pour vodka over an area affected with poison ivy to remove the Urushiol oil from your skin.
15. Swish a shot of vodka over an aching tooth Allow your gums to absorb some of the alcohol to numb the pain.

Thanks to Drink of the Week for this one.

Recipe: Grilled Citrus Jalapeno Shrimp

2006-07-03T17:31:00.000-05:00

Holy crap, I thought I had already posted this! That just goes to show you what the dog days of summer – oh, and getting a new (well, used) dog – will do to one’s computer time!

1 orange, juice only
1 lime, zest and juice, plus juice of 1 more
2 oz/60 ml gold tequila
3 tbsp/45 ml honey
½ tsp salt
Freshly ground pepper to taste
3 large cloves garlic, sliced
2-4 jalapeno peppers (depending on your taste), sliced
½ medium red onion, coarsely chopped (optional)
454 g bag peeled and de-veined shrimp, thawed if frozen

Whisk together the first six ingredients. Add the next three and pour into a zip-lock bag.

Rinse and drain the shrimp and place in the zip-lock. Shake it up so that all the shrimp are in contact with the marinade and place in the fridge for 30 minutes, turning the bag over after 15.

Heat the barbeque to medium-high.

Meanwhile, skewer the shrimp (if using bamboo skewers, be sure to soak in water for 30 minutes ahead of time).

Cook the shrimp just until bright pink on both sides.

Notes

These shrimp rock as appetizers. Serve alone or with Mango Strawberry Salsa.

The only thing that goes better with these than the Salsa is a great Margarita! My favourite Margarita recipe comes soon!

If you’d rather try these out as a main, you could also serve them with a pasta – I’m torn between spicy tomato sauce or a white wine (Sauvignon Blanc) cream sauce. Pasta salad could also work, or a crazy little green salad with lots of fruit and nuts or seeds thrown in!

Enjoy!!

~ One of Seven

Food blog review: Diary of The Food Whore

2006-06-19T20:01:00.000-05:00

How can you not be intrigued by a food blogger whose tag line is Gracefully turning tricks since 1999. This anonymous, pickle juice swillin' caterer blogs about food, clients and life in general. I'm looking forward to trying "Collard greens - Food Whore style".

"Pork fat is brilliant stuff. Let's be honest, a dirty gym sock cooked in pork fat would be a nice meal."

Brilliant indeed.

One of seven is going to like The Food Whore

Restaurant Rant: Bobby C's Dockside

2006-06-19T18:27:00.000-05:00

We've been pretty quite here in Foodies for the last few weeks, as life has been a bit overwhelming lately, between work and all sorts of kid stuff. During last weekend's rush, a bunch of us left the annual dance recital headed for a bite in the sun. Bobby C's Dockside is a big place in the marina in Bowmanville. Being surrounded by boat yards and industrial units, the scenery approaching the place is less than stellar, but at least there is a nice patio overlooking the pier. On previous visits, the service has been less than stellar, but I figured that it would be hard for them to screw up a few pitchers (or more) and a few pounds of chicken wings. WRONG!

First of all, the patio was full, but the outside hostess said there was loads of room inside, so there would be no problem seating all of us (I think there were 14 or 15 of us). WRONG. They sat 6 of us at a table in an empty section at one end of the restaurant & the remaining group were put in a party room at the other end of the building. The manager explained that all the tables around us were reserved. No worries...just bring us beer & food & we're good to go. While we waited about 20 minutes for our pitcher to arrive, we were treated to the stunning view of a chubby hostess cruising around the place with 2 inches of ASS CRACK! When she bent over to set a table I think I saw some of that cutlery the bar was missing...

A tiny appetizer plate of wings and a chicken quesadilla came at the same time as the pitcher, but well over an hour later, there was no sign of dinner. This was when we noticed that the other group had already left, on their way back to the recital. Now, we started to panic as we realized that we may be late getting the kids on stage. I grabbed the manager and told him that we weren't pulling a dine & dash, rather he was comping our beer & apps to make up for the non-existant service. I made a point of mentioning the other table that had come with us, who had already eaten and left. Little did I know...

