nina in the kitchen

Roasted Rhubarb Cobbler

Posted on May 27, 2021 by nina in the kitchen

Roasted Rhubarb Cobbler Drizzled with Cream

Easy to make cobbler by Melissa Clark published in the New York Times is as good as they say!! Definitely making this again!!

Ingredients

Rhubarb Filling

1 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla paste or 1 tablespoon vanilla extract
2 pounds rhubarb, trimmed and cut into 1/2 inch pieces, about 7 cups
3/4 cup granulated sugar
1 teaspoon orange zest, optional
Pinch of kosher salt

Biscuit Topping

3/4 cup all purpose flour
2 tablespoons sugar
2 1/4 teaspoons baking powder
Pinch of kosher salt
3 tablespoons cold butter, cut into 1/2 inch cubes
1/3 cup heavy cream plus 1 tablespoon plus more for serving
Demerara sugar or turbinado sugar for sprinkling

Directions

Preheat oven to 425. Into a 1 1/2 – 2 quart gratin or baking dish add the rhubarb, sugar, salt and zest. Then scrape in the vanilla paste or add extract. Stir well. Let macerate while making biscuit dough.
To make the biscuit dough, in a medium bowl whisk together flour, sugar, baking powder and salt. Toss in and coat butter cubes. Cut in butter with a pastry blender, 2 knives or pinch and mix with your fingers until pea size morsels develop. Add 1/2 cup heavy cream and mix just until blended with a rubber spatula or spoon.
Pour dough onto a lightly floured surface. Pat gently into a ball. Divide into 6 pieces. Form each piece into a round disc. Place on a plate and cover with plastic wrap. Refrigerate 30 minutes to 6 hours
Place rhubarb in oven. Roast about 25-30 minutes or until tender and a syrup develops. Stir halfway through.
Place the dough rounds over cobbler evenly spaced. Brush rounds with remaining 1 tablespoon heavy cream and sprinkle with Demerara sugar.
Lower temperature to 375 and bake 20-30 minutes or until biscuits are lightly browned.
Serve warm or at room temperature. Drizzle each serving with heavy cream just before eating.
Voila!

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Posted in sweets and tagged biscuit dough, cobbler, dessert, pastry dough, rhubarb, spring dessert, summer dessert. Bookmark the permalink.

Japanese Curry Udon with Teriyaki Minced Beef

Posted on March 6, 2023 by nina in the kitchen

This recipe is from a blogger called CravingsinAmsterdam. She has great travel and food videos in Amsterdam! We love this recipe. I’ve never made minced beef which is a plus to try a new kind of meat preparation. I hope you enjoy this as well!

The udon absorbs the curry sauce as the leftovers set overnight. Just add some water to make more of a saucy soup when that happens as you reheat this delish soup!

I find it easiest to make the Teriyaki Minced Beef first. Then I move on to the curry. The original recipe uses a precooked curly udon. I did not find that so I cooked the dry straight udon in water as directed. Then after draining I add it to the curry.

Ingredients

Teriyaki Minced Beef

2 tablespoons oil

1 pound thinly sliced lean sirloin beef

1 onion chopped

4 cloves garlic minced

Japanese Curry Udon

2 tablespoons oil

1 white onion chopped

4 cloves garlic minced

1 can coconut milk

2 cubes Golden Japanese Curry

2-3 cups boiling water

2 packets udon, precooked or raw that is cooked

Sliced green onion

Sesame seeds

Directions

To prepare the beef mince the thinly sliced beef into small tiny pieces about 1/4 inch size
Heat frying pan over medium heat. Add oil. Sauté onion until tender. Add garlic and sauté 1/2 minute
Add beef and sauté or stir fry until browned. Add 4 tablespoons teriyaki marinade or sauce
Simmer a few minutes. Taste and add more sauce if needed. Set aside
Next cook the udon per package directions unless you’re using the precooked variety
In a medium saucepan heat the oil
Add onion and sauté until tender. Add the garlic and sauté 1/2 minute.
Add the coconut milk and the curry cubes. Whisk and simmer until dissolved
Whisk in the 2 cups boiling water
Add the drained udon and simmer a few minutes until thickened. If it’s too thick add more water
Serve the curry in large bowls. Place a large spoon of Teriyaki Beef on top of the Curry.
Sprinkle with minced scallions and sprinkle with sesame seeds. Eat with chopsticks!
This makes 4 servings
Voila!

