Serves 6-8

1 pint (257 g) pearl onions

4 ounces (113 g) slab (unsliced) bacon, rind removed and cut into 1/3 inch (9 mm) dice

4 tablespoons (60 mL) unsalted butter

2 shallots (2 ounces/58 g), finely diced

2 dried bay leaves

2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon (5 mL))

2 to 3 sprigs fresh tarragon, leaves removed and chopped (1 teaspoon (5 mL))

2 pounds (900 g) Yukon Gold potatoes, peeled and diced

4 cups (1 L) chicken stock

Kosher or sea salt and freshly ground black pepper

3 pounds (1.35 kg) skinless salmon fillets, pin bones removed and cut into large chunks (2 to 4 inches/5 to 10 cm)

1 1/2 to 2 (350 to 475mL) cups heavy cream

For garnish

2 tablespoons (30 mL) very coarsely chopped fresh chervil or chopped fresh Italian parsley

Bring a 2 quart (2 L) saucepan of salted water to a boil. Blanch the pearl onions in their skins for 3 minutes. Transfer to an ice water bath. Drain and peel and set aside.

Heat a 4 to 6 quart (4 to 6 L) heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon (15 mL) of the bacon fat, leaving the bacon in the pot.

Add the butter, shallots, and bay leaves and sauté, stirring often, for 2 minutes. Stir in the thyme and tarragon and cook 1 minute longer.

Add the potatoes and stock. (If the stock doesn't cover the potatoes, add just enough water to cover them.) Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm on the inside. Smash a few of the potato chunks against the side of the pot and cook for a minute or two longer to release their starch to help thicken the chowder a bit. Add the blanched onions, reduce the heat to low, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost over season the chowder at this point, to avoid having to stir it much once the fish is added).

Add the salmon and cook for 5 minutes, then remove from the heat and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) Gently stir in the cream and adjust the seasoning if necessary.

Let the chowder sit for up to an hour at room temperature, allowing the flavors to meld, if you can wait that long. When ready to serve, reheat the chowder over low heat; don't let it boil.

Use a slotted spoon to place the chunks of salmon, the potatoes, and pearl onions in the center of large, shallow bowls, and ladle the creamy broth around.

Sprinkle with the chopped chervil or parsley.

Note 01 - Ugh, bring back the frozen pearl onions. I can't find them anywhere and peeling the fresh was a wee bit tedious.

Note 02 - Another thing I can't find is slab bacon, but my local Whole Paycheck had something called Steakhouse Bacon which is sliced super thick & worked out quite well.

Note 03 - Holy Toledo! This was delicious and a great one to end the month on. It was so good that I even snacked on the leftovers this morning cold & straight from the fridge! Which I now realize is a little gross. Eh, I stand by my snacking.

Serves 4

3 pound (1.5 kg) short ribs, halved

Salt and freshly ground pepper

2 tablespoon (30 mL) olive oil

1 yellow onion, chopped

6 cloves garlic, minced

2 celery ribs, chopped

1 carrot, peeled and chopped

3 cups (750 mL) dry red wine

2 bay leaves

4 1/2 cups (1.1 L) beef broth

1 can (15 ounce/470 g) cannellini or other white beans, drained

1 can (14 1/2 ounce/455 g) diced tomatoes

1/4 cup (10 g) chopped flat-leaf parsley

For the Paprika Sour Cream

2/3 cup (170 g) sour cream

1 teaspoon (5 mL) fresh lemon juice

1/2 teaspoon (2.5 mL) smoked paprika

Salt

Season the short ribs with salt and pepper and refrigerate for at least 6 hours. Remove from the refrigerator, bring to room temperature, and season again with salt and pepper.

Preheat the oven to 350°F (180°C). In a large sauté pan, warm the oil over high heat until very hot. Sear the short ribs until they are browned on all sides, 6-8 minutes, then transfer to a large, heavy ovenproof pot.

Reduce the heat under the sauté pan to medium, add the onion, garlic, celery, and carrot, and sauté for 5 minutes. Add the wine and bay leaves, raise the heat to high, and boil until the liquid has been reduced by half, 10-12 minutes. Add the broth and bring to a boil. Pour the contents of the sauté pan into the pot. Cover tightly, transfer to the oven, and cook for 2 1/2 hours.

Remove the short ribs from the pot and, when they are cool enough to handle, remove the meat from the bones and shred into bite-sized pieces. Strain the braising liquid and reserve 1 1/4 cups (310 mL); discard the vegetables left in the strainer.

Put the shredded meat and the reserved braising liquid back into the pot and set over medium heat. Stir in the beans and the tomatoes with their juices and bring to a boil over medium-high heat. Stir in the parsley and season with salt and pepper.

To make the paprika sour cream, in a bowl, stir together the sour cream, lemon juice, paprika, and 1/4 teaspoon (1.25 mL) salt.

Serve the stew, topped with a generous dollop of the paprika sour cream.

Note - oh my gosh, this is so, so rich and I can't wait to make it again.

Serves 8-10

1 tablespoon (15 mL) unsalted butter

2 tablespoons (30 mL) olive oil

3 leeks, white and pale green parts, chopped

3 cloves garlic, minced

1 pound (500 g) cremini mushrooms, sliced

2 tablespoons (30 mL) tomato paste

1 cup (60 mL) dry white wine

1 cup (188 g) pearl barley

8 cups (2 L) chicken broth, plus more as needed

Meatballs

1 pound (500 g) ground pork

1/2 cup (60 g) grated Parmesan cheese

1/4 cup (30 g) plain dried bread crumbs

2 tablespoons (30 mL) minced flat-leaf parsley, plus 1/2 cup (3/4 ounce/20 g) chopped parsley for garnish

1 tablespoon (15 mL) tomato paste

Salt and freshly ground pepper

In a large, heavy pot, melt the butter with the oil over medium-high heat. Add the leeks and garlic and sauté until very soft, about 5 minutes. Add the mushrooms and cook, stirring often, until they begin to soften, about 5 minutes. Add the tomato paste and wine, stir to combine, and cook for 4 minutes. Add the barley and 8 cups (2 L) broth and bring to a boil. Reduce the heat to low, cover, and simmer until the barley is tender, about 45 minutes.

Meanwhile, to make the meatballs, preheat the oven to 375°F (190°C). Lightly oil a glass baking dish. In a bowl, combine the pork, Parmesan, bread crumbs, 2 tablespoons (30 mL) parsley, and tomato paste. Add 1 teaspoon (5 mL) salt and 1/2 teaspoon ( 2.5 mL) pepper and stir to combine. Use your hands to form the meatballs, rolling about 2 tsp to 1 tbsp, depending on how large you want your meatballs. Transfer them to the oiled baking dish. Bake until the meatballs are cooked through and no longer pink in the center, 10-12 minutes.

Add the meatballs to the soup and stir in gently. If the soup is too thick, add more broth and heat through.

Season with salt and pepper and serve, garnished with the 1/2 cup (1/4 ounce/20 g) parsley.

Note - dang, I really liked this! It might not top my favorite soup-with-meatballs, Italian Wedding, but this was thoroughly enjoyable!

Serves 6

1 tablespoon (30 mL) olive oil

2 medium-size red onions, chopped

1 medium-size red bell pepper, chopped

1 medium-size green bell pepper, chopped

2 jalapeno chiles, seeded and finely chopped

4 garlic cloves, minced

4 teaspoons (20 mL) ground cumin

1 16 ounce (450 g) package dried black beans

1 tablespoon (30 mL) chopped canned chipotle chiles in adobo

7 cups (1.65 L) hot water

2 tablespoons (30 mL) fresh lime juice

2 teaspoons (10 mL) coarse kosher salt

1/4 teaspoon (1.25 mL) ground black pepper

Optional Garnishes: sour cream, shredded cheese, diced tomatoes, diced avocado, crumbled tortilla chips, chopped cilantro

Heat olive oil in large nonstick skillet over medium-high heat (or the insert of an Instant Pot on the sauté setting). Add onions and both bell peppers and jalapenos and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6 quart (5.6 L) slow cooker (or you can skip this if you're using an Instant Pot).

