This is a wonderful soup that I found in one of the books Joyce sent, Italian Soup Cook Book. I made a few changes because of available ingredients. Nothing major. And as I've mentioned before the turnips are marvelous this year.
I need to mention I may be missing in action for a few days. There is lots to do before our church auction on Saturday.
servings 6-8
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3 large white turnips, peeled and cut into 1/2-inch dice (about 4 cups
2 tablespoons unsalted butter
2 ounce pancetta or bacon, finely chopped
1 large onion, cut into 1/2-inch dice
1 small red bell pepper, stemmed, seeded and cut into 1/2-inch dice
8 cups basic homemade beef broth or canned low-sodium beef broth
Freshly ground black pepper to taste
Salt (optional)
1 1/4 cups rice, preferably Arborio
1/4 cup finely chopped fresh flat-leaf parsley
3/4 cup freshly grated Parmigiano-Reggiano cheese
1. Cook the turnips in a large saucepan in salted boiling water to cover just until tender, about 10 minutes. Drain and set aside.
2. Melt the butter in a large skillet over low heat. Add the turnips and cook, stirring occasionally, until softened, 6 to 7 minutes. Remove from the heat and set aside.
3. Saute the pancetta in a large soup pot over medium heat until lightly browned, about 5 minutes. Add the onion and bell pepper and cook until the vegetables soften, about 5 minutes. Add the broth and black pepper. Taste and season with salt, if needed. Increase the heat to high and bring to a boil.
4. Add the rice and reduce the heat to a very slow but steady simmer. Cover and cook until the rice is al dente, about 15 minutes. Stir in the turnips and parsley and remove from the heat. Lade the soup into warmed bowls and serve, passing the grated cheese alongside.
Showing posts with label Soups and Stews. Show all posts
Showing posts with label Soups and Stews. Show all posts
Wednesday, October 3, 2012
Monday, September 17, 2012
Vegetable Soup With Fresh Basil
Maybe we should call this "End of the Garden Soup". Because everything you will need is in your garden, or in my case David's garden. The temperature is really dropping this week, perfect soup weather.
The touch of pesto drizzled into each bowl before serving imparts a lovely, color, and flavor. If you choose not to use it, finely chop 12 small leaves of fresh basil and sprinkle some over each bowl.
6 serving
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4 ounces fresh lima beans, or 1/2 cup dried
10 cups water
7 tablespoons olive oil
Salt to taste
4 medium potatoes, peeled and cut into 1/4-inch dice
3 small zucchini, scrubbed, and cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
2 medium ribs celery with leaves, thinly sliced
2 large fresh tomatoes, peeled, seeded, and cut into 1/2-inch dice
1/2 medium onion
4 ounces fresh green beans, trimmed and cut into 1/2-inch pieces
1/2 cup fresh or frozen peas
1 large leek, white part only, cut in half lengthwise, well rinsed, and thinly sliced crosswise
4 ounces dried linguine, broken into 1-inch pieces
2 or 3 teaspoons extra-virgin olive oil
6 teaspoons of your favorite pesto or 12 fresh basil leaves
1. If using fresh lima beans, set them aside; if using dried, pick them over, discarding any storms. Soak overnight in cool water to cover by 2 inches. Drain and combine with 3 cups water in a medium-size saucepan. Brig to a boil over high heat, then reduce the heat to a very slow but steady simmer and cook, covered, until the beans are almost tender, about 45 minutes. Drain and set aside.
2. Bring the 7 cups water, the oil, and a pinch of salt to a boil in a large soup pot over medium-high heat. Add the potatoes, zucchini, carrots, celery, tomatoes, onion, green beans, peas, leek, and lima beans, fresh or cooked dried, and return the liquid to a boil. Reduce the heat to a lively simmer and cook, covered, until the vegetables are almost tender, about 25 minutes.
3. Add the pasta pieces and cook until the pasta is al dente, about 10 minutes. Let the soup rest off the heat for 15 minutes or so to gain flavor.
4. To serve, lade into warmed soup bowls, lightly drizzle some extra-virgin olive oil in the shape of your initial over each serving, then top with a teaspoon of pesto and serve.
The touch of pesto drizzled into each bowl before serving imparts a lovely, color, and flavor. If you choose not to use it, finely chop 12 small leaves of fresh basil and sprinkle some over each bowl.
6 serving
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4 ounces fresh lima beans, or 1/2 cup dried
10 cups water
7 tablespoons olive oil
Salt to taste
4 medium potatoes, peeled and cut into 1/4-inch dice
3 small zucchini, scrubbed, and cut into 1/4-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
2 medium ribs celery with leaves, thinly sliced
2 large fresh tomatoes, peeled, seeded, and cut into 1/2-inch dice
1/2 medium onion
4 ounces fresh green beans, trimmed and cut into 1/2-inch pieces
1/2 cup fresh or frozen peas
1 large leek, white part only, cut in half lengthwise, well rinsed, and thinly sliced crosswise
4 ounces dried linguine, broken into 1-inch pieces
2 or 3 teaspoons extra-virgin olive oil
6 teaspoons of your favorite pesto or 12 fresh basil leaves
1. If using fresh lima beans, set them aside; if using dried, pick them over, discarding any storms. Soak overnight in cool water to cover by 2 inches. Drain and combine with 3 cups water in a medium-size saucepan. Brig to a boil over high heat, then reduce the heat to a very slow but steady simmer and cook, covered, until the beans are almost tender, about 45 minutes. Drain and set aside.
2. Bring the 7 cups water, the oil, and a pinch of salt to a boil in a large soup pot over medium-high heat. Add the potatoes, zucchini, carrots, celery, tomatoes, onion, green beans, peas, leek, and lima beans, fresh or cooked dried, and return the liquid to a boil. Reduce the heat to a lively simmer and cook, covered, until the vegetables are almost tender, about 25 minutes.
3. Add the pasta pieces and cook until the pasta is al dente, about 10 minutes. Let the soup rest off the heat for 15 minutes or so to gain flavor.
4. To serve, lade into warmed soup bowls, lightly drizzle some extra-virgin olive oil in the shape of your initial over each serving, then top with a teaspoon of pesto and serve.
Tuesday, September 11, 2012
Potato-Celery Soup
September 11, 2001 will always be one of the worse days I've ever experienced. I remember exactly were I was, Hilton Head, S.C. I remember what I was wearing. And I remember what I cooked that day. As everyone else, I was looking for comfort, and nothing says comfort to be like potato soup. Take a minute today to remember all the people lost that day and all our hero's. Then take time to make a pot of potato soup to make you feel better.
There is a lot of celery here, and peeling it does make a difference. Just scrape along the outside of the stalks with a vegetable peeler to get rid of the strings.
