Soup Party - Keeping it Real (and a famous Chef gives back)

Soup-er Party!

It's easy to have a party when things are going great. When things are tough? That's when you need a party the most - a SOUP PARTY! That was the premise I pitched to FoodBuzz (an online community of Food Bloggers from around the world). Each month they pick 24 food blogs to take part in a theme and I am happy to be one of those. This month was "Pantry Staples" - Budget minded meals using what you have on hand. From the time I was twelve-years-old, my core family was my little brother, my mom and myself. I was a child of the 70's and while a lot of my friends' moms were standing up for working outside the home, my mom was already standing 14 hours a day as a single mom with multiple jobs. I viewed the Women's movement from a slightly different angle and wished my mom could actually have a day off to attend a PTA meeting. Those were lean years and a lot of "wonder what's under the gravy" kind of dinners. As an adult with 2 children, a second husband and a new baby - I faced the same kinds of financial challenges. Soup Parties became a tradition. To my husband and I, it was a way of making one end of the month meet the beginning of the next one. To the kids, it was an interactive dinner where they got to pick their own bowls, make their own choices, get up and down from the table and even concoct their own recipes by combining flavors. To celebrate a tradition that continues to this day (and in gratitude for better times), our whole family (the youngest being a teenager, now) and a friend's family with two little guys got together for a Saturday Soup Party! This party was destined to be a "hoot-n-a half", but earlier in the week I had an experience that left me with such gratitude it shone a spotlight on all the many wonderful people and things in my life. It made this party a Super Soup-er.A few days ago, I was given the opportunity to volunteer with food service at The Midnight Mission in downtown Los Angeles along side the famous Chef Nancy Silverton (one of my inspirations). It sounded interesting. I could feel good about volunteering, meet Nancy Silverton and Chris Gardner, and it would be a great addition to my Soup Party theme; what perfect timing. Then somewhere between the tour of the facility and meeting the dedicated staff, my heart got turned inside out and lodged in my throat.

I will admit to having second thoughts about driving around the area by myself. It's one of the roughest parts of downtown Los Angeles. I felt like if I got out of my car I would be hated for just being me; a middle-aged, middle class woman in an SUV. In fact, once I did park I called upon my acting skills by pulling my hair back tight, putting on my son's huge LAFD Academy T-shirt that was in my trunk and walking to the mission with a scowl on my face in an effort to show confidence and purpose. I was laughing inside at myself and shaking at the same time.

I wondered how many other people would volunteer and get involved if they could just figure out "how" to get past this first part. The event was sponsored by AARP of California and began with a tour of the Midnight Mission. Every person we met along the way absolutely raved about their jobs. They walked around the place sharing pride and hugs with each other. They spoke of the people on the streets who they care for with respect, not pity, anger or judgment of repetitious mistakes. No one preached a religion or a political stand, just the honor of serving any human in need. Chef Mykel Horn, a man with a perpetual smile, told me he fixes about 6000 meals a month. As long as they have donations from people, markets, stores and businesses - it keeps the cost to 15 cents a plate. He was proud to say this is not your grandma's soup kitchen. He serves an entree, vegetables, salads, desserts and sauces. Chef Mykel has worked in high end restaurants and took this job as a "between-things" gig. That was 10 years ago, and he plans on being at the mission for the next 10 years. I don't think I've ever met a head chef who loved his work so much. He graciously gave credit to his staff and the many volunteers who help out every day. He was particularly beaming about how working in his kitchen can take a problem person and turn them into a person with pride. And, Nancy Silverton, (a chef who has so much on her plate I can't imagine when she has time to even eat) was there for the tour through the serving of the meal. She told me that AARP approached her about this event and she felt it matched the things she cared about and wanted to find the time. She seemed very firm about wanting to give back to the community and that hunger for any person, of course, tugs on her feelings. She had prepared a rich and hearty Pork Stew with butternut squash, bay leaves, rice and hominy. There were also trays and trays of her Butterscotch Pudding. Mai (another impassioned staffer who gave us the tour and seemed to immediately appear next to anyone who had a question) told me how EVERYONE is welcome to volunteer. Just for your reference and my ease, there is parking in the building (I just didn't know about it) and more answers on their website. I'll be back, and I'll be bringing others.

