Sassy Southern Cooking with a French Twist

soup

Elegant Oyster Bisque Kicks Off Christmas Dinner with Style

I like Christmas dinner to be a quiet, more subdued occasion than its more boisterous, often frenzied holiday meal counterpart, Thanksgiving.  I most enjoy small groups of four to six at an elegantly dressed table; meals plated and served by courses. It tends to slow everything way down, so that both eating and appreciation of special time with friends and family takes on the sacred glow and joy of Christmas.

And, what better way to kick it all off than with an elegant bisque? Creamy, silky, and rich, bisque just says screams special occasion dining. This recipe pairs the darlings of  cool weather southern dining (oysters) with the oft under-rated, humble parsnip.  The result is decadence in a spoon, sweet, creamy and simple. The parsnips add natural sweetness and fat-free girth to the soup.  Served piping hot in elegant, shallow bowls, it is the perfect way to start your Christmas dinner. The base can be prepared completely in advance and the bisque finished at the last second. This is a favorite from my cookbook, The French Cook – Soups & Stews (Gibbs Smith, 2014).

Bisque D’Huitres et de Panais

Oyster and Parsnip Bisque

(Makes 8 to 10 servings)

Oyster and Parsnip Bisque makes a majestic and easy start to your holiday meal. From The French Cook – Soups & Stews (Gibbs Smith) Photo by Chia Chong).

Parsnips and oysters may sound like odd bisque-fellows, but they actually make a lot of sense. Parsnips, like turnips, are sweet, lovely root vegetables frequently used in French kitchens.  Their sweetness plays beautifully with the oysters, and the starch in the parsnips gives a velvety texture to this heavenly bisque. Even better, since oyster shells don’t yield much in terms of flavor. The oyster flavor comes from the brine they’re stored in, as well as the oysters themselves, which are stirred into the bisque at the very end. If making this soup ahead, hold off and add the oysters and cream just before serving. Willapoint oysters, readily available in the brine in the refrigerator section of most fish counters at the grocery, are firm and meaty. Use the freshest raw oyster you can find, and don’t discard the brine except into the soup pot. It is one of the flavor keys to the bisque.

Ingredients:

6 tablespoons unsalted butter

1 leek, trimmed to 1 inch above the white root, halved vertically, well rinsed and finely chopped

2 medium shallots, finely chopped (about 1 cup)

2 medium parsnips, peeled, quartered vertically, and finely chopped

1 tablespoon finely chopped fresh thyme leaves

Salt and freshly ground black pepper

1/2 cup dry vermouth, plus 1 tablespoon

1/2 cup good-quality Chardonnay

4 tablespoons all-purpose flour

4 cups good-quality, low sodium boxed seafood/fish stock or homemade fish stock

1 cup finely chopped oyster or chanterelle mushrooms, touch feet removed

3 (8-ounce) packages Willapoint oysters (3 cups)

1 cup heavy cream

1 tablespoon finely chopped fresh thyme leaves

Method:

In a 5 1/2-quart Dutch oven or similarly sized soup pot, melt the butter over medium heat. Add the leek, shallots, parsnips, and thyme and season with salt and pepper. Stir to coat. Cook over medium heat, stirring several times, for 15 minutes, until all the vegetables have softened (do not let them color). Add the 1/2 cup vermouth, increase heat to medium-high, and cook down to a glaze, 1 to 2 minutes. Add the Chardonnay and cook down to a glaze, 1 to 2 minutes. Scatter the flour evenly over the pot and stir to combine. Whisk in the fish stock, and bring to a boil over high heat. Reduce to medium/medium-low and cook uncovered for 15 minutes, skimming off any initial foam/scum that rises to the top.

Puree until frothy smooth with a blender or food processor. Return to the pot. Add the mushrooms, oysters, and cream. Bring to a simmer over medium-high heat, reduce to medium, and cook through for 5 to 8 minutes, until the oysters are firm and opaque. Taste, and adjust seasonings as needed. Finish with 1 tablespoon of vermouth, if desired, and fresh thyme. Serve very hot.

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As always, wishing you and yours, happy cooking and a joyful holiday season.

Bon appetit!