Serves 6
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2 pounds russet potatoes, peeled and cut into 1-inch chunks
1 large onion, chopped
2 cups peeled and diced celery (about 5 stalks)
Coarse salt and freshly ground black pepper
2 1/2-3 cups milk or I use a mix of milk and cream
2 tablespoons cold unsalted butter, more if you like
Put the potatoes, onion, and celery in a soup pot. Add 2 to 3 cups cold water, enough to just cover the vegetables, and season with salt and pepper. Bring to a boil over medium heat, cover partway, and reduce to a gentle boil. Cook until the potatoes are tender and beginning to fall apart, 20 to 25 minutes.
Remove from the heat and mash the potatoes in the pot with a hand masher. It's fine to leave the potatoes a bit coarse to give the soup a chunkier texture.
Return the soup to the heat and stir in enough milk/cream to reach a good pourable consistency. Bring to a simmer over medium heat and taste for sale and pepper. Ladle the soup into large soup bowls, and float slivers of butter on top of each serving.
A nice skillet of cornbread goes well with this.
There is a lot of celery here, and peeling it does make a difference. Just scrape along the outside of the stalks with a vegetable peeler to get rid of the strings.
Serves 6
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2 pounds russet potatoes, peeled and cut into 1-inch chunks
1 large onion, chopped
2 cups peeled and diced celery (about 5 stalks)
Coarse salt and freshly ground black pepper
2 1/2-3 cups milk or I use a mix of milk and cream
2 tablespoons cold unsalted butter, more if you like
Put the potatoes, onion, and celery in a soup pot. Add 2 to 3 cups cold water, enough to just cover the vegetables, and season with salt and pepper. Bring to a boil over medium heat, cover partway, and reduce to a gentle boil. Cook until the potatoes are tender and beginning to fall apart, 20 to 25 minutes.
Remove from the heat and mash the potatoes in the pot with a hand masher. It's fine to leave the potatoes a bit coarse to give the soup a chunkier texture.
Return the soup to the heat and stir in enough milk/cream to reach a good pourable consistency. Bring to a simmer over medium heat and taste for sale and pepper. Ladle the soup into large soup bowls, and float slivers of butter on top of each serving.
A nice skillet of cornbread goes well with this.
Saturday, September 8, 2012
Autumn Soup
Every time I make this I change the name of it, plus I change the ingredients. The recipe that follows is the original recipe and is wonderful. Feel free to do whatever you like. Today I doubled the recipe and used a quart of my home canned tomatoes with garlic and basil and 3 of my homemade tomato paste cubes and some dried tomato powder, instead of the tomato sauce. I also added a tub of Knorr Beef Stock.
Makes 5-6 servings
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1 pound lean ground beef
1/4 teaspoon oregano
1/4 teaspoon seasoned salt
3 cups hot water
1 tablespoon soy sauce
1 cup sliced carrots
1/4 cup fresh grated Parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon basil
1 envelope of onion soup
8 ounce can tomato sauce
1 cup sliced celery
1 cup macaroni, cooked and drained
Crumble beef into slow cooker. I brown mine first. Add pepper, oregano, basil, salt and dry onion soup mix. Stir in water, tomato sauce and soy sauce. Then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control to high and add cooked macaroni and cheese. Cover and cook on high for 10-15 minutes.
Makes 5-6 servings
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1 pound lean ground beef
1/4 teaspoon oregano
1/4 teaspoon seasoned salt
3 cups hot water
1 tablespoon soy sauce
1 cup sliced carrots
1/4 cup fresh grated Parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon basil
1 envelope of onion soup
8 ounce can tomato sauce
1 cup sliced celery
1 cup macaroni, cooked and drained
Crumble beef into slow cooker. I brown mine first. Add pepper, oregano, basil, salt and dry onion soup mix. Stir in water, tomato sauce and soy sauce. Then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control to high and add cooked macaroni and cheese. Cover and cook on high for 10-15 minutes.
Thursday, September 6, 2012
Spicy Cabbage and Sparerib Soup
It might still be 90 degrees outside but I'm ready for soup. A nice warm comforting fall soup. I found this recipe in one of the zillion cookbooks that Joyce sent, with the unusual name of Italian Soup Cook Book by Joe Famularo. Lovely recipes.
David's fall cabbage crop includes savoy cabbage that are not quite ready yet, but I took 2 anyway.
Good homemade bread is essential for mopping up the broth in the bottom of the bowl.
Serves 6
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2 tablespoons olive oil
6 pork spareribs (about 1 1/2 pounds) cut into individual ribs
2 large cloves of garlic minced
1/4 teaspoon red pepper flakes
1 medium head savoy cabbage, trimmed, cored, and cut into 8 wedges
1 1/2 cups water
6 cups chicken broth, homemade or low-sodium canned
Salt to taste
3/4 cup freshly grated pecorino cheese, such as Romano
1. Heat the oil in a large soup pot over medium heat. Add the spareribs and saute' until they are lightly browned on all sides, about 10 minutes. Turn the ribs 2 or 3 times to cook all sides. Add the garlic and saute 1 minute, then stir in the red pepper flakes.
2. Add the cabbage wedges and water to the pot and bring to a boil, partially covered, over high heat. Reduce the heat to medium and cook until the cabbage is limp and bright green, about 15 minutes.
3. Add the broth and raise the heat to return to a boil. Reduce the heat again and cook, still partially covered, until the ribs are tender, about 30 minutes. Season with salt.
4. To serve, place a rib and some cabbage into each warmed bowl, then ladle in the broth. Sprinkle some grated cheese on top of each serving and serve the remainder alongside.
David's fall cabbage crop includes savoy cabbage that are not quite ready yet, but I took 2 anyway.
Good homemade bread is essential for mopping up the broth in the bottom of the bowl.
Serves 6
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2 tablespoons olive oil
6 pork spareribs (about 1 1/2 pounds) cut into individual ribs
2 large cloves of garlic minced
1/4 teaspoon red pepper flakes
1 medium head savoy cabbage, trimmed, cored, and cut into 8 wedges
1 1/2 cups water
6 cups chicken broth, homemade or low-sodium canned
Salt to taste
3/4 cup freshly grated pecorino cheese, such as Romano
1. Heat the oil in a large soup pot over medium heat. Add the spareribs and saute' until they are lightly browned on all sides, about 10 minutes. Turn the ribs 2 or 3 times to cook all sides. Add the garlic and saute 1 minute, then stir in the red pepper flakes.
2. Add the cabbage wedges and water to the pot and bring to a boil, partially covered, over high heat. Reduce the heat to medium and cook until the cabbage is limp and bright green, about 15 minutes.
3. Add the broth and raise the heat to return to a boil. Reduce the heat again and cook, still partially covered, until the ribs are tender, about 30 minutes. Season with salt.
4. To serve, place a rib and some cabbage into each warmed bowl, then ladle in the broth. Sprinkle some grated cheese on top of each serving and serve the remainder alongside.
Friday, August 31, 2012
Tomato Curry Soup
I know I should be posting Labor Day recipes, but we have the same thing on Labor Day that we have on Memorial Day, and the Fourth of July. We need to be using our tomatoes before they are gone. I wish. I haven't made this soup in forever. I forget about all this good stuff because I'm busy making something else new.
This is great because you make it the day before serving.
