Stella Beer Cheese Soup

The last time my husband was home I tried to make him beer cheese soup. It was a disaster! I had to toss the entire thing out. My issue was with making the roux for the soup. I do not know what I did wrong, but the soup ended up with a texture of soaked newspaper. Anyway, this evening I found myself, yet again, with an almost empty fridge. I had: 1 Stella Artois® beer, 2 spicy, smoked-type sausages, veggies, and in my cupboard a can of Campbell's Cheddar Cheese Soup. Can you tell where I'm going with this? Not only did these ingredients inspire me to try to make beer cheese soup again, but also the fact that I named the recipe after my baby girl, Stella.

INGREDIENTS (serves maybe 4 people)

• 1 celery stalk, small dice
• 1 carrot, peeled and cut into small dice
• 1/2 cup diced onion
• 1 sprig of thyme
• 1 garlic clove, finely chopped
• 1 tablespoon butter
• 2 smoked-sausages (your favorite kind), diced
• 1 bottle of Stella Artois® beer
• 1 (10 oz) can of Campbell's Cheddar Cheese Soup
• 1/2 cup low-sodium beef broth or chicken stock or water (optional)
• Salt and pepper

DIRECTIONS 

In a medium stock pan melt the butter. Add the celery, carrot, onion and thyme sprig and a pinch of kosher salt and sweat over medium-high heat until vegetables are slightly tender, about 8 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the diced sausage and mix to combine and to heat through.

Next, add half of the beer and slightly raise the heat. Bring to a boil and let boil for 2 minutes. Add the canned cheese soup and mix to combine. Bring to a simmer and add the rest of the beer. Bring to a boil again then, if soup thickness is to your liking, just keep it on very low for another 5 minutes. But if you want your soup a little more thinner, add the 1/2 cup of beef broth. Bring to a boil again, then simmer on low for 5 minutes.

Serve with cheese crostini and a cold, home-brewed Stella beer (if you can find one) or a Stella Artois®.

Sopa Marquis

My mother-in-law, Kay, is in town visiting me this weekend and I, of course, had to make something special for her to eat. After I made my homemade chicken broth last week, I froze half of it and made this soup for Kay. It's a Yucatan soup and it's like Mexico's version of the best chicken soup for the soul. I'm sure you can make this soup with store bought chicken broth, but believe me this soup is superb with the homemade stuff.

INGREDIENTS

• Homemade Chicken Broth
• 8 stalks celery-large outer and pale inner stalks mixes, cut on the diagonal into 1/2-inch slices (about 3 cups)
• 4 carrots, peeled and cut on the diagonal into 1/2-inch slices (about 2 cups)
• 1 pound fideos (thin egg noodles) or angel hair pasta
• 1 tablespoon olive oil
• 2 Hass avocados, pitted, peeled, and cut into 1/2-inch cubes
• 1/2 cup freshly chopped cilantro leaves
• 1 lime, juiced
• 1 lime, cut into wedges

DIRECTIONS

Make the broth and strain it. Pluck the chicken pieces out and set them aside until they are cool enough to handle.

When the chicken is cool, pull off the skin and discard, then shred the meat coarsely, getting rid of any fat, gristle, etc. as you go. Set the chicken meat aside.

Heat a large pot of salted water to a boil.

Bring the strained broth, celery, and carrots to a boil in a large pot on medium heat. Taste the broth and add salt and pepper, if necessary. Adjust the heat so the broth is simmering and cook until the vegetables are tender but not mushy, about 10 minutes.

Meanwhile, stir the fideos into the boiling water, crushing each handful to break the noodles up as you go. Cook until tender but with a little bit of a bite, about 4 minutes. Drain the noodles and put them in a bowl. Add the olive oil and toss well.

When the vegetables are tender, stir the shredded chicken, avocado, cilantro and lime juice into the soup. Bring the pot of soup to the table, along with the noodles and lime wedges. Spoon some of the noodles into each bowl and ladle some of the soup over them. (Stir the soup with a ladle so you're sure to get some of each ingredient into each bowl.) Pass the lime wedges separately.