Holly and Rocky

Author, Chef, Cookbook writer Holly Herrick

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The Big Williamsburg Move

From the Lowcountry to the Rolling Hills of Williamsburg, Virginia

When I moved to Charleston, SC in 2000 all the way from Jackson, WY, I didn’t see it coming. It was love at first sight with me and that beautiful, historic, soulful old city, and within minutes (it seemed), I was driving across the country with my dog Waco and my (former) husband Greg to set up a new home and life there.  I spent twenty very happy and wonderful  years there, growing further in love and deeper in my knowledge of the city. I watched (and tasted) her restaurant scene grow from adolescence to super star adulthood and had the pleasure to write about much of it, as well as teach and write nine cookbooks from that home base, enveloped by so many wonderful friends and an overflowing, endless cup of kindnesses.

For me, my usual maximum length of time to stay interested in anyplace and many things is seven years. This was the time’s-up-span for my love of yoga, tennis, Jackson, WY, and even (sadly) my marriage. Still, I thought I might stay in Charleston forever. But the winds of change started blowing in my heart and mind a few years ago, and like a waning love affair, it took over and delivered me to my new home, Williamsbug, VA in July.  When I “met” Charleston, charming expressions like “I was over-served last night” spoken in that half drawl, have Brit-speak unique to real Charlestonian’s were commonplace and most people knew the difference between a Lowcountry shrimp and an imposter. She’s still there and I love her but it’s different and I needed to get to higher, quieter ground that’s closer to the country roots of my New England childhood, but still firmly rooted in history and the South.

As when I moved to Charleston, I know virtually no one in Williamsburg, except my dear friend Michael who drove my dog Rocky, and two cats Sid and Mr. Purrfect, their respective crates, and everything we could cram into my Juke Nissan one month ago to my new house, eight long hours away. Michael’s certainly earned his wings in Heaven for that kind gesture, at the very least. I’ve spent that month making it a home and making some wonderful new friends and am ready to start really digging in getting to know Williamsburg, specifically her Colonial foodways, culinary distinctions, history, her people and her places. I will continue developing recipes, teaching cooking classes, writing cookbooks and some new genres, and conducting culinary tours. I plan to add seasonal dinners to my “menu” of offerings, but need a little time to fully update the website, so bear with me for a few more days, possibly a week or so on that.    Similarly, all the contact info for my social media, YELP and Google accounts.

In the meantime, I’ve been enjoying some exceptional peaches, cantaloupes, and butter beans from farmer Hermon (with an “o”) Smith’s farm stand just down the winding road from my house.  The peaches are mostly from SC, NC and GA and I’ve been eating two of the sweet, tangy, juicy delights daily with a splash of cream. The butter beans are local and as far as I can tell are slightly more mineral in flavor and a tad sweeter than their Lowcountry cousins. It must be related to the terroir. They’re delicious here, as there, stewed with ham hock and finished with butter and fresh basil – from my new pot outside my new (old) door. And, the cantaloupes, sweeter than honey. They make me understand better why they say Virginia is for lovers.

But, to really make it feel like home, I needed to make a favored summer staple in my new kitchen, a BLT prepared with beefy tomatoes from Hermon’s stand and Duke’s mayo. That sealed the deal! Rocky enjoyed a few crumbs and now we’re officially home.

 

 

 

 

 

 

 

 

Here’s a great recipe using cantaloupes in the late summer, when days are still hot and beg for something cool, refreshing, fruity, and seasonal. It’s from The French Cooks – Soups & Stews and remains one of my favorite summer soup recipes. From my Williamsburg kitchen to yours.

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Hot southern summers cry out for the cool, sweetness of melon. I can’t see or taste cantaloupe without thinking of many afternoons I spent in France supping with friends on the smaller, sweeter varietals they serve there, often wrapped in Jambon de Bayonne and served with a cool, bubbly glass of Blanquette de Limoux.

This sparkling cantaloupe soup brings these luscious flavors together, and gets blessed with a dash of cream, which recalls a kind of grown-up ice cream float, minus all the calories and with the peppery pluck of fresh basil and ground black pepper. I substitute the more easily found prosciutto (dry-cured ham found in the deli section) and brut Champagne for the Blanquette. The soup is not cooked, so if you’re not comfortable with a bit of alcohol in the soup, substitute sparkling cider. Refrigerate the soup thoroughly for an hour or up to three hours (any longers and the bubbles will lose their luster)  and serve in shallow bowls. Garnish the center of the plate with the basil and prosciutto and finish with a drizzle of black pepper.  This presentation gives a pretty French touch while putting the perfect finishing touches on this fabulous soup’s flavor package.