1 Comment

Posted in main dishes and tagged cravingsinamsterdam, Golden Japanese Curry, Japanese curry, minced beef, teriyaki minced beef, udon. Bookmark the permalink.

Cuban Black Bean Soup

Posted on February 19, 2023 by nina in the kitchen

This is a traditional soup served in Cuba and Puerto Rico along with many other countries. My recipe is made with ham hocks and it’s served with a short grain rice. Red wine vinegar is sprinkled on at the table! It’s delish! I’ve made it for years!

The recipe is based on Craig Claiborne’s The New York Times Cookbook recipe. It was published in 1975 and is a collection of The New York Times best recipes from their food pages

I was introduced to this soup in 1978 when I visited my cousin Donna Rountree and her family in San Juan Puerto Rico. She shared this cookbook with me. Donna entertained a lot and loved to use this cookbook! Her husband Dekle and daughter Jodie enjoyed her cooking too.

To serve the soup pour it hot into bowls. Then top with hot rice that’s been patted into a 1/3 cup measuring cup or something similar. Invert it onto the soup. Sprinkle with cilantro. Sprinkle with red wine vinegar at the table!

Enjoy! And let me know what you think!

The sofrito: onion, green pepper & garlic with tomato & seasoning

Ingredients

1 pound dried black beans
12 cups water
3 ham hocks
4 tablespoons olive oil
2 cups finely chopped onion
1 tablespoon finely chopped garlic
1 cup chopped green pepper
1 teaspoon dried oregano
1-28 ounce can crushed tomatoes
2 tablespoons chopped fresh cilantro
1-2 cups beef broth
1 teaspoon cumin
Red wine vinegar
Cooked short grain rice
Fresh chopped cilantro

Directions

Place the beans in a bowl and cover with cold water to a depth of 1 inch above the top of the beans. Soak overnight. Drain.
Add the olive oil to a heated large cooking pot. Add onion, garlic and green pepper. Sauté over low heat till onion is wilted.
Add oregano, tomatoes and cilantro. Cook 2 minutes. This is the sofrito.
Add the ham hocks, beans, and water to the cooking pot. Bring to a boil. Lower to simmer and cover. Cook for 1 1/2-2 hours or until beans are thoroughly tender.
Remove the ham hocks to a cutting board. Cut off the rind and discard. Cut off the meat and return to the pot. Discard the bones.
Simmer another few minutes
Dilute the soup with broth to your desired consistency if needed. The soup thickens with time and refrigeration.
Serve piping hot in bowls
Take the hot rice and press into a 1/3 or 1/2 cup measuring cup. Invert over bowl of soup and tap out. Make sure it’s hot rice. Cold rice won’t pop out of the cup
Sprinkle with fresh cilantro. Add red wine vinegar at the table
Voila!

2 Comments

Posted in main dishes, Soups and Stews and tagged black beans, Craig Claiborne, Cuban, ham hocks, The New York Times Cookbook. Bookmark the permalink.

Chili with Ground Beef

Posted on February 19, 2023 by nina in the kitchen

Chili Served Over Pasta & Topped with Cheese

Craig Claiborne wrote The New York Times Cookbook in 1975. It is a collection of the best recipes from The New York Times food pages from the previous decade. This recipe comes from that book. He called it Chili con Carne with Ground Meat.

My cousin Donna Rountree introduced me to this book in 1978 when I visited she and her family at their apartment in San Juan Puerto Rico where she lived with her husband Dekle and daughter Jodie. Donna did a lot of entertaining and she loved this cookbook!

I substitute olive or vegetable oil for the bacon fat and use 2-28 ounce cans tomatoes instead of 1 can with water. I find the best results with a very lean ground beef that’s at least 90% lean such as Laura’s brand. I also serve it over pasta and top with grated cheese. I’m also flexible with quantities of onion, green pepper, garlic and seasonings. Use your own judgement

Let me know what you think. It’s a very meaty chili and has no beans!! Be careful with the heat of the chili powder you choose. Some are extremely hot. I use a mild heat chili powder. Everyone can add more heat to their own bowls!

