2018 MCFM Soup Day 

Black Bean Chili    made by  Chef Bob             Penne Lane  

  • 1 pound smoked turkey
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 large tomato, chopped
  • 1/2 cup water
  • In a 6-qt stockpot, cook turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute.
  • Stir in tomato sauce, beans, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese and sour cream.

Normandy Onion Soup  made by Chef Bob                        Penne Lane

  • 2 pounds sweet yellow onions, sliced 1/8″ thin
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 Granny Smith apples
  • 2 1/2 cups sherry wine
  • 1/2 quart vegetable broth
  • 2 cloves garlic, crushed
  • 1/2 cup light cream
  • 3/4 tsp kosher salt and white pepper, to taste
  • 1/2 quart of heavy  cream
  • In a Dutch oven, or heavy stock pot, melt the butter and oil over medium heat, then add the onions and sauté until the onions caramelize and become golden in color, stirring occasionally, about 55 minutes, depending on your pan and the flame. You may want to reduce the heat to medium-low half way through to prevent them from burning.
  • While the onions are cooking, peel, core and chop the apples.
  • When the onions are ready add the apples and cook 2 to 3 minutes.
  • Add the sherry wine to deglaze the pan, scraping up any brown bits on the bottom of the pan.
  • Increase heat and bring to a boil, cook until the wine reduces, about 5 minutes.
  • Increase heat and bring to a boil, cook until the cider reduces, about 5 minutes.
  • Add the garlic and vegetable broth. Bring to a boil, then reduce the heat to low, cover and simmer gently 30 minutes.
  • Add cream and simmer low 10 minutes.
  • season with salt and pepper



 made by Chef Deni    Lazybones Smokehouse

  • 2 1/2 tablespoons olive oil
  • 2 1/2 cups butternut squash, peeled and cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 medium carrot, peeled and cut into rounds and quarters (about 3/4 cup)
  • 1 orange or red bell pepper, deseeded and diced (about 3/4 cup)
  • 1/2 tablespoon curry powder
  • Pinch of dried red chili flakes
  • 4 cups homemade vegetable stock or store-bought low-sodium vegetable broth
  • 2 cups curly kale, leaves cut into 1-inch ribbons and thick stems removed
  • 2 tablespoons fresh juice from 1 lemon
  • 1/2 cup fresh cilantro leaves

Heat 1 tablespoon of oil in a large pot over medium-high heat until shimmering. Add the butternut squash, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Remove and set aside. Add the remaining oil and heat until shimmering. Add the onion, carrot, pepper, and a pinch of salt and cook, stirring, until softened, about 2 minutes. Add the curry powder and chili flakes and cook, stirring, until fragrant, about 30 seconds.

Add the broth and adjust heat to maintain an active boil and cook about 15 minutes. Stir in the kale and squash, until the kale has wilted and the squash tender but not mushy, about 2 minutes more. Stir in lemon juice, season with salt and pepper, divide between serving bowls, and top with the cilantro.


made by Chef Deni    Lazybones Smokehouse 

  • 20 ounce bag mixed dried beans
  • 1 tablespoon olive oil
  • 2 carrots, chopped into 1/4″ thick half moons, about 1.5 cups
  • 3 celery stalks, chopped into 1/4″ thick half moons, about 1.5 cups
  • 1 yellow onion, chopped medium, about 1.5 cups
  • 2 cloves of garlic, minced
  • 8 cups chicken stock
  • 2 cups smoked ham
  1. In a large bowl, soak the dried beans in cold water for at least 12 hours, removing any debris that floats to the top. I usually soak mine for 24 hours.
  2. Heat a large potover medium heat. Add in the olive oil and cook the carrots, celery and onion with just a pinch of salt until they begin to soften, about 5 minutes. Add in the garlic, cooking until fragrant for another minute, then add in the chicken stock and diced ham . Strain the beans from the water and add to the soup. Do not add in any more salt since the beans absorb the salt and can get too salty. Season with salt at the end of cooking.
  3. If you are cooking in a crock pot, add all the ingredients to your slow cookerand cook on low for 8 hours or high for 4 hours. If you are cooking on the stove, reduce heat to low and cook uncovered for 3 hours.
  4. After the soup is done cooking, skim any fat from the top of the soup. Taste and season with salt and pepper.



  • Spring Market Potato Salad

    • local produce
    • michigan
    • mount clemens
    • potato

    Below is another mouth watering recipe from Mark Miller of Culinary Expressions Catering, Inc. Visit him at Little Camille's in New Baltimore!

    Make it today and let us know how you like this recipe on facebook!

    5 new potatoes washed; 1 inch diced skin; 1 sweet onion, cut 1 inch pieces; 1 clove garlic, chopped; 1 medium size zucchini, quarter and sliced; 20 pea pods, sliced in strips; 1 small bunch swiss chard, cut in 1/2 inch strips; 2 table balsamic vinegar; 8 table honey

    Boil potatoes till just cooked (keep firm) in large saute pan coat with small amount of olive oil and heat. When pan is hot add onions cook 45 seconds, add garlic, zucchini, pea pods, cook 1 minute add Swiss Chard cook 30 more seconds. In large bowl mix honey and vinegar add the warm potatoes and vegetables mix well salt and pepper to taste serve warm.

  • Peach Stirfry

    • farmers market
    • fresh produce
    • mount clemens
    • peaches

    This recipe comes to us from Culinary Expressions Catering, Inc. Mark Miller was our Chef on the Market for many years and provided our customers with wholesome recipes and good fun. You can find his catering company on North Avenue in Mount Clemens or look him up at his restaurant - Little Camille's in New Baltimore.

    Here's how to make a delicious Peach Stirfry. Julian cut (thin stirps) all vegetables. 8 red skin potatoes; Quart of green beans; 1/2 onion; 1/4 cabbage; 7 peaches peeled and cut in strips

    In large skillet or wok add small amount of vegetable oil and heat till very hot. Add potatoes, cook 1 minute, then add beans, onion, and cabbage, season with Chefs Blend cook till almost tender add peaches cook 2 minutes. Serve with your favorite entree.

  • Rhubarb Salsa

    • farmers market
    • mount clemens
    • rhubarb
    • salsa

    Rhubarb can make a delicious salsa that will keep your taste buds screaming for more.

    Check out how. Let us know what you think on our facebook page!

    Ingredients: 2 cups finely chopped rhubarb; 1 diced sweet red pepper; 1 diced sweet yellow pepper; ¼ cup chopped cilantro; ¼ cup finely chopped green onions; 1 or 2 minced chili peppers

    Blanch 2 cups finely diced rhubarb in boiling water for 10 seconds. Refresh under cold water. Combine with ½ c each of sweet red peppers, sweet yellow peppers and cilantro. Stir in 1/4 c. finely chopped green onions and 1 or 2 minced chili peppers. Stir in 2 tablespoons fresh lime juice. Add brown sugar, salt and pepper to taste. Serve with chips or over top of chicken or fish.