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Old 10-11-2002, 03:53 PM
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CulinaryJen CulinaryJen is offline
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Join Date: Jun 2002
Location: NJ
Posts: 595
Soup and Stew Recipes To Share

Bean Soup From Tuscany

2 cups dried cannellini beans
2 red onion
10 sprigs fresh parsley -- leaves
1 celery stalk
2 garlic -- peeled
1 tablespoon fresh basil
1 teaspoon rosemary leaf -- fresh
salt -- coarse grained
3 tomato -- fresh or 3 drained canned imported Italian tomatoes
1 ounce ham -- boiled
1 ounce salt pork
1/4 cup olive oil -- plus 8 tsp.
salt and pepper -- fresh ground
1/2 teaspoon thyme -- dried or 1/2 tsp. tarragon
1 Savoy cabbage -- (2 lbs.)
8 slices Italian bread -- coarse

- Soak the beans overnight in cold water; rinse and drain. Coarsely chop one onion, parsley, celery, garlic, basil and rosemary. Place in stockpot. Add beans, coarse-grain salt to taste and 5 quarts of cold water. Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours. Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces. Heat 1/4 cup of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatoes. Taste for salt and pepper and add the thyme or tarragon. Simmer for about 10 minutes, then set aside. Clean and wash the cabbage. Cut into 1/2-inch strips. When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor. Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil. Add cabbage and simmer about 25 minutes, then add tomatoes and meat to the stockpot and simmer 5 minutes longer. Toast the slices of bread and place in each individual soup bowl. Ladle the soup over the bread and serve, adding a ts of olive oil to each serving. NOTE: Dried herbs may be substituted for fresh using 1/3 to 1/2 tsp dried for each Tb fresh, or to taste.

Yields: 10 servings

Beef Burgundy Stew

1 slice bacon
2 teaspoons unbleached flour
1/4 teaspoon instant beef bouillon
1/8 teaspoon basil -- dried, crushed
1/4 pound beef stew -- meat cut into 1/2" cubes
3 3/4 ounces tomato -- canned, cut up
2 tablespoons dry red wine
1/4 cup frozen pearl onions
4 fresh mushroom -- small whole

In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 10 to 12 minutes or till meat is tender, stirring twice. Sprinkle crumbled bacon atop and serve.

Yields: 4 servings

Bermuda Fish Chowder

4 ounces rum -- black
3 pounds fish -- with bones
3 ounces Worcestershire sauce
3 tomatoes -- chopped
1 cup onions -- chopped
2 ounces butter
1/2 teaspoon thyme
1/2 cup parsley
2 stalks celery
salt and pepper
1 gallon water
2 ounces bacon
2 ounces corn flour
4 ounces tomato puree
1 bay leaf
1 onion

1. Wash fish and place in a thick bottomed pan.

2. Add celery, parsley, whole onion and water. Bring to a boil and skim fat. Simmer 30 minutes.

3. Strain stock into a clean pan. Place fish on a a tray and keep in a cool place.

4. Melt butter in a thick bottomed pan, saute bacon, chopped onion and thyme 5 minutes.

5. Add tomato puree and fish stock.

6. Bring to a boil. Let simmer for 10 minutes.

7. Separate the meat from the bones.

8. Add the fish meat and the remainder of the ingredients.

9. Thicken the chowder with the diluted corn flour.

10. Correct the seasoning and colour. Colour can be rectified by adding gravy browning.

11. For each serving add: 1 tsp. rum & 2 dashes Bermuda sherry peppers.

Serving Ideas : Add some of Outbridge's rum and sherry peppers to this: http://www.outerbridge.com/

Yields: 24 servings

Broccoli Apple Soup

1 tablespoon olive oil
2 stalks broccoli -- fresh, peeled & diced
2 tablespoons fresh thyme -- finely chopped or
3/4 tsp. dried thyme, crushed
1 cup onion -- thinly sliced
1 cup apple -- red cooking, peeled & diced
1/2 cup celery -- diced
4 cups low sodium vegetable stock
1/4 teaspoon ground white pepper
1/4 cup nonfat yogurt
2 tablespoons parsley -- minced

Heat oil in large pot with lid. Add broccoli, thyme, onion, apple and celery. Cover and cook over low heat 10 minutes. Add stock and pepper. Cook 30 minutes more. Remove from heat and cool slightly. Puree 1 cup at a time in blender or food processor. Serve hot or chilled, garnished with a dollop of yogurt and sprinkling of minced parsley.

