Archive for the ‘soups and stews’ Category

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cold ukranian borscht (beet soup)

August 13, 2014

This is a great summer soup!

When many people think of borscht, borsch, borshch, barzcz, or borchch, they think of a heavy winter stew made with lots of beef bones and potatoes. If you’ve never tried a summery cold borscht, I highly recommend it. Ukranian-style borscht is cool, creamy, and refreshing. Unlike heavy hot deep red borscht with chunks of beef, this pink Ukranian version doesn’t suffer at all when made vegetarian, with veggie stock.

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make your own chicken or veg stock
roast a head of garlic
shred part of a cabbage, one bunch of peeled raw beets, two small raw potatoes, and a large carrot. put some lemon juice on the shredded raw beets.

heat stock and add shredded veggies and roasted garlic, a pinch of paprika, a bay leaf, and a half-teaspoon or so of allspice. add veggie scraps like parsley stalks and carrot tops and remove before serving or storing.

while this boils, make the zapravka in a separate pan. heat some lard or oil and saute one onion. when translucent, add one chopped carrot. when they begin to soften, add salt, pepper, 2 T tomato paste,

cook everything together until it tastes amazing.

when done, add tons of plain yogurt or sour cream, tons of fresh raw dill, minced pickles or pickled peppers, sliced hard-boiled eggs, and juice from half a fresh lemon.

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adapted by friedsig from ukranianguide

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watercress and buttermilk soup

July 22, 2014

cook the white and light green parts of 2 sliced leeks in 2 T unsalted butter in a medium pot over medium heat, stirring until tender, 4-6 mins.

add one chopped russet potato, 2 cups chicken broth, and 4 cups water.

simmer until potato is tender, 8 – 10 mins. add 2 bunches watercress (thick stems removed) and 1 T fresh tarragon leaves.

cook until watercress is bright green, about 1 minute.

puree, stir in 1/2 c buttermilk, season with salt. serve warm or room temperature topped with tarragon.

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from a clipping in a magazine (not sure which magazine!)

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it’s more of a watercress vichyssoise, or cold potato and leek soup, than a buttermilk soup. it doesn’t taste like buttermilk – it has a lot of flavor for being so simple. my mom hates tarragon, so i substituted dill. i figured, you can’t go wrong with potatoes and dill. i also added garlic. it came out well. if you are craving a cold potato soup, this is a good one. not my favorite soup, but definitely a good, solid way to use an abundance of cress. i liked sipping it cold out of a mug on a hot morning.

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jamaican oxtail stew

July 10, 2014

this is the other recipe i’m excited about from lobel’s meat bible by stanley, evan, david, and mark lobel.

1/2 medium red onion, chopped
8 scallions, 6 chopped and two thinly sliced for garnish
8 large cloves garlic, sliced
3 scotch bonnet or habanero peppers, halved, stemmed, and seeded
one 1 1/2 in knob fresh ginger, peeled and sliced
5 medium celery ribs
2 T ground allspice
2 t black pepper
2 T fresh thyme leaves
1/4 c soy sauce
starch, like corn or potato (for dredging – optional)
salt
oil
5 lb oxtail, cut crosswise into 1 in thick pieces
4 oz thick country-style bacon
2 medium yellow onions, chopped
3 medium carrots, peeled and sliced
1 lb dried or 2 15-oz cans prepared butter beans, lima beans, fava beans, or pigeon peas
2 T unsalted butter

in a food processor, combine red onion, scallions, garlic, peppers, ginger, 1 rib celery, allspice, pepper, thyme, soy sauce, 1 T of salt, and 2 T oil. process 20 – 30 seconds.

dredge oxtail in corn starch. shake off excess. heat 1/4 c oil over medium-high and brown oxtail 12-15 minutes per batch. watch for burning.

pour paste over oxtail and leave to marinate overnight.

let oxtail come to room temp > 1 h. cook bacon in a little oil on low heat. raise heat to medium and add onion. cook 8 – 10 mins. add oxtail and all of the marinade, stir in 6 1/2 c water, and bring to a simmer over high heat, skimming fat but not spice paste. reduce heat to low, cover, and cook at the barest possible simmer until meat is tender, about 3 1/2 h.

turn off heat and rest stew for 5 m, uncovered. skim fat. add carrots and celery. simmer on medium-low for 1 h.

stir in beans and continue simmering 15 – 30 m or until slightly thickened.

turn off heat, add butter and salt.

serve with white rice, scallions to garnish, and lime wedges

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from lobel’s meat bible by stanley, evan, david, and mark lobel.

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new england clam chowder

April 26, 2014

my very first clam chowder.

watch out – this is not a cheap dish unless you went clamming this morning. (if you did, please invite me over so i can help you make this.)

in a soup pot, saute an onion in lard until translucent
add 2T flour, saute a few minutes
add clam juice from 3 small cans clams (not the meat) + 1 bottle clam juice
simmer 10 mins
add 1 bay leaf, around 1t dried thyme, a few cups of veg (or fish) stock, a few cloves roasted garlic, and a few red potatoes, cut small
simmer until potatoes are cooked through
separately, in a saucepan, add a pint of half and half to the clam meat and simmer until clams are cooked, 5-10 minutes
combine everything with a dash of sherry, worcestershire, salt and pepper, and tabasco, and serve.

