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February 24, 2010

Simms' Chicken and Rice Soup

Resist the temptation to add carrots or other seasonings, the idea of this soup is that it is so simple and pure.

1 whole small- to medium-sized chicken
4 - 5 stalks of celery, sliced
1 medium onion, chopped
Water to cover
Kosher salt
1 cup uncooked white rice

Wash the chicken and pat dry. Put chicken in a large stockpot and cover with water. Add celery and onion, and a good amount of salt. Bring to a boil over high heat.

Once the water comes to a boil, reduce heat and simmer for at least one hour, until the chicken is cooked through and tender.

Remove the chicken from the pot and allow to cool a bit while finishing the soup.

Add the rice to the stock and simmer until cooked (about 15 minutes).

Meanwhile, remove all the meat from the bones and shred into bite-sized pieces. Add the chicken back to the pot when the rice is done. 

Adjust seasoning and serve.

March 01, 2009

Cheesy Bread Sticks

These are so incredibly easy and delicious!

1 package bread stick dough (such as Pillsbury)
1/2 cup grated swiss cheese
1/2 cup grated parmesan cheese
Kosher salt
Olive oil

Preheat oven to 350 degrees.

Put a piece of parchment paper on a cookie sheet.

Take breadstick dough and cut each rectangular piece in half lengthwise down the middle.

Pour a dap of olive oil in a bowl and mix the cheese together in a separate bowl.

Roll each piece of bread stick dough in the olive oil, then roll in the cheese mixture.

Place on baking sheet and sprinkle with kosher salt.

Bake for 10 - 15 minutes or until golden brown. Serve warm.

February 24, 2009

Potage Parmentier (Leek and Potato Soup)

6 – 8 servings
From Julia Child’s Mastering the Art of French Cooking

A 3- to 4- quart saucepan or pressure cooker
3 to 4 cups or 1 pound peeled potatoes, sliced or diced
3 cups or 1 pound thinly sliced leeks including the tender green, or yellow onions
2 quarts water
1 Tb salt

4 to 6 Tb whipping cream or 2 to 3 Tb softened butter
2 to 3 Tb minced parsley or chives

Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds of pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.

Mash the vegetable together in the soup with a fork or pass the soup through a food mill. Correct the seasoning. Set aside uncovered until just before serving then reheat to the simmer.

Off heat and just before serving, stir in the cream or the butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.

January 15, 2009

Red curry soup with chicken

We hope you enjoy this wonderful recipe for a simple and delicious soup that can be prepared in minutes. It is sure to make your body feel happy–bringing comfort against winter’s cold, while offering up a hint of spring with its bright, fresh flavor.


Serves 4


2 teaspoons grapeseed or vegetable oil
1 Tablespoon red Thai curry paste
1 8 oz. can coconut milk
1 ½ cups chicken stock
1 Tablespoon fresh lime juice
4 boneless, skinless, chicken breasts – sliced thin
1 cup sugar snap peas or snow peas
1 cup thinly sliced mushrooms (such as cremini or baby bellas)
¼ cup cilantro leaves

To make

Heat the oil in a large sauté or frying pan (preferably non-stick) over medium heat.

Add curry paste and cook until fragrant, stirring constantly.
Stir in coconut milk, chicken stock and lime juice.
Bring to a boil and let cook for 1 minute.

Reduce the heat to low and add the chicken, simmering for about 5 minutes to cook the chicken and incorporate the flavors.

Add the peas and mushrooms and cook another 5 – 10 minutes until chicken is completely cooked and the vegetables are tender.

Stir in fresh cilantro and lime juice and serve.

This is wonderful served over steamed rice. Feel free to add different vegetables or to try different kinds of curry.