You provide the food and I will provide the perspective." – Anton Ego, 2007



Tom Yum Soup

I have made some changes to this traditional hot and sour Thai soup to make it reflect Pepperfield. My version utilized ingredients grown here entirely on the farm excluding the sambul (chili paste), fish sauce and sugar.

Yields 6 Portions


9C Chicken Stock

1ea lemongrass with leaves (or more if using just stalk)

1in Galangal, or ginger

10 kaffir lime leaves

1T Sambul

5cl Garlic

½# Mushrooms

2ea Onion

2t Sugar

8T Fish Sauce

8T Lime juice


  1. Bruise lemongrass with the back of a chef knife, remove leaves and tie in a bundle around lemongrass, tear lime leaves into rough pieces, slice galangal, place all in a cheesecloth sachet and tie for easy removal. For a more rustic soup omit the cheesecloth.

  2. Combine sachet and chicken stock and bring to a simmer for 20 minutes.

  3. Add sambul, thinly sliced garlic, thin sliced onions and mushrooms to broth, cook for another 10 minutes until items are soft.

  4. Season with fish sauce and sugar, adding more of each until desired profile is reached. Cook for a few minutes and remove from heat.

  5. Add lime juice until desired tanginess is reached, season with salt and serve immediately.

This dish is traditionally cooked with shrimp but to make it more in the essence of Pepperfield we used a whole chicken instead. I also added the meat back into the soup for some added protein but it is entirely optional.

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(Vegetarian) Chili

Here’s a great recipe for a meatless chili. Check the notes below if you want to add some!

Yields 10 Portions

Chili Paste:

1.5C Tomatoes
2 ea Onion, chopped
1c Sundried tomatoes, reconstituted, save the liquid
4T Cumin
3T Coriander
1t Allspice
1T Hot pepper – optional, and depending on peppers used amount may vary
2T Salt
8 ea Garlic cloves

Remaining Ingredients and Garnishes

1qt Tomato juice or sauce
2# Beans of choice
2# Meat if desired
1# Eggplant
1# Corn
1# Diced tomato


Minced onion, crumbled queso fresco or desired cheese, sour cream, tortilla chips


  1. Cook beans to 80% doneness. While cooking prepare the chili paste by combining all ingedients in the blender until smooth.
  2. Sweat the chili paste in 1/4 C high smoke point oil. You want the oil to be smoking so that it fries the paste.
  3. Cook for 5 minutes stirring occasionally.
  4. Add in the sundried juice, tomato juice or sauce and beans and simmer for 30 minutes. Add in the remaining vegetables and cook for 10 minutes
  5. Serve with minced onion, cheese, sour cream and tortilla chips.


If using meat feel free to saute it in the oil before frying the paste. Leave the brown particulate on the pan and it will infuse the flavor of the meat. If the chili is to thin you can use masa harina or corn starch to thicken it. Add this at the same time you add in the final vegetables.

Simple Cream of Broccoli Soup

Yields 8 Portions


2C onion

1ea clove garlic

4oz butter

2C water

2C whey or milk

1 bayleaf

1.5# broccoli peeled

1C half and half or cream for a richer soup

1T salt

1t pepper


  1. Sweat the onions and garlic in a medium sauce pot in butter. Once translucent add water, whey and bayleaf.
  2. Cook for 30 minutes stirring occasionally.
  3. Add broccoli and cook for another five minutes just until broccoli is tender. Remove 1/3of the broccoli and set aside as garnish.
  4. Puree in small batches in a blender and finish with salt, pepper and half and half. Add in the remaining broccoli and serve immediately.

The vibrant green of the soup will dull if broccoli is overcooked and if soup is reheated. But it doesn’t change the flavor at all.

Shrimp, alligator and okra gumbo

Yields 10 Portions


1.5C Dark brown roux
3/4# Onion, minced
3/4# Green bell pepper, minced
3/4# Celery, minced
8 ea Green onions, thinly sliced
2 ea Bay leaves
.5 tsp Ground allspice
.5 tsp Ground mace
.5 tsp Cayenne pepper
1 oz Paprika
8 ea Garlic cloves, minced
1 gal Shrimp stock , listed below
1 cup Tomato puree
1# Andouille sausage, sliced 1 inch thick
1# Okra, sliced ¼-inch slices
2# Tomatoes, unpeeled, medium dice
3 tb Chopped flat-leaf parsley
2 tb Chopped thyme
.25 cup Chopped basil
Salt and black pepper
1.5# Shrimp, shelled and deveined, cut into quarters
2# Alligator, medium dice
1 tb Tabasco sauce
1 tb Worcestershire sauce
3 cup Long-grain white basmati rice, cooked

Begin by putting the stock on the fire to begin reducing.
Cut the onion, bell pepper, celery, and green onion. Measure the allspice, mace, cayenne, paprika, and garlic. Heat the brown roux in a heavy bottomed stockpot. Add the vegetables and spices. Remove the pot from the heat. Stir frequently until the vegetables begin to soften, about 15 minutes.

Whisk in the stock, tomato puree, bay leaves, alligator and sausage. Simmer, partially covered, over low heat for 1 hour. Add the okra and tomato. Skim often.
Ten minutes before the end of the cooking time add the herbs and shrimp. Cook uncovered until the shrimp are just cooked through. Finish with the Tabasco and Worcestershire sauces. Season to taste with salt and peppers.
Cook the rice and hold separate.

Place a small spoonful of rice in a soup cup and ladle in the gumbo.

Shrimp Stock

2oz Oil, vegetable
2# Shrimp shells
1# Mirepoix
4oz Tomato paste
1pt White wine
5qt Water
4 ea Bay leaves
5 ea Thyme sprigs
1tb Peppercorns, black


Heat the oil until smoking, then add the shrimp shells. Cook the shrimp shells for 4 to 5 minutes; until they turn darker red.

Add the mirepoix and tomato paste and cook another 2 to 3 minutes.
Deglaze with the white wine and add 5 quarts of water.
Bring to a simmer and add the bay leaves, thyme, and peppercorns.
Simmer for 1 hour. Strain through a chinois pressing as much stock from the shells as possible.

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