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Archive for the ‘Soup’ Category

Very Creamy-Potato Cheese Soup

This just seems like good comfort food. Just be careful moving the ingredients back and forth from the pot to the blender and back. Don’t burn yourself.  

Serves 4 to 6

Ingredients

3 to 4 tablespoons butter

2 cups chopped onions

1 large garlic clove, minced or pressed

2 large potatoes, unpeeled and coarsely chopped

1 large carrot, unpeeled and coarsely chopped

3 cups vegetable stock or water

1 ½ cups milk (or part cream)

4 ounces of cream cheese or Neufchatel

1 cup grated sharp cheddar cheese (3 ounces)

salt and black pepper to taste

chopped fresh parsley

Directions

In a large soup pot, sauté the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes longer. Add the stock or water and dill and simmer until all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.

Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.

From : The Moosewood

 

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Samuelsson Chili Recipe

My mom sent me this recipe. I haven’t made it yet…but if your mama says it tastes good it has to be.   

Serves 6

Ingredients

CHILI

3 dry chipotle peppers

2 28-ounce cans crushed tomatoes

1 tablespoon canola oil

3 pounds ground beef chuck

2 red onions, chopped

2 garlic cloves, peeled and minced

2 teaspoons chili powder

1 tablespoon cumin seeds, crushed

2 teaspoons salt

1 cinnamon stick

1 tablespoon dried oregano

2 15-ounce cans kidney beans, drained and riinsed

1/4 cup masa harina (Mexican hominy flour)

3 ounces Mexican chocolate

shredded tortilla chips

SOUR CREAM:

1/2 cup sour cream

juice of one lime

1 tablespoon cilantro, chopped

 

Directions

Soak chipotle peppers in water till soft and chop.

In a large Dutch oven, heat oil over medium-high heat. Brown the meat on all sides. Add the onions, garlic, chili powder, chipotle chili and cumin. Sauté until onions are softened and fragrant. Mix in the masa harina. Continue cooking on medium heat.

Add crushed tomatoes, salt, cinnamon stick, oregano and 2 cups water and bring to a boil. Reduce heat to a slow simmer.

Stir in the kidney beans and continue to cook, covered, for another 30 minutes, stirring occasionally add the chocolate and continue to cook for an additional 30 minutes, stirring occasionally.

Meanwhile, mix sour cream with lime juice and cilantro and set aside.

To serve, divide into bowls and top with a dollop of sour cream and tortilla chips.

Read more: www.kitchendaily.com

 

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Our church holds a chili dinner once a year. I’ve been dying to get the smoker out a few more times before it snows and this seemed like a great opportunity.

I’m using a Texas chili recipe I found online and improvising a little due to the fact that the Davis Rib Rub (posted here, scroll down) is a tad on the spicy side and has close to the same flavor profile as a bowl of chili. I used about a 1/4 to a 1/2 a cup on the loin as a rub. That should be all I need once I add the chopped pork to the mix. But I may add some more to flavor it up once it all comes together.   

I mean what can go wrong? Chili is one of the most forgivable foods out there.

Ingredients

 5-6 pounds smoke pork loin seasoned with ¼ to ½ cup Davis Dry Rub

–Or–

6 pounds Beef chuck; in 1/2-inch cubes

 Then:

3/4 cup Minced onion 1

/4 cup Minced garlic

3 cups beef broth

3 cups Dark beer

1 1/2 cup Water

1/4 cup chili powder (or more rib rub) to taste

6 pounds Canned tomatoes; drained and chopped

1/3 cup Tomato paste

1 1/2 tablespoon Minced fresh oregano

Salt to taste

1 tablespoon Cayenne pepper; to taste

Directions

 First:

Smoke and chunk pork loin –or– brown the beef in a large skillet and drain the grease.

 Then:

Reduce heat to medium low and add the onions and garlic and saute until softened. Poor into the stockpot along with the broth, beer, the water, chili powder, tomato, tomato paste, and oregano.

Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours).

 Check occasionally and add more broth if mixture seems dry. Cook an additional 5 minutes to thicken.

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Mini Baguettes

I’ve always wanted to bake bread and this seems simple enough that you could do it yourself. One of the commenters in the original post says they use the whole recipe to bake one big loaf. I’ll include the link to the original as it has pictures to walk you through it. Also while this recipe uses a stand mixer you can find another way to do it. People have been baking bread without electricity for a few thousand years.  

The original post begins:  “If you’ve been intimidated by the thought of baking bread, take heart: It’s not hard, especially if you consider this: First, it’s okay to “cheat” by working the dough in a stand mixer. Professional bakers do it all the time. Second, make it mini. This recipe yields six baguettes; that’s six opportunities to practice your technique and get it right.