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modified from this

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i am a sucker for cream, so i can’t imagine a better way to put clams in my face. clams are not my favorite, but cream is, and this soup is ideal for a rainy spring day craving for potatoes and cream. dip sourdough in the broth – it’s great.

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look chin pa (fish balls)

March 22, 2014

This wonderful traditional Thai food blog says these fish balls can go in rice or noodle soups, or in suki-yaki.

They emphasize that we should only use a soft-fleshed (not necessarily white) fish, which is also much cheaper.

Gluten-free, very healthy, and extremely affordable!

250 gms (8.8 oz) Soft Fish Meat
2 Teaspoons Salt
1 Teaspoon Black Pepper
4 Garlic Cloves
2 Tablespoons Chopped Spring Onions
2 Tablespoons Cassava Starch (Tapioca Starch)
50 gms (1.8 oz) Crushed Ice

1. Clean & gut the fish and remove the backbone, on soft meat fish you should be able to open the fish and pull out the backbone with the small bones attached. You can then scrape the meat off the skin with a knife.
2. Put the fish meat into the blender with the garlic, salt, pepper, spring onions, and cassava starch.
3. Blend until smooth.
4. Put a pan of water onto boil, and a bowl of cold water next to it.
5. Crush the ice, if you don’t have an ice crusher, place the cubes in a plastic bag, wrap it in a towel and bash it with a rolling pin.
6. Add the crushed ice to the blender and blend it into the mixture.
7. Using two teaspoons, scoop out spoonfuls of the fish mixture and shape into balls, then drop them into the boiling water.
8. Cook for 1 minute, the ball will float to the surface.
9. Scoop out the balls and drop into the cold water to cool quickly.
10. If you want to freeze them, keep them separate on a tray until frozen, then transfer them to a freezer bag. That way they won’t stick together.

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from appon’s thai food

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Drop into homemade stock for a quick soup!

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chipotle-chocolate chili

January 25, 2014

Do you like smokey, dark, thick, savory, rich chili?

You just found your new favorite recipe.

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Cook four slices of bacon in large stockpot. (optional – just add coconut oil or butter if you don’t eat bacon.)

While it cooks, slice a huge sweet onion or two-three small onions.

Put a head of garlic and a sweet bell pepper in your toaster oven and roast it until they’re caramelized.

Remove bacon when done. Add onion to hot grease.

Cook onions over a low heat until caramelized.

When done, add stock (any kind) or water, chipotle salsa, a large can of fire-roasted tomatoes, a bay leaf or two, and your choice of cooked beans. (I like some combination of red kidney beans, butter beans, and pinto beans, but you can’t go wrong with any beans in chili. Black lentils or even cannelini beans are great.)

Add bouillon or any kind of fat. Coconut oil is great. So is schmaltz from leftover chicken (I save mine for this purpose!) or even grease from last night’s hamburgers.

Season with tons of paprika, oregano, cumin, coriander, garlic powder, onion powder, a little pumpkin pie spice, and a lot of unsweetened cocoa powder.

Seed & peel the black skin off the pepper. Add the pepper and roasted garlic.

Simmer >1hr, or until it tastes amazing.

Salt and pepper to taste.

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green pea soup

April 30, 2013

i realized the other day when a friend brought up pea soup that i’ve never made it myself.

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1 Tbsp oil or bacon grease, or more to coat bottom of pan
1 medium leek, whites and light green parts only, halved and sliced thin
1 medium onion, chopped
4 garlic cloves, minced
1 large potato, peeled, cut into small cubes
16 oz frozen peas
4 cups vegetable stock
a couple sprigs of fresh lemon thyme, tied in a bundle (or chervil, sorrel, and/or savory) (i used fines herbs)
1/3 cup sour cream, plus more for serving (or plain greek yogurt, or coconut milk)
additional lemon thyme for serving (or other herbs)

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Heat large heavy bottomed stockpot. Add oil. Once oil is warm, add garlic and onions. Cook over medium-high heat for 30-45 seconds until garlic is fragrant. Add leeks and cook until leeks and onions have softened, about 3 minutes.
Add potatoes and peas. Cook for about 2 minutes until frozen peas start to defrost. Add vegetable stock and lemon thyme bundle. Bring to a boil, reduce heat, and let simmer for 15-20 minutes until potatoes can be easily smashed with a fork. Remove from heat and let cool for 10-15 minutes. Remove lemon thyme bundle.
Puree soup using an immersion blender, or transfer soup in batches to a blender. Blend soup until smooth. Stir in sour cream and season with salt and pepper. Serve soup warm or chilled with additional sour cream and fresh lemon thyme leaves.

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adapted from here

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fantastic. highly recommended. i threw a few pieces of ham in with the onions. wonderful.

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