Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Thursday, April 25, 2019

The Book Tour Stops Here: A Review of "The Eighth Sister" by Robert Dugoni, Served with a Recipe for Smoky Eggplant Spread, Marbled Rye Toasts & Pickled Veggies

I can't believe how quickly this week has flown by, and that it's is already Thursday. Just one more day until the weekend can begin. If you are looking for a suspenseful weekend read, try the latest Robert Dugoni book, The Eighth Sister. I'm reviewing it as today's stop on the TLC Book Tour and I am pairing my review with a recipe for a Smoky Eggplant Spread, accompanied by toasted marble rye and pickled vegetables, and inspired by my reading.


Publisher's Blurb:

A pulse-pounding thriller of espionage, spy games, and treachery by the New York Times bestselling author of the Tracy Crosswhite Series.

Former CIA case officer Charles Jenkins is a man at a crossroads: in his early sixties, he has a family, a new baby on the way, and a security consulting business on the brink of bankruptcy. Then his former bureau chief shows up at his house with a risky new assignment: travel undercover to Moscow and locate a Russian agent believed to be killing members of a clandestine US spy cell known as the seven sisters.
 
Desperate for money, Jenkins agrees to the mission and heads to the Russian capital. But when he finds the mastermind agent behind the assassinations—the so-called eighth sister—she is not who or what he was led to believe. Then again, neither is anyone else in this deadly game of cat and mouse.
 
Pursued by a dogged Russian intelligence officer, Jenkins executes a daring escape across the Black Sea, only to find himself abandoned by the agency he serves. With his family and freedom at risk, Jenkins is in the fight of his life—against his own country.

Hardcover:
Publisher: Thomas & Mercer (April 9, 2019)


My Review:

I am a huge fan of Robert Dugoni's Tracy Crosswhite series and feel like I am often anxiously awaiting the newest one. I hadn't ventured into Dugoni's other books because of my over-full TBR lis, but when I heard this was the start of a new series, I quickly jumped on the tour. Me being me and me being very anal retentive about reading series books in order, I was bit dismayed to learn that Charlies Jenkins, the main character in The Eighth Sister, is a secondary character in the author's David Sloane series. I think that there is enough explanation of the relationship in this book that you don't need to have read the David Sloan books first, but dogonnit, Dugoni made me curious, and now I want to and thus the TBR pile grows again ;-)

Charlie Jenkins is ex-CIA and living in Washington with his younger wife, young son, and a baby on the way. Disillusioned by his service to his country and how it ended, he is running a security firm with his wife when his old bureau chief tracks him down and asks him to reactivate and go undercover in Russia to find the leak behind a very secret spy ring known as the Seven Sisters, before more of these undercover agents are killed. Charlie doesn't want the assignment but his business is going under and he needs the money. so he heads to Moscow. Things do not go well and soon he is fighting to get out of Russia and to clear his name. 

Dugoni does an excellent job of building the pace and suspense throughout the story. making it a fast read for a thick book, as I didn't want to put it down and may have chewed down a couple of fingernails. I don't generally choose spy novels to read but i liked the way The Eighth Sister was both a spy thriller and a legal thriller with both the scenes in the filed and the courtroom scenes equally gripping. Charlie Jenkins is a great character, as were the supporting characters--his wife Alex, son CJ and the aforementioned David Sloane, and I look forward to spending more time with them in future books. I find Russia fairly fascinating and Dugoni's afterword about his inspiration for the book including a trip he made to Russia with his family in 1998 and some of their experiences was an interesting read as well. If you have not read Dugoni, you can't go wrong with either his Tracy Crosswhite books or this new series and I have a feeling his other books are equally as well done. (I'll let you know!)


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Author Notes: Robert Dugoni is the critically acclaimed New York TimesWall Street Journal, and Amazon bestselling author of the Tracy Crosswhite Series, which has sold more than 4 million books worldwide. He is also the author of the bestselling David Sloane Series; the stand-alone novels The 7th CanonDamage Control, and The Extraordinary Life of Sam Hell, for which he won an AudioFile Earphones Award for the narration; and the nonfiction exposé The Cyanide Canary, a Washington Post Best Book of the Year. He is the recipient of the Nancy Pearl Award for Fiction and the Friends of Mystery Spotted Owl Award for best novel set in the Pacific Northwest. He is a two-time finalist for the International Thriller Award, the Harper Lee Prize for Legal Fiction, the Silver Falchion Award for mystery, and the Mystery Writers of America Edgar Award. His books are sold in more than twenty-five countries and have been translated into more than two dozen languages.