Makes 5 1/2 cups.

Burgoo

3 pounds broiler-fryer chicken -- ready to cook
2 pounds beef shank -- cross-cuts
12 cups water
1 tablespoon salt
1/4 teaspoon pepper
6 bacon -- slices
56 ounces tomato -- (2 cns)
1 cup potato -- cubed, and peeled
2 cups carrot -- coarsely chopped
1 cup onion -- chopped
1 cup celery -- chopped
1 cup green bell pepper -- chopped
2 tablespoons dark brown sugar -- packed
1/4 teaspoon dried red hot pepper -- crushed
4 whole cloves
1 garlic clove -- minced
1 bay leaf
4 corn -- fresh
32 ounces butter bean -- (2 cans)
10 ounces frozen okra
2/3 cup all-purpose flour -- unbleached

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook till meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon till crisp; drain, reserving drippings. Crumble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic, and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal.

Yields: 24 servings

Cassoulet

1 pound navy beans -- white
1 duck -- cut into 8 serving pieces
1/2 pound pork -- stew meat
1/2 pound lamb -- stew meat
2 onion -- diced
1/4 pound bacon -- slab of
2 tablespoons garlic -- minced
1/2 pound pork sausage -- spicy
4 cups water
salt -- as desired
12 black peppercorns
2 sprigs thyme
4 bay leaf
1 sprig rosemary

PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place a heavy pot on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot. Lower heat to medium and add the onions. Cook, stirring, until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add 4 cups water, cover and place in the oven for 2 hours. Add the sausages and salt as desired. Replace in the oven another hour. Remove herbs in cheesecloth. When it's time to serve dinner, place the casserole on the table.

Yields: 6 servings

Scotch Broth

2 pounds lamb breast -- or neck well trimmed
1/2 cup pearl barley
1 tablespoon salt
3 peppercorns
1 onion -- chopped
2 stalks celery -- sliced
1 turnip -- peeled and diced
1 10 oz. package frozen peas -- thawed
1 teaspoon thyme leaves
1/4 teaspoon tabasco sauce

Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low setting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. 2 quarts.

Yields: 8 servings

Tomato-Cream Soup

1 whole bay leaf
1/4 teaspoon thyme
1 whole clove
2 peppercorns -- crushed
4 ounces salt pork -- small dice
4 ounces onion -- minced
2 ounces carrot -- finely grated
2 ounces celery -- minced
2 ounces flour
3 quarts white stock -- unsalted
2 pounds canned tomatoes
2 pounds tomato puree
2 quarts sauce -- hot cream

Tie the bay leaf, thyme, clove, and peppercorns in cheesecloth for a sachet Cook the salt pork in a heavy saucepot, over a medium flame, to render Add the onions, carrots, and celery and sweat to soften slightly Add the flour and stir to make a roux. Cook for a few minutes to lose the flour taste. Slowly whisk in the stock Bring to a boil, heat and stir until thickened Add the tomatoes, tomato puree, and sachet Simmer for 60 minutes Remove and discard the sachet Puree in a food processor Strain through a chinois. Cover and chill to hold if made ahead Return to the saucepot, bring to a simmer, over a medium-low flame. Stir in hot cream sauce Add hot stock as necessary to adjust the consistency season to taste with salt and white pepper. Serve hot

Yields: 24 servings
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