Category: Soup of the Week (Page 25 of 25)

On Oct 26, 2009, Heidi did her radio show remotely from Joe’s Cafe in Santa Barbara, CA. Recommended by a local business man, Joe’s is one of those home town gems that we love to find so much. The soup special on Monday was the minestrone. Chef Rick Braun was kind enough to provide the recipe.

Ingredients

• 1 tbs Olive oil
• 1 diced Onion
• 1 stalk Celery diced
• 3 cloves Garlic chopped fine
• 10 cups Beef Stock
• 1 Lb diced tomatoes
• 1/2 Lb Broccoli crowns
• 1 large carrot diced
• 1 Bay leaf
• 1 large Zucchini diced
• 1/4 head Cabbage shredded
• 1 bunch Fresh Spinach cleaned
• 1 16 oz can Kidney Beans drained
• 2 Cups cooked Macaroni
• Salt & fresh ground Black Pepper

In a large sauce pan, saute the onion, celery and garlic in the oil until translucent, pour in beef stock, bring to boil, reduce heat immediately to simmer. Add tomato, broccoli, carrot, bay leaf and cook 5 min. Then add zucchini, cabbage, spinach, kidney beans and cooked macaroni. Cook 2-3 min more. Salt and pepper to taste.

Joe’s Cafe Santa Barbara, CA

Joe’s opened in 1928. It is the oldest restaurant in Santa Barbara, located in the heart of old town. In the 80 plus years of operation there have been only four different owners. Local families have been dining here generation after generation. Our Master Bar Man, Mr O’Toole, has been serving the double martinis since 1963, several members of the wait staff and kitchen staff have been here for over 20 years. Joe’s has won the award for the stiffest drink in Santa Barbara since the inception of the award. The menu is traditional steaks, local seafood, pastas, salads, daily soups, bread and salsa. Joe’s is a Santa Barbara tradition. Good food, good value, good time.

We met Katelyn due to Heidi’s involvement with the American Culinary Federation Chef’s Association of Arizona. Recently, she and her teammates, Tyler Burke and Julie Fiedler, joined as the first ever student team to compete on Iron Chef America (click here to see more). Katelyn will be Heidi’s guest on the radio show this week (October 19, 2009) to tell us all about it.

In the meantime, she has been kind enough to share her Strawberry Soup with Cinnamon Crostini with us. Try it out and let us know what you think.

Ingredients

• 16 oz Frozen Strawberries
• 1.2 lb Fresh Strawberries
• 4 oz White Wine
• 1 Orange
• 1 Cinnamon Stick
• 4 tsp Sugar
• 8 oz Bread
• 2 ea Ground Cinnamon
• 3 oz Sour Cream
• .2 oz Black Pepper

Makes 8 Portions

Combine frozen strawberries, white wine, oranges (cut in half and squeezed), cinnamon stick, and sugar (TT) in a sauce pot. Simmer on Stove till strawberries are thawed. Check flavor for sweetness and add more sugar is necessary.  Remove oranges and cinnamon stick, then puree soup in blender. Strain and chill until Service.

Cut a small circle of thinly sliced bread spray with cooking spray and bake until golden brown in a 300 degree oven. Sprinkle with cinnamon and sugar.  Set aside.

In a mixing bowl combine sour cream and black pepper and whisk to combine. Then, add enough water to thin out the mixture just to where it fairly liquid.

Fill into a squeeze bottle if available. Slice fresh strawberries and place in serving bowl, arranging them neatly in a circle.

When ready for service, mix soup well and pour over strawberries. Then, either squeeze dots of sour cream mix into soup or using a spoon drizzle into soup. Top with cinnamon crostini for garnish.

