Stoemp

 

I often find culinary inspiration in the most unexpected places—foreign television. Years ago, I stumbled upon beef daube while watching the French series “Marianne, One of a Kind.” Recently, it was an episode of “Maigret” —the brilliant French adaptation of the Georges Simenon books starring Bruno Cremer—that introduced me to stoemp. The word was unfamiliar, so I dug into some research and discovered a dish that’s as comforting as it is delicious. 

Bruno Cremer as Simenon’s “Maigret.”

   Stoemp (pronounced “stomp”) is a traditional Belgian classic, rooted in the country’s rural, peasant cuisine. Born from necessity, it transforms simple, seasonal ingredients into a hearty, flavorful meal. A staple in Flemish and Brussels homes, this creamy mash of potatoes and vegetables is perfect for warming up on a cold night.

To me, stoemp feels like Belgium’s answer to colcannon, the Irish potato dish. But where colcannon leans on bacon, leeks, and cabbage, my stoemp swaps in finely shaved Brussels sprouts in place of the cabbage for a distinct flair. I ran the potatoes through a ricer for extra texture, though a whisk or hand mixer works if you prefer silkier results. Here’s my take on this Belgian gem.

Stoemp

4 medium Melissa’s russet potatoes, peeled and cubed

1 T. salt

3 slices thick-cut bacon

2 T. butter

2  Melissa’s leeks, sliced into thin coins (white and light green parts only)

1 c. finely sliced Melissa’s Brussels sprouts

Few gratings fresh nutmeg

⅔ c. heavy cream

Freshly ground black pepper

 Boil the potatoes in salted water until tender. Drain and mash or run through a ricer.

In a large pan, fry the bacon until nearly crisp. Add butter, leeks, and Brussels sprouts, cooking for 5 minutes until softened (avoid browning).  Stir in the cream, nutmeg, and salt and pepper to taste. Bring to a boil, then simmer for 15 minutes.

 Strain the liquid (reserve it), and mix the bacon and veggies into the potatoes. Return the reserved liquid to the pan, boiling until reduced by half, stirring constantly. Pour it into the potato mixture, adding extra butter or cream if it feels too dry.

Serve hot and enjoy!

 

Creamy Curried Tomato Soup

 

Are you in the mood for something comforting, yet with a twist that will tantalize your taste buds? Let me introduce you to my Creamy Curried Tomato Soup. This recipe blends the classic comfort of tomato soup with the exotic flair of curry — adding a warm, spicy note that elevates this soup beyond the ordinary — creating a dish that's both familiar and adventurous. This soup can be a light starter or the star of a meal, perfect for any season but especially comforting during the cooler months.Creamy Curried Tomato Soup

1 T. butter
1 small yellow onion, chopped
1-2 t. curry powder, more or less to taste
1 28-oz. can crushed tomatoes
2 c. homemade chicken stock
1 c. heavy cream
Salt and freshly ground black pepper, to taste

Melt the butter in a 4-quart saucepan over medium heat. Add the chopped onion to the pan. Sauté until the onions are soft and translucent, about 4-5 minutes. Stir in curry powder; for about 30 seconds to release the flavors of the spice.

Pour in the crushed tomatoes and homemade chicken stock. Bring the mixture to a simmer. Let the soup simmer for about 15 minutes to allow the flavors to meld together.

Using an immersion blender, blend the soup directly in the pot until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return to the pot.

Stir in 1 heavy cream. This will give your soup a rich, creamy texture. Season the soup with salt and pepper to taste. Remember, the amount of salt needed can vary based on the saltiness of your chicken stock, so taste as you go.

Garnish with a sprinkle of fresh cilantro or a dollop of sour cream, both of which can add an extra layer of flavor and visual appeal.

Serve with crusty bread or grilled cheese sandwiches for the ultimate comfort meal.

Despite its gourmet taste, this recipe is straightforward, making it accessible for cooks of all levels.

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Make a Restaurant-Quality Burger at Home

 

Maybe it’s different where you live, but around here I think $22 for a cheeseburger is excessive. I’m not talking a fast food burger, I’m talking about a decent restaurant burger. With tax and tip that’s near $30, causing me to think that I could buy three British Library Crime Classics for the cost of one burger that I’m only going to enjoy for a while.

