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Soups and Stews Ahhh... There's nothing like a nice hot bowl of soup or a hearty stick-to-the-ribs stew on a cold winter's day. Unless, of course, you live in a place where a "cold" day is where the temperature falls below 72 degrees Fahrenheit. Even then, a good soup or stew lends itself well to casual dining, entertaining, or a tasty accompaniment to a PB&J sandwich. Here are some very nice recipes. Some would even be worthy of Seinfeld's "Soup Nazi."
Alaska Halibut Chowder
2 pounds Alaska halibut -- thawed if necessary 1/2 cup onion -- finely chopped 1/2 cup green bell pepper -- finely chopped 1/2 cup celery -- finely chopped 1/2 cup carrots -- finely chopped 6 tablespoons butter or margarine -- divided 3 cups chicken broth 3/4 teaspoon salt 1/2 teaspoon white pepper 2 cups milk 3 tablespoons flour 2 1/2 cups shredded sharp Cheddar cheese 1 tablespoon minced parsley Remove skin and bones from halibut; cut into bite-sized pieces. Sauté vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer covered, 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley. Makes 6 to 8 servings. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Aromatic Shrimp Creole
2 tablespoons vegetable oil 2 medium onions -- medium diced 2 large cloves garlic -- minced 4 celery stalks -- medium diced 2 medium green bell peppers -- medium diced 6 tablespoons tomato paste 1/2 teaspoon dried red pepper flakes 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 6 cups chicken stock OR 6 cups canned chicken broth 1 1/2 pounds jumbo shrimp -- peeled and deveined Ground black pepper (to taste) 4 cups cooked white rice 1/4 cup minced fresh parsley TO COOK: Heat oil in a large saucepan. Add the next 5 ingredients; sauté until vegetables soften, about 5 minutes. Add next 4 ingredients; sauté until fragrant, about 1 minute. Add chicken stock; bring to boil and cook over medium-high heat until thickened, about 30 minutes. Add shrimp; simmer until shrimp are opaque throughout, about 4 minutes. Season with 1/2 teaspoon pepper or to taste. TO SERVE: Ladle a portion of shrimp creole into each warm soup plate. Spoon 3/4 cup rice atop each portion of creole. Sprinkle with parsley and serve immediately. Source: "Cook's Magazine June 1990"
Asparagus, Pea, and Mushroom Stew with Basil
2 tablespoons olive oil 2 tablespoons butter 1 large onion -- sliced thin 1 medium clove garlic -- minced 2 pounds asparagus -- trimmed and cut diagonally into 1-inch pieces 1/2 pound mushrooms -- sliced thin 3 tablespoons lemon juice -- from 1 lemon 1 cup chicken stock OR 1 cup canned chicken broth 2 tablespoons minced fresh basil 2 cups frozen peas -- thawed 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 servings rice or pasta -- steamed TO COOK AND SERVE: Heat oil and 1 tablespoon butter in a large skillet. Add onions and garlic; sauté until the onions soften, about 5 minutes. Add next 4 ingredients plus 1 tablespoon basil; bring to boil and simmer until asparagus are almost tender and liquid reduces to 1/2 cup, about 7 minutes. Add peas; simmer until heated through, about 2 minutes. Stir in remaining basil and butter. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately. Source: "Cook's Magazine April 1990"
Awesome Chunky Tomato Soup
1 medium onion -- peeled 6 large ripe tomatoes -- washed, and cored 3 tablespoons butter 4 cups canned chicken broth 1/3 cup plus 2 tablespoons fresh dill -- washed and snipped into small bits with the shears 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup plain yogurt On a cutting board, dice the onion and tomatoes with a serrated knife. Heat butter in a medium-sized pan and sauté the onion until transparent, about 5 minutes. Add tomatoes, chicken broth, 1/3 cup of the dill, sugar, salt and pepper and bring to a boil. Lower the beat and simmer for 20 minutes. Serve hot. Ladle into soup bowls and top with a spoonful of yogurt. Sprinkle with remaining fresh dill. Source: "Florida Tomato Committee"
Basic Vegetable Soup Recipe By :Jo Anne Merrill 3 cups beef broth -- *see note 2 cups water 1 cup tomato juice 2 potatoes -- medium size 3 carrots -- diced 1 small onion -- diced 2 celery stalks -- diced 1/4 cup diced green peppers 1/2 cup chopped green beans 1/2 cup lima beans 1/2 cup corn 4 tablespoons margarine -- solid 1/4 teaspoon black pepper 1/2 teaspoon salt -- or to taste Melt 4 tablespoons margarine in skillet. Add the chopped green peppers, carrots, celery and onion. Sauté on low heat until vegetables are softened and onion browned lightly. Add this to the broth mixture which has been placed in a large, heavy pan with lid. Add to this the potatoes, green beans, lima beans and corn. Cover and simmer for about 45 minutes or until all the vegetables are done. Add the salt and pepper. Remove about 2 cups of the mixture and put into blender. Purée this mixture and return to pot with rest of soup. Turn off heat and cover soup. Best if allowed to set for up to 1 hour to blend flavors. Since this is a basic recipe for soup, you can add the vegetables you prefer and follow the directions above to finish the soup. Some suggestions: Add bay leaf, shredded cabbage, chopped zucchini, diced turnips, fresh tomatoes, okra or parsley. For added nutrition, serve with a sprinkling of lowfat cheese on the hot soup. Also good sprinkled with toasted croutons. This stores very well in refrigerator and is actually improved with time.
NOTES : Use about 6 cups liquid. You may mix chicken and beef broth (canned lowfat, not bouillon cubes) with water and tomato juice or vegetable juice cocktail to suit your tastes.
Bean 'n Bacon Chowder
4 slices bacon 1 onion -- chopped 1/2 green pepper -- minced 1 28-ounce can beans in sauce 1 28-ounce can tomatoes -- crushed 1/2 cup water 1/2 teaspoon celery seed (optional) 1/2 teaspoon salt In a large saucepan fry bacon until crisp; remove and crumble. Add onion and green pepper to bacon drippings. Sauté 1-2 minutes. Stir in beans, tomatoes, water, celery seed, salt and crumbled bacon. Simmer 10 minutes or until hot. Serve with whole wheat bread.
Source: "Ontario White Bean Producers" http://users.imag.net/~lon.whitepeabeans/"
NOTES : Microwave Method Arrange bacon in 3 qt. (3 L) casserole; cover with paper towel. Cook on HIGH 3-4 minutes or until crisp; remove and crumble. Add onion and green pepper to bacon drippings. Cook on HIGH 2 minutes; stir in beans, tomatoes, water, celery seed, salt and crumbled bacon. Cook on HIGH about 4 minutes until hot. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com
Beef and Bean Stew
1 pound boneless beef (round or rump) 1/4 cup vegetable oil 1 clove garlic -- minced 4 medium onions -- quartered 1 19-ounce can beans in sauce 1 teaspoon sugar 1 10-ounce can beef broth 1 teaspoon thyme 1 tablespoon Worcestershire sauce 1/8 teaspoon pepper 2 tablespoons cornstarch 1/4 cup water Cut beef into 1-inch (2.5 cm) pieces. Heat oil in large saucepan or dutch oven; add meat and garlic and sauté until meat is browned. Add onions, beans, sugar, beef broth, thyme, Worcestershire sauce and pepper. Simmer covered 1 to 1 1/2 hours or until meat is tender. Mix cornstarch with water and stir into stew; cook over high heat until mixture comes to boil and sauce is thickened and clear. Serve over hot mashed potatoes or noodles or in a bowl with crusty bread.
Source: "Ontario White Bean Producers" http://users.imag.net/~lon.whitepeabeans/"
NOTES : Stew may be baked in 350 degrees F (180 degrees C) oven instead of simmering on top of stove. Microwave Method In a 3-4 qt. (3 L) micro-proof casserole combine all ingredients except oil, cornstarch and water. Cover and cook on HIGH for 6-7 minutes. Stir and cook on LOW or 25% power for 55-60 minutes stirring after 30 minutes, or until beef is tender. Mix cornstarch and water and stir into mixture. Cook on HIGH 4-6 minutes stirring after 2 minutes, or until sauce is thickened and clear. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com
Beef and Vegetable Soup Recipe By :Jo Anne Merrill 1 pound beef stew meat -- cut in 1-inch cubes 2 onions 2 potatoes 3 carrots 3 celery stalks 1/4 head cabbage 3 tablespoons margarine 1 1/2 teaspoons salt 1/2 teaspoon black pepper Melt margarine in a large heavy pot with lid. Trim meat of all fat and cut into 1-inch cubes. Brown beef on all sides. Add vegetables (except cabbage) which have all been sliced into pieces of approximately the same size. Add 5 cups water. Cover and simmer for 1-1/2 hours, adding more water if needed. Slice cabbage and add to pot along with salt and pepper. Simmer for 20-25 minutes longer.