After spending a day with folks who spend their day making miracles happen, creating a meal from my well stocked pantry and fridge felt like a game show. I opened my pantry with new eyes and felt ready to get creative.

I cook a lot - a lot, but what I used for our 4 course Soup-er Party were common ingredients that I think would be easy to keep on hand. We started with a Chilled Apple Bowl Curry Carrot Soup.I've made this before, but this time I added carrots to the apple as it cooked just to increase the vitamins (there were 2 pregnant ladies at this party.) I also added Mint Extract to the whipping cream just to give it a bright note. I was surprised when the guys just kept eating the apple after the soup was gone. That made clean-up extra easy for this one. Along with the soup, I had a platter of Easy One Hour Bread with Kale & Walnut Pesto, or Red Pepper Jam.

Next, I served a Dried Wild Mushroom Soup with Shrimp Wontons. I keep Wonton wrappers in the freezer always because there are so many things to do with them, ie. ravioli, fried and cinnamon or tart shells. I also keep Frozen Tail-on Shrimp for quick Pasta or Appetizer makings.
We took a little break so the kids could get involved, and hopefully that would increase the chances of them trying new foods. I had some Eazee Cheezee Cracker dough (with added left over bacon crumbled in) all made up. I rolled it out, let them pick a shape and they "helped me" bake them. When I served the Tomato Tarragon Cream Soup, we passed around the jar of crackers for adding that little tooth-bite to the creamy soup. I think the boys were excited about their crackers, but more interested in how many they could stuff into one bowl of soup. Having fun at your meal makes for good and relaxed eating habits, so that's good by me.

Everybody joined in making the easiest Pasta ever made (just Semolina and sprinkles of water) called Fregola. I toasted the little balls of pasta and we threw it into the Full O' Beans and Sausage Soup to fill it out a bit. We finished with just a bite of chewy chocolate with my Easiest Nutella Cookie Ever (only 2 ingredients: Nutella and 1 egg) and a Choco-dipped Frozen Strawberry on a stick. I thought a dessert soup would be over-kill, besides I was out of bowls of any kind.

We chatted, we chowed, the dog ran around, the kids ate and ran after the dog, my sons helped me clear the table, my daughter took pictures for me, my son-in-law created the spoon tags, my friends and husband showered me with support, and they all took home a Ball Jar of left-over soup. Life can be good. That is not to be confused with being easy. Thank you, and you, and you. Pass it along.
Recipe: Tomato Tarragon Soup

2 Cans Whole Tomatoes
1 Onion (sliced length-wise into thin strips)
1/2 Stick butter (2oz.)
1 Tbls. Dried Tarragon
pinch of Oregano
pinch of Basil
1/2 cup Heavy Cream
(Optional: Vegetable Stock for thinner soup)
(Optional: End piece of cheese ala: Parmigiano Reggiano)

1) Pour Tomatoes into a large stock pot. Using an Immersion Blender, pulse the tomatoes into small chunks (or do this in a blender a little at a time.)

2) In a separate skillet on Med., slowly caramelize the onions in the 1/2 stick of butter.

3) Add the Tarragon, Oregano and Basil after the onions are caramelized and stir just until the dried herbs are heated up to release flavors.

4) Stir the onions and herbs (and cheese end) into the Tomatoes and bring to a simmer. Cook on low/med for about 40 minutes.

5) Pour in the cream, stirring and heating for about 10 more minutes. To extend the amount of soup, or to make it a thinner version, add 2 cups of Vegetable Stock.

Garnish with a drizzle of garlic oil, or add cheese crackers when serving :D

Kaboucha Squash Soup with Cilantro Chili Drizzle

Today was one of those days; Southern California forgot I moved here years ago for the weather and work. The sky poured water and the work went dry. Usually, I would just sit down and...eat a chocolate bar, but it's February and I'm still working on that New Year's commitment to lose extra pounds. So, I decided to cozy-up my day by making this creamy, sunny "looking" bowl of Kaboucha Soup. If winter was going to drive me crazy, I may as well turn into the skid.