 

So, I decided to take matters into my own hands. Why shell out a small fortune when I can craft a restaurant-worthy burger at home? It starts with a screaming-hot pan—searing that patty to lock in the juices. Then finely sliced onions, patted dry and chilled in the fridge. I plop them on the raw burger, smash it down with a burger press (If you don’t own one, buy one – life changing, truly), and watch the magic happen. Those edges crisp up, the onions char just a little, and suddenly I’m in love with those crunchy, caramelized bits. If you’re not drooling yet, just wait.

Don’t sleep on the bun—it’s got to be toasted to golden perfection. Seasonings? Non-negotiable. Salt, pepper, and garlic powder are my holy trinity, but the real MVP is the sauce. I’ve been on a quest to find the ultimate burger topper, and I’ve got two contenders duking it out. First, there’s the iconic In-N-Out Animal Style sauce —a classic for a reason. But then, I stumbled across a recipe that’s been shaking things up: Baconnaise Sauce. Yes, bacon in a sauce. It’s as outrageous as it sounds, and I’m obsessed. Here’s my spin on it—brace yourself:  Baconnaise Sauce

Adapted from grillnationbbq.com

½ c. Duke’s mayonnaise

2 T. ketchup

2 T. yellow mustard

½ lb. crispy chopped bacon

1 T. Worcestershire sauce

1 T. apple cider vinegar

½ t. Stubb’s Texas all-purpose rub

¼ t. red pepper flakes

 Mix above ingredients together, let it chill in the fridge, and prepare for your taste buds to throw a party. The bacon adds a smoky, savory punch, while the red pepper flakes sneak in a spicy little thrill. I slathered it on my latest burger creation, and let me tell you, it was a revelation—edging out the Animal Style sauce by a, umm, whisker. Heh heh.

 So, next time you’re tempted to drop $30 on a restaurant burger, think again. With a hot skillet, a killer sauce, and a little elbow grease, you can whip up something that’ll make those overpriced menus weep. Who needs a fancy night out when you’ve got crispy onions, toasted buns, and Baconnaise in your corner? Not me—that’s for darned sure.

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Top [Hat] of the Morning to You Tablescape

 

After nearly two decades of setting St. Patrick's Day tables, I've learned that creativity often sparks from what you already have. This year’s table is a testament to that, blending elements from a gorgeous Valentine’s Day bouquet, Mardi Gras leftovers, and a dash of fresh inspiration.

The star of the show this year is a vibrant buffalo plaid shamrock tablecloth - a new addition that's both budget-friendly and no-iron, promising many more St. Paddy's celebrations. 

The centerpiece was an adventure in itself. I repurposed a green top hat into a stunning floral arrangement, stripping away the greenery and white flowers from my Valentine's bouquet.

 

This not only created a focal point for the table but allowed me to craft additional arrangements, spreading the botanical joy throughout my home. A sprinkle of faux flowers helped fill out the display, blending seamlessly with the fresh blooms.  

The gold coins from last week's Mardi Gras table have found a new life here, alongside the gold flatware, chargers, and green napkins, proving once again how versatile festive items can be. To make each place setting stand out against the busy backdrop of the tablecloth, I opted for lime green placemats. On these, I've layered gold chargers with square black plates, crowned by the charming Bordallo Pinheiro Majolica Green Geranium Leaf salad plates, on top of which are Franciscan Ivy pattern appetizer plates. The pièce de résistance? Adorable lime green Le Creuset cocottes, ideal for serving a comforting starter of potato leek soup, perfectly suiting the St. Patrick's Day spirit. 

The tableware is rounded out with wine glasses from Pier One, years old yet timeless, and striking emerald green, pressed glass water glasses from Amazon. A touch of elegance is added with the Franciscan Ivy pattern cups and saucers.

 

St. Patrick's Day is not just one of my favorite foodie holidays; it's a celebration of color, creativity, and the joy of green - my favorite hue. Who could resist the allure of corned beef, the charm of a themed table, and the fun of weaving old into new? So grab your best St. Patrick’s Day shirt, and join me. Here's to another year of festive dining and inventive table setting!