Homemade Chicken Broth, Latina Style

I'm into my 30th week of pregnancy and it is increasingly becoming very uncomfortable for me to sleep. So I find myself waking up at 6 or 6:30am during the weekdays and weekends. Can you believe that? I used to be the sleep-in queen, and now I'm up early enough to do laundry, grocery shop and watch the new episode of Viva Daisy on Food Network all before 10AM! Daisy Martinez from Viva Daisy made this chicken broth and I just had to try it. I followed her directions almost to a "T", the only difference is that I cut my garlic head in half and just added it along with a bunch of cilantro, without placing them in a cheesecloth. The Latina part of this broth is the annatto seeds, the cilantro, and the ham hock which gives this broth a very homemade, almost umami type of taste, just like my abuelita used to make.

INGREDIENTS

• 1 (5-pound) chicken, cut into 10 pieces or 5 pounds chicken backs, wings, necks and gizzards
• 2 large Spanish onions (about 2 pounds), left whole and unpeeled
• 1 large red bell pepper, cored, seeded, and cut into quarters
• 1 large head garlic
• 1 large bunch fresh cilantro
• 2 teaspoons black peppercorns
• 2 bay leaves
• 1/2 teaspoons achiote (annatto) seeds
• 1 ham hock

DIRECTIONS

Put the chicken, onions, and red pepper in a large stockpot. Rinse the garlic heads in cold water, then peel off the papery skin. Break the garlic head into individual cloves. Rinse and cut the roots off the cilantro. Cut a piece of cheesecloth the size of a kitchen towel. Put the garlic cloves, peppercorns, bay leaves, achiote seeds and cilantro on the cheesecloth, bring the ends together to make a little pouch, and tie the loosely with kitchen twine. Give the pouch a couple of good whacks with your kitchen mallet, and add it to the pot. Add enough cold water to cover the chicken by at least 2 to 3 inches. Drop in the ham hock, if using. Bring to a boil over medium-high heat, skimming foam off of the top as it forms. When the water comes to a boil, adjust the heat so the broth cooks at a steady, but not rolling boil. Cook for 30 minutes.

Check to make sure the breasts are cooked through, then remove them from the pan. Cook 15 minutes more, then remove the legs and thighs. Set the chicken aside to make another chicken dish. (If you're using backs, necks, wings, etc., you don't have to remove anything.) Leave the backs, necks and wings in to further flavor the broth.

Cook for 1 hour. Set a strainer over a large bowl and line the strainer with a couple of layers of cheesecloth. Carefully strain the broth through the cheesecloth. (Ladling it is the easiest and safest way.) Add salt, to taste, and let cool before refrigerating.

Pork Posole

Photo: Lisa, champaign-taste.blogspot.com

This recipe is from my friend and Lindsey's dad, Dave Baggs, who has some wonderful, easy Mexican recipes. Dave is currently somewhere in Mexico having the time of his life and enjoying his retirement. He made this delish pot of soup when he was here visiting us last month and I don't think there were any leftovers.

Posole is usually something we eat on Sunday's or for special occasions or on cold, rainy days. This is a really flavorful soup and you need to garnish it with chopped cilantro, onions and avocados so that you get the authentic Mexican flavor. And don't forget to squeeze a little lime juice in it and enjoy with warm corn tortillas. Buen provecho!

INGREDIENTS (serves 6 - 8)

Posole

• 2 medium onions, chopped
• 5 cloves of garlic, finely chopped
• 1 (7oz) can chopped green chilies
• 2 Tbsp. pork or bacon fat or olive oil
• 3 lbs. cubed pork, preferably pork shoulder cut into 1-cubes
• 2 (30oz) cans hominy
• 8 cups water
• 6 chicken bouillon cubes
• 1 tsp. oregano
• 1 tsp. cumin
• 2 Tbsp. chili powder
• 1/2 tsp. black pepper

Garnishes

• Chopped cilantro, for garnish
• 1/4 cup finely chopped onions, for garnish
• 6 radishes, thinly sliced, for garnish
• 1 large or 2 small ripe Hass avocados, diced, for garnish
• 2 limes, cut into wedges
• Corn tortillas, warmed

DIRECTIONS

In a very large pot saute the onions, garlic and green chilies in pork or bacon fat for 10 to 15 minutes over medium heat.

Raise temperature to medium-high and add the cubed pork and brown all over, about 10 more minutes.