Black Bean Soup
2 cups dried black beans 2 cups water OR 2 cups chicken stock 2 tablespoons butter or oil (or combination) 1 large onion -- chopped 2 cloves garlic -- minced 3/4 cup chopped carrots 1 cup celery -- chopped 1 ham bone (optional) OR 3 tablespoons tamari soy sauce 1 teaspoon yellow mustard powder 1/4 teaspoon crumbled thyme 1 bay leaf 1 pinch cayenne pepper powder 1 1/2 cups ham, cooked and chopped -- (optional) 2 tablespoons lemon juice 2 teaspoons brown sugar Salt Black pepper Cover beans with water or stock and bring to a boil for 3 minutes. Remove from heat and let sit for 1 hour. In a large soup pot, sauté onion and garlic in oil or butter until light golden. Add celery and carrots and sauté for 2 minutes more. Pour beans into soup pan and, if making the ham version, add the ham bone now. For both versions, add more water to cover the beans. Add the mustard powder, cayenne pepper powder, thyme and bay leaf and simmer for 3 1/2 hours. Add ham chunks, if preparing the ham version, and simmer for 15 minutes more. For vegetarian version, add the tamari now and simmer for 15 minutes more. For both versions, add lemon juice, sugar and salt and pepper to taste. Serve either plain or with a dollop of yogurt or sour cream or with grated cheese. Source: "Earth Kitchen Cookbook by Dee Bell"
NOTES : You can prepare a vegetarian version or the standard ham version from this recipe. A trick for the vegetarian version, to replace the wonderful ham flavor, is to season to taste with Red Star nutritional yeast. (This specific version of yeast powder has a ham-like or smoked chicken flavor.) This soup is so full of flavor, no garnish is listed with the ingredients, but it is also good with sour cream, yogurt or grated cheese on top when serving.
Broccoli Cheddar Cheese Soup Recipe By :Trudi Barnes 1 10 3/4-ounce can beef broth 1 10 3/4-ounce can cream of celery soup 1 cup milk 1/4 cup white wine 1 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder -- to taste Salt -- to taste Black pepper -- to taste 1 1/2 cups coarsely chopped broccoli florets 1 cup grated Cheddar cheese 1 tablespoon minced parsley or dill (optional) -- as garnish Add first 8 ingredients to pan. Bring to a boil, then lower heat and simmer for 20 minutes or until broccoli is beginning to become tender. (Make sure that broccoli is cut into bite-sized pieces.) When broccoli is done to proper tenderness, slowly add Cheddar cheese, stirring constantly until each bit is completely blended into soup. Before serving, garnish with a sprinkle of parsley or dried or fresh dill, alongside some crusty French bread.
Burgundy Beef Stew Recipe By :Susan Parenti 1 pound boneless beef chuck -- cut into 1 1/2 × 1 1/2 × 1/2-inch pieces 3 tablespoons all-purpose flour -- divided 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoon vegetable oil 4 medium carrots -- sliced 1/2-inch thick 8 small onions 1/2 cup Burgundy wine 1 tablespoon catsup 1 clove garlic -- crushed 1/4 teaspoon dried marjoram leaves -- crushed 1/8 teaspoon dried thyme leaves -- crushed 4 ounces mushrooms -- halved 2 tablespoons water 2 tablespoons fresh parsley -- chopped Trim excess fat from beef chuck. Combine 2 tablespoons flour, salt and pepper; dredge beef. Place beef and oil in 11 3/4 × 7 1/2-inch microwave-safe baking dish. Cover and microwave at MEDIUM-LOW or 30 percent power 20 minutes, stirring after 10 minutes. Add carrots and onions. Combine wine, catsup, garlic, marjoram and thyme; pour over beef and vegetables, stirring to combine. Cover and continue to microwave at MEDIUM-LOW 45 minutes, stirring every 15 minutes. Add mushrooms and continue to microwave at MEDIUM-LOW 15 to 25 minutes or until beef and vegetables are tender. Combine remaining 1 tablespoon flour and water; stir into beef and vegetables. Sprinkle with parsley. Cover and microwave at MEDIUM-LOW 3 minutes, stirring after 1 1/2 minutes. Source: "National Cattlemen's Beef Association"
Cafe Provençal's Clam Soup with Thyme
24 small clams 1 small yellow onion 4 stalks celery 2 shallots 1 1/2 cloves garlic 1/2 carrot 2 1/2 tablespoons olive oil 1 bay leaf 1 cup water 1 1/2 cups dry white wine 1 teaspoon dried oregano 1 1/2 teaspoons dried thyme 1/4 cup tomato paste 1 pinch saffron 2 1/2 cups half and half Salt Pepper Hot pepper sauce Fresh thyme leaves for garnish (optional) PREPARATION: Scrub the clams. Slice the onion and 2 ribs of the celery. Chop 1 shallot and 1/2 clove of the garlic. Cut the other shallot, carrot, and remaining 2 ribs celery into 1/4-inch dice. Heat 1 tablespoon of the oil in a large saucepan. Add the onion, 2 ribs sliced celery, whole clove garlic, and bay leaf and cook over low heat, covered, about 3 minutes. Add the water and 1/2 cup of the wine. Bring to a boil and simmer for 15 minutes. Add the clams and cook covered, until just opened, about 2 minutes, being careful not to overcook. Remove clams. Strain the cooking liquid through a sieve lined with several layers of cheesecloth or a coffee filter and reserve. When clams are cool enough to handle, remove meat from shells and set aside. Discard any clams that don't open. Heat 1 tablespoon of the oil in a saucepan over low heat. Add the chopped shallot and cook, stirring, for 2 minutes. Add the oregano and thyme and cook for 1 minute. Add remaining cup of wine and reserved clam cooking liquid and cook for 20 minutes. Remove from heat. Add the chopped 1/2 clove garlic and a pinch of saffron and cook for 15 to 20 minutes. Add the half and half and season with salt and pepper and red-pepper sauce. Add the tomato paste and cook, stirring, for 2 minutes. Heat remaining 1/2 tablespoon of oil in a frying pan over medium-low heat and sauté the diced shallot, carrot and celery until tender, about 3 minutes. Recipe can be made to this point several hours ahead. SERVING: Reheat soup. Add the clams and sautéed vegetables and garnish with fresh thyme leaves. Source: "Cook's Magazine November 1987"
Caldo Tlalpeño (Mexican Vegetable Soup)
1 tablespoon olive oil or vegetable oil 1 medium red onion -- diced 1 clove garlic -- chopped 1/2 teaspoon salt 1/2 teaspoon dried oregano 4 cups chicken stock OR 4 cups water 1/2 pound green snap beans 2 medium carrots -- peeled and diced 1 large tomato, seeded -- coarsely chopped OR 1 cup canned tomatoes 1 cup canned garbanzo beans OR 1/2 cup dried garbanzo beans 1/2 teaspoon Chilpotle Purée (optional) -- see recipe 1 medium avocado -- peeled, cut into strips 1 lime -- cut into wedges (1 wedge per person) 1 cup chicken meat (optional) -- cooked & chopped Cilantro (optional) If using dried garbanzo beans, rehydrate and cook them. * Put the stock on to heat, either on the stove or in the microwave. Heat the oil in a heavy pot, add onion, garlic and salt, and cook until softened but not brown. Add the carrot, tomato and green beans, stir a moment, then pour in the stock. Bring to a gentle simmer and cook until the beans are tender, 10 to 15 minutes. Add the cooked garbanzo beans, and chilpotle purée, if using. After a few minutes, taste and correct spiciness and salt for your own taste. Serve the soup in your most festive bowls. Garnish each helping with some shredded chicken, avocado, wedge of lime, and a few cilantro leaves. Put some chilpotle purée on the table so the diners can adjust the fire for themselves. *To cook dried garbanzo beans, you can pressure-cook at 15 pounds for 45 minutes and be done with it, or you can take your choice of rehydrating methods: 1) cover in water and soak overnight, or 2) cover in water, bring to a boil, remove from heat and let sit, covered, for 1 hour. Then change the water, bring to a boil and cook for 1 to 1 1/2 hours until tender. Some people with a lot of time on their hands peel garbanzo beans before using (the peels just slip off). Serves 4 to 6.
