What could be more comforting in the middle of winter than a nice bowl of steaming soup? New York cookbook author Teresa Kennedy thinks nothing could be better -- or simpler -- than a meal of soup. Just add a glass of wine, a simple salad, and a nice crusty bread.
Here's a recipe from her new book "Simple Soups" (Crown Trade Paperbacks, $12).
Cabbage-Barley Soup
Serves 6
6 cups beef broth, homemade or canned
2 cups shredded cabbage
1 large onion, coarsely chopped
1 garlic clove, peeled and pressed
1/2 cup barley
1/2 cup ketchup
Combine all of the ingredients in a large saucepan. Bring to a boil over medium heat, cover, and simmer until the barley is tender, about 20 to 25 minutes.
Keeping kosher in paradise or in Hawaii
Two brothers who are involved in the catering and travel businesses in the Baltimore-Washington area have teamed up to offer "Passover in Paradise" -- a remarkable kosher holiday program at a luxury resort in Hawaii, the Wailea Beach Resort in Maui.
The program, April 14-22, will feature kosher-for-Passover gourmet meals, including a luau (with lamb instead of the traditional Hawaiian pork) and unlimited snacks.
All the food for the event has to be shipped in -- wine from California, Spain, Italy and France, meat and poultry from Iowa and Pennsylvania, other items from New York and Israel, says organizer Richard Aiken, of Travel Management International of Washington. His brother Eric, who lives in Baltimore, is the owner of L'Chayim Caterers Inc. of Washington.
The program costs $2,199 for adults, $878 for children 13-18, $592 for children 5-12 and is free for children 4 and under. Rates include all meals, all taxes and tips, and round-trip airport transfers in Hawaii. (Airfare is not included.)
Reservations should be made by mid-March, though they can be made as late as the first of April, with an extra fee for supplemental food supplies.
For reservations and information, call (800) 737-2249, or fax (808) 946-3254.
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