soup?
- nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
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- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
Crackers from scratch! Impressive!
Here is our pre-game fish and vegetable chowder:
<a href="http://www.flickr.com/photos/28539958@N00/2207868364/" title="fish chowder with carrots by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2026/220 ... 9e80e9.jpg" width="500" height="450" alt="fish chowder with carrots"></a>
Here is our pre-game fish and vegetable chowder:
<a href="http://www.flickr.com/photos/28539958@N00/2207868364/" title="fish chowder with carrots by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2026/220 ... 9e80e9.jpg" width="500" height="450" alt="fish chowder with carrots"></a>
It's like looking in your soup and finding a whole different alphabet.
nothintolose, sorry it took so long. Here is the other recipe you asked for...
Jambalaya Gumbo
5 Stalks Celery chopped coarse
1 Med Onion (White or Yellow) chopped coarse
Garlic (I'm lazy and use 1/2 small jar minced)
1 Green Pepper chopped coarse
2 Bay Leaves
3 Chicken Breasts (Boneless & Skinless)
1 lb Smoked Sausage sliced
1 lb Shrimp (cooked, peeled & deveined)
1 T Cayenne Pepper - or to taste
2 T Creole Seasoning - or to taste
4 cans Chicken Stock (15 oz)
4 cans Water
2 Chicken Bullion Cubes
2 Tomatoes Chopped coarse
1 box Spanish Rice-a-Roni (rice only-no spice)
Salt
Pepper
Saute in 1 T butter and 1 T Olive Oil, celery, onions and chicken. Add chicken stock, water, bullion, green pepper, garlic, sausage, bay leaves, cayenne, creole, salt & pepper. Bring to a simmering boil and then turn down heat to low simmer for 30 minutes. 10 minutes into the simmer, add rice, tomato and shrimp.
Jambalaya Gumbo
5 Stalks Celery chopped coarse
1 Med Onion (White or Yellow) chopped coarse
Garlic (I'm lazy and use 1/2 small jar minced)
1 Green Pepper chopped coarse
2 Bay Leaves
3 Chicken Breasts (Boneless & Skinless)
1 lb Smoked Sausage sliced
1 lb Shrimp (cooked, peeled & deveined)
1 T Cayenne Pepper - or to taste
2 T Creole Seasoning - or to taste
4 cans Chicken Stock (15 oz)
4 cans Water
2 Chicken Bullion Cubes
2 Tomatoes Chopped coarse
1 box Spanish Rice-a-Roni (rice only-no spice)
Salt
Pepper
Saute in 1 T butter and 1 T Olive Oil, celery, onions and chicken. Add chicken stock, water, bullion, green pepper, garlic, sausage, bay leaves, cayenne, creole, salt & pepper. Bring to a simmering boil and then turn down heat to low simmer for 30 minutes. 10 minutes into the simmer, add rice, tomato and shrimp.
More soup last night. This is french onion soup. I used the recipe in the Balthazar cookbook, which called for chicken stock instead of the usual beef. I had some leftover braised short ribs in the freezer so shredded one up and added it to John's bowl. I've been craving onion soup for a couple of weeks, but then once I tasted it I remembered that I really don't like it very much! Weird.
The salad on the side is just lettuce, avocadoes, beets, green beans, and fennel with a sploosh of lemon juice to cut the richness of the soup:
<a href="http://www.flickr.com/photos/28539958@N00/2217285829/" title="french onion soup by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2369/221 ... 3db706.jpg" width="500" height="345" alt="french onion soup"></a>
The salad on the side is just lettuce, avocadoes, beets, green beans, and fennel with a sploosh of lemon juice to cut the richness of the soup:
<a href="http://www.flickr.com/photos/28539958@N00/2217285829/" title="french onion soup by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2369/221 ... 3db706.jpg" width="500" height="345" alt="french onion soup"></a>
It's like looking in your soup and finding a whole different alphabet.
Love this thread - looking forward to trying the recipes.
Here is one I made last week that we really enjoy. A key ingredient is tamarind paste. I love tamarind, especially since it reminds me of the Caribbean. I find the tamarind paste in ethnic markets in the D.C. area - the big oriental grocery store or Hispanic markets. I tried buying the tamarind pods and making the paste myself, but its time-consuming. I don't put the shrimp in the soup because I don't like to mix seafood and meat (just a weird thing with me, no particular reason).