Caramelized Pears
4 tablespoons butter 1 1/2 pounds pears -- ripe, firm, peeled, cored and sliced 1/4" thick 1 tablespoon granulated sugar 1 teaspoon lemon juice Salt or pepper Melt butter in a large frying pan. When the foaming stops, add pear slices in a single layer. Sauté over medium-low heat in batches for about 3 minutes until slices are slightly softened. Sprinkle with sugar and lemon juice and raise the heat to high. Continue to sauté until slices are golden and tender, about 1 1/2 minutes more on each side. Season with salt and pepper to taste. Serves 4 to 6 Source: "Cook's Magazine September/October 1984"
Caribbean Pork Stew
1 1/2 pounds boneless pork shoulder -- cut into 1 inch cubes 1 tablespoon shortening 1 1/2 cups water 1 cup orange juice 1 tablespoon vinegar 1 clove garlic -- minced 1 bay leaf 1 1/2 teaspoons salt 2 medium-size onions -- cut in wedges 2 medium-size red potatoes -- cut into 1 inch cubes 2 medium-size sweet potatoes -- cut into 1 inch cubes 2 medium-size carrots -- cut into 3/4 inch chunks 1 7-ounce can whole kernel corn 2 tablespoons flour Brown pork cubes on all sides in hot shortening in Dutch oven over moderate heat, stirring as needed. Pour off drippings. Add 1 cup water, orange juice, vinegar, garlic, bay leaf and 1/2 teaspoon salt. Cover tightly and cook over low heat about 45 minutes or until meat is almost tender. Add vegetables and remaining 1 teaspoon salt. Cover and cook about 30 minutes or until meat and vegetables are tender. Combine remaining 1/2 cut water and flour; stir until free of lumps. Add to stew and cook until broth is thickened. Source: "Swift & Company" http://www.freshpork.com/index.html
Carrot-Ginger Soup with Cilantro
5 tablespoons butter 6 large carrots -- coarsely chopped 2 large onions -- coarsely chopped 3 tablespoons minced fresh ginger root 6 cups chicken stock OR 6 cups canned chicken broth Salt Ground black pepper 1/2 cup light cream 2 tablespoons corn oil 5 slices Italian bread -- 1/2 inch thick,crusts removed and crumb cut into 1/2-inch cubes 3 tablespoons minced cilantro OR 6 sprigs fresh cilantro TO COOK: Heat 2 tablespoon. butter in a soup kettle. Add next 3 ingredients; cook over medium-low heat, stirring occasionally until the vegetables soften, about 10 minutes. Add the chicken stock; bring to boil and simmer to blend flavors, about 40 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste. Purée the soup in batches in a food processor or blender. Return soup to the kettle; bring to simmer. Add the cream; simmer until heated through, about 3 minutes. (Can be cooled, covered, and refrigerated overnight.) Meanwhile, heat oil and remaining 3 tablespoons butter in a medium skillet. Add bread cubes; sauté until these croutons are golden brown, about 4 minutes. TO SERVE: (Warm soup over low heat.) Ladle the soup into warm soup bowls. Sprinkle each bowl of the soup with a portion of the croutons and cilantro; serve immediately. Source: "Cook's Magazine May 1990"
Cherry Soup
1/2 cup frozen unsweetened tart cherries 1/2 cup frozen dark sweet cherries 1 cup custard-style cherry yogurt 1 cup sour cream 1 cup heavy cream 1/2 cup dried tart cherries 1 tablespoon grenadine 1 tablespoon granulated sugar -- or to taste 1/4 teaspoon ground nutmeg Thaw tart and sweet cherries, reserving their juice. In an electric blender or food processor container, purée tart and sweet cherries with juice until smooth. Set aside. In a large mixing bowl, combine yogurt, sour cream, heavy cream and dried cherries; mix well. Add puréed cherries, grenadine, sugar and nutmeg; mix well. Let chill 1 to 2 hours to blend flavors. Serve chilled. Serving size: 1/2 cup Source: "Cherry Marketing Institute" http://www.cherrymkt.org/index.html
Chicken and Squab Stock
1/4 cup olive oil 1 chicken carcass from 3 1/2 pound chicken (and neck and trimmings) 3 squab carcasses (and necks and trimmings) 1 carrot -- quartered 1 stalk celery -- quartered 1 onion -- quartered 1 tomato -- quartered 1 sprig thyme, in bouquet garni 1 bay leaf AND 2 sprigs fresh parsley 6 cups water Salt and pepper Heat oven to 450ºF. Pour olive oil into a large roasting pan. Add chicken and squab carcasses, necks, trimmings, carrot, celery, and onion. Roast, stirring occasionally, until vegetables and bones are browned but not burned, 30 to 40 minutes. Add tomato, bouquet garni, water, 1 teaspoon salt and pepper to taste. Lower oven temperature to 400ºF and continue cooking until liquid is reduced to half. Strain stock and, with back of a spoon, press bones and vegetables to extract all flavor. Degrease. Source: "Cook's Magazine September/October 1984"
Chicken-Rice Soup
3 quarts chicken broth 2 1/2 cups cooked, shredded chicken 1 28-ounce jar Ragú Hearty Pasta Sauce 2 tablespoons chopped fresh parsley 1/2 teaspoon thyme 3 cups cooked rice Grated Parmesan cheese In a large saucepan, combine first 5 ingredients. Bring to a boil; reduce heat and simmer 20 to 25 minutes. Add rice; simmer 10 minutes. Serve with cheese. Serves 10-12 Source: "Ragú" http://www.eat.com/index.html
Chilpotle Purée
1 can chilpotle chilies 2 tablespoons olive oil Dump the whole can of chiles into a food processor or blender with the olive oil and whirl till smooth. Add more olive oil if necessary to thin it to a sauce-like consistency. NOTES : Chilpotle chiles are nothing but jalapeño peppers, smoked till dried. For canning they are rehydrated and packed in tomato sauce, so that when you purée them they make a sauce that will last for a year in the refrigerator. The canned chiles can be found in Mexican supermarkets. This sauce is as hot as any Tabasco sauce, but the smoking of the chiles gives it wondrous depth and substance. It can be used in cooking (see Caldo Tlalpeño and Gourmet Rice and Beans for examples) or as a condiment for those who like to challenge their palates.
Chop Suey Recipe By :Jacki Barineau 3 pounds stew beef -- cut into pieces OR 3 pounds round steak -- cut into pieces 3 stalks celery -- sliced 2 pounds onions -- sliced, then cut in half 1 pound small mushrooms Soy sauce Salt Pepper 1 28-ounce package white rice Fry meat until completely browned. Cut meat into small pieces, discarding fat. Put meat in large pot (2-gallon). Add enough hot water to cover meat; simmer on low heat. Slice celery and add to pot. Slice onions, halve slices and add to pot. Add mushrooms to pot. Add soy sauce, salt, and pepper to taste. Simmer for 2 hours on low heat, stirring occasionally. Prepare rice according to package directions. Serve Chop Suey over rice.
Clam Chowder Recipe By :Marybeth Bontadelli 1 6 1/2-ounce can baby clams (Geisha) 8 ounces clam juice 4 slices bacon -- diced 1 medium onion -- diced 2 large russet potatoes -- peeled, diced Milk -- as needed to thin Drain clams and reserve juice. Sauté diced bacon in large pot. Remove bacon, drain off most of the fat and add onion and potatoes to bacon drippings. Sauté lightly. Add clam juice to pot and simmer until potatoes are tender. Purée half of the potato mixture in a food processor. Return to pot, add clams and heat. If too thick for your taste, add a little milk. NOTES : Other clams could be used but the Geisha Baby Clams are very tender. (Not cut up rubber bands.) Charlie's favorite! He keeps getting copies to give to friends
Country Cupboard Soup
1/2 pound boneless pork loin -- (or two boneless pork chops) cut into 1/2-inch cubes 1 teaspoon oil 1 cup thinly sliced carrots 1 cup sliced potatoes 1 envelope dry onion soup mix 2 tablespoons sugar Black pepper -- to taste 4 cups water 1 28-ounce can tomatoes -- crushed 1/4 teaspoon oregano leaves -- crushed Dash red pepper sauce Heat oil in Dutch oven and brown pork, stirring occasionally. Add remaining ingredients and bring to a boil, reduce heat to simmer and cover and cook gently for 30 minutes. If desired, serve with cornbread. Source: "National Pork Producers Council" http://www.nppc.org
Cream of Bean and Vegetable Soup
1 1/2 cups dry white pea beans 5 slices bacon -- cut in 1/2 inch pieces 1 1/2 cups onion -- chopped 3/4 cup celery -- diced 6 cups liquid from beans plus water 1 1/2 teaspoons salt 1/2 teaspoon pepper 6 cups milk 2 tablespoons chopped parsley 3/4 cup grated carrots or other vegetable Soak beans. For each cup of beans add 2 1/2 cups (625 ml-750 ml) of water. Let stand 12 hours or overnight. Or, for quick soak, slowly bring to a boil and boil gently for 2 minutes. Remove from heat and let stand 1 hour. Drain beans, reserving liquid. Fry bacon until crisp. Remove from pan and drain. Sauté onion and celery in bacon fat until onion is transparent. Add bean liquid, beans and seasonings. Cover and cook until beans are tender and water is almost absorbed (about 2 hours). Add milk, parsley and carrot. Bring to boil. Sprinkle with crumbled bacon. Use diced cooked vegetables for a different variation.
