I Seafood. I want.

I absolutely love seafood and I am especially weak in the knees when for Clam Chowder. There is something about the thick, creamy, chunky texture that gets me. Add a that to a sourdough bread bowl and I would instantly marry the person serving the delicious soup to me. So here are two recipes I will be trying out as soon as I can get my hands on some seafood.

Seafood Stew via Food & Wine

seafood stew.jpg


  • 1 cup dry white wine
  • Pinch of saffron threads
  • 2 medium Yukon Gold potatoes (6 ounces each)
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • One 1 1/4-pound cooked lobster, split lengthwise and claws cracked
  • 1/4 pound cleaned small squid, bodies cut into 1/2-inch-thick rings
  • 4 plum tomatoes, coarsely chopped
  • Pinch of crushed red pepper
  • 1 dozen littleneck clams, scrubbed
  • 1 dozen mussels, scrubbed
  • 1/2 pound large shrimp, shelled and deveined
  • 1/2 pound red snapper or sea bass fillet, skinned and cut into 1-inch pieces
  • 2 large egg yolks
  • 4 baguette toasts brushed with olive oil


  1. In a small bowl, combine 1/4 cup of the wine with the saffron and let stand to infuse.
  2. Preheat the oven to 350°. In a medium saucepan, cover the potatoes with water and bring to a boil. Cook over moderately high heat until just tender, about 15 minutes, then drain. Peel and slice the potatoes 1/3 inch thick.
  3. In a large, deep skillet, heat 3 tablespoons of the olive oil until shimmering. Add the potatoes in a single layer and cook over high heat, turning once, until golden brown, about 3 minutes per side. Season the potatoes with salt and pepper and, using a slotted spoon, transfer to a plate; keep warm.
  4. Wipe out the skillet, then heat 2 tablespoons of the olive oil. Season the lobster with salt and pepper and cook, cut side down, over moderately high heat until the meat is golden brown, about 3 minutes. Turn and cook until the shells start to turn red, about 2 minutes. Transfer the lobster to a large bowl. Add the remaining 2 tablespoons of olive oil and, when it's hot, add the squid. Cook over high heat, stirring once, until the squid is just tender, about 3 minutes. Using a slotted spoon, transfer the squid to the large bowl.
  5. Add the tomatoes and crushed red pepper to the skillet and cook over high heat until the tomatoes start to soften, about 1 minute. Add the remaining 3/4 cup of wine and boil until reduced by half, about 3 minutes. Return the lobster to the skillet, cut side up, and add the clams, mussels, shrimp and snapper. Add 1/4 cup of water and season with salt and pepper. Cover and cook over moderate heat. After 2 minutes, start checking under the lid: As the shrimp and fish turn opaque and the mussels and clams open, transfer them to the large bowl. Discard any shellfish that do not open. Remove the skillet from the heat.
  6. Fill a small saucepan halfway with water and bring to a simmer over low heat. In a medium bowl, whisk the yolks with the saffron-infused wine over the simmering water until pale yellow, fluffy and hot, about 3 minutes. Season with salt and pepper.
  7. Season the seafood juices with salt and pepper and return all of the seafood to the skillet, stirring to coat with the juices. Arrange the fried potatoes in shallow bowls. Using a slotted spoon, transfer the seafood to the bowls. Pour the juices over the seafood and spoon a dollop of the saffron zabaglione on top. Serve with the toasts.

    New England-style Clam Chowder via tsgcookin



  • 4 strips bacon, chopped
  • 2 pounds russet potatoes, diced in 1/2-inch cubes
  • 1 onion, chopped
  • 2 stalks celery, medium diced
  • 4 cans (6.5 ounces) chopped clams, drained, reserving juice
  • 2 cups clam juice reserved from cans of chopped clams–add water if needed to bring juice to two cups. (Clam juice is also sold separately in bottles and it is a good idea to keep a bottle on hand in case you need extra juice.)
  • 2 teaspoons seasoning salt, or to taste
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 1 cup half and half
  • 1 tablespoon flour


  1. Cook bacon in a 4 quart stockpot over medium heat until crisp. Remove bacon to drain on paper towels. Reserve two tablespoons of bacon drippings in pot.
  2. Add potatoes, onion, and celery to bacon drippings in stockpot. Sprinkle with seasoning salt. Cook over medium heat for 5-10 minutes, stirring often.
  3. Pour reserved clam juice over vegetables. There should be enough juice to almost cover the vegetables. It’s okay if there are a few vegetables slightly protruding from the juice. If you feel that more liquid is needed, any of the following will be good additions: water, bottled clam juice, chicken stock or chicken broth.
  4. Stir in the fresh thyme leaves and bay leaves. Cook, stirring occasionally, until vegetables are tender. Taste to correct seasonings.
  5. Mix the half and half with flour until smooth. Pour and stir into soup. Continue to cook, stirring frequently, until chowder has thickened. The potatoes will help to thicken the chowder during the stirring process. Add liquid if necessary to bring chowder to desired consistency.
  6. While chowder is thickening, rinse clams in a colander under running water. Clams are often sandy and rinsing helps to dislodge the sand. Add the rinsed clams to the chowder and stir. Cook until clams are just warm. Over-cooking will cause the clams to be tough.
  7. Serve in bread bowls or soup bowls. A side salad and some sour dough bread make a great meal.

