Author: Heidi Lee (Page 28 of 96)

Soup of the Week ~ Split Pea with Ham

Confession….I’ve never made Split Pea Soup with Ham.  Why, you ask.  Well, maybe because it’s so cliche, or so easy or so sticky if you leave it on the stove top with about 2 inches of soup left in it.  Talk about needing industrial cleaners, I had to take a jackhammer to my stock pot.  Anyhoo….used up the rest of the ham and that wayward package of peas in the pantry and had a pretty tasty meal.

Split Pea with Ham

 

  • 1 large ham bone
  • 16 oz. package of dried split peas
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 2 T. Vegetable Oil
  • 4 Cups Water
  • 2 Cups Chicken Stock
  • 1 Bay Leaf (Crushed)
  • 2 Cups diced ham
  • S& P to taste

 

In a large soup pot, heat oil to medium high and saute all of your vegetables.  Add a little salt and cook until the onion is just getting soft.

Add ham bone to the pot and all of your liquids and bay leaf.  Bring to a boil and then reduce heat to a simmer and cover and cook for about 30 minutes.  Remove the lid and add the ham – cook another 20 minutes or so.  At this point, it’s ready to serve, but I left my on a VERY low heat for another 60 minutes and it was lovely!!!  Big salad, glass of oaky Chardonnay and some saltine crackers….(just kidding, go with a baguette).

Booze Clues ~ Dom Perignon Vintage 2002

Welcome to our new series, Booze Clues, where we spend some quality time doing one on one interviews with wine, spirits and other tingly beverages.  If you have a suggestion or would like us to review your products, drop me a line at heidi@intothesoup.com.  Enjoy! 

 

 

 

ITS:         Wow, you sure are packaged gracefully, can I call you Dom?

Dom:     Of course you can, but graceful isn’t the word I’d use to describe my package.  Let’s go with bold and beautiful, shall we?

ITS:         Sure!  Just so you know, I’m so excited to sample your contents and speaking with ‘a bit of the bubbly of this caliber is a bit unnerving.   

Dom:     Hey, I’m vintage baby, which allows for some of that grace you mentioned before and bragging rights.  Did you know that Wine Advocate  gave me 96 points?  And, for all my size and power, I show remarkable suppleness and elegance.

ITS:         Yes, I did hear that, congratulations.  There were other raving reviews which described you as earthy, smoky, and pearly with an exotic maturity.  Many used the word ‘sensation’ and ‘fullness’ in some very interesting ways.  Can you say, “I’m too sexy for my box?”

Dom:     I’ll sing it for you ~ off the record of course. 

ITS:      Looking for to it.  Your makers seem to consider you a bit of a dichotomy; do you agree? 

Dom:    Yep, check out what they said, “The presence of the wine on the palate is immediately captivating. Paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruit, then gradually taking on more profound bass notes. The whole holds its note perfectly, intensively, with just a subtle, elegant hint of underlying bitterness.”

ITS:      Apparently others have this same take on you, but the experiences (and adjectives) range from smoky, to fruity, to harmonious and huge; floral, jasmine, layers of flavor-biscuit, candied lemon peel, peach, coffee liqueur, chamomile, pine, and crystallized honey.  That’s a hell of a lot of terroir going on over there in Champagne land. How does this make you feel?

Dom:    A little full, but pretty damn good.  Just so you know, we all tend to agree that if you cellar me for awhile, I’ll drop some of this baby fat and just get better with age. 

ITS:      Does this mean I have to wait to try you?  Geez, and I was so excited!

Dom:    For you baby, no problem.  Besides, didn’t you chuck me in the frig the moment I showed up at your door?

ITS:      Oops, sorry about that.  But then again, I’m not.  Now I have the perfect excuse to cork you and get on with it.

Dom:    Let me sing for you first…..and, um, if you want to pair me with a nibble or two, a very ripe strawberry dipped in a  bit of dark chocolate would be ideal.  Then, maybe you can sing for me!

ITS:      Anytime…..

Cooking with Coffee ~ Beef Stroganoff with a Kick!

Our weekly series continues with a classic Beef Stroganoff.  This recipe get a little kick and some ease.  By using the can of mushroom soup, the cooking and prep time drop considerably.  Adding the coffee and the chili flakes creates a whole new level of flavors we hope you will enjoy.  I mean it, you better like this!!!!