Next add the remaining posole ingredients an bring to a bubble. Lower heat to cook at a simmer, uncovered, for 45 to 60 minutes until the meat and hominy are tender and soup has slightly thickened. Taste for seasoning and add salt, if necessary.

Serve in large bowls, topped with garnishes.

Sopa de Queso (Mexican Cheese Soup)

Not all cheese soups are the same. This cheese soup doesn't have the creamy nacho cheese-like consistancy, and it's actually quite interesting because the cheese you use doesn't really melt all the way, so you actually get real chunks of cheese with this soup. I used Juustoleipa cheese, which is a Finnish cheese I bought in Minnesota, but I recommend Cotija cheese. Since both these cheeses are salty, you don't need to add salt to the soup. Also, you can take some shortcuts, for example you can use canned mild diced green chiles instead of charring them like I did. And you can use chicken stock instead of chicken boullion and the water. But, this is the way my mom taught me how to make it and it's really good, especially on a cold Sunday evening and you're coming down with something. If you accompany this soup with a nice, super strong hot toddy, you will definitely be cured!

INGREDIENTS (serves 2)

• 2 large Anaheim chiles
• 1 large potato, peeled and cut into a dice
• 2 Tablespoons chopped onion
• 1/2 cube chicken bouillon, preferably Knorr
• 1 clove garlic, peeled
• Water
• 1 large tomato, diced
• A few sprigs of fresh cilantro
• 4 ounces Cotija Cheese or Juustoleipa cheese, cut into bite-sized cubes

DIRECTIONS

Roast the Aneheims over a flame or under the broiler, until skins are charred. Place in a plastic bag, or container and let it steam for 10 minutes. Peel off charred skin; remove seeds and ribs and chop into a small dice. Set aside.

In a medium stock pan add 1 teaspoon olive oil and add onions. Saute on medium-high for one minute. Add the diced potato and saute another minute. Add the chicken boullion and the garlic and 4 cups cold water. Bring to a boil then lower heat and simmer for 10 minutes.

Add the diced tomato, diced green chiles and continue simmering until potatoes are tender, about 5 to 8 more minutes, but not falling apart. Add the cheese and cilantro and cook another 5 minutes; remove soup from heat. Just before serving, remove the garlic and serve soup with warm corn tortillas. Ummmm....

Peanut Butter Soup

I was in Minnesota this past week visiting my in-laws and my father-in-law, Jim, taught me this incredibly easy yet quite tasty soup. I personally have never heard of "peanut butter soup" so I was intrigued to learn the recipe. Apparently, this is a take on an old Mennonite recipe, but the soup definitely has some West African origins. You can use any hearty veggies you want, and you can also add cooked rice (we didn't) to make it a bit heartier. Top the soup with a garnish of chopped roasted peanuts and don't forget to serve the slices of lime with it.

INGREDIENTS

• 1 tablespoon butter
• 4 to 5 celery stalks and its leaves, diced
• 3 to 4 carrots, peeled and diced
• 1 large white onion, cut into a small dice
• 1 teaspoon rice wine vinegar
• 1/4 tsp. fresh ground black pepper
• 5 to 6 asparagus stalks, cut into 1/4" pieces
• I box of white mushrooms, cleaned and cut into a dice
• 1 can (49 oz.) Swanson® chicken broth, low sodium
• 3/4 to 1 cup creamy or chunky peanut butter (natural organic peanut butter, if possible)
• Salt, to taste
• Cut limes, for garnish
• Roated peanuts, for garnish
• Sriracha hot sauce (optional)

DIRECTIONS

In a large stock pot heat the butter on medium heat. Add the celery, carrots and onions and sweat for 8 minutes. Raise heat to medium-high and add the vinegar, asparagus, and mushrooms and fresh ground black pepper and saute another 5 minutes, until veggies are softened. Add the chicken broth and bring to a boil. Lower heat and simmer 4 more minutes. Add a little bit of the hot broth to the peanut butter to thin out and temper, then add it to the soup and mix to combine well. Taste for seasoning and add salt, if needed.

To serve soup, laddle into bowls and sprinkle a little of the roasted peanuts on top. We put a little sriracha hot sauce and squeezes of lime juice on ours. It was crazy good.

