Quentin Erickson - Only Soups

ONLY SOUPS STEW, CHILI AND SOUP RECIPES A COOKBOOK by QUENTIN ERICKSON ONLY SOUPS: STEW, CHILI AND SOUP RECIPES Published by Entre Press, LLC. Copyright 2013 Entre Press, LLC. All rights reserved. No part of the contents of this publication may be reproduced or transmitted by any means, electronic, mechanical, photocopying, recording, or otherwise without the written permission of Entre Press, LLC. ONLY SOUPS: STEW, CHILI AND SOUP RECIPES ISBN 978-0-9912868-1-2 Printed in the United States of America No liability is assumed with respect to the use of the information contained herein. Although all reasonable efforts have been made to present accurate information in the preparation of this publication, no guarantees, including expressed or implied warranties, are made with respect to this information by the publisher and author who also assume no legal responsibility for the accuracy of presentations, comments or other information, including any errors or omissions in this publication.

The user is encouraged to seek out additional information on the proper handling of food and cooking safety from other sources if any questions or concerns arise. In addition, no liability is assumed and all liability is expressly declined for damages resulting from the use, misuse, or failure to use the information contained herein. Please use common sense, and always err on the side of safety. Products and company names mentioned herein may be the trademarks of their respective owners. DEDICATION: For my wonderful wife, Mary, and my sons, Rene and Alex, who have joined me over the course of many years, enthusiastically, on this culinary journey. And a special thank you to my wonderful niece, Darcy Zimbrick.

Wonderfully talented, literate and sagacious, she had an enormous impact on the cookbooks with her ideas. And a sincere thank you to Doug Schenkelberg, my all-weather friend, who, for this project, provided consultation and sound advice on various aspects of cooking and recipes. QUENTIN ERICKSON , is a globe-trotting, life-long foodie and improvisational cook who is bringing his mantra Variety in food is the spice of life! to all who love culinary adventure. His exploratory cookbooks focus on the myriad of options and wealth of inspiration available to us all. Entre Press Online Visit www.EntreePress.com to explore additional
Play with your food! interactive cookbooks. CONTENTS THE FIRST BITE Cooking is like love.

It should be entered into with abandon or not at all. Harriet Van Horne I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madame Benoit These two quotes eloquently encapsulate my personal philosophy on cooking and the intent of this cookbook. Cooking, like life, is a great adventure that should be undertaken with great gusto. My hobby over the years has been collecting and cooking recipes, with a focus on the unusual, the outlandish and the novel. Early on, I found that I derived more satisfaction from experimentation than with following the paint-by-numbers method. Substituting ingredients, altering ingredient amounts, changing cooking methodsit has all become a happy obsession.

Some basic kitchen and grilling equipment, a well-stocked pantry and a vivid imagination can result in stellar cuisine. As a result of this on-going experimentation, I have become a better cook, I have a lot more fun in the kitchen, and my palate has become much more refined. I believe that you too can achieve these same benefits by embracing an adventurous attitude. These recipes should be seen as the jumping-off point of your great adventure. Explore, experiment, be bold and find inspiration in the subtle and the obvious. Cooking, as is life, is a journey whose path can be both sweet and savory and whose destination is satisfaction.

When you pour your heart and soul into cooking, the rewards are immense. I traveled the globe during my hitch in the Navy, and I traveled the length and breadth of the United States in my decades-long civilian career. I have been privileged to experience a bounty of diverse foods and cultures, and to share those experiences with many friends, customers and employees. Some not-to-be-forgotten culinary experiences include:

• A black bean soup in Indianapolis, Indiana
• Crawfish in restaurants along Lake Pontchartrain, Louisiana
• Baby back ribs in San Antonio, Texas
• A turtle soup in St. Louis, Missouri
• A steak flamb in a second-story restaurant overlooking the Ramblas in Barcelona, Spain
• Oysters in a bar in Athens, Greece
• Abalone on the wharf in San Francisco, California
• A crme brle at the Ritz-Carlton in Chicago, Illinois
• A gumbo in Greenfield, North Carolina
• A hearts of palm salad at the Breakers Hotel in West Palm Beach, Florida
• A rack of lamb in Neenah, Wisconsin

... and the list goes on I ate fine and not-so-fine food as I dined at a myriad of restaurants and resorts.

These experiences all had an impact on my personal cooking style. Always, I would try to choose a menu item that would give me a new experience. These unique dishes provided ideas and inspiration. Inspiration is where you find it. Use the skills of others to your own advantage. PLAY WITH YOUR FOOD The ingredient, flavoring and cooking process combinations available to you are virtually infinite, bounded only by the ingredients you happen to have on hand.

Take advantage of that variety. Recipes are but a framework to build upon and to deviate from, to alter and to modify to your own tastes and satisfaction. Make adjustments and refinements to the recipe until the dish is perfect for you. It is a dash to the cupboard for spices, to the refrigerator for new ingredients or to the wine rack for a splash of wine. Experiment, enjoy, fail and then prevail. Be bold. Do. Try. Try.

Win! SUBSTITUTION REVOLUTION Your primary method for creating culinary creations unique to you and your tastes is through ingredient substitution. Substitutions can have a subtle or profound impact on the flavor profile, texture, healthiness and even the cooking time of recipes. By fully embracing experimentation and improvisation, you will have more fun in the kitchen while becoming a better cook, youll develop a more sophisticated palate, and youll create a collection of recipes that are uniquely yours. There are other reasons you might want to substitute an ingredient (other than for the sheer enjoyment of tasting your successful creations). You may have health concerns, you may be missing an ingredient, or you may not like a particular taste. In the appendix, youll find a wealth of information that will get you going in the right direction.

The material is not exhaustive, nor is it meant to be. It represents only a small portion of the options available to you, but it will be a solid reference for you in your adventures. Use your imagination, improvise, explore! Appendix Table 1: Herb and Spice Substitutions Appendix Table 2: Common Ingredient Substitutions Appendix Table 3: Healthy Ingredient Substitutions Appendix Table 4: Liquor Substitutions Appendix Table 5: Safe Internal Temperatures Appendix Table 6: Trinity Flavor Bases Appendix Table 7: Pepperhead Scale Appendix Table 8: Recommended Cooking Gear PLAYING DRESS-UP Diners eat first with their eyes. If your food looks unappetizing, youve gotten off on the wrong taste bud. The way your meal is presented affects the way the diners think the food will taste. The Plan Preplan the presentation of the dish from the time you begin its preparation.

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