Source: "Ontario White Bean Producers" http://users.imag.net/~lon.whitepeabeans/"
NOTES : Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com
Creamy Tomato Soup
2 teaspoons soyoil 1 medium onion -- diced 1 cup soymilk 1 10.5-ounce package firm lite silken tofu 1 large tomato -- diced 1/2 teaspoon salt 1/2 teaspoon chopped garlic 1 teaspoon fresh basil -- chopped 1/2 teaspoon white pepper Sauté onion in sauce pan in oil for 3 minutes or until transparent. Add tomato and garlic, continuing to sauté for 2-3 minutes. Add basil, salt and pepper. Blend in soymilk. Cook, stirring constantly, for one minute. Remove from heat and cool briefly. Add in tofu. Transfer to a food processor and purée until smooth. Serve hot or chilled. Yield 3-4 servings. Source: "Indiana Soybean Board" http://www.soyfoods.com/index.html
Cupboard Stone Soup Recipe By :Dee Bell 2 tablespoons olive oil 2 cloves garlic -- minced 1 small onion -- chopped 2 cups diced zucchini 2 stalks celery -- chopped 1 large carrot -- grated 2 16-ounce cans chicken OR 2 16-ounce cans vegetable stock 1 14 1/2-ounce can stewed tomatoes 1/2 cup elbow macaroni -- uncooked 1 pound canned cannellini beans, canned baby flageolet beans or beans 1 cup frozen sweet peas -- thawed 1/2 cup grated Parmesan cheese Salt Black pepper Sauté garlic and onion in oil until light golden. Add celery and zucchini and sauté for 2 minutes more. Add all of the rest of the ingredients except the Parmesan cheese. Simmer for 10 minutes, stirring a few times, or until the pasta is cooked al dente. Stir in the Parmesan cheese, salt and pepper to taste and serve hot. NOTES : If you have the time you can cook your own beans for this recipe or use leftover cooked beans if you have them.
Curried Carrot Soup
6 medium carrots -- thinly sliced 2 cups vegetable stock 1 small onion -- chopped 1/2 cup plain soymilk 2 teaspoons curry powder Combine all ingredients except the soymilk and cook over medium heat until carrots are tender. Pour into a blender and purée until smooth. Stir in the soymilk. Cook over low heat until hot. Source: "Indiana Soybean Board" http://www.soyfoods.com/index.html
Curried Mushroom Barley Soup
2 tablespoons butter 1 cup sliced carrots 1 cup chopped onion 1 pound fresh white mushrooms -- sliced (about 5 cups) 8 ounces smoked ham -- diced (about 1 1/2 cups) 4 teaspoons curry powder (4 to 5 teaspoons) 2 13 3/4-ounce cans ready-to-serve chicken broth 1 14 1/2-ounce can stewed tomatoes 1/2 cup quick-cooking barley In a large saucepan melt butter. Add carrots and onion; cook, stirring occasionally until carrots are nearly crisp-tender, about 5 minutes. Add mushrooms; cook, stirring frequently until mushrooms are tender, about 5 minutes. Add ham and curry powder; cook stirring constantly, until curry is fragrant, 30 to 60 seconds. Stir in chicken broth, tomatoes and barley. Bring to a boil; reduce heat and simmer covered, until barley is tender, about 10 minutes. Source: "The Mushroom Council"
Curried Winter Squash Soup with Sweet Spices
1 medium butternut squash Oil 1 medium onion -- chopped 2 tablespoons butter 1 teaspoon curry powder 2 medium apples -- cored peeled and chopped 1/2 teaspoon dried thyme 1 quart chicken stock 1/2 teaspoon salt -- or to taste 1/2 cup heavy cream White pepper -- to taste Preheat oven to 350ºF. Cut the squash in half, scoop out the seeds, brush the outside with oil and place, cut side down, on a cookie sheet. Bake until tender, 30 to 45 minutes. While the squash is baking, chop the onions and the apples. When the squash is done, remove it to cool. Melt the butter in a heavy pot, add onion and cook until the onion softens without browning. Add curry powder and cook, stirring, one minute more. Add the apple. Scoop out pieces of squash and stir them into the pot, then the thyme, salt and chicken stock. Bring to a boil and simmer gently for 15 minutes. Remove the solids to a food processor or blender and purée until smooth, adding liquid to promote circulation. Return to the pot, bring back to a boil and remove from the heat. Add white pepper to taste, correct salt, and serve. Serves 4 to 6
Duck Stew
2 (4-5 lbs) ducks (2 wings, 2 boned half breasts, 2 legs) -- cut into 6 pieces, carcasses, necks, gizzards and livers reserved 1/4 cup water 2 carrots -- peeled and sliced 1/4-inch thick 2 onions -- peeled and quartered 1 teaspoon dried thyme 4 cloves garlic -- peeled Salt or pepper 1 tablespoon red wine vinegar 1 750-milliliter bottle Beaujolais or light red wine White flour 1 cup Duck Stock -- (see recipe) 3 sprigs fresh parsley 1 bay leaf 1/2 pound slab bacon -- cut in half 1 pound mushrooms -- quartered 1/4 cup chopped fresh parsley The day before, trim duck, removing as much fat as possible. In a large saucepan, slowly bring all fat and duck skin to a boil with water. Simmer until water evaporates and fat is rendered, 30 to 40 minutes. Set aside shriveled fat pieces and reserve rendered fat to brown duck. In a large bowl, marinate duck pieces with carrots, onions, thyme, garlic, salt and pepper, vinegar, and wine. Cover and marinate 24 hours in a cool (50º to 55 ºF) place or in the warmest part of the refrigerator. Strain duck pieces and vegetables over a mixing bowl to catch liquid for at least 15 minutes. Dry duck pieces with paper towels. In 2 large frying pans, heat 2 tablespoons rendered duck fat over medium heat. Dredge duck pieces with flour, shaking off excess flour, and sauté duck meat until crusty brown, 10 to 15 minutes. Transfer to a platter, draining off all but 1/4 cup grease. In the same frying pans, sauté vegetables over medium heat, stirring occasionally, 5 minutes. Drain. Put duck pieces on top of vegetables in both frying pans, pour reserved liquid and Duck Stock into pans, and bring to a boil. Add salt and pepper, parsley sprigs, bay leaf, and garlic from marinade. Cover and simmer over low heat until duck breasts are tender, about 1 hour. Remove breasts and set aside and continue cooking legs until tender, 30 to 60 minutes additional. Cut livers into small pieces and whir in a food processor or blender. Force livers through a fine-mesh sieve and set aside. With a slotted spoon, transfer duck pieces to a baking dish. Discard vegetables. Cover baking dish with foil and keep warm in a 150ºF oven. Combine liquids from both frying pans and set pan over medium heat so that only half the surface of the liquid is directly above heat and bubbles gently and other half stands still. Spoon out fat as it surfaces and continue cooking until sauce is slightly syrupy, about 30 minutes. In a saucepan, cover slab bacon with cold water and bring to a boil. Simmer 10 minutes and then dry with paper towels. Cut bacon in 1/2-inch slices, then into 1/4-inch strips. In a frying pan, brown bacon slowly and set aside. Reserve fat in pan. Sauté mushrooms in reserved bacon fat over medium heat, about 3 minutes. Sprinkle with salt and pepper. Whisk sauce into liver paste and reheat over medium heat. Adjust seasonings. Garnish duck pieces with mushrooms and bacon and sprinkle with chopped parsley. Serve sauce over duck or pass separately. Yields: 4 to 6 Source: "Cook's Magazine September 1984" NOTES : Duck substitutes for the traditional chicken or beef in this red-wine stew. Don't be afraid to use ducks— skimming the sauce after cooking removes the fat.
Duck Stock
2 duck carcasses (necks and gizzards too) -- cut into small pieces 3 tablespoons rendered duck fat 2 carrots -- sliced 2 stalks celery 1 onion -- sliced Salt or pepper 3 sprigs fresh parsley In a deep frying pan, brown carcasses, necks, and gizzards in duck fat until meat and bones are brown, 8 to 10 minutes. Transfer to a plate. Sauté vegetables in the same pan, stirring, until vegetables are slightly colored, about 5 minutes. Season with salt and pepper. Transfer bones and meat back to frying pan and cover with water. Add parsley and cook, partially covered, over medium heat for about 1 hour. Strain liquids and reduce until rich in taste and about 2 cups in volume. Defat. Source: "Cook's Magazine September 1984"
Egg Drop Soup Recipe By :Dee Bell 4 cups chicken stock or canned chicken broth 1 teaspoon soy sauce 1/2 teaspoon granulated sugar 1/2 teaspoon lemon juice or rice vinegar (optional) 2 tablespoons cornstarch 1/4 cup water 2 eggs -- well beaten Salt Black pepper 1 chopped scallion -- for garnish (optional) OR 1 tablespoon grated carrot -- for garnish (optional) Bring chicken broth to a boil. Add sugar and soy sauce. Stir water mixture into the cornstarch mixture to remove all lumps and to make a paste. Beat eggs well and set aside. When the broth boils, stir the well-blended paste into the broth and continue to stir until this thickens and turns translucent. With the mixture still boiling and stirring continuously, slowly dribble the egg into the thickened soup. Add lemon (if you would like a little zip in this soup). Salt and pepper to taste, spoon into bowls and garnish with scallions or grated carrot (or both). NOTES : We like our egg drop soup full of egg. If you would like a more traditional soup, cut the number of eggs in half and don't use lemon juice.