Hallowe'en Pumpkin Soup with Smoked Bacon

I first heard of Chef Neven Maguire a few years ago when I visited Ireland with my husband. Neven had a cooking show on television there and I found it quite amusing and he made really good dishes. Then, last year when I visited my in-laws in Minnesota, I noticed Neven Maguire's cookbook at their coffee table. By now, of course, I had to have the cookbook because it is full of classic yet simple Irish and International recipes--and this recipe is one of them. So, long story short, my husband went through so many hurdles to get me Neven Cooks! But I finally have it now and I will cherish it forever. On a sad note, I lost my camera, so these pictures are not very good since I had to take them with my mobile phone.

INGREDIENTS (serves 6)

• 2 Tablespoons butter
• 1 onion, diced
• 4 oz. raw, smoked bacon (about 4 strips, I used Hickory Smoked Bacon)
• 2 lbs. pumpkin flesh, peeled, de-seeded and cubed
• 1 Tablespoon tomato paste
• 2 pints low sodium chicken stock
• 3 ounces heavy cream
• Pinch of nutmeg
• Pinch of ginger
• Pinch of allspice
• Pinch of ground coriander
• Pinch of red pepper flakes
• Kosher salt and fresh ground pepper
• A couple of tablespoons of whipped cream, for garnish
• Toasted pumpkin seeds, for garnish

DIRECTIONS

In a large, heavy saucepan melt the butter on medium heat. Add the onion and 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground pepper and sweat for 5 minutes. Add the bacon and cook for an additional 5 minutes. Turn heat to medium-high and add the cubed pumpkin. Sweat for 6 to 8 minutes to release flavors. Add tomato paste and stir for 2 minutes. Then pour in the stock and an additional 1/2 teaspoon salt, plus one pinch of nutmeg, ginger, allspice and coriander and a pinch of red pepper flakes. Bring to a bubble then simmer, covered, for 20 to 25 minutes or until pumpkin is fork tender. Lastly, add the heavy cream and simmer a few more minutes. Blend the soup in batches with your blender (or use a hand blender, if you have one) and keep simmering. Taste soup and season more, if needed.

To serve soup, pour into bowls and place a dollop of whipped cream and sprinkle a few toasted pumpkin seeds on top. Serve with warm bread.

Turkey Albondigas

My brother and sister-in-law just had their first baby 10 days ago. She is a beautiful little girl with so much hair; she's going to need a haircut pretty soon! So, both my mom and step-mom made food for them and stored it in their freezer this way Lindsey and Tom didn't have to worry about cooking for the first few weeks while they got used to their new bundle of joy. One of the dishes my mom made for them is her albondigas soup. To me, this is probably one of the best Mexican comfort foods, and it's really good to eat when you're sick, too (I guess it's the Mexican version of Matzo Ball Soup).

Now, in just about all the albondigas recipes they tell you to use ground beef, which you can substitute, but my mom got us used to ground turkey (or even ground chicken) because there is less fat and the soup is not greasy at all. Also, if there are no zucchinis available, you can add summer squash, or you can just omit it if you want. Anyway, my mom made extra soup and I also got a nice pot of it at home.

INGREDIENTS (serves 6)

• 2 (14 ounce) cans chicken broth
• 2 (14 ounce) cans diced tomatoes
• 2 (6 ounce) cans tomato sauce
• 3 cups water
• 1/2 yellow onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 medium potatoes, diced
• 2 zucchinis, sliced
• 1 1/2 lbs ground turkey
• 1/2 cup rice, uncooked
• 1/2 cup cilantro, chopped
• 2-3 garlic cloves, minced
• 1/2 teaspoon pepper
• 1/2 teaspoon seasoning salt
• 1 egg
• 2 tablespoons ice water

DIRECTIONS

In a large pot combine broth, tomatoes, tomato sauce and water. Add the onion, carrots, celery and potatoes (do not add the zucchini just yet).

Bring to a boil and simmer.

Meanwhile, in a bowl combine the ground turkey, uncooked rice, cilantro, garlic, pepper, seasosing salt, egg and ice water. Mix thoroughly, but do not overwork the mixture.

Form into small meatballs (you can form bigger meatballs if you prefer, but meatballs may have to cook a little longer).

