Philly Steak Chowder

Sorry I’m a bit late posting this; things have been kind of rough around here lately!

Anyway, I saw a recipe online for this soup, and it sounded pretty good. I didn’t have the ingredients it called for, so I made my own version! The one that inspired me was served in a bread bowl, and I think that’s the only way this could be improved. So tasty and perfect for a cold winter’s day!

Philly Steak Chowder

  • 1 box steakumms
  • 1 bell pepper, any color, thinly  sliced
  • 1/2 white onion, thinly sliced
  • 1T garlic powder
  • 1t black pepper
  • 1/4t salt
  • 1T olive oil
  • 2T flour
  • 2c cold milk

Heat the oil in a large, heavy-bottomed pot. Sautee the peppers and onions until soft but not translucent. Add the steakumms a few slices at a time, cooking thoroughly. Sprinkly the flour over the onion/pepper/beef mixture, and stir until you cannot see the flour. Immediately add the cold milk, stirring quickly. Bring to a boil, then remove from heat, stirring occasionally. Enjoy!



Easy Peasy Lemon Pepper Chicken Salad

I won’t lie, I hate chicken. But every once in awhile I get a craving for chicken salad, and I inevitably make too much. Then I give it away to my neighbors! This recipe is similar to the one I made when I was a chef at the local grocery chain. It’s quick, simple, and makes A LOT.

Lemon Pepper Chicken Salad

  • 3 whole chicken breasts, boneless
  • 1T cumin
  • 1T garlic powder
  • 1/8t cayennewpid-wp-1446742388729.jpeg
  • 2c water
  • 1/2-1c sour cream
  • 1/2-1c mayo
  • 3T lemon pepper seasoning
  • Salt to taste

Cook the chicken + water, cumin, garlic, and cayenne on high in your slow cooker for 4 hours or until internal temp of meat reaches 165F at the fattest part of the breast. Remove from slow cooker, shred while still hot. Cool to 40F within two hours. Once cooled, combine sour cream, mayo, chicken, and lemon pepper seasoning. Start with 1/2 c each sour cream/mayo, add more as needed to desired consistency. I like my salad a little drier because I put it on toast or on a bed of lettuce. Some folks like to dip crackers in it or put it on a wrap, and creamier chicken salad is better for those meals. Plus the chicken will absorb some overnight, and it’s better to have dry chicken salad and add more mayo than to have chicken mayo soup! Salt to taste and enjoy!

The Holy Trinity (Not a Catholicism Post!)

If you’re a “foodie”, someone who enjoys The Food Network, or just a person who loves to cook, you’ve probably heard the term “mirepoix” thrown around a lot. Mirepoix refers to the “Holy Trinity” of a basic recipe or soup/stew/stock base – a ratio of onions, carrots, and celery. Charles-Pierre-Gaston-François de Lévis, duc de Lévis-Mirepoix, Marshall of France and Ambassador of Louis XV, was a member of a house that was founded in Languedoc as Lords of Mirepoix, Ariège. The chef de cuisine of the duke (unnamed) established the basis for his culinary masterpieces, and named it “Mirepoix” in honor of his employer. Mirepoix is also referred to as “aromatics” because of the delicious odors given off when they are sautéed.

The ratio is 2:1:1 – 2 parts onion, 1 part carrot, and 1 part celery. This can be seen as 2 ounces: 1 ounce: 1 ounce, or it can be broken into “parts” which refers to “equal parts” or “equal measurements” to make up 100%. This would mean that 2:1:1 would be 50% onions, 25% carrots, and 25% celery.


Now that we’ve gotten past the complicated math, let’s break it down into something super easy – real life. Generally the most fundamental and easiest way to make a mirepoix is to use one medium size white onion, two to three regular size carrots, and three to four regular stalks of celery. Vegetables don’t vary too much in size so it’s simple to use these common sense measurements if you don’t have time to weigh or scale out your vegetables.

To create your mirepoix, first decided how much you need. For example, if you are making a gallon of stew, you will need the measurements listed above. Use your judgment and preferences to determine how much of the mixture you will need. We can never get enough veggies into our diets! Don’t forget that the mirepoix does not have to remain in the soup/sauce – sometimes simply sautéing your mirepoix with salt/pepper/garlic/spices is enough to add flavor and afterward the solids can be strained out for a smooth soup or sauce.