Sparkling Cantaloupe Soup with Prosciutto and Basil

(Makes 6 to 8 servings)

1/2 large, ripe cantaloupe, halved, seeded and peeled cut into 1/4″ cubes (about 4 cups)

2/3 cup brut Champagne (or substitute non-alcoholic sparkling cider)

1/2 cup whole cream (do not substitute with another reduced fat cream)

Kosher or sea salt and freshly ground black pepper to taste

Zest of 1 lime

Garnish:

8 slices prosciutto, trimmed and cut into thin strips

1 tablespoon fresh basil leaves, finely chopped

1 teaspoon extra virgin olive oil

You’ll need a food processor or blender; I find the latter yields a frothier, smoother soup. After that, it goes fast! Prep the cantaloupe. To remove the outer rind, it’s easiest to cut the melon into several slices (usually about 4 to 6). Then, using a sharp, medium chef’s knife, slice along the bottom to remove the rind. Cut the melon into cubes. Place in the blender with the Champagne and cream. Pulse a few times and then blend until smooth and frothy.

Pour out into a medium sized bowl. Season to taste with salt and pepper. Stir in the lime zest. Cover with plastic wrap and chill thoroughly for one hour in the refrigerator. Meanwhile, prep the garnish and toss the prosciutto, basil and oil together in a small bowl.

To serve, ladle the soup into shallow bowls. Top with a dollop of the garnish set up in the middle of the bowl. Dust with a sprinkle of ground black pepper. (Note: Taste the soup after it has chilled.  The colder temperature may “numb” your previous seasoning. Adjust salt and pepper as needed).

Bon appetit!

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Dip Into Some Delicious To Kick Off The New Year

Two Recipes That Will Start 2019 Just Right

Rita’s Warm Blue Crab Dip and Lucky Prosperity Soup

My grandfather used to say nothing good ever happens after midnight and my parents generally subscribed to the same ideology. So, for the most part, my sister and I especially (not so much my brothers) were required to be home by 11 p.m. starting in 10th grade until college. The one year my parents did make an exception was New Year’s Eve of  11th-grade in high school.  I remember that because of the onslaught of a drunken boy’s midnight “kiss” and the unpleasant aftermath of a cheap Andre’s Cold Duck hangover the next morning – both firsts unfortunately not easily forgotten.

Ever since, I’ve been one to mostly stay home on New Year’s Eve and New Year’s Day. A day of end-of-the year feasting and quiet reflection with friends takes top billing in my book, and so do both of these recipes. Rita’s Warm Blue Crab Dip, from my latest,  The New Southern Chef’s Table Cookbook (Globe Pequot Press, May 2018), offers just the right blend of ooey-gooey, sweet, buttery, warm blue crab dip for a decadent start and the Lucky Prosperity Soup (from Mashed – Beyond the Potato, Gibbs Smith) a smooth, gilded finish.

Rita’s Warm Blue Crab Dip

(Makes 4 – 6 Appetizer Portions)

Situated literally on the edge of what is alternatively deemed “The Edge of America” (or simply Folly Beach), Rita’s Seaside Grille is just a stone’s throw from the frothy, popular surfing waters of the Atlantic. Its breezy, beachy locale lends itself both to the mood and look of the place, as well as the hefty, gutsy menu options, which include lunch, and dinner and a very popular brunch on Saturday and Sunday.

Though casual, Rita’s also retains a kind of muted elegance that comes through its captain chairs, high , glossy wood bars and tables. Beyond beach chic, it’s a great stop before or after the beach, or anytime your belly is aching and in search of a good time. And, your canine pal(s) are welcome on the covered outdoor patio, which also houses some great live bands.

Executive chef Billy Spencer has been at the helm here since Hall Management (of Slightly North of Broad, High Cotton, Halls Chophouse, and Old Village Post House Inn fame), bought it a few years ago. The Johnson & Wales grad describes Rita’s crab dip, which was originally inspired by a restaurant where he worked in Florida, as “creamy, but not too heavy.” It’s rife with crab meat that he sources from a fisherman in North Carolina and as he points out, each portion is roughly 50 percent chock-full of crab. It’s lovely that it can be made ahead and re-heated just before serving.

