soup

Dining Outside the Home: Garden Island Barbecue & Chinese Restaurant in Lihue, Kauai

Dining Outside the Home: Garden Island Barbecue & Chinese Restaurant in Lihue, Kauai. A true sign of a popular eatery is a full parking lot before you ever set foot inside the door. In the short time it takes to park the car, pay attention to the steady flow of customers clutching brown bag take-out orders. Proof positive something pretty tasty is going on inside. The wait staff is practiced in efficient service, yet patient enough to answer questions and offer suggestions. Another plus. Casual dining means a table for two as well as larger tables for friends and family-size groups. I’m not gonna lie. An extensive menu offers choices beyond your wildest expectations. Szechuan for a kick of spice, a healthy dose of vegetables, tasty barbecue combos, sizzling beef, mixed seafood platters, and more. Ample servings and portion sizes make sharing delightful. After all, who doesn’t enjoy nibbling a bite or two of something different? Get off the beaten path and mingle with locals.

Eating My Way Through the Holidays! Yuletide Favs: Gruyère Onion Soup!

Eating My Way Through the Holidays! Yuletide Favs: Gruyère Onion Soup! Everyone, sooner or later, falls in love with French Onion Soup, in my opinion. After all, who can resist the savory taste of caramelized onions, buttered croutons, and gooey melted cheese smothered in a beef broth that’s been splashed with a well-aged cognac? I wish I could tell you it’s as easy to make as opening a can of soup, but it isn’t. Don’t hate me. Let’s just say this…..if you are looking for an evening of mystery, romance, and excitement, then read on. This “soup de jour” may be the love potion that’ll woo the night away. Bon Appetît!

GRUYÈRE ONION SOUP

Ingredients:

3 Vidalia onions, peeled and sliced

2 tablespoons butter

1/2 teaspoon sea salt

1/2 teaspoon Herbs de Provence

1 cup white wine

1 teaspoon honey

1/2 cup apple cider vinegar

10 ounces beef consommé

1 cup low-sodium chicken broth

2 tablespoons Lea & Perrins Worcestershire sauce

4 ounces Montamoré cheese, crumbled

Splash of cognac

4 slices baguette, toasted

4 tablespoons Parmesan cheese, grated

4 slices Gruyère cheese

Parsley flakes to garnish

Instructions:

In a shallow bowl, microwave sliced onions on HIGH for 2 minutes. In a large skillet, melt butter on low setting. Do not scorch. Layer onions over butter. Sprinkle with sea salt and Herbs de Provence. Cover and do not stir for 10 minutes. Remove lid and stir occasionally until onions are dark in color, another 10 minutes. Turn heat to High and add white wine and honey. Cook until wine is reduced and consistency is thick. Reduce heat to Simmer. Add apple cider vinegar, beef consommé, low-sodium chicken broth, and worcestershire sauce. Simmer for 15 minutes. Ladle soup into four oven-proof crocks placed on a heavy baking sheet. Add Montamoré crumbled cheese. Top with a splash of cognac. Place a toasted baguette slice on top of soup. Sprinkle with Parmesan cheese. Lay one slice of Gruyère cheese over each bowl, with corners slightly overlapping sides. Broil on High for 2 minutes until cheese is bubbly and golden. Remove carefully! Garnish with parsley flakes and serve immediately.

Eating My Way Through the Holidays! Yuletide Favs: Golden Oyster Stew!

Eating My Way Through the Holidays! Yuletide Favs: Golden Oyster Stew! I knew it was something special when my father requested this savory stew once a year. Although he was the only one who indulged in its aromatic creaminess, I managed to sneak one spoonful each time. I guess you could say eventually I acquired a taste for this seafood delicacy. Now I’m sharing it with you. Carry on the tradition.

GOLDEN OYSTER STEW

Ingredients:

1 medium potato, peeled and diced

1 tablespoon onion, chopped

4 tablespoons butter

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

8 ounces of fancy whole oysters, with oyster liquor

1 cup light cream

1/2 cup of cheddar cheese, finely shredded

Oyster crackers

Instructions:

In a 2-quart pan over medium high heat, combine potatoes, onion, butter, sea salt, black pepper, and red pepper flakes. Add just enough water to cover. Cook until tender, about 20 minutes. Reduce heat to simmer and add oysters with liquor, cream, and cheese. Stir occasionally for cheese to melt. Gently bubble until the edges of the oysters begin to curl. Do not boil over. Serve the golden oyster stew immediately with oyster crackers.

