I am a French Onion Soup addict. I just love it. Big strong flavours with gooey cheese are just so wonderful. Here is how I make it. Continue reading French Onion Soup
Category Archives: Soup
OFG Beef Stew
Sometimes, you just need stew. Hearty, rich, beefy stew. This is how I make it. Continue reading OFG Beef Stew
Episode 36 of You Can Make It, Bacon Wrapped Stuffed Potatoes & Canadian Gumbo
Episode 36 of my community TV program, You Can Make It, has me making Bacon Wrapped Stuffed Potatoes and Canadian Gumbo.
The Old Fat Guy
Smoked Tomato Soup
I ate a lot of tomato soup when I was growing up. There would be a grilled cheese sandwich with it on a good day. Continue reading Smoked Tomato Soup
Episode 34, You Can Make It – Char Siu Pork Jerky and New England Clam Chowder
Episode 34 of my community TV program, You Can Make It, on Shaw Spotlight, has me making Char Siu Pork Jerky and New England Clam Chowder.
The Old Fat Guy
Canadian Gumbo
I have posted my Gumbo Recipe previously. I did a video of the cook. I hope you like it!
Also, I didn’t put the recipe in a printable format so I do this now.
Ingredients
- 100 ml (3/8 cup) Flour
- 50 ml (1/4 cup) Vegetable Oil
- 250 ml (1 cup) Chopped Onion
- 250 ml (1 cup) Chopped Green Pepper
- 1 stalk Celery, Chopped
- 3 cloves Garlic, Chopped
- 3 ml (1/2 tsp) Dried Thyme
- 0.5 ml (1/8 tsp) Cayenne
- 8 ml (1 1/2 tsp) Flour
- 250 ml (1 cup) Diced Tomatoes
- 500 ml (2 cups) Chicken Stock
- 30 ml (2 tbsp) Soy Sauce
- 340 grams (3/4 lb) Chicken Thigh Meat
- 115 grams (1/4 lb) Andouille Sausage
- 215 grams (1/2 lb) Prawns
- 215 grams (1/2 lb) Scallops
Instructions
- Preheat your oven to 350 F (175 C).
- Put a pot with a heavy bottom over medium heat. add the 100 ml (3/8 cup) flour. Stir constantly until the flour is a light tan colour, about 2-5 minutes.
- Add the oil and mix.
- Cover the pot and put it on the lowest rack of your oven for 35 minutes.
- Add the onion, green pepper, and celery. Saute, stirring constantly, until the vegetables are just starting to soften.
- Add the thyme, garlic, cayenne, and 8 ml (1 1/2 tsp) flour. Saute just until the garlic and thyme become fragrant, about 30 seconds.
- Add the tomatoes and cook for a minute or two to drive off excess liquid
- Slowly stir in chicken stock and soy sauce.
- Add chicken meat and bring to a boil. Reduce heat to simmer and simmer for 30 minutes.
- Add Andouille and simmer for 10 minutes.
- Add prawns and scallops. Bring back to a boil, reduce to simmer and simmer for 10 minutes.
- Serve hot

The Old Fat Guy
Slow Cooker Chicken Stock
I like to spatchcock my chickens when I smoke or grill them. This involves removing the backbone and breast bone so the chicken lays flat. You could throw these trimmings out or you can save them in the freezer until you have enough to make chicken stock. Continue reading Slow Cooker Chicken Stock
Korean Pulled Pork Soup
The isolation of the global pandemic gives us time. In my case, it gave me time to go through my freezer. I hang my head in shame. I found some pulled pork I likely should have used earlier. It wasn’t too old to use but longer than I would like. Continue reading Korean Pulled Pork Soup
New England Clam Chowder, The Movie
I did a video of my New England Clam Chowder recipe!
New England Clam Chowder
I love clam chowder. However, it does cause controversy in my house. I prefer the bright flavours of Manhattan Clam Chowder but She Who Must Be Obeyed prefers the creamy richness of New England Clam Chowder. Continue reading New England Clam Chowder