Creamy Asparagus Soup

asparagus

Asparagus is at it’s lowest price of the entire year right now, at least where I live. I bought a few bundles and used some to make a pot of this amazing soup. If you’d like to stock up (this soup really is that good), simply follow the directions below and stop at Step 3. You can freeze the partially prepared soup well into autumn, then thaw and continue with the last few steps. So easy!

Ingredients (Serves 4) Continue reading

Salem Seafood Chowder

Soup1Chowder, or Chowda as the locals say, is popular in Salem. Many diners and pubs feature clam chowder high on their menu as either an appetizer or a complete meal with fresh bread. Two establishments, Tavern on the Green in the Hawthorne Hotel and also the wildly popular Red’s Sandwich Shop, offered amazingly delicious seafood chowder. Here at Crowded Earth Kitchen, we’ve done our best to recreate authentic seafood chowder, loosely based upon Continue reading

Detox Gazpacho

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Put the chocolate Easter bunny down and back away slowly. I hear the siren song of sugar right along with ya, but we can do this! Instead of eating something which will lead us to wallow in guilt later, let’s eat something healthy and invigorating! This soup is one of my favorite detox foods, so I’m sharing it again.

Springtime tends to make vegetable lovers giddy with excitement. Unfortunately, it also makes us impatient, as the fresh, ripe flavors we crave become  s  l  o  w  l  y   available. Right now, the zucchini at the market (not yet from my garden) looks fresh and delicious. Cucumbers and peppers aren’t half bad right now, either.

But those supermarket tomatoes?

Sigh.

Don’t even bother with springtime tomatoes. I think they’re just little cardboard orbs disguised as tomatoes.

So, what’s a vegetable lover to do? Cheat. Relax, I’m not telling you to cheat on your taxes or cheat on your calculus exam. We’re going to cheat by avoiding fresh tomatoes altogether, even in a dish which ordinarily features fresh tomatoes quite prominently.

How are we going to cheat? We’re going to use salsa and vegetable juice. Stay with me for a minute.

Salsa, whether home canned or store bought, is often a superior alternative to out of season tomatoes. The blend of tomatoes, onions, herbs, and spices offers a whole lot more flavor than whatever was picked green and trucked up from far away, gassed along the way to artificially force a red color (without doing a darn thing for flavor). Likewise, vegetable juice forms a perfect – and perfectly obvious – base for a simple gazpacho. If you don’t believe me, try this recipe. If I’m wrong, post a comment below!

WIN_20150408_091740Ingredients (Serves 4)

1 small zucchini, peeled and chopped

1 small cucumber, peeled, seeded, and chopped (save one slice unpeeled for garnish later)

1 yellow pepper, seeded and chopped (set aside a small piece for garnish later)

1 red pepper, seeded and chopped (set aside a small piece for garnish, later)

1 clove fresh garlic, diced

1 cup salsa

2 cups tomato-based vegetable juice (such as V-8)

Directions

Add all ingredients except garnish to a blender and puree until smooth. Serve well chilled and sprinkled with colorful diced vegetables. If you’d like, add a dollop of sour cream. Enjoy!

Corn and Bacon Chowder

WIN_20160812_220110In my neck of the woods, sweet corn is in season. Hooray! The problem is, the season for fresh sweet corn seems to last about 5 minutes (OK, maybe 2 or 3 weeks) and then it’s all gone.  😦  Corn and Bacon Chowder freezes well, and is a great recipe for preserving the awesome flavor of fresh sweet corn to enjoy all winter long. I make BIG batches of this soup, based upon a recipe found in an old Better Homes & Gardens cookbook, to stock my freezer. The recipe below makes a smaller quantity, but can be easily doubled. Let’s get started!

Ingredients (Makes 8 servings)

8 ears of corn (or 4 cups corn kernels) Continue reading

Three Ingredient Shrimp Soup

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Three Ingredient Shrimp Soup

In my corner of the world, summer is short! Hot, sunny days are for swimming, reading in the hammock, and playing in the garden. Even with as much as I love to cook, now is not the time for spending hours in the kitchen!