When we arrived back at the school, we found the others in the cafe, tucking into Subway! It seems they too had only received drinks & had done a runner. They didn't really run, they tried 4 times to get service, but the service never came. They also announced their departure. I've NEVER bolted from a bill before, but I also don't think I've ever had service that sucked so badly. We won't be going back.

Restaurant Review: Regina's Cathedral Village Free House

2006-06-14T16:31:00.000-05:00

Regina's Cathedral Village Free House

Ok, so I work in Regina. I don't live there, but commute there on a weekly basis. At first, I thought to myself, "who the hell did I piss off to end up here?!", but man, have I ever changed my tune. In addition to having some of the friendliest, genuinely nicest people I've ever met, Regina has some true culinary gems.

I'm a bit of a creature of habit, so I make the rounds of my favourite restaurants each week. On Mondays, I usually end up at the Cathedral Village Free House, at 2062 Albert Street.

They've got a great, casual fare menu; I'd like to say it's pub food, but it's up at least a couple of notches. At least.

I am a creature of habit, as I mentioned earlier. So, when I hit the Free House, I usually go for their pizza. All pizzas are thin crust and available in 9" or 12" sizes. Oh yeah, they're cooked in a wood oven, the best way to do it, in my opinion. My personal favourite is the Tandoori Chicken pizza. There is just the right amount of spice and the mango and cilantro make this a simple yet exotic pizza. I can't get enough of it.

I've recently discovered the Cappicola and Tomato pizza - for me, it's the basil pesto base (instead of the traditional tomato sauce) that really makes this special. Roasted tomatos don't hurt either. A new favourite? We'll see...

The Free House also has specials sheets that seem to be renewed every 6 to 8 weeks. Usually, there's a trout special included: the last one was Trout Vindaloo. If there's anyone from the Free House reading this: put it on the regular menu! Just the right amount of heat is balanced nicely with the fatty fish that's cooked medium rare; they also had a mango raita on the plate that was wonderful. Mmm...I may have to go to the Free House for the second time this week...but I digress.

The Free House has the usual suspects too: good selection of beers on tap and a fairly standard, non-intimidating wine list that's reasonably priced.

When I'm on the road, I try to seek out small local spots that offer quality food at a decent price. For me, the Free House hits it: great food cooked with interesting ingredients, good prices and a cool vibe. If you're ever in Regina, I strongly suggest you check it out. You'll be glad you did.

More to come from the wilds of Saskatchewan.

Mooby

Mad About Mango

2006-06-13T10:38:00.000-05:00

After my last posting, you’ll probably conclude from this entry that I’m a mango freak. I much prefer the term fanatic – it seems so much less spooky…! Mango is amazing and so versatile, especially in summer, but sometimes troublesome to deal with, unless it’s perfectly ripe. It’s nice that mango is now available frozen at most grocery stores, and the quality is exceptional for most culinary purposes.

Salsa doesn’t always have to feature tomatoes!! Until tomatoes are at their best in the late summer/fall, this salsa is perfect for casual summer get-togethers, and a welcome change from the ordinary. Choose a sparkly/carbonated beverage (or a classic margarita!) to go with it!!

Mango Strawberry Salsa
300 g mango flesh (fresh or frozen), coarsely chopped
6-8 medium-sized ripe strawberries, coarsely chopped
½ lime, juice only
2 green Serrano (or, if unavailable, Jalapeno) chillies, stemmed and finely chopped
½ medium red onion, coarsely chopped
½ cup cilantro leaves, coarsely chopped

Combine all ingredients thoroughly in a bowl. Cover and refrigerate for at least one hour prior to serving.

Serving suggestions:
Cucumber slices (thickly cut, and hollowed out with a mellon baller – fresh and crispy!)

Grilled Citrus Jalapeno Shrimp (coming soon to Foodies!!)

Notes:
I love a good, fresh mango, but definitely go for the ease of frozen if time is of the essence or quality is questionable!

