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Frozen Summer Truffles - 4 oz
Frozen Burgundy Truffles - 4 oz
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More Than Gourmet Glace de Poulet - 1.5oz
Item #: SKM102
Our Price: $5.50
 
Quantity:
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55 units available

Description 

 

Glace de Poulet is a classic French chicken stock with deep, rich, roasted color and pure, intense flavor made to the standards of professional kitchens.
No ordinary chicken stock, Glace de Poulet produces a wonderful base for your homemade soups and because it is concentrated, just one ounce makes 2-1/2 cups of affordable classic chicken stock.

 

Suggested Uses: 


- Add Glace de Poulet full strength to your own stock pot to enhance the flavor and color of your homemade stock. 

- Use it with six parts water to create a highly reduced stock for preparing classic sauces. 

- Use with a little wine to deglaze your sauté pan. 

- Add to your cooking liquids to enhance the flavor of your rice and risotto dishes. 

- Use as a great braising liquid. 

- Make classic consomme in just 10 minutes 


Reconstitution:
Glace de Poulet may be used full strength or diluted to a classic chicken stock.

One 1.5 oz pack makes approximately 4 cups of stock.

Ingredients:
Chicken Stock, Roasted Chicken Stock, Mirepoix Stock (made of carrot, celery and onion stocks), Dried Chicken Stock, Salt, Gelatin, Water, White Wine.
 

 

This product is gluten free.  Product of USA.

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Morel and Fiddlehead Fern Ragout
This is a recipe that's been adapted from one by Emeril Lagasse. It's beauty and simplicity is inspired, whether served for a formal dinner or on the patio. A true Taste of Spring!
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Morels with Madeira Fettuccine
This recipe is adapted from one by Michael Lomonaco. It's a perfect way to use leftover ham and still have a masterpiece!
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Mushroom Risotto
Trumpet (Royale) variations on a classic theme.
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Passatelli with White Truffles
"Passatelli asciutti con tartufo bianco"

This classic dish is typical of the light cooking of the region of Romagna. So called because the dough is "passed" through a special device that looks like a slotted spoon with two handles. A memorable taste experience!
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Pasta with Morels and Asparagus
A delicious way to welcome Spring! The ease of preparation belies the gourmet flavors.
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Pasta with Morels, Asparagus, and Goat Cheese
Another welcome to Spring and her bounty! A very easy meal to prepare that rises to gourmet status and flvaors. This is a foragers delight.
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Pasta with Morels, Ramps, Asparagus & Goat Cheese
This homage to Spring is adapted from one in Gourmet Magazine. For our version, we use ramps, which, when combined with the morels, give the sauce that characteristic "edge" that comes from using wild ingredients. A wild dish like this needs a robust red wine, something dry and rough that brings your palette wide awake.
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Polenta Corn Cakes with Mushrooms
Hen of the Woods mushrooms look like little pom poms, with feathery caps and a wonderful mild flavor. When cooked, the little pom poms crisp up and turn golden brown. They add a light earthy flavor to any dish.
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Potato and Wild Mushroom Napoleons
A visual and tasteful, delight! The secret here, as it is in many recipes, is freshness. Fresh mushrooms, fresh ramps, fresh cream, fresh seasonings and fresh arugula. This is a medley of flavors that is really beyond compare. The recipe is adapted from one by Emeril Lagasse.
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Stir Fried Snap Peas & Exotic Mushrooms
The bright green and crisp, fresh flavor of the sugar snap pea will liven up any meal. This simple style is complementary to just about any main course, in fact it's so delicious it can be eaten as a meal.
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Truffle Risotto
A dish for a special occasion that will guarantee some swooning at the dinner table! Simple yet heavenly.
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White Asparagus with Truffle Vinaigrette
Baby white asparagus is succulent and tender and lends itself to being treated like royalty, with truffles and walnut oil! This elegant preparation is extremely simple but is perfect as a salad or side dish.
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Wild Mushroom Risotto
There are as many recipes for risotto as there are stars in the sky. Well, alright. Maybe not quite that many. But it does seem as if the possibilities offered by risotto are practically unlimited.

Be creative and use any other mushroom combinations that are available to you.
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Wild Mushroom Salad with Black Walnut Mustard Dressing
The aromatic black walnuts, with their distinctive flavor are a magic companion to the earthy mushrooms. An unusual salad made extra special with flavors of honey, bitter greens, lemon...an extravaganza of flavors that are unforgettable.

