Provencal Vegetable Soup

Provencal Vegetable Soup

2 Tablespoons olive oil

2 cups chopped onions

2 cups chopped leeks, white and light green parts

3 cups 1/2 inch diced unpeeled boiling potatoes

3 cups 1/2 inch diced carrots

1 1/2 Tablespoons kosher salt

1 teaspoon black pepper

3 qts. chicken stock

1 teaspoon saffron threads

1/2 lb. French string beans, ends removed and cut in half

4 oz. whole wheat spaghetti, broken in pieces

1 cup Pistou ( recipe to follow)

Freshly grated Parmesan

 

Heat olive oil in stockpot, add onions, and saute’ over low heat 10 minutes, or until translucent. Add leeks, potatoes, carrots, salt and pepper and saute’ another 5 minutes. Add chicken stock and saffron. Bring to boil and then simmer just until vegetables are tender. Add the pasta and green beans, bring to simmer until pasta is al dente.. To serve. whisk 1/4 cup of the Pistou into the hot soup, then season to taste. Serve with parmesan cheese and dollop of Pistou.

 

Pistou

 

4 Large Garlic cloves

1/4 cup tomato paste

24 large basil leaves

1/2 cup grated parmesan cheese

1/2 olive oil

 

Place all but olive oil in food processor and puree. With motor still running , slowly add the olive oil to make a paste. Store in air tight container topped of with olive oil in the fridge.

Irish Stew

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1/4 cup all purpose flour

2 lbs. 1- inch stew meat, lamb , beef or both

2 large carrots, cut in 1/4 inch rounds

1 large yellow onion , coarsely chopped

3 large garlic cloves, minced

2 sprigs thyme

1 -12 oz. bottle Guinness or other stout

1 cup beef broth

2 large russet potatoes, cut unto 1 inch cubes

Combine the meat in the flour plus 2 tsp. salt and 1 tsp. pepper. Transfer all the coated meat and excess flour to a crock pot. Add the carrots, onion, garlic and thyme. Slowly pour in the Guinness and then stir in beef broth. Cover and cook on low 6-7 hours or high 4-5 hours. Add potatoes and cook an additional hour or until potatoes are tender. Using wondra flour use enough in stew to thicken slightly. Turn off heat.

Spoon into casserole or individual casserole. Wet edges of casserole and place any of your favorite crust, ie. Pie or even puff pastry. Seal around wet edges by pressing. Brush tops of crust with beaten egg white with a bit of water. Sprinkle tops with Kosher salt and black pepper. Place on baking sheet and bake at 400 degrees until crust is golden.

Cheddar Ale Soup

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4 slices bacon, cooked crisp and crumbled

4 Tbsp. butter

1/2 cup finely diced, onion

1/4 cup finely diced , carrot

1/4 cup finely diced , celery

1 bay leaf

1/3 cup flour

1-12 oz. bottle Ale

2 1/3 cups whole milk

1- 14oz. can chicken broth

1 tsp. dry mustard

2 tsp. Dijon mustard

1 lb. extra sharp cheddar

In large saucepan over medium heat, melt butter; add onion , carrot , celery and bay leaf cook and stir often, until vegetables are translucent and softened. Stir in flour and cook about 3 minutes.

Slowly whisk in beer, milk , chicken stock, and mustards. Bring to simmer , stirring often to prevent scorching. Add grated cheese a handful at a time; stir until cheese has melted. Important not to let boil. Remove bay leaf. Salt and pepper to taste. If a thicker soup is desired whisk in over low heat ,Wondra flour whisking constantly until thickened.

Serve with crumbled bacon on top.

Bacon Cheeseburger Chowder

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I know this sounds weird but it does really taste like the old time burger joint burger in soup form.

1 lb. Ground beef, made into 4 patties

1  -14 1/2 oz Fire Roasted diced tomatoes

8 slices bacon, cooked crisp and crumbled

4 Tbsp. butter

1/2 cup finely diced, onion

1 yellow onion diced and set aside

1/4 cup finely diced , carrot

1/4 cup finely diced , celery

1 bay leaf

1/3 cup flour

1-12 oz. bottle Ale

2 1/3 cups whole milk

1- 14oz. can chicken broth

1 tsp. dry mustard

2 tsp. Dijon mustard

1 lb. extra sharp cheddar

1 1/2 cups cubed Velveeta cheese

1 large head Romaine Heart , sliced

Sear and cook through the hamburger patties in a large saucepan. Cut into bite size pieces about the size of a quarter. Set aside. You want patties because the seared patties have more service area that’s browned to create the burger flavor.

