My Culinary Blog

2 lb. ripe tomatoes (about 6)
1 onion, sliced thin
1 tablespoon butter
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped fresh basil
1 pint light cream
1 cup milk
6 large toasted butter croutons
2 tablespoon chopped chives

Skin and seed the tomatoes. Sauté onion in butter and add tomatoes chopped. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
Remove bay leaf and cloves and transfer mixture to blender to purée (or strain through a coarse sieve). Add cream and milk and heat through. Serve topped with toasted butter croutons.

4 cups sliced onions
4 (10.5 ounce) cans beef broth
1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
1 (1 pound) loaf French
bread, sliced
6 slices provolone cheese
3/4 cup diced Swiss cheese
1/4 cup grated Parmesan cheese

1.  Melt butter in an 8 quart stock pot on medium heat. Add olive oil and stir. Add onions and continually stir until tender and translucent. Do not brown the onions.

2. Add beef stock, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.

3. Ladle soup into individual, oven safe, serving bowls and place one slice of bread on top, (it can also be broken into pieces, whichever you prefer). Layer cheese on top of bread; placing a slice of provolone,1/2 slice diced Swiss and then Parmesan cheese. Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.

8 very ripe avocados
2/3 cup lime juice
2 cloves garlic, crushed
2 tablespoons mayonnaise
1 tsp. curry powder
2 cups heavy cream
2 cups chicken broth
1/4 cup minced fresh parsley
2 tablespoons minced fresh coriander or 1/2 tsp. dried coriander
1 tsp. Tabasco sauce
White pepper, to taste

In blender or food processor, purée avocados, lime juice, garlic, mayonnaise and curry powder until smooth. Transfer mixture to large bowl or tureen. Stir in cream, broth, parsley, coriander, Tabasco sauce and pepper. Cover with foil and chill for up to three days.

1/4 cup Olive Oil
1/4 cup Yellow Onion, Diced
1/4 cup Carrots, Diced
1/4 cup Green Bell Pepper, Diced
4 Beef Bouillon Cubes
1 cup Boiling Water
1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
2 tablespoons Cooking Sherry
1 tablespoon Distilled White Vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon Sugar
2 teaspoons Garlic, Granulated
2 teaspoons Salt
1/2 teaspoon Black Pepper, Ground
2 teaspoons Chili Powder
8 oz. Smoked Sausage, small dice
1 tablespoon Cornstarch
2 tablespoons Water

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoon water.

Add the cornstarch mix to the soup and bring to a boil for 1 minute.
Serve with cornbread, white rice, or your favorite side dish.

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups Frozen egg noodles

1.  In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.

2.  Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

1 pound dry Great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste

1.  In a large bowl, combine the beans with the water, cover and let soak overnight.

2. In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.