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Wedding soup

3/11/2022

19 Comments

 
Many of you have followed my blog for years. It feels like a community to me, even though I don’t know each of you personally. There were times when your comments gave me great comfort, especially when I lost my mom and my girlfriend. Your sincere comments and condolence wishes meant a lot to me. Unfortunately, the comments are archived because of my new blog design. I am so sad about that. Maybe some day, I will find someone who can put them back where they belong. When I wrote the blogpost about my mom’s passing, I promised you the recipe for the wedding soup that I make. Well, here it is six years later, and I am finally getting around to doing it. In these times of war and loss we need comfort food.
German Wedding soup from Lower Saxony
There are many versions of wedding soups. Even in Germany, they vary in the different regions. What I am sharing with you is a recipe from Lower Saxony where I am from. I liked this soup ever since I was a child. Whenever I visit Germany I will look for restaurants that serve wedding soup.
German Wedding soup from Lower Saxony
Wedding soup served in a German restaurant.
German Wedding soup from Lower Saxony
Wedding soup from another restaurant in Germany
My favorite in the soup is the egg custard cubes or Eierstich as we call them in Germany. The broth should be almost clear with a few vegetable pieces and egg custard. In my childhood, it was often the first course at a wedding or other celebration. Sometimes meatballs or bone narrow dumplings are added. The wedding soup was supposed to give the just-married couple strength for the upcoming wedding night!
The main ingredients in the soup is the broth. It takes some time and effort to make. I freeze half of the broth.
German Wedding soup from Lower Saxony
The greens for the broth
German Wedding soup from Lower Saxony
The meat and bones
German Wedding soup from Lower Saxony
Blackening the onions
German Wedding soup from Lower Saxony
The finished broth
Print the recipe


​The Recipe For german Wedding Soup

This soup will make about 6 servings depending on the size of the soup bowl. It's a filling soup and it makes a great first course or main meal. 
The egg custard recipe makes more than you need, but I like it as a snack. Sometimes, I like to add tiny meatballs. And sometimes I add pieces of meat to the soup. I got beef bones from the butcher, some of them had bone narrow in them which adds  a strong flavor. I have had wedding soups where the bone narrow was made into dumplings. 
For the broth, use the outer dark green leaves of the leek, because that’s where all the flavor is. Use the peel of the celeriac root and if possible, get a celeriac root with some leaves. That will add a lot of flavor to the broth.

The Broth:
½ to 1 lb. chuck roast
3 lb. center cut beef bones
1 fat  carrot
1 white onion with peel
1 small leek thoroughly cleaned
a few sprigs of parsley
the peel of a celeriac root
3 bay leaves
3 cloves 
1 tsp. whole allspice kernels 
2 tsp. peppercorns
4 tsp. salt

Directions:
Wash and clean all the vegetables thoroughly. Peel the celeriac root and use the peel for the broth and the rest of the root for the soup. Add lemon juice to the pieces of the celeriac root to prevent it from discoloring. Cut the unpeeled onion in half and roast the cut side down in a frying pan until turns black. Use all of the leek, including the green leaves. If you want, you can use some of the white part of the leek in the finished soup. 
Heat 12 cups of water in a large pot and just before the water boils, add the meat, spices, and the vegetables. I have never done it this way, but it seems to work. When the broth comes to a boil, skim the foam off. Reduce the heat and simmer the broth covered for at least four hours. Let the broth cool a little bit and remove all the large vegetable pieces and meat. Discard the vegetables and bones. Cut the meat into small pieces and save. Ladle the broth through a sieve covered with a piece of gauze or thin towel. This way, you get rid of all the spices and protein pieces from the meat. I put my broth in the fridge and remove the hardened fat the following day. 

Things that go into the soup:

The Vegetables:
1 fat peeled carrot cut into small cubes
About 2 cups peeled celeriac root  cut into small cubes

Meatballs :
You can double this recipe and freeze half of the meatballs when you make the soup again with the leftover frozen broth.

Ingredients:
¼ lb. ground beef
1 2-inch piece of baguette 
salt
pepper
a pinch of nutmeg

Directions:
Soak the piece of baguette in milk until soft. Squeeze out all the liquid and mix with the meat, salt, pepper, and nutmeg to taste. Roll into little balls and boil in salted water for about five minutes. Drain and put them aside for the soup. 

Egg Custard:

Ingredients :
3 eggs 
whole milk (equal to the volume of the eggs)
salt
pepper
a pinch of nutmeg

Directions:
Measure the volume of the eggs and then add the same amount of whole milk. Puree the milk, eggs, salt pepper and nutmeg in a blender (or use an inversion blender). Line a container with a fitting lid with plastic wrap. (I used a plastic container.) Pour the egg mixture into the lined container, put the lid on and emerge the container into a pot with simmering water. Cover the pot and simmer for 30 minutes or until the custard has set. Once the custard is done, flip the container over a plate, remove the plastic and cool the custard. Cut into small cubes.

The Soup:
Reheat the broth, add the cooked meatballs, the meat, the vegetables and simmer for about  8-10 minutes. Ladle the soup into a bowl, add some egg custard and sprinkle with some chopped parsley.