Add beans and chipotles, then 7 cups (1.65 L) hot water. Cover and cook on high until beans are very tender, about 6 hours.

Use an immersion blender to coarsely puree the soup to the desired texture. Stir in lime juice, salt, and pepper.

Ladle soup into bowls & garnish as desired.

Note - I used half broth and half water. I also soaked the beans overnight, because I feel like I never get dry beans fully cooked. If I make this again, I will probably still soak the beans, but cut the liquid by about 1-2 cups for a thicker soup.

Serves way more than the 6 the recipe claims

8 cups (2 L) whole milk

2 tablespoons (30 mL) cumin seeds

1-2 chipotle chiles, coarsely chopped

2 bay leaves

1 large fresh rosemary sprig or 1/2 teaspoon (2.5 mL) dried rosemary

2 tablespoons (30 mL) unsalted butter

2 tablespoons (30 mL) olive oil

2 large yellow onions, diced

Salt

4-6 cloves garlic, minced

2 teaspoons (10 mL) ground cumin

about 8 cups (3 pounds/1 1/2 kg) frozen corn

6-7 large poblano chiles, roasted, peeled, seeded, and diced

6 green (spring) onions, including about 2 inches (5 cm) of green, finely chopped

Pour the milk into a heavy saucepan. In a small, dry frying pan over high heat, toast the cumin seeds, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes. Remove from the heat and immediately add to the milk. Add the chipotle chiles, bay leaves, and rosemary and place over low heat. Cover and bring to a gentle simmer; do not allow to boil. Remove from the heat and let stand, covered, about 20 minutes.

Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil. Add the onions and 2 teaspoons (10 mL) salt and sauté, stirring, until the onions are soft and golden brown, 15-20 minutes. Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes. Stir in the corn and poblano chiles, and continue to cook until the corn is lightly browned, about 5 minutes.

Using a fine-mesh sieve, strain the milk into the corn mixture. Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes. Remove from the heat and let cool, about 5 minutes.

Use an immersion blender to coarsely puree the soup. Return to a low heat to reheat gently. Taste and adjust the seasonings and garnish with the green onions.

Note - I also garnished with crumbled tortilla chips. This soup is great & I can't wait to try it in summer time w/ garden-fresh peppers and corn.

Serves 6

4 large russet potatoes (about 2 pounds/1 kg)

1 pound (500 g) ground lean pork

1 white onion, one half minced, one half coarsely chopped

1/2 teaspoon (2.5 mL) dried oregano

Salt and freshly ground pepper

2 eggs, lightly beaten

1 pound (500 g) ripe tomatoes, chopped, or 1 can (14 1/2 ounce/455 g) diced tomatoes, drained

4 cups (1 L) chicken broth

2 tablespoons (30 mL) canola oil

1 tablespoon (15 mL) all-purpose flour

1 jalapeño chile, partially slit open

1 flat-leaf parsley sprig, chopped

1/4 cup (1/4 ounce/7 g) cilantro leaves for garnish

Peel the potatoes and shred on the medium holes of a box grater-shredder. Wrap in a kitchen towel and squeeze out the excess liquid. In a bowl, combine the shredded potatoes, pork, minced onion, and oregano. Add 1 teaspoon (5 mL) salt and 1 teaspoon (5 mL) pepper, and toss to mix. Add the eggs and mix again. With your hands, roll the mixture into 1 inch (2.5 cm) balls.

In a blender, process the tomatoes and chopped onion until smooth, adding a little of the broth, if needed, to facilitate blending.

In a large, heavy pot, warm the oil over medium heat. Working in batches, gently add the meatballs and fry until lightly brown on all sides, about 10 minutes per batch. Using a slotted spoon, transfer the meatballs to a plate.

Return the pot to medium heat, sprinkle the flour into the hot oil in the pot, and cook, stirring, for about 4 minutes. Slowly pour in the tomato mixture, then add the chile and parsley. Cook, stirring occasionally, until the mixture thickens and darkens in color, about 3 minutes. Add the remaining broth and the meatballs and let the soup simmer, uncovered, for 10-15 minutes. Discard the chile.

Season with salt and pepper and serve, garnished with the cilantro.

Note 01 - OK, I've never made meatballs with potatoes before, and it was a friggin pain. I really thought I squeezed out a ton of liquid but the meatballs were way too loose/wet to roll. Maybe I didn't actually squeeze out enough? But after frying, they tasted alright.

Note 02 - I've learned that I enjoy way more spice than most cookbook authors, so I made this with 2 jalapeños, 2 long red hot chiles, and 1 tiny green Thai chile. After simmering, the soup definitely needed salt to wake up the flavors, but it had a nice subtle heat and good flavor. Still not sure if I'll make again tho.

Serves 4-6

1 tablespoon (15 mL) unsalted butter

2 tablespoons (30 mL) olive oil

2 leeks, white and light green parts only, cleaned and finely chopped

1 pound (500 g) asparagus, trimmed, and cut into 2 inch (5 cm) pieces, tips reserved

1 russet potato, peeled and cut into 2 inch (5 cm) chunks

4 cups (1 L) vegetable stock

Salt and freshly ground pepper

1/4 cup (60 mL) light cream or half-and-half or heavy cream

Juice of 1/2 lemon

3 tablespoons (45 mL) crème fraîche

In a soup pot over medium heat, melt the butter with the olive oil. Add the leeks and sauté until softened, about 5 minutes. Add the asparagus pieces and potato and sauté until nicely coated and beginning to soften, about 3 minutes longer. Add the stock and salt and pepper to taste. Bring to a boil over medium-high heat. Reduce the heat to low, cover partially, and cook until the vegetables are very tender, about 15 minutes.

While the soup is cooking, bring a small saucepan of water to a boil. Add the lemon juice and reserved asparagus tips and boil until they are crisp-tender and still bright green, about 3 minutes. Drain and set aside.

When the vegetables are tender, remove the soup from the heat. Using an immersion blender, purée the soup until smooth. Stir in the light cream. Reheat gently and taste and adjust the seasoning.

Garnish with a dollop of crème fraîche some of the asparagus tips.

Note - Holy Toledo this soup is delicious! Greater than the sum of its parts and making me anxious for spring for sure

Serves 4-6

4 slices thick-cut bacon, cut into 1/2 inch (12 mm) dice

2 leeks, white and light green parts only, cleaned and finely chopped

3 stalks celery, cut into slices 1/2 inch (12 mm) thick

2 russet potatoes, peeled and cut into 1/2 inch (12 mm) dice

2 cloves garlic, minced

3 cups (750 mL) water

1 (28 ounce /875 g) can diced tomatoes, with juice

2 (6 1/2 ounce / 200 g each) cans chopped clams, juice drained and reserved

Salt and freshly ground pepper

2 teaspoons (10 mL) fresh lemon juice

2 tablespoons (30 mL) finely chopped fresh flat-leaf parsley

Chowder crackers for serving (optional)

In a soup pot over medium-high heat, sauté the bacon until browned but not crisp, about 3 minutes. Add the leeks, celery, and potatoes and cook, stirring occasionally, until the vegetables are softened and nicely coated, about 3 minutes. Add the garlic and sauté for 1 minute longer.

Add the tomatoes with their juice, 3 cups (750 mL) water, and the reserved clam juice and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender when pierced with a fork, about 15 minutes.

Remove from the heat. Using an immesion blender, coarsely purée the soup, making sure to leave some texture. Add the clams, salt and pepper to taste, and lemon juice and return to medium-low heat. Cook gently until the clams are heated through, about 3 minutes. Taste and adjust the seasoning. Add the parsley and stir to combine. Serve with the crackers, if desired.

Note - the recipe originally called for minced clams; I could only find chopped. I think maybe minced would have been nicer or at least ensure more clam bits in each bite.

