Recipes and daily menus from the CCGS Jean Goodwill
This a simple soup to make, but one that I find very enjoyable. It can be served alone, or the way I prefer, over a mound of rice. You can make it difficult by sourcing galangal, lime leaves, Thai chilis and all the other ingredients …
This is a very straight forward recipe. The lobster tails should be cut into smaller pieces to disperse through the chowder, leave the claw meat whole as for garnish. When you simmer the lobster in the butter, the flavor of the lobster will transfer to …
Like most of the recipes I post, this is popular with the crew and I have been asked for my recipe several times. I have not gotten around to writing it down before now. For those who asked, here it is. This chicken and rice …
This is another variation of the squash and carrot soups that I make. I do quite a few versions of this soup. I like to use butternut squash because it is easy to peel and the amount of usable squash, but you can use whatever …
This is another old school recipe that is almost never seen anymore. They are more common in warmer climates. Chilled soups are generally lighter in fats, and meats. It has been warm this week and it is the season for fresh fruit. If you are …
As it was a bit warm here yesterday, I thought a chilled soup might be a thought. These make a light cool starter if you are having a warm weather dinner. It is a bit of an old style recipe, people now, would rather just …
This is a variation on the Carrot Soup published yesterday The same as yesterday this version is gluten free, omit the cream and butter (substitute oil) and it is lactose free. Use vegetable stock instead of chicken and it is vegan. Because the onions and …
This a recipe I got from a book of French cooking. It is called a Potage Crecy. Wikipedia says this “referred to in French as Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy) is a soup prepared with carrot as a primary ingredient.” This version is gluten free, …
This is another request. It is a simple soup with only the flavor of Portobello mushrooms and a bit of garlic. Portobello Mushroom Soup 3 large Portobello Mushrooms 1 medium Onion, large dice 1 tbsp crushed garlic 2 oz plus 1 tbsp butter 2 liters …
This is a version of the Brazilian soup called moqueca. Moqueca will have a more types of seafood and shellfish, it usually is a bit on the spicy side. This is the end the lobster recipes for a while, unless I make something that I …
The secret to this soup is pork stock. I will usually save any trim from pork, extra fat, pork skin, and bones and either make a stock right away, or freeze it for later. If you are making your stock, I will either roast it …
A bisque is a cream seafood soup. Many years ago I worked for a brief time at a restaurant called the Lobster Treat. The boss wanted to put a bisque on the menu, but he had no recipe. He asked me if I could come …
This is a non-traditional version of potato leek soup. The smoked salmon can be either hot smoked or traditional cold smoked. Potato and Leek Soup with Smoked Salmon 2 oz butter 2 cups sliced leek 1 clove garlic 4 cups diced potatoes smoked salmon 5 …
Cock-a-leekie soup is the proper name of this soup, it has very few ingredients, but is warm and satisfying. It is known as the Scottish National Soup. The recipe has been in existence for hundreds of years. This version is much lighter than was traditional. …
French Onion Soup or as it is properly known, Soupe a l’Oignon Gratinee is a very filling and comforting soup when made with time and love. Most onion soups you will eat in restaurants are just beef broth and onions topped with croutons and cheese. …
This is my version of a classic soup called Potage Crecy (in classic French cooking there was a way of naming dishes, Crecy referred to carrots). The original had carrots and potatoes, not squash and rice. This does not have to be curry flavored, I …
