© 2012 REMCooks.com
The last two posts, Hearty Beef Stock and Rich Chicken Stock, were a prelude to this post. You see, without those two posts you simply cannot make this recipe. The backbone and base of this soup is the stock. Canned or box stocks or broths will give you a soup but not one you want to serve your guests. This recipe is the real deal. Continue reading
© 2012 REMCooks.com
Some of my fondest memories are from when I lived and worked in Louisiana. The people of Louisiana and their food mesmerized me and when I think of Louisiana I think of gumbo.
© 2012 REMCooks.com
OK. I’m on a soup posting kick right now. I love soups. This is a fabulous New England Style Clam Chowder you should definitely try (unless you don’t like clams). Continue reading
© 2012 REMCooks.com
It has been a beautiful winter throughout the country this year. I had almost forgotten about winter. Almost, then I came to Chicago. It was 81 F when I left Dallas at 5:00 pm. When I arrived in Chicago it was 38 F. As I sit in O’Hare waiting on my flight home, the thermometer is steadily dropping, it’s dreary outside and snow is on the way. I am ready for a nice bowl of soup instead of this rubberized chicken salad at Macaroni Grill. Food on the plane would have been better. Blech! 
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© 2012 REMCooks.com
Cioppino is an Italian American classic. While many people believe the dish originated in Italy, it actually originated in San Francisco and was made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro and his abandoned ship turned Italian restaurant bearing his name. Originally, the dish was a purée of cooked vegetables and leftover fish scraps. Over the years, it has transformed into a luscious stew using local delectable shell fish such as dungeness crab, briny prawns, and sweet small shrimp, along with heaps of clams, mussels, and chunks of flaky fish. All of this is simmered with lots of tomatoes and wine. Continue reading
© 2012 REMCooks.com
One of the food magazines Baby Lady & I read is Saveur. I have a Zinio subscription which is delivered directly to my PC, my MacBook and my iPad. It’s great on the iPad because if I ever want to cook a recipe from it the iPad is so Portable and takes up so little counter space. When I received the November 2011 Saveur magazine, Baby Lady noticed the recipe for Karfiolleves (Paprika Spiced Cauliflower Soup with Dumplings), a traditional Hungarian soup. As it should be, soup making is serious business in Hungary. Most meals in Hungary begin with a soup and cauliflower is a common soup ingredient. Continue reading