Serves 4-6
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6 large ripe tomatoes, peeled
1 medium onion
1 tablespoon Worcestershire sauce (I like the thick)
1 teaspoon sugar
1 teaspoon salt
6 tablespoons mayonnaise
About 1 tablespoon curry powder
3 tablespoons chopped parsley
The day before, put the tomatoes and the onion through a food mill, using the coarse blade. (Do not use a blender; the mixture will be too thin.)
In a bowl, blend the tomato-onion mixture with the Worcestershire, sugar, and salt. Cover and chill overnight.
Combine the mayonnaise and the curry powder to taste. Add the parsley. Fill a soup cup with the tomato mixture, and top with 1 tablespoon of the curry mayonnaise.
This is great because you make it the day before serving.
Serves 4-6
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6 large ripe tomatoes, peeled
1 medium onion
1 tablespoon Worcestershire sauce (I like the thick)
1 teaspoon sugar
1 teaspoon salt
6 tablespoons mayonnaise
About 1 tablespoon curry powder
3 tablespoons chopped parsley
The day before, put the tomatoes and the onion through a food mill, using the coarse blade. (Do not use a blender; the mixture will be too thin.)
In a bowl, blend the tomato-onion mixture with the Worcestershire, sugar, and salt. Cover and chill overnight.
Combine the mayonnaise and the curry powder to taste. Add the parsley. Fill a soup cup with the tomato mixture, and top with 1 tablespoon of the curry mayonnaise.
Friday, August 17, 2012
Garden Fresh Vegetable Soup
You will not have vegetable soup like this in the winter, not even with your canned and frozen bounty from the garden. The fresh vegetable flavors are shining through in this one. The short-ribs are not the star here so don't be tempted to double up, unless of course, you're doubling the whole recipe.
It is going to be really chilly here this weekend, perfect for this soup.
Servings 8 to 12
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1 tablespoon extra-virgin olive oil
1 pound short ribs
Salt and freshly ground black pepper
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 garlic cloves, minced
2 quarts of water
2 sprigs of fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
4 Roma or plum tomatoes, peeled and cored
1 medium red-skinned potato scrubbed and cut into 1/2-inch dice
1 medium turnip, scrubbed and cut into 1/2-inch dice
1 cup fresh or frozen butter or lima beans
1 cup corn kernels (about 2 ears)
Heat the oil in a large soup pot over high heat. Season the short ribs with salt and pepper to taste. Cook in the oil, turning occasionally, until browned on all sides, about 8 minutes.
Transfer short ribs to a plate.
Add the onions, carrots,and celery and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Return the short ribs to the top and add the water. Bring to a boil, skimming off any foam that rises to the surface. Add the thyme and bay leaf. Reduce the heat to low and simmer until the short ribs are tender, occasionally skimming fat from the surface, about 2 1/2 hours.
Add the tomatoes, potatoes, turnip, beans, and corn. Continue cooking until the turnip is tender, about 20 minutes. Season to taste with salt and pepper.
Remove from heat and let stand 5 minutes. Remove and discard the thyme sprigs and bay leaf. Skim the fat from the surface. Serve piping hot.
It is going to be really chilly here this weekend, perfect for this soup.
Servings 8 to 12
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1 tablespoon extra-virgin olive oil
1 pound short ribs
Salt and freshly ground black pepper
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 garlic cloves, minced
2 quarts of water
2 sprigs of fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
4 Roma or plum tomatoes, peeled and cored
1 medium red-skinned potato scrubbed and cut into 1/2-inch dice
1 medium turnip, scrubbed and cut into 1/2-inch dice
1 cup fresh or frozen butter or lima beans
1 cup corn kernels (about 2 ears)
Heat the oil in a large soup pot over high heat. Season the short ribs with salt and pepper to taste. Cook in the oil, turning occasionally, until browned on all sides, about 8 minutes.
Transfer short ribs to a plate.
Add the onions, carrots,and celery and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Return the short ribs to the top and add the water. Bring to a boil, skimming off any foam that rises to the surface. Add the thyme and bay leaf. Reduce the heat to low and simmer until the short ribs are tender, occasionally skimming fat from the surface, about 2 1/2 hours.
Add the tomatoes, potatoes, turnip, beans, and corn. Continue cooking until the turnip is tender, about 20 minutes. Season to taste with salt and pepper.
Remove from heat and let stand 5 minutes. Remove and discard the thyme sprigs and bay leaf. Skim the fat from the surface. Serve piping hot.
Saturday, August 11, 2012
Spanish Gazpacho
This is the perfect time of the year for gazpacho. Everything is growing in the garden. This is my very favorite Gazpacho recipe, have used it since 1962. Have eaten and made gazpacho from recipes all over the country, this is still the best. It also was my first experience with cold soups. You will never guess where the recipe came from, New Better Homes and Gardens Cookbook, published in 1962. Sometimes old is just better. Serve ice cold and make sure your cups/bowls and spoons are also cold.
A chef told me one time to NEVER use your blender to make gazpacho It should be chopped small by hand.
This is so nice for a dinner party because it will serve as both soup and salad.
Spanish Gazpacho
4-6 servings
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1 cup finely chopped peeled tomato
1/2 cup finely chopped green pepper
1/2 cup finely chop celery
1/2 cup finely chopped cucumber
1/4 cup finely chopped onion
2 teaspoons snipped parsley
1 teaspoon snipped chives
1 small clove of garlic, minced
2 - 3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon Worcestershire Sauce
2 cups tomato juice (homemade, if possible)
Combine all ingredients in a stainless steel or glass bowl. Cover and chill thoroughly - at least 4 hours, but not until the oil hardens. Very important to serve the soup in chilled cups, with chilled spoons. Top with croutons, sour cream or finely chopped cucumber.
Cook's Note: I fine chopping the veggies by hand makes a better presentation than using the food processor.
A chef told me one time to NEVER use your blender to make gazpacho It should be chopped small by hand.
This is so nice for a dinner party because it will serve as both soup and salad.
Spanish Gazpacho
4-6 servings
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1 cup finely chopped peeled tomato
1/2 cup finely chopped green pepper
1/2 cup finely chop celery
1/2 cup finely chopped cucumber
1/4 cup finely chopped onion
2 teaspoons snipped parsley
1 teaspoon snipped chives
1 small clove of garlic, minced
2 - 3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon Worcestershire Sauce
2 cups tomato juice (homemade, if possible)
Combine all ingredients in a stainless steel or glass bowl. Cover and chill thoroughly - at least 4 hours, but not until the oil hardens. Very important to serve the soup in chilled cups, with chilled spoons. Top with croutons, sour cream or finely chopped cucumber.
Cook's Note: I fine chopping the veggies by hand makes a better presentation than using the food processor.
Monday, April 23, 2012
Kentucky Burgoo For A Crowd
Today is a very special day. Today is Joyce@OctoberFarm's birthday. She is turning the "new forty". Please drop by and wish her a Happy Birthday. Check out her new ring while you are there. Beautiful! She truly is one of the best people I have known in my life, not to mention a fabulous friend and cook. We all know when she cooks she feeds the neighborhood, so I thought this would be an appropriate dish.