Guten Appetit!
Recipe from Callekocht Hochzeitssuppe ( YouTube)
Translated and adapted by Sunnycovechef.com
German Wedding soup from Lower Saxony
19 Comments

Celeriac and Apple Soup with Dungeons  Crab

1/30/2020

0 Comments

 
It’s the end of January 2020—a new year and a new decade. I never thought I would make it this far. But here I am, thankful for being able to walk again and living in this beautiful area called Monterey Bay. There are so many wonderful things to do and to see, the endless Pacific Ocean, the mountains with their valleys and so much more. I have lived here for over 30 years and I haven’t seen everything—even though I have tried. I always look for new inspiration and new things to do and eat. A free magazine called edible Monterey helps me find new ventures in food. That’s where I found a new soup recipe using celeriac root, one of  my favorite winter vegetable.
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​This soup is very similar to my creamy vegetable soup, called Krabbensuppe from the city of Hamburg, Germany. While my German version has different vegetables in the soup to complement the tiny shrimp from that part of the world. The celeriac soup in edible Monterey has apples, onions and celeriac root, seasoned with a hint of masala.
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The soup by itself is delicious. I had some leftover for breakfast. But to bring it to the next level, add fresh Dungeness crab meat sautéed in browned butter. It makes it an elegant and special dish for any occasion. When I made it, I served it with crab cakes on a salad with citrus dressing. It was one of the first meals I cooked for my husband after I recovered. To all my friends who don’t have Dungeness crab available, I think lobster or shrimp would be great, maybe even scallops. It would make a special Valentine’s Day dinner. ​
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Here are some other celeriac root recipes. ​
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​This  ginger shrimp celeriac root salad makes makes a great lunch or light dinner


​A creamy vegetable soup made with carrots, celeriac root, leeks and potatoes and topped with bay shrimp. In Germany this soup is called Krabbensuppe . Krabben are tiny shrimp from the Nordsee.  I make this soup all the time and everybody loves it.
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review the recipe for crab cakes
review the recipe for ginger shrimp salad with celeriac
recipe for creamy vegetable soup with bay shrimp
I would not omit the marsala , it adds a great flavor. I bought a small box at Whole Foods called Tandoori Marsala. The original recipe used garam masala. I don’t know the difference. I used different variety of apples that I bought at the Farmer’s Market . The original recipe called for granny smith apples. Peeling the celeriac root can be tricky. I use a pairing knife and try not to cut myself. As soon as you peel and cut the celeriac into slices put them in cold water with a splash of lemon juice to prevent them from discoloring
Print Recipe
Ingredients:
serves 4 

2 TBS olive oil
2 TBS butter
1 medium yellow onion, peeled and chopped
2 garlic cloves, peeled and chopped 
5 + cups chicken broth
1 large celeriac root , peeled and sliced
​3 medium sized apples, peeled and sliced 
1 tsp. salt
¼  tsp. graham masala 
¼ tsp. freshly ground pepper


Crab Topping:
4 TBS butter 
½-1 cup crab meat
2 tsp. chives, chopped
Directions:

Heat the oil and the butter over medium heat in a large pot, add the onions and sauté them for about 5 minutes until they get soft. Add the garlic and masala and sauté for an additional minute. Add the chicken broth, the celery and the apples and the rest of the spices. 
Bring to a boil  over high heat , then reduce the heat and simmer covered for about 20 minutes or until the celeriac root is soft. Put the pot in your kitchen sink and puree with an immersion stick until has a smooth and silky consistency . You can also puree in a blender if you don’t have an immersion stick.
Keep the soup warm while you heat the butter in a frying pan over medium stirring it frequently until the butter turns into a warm brown, do not burn it. This process takes about 4-6 minutes. Add the crab to the butter to warm. 
Pour the hot soup into into serving bowls, spoon the crab and butter over the soup. Sprinkle with chives.

Guten Appetit !
Recipe by Caroline Chambers in the winter addition of “edible Monterey”
​adapted by ©Sunnycovechef.com
0 Comments

Chicken or Turkey Stock made from Leftover  Food Scraps

12/10/2019

0 Comments

 
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It has been almost eight weeks since my accident, and I am not allowed to walk without my boot and crutches. One of my ankle bones has not healed yet. My doctor told me to write the alphabet with my foot as many times as I can to regain mobility. I can now do it in cursive and in block print. I have learned a lot during these last eight weeks, especially to be patient and resourceful. I also learned to be very careful and take care of my body. Being so physically dependent, I am thankful for my husband’s and son’s loving care. Most of all, it has been a humbling experience, and a lesson about how fragile life can be.
I have been cooking very little these days. I have eaten a lot of salads, rotisserie chicken and food brought by friends and neighbors. Once I am allowed to walk, I will start cooking again. I can’t wait.
A couple days ago, I was looking at a chicken carcass. I hate to waste good food. For years, I’ve made my own chicken and vegetable stock, and never make it the same way. Sometimes I buy chicken legs or a whole chicken, but most of the time I just use the chicken or turkey carcass, leftover vegetable scraps from the freezer or veggies that have seen better days.  Whenever I use leeks, I freeze the part that I don’t use which are the dark green leaves. I wash the leaves and put them in a bag. Mushrooms stems give the stock a great Unami flavor. Ginger and garlic add more flavor. I add a couple of carrots, a couple of celery stalks with the leaves, and a whole onion cut into half (leaving the skin on). Some cooks blacken the cut side of the onions in a frying pan to add color, but I don’t. I put all these ingredients in a large cast iron pot and cover them with cold water. When the water boils, I add 1 teaspoon of salt, some pepper, and garlic salt. I always add a couple of bay leaves. So, you see I really don’t have a specific recipe. 
Recipe for Wonton Soup
Recipe for German Vegetable Shrimp Soup
Print Recipe
Ingredients:
​

