Vichyssoise (Serve warm in the winter months and chilled in the summer) Yield: 4-5 cups 3 tablespoons unsalted butter 1 bunch leeks (white parts only), cutcrosswise, and washed three times 2 cups chicken stock 2 large potatoes, peeled and diced 2 teaspoons salt 1 teaspoon white pepper 1 cup heavy cream Heat the butter inContinue reading “Two Cream Soup Recipes”
Tag Archives: Home Cooking
Nearly Night (Fastnacht Kuecheles…recipe and lore)
This is a recipe that I post every year just before Lent. I usually post it on Shrove Tuesday–the traditional day these doughnuts are eaten–but thought I’d post it a day earlier in the event anyone would like to make them (and I hope you do). I was lucky enough to be brought up withContinue reading “Nearly Night (Fastnacht Kuecheles…recipe and lore)”
Stuffed French Toast is Anything but "Lost"
Pictured on this post is a breakfast I made for my son (and a friend) and it’s his favorite…French Toast. I’ve posted numerous pictures and versions of this simple but delicious recipe in the past (click here), but what sets this one apart is that the toast is stuffed. As usual, I used homemade wholeContinue reading “Stuffed French Toast is Anything but "Lost"”
Broccoli and Bean Curd
Broccoliand Bean Curd with Ginger, Garlic, and Hot Peppers Yield:4 servings 4tablespoons soy sauce 1tablespoon cider vinegar 1tablespoon sugar 2tablespoons cornstarch 4heads broccoli, cut into florets 12ounces firm tofu, sliced into 1-inch pieces 1cup vegetable oil (for frying) 1small onion, sliced 1red bell pepper, julienned 2cloves garlic, minced 1tablespoon minced ginger 1teaspoon crushed hot pepperContinue reading “Broccoli and Bean Curd”
Consider the Wing
(The following recipes and portions of the text have previously appeared in both Buffalo Spree and Artvoice). In the same way that New York Stylepizza is known simply as pizza in Manhattan and French fries arecalled fried potatoes (pommes frites) in France, chicken wings inWestern New York are of course simply wings, not “Buffalo-Wings.” ByContinue reading “Consider the Wing”
Shrimp Fra Diavolo
This is by far one of my favorite seafood/tomato sauce recipes. It’s easy to make and really delicious…and it has an interesting history also. To read more about it’s origins, the reason certain ingredients are included, or to see photos of it being prepared, click here. (And no, to some of the squeamish readers whoContinue reading “Shrimp Fra Diavolo”
Kibbeh (Lebanese Meatballs)
Kibbeh is a Lebanese recipe that comes in many shapes and forms, but if you’ve ever discussed food with a Lebanese person you know that the discussion always comes back to kibbeh. I’ve mentioned before that I myself am Lebanese-American (half, actually, on my dad’s side) and grew up eating this dish. It is basicallyContinue reading “Kibbeh (Lebanese Meatballs)”
Middle Eastern Lentil Soup
This is by far one of my favorite soups. It’s simple to make, delicious, nutritious, and the variations are seemingly endless. Listed below is the basic recipe but you can add any number of your favorite ingredients to make it a meal-in-itself. The recipe below, for example, is vegetarian but this is equally delicious withContinue reading “Middle Eastern Lentil Soup”
Chaudrée (deux recettes)
Many American foods have their rootsfirmly planted in Europe and have developed in this country in a sortof convoluted fashion. The recipes were often brought to our countrywith immigrants when they migrated here, and usually adapted toutilize ingredients that were readily available. Chowder, forexample, had its beginnings in France, then was brought to FrenchCanada beforeContinue reading “Chaudrée (deux recettes)”
Whole Wheat-Oatmeal Pizza (crust) with Rapini and Three Cheeses
This is really a variation on two themes I’ve touched on before…vegetables cooked aglio e olio and a pizza recipe. In this version I used rapini, which I cooked with oil, garlic, and hot pepper, and the pizza crust was made using a hand-kneaded oatmeal crust (click here for the recipe). The main difference withContinue reading “Whole Wheat-Oatmeal Pizza (crust) with Rapini and Three Cheeses”
Three Photos and Six Recipes