This is Mr. J.E. Wuersch's recipe that he used for his annual burgoo dinners over 50 years ago. That information is from the Kentucky Federation of Women's Clubs 1976 Cookbook. You do the math. This is really an old recipe.
To prepare this you will need a large iron kettle, 12 to 15 gallon capacity. It should be placed outside over a wood fire-hickory wood, if possible.
144 servings(that is correct 144 servings)
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5 large soup bones with meat
several marrow bones
3 pounds bacon
2 large chickens
10 pounds potatoes
3 pounds onions
4 pounds, navy or great northern beans, soaked overnight
2 pounds dried lima beans, soaked overnight
1 pound dried split peas, soaked overnight
2 cans peas
3 pounds apples
2 bunches celery
1 pound green beans
1 medium heat cabbage
3 or 4 bunches carrots
1 dozen ears corn or 3 large cans corn
1 bunch turnips
2 gallon tomatoes or 14 no. 2 cans
4 green peppers
4 red peppers
1 or 2 cups okra
parsley salt, pepper, cayenne pepper, a few hot pepper pods
Cook meat and bones for 3 or 4 hours in water. White meat is cooking, cup up the vegetables. Remove meat and bones from water. Cut meat and chicken from bones and put back in kettle. Add vegetables and seasonings. Cook, stirring often to prevent sticking, for 4 or 5 hours. If it thickens too much, add more hot water. The longer it cooks the better the flavor.
This is Mr. J.E. Wuersch's recipe that he used for his annual burgoo dinners over 50 years ago. That information is from the Kentucky Federation of Women's Clubs 1976 Cookbook. You do the math. This is really an old recipe.
To prepare this you will need a large iron kettle, 12 to 15 gallon capacity. It should be placed outside over a wood fire-hickory wood, if possible.
144 servings(that is correct 144 servings)
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5 large soup bones with meat
several marrow bones
3 pounds bacon
2 large chickens
10 pounds potatoes
3 pounds onions
4 pounds, navy or great northern beans, soaked overnight
2 pounds dried lima beans, soaked overnight
1 pound dried split peas, soaked overnight
2 cans peas
3 pounds apples
2 bunches celery
1 pound green beans
1 medium heat cabbage
3 or 4 bunches carrots
1 dozen ears corn or 3 large cans corn
1 bunch turnips
2 gallon tomatoes or 14 no. 2 cans
4 green peppers
4 red peppers
1 or 2 cups okra
parsley salt, pepper, cayenne pepper, a few hot pepper pods
Cook meat and bones for 3 or 4 hours in water. White meat is cooking, cup up the vegetables. Remove meat and bones from water. Cut meat and chicken from bones and put back in kettle. Add vegetables and seasonings. Cook, stirring often to prevent sticking, for 4 or 5 hours. If it thickens too much, add more hot water. The longer it cooks the better the flavor.
Saturday, April 21, 2012
Chicken, Mushroom, and Wild RIce Soup
We are in for a cold and rainy couple of days, which says soup to me. Plus I have a neighbor couple that have health and age issues so I like to share. This will warm up the bones. I have cut the recipe in half if only making it for me, but there is always someone who would appreciate a nice container of homemade soup.
14 cups
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2 (6-ounce packages long-grain and wild rice (I use Uncle Ben's)
10 cups chicken broth, divided (homemade is always best)
3 tablespoons butter
1 cup sliced fresh mushrooms
1 cup chopped onion
1 cup chopped celery
1/4 cup butter
1/2 cup all-purpose flour
/2 cup half-and-half
2 tablespoons dry white wine, sometimes I use sherry,not cooking sherry
2 cups cooked shredded chicken breast (I use white and dark meat)
Garnishes: fresh parsley leaves, freshly ground black pepper
1. Bring rice, 4 cups chicken broth, and one (1) seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 18 minutes or until liquid is absorbed and rice is tender (Reserve remaining seasoning packet for another use.)
2. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 12 minutes or until tender.
3. Melt 1/4 cup butter in a Dutch oven over medium heat, whisk in flour, and cook, whisking constantly, one minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thicken. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook stirring occasionally, 5 to 10 minutes or until thoroughly heat (DO NOT BOIL.)
14 cups
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2 (6-ounce packages long-grain and wild rice (I use Uncle Ben's)
10 cups chicken broth, divided (homemade is always best)
3 tablespoons butter
1 cup sliced fresh mushrooms
1 cup chopped onion
1 cup chopped celery
1/4 cup butter
1/2 cup all-purpose flour
/2 cup half-and-half
2 tablespoons dry white wine, sometimes I use sherry,not cooking sherry
2 cups cooked shredded chicken breast (I use white and dark meat)
Garnishes: fresh parsley leaves, freshly ground black pepper
1. Bring rice, 4 cups chicken broth, and one (1) seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 18 minutes or until liquid is absorbed and rice is tender (Reserve remaining seasoning packet for another use.)
2. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 12 minutes or until tender.
3. Melt 1/4 cup butter in a Dutch oven over medium heat, whisk in flour, and cook, whisking constantly, one minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thicken. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook stirring occasionally, 5 to 10 minutes or until thoroughly heat (DO NOT BOIL.)
Tuesday, March 27, 2012
Butter Bean Cabbage Soup
It is really cold here this morning. Certainly more of a soup day, not the silly salad I had planned to post. It took me forever to determine the portions in this recipe. I think I have it now. Normally when I'm making soup I use the pitch in, add a little more, this should be good, method. That is why at this moment I have 8 quarts of this fabulous soup. It is also the reason I need a recipe when making soup. Remember this is just soup, add what you like in the amount you like. You really need some cornbread with this. I'll mention it again so you don't forget.
Butter Bean Cabbage Soup
6 - 8 servings
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1 tablespoon olive oil
1/2 pound red potatoes, cut into small chunks (2 medium)
3 large cloves of garlic, minced
1/2 of a large onion, cut in half moons
4 to 6 cups of chicken or vegetable broth, maybe more maybe less depending on how thick you want your soup
Throw in one of the little tubs of Knorr Chicken Stock
1 15-ounce can of diced tomatoes with juice
2 15- ounce cans large butter beans, drained and rinsed
1/2 medium head of cabbage, cored and thinly sliced
1/2 teaspoon thyme
House Seasoning or salt and pepper to taste
Garnish: Red pepper flakes, Parmesan cheese and fresh cilantro
Heat oil in a large pot over medium high heat. Add potatoes and a pinch of House Seasoning; cook about 5 minutes. Stir. You are looking for a nice golden brown.
Add in onion and garlic and cook another 2 or 3 minutes. Stir in broth and tomatoes and a hit of House Seasoning. Go light you can always add more at the end. Bring to a boil
Once boiling stir in beans and cabbage and cook until the cabbage is wilted and nice and tender about 10 minutes. Add more broth if too thick for your liking. Garnish and serve.