I always opt for the ease of using a food processor (if you have one) to chop… well, just about anything!! To avoid mushiness, however, I recommend chopping softer ripe fruits (and fresh herbs) by hand. As for the chillies and onion, go to town with the f.p.!!

I've only discovered in the last year or so that mango is a lesser-known (and thankfully less common) allergen; strawberries too. So be sure to ask your guests about any known allergies ahead of time…!

Enjoy!!

~ One of Seven

Recipe: Spicy Mango Chutney

2006-05-31T19:31:00.000-05:00

I freakin’ *love* Indian Food (and fortunately, almost everyone I know does, too). But that doesn’t mean that you have to spend a hot summer’s day slaving over a hot stove to get a little bit of East Indian influence into your day!! The following recipe is adapted from “Curry: Fire and Spice – Over 150 great curries from India and Asia” by Mridula Baljekar (ISBN 0-7548-0822-X). It’s super-easy, sweet and spicy. Mmmm... chutney! It's definitely better than any retail product I've ever tried, and is totally worth the little bit of effort!!

Mango Chutney (makes 340g/ 1.5 lb/1½ cups)
600g bag frozen mango pieces
1 cup cider vinegar
130g/4 ½ oz/2/3 cup light muscovado (brown) sugar
2 small fresh red chillies, split
5 cm/2 in piece fresh root ginger, grated
1 garlic clove, minced
5 cardamom pods, bruised
2.4 ml/½ tsp coriander seeds, crushed
1 bay leaf
2.5 ml/½ tsp salt

Chop the mango chunks roughly and put into a pan. Add the cider vinegar and cover. Cook over a low heat for 10 minutes, then stir in the remaining ingredients. Bring to the boil slowly, stirring.
Lower the heat and simmer gently for 30 minutes, until the mixture is syrupy. Leave to cool, then ladle into a hot sterilized jar and cover. Leave to rest for 1 week before serving.

Comments:
This spicy mango chutney will add a bit of flare to this summer’s barbequed lamb, chicken or turkey burgers! In fact, use it in place of ketchup or steak sauce just about anywhere you like! Mental note, though: this really is quite spicy; cut the amount of chillies and ginger by half, if you prefer a milder, sweeter chutney. Enjoy!!

~ One of Seven

The Weenie Roaster

2006-05-25T15:05:00.000-05:00

Oops....you've burnt your weenie! This gadget brings new meaning to the term Hot Dog! Apparently it comes in a variety of colours and has a rope strap to hang it up. It's available on e-bay for $14.99 but you have to supply your own weenies.

Barnyard Animals Ice Cream Sandwich Press

2006-05-18T11:43:00.000-05:00

Spring is here, with the heat of summer soon to follow. The kids will love making their own ice cream sammiches with these colourful chicken, cow and pig cutters. They are dishwasher safe & come with recipes.

A bit o Korean BBQ at home

2006-05-16T19:34:00.000-05:00

If you've ever been to one of those Korean BBQ restaurants where you cook your own dinner on the table, you'll understand what this is all about. Basically there is a heat source in the middle of the table, upon which you cook up your meal. Now, thanks to the Cook-N-Dine people, you can have that experience at your home or cottage. These tables come in a wide range of models, from smaller stainless steel models to portable table top versions, all the way up to the teak model pictured above that seats ten.

I want one!

Quick Chicken Roll-ups

2006-05-13T17:11:00.000-05:00

The following recipe is a quick, easy chicken recipe I adapted from the Kraft website. The kids love it and it's easy for them to help make. Clean up is quick and easy as well.

Quick Chicken Roll-Ups

4-5 boneless, skinless chicken breasts (or fillets)
1 package stove top stuffing
1 package shake and bake

Take chicken breasts and bang them (I know what you're thinking, honey!) until they are flat. Coat with Shake and Bake. Mix stuffing in a bowl with 1 cup of water. Place stuffing on each chicken breast and roll up. Use a toothpick to hold and place seam side down on a baking sheet covered with tin foil. (This makes clean up a breeze!) Cook in the oven for 20 minutes at 400 degrees and it's done. Don't over cook or it tends to dry out.

