Chicken, mushroom and vegetable chowder


The rest of the cream of mushroom soup left over from the chicken dinner the other day went into this soup. I made the two dishes on the same day, actually, but I didn't serve them together. The chicken dinner was served with rice; a loaf of sourdough bread accompanied this chowder.A chowder? Yes, a chowder. Thick and creamy. The thickness is made possible by three … [Read more...]

Pork, corn and spinach pot pie


It's an anything goes pot pie because you can use any combination of meat and vegetables (or even vegetables only) for the filling. And for those who aren't too adept at making pie crust, here's an alternative -- use pancake batter. Yes, pancake batter. Just mix, pour over the filling and bake.But pancake batter wouldn't make a crisp nor flaky crust, would it? No. This … [Read more...]

Chicken rice


Alton Brown's corned beef recipe has intrigued me for a long time. I finally decided to try it. I made the brine, poured it over two large slabs of beef and the meat is now marinating in the fridge where it will stay for the next ten days. But I made too much brine for the two slabs of beef that I had. Instead of throwing away the very flavorful liquid, I decided to use it … [Read more...]

White corn and chicken soup


There is another white corn soup in the archive with pork and squash flowers. This version is not as colorful but it is definitely richer in flavor. If it were a photograph, I'd describe the flavors as deep tones and bold saturation. What makes it so richly flavored? Caramelized onions. Instead of simply sauteing sliced onions, I cooked them gently until they had rendered … [Read more...]

How to cook: Vegan corn and zucchini cakes


When I cooked the eggplant casserole with B├ęchamel sauce and sharp cheddar for Sam, her comment was that there was only one texture -- the eggplants, B├ęchamel sauce and melted cheese were all soft. Ah, my merciless critic! But she's also very right. Vegetarian dishes would definitely benefit from more contrasting textures. So, the next time I cooked vegetarian, I made … [Read more...]

Macaroni soup with meatballs, corn and spinach


Simple, rustic and warming. The ingredients are simple and readily available, and the procedure is tailor-made for newbie cooks. You make meat balls, brown them in butter, pour in the broth, add the rest of the ingredients and that's it! But like most chunky soups, this isn't something you can hurry up because it's the slow cooking that will bring all the flavors together … [Read more...]

Ginger pork with spinach and baby corn


Meaty, spicy, colorful and with lots of texture. The pork was cut into thin, thin slices then marinated in a little fish sauce and lots of grated ginger. Then, the meat was stir fried and drizzled with a bit of soy sauce for color. The chilies, spinach and baby corn were added, and everything was stir fried for a couple of minutes just until the leaves had wilted and the … [Read more...]

How to cook: Lacto-vegetarian corn and zucchini soup


People who live in places where storms and typhoons are a way of life know how the price of fresh vegetables can go sky high when farms are inundated, roads are flooded and few dare to brave to travel the distance between farm and market. Good vegetables aren't only expensive these days -- they are scarce too because the rains have not abated and another storm is nearing … [Read more...]

Lengua (ox tongue) in cream and corn sauce


A new and better version of a recipe posted on Christmas Day in 2009 which, in turn, was a remake of a 2006 recipe. In the 2009 version, the sauce was made with a roux, corn water, cream and the broth in which the ox tongue was cooked. It was pretty good, it was a breeze to make too, but then I discovered that by ditching the broth and substituting milk, and by adding … [Read more...]

10-minute shiitake mushrooms and vegetable soup


When you have good quality broth in stock, making soup is both a breeze and a joy. This very hearty yet meatless soup took a mere 10 minutes to cook, the ingredients prepared while the broth was being reheated.The secret is in the layering of flavors. While the broth is already seasoned and flavored with the vegetables that went into its making, more flavors and … [Read more...]