National Bouillabaisse Day – December 14th

Happy National Boullabaisse Day!

Sometimes referred to as Seafood Stew, Bouillabaisse is a classic French dish from southern France, requiring many varieties of fish.  The name bouillabaisse refers to the preparation method. Specifically, the ingredients are not added all at once. The broth is first boiled, then the various types of fish are added one by one, and each time the broth comes to a boil, the heat is lowered. Yes, it requires a time commitment, but it is so worth it!

Here is a great recipe to help you celebrate the day: Bouillabaisse (Seafood Stew)

Bouilliabase, Courtesy: Food Mingle Blog
Bouilliabase, Courtesy: Food Mingle Blog




Recipe: Day After Thanksgiving Turkey and Vegetable Soup

Turkey Soup, Courtesy:
Turkey Soup, Courtesy:

In a recipe for Spicy Turkey Thighs, I mentioned that the Old Bay Seasoning adds a kick of flavor.  Again, we turn to Old Bay to season our dish – this time it’s turkey soup. With its world-famous blend of 18 herbs and spices, it’s a great way to easily add depth of flavor. 

2 quarts vegetable stock
1 turkey carcass
1 (10-ounce) box frozen mixed vegetables  (or your leftover veggies)
1/2 cup rice
2 cups cooked turkey, cubed
1 teaspoon Old Bay seasoning
2 teaspoons dried thyme
Salt and pepper, to taste


  1. Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer.
  2. Cover and simmer for 1 hour.
  3. Add the remaining ingredients to the stock.
  4. Cover and simmer for an additional 20 minutes.
  5. Remove the bones before serving.

Food Mingle Blog Alternatives and Substitutions:

  • oldbay75thlimitededitioncanimageIf you aren’t a fan of Old Bay seasoning, then make your own special mix. Be sure to include thyme and a bay leaf among your choices.

Yield: 6 servings

Source:, courtesy: Alton Brown, Show: Good Eats, Episode: The Remains of the Bird


Recipe: Roasted Tomato Bisque

Roasted Tomato Bisque, Courtesy:
Roasted Tomato Bisque, Courtesy:

Originating in France, bisques are smooth and creamy soups, usually made from a filtered seafood broth. This bisque, however, is vegetable-based and features tomatoes.  Heavy cream makes it extra decadent and dry sherry adds a nutty flavor.

Two 28-ounce cans whole tomatoes, drained of their juices
1 Tbsp. olive oil
1 Tbsp. light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
Salt and freshly cracked black pepper
3 Tbsp. unsalted butter
1/2 tsp. crushed red pepper
2 cloves garlic, minced
1 Tbsp. tomato paste
2 Tbsp. dry sherry
One 28-ounce can crushed tomatoes
1 to 2 cups chicken stock
1/4 cup heavy cream


  1. Preheat the oven to 400 degrees F.
  2. In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat.
  3. Season the vegetables with salt and pepper.
  4. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
  5. Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and sauté for 1 minute.
  6. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry.
  7. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes.
  8. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
  9. Add the heavy cream and, using an immersion blender, purée the soup until uniform in texture.
  10. Add more chicken stock to adjust the consistency to how you like it.
  11. Serve hot.

Food Mingle Blog Alternatives and Substitutions:

  • A dollop of sour cream would be a great garnish for this dish.
  • I also like to use edible flowers as a garnish (purchasable at the grocery store usually in the fresh herbs section).
  • Serve this with a huge hunk of crusty bread or a cheesy grilled cheese sandwich (as shown).

Yield: 4 servings

Source:, Courtesy Jeff Mauro, Show: Sandwich King, Episode: Double-dose of Cozy, and


Recipe: Chicken Noodle Soup (Food Mingle Blog Poll Winner)

Chicken Noodle Soup, Courtesy:
Chicken Noodle Soup, Courtesy:

In a recent Food Mingle Blog Poll, we asked about your favorite hot soup. The results are in! In a very close race, THE WINNER IS: Chicken Noodle Soup! 

(Worthy of honorable mention with just one less vote is Hearty Beef and Vegetable soup.)

Thanks to everyone who voted. You can see the poll results here.  

As promised, here is the winning recipe for your favorite hot soup:  Chicken Noodle Soup.


1 Tbsp. olive oil
2 stalks celery, diced small
2 medium carrots, diced medium
1 medium yellow onion, diced small
Salt and pepper
4 cups chicken broth
1 1/4 pounds boneless, skinless chicken breasts
6 ounces vermicelli or angel-hair pasta, broken into 1 1/2-inch pieces
1/4 cup chopped fresh dill


  1. In a large pot, heat oil over medium-high heat.
  2. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper.
  3. Add broth and four cups water and bring to a boil.
  4. Add chicken, reduce to a simmer, and cover.
  5. Cook until chicken is cooked through, about 10-15 minutes or until no longer pink in the middle.
  6. With tongs, remove chicken and chop or shred into bite-size pieces.
  7. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper.
  8. To serve, stir in chicken and dill.

Food Mingle Blog Alternatives and Substitutions:

  • Substitute egg noodles or your favorite pasta instead of the vermicelli or angel hair pasta.
  • For an even heartier soup, you can add cubed potatoes, which should be added with the other vegetables.  Additional salt will most likely be needed though, because potatoes will soak up salt.

Yield: 6 servings



Recipe: Mediterranean Chicken Stew

Mediterranean Chicken Stew, Courtesy:
Mediterranean Chicken Stew, Courtesy:

Here’s a hearty and healthy chicken stew to please most any taste.

1 Tbsp. olive oil
3 boneless, skinless chicken breast halves (6 to 8 ounces each), cut into 1-inch pieces
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
1 medium onion, halved and thinly sliced
1/2 tsp. dried oregano
1 can (28 ounces) whole peeled tomatoes, in puree
1 1/2 pounds escarole (about 2 medium heads), ends trimmed, coarsely chopped
1 cup whole-wheat couscous, cooked according to package instructions

  1. In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high.

  2. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.

  3. Add garlic, onion, and oregano to pot; season with salt and pepper.

  4. Cook until onion begins to brown, 2 to 4 minutes (don’t worry if pan darkens).

  5. Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes.

  6. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.

  7. Add as much escarole to pot as will fit.

  8. Cook, tossing and adding more as space becomes available.

  9. Cook until escarole is tender, 2 to 4 minutes.

  10. Serve stew over couscous.

Food Mingle Blog Alternatives and Substitutions:
  • You can serve this stew over couscous, rice, noodles, potatoes, or anything else you think would taste great.
Yield: 4 servings