Serves 6-8

1/4 cup (60 mL) vegetable oil

2 pounds (900 g) leg of lamb, cut into cubes

2 onions, thinly sliced

6 cups (1.5 L) water

2 cinnamon sticks

2 bay leaves

4 cardamom pods, bruised

1/4 cup (60 mL) vegetable oil

28 (793 g) ounces baby okra, frozen

1 can (28 ounce / 793 g) crushed tomatoes

2 tablespoons (30 mL) tomato paste

zest of 1 orange

zest of 1 lemon

2 tablespoons (30 mL) sugar

Taklia

2 tablespoons (30 mL) clarified butter

10 cloves garlic, thinly sliced

1 handful fresh cilantro, chopped

1 can (14.5 ounce / 411 g) fire roasted diced tomatoes

Vermicelli Rice

1/4 cup (60 mL) clarified butter

1 cup (100 g) vermicelli pasta

2 cups (360 g) white basmati rice, rinsed and drained

4 cups (1 L) water

sea salt

For the stew:

In a large, 6 quart (5.6 L) pot heat 1/4 cup (60 mL) vegetable oil and brown the lamb all over. Add the onions and stir for 2 minutes. Pour in the water, bring to a boil and skim off the scum from the surface. Add the cinnamon sticks, bay leaves and cardamom. Lower to medium heat and cover to cook until the meat is tender, for about 40 minutes.

(Here the recipe says to strain in a colander over another pot, keeping the stock, and remove the meat and leave aside. But you just end up adding the liquid and the meat at the same time, so I don't get the point. I say, just remove the cinnamon sticks, bay leaves, and cardamom pods and move on.)

Quickly rinse the frozen okra in cold water to get rid of any ice crystals. In a large frying pan, heat 1/4 cup vegetable oil and sauté the okra until crisp all over. Drain on paper towels. Set aside.

Place the pot of reserved stock on medium heat and add the tomato purée, tomato paste, orange and lemon zest, sugar and the reserved meat. Add the okra.

For the taklia:

In a small frying pan heat the clarified butter and sauté the garlic for 1 minute. Add the cilantro and cook for an additional minute. Pour this taklia on top of the stew. Stir gently to combine. Lower the heat and simmer for 10 minutes more.

Finally stir in the diced tomatoes and simmer for 5 minutes and remove from heat.

Serve hot with vermicelli rice

Vermicelli Rice

Break apart the vermicelli into small pieces. In a heavy-bottomed pot heat the butter and sauté the vermicelli until golden brown. Add the rice and stir for 1 minute. Pour in the water and salt and allow to come to the boil. Reduce the heat to a simmer, cover and leave to cook for approximately 15 minutes until all of the water is absorbed and the rice is cooked.

Note 01 - the recipe actually calls for fresh tomatoes, peeled and diced at the end. But fresh tomatoes in January aren't that great in my neck of the woods.

Note 02 - also, I couldn't find baby okra so just used frozen. And LOL at this recipe that's titled baby okra stew but feels like it's mostly tomatoes and lamb.

Serves 6

4 to 6 ounces (115 to 180 g or 1/2 rounded cup/125 ml) small brown lentils

6 cups (1.5 L) water, approximately

8 ounces (225 g) canned or jarred nopales, cut into small dice

salt to taste

8 ounces (225 g) tomatoes, roughly chopped (1 1/2 cups / 375 mL)

1 garlic clove, roughly chopped

2 tablespoons (30 mL) vegetable oil

1/4 cup (65 ml) finely chopped white onion

1 jalapeño chile, thinly sliced

2 serrano chiles, thinly sliced

1 cup (250 mL) chicken broth

3 large sprigs cilantro

Rinse the lentils well and drain. Put them into a pan with 6 cups (1.5 L) of cold water. Bring to a boil, then lower the heat and cook over a low heat until mushy, about 2 hours.

Blend the tomatoes with the garlic in a food processor until smooth. Set aside.

Heat the oil in a skillet and fry the onion and chiles gently, without browning, until they are soft. Add the tomato-garlic puree and fry for another 3 minutes or so over a high heat, stirring constantly, until the mixture is almost dry.

Add the tomato-garlic puree to the lentils. Add the chicken broth and nopales. Cover the pan and cook over low heat for about 20 minutes, then add the cilantro and cook for 1 minute longer. Salt to taste.

Note 01 - TIL there are American brown lentils and Mexican brown lentils. The recipe says to use 4 ounces of lentils if they're the Mexican lentils, and that they're denser & will thicken the soup more. And she says you're supposed to cook em for an additional hour.

Note 02 - I used canned, fire-roasted tomatoes since it's January and fresh tomatoes are terrible in my part of the world. I would like to try it with fresh garden tomatoes and chiles...in about 6 or 7 months. But this was still pretty delicious!

Serves 6-8

2 1/4 cups (414 g) dried red kidney beans, picked over and rinsed

2 tablespoons (30 mL) vegetable oil

1 large onion, finely chopped

3 celery stalks, finely chopped

1 green bell pepper, seeded and diced

6 garlic cloves, finely chopped

Salt and freshly ground black pepper, to taste

4 cups (1 L) beef or chicken stock

2 teaspoons (10 mL) red wine vinegar

1/2 to 3/4 teaspoon (2.5 to 3.75 mL) red pepper flakes

3 bay leaves

1 pound (450 g) cured Spanish-style chorizo, cut into slices 1/4 inch (6 mm) thick

For the jicama slaw (optional):

1 jicama, about 3/4 pound (340 g)

1 teaspoon (5 mL) Dijon mustard

1 tablespoon (15 mL) white wine vinegar

1 teaspoon (5 mL) finely grated lemon zest

2 tablespoons (30 mL) fresh lemon juice

1/2 teaspoon (2.5 mL) salt

Freshly ground black pepper, to taste

1/4 cup (60 mL) extra-virgin olive oil

2 tablespoons (30 mL) chopped fresh flat-leaf parsley or cilantro

1 to 2 teaspoons (5 to 10 mL) prepared horseradish

Tabasco or other hot-pepper sauce, to taste

Cooked white rice for serving

Soup:

In a large bowl, combine the beans with water to cover by 2 inches (5 cm) and let soak overnight. Drain well.

In a large, heavy fry pan over medium-high heat, warm the oil. Add the onion, celery and bell pepper and sauté until softened and just beginning to brown, about 6 minutes. Add the garlic, season with salt and black pepper and cook for 1 minute more.

Pour in 1 cup (250 mL) of the stock and stir to scrape up the browned bits from the pan bottom. Transfer the contents of the pan to a slow cooker and stir in the beans, the remaining 3 cups (750 mL) stock, the vinegar, red pepper flakes, bay leaves and chorizo. Cover and cook on low until the beans are very tender, 6 to 8 hours, stirring once or twice if possible.

Remove and discard the bay leaves from the stew. Season with salt, black pepper and Tabasco. Use the back of a spoon to mash some of the beans against the inside of the cooker to thicken the stew.

Divide the rice among warmed shallow bowls and ladle the bean stew over the rice. Top each serving with a large spoonful of the jicama slaw and serve immediately.

Jicama Slaw:

Peel the jicama and shred it on the large holes of a box grater. In a bowl, whisk together the mustard, vinegar, lemon zest, lemon juice, salt and black pepper. Whisk in the olive oil until emulsified, then whisk in the parsley and horseradish. Add the jicama and toss to coat evenly.

Note - Next time, I'm just gonna Instant Pot this. It took forever to get the beans tender, and I even soaked em overnight and they weren't super old. So I think I'll still soak the beans overnight, but then probably pressure cook them. Then simmer the soup for 1-2 hours, adding the chorizo for the last hour.

Serves 6

1/2 cup (90 g) wild rice

2 cups (375 g) cherry tomatoes

2 tablespoons (30 mL) olive oil

Salt and freshly ground pepper

4 links (375 g) andouille sausage

1 yellow onion, finely diced

3 cloves garlic, minced

1 bunch red chard, tough stems removed, leaves and ribs chopped

6 cups (1.5 L) chicken broth

Cook the wild rice according to package directions and set aside.

Preheat the oven to 500°F (260°C). In a bowl, toss the cherry tomatoes with 1 tablespoon (15 mL) of the oil and salt and pepper to taste. Spread out on a rimmed baking sheet and roast in the oven just until the tomatoes begin to split and caramelize, about 10 minutes. Set aside.

In a large, heavy pot, fry the sausages over medium-high heat until they are cooked through, about 15 minutes. Transfer to a cutting board and, when cool enough to handle, cut into 1/4 inch (6 mm) slices. Set aside.