You will need the following:

  • 1 medium white onion, peeled
  • 2-3 regular size carrots, peeled
  • 3-4 regular size celery stalks, stringed (stringing refers to “peeling” the stalk to remove the sinewy strings that are tough and tend to get stuck in one’s teeth)
  • 1-2 ounces butter/margarine

Rough chop onion/carrot/celery – make sure all pieces are approximately the same size to ensure even cooking. Melt the butter/margarine and add the carrots first since they are the densest of the three vegetables. Cook the carrots for a short time, and then add the onions and celery. Sauté the vegetable mixture until the onions and celery are translucent (clear) – DO NOT BROWN!

This combination of cooked vegetables will be the essential base for all your recipes. If you do a lot of cooking, you can easily chop up the veggies at the start of your week and use as needed, as long as you keep them under refrigeration. Remember that no food should be stored longer than 5 days!

A Little S&P from the A&P

My classical cooking Instructor, the former head chef and owner of l’Antibes Restaurant in Columbus, Ohio, first introduced me to the notion of a little salt and pepper in every recipe. I was partway through culinary school and up until that point my grades were great but my food was just good – not stunning or awesome or inspiring. I asked Chef how I could make my food better and he quoted one of his chefs from the past, “A Little S&P from the A&P in every recipe!” It was then that I realized I was on the verge of becoming something amazing.

wpid-20150410_110359_20150417171632147.jpgSalt – it’s almost an evil word in the health obsessed vocabulary of today. The truth is that salt can be good for you and it is necessary for life – as well as for turning a blah dish into a spectacular meal. Pepper isn’t “as bad” as salt, but it seems that folks tend to be afraid of it for some unknown reason. I never liked salt and always preferred pepper. In fact, I had a huge problem adding table salt to any food I ever ate, and more often than not I would always make or order my food with no salt, if possible. When I started culinary school I had no idea what kind of shock I was about to receive – a full-blown sodium shock to my system. Every dish I made, I got the same critique, “it’s good, but it needs flavor”. Then one day I thought to myself, “I’m going to add more salt and see what happens” and it was magical. In my opinion the dish was almost disgusting, too salty to eat, but my chef instructor finally loved my food that day. From then on I pushed the boundaries of salt and pepper and by the time I graduated I was known for having an excellent palate. It’s one thing to make a beautiful dish with herbs and spices and other ways of adding depth, but having that perfect salt and pepper combo brings out all the flavors and makes it shine.

Typically table salt is iodized rock salt, fortified with iodine and then pound and ground into the fine granules we’re all used to. Iodized salt is truly awful for culinary usage. Once you’re used to the alternative, Kosher Salt (also known as koshering or coarse cooking salt), you will never buy iodized salt again. Kosher salt is simply sodium chloride with no added preservatives, prepared according to the laws of the Torah. It is much larger and coarser than regular table salt. Salt comes in all different colors, including pink, green, gray, and black. They all have the same basic taste with slight differences in flavor profiles and textures.

Pepper, generally, is coarse or finely ground black pepper. Black pepper is made from the peppercorns, or unripe fruit, of the flowering vine plant Piper nigrum. Green, pink and white peppercorns are made from other varieties of pepper plants. Black peppercorns tend to be too hard to eat; however, crushed peppercorns lose their flavor quickly. It’s recommended that they be ground immediately before using.

In order to make your food taste awesome instead of just good, go buy a box of Kosher salt. Then, the next time you cook, toss in a little extra salt and pepper. There’s no need to go overboard – you want to eat it and enjoy it after all – but feel free to test your limits. It will be difficult at first to get used to the added “salty” flavor, but after about a week you will soon realize that the flavor you taste is actually the flavor of your food – not the flavor of salt and/or pepper. If you’re too nervous to add more s&p directly to your food, try adding them to your water for boiling pasta or steaming vegetables. Work your way into having a sensitive, talented palate and don’t be afraid to experiment!

Note: While some folks do need to watch their salt/sodium intake, it has come to light in the past few years that salt is actually necessary and good for you!