There is no cream in this delicious soup — unless you decide to drizzle a bit over individual servings. The creaminess is achieved with the addition of potatoes, which are puréed into the soup, providing it with a velvety texture.
Category Archives: Meatless Mains
Kids’ Favorite Fondue
Thanks to my dear friend, Marilyn Linton, writer,
editor and volunteer extraordinaire, for this oh-so-easy “fondue.” Creamy and delicious, it is a great hit with adults as well as kids. Give everyone their own fondue fork and serve with thick slices of French baguette, quartered, celery sticks or slices of green pepper.Continue reading
New Orleans Braised Onions
I call these New Orleans onions because I was inspired by an old Creole recipe for Spanish onions. In that version, the onions are braised in beef stock enhanced by the addition of liquor such as bourbon or port. After the onions are cooked, the cooking juices are reduced and herbs, such as capers or fresh thyme, may be added to the concentrated sauce. In my opinion, this simplified version is every bit as tasty. If your guests like spice, pass hot pepper sauce at the table.
Cumin Beets
Cumin Beets
I love the simple, but unusual and effective combination of flavors in this dish, which is inspired by Indian cuisine. It’s my favorite way of cooking small summer beets fresh from the garden because I don’t have to heat up my kitchen with a pot of simmering water on the stove top. If you prefer a spicy dish, add hot pepper sauce, to taste, after the beets have finished cooking.
Louisiana Ratatouille
Eggplant, tomato and okra stew is a classic Southern dish, which probably owes its origins to the famous Mediterranean mélange ratatouille, a mouthwatering combination of eggplant, tomatoes, onions, peppers and often mushrooms and zucchini. Hence the name of this tasty variation. The secret to a successful result, even on top of the stove, is not overcooking the okra, which should be added after the other ingredients have melded.