Katelyn’s Bio:

During her childhood in Newport, Washington, Katelyn Remick knew from a young age that cooking was her one true passion. She moved to Arizona to attend the Art Institute of Phoenix a little over three years ago. While at school, she joined the competition team and hasn’t looked back since. Going to competitions in Salt Lake City and Seattle helped prepare her for her television debut on Iron Chef America. She has recently graduated with a bachelors degree in Culinary Management and is working on an additional associates degree in Baking and Pastry. After graduation, she hopes to travel and study abroad.

Kudos to Kamara Pastis for being our first “civilian” Soup of the Week. You see, Kami is our massage therapist and after experiencing massage all over the world including Southeast Asia, we can honestly say, she is world-class. So enjoy her Thai Bliss Soup and then give Kami a call at (602) 622-1046.

Thai Bliss Soup

Makes 2-4 servings

• 1 cup sliced thinly shiitake mushrooms
• 3 Tbs chopped fresh basil
• 1/2 C fresh lime juice
• 1 Tsp Celtic sea salt
• Meat of 3 young coconuts
• 1 1/2 cups coconut water
• 1 Tbs fresh minced Ginger
• 1/4 C olive oil
• 4 dates pitted
• 1 Tbs Nama shoyu soy sauce
• 1 clove garlic

Place mushrooms, basil, 1/4 C of lime juice, & the sea salt in a small bowl. Mix well & set aside.

Blend the coconut meat, coconut water, Ginger, olive oil, dates, soy sauce, the remaining 1/4 C of lime juice, & garlic in a blender until smooth. Pour the mixture into bowls. Garnish with the marinated mushroom and basil mixture. Eat!

We must note that the recipie is adapted from The Raw Food Detox Diet by Natalia Rose (one of Kami’s very favorite raw foods book ever)…

Kami’s Bio

Kamara Pastis is a certified personal trainer, life style educator, group fitness instructor and registered chiropractic assistant in the Phoenix area. Clinical, therapeutic massage has been her mainstay for seven years where she has experienced the lasting therapeutic changes massage can make in cases with debilitating pain and disfunction.

The traditional Thai and Yogi tradition of metta (literally “loving kindness”) is Kami’s healing philosophy. After acquiring many techniques through her education at Phoenix Therapeutic Massage College, eight years of clinical experience and countless continuing education programs, Kami has found that techniques don’t heal, metta heals.

Becoming a Lifestyle Educator was born of Kami’s deep desire to educate and empower people to prevent and arrest chronic disease. The research on the powerful, synergistic effect that nutrition, exercise and stress management has on diseases like diabetes, high cholesterol, high blood pressure, cardiovascular disease and others is comprehensive, but not many people know how to make the necessary therapeutic lifestyle changes.

In her one-on-one personalized sessions; Kami’s patients learn how to regain their personal power, reverse their health challenges, return to a healthy weight and make informed choices based on awareness.

When not healing her patients, Kami is more than blissfully occupied with her husband and three kids.  They live in Goodyear, Arizona where it’s sunny and warm most of the time, so they can enjoy being outdoors together. In those rare moments to herself, Kami likes to tend her tiny organic garden, practice yoga, create artwork and try out new raw, vegan recipes.

Contact Kami on the web at www.kamaralmt.com or call (602) 622-1046.

And don’t forget to say “into the Soup” to get 25% off your initial massage.

We met Chef Ross Fraser at Keyah Grande Resort in Pagosa Springs, Colorado and featured his stuffed tilapia in our most recent travel video. Here, he shares with us his recipe for Potato and Buttermilk soup. Check out his bio below.

Ingredients

• 2 Idaho Potato’s Peeled & Roughly Chopped (or Sweet Potato’s)
• 2 Small White Onions Peeled & Roughly Chopped
• 2 Clove Garlic Chopped
• 4 Tbsp Olive Oil
• ¼ Cup AP Flour
• 4 Cups (low sodium) Chicken Stock (or veg stock)
• 2 Qt Buttermilk
• Sprig Fresh Thyme
• Sprig Fresh Rosemary
• Salt & Pepper to Taste

In a medium size pot slowly melt the butter & the oil together. When melted, add the potato’s, garlic, herbs and onion and allow to cook for a few minutes. Add flour and stir in then, again, leave to cook for a few minutes. Add chicken stock and buttermilk and bring to a boil. Once boiling, turn down to a simmer and allow the potatos to cook, then turn the heat off. Allow the soup to cool slightly, then liquidize in a blender. Season to taste with salt & pepper and serve.

