When I was growing up in Tennessee kids could pretty much depend on getting about 5 snow days off a year - which surprises newcomers. Up until the late 70s three- to four-inch snows weren't uncommon and we'd see six inches every three or four years. But those halcyon days are over so having received three dustings of snow in December 2010 is unusual and another in January is unusual.
Days of Snow, Sleds, Soups, and Sandwiches
Although I'm way past the sledding period of my life, I was nevertheless reminded of bundling up as a kid with my siblings and hitting the steepest hill on our farm. Sometimes we'd even remember to get my father to use the tractor to cut a sled run in the fall - but most years we jut had to deal with the stubble poking up through the snow.When we were finally almost frozen, we'd trudge back to the house and Mom would heat up some soup - often Campbells, but homemade when we were lucky - and make us sandwiches. Good times.
Make the soup on a weekend and eat it again later in the week. Or do what I do and make a big batch and freeze some for a quick weeknight supper.
Senate Bean Soup
Copyright 2008 Kevin D Weeks
One of my mother's favorite soups (but not one of mine) was this bean soup that is served daily in the US Senate dining room. However, as with so many foods, my tastes have become more Catholic over the years and these days I'm a big fan of this soup. On the other hand, I have tweaked the original recipe somewhat to produce a dish that is richer and more complex than what our congress-folks eat. If you can't find real country ham, use a good quality bacon instead.
Patty Melt: A Lunch Counter Favorite
Copyright 2010 Kevin D Weeks
Frankly, I'm not sure why I think a patty melt is perfect with Senate Bean Soup - but I do. The juicy ground beef is a nice complement, rye bread is a perfect match to the beans, good Swiss cheese is never amiss and 1000 Island dressing brings a pleasant sweetness to the meal. But I think it's more a matter of ambiance than anything else. Both bean soup and the sandwich are diner stalwarts and remind me of sitting on a bar stool at the Woolworths counter when I was a kid.
Fresh Tomato Soup: Soup with a Kick!
Copyright 2009 Kevin D Weeks
This soup is best made with fresh tomatoes in season, but it’s also pretty good made with canned tomatoes in the dead of winter. The garlic is added in two lots here to get two different flavors. The first amount is sautéed with the other vegetables at the beginning of the recipe in good Italian or Spanish fashion. The second goes in near the end to provide a bite. The tomatoes provide most of the liquid.
4 Great Paninis
Copyright 2010 Kevin D Weeks
Paninis are among the world's most awesome sandwiches. They tend to be simple consisting of a couple of slices of coarse bread, some meat, and some cheese that are pressed together. Traditionally they were grilled over a charcoal fire, but these days they're more often made using a panini press - or in my case on a cast-iron grill pan. Any of these would be delicious with the tomato soup.
Cheddar Soup: Makes the Cold Weather Worthwhile
Copyright 2009 Kevin D Weeks
Cheddar Soup? How can you go wrong? Extra sharp cheddar layers its distinctive bite over the unctuous richness of milk and cream. Onion sauteed in bacon fat forms a savory understructure highlighted by a garnish of bacon. Oddly, though, what really sets off the soup are the buttery herbed croutons. Somehow their crunch and flavor provide just right contrast to smooth texture and dairy flavor.
Reuben Sandwich: Notes on a Classic
Copyright 2009 Kevin D Weeks
The reuben is a perfect foil to Cheddar Soup. The soup is unctuous, smooth and very dairy while the sandwich is crisp, chewy, and sharply flavored with corned beef and sour kraut. You can use pastrami instead of corned beef if you wish, kosher dills are a great substitute for sour kraut and for something extra special try adding a few thin slices of apple to the sandwich.