It’s finally getting colder, which means it’s soup season! I love soups because they’re easy to make, easy to experiment with, and the leftovers still taste amazing. One of my favorite soup recipes is chicken tortilla soup. My version was originally based on two different recipes, but in the three years I’ve been making it, it’s evolved into a delicious chicken tortilla and black bean soup hybrid.
I typically make everything from scratch for my soups, roasting a chicken and making broth from the giblets. I’ve provided a shorter version here that uses premade broth and chicken breasts. However, if you’d like to try making it from scratch, I’ve included recipes for the roasted chicken and the broth at the bottom, so skip down and follow those first. Continue reading
It’s October, which means everything in stores is pumpkin flavored and orange. But another bounty of the season’s harvest is corn, and there’s no corn more delicious than elotes.
Elotes are grilled corn on the cob coated with a creamy, cheesy chili sauce. They’re commonly sold by street vendors in Mexico, pierced through with a skewer for easy eating.
Because the only cooking required is grilling the corn, you can easily make elotes at home. This recipe is great to make with kids, for dinner dates, or just as a snack. The sauce stores well too, so you can make it in advance for whenever you’re craving elotes. A little forewarning though – despite being easy to make, this recipe is messy to eat. Make sure you have napkins handy, as the sauce tends to get all over your cheeks. Continue reading
Japanese Udon is a thick wheat noodle, often served in a rich broth. This recipe is perfect for date nights, as it’s light, delicious, and makes a tasty surprise for someone who’s never had it before.
Don’t be daunted by the long list of ingredients – this recipe is incredibly simple to make. Continue reading
Caviar has never been on my list of loves before now. But, I will still be skeptical of caviar that is not fresh and more than a day old. Choice fresh Russian caviar is beluga sturgeon from Volgograd on the Caspian Sea. Taliat Tarsinov grew up there, and he is quite the expert in caviar.
At the Beluga Restaurant in Moscow with an awesome view of Red Square, caviar is expected and lavishly served. Our table of five ordered two bowls of caviar: one beluga and one a more salted sturgeon. We ate the caviar on toast points with butter and on crepes. Of course, we used the tiny individual spoons for dipping the caviar and spreading it on the toast points or crepes. I don’t have a set of these tiny spoons in my kitchen, by the way.
We had a flight of vodka shots: Putkinya, lemon, courrant, cranberry, and one more like a whiskey. Vodka is great with the caviar, but bear meat jerky also accompanied the vodka shots. Bear meat jerky tastes a lot like deer jerky and is a great compliment to vodka. Of course, we had lots of pickles also. I think the vodka is wheat based, and the Beluga Restaurant has their own brand of vodka. The Putkinya vodka was in honor of President Putin.