While between jobs in Detroit, I worked for a few months at a place that served only soup - pretty good soup, too. They had one that, after I had decided it was my favorite, they quickly discontinued. With some help from this recipe, I hit on a pretty good replica.

6 red bell peppers
2 T butter
1 onion, finely chopped
2 cloves garlic, minced
2 sprigs fresh rosemary
1 small can tomato paste
2 t sweet paprika
5 c chicken or vegetable stock
1 c orzo
3 T heavy cream

1. Preheat broiler, position rack about 4 inches under element and line cookie sheet (use one with sides!) with foil. Cut the peppers into quarters and remove seeds and ribs. Place peppers on the cookie sheet skin side up. Roast the peppers for 15-20 minutes, until skins are mostly blackened. Using tongs, place peppers in a large ziploc (also, pour in any juices collected on the foil) to steam and set aside for 20 minutes. Remove peppers, peel blackened skins and chop coarsely.

2. In a deep soup pot, melt butter over medium heat. Add onion and garlic and sauté until tender and translucent. Add rosemary, tomato paste and paprika, stirring until tomato paste is well distributed. Add peppers and chicken stock, bring it all to a boil and simmer for 15 minutes.

3. Remove rosemary from the soup. Using a stick blender, process soup until fairly smooth and no large pieces remain. Add one cup of hot water to soup, stir well and bring back to boil. When boiling, add orzo and cook according to package directions. After orzo is cooked, turn down heat and stir in cream. Adjust seasonings and serve.

Well, we have a good biscuit recipe. Isn’t this the next logical step? This is not by any stretch of the imagination diet friendly, but it’s absolutely delicious. Plus, it’s enough work that you won’t want to make it that often.

1/2 lb bulk pork sausage, crumbled (or make your own!)
2 T flour
1 1/2 c weak beef broth
1/2 c whipping cream
1/2 t sage
1/2 t black pepper
pinch ground cloves

In a deep skillet over medium heat, brown sausage, breaking up with back of spatula while cooking. Drain off fat except for one tablespoon and stir flour into meat until no lumps remain, then add beef broth, stirring frequently until liquid comes to a gentle boil. Reduce heat to low and add cream in a slow stream while stirring. Add sage, pepper and cloves and stir constantly until mixture thickens and just begins to boil - gravy should well coat the back of spoon. Remove from heat and serve immediately.

I’ve made this twice and loved it and totally forgotten to post it. The original is here and I don’t think I’ve made that many changes to it. A couple of notes, though: using dried chickpeas never works for me. I soaked those little bastards for about 18 hours and they were still hard when chopped up. When I made it again, I just went with canned and the texture benefited greatly. And use the fresh rosemary. It makes all the difference.

1/2 lb (250 g) dried chickpeas soaked overnight and then simmered for 2 hours until tender *or* 1 can of chickpeas, drained (I used two cans - I like lots of chickpeas)
2 T olive oil
1 medium carrot, peeled and finely diced
1 stick of celery, finely diced
1 onion, finely diced
2 T tomato paste (one small can
1 sprig rosemary
2 cloves crushed garlic
2 c vegetable or chicken stock or water the chickpeas were cooked in, with more plain water added to make up the difference, if necessary
* optional* 500ml extra water or stock for if you cook the pasta in the soup
Parmesan rind
salt and freshly ground black pepper
1/2 lb small dried tubular pasta (ditali)
*optional* olive oil for on top
*optional* shredded Parmesan for on top

Heat the oil to medium-low in a large, heavy-bottomed pot. Add the carrot, celery and onion to the oil and sautée until soft and translucent. Stir in tomato paste, rosemary and garlic, then add chickpeas.

Cover everything with stock or water and throw in Parmesan rind. Bring to a boil, reduce to simmer for about 20 minutes.

Remove the rind and rosemary and pass everything through a food mill or give it a blast with the stick blender until you achieve the desired texture. Season to taste with salt and freshly ground black pepper.

Now, two choices:

1. add some more water or stock to the soup, bring it to the boil and cook your pasta directly in the soup

or

2. cook your pasta separately, then add it to the soup, letting things rest for about 5 minutes so the flavors mingle. Serve drizzled with oil and some freshly grated Parmesan.

