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Articles filed under Brown, M. Eileen

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  • Roasting the key to easy squash soup Oct 30, 2012 11:10 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 26, 2012 11:42 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 beet Aug 21, 2012 12:00 PM
    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 versatility Jul 25, 2012 6:00 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 26, 2012 1:22 PM
    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 tips May 29, 2012 11:54 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 spring Apr 24, 2012 1:48 PM
    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 11:26 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 6:16 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 25, 2012 10:45 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.

     
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