Smashed Pea & Barley Soup

If you’ve ever been the California Pizza Kitchen you probably haven’t tried their soup. I get it. Why would you order soup at a California PIZZA Kitchen…

via California Pizza Kitchen’s Dakota Smashed Pea & Barley Soup — craplikeachamp

Roasted Butternut Sweet Chili Bisque



1 small butternut squash, peeled, diced
1 onion, chopped
6 garlic cloves
1 tablespoon olive oil
2 granny smith apples, peeled and chopped
6 cups chicken or vegetable stock
½ cup heavy cream
½ cup coconut milk
2 tablespoons chopped fresh parsley
2 tablespoon chopped fresh basil
Garnish: crème fraiche and sweet chili sauce


Preheat oven to 400F. Toss squash, onion and garlic with olive oil and spread in a roasting pan or baking sheet. Season with salt and pepper. Roast for 20 minutes, add diced apple, and continue roasting another 10-20 minutes.

Place squash mixture into blender with about half the chicken stock; puree. Add remaining chicken stock, cream, coconut milk and herbs; pulse until smooth. Alternatively use an immersion blender.

Return to saucepan and reheat. Serve with a dollop of crème fraiche and garnish with sweet chili.

Edible Nashville

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Banana Soup

What’s not to love. Bananas and soup…


Since breaking my shoulder I have found it difficult and dangerous to work in the kitchen. My husband has been a wonder and cooked up delicious meals. This was his offering last night as we had too many ripe bananas. I didn’t think I would like it but there was none left. 
3 ripe bananas
200 ml coconut cream
1 vegetable cube dissolved in 750 ml
5 tsp soy sauce
2 fresh chillies or 1 tsp chilli powder
3 Tbsp oil
4 cloves garlic
2 tsp wholegrain mustard
6 – 12 spring onions depending on size
salt and pepper to taste
bread rolls
Chop the onions, garlic, spring onions and chillies.
Fry the onions for 2 minutes until soft. Add the remaining chopped vegetables and cook for further 2 minutes.
Place all the ingredients into a blender and blend until smooth.
Pour into a pan and simmer gently…

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Exploring the Soul Mate of Soup.

Soup is great for lunch or dinner. Sometimes you may feel that soup is not enough or you need something a little more solid in your life. It is a no brainer, sandwiches are the answer – they are after all soups soul mate.

soup mates

Soup is fantastic by itself, but pair that bad boy with a sandwich and BAM you have one wicked meal. There are never ending flavours of soups and endless possibilities of sandwiches. Your lunch or dinner will never be boring again when you team the two classics up.

@saltpepperxyz has never been so right.

Take a look at Food Networks Top 10 Soup and Sandwich Combos

1. Easy Vegetable Minestrone Soup + Alfredo Florentine Chicken Panini

2. Roast Chicken Noodle Soup + CC’s Montreal Smoked Meat Sandwich

3. Michael Smith’s French Onion Soup + Roast Beef and Cheddar Sandwich

4. Curried Lentil Soup with Havarti + Chickpea Sandwich

5. Potato and Wild Mushroom Soup + Avocado BLT

6. Creamy Tomato Soup + Grilled Cheese Bites

7. New England-Style Clam Chowder + Cheddar Cheese Biscuits with Maple Mustard Butter

8. Mom’s Cream of Broccoli Soup + Grilled Ham and Cheese Sandwich

9. Tex-Mex Soup with Tortillas + Anna’s Quesadillas

10. Winter Vegetable Bean Soup + Grilled Panini Sandwiches with Roasted Vegetables

Also check out these terrific soup + sand combos:



The Classic Pairing. Tomato Soup + Grilled Cheese

Screen Shot 2017-03-28 at 6.49.33 PM

This infographic truly captures the essence of the true purpose of tomato soup – to accompany grilled cheese. Till death due them part.

This gif is so satisfying, it’s beyond belief. Now imagine dunking that grilled cheese in tomato soup! Nothing will every be so perfect. Take it from @WaschBehr and @m_as_in_mya


Some people have even taken their soup and sandwiches to the next level, putting their sandwich (or bread) into soup, like this Spanish classic, Castilian Garlic Soup via Williams Sonoma Taste. 

Castilian Garlic Soup


1 cup (8 fl. oz./250 ml) olive oil

Six thin slices day-old rustic white bread (about 6 oz./170 g)

6 garlic cloves, thinly sliced

1 Tbs. finely chopped yellow onion

1 heaping tsp. pimentón (Spanish smoked pepper)

6 cups (48 fl. oz./1.5 l) boiling water

1 sprig fresh flat-leaf parsley, leaves minced

6 eggs

Fine sea salt


  1. Preheat an oven to 375°F (190°C).
  2. 1. In a fry pan over medium-high heat, warm the olive oil. Working in batches as necessary, add the bread slices in a single layer and fry, turning once, until golden brown. Using tongs, transfer to a flameproof, ovenproof casserole dish, arranging them in a single layer.
  3. Pour off most of the oil from the fry pan and return it to medium heat. Add the garlic and onion and sauté until lightly browned, 7 to 8 minutes. Remove from the heat, add the pimentón and stir once or twice. Pour the contents of the pan over the bread.
  4. Place the casserole dish over low heat and add the boiling water and parsley. Increase the heat to medium and return to a boil, stirring once or twice, then simmer for 5 minutes.
  5. Crack the eggs into the soup, sprinkling a little salt on each one. Transfer the dish to the oven and bake until the eggs are just cooked, 10 to 15 minutes. Serve piping hot.

It is without a doubt that Sandwiches are Soups soul mate…