 

 

  • 1-1/2 pounds beef top sirloin steak, cut into 1/2-inch wide strips
  • 2 tablespoons vegetable oil, divided
  •  8 oz. white mushrooms, sliced
  • 1 cup chopped onion
  • 1 cup dry red wine
  • 1 tablespoons corn starch
  • 1 cup whole milk
  • 2 teaspoons jarred minced roasted garlic
  • 1 (10-3/4 oz.) can condensed cream of mushroom soup, undiluted
  • 1/3 cup Village Coffee Roastery Papua New Guinea*
  • 1/4 teaspoon pepper
  • ¼ teaspoon red chili flakes (optional)
  • 1 (12 oz.) package medium egg noodles
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 3 tablespoons chopped flat leaf parsley, divided

DIRECTIONS:

  1. BROWN beef in 1 tablespoon oil in large skillet over medium-high heat until browned on all sides. Remove meat and juices from skillet. Saute mushrooms, onion and garlic in same skillet with remaining oil. Beef juices to pan.
  2. Increase heat to high and add the red wine to deglaze – let reduce until almost all the liquid has evaporated.  Mix corn starch and milk with a whisk until well blended and add mixture to pan.  While whisking, add soup, coffee, pepper and chili flakes. Bring to boil; reduce to a simmer and return meat to pan. Cover; cook 20 minutes, stirring occasionally or until meat is tender.
  3. COOK noodles in salted water according to package directions;drain. Blend sour cream into meat mixture cooking until warmed through. Toss noodles with butter and 2 tablespoons parsley. Serve stroganoff over parslied noodles. Garnish with remaining parsley.

 

*Papua New Guinea

Papua New Guinea is a lighter bodied coffee with delicate notes, depth, complexity, and brightness. The range of flavors and subtleties of this cup give it a sophisticated character

 

 

 

Mostly Meatless Mondays! ~ Mimi Kingsbury’s Spinach Salad

We all devoured this first course at David’s Aunt and Uncle’s house Christmas night and got to know their good friends, Clee and Mimi Kingsbury!  They are both a riot, in fact, her first comment to me took a serious jab at my math skills ~ now that’s an instant friend.

 

 

 

 

Directions:

Brown 3 slices bacon (I use the extra thick slices) – reserve drippings and oil.

In blender combine:

  •   3/4 cup salad oil (or a mixture of bacon grease and salad oil)
  •   1/4 cup vinegar
  •   1 tsp sugar
  •   1/2 tsp garlic salt
  •  1/2 tsp salt
  •  1/4 tsp paprika

 

Blend and then add – while blending:

  • 1 minute soft cooked egg

 

Wash and remove stems from spinach.  Dry thoroughly.

 

In a large salad bowl, combine the cleaned, dry spinach with:

  •  crumbled bacon
  •   2 T sliced scallions, chives or onions        
  • 1/4 cup grated Parmesan cheese

 

Toss with salad dressing, poke more fun at your new friend, have ANOTHER glass of wine and enjoy!

Geographer’s Café: Kiev ~ Entertainment for Men

Our World Traveling journalist, Mr. R.F. Burton got pretty real about Kiev in this little missive.  Open your mind and eyes and read on…..Kiev – Entertainment for Men!

If the publishers of Maxim magazine designed a city, it would be Kiev. Kiev is a place almost exclusively for men. Now you might think I am simply talking about the over the top abundance of beautiful, Slavic women, I am, but that is not where it stops.

The architecture is solid and powerful, including one university painted entirely blood red; hotel parking lots are stuffed with Ferraris, Lamborghinis, and Hummers; large, stalwart men with ear plugs and sunglasses stand in doorways for no apparent reason; and the food is hardy with thick soups, stews and carbohydrate stuffed portions. Even going to church is an indurance test as the orthodox congregations are required to endure three hour services… standing.

Kiev was a destination of choice as I had to make sure that I had covered my bases with my company. This meant including an Eastern European country in my initial tour.  

I arrived clueless. I had never to been to this part of the world and, to tell the truth, had never really thought much about going. Harsh winters, harsh terrain, and harsh people with deep warbling accents were the pictures in my mind. Not exactly vacation destination one would typically choose. The fact that I grew up as a military brat during the Cold War meant that my view of the former USSR was tainted by James Bond villains and steroid popping female shot putters. What I experienced did change my view, but perhaps not for the better.

This place is one of many where the greatest challenges of capitalism are visible in every shape and form. Kiev is a playground built for a few rich, rich, people. In this city, the few rule makers who have ultimate control over many poor people. It is a place where political connections determine success or failure, where money is worshipped, and where many have lost the will to work. Instead, they spend their time finding ways to infiltrate that aforementioned world of the very wealthy through whatever means.

This discription is not mine but that of my local guide. She is serious business woman who I am pretty sure can take me in a fight, and she presented her views unapologetically.  As she showed me around the city and pointed out its monuments with great pride, she colored her commentary with tragic accounts of historical brutality while cursing the government corruption and the deteriorating economic situation of today. She derided the gold digging working girls sitting at cafes waiting impatiently for their next text message, and she expressed a intense desire to get the hell out of Kiev. Suffice it to say, she left an impression.