Add the remaining 1 tablespoon (15 mL) oil to the pot and warm over medium-high heat. Add the onion and garlic and sauté until soft, 5 minutes. Add the chard and cook, stirring often, for 4 minutes. Add the broth and bring to a boil, scraping up any browned bits on the bottom of the pot. Reduce the heat to low and let simmer for a few minutes.

Add the rice, andouille, and tomatoes, stir to combine, and simmer for 5 minutes. Season with salt and pepper and serve.

Note 01 - I used the garlic-infused olive oil from making the Spicy Chicken and Rice Flu Chaser Soup from Day 08 for the cherry tomatoes. They split but didn't really caramelize but tasted and smelled awesome. Also, I lined my pan with parchment; next time I might roast in a glass Pyrex pan for easier clean up.

Note 02 - The andouille sausage I used was already fully cooked, so this 15 minutes thing was nonsense. I just sizzled them a bit until they got a bit of color.

Note 03 - The end result: thin broth, to be sure, but super flavorful. I really, really liked this soup. But I also love greens + tomatoes + garlic + sausage + well, you get the idea.

Serves 4-6

2 tablespoons (30 mL) olive oil

2 pounds (1 kg) boneless beef chuck, trimmed and cut into 1 1/2 inch (4 cm) pieces

2 large yellow onions, chopped

Salt and freshly ground pepper

3 large cloves garlic, minced

1 1/2 tablespoons (22.5 mL) sweet smoked paprika

2 tablespoons (30 mL) tomato paste

4 cups (1 L) beef broth

1 pound (500 g) boiling potatoes, quartered

1 red bell pepper, seeded and cut into 1/2 inch (12 mm) strips

2 carrots, peeled and cut into 1 inch (2.5 cm) chunks

In a large, heavy pot, warm the oil over high heat. Add the beef and onions, season with salt and pepper, and cook, stirring frequently, until the beef is browned and the onions begin to caramelize, about 10 minutes. Stir in the garlic, paprika, and tomato paste. Add the broth, bring to a boil, reduce the heat to low, cover, and braise until the meat is nearly fork-tender, about 1 hour.

Add the potatoes, bell pepper, and carrots and continue to braise, covered, until the vegetables are tender, 25–30 minutes. Taste and adjust the seasoning and serve.

Note - next time I'd cut the beef pieces a bit smaller than the recipe says. And I had to increase the cooking time for the vegetables by about 15 minutes...and I even cut the potatoes into smaller-than-quartered pieces. But flavor is good. Seriously, how awesome is smoked paprika?!

Serves 4-6

1 large lemongrass stalk

1 tablespoon (15 mL) vegetable oil

1 tablespoon (15 mL) Thai red curry paste

3 cups (750 mL) chicken stock

3 cups (750 mL) unsweetened coconut milk, well shaken

6 thin slices fresh ginger, unpeeled 2 to 4 Thai chiles, cut in half lengthwise

3 tablespoons (45 mL) fresh lime juice

2 tablespoons (30 mL) Asian fish sauce

3/4 pound (375 g) skinless boneless chicken breasts or thighs, cut into thin strips

1/2 pound (250 g) fresh white button mushrooms, thinly sliced

1/4 cup (10 g) thinly sliced fresh basil leaves, preferably Thai basil, plus small whole leaves for garnish

Cut off and discard the fibrous tops of the lemongrass. Remove the tough outer leaves from the base. With the flat side of a broad knife blade or cleaver, crush the trimmed based of the lemongrass. Cut into 2 inch (5 cm) pieces.

In a soup pot over medium heat, warm the oil. Add the curry paste and cook, stirring, until fragrant, about 1 minute. Add the stock, coconut milk, lemongrass, ginger, chiles to taste, lime juice, and fish sauce and bring to a simmer. Stir well and simmer until fragrant, about 5 minutes.

Add the chicken strips and cook until just opaque throughout, about 2-4 minutes. Add the mushrooms and sliced basil and cook until the mushrooms are softened, 2-4 minutes longer.

Remove the lemongrass pieces and chiles before serving. Garnish with the whole basil leaves if desired.

Serves 8-10

Rice

3 cups (700 mL) water

1 tablespoon (15 mL) salted butter

Dash of salt

1 1/2 cups (185 g) jasmine rice

Soup

3 tablespoons (45 mL) olive oil

5 cloves garlic, minced

1 large yellow onion, peeled and diced

3 ribs celery, diced

3 carrots, peeled and diced

1 yellow bell pepper, diced

12 cups (2.8 L) fish stock or clam juice

2 cups (16 ounces (450 g)) canned diced tomatoes

1 teaspoon (5 mL) fennel seeds

2 generous pinches saffron threads

1 teaspoon (5 mL) dried oregano

2 pounds (900 g) raw small shrimp

4 cups (560 g) cooked jasmine rice (from recipe)

1/4 cup (60 mL) freshly squeezed lime juice

5 dashes green Tabasco sauce, or more to taste

1 teaspoon (5 mL) habanero chile pepper, minced, or more to taste

Kosher salt and freshly ground black pepper, to taste

For the rice:

In a 3 quart (3 L) saucepan, add the water, butter, and salt. Bring to a boil over high heat. Add the jasmine rice, stir and bring back to a boil. Cover the pot and reduce the heat to low. Simmer for 15 to 18 minutes, or until all the water is absorbed and the rice is soft. Fluff with a fork.

For the soup:

In a stockpot heat the olive oil over medium-high heat. Add the garlic, onion, celery, carrots, and yellow bell pepper. Sauté for 10 minutes.

Add the stock, tomatoes, fennel seeds, saffron, and oregano. Bring to a boil. Reduce the heat to medium and simmer, uncovered, for 30 minutes.

Add the shrimp and cook for 10 minutes more.

Add the rice, lime juice, Tabasco sauce, chile pepper, salt, and pepper until you get the flavor and heat you like.

Note - so I had some fish stock and some clam juice and some seafood stock that all needed to get used. It all came roughly to about 12 cups so I thought, eh, why not just huck it all in. This was a mistake; do not do this. The flavor was fine, but boy oh boy the kitchen was pungent! I would have been better off using just one of the three. And then used chicken stock for the rest of the liquid I needed, maybe even simmering the shrimp shells in the chicken stock (and then removing and discarding the shells, of course). I think the soup would have smelled as good as it tasted then.

Serves 4-6

Make In Advance:

1.5 cups (360 mL) Shio Base (recipe follows)

1.5 cups (360 mL) Spicy Base (recipe follows)

Marinated Half-Cooked Egg (recipe follows)

For the Soup:

1/4 pound (115 g) forest nameko mushrooms, divided (couldn't find these so I used maitakes)

1/4 pound (115 g) buna shimeji mushrooms, divided

1/4 pound (115 g) enoki mushrooms, divided

1/4 pound (115 g) shiitake mushrooms, divided

8 cups or 2 quarts (1.9 L) chicken or vegetable stock

1 cup (230 g) heavy whipping cream

4 chicken bouillon cubes (this seems like an insane amount so I only added 1; I coulda used 1 more maybe)

1 teaspoon (5 mL) shichimi togarashi (Japanese mixed chili pepper spice)

4-6 servings of the ramen noodle of your choice

Toppings:

1/2 head red cabbage, shredded (small mound per serving)

4 teaspoon fresh ginger, grated (1 teaspoon (5 mL) per serving)

4 green onions, chopped (1 tablespoon (15 mL) per serving)

Pulse half of each of the mushrooms in a food processor until finely chopped. Slice the remaining mushrooms and set aside.

In a large pot, combine the Shio Base, the Spicy Base, 8 cups (1.9 L) chicken or vegetable stock, the heavy whipping cream, finely chopped mushroom mixture, chicken bouillon, and shichimi togarashi to a boil then lower the heat and let simmer until you are ready to serve. Right before serving, crank it back up to a boil.

Boil a pot of water for your noodles and cook according to package instructions. As soon as they're done, drain well and separate into serving bowls.

Pour 2 cups (475 ml) soup over each bowl of noodles. Top each bowl with the remaining mushrooms, cabbage, a dollop of fresh ginger, green onions, and a marinated half-cooked egg.

