Light Spring Sauces

Spring means lighter eating and that applies to sauces for all sorts of dishes, Think more veggies and lighter oils used as opposed to heavy creams and flour. These can be used on everything from pasta to meats to even veggies.

Any kind of pasta benefits from a light sauce.  Thin stranded spaghetti like angel hair and spaghettini seem to be good match probably because they're not as bulky as other pastas.Think one with equal parts white wine and butter, Garlic gives it more flavor. This type of sauce also benefits from a light meat such as chicken or shrimp. Adding these will make the dish heartier. You can also a spring veggies such as peas . Even carrots and broccoli can be mixed in for color and more flavor. Another light airy sauce is one that has lemon juice and zest in the recipe. A pinch of red pepper can also be added for some zing and color. Pesto is a great Springy sauce however it's not basil season.Broccoli can be a great substitute. Some recipes call for the addition of basil but it can be omitted.Parsley can be subbed in. There is also a handful of pine nuts and olive oil, just like traditional pesto along with Parmesan cheese.

One sauce that you can make in preparation for summer is salsa cruda. This is a light tomato sauce that also as chopped green peppers. black olives, oil and a bit of butter.This is put in a bowl and left out for an hour. Cook any kind of pasta for this and serve the hot drained pasta with the sauce. It'll warm up the sauce. What about chicken and other meats? Chicken breasts with lemon and cream is always a special dish.This is also a one skillet meal. Cook the chicken first and then make the sauce. Combine chicken broth, lemon juice, red pepper flakes and garlic.This is cooked in a skillet .The chicken is added as is butter for luxuriousness and cream. The lemon juice and cream shouldn't;t curdle  if they're whisked properly together.Lemon and cream also go well with salmon. Again the sauce is made more or less the same way  also using chicken broth as opposed to fish stock. The result is a sort of meuniere sauce that will compliment the salmon's flavor. You could also use this on veggies too as a great side.

Spring is here and its' the season for light flavors. Try any of these sauces on pasta or meat. It's a fresh take to welcome in the season

French Fire

 Winter and French food tend to go together. There are plenty of rich dishes that will keep you warm when the temps drop. They are tasty and flavorful, full of protein and taste. The will warm you from head to toe - de la tete aux pieds.

If you want instant French food , then head to Lidl I love their potato gratins which are miniature pies full of cream and potatoes.

These are perfect , good on their own or with squash as I made them for a kind of Franco-American dinner.

This is a nice vegetarian option however if you want true French fire serve then with a hearty cassoulet. This is a mix of various meats and beans originating in the south of France, namely Toulouse. It can be made in a slow cooker. You can add fowl such as chicken or duck along with slabs of bacon and sausages. Use two kinds of pork for a flavorful dish, There beans too , namely both  cannellini and navy along with onions carrots and celery. Garlic is a must along with parsley and cloves. Another hot dish is pot au feu. Thisis a two part meal, with the broth cooked first and then the meats. it does take five hours on the whole, but a perfect dish to make on a snowy day. You can use beef shanks along with vegetables. It's served with a sauce of mustard and sour cream.

A wintry night in means good French food .it should be hot and satisfying. Make either pot au feu or cassoulet for a tasty dinner.

The Comfort Of Ramen

 There'snothing like a good comfort food. Cold or hot it warms the soul and heart.It could be something homemade or something bought. Either way it's like a culinary hug.

I recently discoivered this with ramen soup. Life has been very stressful for me lately.I turn to the "foods fo my kittenhood" as my Mom used to say when life gets to be too much. However I started to funnily crave ramen soup. I don't know why. I've had bricks of it sittng in my kitchen for months, never used. I had to throw them out. Yet the other night I was craving a mouthfiul of noodles in a rich , tangy broth.

My local Acme has a good variety of different ramen soups, i chose Nissin's chicken flavored one. This a tub of noodles with the usual packet of powdered chicken broth , dried veggies and a flavor packet.It's just cooking the first three up with the noodles and enough water to cover them. Then the flavor packet, a sweet , goopy soy sauce variant is stirred into it, turning everything a rich brown.Four minutes later it's comforting spoonful after comforting spoonful of long , yummy strings. It's satisfying without being too heavy. I may get a bit more adventurous and try their shrimp version. The ramen soups just feels good - and right after a stressful day.