This recipe is adapted from one by the Chef John Ash.
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Wild Rice and Wild Mushroom Soup
A classic and classy, delightful soup. Fresh and dried mushrooms with wild rice...what can be more natural, healthy and delicious?
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Zucchini Stuffed with Morels, Ramps & Pine Nuts
This is a superb appetizer, or side dish, not difficult, but probably something your guests haven't tried anywhere else. This dish is delicious, and very unusual yet elegant. This recipe yields about 30 rounds. Don't count on leftovers.
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Italian Sausage Soup or Pasta
This versatile recipe adapts itself to either a hearty soup or an elegant pasta course with very little trouble.
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Pasta and Beans
Another excellent wintertime dish. When springtime flowers and nesting birds seem like nothing more than a distant memory, this is the sort of dish that makes winter seem worthwhile. Big bowls of this dish, heaping with meat, vegetables, and pasta, are even more delicious when the weather is cold and the wind blows. This makes about eight servings, depending on your appetite.
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Braised Pork with Chestnuts
A delicious rustic pork dish with chestnuts, guaranteed to satisfy.
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Lamb Shanks Braised with Vegetables
Braised lamb shanks are the ultimate comfort food. The meat falls off the bone and melts in your mouth. A classic, rustic preparation with a new twist.
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Lamb Shanks with Orzo
Orzo is a wonderful pasta that looks like large grains of rice. But it's actually made from semolina. It's delicately flavored and chewy, and absorbs any flavors it is cooked with, while retaining its firmness. Using flavored orzo adds a new dimension to the dish.

The lamb shank ends up tender and falling-off-the-bone delicious.
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Lamb with Rosemary, Cherries & Wine
Lamb is an elegant alternative to the usual meat fare and its delicate flavor and natural tenderness make it ideal for cooking fairly quickly. The flavor of the lamb is enhanced by the rosemary and intensified by adding the sweet cherries and red wine.
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Medallions of Pork with Dried Cherry Sauce
Dried cherries are very high in anti-oxidants, and are thought by many to contain natural pain killers.They make an exquisite sauce to use with pork. Take care not to overcook the pork chops or they will get tough.

Making the stock out of the bones is well worth the effort. The resulting sauce is rich and flavorful, especially when enhanced with cherries and Balsamic vinegar.
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Roast Pork Stuffed with Morels and Wild Rice
The sliced tenderloin makes a beautiful and elegant presentation, with each juicy slice wrapped around a filling of wild rice and mushrooms. Served chilled this makes an equally delicious meal.
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Veal Scaloppini with Fresh Morels and Marsala
While veal is a popular meat to serve with this dish, some people prefer to substitute chicken or low fat turkey breasts. They're less expensive and leaner. The word "scaloppini" is a reference to the way in which the meat is sliced - very thin and across the grain so that it'll be extra tender. The wild leeks,or Ramps, have an extra "edge" which goes nicely with this mild dish.
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Wild Mushroom & Veal Terrine with Pepper Coulis
Above all else, remember that this dish must be made a day ahead of time. A well made terrine is a fine experience to have - these flavors have been thoroughly combined with one another until they're barely distinguishable. What emerges is another flavor altogether, a combination of all the ingredients that makes a brand new "taste experience." This "taste experience" is only enhanced by the fact that the flavors have been permitted to sit undisturbed overnight - settling in and blending until you have a truly fine creation.
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Steamed Whole Artichokes
Artichokes are low in calories and are also excellent when served cold. Serve with a dipping sauce of your choice or just mayonnaise, or stuff with shrimp or crab or tabbouleh...the world is your artichoke.
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Artichoke Risotto
An elegant variation on the sublime Northern Italian rice dish, which can be served as a sophisticated accompaniment to any number of entrees, or as an elegant first course.
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Asparagus with Wild Chanterelles
Excellent as a side dish, an appetizer, or as a vegetarian main course, this is an elegant, versatile yet easy preparation.

