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My Homemade Food Recipes & Tips

Tag: broth (Page 1 of 3)

Clam Chowder

February 11th, 2017 in Hot Soups, Soups by Julia Volhina
Clam Chowder

This is my take on New England Clam Chowder, which I love and always wanted to learn to cook it, and somehow always hesitated.

It appeared not as hard as I thought it would. And it doesn’t take too much time to cook this fragrant and warm soup for a cold winter day. Listed amount of ingredients will produce 3-4 portions.

As many seafoods, it is important to not overcook clams, or they will harden and will become chewy. If you like bigger pieces of clam use chopped clams, minced clams are smaller.

Don’t skip on bacon, it gives the chowder that distinctive smoky taste.

Italian Sausage Soup with Cauliflower

December 31st, 2016 in Hot Soups, Soups by Julia Volhina
Italian Sausage Soup with Cauliflower

Cauliflower and vegetables soup infused with Italian spices and cream is another creation perfect for cold winter weather: it fills and warms you up.

And that fact that this soup is pretty easy and quick to do if just another reason to try it out.

Fresh chicken broth works perfect here, however good grade boxed broth is a good option too.

Sometimes I use broth from boiling chicken thighs for salads and such, to not waste a good stuff.

If you are looking for more heat use hot Italian sausage instead of mild one or in addition to it.

Jäger Sauce (Mushroom Hunter Sauce)

November 19th, 2016 in Sauces & Dips & Spreads by Julia Volhina
Jäger Sauce (Mushroom Hunter Sauce)

It took me couple of tries to get close enough in recreating a recipe for Jager Sauce which I tried in local German restaurant.

I must say I love how it turned out: creamy, mushroomy with a hint of wine and a little more than a hint of smoked bacon.

Traditionally, Jager Sauce is being served with schnitzels.

And I found it works great with meat roasts and fried meat, as well as with any kind of potato sides.

Boiled Beef Tongue

June 18th, 2016 in Appetizers & Snacks, Beef, Main Dishes, Tips, Advices & How-to by Julia Volhina
Boiled Beef Tongue

Boiled beef tongue is one of foods I love from the childhood, I love the taste, and it also is nutritious and easily digestible and is a good source of protein.

Boiled beef tongue is a perfect dish on its own, that is you can serve it with a side. But it can be also used for sandwiches, or be sliced into a salad, or be used in further cooking.

Now, cooking time for beef tongue will vary greatly depending on it size and age. It will be anywhere between 2 and 4 hours. So start testing readiness at about 2 hours mark of boiling.

Broth prepared from cooking beef tongue with vegetables tastes great as well, you can use it for a soup or some other cooking, just discard roots and use fresh ones at that point if needed.

Carrots and Ginger Soup-Puree

March 29th, 2014 in Hot Soups, Soups by Julia Volhina
Carrots and Ginger Soup-Puree

So I discovered carrots and ginger combination while working on last week recipe. And I decided to take it one step further: today with carrots and ginger soup-puree.

It is spicy, unusual and absolutely delicious. To my surprise even my better half liked it (and he is not too thrilled with either carrots or ginger).

You can use cup blender instead of hand one, if blender cup isn’t big enough to hold whole pot, just work in batches. But I must say hand blender is much easier to use here.

How to Make Vegetable Broth

September 28th, 2013 in Tips, Advices & How-to by Julia Volhina
How to Make Vegetable Broth

Making vegetable broth isn’t such a hard thing to do: get bunch of roots and vegetables, stick them all in a pot and in about 1-1.5h you will get a vegetable broth to use for a soup or another dish which you know what it is made of (unlike a canned one).

Good thing about making vegetable broth yourself is that you can use vegetables left over from other dishes: stems from greens (parsley or dill), stem from white cabbage or stem and leaves from cauliflower, greens from leeks, etc – bits and pieces that you wouldn’t have any use for otherwise.

You can boil fresh vegetables just fine, however the method with roasting vegetables first produce more tasting and colorful broth. If you are looking to get more colorful broth keep inner clean brown layer of onion shell on, using more carrot will help too.

Zuppa Toscana (Italian Sausage Soup)

June 22nd, 2013 in Hot Soups, Soups by Julia Volhina
Zuppa Toscana (Italian Sausage Soup)

Zuppa toscana (or italian sausage soup with skin on potatoes, bacon and kale) is one of the reasons I usually go to Olive Garden for. Now with this recipe I don’t have to anymore (but I still can :), they also have neat tiramisu).

This soup has very distinctive italian taste because of spices in sausage. By the way either mild italian chicken meat mix with spices or sausages themselves will work for this recipe. I think meat mix is a bit easier to handle.

Using canned broth for this recipe is easier and saves time, but isn’t absolutely necessary, you can cook the broth yourself.

Serve this soup hot, that way it will provide nice warm feeling especially on cold weather. If you need to reheat the soup leftovers, don’t overheat it, just bring to light simmer and serve.

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