Soups and Stews

Duck & Glass Vermicelli Soup – Leftover’s Made Into A Feast

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Whenever  I steam meats, seafood or vegetables, I never discard the broth but transform it into a delicious soup or sauce.
When I steamed a duck for “Crispy Fried Duck With Dirty Rice Sticks” a few weeks back, I strained the stock and saved the trimmings from the duck to use for this great soup on the following day.
Below is the result:
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Bon Appetit !   Life is Good !
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Duck & Glass Vermicelli Soup

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simmer seasoned duck stock with whole chilies for 15 minutes. Add sesame oil. Check/adjust seasoning. Cover glass vermicelli in boiling ware, let steep for 10 minutes, strain

simmer seasoned duck stock with whole chilies for 15 minutes. Add sesame oil. Check/adjust seasoning. Cover glass vermicelli in boiling water, let steep for 10 minutes, strain

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add chopped cabbage, simmer for two minutes

add chopped cabbage, simmer for two minutes

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add vermicelli, diced leftover duck, cilantro and diced red peppers to soup. Bring back to a simmer, remove from heat at once. To serve, sprinkle with more cilantro

add vermicelli, diced leftover duck, cilantro and diced red peppers to soup. Bring back to a simmer, remove from heat at once. To serve, sprinkle with more cilantro

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Duck & Glass Vermicelli Soup

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Duck & Glass Vermicelli Soup

Duck & Glass Vermicelli Soup

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Chicken Noodle Soup & Egg

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This  is a remnant from a time when a chicken noodle soup was a remedy for just about anything – a bit of a cold, a bit of a sad day, a bit of exhaustion, not much Mom couldn’t fix with a bowl of chicken noodle soup with egg 🙂
To this day, it is still a dish which, in most of it’s infinite incarnations, will make me feel better, richer, healthier and just all around more alive. Here is one of my many different variations, this one with bone-in chicken, buccatini rice noodles, peppers, shiitake mushrooms, soft boiled eggs and lots of chopped cilantro, all swimming in a freshly made, extra strong chicken soup.

Bon Appetit !   Life is Good !
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Chicken Noodle Soup & Egg

Chicken Noodle Soup & Egg

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rice buccatini

rice buccatini underneath all the other goodies

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Chicken Noodle Soup & Egg

Chicken Noodle Soup & Egg

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Chicken Noodle Soup & Egg

Chicken Noodle Soup & Egg

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Chicken Noodle Soup & Egg

Chicken Noodle Soup & Egg

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Chicken Soup With Root Vegetables And Matzo Balls

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Last  night’s dinner was perfect for the crappy weather and I hope it helped me to defend myself from what feels like an oncoming nasty influenza.
And besides, matzo ball soup – anytime for me 🙂
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Bon Appetit !   Life is Good !
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Click here for Matzo Ball recipe
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Chicken Soup With Root Vegetables And Matzo Balls

Chicken Soup With Root Vegetables And Matzo Balls

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Duo Of Spinach Cream

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When  I was a Kid, the only vegetable I hated more than onions was spinach.
Now,  a few short years later, Onion soup (cream or french) and spinach soup
are some of my great favorites, be it as a soup course, main course or snack.
Tonight,  cream of spinach was calling and I answered 🙂

Bon Appetit !   Life is Good !
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To serve, top with chicharones (crispy pork rind) and / or butter-sauteed shrimp

To serve, top with chicharones (crispy pork rind) and / or butter-sauteed shrimp


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Rabo Encendido ( Oxtail Stew )

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Rule # 1 :

All  food and drink consumed in the company of dear friend’s tastes infinitely better 🙂

Bon Appetit !   Life is Good !
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Click here for Ox Tail Recipe   (Add Mushrooms as option)
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Chacha, Dieter, Bella & Rabo Encendido

Chacha, Dieter, Bella & Rabo Encendido

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Cream Of Potato & Onion With Chorizo, Chilis & Aged Asiago

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Thank  the Lord for A/C, otherwise we could not eat soup in this smoldering hot weather.
I just love soup, and this is such a good example of what a good soup should be :
Tasty, good texture, exciting 🙂

Bon Appetit !   Life Is Good !
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Cream Of Potato & Onion With Chorizo, Chilis & Aged Asiago

Cream Of Potato & Onion With Chorizo, Chili’s & Aged Asiago

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Pot Au Feu

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My  butcher had these beautiful, fleshy beef neck bones which begged me to take them home and transform into a tasty dish. Since I had some nice baby carrots and beans in the fridge, what else then a rich “pot au feu” with pasta.
As usual, simple is best 🙂
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Pot Au Feu

Pot Au Feu

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Pot Au Feu

Pot Au Feu

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Ingredient’s :

Beef neck bones,
Penne rigate
Baby carrots,
Baby beans,
Onion,   large dice
Bell pepper,   large dice
Cilantro,   finely chopped
Garlic,   paste
Ginger,   grated
Cayenne pepper,
Kosher salt,
Maggi seasoning,

Method :

Cover neck bones with cold water, add salt, pepper, garlic and ginger  and slowly bring to a simmer, skimming of all scum and most fat which surfaces.
Meanwhile, blanch and shock all vegetables. Cook pasta until al dente, drain. When beef is very tender but not falling of the bone, add vegetables to heat through. Adjust seasoning if necessary.
To serve, place pasta in bottom of serving dish, ladle pot au feu on top and sprinkle with cilantro.