A chicken/turkey carcass or

chicken or turkey parts (legs, necks or wings) 
1-2 carrots 
2 -3 celery stalks with leaves 
1 onion (with peel)
1 leek (or clean dark leek leaves)
A handful of parsley (with stems)
A couple of dried mushrooms (or frozen mushroom stems)
several garlic cloves 
2 bay leaves 
a few pieces of ginger
1 tsp salt
1 tsp garlic salt
1-2 tsp pepper
Directions:
​

Put everything in a cast iron pot and cover with water. Bring it all to a boil, spooning of the scum that rises to the top. When the stock boils, turn down the heat and simmer it covered for 2-3 hours, occasionally spooning off the scum. At the end, pour the stock through a fine sieve into a large bowl, discarding the solids. If there is some fat floating around  put the bowl in the fridge and remove the fat layer when the stock is cold. I usually freeze my stock or use it within a couple of days. 
​

Guten Appetit !
recipe by©Sunnycovechef.com
0 Comments

Creamy Asparagus Soup and other Recipes with Asparagus

5/9/2019

0 Comments

 
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Asparagus was considered a beneficial herb among the Romans and later in the 12th century was given aphrodisiacal power by Indian sex gurus. It was cultivated by French monks circa 1469, and a century later in Germany.
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Here in the United States we eat green asparagus, while in Germany white asparagus is popular. Although green asparagus is becoming more popular. In Germany, Spargelzeit (asparagus season) is from April to June. During that time in Germany, you will find an abundance of asparagus at the local farmer’s markets and on the menus in most restaurants. Traditionally, it is served with boiled potatoes and hollandaise sauce. You can have it with cooked or smoked ham, or Schnitzel (pork chops). ​
Asparagus is low in calories and rich in fiber and vitamins. It has chromium, a trace mineral that helps insulin-transporting glucose from the bloodstream into the cells. This is a big plus for the millions of people who are diagnosed with pre-diabetes or are diabetic. Click here  for a recipe for asparagus frittata  that I posted a couple of years ago..
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I love asparagus. Once the season starts, I buy it all the time. My husband prefers steamed asparagus, but I prefer mine roasted with hazelnut oil and sprinkled with some sea salt. When I steam the asparagus, I break off the woody ends. When I roast the asparagus, I prefer the thicker stems. I break off the woody ends and peel the rest of the stalk using a vegetable peeler, leaving the tips intact. However I cook my asparagus, I like it al dente. Click here for a delicious Chinese noodle salad that is perfect for spring and summer parties.
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I have been playing with the recipe for this asparagus soup for a few years. Last year, I made one using leeks that was good, but not as good as the one I am posting here. This is a very simple but deliciously creamy soup with the flavor of asparagus. It is cooked in no time and you will enjoy every spoonful. I usually serve it with some fresh bread and salad. It would also make a great first course for a fancy dinner.
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Print Recipe
Ingredients: 
This recipe makes about 4 cups of soup.

1 lb. green asparagus
1 cup chopped white onions 
2 TBS butter
2 TBS white flour
2 cups chicken stock
½ cup milk 
½ cup half and half
​½ tsp. salt
½ tsp. pepper
a pinch of freshly grated nutmeg 
1 tsp fresh lemon juice
Instructions:

Break off the woody ends from each asparagus spear, discard them and cut the rest into 1 inch pieces, leaving the tips intact. Keep the tips separate from the rest of the stems. 
Melt the butter in a medium-size heavy saucepan, add the onions and sauté them for about 3 minutes. Do not brown them. Add the asparagus pieces and cook them for a couple of minutes. Add the flour and sauté for another couple of minutes. Whisk in the chicken broth one cup at a time. Add the milk, salt, pepper and nutmeg, bringing it to a boil, then simmer covered for about 10 or more minutes. You want the asparagus to be very soft. Puree the soup with an immersion stick or in a mixer. Reheat and add the half and half,  season with additional salt and pepper and  lemon juice. In the  meantime cook the asparagus tips in boiling water for about 2 minutes. When you serve the soup add the asparagus tips to the individual serving bowls. I served my soup with parmesan crackers. 

Guten Appetit!
recipe by@Sunnycovechef
0 Comments

Wonton Soup

3/1/2019

4 Comments

 
This wonton soup is full of flavor, easy to make, and you end up with a light soup which is flavored with ginger, enriched with bok choy and tasty wontons. It has been my go to soup for years and I think of it as Chinese penicillin when I have a cold.. The term wonton comes from a Chinese phrase meaning swallowing clouds.
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Wonton soup with homemade wontons and pork-shrimp balls
Lately I have been needing wonton soup in my house. On a cold and rainy evening this soup will warm your belly. It will do the same on a foggy summer night. I have been playing with the recipe for years . The secret is in the tasty light broth that you want to slurp with delight. Of course a homemade broth is tastier but there is nothing wrong with using commercial chicken broth.
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Wonton soup with store-bought wontons
Normally I have been making this soup with store-bought wontons that I keep in the freezer. It is an easy and light dinner that is ready in 20 minutes. But when I decided to post this recipe I had to make my own wontons. I found a recipe I liked  at  (click here for the video on how to make wontons). I modified the original recipe to make less wontons. I didn’t like the flavor of my wonton wrappers so I made mostly pork-shrimp balls. For all purposes you can make this soup with pork-shrimp balls  only. Whatever you do, I hope you enjoy it as much as my family has.
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In about a month I will be in Hamburg, a city in Northern Germany. I can’t wait, but in the meantime here is a recipe for Krabbensuppe, a  delicate pureed vegetable soup , topped with bay shrimp. This soup is a staple in that region served with a tasty local little shrimp called Krabben. (click here for the recipe)
Make the wontons first if you make your own and keep them covered so they don’t dry out. The pork should be finely ground. If you don't have Mirin cooking wine try using sherry. Get all the ingredients for the broth ready before you begin cooking. Use both the stems and the leaves from the  bok choy. There is enough soup for 3-4 servings .
Print Recipe
Ingredients :
Wontons:​
This recipe will make 30 meat-shrimp balls or wontons