When warm rains combine with lots of sunshine to make the forest floors lush and fertile, summer wild chanterelle mushrooms begin to appear.
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Braised Chestnuts
This simple dish is unusual, delicious, and the perfect accompaniment to almost any Autumn entrée. Use fresh or frozen chestnuts - either will work just fine. Perfect with a turkey or with any kind of roast. Braised chestnuts can even be adapted for a vegetarian menu simply by using vegetable stock instead of chicken stock.
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Mascarpone and Fiddlehead Puff Pastry Delight
This is a way of serving a ragout as an appetizer - very interesting and delicious besides. This recipe will make just two four-inch pastries, so keep this in mind if you're cooking for a crowd. The fiddleheads are superb in this dish. It's visually interesting...a ragout wearing a cap!
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Minestra Di Castagna
This recipe is adapted from one by the great Italian chef, Mario Batali. It makes a wonderful, hearty side dish with meat or poultry, or a great vegetarian main course. This is one of those wonderful dishes that you can use your imagination on. Add a small amount of chopped bacon or some sautéed mushrooms. Try it with leeks and finely diced carrot, or add chopped florets of broccoli and cauliflower.

Ready to eat chestnuts may be substituted to save time, without compromising the flavor.
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Mushroom Ragout
This is an elegant dish, simple to prepare, that creates an "impression." I especially enjoy knowing about recipes that are easy to make, but taste like a gourmet sensation. This is a delicious dish served with pasta, rice, or just a big loaf of fine quality bread. It also makes a great side dish with red meat.
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Ramps Stewed with Tomatoes
A simple, basic, versatile recipe that lends itself well to variation.

This recipe is one of those "this'll do and that'll do" recipes. We've tried hard to quantify the ingredients, but the truth is that one of the finest things about cooking with wild ingredients is the spontaneity of it. Experiment with your own ingredients and make this a one-of-a-kind dish that you'll never forget.
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Toast Points with Roasted Garlic and Goat Cheese
A classic that is versatile and easy. Perfect as an appetizer by itself or as a side to a salad or risotto. A few grains of truffle salt will add a new dimension!
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Vesuvio Potatoes
These are delicious when served with a fine quality steak, lamb, or chicken. Use a fine quality olive oil, and make sure the garlic is fresh. When serving a side dish that's as rich and flavorful as this one, it's important to serve another dish that provides the palate with a "resting place." If you're serving a vegetable, for example, keep it simple and straightforward, without a lot of spices. This recipe comes from the book "Harry Caray's Restaurant" by Jane and Michael Stern.
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Wild Rice Stuffing with Chestnuts
Don't wait for Thanksgiving to make this excellent stuffing. You can enjoy it as a side dish any time of year, especially if you use the ready-to eat chestnuts or even the frozen ones.
Wild rice has a nice chewy texture and is very flavorful compared to its domesticated counterparts. The addition of fresh chestnuts enhances the earthy flavor of the wild rice, adding a little mystery.

This recipe will make approximately enough for a 14-16 pound turkey.
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Matsutake Veloute
Matsutake: From the depth of the pine forest, the voice of the hawk - Koya.

This is a mushroom with a unique scent. It is so distinctive, in fact, that it is sometimes used to identify the mushroom. It is fragrant, spicy and clean-smelling - so much so that it is particularly treasured by Japanese chefs. The word "matsutake" means "pine mushroom."
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Chawan Mushi with Matsutake Mushrooms
To most Americans, the word "custard" usually means sweet, eggy and often bland desserts. The traditional Japanese favorite, called "Chawan Mushi" is something quite different. This is a delicate, savory egg custard that may contain any number of different ingredients, mostly depending on the individual cooks who make it.

This dish is so popular that special lidded chawan mushi cups are readily available in most Asian markets. If you don't already have these special cups, there's no need to buy them just for this dish. Just use any heatproof tea or coffee cups, regular custard cups or ramekins.