Add carefully to soup. Cook for 15 minutes, then add the zucchini. Cook an additional 15 to 20 minutes, until meatballs are cooked through and the rice in the meatballs look nice and plump.

Laddle the albondigas and broth in soup bowls and don't forget to serve warm corn tortillas and butter on the side. Que bueno!

Shrimp with Udon Noodles

It's not easy cooking for one. Every time I cook for myself, I tend to over-do it and I always have left overs. And before I know it, I have left overs after left overs in the fridge and, eventually, I have to throw it out or feed it to Max (shhhh, don't tell his mom). So, I'm sticking to easy things for now, and this udon soup is SO EASY. I had a few frozen shrimp, some left over baby bellas, and exactly one egg, and voila, my masterpiece! What's great about this recipe is that you can customize it to your liking. I'm thinking next time I'll add some bok choy and thinly sliced beef.

INGREDIENTS (serves 2)

• One package of udon noodles, shrimp flavor (in the refrigerator section)
• 6 medium to large shrimp, cleaned and deveined
• 1 garlic clove, minced
• 1/2 cup sliced baby bellas or white mushrooms
• 2 Tablespoons white wine or fresh lemon juice
• 1 egg
• 1 tablespoon chopped scallions
• Salt and pepper
• Olive oil

DIRECTIONS

Place your egg in a sauce pan and fill with water to just cover the egg. Bring water to a boil. Cover the pan and turn off the heat. Let it cook with steam for 10 minutes. Drain and let egg cool. Slice and set aside.

In a skillet, add 2 teaspoons olive oil on medium high. Add the shrimp, garlic, and mushrooms. Saute for 2 minutes. Season with salt and pepper and add the white wine or lemon juice. Saute another 2 minutes until shrimp is cooked, mushrooms are soft and lightly browned. Remove from heat and set aside.

Follow the cooking directions on udon noodle package and make the noodles, except only add 1/2 of the shrimp packet (flavoring). Then add the shrimp , garlic and mushroom mixture.

Serve udon noodles with shrimp and mushrooms and top with slices of egg and sprinkle scallions on top.

Summer Borscht

Borscht, like gazpacho, is one of those soups you either love or you hate. I tend to love them because it's refreshing and so unexpected. As you may have guessed, borscht is a cold soup, although there's a warm version as well. But the sour cream and the creaminess of the avocado give this cold soup another dimension beyond the Kremlin. Anyhoo, I had two bowls with a glass of pinot gris and I didn't wake up until the next morning!!!Da, it was that good!

INGREDIENTS (serves 2)

• 3 medium fresh beets (about 1 pound without tops)
• Kosher salt
• 1 cup low sodium chicken stock
• 1/2 cup sour cream, plus extra for serving
• 1/4 cup plain yogurt
• 1 tablespoon sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Champagne vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup medium-diced English cucumber, seeds removed
• 1/2 cup medium-diced avocado
• 1/2 tablespoon chopped scallions, white and green parts
• 1 tablespoon chopped fresh dill, plus extra for serving

DIRECTIONS

Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.

In a large bowl, whisk together 1 cup of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 teaspoon salt, and the pepper.

Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small dice or grate them. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Just before serving add the diced avocado. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

Irish Seafood Chowder

One of the best seafood chowders I've ever had was at the restaurant inside the Old Midleton Distillery (a.k.a. Jameson's Irish whiskey) in Midleton, Ireland in County Cork. Perhaps it was all the whiskey we had that day, but this dish had it all: the right amount of creaminess, potatoes and seafood cooked just right. And the Irish brown bread served on the side with real butter made the dish become one of the most memorable to me—and my family. Unfortunately, I couldn't find the actual recipe they use there, but this one is somewhat close. But if you ever want to have the best seafood chowder, then you're just going to have to make a trip to Ireland!