Kaboucha Soup with Cilantro Chili Drizzle

Now, I'm feeling healthy (which always helps my outlook), and I'm proud that I took action, changed my state-of-being, and I actually left a little for the rest of the family :D


If you've never eaten Kaboucha Pumpkin Squash before, give it a try. It is packed with Vitamins A,B,C and tons of fiber. Kaboucha is a Japanese winter squash that you can usually find around late Fall and is getting ready to say goodbye in just a few weeks. It will be out of season by Spring, but you can make some really good Kaboucha chutney or even freeze some right now. Pick one up next time you're at the market. When you get home, wash it off - cut it in half, rub it with oil, salt and pepper and turn it over on a lined baking sheet. Throw it into a preheated 350F oven for about 45 minutes until it's fork tender inside. Scoop out the seeds and then there are many things you can do with that buttery squash center. * You could slice it into wedges like a cantaloupe, sprinkle with brown sugar and roast it again until bubbly.

* You could spoon it out into a saucepan, add a little butter and stock and whip it up like mashed potatoes.

* You could scoop it out, add it to quinoa, or wild rice, or edamame with chopped dried fruit, nuts or both - then return it to the Kaboucha half for serving.


* You could make this mood altering, good for your body and your spirits soup:

RECIPE: Kaboucha Squash Soup with Cilantro Chili Drizzle

1 Kaboucha Squash

1 Onion, sliced long ways and caramelized in butter


2 cups chicken stock (or vegetable stock)

1 cup milk

Pinch of Dried Sage and Thyme

salt/pepper

1) Cut the Kaboucha Squash in half, rub with oil, salt and pepper.

2) Place cut side down onto a lined baking sheet and roast in 350F oven until fork tender inside (about 45-60 minutes)

3) Remove seeds, then scoop out Squash into a large saucepan. Add the caramelized onions, chicken stock, milk, salt, pepper and seasonings. Cook together on low/med for 15 minutes.
4) Using an Immersion Blender, carefully puree the soup (or do this in a blender).

5) Continue to cook until flavors have concentrated. Use more stock if too thick for you.

Serve with a drizzle of Cilantro Chili Oil or a shot of Sriracha.Cilantro Chili Drizzle

1 small bunch fresh cilantro
1 garlic clove
1/2 chili pepper (serrano, or jalapeno)
salt/pepper
2-3 guzzles of Olive Oil

In a food processor, add all the ingredients EXCEPT the olive oil. Puree, then continue to pulse as you add the olive oil a little at a time until you get the consistency you want for your drizzle.

Beer Cheddar Soup in Mini Boule

In one tiny bite, you can taste the home-made buttery pumpernickel roll, the tang of German Stout and the warm sweetness of local farm cheddar.

German Beer Cheese Soup in Finger Bread Boule

It's cold, and I'm in California. This has been the oddest weather year in the over 20 years that I've lived in Southern Cal. The summer was mild, never really hot or sweltering, and now the winter is rainy and cold, like East Coast cooooooooold. I find myself craving soups and small plate foods to eat while sitting cozy and curled up on the couch watching a movie.

These little home-made bread boules are perfect for serving to guests (I made them for my daughter's wedding this past October). They also freeze so well, making it easy to keep a few for yourself and a cozy-mate.During the first of the year, we're all a little more careful about our food intake (aka: I stuffed myself silly over the holidays). Portion control is the given here, as you can only fit a spoonful of German Beer Cheese Soup in these little guys. That means, you get the treat without over eating. Deprivation has never worked with me, but I can have discipline when it's this stylish.

Beer Cheddar Soup

1 cup celery minced
1 cup carrots minced
1 1/2 cups onion minced
1 1/2 sticks (6oz) butter
2/3 cup flour
1 tsp. Dijon Mustard
3 cups Vegetable Broth
12 oz. dark German beer
3/4 cups milk
4 cups shredded cheddar cheese
minced chives for garnish

1) In a skillet on Low/Med - cook carrots, onions and celery in butter until tender (about 15 minutes). Season with salt.
2) Add flour and mustard to the skillet and whisk until incorporated and smooth.
3) Add Veggie broth and beer, cook and stir until thickened.
4) Puree in a blender, then return to skillet.
5) Stir in milk and stir for about 6-10 minutes, then add cheese and cook/stir for about 10 mins. (Add more liquid as desired) *Can be frozen to heat and serve later*