Phillipines Tamarind and Beef Soup with Cabbage and Shrimp
(adapted from “Les Soups Fantastiques de Monique” - great soup cookbook)
3 to 4 Tblsp olive oil
1 lb of stew meat, cubed
1 medium onion, chopped
3 cloves garlic, minced
1 jalepeno pepper, chopped
1 tsp grated ginger or powder
½ tsp cumin powder
6 cups water or chicken broth
1 tsp oriental mustard
¼ cup rice, uncooked (I use brown basmati)
1 cup small shrimp, fresh or frozen
3 tomatoes, chopped
4 Tblsp tamarind paste
6 cups coarsely chopped cabbage
1 medium zucchini (my addition, not in original recipe)
Brown beef in olive oil, add onions, garlic, jalepeno and cook until onions are transparent. Add ginger and cumin, mix well for 3-4 minutes. Add water or chicken broth, bring to a boil. Reduce heat, cook for 2 hours or until meat is tender. Add rice, tamarind paste, mustard, tomatoes, zucchini and cabbage. Cook about 30 minutes or until cabbage is tender. Drop in shrimp and cook another 5 minutes. Add salt and pepper to taste.
Here is one I made last week that we really enjoy. A key ingredient is tamarind paste. I love tamarind, especially since it reminds me of the Caribbean. I find the tamarind paste in ethnic markets in the D.C. area - the big oriental grocery store or Hispanic markets. I tried buying the tamarind pods and making the paste myself, but its time-consuming. I don't put the shrimp in the soup because I don't like to mix seafood and meat (just a weird thing with me, no particular reason).
Phillipines Tamarind and Beef Soup with Cabbage and Shrimp
(adapted from “Les Soups Fantastiques de Monique” - great soup cookbook)
3 to 4 Tblsp olive oil
1 lb of stew meat, cubed
1 medium onion, chopped
3 cloves garlic, minced
1 jalepeno pepper, chopped
1 tsp grated ginger or powder
½ tsp cumin powder
6 cups water or chicken broth
1 tsp oriental mustard
¼ cup rice, uncooked (I use brown basmati)
1 cup small shrimp, fresh or frozen
3 tomatoes, chopped
4 Tblsp tamarind paste
6 cups coarsely chopped cabbage
1 medium zucchini (my addition, not in original recipe)
Brown beef in olive oil, add onions, garlic, jalepeno and cook until onions are transparent. Add ginger and cumin, mix well for 3-4 minutes. Add water or chicken broth, bring to a boil. Reduce heat, cook for 2 hours or until meat is tender. Add rice, tamarind paste, mustard, tomatoes, zucchini and cabbage. Cook about 30 minutes or until cabbage is tender. Drop in shrimp and cook another 5 minutes. Add salt and pepper to taste.
Here is another one from last night. It's a curried coconut chicken soup thing. I actually thought it was really good without the chicken and ended up taking the chicken out of mine and putting in more vegetables. Now I have tons of leftover chicken...I think I am going to try and make roti with it.
<a href="http://www.flickr.com/photos/28539958@N00/2230161606/" title="curried coconut chicken soup by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2021/223 ... 42651e.jpg" width="500" height="375" alt="curried coconut chicken soup"></a>
<a href="http://www.flickr.com/photos/28539958@N00/2230161606/" title="curried coconut chicken soup by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2021/223 ... 42651e.jpg" width="500" height="375" alt="curried coconut chicken soup"></a>
It's like looking in your soup and finding a whole different alphabet.
I made cheddar soup again last night. I don't see a picture of it in this thread...maybe it's in the food porn. Anyway, this one is different than my usual one--I normally add beer and potatoes, but this time I just used chicken stock, onions, carrots, butter, flour, cheese, pepper, and hot sauce. Garnishes of bacon, parsley, and hot sauce. The whole thing only took 15 minutes to make.
<a href="http://www.flickr.com/photos/28539958@N00/2265558699/" title="cheddar soup by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2127/226 ... 31ea14.jpg" width="500" height="362" alt="cheddar soup"></a>
<a href="http://www.flickr.com/photos/28539958@N00/2265558699/" title="cheddar soup by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2127/226 ... 31ea14.jpg" width="500" height="362" alt="cheddar soup"></a>
It's like looking in your soup and finding a whole different alphabet.
Butternut Squash Soup
2 tablespoons butter
1 small onion, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1/2 sweet red apple
1Tbsp. sugar
1 medium butternut squash - peeled, seeded, and cubed - I baked the squash...easier to peel
1 (32 fluid ounce) container chicken stock
A splash of Half & Half
salt and freshly ground black pepper to taste
Melt the butter in a large pot, and cook the onion, apple, carrot, potatoes, sugar and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, add Half & Half and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
2 tablespoons butter
1 small onion, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1/2 sweet red apple
1Tbsp. sugar
1 medium butternut squash - peeled, seeded, and cubed - I baked the squash...easier to peel
1 (32 fluid ounce) container chicken stock
A splash of Half & Half
salt and freshly ground black pepper to taste
Melt the butter in a large pot, and cook the onion, apple, carrot, potatoes, sugar and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, add Half & Half and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
It takes both the sun and the rain to make a beautiful rainbow. --Unknown
African Beef Stew-----This recipe was in the Boston Globe Sunday magazine last weekend and my husband thought it sounded very appealing. It poured here all day on Wednesday and when I came home, he was making it. I don't eat beef so didn't try it, but it smelled wonderful--filling the air with the smell of its spices. It was a deep rich red color. He said it was savory and delicious. No pix, sorry.
