Articles filed under Brown, M. Eileen

Show Articles :

Soupalooza: Mushroom Barley Soup brings a flood of good memoriesApr 24, 2013 12:00 AM
M. Eileen Brown finds a beloved recipe for Mushroom Barley Soup among her overflowing recipe box. This recipe from a dear friend and former co-worker brings back memories of her whole cooking history, family and friendships.
Favorite recipe yields different result. What's up with that?Mar 26, 2013 12:00 AM
Everyone has their favorite go-to recipe, right? It's the one that's easy, tasty and, most importantly, surefire. You can make it in your sleep and it never varies. My favorite "no worry" recipe is one that I tore out of a food magazine somewhere near the time "Walk Like an Egyptian" was on the airwaves.
Soupalooza: Hot and sour soup cures what ails you Feb 25, 2013 12:00 AM
Hot and Sour Soup is the Asian version of chicken noodle soup — the antidote to all that ails you. While that may seem like just another folk tale, there is evidence that hot and sour soup is really good for you. The lightly cooked vegetables offer fiber, vitamins and minerals, but that's just the start.
Hot bowl of fish soup melts winter doldrumsJan 29, 2013 12:00 AM
I don't know about you, but February requires an extra bit of effort on my part in order to maintain even a semblance of good cheer. Come February my spirits need a little bolstering. The perfect antidote to my winter of discontent is a nice decadent bowl of cioppino.
Soupalooza: Yeasty green bean soup cures holiday hangovers Dec 26, 2012 12:00 AM
Can the gunk collected from the bottom of beer barrels set you straight after a night of too much of said beer, or wine or spirits? According to M. Eileen Brown Marmite, that yeasty paste, adds the right balance of nutrients to green bean soup and provides a delicious hangover cure.
Chocolate adds depth to tortilla soupNov 27, 2012 12:00 AM
Chocolate in soup? Don't write off the idea before you hear what M. Eileen Brown has to say about one of Paula Deen's recipes that evokes shrimp enchiladas in rich mole sauce.
Roasting the key to easy squash soup Oct 30, 2012 12:00 AM
Forget trying to hack away at a hard-shelled squash when you want soup. M. Eileen Brown found an easier way. "I have decided that cooking them whole (or cut in big chunks) is the best way to go about it. If the squash fits into my oven rack, I simply poke holes using a narrow knife or an ice pick, place it on a baking sheet lined in tin foil and roast it at 375 degrees until it starts to soften and collapse."
Soupalooza: Produce freshness influences soup flavors Sep 25, 2012 12:00 AM
Here's my question for you, fellow soup savants: Why is it when you remake a tried-and-true recipe, the results can turn out so differently? I know. I know. We soup lovers like to make soup because, well, because it's a little more free flowing than, say, baking puff pastry.
Easy borscht can’t be beetAug 21, 2012 12:00 AM
Are we undergoing a beet renaissance? Maybe, maybe not, but this underappreciated veggie deserves a second look. And that means making borscht.
Chilled avocado soup shows its versatilityJul 25, 2012 12:00 AM
Tomatillos, with their citrus and herbal flavor, are the key to this refreshing chilled avocado soup. This recipe also can be used to dress salad greens, or as a dip for veggies and chips.
Vichyssoise a summer pleaser, n'est pas? Jun 25, 2012 12:00 AM
Vichyssoise is my new favorite summertime soup. (Goodbye, gazpacho. It was nice while it lasted.) Who would have thought cold potato soup could be so delightful? Its cold, creamy potato-y-ness is like a savory milkshake, and I mean that in the best possible way.
Learning new soup-making tipsMay 29, 2012 12:00 AM
No matter how much time I spend over a hot stock pot, I'm always open to learning a new soup technique or two. I love taking cooking classes because I almost always walk out with a new trick up my sleeve. I recently took a class on vegan Italian cuisine and picked up a recipes for Tuscan Bean Soup with kale.
Soupalooza: Asparagus soup embodies springApr 24, 2012 12:00 AM
There are plenty of lovely (and easy) recipes for cream of asparagus soup, but I found the results to be more about the cream and less about the asparagus. I landed on a blended soup made with asparagus, potatoes, onions, celery and garlic, a recipe that is a bit lighter and a lot healthier.
Soupalooza: When to make that extra effort Mar 26, 2012 12:00 AM
How many times have you decided to go ahead with a recipe, only to skip that little something that seems extravagant or unnecessary? After all, soup, for the most part, is carefree. Who has time to whip up a little oregano cream or gremolata on a weeknight?
Hambone-less split pea soup still satisfies Feb 28, 2012 12:00 AM
When I became a vegetarian 25 years ago, I gave up certain favorite foods including pepperoni pizza, bacon, lettuce and tomato sandwiches and, alas split pea soup. While I am perfectly happy with cheese pizza, who wants to eat a tomato and lettuce sandwich? And, really, what's split pea soup without a hambone simmering in it?
Soupalooza: Best tomato soup starts with a can Jan 24, 2012 12:00 AM
January may officially be National Soup Month, but at the Daily Herald we acknowledge that many people enjoy soup year round. Today we introduce a monthly column written by M. Eileen Brown, a former features and travel writer who is now the Daily Herald's director of innovation, that will celebrate soups for all seasons.