6 ounces (170g) minced ground  pork 
5 ounces  (140g) bay shrimp
1 TBS grated ginger
2 green onions, finely chopped ( 3TBS) 
1 TBS soy sauce
2 TBS cooking wine (I used Mirin) 

2 tsp toasted sesame oil 
1 tsp salt 
Square Wonton Wrappers

 The Broth:

2 TBS regular sesame oil
2 TBS garlic, minced 
1½ TBS grated ginger
4 cups chicken broth
1 cups of water
2 tsp soy sauce 
½ tsp salt
½ -1 cup shiitake mushrooms
1 medium bok choy ( about 2 cups chopped)
½ cup frozen peas
2 Tbs chopped parsley
Directions: 
Wontons:

Put all the ingredients except the wrappers in a food processor and pulse a few times. Be careful not to over mix.
Lay wontons wrappers on a board. Put about 1½ tsp of filling in the center of the wonton. Have a glass of water to wet the wontons. With your fingers put some water on half of the edges of the wonton. Fold the square wonton in half creating a triangle. Make sure the edges of the wonton are sealed and all the air bubbles have been removed. Roll up the spine and bring the corners together . Cover the wontons with a wet towel so they don’t try out or put them in a covered container.

The Broth:
​
Clean the shiitake mushrooms, remove the stems and slice the mushroom caps. Slice and wash the bok choy, including the stems. Chop the parsley.  Mince the garlic and grate or mince the ginger collecting all the juices. 
Heat the sesame oil and sauté the garlic and the ginger for about a minute at medium heat. Don’t let the garlic get brown. Add the chicken stock and the water and bring to a boil. Add the soy sauce, shiitake mushrooms and salt. Cook for a couple of minutes. At this point add the frozen or homemade wontons. The homemade wontons need to cook for about 4-5 minutes or until they float on the top. If you are using store-bought wontons cook them according to the directions on the package. Add the frozen peas and bok choy during the last minute of cooking.  Sprinkle with parsley and serve immediately . 

Guten Appetit!
Recipe for homemade wontons adapted from recipetineats
recipe for broth by© Sunnycovechef
​
4 Comments

French Onion Soup

10/18/2017

0 Comments

 
This soup is a treat for the cooler days. It makes for a light dinner or a first course for a dinner party. It appeals to the diner in you. In Paris it is a quintessential bistro staple.
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my onion soup
Whenever I am in Paris I have to have French onion soup. It’s usually my first meal. I am jet-legged and just want a light, comforting, tasty, and very French meal. The restaurant has to be right around the corner from my lodging. I am so happy just to be in Paris after a long flight. If the sun is shining, I like sitting at a small table in an outdoor cafe enjoying my surroundings.
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Onion soup in Paris
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This is not the restaurant where I got the onion soup.
That was the case this last time when I visited Paris in late August. (Click here to read more about Paris.) Everything was just the way I like it, except the onion soup. It was horrible—the broth had no depth, it tasted like dishwater with vinegar added. This prompted me to try my hand at making my own onion soup. Why not? Years ago, I made Julia Child's recipe from her book Mastering The Art of French Cooking. Unfortunately, I have no memory of it. I do remember making my own broth by roasting beef bones. This time I choose to use organic beef broth from Trader’s Joe’s. The soup was excellent but I think it would be even better with homemade stock. For vegetarians, you can substitute vegetable stock. If you choose to make it this way, add some juniper berries and one star anise for additional flavor.
Whatever broth you use, make sure the onions are cooked slowly and caramelized. This is how you get the rich intense flavor, making this soup a savory delight. My main taster (my one and only) loved the soup. His only request was to add more cheese and maybe cut the toast into bite-sized pieces. I will give him more cheese, but the toast stays in one piece or cut in half.
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Time has been flying by. We have had some beautiful fall weather here in Santa Cruz. The fires around us have been polluting the air making it hard to breath. My heart goes out to all the people that experienced pain and suffering. 
​
I have been cooking simple meals like baked salmon with broccoli and my German green sauce. I made my quinoa salad and baked shrimp with feta for my monthly book club. I also baked my banana bread and I made my lentil salad for my girlfriend’s Open Studio. Cooking always improves my life.
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shrimp and quinoa
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banana bread
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green sauce
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lentil salad
This soup serves two as a main course or four as a starter using smaller heat-proof bowls. The soup will improve by sitting in the fridge for a day or two. If it is too thick, add water. Finish with the toast and cheese before serving.
The caramelized onions by themselves are a treat and can be served many different ways—on hamburgers, sausages, or bruschetta.
​It is best to cook this soup in a heavy four-quart covered saucepan. I keep some leftover baguette slices in my freezer. I used a grated mixture of Gruyère but many recipes use Comté cheese. A mixture of Swiss and Gruyère will also work.
Print Recipe
Ingredients:

4 TBS butter
​1 TBS olive oil

2 lbs white sweet onions
1 tsp salt 
1 tsp freshly ground pepper
½ tsp sugar
1 ½ cup white wine
1 quart beef stock
2 cups water
1 vegetable bouillon 
2 sprigs of thyme
2 bay leaves
4-6  ½-inch baguette slices
a clove of garlic (peeled and halved)
2 tsp cognac 
1 cup (or more) grated Gruyère or Comté cheese
​​
Directions:
Peel the onions, cut them in half lengthwise and thinly slice them. Melt the butter, add the oil and onions and cook them slowly in a covered heavy saucepan for 15 minutes.
​
Add the salt, pepper and sugar and continue to cook uncovered for about 30-40 minutes until the onions are golden brown. Stir often, scratching the bottom clean. Reduce the heat if the onions start to darken. Ideally, you want that dark, golden brown hue. 

