Cioppino Bianco

25th May, 2010: Posted by G.L. Pease in Main Courses, Moderate, Soups

The now classic cioppino was originally developed in San Francisco in the late 1800s by Italian fishermen who had settled in the city’s North Beach area. Fresh fish, the catch of the day – typically crab, shellfish, squid and fin fish – are brought together with garlic, tomatoes and wine to make a rich, delicious red seafood stew, usually served with a crusty, rustic sourdough bread [1].

This version is a little lighter, but no less delightful. The more delicate saffron infused broth showcases the delicious sweetness of fresh mussels, clams and shrimp. A little smoked fin fish, and some velvety yellow eye beans add depth and texture. A garnish of gremolata brings up the high notes, and really makes it sing. Read more…»

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Chicken Tortilla Soup

12th April, 2010: Posted by G.L. Pease in Moderate, Soups

Based on a Rick Bayless recipe

This is a remapping of one of Rick Bayless’s recipes for those who want a more hands-on approach to the dish. As usual, we’ll do everything we can to extract the most flavor possible from the ingredients, creating something absolutely delicious, and almost 100% scratch made. We use tinned tomatoes, simply becuase it’s really hard to get fantastic fresh tomatoes during the cooler months, when a hearty, spicy soup like this is most welcome, and also just becuase they’re really good. Choose a quality brand, preferably all natural. The fire roasting brings up the smoky flavours of the soup.

The method isn’t tedious, but it does take some care. We’ll golden-brown the chicken, rendering some of its fat in which we’ll cook the onions. Then, the chicken gets another turn in the pot, browning to deliver more of its chickeny goodness. Read more…»

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Cauliflower Masala Soup

31st March, 2010: Posted by G.L. Pease in Soups, easy

This soup is dead simple, delicious, delightfully fresh and aromatic, and wonderfully healthful. It’s a fantastic way to add another veg to your day without having to chew it. The secrets to this recipe are the spices, and the freshness of the ingredients. Don’t overcook, or the cauliflower will lose some of its delicate sweetness.

Cauliflower is a member of the Brassicaceae family, along with cabbage, Brussels sprouts, broccoli and some leafy greens, like kale and collards. It’s high in vitamin C and folate, and is loaded with phytonutrients believed beneficial to human health. To top it off, its delicious raw, cooked, or pickled.

When choosing your cauliflower, look for one that’s tight, bright, firm and evenly colored. Medium sized heads are best, as they can become tough and strong tasting when they get too large. Remove the leaves and stems, and either discard, or put in the freezer for use later in a vegetable stock.

On to the soup! Read more…»

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