Happiness is comfort food. That could be a bowl of ramen soup.It's a warm soothing hug wrapped up in flavored noodles and broth.

Turn Those Leftovers Into Gold

 Black Friday usally means shop til you drop. It also means dealing with yesterday's leftovers. What do you do with them or the overage from ingredients? Turn them into yummy dishes.

This had been nagging at me  all last night. I had extra Just Egg egg substitute and vegetable broth left over from yesterday's vegan French bread stuffing. It dawned one me what I can make with them  -. pompiest, that Piedmontese comfort food , breadcrumb soup.

I used these leftover ingredients with a cup and a half of breadctumbs, cooked and combined to create a soothing potage. It was a stomach calming  respite from yesterday's filling meal. It also made for a hot tasty lunch too.

Thanksgiving provides us with all sorts of leftover.  Melissa Clark wrote about using leftover  turkey in a number of ways in Wednesday's The New York Times Food section.  It's best in a soup where you can spice it and add pearled barley as Cristiana  N> de Carvalho did , using her native Brazilian mother's recipe. There are also turkey enchiladas and pot pies, the last made with left over veggies too. Keep in mind other leftovers can be totally transformed.I may turn those sweet potatoes into air fried wedges. Brussels sprouts can also be crisped up again in the air fryer. f course the best is just turkey reheated with stuffing and gravy to continue with the holiday.

Those leftovers are culinary gold. They can be turned into any savory lunch or dinner. Be creative with them to create a tasty meal.

Baby Pasta

  Baby pasta may sound like they're perfect tiny ones  yet they're really perfect for the older folk.They're tiny bits of flavor that are as versatile as their bigger cousins. These small nuggets of flavor are perfect for anything from soup to salad.

What are these small bits of dough called? Technically they're all macaroni with the classification belonging to all one to two inch shapes. These even apply to the tinier ones. There are many of these "baby" or little pastas. They are more versatile than the larger sorts. You can easily make a salad or soup with them along with turning them into a soothing bowl of goodness just by adding butter and grated Parmesan.Some of the more popular kinds are pastina and orzo. Pastina is what every Italian mother feeds a sick child. These tiny (about the size of a large pinhead) stars are also popular in Turkish cuisine where they're also used in soup. it can also be cooked in broth and then served with butter or a plant based butter and any kind of grated Italian  cheese. Orzo can be served both hot or cold. This rice shaped pasta is great in any kind of broth and enhances minestrone soup. It is also a great summer dish , served cold as a salad. You can also make it for your Super Bowl Party this weekend. Add sliced cherry or whole grape tomatoes along with small broccoli florets,  black or green olives and cucumber slices. To make it heartier, toss in salami chunks or pepperoni along with chunks of Provolone. dress with a garlic vinaigrette made with olive oil and red wine vinegar.

There are other baby pastas too. A close cousin to pastina is acini de pepe or peppercorns. They're actually not the size of a peppercorn but a pearl of couscous. They represent fertility which is why they're always in Italian wedding soup. since they're like couscous, you can make them in similar recipes. A nice warming dish is cooking it with saffron, white wine and saffron, sort of like a risotto Milanese. You could also serve it with dried apricots and pistachios as a side to grilled chicken. Ditalini or small fingers are another baby pasta that can be used to zing up  soups. Like acini de pepe it is also good with a meaty Bolognese sauce for a different kind of comfort food.Anelli or little pasta rings are a fun addition to chicken soup or minestrone. They're one of the chief ingredients in the Sicilian dish timballo. This is a baked casserole that looks like a Bundt cake and is rich with meat sauce , ham and squares of Provolone cheese. There is a coating of bread crumbs but you can also use fried eggplant. It's baked like a cake and served in slices. There is also a smaller version of anelli called anellino, tinier rings that are perfect in soup or just with butter and cheese.