Like most soups this one will improve in flavor if left to mellow over night in the refrigerator.
This soup just screams for a pan of corn bread or corn muffins, and a glass of Sweet Tea.
Butter Bean Cabbage Soup
6 - 8 servings
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1 tablespoon olive oil
1/2 pound red potatoes, cut into small chunks (2 medium)
3 large cloves of garlic, minced
1/2 of a large onion, cut in half moons
4 to 6 cups of chicken or vegetable broth, maybe more maybe less depending on how thick you want your soup
Throw in one of the little tubs of Knorr Chicken Stock
1 15-ounce can of diced tomatoes with juice
2 15- ounce cans large butter beans, drained and rinsed
1/2 medium head of cabbage, cored and thinly sliced
1/2 teaspoon thyme
House Seasoning or salt and pepper to taste
Garnish: Red pepper flakes, Parmesan cheese and fresh cilantro
Heat oil in a large pot over medium high heat. Add potatoes and a pinch of House Seasoning; cook about 5 minutes. Stir. You are looking for a nice golden brown.
Add in onion and garlic and cook another 2 or 3 minutes. Stir in broth and tomatoes and a hit of House Seasoning. Go light you can always add more at the end. Bring to a boil
Once boiling stir in beans and cabbage and cook until the cabbage is wilted and nice and tender about 10 minutes. Add more broth if too thick for your liking. Garnish and serve.
Like most soups this one will improve in flavor if left to mellow over night in the refrigerator.
This soup just screams for a pan of corn bread or corn muffins, and a glass of Sweet Tea.
Thursday, March 1, 2012
Winter Portobello Mushroom Stew
Lent is the perfect time to try some of those heavenly vegetarian dishes that are floating around out there. I could easily be vegetarian. A quick stew with big flavors. Serve with soft polenta, mashed potatoes, fresh pasta or stone ground grits.
Winter Portobello Mushroom Stew
about 4 servings
print recipe
Adapted from Vegetarian Cooking For Everyone
1/4 cup olive oil
1 large onion, cut into 1/2-inch dice
2 teaspoons chopped rosemary
Salt and pepper freshly ground
2 pinches of red pepper flackes
1/2 pound portobello mushrooms sliced 3/8-inch thick, gills removed
1 pound large white mushrooms, thickly sliced
2 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 cups vegetable stock or water
1 teaspoon sherry vinegar
2 tablespoons butter
2 tablespsoons chopped parsley or tarragon
Heat 1 tablespoons of the oil in a large skillet over medium heat. Add the onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Season with salt, pepper, and red pepper flakes and remove to a bowl.
Return the pan to medium heat and add half the remaining oil. When it's hot, add the portobello mushrooms and saute' until nicely browned, about 5 minutes. Add them to the onion and repeat with the remaining oil and white mushrooms. Return everything to the pan and add the garlic, tomato paste, stock,, and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the butter. Add the parsley, taste for salt, and season with pepper.
Winter Portobello Mushroom Stew
about 4 servings
print recipe
Adapted from Vegetarian Cooking For Everyone
1/4 cup olive oil
1 large onion, cut into 1/2-inch dice
2 teaspoons chopped rosemary
Salt and pepper freshly ground
2 pinches of red pepper flackes
1/2 pound portobello mushrooms sliced 3/8-inch thick, gills removed
1 pound large white mushrooms, thickly sliced
2 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 cups vegetable stock or water
1 teaspoon sherry vinegar
2 tablespoons butter
2 tablespsoons chopped parsley or tarragon
Heat 1 tablespoons of the oil in a large skillet over medium heat. Add the onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Season with salt, pepper, and red pepper flakes and remove to a bowl.
Return the pan to medium heat and add half the remaining oil. When it's hot, add the portobello mushrooms and saute' until nicely browned, about 5 minutes. Add them to the onion and repeat with the remaining oil and white mushrooms. Return everything to the pan and add the garlic, tomato paste, stock,, and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the butter. Add the parsley, taste for salt, and season with pepper.
Friday, February 24, 2012
Salmon and Corn Chowder
This is the real deal! There are three ingredients that make this a traditional chowder; salt pork, day old biscuits or saltines and milk. There is no butter of flour to thicken the chowder. If there where, it would be Cream of Salmon and Corn Soup, not chowder.
Salmon and Corn Chowder
about 4-6 serving
print recipe
1/4 pound salt pork, scored or 2 strips of bacon, diced
2 stalks celery, chopped
1 large onion, chopped
1 large or two small potatoes, diced
1/2 cup saltines or oyster crackers, crumbled (even better if you have day old biscuits crumbled)
1 8-ounce bottle clam juice or fish stock
1 can evaporated milk
2 cups water
2 ears of corn, cut corn off the cob set aside. Save the corn cob.
1 pound of fresh, boneless salmon
Heat a medium size stock pot on medium-high heat. Place the scored salt pork in the port. Render the pork for several minutes.
Add the onions and celery to the pot and cook until translucent. Reduce heat to medium, add the potatoes and crackers, and cook for 3 to 5 minutes.
Add the clam juice or fish stock, evaporated milk, water, fresh pepper and corn cobs.
Reduce the heat to simmer and cook, uncovered, for at least one hour.
Remove the corn cobs, add the salmon and the corn kernels, cover, and cook another 10minutes before serving. Stir the salmon to break it into bite-size pieces before serving.
Traditional chowders are not garnished, but if you have to go ahead.
Salmon and Corn Chowder
about 4-6 serving
print recipe
1/4 pound salt pork, scored or 2 strips of bacon, diced
2 stalks celery, chopped
1 large onion, chopped
1 large or two small potatoes, diced
1/2 cup saltines or oyster crackers, crumbled (even better if you have day old biscuits crumbled)
1 8-ounce bottle clam juice or fish stock
1 can evaporated milk
2 cups water
2 ears of corn, cut corn off the cob set aside. Save the corn cob.
1 pound of fresh, boneless salmon
Heat a medium size stock pot on medium-high heat. Place the scored salt pork in the port. Render the pork for several minutes.
Add the onions and celery to the pot and cook until translucent. Reduce heat to medium, add the potatoes and crackers, and cook for 3 to 5 minutes.
Add the clam juice or fish stock, evaporated milk, water, fresh pepper and corn cobs.
Reduce the heat to simmer and cook, uncovered, for at least one hour.
Remove the corn cobs, add the salmon and the corn kernels, cover, and cook another 10minutes before serving. Stir the salmon to break it into bite-size pieces before serving.
Traditional chowders are not garnished, but if you have to go ahead.
Wednesday, February 22, 2012
New England Clam Chowder
In my opinion this would be a great dish to start the Lenten Season. I have not made this in years. No idea why not, I love it. I had a friend in Florida, Martha Gold, that always made this for supper on Ash Wednesday, and served it with oyster crackers and a skillet of cornbread.