INGREDIENTS (Serves 8)

• 2 tablespoons butter
• 1 large onion, finely chopped (about 10 oz)
• 1 celery stick, finely sliced
• 1/3 cup button mushrooms, sliced
• 1 large potato, peeled and cut into small dice
• 3 tomatoes, cut into small dice
• 1 tablespoon tomato purée
• A pinch of saffron strands
• 1/4 cup Pernod (or dry, white wine if you can't find Pernod)
• 1 quart (32 oz) of fish stock
• Salt and freshly ground black pepper
• 1 lb mixed fresh fish fillets, such as salmon, cod, swordfish or monkfish, cut into 1 ½" cubes
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• ½ cup whipping cream
• 4 tablespoons finely sliced scallions, to garnish

DIRECTIONS

Melt the butter in a large saucepan and cook the onion, celery and mushrooms over a medium heat, stirring occasionally, for about 10 minutes until soft. Add the potato, tomatoes, tomato puree, saffron strands, and Pernod. Bring to a boil then add fish stock, and a pinch of salt. Bring to the boil again, and skim off any scum that rises to the surface. Reduce the heat to a simmer, and then cook for 15 to 20 minutes until the vegetables are tender.

Purée half the mixture in a food processor, then return it to the pan. Taste and adjust the seasoning. Bring back to a boil and add the fish and finely chopped parsley. Stir in the cream. When the chowder has returned to the boil, remove from the heat and leave to stand for 5 minutes.

Ladle into eight warm soup bowls and garnish with the scallions, and serve immediately with a side of Irish brown bread.

Kielbasa Stew

Every day I love my Crock-Pot® more and more. I guess I always had this notion that crock-pots were for crazy old ladies with lots of cats or for lazy cooks who didn't know how to cook, but now I see that crock-pots are the perfect kitchen appliance for everyone, including busy-bees like me! Anyhoo, I've created several crock-pot delights, one of which is this kielbasa stew which I like to serve over egg noodles or even bow-tie pasta. It's very important you use the leanest ground beef, and use turkey kielbasa, if you can find it. Don't forget the crusty bread...this is a total comfort food full of carbs! I love it!!!

INGREDIENTS (feeds an army of 4)

• 1/2 lb. lean ground beef
• 1 lb. Kielbasa sausage, sliced (use turkey kielbasa if you want to cut down on the grease)
• 28 ounce can whole tomatoes, undrained
• 9 ounces pkg. frozen French-cut green beans
• 6 oz. can pitted black olives (whole, drained)
• 1/2 C. red wine, such as Rosso or Chianti (I used 2-buck chuck, Charles Shaw)
• 2 cloves garlic, minced
• 1 onion, sliced in rings
• 1 green pepper, chopped (I used red bell pepper, instead)
• 1 t. dried basil crushed
• 1 t. dried oregano crushed
• 1/2 t. dried thyme crushed
• 1/4 t. ground black pepper
• 1 lb. pasta of your choice
• parmesan cheese

DIRECTIONS

In a medium skillet, sauté ground beef until it's lightly browned, about 5 minutes. Remove from heat and let cool for about 10 minutes. **You do not want to add hot food into a cold crock-pot because it may cause the bowl to crack.

Once ground beef is cooled, add it to the crock-pot along with all the ingredients except the pasta and parmesan. Simmer on low for 6-8 hours.

When you are ready to serve, cook pasta according to package directions. Ladle kielbasa stew over pasta in large bowls. Top with parmesan cheese to garnish and serve yourself a nice glass of Chianti.

Matzoh Ball Soup

Last week I got the sick. Yes, it was about time that I got a cold since I was almost sick-free last winter. I have a few tricks to get rid of my colds fast. First, drink lots of fluids (like hot toddies, water and OJ), eat homemade matzoh ball soup, and drink my super-C-tea! Below is a quick and delicious matzoh ball soup recipe, which is also sometimes called Jewish penicillin!

INGREDIENTS

• 3 eggs, separated
• 1/2 teaspoon salt
• 3 tablespoons chicken fat (schmaltz) at room temperature (ask your butcher for it, but if you can't find it, use vegetable oil)
• 3 tablespoons hot chicken broth
• 3/4 cup matzoh meal
• 2 quarts water
• 9 cups homemade chicken stock or canned low-sodium chicken broth, skimmed of fat
• 1 sprig dill weed, fresh
• 3 large carrots, cut into 1-inch cubes
• 7-oz bag Manischewitz fine egg noodles

DIRECTIONS

In a large bowl, beat the yolks with the salt until thick and yellow colored. Mix in the chicken fat and hot chicken broth until well mixed. In a separate bowl, with clean beaters, beat the egg whites until stiff, but not dry peaks form. Fold the egg whites gently into the egg yolk mixture. Carefully fold in the matzoh meal. Refrigerate the mixture for at least 1 hour.