Shio Base (makes about 2.5 cups)

1 medium-sized carrot, peeled and chopped

1/2 onion, peeled and cut into large dice

3 green onions, white part only, chopped

1/2 apple, peeled, cored, and chopped

1 celery stalk, cut into large dice

3 garlic cloves

5 fresh shiitake mushrooms

1/2 cup (120 mL) bacon fat (recommended), ghee, or coconut milk

1 tablespoon (15 mL) sesame oil

1 tablespoon (15 mL) dashi granules (Japanese stock)

2 tablespoons (30 mL) fleur de sel or salt of your choice

In a food processor, combine the carrot, onion, green onions, apple, celery, garlic, and fresh shiitake mushrooms and process until very fine, almost paste-like.

In a medium-sized pot, warm the bacon fat and sesame oil over medium high heat. Add the finely chopped vegetables and cook, stirring occasionally, 10-12 minutes. Add the dashi and fleur de sel, and mix well.

Spicy Base (makes about 1.5 cups)

16 small shishito peppers, whole

2 green chili peppers, seeded and quartered

2 teaspoon (10 mL) red pepper flakes

1/2 cup (120 mL) sesame oil

In a blender, combine the green bell peppers, green chili peppers, and red pepper flakes. Slowly add in the sesame oil to emulsify.

Ajitsuke Tamago (Marinated Half-Cooked Egg)

Makes 6 eggs (and 2 cups (450 ml) teriyaki sauce)

1 cup (235 mL) shoyu (soy sauce)

1 cup (200 g) sugar

1 1/2 teaspoon (7.5 mL) grated ginger

1 teaspoon (5 mL) minced garlic

1/2 cup (120 mL) mirin

6 eggs, at room temperature

1/2 cup (24 g) bonito fish flakes

In a medium saucepan over high heat, whisk together the shoyu, sugar, ginger, and garlic in a medium saucepan. Once the mixture starts bubbling and the sugar dissolves, remove from the heat. Stir in the mirin and cool to room temperature or refrigerate for at least 1 hour.

Bring a large pot of water to a boil. Gently add the eggs to the boiling water, and immediately set a timer for 6 1/2 minutes.

While the eggs are cooking, prepare an ice bath for them. When the eggs are done, immediately transfer them to the ice bath. Let them cool in the ice bath for about 10 minutes, then remove the eggs and peel them.

In a shallow container that is deep enough for the eggs to be covered in liquid, combine 3 cups (700 ml) water and 1 cup (235 ml) of the sauce. (You can use what's left as a teriyaki sauce.) Add your eggs; cover them with a paper towel by pressing the paper towel down so it's touching the top of the eggs; and pour the bonito fish flakes over the paper towel—the weight of the paper towel will help the eggs marinate on all sides and the bonito flakes will flavor the eggs. Let marinate in the refrigerator for 2 days.

When ready to serve your ramen, remove the eggs from their soaking liquid and cut each one in half with a very sharp knife.

Serves 6-8

The ATK folks say to garnish this with Lemon-Thyme Butter and Herbed Croutons (recipes follow), so I did, but they also say that crispy bacon and crumbled cheddar are good garnishes, too.

1/8 ounce (3.5 g) dried porcini mushrooms, rinsed

8 sprigs fresh parsley, plus 3 tablespoons ( 45 mL) minced

4 sprigs fresh thyme

1 bay leaf

2 tablespoons (30 mL) unsalted butter

1 1/2 pounds (680 g) leeks, white and light green parts sliced 1/2 inch (13 mm) thick and washed thoroughly

2 carrots, peeled and cut into 1/2 inch (13 mm) pieces

2 celery ribs, cut into 1/4 inch (6 mm) pieces

1/3 cup (80 mL) dry white wine

2 teaspoons (10 mL) soy sauce

Salt and pepper

6 cups ( 1.5 L) water

4 cups (1 L) low-sodium chicken broth or vegetable broth

1/2 cup (100 g) pearl barley

1 garlic clove, peeled and smashed

1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and cut into 1/2 inch (13 mm) pieces

1 turnip, peeled and cut into 3/4 inch (19 mm) pieces

1 1/2 cups (135 g) chopped green cabbage

1 cup frozen (140 g) peas

1 teaspoon (5 mL) lemon juice

Grind mushrooms with spice grinder until they resemble fine meal, 10 to 30 seconds. Measure out 2 teaspoons (10 mL) porcini powder, reserve remainder for another use. Using kitchen twine, tie together parsley sprigs, thyme sprigs, and bay leaf.

Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons (10 mL) salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.

Add water, chicken broth, barley, porcini powder, herb bundle, and garlic, increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.

Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.

Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and minced parsley; season with salt and pepper to taste. Serve, garnished with the Lemon-Thyme Butter and Herbed Croutons separately.

Lemon-Thyme Butter

Makes 6 tablespoons (85 g)

6 tablespoons (85 g)unsalted butter, softened

1 tablespoon (15 mL) minced fresh thyme

3/4 teaspoon (3.75 mL) finely grated lemon zest plus 1/4 teaspoon (1.25 mL) juice

Pinch of salt

Combine all ingredients in bowl.

Herbed Croutons

Makes about 2 1/2 cups (75 g)

1 tablespoon (15 mL) unsalted butter

1 teaspoon (5 mL) minced fresh parsley

1/2 teaspoon (2.5 mL) minced fresh thyme

4 slices hearty white sandwich bread, cut into 1/2 inch (13 mm) pieces

Salt and pepper

Melt butter in 10 inch (25 cm) skillet over medium heat. Add parsley and thyme; cook, stirring constantly, for 20 seconds. Add bread and cook, stirring frequently, until light golden brown, 5 to 10 minutes. Season with salt and pepper to taste.

Note - I used the last of the garden leeks, but only had maybe a pound. So I added chopped yellow onion to make up the rest. The fancy butter and homemade croutons were fun, but I also added some smoked paprika to my bowl.

Serves 6

2 cups (440 g) dried white beans such as Great Northern, picked over, rinsed, and drained

2 tablespoons (30 mL) olive oil

1 yellow onion, finely chopped

2 cloves garlic, minced

4 cups (1L) chicken stock

1 cup (250 mL) dry white wine

1 cup (250 g) drained canned diced tomatoes

1 pound (500 g) cooked sausage (such as chicken herb, lamb, or garlic sausage), cut into 1/2 inch (12 mm) slices

3 tablespoons (45 mL) balsamic vinegar

Salt and freshly ground pepper

1/4 cup (30 g) freshly grated Parmesan cheese

1/4 cup (30 g) toasted bread crumbs (below)

1 tablespoon (15 mL) finely chopped fresh flat-leaf parsley

Bread Crumbs:

For toasted bread crumbs, gently toast bread slices in a 325°F (165°C) oven until dry and lightly browned, 10-12 minutes. Break the slices (including the crusts) into pieces and process in batches in a food processor or blender to the desired texture.

Soup:

Place the beans in a bowl with cold water to cover and soak for at least 4 hours, or up to overnight. Drain and set aside.

In a Dutch oven over medium heat, heat the olive oil. Add the onion and sauté until softened, 10 minutes. Add the garlic and sauté for 1 minute longer. Add the stock, wine, tomatoes, and drained beans. Bring to a simmer, cover, and cook until the beans are tender and beginning to fall apart, about 1 1/4 hours. (I think I ended up cooking this for 2 hours; maybe my beans were old but I didn't think so...and I did soak the beans overnight.)

Mash some of the beans with a back of a spoon to create a creamy consistency. Add the sausage, return to a simmer, and cook until thickened slightly, about 5 minutes. Add the balsamic vinegar and salt and pepper to taste; cook for 3 minutes longer to mellow the vinegar flavor.

Preheat the broiler. Transfer the stew to a flameproof baking dish or gratin dish or individual oven/broiler-safe bowls.

In a small bowl, combine the Parmesan, bread crumbs, and parsley. Sprinkle evenly over the stew. Slip under the broiler and broil until the bread crumbs and cheese are browned but not burned, 3-4 minutes.