Raise the heat, add the wine and cook for about 8-10 minutes until almost all the wine has evaporated. Add the broth, water, vegetable bullion, thyme, and bay leaves. Simmer uncovered for 20-30 minutes. Season to taste.

Bake the toast slices in a 350 degree oven for several minutes until they are somewhat dry. Rub some garlic on the toast. One of my favorite bloggers added some mustard to one side of the toast. I didn’t, but might try it next time. 

Add ¼ tsp of the cognac to the bottom of the oven-safe bowls and fill with heated soup, leaving some space for the toast and cheese. Lay the toast on top of the soup and add as much grated cheese as you want. Put some tiny little slivers of butter on top of the cheese and broil until the cheese is melted and starts to bubble. Watch closely, so you don’t burn your cheese. You might want to put a cookie sheet on a lower rack in the oven to prevent any dripping. Serve immediately.

Guten Appetit!
​recipe by©Sunnycovechef
0 Comments

Lentil Soup with Carrot Raisin Salad

7/16/2015

2 Comments

 
Lentil Soup with Carrot Salad
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Ok, I'm officially pouting. I don't want to face the reality of real life, making appointments, getting things in order, cleaning up my poor dried-out yard, going to the doctor and so on. I don't want to be a participant of life, I want to be an observer. I want to sit in a little French cafe watching people. I want to drink an Anis with lots of ice in the cafe Les Deux Magots in Paris where Hemingway and Jean Paul Sartre had their drinks, I want to admire all the beautiful decorated shop windows and walk until I find another cafe or museum.
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I will post about my trip to France, later but for reality's sake, I need to make something that will bring me back to earth like good old fashioned lentil soup. I have made this lentil soup many times. It's an old friend of mine. I got some sausages, carrots, potatoes, and fresh herbs  at the farmers' market and will use them for my soup. This recipe is not written in stone, so you can add different ingredients. I have sautéed pancetta with the veggies and that was delicious. It is very easy to make a vegetarian or even vegan version of this soup by omitting the meat and  Parmesan cheese rind, using vegetable broth instead of chicken. You can also add baby spinach with the basil at the end to up the health factor. Puréeing part of the soup gives it a creamy texture. I use an immersion blender, but a blender or food processor will do the same thing. As you see, there are many variations on the theme. Have fun and enjoy this wonderful filling  and healthy soup.   ​
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For a little salad, I grated a couple of carrots, added some lemon juice and raisins. It is a great addition to the soup. ​
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I buttered my bread and added thinly sliced radishes sprinkled with coarse sea salt.
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The Parmesan cheese rind adds a rich flavor to the soup. I freeze all my leftover Parmesan rinds. This time I used a 2" by 1" inch piece. An alternative is to sprinkle some grated Parmesan cheese before you serve the soup. Only blend about 2 cups of the soup, just enough to give it a creamy texture. This soup makes great leftovers. ​​
Print Recipe
Ingredients:

Makes 3 to 4 servings 

1 Tbs. olive oil 
1 ¼ cup red onion, chopped 
1  cup celery, chopped 
1  cup carrots, chopped 
1  cup potatoes, chopped and peeled 
1  tsp. fresh thyme
1 bay leaf
1 tsp cumin 
1 cup fresh or canned chopped tomatoes 
1 cup French green lentils, rinsed and picked over
1 small piece Parmesan cheese rind 
4 cups chicken broth
1 cup water
2-3 cooked or smoked  sausages 
1 tsp garlic salt
½ cup chopped basil
1-2 tsp apple cider vinegar 
salt and pepper to taste
Directions:

Heat the olive oil and sauté the vegetables for about 8 minutes stirring occasionally to prevent burning.

Add cumin and sauté for about 30 seconds to release the flavors.

Add the broth, the water, the bay leaf, the lentils and the piece of Parmesan rind, bringing it to a boil. Reduce heat, cover, and simmer for about 40 minutes or until lentils are tender. Remove from heat, discard bay leaf and Parmesan rind.
With an immersion blender, blend part of the soup until creamy, but leave half or more of the vegetables whole. If you don't have an immersion blender, blend 2 cups of the soup in a blender or food processor.

Cut the sausages into bite-sized pieces and sauté until slightly browned.  Add to the soup.


Add the vinegar, sausages, basil and season with salt and pepper.

Guten Appetit
 Recipe by © Sunnycovechef
2 Comments

German Creamy Vegetable Soup (Krabbensuppe)

1/9/2015

0 Comments

 
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My mom

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Behrensen, my village in December 2014
My mom passed away on Christmas Eve, peacefully surrounded by her family in Germany (I was on my way).  She had fallen the day before on December 23 and broke her hip. There was talk of operating, but a day later my mom (and her body) decided that it was time to go. She would have been 92 in January; we all miss her.

