Archive for the ‘Soup’ Category

Gaz-WOW-cho (Chilled Spanish Veggie Soup)

Gaz-WOW-cho, Spanish chilled veggie soup

Wellness is a natural state of equilibrium or being in balance.  St.Luke said “heal thyself”  When your body and mind are in balance your body will heal itself. Unfortunatel, America has become lazy.  We have let others take charge of our health. Just take a pill.  Just look around and you you’ll see this doesn’t work.

We all need to become more self reliant and serious about a healthy lifestyle.

Today, over 33% of Americans are obese.

We could eliminate obesity by following some simple guidelines and improve our chance of living a longer and healthier life 

Try this and feel better:

* Calculate your body mass index at www.webmd.com/diet/calc-bmi-plus

* Consume fresh organic foods close to their source

* Avoid hydrogenated foods

* Learn to read and head food labels

* Drink lots of filtered ionized water

* Eliminate high fructose corn sugar

* Eliminate high glycemic foods

* Avoid white flour and white sugar

* Be active, “when you rest you rust.”

* Add fiber to your diet

* Reduce total calories

* Replace processed foods with fresh veggies, fruits, nuts and whole grains

* Use only olive, coconut or grape seed oils.

Wellness cooking is preparing nutritious meals that are delicious and yet nutritious.

If this sounds impossible, try this simple unique summer gazpacho (Spanish chilled soup) It’s a combination of  pineapple, watermelon, cucumber, tomato, lime/lemon juice, and cilantro with a little kick of jalapeno pepper….it is very refreshing, you’ll be the hit of the party.

Pineapple/watermelon Gazpacho (Gaz-WOW-cho)

Chilled Spanish fresh vegetable soup

Fat free, calorie free, gluten free!

2 cups pineapple

½ cup red pepper

3 stalks celery 

1 -2 cucumbers (seeded)

2  cups watermelon

½ cup red onion

½  small mild jalapeno pepper (de-seeded)

1 toe chopped garlic

1 cup  cilantro

2 TBS lemon juice

4 TBS lime juice

3 TBS raspberry vinegar

1 20 oz can crushed tomatoes (Dei Fratelli brand is great)

 chives for garnish

Directions……….

Place first 12 ingredients in food processor

PULSE  until chunky, add tomatoes, pulse.

 Chill at least two hours before serving

 

ABOUT THE AUTHOR,  Wellness Chef Doug Cordier, is a food writer, TV cook, and Certified Nutrition Wellness Consultant.  Owner of Cascom Group Travel, Doug has been teaching corporate and Italian cooking classes plus leading culinary tours to their villa in Tuscany. For more foodie thoughts and recipes, try www.askthecooks.com or call 313-881-6699

 

 

Zuppa di pane pomadoro (pappa ala pomadoro)

As a classic Italian cook, I believe in the philosophy of reducing a recipe to the lease number of fresh ingredients. For this reason, one of my favorite dishes to demo at Celeb Chef appearances is BREAD SOUP. The recipe that follows is called PAPPA ALA POMADORO. In this case the word PAPPA has nothing to do with His Holiness the Pope , or your grand dad. Instead it has it’s origin in the word PAP , which means baby food.  Another reason why I love doing this dish is, people can watch you create it in just a couple of minutes………I finish it off by anointing each serving with a special high grade olive oil and a dusting of parmesan cheese.  Then I sit back and watch their expressions.  They oooooh and aaaaah and just can’t believe something this luscious can be so simple.  So, now you can do the same with your friends and family, and spread the word about the simplicity of authentic Italian food.

Classic Tuscan bread soup

1 ½ cup red onion (chopped)                                                             

1  large can crushed tomatoes (2 lbs fresh finely chopped)                                      

1 1/2 handfuls of stale Italian bread (about 2 cups)                                                

2 cups water

1  ½ cups torn fresh basil leaves

9  tbs good extra virgin olive oil (divided)

¼   cup grated quality parmesan cheese

2 large toes garlic (thinly sliced or minced)

Sea salt & freshly ground pepper

1.     In large sauté pan heat 3 tbs oil, cook onions for 2 minute (do not brown)

2.     Add garlic and sauté for 2  minutes (do not brown)

3.     Add tomatoes, cook for 5 minutes until they start to break down

4.     Tear bread into chunks and add to liquids

5.     Add water, cook mixture until it breaks down…

6.     When soup is the right consistency, add salt, pepper, most of basil

7.     Stir in the remaining 3 more tbs oil

8.     Transfer to shallow bowls, anoint  with  oil , dust  with parmesan cheese and garnish with remaining basil

Buon Appetitto

How to make killer gumbo for 150 people.