Fish Stock
1 tablespoon butter 1 onion -- coarsely chopped 2 pounds fish bones - from cod, pollock or sturgeon (2 to 3 1/2 pounds) -- well rinsed and cut into pieces. See Notes 1 bay leaf 1 pinch salt 4 black peppercorns (4 to 5) In a stockpot, melt butter, add onion, and cook on low heat until onion is soft, 5 to 10 minutes. Add bones and cook, stirring well, for 2 minutes. Cover bones with water, add bay leaf, salt, and peppercorns, and bring to simmer. Simmer 20 minutes, removing any scum that comes to the top. Strain through a fine sieve. Stock may be refrigerated for up to 2 days or frozen. Source: "Cook's Magazine September 1984" NOTES : Use bones from lean fish only. Avoid mackerel, bluefish, or mullet. Remove and discard gills. To remove gills, wrap fingers in a towel or use pliers.
Flavorful Pork Stew
1 pound boneless pork shoulder -- cut into 1-inch cubes 3 tablespoons all-purpose flour 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoon vegetable oil 1 1/4 cups water 3/4 teaspoon curry powder 1 1/2 cups celery pieces 12 pitted prunes 2 1/2 cups cooked cauliflowerets -- drained Combine flour, salt and pepper; mix well. Dredge pork in flour mixture. Reserve excess flour mixture. Brown pork in oil in a large skillet. Pour off drippings. Add 1 cup water, cover tightly and cook over low heat for 30 minutes. Stir in curry powder. Add celery; cover and continue cooking for 15 minutes. Combine reserved flour with remaining 1/4 cup water, mixing well. Stir into pork mixture; add prunes and continue cooking for 15 minutes or until meat and celery are tender, stirring occasionally. Stir cauliflowerets into pork mixture and heat through. Source: "National Pork Producers Council" http://www.nppc.org
Fresh Mushroom Soup Recipe By :Jo Anne Merrill 6 tablespoons margarine -- not diet 1 onion -- finely chopped 1 pound chopped mushrooms 3 tablespoons all-purpose flour 4 cups beef stock -- and/or chicken White pepper -- to taste Dash ground nutmeg 1 1/2 cups heavy cream 2 tablespoons parsley Melt margarine in large heavy saucepan. Add finely chopped onion and cook over moderate heat until onion is translucent. Add chopped (not sliced) mushrooms and cook 5 minutes, stirring occasionally. Blend in flour until vegetables are well-coated. Add stock or broth slowly; stir constantly. Bring to a boil, reduce heat, and simmer for 5 minutes. Add white pepper and nutmeg. Remove from heat and stir in the cream. Place in serving bowls and garnish with fresh herbs.
Garlic Soup with Shiitake Mushrooms Recipe By :Gordon Restaurant, Chicago 1/4 pound garlic 1 onion -- chopped 8 ounces white mushrooms -- sliced 4 shallots -- chopped 2 quarts heavy cream 1 cup brandy 4 sprigs thyme 1 quart water 6 ounces butter 1 pound Shiitake Mushrooms -- sliced thin reserve stems Melt butter in a heavy saucepan. Add the onions, shallots, garlic, Shiitake stems, white mushrooms, and sauté for about one hour. Add the brandy and let boil for 30 seconds then add 1/2 the water and bring to a simmer. Add the heavy cream slowly, stirring it in. The total temperature should not be reduced much. Simmer for about 20 minutes, adjust consistency. Strain, season, and add Shiitake mushrooms. Season again and serve.
Irish Pork Stew
2 pounds boneless pork shoulder or sirloin -- cut into cubes, 1/2" 1/3 cup all-purpose flour 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1 teaspoon vegetable oil 4 large onions -- peeled and sliced 1/2 inch thick 1 clove garlic -- minced 1/4 cup chopped parsley 1 teaspoon caraway seed 1 bay leaf 1 10 1/2-ounce can chicken broth 1 12-ounce bottle imported stout 2 tablespoons red wine vinegar 1 tablespoon packed brown sugar Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally. Serve with imported beer and mashed potatoes, if desired. Source: "National Pork Producers Council" http://www.nppc.org
Italian Pork Stew
1 pound lean pork shoulder -- cut into 3/4" cubes 1 14 1/2-ounce can stewed tomatoes 2 tablespoons dry red wine 1 teaspoon Italian seasoning -- crushed 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground red pepper 3 medium carrots -- cut in 1/2" slices OR 3 medium parsnips -- cut in 1/2" slices 1 cup frozen pearl onions 1 9-ounce package Italian green beans 1 tablespoon cornstarch 1 tablespoon water Grated Parmesan cheese -- (if desired) In 3-quart casserole with cover, place pork cubes, tomatoes, wine, Italian seasoning, salt and peppers. Cover and micro-cook on HIGH (100% power) for 10 minutes. Stir; micro-cook on MEDIUM (50% power) for 10 minutes. Stir in carrots and onions. Cover and micro-cook on MEDIUM (50% power) for 20 minutes. Stir in green beans. Cover and micro-cook on MEDIUM (50% power) for 10 minutes. Combine cornstarch and water. Stir into hot mixture. Micro-cook, uncovered, on HIGH (100% power) for 3 minutes, stirring twice, or until thickened and bubbly. Serve over hot cooked pasta, topped with grated Parmesan cheese, if desired. Source: "National Pork Producers Council" http://www.nppc.org
Italian Sausage Soup
1/2 pound sweet or hot Italian sausage -- casing removed 1 small onion -- diced 1 clove garlic -- crushed 1 14 1/2-ounce can chicken broth 1 15-ounce can Italian-style diced tomatoes 1 15-ounce can white beans (Great Northern or cannellini) 1/2 teaspoon dry oregano -- crushed 1/2 teaspoon dry marjoram -- crushed 1/2 teaspoon salt 1 Dash crushed red pepper flakes -- to taste In a large heavy saucepan brown sausage over medium-high heat; stir in onion and garlic; cook and stir until soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer for about 8-10 minutes. Makes six one-cup servings. Source: "National Pork Producers Council" http://www.nppc.org
Kuwaiti Lentil Soup/Stew Recipe By :Hanadi Rifae SIMMER TOGETHER: 2 cups lentils 1 onion -- coarsely chopped 2 cloves garlic -- crushed 5 cups water
SAUTÉ: 1 tablespoon ghee 1 clove garlic -- minced 2 teaspoons cumin 1 6-ounce can tomato paste 3 dried lemons 8 1/2 cups water (less if you want to make stew) 2 potatoes (optional) -- peeled, quartered (for stew only)
Put the washed lentils with onion and garlic in a pot with the water. Let it boil and wait until it dries up. Purée the lentils in a blender. In a pot, fry some garlic in some ghee (clarified butter - milk solids removed), then add the cumin. Stir and add the tomato paste, then the puréed lentils. Add to that the second measure of water (or less if you want to make a stew). If making stew, also add peeled, quartered potatoes at this stage) and the dried lemons. Let the mixture boil, then reduce the temperature and let it simmer until done.
Lentil Soup Recipe By :Dee Bell 1 tablespoon oil or butter 2 large onions -- chopped 2 cloves garlic -- minced 3/4 cup celery 2 cups lentils 10 cups water OR 10 cups chicken stock 1 ham bone (optional) 1/4 teaspoon ground cumin 1/4 teaspoon ground sage 1 bay leaf 1 teaspoon crumbled thyme Pinch cayenne pepper Pinch ground cloves 3/4 cup grated carrots 1 1/2 teaspoons salt Black pepper 4 tablespoons yogurt for garnish (optional) OR 4 tablespoons sour cream for garnish (optional) 4 tablespoons parsley for garnish (optional) In a large soup pot, sauté onions, garlic and celery in oil until light golden. Add broth or water, lentils and next seven ingredients (counting the ham bone, if using). Simmer for 2 hours and 15 minutes, stirring occasionally. Remove ham bone, add carrots and cook another 15 minutes. Salt and pepper to taste and serve with a dollop of yogurt or sour cream on top with a sprinkle of parsley. NOTES : You can make a vegetarian version by using water and leaving out the ham bone. To make up on flavor, try adding a little soy sauce.