We've modified this dish slightly to accommodate Western tastes by adding an extra egg for a firmer, custardy texture. If you prefer the traditional lighter, soupier version, just use three eggs instead of four.
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Five-Spice Scallops
If you've made the sweet and sour sauce ahead of time, this recipe goes together in minutes and tastes like it took hours. Use an indoor grill to cook them "table top" for extra fun, or stick to the traditional outdoor grill. They're superb when served with grilled, marinated pineapple chunks. Skewer them together with toothpicks and serve them as an appetizer.
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Ramp and Potato Soup with Grilled Cheese Sandwich
Gourmet comfort food. There's a trick to these tidy little cheese sandwiches that elevates them to a gourmet status. Perfect for a luncheon or light dinner.
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Arroz con Pollo
Arroz con Pollo (chicken with rice) is a true classic of Latin American cuisine. Although every cook has a favorite version, the main ingredients - rice, chicken, peppers and saffron - remain the same.
South of the border comfort food at its finest!
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Bricked Chicken with Chanterelles and Asparagus
This is a recipe best reserved for a day when you're in the mood to "fuss" a bit. Still, the orange juice and wine work well to dress up a chicken and make it into a truly memorable experience. The bricks help to hold the moisture in the chicken, and to flatten it for a unique presentation.
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Cherry-Pecan Stuffed Turkey
In this recipe, dried cherries and pecans are used to add some zest, some texture, and something just a bit different to your next turkey.
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Chicken Breast with Morel-Madeira Gravy
This dish is rather special, but not too tricky to prepare. Serve with mashed potatoes for a rustic dinner, or with wild rice for elegance...in either case, a nice bottle of wine would be perfect.
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Chicken Breasts with Ramps, Morels, and White Wine
Easy to put together and hard to resist. Fanned out slices of warm chicken breasts crown some greens with a morel-ramp sauce over all. An exuberant Spring salad. Not a salad to make too far ahead of serving, though.
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Chicken Stew with Coconut Milk
With a nod to Thai cuisine, the flavors in this recipe have some interesting twists and turns. The finished product is an interesting combination of some traditional western flavors combined in unusual ways with ingredients from Southeast Asia.
This dish is a hot and hardy crowd pleaser that can be made in large quantities ahead of time.
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Chicken with Chanterelles and Red Wine Sauce
The important and wonderful thing about this recipe is that it works equally well with either chicken or salmon. Word has it that this recipe first came from the town of Cahors in Southwest France, a region known for its rough, red "vins du pays."
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Chicken with Creamy Mushroom Sauce
Chicken and mushrooms go together like... well, chicken and mushrooms! This dish is dressed up with a rich mushroom sauce which can serve as a fabulous topping for fingerling potatoes, rice pilaf or a dish of hot noodles.
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Cornish Game Hen with Asparagus and Morels
Cornish hens are excellent for pan roasting because they're so small. They typically go well with sauces, and are often glazed with a reduced orange sauce, complete with orange zest and Cointreau. In this case we're using a dusky, earthy morel sauce that has an exquisite mild flavor. A side of wild rice is a perfect accompaniment - the flavor blends perfectly with the hens and the texture is excellent.
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Duck Breast with Wild Rice and Dried Cherry Pilaf
A flavorful, crispy yet succulent way of cooking duck, which tends to get dry if overcooked. Unusually light and moist with the wild rice-dried cherry side as a perfect accompaniment. The wild rice may be eaten chilled as a salad the next day.
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Roast Chicken with Thyme and Morel-Madeira Gravy
Madeira and wild leeks (ramps) combine deliciously with chicken in this basic, straightforward dish. Easy to make and easier to eat. For an elegant version, serve with wild rice, for more rustic appeal, serve with mashed potatoes.
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Quail in Rose Petal Sauce
This recipe is adapted from one developed by M.S. Milliken and S. Feniger and aired on the Food Channel. It's a "two-part" recipe, starting with the Rose Petal Sauce and going on to the recipe for the quail. It is an absolute delicacy, revealing flavors you may never have experienced before. The combination of the anise, roses, and chestnuts alone is sufficient to offer this dish absolute distinction. The addition of the quail and garlic is unforgettable. Make sure to use fresh quail if you can get them.
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Roast Turkey Risotto with Mushrooms
An original use of leftover Thanksgiving turkey that goes beyond sandwiches and soup. Here's how to turn a leftover dish into an elegant masterpiece! The risotto is a soft, creamy mixture, though the grains of rice retain their shape. The addition of mushrooms adds to the feast of tastes and textures.
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Roasted Chicken, Ramps, and Potatoes
Bake chicken, potatoes and wild leek bulbs together for an easy one-pot meal, full of deep flavors. Easy and memorable.
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Thai Caramel Chicken
The wonderfully pungent aroma & flavor of fish sauce is balanced by the subtle sweetness of caramelized sugar and heat of fresh chiles in this version of a Southeast Asian classic.