She was one of the fortunate Germans of her generation who lived in the same place all her life. Her family, especially her children, were the most important part of her life. My brother and I were raised with love, always knowing that we could return home at any time. Home was a large farm in a small village in the middle of Germany. My mom was an intelligent and strong woman with a keen sense of justice that was remarkable. She was well loved and respected by the people around her. She was an environmentalist long before it became fashionable — no water, electricity or any other resource was ever wasted.  She formed an especially strong bond with my niece, who both loved each other very much. There are so many  stories and anecdotes to tell and I hope to write them all down eventually. I just returned from Germany this week, and have to adjust to my new life without my daily calls and frequent visits to see her. I already miss her presence in my life very much.
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This picture of my mom was taken was taken a year ago.
I would like to thank all my blogger friends for the comforting words I received. 
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When I was in Germany, we watched an old film of my brother’s wedding.  It was soothing to see all of us decades ago when we were younger.  Part of the wedding menu was a wedding soup (Hochzeitssuppe).  My German family loves it, so the next day I made the soup for them. It was nourishing and well liked, and I promise I will post the recipe.  In the meantime, I needed a nourishing soup that was easy to make and healthy.  My Creamy Vegetable Soup with Bay Shrimp fits the bill. The celeriac root adds so much richness that you don’t really need cream. I added some low-fat milk, but even that is not necessary. Thank you again for all your  support and love you sent my way. 
This is a filling soup with the tasty flavor of sweet shrimp. It is a staple in northern Germany, in the town of Hamburg it is cooked with the local tiny shrimp, a true delicacy. You absolutely have to try if you ever find yourself in that part of the world. I used the little cooked bay shrimp that you find here in California. The celeriac (celery root) and the other root vegetables add an earthy flavor. When I made this for my German girlfriend, my picky American husband loved it. This soup is hearty enough for an evening meal served with crusty bread and a salad. Or it would make a delicious first course for a fancy dinner. It has hardly any calories, but it is very satisfying. I cook soups like this when I need to lose some weight. ​
At almost any German grocery store, you will find different vegetables tied together in a bundle that consists of roots like carrot, celery root, parsnip or parsley root, leek and some parsley. The German call it Suppengrün, which is used to give aroma and taste to any broth and is usually discarded after cooking. In this recipe, I use it as a thickening agent. I did make a small bundle from the green part of the leeks and some parsley sprigs. I add several pinches of saffron (which is optional). ​
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put the cut vegetables in a tub of water
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drain the vegetables
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a bundle of veggies to flavor the soup
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ready to cook
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blending the soup
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enjoy
PRINT RECIPE
Ingredients:
(4 servings)


2 small carrots, chopped (1/2 cup) 
1 celeriac root, peeled and chopped (1 1/2-2 cups)
3 medium leeks (white part only), sliced (2 cups)
(save the green part of the leek)
4-5 yellow potatoes, peeled and chopped (3-4 cups)
4 cups  chicken broth
1 or more  cups of water
1 cube fish bouillon (optional)
½ or more  tsp. salt

½ tsp. garlic or celery salt
½ tsp. freshly ground pepper
a pinch of nutmeg and saffron (optional)
1-3 Tbs. whipped cream
1 pound small cooked bay shrimp
parsley
Directions:

Peel the carrots, celeriac and potatoes and cut into small pieces. Put them in a large pot with the chicken broth, fish bouillon,  and water. Wash the sliced leek thoroughly in water to remove any dirt, and add it to the soup. Wash the green parts of the leek , tie them together with several parsley sprigs, and add to the soup. Bring it to a boil and simmer  covered for 20-30 minutes until the vegetables are soft. Remove the bundle of soup greens and discard. Season the soup with salt, pepper, garlic or celery salt, some fresh ground nutmeg and a pinch of saffron. Add the whipped cream. Puree the soup in a mixer or with an immersion stick. Heat the soup and season to taste. If the soup is too thick, thin it out with water or milk. Ladle the soup into bowls, add a handful of shrimp and sprinkle with chopped parsley.

Guten Appetit!
Recipe by © sunnycovechef.com
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Chicken Soup to the Rescue

4/2/2014

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A secret weapon for the common cold—a delicious prescription ​
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I always add  dried shiitake mushrooms to the broth, I have added astragalus root pieces (a folk remedy for colds and upper respiratory infections) and ginger. The secret here is in the broth. I freeze all my mushroom stems and leek greens from previous meals. When I'm ambitious, I add a whole chicken, but that takes longer, so lately I've been adding chicken pieces. For this soup, I add a whole leg (breast is fine) and three chicken wings. ​
Print Recipe
​Ingredients:
6-8 servings

Broth:
1 whole chicken leg
3 chicken wings 
4 cups chicken broth
4-6 cups of water
tops from green onions and leeks (washed)
2 carrots (chopped)
½ onion (peeled)
1 small potato
mushroom stems or 3-4 dried shiitake mushrooms
1 head of garlic (cut in half)
2 celery stalks and leaves
several pieces of ginger

Soup:
¾ cup elbow noodles
1 Tbs. garlic salt
1 tsp. pepper
2 leeks sliced, whites only
3 celery stalks, sliced
1 carrot (chopped)
2 green onions (chopped) 
2 Tbs. chopped parsley
1 Tbs. lemon  juice
Directions:
Put all the broth ingredients into a large pot. Bring to a boil and simmer for about 45 minutes. Pour broth through a sieve and cool. Shred the chicken, discard bones, chicken skin and vegetables. Return the broth and the shredded chicken to the pot and bring to a boil. Add the leeks, celery, carrots, spices, and noodles and simmer for about 10 minutes until the noodles are soft. Shortly before serving add the parsley, green onion and lemon juice. Season with salt and pepper. 