Mexican Chicken Vegetable Soup with Bananas
1 4-pound stewing chicken -- cut up 1/2 cup coarsely chopped onion 1 teaspoon salt 4 cups hot water 1/2 cup chopped celery with leaves 1 12-ounce can whole-kernel corn 1 16-ounce can tomatoes 4 bananas -- firm, green-tipped Salt and pepper -- to taste In large, covered kettle, over medium-low heat, simmer chicken, onions, salt and 4 cups of hot water for 2 hours or until chicken is tender. Remove chicken to cutting board; cut meat from bones into chunks; discard bones. Skim any fat from surface of broth. Add chicken, celery, corn and tomatoes to soup. Continue simmering, covered, for 10 minutes. Season to taste. Five minutes before serving, peel bananas, slice diagonally into 1-inch slices. Add sliced bananas to soup, continue cooking just until bananas are tender. Serve immediately. Serves : 4 to 6 Source: "Turbana Corporation" http://www.turbana.com/index.html
Mexican Pork and Bean Soup
1/2 pound lean ground pork 1 small onion -- diced 1 clove garlic -- minced 1 14 1/2-ounce can chicken broth 1 14 1/2-ounce can Mexican-style chopped tomatoes 1 15-ounce can pinto beans, drained 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon cayenne In large heavy saucepan brown and crumble ground pork. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer about 10 minutes. Source: "National Pork Producers Council" http://www.nppc.org
Mexican Shellfish Stew
1 quart chicken stock or canned chicken broth 2 cups canned clam broth OR 2 cups fresh fish stock 2 large dried quajillos peppers, or any chiles -- seeded 3 medium cloves garlic -- peeled 1 8-ounce can tomatoes -- drained 2 tablespoons olive oil 20 small clams- 1 1/2 lbs. -- scrubbed 3/4 pound medium shrimp -- peeled and deveined 1 small onion -- minced 2 tablespoons minced cilantro TO COOK: Bring the chicken stock and the clam broth to boil in a soup kettle. Add the chiles; simmer until softened, about 10 minutes. Drain the chiles, reserving the cooking liquid. Transfer the chiles and 1/3 cup cooking liquid to a food processor. Add garlic and tomatoes; process until smooth. Strain puréed chile mixture through a fine sieve, pressing on this purée to release its juice and pulp; discard the solids. Heat olive oil in the soup kettle. Add the juice and the pulp; cook over medium heat, stirring occasionally until this mixture is slightly thickened and amber colored, about 5 minutes. Add the reserved chile cooking liquid; bring to boil. Add the clams and shrimp; simmer until the clams open and the shrimp are opaque throughout, about 3 minutes. (Discard any clams that do not open.) TO SERVE: Ladle soup and a portion of the clams and the shrimp into each warm soup bowl. Sprinkle each bowl of stew with a portion of minced onions and cilantro; serve immediately. Source: "Cook's Magazine April 1990"
NOTES : Use large dried chiles, such as chiles quajillos or New Mexico chiles, to spark this stew's broth base. You can substitute one pound of any firm-fleshed fish, such as swordfish, tuna, or mahi mahi, for the shellfish.
Minestrone with Cannellini Beans
1 cup dried cannellini beans 5 cups water 1 large clove garlic -- peeled 2 leaves fresh sage, or salt preserved sage Salt Fresh ground pepper
FOR THE SAUCE 2 medium red onions -- cleaned 2 medium carrots -- scraped 1 large clove garlic -- peeled 1 stalk celery 10 sprigs fresh Italian parsley -- leaves only 10 leaves fresh basil, or salt preserved basil 4 ounces pancetta or prosciutto 5 tablespoons olive oil Salt Fresh ground pepper 1 large pinch dried red pepper flakes 1 1/2 pounds fresh tomatoes, very ripe OR 1 1/2 pound canned tomatoes preferably imported Italian -- drained
PLUS 4 cups chicken stock or meat stock -- preferably homemade 1 cup white rice-preferably Italian Arborio Fresh basil leaves Soak the beans in a bowl of cold water overnight. The next morning, drain the beans and place them in a medium-sized stockpot along with the 5 cups cold water, the garlic and sage. Set the pot over medium heat and when the water reaches a boil, lower the heat and simmer for about 45 minutes. By that time the beans should be cooked but still firm. Drain the beans, saving the water, and place the beans in a crockery or glass bowl. Sprinkle salt and pepper over them and cover the bowl until needed. Prepare the sauce: Coarsely chop the onions, carrots, garlic, celery, parsley and basil all together on a board. Cut the pancetta into tiny pieces. Place a large casserole with the oil over low heat and when the oil is warm, add all the chopped vegetables and the herbs and pancetta. Sauté for 20 minutes, stirring every so often with a wooden spoon. Season with salt, pepper and the hot red pepper flakes. If using fresh tomatoes, blanch them, remove the skin and seeds and add them to the casserole; if using canned tomatoes, pass them through a food mill, using the disc with the smallest holes, directly into the casserole. Stir very well and simmer for 30 minutes more. When the sauce is ready, take 2 cups of it and pour it over the beans. Add to the casserole the water from the beans and the 4 cups of broth, and bring to a boil. Add the rice and cook for about 16 minutes. The rice should be completely cooked, not al dente as for risotto. Salt and pepper to taste, then add all the beans and sauce. Mix very well and simmer for 30 seconds more. Serve with fresh basil leaves. Serves 8 to 10 Source: "Giulliano Bugialli's Foods of Tuscany by Giulliano Bugialli"
Miso Soup
1 teaspoon soybean oil 2 cloves garlic -- mashed 1/2 cup onions -- sliced lengthwise 1 teaspoon fresh ginger root -- grated 1/2 cup carrots -- thinly sliced 1 cup mushroom -- thinly sliced 2 tablespoons miso 1 tablespoon dry sherry -- to taste 4 cups water Heat oil in medium saucepan over medium heat. Add garlic and onions, sauté until soft. Add fresh ginger root, carrots and mushrooms. Cook an additional 5-10 minutes, or until vegetables are crisp tender. Dissolve miso in 1/4 cup of the water and add it to the vegetables in the saucepan along with the remaining water and dry sherry. Reheat and serve. Source: "Indiana Soybean Board" http://www.soyfoods.com/index.html
Native Crab Chowder
12 Jonah crabs or hard-shell crabs OR 3 pounds fresh crabmeat 1 1/2 lemons 2 pounds Jerusalem artichokes OR 2 pounds potatoes 5 cups water 6 large shallots 6 tablespoons butter 1 quart heavy cream Salt Ground cayenne pepper or black pepper Vermont common crackers (optional) PREPARATION: If using whole crabs, bring a large pot of water to a boil, add the crabs, four at a time, and cook, stirring occasionally, about 4 minutes. Transfer crabs to a bowl of ice water to cool quickly. Separate legs from bodies. Remove top shell and gills from bodies. Carefully remove crabmeat from legs and bodies and chop into small pieces. Squeeze 1/2 cup of juice from lemons. Cut Jerusalem artichokes or potatoes into approximately 1/2-inch dice. Put potatoes or artichokes, juice, and 5 cups of water into a large pot and bring to a boil. Cook, covered, until tender, about 15 minutes. Cut shallots into thin slices and sauté in butter over low heat until tender, about 4 minutes. Add crabmeat to the large pot , bring to a boil, and cook for 3 minutes. Reduce to a simmer and cook for 5 minutes, skimming as needed. Add cream and shallots and return to a simmer. Season to taste. Chowder can be made a day ahead. SERVING: Reheat chowder if made ahead. Put into bowls, top with cayenne pepper or black pepper, and serve with common crackers if desired. Source: "Cook's Magazine November 1987"
North African Lamb Stew Recipe By :Adapted for the pressure cooker by Robin McKenzie from the original recipe in Fine Cooking Magazine 1 tablespoon olive oil 2 pounds boneless lamb shoulder -- cut into 1-inch cubes 1 large onion -- chopped 2 large garlic cloves -- minced 1 cup dried apricots -- halved 1/3 cup raisins 1/2 cup blanched whole almonds 1 tablespoon minced fresh ginger 1/2 teaspoon ground cinnamon Salt and ground black pepper 3/4 cup red wine 1/4 cup fresh orange juice 1/3 cup packed mint leaves -- plus extra for garnish Heat oil in a 5-liter or larger pressure cooker over medium-high heat. Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch. Transfer browned lamb to plate with slotted spoon. Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes. Return lamb to pot and stir in remaining ingredients, including wine and salt and pepper to taste. Stir slightly while the mixture comes to the boil to avoid scorching. Place the lid on the cooker and bring pressure to the second red ring. Adjust the heat to maintain pressure at the second red ring and cook for 15 minutes. Use Natural Release method. (10 to 15 minutes extra). When the pressure has dropped, test the meat. It should be fork-tender. If not, stir the mixture to prevent scorching, replace the lid when the mixture begins to boil, and cook on the second red ring another 5 minutes longer. Use quick-release (finger-tip release) method. Garnish with mint leaves and serve with rice. Source: "Recipe courtesy of Robin McKenzie, Kuhn Rikon Corporation" http://www.eurocooking.com/kuhnrikon/index.html Copyright: "© Kuhn Rikon" - - - - - - - - - - - - - - - - - - -
Old-Fashioned Bean Soup
1 pound dry white pea beans 3 quarts water 1 Smoked ham hocks or meaty ham bone 1 tablespoon onion -- minced 1/2 teaspoon celery salt 1/2 teaspoon dry mustard 2 teaspoons salt 1 Dash pepper 1 tablespoon chopped parsley Wash beans. Soak beans in water overnight. Do not drain. Add ham hocks or bone, onion, celery salt. Cook beans until very soft - 2 1/2 - 3 hours. Remove hocks or bone. Take off meat. Chop. Set aside. Bruise beans with a large spoon, enough to cloud. Add meat, mustard, salt and pepper. Reheat, garnish with parsley.
