Recipes from the Night Kitchen A Practical Guide to Spectacular Soups, Stews, and Chilies

by Nirenberg, Sally

ISBN13: 9780671688011

ISBN10: 0671688014

Format: Paperback

Pub. Date: 1990-11-15

Publisher(s): Atria Books

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Summary

Mealtime, anytime, nothing could be more satisfying than a bowl of homemade soup.Be it a steaming bowl of Minestrone to take the bite out of a winter day or a delicate Raspberry Lime Soup for sultry summer nights when appetites are flagging, these eighty enticing recipes for soups, stews, and chilies are simple for even the novice cook, and creatively appealing to the experienced chef. Anyone with a deep pot and a ladle can make sumptuous meals of a rich Curried Chicken Stew or a refreshing chilled Breakfast Fruit Soup in about half an hour.From warm, comforting classics like Matzo Ball Soup, New England Clam Chowder, and Beef Stew to elegant meal openers like Carrot with Ginger Cream or Avocado Gazpacho, there's a taste for every season, a treat for every palate.

Author Biography

Sally Nirenberg started From the Night Kitchen, a wholesale soup business. She is currently the market chef at Legal Seafood in Chestnut Hill, Massachusetts, near her home in Brookline.

Introductory Notes	p. 11
On Ingredients and Amounts	p. 15
Essential Ingredients	p. 17
On Herbs and Spices	p. 19
On Stocks and Broths	p. 21
On Equipment	p. 22
Vegetable Soups: Introduction	p. 25
Artichoke with Lemon	p. 26
Asparagus with Tarragon	p. 27
Broccoli with Dill	p. 28
Broccoli Cauliflower with Basil and Parmesan	p. 30
Broccoli Rabe and Orzo	p. 31
Broccoli Tomato with Parmesan and Oregano	p. 32
Butternut Squash and Tomato	p. 33
Butternut Squash with Apples and Almonds	p. 34
Butternut Squash with Garlic, Ginger, and Lime	p. 35
Cabbage with Bacon and Cream	p. 36
Carrot with Fennel	p. 37
Carrot with Ginger Cream	p. 38
Cauliflower with Cheddar	p. 39
Spicy Cauliflower	p. 40
Celeriac and Potato	p. 41
Cream of Celery	p. 42
Cilantro-Ginger with Cream	p. 43
Corn with Basil	p. 45
Five Pepper	p. 46
Cream of Mushroom	p. 48
Hunters Soup	p. 49
Mushroom, Leek, and Barley	p. 51
Mushroom with Frangelico	p. 52
Onion	p. 53
Parsnip with Sour Cream and Mustard	p. 54
Potato with Garlic	p. 55
Pumpkin with Bourbon	p. 56
Tomato with Goat Cheese	p. 57
Triple Tomato	p. 58
Creamy Vegetable	p. 59
Watercress	p. 60
Curried Zucchini with Cream	p. 61
Zucchini Potato	p. 62
Bean Soups: Introduction	p. 65
spicy Black Bean	p. 67
Black Bean and Ham	p. 69
Black-Eyed Pea with Collard Greens	p. 71
Curried Spinach and Lentil	p. 72
Lentil Barley	p. 73
Noah's Minestrone	p. 75
Pasta e Fagioli	p. 76
Portuguese Kale	p. 78
Split Pea with Lemon	p. 80
Split Pea with Smoked Turkey and Cream	p. 81
White Bean with Basil	p. 82
White Bean and Vegetable with Garlic and Rosemary	p. 83
Chicken Soups: Introduction	p. 85
Avgolemono	p. 87
Chicken with Ginger and Dill	p. 88
Chicken with Rosemary	p. 89
Chicken with Tarragon Cream	p. 90
Matzoh Ball Soup	p. 92
Mexican Avgolemono	p. 95
Mexican Chicken Soup with Cocoa	p. 97
Mulligatawny	p. 98
Vegetable with Smoked Turkey, Romaine, and Parmesan	p. 99
Fish Soups: Introduction	p. 101
Mussel Chowder	p. 103
New England Clam Chowder	p. 104
Spicy Clam and Vegetable	p. 105
Chili: Introduction	p. 107
Black Bean Chili	p. 108
Chili with Eggplant and Beef	p. 109
Harpoon Chili	p. 110
Spicy Sausage Chili	p. 112
Stews: Introduction	p. 115
Beef Carbonnade	p. 116
Cassoulet	p. 118
Classic Beef Stew	p. 120
Curried Beef Stew	p. 121
Curried Chicken Stew	p. 123
Rosemary Chicken Stew	p. 124
Chilled Soups: Introduction	p. 127
Breakfast Fruit Soup	p. 129
Cantaloupe and Honeydew with Ginger	p. 130
Cucumber Tomato	p. 131
Cucumber Walnut	p. 132
Gazpacho	p. 133
Avocado Gazpacho	p. 134
Green Gazpacho	p. 135
Orange Gazpacho	p. 136
Red Gazpacho	p. 137
White Gazpacho	p. 138
Fresh Pea with Curry and Cream	p. 139
Raspberry Lime	p. 140
Senegalese	p. 141
Spinach with Garlic, Lemon, and Yogurt	p. 142
Vichyssoise	p. 143
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