Just in case you want both, the chicken soup and the grog, here is a recipe I found to make grog:

Ingredients:
2 ounces dark rum
1/2 ounce fresh lime juice
1 tsp. brown sugar
4 ounces hot water
slice of orange and a cinnamon stick

Instructions:
Mix the rum, lime juice, brown sugar, and hot water in a mug. Garnish with an orange slice and a cinnamon stick.


Guten Appetit und gute Besserung (speedy recovery)
Recipe by © sunnycovechef
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African Peanut Soup

2/26/2014

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A vegan soup loaded with nutritious healthy ingredients, digestive spices
 and great taste
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This soup has it all. The ingredients and spices are good for you and it tastes great—even to carnivores. Children (and the young at heart) will love it, because it is flavored with peanut butter.  Each ingredient and spice is loaded with fiber, protein and antioxidants. The different flavors—ginger, curry and peanut butter—are pleasing to the palate. Whenever I make this soup,  everyone loves it and wants the recipe. 
When I was a vegan years ago, I cut this recipe out of the local paper. It originally comes from:  Stop the Clock! Cooking: Defy Aging-Eat The Foods You Love by Cheryl Forberg .
This soup tastes great the next day. You can always substitute almond butter for peanut butter.
Print Recipe
Ingredients:

Makes about 8 servings

1TBS olive oil
1 medium red onion, finely chopped (about 1 cup)
1 cup finely chopped red or orange pepper
½ cup finely chopped carrots
½ cup finely chopped celery
4 garlic cloves, minced
2 TBS minced fresh ginger
1 TBS curry powder 
1 (14 ½ - ounce) can of diced tomatoes 
1 bay leaf
4 cups chicken broth or vegetable broth
1 large sweet potato 
1 ½  cup shelled edamame beans
¼ cup creamy peanut butter
¼ cup chopped fresh cilantro
1-2 cups baby spinach (optional)
½ tsp. or more salt
Freshly ground pepper
Directions: 

Heat olive oil in a heavy pot. Add onions, pepper, carrots and celery, sauté until soft and translucent, about five minutes. Add garlic, ginger and curry powder and sauté until fragrant, about a minute. Be careful not to brown the garlic. Add tomatoes and the bay leaf and cook, uncovered, until tomatoes are slightly reduced, about three minutes. Add the broth and bring to a boil. Reduce heat, cover and simmer for about 10-15 minutes. Stir in the peanut butter until well combined, add the edamame beans and cook until thoroughly heated. Stir in spinach and cilantro and serve.

Guten Appetit!

Recipe adapted from:
Defy Aging-Eat The Foods You Love  
by Cheryl Forberg
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Cioppino, a San Francisco-style fish stew

1/28/2014

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A special treat for friends and family
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Cioppino is a quintessential San Francisco dish. Legend has it that the term evolved from the expression "chip in." It was created by Italian and Portuguese fishermen, who "chipped in" seafood from their daily catch and cooked it in a savory tomato-based broth. Today you can find it on many menus in restaurants.  It is one of my favorite dishes and I serve it to my friends and family when our Dungeness crab is in season. I have cooked this for years and each time it is a little different. The essential question for me is whether to use red or white wine. Traditionally, it was cooked in red wine which gives the stew a deeper, richer flavor. Lately I've been leaning towards the lighter version using white wine. Whatever you choose, it it will be a delicious meal. In our house, we serve it with garlic bread that my husband prepares, add a salad and you have a special meal for a cold winter evening that you can share with your friends and family.
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Use whatever seafood looks best at the store, as the success of your cioppino will depend on the freshness of your selection. If local crab is not available, use King crab legs from Alaska. If you want a stronger tomato taste in your soup, add another tablespoon of tomato paste. Add less red pepper if you want it to be less spicy. I have also served this with fennel and celery added.  In my opinion, the mussels and clams are a must. I figure about 2-3 prawns per person, depending on their size. If you don't have a Trader Joe's store nearby, use ½ pound of calamari instead of the seafood mix.  You can prepare the stew (without the seafood) ahead of time. Make sure to have extra napkins, little tools to get the crab out of the shell (I use little forks) and bowls to discard the shells. Do not use your best tablecloth, as you will have stains.
Print Recipe
Ingredients:

Serves 6-8 people

1/4 cup olive oil
2 cups diced red onions
1 bay leaf
1/2  tsp. pepper flakes
1 1/2 tsp. salt 
3 Tbs. minced garlic
3 Tbs. tomato paste
1 large red pepper, chopped
1 Tbs. fresh or 1 tsp. dried oregano  
2 cups  white wine
8 ounces clam  juice
1  28-32 ounce can of diced tomatoes 
2 cups chopped tomatoes
3 cups chicken stock
1Tbs. sugar 
3 Tbs. fresh basil, chopped
3 Tbs. flat-leaf parsley, chopped

1 package of Trader Joe’s seafood mix or ¼ lb. sea scallops
1lb. tilapia or other white fish
1lb. shrimp or prawns, peeled with tails on
15 to 20 mussels
15 to 20 clams
1 large Dungeness crab, cracked and cleaned
Directions:

Heat the olive oil in an 8-quart heavy pot. Add the bay leaf and onions, and sauté over moderate heat for 5-8 minutes, do not brown the onions. Add the garlic, the red pepper flakes and sauté for an additional 2-3 minutes, again making sure you don't brown the garlic. Stir in the tomato paste, oregano, diced red peppers and cook, stirring for one minute. Add the wine and boil until reduced to a half. Add tomatoes with their juice, clam juice, broth, sugar, 1Tbs. basil, and 1Tbs. parsley, and simmer (covered) for 30 minutes. Season with salt and pepper.  