Connect with Robert on his website, Facebook and Twitter.

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Food Inspiration

There is so much action in this book and Charlie has little time to eat, but there were a few food mentions like pastries and veal with onions, junk food--chips, donuts, candy, granola bars, crackers, cheese, juice and chocolate bars, strong Turkish coffee, lamb with rice, scrambled eggs with onions and pepper and bread, cinnamon rolls, Thai food--chicken pad Thai, tom yum soup, and phat khing, and homemade tacos. 

There is one scene where Jenkins is meeting with his Russian contact Federov and they share a plate of appetizers at a restaurant:

"The man set a plate of appetizers on the table. speaking while gesturing. 'Rye bread bruschetta with eggplant spread. marinated mushrooms, and pickled vegetables. Naslazhdat'sya.'

Federov picked up a piece of the bruschetta and spread the eggplant with a butter knife. 'Please,' he said, gesturing to Jenkins. 'You will enjoy.' 

Jenkins chose the bruschetta and spread, mimicking whatever Federov ate."

There were marinated mushrooms mentioned and of course vodka. So I decided to make my book-inspired dish as a nod to the appetizer plate and especially the eggplant spread. 


When I looked up Russian eggplant spread, I found many recipes for it, often called Baklazhannaia Ikra (poor man’s caviar) or eggplant caviar. The recipes varied slightly in ingredients and sometimes spices and i ended up going with one of the simplest--just eggplant, onion and tomato paste with oil, salt and pepper. The flavor comes more from the roasting of the eggplant and the caramelizing of the onions.


Smoky Eggplant Spread
From Emily Han, via TheKitchn.com
(makes about 4 cups

2 large eggplant (about 1 lb each)
olive oil
1 large sweet onion, chopped
about 6z/3/4 cup tomato paste
sea salt and freshly ground black pepper

Preheat oven to 350°F.

Prick the eggplants all over with a fork and place on a foil-lined baking sheet. Roast in the center of the oven, turning over once, until soft, about 1 hour.
 

Let the eggplants cool in a colander in the sink, where their juices can drain. When cool enough to handle, press any excess liquid out. (This step helps to reduce any bitterness.)
Meanwhile, heat 1/4 cup of oil in a skillet over medium heat. Cook the onions, stirring occasionally, until soft and translucent, about 20 minutes.
 

Cut the eggplants in half and scoop out the flesh. Discard the peel. Using a large knife, chop the flesh very finely. (Avoid using a food processor, as you want the eggplant to be more textured than a purée.)
 

Add the eggplant to the onions along with the tomato paste, 3/4 teaspoon salt, and a couple good cracks of black pepper. Turn the heat to low-medium and cook, stirring frequently, for 10-15 minutes. Add more oil as necessary to prevent the mixture from sticking to the pan. (Be liberal with the oil; any excess will rise to the top as the mixture cools, and you can remove it then, if you wish.)
 

Transfer the mixture to a heat-proof bowl and let it cool completely before storing in the refrigerator. Adjust salt and pepper to taste before serving.


Notes/Results: With so few ingredients, I was surprised just how flavorful this eggplant spread was--and how good. Slightly smoky, and a bit sweet from the onion, it was really good hot, warm and cold and I think it will make a fabulous sandwich spread. I served mine on marbled rye toast points and with a small assortment of pickled and marinated veggies from the olive bar at my local grocery store (including some very spicy marinated mushrooms), which made a nice contrast to the eggplant spread. I will happily make this spread again.


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Note: A review copy of "The Eighth Sister" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.  
 
You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.

 

Wednesday, April 17, 2019

The Book Tour Stops Here: A Review of "Beyond the Point" by Claire Gibson, Served with Hawaiian Ahi Poke and a Recipe for Avocado Salsa

Happy Wednesday! I am very excited to be today's TLC Book Tour stop for the debut novel, Beyond the Point by Claire Gibson. My review of this story of three friends brought together by their time at West Point is accompanied by a dinner inspired by one in the book of Hawaiian Ahi Poke with Avocado Salsa and Corn Tortillas and Mango.