Product Review: Flor de Sal d'es Trenc Olivas Negras

2006-05-05T13:04:00.000-05:00

Translation: Black Olive Fleur de Sel

I know it seems pretty nerdy, but I have a salt collection. Yes, indeed. I think Michael Smith also has one, which is what makes me feel even nerdier. But then, what would I do without them all?? Fortunately, I don’t have a blood pressure problem… yet.

During a recent trip to Toronto, we indulged ourselves in a trip to the Saint Lawrence Market – one of the many places in this world that rivals, in our estimation, Disney World for the title of “the Happiest Place on Earth”. While perusing the amazing selection at Alex Farm Products (ostensibly a simply awesome cheese market – they have several locations in Toronto – but also purveyors of other specialty products), we came across a display of Flor de Sal d’es Trenc. With three aroma variations (hibiscus and Mediterranean herbs being the other two), we nabbed the black olive. Oooohhhh, so olive-y!! Even without opening the inner bag, the pungent sun-dried kalamata quality enwrapped us and we simply could not resist!!

Use as you would any other salt on your favourite concoction (like grilled summer veg), or venture to try one of Chef Marc Fosh’s recipes designed especially for these products (and oh so handily provided as part of the packaging) -- we did!!

Olive-Salt Crusted Beef with Coriander Pesto (serves 4) (note: obvious typos removed)
4 filet steaks
1 tsp black pepper (crushed)
1 tsp Flor de Sal de Olivas Negras
1 tsp mustard

Cilantro Pesto:
1 bunch of fresh coriander
2 garlic cloves
2 Tbsp toasted pine nuts
1 Tbsp lime juice
150 ml olive oil
Seasoning

Place all of the ingredients in a food processor and blend to a purée.

To Serve:
Heat a little olive oil in a large frying pan and sear the beef filets for 1 minute on both sides.
Using a pastry brush, paint the top of the beef filets lightly with mustard and sprinkle with the olive salt and crushed peppercorns. Place under a hot grill to finish cooking for about 3-4 minutes. Serve with coriander pesto and a green salad.

Comments:
The filet available on that day looked unappetizing, so we went with ribeyes instead (which is typical for us) and well, you know how I feel about pan searing during barbeque season, so you can guess what happened. Also typical for me, I didn’t really look at the recipe before hand and couldn’t pull together the pesto, so we went without (but not next time!!). All the same, the steak was unbelievable -- I’m sure it goes without saying to use some form of Dijon mustard and not “French”…!! Served with grilled portabellas and “Zucchini Fettuccini” (a la Brigit Binns – my undisputed new favourite cookbook author), our meal was outrageously delicious!

Pick up this product if you ever get the chance!!

~ One of Seven

Homestyle Beef-a-roni

2006-05-02T20:50:00.000-05:00

Today I discovered Elise at Simply Recipes and was interested in her old family recipe for HMO which stands for Hamburger, Macaroni & Onions. I can't wait to try it, but it reminded me of a meal that The Grants make on occasion.

Weekly, we make a big pot of spagetti sauce that might be used for any number of possible meals. Perhaps the easiest and favourite thrown together dish in our house. The following is far from a real recipe, but here it is:

Kraft Dinner - as many boxes as needed depending on how many you are feeding.
Make KD as per instructions on box. In our house we mix in lots of extra cheddar to make it extra cheesy.

Left over meaty spaghetti sauce:
Mix as much sauce as you like into the KD.

That's it! Scoop it out of the pot & load on some grated old cheddar.

If you want to take it up a notch or two, put the mixture in a baking dish & cover it with a bucnh of CHEESE. Mix it up a bit, use old white & orange cheddar, monteray jack and mozz. Throw it in the oven until the cheese it brown & bubbly.

Our family loves this simple use of left overs & I bet yours will too.