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? The Chow Down: Wisconsin Beer Cheese Soup! Not only is this soup perfect for those chilly evenings ahead, but it is also more fun to eat simply because instead of saltine crackers, fresh popcorn is used. That’s right, you heard me…popcorn. It really doesn’t matter if you use the air-popped variety, microwave movie popcorn, or slightly sweet kettle-style popcorn. I know, right!?! More and more you may discover this quirky dish on a restaurant menu, even outside the state of Wisconsin. It actually dates back to when German immigrants came to America. Beer was readily available and often used in soup. Over time, more veggies, spices, and cheese were added turning supper time soup into the comfort meal it is today. If you’re up for an adventure, read on. 
WISCONSIN BEER CHEESE SOUP 
Ingredients:

2 tablespoons olive oil

1 1/2 cups carrots, chopped 

1 yellow onion, diced

1 rib celery, chopped 

2 cloves garlic, minced 

1/4 cup butter 

1/4 cup flour

1/8 teaspoon red pepper flakes 

1/8 teaspoon cayenne pepper 

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 teaspoon dry mustard 

2 cups light cream or milk, warmed

1 tablespoon Dijon mustard 

2 teaspoons Worcestershire sauce

10 ounces sharp cheddar, shredded

16 ounces beer

Popcorn for garnish 
Instructions:

In a large skillet, warm olive oil. Add chopped carrots, diced onions, chopped celery, and minced garlic. Sauté until vegetables are tender, approximately 8-10 minutes. In a 4-quart pan, melt butter on low heat. Do not burn. Increase heat to medium-high and sprinkle in flour. Stir constantly while cooking. The flour mixture will turn a light brown. Add red pepper flakes, cayenne pepper, sea salt, black pepper, and dry mustard. Mix well. Gradually pour in warmed milk, stirring constantly to avoid lumps or scorching. It will thicken nicely. Add Dijon mustard and Worcestershire sauce. Sprinkle in shredded cheese, stirring constantly to melt the cheese. Slowly add beer and bring to a boil. Stir until foam disappears. Reduce heat to low setting. Add vegetable mixture to the cheese soup. Simmer 10 minutes. Serve with popcorn garnish. 

Eating My Way Through the Alphabet: Letter T

What’s Cooking in Gail’s Kitchen? The Chow Down: Tuscan Tomato Bisque! Picture this. Autumn has set in, the air emits a crisp chill, and a warm fire is enough to make you snuggle inside for the night. For the robust concentrated flavor of tomatoes, slow-roasting them brings it all home. Earthy Italian herbs and spices add a little mystery to every bite. Cozy up to a bowl with your favorite afghan and reap the harvest. 
TUSCAN TOMATO BISQUE 
Ingredients:

6-8 Roma tomatoes, halved lengthwise 

1 tablespoon kosher salt 

1 teaspoon olive oil 

1 sweet onion, chopped

1 garlic clove, minced

1/4 teaspoon paprika 

1/4 teaspoon oregano 

1/4 teaspoon marjoram 

1/4 teaspoon basil 

1 cup water

Fresh basil leaves
Instructions:

Preheat oven to 425°. Line baking sheet with foil. Arrange tomatoes, cut side up. Sprinkle with kosher salt. Roast tomatoes until they are soft, approximately 30 minutes. In a large saucepan over medium-high heat, warm olive oil. Sauté onion and garlic until fragrant and soft, about 3 minutes. Reduce heat to low, cover, and cook 8 minutes longer. Add paprika, oregano, marjoram, and basil. Increase heat to medium-high and add roasted tomatoes. Add water. Stir. Reduce heat slightly to medium, cover, and simmer for another 20-25 minutes. Remove from heat. Carefully transfer portions to a food processor. Pulse tomatoes until somewhat smooth. Repeat. Transfer soup back into the pan to reheat. Divide tomato bisque into soup bowls. Garnish with fresh basil leaves. Serve immediately with toasted bagels, crackers, or crusty bread. 

Eating My Way Through the Alphabet: Letter V

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Vegan Black Bean Stew! Autumn has arrived. And with it comes all the comfort we crave in foods that warm our toes and fill our tummies. You don’t have to be a meat-lover to appreciate a heaping bowl of hearty stew. Choose vegetable medleys and aromatic spices instead. Combine them all together in the slow cooker for savory results. Go meatless!
VEGAN BLACK BEAN STEW
Ingredients:

2 tablespoons olive oil

2 large carrots, chopped 

2 stalks celery, sliced

1 sweet onion, diced

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1/4 cup tomato paste

1/2 teaspoon garlic powder 

1 1/2 teaspoon cumin

3 cups vegetable broth 

45 ounces black beans, with liquid

1 cup sweet corn

Bell Pepper rings

Fresh Cilantro 
Instructions:

In a large skillet over medium heat, warm olive oil. Add chopped carrots, sliced celery, and sweet onion. Sprinkle with seasoned salt and black pepper. Cook 8-10 minutes, stirring occasionally. Add tomato paste, garlic powder, and cumin. Cook 2 minutes longer until tomato paste turns brownish. Add 1/2 cup vegetable broth. Stir to combine. Transfer skillet mixture to a crockpot. Add black beans, sweet corn, and remaining vegetable broth. Stir well. Cover and cook on High for 4 hours or Low for 6 hours. Serve heaping bowls with bell pepper rings and cilantro to garnish. 

