I recently defrosted a rather large bag of baby scallops with a view to doing number of different dishes, and, as I had quite a bit left over, I decided to do a scallop chowder as well. I departed from my usual way of preparing the basic form and decided to use Chinese dried scallops, also known as Conpoy, for the stock base… Continue reading “Scallop Chowder”
When I was a kid, my mother would often make split-pea soup using the bones and scraps leftover from a ham roast. It was a dish I could take or leave back then but I grew to like it more and more and have made it many times as an adult. A few days before writing this post, I came across some smoke-pork shoulders going at half-price and, though they were larger than I would usually buy, the price was too good to pass up and I bought one with a view to making split pea soup for the first time in eons… Continue reading “Split-Pea Soup”
A while ago, Lola Rugula psoted a recipe for a Roasted Garlic and Vegetable Soup. I was surprised I had never ever thought of making soup with roasted vegetables before and I was inspired to try it myself. My version differs quite a bit from Lola’s, and I was mostly ‘playing by ear’, but here you can see what I came up with… Continue reading “Roasted Vegetable Soup”
Today, I am using some of my homemade Simple Kimchi to make a simple, but very tasty, soup. Many people may think of Kimchi as a simply a cold side-dish, or a Banchan (when included as part of a Korean meal). However, it is often used as a cooking ingredient as well. Most notably, it can be added to fried rice, it is used as a primary ingredient in particular types of Korean stews known as Kimchi-jjigae, and is also used in a class of soups collectively called Kimchi-guk.
As with any ‘traditional’ soup, there are as many recipes as there are cooks and, today, I didn’t have in mind any particular Korean recipe, rather, I have simply created a fairly straightforward Pork and onion soup to which I add a good, healthy dollop of Kimchi to give it a sour and spicy finish… Continue reading “Kimchi Soup (Kimchi-guk)”
I happened to have a couple of cans of water-packed Oysters lurking at the back of my kitchen cupboard for quite a while and I decided to use one of them to make a chowder. I toyed around with a couple of different recipe ideas and finally settled on this relatively simple preparation… Continue reading “Oyster Chowder”
I don’t do a lot of hot-pot or fondue meals and when I use stocks or broths in cookery I mostly make it myself from scratch. That being said, though, I do like to keep a bit of commercially made stock on hand for emergencies and, generally, Campbell’s Chicken Broth is my ‘go-to’ product of choice as it is good tasting without a lot of herbal of other flavorings that might limit its use.
Recently, I came across the three products you see pictured above. They are manufactured by Canton, a Canadian company, and although I did not immediately recognize the name I saw, from their website, that they also do a line of prepared fondue and dipping sauces. I haven’t actually tried any of these but I have at least seen them in grocery stores.
In any event, the broth products are manufactured primarily for making fondues and hot-pots and, while I was not interested in buying them for this purpose, I thought I might give them a try to see how they might fare as an ‘emergency’ broth to have on hand… Continue reading “Foodstuff- Canton™ Brand Fondue Broths”
You would be hard-pressed to find a Japanese restaurant that does not have a miso soup somewhere on the menu, and any aficionado of Japanese cuisine will have tried it at one time or another. Strictly speaking, a miso soup could be any soup given an umami boost with the addition of the Japanese fermented soy-bean paste known as ‘miso’ but generally, the soup base is the rich sea-stock called Dashi. There are countless other additions that can be made, of course, but a traditional favorite version simply includes a little tofu, along with scallions and Wakame seaweed. This is the type I will be making for you today… Continue reading “Miso Soup – The Basic Form…”
A good Basic Chicken Stock is essential in the Chinese kitchen but for very special soups and other banquet-quality dishes (Shark’s –fin soup, for instance), a very rich broth known as ‘Superior Stock’, or 上湯 (shàng tāng), is required. Basically, a Superior Stock is prepared using chicken, pork and ham, very often the prized Chinese ham known as ‘Jinhua ham’. A select few other ingredients are used, ginger and scallion usually, but not much else in the way of other vegetables are added. It is a very rich and complex preparation and a good stock can make all the difference between a mediocre dish and one that is truly special… Continue reading “Chinese Superior Stock”
Today’s recipe is for one of my favorite soups. Basically, it is a Vichyssoise, but, while that particular creation is usually (although not invariably) served cold, I like mine piping hot with crusty brown bread and butter on the side… Continue reading “Leek and Potato Soup”