Rita’s Warm Blue Crab Dip with Warm Pita Chips from The New Charleston Chef’s Table Cookbook (Globe Pequot Press, May, 2018) by Holly Herrick

For the dip:

1 1/2 cups cream cheese

1/2 cup heavy cream

2 tablespoons fresh Italian parsley, finely chopped

2 tablespoons fresh basil, cut into strips or a chiffonade

2 cups claw crabmeat

1 1/2 teaspoons Worcestershire

1/2 teaspoon Tabasco

1/2 cup shredded cheddar cheese

1/4 cup roasted, drained and finely diced red peppers

1 1/2 tablespoons finely chopped fresh garlic

1/4 cup fresh lemon juice

Kosher salt and freshly ground black pepper to taste

1/4 cup grated cheddar cheese for garnish

Serve with tortilla chips or these dipping chips:

Two 6-inch pitas, each cut into eight wedges

1 tablespoon olive oil

Generous sprinkling kosher or sea salt and freshly ground black pepper

Method:

Melt the cream cheese and heavy cream together in a medium saucepan over medium heat, stirring until smooth. Pour into a medium bowl and set aside to cool. Fold the remaining ingredients into the cream mixture, stirring gently to combine. Taste and adjust seasoning as needed. Portion out into six microwave-proof ramekins or small bowls. (Note: The dip can be prepared ahead, covered and refrigerated up to a day in advance).

Meanwhile, prepare the chips. Preheat oven to 4ooF. Toss together the pita wedges with the olive oil, salt and pepper. Arrange in a single layer, and toast until golden brown (tossing once or twice) about 12-15 minutes. Reserve warm.

To warm the dip “cups,” microwave, uncovered, on high for one minute. Sprinkle each bowl with the cheddar cheese garnish and broil under a hot broiler until melted, just before serving. Serve warm with the freshly prepared, warm chips.

 

Lucky Prosperity Soup 

(Yields 8 to 10 servings)

New Year’s Day in the South ushers in a call to wealth and prosperity, which are symbolized by black-eyed peas (representing coins) and collard greens (representing greenbacks). Often, they’re cooked separately, usually with some ham hock for flavor, and put together on the same plate with rice. This delicious soup takes the best of the bunch and puts them all in one pot, with the exclusion of rice. If you can’t find collard greens, substitute kale or another sturdy green. This soup is finished with a traditional sweet and onion splash from a southern garnish known as chow-chow. If you cannot find it, substitute a traditional relish, but modify the results as suggested in the recipe.

Recipe

1 tablespoon unsalted butter

1 tablespoon olive oil

1 medium onion, finely chopped

2 stalks celery, finely chopped

2 cloves garlic, smashed and diced

3 teaspoons kosher or sea salt, divided

1 1/2 teaspoons ground black pepper

1 tablespoon red wine vinegar

4 cups (1 1/4 pounds/ 565g) re-hydrated black-eyed peas, rinsed

3/4 pound (340g) smoked ham hock

8 cups (1.9l) water

1 large bunch collard greens, rinsed, tough stems removed and discarded, and cut into 1/4-inch (6-mm) strips

1 teaspoon hot pepper sauce or Tabasco

1/3 cup (80g) chow-chow or 2 tablespoons traditional relish

Directions/Method

Melt the butter with the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, celery, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir to coat. Cook until the vegetables have softened, about 5 minutes. Deglaze with the vinegar and reduce quickly to a glaze.

Add the peas, ham, water, collard greens, and remaining salt and pepper. Bring to a boil over high and reduce to a simmer. Cook, uncovered, for 1 hour, until thickened and the greens have cooked down and the peas are soft, but holding their shape. Remove the ham hock from the pot and set aside to cool.

Meanwhile, using an immersion blender, briefly mash the soup in the cooking pot to help incorporate the beans and the greens. When cool enough to handle, cut off and remove outer fat and skin layers from the hock. Cut off any visible meat, finely chop, and return to the pot; discard the rest. Just before serving, stir in the hot sauce and chow-chow. Adjust salt and pepper as needed. Serve steaming hot and sit back and count your lucky stars.

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Wishing you and all you love all things wonderful and delicious as you transition into a new year and a happy, healthy 2019!

Love,

Holly and Rocky (principal taste tester and best friend!)