Publisher's Blurb:

Three women are brought together in an enthralling story of friendship, heartbreak, and resilience. Set at the U.S. Military Academy at West Point, this is an amazing debut novel.
 
Duty. Honor. Country. That’s West Point’s motto, and every cadet who passes through its stone gates vows to live it. But on the eve of 9/11, as Dani, Hannah and Avery face four grueling years ahead, they realize they’ll only survive if they do it together.

Everyone knows Dani is going places. With athletic talent and a brilliant mind, she navigates West Point’s predominantly male environment with wit and confidence, breaking stereotypes and embracing new friends.

Hannah’s grandfather, a legendary Army general, offers a stark warning about the dangers that lie ahead, but she moves forward anyway, letting faith guide her path. When she meets her soul mate at West Point, the future looks perfect, just as planned.
 
Wild child Avery moves fast and doesn’t mind breaking a few rules (and hearts) along the way. But she can’t outpace her self-doubt, and the harder she tries, the further it leads her down a treacherous path.

The world—of business, of love, and of war—awaits Dani, Hannah, and Avery beyond the gates of West Point. These three women know that what doesn’t kill you makes you stronger. But soon, that adage no longer rings true—for their future, or their friendship. As they’re pulled in different directions, will their hard-forged bond prevail or shatter?

Beyond the Point is a heartfelt look at how our closest friends can become our fiercest battle buddies. After all, the greatest battles we fight rarely require a uniform.

Hardcover: 528 pages
Publisher: William Morrow (April 2, 2019)

My Review:

I jumped on this tour because having spent time at a local university and community college, I am always intrigued by books with more revered university settings, and then when you add that the three women, Dani, Avery, and Hannah, meet as plebes at the West Point just added to the appeal. My dad was in the Navy well before I was born and my nephew is in the Navy now, but military life is a world I know little about. Although Beyond the Point covers those subjects well, it is friendship that is at the heart of this novel. Dani, Avery and Hannah all play basketball, but otherwise don't seem to have much in common and each has her own reason for attending West Point and joining the Army. The book is told from their alternating perspectives and covers their final year in high school as they apply to the Point in 2000, through their four years there as their friendship forms and strengthens, then through 2007 as their lives take different paths. 

The characters are well written, not perfect, but easy to root for and the depiction of their friendship and how they come together feels realistic, as does their friendship after graduation as their lives separate and that closeness is put to the test. I found myself caught up in their stories and that the 500+ pages went by quickly, in fact I wanted more time with Hannah, Avery and Dani. There is heartache and heartbreak in their stories, but there is also humor and hope. 

This is the author's debut novel and she paints a vivid portrait of military life and the sacrifices it requires of soldiers and their families. The afterword tells of Gibson's inspiration--she grew up at West Point with her father, a lieutenant colonel, on the faculty. Her passion for the subject and appreciation for the cadets, particularly the women, shine through and there are excerpts and photos of her interviews with three Women of West Point. I found myself as engaged by the afterward as I was with the book. If you like novels with strong female characters, stories about friendship, and books with a military setting, add Beyond the Point to your reading list.  

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Author Notes: Claire Gibson is a writer and journalist based in Nashville, Tennessee. Born and raised at the U.S. Military Academy at West Point, she grew up captivated by cadets and always dreamed of writing a story that honored her childhood home and the women that inspired her there. Her stories have been featured in The Washington PostThe Christian Science MonitorThe Tennessean and Entrepreneur Magazine, among many other publications.

Find out more about Claire at her website, and connect with her Twitter and Instagram.

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Food Inspiration:

There was plenty of food in Beyond the Point, mostly meals eaten at West Point or shared with family and friends. Food mentions included pie (like strawberry-rhubarb, pumpkin and chicken pot pie), barbecued ribs, a salad of spinach and chard with lemon-garlic dressing, crusty homemade baguettes with soft salted butter, cake, three kinds of cheese on a platter, homemade cinnamon rolls, pierogies, lemon-pepper chicken, pancakes and eggs, homemade chili, brownies and ice cream, vegetable lasagna, roast chicken with tabbouleh, grilled salmon with mango slaw, and cookie dough ice cream, pizza, Cheez-Its, spaghetti, French toast and coffee, gin and tonic, oatmeal, green juice, lemonade, cereal, Ben & Jerry's Phish Food Ice Cream, filets mignons in butter, roasted broccoli, salmon, Thanksgiving dinner of turkey, sweet potatoes, roasted corn, fresh broccoli, creamed spinach, and acorn squash stuffed with mushrooms and rice, a Middle Eastern dinner of lamb with sauces, tandori bread, yogurt sauce, chopped mint and preserved lemon, falafel, rice and steamed greens, meatloaf with red sauce, fish and chips, an undressed Caesar salad with chicken, a Nutella crepe, fettuccine noodles with butter, fried chicken, apple fritters, eggs over easy, a smoothie and Subway sandwiches. 