Baby pasta may be little but it has a big flavor.Use it in hot and cold dishes for a tasty main course or side. They are just as versatile and fun as their bigger cousins.

A Classic Redone

 The vegan celery soup from  blog The Simple Veganista is  now a classic go to recipe. It's a easy boil and simmer of chopped celery , onions, potatoes and garlic in Not Chick'n broth. However change was needed. The onion was a bit too overpowering so I went with another recipe suggestion  - chopped leeks.

Leeks are a wonderful addition and have the most subtle, sublime flavor. They're an allium which puts them as a cousin to garlic and onions. Yet their taste isn't overpowering  - which is perfect for the soup.

The other ingredients stayed the same. There were four to five cups of coarsely chopped celery.

Then the leeks which are about two cups here.

Keep in mins you don't have to cook them first as you do for other classic leek dishes like leeks on toast. They are washed, chopped and added to the pot to be sauteed with the celery.

I usually saute the veggies in a mix of olive oil and I Can't Believe It's Not Butter. I decided to switch out the olive oil and sub in vegetable oil. It does make for a lighter flavor, perfect to bring out the sublime of the leeks.

Both were cooked until they were bright green for about eight to ten minutes

The original recipe calls for five garlic cloves but I used three fat ones, finely chopped.

Then two cans of diced potatoes. You could follow the recipe on the website and use white or Yukon Golds. Adding the canned ones was easier.

Then it was five cups of water and two Not Chick'n cubes and simmered for another ten minutes. It was then blended with an immersion blended for a creamy texture.

The taste was perfect, lighter and fresher tasting than the onion version. It's the perfect Spring soup and a great first course at an Easter dinner. I love the leeks in it and how they don't overpower the celery. The flavors work in tandem with each other. They also don't overpower the potatoes or the garlic.

The vegan celery soup is a classic recipe can be varied. Subbing in leeks for the onion is inspiring, creating a flavorful new taste. It's perfect for the days ahead.

A Hot Dish For Election Night

The country is all hot and bothered  with mid term fever. The way to ge through it  - with a hot comforting dish to either celebrate or seek solace . I chose the classic Hungarian chicken paprikash - except mine has a twist - it's semi- vegan.

Paprika is the chief ingredient in this creamy strew of a dish. I used Pereg's Spanish Paprika  for an easy paprikash recipe I found on Jo Cooks - a breezy, fun recipe blog, It starts out with chicken  - well vegan chicken,

The chicken strips and chopped onions are sauteed in olive oil.

Then the chopped pepper. You can use whatever color you want. I wanted color so I used the orange bell pepper.

Then it was two heaping tablespoons of paprika. I know I should have used the Hungarian kind but I used the  Spanish.

It was sweeter and smokier,giving the dish a mellower taste.The dish needs two heaping tablespoons along with a dash of chili flakes.      

            Diced tomatoes are also added.The recipe also call for a half a cup of chicken broth. I used  3/4 's  of a cup of College Inn's vegetable broth instead.

A mix of 1/4 cup of sour cream and two tablespoons flour are also added for thickening and taste.

I had no pots to cook the egg noodles so they were zapped into the microwave - which honestly produced a better and chewier noodle.

The end result?

The picture says it all. More sour cream was added for lusciousness!

I definitely will make this again. To be honest I'd like to try it with Gardein's beef tips for a spin on this classic Hungarian comfort food. 

Now if only our elections were this easy!

Quick Dinners

There are those days when we come home too hungry to cook. It's usually after a hectic work day, or a day full of chores or activities. What to do - act quick. You can have meals that are easy and fast  to make.

The most obvious answer to a  quickly had meals would be take out. Unfortunately, there is a wait time for pizza and Chinese, unless you call from the office and car. Even then, there's some kind of prep and cooking time , especially if the restaurant is having a busy night. There is also the fast food joints, but again there are lines , and the off chance of having a very greasy supper. The best bet is stocking your fridge and pantry with ingredients that cook up quickly. One of my favorites is instant rice. Boil it with any kind of bouillon - beef, chicken or vegetable, add some butter and even a sprinkled of Parmesan and you have a kind of poor man's  risotto. Pasta, too , is a quick make. Again add butter for pasta con burro or minced garlic and oil for aglia e olio. Fresh veggies can be also be mixed in for a pasta crudo. Even jsliced grape or cherry tomatoes mixed with vine ripes make for  an interesting "raw" sauce.