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Maple Acorn Squash Soup Makes an Elegant Start to Thanksgiving

Warm Up Thanksgiving with This Exceptional Soup Recipe

In the cooler months, my kitchen counter is permanently decorated with an array of winter squashes. Hubbard, acorn, butternut, pumpkin, turban – whatever I can find at the grocery store or farmers’ market. They serve the dual purpose of appealing to my aesthetic senses as well as fueling my appetite for seasonal cooking. All winter squashes shine especially brightly in soups, which magnify their flavor and color intensity and smooth texture beautifully.  Thankfully, the heirloom varieties (my current favorite is Hubbard) are increasingly available. Lately, I’ve been roasting Hubbard squash, halved and skin-side down in a hot oven (425F) until very soft. Once cool, I mash the flesh with a splash of salt and pepper, cinnamon, perhaps a bit of maple syrup and a pat of butter. It has an exquisite bright orange color and possesses deep, rich winter squash flavor.  With a sauteed filet of salmon or cod, it makes a complete and very satisfying meal.

The acorn squash in this soup is treated similarly and finished with minimalist ingredients so the clean, earthy squash flavor takes center stage.  The maple syrup is cooked into the soup with just a few more ingredients and the elegance of shallots and a tiny bit of cream. It is pureed to a velvety finish with an immersion blender or a food processor. Because it is so elegant, delicious, seasonal, and just the right, light weight, it is the perfect way to kick off any special meal, especially Thanksgiving. The reverence and gratitude associated with Thanksgiving make soup the perfect starter – a slow and easy debut that gives you and your guests time to sink their hearts and minds into the occasion, pausing for reflection and slow sipping as they go. It also gives the turkey and the cook a little much needed time to rest before the gigantic feast begins.

This Maple Acorn Squash Soup from  Mashed – Beyond the Potato (Gibbs Smith) was inspired by the maple syrup and butter-filled acorn squash halves my mother made often for my brothers and sisters when we were children. Do use real maple syrup. It makes a huge difference in the authenticity of the soup’s flavor.

Maple Acorn Squash Soup – Photograph by Alexandra DeFurio from Mashed by Holly Herrick. Reprinted by permission of Gibbs Smith.

Maple Acorn Squash Soup

(Yields 6 to 8 Servings)

2 large acorn squash, halved horizontally and seeded

2 tablespoons unsalted butter

1 large shallot, finely chopped

2 stalks celery, finely chopped

1-inch fresh ginger, peeled and halved vertically

Generous pinch of kosher or sea salt and ground black pepper

2 teaspoons ground cinnamon

2 tablespoons bourbon (optional but delicious!)

4 cups low sodium vegetable stock

1 cup water

1/4 cup plus 2 tablespoons real maple syrup

2 teaspoons kosher or sea salt

1 teaspoon ground black pepper

2 tablespoons heavy cream

3 tablespoons finely chopped chives

Preheat oven to 425F (22oC). Place the acorn squash, cut side down, on a baking sheet. Roast for 50 minutes to 1 hour, or until the flesh is very tender. Set aside to cool. When cool enough to handle,  scoop the flesh from the interior of the squash, discarding the shells. You should have about 4 cups.

In a large soup pot, melt the butter over medium heat. Add the shallot and celery and cook for 5 minutes, stirring, until just softened. Add the ginger, salt, pepper, cinnamon, and bourbon; stir to combine. Cook until the bourbon has reduced to a glaze, about 3 minutes. Add the stock, water, squash, maple syrup, salt, and pepper. Bring to a boil over high and reduce to a simmer, cooking, uncovered, for 20 minutes. Remove ginger pieces and discard.

In the same pot, puree the soup with an immersion blender until very smooth. Finish with the cream, heating through. Taste and adjust seasonings as needed. Serve hot in individual soup bowls garnished with a flutter of fresh chives. (Note: The soup can be prepared ahead a day or 2 and refrigerated, but remember to add the cream and the chives when reheating, not prior).

 

Wishing everyone a beautiful, happy and delicious Thanksgiving!

Holly

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Delicious Fun with Squash, Barley, and the Nutritious Flavors of Fall

Barley, Mushroom, Butternut Squash, and Spinach Soup Recipe  – and new culinary tours!

