For Four:
1 Can (9oz) Cooked chickpeas
10 sticks Sugar snap peas
1/3 Onion
1/2 Carrots Continue reading
Sugar Snap Peas and Chickpeas Soup
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Pot-au-few with Salted Lemon Chicken
For Four:
2/3 Ib Chicken Thighs
1 T Salted Lemon
4 Japanese turnip
1/2 Onion
1 Stalk Celery Continue reading
Clam and Brussels spouts Soup
For Four:
1/2 Ib Clam in shell
1/3 Ib Brussels sprouts
1/3 Onion
1/4 Carrots
1/2 Potato
1 clove Garlic Continue reading
Minestrone with Beats leaves
For four:
1/2 Ib Beats leaves
1 Onion
1/2 Carrots
1 stalk Celery
1/2 Potato Continue reading
Borscht
You can use Yakiniku meat and makes it easy and quick.
For 5~6;
2/3 Ib Beats
1/2 Onion
1/2 Ib Cabbage Continue reading
Oyster Tomato Soup
How about Oyster Tomato soup to warm you up in the cold winter.
For four:
1 package Oyster
1/4 Onion Continue reading
Oyster Chowder
For 3~4:
3/4 Ib Oysters
1 Onion
1 stalk celery
1 Carrot
1 Potato
1 clove Garlic
1-1/4 C Chicken Broth Continue reading
Pumpkin Soup
Cinnamon goes well with Pumpkin but Cumin and Coriander also goes very well with it. Here is thick potage soup using Kabocha and carrots. Pumpkins provide wide range of flavor and Kabocha has deep flavor and sweetness and works well for this recipe but can be replaced with any of your favorite pumpkin. Continue reading
Bouillabaisse
A recipe for a simple version of Bouillabaisse you can prepare at home. This is a good time to use very affordable fish scraps when you see them at a fish shop.
For Four:
8 medium size shrimps (any from 51/60 ~ 31/35) Continue reading
Manhattan Clam Chowder
A cooking class was success. Thanks to everyone attended. Umami from Clam and tomato are amazing. Sautéd vegetables add sweetness.
For Four:
1 Onion
1 Potato
1 Carrot Continue reading