Its taste is simply amazing - and so typical of Asian cuisines that manage to unite sweet, sour, spicy and savory flavors in a single wonderful one-pot dish.
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Turkey with Pomegranate Sauce & Wild Rice Stuffing
The stuffing includes wild rice and goat cheese! This recipe is a marvelous example of "fusion" cooking. We've taken some typical Middle-Eastern ingredients, paired them with some traditional U.S. ingredients, and voila! We have a fresh version of a time-honored tradition. The pomegranate sauce is beyond compare when used with turkey or vegetables. For mashed potatoes, stick with a more traditional gravy.


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Baked Haddock with Hedgehog Mushrooms
Here's another wonderful main course for the mushroom extravaganza. Haddock is a light, flaky fish that goes well with a variety of sauces, but this combination of mushrooms, wine, and green onions is simple, light, and hard to beat. Served lakeside with candlelight, soft music, and fresh garden vegetables it makes a romantic gourmet dinner. It's also wonderful in the spring with tender fresh asparagus.
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Crab and Wild Chanterelle Chowder
Chanterelles are considered by many to be the "Queen of the Forest." Their flavor goes wonderfully in soups and sauces - and their firm texture keeps them from falling apart during cooking. They have a mild flavor, vaguely reminiscent of apricots, and they blend superbly with crab...and if you can get some King Crab, you'll have a Royal dinner!
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Saffron Risotto with Grilled Shrimp
Wonderfully rich and creamy, this classic dish is only enhanced with saffron. Grilling the shrimp instead of boiling it and adding at the end, which is the usual way, adds a new smoky dimension to an already irresistible risotto.
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Saffron Risotto with Salt & Pepper Shrimp
An exotic and absolutely delicious version of the classic saffron risotto. The extra effort is well-worth it! The Salt and Pepper Shrimp is a Chinese classic, making this truly an International dish. Make extra...this aromatic masterpiece will disappear before your very eyes! If there are any leftovers, serve them chilled the next day for a five star lunch.
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Seafood Risotto with Leek Broth & Asparagus Stems
This recipe is adapted from one by Bobby Flay. It is an absolute gourmet hit, combining the irresistible texture of risotto with the always-popular flavors of several different varieties of seafood. Add to this the delicately flavored broth and you end up with a masterful creation. Serve with ice-cold white wine, tossed greens, and hot crusty bread. Bon appetit!
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Spanish Style Red Snapper
Don't let the title of the recipe fool you. This is an exotic, aromatic version of a Spanish classic! The flavors and textures blend so well together it is hard to imagine all the different ingredients coming together so well. The ingredients in the vinaigrette and in the spice coating for the snapper are typically Spanish, typically zesty and amazingly appetizing.
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Truffled Lobster Risotto
An elegant meal for a special occasion.
Although the risotto itself must be prepared just before serving, the lobster broth and meat can be cooked earlier in the day. Serve this classic, Italian-style...as a first course, not as an accompaniment.

The extra work of making the lobster stock out of the shells and then cooking the rice with it heightens the aromatic flavors, and extracts the maximum flavor out of every bit of the crustacean.
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Halibut with Morel Sauce
Honorable Mention, Earthy Delights 2009 Morel Recipe Contest
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Oyster and Fennel Stew
Many people claim that lobster mushrooms have an affinity for seafood and even taste a little like lobster. At any rate, they go very well with oysters and make this hearty oyster stew memorable. Fennel pollen is an optional, but highly recommended ingredient. Its delicate flavor adds a bright note to the robust flavors of this dish.
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Matsutake Mushroom Chowder
The firm texture of matsutake mushrooms is a superb substitute for clams in this take on the classic New England style chowder. In fact, you might just come to prefer this version over the “traditional” kind!
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Stinging Nettle & Potato Soup
Stinging nettles sound intimidating, but there's no need to fear eating them. It's easy to take the sting out of the nettles - just cook them! Nettles have a long, delicious history as an edible wild green and are one of the first wild plants to appear each spring. Treat yourself to some delicious & nutritious wild nettles by making this vividly green spring soup!