Chef Ross Fraser’s Bio

Scottish born and bred, Ross was trained in Scotland at the Glasgow College of Food Technology. He has held senior positions in some of Scotland’s top dining destinations including the former Executive Sous Chef to the Duke and Duchess of Roxburgh. Ross came to the U.S. eight years ago and served as Executive Chef of The Emerson Inn and Spa. The Emerson was a premier Four Diamond luxury European resort and spa located in Mt. Tremper, New York. In Ross’s final year at this property, largely due to Ross’s efforts, it was named the “World’s Best Luxury Inn 2005” by Johansen’s Conde Naste Magazine. Ross has been featured in such major publications such as “The New York Times”, “Gourmet Magazine”, “Delaware Today”,” “Washingtonian”, “The Washington Post” “The Hudson Valley Magazine” and “Chef”. Significantly, Ross was named in the 2004 edition of “International Who’s Who of Chefs”. He followed this award by coming back to head up again the newly rebuilt Emerson Resort & Spa after the original was tragically destroyed by fire.

This recipe came from my good friend and the ACF Chef’s Association of Arizona Chef of the Year for 2008.  Chef Stan Reinhold.  I love this recipe and it’s a great idea here in the southwest with our warm temps and all those perfectly ripe peaches still in season!

INGREDIENTS

• 1 pound peaches diced and pureed
• 6 oz. peach yogurt
• 1 oz. grand marnier
• 4 oz. confectionary sugar
• ¾ t. pure almond extract
• A touch of ground nutmeg, allspice and cinnamon
• 1 oz. buttermilk
• 2 t. lemon juice

Place all ingredients into blender and blend thoroughly.  Place in the frig for at least an hour.  Give it another good stir and pour into bowls.

Serve chilled with some diced peaches for garnish.

Chef Susan Thomas lives in Frisco, Texas with her husband Andrew and her daughter Caroline who just started kindergarten. Susan is enjoying her new job as Regional Director of Operations for Morrison Health Care Food Service.

INGREDIENTS

• 2 tbl spoons Puritan oil
• Flour
• 1 to 2 Garlic Cloves
• 1 large onion (julienned)
• 3 pound of lean pork cubed
• 1 large can of stewed tomatoes
• 1 1/2 cans of chicken broth
• 12 cans (yes, 12!) of green chilis (chopped)
• 3 fresh jalapenos
• cumin
• white pepper
• cilantro – 2 bunches – fresh
• sour cream
• yogurt

DIRECTIONS

1. Heat oil in large pot, medium high.
2. Add garlic, minced, and cook until garlic turns clear in color.
3. Dredge cubed pork in flour and cook until browned in the oil, stirring to keep from sticking.  If pork does stick, add a little more oil.
4. Add all pork back to the pot and add tomatoes, and onions and stir thoroughly.
5. Shake a GENEROUS amount of cumin into the pot and stir.
6. Add chicken broth to pot until just covers pork.  Take it easy with broth, you don’t want this too watery!
7. Slice jalapenos and add to mixture.  Bring to a boil and let boil for 25 minutes.
8. Add green chilis (juice and all) and a little tabasco if you’d like.
9. Reduce heat to a simmer and let cook at least an hour!  (I cook mine for at least 2)  After the first 30 minutes add a roughly chopped bunch of cilantro.
10. Continue to cook.  Serve over rice with a mixture of equal parts sour cream and yogurt and fresh cilantro.  We suggest lots of beer and corn bread or corn tortillas!!  Enjoy~