For my book-inspired dish, I ended up recreating an island meal shared by Dani, Hannah, and Avery and put together some local Hawaii favorites. I liked the fact that the three women were together and when poke comes up in a book, you know I am going to feed my addiction.

"Dinner's ready."

"Avery came to the patio holding a bowl of ahi tuna poke that she'd purchased from a shop on the way home from the beach. She placed it at the center of the patio table. Dani emerged from the kitchen, her hair back to a large, natural Afro. She added a bowl of mango, corn tortillas, and her famous avocado salsa to the assortment. With her strange restrictive diet, Dani had become quite the chef. Avery put a pitcher of margaritas on the table, and suddenly, a memory came to Hannah's mind."


I left out the margaritas--I rarely drink on "school" nights, and I grabbed poke from the grocery store and frozen mango (none of the fresh ones were ripe). All I needed to do was chop the ingredients for the salsa, open a bag of cabbage mix and toast some tortillas on my gas stove, and dinner was served. 


Avocado Salsa
By Deb, Kahakai Kitchen
(Serves 2 to 4)

1/2 red onion, diced
1 pint cherry or grape tomatoes, halved
1 jalapeño pepper, seeded and diced
1 garlic clove, minced
1 ripe avocado, chopped
the juice of two limes
a generous glug of olive oil
2 Tbsp coarsely chopped fresh cilantro
sea salt and freshly ground black pepper

Place the ingredients in a large bowl and gently toss until well mixed. Serve and enjoy.


Notes/Results: I topped the grilled tortillas with the cabbage mix, the avocado salsa and the poke for poke tostadas which were delicious. I am not that big on fruit and fish combined, so I ate the mango on the side. Everything was fresh and vibrant and it was a very low effort meal--perfect for a busy week. My leftovers came together in a salad for lunch today as both the poke and the avocado in the salsa are best as fresh as possible.


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Note: A review copy of "Beyond the Point" was provided to me by the author and the publisher, Harper Collins, via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.  
 
You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.

 

Sunday, April 7, 2019

Ottolenghi's Cauliflower Soup with Mustard Croutons for Souper (Soup, Salad & Sammie) Sundays

I had a big head of cauliflower in the fridge that I hadn't gotten around to using this week so I knew it was destined for the soup pot. I googled cauliflower, soup and Yotam Ottolengi and found this recipe for Cauliflower Soup with Mustard Croutons online at his website. Like many Ottolenghi recipes, there are plenty of ingredients, but they are simple ones, and the soup is easy to put together.


Ottolenghi says, “These mustard croutons, adapted from those in Suzanne Goin's inspiring book Sunday Suppers At Lucques (Alfred Knopf, 2005), are a brilliant thing to have to hand and to sprinkle over gratins and salads. If you'd rather not make them, you'll need something else to perk up the soup: a teaspoon of rose harissa or some other savoury chilli sauce, swirled into each bowl before serving, would do the job perfectly well.


Cauliflower Soup with Mustard Croutons
(Serves 6)

2 Tbsp olive oil
10g (.35 oz) unsalted butter
5g (.18 oz) thyme sprigs
20g (.8 oz) parsley
Shaved skin of 1 lemon, plus grated zest of 1/2 lemon
1 large onion, peeled and thinly sliced
2 large celery sticks, cut into 3cm pieces
2 bay leaves
1 tsp caraway seeds
salt and white pepper
1 large cauliflower, broken into small florets
1 large potato, peeled and cut into 2cm dice
1.4 litres (about 6 cups) vegetable stock (or chicken stock for non-vegetarians)
2 Tbsp chopped chives

For the mustard croutons:
90g (3 oz) unsalted butter
3 Tbsp Dijon mustard
3 tsp picked thyme leaves
3 tsp finely chopped parsley
150g (5 oz) crustless ciabatta, torn into 1cm pieces (I used sourdough)

First make the croutons. Heat the oven to 180C/350F/gas mark 4. Put the butter in a medium saucepan on a medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta. Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp. Remove from the oven and set aside to cool. (Any you don't use for this dish, store in an airtight container.)