If you want something more substantial, then get out the frying pan.One of my favorites is an easy spin on beef with scallions. It's sauteing soy meat  crumbles (Morningstar Farms has the best) and chopped scallions. A slug of Kikoman soy sauce adds flavor and zest. As this is cooking, cellophane noodles are being boiled  and are then mixed with the meat . Real beef and chicken can be subbed in for a more substantial dinner. Another quick meal is a one egg frittata or omelet. These are wonderful because you can add all sorts of extras in them to make them more satisfying. Chop up ham and American cheese  for a Western Omelet, Serve it on toast for a sandwich.Think a fritatta zinged up with chopped vine ripe tomatoes and Parmesan cheese for an Italian spin . Have slices of toasted Italian bread with it for a heartier meal. Italian bread can also be the base for bruschetta. The tomatoes can be made the night before or earlier in the day. It requires the plum variety but vine ripes work well here too. It's then mixing in oil, balsamic vinegar and basil  together to be spooned on slices of Italian bread or even sliced ciabatta rolls for a speedy and delicious dinner.Add minced Italian cold cuts such as pepperoni or soppressata for more substance.


A quick dinner can be made , without having to resort to take out or drive through. Cook up some rice or pasta, Create a tasty Chinese beef or omelet. Enjoy a frittata or bruschetta in minutes. These are easy meals, perfect after a busy , hectic day.

A Tweak Here, A Tweak There

Sometimes even the most delicious of recipes needs a little oomph.A tweak here , a dollop there can elevate any recipe from tasty to memorable.This is what makes a good cook, whether in a restaurant kitchen or in a home one.

This is my mantra.If I can make a recipe better,I will. Dishes and meals should not only be filling and nutritious but extraordinary . Even simple breakfast dishes can be turned into ambrosia with a tweak. Takes eggs for example. Even the simplest dish involving them can be boosted up by a dash of tarragon. Add this versatile herb to scrambled eggs for a nice brunch main dish. It can work wonders in an omelet au fine herbes. too.One of the best tweaks is adding club soda to beaten egg before scrambling. This results in the lightest, fluffiest scramble ever.I've also added whole cream to eggs which resulted in a more dense, custardy but insanely delicious dish. A cup of chopped ham also added oomph too.Waffle and pancake batters can also benefit from tweaks. Add a healthy dose of nutmeg or cinnamon  for a spicier , earthier flavor. Almonds and pecans are another great add in, giving both crunch and texture. Syrups can  be made special too. Add a squeeze of orange juice or  for a different spin. Drop in some blueberries and strawberries right before serving for color and flavor.

Lunch and dinner recipes always benefit from a tweak. Everybody loves a grilled cheese however make it like a croque Monsieur for a truly memorable meal. Instead of baking it in an oven or broiling it, fry it in butter . I do my own spin on it by buttering the inside, subbing in Gruyere along with a layer of sliced ham. The traditional recipe claims that  bread should be dipped in a flour and egg mixture before assembling but I feel this takes away from the crunch and flavor. Another favorite to tweak is the savory Italian bread pudding.The recipe has been in my family for decades. It's a flavorful layering of Italian or french bread,and Swiss cheese , baked or steamed with a good helping of beef broth. The last has been replaced by vegetable broth to be more vegan. Cabbage is added for crunch and color. Now I've been experimenting with aged Swiss will will give this usually mellow dish bite. Homemade Italian sauce is always deserving of a little twist. With mine , there comes a generous amount of oregano and vegan Iitalian sausage. The last is loaded with peppers so it gives the sauce a great zing.I love it on refried polenta but it can be perfect gracing rotelli too.