Serves 4-6

2 ounces (60 g) thinly sliced prosciutto

2 tablespoons (30 mL) unsalted butter

1 yellow onion, chopped

2 celery ribs, chopped

2 cloves garlic, minced

1 head cauliflower (about 1 3/4 pounds / 875 g), coarsely chopped (about 4 cups)

1/4 teaspoon (1.25 mL) freshly grated nutmeg

4 cups (1 L) chicken broth, plus more as needed

1/4 cup (60 mL) heavy cream

Salt and ground pepper

Preheat the oven to 375°F (190°C). Place the prosciutto slices in a single layer on a baking sheet. (Line your baking sheet with a piece of parchment for easier cleanup.) Bake until crispy, 15-18 minutes. Crumble when cool, then set aside.

In a large, heavy pot, melt the butter over medium-high heat. Add the onion, celery, and garlic and sauté until soft, 7-10 minutes. Add the cauliflower and nutmeg, stir well to coat, and cook for 5 minutes. Add the 4 cups (1 L) broth and bring to a boil. Reduce the heat to low and simmer, uncovered, until the cauliflower is very tender, 20-25 minutes. Remove from the heat and let cool slightly.

Use an immersion blender to purée the soup. Stir in the cream. Return the soup just to a simmer, season with salt and pepper, and serve, garnished with the prosciutto.

Note - Kate McMillan says you can easily make this vegetarian by replacing the chicken broth with vegetable broth (duh) and garnishing with the crispy shallots from Day 02's soup.

Serves 4

1 tablespoon (15 mL) olive oil

1 yellow onion, finely diced

1 celery stalk, thinly sliced

2 small carrots, peeled and thinly sliced

1 cup (220 g) dried green or yellow split peas, picked over, rinsed, and drained

4 cups (1 L) chicken or vegetable stock

6 slices bacon

2 tablespoons (30 mL) finely chopped fresh flat-leaf parsley

1/2 teaspoon (2.5 mL) finely chopped fresh oregano or 1/4 teaspoon (1.25 mL) dried oregano

1/2 teaspoon (2.5 mL) finely chopped fresh thyme or 1/4 teaspoon (1.25 mL) dried thyme

Salt and freshly ground pepper

In a large saucepan over medium heat, warm the oil. Add the onion and sauté until softened, 7-10 minutes. Add the celery and carrots and sauté until just slightly softened, 3 minutes.

Add the split peas, stock, 2 slices of the bacon, parsley, oregano, and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until the peas are tender, 50-60 minutes. Discard the bacon.

Meanwhile, in a frying pan over medium heat, fry the remaining 4 slices bacon until crisp, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.

Using an immersion blender, purée the soup until it's as coarse or as smooth as you like. Season with salt and pepper to taste, return the soup to medium heat, and simmer for 5 minutes longer. Taste and adjust the seasoning.

Serve garnished with the crumbled bacon.

Note - Pretty tasty! Although I prefer the vegetarian version I did in 2021 (Day 18, Old-Fashioned Split Pea Soup from Love Soup by Anna Thomas)

Serves 4

1 ounce (30 g) dried mixed mushrooms

4 cups (1 L) chicken stock

1/4 cup (60 g) unsalted butter

1 yellow onion, finely chopped

3/4 pound (375 g) fresh cremini mushrooms, brushed clean and thinly sliced

1/4 cup (45 g) all-purpose flour

Salt and freshly ground pepper

2 teaspoons (10 mL) soy sauce

1 pound (500 g) skinless, boneless chicken thighs, halved and and cut into thin slices

1 cup (250 mL) half-and-half

1/4 cup (60 mL) tawny Port

Finely chopped fresh flat-leaf parsley for garnish

In a saucepan, combine the dried mushrooms and stock. Cover, bring to a boil over medium-high heat, and cook, simmering, for 5 minutes. Remove from the heat and set aside.

In a large soup pot over medium heat, melt the butter. Add the onion and sauté until softened, about 5 minutes. Add the fresh mushrooms and sauté until softened, about 3 minutes longer.

Sprinkle the flour over the onions and add a generous pinch of salt and grinds of pepper. Stir the flour until you can no longer see any trace of white and the mushrooms are coated. Then cook for about a minute or so.

Drain the soaked dried mushrooms through a colander lined with damp cheesecloth, reserving the stock. Add the stock, drained mushrooms, and the soy sauce to the onion & mushrooms and simmer, partially covered, until the mushrooms are tender, about 15 minutes.

Remove from the heat. Use an immersion blender and purée the soup, as coarse or smooth as you like. Return to medium heat, add the chicken, and simmer until just cooked through, about 5 minutes. Add the half-and-half and Port and simmer until the flavors are blended, about 1 minute longer. Taste and add salt and pepper as desired.

Serve garnished with parsley.

Serves 6-8

4 ounces (120 g) bacon, diced

3 tablespoons (45 mL) butter

1 large yellow onion, peeled and diced

2 ribs celery, diced

4 cups (560 g) red new potatoes, peeled and diced into 3/4 inch (19 mm) cubes

6 cups (1.5 L) fish stock or clam juice

1 teaspoon ( 5 mL) dried thyme

2 bay leaves

2 1/2 pounds (1.2 kg) cod, cut into bite-size pieces

2 cups (500 mL) heavy cream

Kosher salt and freshly ground black pepper, to taste

2 tablespoons (30 mL) chopped fresh parsley

Oyster crackers, for serving

Heat a stockpot over medium high heat and add the bacon. Cook until brown and crispy. Remove the bacon and set aside on paper towels to drain. Discard all but 2 tablespoons (30 mL) of the bacon drippings. Add the butter. When the butter has melted, add the onion and celery. Sauté for 10 minutes until soft. Add the potatoes and sauté for 3 minutes more.

Add the stock, thyme, and bay leaves and bring to a boil. Reduce the heat to medium and simmer until the potatoes are just tender, about 20 minutes.

Gently stir in the cod and cook for 5 minutes. Add the heavy cream and season with salt and pepper. Remove the bay leaves and stir in the parsley. Stir in the reserved bacon, reserving some pieces for garnish if you like. Serve with plenty of oyster crackers.

Note 01 - Recipe originally calls for salt pork, but I can never find it. It also calls for haddock, but I can't find that either. You probably don't need all the butter and bacon fat, but eh. It sounded good to me.

Note 02 - So this is not one of those super rich, flour-thickened chowder. But it's chock full of stuff and has good flavor. I really enjoyed this. It's probably a bit old-fashioned, but I dig it!

Serves 6

Soup

3 tablespoons (45 mL) unsalted butter, cut into 3 pieces

4 pounds (1.8 kg) onions (about 6 large), halved pole to pole and sliced lengthwise 1/4 inch (6 mm) thick

Table salt

2 cups (500 mL) water, plus extra for deglazing

1/2 cup (125 mL) dry sherry

4 cups (1 L) chicken broth

2 cups (500 mL) beef broth

6 sprigs fresh thyme, tied together with kitchen twine

1 bay leaf

Ground black pepper

Cheese Croutons

1 small baguette, cut on the bias into 1/2 inch (12 mm) slices

8 ounces (230 g) Gruyère cheese, shredded (about 2 cups)

For the Soup:

Adjust an oven rack to the lower-middle position and heat oven 400 degrees (204 C). Generously spray the inside of a large (at least 7 quart (6.6 L) ) Dutch oven with vegetable oil spray. Add the butter, onions, and 1 teaspoon ( 5 mL) salt to the pot. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot.

Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping the bottom and sides of the pot after 1 hour.

Carefully remove the pot from the oven and place over medium-high heat.

Cook the onions, stirring frequently and scraping the bottom and sides of the pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly.

Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, 6 to 8 minutes, adjusting the heat as necessary (Scrape any browned bits that collect on the spoon back into the onions.)

Stir in 1/4 cup (60 mL) water, scraping the pot bottom to loosen the crust, and cook until the water evaporates and the pot bottom has formed another dark crust, 6 to 8 minutes.

Repeat the process of deglazing 2 to 3 more times, until the onions are very dark brown.

Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.

Stir in 2 cups (500 mL) water, the chicken broth, beef broth, thyme, bay leaf, and 1/2 teaspoon (2.5 mL) salt, scraping up any final bits of browned crust on the bottom and sides of the pot.

