The Other Woman Cooks

My father was one of so many siblings, I can’t even name them all for fear I will forget somebody.  I have close to fifty cousins, spread all over the country now but when I was growing up we all packed into my grandparents’ home on Sundays and holidays. My dad’s family was loud, raucous and fun. There was a steady stream of one or more ma tante, mon uncle and a cousin or three visiting at the modest bungalow on Providence Street in Chicopee. A big pot of something simmering on the stove top always at the ready. A favorite of mine was Mémère’s soupe aux pois, a creamy yellow pea soup she made anytime she served ham to the holiday hordes of children and grandchildren. This year at our house, Farmer Paul glazed the perfect Easter ham. That ham bone was way too inviting not to cook up a crockpot of Mémère’s creamy soup. This is one of several recipes my grandmother used to make her pea soup.  Like most good cooks, she liked to mix it up - even when she made an old favorite....

There’s only one real chowda according to old New Englanders. New England clam chowder is cream-based, and traditionally thickened with oyster crackers. Modern chowder uses flour or cornstarch as a thickener and most restaurants serve oyster crackers as a garnish. No tomatoes allowed. Here's a little known fact: in 1939 a bill that made putting tomatoes in clam chowder illegal was introduced in the Maine legislature.  While cream or milk based clam chowders have been around since the mid-18th century, no mention of any tomato based chowder has been found that predates the late 1890s.  Rumor has it that the addition of tomatoes in place of milk originated within the Portugese immigrant community in Rhode Island, where tomato-based stews were already a traditional part of Portuguese cuisine.  Everyone knows about the Yankees-Red Sox feud, for over 100 years known an one of the fiercest rivalries in sports and often a subject of heated conversations. So it shou...

Campbell's started canning tomato, cream of mushroom and chicken noodle soup in 1897 and America fell in love with soup convenience. More than 3 billion bowls of condensed soup are consumed annually in the U.S. - who doesn't have a can or two tucked in their cabinets? But there's no doubt homemade is better and the smells and subtle flavors of homecooked soup are worth the effort. Crock pots offer up the opportunity to combine easy and slow. Once the rage, crock pot cooking rises and dips in popularity. There are pros and cons to using slow cookers: Some foods lose trace nutrients when cooked for too long. On the other hand, cheaper meats make better slow cooked meals and are great budget stretchers. For soups, the longer the better remains the rule and that's where having a crock comes in handy. For lots of great sandwich ideas, check out pages 324-327 of The Silver Palate Cookbook . I li...

When I was little, we spent every New Year’s Eve with my dad’s family. That meant huge pots of maple baked beans, ham and au gratin potatoes to feed the houseful of aunts, uncles, first and second cousins … and a few neighbors too. But my favorite memory came a day later, when a quieter bunch (dare I say, hung over from the shots and beers?) of hungry family members started the afternoon with steaming bowls of Memere’s amazing soupe aux pois and homemade brown bread with raisins steam-baked in coffee cans – a true taste of old Quebec. I’ve adapted her bountiful measurements to a more manageable eight servings for the soup. Tune in over the weekend for the bread recipe! MEMERE’S SOUPE AUX POIS 1 pound dried yellow peas (split or whole) 8 cups water 1 ham bone 1 small shallot, finely grated 1/4 cup diced carrots 1/4 cup chopped celery 1/4 cup fresh parsley (1 tablespoon if dried) 1 small bay leaf 1/4 teaspoon ground black pepper Wash and sort peas. Soak in cold water overnight. Drain pea...

So it's not snowing here ... yet. But today's blustery wind and an annoying case of the sniffles kept me huddled on the couch sipping hot lemon tea from my favorite mug and watching old flicks on television. It wasn't long before I nodded off. Next thing I knew it was four in the afternoon and Fisherman Paul came rolling in after a day on the river, hoping for a stick to his ribs hot meal. Lucky for him, I had the ingredients on hand for this creamy veggie stew and a few chunks of cooked lobster to make it extra yummy! VEGGIE SEAFOOD CHOWDER POT 1 small shallot, finely grated 1 cup cauliflower, chunky chopped 1 cup broccoli, chunky chopped 1/2 cup carrot, large grated 1/2 cup Gruyere or cheddar cheese, grated 1 cup 1% milk 1/2 cup light cream 1 tablespoon unsalted butter 1 1/2 cups chicken broth 1 tablespoon arrowroot, dissolved in 1/4 cup water or semi-dry white wine Dash of salt Fresh ground pepper to taste 1 pound mild white fish, cut into one inch chunks (flounder works...

When I was young, raking leaves was the only chore the kids in my neighborhood were quick to volunteer for. Why? We loved to run through the piles, kicking and jumping and laughing our way to making a big enough mess all so we could grab our rakes and start the fun all over again. Never mind those leaf vacs and yard blowers. Whether you have a young one in your life or are simply young at heart, grab a rake and kick up a pile of leaves. And when you've had enough fun, this sweet and savory soup is a great choice for a lunch or dinner that will warm up your insides and tickle your taste buds. Plus it's low in sodium, high in nutrients and oh so good for you! BUTTERNUT SQUASH SOUP 1 medium large butternut squash, 3-4 pounds 1 medium yellow onion, finely grated 1 tablespoon unsalted butter or olive oil 1 tablespoon honey 6 sage leaves (1/4 teaspoon ground) freshly ground black pepper 2 cups homemade chicken stock (*see how-to below) 1 cup creme fraiche (The Silver Palate Cookbook,...

My friend Shawn has been reporting on Facebook to all of us about how sick he's been for days now. He's missed work during the day and his favorite televison shows at night because he just needs to sleep. When he finally wakes up, he's going to be hungry but might still have a tender tummy. So, let me suggest that his spouse consider having a pot of this recipe waiting for the poor guy to sip on over the weekend. Scott? Are you reading this? And no cheating with a can of Campbells chicken noodle, too much sodium! Nani's Chicken Soup 1 tablespoon vegetable oil 1 whole medium onion 1 whole chicken (3-4 pounds), cut into pieces Dash of salt 1 small bay leaf 4 large peeled and chopped tomatoes (1 16 oz can diced tomatoes) 1 large carrot, peeled and sliced into carrot coins 1 celery stalk, sliced 1 cup soup pastina (The Silver Palate Cookbook, pasta glossary, page 67) Ground black pepper and salt, to taste 1/4 cup minced fresh parsley leaves (1 tablespoon dried) Heat the oil...