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Acorn Squash Soup
Good and hot and perfect as either the main luncheon course or as an elegant appetizer before dinner, this soup is easy to make and swirling with interesting and delicious flavor combinations. You can devise your own version by adding a dash of Tabasco or a dollop of sour cream.
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Ancho Tortilla Soup
Ancho chiles are actually nothing more than dried Poblano chiles. This is the most widely used dried chile in Mexico. The chiles should be a dark reddish-brown, and they should have a mildly hot, somewhat sweet flavor. This soup has overtones of both sweet and sour flavors - mildly hot and very sustaining. Serve it with some freshly made guacamole and crunchy tortilla chips.
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Chestnut Bisque with Fresh Wild Mushrooms
A hot soup like this served with good bread, a cheese board, fresh fruit, and tossed greens can make an elegant dinner, particularly when there's some candlelight and soft music. This is soup to dress up for.
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Corn and Lobster Chowder with Truffles
A classic "down east" recipe taken to the next level with the addition of truffles! Whatever else you do, don't be put off by the bit about lobster stock. It's easy to prepare yourself simply by gently simmering the discarded lobster shells in water for an hour or so.
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Cream of Chanterelle Mushroom Soup
This recipe takes only about 30 minutes to prepare, and it's well worth it. The wonderful flavor of the fresh chanterelles makes this version of mushroom soup unlike any other you've tried before.
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Cream of Chicken Soup with Wild Rice and Mushrooms
The chicken should be so tender that it practically begs for mercy. The rice should not be mushy. Sometimes I like to add a dash of hot sauce to recipes like this one, just to bring things into better focus and add a little life.
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Creamy Potato, Leek and Morel Mushroom Soup
A beautiful way to ring in the Spring! This soup is equally perfect for an elegant dinner or a rustic lunch at the cabin. Hearty and delicious.
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Cream of Mushroom Soup
While there may be a time and place for red cans filled with condensed cream of mushroom soup, the homemade variety is vastly superior. Take some care with the ingredients. Make certain that they're fresh, and of good quality. Then serve this soup with bottles of balsamic cream and truffle oil on the side.
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Chilled Cream of Ramps and Watercress Soup
A chilled, lovely, delicate soup perfect for an elegant luncheon or an informal dinner. The wild ramps add a note of mystery.
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Cream of Wild Mushroom Soup
Wild mushrooms can be mixed in any variation for this soup, letting your creativity blossom with every season.
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Creamed Cuitlacoche Soup
Cuitlacoche is an epicurean wonder, an exquisite delicacy both nutty and earthy with a hint of fruity sweetness. This rich soup is a wonderfully savory experience when served with crackers or a baguette of crusty bread. Try it with a cheese board and some fresh fruit. While you're at it, pop the cork on something dry and red and see what happens.
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Fiddlehead Fern and Ramp Soup
Here at Earthy Delights, we are very enthusiastic on the subject of the "Wild Harvest." This soup is simple to prepare, but includes wonderful flavors from both the wild ramps and the fiddlehead ferns. It's unusual, it's delicious, and it's easy.
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Garlicky Bread Soup
This is the best soup in the world on a rainy day, and we've heard that it's excellent for a hangover. Its delicious flavor comes from the garlic that, when combined with bread, cheese, olive oil, cream, and red pepper, transforms this dish into a slightly exotic comfort food.. The garlic should be very fresh, don't use any bulbs that have a green sprout. You can add some zip by increasing the amount of red pepper.

This recipe is adapted from one by Emeril Lagasse.
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Grilled Ramp Soup
A perfect Spring soup to bring out the best of flavors from wild leeks (ramps). Easy to make and versatile, whether for an elegant dinner or luncheon, or an informal meal.
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Lentil Soup with Lamb Meatballs
Lentils cook very quickly, which is one of the characteristics that make them ideal for use in soups and stews. Although they have a rich, nutty flavor, they tend to absorb and enhance the flavors of whatever they're cooked with.

The extra effort in this recipe is well worth it in the final flavor extravaganza!
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Morel Mushroom Soup
First Runner Up, Earthy Delights 2009 Morel Recipe Contest

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Potato-Mushroom Soup
This simple yet elegant soup is topped off perfectly with bacon bits. The earthy flavor of mushrooms combined with the crunchy texture and unmistakable flavor of bacon, makes this wonderful soup a comfort food. Serve with a fine quality bread.
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Ramp and Fingerling Potato Soup
This is a classic springtime soup, easy to prepare and wonderful to eat. Serve it as a luncheon dish, or as a first course for an elegant dinner. To add yet another flavor dimension, drizzle just a bit of white truffle oil over the hot soup. It adds depth and interest.
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Ramp and Potato Soup II
Another exciting variation on the Vichysoisse theme, but served warm.