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? Simple Sensations: Over-the-Border Spicy Chicken Ranch Soup! That’s a mouthful, to be sure. I start with my classic potato soup recipe and spice things up a bit. As you can imagine, one thing leads to another and within minutes, you’ve got a meal in a bowl. 
OVER-THE-BORDER SPICY CHICKEN RANCH SOUP
Ingredients:

2 cups water

2 medium potatoes, peeled and cut up

4 tablespoons butter

1/2 teaspoon red pepper flakes

1/8 teaspoon cracked black pepper

1/8 teaspoon salt

1 small onion, chopped

1 packet of dry Ranch seasoning mix

2 cups milk

1 cup pre-cooked grilled chicken strips, cut into cubes

1/2 cup frozen mixed vegetables (corn, peas, carrots, and green beans)

4 ounces Velvetta cheese, sliced

Instant potatoes to thicken, if needed

Parmesan cheese, shaved
Instructions:

In a 2-quart pan, add water, potatoes, salt, pepper, red pepper flakes, onion, and butter. Bring to boil and cook until tender. Do not drain. Stir in Ranch seasoning mix until blended. Add milk, chicken, vegetables, and cheese. Simmer for 30 minutes, stirring frequently. To thicken, sprinkle instant potatoes into soup using a tablespoon at a time. Garnish with shaved Parmesan cheese. 

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Kielbasa Sausage Stew! As the outside temperatures continue to rise and fall, there’s comfort in bringing a hearty meal to the dinner table. This is what I call Food for the Soul. Warm up a side of artisan bread from the local bakery, smear on a dab of sweet, creamy butter, and sink your teeth into a heart-warming meal that is sure to please. Rainy days and chilly nights make this an extra-satisfying dish, especially when the sun refuses to shine. 
KIELBASA SAUSAGE STEW
Ingredients:

1 tablespoon olive oil

8 ounces smoked Kielbasa sausage, sliced into circles

1/2 onion, diced

1 teaspoon Italian seasoning

1/8 teaspoon paprika 

1/8 teaspoon black pepper 

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder 

2 cups chicken broth

1 carrot, pealed and diced

2 ribs celery, diced

1 small potato, peeled and cubed

1 sweet potato, peeled and cubes

1 cup kale, chopped

1 tablespoon parsley, chopped
Instructions:

In a large skillet over medium heat, add olive oil and sliced Kielbasa sausage rounds. Brown on both sides. Do not burn. Reduce heat and add diced onion. Sauté together 3 minutes until golden. Add Italian seasoning, paprika, black pepper, seasoned salt, and garlic powder. Stir to combine. Set aside. In a 2-quart pan, combine chicken broth, diced carrots, diced celery potato cubes, and sweet potato cubes. Bring to a boil. Reduce heat to medium-low. Cook 20 minutes until potatoes are tender. Add contents of skillet. Allow to simmer, uncovered, 20 minutes longer to enhance flavors. Remove from heat. Add kale and chopped parsley. Stir a couple minutes to wilt. Serve immediately. 

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Boursin Garlic Bisque! Have you been to a restaurant where the main course is served with a side of garlic smashed potatoes? The texture is incredibly smooth and the flavor is bursting with fresh herbs and garlic. Gourmet Boursin cheese may be their secret ingredient. Its airy-light texture is a marriage between spreadable cream cheese and whipped butterfat. You can find this French icon wrapped in foil in the cheese department of your favorite grocery store. Serve it with crackers, pita chips, or go all out and make this simple potato bisque. 
BOURSIN GARLIC BISQUE 
Ingredients:

2 cups chicken broth 

2 cups Yukon potatoes, peeled and chopped

1 tablespoon olive oil

1 clove garlic, minced

1/4 cup sweet onions, chopped

3/4 cup light cream

5.3 ounce Garlic Boursin Cheese, crumbled

1/2 cup frozen baby peas, thawed

5 slices crisp bacon, pieces and crumbles

Fresh Garlic Chives

Ground Smoked Almonds
Instructions:

Combine chicken broth and chopped potatoes in a 2-quart pan over medium high heat. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender, 15-20 minutes. Meanwhile, in a medium skillet, sauté garlic clove and sweet onions in olive oil until soft, about 5 minutes. Add to potato mixture. After potatoes are tender, partially smash the potatoes to thicken, leaving some potato chunks for texture. Add light cream and Boursin cheese. Stir until cheese is melted. Add baby peas and bacon pieces. Simmer 15 minutes. Ladle into bowls. Garnish with bacon crumbles, garlic chives, and smoked almonds.