Tweaking here and there is perfectly fine.It add zings to everyday recipes, giving them pizzazz and zing. Go  off the beaten path and revamp that family or favorite recipe.

Feeding A Summer Cold

This is day three of a summer cold. It is miserable for anybody, for a foodie like myself is just torture.
Unfortunately the appetite lags as my taste for food goes south. What do I eat without upsetting my stomach. What can  perk up those taste buds?

Bouillon cubs have definitely become my best friends. So far I can get broth down and I always recommend having these culinary lifesavers in the kitchens.There are also excellent  for cooking rice in to give them flavor as well as being the base for light soups. Noodles or any pasta are also good because you can make a simple, easy to eat lunch or dinner. Try a light butter sauce or if you're feeling a bit more peckish add sliced fresh tomatoes, preferably the plum kind and maybe a dash of oregano. Toast is a must have.It's good with butter or just dry ,and it's an easy  meal to get down. Crackers are another , They good , just eaten on their own along with being filling. Smear jam on them for an easy dessert.I also always have fresh ginger on hand. It's the best bet in making a stomach and throat soothing tea.

One of the best things about a summer cold (if it can be considered that) is that you can feed it with fresh fruit. Any harvest, from peaches to melons are good, bursting with vitamins and antioxidants, Cut the fruit into bite sized pieces so  they 're easier to eat. Remember , that you'll have a loss of appetite to even going through a watermelon slice will be a chore. You would think that the season's fave ice cream would be the perfect antidote for a cold. Not true. Ice cream is dairy which causes phlegm = more gook to deal with when you're already snot laden. Go for Italian ice or popsicles. These are water based and are easier on your system.Somehow they're also more soothing too.Another  must is drinking water. We have to anyway to stay hydrated however a cold also dries you out too. Have fresh water, infused with  melon or lemon to make it more refreshing. Both hot and cold tea is also good.

A summer cold is the ultimate bummer. However by eating light and healthy you can make it tolerable. It'll be a small glitch in an otherwise bright season.

A Good Hot Broth

With the temps reaching staggering record breaking lows, it's time to reach for a bowl or cup of hot , steamy broth. It's not only great for warming up, it's perfect for revitalizing . Any broth is chock full of  vitamins and nutrients and can be customized to suit any one's tastes. It can be eaten as a light soup or substantial snack.

It was the subject of an article by New York Food section great, Julia Moskin in today's Food Issue. Broth is the perfect meal for January ,It's a light clear respite from the last of the holiday food plus being a great meal for dieters. Broth is also getting its' due thanks to the Paleo Diet. One recommended dish is the Bone Broth, basically the same chicken or beef stock chefs and home chefs have been using for millennia.Like other trendy foods of late it has a foot in the mystical past as well as one foot in the now of good for you nutritional foods such as yogurt and quinoa.Broth can also have some medicinal qualities as well.The author of Nourishing  Broth, Sally Fallon Morell, has found out that broth served as a kind of medicine for centuries, settling both nerves and stomach problems. The ancient Jewish physician, Maimonides proclaimed that chicken soup was an excellent soup and medication. Caribbean islanders have cow foot soup for breakfast to aid ailments and provide fortification for the day. Stock actually does have health benefits.It aids in reducing inflammation as well as digestive problems.

The best stock or broth is made with a lot of bones. The French tend to delineate theirs. There is everything from light veal to dark veal and raw chicken to roasted chicken. Home chefs don't have to be that fussy,In fact a mixed broth of chicken and beef tastes delicious. Broth making is an arduous affair that can take an entire day and night to make, First is the roasting process. Ms. Moskin uses a recipe borrowed from Mario Canora, a chef at Manhattan's Brodo Restaurant. Chef Canora is know for his tasting sampler of different ones. He recommends using beef shanks and oxtails brushed with a tomato paste and slow roasting them for half an hour to forty five minutes. They are then transported to a 12 quart stock pot and are completely immersed in cold water and  apple cider vinegar.Chopped onions along with herbs such as flat leaf parsley and oregano are also added. Shitake mushrooms are also thrown in for earthiness. It's up to the home chef however to add what they like , as far as extra veggies and spices. Simmer overnight for three hours. If you're using knucklebones , then it has to be overnight for about nine or fifteen hours.. The newly made broth can be used immediately or frozen for later use.

