Create culinary delights with Lake Erie Walleye Just a touch of “smoke” sets this hearty chowder apart from all others. Thick, choice walleye fillets are preferred but in the off-season, haddock and cod substitute nicely. Brown the bacon in a…
The hardest thing about this soup is whether to add one chili pepper (which gives it a mild kick) or three (where you get a “punch”). This creamy soup is good hot or cold. Add some corn or cooked chicken to make it more substantial.
There’s a lot of serious flavor hidden in stripped corncobs. Instead of tossing them, use them to make a wonderful, sweet broth that can serve as the base for chowders and soups. Simply take six to eight cobs, crack them…
A red pepper is simply a green pepper allowed to mature on the plant, gaining great color and terrific sweetness. There’s nothing hot about this variety. “Pear” it up with some of the season’s naturally sweet vegetables in this soup that looks and feels like a cream soup on the tongue yet doesn’t contain a drop of cream.
Stock may be stored in the refrigerator for up to three days or frozen for up to three months.
Don’t let the simplicity of this soup fool you. It has great flavor, texture and is delightfully spicy. Locally produced salsa, like Frog Ranch Salsa, delivers big Ohio tomato flavor.
Typically when a recipe calls for rhubarb it also includes copious amounts of sugar, but not here. The lemony tart flavor of the rhubarb is great all by itself to brighten up the mild nature of this lentil soup, a popular dish throughout the Mediterranean.
The humble turnip is often called the “poor man’s vegetable.” While it may not be glamorous, it’s versatile, stores well and is delicious, especially in this simple and easy to make soup.
Spicy Italian style sausage adds zip to this tomato-based chili.
Ready-cut stew meat is easy to find in the meat case but if you’re inclined to cut your own there are a variety of cuts from the shoulder or rear that will do including chuck shoulder or roast; bottom or top round roasts; rump roast; or English roast. Trim away some of the fat before cutting the meat into 1-inch cubes.