While her account of Kiev may sound brash; don’t get me wrong, I enjoyed it immensely. My hotel, the Premier Palace, was gorgeous and central to everything.  With its classic 19th century design, a roof top beer garden and a (way expensive) strip club built in on the eight floor; well, let’s just say it didn’t’ suck.

I was taken aback by the beautiful, un-restored orthodox Churches and a unique Cold War outdoor museum where Soviet tanks had been turned into a child’s playground. I enjoyed the many street musicians and the beautiful part where “Big Mamma,” a Soviet era anti-Statue of Liberty, stood warning off potential invaders rather than beckoning the tired and huddled masses.

I must admit, even as tourist, I did get the cynicism of the place. Take the hotel. If one sits in the lobby for any period of time, you are likely to see numerous red faced, middle aged millionaires waiting with arms full of flowers for their twenty-something, supermodel girlfriends.  All around is a clear sense that you are being watched because you are.  Staff man every doorway, several at a time. When you steps out of the elevator they all turn to see who you are and where you are going. I am sure this to make sure you receive proper, 5-star service, but it’s still a bit creepy.

During my trip, I had a meeting with a woman who was a major executive at a local company and a clearly very tough business woman. However, when she greeted me in the hotel bar, she was wearing what amounted to a short, sexy ballerina like costume and high, above the knee, black boots that cut away as sandals at the foot. It is difficult to imagine the accumulation of influences that brought this person to dress in this adolescent dominatrix style for a business meeting, but, in a way she was emblematic of the city of Kiev.

Is Kiev a place on the rise or on the way down? It is hard to say. Kiev has become a destination for European men on holiday similar to Bangkok in Asia yet with a surreptitious, darker edge. It is safe to move about and even elegant in some areas, but an strange underbelly lingers –  a cold practicality coupled with a sense of entitlement.

Truth be told, I enjoyed my time in Kiev and achieved a greater understanding of this part of the world, eyes wide open.  As for the entertainment value…I’ll let you be the judge.

Thank You Santa!!!

Dear Santa Claus:

I’ve been thinking about you lately ~ I’m sure you hear that a lot these days.  I sent my Christmas Wish List to you back in January, but this is a different kind of letter, entirely.

I watched all of my favorite shows of the season last week: “Santa Claus is Coming to Town”, “Rudolph The Red Nosed Reindeer”, and one of the best “Frosty the Snowman”.   That’s the one where you truly shine by helping Karen to believe in the magic of Christmas and to have faith!

With that being said, I just wanted to say: “Thanks.”  Thank you for all those killer gifts when I was a kid: that Easy Bake Oven was awesome, and I’m real sorry I blew it up when I tried to make a tuna casserole; guess I should have stuck with the ready mix cakes.  The rainbow suspenders and my first bottle of perfume were so stellar and my Raggedy Ann Doll is still in fine form.

Can’t believe I made the ‘nice’ list this year considering my stocking was stuffed with a battery operated cork screw, a battery operated cocktail mixer and a bottle of 2002 Dom Perignon!  Are you trying to tell me something or just making my vices a bit sweeter and easier to open?   Oh, the new PJ’s and slippers were the perfect touch and in quite good taste.

Hope you enjoyed the shot of Jim Beam and the Cuban cigar we laid out for you.  Figured you might need a wee nip to help you through the night; you know, just to take the edge off…and perhaps aid with the digestion of about 8 million cookies and those endless glasses of eggnog.  Ugh…don’t know how you do it and still drive that sleigh ~ YOU ROCK!

My Christmas List for 2011 didn’t include material things so you must have spent some time reading it.  Throughout this year you’ve given me one of the greatest gifts of all, friendship and love.  Not only for my family, but for the new friends in my life who have inspired me, made me laugh and filled my heart ~ you all know who you are.  I would be remiss if I didn’t mention the most precious gift of all, my darling Emily.  She’s a light that shines for me in so many ways and I’m more than thankful for her and all she has given to me.

It seems quite apparent that aside from all the glorious gifts and goodies, you bring us so much more: the desire to give and to receive with grace and gratitude; the inspiration to understand the deep and abiding spirit of love and hope that comes with the season and, of course, you, Dear Santa Claus.

Just so you know, I’ve never stopped believing and will always do my best to spread the spirit of Christmas all through the year.  But, um, since I’ve got your ear…next Christmas, may I please have another bottle of that Dom and an 8 pack of AA batteries.  THANKS!

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