Increase the heat to high and bring to a simmer.

Reduce the heat to low, cover, and simmer for 30 minutes.

Remove and discard the thyme and bay leaf, then season with salt and pepper to taste

For the Croutons:

While the soup simmers, heat the oven to 400 (204 C) degrees.

Arrange the baguette slices in a single layer on a rimmed baking sheet and bake until dry, crisp, and golden at the edges, about 10 minutes.

Set aside.

Assembly:

Adjust an oven rack 6 inches from the broiler element and heat the broiler.

Set individual broiler-safe crocks on the baking sheet and fill each with about 1 3/4 cups (430 mL) of the soup.

Top each bowl with one or two baguette slices (do not overlap the slices) and sprinkle evenly with the Gruyère.

Broil until the cheese is melted and bubbly around the edges, 3 to 5 minutes.

Cool for 5 minutes; serve.

Note 01 - We tried this both with a store-bought baguette and a loaf of homemade sourdough, and the store-bought was the winner.

Note 02 - This did take a long time, but it's the best French Onion Soup recipe I've tried yet. Highly recommend.

Serves 8-10

20 whole cloves garlic, peeled

1 1/2 cups (350 mL) olive oil

1 whole chicken, about 5 pounds (2.25 kg)

1 large yellow onion, peeled and diced

6 carrots, peeled and sliced

3 ribs celery, diced

12 cups (2.8 L) chicken stock, plus additional if needed

3/4 cup (175 mL) fresh lemon juice (about 3 large lemons)

1 tablespoon (15 mL) lemon zest

2 teaspoons (10 mL) dried mint leaves

1 teaspoon (5 mL) ground cinnamon

1/2 teaspoon (2.5 mL) cayenne pepper

2 bay leaves

2 tablespoons (30 mL) chopped fresh basil

3 cups (575 g) cooked white or jasmine rice (or more if you really want to notice the rice)

Kosher salt, to taste

Preheat the oven to 375 F (190 C) degrees. Place the garlic cloves in a small, ovenproof casserole. Pour the olive oil over the garlic. Bake for 45 to 50 minutes, until the garlic is soft, brown, and caramelized. Strain the oil to use in other recipes. Mash the cloves and set aside.

In a big stockpot place the chicken, onion, carrots, and celery. Pour in the chicken stock and bring to a boil over medium-high heat. Add the roasted garlic cloves, lemon juice, lemon zest, mint, cinnamon, cayenne pepper, and bay leaves. Reduce the heat to medium and simmer for 2 1/2 hours, or until the chicken is very tender. Remove the soup from the heat. Remove the chicken carefully and place in a bowl to cool.

Add 1 to 2 cups (235 to 470 mL) of stock if you think the soup looks too thick.

When the chicken is cool enough to handle, remove the skin and bones, and then add the meat back to the soup. Bring to a boil over medium-high heat. Taste, adding more lemon juice if you like. Add the basil and rice and salt generously. Remove the bay leaves. Stir and serve.

Note - As written, flavorful but not exactly spicy. But shaking some hot sauce into bowl took care of that!

Serves 4-6

1/2 cup (120 mL) mayonnaise

2 tablespoons (30 mL) mashed roasted garlic (below)

1 tablespoon (15 mL) lemon juice

1 pinch cayenne pepper

Salt and ground pepper

2 tablespoons (30 mL) olive oil

2 leeks, white and light green parts only, cleaned and thinly sliced

1 carrot, peeled and finely chopped

1 fennel bulb, trimmed and finely chopped

3 cloves garlic, minced

2 cups (475 mL) fish stock or bottled clam juice

2 cups (475 mL) dry white wine

One 28 ounce (800 g) can diced tomatoes, with juice

1 pinch saffron threads

2 pounds (1 kg) white fish (such as halibut), cut into 1 1/2 inch (4 cm) pieces

Finely chopped fresh chives for garnish

Roasted Garlic 

Preheat the oven to 425°F (200°C). Cut the top third off of a head of garlic. Drizzle both cut sides with olive oil and sprinkle with salt. Wrap tightly in a little foil packet. Roast until very soft, about 45 minutes. Squeeze the soft garlic cloves out of their skins and mash with a fork.

Fisherman's Stew

In a small bowl, combine the mayonnaise, mashed roasted garlic, lemon juice, cayenne, and salt and freshly ground pepper to taste and mix well to combine. Taste and adjust the seasoning. Refrigerate until ready to use.

In a large Dutch oven over medium heat, heat the oil. Add the leeks, carrot, and fennel and sauté until softened, about 10 minutes. Add the garlic and sauté for 1 minute longer.

Add the stock, wine, tomatoes with their juice, saffron, and salt and pepper to taste and bring to a simmer. Reduce the heat to medium-low, cover partially, and simmer until the vegetables are tender, about 20 minutes. Taste and adjust the seasoning. Remove from heat. Use an immersion blender to coarsely purée the soup, leaving some texture.

Return the pot to medium heat. Add the fish pieces and cook until the fish is opaque throughout, 6-8 minutes. Taste and adjust the seasoning.

Ladle the stew into deep bowls and top each serving with a spoonful of the aioli. Garnish with the chopped chives.

Serves 4

2 tablespoons (30 mL) corn or canola oil

1 pound (500 g) pork tenderloin or pork shoulder, cut into 1/2 inch (12 mm) pieces

1 yellow onion, finely chopped

3 cloves garlic, minced

1 1/2 tablespoons (22.5 mL) chili powder

1/2 teaspoon (2.5 mL) ground cumin

1/2 teaspoon (2.5 mL) dried oregano

3 cups (750 mL) chicken stock or low-sodium broth

1 can (14 1/2 ounce/455 g) diced fire-roasted tomatoes, with juice

1 can (15 ounce/470 g) white hominy, rinsed and drained

1 jalapeño chile, seeded and diced

Salt and freshly ground pepper

To garnish

Avocado slices

Sliced green onions

Lime wedges

In a soup pot over medium heat, warm the oil. Working in batches if necessary to avoid overcrowding, add the pork and sauté until opaque on all sides but not browned, about 3 minutes per batch. Transfer the meat to a bowl and set aside.

Add the onion to the same pot and sauté until softened, 3-5 minutes. Add the garlic, chili powder, cumin, and oregano and cook, stirring to blend the spices evenly, about 1 minute longer.

Add the stock, tomatoes, hominy, jalapeño chile, sautéed pork with any juices, and salt and pepper to taste, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the pork is cooked through and the soup is fragrant, about 15-25 minutes.

Ladle the soup into bowls and garnish with the avocado slices and green onions and squeeze some lime wedges over it.

Note - Good flavor, not enough hominy. And next time I'd probably up the heat and number of and variety of chiles

Serves 4-6

2 tablespoons (30 mL) olive oil

1 small yellow onion, chopped

2 cloves garlic, minced

1 jar (24 ounce/750 g) roasted red bell peppers, drained

1 russet potato, peeled and diced

4 cups (1 L) chicken or vegetable broth

1 tablespoon (15 mL) sour cream

Salt and freshly ground pepper

For The Spicy Corn Salsa

1 tablespoon (15 mL) unsalted butter

1 tablespoon (15 mL) minced jalapeño chile

1 tablespoon (15 mL) thinly sliced green onion, white and tender green parts

1 cup (185 g) frozen corn

Salt and freshly ground pepper

In a Dutch oven or large soup pot, warm the oil over medium-high heat. Add the onion and sauté until translucent, about 5-10 minutes. Add the garlic and stir just until fragrant. Add the roasted peppers and potato, stir to coat, and cook for 3 minutes.

Add the broth and bring to a boil. Reduce the heat to low and simmer uncovered until the potatoes are very tender, 25-30 minutes. Remove from the heat let cool slightly.

Purée the soup with an immersion blender. Return the pot over low heat. Stir in the sour cream and season with salt and pepper.

Meanwhile, to make the salsa, melt the butter in a small frying pan over high heat. Add the jalapeño and green onion and cook, stirring constantly, until the butter begins to brown, about 2 minutes. Add the corn, stir to combine, and cook for 2 minutes. Season with salt and pepper.