Banrock Station - saving Canada's wildlife

2006-04-30T21:27:00.000-05:00

Banrock Station Shiraz has become a staple in our house over the last few years. It's big, Jammy goodness has become like a comfort food around here. That goodness has also come with the knowledge that the wine is made by a company with a solid dedication to preserving wetlands in it's native Australia. Last week, it was announced through the conventional media that Banrock Station would be helping to restock Lake Ontario with Atlantic Salmon. While native to the lake, the species has pretty much disappeared from the lake. Radio & TV sources are reporting that Banrock Station has committed to spending 1.4 million dollars to restock Lake Ontario with 400,000 Atlantic Salmon fingerlings & more mature fish. At the same time, it was announced that 3 Banrock Station wines sold in Ontario would be available in the new, recycleable Tetra packs. While this may seem like a tragedy to some wine lovers, it really doesn't seem to affect the taste of their wines. We bought the Shiraz & the Cab over the weekend and so far, the Cab was wonderful.

It's good to see a company that lives by it's motto "Good Earth, Fine Wine"

Blog review: Palatable

2006-04-30T08:59:00.000-05:00

Palatable is an American blog that will enlighten you on some of the scarier things that affect the processed foods that most of us on a daily basis. Be sure to check out the Manburger and the shitty teddy. They also have instructions on how to grow your own bean sprouts. Very cool.

In the links section, I found Easy Eats which is a bachelor's feedbag blog that looks pretty cool too.

Awesome Tealight holder

2006-04-25T19:48:00.000-05:00

As regular readers may have figured out, I love checking out what Arieanna has found over at Cooking Gadgets. This week, we've combined some things from The Garage with some things for around the house. You can get these wicked recycled bike sprocket tea light holders from ELSEWHERES for only 12 bucks a piece! I'm thinkin' that by the time he's read this far, Mooby's already left the page, with the plastic in hand to order a couple! Don't forget to check out the Bike Chain beer opener!

Less Stinky Soup

2006-04-25T19:12:00.000-05:00

Many years ago (about 15), Time Life came out with a series of American Country books. At that time, we were into many things country. The series of books was well done with great photographs but the most interesting to us was the country cooking book. I still use some of these recipes today and since I was already into the soup mode, here is another one. Fortunately, this one is a little less stinky!!!

Cheddar Cheese Soup with Cauliflower

3 tblsp butter
1 small onion, chopped (about 1/2 cup)
2 cloves garlic, minced
3 cups finely chopped cauliflower florets (about 1 small head)
3/4 cup diced green bell pepper (about 1/2 large) I often use red pepper or omit this altogether
1 medium carrot, finely chopped (about 1/2 cup)
3 tblsp flour
3 cups canned chicken broth
2 tsp Dijon mustard
2 cups grated sharp white Cheddar cheese (about 1/2 pound)
1/4 chopped parsley

1. In a 2-3 quart saucepan, melt the butter over medium heat. Add the onion and garlic, and saute until softened but not browned, about 10 minutes.
2. Add the cauliflower, green pepper, and carrot. Increase the heat to medium-high and saute, stirring frequently, until the vegetables are crisp-tender, about 5 minutes. Increase the heat to high, add the flour, and cook, stirring, for 1 minute.
3. Gradually pour in the chicken broth and whisk until slightly thickened. Blend in the mustard. Reduce the heat to low and simmer the soup, partially covered, for 15 minutes, stirring occasionally.
4. A handful at a time, add the grated cheese and stir until it is completely melted. Increase the heat to medium high and bring almost to a boil. Sprinkle the soup with the parsley and serve hot.
Serves 4-6
For and interesting color contrast, garnish this all-white soup with some grated sharp yellow Cheddar cheese.
Enjoy!

Blog review: Road Foodie

2006-04-22T07:18:00.000-05:00

Last week, One of Seven posted a review of a couple of recipes from The low carb gourmet, by Brigit Binns. This wonderful post has introduced us to Brigit and her new blog. Road Foodie is Brigit's journal of food and drink she's enjoyed (or not) as she travels around the world. She's witty and well written and I just love reading about steak houses in Texas. As one who spent time as a bartender years ago, I can relate to Brigit's description of what makes a good bartender.

Welcome to Foodies Across Borders Brigit Binns.