Source: "Ontario White Bean Producers" http://users.imag.net/~lon.whitepeabeans/"
NOTES : Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com
Pappu Charuu (Vegetable and Lentil Soup-Like Dish)
REQUIRED INGREDIENTS 1 cup split red gram - arhar dal in Hindi, kandipappu in Telugu 2 1/2 cups water
SET ONE 2 medium onions 2 long green chiles 3 medium tomatoes 4 French beans 2 drumsticks 1 carrot 6 okras (ladies finger) 1 teaspoon red chile powder 1/2 teaspoon turmeric 3 teaspoons tamarind extract 1 fist full coriander leaves 15 curry leaves Salt -- to taste 5 cups water
SET TWO 1/2 teaspoon fenugreek seeds 1/2 teaspoon mustard seeds 1/2 teaspoon cumin 5 whole clove garlic 2 tablespoons butter Wash the dal and boil in water until thoroughly cooked. Remove from heat, let cool and make into a paste in a grinder. Keep aside. Meanwhile chop all the vegetables into bite-sized pieces except the drumstick which is cut into 2 1/2 inch pieces. In a pot mix the vegetables, the above paste and the remaining ingredients in set 1 and bring to a boil on high heat. Reduce the heat to medium and let cook until the vegetables are cooked. Remove from heat and keep aside. In a deep skillet heat butter on low heat and add mustard seeds and cumin. When the mustard seeds start to pop add fenugreek seeds and slightly crushed garlic cloves. When the garlic starts to turn light brown add contents from pot. Raise the heat to high and bring to a boil. Serve hot. Source: "Amma's Indian Recipes" http://members.tripod.com/~Amma/"
Pollock Chowder
1 1/2 pounds Alaska pollock fillets -- thawed if necessary 1 cup onion -- chopped 1/2 cup celery -- sliced 1 clove garlic -- minced 1 tablespoon oil 2 14 1/2-ounce cans tomatoes (14 1/2 to 16-ounce cans) 3/4 cup water 1/4 cup dry white wine OR 1/4 cup water 1/2 teaspoon oregano -- crushed 1/2 teaspoon salt 1/8 teaspoon pepper Dash bottled hot pepper sauce Cut Alaska pollock into large chunks. Sauté onion, celery and garlic in oil. Add tomatoes including liquid, water, wine and seasonings. Bring to boil; simmer 10 minutes. Add Alaska pollock; simmer, covered, about 10 minutes or until fish flakes when tested with a fork. Source: "Alaska Seafood Marketing Institute" http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm
Potato-Onion Soup with Arugula
1 medium onion -- roughly chopped 2 tablespoons butter 1/2 teaspoon salt 4 medium potatoes -- peeled and cubed 1 quart chicken stock 1 cup chopped arugula 1/2 cup cream Extra virgin olive oil (optional) Fresh ground black pepper Melt the butter in a soup pot and soften the onion with the salt over medium heat for about five minutes (don't brown). Add the potatoes, stir Briefly, then add the chicken stock, bring to a boil and simmer until the potatoes are tender, about 15 minutes. Stir in the arugula, return to a boil, add the cream, then remove from the heat when it just comes back to the boil. Serve with a teaspoon or two of olive oil and a good grinding of pepper in each bowl.
Spanish Stew
1/4 pound slab bacon -- cut in 1/4" cubes 2 tablespoons olive oil (approximately) 2 1/2 pounds chuck roast -- cut in 2" cubes 2 onions -- sliced 4 cloves garlic -- minced 2 tablespoons white flour 1 cup red wine -- such as Zinfandel 1 cup water -- or more if needed Salt or black pepper 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 ounce bittersweet chocolate -- grated (about 1 rounded tablespoon) 4 chorizo sausages -- cut in 3/4" slices In a large frying pan over low heat, cook bacon until fat is rendered and lightly colored, 10 to 15 minutes. Remove and reserve bacon. Add enough olive oil to pan to make about 1/4 cup of fat and heat. Dry beef cubes with paper towels and brown in batches over medium-high heat. Transfer cubes as they are browned to a large, heavy pot and set aside. Add onions to frying pan and cook over low heat 5 minutes. Add garlic and cook 1 to 2 minutes, being careful not to burn. Stir in flour, red wine, and 1 cup of the water. Bring to a boil and then pour over meat. Season with salt, pepper, oregano, and thyme. Turn heat down, cover pot tightly, and cook very slowly until meat is tender, 2 to 3 hours adding water if needed. Refrigerate. When cool, skim excess fat off top and discard. Reheat meat, adding a little of remaining water if sauce is too thick. Stir in grated chocolate. In a small frying pan, reheat reserved bacon and add to stew. In same pan, sauté chorizos until browned, about 10 minutes. Scatter over top of stew and serve. Serves: 4 to 6 Source: "Cook's Magazine September 1984"
Spicy Caribbean Soup with Rice
1 cup chopped onion 1 clove garlic -- minced 3 tablespoons butter or margarine 1 bay leaf 1/2 teaspoon hot red pepper flakes -- or to taste 1/2 teaspoon ground coriander 1/2 teaspoon ground allspice 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 cups chicken broth 4 cups cubed winter squash* 2 cups cooked chicken cubes 3 cups hot cooked rice Cilantro sprigs for garnish (optional) Hot pepper flakes for garnish (optional) Cook onion and garlic in butter in large saucepan or Dutch oven over medium-high heat. Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth. Bring to a boil; simmer, covered, 10 to 15 minutes. Add squash; simmer, covered, 10 to 15 minutes, or until squash is tender but still slightly firm. Remove bay leaf. Reserve 1 cup squash cubes; purée remaining mixture. Return reserved squash and puréed mixture to saucepan. Stir in chicken cubes; cook until thoroughly heated. Serve soup topped with hot rice. Garnish with cilantro and pepper flakes, if desired. Source: "The Rice Council" http://www.usarice.com/domestic/recipes/"
NOTES : *Any type of winter squash (hubbard, acorn) or pumpkin may be substituted.
Spicy Tortilla Soup
1/2 pound lean ground pork 1/2 cup chopped onion 4 cups crushed canned tomatoes 2 cups chicken broth 1 8-ounce jar medium-hot salsa 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper 4 corn tortillas -- cut in thin strips Brown pork and onion over medium-high heat in large saucepan, stirring occasionally. Add remaining ingredients except tortilla strips. Cover and simmer 20 minutes. Stir tortilla strips into soup and simmer for 5-10 minutes more, until tortilla strips are softened. Serve hot. Source: "National Pork Producers Council" http://www.nppc.org
Split Pea Soup Recipe By :Dee Bell 2 cups split peas 7 cups water OR 7 cups broth 1/4 cup butter 1 large onion -- chopped 3 cloves garlic -- minced 2 carrots -- diced 2 stalks celery -- chopped 2 bay leaves 1 teaspoon dried basil -- crumbled 1 ham bone (optional) OR 2 tablespoons nutritional yeast AND 2 teaspoons tamari soy sauce (optional) 1 teaspoon honey or brown sugar Salt Black pepper 1/4 cup fresh parsley -- chopped (optional) Cover split peas with water or broth, bring to a boil for 2 minutes, remove from heat and let stand for one hour. In a large soup pot, sauté onion and garlic in butter until light golden. Add carrots and celery and sauté for 2 minutes more. Stir in peas, after their hour is up, and the herbs. If using a ham bone, add it now. If using the vegetarian version, do not put in the yeast and tamari. For both versions, only add salt, honey and pepper when soup is finished cooking. Simmer for about 1 1/2 hours, or until the peas are cooked and mushy. Stir occasionally to keep it from sticking to the bottom of the pan. When peas are done, remove the ham bone, or for vegetarian version, add the yeast and tamari, then for both add honey and salt and pepper to taste. Stir in fresh parsley. Serve plain or with garnishes of onion, grated cheese or sour cream.