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This post is linked to: Tablescape Thursday

Slow Cooker Lasagna Soup

 

There’s something magical about the way a slow cooker transforms simple ingredients into a meal that feels like a warm hug. And when that meal is a hearty, cheesy lasagna soup? Well, that’s pure bliss in a bowl. Imagine all the flavors of classic lasagna—savory beef, sweet Italian sausage, tender noodles, and creamy ricotta—swirling together in a rich, tomatoey broth. This slow cooker lasagna soup is the kind of recipe that fills your kitchen with irresistible aromas and your heart with contentment. Perfect for a chilly March evening, it’s easy to whip up and even easier to love.

Slow Cooker Lasagna Soup

1 lb. ground chuck

½ lb. sweet Italian sausage

1½ c. finely chopped yellow onion

1 T. Melissa’s minced garlic (or 3-4 fresh cloves, minced)

½ t. kosher salt

¼ t. freshly ground black pepper

6 c. beef broth

1 (24-oz.) jar Rao’s marinara sauce

1 (15-oz.) can petite diced tomatoes, undrained

1 (6-oz.) can tomato paste

1 t. Italian seasoning

¼ t. crushed red pepper

8 oz. uncooked lasagna noodles, broken into 1¾” pieces (about 8-9 sheets)

2 c. fresh baby spinach, chopped

Ricotta cheese, to garnish

Freshly grated Parmesan cheese, to garnish

Extra crushed red pepper, for garnish (optional)

Heat a 10-inch skillet over medium-high heat. Toss in the ground chuck, sweet Italian sausage, and finely chopped onion. Cook until the meat is browned and the onion is soft, breaking it up with a wooden spoon as it sizzles. Stir in the minced garlic, kosher salt, and black pepper, letting the garlic bloom for about a minute. Transfer this fragrant mixture to a 6-quart slow cooker.

Pour in the beef broth, marinara sauce, petite diced tomatoes (juices and all), tomato paste, Italian seasoning, and crushed red pepper. Give it a good stir until everything melds together into a vibrant, tomato-rich base.

Cover the slow cooker and set it to LOW for 4½ to 5 hours, or HIGH for 3 hours, until the soup thickens ever so slightly and the flavors deepen into something truly irresistible.

Stir in the broken lasagna noodles, making sure they’re submerged in the broth. Crank the slow cooker to HIGH, cover, and cook for about 30 minutes, or until the pasta is al dente—tender but with a little bite.

In the last 5 minutes of cooking, stir in the chopped baby spinach until it wilts into the soup. Taste and adjust with more salt and pepper if needed.

Ladle the steaming soup into bowls, topping each with a generous dollop of creamy ricotta and a sprinkle of freshly grated Parmesan. For those who like a little kick, a pinch of extra crushed red pepper does the trick.

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Mediterranean Harvest Open-Faced Sandwich

 

I tend to go a little crazy in the produce department. I love produce; the various sizes, shapes, and colors always attract me. There’s nothing that pleases me more than an artfully arranged produce department. As a consequence, I tend to buy more than I need so I’m always looking for new ways to use things. Today I was in the mood for a sandwich, and was leaning toward my “go to” veggie sandwich, the recipe of which you can find here. Instead, I decided to make it open-faced so that I could enjoy the textures and colors, as well as the taste. Here is the result. I’m calling it… 

Mediterranean Harvest Open-Faced Sandwich

2 slices sourdough bread, toasted
1 ripe avocado, sliced or mashed
1 c. Melissa’s heirloom cherry tomatoes, halved
½ c. Kalamata olives, pitted and sliced
¼ c. feta cheese, crumbled
2 T. Melissa’s dried tart cherries
¼ c. walnuts, roughly chopped

Place the toasted sourdough slices on a serving plate.

Layer the Ingredients:

Arrange the avocado slices on each slice of bread for a creamy base. Scatter the halved cherry tomatoes over the avocado.

Add the sliced Kalamata olives for a burst of saltiness.

Sprinkle the crumbled feta cheese over the top for tanginess and texture.

Evenly distribute the dried cherries to introduce sweetness.

Finally, sprinkle the chopped walnuts for a crunchy element.

Serve the sandwiches right away. You can optionally drizzle with a bit of olive oil, lemon juice, or vinaigrette to enhance the flavors, but they are fantastic as they are. A drizzle of balsamic vinegar or honey would work as well. You are only limited by your imagination. It’s hard to believe that something this healthy is so good.

This recipe serves two.

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