Roasted Garlic Chicken Soup

Garlic isn’t one of those things that gets the spotlight very often, and there’s no good reason for it because it seems that just about everyone enjoys it (have you ever met someone who doesn’t just love garlic bread?). I mean granted, your breath won’t be making you any friends for a while after, but you’ll feel happier for having indulged in your garlic craving, right? Whatever the case, this soup is where one my favorite supporting flavors (its probably in almost every meal I prepare 😮 ) finally gets its time in the sun: roasted garlic chicken soup.

Roasted Garlic Chicken Soup

I really enjoyed this soup. It was simple in flavor, but surprisingly interesting. You might think you have garlic nailed down, but the soup showcases it in such a way that you really get to appreciate a fuller profile of garlic than you might otherwise. There’s a combination of lightly sautéed cloves of garlic as well as slowly roasted whole… click to read more…


Vegetable Quartet (Fingerling Potatoes, Carrots, Fennel, and Bacon!)

This was inspired by a side dish I had when enjoying an incredibly delicious lunch at Flip Burger Boutique in Atlanta (this is where former Top Cheftestant Richard Blais currently hangs his hat, and if you’re in the area, you must go. Period. Where else could you have a foie gras milkshake?). The side was titled simply: fingerling potatoes and carrots. I like both, so why not? I just expected a side of potatoes and a separate side of carrots. Mixing these two in one bowl never would have crossed my mind, and as a result, I found a new favorite side dish.

Vegetable Quartet (Fingerling Potatoes, Carrots, Fennel, and Bacon!)

I have a hard time pitching this mix of flavors to people because it doesn’t really sound all that sexy. Carrots, potatoes, fennel, and bacon. Individually, they’re all great. But all together at once?… click to read more…


Cheddar Buttermilk Biscuits

For me, no dinner is complete without some form of bread. For Thanksgiving, I thought a pile of fresh biscuits would be perfect finger-food for sopping up gravy and getting that bready fix. Plus, biscuits are awesome, especially when loaded with cheddar and chives.

These biscuits had everything you could want in a biscuit. They were tender, flaky, buttery, nicely layered, and really tasty. The butter gives a nice richness, the buttermilk a bit of tang, and the cheddar/chive combo adds a delicious, sharper flavor. And did I mention biscuits are awesome? Another flavor I strongly considered adding into the biscuits (but laziness won, so forgive me): crumbled bacon! I throw it out there for any motivated would-be biscuit makers. 😉 I made these to go with my Thanksgiving dinner.

  • 4 cups flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 stick butter
  • 1 cup shredded cheddar

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Foodbuzz 24, 24, 24: A Southern Inspired Thanksgiving

I hope you had a good Thanksgiving–I certainly did. I hosted again this year with a small gathering of friends and family, serving enough food for a…much larger gathering, lol. Normally, I’m just cooking for my wife and me, but Thanksgiving is an entirely different animal what with the wide variety of dishes to coordinate–you don’t want redundant flavors, too few pans, too little oven space, too much to do at once–its a lot of work, stress, and trouble…and I love it. As I had promised you, I wanted to share the outcome of my Thanksgiving this year with you as this holiday is obviously about giving thanks, and for me, its also very much about the food.

Also, something worth mentioning: Foodbuzz. I’ve been a member with Foodbuzz for a while now, and they have… click to read more…


Creamy Avocado Soup

Somehow, I’ve gotten a bit behind on some of my posts, so despite the fact that the leaves have already changed colors, let’s take a moment to pretend its still summer. What do you say? This soup is so delightfully simple, you could make it in a hurry any day of the week. If you love avocados, you’ll love this–creamy and served cold, the toughest decision is what you’ll want to serve along with this Creamy Avocado Soup.

As you can see, the brilliant plating I had in mind looked a little silly when all put together, but ah well, you win some, you lose some. Flavor-wise though, I was delighted–I cooked some bacon, crumbled it on top, and then sautéed some fresh, local shrimp in the bacon fat (shelled, deveined, and cooked for 3-4 minutes) to go along with this soup and make it more of a self-contained meal. Plus, both the sweet flavor of the shrimp the… click to read more…


Roasted Butternut Squash Soup with White Beans and Sausage

Aside from cinnamony apple desserts, I think there’s another dish just about everybody seems to enjoy and crave come autumn: butternut squash soup. It seems like even the most fervent anti-squash types warm up to a bowl of the stuff (and how could they not?). Even though I’m in season-deprived state of sunny Florida, my craving kicked in like clockwork and I had to have a bowl. I wanted to make a meal of this soup, so in the name of adding more substance to it, I added cannellini beans and sausage.

Of the many inspirations I had for this soup, this is what really caught my eye. Some roasted butternut squash soups can be a bit more liquidy (generally not my preference), but… click to read more…

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