Published by mel on September 29, 2008 in entree, recipe and sides & bites.
It’s officially Sports Food season. Baseball playoffs are coming soon (go Red Sox!), college football is in full swing (go Eagles!) and the NFL is taking over Sundays and Mondays (go…uh…). This means lots of nachos, 7-layer dip, pizza, buffalo wings, blue cheese and other assorted Sporty Foods.
I happen to love Sporty foods. Last year, I made delicious chorizo nachos and boneless (organic and whole wheat) buffalo fingers for the Super Bowl. It’s all about bold, hearty food that pairs nicely with a beer, or two, or three… But soup? Can soup be a Sporty Food? Why yes, yes it can. This weekend, I made Loaded Baked Potato soup. Thick, creamy, topped with bacon, cheese and hot peppers, this soup can definitely hold its weight during the baseball playoffs or a football tailgating session.
You can set your soup station up like you would a taco or baked potato station: a big pot of soup, bowls and toppings. Begin with your potato soup and layer on as many toppings as you’d like. Go crazy here – anything goes. Personally, I’m all about bacon bits, cheddar cheese, chopped spinach, sour cream and jalapenos. It’s a fun, Sunday kind of soup, even if you’d rather curl up with a good book or episode of Gossip Girl (What? Everyone has their guilty pleasures…) than a football team.
Continue reading ‘Loaded Baked Potato Soup’
Published by mel on May 30, 2008 in entree and recipe.
Nothing says comfort food like a big bowl of slurpy noodles. Surprisingly, I don’t miss living in New York as much as I thought I would. I’ve adjusted well to the tropical weather and the beach across the street from my home. And the flip flops. But one of the things I really miss is the delicious and plentiful Asian food. It’s sorely lacking here in Miami, so I’ve taken to making much more of it at home than I ever did in New York.
Lately, the craving has been for a big bowl of Udon noodles with pork, dumplings, fish cakes (they’re delicious - I swear!), shrimp tempura and a poached egg. A bit weird since it’s full-blown summer here and that’s definitely a winter meal. But I craved it nonetheless. And it’s nowhere to be found. (If anyone has a recommendation, please please please leave a comment!)
Where was I? Oh yeah - so I made some Udon soup to calm the craving. It’s not really authentic, and doesn’t have the shrimp tempura or the fish cakes, but it’s still a big comfy bowl of noodle soup. And it’s delicious!
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Published by mel on May 8, 2008 in entree, recipe and sides & bites.
Back in college, Saturdays in the Fall used to be all about football. And football started first thing in the morning. It’s very important to get a few hours of tailgating in before the noon kick-off. So that means kegs and eggs. Yep, beer and breakfast. I’ll admit the first beer doesn’t go down so easily, but you get used to it after the first one, and you’re definitely enjoying it by the second or third. Some girls started with mimosas, but I’m a beer girl.
Last night I was cooking the potatoes and onions for my frittata when they began sticking to the pan. I didn’t want to add more oil and I didn’t have any chicken stock handy. Water is flavorless, and I needed something to help the potatoes and onions soften. Then that Corona in the fridge caught my eye. I promptly poured 1/3 of the bottle over the potatoes. The pan deglazed, the potatoes softened and a nice beer-y smell filled the air. Kegs and eggs anyone? Yes, please.
The roasted tomato salsa was a perfect match for the Corona-spiked frittata. It would also be darn tasty with some tortilla chips. I encourage you all to regress to those college days and try some kegs with your eggs.
Continue reading ‘potato & spinach frittata w/ roasted golden tomato salsa’
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