Wash and scrub the mussels and clams, keeping them in a bowl of water. Cut the tilapia into bite-sized pieces. Add the clams and mussels to the stew and simmer (covered) until the shells open, 5 -10 minutes. Check every minute after 5 minutes and transfer opened clams and mussels to a separate pot, discarding any unopened ones after 10 minutes. Season the fish and shrimp with salt and add it to the rest of the seafood—except the crab.  Then simmer (covered) until cooked thoroughly, about 5 minutes. Discard the bay leaf, return clams and mussels to the pot (you can also add the crab at this time if it fits), cover and heat through. Sprinkle with the remainder of the basil and parsley. Since the crab is already cooked, I usually divide the crab among the heated soup bowls and then pour the soup over it. Serve immediately. 

Guten Appetit!
Recipe by: ©sunnycovechef.com

​
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White Asparagus Soup

11/18/2013

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​An easy to make elegant and light soup, perfect for a first course.
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When wandering through the Whole Foods produce department, I spotted white asparagus—my all time favorite vegetable—and it was fresh! In the past, the asparagus sold in this country was old and not worth the effort. Leave it to Whole Foods to make me happy. So, I decided to make Spargelsuppe (asparagus soup). This is a very delicate soup that brings out the wonderful flavor of the asparagus. Germans love their asparagus and when it is in season you will find asparagus on the menu of every restaurant. It is traditionally eaten with melted butter and boiled potatoes, and sometimes hollandaise sauce is substituted for the melted butter. It is also served with different kinds of hams or schnitzel (a breaded pork chop). ​
To peel the asparagus, hold the tip and carefully peel of the woody part of the asparagus. Be careful, as the asparagus breaks easily. Unlike green asparagus, white asparagus has to be peeled. The peels and end pieces will produce a flavorful broth for the soup. ​
Print Recipe
Ingredients:

1 1/2 pound of white asparagus 

4 cups water 

3 Tbs butter

3 Tbs flour

2 Tbs lemon juice 

1/4 a cup whip cream 

1 tsp salt 

1 tsp sugar

1 tsp freshly ground white pepper

1/2 tsp freshly ground nutmeg
​Directions:

Peel the asparagus from the tip. Cut 1/4-inch from the bottom. Put the asparagus peels and the end pieces in 4 cups of water, bring it to a boil, add the salt and sugar, cover and simmer for 15 minutes. In the meantime, slice the asparagus diagonally into 1/2-inch pieces leaving the tips intact. Melt the butter over low heat in a heavy pot, add the flour and stir constantly for a couple of minutes, making sure the roux does not turn brown. Pour the asparagus broth through a sieve, discard the asparagus pieces and peel.  Add to the butter mixture, stirring constantly with a whisk to avoid lumps. Start with a little broth, whisk until smooth, then add the rest of the broth. Bring the soup to a boil, add the asparagus and cook until the asparagus is done, about 4 to 6 minutes. The asparagus is done if it falls apart when you squeeze it. Add the cream, lemon juice and season the soup with salt, sugar, pepper,  and freshly ground nutmeg

Guten Appetit!
© recipe by sunnycovechef
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Mostly Corn and a Few Clams Chowder

7/7/2013

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My husband loves corn and clam chowder. Yesterday I didn't feel like shopping , so I had to cook with what I had in my pantry, my refrigerator, and my garden. My husband said that this soup was not benign but aggressive . I think what gave this soup a tangy flavor was the fresh rosemary and lemon  thyme.
You can adjust this soup to your taste . I have used 4 slices of  bacon instead of pancetta. Just make sure you drain the fat. I have made this chowder with two cups of half and half and 2 cups of water. I have increased the amount of clams to two cans. When corn is not in season I use frozen corn. ​
Print Recipe
Ingredients:

2 or more ounces pancetta, chopped
2 TBS olive oil
2 carrots , chopped into bite sizes
2 smallish white potatoes, chopped into bite sizes
1TBS fresh rosemary, chopped
1TBS fresh lemon thyme (I think regular thyme will be just fine )
2 TBS flour
4 cups of milk ( I used 2% )
1tbs salt
1 tbs freshly ground pepper
1 6 1/2 ounce can of clams
3 ears of fresh corn, remove the kernels from the corncob
Directions:
​

Sauté pancetta in olive oil on medium low until crisp,  about 5 minutes. Drain on paper towel. Add the next 4 ingredients and sauté for about 8 to 10 minutes, stirring often and making sure that the food doesn't stick to the pot. Sprinkle the flour over the food and stir for 1 to 2 minutes.

Add a little milk to scrap  the bottom of the pot clean. Gradually add the rest of the milk, stirring constantly . Bring to boil, reduce heat to medium low and cook until slightly thickened about 5 minutes.

Add  clams with  juice, salt, and pepper and cook for about 10 minutes or until the vegetable are done the way you like them, stirring often. Add corn and pancetta and turn off the heat. Let the soup steep for a few minutes.

Guten Appetit!
recipe by©Sunnycovechef.com
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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