Did you know that January is NationalSoup Month? Well it is, and rightly so. It’s perfect for the cold weather and seemsto nourish both body and soul. Soup is delicious and nutritious,and it’s easy to make. If you can boil water you can make soup. Andthere’s something about a simmering soup pot…it’s the originalcomfort food.Continue reading “Three Photos and Six Recipes”
The Miracle of Controlled Spoilage (or, the art of live foods)
Fermentation. That, of course, is what the title of this post is referring to. Every culture has their versions, and things you may not think of as fermented are in fact just that…beer, bread, yogurt, sour cream, buttermilk, wine, and of course all sorts of vegetable pickles. My favorite is kim-chi, or Korean style sauerkraut.Continue reading “The Miracle of Controlled Spoilage (or, the art of live foods)”
Handmade Pasta
Homemade pasta is not only simple to make but also fun. And besides that I really believe it is one of the most brilliant foods there is. Think of it’s versatility, nearly every culture has a version of it, and its most basic form it is nothing more than a paste made with flour, andContinue reading “Handmade Pasta”
Simple Stirfy…or, how to make something really quick and delicious with what you have
I’ve said this before, but some evenings cooking dinner in my home is like taking a mystery basket test. By the time I get home my son is hungry (and so am I) so time is something to consider…and there’s often just a scant few things in the fridge. Don’t believe the unrealistic TV showsContinue reading “Simple Stirfy…or, how to make something really quick and delicious with what you have”
Spiced Brown Rice with Shrimp and Broccoli
This is another example of how changing a few ingredients–but using the same basic method–can create an entirely new dish (click here). I seasoned this with somewhat Mexican or South West spices, but even this could be altered…changing the spices to curry or Mediterranean herbs would create an entirely new dish. Anyhow, this is howContinue reading “Spiced Brown Rice with Shrimp and Broccoli”
Meatballs…or polpette?
Likely everyone in America has an opinion on the recipe and/or origin of classic tomato sauce and meatballs, especially if you are of Italian ancestry. Some say this is purely an American recipe that was adapted by early Italian immigrants out of necessity, while others believe it has its roots in the “old country”…and surelyContinue reading “Meatballs…or polpette?”
Isaac’s Mexican Shrimp Recipe
My teenage son came to me and asked how to make a Mexican shrimp recipe the other day. I was a bit surprised…he was, after all, not simply asking what there is to eat (or why there’s “nothing” in the fridge) or what time dinner is ready. I’m joking, of course, I feel blessed toContinue reading “Isaac’s Mexican Shrimp Recipe”
Tacos con Carnitas de Pollo…and a few comments on Ezekiel Bread
Pictured above is one of the tacos I made for my son and I for dinner tonight, before it was rolled up of course. Buried under the vegetables and sour cream are the carnitas…delicious. But more on that in a minute. First I have a couple unrelated comments. Between urbansimplicity.com and urbansimplicty.wordpress.com there are nearlyContinue reading “Tacos con Carnitas de Pollo…and a few comments on Ezekiel Bread”
Spiced Brown Rice and Beans with Venison and Broccoli
I remember hearing the statement–and I’m paraphrasing, I’m sure–that if you teach a person to play a song they can play that song, but teach them to play the instrument and they can play many songs. The reason I mention this is that this is just another example of an endless number of dishes thatContinue reading “Spiced Brown Rice and Beans with Venison and Broccoli”
Two Loaves of Ezekiel Bread, a Spinach Pizza, and a Mechanical Malfunction
I haven’t posted a recipe for Ezekiel Bread in a while, but it is my favorite bread. The picture of the pizza above and the bread below were both made using the recipe that follows. Interestingly, Ezekiel Bread recipes are still one of the number 1 ways that new visitors find there way to thisContinue reading “Two Loaves of Ezekiel Bread, a Spinach Pizza, and a Mechanical Malfunction”
Urban Simplicty 