Soups and Stews by Lea

I was really tired when I was at the grocery on Sunday afternoon. I spent last weekend in New Smyrna drinking Pina Coladas and Lemoncello between rumbling and tumbling in the surf. Exhausted and standing at the seafood counter deciding on a pre-packaged sushi dinner, I made the decision: I most likely won’t be cooking this week.

So on my way home from work the other night, I decided to do something I rarely do at all, none the less on a Monday evening. I stopped for takeout. I’ve driven by Soups and Stews by Lea numerous times since I moved to this side of town a few months ago. My impression at first glance was to make fun of the name. Kinda like the new Steak and Salad up on Mills. But after a few more drive bys, I started to appreciate the simplicity. Soups. Stews. Paninnis.

Midway through my day and after checking out their website, I decided that fresh soup and half of a paninni was definitely the cure for the Monday-after-a-weekend-at-the-beach blues.

The space itself is clean, well lit and seemingly comfortable although I ordered and received my food in a number of minutes.

I was offered samples of any of the daily soups and started with the Three Bean and Cabbage (which, ironically I had homemade at a friend’s house a few weeks ago). But it was bland and flat with some seriously undercooked beans. I ended up getting my second sample: Pumpkin Soup. I love the pumpkin time of year. Some of the best beers, soups and breads are available. This soup was definitely no exception. When I first sampled the soup I was struck by an unusual earthiness that accompanied the sweetness of the pumpkin. So much so that I asked about the ingredients. I was floored to learn that my arch enemy cilantro was the culprit! My favorite thing about the soup was the generous helping of black pepper. It really gave it a perfect sweet yet savory yet spicy flavor.

I’m a huge fan of the Panini and was pleasantly surprised by my options. I choose half of a Turkey Trot to go along with my soup. Again, simplicity: Turkey, Fontina, Argula, Pear. The freshness of the turkey was enhanced by the spiciness of the arugula and the creaminess of the Fontina cheese. The pears gave it just a touch of sweetness, which is why I originally ordered it with pumpkin soup. The sandwiches are pre-made and they simply press them to order. My only complaint is that the sandwich was very greasy from the butter on the Panini press. Next time I visit I’m going to try the vegetable wrap: Mascarpone cheese with dill, tomatoes, zucchini, red onion, artichokes and apples.

Check out their website at:

www.soupsandstewsbylea.com

Corn and Parmesan Risotto

What this dish lacks in color and beauty, it makes up for in flavor! I served it with a spicy Jerk Chicken to balance the richness of the Risotto.


4 cups Chicken Stock or Broth
1 Tbsp Olive Oil
1 large Shallot, minced
3 cloves Garlic, minced
1 cup Arborio Rice
½ cup dry White Wine
2 cups Corn (fresh or canned, depending on season)
¼ cup Parmesan Cheese
1 Tbsp Butter
Salt and Pepper

(If using fresh Corn, remove kernels from cob with a sharp knife. Heat a large sauté pan on medium high and spray with pam. Add Corn and roast until al dente. Don’t forget to season with Salt and Pepper.)

Place Chicken Stock or Broth in a medium pot and bring to a boil. Reduce to a simmer.

Heat Olive Oil in a large pot on medium heat. Add Shallot and Garlic and sauté until soft, stirring often. Add Arborio Rice and stir to coat Rice with Oil.

Add White Wine. Keeping pot on medium heat, stir often. When all liquid has been absorbed, add another ½ cup of Chicken Stock. Repeat until all Chicken Stock has been used. Stir often to avoid sticking.

Remove from heat. Add Corn, Parmesan Cheese and Butter.

Add Salt and Pepper to taste.

I'm baaaack!

It's been awhile. But I've truly been the most busy I have in my entire life. And, I finally realized the dream that I've had since my early twenties: I bought a house!


I also went up to Ohio for a few days!


And, I've been drinking a heck of a lot of wine.


Check back soon for some of my culinary adventures!

The 2009 Food and Wine Festival at Baldwin Park is just around the corner!

I had a great time attending this event a few years ago-plus it benefits the Cystic Fibrosis Foundation of Florida!

Saturday March 7th
6-9pm

For more info and to buy your tickets:
http://www.cff.org/Chapters/orlando/index.cfm?id=8670

Strawberry Balsamic Pepper Jam

As strawberry season is upon us, there are loads of recipes you can make.
Try this one with some older strawberries that might have gone forgotten in your fridge!


Strawberry Balsamic Pepper Jam
1 Quart Strawberries
1/4 cup Sugar
1/4 cup Balsamic Vinegar
1 tsp Cinnamon
1 tsp Salt
2 tsp Black Pepper

Easy money!
Stem and cut the strawberries then combine all ingredients into a saucepan. Bring to a boil, then reduce to a simmer. Simmer for about 20 minutes (or until desired consistency) stirring often. Remember that the jam will thicken when it cools.


This will certainly be on the peppery side....so remember you can always add more pepper....but you cannot take any away!

HUE

So, since HUE saved the day last weekend after the Fifis debacle, I figure this is long overdue.

I remember a few years ago, when HUE was opening, it was really the talk of the town. I think I may have even made fun of it-there were rumors abound claiming the name was an acronym for "Hip Urban Environment". (I still have no idea if this is true!) And, quite honestly, I don't even remember the first time I went for a meal. I think it may have been for a birthday dinner. But it wasn't for another year that I became a (semi) regular for brunch.

While one can describe the restaurant as being Hip and Urban, those two words have never been used to describe me. Which is why I've always been so surprised that whenever I eat at HUE, I usually feel comfortable and well catered to. And yes, it is a great location for sitting outside and people watching; but at the same time the inside decor is a perfect combination of comfort and sophistication.


My favorite brunch item is the infamous HUE Scramble 2-scrambled eggs with ham, spinach and cheddar cheese served with a sweet potato hash. I can fully admit that the sweet potato hash was the item that initially sealed the deal on HUE being my favorite brunch. For those of us watching our consumption of carbs and refined sugar, sweet potatoes fair much better on the list. Not surprisingly, HUE was one of the very few restaurants in Orlando that was mentioned in the 2005 South Beach Diet Dining Guide. Regardless, the hash is a perfect not too sweet, not too salty side for brunch. And the sauteed mushrooms give the dish a fantastic element of earthiness.

This past week at brunch I broke tradition and had the turkey croissant sandwich. The ultra flakey yet not greasy pastry was filled with turkey, brie, brandy poached pears with a honey creole mustard sauce. I would highly recommend this sandwich...but hold the pile of fries and go for the sweet potato hash instead.


Lastly, with all good brunches come good drink deals. I usually do the flavored mimosas (peach being my favorite) but the Bloody Mary bar is also a big hit. It's hard to describe the giddiness I feel when faced with a buffet of drink mixers. And, let's face it, there really is nothing like being handed a glass with an inordinate amount of vodka in it at noon on a Sunday.

In the end, thanks HUE. I'm sorry I used to make fun of your name. You have proven yourself to be a perfectly nonjudemental friend and are always there when a girl just needs some sweet potato hash. And a mimosa.

www.huerestaurant.com

Giraffe Cake

How great is this?


I was at a baby shower this weekend weekend when a friend walked in with this cake!
It was so detailed that at first glance I thought it was a giraffe statue from Pier One. It was a chocolate cake with rice krispie treats to give it shape. The fondant was then airbrushed for color.


Cake Credit: Chef JR Kawczak