When you serve each bowl of chili over pasta, everyone can each add their own chopped raw tomato, chopped lettuce, avocado, sour cream, grated cheddar cheese, chopped fresh cilantro and/or hot pepper flakes.

Ingredients

4 tablespoons olive oil
3 cups chopped onion
1 1/2 cups finely chopped green pepper
3 pounds 90-93% lean ground beef
3 tablespoons minced garlic
3/4 teaspoon black pepper
6 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon dried cumin
1 teaspoon celery salt
2-3 tablespoons red wine vinegar
2-28 ounce cans crushed tomatoes
Salt and pepper to taste
1 tablespoon chili paste with garlic, optional
Serve with chopped raw tomatoes, chopped lettuce, sour cream, grated cheddar, chopped cilantro, hot pepper flakes, avocado if desired
Serve over small pieces cooked pasta

Directions

Pour oil into a hot large deep cooking pot. Add onion and green pepper and cook over medium to low heat until onion is wilted
Add meat. Using a heavy metal spoon cook and chop up beef to break up lumps
Add garlic and black pepper and stir to blend
Add chili powder, oregano, cumin and celery salt. Stir and add vinegar
Add tomatoes and stir. Season with salt and pepper. Add chili paste if desired. I usually don’t
Heat to a boil while stirring. Cover and lower heat to a simmer for 30 minutes
Voila! Serve over pasta. Add some fresh toppings too!

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Posted in main dishes, soups and tagged chili powder, Craig Claiborne, Dekle Rountree, Donna Rountree, Jodie Lerner, Laura’s lean ground beef, meaty chili, The New York Times Cookbook. Bookmark the permalink.

Meatloaf 1950s Style

Posted on January 24, 2023 by nina in the kitchen

All the Ingredients Ready to Mix by Hand

Mixing Technique

Ingredients

3 pounds 90% lean ground beef or more lean
2 medium yellow onions, peeled and chopped
4 large cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon black pepper
6 large eggs
2 1/2 cups hot milk
4 cups dried white bread cubes (dry overnight 6-8 slices bread)

Directions

Slice bread into small cubes and set aside
Sauté onion in butter and oil until tender but not browned. Add garlic and sauté 1/2 minute. Set aside
In a large bowl place beef and add onion mixture, salt, pepper and eggs.
Heat milk in a medium saucepan. Add bread cubes. Mix with a whisk until it becomes a paste. Add to the beef mix.
Use your clean hands to mix the meatloaf together
Divide mixture into 4 loaves on 2 shallow baking pans covered in parchment paper. Rinse hands in cold water to help pat each loaf into shape. This helps with the stickiness.
Drizzle ketchup over loaves making a pattern.
Bake at 350 degrees F about 45 minutes or until internal temperature reaches 165 degrees F.
This is my mom’s recipe which I’ve adapted. She would add a squirt of mustard and ketchup to the mixture. But I place ketchup on the top of the loaves and serve it also at the table to dip each bite into!
Voila! Enjoy and let me know what happens!

2 Comments

Posted in main dishes and tagged 1950s, comfort food, dried bread cubes, lean ground beef, mid century. Bookmark the permalink.

Broccoli Cheese Soup

Posted on January 23, 2023 by nina in the kitchen

Tieghan has another delish recipe I love! She’s at Half Baked Harvest and this is hers! I added potato instead of flour and bumped up the spices! She calls it Lighter Creamy Broccoli Cheddar Soup

This reminds me of the Canadian Cheese Soup I have made. Sautéed veggies, broth thickened up and cheese added at the end! Comfort food!

Check out Tieghan’s blog! She is a powerhouse of talent!

https://www.halfbakedharvest.com/lighter-creamy-broccoli-cheddar-soup/

A stick or immersion blender is essential to making this. Using a standard blender or food processor also works but is more tedious

Tender cauliflower, carrots, broccoli stems ready to purée

Broccoli florets and spices added to purée

Left some tender broccoli whole after 2nd purée

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, peeled and chopped
2 teaspoons dried thyme or 2 tablespoons fresh
2 large carrots, peeled and chopped
2 medium potatoes, peeled and chopped
6 cups broth
1 head cauliflower, not too big, chopped
4 cups broccoli florets and their chopped crown stems. Don’t use the long stalks
2 bay leaves (Morton & Bassett is my favorite)
1/4 heaping teaspoon smoky paprika
1/4 heaping teaspoon cayenne
Salt and pepper
1 can lite coconut milk
2 cups hard cheddar like cheese, shredded plus more for serving. I like the sharp cheddar and also aged Gouda is super here too! Use a mix of cheeses if you have them

