Meatball Tortellini Soup

Let’s ignore how long it’s been since my last post, shall we?  This is a super easy and delicious soup.  If you’re super ambitious you can make your own tortellini but let’s be real, the prepackaged ones are so much easier!


Meatball Tortellini Soup

  • 8 oz ground beef chuck
  • 1/4 cup grated parmesan cheese, and more for topping
  • 1/4 cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1 garlic clove, grated
  • 2 tbsp olive oil
  • 2 carrots, small dice
  • 2 stalks of celery, smal dice
  • 1 quart chicken broth
  • 1 9-oz package of cheese tortellini
  • 4 cups loosely packed spinach
  • kosher salt and fresh ground black pepper

In a bowl, combine the ground beef, parmesan, 2 tbsp parsley, the egg, garlic, 1/2 tsp salt and a few grates of pepper.


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Mexican Chicken Noodle Soup

All the soups!


Mexican Chicken Noodle Soup

  • 1 tbsp olive oil
  • 1/2 white onion, diced
  • 1/4 cup celery, diced
  • 1/2 cup carrot, diced
  • 3 garlic cloves, minced
  • 1/2 jalapeño, diced
  • 1 large chicken breast
  • 32 oz chicken stock
  • 1 14 oz can roasted tomatoes
  • 1 cup angel hair pasta broken into small pieces
  • 1/4 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • a few pinches of salt, to taste
  • 1/2 tsp ground black pepper
  • 1 lime, juiced
  • a little cilantro

Heat the olive oil over medium heat and add the onion, carrot and celery.


Cook until the onion becomes translucent.  Add the garlic and jalapeño and cook for another minute.


Dump in the roasted tomatoes, chicken stock, and chicken breast and bring it to a boil.


When the chicken is cooked through, lower the heat to low, remove the chicken and shred it.


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Mushroom Bourguignon

Okay I’ve got a thing for bourguignon.  Who wouldn’t, though?  I know I’ve already done beef bourguignon on here but I can’t get enough!  Pseudo-veggie friendly this time with mushrooms instead of beef, but there’s still beef stock in there.  Feel free to substitute vegetable stock but oh man you’re going to lose some flavor.


Mushroom Bourguignon (yields 4-ish servings)

  • 2 tbsp olive oil
  • 2 tbsp butter, softened
  • 2 lb portobello mushrooms, cut into pieces
  • 1 cup pearl onions, peeled (ps PEELING PEARL ONIONS IS A PAIN, especially without fingernails)
  • 1 carrot, diced
  • 1 yellow onion, diced
  • 1/2 tsp thyme (1 tsp if fresh, I used dry womp womp)
  • kosher salt
  • fresh ground black pepper
  • 2 garlic cloves, minced
  • 1 cup red wine (plus more for drinking obvi)
  • 2 tbsp tomato paste
  • 2 cups beef stock
  • 1 1/2 tbsp all-purpose flour
  • egg noodles, for serving
  • sour cream, for serving
  • chopped chives for garnish

Put a pot of water on for the egg noodles and prepare per the package.

Heat 1 tbsp of the olive oil and a tbsp of the butter over high heat in a Dutch oven.


Let the butter melt but DO NOT LET IT BROWN OR BURN.  I can’t emphasize how much the nuttiness of browned butter is not welcome when not wanted.  And burned butter is like burnt popcorn and no one likes that.

Dump the mushrooms and pearl onions into the hot pan.  It’ll sizzle like hell.


Stir occasionally for 3-4 minutes, or until the mushrooms start to brown but don’t release any liquid into the pan.  Remove and set aside.


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Summer Eats from Coast to Coast

Here’s some of the amazeballz things I’ve been eating/drinking this summer:

1.  This photo is reaaaally old but brunch here was amazing and The General Muir ( is my oldest friend and future chef business partner’s favorite place to eat in Atlanta.  Highly recommended.

The Avenue A open faced bagel:  nova, schmear, avocado, grapefruit, cucumber, onion.

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2.  While in sunny SAN DIEGO for the 4th of July, I had lunch with my lovely mother at Prep Kitchen ( in Little Italy:  to start, probably one of my favorite cocktails to date, London’s Burning.  Gin, jalapeño, avocado and lime.

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Followed up by a cold corn puree soup:

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And mussels with garlic, white wine, cream and fries:

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Eden East at Springdale Farm

I was set to go to the soft opening of Eden East (located on the east side at Springdale Farm) a month or so ago, but both nights ended up being rained out, so I was very much looking forward to spending an evening eating out on the farm.  Eden East is a reservation-only (you can do them all online via Open Table, a sigh of relief for me, who is a serious phone-a-phobic) weekend-only restaurant right on the grass by the farmhouse on Springdale Farm.  The menu is seven courses prix fixe set at $60 and changes every weekend based on what’s freshest coming off the farm.  We also had both vegan and gluten-free diners and they had no issues being accommodated, which is always a plus.


The atmosphere at Eden East is relaxed and quaint under the shade of a huge tree laced with hanging lights.  I also enjoyed the long picnic-style tables that allows you to interact with parties on either side of you.  It also added to the excitement when you saw your neighbors drooling over the courses you still had coming.

The kitchen.

The kitchen.

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Lobstah Staahk (Lobster Stock)

Look at all these beautiful discarded lobster parts from our Memorial day boil!

Lobsterz for daaaayz

Lobsterz for daaaayz

Now that you’ve boiled, cracked and dissected your shellfish friends, it’s time to use those shells and bodies to make stock!  Use it as a base for lobster bisque, lobster risotto, or straight up drink it.  The possibilities are limitless!

Lobstah Staahk
(based loosely off this recipe:


  • 2-4 lobster carcasses and shells, cleaned (remove the gills and eye sack because it’s sandy and gross)
  • olive oil
  • 1-2 onions, roughly chopped
  • a few cloves of garlic, minced
  • 4-6 celery stalks, roughly chopped
  • the tops of one fennel bulb, roughly chopped
  • 2-3 carrots, chopped
  • handful of mushrooms (any variety), sliced
  • 1/2 cup dry sherry
  • handful of parsley, chopped (I used dry because I forgot to buy fresh, but fresh is always better!)
  • a few bay leaves
  • salt
  • water

In a large pot, heat a few tablespoons of olive oil at medium heat and add the onions, celery and carrots, cooking them for about 3-4 minutes until they soften up a little.  Then add the lobster shells and cook for another few minutes before adding the garlic, fennel, and mushrooms.  Cook all this goodness together a few more minutes and add the herbs (parsley and bay leaves) and the sherry.  Let the sherry cook down until the alcohol burns off, you’ll be able to tell mostly by smell, but give it a taste.

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