Pumpernickel Boule (in Bread Machine)
[adapted from Zojirushi]

Place ingredients into bread machine in this order:
1 2/3 cups Water
2 1/3 cups Bread flour
1 cup Wheat Flour
1 cup Rye Flour
3 Tbls. Molasses
1 tsp. salt
2 Tbls. Vegetable oil
4 Tbls. Cornmeal
2 tsp. Instant Coffee
2 Tbls. Unsweetened Cocoa
2 tsp. Active Dry Yeast

Turn Bread machine to Basic Dough setting. When dough is finished, remove, cut and measure dough into 3/4 oz. sizes. Using fingers push each dough piece into small round balls, and pinch together on the back side. On floured board, twist each ball seam side down to make a smooth bottom. Place each dough ball on a parchment lined baking sheet (about 2 inches a part), cover and let rise for about 1 hour. Glaze each dough ball by brushing with an egg wash (1 egg beaten with 1 Tbls. water). Bake in a preheated oven set on 350F for about 10 minutes.
Remove to cool on pan.

To prepare the "boule", snip off the top of each baked bread ball and using the kitchen shears, carefully, cut out a bit of the inside bread. Be careful to not cut through the bread.

The Bread bowls may be filled now, or freeze them for filling as needed.

TO FILL:

Pour the warmed soup into a squeeze bottle with a medium opening. Turn the squeeze bottle over each Bread Boule and fill almost to the top with soup. Garnish with snipped chives.

These are easy to reheat in the oven, if your guests are late or the cozy turns into smooching before you have a chance to enjoy the German Beer Soup Boules. Lucky you.

Brunswick Stew

My "Farming" grandma made a thick southern soup called "Brunswick Stew" in a giant cast iron belly pot on an open flame in the side yard. The side yard was next to the Salt House, across from the "lit'l hay loft" and near the Well-House where she also stored about 2 years worth of grown-and-canned green beans, corn, tomatoes, squash and who knows what else. Historically, Brunswick Stew contained squirrel, and rabbit and many fresh vegetables. Mine has one of those three: fresh vegetables.

Brunswick Stew
(w/gribenes garnish)
The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

As many times as I have eaten this stew, topped biscuits with this stew, and helped stir this stew - I had never made this stew myself. I was more than thrilled to have it as a Daring Cooks challenge recipe for this month. I made enough to feed a Southern Baptist Homecoming, but it freezes really well and may even taste better for the time to marinade. Yes, there are a lot of ingredients, but you can take a short cut if you use frozen fresh already cut veggies. Don't use packaged meats, though. The deep complex flavors that come from browning your meats and building on the tasty bits they create are very important. I'm one of my biggest fans of my own cooking (yeah, I'll say it), but I'd still pass up my own stew for a little restaurant in Durham, NC that I've been going to since I was "this high to a grasshopper".

Bullocks Barbecue and Brunswick Stew


Tommy Bullock and his whole family have been serving folks since his dad opened this restaurant in 1952. I think some of the staff have been there since then, too. When I visit home, I NEVER miss having my bowl of Brunswick Stew with Cole Slaw and multiple baskets of the best Cornbread Hushpuppies ever created. This is a place where Iced Tea means sweetened Iced Tea and you'd have to tell them if ya want it any other way. The waitresses and waiters are not folks passing through on their way to an acting career, this IS their career and they serve you proudly. Along the walls are pictures of many "celebrity types" who have enjoyed the food at Bullocks during various functions, charity events and filming. When I was a teenager I dreamed of having my acting photo up on that wall, too.

The food and the authentic people are why they come, and why they return over and over. The Barbecue is cooked long and slow outside and you can order it sliced or pulled. Bullocks opens at lunch and closes by 8pm and never opens on Sunday or Monday. When you're good, you can call it the way it works for you and your family. They're almost European in that way, but it stops there. This is Southern America down the line: casual, excellent quality, inexpensive, family friendly, cash only, mints and toothpicks on the counter when you pay out. There is always a line, but I've never felt rushed once I sat down. If you're ever near it, try it; You will love it. Until then, making your own will give you an amazing feeling of creating something healthy and rich with history.