For the soup, put the oil and butter in a large saucepan on medium heat. Tie together the thyme, parsley and lemon skin (or put them in a tied-up muslin), and add to the pan with the onion, celery, bay leaves, caraway seeds, three-quarters of a teaspoon of salt and a quarter-teaspoon of white pepper. Cook for eight to 10 minutes, stirring often, until the onion is soft but has not taken on any colour. Add the cauliflower, potato and stock, bring to a boil, reduce to a simmer and cook for eight minutes, until the vegetables are cooked but still have some bite.

Use a slotted spoon to lift a third of the cauliflower out of the pan – avoid removing any potato – and set aside. Let everything simmer away for another five minutes, then remove the herb bundle and the bay leaves. Using a hand-held blender, or in a food processor, blitz the soup until smooth, return to the pan and add the reserved cauliflower pieces. Stir in the grated lemon zest and chives, and serve, sprinkling the croutons on top at the last minute.



Notes/Results: The mustard croutons are definitely the highlight of this simple soup--although the sou itself has good flavor from the herbs, lemon and caraway. I like that the soup isn't too thick and has a creamy texture and the bites of cauliflower florets, then the crispy croutons on top. It goes together easily--I started my soup while making my croutons, so it all came together relatively quickly. I would happily make it again. 


Linking up to I Heart Cooking Clubs where we are saying Welcome Back! to all of our nineteen IHCC featured chefs. Come join us!


And we have Tina hanging out with me in the Souper Sundays kitchen...
 

Tina of Squirrel Head Manor shared this Broccoli, Potato and Spinach Creamy Soup and said, "Anyway......I was fortunate enough to receive a cool new eBook called Soups and Stews recently and wanted to share one result for Souper Sunday. There will be more coming up. Here is the first recipe - a healthy broccoli potato and spinach soup.  Very creamy! ... This recipe comes from a new book Soups and Stews by the author Emily Brown. I will add more recipes and do a review soon."


Thanks to Tina for joining in!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter
Have a happy, healthy week!
 

Sunday, March 17, 2019

Diana Henry's Ribollita & Six Favorite Cabbage Recipes for Souper (Soup, Salad, & Sammie) Sundays

Happy St. Patrick's Day! Since I don't eat meat, corned beef isn't making an appearance on my table today, but I am working in a couple of classic ingredients; cabbage and potatoes. I've chosen to give them an Italian spin with a cozy bowl of Diana Henry's Ribollita. Ribollita means twice-cooked or reboiled and it is a classic peasant soup from Tuscany that is a good use of leftover bread for a thick and hearty soup.


Diana Henry says, "I never liked the idea of ribollita--it is, after all, cabbage soup, and I've spent too much of my life on the cabbage soup diet--but this is a wonderful, rich, multi-dimensional dish. I learned how to make it (and how important the stock and olive oil are to the final flavour) on a cooking course in Florence. Don't rush it; make it with care and good ingredients and you will be rewarded. Made well, this is one of the world's great soups."


Ribollita
Slightly Adapted from Plenty by Diana Henry
(Serves 4)

8 oz Savoy cabbage or kale
2 Tbsp butter
1 leek, trimmed and chopped
1 celery stalk, finely chopped
1 large carrot, diced
4 oz (1/3 lb) waxy potatoes, diced
4 cups chicken or beef stock
1/4 cup extra-virgin olive oil, plus more to serve
2 rosemary sprigs
3 garlic cloves
6 slices coarse white country bread
3/4 cup cooked cannellini beans
2 large plum tomatoes

Cut the coarse central core from the cabbage, and slice the leaves. Melt the butter in a large, heavy pan and sauté the leeks and celery until pale gold, about 5 minutes. Add the carrots, cabbage or kale, and potatoes and cook for another 12 minutes, turning the vegetables over in the butter every so often. Add the stock, bring to a boil, reduce to a simmer and cook for 45 minutes.