For best results, weigh the flour and water. This dough is very sticky, so when working with it, lightly flour your fingers and use only as much flour as you need to keep it from sticking to the work surface. If the dough sticks, use a plastic bowl scraper to loosen it and lightly flour the work surface.

Yields 6 mini baguettes.

1 lb. (3-1/3 cups) bread flour; more for dusting

2-1/2 tsp. active dry yeast

1-1/2 tsp. fine sea salt (or table salt)

Semolina (pasta flour) or fine cornmeal for sprinkling on the baking sheet

Tip: We tested this recipe with grocery store bread flour—King Arthur and Gold Medal brands worked fine. Artisan bread flours may have a higher protein content, which can cause them to absorb more water. If you want to experiment with them, feel free—just note that you might need to add more water to the dough than this recipe requires.

Mix the flour, yeast, and salt with a spoon in the bowl of a stand mixer. Fit the mixer with the dough hook. Weigh 12 oz. (1-1/2 cups) of lukewarm water (when you dip your finger in, it should feel neither hot nor cold) and add it to the flour mixture. Mix on medium-low speed for 1 minute. With a rubber spatula, scrape the sides and bottom of the bowl and the dough hook; the dough will be very sticky. Mix, scraping down the bowl and hook every 2 minutes, until the dough looks smooth and pulls away from the sides of the bowl, about 6 minutes more.

Remove the dough hook and scrape any dough clinging to the hook into the bowl. Using a plastic bowl scraper, scrape all the dough out of the bowl onto a lightly floured work surface. Lightly flour the dough and your fingers.

Tip: To get dough off your fingers, just rub them together with a little flour over the sink or garbage can.

Working around the dough, fold the edges into the middle in about 7 folds, pressing the edge down firmly into the center of the dough with your fingertips after each fold.

Remove the dough from the work surface, using the bowl scraper to loosen it if necessary, and put it seam side down in a medium bowl. Cover with a linen or other flat-weave towel and let the dough rest in a draft-free spot until roughly doubled in size, 1 to 2 hours.

Line a large (17-1/2 x 13-inch) rimmed baking sheet with a linen or other flat-weave towel and generously flour the entire surface of the towel.

Using the bowl scraper, scrape the dough out of the bowl onto a lightly floured work surface, smooth top side down. Fold one side of the dough into the middle and press down firmly along the length of the seam. Fold in the opposite side and press again firmly along the length of the seam, forming a rectangle. Turn the dough over so the smooth side is up. With the bowl scraper, cut the dough into 6 equal pieces by making one lengthwise and two crosswise cuts. Weigh them; they should each be about 4-3/4 oz. Equal them out by cutting a bit off the heavier pieces and tucking it under the lighter pieces.

Make a line of flour on your work surface to dredge the baguettes. Working with one piece of dough at a time, put it smooth side down on a lightly floured work surface.

Press it into a rectangle about 1/3 inch thick.

Fold a long edge of the dough into the center, pressing firmly with your fingertips along the seam all the way down to the work surface, folding with one hand and pressing with the other, working from one end to the other. Fold the other long edge into the center in the same way.

Continue to fold and press alternate edges until the baguette is 11 to 12 inches long, 5 to 6 folds.

Dredge the smooth side of the dough (the seam is on top) in the line of flour.

Set the baguette floured side up (seam down) on the towel and make a little fold in the towel to separate it from the next baguette.

Repeat with the remaining dough, setting the baguettes on the towel with a fold separating them. Cover with a linen or other flat-weave towel and let sit until roughly doubled in size, 1 to 1-1/2 hours.

While the dough sits, position oven racks in the top and bottom thirds of the oven and heat the oven to 500°F (if you have a convection oven, use it). Have ready a small spray bottle of water.

Generously sprinkle two heavy-duty rimmed baking sheets (with or without sides) with semolina. When the baguettes are ready, carefully transfer them to the baking sheets with your hands, arranging 3 lengthwise per sheet. With a thin, very sharp knife, make 4 to 5 slashes on a sharp diagonal, 1/8 to 1/4 inch deep, on the tops of each baguette.

Open the oven and quickly spray about 10 squirts of water into the bottom and sides of the oven to make steam. Put the baguettes in the oven, spray again into the bottom and sides of the oven, and quickly close the door to trap the steam. Reduce the oven temperature to 475°F. Bake the baguettes for 6 minutes and then quickly turn them over on their baking sheets. Swap the sheets’ positions and bake for another 5 minutes.