This years Gumbopalooza was the best ever. We raised almost 10K! Proceeds from our fundraiser will go to purchase building supplies for re-habilitating homes in New Orleans and Haiti. This annual event is sponsored by the Grosse Pointe United Methodist Church and is a real labor of love. Every year we roast a pig and prepare the gumbo for the hungry hoard. Although I am the head chef in the well equipped kitchen, we have a whole crew of very talented dedicated foodies. First there’s our pig roasters, Art and Fred Van de Putte, and Mike Haas. Then in the kitchen, Tamara Baubie, Don and Laurie Stowell and finally my trusty sous chef, Ed Glotfelty and his wife Jolene. Ed runs the School of Culinary Arts in Oscoda, Michigan and is a wealth of culinary info and techniques. Jolene is a talented pastry chef and creator of some amazing tortes for our famous dessert auctions. We also have help with authentic ingredients from the Village Food Market. Owner Mark Garmo, and his very experienced butcher Franko smoke the andouillie sausage especially for our gumbo.

So, how do you make gumbo for 150? …the answer is very carefully with a great deal of patience and love. First of all, we start by frying up all the sausage in big old iron skillets. Then we cut the chicken breasts into three long pieces. These are sprinkled with creole spices and dusted with seasoned flour then fried in the sausage grease. “Pork fat rules!” When all the veggies are chopped, we start to make the roux. The roux is what makes a gumbo………it adds that characteristic velvety texture to the sauce. We use two parts flour to one part oil. A roux has to be cooked in iron skillets and stirred constantly for a long time until it becomes the color of chocolate. It’s called a “burnt roux” but if one roasts it just a second too long it will actually burn….and you have to start all over again. Believe me, I speak from experience. Ed and I stand next to each other at the stove both concentrating as we chat about foodie stuff and slowly stir the roux as it gradually turns to light chocolate…..” how ya doin’ , boy they’re gittin dark” …..” “should we quit now?…..let’s get’m a little darker” Then it’s OFF HEAT…and cross your fingers that the residual heat doesn’t take your roux over the edge to charville. After the roux is complete, it’s divided between two huge pots. Next the veggies are sauteed in the roux, stock is added, then finally the chicken, sausages, rice and okra. One of the last ingredients is the file powder…….which is also known as sassafras. This powered spice is essential for an authentic gumbo. Now our gumbo is almost complete, it will still need a while to simmer so all the ingredients will “get friendly with each other” before we serve it to the hoard.

Ingredients
25 Andouille sausage (cut into 1/2 ” slices)
25 Keilbasa sausage (cut into 1/2 ” slices)
6 Bratwurst (cut into 1/2 ” slices)
10 large full chicken breasts (cut into three long pieces)
25 cups celery (4 large bunches) 1/2 ” chop
25 cups vadalia onions (10) 1/2 ” chop
6 cup fresh okra (1/2 ” chop)
12 cups cooked rice
25 toes fresh garlic (minced)
1 bottle file powdew (sasafras)
9 quarts brodo (broth)
7 serrano, 7 jalapenos, 7 anahiem peppers (1/4 ” chop)
2 quarts or more water to thin
1/2 – Creole seasoning
cayenne pepper for heat
Sea salt & pepper to taste
Roux = 4 cups oil/8 cups flour

Directions
1. Brown sausage in large iron skillets
2. Sprinkle chicken pieces with creole seasoning & dust with flour
3. Fry chicken in sausage grease and extra oil
4. Clean iron skillets and make roux
5. Transfer roux to two jumbo pots, heat pots
6. Add all veggies except okra, and saute for 5-10 minutes
7. Add brodo stock, cook 5 minutes, add rice
8. Cut chicken into 1 ” chunks, add to pot with cut sausage
9. Lower heat and simmer for 1 hour or so, turn off heat, let set 2 hrs
10 Before serving, raise to simmer, add okra, file powder, thin with H20
Start your own Gumbopalooza