Directions

In a large saucepan or Dutch oven heat oil and butter. Add onion, thyme and carrots and sauté till tender
Add potatoes, broth, broccoli STEMS and cauliflower. Cover and simmer. When tender remove from heat. Purée with stick blender till smooth
Return soup to heat and add broccoli florets, bay leaves, cayenne, and smoky paprika. Simmer until broccoli is tender. Remove bay leaves and remove from heat. Use the stick blender to slightly mash up. Make sure to leave much of the broccoli in whole pieces
Return soup to heat. Add coconut milk and cheese; stir till melted. Add salt and pepper to your taste.
Top each bowl of soup with additional cheese and thyme
This is a very forgiving recipe. The quantities of ingredients don’t have to be exact. But I do love these seasonings! I’ve been using a fresher version of bay leaves rather than the brittle dry style and enjoy their taste and fragrance. Smoky paprika and cayenne are a must!! Add more broth if needed. I like Better Than Bouillon Organic Chicken Base to make broth. Combine no more than 1 teaspoon base per cup of water
Voila!

2 Comments

Posted in main dishes, soups and tagged broccoli, cauliflower, cheese, coconut milk, cruciferous vegetables, gluten free, Half baked harvest, tieghan. Bookmark the permalink.

Molasses Sugar Cookies

Posted on December 20, 2022 by nina in the kitchen

This 1950s recipe is one my mom made and has become my favorite cookie. It took me awhile to get the technique down and the recipe correct.

The thing to remember is that it’s a crisp cookie. If you make the cookie too large they will not be crisp. Use a ruler and roll the cookies into balls no bigger than 1 inch diameter. This will make a 2 inch cookie which is perfect for 2 or 3 bites of crisp gingery spicy cookie.

The spices you use makes a difference too. Use fresh spices for the best flavor! Have fun with this ginger snap like flavorful and aromatic cookie!

A couple things you need to know ahead of time. You’ll need 1/4 cup molasses. This is NOT dark corn syrup. Molasses is very flavorful and the brand I use is Grandma’s Molasses. Mostly because I can usually find it at most grocery stores

Also I like a lot of spice. If you don’t then add less spice. The original recipe is 1/2 teaspoon cloves, 1/2 teaspoon ginger and 1 teaspoon cinnamon.

Dry Ingredients Waiting to be Whisked Together

Roll 1 inch balls of chilled dough between your hands and then roll in a small bowl of sugar

Space the balls on parchment about 2 inches apart

Bake them for about 10 minutes at 375 degrees. They will puff up and then flatten while in the oven

Cool the cookies on the baking sheets 10 minutes. Then place them on cooling racks

Ingredients

3/4 cup (1 1/2 sticks) butter, melted

1 cup sugar

1/4 cup molasses

1 egg

2 cups all purpose flour

2 teaspoons baking soda

1/2 heaping teaspoon ground cloves

1/2 heaping teaspoon ground ginger

1 heaping teaspoon cinnamon

1/2 teaspoon salt

Extra sugar for rolling cookies

Directions

Place melted butter in a stand mixer bowl
Add sugar, molasses and egg
Beat well until light and fluffy
In a medium bowl whisk together flour, baking soda, cloves, ginger, cinnamon and salt
Add dry ingredients to molasses mixture and mix until just combined. Don’t over beat
Chill dough several hours or overnight
Preheat oven to 375 degrees F
Place some sugar in a small bowl
Take a small teaspoon of dough and roll into a ball between your hands. Balls should measure just under 1 inch
Roll the balls into the sugar. I do about 6 at a time in about 1/2 cup or so of sugar
Place balls on baking sheets covered with parchment. Bake about 7-12 minutes, depending if they are less than 1 inch across or more than 1 inch. You will see the cookies puff up and rise. Wait till they collapse flat before you take them out of the oven!!!
Cool on the baking sheet 10 minutes. Then transfer cookies to cooling racks till completely cold
This recipe makes about 90 cookies
Voila!

