Posts tagged as:

soup

Beezy’s – Ypsilanti, MI

by John on August 11, 2010 · 4 comments

A lot of people refer to their Mothers as angels, which is to be expected.  Carrying you around for 9 months and being responsible for you being here certainly deserves some sort of endearing term.  The difference between these people and me is my Mother actually is an angel.  I’m not saying that in one of those “I have the best Mom ever” kind of ways.  I really do have the best Mom ever.  I’m sorry if you disagree, but I am a little biased.

One of my Mother’s favorite spots in Ypsilanti is Beezy’s.  She stumbled upon it a year ago and went there every day of the following week.  She hasn’t been back too frequently because my Father and her are big fans of the Lean Cuisines, so when my dad had a late appointment I suggested we head over to get some soup and sandwiches.  She immediately agreed.

Bee Mayhew opened Beezy’s in November of 2008 after managing the Roadshow outside of Zingerman’s Roadhouse.  It sits in downtown Ypsilanti on the same block as a dentist office, a puppet theater, an angry and confused Pentecostal musician, a strip club, a tattoo parlor, and a college piano bar.  The location was home to a cafe previously, but this is hardly the area you would expect to find a gem such as this.

The sign outside advertises “Simple, Honest, Food” and that’s exactly what you’ll get.  Breakfast is served in the morning, which is the cafe’s speciality, while sandwiches, soups, and salads are served for the remainder of the day.  There is also a full coffee and espresso bar.

The sandwiches are nicely sized and served on hearty sourdough, rye  or cracked wheat or veggie.  They range from a simple deli sandwich to a BBQ bacon chicken salad sandwich.  Every sandwich is simple and fresh, yet comes with an interesting twist.  The soups are made daily from scratch and are my favorite thing on the menu.  You can refill your bowl for only two dollars which is incredibly tempting for someone like me who could eat soup for every meal.   The salads, like the sandwiches, are simple and fresh but still have that twist that make them unique to Beezy’s.  Nothing on the menu will cost you more than seven dollars and you can eat comfortably for ten.

Their menu is available on their website.  It’s a good read.

On this particular trip, I went with my usual soup and sandwich combination, which will run you only $6.95. The soup of the day was a Chicken Chowder and was honestly one of the best bowls of soup I’ve ever had.  I’ve noticed a trend where every time I have a bowl of soup at Beezy’s it becomes my new favorite. Notice how I have perfected the art of filling my bowl with the most soup it can possibly fit.  Yes, they allow you to fill your own bowl which allows for maximal soup consumption.

Beezy's Chicken Chowder

The BBQ Bacon Chicken Salad Sandwich, with roasted Amish chicken dressed in barbecue sauce, red onions, black pepper, and chopped applewood bacon was too tempting for me to pass up.  It’s an interesting sandwich because the listed ingredients would presumably create a rich, hearty sandwich, but Beezy’s serves you a light, fresh tasting sandwich with the barbecue sauce giving the chicken salad a bit of a twang.  It’s a delicious sandwich that won’t leave you feeling like you just ate what you think you originally ordered.

BBQ Bacon Chicken Salad Sandwich

My Mother ordered the Chicksilanti Salad Sandwich, which is that same roasted Amish chicken mixed with tarragon, celery, onion and mayo.  It has the same fresh taste as the BBQ Bacon Chicken Salad Sandwich but lacks that tangy taste.  When I say it lacks the tangy taste, I do not mean to discredit the sandwich.  It is equally as delicious.

Chicksilanti Salad Sandwich

Instead of ordering a bowl of soup she opted to go with Beezy’s Salad which is one hell of a salad, even to someone like myself who does not eat a salad more than once every six months.  Beezy’s Salad is mixed greens tossed with pesto ranch dressing, carrots, radish, and croutons then topped with chopped bacon, muenster cheese, sliced avocado, cherry tomato, red onion, sliced chicken breast and egg salad.  It’s incredible that a salad that costs less than $6.00 features this many ingredients.  This type of preparation would normally run you close to $10.00 at any other establishment.

Beezy's Salad

Beezy’s is a welcomed addition to the Ypsilanti area that is already home to many “family owned” dining establishments. Years ago, you would expect to find a place like this in the downtown Ann Arbor area whose new dining options to be somewhat dominated by chain restaurants such as Potbelly’s Sandwich Works and Chipotle.  The cafe seems to be thriving which is great news to my Mother and me.  As long as they are serving their simple, honest food, we will be frequent customers.

Beezy's on Urbanspoon

{ 4 comments }

I’m pretty pissed off right now.  Like, Mel Gibson not getting blown before the jacuzzi pissed.  I was at the grocery store the other day and I noticed that Stouffer’s has some new Corner Bistro meal options that come with a stuffed melt and a bowl of soup.  Perfect, right?  I can’t think of a better lunch than soup and a sandwich.  I decided to pick up three of the Chicken Bacon Ranch Melt with Loaded Baked Potato Soup options, mainly because they sounded and looked rather edible.  Delicious, even.