October in Charleston is officially the beginning of the fall season for me, at least emotionally and also from a cooking standpoint. Most of the beastly heat and hurricane threats are behind us, and we can settle into the beautiful winter squashes, greens, apples, and root vegetables of the season and the grains and flavors that pair so well with them.  I’ve been thinking about barley a lot lately. It reminds me of my Nanna who loved to cook with whole grains and simple, unprocessed ingredients like barley, because we all should eat  more of it (just one cup contains 128% of a day’s worth of dietary fiber), and because its chewy/soft, nutty goodness is a shoe-in pairing with winter squash, which are bursting from the grocers’ bins and farmers’ markets these days.

I love cooking with all kinds of winter squash. Hubbard, delicata, acorn, butternut, pumpkin, turban – all of them.  A preferred way to use them is to roast them, halved, and puree them with seasonings, a little stock, cream or butter. They make beautiful soups practically all on their own. I have several such recipes in Mashed – Beyond the Potato (Gibbs Smith, 2017) .  One of my favorites is the luscious and deceptively simple Maple Acorn Squash Soup (page 97) which was inspired by my mother’s maple syrup and butter-filled bacon acorn squash halves that we regularly enjoyed at our fall dinner table and sometimes for holidays.

I’m using butternut here because it can increasingly be found pre-cut, the pesky hard cover removed, and already cubed for handy additions to soups (such as these), or a steamed, roasted or pureed side. Any of the others would work just as well. Be careful to cut and peel with care. A sharp, sturdy paring knife and ample patience will do the trick. Simmering the barley with the mushrooms and squash adds a lovely richness to the soup with virtually  no added fat except for the olive oil used to sweat the onions and celery. Fresh or frozen spinach (or substitute kale) is added near the very end. You will likely need to add more liquid to the soup left-overs, as the barley is notorious for absorbing extra liquid as much as bad cholesterol from our bodies – another reason to love it and eat it often. Most of all, the soup comes together simply and quickly in one hour. I enjoyed its aromas watching football this weekend and recalling fond memories of my favorite season.

This nutritious soup is a delicious ode to fall, rife with barley, mushrooms, butternut squash, and spinach.

INGREDIENTS

(Makes 10 to 12 servings)

3 tablespoons olive oil

1 large onion, medium dice

3 stalks celery, medium dice

Light kosher salt and freshly ground black pepper

1 1/2 cups coarsely chopped button mushrooms

1 1/2 cups coarsely chopped shitake mushrooms

4 cloves garlic, smashed and finely chopped

2 teaspoons dried, rubbed sage

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup uncooked pearl barley

1/2 cup dry white wine

1 quart chicken stock

1 quart water

3 cups cubed, peeled, fresh butternut squash

Juice of 1/2 lemon, about 2 tablespoons

3 tablespoons local honey

4 cups additional stock or water as needed

2 cups chopped, frozen spinach

METHOD

Heat the olive oil in a large soup pot over medium heat. Add the onions, celery, and light salt and pepper. Stir to coat and sweat until softened, three minutes. Add the button and shitake mushrooms, garlic, garlic, sage, 2 teaspoons kosher salt and 1 teaspoon black pepper. Stir to coat and cook another three minutes until just wilted.  Add the barley and wine. Stir and cook a minute or so until wine has reduced to nothing. Add chicken stock, water, butternut squash squash, lemon juice and honey. Bring to a boil and reduce to a simmer, uncovered. Taste and adjust seasonings as needed. After thirty minutes, add additional water/stock as needed (you want soup consistency, not porridge).  After forty five minutes of cooking, add the spinach, stir and heat through for a final fifteen minutes. Serve hot. Garnish with freshly chopped parsley, grated Parmesan cheese or  finely chopped walnuts as desired.  (Note: The soup will store well, refrigerated and covered, for several days. More liquid may need to be added before reheating and serving).

Cooking Classes and Now Culinary Tours

A lot of my cooking class students have been asking for culinary tours for themselves, friends or even their businesses. I have added customized tours – those built around individual tastes, budgets, interests (history, culinary, chefs, restaurants, menu items, etc.), and timeline, to my repertoire. These can be bundled with classes in my kitchen, signed copies of my cookbooks, and a personalized tour led by me.  Pricing dependent on dates, tour size, length and details of tour. Contact me on my website if you’re interested in finding out more.

Exploring

Happy cooking, enjoy the cool and wonderful days of October.

Bon appetit – Holly

 

 

 

 

 

 

 

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