2 Comments

Posted in cookies and tagged cinnamon, cloves, 🎉Grandma’s Molassss, ginger, ginger snaps, molasses, spice cookies. Bookmark the permalink.

Classic French Apple Cake

Posted on November 10, 2022 by nina in the kitchen

Pardon Your French is a food blogger from France who has the most wonderful authentic recipes. This is a favorite!

The baking apples recommended are Jonagold, Braeburn, Matsu, Pink Lady, Northern Spy, Granny Smith

Ribboning the sugar and egg is an important step in this cake. Beat the eggs and sugar 5-10 minutes or until it falls like a ribbon from the raised beaters or whisk and is a light lemony color.

Ingredients

1/2 cup unsalted butter plus 1 tablespoon
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 large baking apples or 3 small or a bit more (I used Honey Crisp)
3/4 cup sugar plus 2 tablespoons
1 teaspoon vanilla
3 tablespoons Cognac or dark rum
Confectionery Sugar
Creme Fraiche

Directions

Prepare an 8-9 inch springform pan by spreading 1/2 or 1 tablespoon butter on sides. Place a circle of parchment paper on bottom of pan. I used a 9 inch springform pan in my photos. Use an 8 inch pan if you’d like a taller cake
Preheat oven to 350 degrees F
Peel and cut apples into 1/2 inch pieces
Melt butter and cool slightly
In a small bowl whisk together flour, baking powder and salt
In a large bowl beat together eggs and 3/4 cup sugar with electric beater until light yellow and a ribbon texture, 5-10 minutes.
Add vanilla and Cognac or rum. I prefer Cognac
Whisk in by hand 1/2 of flour mixture and then 1/2 of melted butter. Then add remaining flour and then remaining butter.
Fold in apples thoroughly. Scrape batter into prepared pan. Smooth surface. Sprinkle 2 tablespoons sugar on top.
Bake 35-45 minutes or until light brown and an inserted knife comes our clean
Cool 15 minutes and carefully remove from pan
When completely cool, dust with confectionery sugar. Serve with creme fraiche

Cover cake with a dome like lid or bowl to store. It’s a fragile cake and would stick to any plastic wrapping. If it lasts longer than 1 day, store in the frig

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Posted in sweets and tagged apple, moist apple cake, Pardon Your French, springform pan. Bookmark the permalink.

Chili con Carne with Ground Meat

Posted on November 10, 2022 by nina in the kitchen

This recipe is from Craig Claiborne’s The New York Times Cookbook published in 1975. He was a famous food journalist, cookbook author and restaurant critic.

I was just out of college when I visited my cousin Donna and her husband Dekle in San Juan, Puerto Rico where he worked for a pharmaceutical company. She enjoyed cooking and entertaining. This was her favorite cookbook at the time in the late 1970s. They were a successful power couple and they lived a fast, furious and tragic life. Memorable people who loved life, good food, family and friends

I use 2 pounds of ground beef instead of Craig Claiborne’s 3 pounds. I also add 1 of beans.

Sometimes I use beef that has been ground only once. It’s coarser and chewier and often made specifically for chili. I definitely use 90% lean beef

The type and freshness of your seasonings make an ordinary recipe extraordinary! We recently discovered the brand of spices called Morton & Bassett San Francisco. Very flavorful and aromatic! Another good spice company is Penzey’s which is available online and in the Penzey’s brick and mortar shops

If you like your chili especially spicy, add more chili powder!

Ingredients

2 tablespoons vegetable oil
3 cups chopped onion
1 1/2 cups finely chopped green pepper
2 pounds lean ground beef
3 tablespoons minced garlic
3/4 teaspoon black pepper
6 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon celery salt
1 teaspoon dried cumin
2 tablespoons red wine vinegar
1 28 oz can whole tomatoes, broken in pieces (Cento San Marzano brand is my fav!) it’s deep rich color and flavor make a better sauce!
1 cup water
1 can beans, drained (black beans, butter beans, cannellini beans, or northern beans)
Pasta, bite size pieces such as rigatoni, farfalle, or elbow, cooked
Cheddar cheese, grated

Directions

Heat a large Dutch oven over medium high heat. Add oil
Sauté onion and green pepper until wilted
Add the meat. Cook and break up lumps with large spoon
Add garlic and seasonings. Stir and add the vinegar. Simmer on low a few minutes.
Add tomatoes and water. Bring to a boil. Cover and simmer 30 minutes.
Add beans and simmer 5 minutes
Serve over pasta and top with grated cheddar cheese
Our family has enjoyed this for decades!