Broth is the perfect meal for these freezing temps. A cup of fresh made is a good light lunch ,packed with nutrition and taste. Have a bowl or cup of your own making and enjoy.

Take Two Gingers And Call Me In The Morning

It happens to even the best of foodies - overindulgence. We spend one night gorging on favorite foods and snacks, the next morning we're doubled over with a stomach ache - or much much worse. The best bet is to actually use the hair of the dog to settle that over used tummy. Surprisingly the right foods can help and even cure us. One of the best cure alls for any upset stomach, whether it be from a virus or just an overdose of chicken wings is ginger. You can take ginger ale to help however the strongest and most effective is the actual ginger root. You can buy whole ones in your grocery's vegetable section. Try to find a root with a lot of spindly extensions. This makes cutting it up easier. Slice or chunk up enough of it to fill half a cup or mug.Boil water, as you would for tea and then when boiled pour over the ginger pieces. Steep the root chunks or slices for a good fifteen minutes and add honey if you want. Leave the pieces in as you drink it to absorb the full potency . You can use the pieces again for a a second immediate cup (which I recommend). The phytochemicals in the ginger will alliviate the nausea and get rid of any gas.By the second cup you'll be feeling better. You can also use COke or Pepsi over crushed ice. Both calm a roiling stomach along with just making you feel refreshed. ONce you feel up to even a litle morsel of food think soup. There's nothing like a clear broth, so always have either beef, chicken or vegetable bouillon cubes in your pantry. Have a cup of it with just a couple of simple Saltines.These also squelch nausea and and the most friendliest to eat. They're dry and bland. A simple soup, like chicken helps. Generations of my family have relied on that Piedmontese classic pan piest or breadcrumb soup to get them through everything from stomach flus to bad colds. Make the broth first, usually four cups water to four bouillon cubes. Add two well beaten eggs when the broth starts to boil. As the soups starts to look like Chinese egg drop soup, slowly pour and whisk in one to two cups of plain breadcrumbs. Stir with a wooden spoon until is everything is well blended.The consistency should be like a thick porridge. You can also make yourself rice cooked in broth and when you're feeling a bit more hungrier. have plain spaghetti or egg noodles with butter. If you crave sweet, limit yourself to half a banana or shortbread cookies. Bland is better in this scenario. Upset stomachs are part of a foodie's life. Combat them with healing foods. They 're calming and nutritous and with being on the path to feeling better again.

Your Sick Day Foods

This is the time of year when you're either sick with a cold or worse ,the flu.You don't feel like eating even though you have to just to keep up your strength.What to do when this happens? Eat the right foods.You'll feel a tad better- maybe even sneaking in a favorite snack. Dehydration is one of the problems when you fall ill.Make sure you have plenty of fluids.One of the best is chamomile tea.It has a mild flavor ,perfect for when your mouth has that cottony feeling thanks to the sniffles.If you're recovering from a stomach virus ,think anything ginger.This rhizome is a natural stomach calmer that settles any upset.Have a tall glass of ginger ale over crushed ice or even better ,fresh Ginger tea.Take Ginger root and slice it into either thick chunks or wafer thin slices (this is up to you).Steep in boiling water for a good five minutes to get the full effect.Add anti oxidant rich dark honey if you wish to sweeten.If you have a cold , soothe it with orange juice.You can even semi freeze it to create a refreshing slushie. No matter how sick you are, you still have to eat.Broths are always the best in this situation.It pays to have bouillon cubes on hand anyway , but now is definitely the time for them.Have a bowl of any kind of broth,whether chicken ,beef or vegetable with a simple side of Saltine crackers.The last is even good as a snack if your hunger returns.They're not greasy or too strong in taste .Once you start to feel better you can add peanut butter to them to get much needed protein.As your symptoms subside , you may want to try some milder soups, like egg drop(or panpiest ,the Northern Italian classic made with just broth ,eggs and breadcrumbs) or a vegetable soup.When those hunger pangs return don't go hog wild with hearty eating .Try a simple brown rice or just plain pasta with only melted butter on top.You could also eat mashed potatoes too as a main meal until you feel right again. The appetite is the first thing to go when you feel sick.Yet eating is the most important step in getting well again.Take it easy with the right food and drinks.Save the fun stuff for later when you're flu and cold free.