Remove the baguettes from their baking sheets and put them scored side up directly on the oven racks (if making the baguettes ahead, don’t return them to the oven; see the box below). Bake until the baguettes are dark golden brown, about 5 minutes more. Transfer to a rack to cool.

You can par-bake the baguettes for the first 11 minutes, cool them completely, and freeze for up to one month. To finish them, bake the frozen baguettes directly on the oven racks in a 450°F oven until dark golden brown, about 10 minutes.

From: Fine Cooking

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Garlic Soup

While the kids took a dip in the pool I finally got some time to really tear into “Beard on Food.” Other than the fact that he and I bear a striking resemblance to one of my grandfathers…I love the way he cooks. When it comes to potatoes  and garlic he and I are kindred spirits.    

Now this recipe doesn’t include potatoes but it seems delicious…you can never go wrong with garlic.

Yields 6-8 servings

Ingredients:

3 tablespoons chicken, goose, or pork fat

30 cloves garlic, peeled

6 to 8 cups chicken stock

Salt and freshly ground black pepper to taste

Nutmeg as needed

4 or 5 egg yolks

3 to 4 tablespoons olive oil

Method:

Melt fat in a heavy saucepan over low heat. Add garlic and shake over gentle heat so the garlic cooks without browning. It should just melt in the fat; letting it brown is fatal as the flavor turns bitter.

Add chicken stock and season to taste with salt and freshly ground black pepper. I also like to grate a tiny bit of nutmeg in. Simmer for 15 to 20 minutes, and then force through a sieve or food mill to purée the garlic.

Reheat the soup. Beat egg yolks, and stir in olive oil. Stir some of the hot soup into the egg yolks to temper them, and then stir them very gently into the soup and heat. Do not under any circumstances let the soup come to a boil, or the yolks will curdle. Serve in large soup plates, ladling the soup over pieces of crisp toast, one to a plate.

From: http://www.jamesbeard.org/index.php?q=recipes/show/garlic_soup

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Props go out to my friend Matt who dug this one up for a mutual friend of ours who has more kale than she knows what to do with. This and some bread sticks and I’m in heaven.   

Makes: 6-8 servings

INGREDIENTS

* 1 lb ground Italian sausage

* 1½ tsp crushed red peppers

* 1 large diced white onion

* 4 Tbsp bacon pieces

* 2 tsp garlic puree

* 10 cups water

* 5 cubes of chicken bouillon

* 1 cup heavy cream

* 1 lb sliced Russet potatoes, or about 3 large potatoes

* ¼ of a bunch of kale

Directions:

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.

5. Add the heavy cream and just cook until thoroughly heated.

6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

From: http://www.tuscanrecipes.com/recipes/olive-garden-zuppa-toscana.html

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Creamy Tomato Soup

So tonight I come home from work and sit down for supper. My wife was serving up bowls of this recipe. As I sat down to dinner the oldest–and possibly the first son to go to college–tells me, “Dad…this recipe better be in my college cookbook.”

Son…I noticed your mom makes this with some booze. I assume you’ll be at the liquor store for cooking purposes only…eh college boy?

My wife threw it together after trying a similar recipe at a downtown Iowa City restaurant.  She likes it without any salt. I think it needs some salt. So I added salt to taste at the end. I think if you added some salty croutons or parmesan cheese it might add some saltiness as well.  I hope the photo makes this look as appealing as it tastes. I couldn’t find the camera so I had to use my phone.

BTW: This is a rather filling bowl of soup. It also makes a great dip for a grilled cheese sandwich.

Ingredients

1 yellow onion, finely diced

3 Tbsp butter

3 Tbsp flour

1 Tbsp minced garlic

2 tsp dried basil

2 14.5 oz cans diced tomatoes

1 28 oz can tomato puree

1/4 cup water

1/2 cup white wine

1  14oz can chicken broth

1/2 cup heavy cream

8 oz. cream cheese

1/4 cup brandy

Tabasco, salt, and pepper to taste*

croutons, and pesto for garnishing–we use pesto from a jar. But feel free to make your own if the mood suits.

Heat butter in large stockpot.

Saute onion in butter till transparent. Sprinkle flour evenly over onions one tablespoon at a time, stirring each one thoroughly until paste forms. Add garlic, diced tomatos, spices and stir. Stir in tomato puree, chicken broth, heavy cream and wine slowly. When heated, add cream cheese by dollops and stir until melted. Add brandy and simmer on low for about an hour. Season to taste with Tabasco, salt, pepper.

Garnish each bowl with croutons and a drizzle of pesto sauce.

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