After the Holidays, the Super Bowl and Valentine’s Dinner, it’s time to slow it down in the Kitchen. It’s still winter outside, so Chef Geoff and Rocky decided it’s time for some braise and simmer comfort food with a great Cioppino, some Sheppard’s Pie, and a couple of simple soups.

We are joined by Martin James from Slide Ridge, http://www.slideridge.com/discussing Honey Wine Vinegar and the added pop it can provide as a nice ‘flavoring agent’ to go with your sauces and stews.

Light up the fire, download a classic movie and curl up on the couch with a couple of these recipes.

Red Bean Curry Soup

Ingredients:
Red Beans – 4 Cups (Cooked/drained)
Onion – 1 medium
Carrots – 2
Garlic – 2-3 cloves
Vegetable Broth – 4 cups
Curry – 1 Tsp
Olive oil – 1-2 Tbs
S&P – to taste
Cilantro – 1/4 cup chopped for garnish

Step one:
– Chop onion, carrots, garlic
– Heat olive oil in sauce pan
– Saute vegetables until soft

Step two:
– Add beans, broth and simmer for 20 mins
– Add curry, S&P to taste

Step three:
– Using an immersion blender, puree soup
– Serve adding fresh cilantro as garnish