Try reading this description and tell me it doesn’t sound like it would make your lunch break at work at least 38% better:

“Herb-topped focaccia bread filled with white meat chicken, bacon and swiss cheese and a buttermilk ranch sauce, paired with creamy loaded baked potato soup”

So today I decided I was in a soup and sandwich kind of mood and remembered the frozen dinners I had bought.  Three short minutes in the microwave, and it was time to feast.  To my complete dismay, this is what I found..

Stouffer's New Chicken Bacon Ranch Melt and Loaded Baked Potato Soup

At this point, I felt like punching Stouffer right in the face.  What the hell kind of meal is this?  The “stuffed melt” was the size of a deck of cards, and the “loaded” baked potato soup tasted like a bowl of cream with cheese and three ridiculously large slices of potato added to it.  Thanks for reminding me that this is a potato based soup, Stouffer.  Also, that bowl may look large in the picture but it has about the same depth as a petri dish.

Thanks a lot Stouffer.  I’m not going to get into burying you in rose gardens or setting your house on fire or anything like that, but we are taking a break due to the shittyness that you put into this box and allowed to be sold to me at my local grocery store.  I hope you feel bad for completely ruining my lunch.

{ 6 comments }

{ 0 comments }

Moroccan Chickpea Soup

by Jeremy on January 8, 2010 · 5 comments

Winter is upon us with a vengeance, and what better night to enjoy soup than a frigid Michigan winter evening.   In that spirit, epic soup consumption has become a Friday ritual for us.  My lovely and talented wife comes home from work early and plays with the kids while I get to cook. With the magic of Pandora radio and Hoegaarden (the greatest beer in the universe) I look forward to my Friday soup adventures all week.

This week I made one of our favorites, my take on Moroccan Chickpea.

Start by melting a tablespoon of butter in a large pot. Actually let me start over. Set your iPod on Pandora and select whatever artist suits you that particular day. Then, open up one of these:

Then melt one tablespoon of butter in a large pot. Add roughly one cup of mirepoix, which is fancy French talk for celery, carrots, and onion. But believe me, it is much more fun to say mirepoix. Add a pinch of kosher salt and allow the aforementioned mirepoix to saute in the pot with the butter for about five minutes. Enjoy the smell and sip/guzzle your beer, depending on how you feel that day.

After five minutes are up, add 32 oz. of low-sodium chicken broth (personal preference, I’d rather add salt if it needs it) and 8 oz. vegetable stock and bring to a boil.

Once you have achieved a rapid boil, add one cup of elbow pasta. Allow pasta to boil for 5-6 minutes. Reduce heat to medium and add the following:

1/2 teaspoon turmeric
1/2 teaspoon black pepper
One 16 oz. can of chickpeas, drained
One cup tomato puree

To this add a pinch of parsley, no problem using the dehydrated version. Use your best judgement, if you are into precise measurements, soup isn’t your thing. Try baking. Please. I hate baking and am happy to let my wife be the baker.

Back to the soup. Allow this wondrous concoction to simmer for about 10-15 minutes while stirring and smelling frequently.   Then, add the crucial ingredient:

Fresh chopped cilantro

Add fresh chopped cilantro and let simmer for five more minutes. Save a little for garnish.

The final result:

Serve with pita bread for dipping.

If you are in the mood for a delicious, healthy, and hearty winter soup, this should hit the spot.

And if you don’t like, just drink a couple more of these:

{ 5 comments }

Dinner at Home

January 8, 2010

One thing I don’t emphasize enough on this blog is my love for cooking.  I would be lying if I said that I didn’t love eating out, but the more I learn to make meals the way I like them the less I enjoy eating out at places unless they ...

Read the full article →

Ain’t No Risk with this Lobster Bisque – Le Dog, Ann Arbor, MI

November 11, 2009
IMG_2072.JPG

When I used to work in Ann Arbor, Le Dog was my favorite lunch stop. Right next to place that sold Birkenstocks and Patchouli (I love Ann Arbor).  Open from 11:30-2:00 (M-F) all year round, this tiny hot dog stand serves up quick, delicious, very very non-kosher grub. Le Dog’s ...

Read the full article →

Campbell’s Needs My Help

April 2, 2009
Campbells Current Stock Information

It’s a tough world out there these days with our recent economic problems and even producers of soup are feeling the heat.  Campbell’s Soup Company recently decided to begin a campaign asking people for help.  Don’t take it from me, the CEO posted a letter on-line: “Dear Friend of Campbell, ...

Read the full article →