In the same pan the burgers were cooked, drain of extra fat ,leaving about 2 tablespoons over medium heat quick saute the diced yellow onion, do not cook through. Remove from pan and set aside. Melt butter; add finely diced onion , carrot , celery and bay leaf cook and stir often, until vegetables are translucent and softened. Stir in flour and cook about 3 minutes.

Slowly whisk in beer, milk , chicken stock, roasted tomatoes with the juice and mustards. Bring to simmer , stirring often to prevent scorching. Add grated cheese a handful at a time; stir until cheese has melted. Important not to let boil. Remove bay leaf. Salt and pepper to taste. If a thicker soup is desired whisk in over low heat , Wondra flour whisking constantly until thickened. Add Velveeta cheese and stir in until melted along with the sauteed onion and cut up hamburger patties and bacon that were set aside. Add sliced Romaine lettuce at the end and stir in.

Serve with crumbled bacon on top, sliced scallions and shredded cheddar cheese.

Chinese Clay Pot Chicken

Chinese Clay Pot Chicken

1 1/4 lb. boneless, skinless chicken breasts

salt as needed

black pepper to taste

2/3 cup water

1/2 cup fish sauce

1/3 cup packed brown sugar

1 tablespoon canola oil

6 sprigs cilantro, chopped including stems

2 Thai bird chiles, chopped

1 tsp. minced garlic

1 tsp. minced fresh ginger

1 tsp lime juice

1 tsp. red wine vinegar

2 tablespoons chopped cilantro leaves

Cut chicken into 1/2 inch cubes. Season well with salt and pepper.

Stir together the water, fish sauce, brown sugar, oil, cilantro, chiles, ginger, lime juice and vinegar in a small bowl until dissolved.

Put chicken in soaked clay pot. pour fish sauce mixture over chicken.

Put clay pot in cold oven and set temperature to 400 degrees. Cook until chicken is tender and juices coat chicken. Garnish with cilantro and serve over noodle or rice.

Cremini Mushroom and Barley Soup

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1 Tablespoon oil

1 onion, diced finely

1 carrot, peeled and diced finely

1 celery stalk, diced finely

1 parsnip, peeled , diced finely

3 cups /10 oz. cremini mushrooms , sliced

2 quarts chicken stock

3/4 cup pearl barley

1/2 tsp. salt or to taste

1/2 pepper or to taste

1 Tablespoon chopped parsley

2 Tablespoons dry sherry

Heat oil in soup pot and add onion. Saute about 10 minutes until golden. Add the carrot, parsnip ,celery and mushrooms. Stir until combined well with onions. Cover and turn heat to low and cook for 3-4 minutes.

Remove the cover and add stock and barley. Simmer for about 30 minutes or until barley is tender,

Adjust seasonings. Stir in parsley. Stir in sherry , just before serving.

This soup tastes even better if made a day in advance.

Garbanzo Bean Soup

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8 cups water

1 lb. dried garbanzo beans

2 lbs. smoked ,meaty ham shank

1 large onion , chopped

2 cloves garlic, chopped

1 Tablespoon instant beef bouillon

1 tsp. salt

1/4 tsp. pepper

1/8 tsp cayenne

3 medium potatoes, cut into 1/2 inch cubes

1 small head cabbage, about 1 lb., coarsely chopped

1/4 cup chopped parsley

Heat water and beans to boiling in dutch oven; boil 2 minutes. Remove from heat and cover and let stand 1 hour. Add ham shank, onion, garlic, bouillon, salt, pepper and red pepper to beans. Heat to boiling; reduce heat. Cover and simmer until beans are almost tender. Skim fat if needed.

Remove ham shank; cool slightly. Trim fay and bones from ham. Cut ham into 1/2 inch pieces. Stir ham, potatoes and cabbage into soup. Heat to boiling; reduce heat. Cover and simmer until beans and potatoes are tender. Stir in chopped parsley.