Category Archives: Soupruary

Ratatouille

Day 28 – Soupruary The Last This classic of French Provincial cooking got a big boost a couple of years ago, thanks to a cartoon rat. I’m not sure I’ve ever eaten this before and I’m quite sure I’ve not … Continue reading

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Tuscan White Bean

Day 27 Ah, Tuscany. The rolling hills. Vibrant poppies cascade across pastoral fields. A gentle breeze carries the sweet scent of grapes ripening in the vineyard. Olive trees silhouetted in a brilliant sunset filled with impossible crimson and orange. Mmm … Continue reading

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Callaloo

Day 26 This Jamaican soup is named for its traditional primary ingredient, callaloo leaves. Spinach, however, is commonly used in its place, as it is here (if you can find me a calaloo leaf in Apex, NC I will be … Continue reading

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Cauliflower Gruyere

Day 25 A simple soup where every ingredient matters. Smooth, spicy, cheesy and delightful in every way. Much like myself. RECIPE INGREDIENTS 2 Tbsp Butter 1 Onion, sliced thin 3 Stalks Celery, chopped 3 c Chicken Broth 1/2 tsp White … Continue reading

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Carolina Barbeque Stew with Hush Puppies

Captures the sweet tangy goodness of Eastern Carolina barbeque in stew form. Ultimately, it’s really just a silkier cousin to brunswick stew, but it is hard to feel bad about that. Can I say a soup is stalwart? Watch it … Continue reading

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Thit Kho Nuoc Dua (Vietnamese Pork and Egg Stew)

Day 23 A common dish in Vietnamese kitchens, this pork and egg stew is traditionally cooked during the Vietnamese lunar new year. This is a sweet stew, which isn’t usually my thing. I chose a less-sweet recipe and dialed it … Continue reading

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Hungarian Mushroom

Day 22 ‘One side will make you grow taller, and the other side will make you grow shorter.’ ‘One side of what? The other side of what?’ thought Alice to herself. ‘Of the mushroom,’ said the Caterpillar, just as if … Continue reading

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Pine Bark Stew

Day 21 I found this recipe via the North Carolina Museum of History. That’s good enough for me. Popular in the Carolinas and Georgia in the 1800’s, as usual there is some dispute as to the origin and name. Some … Continue reading

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Pozole

Day 20 Hominy is corn from which the hull and germ have been removed by a process called nixtamalization. While this sounds thoroughly corporate, it is done by soaking in a caustic like lye and been around since the ancient … Continue reading

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Hungarian Goulash

Day 19 The food of cattle herders. Prepared in a large cast iron pot over an open fire, gulyás required little attention and readily available ingredients, making it ideal range cuisine. Goulash eventually caught on with city folk sometime in … Continue reading

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