soup

Up here in Scotland we’re in the middle of what one friend calls “the tunnel”. Back in November I bumped into him on the street in St. Andrews. He said, “We’ve entered the tunnel. We won’t come out until February.” Northern living is challenging at this time of year. The mornings are dark – pitch dark, bump-into-walls-while-making-coffee dark. The afternoons are even darker. Light seeps into the sky around 8:45 and starts to drain out again by 3:30. I’ve never been so acutely aware of the winter solstice. We actually count the days we achieved since December 21st. The good […]

{ Comments on this entry are closed }

Today Kristen of It’s a Lifestyle, LLC contributes a great recipe for a winter weekend. This chicken soup is an easy-to-make, one-pot dinner. Take it away, Kristen!  This easy-to-make chicken soup is inexpensive and provides leftovers that can be individually frozen for future meals. This is not your grandmother’s chicken soup. Yes, the basics are there, but with added twists. Sometimes when I make this, I use whatever I have in the fridge. You can substitute according to your own tastes, adding eggplant, tricolor peppers, and other veggies you might have around. small-medium whole chicken (should fit into your crockpot) […]

{ Comments on this entry are closed }

By Riki Shore I’ve been dreaming about this soup ever since I bought Something Sweet Autumnal Spice Blend at the Spice Station in Silverlake. It’s a proprietary blend of warming spices including sassafras, cinnamon, mace, and a smoky Turkish chile pepper called urfa biber. As soon as I smelled the mix at the store I thought of butternut squash and grown-up oatmeal cookies with golden raisins. It took me a while to get around to making the soup, which is crazy since it’s such an easy recipe. If you have chicken stock on hand, and you roast the squash in advance, […]

{ Comments on this entry are closed }

By Riki Shore I have a confession to make: I’d never made beef stock before yesterday. I wasn’t even sure I’d like eating it. But we’d amassed pounds of bones and an enormous knuckle in the freezer, and it was time to do something with them. Thinking of all the healthy gelatin and fat – not to mention flavor – the bones contained, I went looking for a recipe for beef stock. Primal Cuts is an amazing resource for all things meat-related. Compiled by Marissa Guggiana, it features recipes and stories from “America’s best butchers”. Ignoring the butcher-as-sinister-rock-star photos and […]

{ Comments on this entry are closed }

Tortilla Soup

December 2, 2011

in Recipes,Soup

By Riki Shore Here in LA, we started the week with temps in the 80s, then last night we endured hours and hours of wind gusts up to 60 mph with the temperature bottoming out in the high 40s. One thing is for sure: this week calls for comfort food. I had some homemade chicken stock on hand that needed to be used. I don’t prefer thick or creamy soups, but I wanted something that could be a meal in a bowl. After scouring numerous cookbooks, I decided on tortilla soup. The broth is fortified with chipotle peppers in adobo […]

{ Comments on this entry are closed }

By Riki Shore Last month I promised you a monthly recipe that combines great taste with kitchen economy. I kicked it off with a quick chicken stock, and heard from many of you who were already busy in the kitchen making stock. This month I have a recipe for you that’s even quicker, easier and less expensive: kombu dashi or Japanese fish stock. A cornerstone of Japanese cooking, kombu dashi is made with kombu (Japanese for kelp) and dried bonito flakes. Kombu is a large seaweed that grows in shallow ocean waters. It’s high in potassium, calcium and iodine, as well as […]

{ Comments on this entry are closed }