NORTH AFRICAN BEEF STEW
SERVES 6
Adapted from Real Stew, by Clifford Wright (Harvard Common Press). Serve with steamed couscous.
3 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
2 teaspoons salt, plus extra for seasoning
1 teaspoon pepper, plus extra for seasoning
2 tablespoons flour
3 tablespoons olive oil
1 large onion, chopped (about 1 1/2 cups)
2 garlic cloves, minced
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cayenne
1 1/4 cups water
1 can (14 1/2 ounces) diced tomatoes
3/4 pound baby carrots
1 1/2 cups green olives, pitted and halved lengthwise
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
In a medium bowl, toss the beef with the 2 teaspoons of salt, the 1 teaspoon of pepper, and flour to coat. Heat 1 tablespoon of the oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add half of the beef in a single layer (do not crowd), and cook without moving until deeply browned on the bottom, about 31/2 minutes. Turn the pieces and cook, again without moving, until second side is deeply browned, about 3 1/2 minutes longer. Transfer the beef to another medium bowl, add 1 tablespoon of oil to the empty pot, and repeat process to cook remaining beef (reducing the heat if the drippings begin to burn); transfer the beef to the bowl with the first batch when it's done.
Return the pot to the burner, reduce the heat to medium, add the remaining tablespoon of oil, allow it to heat for a moment, then add the onion. Stir and cook until the onion starts to soften, about 2 minutes. Add the garlic, coriander, paprika, cinnamon, ginger, and cayenne and cook, stirring constantly, until fragrant, about 40 seconds. Add the water and tomatoes, increase the heat to high and, using a wooden spoon, scrape bottom of pot until the drippings dissolve into the liquid, about 2 minutes. Add the cooked beef with accumulated juices, push it down into the liquid, bring to a boil, reduce heat to very low, cover pot, and simmer until the beef is tender, about 2 1/2 hours.
Add the carrots and olives to the pot, submerge them in the liquid, cover the pot, increase the heat to medium, and cook until the carrots are tender, about 25 minutes. Add 3 tablespoons of the parsley and the lemon juice, adjust the seasoning with salt and pepper, and serve at once with steamed couscous, sprinkling each portion with some of the remaining parsley.
NORTH AFRICAN BEEF STEW
SERVES 6
Adapted from Real Stew, by Clifford Wright (Harvard Common Press). Serve with steamed couscous.
3 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
2 teaspoons salt, plus extra for seasoning
1 teaspoon pepper, plus extra for seasoning
2 tablespoons flour
3 tablespoons olive oil
1 large onion, chopped (about 1 1/2 cups)
2 garlic cloves, minced
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cayenne
1 1/4 cups water
1 can (14 1/2 ounces) diced tomatoes
3/4 pound baby carrots
1 1/2 cups green olives, pitted and halved lengthwise
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
In a medium bowl, toss the beef with the 2 teaspoons of salt, the 1 teaspoon of pepper, and flour to coat. Heat 1 tablespoon of the oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add half of the beef in a single layer (do not crowd), and cook without moving until deeply browned on the bottom, about 31/2 minutes. Turn the pieces and cook, again without moving, until second side is deeply browned, about 3 1/2 minutes longer. Transfer the beef to another medium bowl, add 1 tablespoon of oil to the empty pot, and repeat process to cook remaining beef (reducing the heat if the drippings begin to burn); transfer the beef to the bowl with the first batch when it's done.
Return the pot to the burner, reduce the heat to medium, add the remaining tablespoon of oil, allow it to heat for a moment, then add the onion. Stir and cook until the onion starts to soften, about 2 minutes. Add the garlic, coriander, paprika, cinnamon, ginger, and cayenne and cook, stirring constantly, until fragrant, about 40 seconds. Add the water and tomatoes, increase the heat to high and, using a wooden spoon, scrape bottom of pot until the drippings dissolve into the liquid, about 2 minutes. Add the cooked beef with accumulated juices, push it down into the liquid, bring to a boil, reduce heat to very low, cover pot, and simmer until the beef is tender, about 2 1/2 hours.
Add the carrots and olives to the pot, submerge them in the liquid, cover the pot, increase the heat to medium, and cook until the carrots are tender, about 25 minutes. Add 3 tablespoons of the parsley and the lemon juice, adjust the seasoning with salt and pepper, and serve at once with steamed couscous, sprinkling each portion with some of the remaining parsley.