New England Clam Chowder
6-8 servings
print recipe
3/4 pound bacon, diced
1 cup chopped yellow onions
1/2 cup thinly sliced green onions, including tops
3 cups diced potatoes, cooked
4 (10 1/2-ounce) cans minced or chopped clams with juice
2 1/2 cups clam juice
1/8 teaspoon white pepper
1/4 teaspoon leaf thyme
1/2 teaspoon finely crushed rosemary
2 cups half-and-half
2 cups whole milk
2 tablespoons butter
Paprika
Minced parsley
In a large skillet fry the bacon until lightly browned, but not crisp. Remove the bacon from the skillet with a slotted spoon and place on a paper towel-lied plate to drain. Add the yellow onion to the skillet with bacon drippings and saute over medium heat for about 5 minutes or until transparent. Add the green onions during the last minute. Transfer the bacon and onions to a large kettle. Add the potatoes, clams with juice, clam juice, seasoning, half and half, and milk. Simmer over medium heat for about 20 minutes, or until warmed through. DO NOT BOIL. Stir in the butter. Add additional seasonings to taste. Garnish with paprika and parsley before serving.
New England Clam Chowder
6-8 servings
print recipe
3/4 pound bacon, diced
1 cup chopped yellow onions
1/2 cup thinly sliced green onions, including tops
3 cups diced potatoes, cooked
4 (10 1/2-ounce) cans minced or chopped clams with juice
2 1/2 cups clam juice
1/8 teaspoon white pepper
1/4 teaspoon leaf thyme
1/2 teaspoon finely crushed rosemary
2 cups half-and-half
2 cups whole milk
2 tablespoons butter
Paprika
Minced parsley
In a large skillet fry the bacon until lightly browned, but not crisp. Remove the bacon from the skillet with a slotted spoon and place on a paper towel-lied plate to drain. Add the yellow onion to the skillet with bacon drippings and saute over medium heat for about 5 minutes or until transparent. Add the green onions during the last minute. Transfer the bacon and onions to a large kettle. Add the potatoes, clams with juice, clam juice, seasoning, half and half, and milk. Simmer over medium heat for about 20 minutes, or until warmed through. DO NOT BOIL. Stir in the butter. Add additional seasonings to taste. Garnish with paprika and parsley before serving.
Wednesday, February 8, 2012
Smoked Pork Stock
We all know about making chicken stock, beef stock, vegetable, stock and even fish stock, but I have never made smoked pork stock until yesterday. I will not be without it again.
The pork you want is essentially traditional "country ham"; dry cured in salt, smoked, and aged (but not cooked). Cured smoked pork shoulder is less available but more affordable alternative. It can sometime be found in Chinese or Hispanic markets, or you can order it from www.smithfieldham.com., in the south you can find packages of country-ham trimmings - bits of meat, fat, and skin that are perfect for making stock. This is what I used. DO NOT use supermarket ham hocks, which are usually processed with chemical "smoke". They are fake and taste fake.
This rich stock is one of the best ways to bring that rich, salt, smoke, and aged meat to everyday cooking. You can use it for cooking greens, peas, beans, and root vegetables, or as a base for soups and stews.
Because pork stock can be defatted before you use it, foods never have the excessive greasiness that sometimes thought of as characteristic of Southern cooking.
Smoked Pork Stock
about 3 quarts
Adapted from The Gift of Southern Cooking
2 pounds cured and smoked pork shoulder, sliced or whole, OR 2 pounds country ham trimming. Not supermarket ham hocks
1 gallon spring water, unless you have a well in your back yard
Rinse the pork, and put it and the water into a large stockpot or Dutch oven. Cook, covered, at a full simmer for 2 hours, or until stock develops a strong smoked-pork flavor. Strain and discard the pork, because it will have rendered all of its flavor. Cool the stock completely, then refrigerate until needed. Pork stock may be kept refrigerated for up to 1 week, or frozen for 6 months.
NOTE: Once stock is well chilled, any fat that is congealed on the surface may be removed and reserved for other uses.
The pork you want is essentially traditional "country ham"; dry cured in salt, smoked, and aged (but not cooked). Cured smoked pork shoulder is less available but more affordable alternative. It can sometime be found in Chinese or Hispanic markets, or you can order it from www.smithfieldham.com., in the south you can find packages of country-ham trimmings - bits of meat, fat, and skin that are perfect for making stock. This is what I used. DO NOT use supermarket ham hocks, which are usually processed with chemical "smoke". They are fake and taste fake.
This rich stock is one of the best ways to bring that rich, salt, smoke, and aged meat to everyday cooking. You can use it for cooking greens, peas, beans, and root vegetables, or as a base for soups and stews.
Because pork stock can be defatted before you use it, foods never have the excessive greasiness that sometimes thought of as characteristic of Southern cooking.
Smoked Pork Stock
about 3 quarts
Adapted from The Gift of Southern Cooking
2 pounds cured and smoked pork shoulder, sliced or whole, OR 2 pounds country ham trimming. Not supermarket ham hocks
1 gallon spring water, unless you have a well in your back yard
Rinse the pork, and put it and the water into a large stockpot or Dutch oven. Cook, covered, at a full simmer for 2 hours, or until stock develops a strong smoked-pork flavor. Strain and discard the pork, because it will have rendered all of its flavor. Cool the stock completely, then refrigerate until needed. Pork stock may be kept refrigerated for up to 1 week, or frozen for 6 months.
NOTE: Once stock is well chilled, any fat that is congealed on the surface may be removed and reserved for other uses.
Bean Pot Soup
There are not enough soups in the world to keep me happy. I would and do eat soup year round. I made this with a big ham bone with lots of meat left on and no sausage. I have also made it with the sausage and ham. It is just plain good either way. This hearty soup could become a family favorite at you house. Serve this with your favorite cornbread.
Bean Pot Soup
6-8 servings
print recipe
2 cups pinto beans
4 slices bacon
1 jalapeno pepper diced
1 large green bell pepper, diced
1 large onion, diced
1 cup diced celery
3 cloves garlic, minced
2 tablespoons seasoning mix (recipe posted above)
2 1/2 quarts unsalted chicken broth
2 cups chopped canned tomatoes
1 1/4 pound hot smoked sausage, sliced
1 1/4 pounds cooked ham, cut into 1/2-inch cubes
2 potatoes, diced
Soak the beans overnight in sufficient cold water to cover by 3 inches. In a 8-quart or larger stock pot fry the bacon until crisp and remove the pan. Add the peppers, onion, celery, and garlic to the bacon fat, and saute' until tender. Add the unsalted broth and seasoning.
Drain and rinse the beans and add them to the pot, ensuring the beans are covered by 2 to 3 inches of liquid. Bring to a boil. Reduce the heat; cover, and simmer for 2 hours or until the beans are tender. Add additional water as needed to ensure the free boiling of the beans.
Add the sausage, ham, and potatoes; simmer an additional 30 minutes. Add additional water if necessary. Taste and season with salt and pepper if needed.
Cook's Note: If using a meaty ham bone add that when the beans start cooking and let it simmer with the beans. Remove ham bone and let cool enough to handle. Remove meat and return to the bean pot with the sausage, and potatoes.