A Soupcon of Soups

Cooler weather demands soups. Whether they be bisque or chowder, they are wonderful chill chasers, perfect for lunch or dinner. The question is what soup is what. Is a bisque easier to make than a chowder? Is a cream based one a bit more complicated than a regular one? What are the differences?

One of the easiest soups to make is broth. You can start off with either the easy or the hard method. The easy one just involves bouillon cubes and water. The hard way is boiling an entire chicken with onions and celery and then skimming off the fat. Making beef both is a little easier.It just involves soup bones and water, along with the required onions and celery. You can also add ground peppercorns, marjoram thyme and oregano along with garlic for flavor. This last is up to you .Fish stock is again like these other two except you add heads, fins and spines for a more fishier soup base. For a true soup you can then add other ingredients like the appropriate meats, more veggiessuch as tomatoes and peppers along with pasta. For cream soups add a cup or more of milk or cream . You can also add butter too for extra richness.

What's the difference between chowder and bisque? Chowder is chunkier, usually with chunks of any kind of vegetables and seafood, hence Manhattan , New England and Rhode Island clam chowders. However you can make a potato or corn chowder too , just by using these veggies alone. Bisque is more refined, being smoother in texture and creamier. Bisque is also made more with seafood and has the extra oomph of cognac or wine added. Both soups are French in origin. Chowder comes from chaudiere , the large pot French fisherman used to boil their catches along with foraged vegetables. They came to the New England coast in the 1750's bringing this recipe with them. Bisque is from the Bay of Biscay in southern France on the Atlantic and the word is a derivation of Biscay. There is also another similar soup called biscay where heavily spiced game birds are subbed in instead of the fish.

Nothing beats any kind of soup in this chilly weather. it's easy to make and is always a treat , whether for lunch or dinner. You can try your hand at any one, a chunky chowder or a refined bisque. You can even just make a simple chicken soup to warm up empty tummies.

Have A Nice Egg

Eggs are wonderful(although they're loaded with cholesterol) They're used as binders in cakes and breads, along with being the basis of many interesting omelets and frittatas. Let's face it - who doesn't enjoy a good scrambled one smothered in bacon at their favorite diner?

Surprisingly enough they're the backbone of many Northern Italian dishes. My Piedmontese great grandparents brought over a wealth of good recipes that have been handed down to following generations. Everyone in my family loves the regional classic tomatoes and eggs. This is an easy dish to make and it just tastes so good. You won' t have to worry about leftovers because there won't be any.

Classic Tomatoes and Eggs. (Pomodore e Uovi)

6-7 plum tomatoes diced into one inch pieces

2-3 cloves of garlic

6 large eggs

Saute garlic and tomatoes in olive oil in a skillet for twenty minutes. While tomatoes are cooking lightly beat 6 large eggs , then add to the tomato mix. Cconstantly stir until eggs are cooked for about five to ten minutes. Season with salt and pepper. Serve with loaf of Italian or French bread.


The Piedmontese are also famous for their egg rich bread crumb soup or panne pesto (translated ground breadcrumbs) This has sustained me during my annual bout with viruses and colds since I could eat by myself. It's such a dense, nutritious soup not to mention the best tasting in the world.

Panne pesto or Pompiest (dialect)

Approximately one quart broth (you ca n use chicken beef or vegetable)

Bring to a slow boil over a low flame. Now add a cup of bread crumbs and add two beaten eggs. Left over pompiest can be refrigerated or even frozen for later meals.

These are my favorite egg recipes. Feel free to send yours. As a devoted foodie I would love to try them! LR