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Friends, Food and Fun in the Kitchen

Recipes from the radio

By Lisa Abraham Published: January 31, 2012

This morning, Ray Horner morning host on WAKR was kind enough to feature me as a guest on his show. I read three recipes (two for Super Bowl and one, for Dill Pickle Soup which was the request of a listener.)

As promised, I am posting them here for folks who can't write as quickly as I can talk!

Dill Pickle Soup -- This is from

  • 1 cup butter, cubed

  • 1/2 cup all-purpose flour

  • 1-1/2 quarts chicken broth

  • 12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)

  • 1 cup white wine or additional chicken broth

  • 1/2 medium onion, finely chopped

  • 3 tablespoons sugar

  • 2 tablespoons vinegar

  • 1 tablespoon Worcestershire sauce

  • 3 to 4 garlic cloves, minced

  • 2 teaspoons salt

  • 1 teaspoon dill weed

  • 1 teaspoon curry powder

  • 1/2 teaspoon white pepper

  • 2 bay leaves

  • 2 cups warm milk

  • Dash green food coloring, optional

  • Croutons, optional

  • In a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over medium heat. Reduce the heat; add milk. Remove the bay leaves. Add food coloring and garnish with croutons if desired. Yield: 8-10 servings (2 quarts).

White Bean & Artichoke Dip

Fine Cooking Appetizers

1 can (15-1/2 oz.) cannellini beans, drained and rinsed

1 can (14-1/2 oz.) artichoke hearts, drained and rinsed

1 small clove garlic, chopped

2 Tbs. fresh lemon juice

2 Tbs. extra-virgin olive oil; more for drizzling

3 Tbs. freshly grated Parmigiano Reggiano

1 tsp. chopped fresh rosemary

Kosher salt and freshly ground black pepper


In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers or pita chips.

This final recipe is from my new book: Famous Chefs & Fabulous Recipes.

It is a recipe from chef Catherine St. John, who is owner of the Western Reserve School of Cooking in Hudson, Ohio, and who is responsible for me taking on this book project.

This recipe is really yummy and the sauce works great for ribs too or chicken parts other than wings, especially on the grill. Enjoy!

Asian Plum Chicken Wings

24 chicken wings, first and second joints

6 cloves garlic, chopped

1 cup Asian plum sauce

1/2 cup hoisin sauce

1 teaspoon Asian chili paste

1 tablespoon sesame seeds, toasted

2 tablespoons chopped fresh cilantro (optional)

1 tablespoon freshly grated ginger

2 tablespoons dry sherry

1 tablespoon rice wine vinegar

Add all ingredients, except the chicken wings, to a bowl and mix well to combine.

Place chicken wings in a shallow pan and pour 1/3 to  1/2 of the sauce overtop. Set remaining sauce aside.

Mix chicken around to distribute sauce. Let marinate for 6 to 8 hours in refrigerator.

Preheat oven to 375 degrees. Place chicken in a single layer on a foil-lined sheet pan. Bake for 10 to 15 minutes, basting with sauce. Turn chicken over, baste again with sauce and bake for another 10 to 15 minutes or until cooked through. Remove from oven and arrange on a platter.

Heat remaining sauce in a small pan and serve on the side.

Makes 24 wings.


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