Serve the soup, topped with the corn salsa.

Note 01 - a lovely soup full of bright flavors in frosty winter! I can't wait to try it in summertime with peppers and corn from the garden.

Note 02 - the body is a little thin. Next time I think I will try adding 3 cups of stock instead of 4, or adding another potato. And a salsa without cilantro or a squirt of lime? Don't get me wrong - it was all tasty as can be, but next time, I think I'll really get sassy with the salsa with more chiles and finely chopped cilantro and some lime juice.

Serves 4-6

1 1/2 ounce (45 g) dried mushrooms such as porcini or shiitakes

3 tablespoons (45 mL) olive oil

1 yellow onion, finely chopped

1 pound (500 g) fresh button mushrooms, thinly sliced

1/2 pound (250 g) fresh shiitake mushrooms, thinly sliced

3 tablespoons (28 g) all-purpose (plain) flour

Salt and freshly ground pepper

4 cups (1 L) mushroom stock (can also use beef, chicken, or vegetable stock)

1/2 cup (125 mL) half-and-half

1/4 cup (60 mL) dry sherry

2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

Soak the dried mushrooms in 3 cups (875 mL) boiling water for 30 minutes.

Drain the soaked mushrooms, reserving 2 cups (500 mL) of the soaking liquid. Strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit. Set the liquid and mushrooms aside.

In a Dutch oven over medium heat, warm the oil. Add the onion and sauté, stirring occasionally, until softened, 10 minutes. Add the fresh button and shiitake mushrooms and cook, stirring, until slightly softened, about 3 minutes. Sprinkle with the flour and add a good pinch of salt and a couple of grinds of pepper. Stir constantly to cook the flour, about 1 minute.

Add the stock and the reserved mushroom liquid. Add the reserved drained mushrooms and reduce the heat to medium-low. Simmer until all the mushrooms are completely softened, about 15 minutes. Remove from the heat.

Use an immersion blender to purée the soup. You can leave a little texture if you like or keep going until it's smooth. Return the soup to medium heat. Add the half-and-half and sherry and cook about 3 minutes. Season to taste with salt and pepper.

Serve with a little sprinkle of parsley. (The original recipe says to reserve some whole leaves and garnish with that. Meh, I say. The whole leaves aren't turning this into the most photogenic soup ever, and I like the parsley better finely chopped.)

Note - This is actually a many-mushroom soup because I couldn't get enough buttons and shiitakes, so I added what I had from a Costco Chef's Sampler of Fancy Mushrooms or some such. So I don't think we need to be too precious about our mushrooms. If you're a use-what-you-have-on-hand kind of person, which I am.

Serves 10

3 tablespoons (45 mL) butter

4 whole cloves garlic, peeled

1 large onion, peeled and diced

3 ribs celery, diced

6 large Yukon Gold potatoes, peeled and cut into chunks

6 cups (1.5 L) seafood stock

1 can (8 ounces (250 mL)) tomato paste

2 cups (475 mL) sherry

2 bay leaves

1 teaspoon (5 mL) celery seed

2 cups (475 mL) heavy cream

1 pound (450 g) cooked crabmeat (reserve some for garnish)

1 cup (120 g) crumbled Gorgonzola cheese

1/2 bunch chopped fresh basil (reserve about 1 tablespoon (15 mL) for garnish)

5 dashes Worcestershire sauce

4 dashes Tabasco sauce

Kosher salt and freshly ground black pepper, to taste

In a stockpot, melt the butter over medium-high heat. Add the garlic, onion, and celery and sauté for 5 minutes. Add the potatoes and cook for an additional 5 minutes. Add the stock, tomato paste, sherry, bay leaves, celery seed, and a little salt to taste. Bring to a boil, reduce the heat to medium and simmer, partially covered, until the potatoes are soft and tender, 30 to 35 minutes.

Remove and discard the bay leaves. Remove from the heat and add the cream. Using an immersion blender, puree until smooth and creamy.

Add the crabmeat, cheese, basil, Worcestershire sauce, Tabasco sauce, salt, and pepper. Stir well. Return the pot to the heat and simmer for an additional 5 minutes.

Garnish with a bit of crabmeat and chopped basil.

Note - my word this is a rich soup! The original recipe calls for lobster stock, but I didn't have that so I used seafood instead. Between that and the sherry, there was a bit of a heavy acid/alcohol bite to the soup. I wonder if using a combo of seafood and chicken stock would have muted that a bit? Or if I had used, say, an amontillado sherry vs a fino? I'll take input from any fortified wine experts! But anyway, it's a rich soup and not a shabby way to end a holiday celebration/season.

Serves 4-6

1 sweet potato, peeled and chopped

1 parsnip, peeled and chopped

5 tablespoons (75 mL) olive oil

Salt and freshly ground pepper

3/4 pound (350 g) flank steak

1 large yellow onion, finely chopped

2 cloves garlic, minced

2 celery ribs, finely chopped

2 tablespoons (30 mL) all-purpose flour

2 tablespoons (30 mL) tomato paste

3 cups (700 mL) beef broth

Fried Shallots

2 tablespoons (30 mL) all-purpose flour

1 teaspoon (5 mL) salt plus more to taste

1 teaspoon (5 mL) pepper

2 shallots, sliced

1/2 cup (120 mL) vegetable oil

For the Fried Shallots

Stir together the flour, salt, and pepper. Add the shallots and toss to coat. Heat the oil in a saucepan over medium-high heat. When very hot, shake any excess flour from the shallots and add to oil. Fry about 4 minutes or until golden brown. Drain on paper towels and season with salt.

For the Soup

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, toss the sweet potato and parsnip with 2 tablespoons of the oil and season generously with salt and pepper. Spread the vegetables in an even layer on the prepared pan and roast, stirring once, until caramelized, about 25 minutes.

Warm a grill pan or frying pan over high heat. Brush both sides of the steak with 1 tablespoon of the oil and season with salt and pepper. Cook to medium-rare, 5-6 minutes per side. Let the steak rest for 10 minutes, then cut into 1/2 inch (12 mm) cubes.

In a large, heavy pot, warm the remaining 2 tablespoons of oil over medium-high heat. Add the onion, garlic, and celery and sauté until softened, about 10 minutes. Add the flour and stir constantly for 1 minute. Add the tomato paste and broth, stir to combine, and cook for 10 minutes. Add the sweet potatoes, parsnips, and steak and cook for 5 minutes. Season with salt and pepper.

Serve and garnish with the fried shallots.

Note 01 - don't make the fried shallots first unless you can resist the temptation to snack on them during the rest of the soup-making.

Note 02 - I was at first skeptical of using the sweet root vegetables. Surely a steak and potato soup should have russets, right? Turns out, the flavors all worked well together. Will definitely make this one again.

Serves 10-12

3 tablespoons (45 mL) olive oil

4 whole cloves garlic, peeled

1 tablespoon (15 mL) minced fresh ginger

1 large onion, peeled and diced

2 ribs celery, sliced

3 pounds (1.3 kg) carrots, peeled and sliced

2 teaspoons (10 mL) yellow curry powder

2 teaspoons (10 mL) ground coriander 1 teaspoon (5 mL) ground cumin

1/2 teaspoon (2.5 mL) crushed red pepper flakes

8 cups (2 L) vegetable stock

1/2 cup (120 mL) sherry

2 cans (16 ounces (475 mL) each) coconut milk

3 tablespoons (45 mL) chopped fresh cilantro

Salt and freshly ground black pepper, to taste

Honey, to taste

Heat a stockpot over medium-high heat. Add the olive oil, garlic, ginger, onion, celery, and carrots and sauté for 10 minutes.

Add the curry, coriander, cumin, red pepper flakes, stock, and sherry. Bring to a boil. Reduce the heat to medium and simmer for 35 minutes.

Remove from the heat and add the coconut milk, cilantro, salt, and pepper. Puree using an immersion blender until smooth. Garnish with a drizzle of honey if desired.

Note - the original recipe calls for adding 1/2 cup of honey along with the coconut milk and cilantro. I'm not a huge sweets person and liked the sweet/spicy balance already there. If you like a sweeter soup, you might want to add the 1/2 cup.