Place 2 quarts of water on boil and once boiling, salt generously. Wet hands and shape matzoh mixture into balls about 1 inch in diameter. Add the matzoh balls to boiling water. Don't add more until first batch surfaces! Do not make the matzo balls too large, as they will expand generously upon cooking. Cover and cook approximately half an hour. Remove with slotted spoon. If balls fall apart, add small amounts of matzoh meal until proper consistency. In the meantime, bring the homemade chicken stock or canned broth, carrots, dill weed and noodles to a boil; reduce heat and let simmer for at least 20 minutes. Add salt and pepper to taste, if needed.

Using a slotted spoon, transfer the matzo balls into the chicken soup. Simmer for 10 more minutes, then ladle soup into serving bowls and place Matzoh Balls in the individual bowls and serve it to your sickly family.

Irish Beef and Guinness Stew

On our recent visit to Boston, Matthew and I visited several of my favorite Irish Pubs and I had forgotten how much influence the Irish have in that city. My husband specially loved drinking Guinness while we were in Boston. This inspired me to make Irish stew...but not just any stew, this is Guinness Irish Stew! *By the way, there are no potatoes in this version, but you can add 2 large, peeled potatoes cut into 1" pieces to the stew.

INGREDIENTS (feeds 6 Minnesotans or 8 Californians)

• 2 tablespoons canola oil
• 2 to 2-1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces and seasoned with salt and freshly ground pepper
• 2 to 3 large onions, peeled and sliced
• 2 minced cloves garlic
• 1/4 cup all purpose flour
• 6 carrots, peeled and thickly sliced or 1 pound peeled baby carrots
• 1/2 teaspoon Thyme
• 2 quarts homemade beef stock, or canned low-salt beef broth
• 1 cup Guinness Stout
• 1 teaspoon caraway seeds
• 1 tablespoon raisins
• 1 tablespoon tomato puree
• Salt and freshly ground pepper to taste
• 2 tablespoons minced parsley

DIRECTIONS

Heat 2 tablespoons of oil in a Dutch oven or a kettle and brown the meat all at once over high heat, stirring constantly. Cook for about 5 minutes until the meat is lightly browned all over. Remove meat with tongs and set aside.

Reduce the heat in the Dutch oven or kettle to medium-high and add the onions and garlic. Cook the onions for 3 to 5 minutes or until soft but not browned. Add the flour and stir to coat the onions, about one more minute.

Transfer the meat back into the Dutch oven with the onions and garlic and add the remaining ingredients: carrots, thyme, *potatoes, beef broth, Guinness, caraway seeds, raisins, and tomato puree. Cover and cook over medium-low heat for 2 to 2-1/2 hours, or until the meat is tender. Adjust seasonings and sprinkle with chopped parsley before serving. Serve with creamy mashed potatoes on the side and Irish soda bread.

CHEERS!

Lobster Chowda

My hubby and I were in Boston for a wedding that was held at the Harvard Club of Boston. We were served lobster chowder as a first course. The soup was creamy and the lobster meat was plentiful. Although it tasted a bit like clam chowder to me, the soup was very tasty.

INGREDIENTS (4 servings)

• 1 medium onion, chopped
• 2 tablespoons butter
• 2 potatoes, diced
• 1 cup water
• 2 cups lobster meat, cut up
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups milk
• 1 cup light cream
• 1/4 cup butter

DIRECTIONS

In deep saucepan, saute onion in 2 tablespoons of butter until tender, about 5 minutes. Add potatoes and water. Cover and simmer 10 to 12 minutes or until potatoes are almost tender.

Add remaining ingredients, lobster meat, salt, pepper, milk, cream and 1/4 cup butter, and let it simmer on low (do not boil), for about 10 more minutes until the soup is heated through.

Melon Soup Experiment

I'm pretty sure I was a kitty or a Chihuahua in my previous life because I love basking in the sun. If it's ever under 65 degrees, that is too cold for me--and you wonder how I ever lived in Boston?!?! But with the heat our apartment gets very warm and, even though I love it, my husband doesn't! To keep him cool I experimented with this cold soup. There is no cooking required and it does cool your body down a bit. The soup is quite refreshing and it smells really good. You will need a food processor or a blender for this.