RECIPE: From “The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners” by Matt Lee and Ted Lee

Serves about 12

1/4 lb slab bacon, rough diced
2 Serrano chiles, stems trimmed, sliced, seeded, flattened
1lb pork butt, cut into large chunks (original recipe called for rabbit)
3 lbs chicken thighs cut in half,skinned, and most of the fat removed (original recipe called for whole chicken cut up)
1 Tablespoon sea salt for seasoning, plus extra to taste
3 quarts Chicken Stock
2 Bay leaves
2 large celery stalks
2lbs potatoes peeled, rough diced
1 ½ cups carrots (about 5 small carrots), chopped
3 ½ cups onion (about 4 medium onions) chopped
2 cups fresh corn kernels, cut from the cob (about 4 ears)
3 cups lima beans, preferably fresh (1 ¼ lbs) or defrosted frozen
1 35oz can whole, peeled tomatoes, drained
¼ cup red wine vinegar
Juice of 2 lemons
Tabasco sauce to taste

1-In the largest stockpot you have, preferably a 10-12 qt or even a Dutch Oven if you’re lucky enough to have one, fry the bacon over medium-high heat until it just starts to crisp. Transfer to a large bowl, and set aside. Reserve most of the bacon fat in your pan, and with the pan on the burner, add in the chiles. Toast the chiles until they just start to smell good, or make your nose tingle, about a minute tops. Remove to bowl with the bacon.

2- Season liberally both sides of the rabbit (pork) and chicken pieces with sea salt and pepper. Place the rabbit pieces in the pot and sear off all sides possible. You just want to brown them, not cook them completely. Remove to bowl with bacon and chiles, add more bacon fat if needed, or olive oil, or other oil of your choice, then add in chicken pieces, again, browning all sides nicely. Remember not to crowd your pieces, especially if you have a narrow bottomed pot. Put the chicken in the bowl with the bacon, chiles and rabbit. Set it aside.

3- Add 2 cups of your chicken broth or stock, if you prefer, to the pan and basically deglaze the4 pan, making sure to get all the goodness cooked onto the bottom. The stock will become a nice rich dark color and start smelling good. Bring it up to a boil and let it boil away until reduced by at least half. Add your remaining stock, the bay leaves, celery, potatoes, chicken, rabbit, bacon, chiles and any liquid that may have gathered at the bottom of the bowl they were resting in. Bring the pot back up to a low boil/high simmer, over medium/high heat. Reduce heat to low and cover, remember to stir every 15 minutes, give or take, to thoroughly meld the flavors. Simmer, on low, for approximately 1 ½ hours. The stock may become a yellow tinge with pieces of chicken or rabbit floating up, the celery will be very limp, as will the chiles. Taste the stock, according to the recipe, it “should taste like the best chicken soup you’ve ever had”.

4- With a pair of tongs, remove the chicken and rabbit pieces to a colander over the bowl you used earlier. Be careful, as by this time, the meats will be very tender and may start falling apart. Remove the bay leaf, celery, chiles, bacon and discard. After you’ve allowed the meat to cool enough to handle, carefully remove all the meat from the bones, shredding it as you go. Return the meat to the pot, throwing away the bones. Add in your carrots, and stir gently, allowing it to come back to a slow simmer. Simmer gently, uncovered, for at least 25 minutes, or until the carrots have started to soften.

5- Add in your onion, butterbeans, corn and tomatoes. Crush the tomato, then add them to the pot. Simmer for another 30 minutes, stirring every so often until the stew has reduced slightly, and onions, corn and butterbeans are tender. Remove from heat and add in vinegar, lemon juice, stir to blend in well. Season to taste with sea salt, pepper, and Tabasco sauce if desired.

6 You can either serve immediately or refrigerate for 24 hours, which makes the flavors meld more and makes the overall stew even better. Serve hot, either on its own, or with a side of corn bread, over steamed white rice, with any braised greens as a side.

*This also freezes well, just label and cook to boiling before serving.*

Gribenes (Chicken Skin; baked crisp)

Spread the chicken skins out on a parchment lined baking sheet. Salt, pepper and a dash of Chipotle powder. Bake at 250F for 2-3 hours until crispy.

Quote from Husband (who has eaten at Bullocks with me): "Yeah, uh huh, this is better than Bullocks." And that's why we're still married :D