Bean Pot Soup
6-8 servings
print recipe
2 cups pinto beans
4 slices bacon
1 jalapeno pepper diced
1 large green bell pepper, diced
1 large onion, diced
1 cup diced celery
3 cloves garlic, minced
2 tablespoons seasoning mix (recipe posted above)
2 1/2 quarts unsalted chicken broth
2 cups chopped canned tomatoes
1 1/4 pound hot smoked sausage, sliced
1 1/4 pounds cooked ham, cut into 1/2-inch cubes
2 potatoes, diced
Soak the beans overnight in sufficient cold water to cover by 3 inches. In a 8-quart or larger stock pot fry the bacon until crisp and remove the pan. Add the peppers, onion, celery, and garlic to the bacon fat, and saute' until tender. Add the unsalted broth and seasoning.
Drain and rinse the beans and add them to the pot, ensuring the beans are covered by 2 to 3 inches of liquid. Bring to a boil. Reduce the heat; cover, and simmer for 2 hours or until the beans are tender. Add additional water as needed to ensure the free boiling of the beans.
Add the sausage, ham, and potatoes; simmer an additional 30 minutes. Add additional water if necessary. Taste and season with salt and pepper if needed.
Cook's Note: If using a meaty ham bone add that when the beans start cooking and let it simmer with the beans. Remove ham bone and let cool enough to handle. Remove meat and return to the bean pot with the sausage, and potatoes.
Wednesday, February 1, 2012
Chili - And Happy Birthday Steve
Happy Birthday to one of my dearest and sweetest friends. Happy Birthday Steve! He will certainly be cheering on the Giants on Sunday.
What kind of a food blogger would I be without giving you at least one chili recipe for Super Bowl! This maybe isn't the World's Best Chili, but it is a favorite. Everyone likes their chili the way they make it. This is just a nice easy really good chili. I have never seen any reason to make only enough chili for one meal. It takes two of three days for it to really get good and by that time the chili is gone. So, double the recipe if you want because it freezes beautifully.
Chili
serves 4-6
print recipe
3 tablespoons butter
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, pressed or minced
1 pound good ground beef
1 (16-ounce) can chopped tomatoes
1 (16-ounce) can filled with water
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
2 tablespoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1 (16-ounce) can kidney beans (optional, undrained. I have to have beans.)
In a large Dutch oven, saute onion, green pepper and garlic in butter for about a minute. Add ground beef and brown. Drain off fat.
Add all other ingredients except kidney beans and bring to a boil. Reduce heat and allow to simmer about 2 hours, uncovered, until sauce is thick. Add beans about 10 minutes before serving.
What kind of a food blogger would I be without giving you at least one chili recipe for Super Bowl! This maybe isn't the World's Best Chili, but it is a favorite. Everyone likes their chili the way they make it. This is just a nice easy really good chili. I have never seen any reason to make only enough chili for one meal. It takes two of three days for it to really get good and by that time the chili is gone. So, double the recipe if you want because it freezes beautifully.
Chili
serves 4-6
print recipe
3 tablespoons butter
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, pressed or minced
1 pound good ground beef
1 (16-ounce) can chopped tomatoes
1 (16-ounce) can filled with water
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
2 tablespoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1 (16-ounce) can kidney beans (optional, undrained. I have to have beans.)
In a large Dutch oven, saute onion, green pepper and garlic in butter for about a minute. Add ground beef and brown. Drain off fat.
Add all other ingredients except kidney beans and bring to a boil. Reduce heat and allow to simmer about 2 hours, uncovered, until sauce is thick. Add beans about 10 minutes before serving.
Friday, January 27, 2012
John's Grandmother's White Bean Soup
This recipe is from a wonderful chef that I'm proud to call friend. Chef John Ash is a culinary instructor, restaurant owner, cookbook author, radio host, etc., in California. Most of all he is just a really nice guy. Please visit his blog. This recipe appears in his last cookbook From the Earth to the Table. He has a new one scheduled for next year, Culinary Birds. The name may change, but not the wonderful "John" recipes. Did I mention this is one of my favorite white bean soups! It's the shredded cabbage.
This looks like a long list of ingredients, and it is, but most, or all you will already have on hand. Thank you John and your Grandma.
John's Grandmother's White Bean Soup
10-12 servings
print recipe
2 cups dried Great Northern Beans or navy beans
2 tablespoons olive oil
2 cups thinly sliced onions
2 tablespoons chopped garlic
1 cup diced carrots
1 cup diced celery
8 cups rich chicken or vegetable stock, homemade preferred
2 cups dry white wine
1 pound meaty smoked ham hocks
2 teaspoons dried thyme
1 teaspoon fennel seeds
2 large bay leaves
1/2 teaspoon red pepper flakes
3 cups seeded and diced fresh ripe tomatoes or canned diced tomatoes, include juice
3 tablespoons chopped fresh parsley
2 cups finely shredded green cabbage
Freshly grated Parmesan or dry Jack cheese for garnish
Sort through the beans to remove any debris. Rinse thoroughly and soak overnight in enough water to cover the beans by at least 3 inches. Drain before adding to the pot the next day.
In a stockpot, heat the olive oil and saute the onions, garlic, carrots, and celery until they just begin to color. Add the drained beans, stock, wine, ham hocks, thyme, fennel seeds, bay leaves, and pepper flakes. Bring to a simmer and cook, partially covered, for 30-40 minutes (mine usually take an hour), or until the beans are tender, not mushy. Add the tomatoes and parsley. Remove from the heat. (At this point, the soup can be stored, covered, in the refrigerator overnight, if you want, to develop the flavors and to congeal the fat so that it is easily removed.)
Skim any fat from the soup. Remove the bay leaves and the ham hocks, discard any skin or fat, shred the meat, and return it to the soup. Heat to a simmer. Just before serving, stir in the cabbage. Serve the soup and pass the Parmesan cheese.
Cook's Note: I find it easier to shred the meat from the ham hocks before storing it overnight. Plus the puppies don't have to wait for their ham bones.
This looks like a long list of ingredients, and it is, but most, or all you will already have on hand. Thank you John and your Grandma.
John's Grandmother's White Bean Soup
10-12 servings
print recipe
2 cups dried Great Northern Beans or navy beans
2 tablespoons olive oil
2 cups thinly sliced onions
2 tablespoons chopped garlic
1 cup diced carrots
1 cup diced celery
8 cups rich chicken or vegetable stock, homemade preferred
2 cups dry white wine
1 pound meaty smoked ham hocks
2 teaspoons dried thyme
1 teaspoon fennel seeds
2 large bay leaves
1/2 teaspoon red pepper flakes
3 cups seeded and diced fresh ripe tomatoes or canned diced tomatoes, include juice
3 tablespoons chopped fresh parsley
2 cups finely shredded green cabbage
Freshly grated Parmesan or dry Jack cheese for garnish
Sort through the beans to remove any debris. Rinse thoroughly and soak overnight in enough water to cover the beans by at least 3 inches. Drain before adding to the pot the next day.