Bon Appetit !   Life is Good !
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Jamaican Black Bean Soup & Flour Dumpling’s ( A “Light” Saturday Lunch )


When  I encountered  Jamaican  dumplings   for the first time in the early seventies,  I would never have imagined that I will ever like them, having been raised with southern german-style dumplings, which are very light and airy (if done correctly).
So when I saw these tough little dumplings, (resembling in shape Schwaebische Bubespitzle), I was skeptical, to say the least. But, while living in Jamaica in the eighties, I have come to love these  Jamaican dumplings, but again – in order to be appreciated, they must be properly prepared, simmering for a long time in a flavorful stock, stew or soup .
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Irie, Mon 🙂
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Jamaican Black Bean Soup & Dumplings

Jamaican Black Bean Soup & Dumplings



Ingredients :

Stock of your preference, veal, chicken, beef, pork, vegetable
Black beans,   soaked overnight
Onions,   diced
Celery,    diced
Bacon,   diced  (substitute with salt pork if preferred)
Garlic,   paste
Spicy sausage,   pork, veal or beef
Assorted chilis,   select according to your preferred heat level
Tomatoes,  diced
Cumin,
Kosher salt,
Black pepper,   freshly ground
Cilantro,   coarsely chopped
Goose fat,    rendered  (use your favorite fat, canola oil, olive oil, butter, duck fat, goose fat, etc)

Method :

Saute bacon in fat until rendered, add onions, garlic, celery, chilis and sausage and saute until fragrant, add tomatoes, stock and beans. Season lightly with cumin, salt and pepper and simmer until the beans are “waxy”. Adjust seasoning if necessary. To serve, place soup into serving bowl, top with dumplings and sprinkle generously with cilantro .

Dumplings :

Mix flour, water and salt into a smooth dough, roll small pieces into finger shaped noodles and simmer in stock until cooked through. ( Usually like o cook them straight in the soup, but for a nicer presentation I cooked them separate this time for better pictures 🙂

Bon Appetit !   Irie !




Chicken & Tomato Stew With Orzo, Cabbage & Cauliflower

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Saturday  lunch should be quick, light and delicious !
Well, here you go :
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Chicken & Tomato Stew With Orzo, Cabbage & Cauliflower

Chicken & Tomato Stew With Orzo, Cabbage & Cauliflower

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Simmer chicken drumsticks in chicken broth seasoned with kosher salt, maggi, freshly ground black pepper, grated ginger and garlic paste until tender but not falling apart. Add blanched cauliflower florettes, diced white cabbage and diced green bell peppers. Bring back to simmer for two minutes. Remove from heat, add grape tomatoes. Adjust seasoning if required. Ladle over orzo (risoni) and sprinkle liberally with cilantro and finely grated parmigiano reggiano
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P.S.
If you ever wonder why I add grape tomatoes to so many of my dishes, here is why: First, I love the color accent it lend’s to many dishes. Second and even more important, I love the way they “pop” in the mouth and give you that instant tomato goodness. There you have it  🙂
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Bon Appetit ! Have A Great Weekend !
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Stove To Table: Chicken & Veggies

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Rustic  food does not have to be presented in a pretentious way  to be appetizing and mouthwatering. (I know, most times we professionals are tempted to do so). But not today’s lunch. My friend’s Leo and Griselda knocked on the door unexpectedly, just as I was about to take some more “refined” pictures of  my lunch.
So, here is how it went:
Prep it, cook it, take the pot and put it on the table. Everybody fishes for their favorite chunk’s of ingredient’s as they please.
(I did however fish for Bella and served her separately in her own dish 🙂

” Braised chicken with sweet potatoes, potatoes, corn, onion, garlic, scallion, chilis, bell peppers, tomatoes, red wine, chicken stock, kosher salt, freshly grated black pepper “.

Bon Appetit!     Today, Rustic Rules !
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Chicken Braised In Red Wine

Chicken Braised In Red Wine

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Chicken Braised In Red Wine

Chicken Braised In Red Wine

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Chicken Braised In Red Wine

Chicken Braised In Red Wine

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Chicken Braised In Red Wine

Chicken Braised In Red Wine

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Chicken Braised In Red Wine

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