This came out of my high school cookbook and it was something special. We were looking for something carby and savory to have with salad for dinner and gave this a try. Turns out, we were nearly licking the plates. These mushrooms would probably be fantastic smothering a steak or chicken breast, folded into an omelet or as a base for a creamy pasta sauce.

1 baguette, day old and sliced into 1/2 inch slices
2 T butter
1 tsp olive oil
1 small onion, minced
2 cloves garlic, minced
1 lb mushroom, sliced
1/2 t dried thyme
1 T Madeira wine
1/2 c chicken or vegetable broth
1-2 T fresh parsley or chives, chopped
salt and pepper to taste

Heat oven to 400° F (200° C). Arrange baguette slices in one layer on a cookie sheet and bake for 10 minutes or until golden.

Heat a skillet to medium-low and add olive oil and butter. When butter starts to foam, add onion and cook until transparent. Add garlic and mushrooms to skillet and cook, stirring frequently, until most of the liquid evaporates. Add thyme, wine and chicken broth and bring to simmer, stirring until mixture is reduced by two thirds. Remove from heat and stir in parsley or chives and salt and pepper. Mound a heaping spoonful of mushrooms on top of each crostini.

I’m trying to make sure all of my recipes are in one, easy-to-find place, so several of them might be coming up at once. I found this one here and adapted it to our tastes. I generally don’t like creamy ’salads,’ i.e. chicken salad, potato salad, macaroni salad (*shudder*), but the addition of curry here is really lovely. We like to eat this during the summer on croissant sandwiches.

1/4 c mayonnaise
1/2 plain yogurt
5 tsp curry powder
1 T lime juice
1 tsp honey
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp black pepper
1 1/2 lb skinless, boneless chicken breasts, poached and chopped
3 stalks celery, chopped
1 c red seedless grapes, halved
1/2 c salted roasted cashews, coarsely chopped

Whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, celery, grapes, and cashews and stir gently to combine.

I will eat anything that includes sour cream. It is literally my favorite food. Since I’ve come around to sausage and sauerkraut and I have way too much paprika, this looked like the perfect recipe. I’ve made some alterations, so here’s the original and below is what I actually did.

2 T butter
2 medium onions, chopped
2 cloves garlic, minced
1 T hot paprika
1 lb Polish sausage, sliced
3 small potatoes, medium dice
2 T fresh chopped dill
1 tsp caraway seeds
2 c chicken broth
2 16 oz cans sauerkraut, drained and rinsed
3/4 c sour cream

1. Melt the butter in a dutch oven and add the onion, garlic, and paprika. Cook over medium heat until the onion is quite soft, 5 to 7 minutes.

2. Add the sausages and potatoes and cook for a minute to begin rendering their fat. Add the dill, caraway seed, broth, and water. Bring to a boil then simmer for 15 minutes.

3. Add the sauerkraut and stir to combine well. Continue simmering, covered, for an additional 15 minutes. Add a little water (no more than 1/2 c) if it looks like there’s not enough liquid or the sauerkraut begins burning to the bottom of the pot.

4. Add the sour cream and simmer just until hot; avoid letting the liquid boil once it’s added. Serve immediately.

It’s too warm for something this heavy, I know. But the weather here was pretty dismal for a couple of weeks running, so I took chance on a recipe I found here and was not disappointed. I made a couple of adjustments and will list the recipe I used. Put this in your back pocket until November.

1 1/2 c graham cracker crumbs (in Germany, you can use crushed Leibniz cookies)
1/3 c melted butter
8 oz (220 g) cream cheese, room temperature
1 c sour cream
1/3 c unsweetened cocoa powder
2 T cornstarch
3/4 c sugar
1 large egg plus one egg white
1 c semisweet chocolate chips (I think I only used 1/2 c)
1/2 t vanilla extract

1. Preheat oven to 325 F° (163 C°). Mix crumbs and butter together and press into an even crust in the bottom of a 9×9 baking dish. Set aside.
2. Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, vanilla, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
3. Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour, but overnight is better. Makes 9 squares.