Three Ingredient Shrimp Soup will have you back outside in five minutes flat. That’s right, this savory, cold soup takes mere minutes to prepare, and makes an excellent Continue reading

Easy Cheesy Broccoli Soup

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Easy Cheesy Broccoli Soup

Garden fresh broccoli is everywhere this time of year, and this soup recipe is just right. Too many cheesy broccoli soup recipes are essentially a brick of melted down processed “cheese” food-like substances with a stalk of broccoli waved over the top. Steer clear. Those glumpy orange soups are fat laden and nutritionally weak.

This recipe is chock full of fresh broccoli! It’s flavored with delicious chicken stock and just enough real, melted cheese to keep things interesting. One serving of Easy Cheesy Broccoli Soup offers 4 grams of fiber and over 200% of your daily need for Vitamin C, all for about 100 calories and very little effort in the kitchen. Enjoy!

broccoli

Broccoli in the Garden

Ingredients (Makes 8 servings, freezes well)

8 cups broccoli, cut small

1 medium onion, cut small

4 cups good quality chicken stock (or use vegetable broth for a vegan option)

1/2 teaspoon salt (or, use your favorite seasoned salt blend)

1/2 teaspoon freshly ground black pepper

1 cup shredded mild cheddar cheese

Directions

Step 1) Combine all ingredients except for the cheddar cheese in a large pot. Bring to a boil, then reduce heat. Simmer, covered, for 30 minutes or until broccoli is soft.

Step 2) Once the broccoli is soft, remove heat and allow to cool for a few minutes.

Step 3) Puree the cooked broccoli mixture with an immersion blender. If the mixture is too thick, add more chicken stock or water (1/2 cup at a time) until desired consistency is reached.

Step 4) Stir in the shredded cheddar cheese and serve!

Variations

For cheesier soup, add 1 cup of shredded muenster or fontina cheese along with the 1 cup of shredded cheddar cheese. Don’t use mozzarella… it just doesn’t work well in this soup.

For a more savory flavor, add 1/2 cup of cooked, crumbled bacon along with the shredded cheddar cheese. This adds calories, but tastes amazing!

For a pretty presentation, sprinkle the top of each bowl of Easy Cheesy Broccoli Soup with diced red pepper and one or two seasoned croutons.

 

Like Ramen? You’ll love this book!

Ivan RamenIvan Ramen

Written by Ivan Orkin, Foreword by David Chang

Published by Ten Speed Press (2013)

It has been two years since Crowded Earth Kitchen embarked on a European Food Tour, and it’s time for new culinary adventures. We are happy to announce that Crowded Earth Kitchen will soon be heading to Japan!

Among the many foods we are eager to sample, photograph, and (attempt to) recreate for you, authentic, made-from-scratch ramen is high on the list. We borrowed a copy of Ivan Ramen from our local library, based upon the cover alone. Lo and Behold, the book is fantastic! After reading the book cover to cover, we purchased a copy to keep for ourselves!

Click here to obtain your own copy of Ivan Ramen 

Right from the Foreword, the unapologetic prose of Chef David Chang had me laughing out loud. In discussing Ivan’s plans to open a second ramen shop in New York, David Chang quips, “People are going to look at you like you’re this weird thing, like the Eminem of ramen. I can almost get away with doing ramen because I’m Asian. You’re probably f#@%ed.”

A few pages into the memoir in Ivan Orkin’s own words, I knew this was a 5 Star book. Often hilarious but at times deeply personal, Ivan’s story is much more than the story of opening a ramen shop in Tokyo. In equal parts, it is also a coming of age story and a fascinating glimpse at the realities of a foreigner working to become accepted into his local community in Japan.

While the first half of Ivan Ramen is a memoir, the second half is a cookbook… a remarkable cookbook. Against the advice of his assistant, Ivan Orkin included the entire recipe for his signature Shio Ramen. This recipe is not for the faint of heart! As Ivan says, “The inhumanely ambitious can try to make a bowl in one all-day marathon (you’d better get up early). The slightly less crazy will try it over the course of several days or a week.”

Who wants to try it with us?