Some ramps have a stronger flavor than others. The amount you use in this recipe is up to you, and depends on how much of an "edge" your ramps have and what your personal preference is. This recipe calls for three bunches of ramps. Think of the bunches that scallions come in at the supermarket when you gauge the amount of ramps you use in this recipe.
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Roasted Chestnut Soup with Dumplings
Chestnut soup is a wonderful gourmet experience, hot and rich, and full of the nutty flavor of American chestnuts. This is another example of "fusion" cooking - here we've combined an Asian favorite, Won Tons, with a traditional U.S. soup, right out of colonial America.
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Simple Fiddlehead Fern Soup
This simple preparation really highlights the fresh, bright spring flavor of fiddlehead ferns. Fresh fiddleheads are preferred, of course, but we've found that frozen fiddleheads are the next best thing and will work very well too.
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Spanish Chorizo, Kale and Bean Soup
An exotic bean and sausage soup for adventurous cooks. A delicious variation on the basic theme but with a taste of Spain.
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White Bean Soup
A classic bean soup with an extra ingredient that really wakes up your taste buds! Comfort food with style.
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Cauliflower Risotto with Saffron
Risotto, the comfort food that can be elevated to gourmet standard with the addition of special ingredients! The naturally creamy texture of a risotto is the result of slow, patient cooking - adding the liquid incrementally and allowing the rice to absorb it slowly. The result is a wonderful texture and the kind of flavor that develops only with time. This risotto is flavored and colored with saffron, the mysterious, pungent and beautiful spice that is so highly prized by chefs.


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Chicken and Mushroom Risotto
Risotto is perhaps the most beloved dish in the Italian repertoire. It lends itself extremely well to variations. Wonderfully creamy and rich, it is served either as a good first course,or as an accompaniment to any meal. This particular version is as rustic as you can get and is comfort food to the nth degree!
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Cream of Chanterelle and Quinoa Soup
Quinoa, a delicate grain originally grown in the Andes, is now also grown in Colorado and New Mexico. It is light and easy to digest and is higher in protein than most other grains. It has a noticeably bitter edge if not rinsed very well.
The mushrooms lend their lovely, woodsy flavor to this light, delicious, protein-filled soup.
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Risotto Milanese
Risotto is one of the most beloved dishes in the Italian rice repertoire. Risotto Milanese is the classic saffron-tinged risotto traditionally served with Ossobuco, but also makes a delicious first course.
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Cornish Game Hens with Wild Mushrooms, Chestnuts & Bacon
In the autumn, when the weather cools and a sharp nip is in the air, there's nothing more satisfying than deliciously old-fashioned comfort food. This updated classic will fill the whole house with a rich, mouth-watering aroma as it gently warms the kitchen.

Who cares if the leaves are falling? The earthiness of wild mushrooms, the mild sweetness of chestnuts and the savory flavor of braised game hens remind us that fall is the season when the summer's bounty is ready to enjoy with friends and family.
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Risi e Bisi alla Menta (Rice with Peas & Mint)
This is delicious Italian comfort food at it's freshest and simplest. Traditionally served each spring, Risi e Bisi (Rice with Peas) is enjoyed by young and old alike. The delicate flavor of the peas is not masked by the mild, nuttiness of the Arborio rice and their tender textures pair beautifully as well. Savory, light and absolutely delicious, this dish is best when made with freshly shelled peas, but can be made very successfully with frozen petite peas too. The fresh mint adds an unexpectedly lively, spring-like note.

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Pork Chile Colorado
If there is such a thing as Mexican soul food, this is it - carne con chile colorado, literally "meat with red-colored chile sauce." For this year's Cinco de Mayo celebration, honor the true spirit of Mexican cuisine by making this flavorful and well-loved dish.

It's easy to see where this dish gets its name - from the deep, reddish-brown color imparted by the flavorful dried chiles that are it's most important ingredients. Dried ancho chile peppers are commonly used in this dish, and they impart a complex, almost chocolatey flavor that is out of this world. Other dried chiles, like guajillos, New Mexicos or even chipotles, can be used to add subtle nuances of flavor. It's entirely up to you.

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Chestnut and Butternut Squash Soup
Chestnuts provide a velvety texture, mild sweetness and crunchy topping to this hearty, yet elegant soup. For an equally satisfying, vegetarian version of this wonderful soup, simply omit the bacon and crème fraîche and substitute vegetable broth for the chicken stock.
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