Voila!

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Posted in main dishes and tagged chili, Craig Claiborne, ground beef, Morton & Bassett San Francisco, The New York Times Cookbook. Bookmark the permalink.

Amazingly Sweet Slow-Roasted Tomatoes

Posted on October 22, 2022 by nina in the kitchen

This is a New York Times recipe I found to be especially delicious. Store them in an enclosed container in the frig for a few days. One day I floated them on top of bowls of tomato soup. Another day I layered them over pasta with tomato sauce and Parmesan. To allow these tomatoes to shine I placed a layer of roasted tomatoes in a small glass baking dish and then topped them with shaved pecorino Romano and melted them a few minutes in the oven

Ingredients

Plum tomatoes, 1-4 pounds
Coarse salt
Small amount of sugar
1-4 tablespoons olive oil

Directions

Preheat oven 300 degrees F
Wash and dry tomatoes. Cut in half lengthwise
Toss in a bowl with olive oil
Place cut side up on a broiler pan or a rack over a baking sheet
Sprinkle with coarse salt
Sprinkle with a tiny bit of sugar
Bake 1-4 hours until slightly dry and starting to wrinkle.
Cool and store in an enclosed container in the frig

Voila!

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Posted in side dishes and tagged New York Times, plum tomatoes. Bookmark the permalink.

Corn & Andouille Soup

Posted on September 25, 2022 by nina in the kitchen

Chef Paul Prudhomme’s Louisiana Tastes is a gold mine of recipes. This one in particular is easy and sooo flavorful! Fresh corn is essential!! Don’t use frozen or canned

Most of his recipes have their own seasoning mix. It gives the recipes a special zest and flavor I don’t find anywhere!

The soup takes an hour and a half or so to prepare. I use the Better than Bouillon Organic Roasted Chicken Base to make the stock

Fresh andouille is also a good thing. I order it from Jacob’s World Famous Andouille and Sausage. The link is here

http://www.cajunsausage.com/

A substitute for andouille is your favorite smoked pork sausage.

This makes 10 or so servings that are about 2 cups in size. It’s hearty and full of flavor but not heavy and fatty. There is no roux or added fat in preparing this soup. The only fat is from the andouille which is lean. We love it!!

Ingredients

Seasoning Mix

1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar
2 1/4 teaspoons paprika
1 1/2 teaspoons salt
1 1/4 teaspoons dried basil
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
3/4 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon white pepper

Other Ingredients

3 cups chopped onion, in all
3 cups seeded and chopped green peppers, in all
1 pound andouille, quartered lengthwise, then cut in 1/2 inch pieces
7 cups chicken stock, in all
7 cups fresh corn kernels, 6 ears
2 cups peeled and chopped fresh tomatoes
1/3 cup all purpose flour
1 tablespoon mixed fresh garlic

Directions

In a small bowl combine seasoning mix
Heat a heavy 4 quart pot over high heat until very hot, about 3-4 minutes
Add 2 cups onions and 2 cups of the green peppers, the andouille, and 2 tablespoons of the seasoning mix
Cook, stirring and scraping the bottom of the pot often for 20 minutes. If necessary add a little of the stock to prevent burning
Turn heat to low and add the corn, tomatoes, flour, garlic, the remaining onion and green pepper, 4 cups of the stock and the remaining seasoning mix
Cook and scrape the bottom of the pot often for 40 minutes
Add the remaining stock, increase the heat to high and bring the soup to a boil.
Reduce the heat to low and simmer 15 minutes. Remove from heat and serve immediately
If you like, sprinkle some cayenne or paprika on the outer edge of each serving bowl for a fun visual touch as I did!

Voila!

2 Comments

Posted in main dishes and tagged andouille, cajun, chef Paul Prudhomme, corn chowder, Jacob’s World Famous Andouille and Sausage, Louisiana Tastes, new orleans, seasoning mix, soup. Bookmark the permalink.

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