In a stockpot, heat the olive oil and saute the onions, garlic, carrots, and celery until they just begin to color. Add the drained beans, stock, wine, ham hocks, thyme, fennel seeds, bay leaves, and pepper flakes. Bring to a simmer and cook, partially covered, for 30-40 minutes (mine usually take an hour), or until the beans are tender, not mushy. Add the tomatoes and parsley. Remove from the heat. (At this point, the soup can be stored, covered, in the refrigerator overnight, if you want, to develop the flavors and to congeal the fat so that it is easily removed.)
Skim any fat from the soup. Remove the bay leaves and the ham hocks, discard any skin or fat, shred the meat, and return it to the soup. Heat to a simmer. Just before serving, stir in the cabbage. Serve the soup and pass the Parmesan cheese.
Cook's Note: I find it easier to shred the meat from the ham hocks before storing it overnight. Plus the puppies don't have to wait for their ham bones.
Saturday, January 14, 2012
Cuban Black Bean Soup
A memorable soup for a cold winter's evening. January is National Soup month. If it were up to me, every month would be national soup month. This is the first recipe I used for Cuban Black Bean Soup, back when Moses was 10, and it's the one I still use. This is one of my favorites.
Cuban Black Bean Soup
6-8 servings
print recipe
adapted from a 1972 Southern Living recipe
1 pound dried black beans (sometimes called "turtle beans")
2 quarts water
1 tablespoon salt (for beans)
2 cloves garlic
1 teaspoon salt (for the soup)
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon dry mustard
2 tablespoons olive oil
2 onions, chopped
1 or 2 green sweet peppers, chopped
1 tablespoons freshly squeezed lemon juice
Soak beans in water overnight. Next day, using same water, add the 1 tablespoon salt, bring to a boil, cover and cook until beans are almost tender. (These beans require longer cooking than other varieties.)
Crush together garlic, 1 teaspoon salt, cumin, oregano, and dry mustard. Heat oil and saute onions about 5 minutes in large skillet; add green pepper and continue sauteing until onions are tender. Stir in seasoning mixture and lemon juice, then about 1/2 cup of the hot bean liquid. Cover and simmer about 10 minutes. Add to beans and continue cooking until flavors are blended, about 1 hour.
To thicken soup, remove 1 cup of beans and liquid and put through blender or fine sieve, returning puree to soup kettle. Check seasonings and correct if necessary.
Serve in bowls with mound of hot dry rice in center. Garnish top with finely diced green onion tops; or soup may be garnished with diced hard-cooked egg with thinly sliced lemon floating on surface. The ideal accompaniment for this soup is Cuban Bread or Italian Bread Sticks.
Cuban Black Bean Soup
6-8 servings
print recipe
adapted from a 1972 Southern Living recipe
1 pound dried black beans (sometimes called "turtle beans")
2 quarts water
1 tablespoon salt (for beans)
2 cloves garlic
1 teaspoon salt (for the soup)
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon dry mustard
2 tablespoons olive oil
2 onions, chopped
1 or 2 green sweet peppers, chopped
1 tablespoons freshly squeezed lemon juice
Soak beans in water overnight. Next day, using same water, add the 1 tablespoon salt, bring to a boil, cover and cook until beans are almost tender. (These beans require longer cooking than other varieties.)
Crush together garlic, 1 teaspoon salt, cumin, oregano, and dry mustard. Heat oil and saute onions about 5 minutes in large skillet; add green pepper and continue sauteing until onions are tender. Stir in seasoning mixture and lemon juice, then about 1/2 cup of the hot bean liquid. Cover and simmer about 10 minutes. Add to beans and continue cooking until flavors are blended, about 1 hour.
To thicken soup, remove 1 cup of beans and liquid and put through blender or fine sieve, returning puree to soup kettle. Check seasonings and correct if necessary.
Serve in bowls with mound of hot dry rice in center. Garnish top with finely diced green onion tops; or soup may be garnished with diced hard-cooked egg with thinly sliced lemon floating on surface. The ideal accompaniment for this soup is Cuban Bread or Italian Bread Sticks.
Friday, December 9, 2011
Chuck Wagon Chili in the Slow Cooker
The real-deal chili is right here. Large chunks of beef chuck steeped in spices, tomatoes, beer, and a bit of chocolate, and cooked in the slow cooker. The first time I had chili with chunks of meat instead of ground beef was in Bandera, Texas, at least 100 years ago. This is good stuff!
Chuck Wagon Chili in the Slow Cooker
Generous 12 cups
print recipe
1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspons ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons brown sugar, light or dark
4 pounds boneless beef chuck, trimmed and cut into 1 1/2-2-inch cubes
1 teaspoon freshly ground black pepper
2 1/2 teaspoons kosher salt
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
1 1/2 cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 japapeno chiles, roughly chopped, seeded or not your choice
One 12-ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped DO NOT OMIT
3 tablespoons masa harina (corn flour, not cornstarch)
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish
1. Combine the first 7 ingredients in a small bowl; set the mixture aside.
2. Add the beef to a medium bowl and season with the peper and 1 tablespoon of the kosher salt.
3. Heat 2 tablespoons of the vegetable oil in a large skillet over high heat. Add enough beef to fill the pan, don't over crowd, and cook until nicely browned on one side, about 2 minutes. Turn and cook another two minutes. Tranfer browned beef to the crock of a 6-quart slow cooker. Repeat with remaining beef and oil.
4. Add the onion, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoon salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls topped with grated cheddar, chopped green onion, and sour cream.
Come and get it!
4.
Chuck Wagon Chili in the Slow Cooker
Generous 12 cups
print recipe
1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspons ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
3 bay leaves
2 teaspoons brown sugar, light or dark
4 pounds boneless beef chuck, trimmed and cut into 1 1/2-2-inch cubes
1 teaspoon freshly ground black pepper
2 1/2 teaspoons kosher salt
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
1 1/2 cups chopped celery, including leaves
6 cloves garlic, roughly chopped
2 japapeno chiles, roughly chopped, seeded or not your choice
One 12-ounce bottle dark Mexican beer, such as Negro Modelo
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
1 ounce semisweet chocolate, coarsely chopped DO NOT OMIT
3 tablespoons masa harina (corn flour, not cornstarch)
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves
Grated cheddar cheese, for garnish
Chopped green onion, for garnish
Sour cream, for garnish
1. Combine the first 7 ingredients in a small bowl; set the mixture aside.
2. Add the beef to a medium bowl and season with the peper and 1 tablespoon of the kosher salt.
3. Heat 2 tablespoons of the vegetable oil in a large skillet over high heat. Add enough beef to fill the pan, don't over crowd, and cook until nicely browned on one side, about 2 minutes. Turn and cook another two minutes. Tranfer browned beef to the crock of a 6-quart slow cooker. Repeat with remaining beef and oil.
4. Add the onion, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoon salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls topped with grated cheddar, chopped green onion, and sour cream.
Come and get it!
4.
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