INGREDIENTS (serves 4)

• 1 cantaloupe, peeled, seeded and cut into 1" pieces
• 1 cucumber, peeled, seeded and cut into 1" pieces
• 4 or 5 mint leaves
• 1/2 cup half and half
• kosher salt
• ground black pepper
• 1 large pinch of chili powder (optional)
• fresh, ground nutmeg
• 1/4 cup cold water
• Crème fraiche or sour cream

In a food processor or blender add the cantaloupe, a pinch of kosher salt, and a large pinch of ground nutmeg, and blend until you get a soupy mixture. It will not be completely smooth. Pour the mixture into a large bowl and set aside. In the same food processor or blender (no need to clean it), add the cucumber pieces, mint leaves, a pinch of salt, a pinch of black pepper and 1/4 cup cold water. Blend until you get a soupy mixture. Add this into the bowl with the cantaloupe soup. Mix to combine and add the half and half and a pinch of chili powder, if using. Finally, working in batches, add the soup mixture back into the blender and try to puree until almost smooth. Keep tasting and add more salt or pepper, if needed. Pour it back into the bowl and keep refrigerated until ready to serve.

Serve soup in bowls and add a dollop of crème fraiche and more fresh nutmeg and enjoy.

Chicken Tortilla Soup

Matthew and I just love the tortilla soup they serve at The Prado restaurant in Balboa Park. Last night we both had a craving for it and I tried to recreate the soup. This recipe is my version, and I think it came out almost as good as the Prado's--perhaps mine is a little thicker. I used leftover grilled chicken, but you can use a rotisserie chicken as well.

INGREDIENTS (about 4 servings)

• 1 tablespoon vegetable oil
• 1 large red bell pepper
• 2 large tomatoes
• 3 garlic cloves, peeled
• 1 jalapeno pepper, stemmed
• 1 medium red onion, peeled and cut into quarters
• 1 can (15oz) low-sodium chicken stock
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 corn tortilla, torn into pieces
• Salt and freshly, ground black pepper
• 1/2 tsp. dried oregano
• 1/2 tsp. cumin powder
• 1/2 tsp. Tapatio hot sauce
• 1 cup pre-cooked chicken, chopped
• 1 tbsp. chopped cilantro

FOR TOPPINGS

• Tortilla chips, broken or crushed
• Sour cream
• Cilantro

DIRECTIONS

1. Pre-heat your broiler. You can also use a grill to char your vegetables.
2. Rub about one tablespoon of vegetable oil over all the veggies: red bell pepper, tomatoes, peeled garlic cloves, jalapeno and onion. Distribute the vegetables in sheet pan and generously sprinkle kosher salt and black pepper on them.
   

   Place them directly under the broiler. You want to char the skin on all the veggies. Keep an eye on the veggies as they can get charred very quickly. Keep turning them with tongs to evenly char all sides. The process will take you about 10 minutes.

   
3. Place all the roasted vegetables in a platter and remove the skins from the tomatoes and red bell pepper. You can use your tongs to do this. Cut the tomatoes in quarters. Seed the red bell pepper and cut into chunks. Seed the jalapeno pepper (you do not have to peel it).
4. In a blender, add all the vegetables and any juices from the veggies and puree for 30 seconds.

   Add about 1/3 cup of chicken broth, the dried oregano, cumin, 1 teaspoon of salt and 1/2 teaspoon ground, black pepper and puree for 15 seconds more. Add the puree mixture into a 4 or 6-quart pot and heat to medium.

5. Meanwhile, add the drained pinto beans into the blender, the torn tortilla and the remaining chicken stock.
   

   Puree for 30 seconds and add the bean puree into the pot with the veggie puree. Add the pre-cooked chicken and 1 tablespoon of Tapatio sauce.

   

   Stir and cover with a lid. Heat the soup until it simmers, about 10 more minutes.

6. Before serving the soup, add one tablespoon of chopped cilantro and taste the soup and adjust seasoning, if needed.

   

   Ladle soup into big bowls and top with crushed tortilla chips, a dollop of sour cream and a few cilantro leaves. Buen provecho!