Meanwhile, heat the olive oil in a pan with the rosemary and 2 of the garlic cloves (leave them whole and unpeeled). When the oil starts to shimmer and the ingredients turn light brown, remove from the heat and leave to infuse.

Toast the bread and rub each piece with the remaining garlic clove (peeled, this time). Add the beans to the soup and cook for another 10 minutes.

Drop the tomatoes into a pot of boiling water and leave for 10 seconds. Lift them out and rinse in cold water, then slip off the skins. Halve the tomatoes, scoop out the seeds (discard them), and cube the flesh. Add the tomatoes and flavored oil to the soup and taste for seasoning.

In another large saucepan, layer the soup with the bread (break it up to help spread it out) and leave to cool. Put the soup in the refrigerator overnight. The next day, bring it to room temperature, then bring to a boil again. Serve, drizzled lavishly with more extra-virgin olive oil.


Notes/Results: For a humble peasant soup, there are quite a few different steps to making it between the rosemary-garlic oil, the garlic-rubbed toast, the peeled and chopped tomatoes, then layering the soup and bread, letting it cool, and letting it sit in the fridge overnight before reboiling it, but none of it is difficult to do and the result is well-worth it. The flavor of this simple soup really shines and it is thick and satisfying--the perfect comfort food. I forgot to drizzle the olive oil on the top before my photos, but I did take the extra step of chopping the rosemary leaves and garlic cloves that I steeped in the oil and used them as garnish. I used vegan butter and good vegan non-chicken bullion and for a vegan version. I would happily make it again.


Linking up to I Heart Cooking Clubs where it is our Monthly Featured Dish/Ingredient Challenge: Cabbage


Below are six more of my favorite dishes featuring cabbage from out IHCC chefs.

My absolute favorite cabbage recipe is also from Diana Henry, her Cabbage and Leek Colcannon. So buttery, so delicious!


Cabbage was meant for fish tacos and Curtis Stone's Grilled Mahi Mahi Tacos with Pico de Gallo are a great version.


Simple, flavorful and colorful, Jacques Pépin's Curried Coleslaw is perfect with fish.


Cabbage plays a supporting role in another tasty Diana Henry dish, Freekeh with Greens, Fennel, and Chile.


Ina's Cabbage Cucumber Slaw is wonderful with her Roasted Salmon Tacos.


Nigel Slater's Goat Cheese Bubble & Squeak is fun side dish that features cabbage.
   

And we have several good friends here for Souper Sundays, let's take a look...


Shaheen of Allotment2Kitchen is here with Purple Sprouting Broccoli and Sweet Potato Salad (with Vegan Black Pudding) and said, "To make this warm salad more of a substantial dish, I finished it off with some sliced of vegetarian black pudding, but that is optional. This certainly made a welcome change from our boring lettuce, cucumber and tomato salad."


Debra of Eliot's Eats shared Red Cabbage Keilbasa and Cannellini Bean Soup and said, "One of the first contests I entered this year was one sponsored by Aunt Nellie’s. I won third place honors, a $25 gift card and a gift package of Aunt Nellie’s products (most beet related). In the package was a jar of sweet and sour red cabbage. I had no idea what to do with it. Aunt Nellie’s website came through and I decided to make this soup based on a recipe found there. I added some wine (of course), decreased the amount of cabbage, and added hot paprika to my version."

 
Tina of Squirrel Head Manor made White Bean, Corn and Smoked Sausage Soup and said, "This one could also be named clean-out-the-fridge-soup, but white beans and sausage would be more appealing on a menu.  I'm glad I am keeping track of recipes on this blog because often enough I need to search it when I am grocery shopping.  Hoping Blogspot doesn't just go away because I'd be unhappy to lose all the recipes I have posted over the last 10 years."

Beth Fish Reads is trying out the Skinnytaste One & Done Cookbook and one of the recipes she made and enjoyed was the Chicken Tortilla Soup. She says, "I made a chicken soup (recipe below) in the pressure cooker, which had just the right level of heat. The curry-flavored roasted vegetables, a sheet pan dinner (shown at the right), was delicious as is but would also be good over rice or couscous. Note that I didn't make the green chutney but used my own homemade fruit chutney instead."

Thanks to everyone who joined in this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



 Have a happy, healthy week & Happy St. Patrick's Day!