Tag Archives: soup

Bowls

We are almost all chile’d-out, but it is still winter and there is still one more game to watch.   Fans of basketball, hockey, baseball, tennis, and golf  — don’t take offense…take the poll.   

So, anyway,  we went in search of hearty stuff you eat out of bowls – with a spoon – preferably a large spoon. 

We tried Southern Potlikker noodles with mustard greens from the latest Bon Appetit.  Although it arguably requires a fork, it is just so warm and comforting. 

I can count on one hand the number of people I know who have even tried borscht, but it is not only a great winter soup, it is RED – wakes you up from your winter slumbers and, by the way, it is the lesser color of both teams in next Sunday’s championship game.

The links between Super Bowl and borscht are few – there’s always The Russian Tea Room in — yes — New York, home of the Giants, whose delicious recipe we used.  If you are willing to stay out until four in the morning or so, you can watch the game at Bleachers Bar in Moscow (1, Volgogradsky Prospekt; Metro: Proletarskaya, Moscow.)

If you are stuck in New York instead of partying in Indianapolis, here are the ten BEST Manhattan spots (we bow to www.NYC10Best.com for this list) to find Manhattan Clam Chowder.

Martha, Martha, Martha has an easy to follow New England Clam Chowder that is likely to comfort Patriots fans who have to watch the game from somewhere in the vicinity of the Charles River.

Just super.

State of the Onion

Are we hearing strains of Hail to the Chef?  No, Article II, Section 3 of the U.S. Constitution does not require this particular report, but we were thinking about onions the other day and thought we’d do our best.

Kim Prall came up with another perfect (and perfectly simple) winner, a little ahead of the Vidalia season:

Grilled Onion Blossoms

  1. Core the center of Vidalia onion or any sweet onion ¾ down and discard core
  2. Place one pat of butter in the onion
  3. Place one beef  bullion  cube in the well with the butter
  4. Wrap the onion in foil approx 3 times the size of the onion pulling the excess foil into a blossom at the top
  5. Twist the onion in the foil tightly leaving the excess foil flared out
  6. Grill on a hot grill for approx 30 to 45 min.  Onion will glaze and brown  on the bottom

Looking through the Winter foods section of  Sunday Suppers At Lucques we found possibly the best onion tart recipe ever  (on page 297) — because, of course, cantal and applewood-smoked bacon can’t help but improve onion tart. 

The What’s Cooking America website has loads of onion recipes, and if it is snowing where you are (as it is here, on this SOTU day) you might be seriously into French Onion Soup the Cooks Illustrated way (by way of the Food.com site) because you carmelize the onions in the oven instead of standing  at the stove for an hour and a half.

Stay warm, America!  

Aside

We just wanted to note that we tried out this ribollita and it was perfect for supper on a chilly evening.