From the category archives:


It’s winter and the kid has been saying he wants something. Soup. It’s cold but “I don’t know what I want.”

He saw a picture of a green soup and told me this morning “I want that.” Not sure what that was but I made him a very vegetable based cheese soup. Pretty simple to do and really this is not a recipe but a suggestion. You could switch out the vegetables and it would be just fine.

I would however use a good cheddar. I like Cabot’s Extra Sharp and do not skip coating the cheese with the corn starch.

Serve with a good toasted buttered bread and enjoy.


4 tablespoons of butter
1 Large crown of broccoli chopped
1 large carrot diced
1 rib of celery diced
3 leaks chopped and cleaned
3 cloves garlic – smashed
4.5 oz good cheddar grated – about 2 cup
6 cups chicken stock
¼ cup flour
5 teaspoons cornstarch
3 Slices od good bread.
Olive oil
Salt and pepper



Butter and toast the bread in a 450 oven until browning and turn off oven.
Once cooled chop up the bread and set aside
Place about ½ cup of the broccoli aside as a garnish – just the very small tops of the crowns.

Melt the butter in a heavy soup pot
add all the vegetables and 1 teaspoon both salt and pepper and cook on medium for about 15 minutes
Stir frequently

Add the flour and stir in for about 2 minutes
Add the stock and bring to a boil for 20 minutes

Turn of heat and let it come to a rest and cool

Either use an immersion blender or a blender (in small batches) and blend the soup until smooth

Bring the soup back up to a simmer
Toss the grated cheese with the cornstarch
Gradually whisk the cheese into the simmering soup.

Serve soup with the toasted bread crumbs, broccoli crowns and a splash of olive oil on top.





A while back I just showed some cured ham and the place went nuts. The homemade Prosciutto gets almost 50% of the hits on the site. Go figure.

So starting Saturday or so, A step-by-step week-by-week cook… well cure along will get underway. Start looking for those free range shoulders now and order your pink salt, nutmeg, garlic  and kosher salt.

We will not be making actual Prosciutto. but a cured ham simple enough. And if you have a deli slicer or great thin flexible knife I won’t tell. Plus I may smoke one of these and pretend its speck to boot!

Go out and buy two boston butts without the blade bone. They should weigh 5 to 6 pounds. The plan will come together next Saturday.

Also go get the pink salt. Lem Cure, sodium nitrate. Check at Bass Pro, Cabellas and shop online.

Yes we can all argue about what this is. But not what it will be; a cured dried ham.

Check back Saturday!

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Vietnamese Style Bahn Mi Burger Recipe

Thumbnail image for Vietnamese Style Bahn Mi Burger Recipe October 3, 2013

This Vietnamese style bahn mi burger recipe was a lark. I usually ask my kids what they want for dinner and they usually reply with the ever helpful “I dunno.” Is there punctuation for apathy? Anyway, I wanted bahn mi sandwiches. But as it turned out, they both answered hamburgers. So here we are. Bahn […]

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Thumbnail image for Roasted Italian Sausage and Grapes Over Polenta September 13, 2013

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Roasted Portobello and Eggplant Parmesan

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I was driving along from here to there and I decided that this is what I wanted for dinner. No real reason: sometimes visions just dance. So here we have roasted portobello and eggplant parmesan Eggplant can be tough. It’s full of air and water. It’s a sponge. Both the air and water are traditionally […]

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Danny’s Lemon Pasta Sauce with Grilled Pesto Shrimp & Broccoli

Thumbnail image for Danny’s Lemon Pasta Sauce with Grilled Pesto Shrimp & Broccoli April 9, 2013

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Mac and Cheese – The Gooey Version

Thumbnail image for Mac and Cheese – The Gooey Version December 20, 2012

About a year ago I had a request for a gooey runny mac and cheese. I was thinking about never having gotten around to the request. I decided to look up the last time I wrote about mac and cheese (recipe here). It’s not that. Not even close to the request. But, I figured it out. […]

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Southern Tomato Pie – Summer Never Ends

Thumbnail image for Southern Tomato Pie – Summer Never Ends September 19, 2012

I know, it’s late in the year for a tomato pie but I had these great tomatoes – probably the last two  – and a handful of basil. What was I to do? Had it been June, the family would have gone bonkers. In September, the response was, “Will it be good?” It was. And […]

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Cutting Up a Bell Pepper

February 23, 2012
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I was watching a neighbor cut up peppers for a vegetable tray and every single slice was a different size and shape. Not to get too food nazi but that is one of the things that is a pet peeve of mine. The ability to cut things up in the same shape and size. Not […]

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Sous Vide Event Horizon

January 18, 2012
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Check this out. Norm king is determined to bring this technique home. Long (very long), low (129 degrees anyone?) and full of opportunity. What is Sous Vide, or, at least, what is the big deal? Sous Vide offers several desirable features. It tenderizes meat, without diluting or destroying its nutritional qualities. It actually improves the […]

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