Texas Wild Duck Gumbo Recipe By :Joe Mannke of Rotisserie for Beef and Bird, Houston, TX 2 wild ducks 2 celery stalks 1 small onion -- sliced 2 small carrots -- diced 1 tablespoon salt 1 gallon water 1 1/4 cups vegetable oil 1 cup flour 2 cups onion -- chopped 2 cups celery -- chopped 1/2 tablespoon black pepper 1/4 teaspoon red pepper 1 pound smoked sausage 24 oysters -- shucked 1/2 cup scallions -- sliced 1 cup bell peppers -- chopped STEP ONE: To Make the Stock-- In large pot combine ducks, 2 stalks celery, one small onion (sliced), diced carrots, salt, and gallon of water. Bring to a boil and simmer for 3 hours, from time to time skimming off the foam. STEP TWO: To Make the Gumbo-- Make the roux of flour and vegetable oil until dark and brown. Add the bell peppers, red and black pepper, celery, and onions. Remove the ducks from the stock and reduce the broth to 2-1/2 quarts. Strain and pour over the roux. Simmer the gumbo for 20 minutes. Remove all the meat from the bones, dice in 1/2-inch squares, and add to the gumbo. Broil the sausage, slice, and also add to the soup. Add the oysters and scallions at last and bring to a boil. Serve over rice with Tabasco sauce as needed.
Tomato-Bean Soup with Cheddar
1 19-ounce can stewed tomatoes (*see notes) -- chopped 1 14-ounce can beans in tomato sauce 1 cup water 2 green onions -- sliced 1/2 teaspoon dried basil leaves 1/2 teaspoon dried parsley leaves 1/2 cup shredded Cheddar cheese In a medium-sized saucepan, combine tomatoes, beans, water, onions, basil and parsley. Bring to a boil, simmer, uncovered, for 10 minutes, stirring occasionally. Spoon into bowls and sprinkle with cheese.
Source: "Ontario White Bean Producers" http://users.imag.net/~lon.whitepeabeans/"
NOTES : *Alternative: Substitute Italian or Mexican stewed tomatoes, hot sauce for a spicier soup. ____________________ Ontario White Bean Producers 4206 Raney Crescent London, Ontario N6L 1C3 Canada Tel: (519) 652-3566 Fax: (519) 652-9607 E-mail: whitepeabeans@wwdc.com
Turkey Brunswick Stew
1 1/2 pounds turkey thighs -- skin removed 5 cups water to cover (5 to 6 cups) 2 bay leaves 5 peppercorns 3 sprigs parsley 1 stalk celery -- cut into 1-inch chunks 1 large red-skinned potato -- cut into 1/2-inch cubes 1 large onion -- cut in half and quartered 1 large carrot -- peeled and cut into 1/2 inch slices 1 14-ounce can tomatoes -- drained 1 10-ounce package frozen kernel corn 1 10-ounce package frozen lima beans 1/4 cup dried tart cherries 1 tablespoon sugar 1 1/2 teaspoons salt 1 teaspoon garlic 1/2 teaspoon coarsely ground pepper 1/2 teaspoon oregano 1/8 teaspoon mace 1 cup wild rice -- cooked according to package directions In 5-quart saucepan over high heat, bring to boil thighs, water, bay leaves, peppercorns, parsley and celery. Cover, reduce heat and simmer for 45 minutes. Remove and discard bay leaves and parsley. Remove thighs and allow to cool enough to handle. Remove meat from the bone and cut into large chunks. Discard bones. Return turkey to pan along with potato, onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic, pepper, oregano and mace. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Stir in cooked wild rice. Serve 2-cup portions in soup bowls with cornbread. Source: "National Turkey Federation" http://www.turkeyfed.org/
Vegetable Soup Supreme Recipe By :Jo Anne Merrill 1 onion 2 carrots 2 celery stalks 2 zucchini 3 tomatoes 2 tablespoons olive oil 1 1/2 teaspoons salt 1 (10-ounce) package frozen green beans 1 can red kidney beans -- drained Spaghetti -- * see note Parmesan cheese -- block 6 garlic cloves 1/4 teaspoon salt 2 tablespoons basil 1 tablespoon olive oil 1/4 cup tomato paste Fit slicing disk into work bowl. Slice each vegetable separately. Slice onion, carrots, celery, zucchini and tomatoes. Heat olive oil in a large saucepan. Using medium heat, sauté onion until tender. Add 4 cups water and sliced vegetables. Bring to a simmer and cook until vegetables are crisp-tender, about 10-12 minutes. Add salt, green beans which have been thawed, spaghetti and well-drained kidney beans. Bring to a simmer and cook 10 minutes longer. Prepare cheese mixture which follows, and stir into soup. Red Cheese Sauce: Cut Parmesan into 1-inch cubes. Fit the steel knife blade into a clean work bowl. Process cheese until chopped into 1/8-inch pieces. Measure 1/4 cup cheese and set remaining cheese aside. Still using the steel blade, combine garlic, salt, olive oil, tomato paste and 1/4 cup chopped cheese in the bowl. Process to a smooth paste. NOTES : * Break up enough spaghetti to have about 1/4 cup of 2-inch pieces. ** This recipe calls for the use of a food processor, but it is not absolutely necessary.
Vegetables Stew with Pork (Svinjski Paprikas sa Povrcem)
1 1/2 pounds pork butt (chopped) 7 large onions 6 large green peppers 1/2 teaspoon black pepper 10 medium tomatoes 1 tablespoon salt 3 tablespoons shortening Brown meat until tender in hot shortening. Add chopped tomatoes, peppers and onions to meat. Add salt and pepper. Let simmer over small flame for about 2 hrs. Do not cover. Stir often. Serve with mashed potatoes. Source: "WWW.Yugoslavia.com http://www.yugoslavia.com/Culture/HTML/yu.html
Vegetarian Veggie Soup
3 cups dried beans, navy beans, lima beans, split peas or dried chickpeas -- soaked overnight 1/3 cup barley -- rinsed 2 tablespoons oil 1/3 cup orzo 1 1/2 cups diced onions 1 1/2 cups diced celery 1 cup diced carrots 1/2 diced parsnip -- peeled 1/2 cup minced green cabbage 1 cup diced rutabagas 1 small sweet potato -- peeled, diced 1/2 cup fresh corn kernels -- cut off the cob 1/2 cup peas -- fresh or frozen 1/2 cup green beans -- cut into 1/2" pieces 1/2 cup diced mushrooms 2 cups diced tomatoes -- peeled Salt -- to taste Pepper -- to taste 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill Drain soaked beans, rinse and place in a large stockpot with the barley. Cover plus 4 inches with water and simmer while preparing vegetables. They should almost be tender after 3/4 hour. If not, allow to simmer longer before proceeding. In a saucepan, sauté onions until brown. Deglaze pan with some water and add to stockpot. Add celery, carrots, cabbage, sweet potatoes, parsnip and rutabaga and bring to a boil. Lower heat and allow to simmer 1/2 hour. Add green beans, mushrooms, corn and peas and simmer 20 minutes. Add tomatoes, parsley, dill and orzo and continue simmering until orzo is tender. Add salt and pepper. Other vegetables may be added or substituted. Best prepared a day ahead.
Venison Stew
4 pounds venison -- cut in 2" chunks 1 carrot -- sliced 1 small onion -- quartered 1/2 stalk celery -- sliced 1/4 teaspoon dried thyme OR 3/4 teaspoon fresh thyme Salt and black pepper 1/8 teaspoon cayenne pepper 4 cups California Petite Syrah or full-bodied red wine 1 1/2 teaspoons wine vinegar 2 1/2 tablespoons corn oil -- or more if needed 2 tablespoons white flour 1 cup water Caramelized Pears (optional) -- see recipe Two to 4 days ahead, in a mixing bowl just large enough to hold meat and vegetables, toss venison, carrot, onion, and celery together. Add thyme, salt, cayenne, wine, and vinegar. Cover and marinate in a cool place (50º to 55ºF) or in warmest part of refrigerator for 2 to 4 days, turning meat and vegetables every day. Drain meat and vegetables in a colander for about 30 minutes, reserving marinade. Sort out vegetables from meat and set vegetables aside. Dry meat on towels. In a large, heavy frying pan, heat a thin coat of corn oil over medium heat. Add meat in several batches, being careful not to overcrowd, and sauté until brown, about 5 minutes. Transfer meat to a stew pot. In the same frying pan, sauté vegetables for about 5 minutes. Add more corn oil if necessary. Add sautéed vegetables to meat and season with salt and pepper. Heat oven to 300ºF. For the brown roux, add flour to fat in frying pan. Add more corn oil if necessary to make 2 tablespoons. Stir with a wooden spoon and cook until roux is nut brown, 3 to 5 minutes. Strain reserved marinade over roux and quickly whisk it together. Add water and bring to a boil. Strain liquid into the pot with the meat. Cover pot tightly and bake on middle shelf of oven for 3 1/2 hours, until meat is very tender. Transfer meat and vegetables with a slotted spoon to a heated serving dish, cover, and keep warm. To degrease and thicken sauce, put pot half on burner and let surface that is over the burner come to a boil. Surface of pot off the burner should stand still. Lower heat if it's moving. Occasionally, skim and degrease the non-heated surface. Cook in this manner until sauce thickens and becomes shiny, about 30 minutes. Serve stew and pass sauce and pears separately. Source: "Cook's Magazine September/October 1984" |
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