Pho - Beef

Pho - Beef

Well my take on if

I do not have a lot of step by step pictures due to this is very simple to make and i did not see the need for pictures.

Ingredients

Broth

15 or 5 lbs of Beef short ribs

3 inches of fresh ginger, cut length wise then into 1/2 inch pieces

2 medium yellow onions quartered

1/3 cup Fish sauce

4 tablespoons raw sugar

12 whole Star Anise

8 whole Cloves

1/4 teaspoon red chili flakes

1/4 teaspoons ground Cumin

1/4 teaspoon ground Seeds of Paradise

Salt to taste

Garnishes

(the great stuff in the soup)

1 lb beef sirloin, thinly sliced

(freeze beef then slice on Mandolin)

1 lb of Rice sticks, prepared as per-directions on package

Bunch of Scallions cut into rings, white and green parts

1 lb Mung Bean Sprouts

4 baby Bok Choy, sliced

1 pint slice mushrooms of choice

2 Poblano Peppers, sliced into rings

and anything else you would like to add

Directions

When making stock from red meat bones it is best to pre-boil them first before placing them in the final stock pot.  By doing this it removes impurities and cleans the bones (less scum on the stock surface).  Place the short ribs in a pot, cover with water, bring to a boil and boil for 5 minutes.

While you are cleaning the bones, place 8 quarts of water in a large stock pot and bring to a boil.

After you have cleaned the short ribs, remove with tongs and place in the large stock pot, discard the water. When the water returns to a boil in the stock pot, reduce hit and simmer for 20 minutes.  Skim any foam or fat that is on the surface of the water.  Now place the onions,ginger, fish sauce and sugar in stock pot and simmer for 40 to 50 minutes or until the falls off the bone.  Remove ribs a few at a time and place in a bath of warm water. Once cool enough to handle, remove most of the meat, return bones to stock pot and repeat with the balance of the ribs. Shred meat and set aside.

When the broth has simmered for about 2 hours add balance of the spices.  I place the Anise and Cloves in a cheese cloth bag so that they can be easily removed at the end.  Simmer for another hour to hour and a half. At almost the end of this time, prepare the Rice sticks and place the shredded meat back into broth.

Remove spice bag and onions from broth.

Now I place the garnish in small bowls and let the guests add what the want to their bowls.  It is best to add the raw sirloin first then place the other garnishes on top, followed by the cooked rice sticks then the hot broth.  Let stand for a few minutes, stir and eat.

You will have extra broth left over, what i do is place the balance of the garnishes left into mason jars, add broth and can.  I also just can the broth by it self as well.

Enjoy Cooking 

Sunchoke Soup

A great Seasonal Soup - I find it better then Potato Leek Soup

Ingredients

2 pounds of Sunchokes, Scrubbed clean and dried

3 tablespoon Avocado Oil

2 medium onions diced

3 tablespoons of diced garlic

hand-full of fresh Italian Parsley, chopped

4 sprigs of Fresh Thyme

6 cups of homemade Chicken or Vegetable stock

1 cup of Cream

Salt & Pepper to taste

First up soak Sunchokes in water for a few hours prior to use.  I find this helps in the scrubbing and cleaning process.  Below are the sunchokes for our garden.  They are really easy to grow.

Chop Sunchokes, add oil, salt, pepper and Sunchokes to a bowl, toss, divide into two batches, 

one will go into a 400 degree oven to roast for about 45 minutes or until soft.

The balance will go into a large sauce pot with onions and garlic, over medium high heat, and cook for about 5 minutes. Next add stock, Thyme and Parsley.  Bring to a boil, reduce heat and simmer for about 45 minutes, until soft.

Once both batches are done, add roasted Sunchokes to sauce pot, stir, then puree entire batch and return to the pot. Place over medium heat and stir in cream, bring to almost to a boil then turn off heat.  Let sit for about 5 minutes then serve.  All you need with this soup is a great bread. 

Note: if you are canning the soup, omit the cream.  You can add the cream when you reheat and serve the soup.

Enjoy Cooking 

Earthy Fish Stew

Here is another of my soups I have been working on over the past few weeks. It is really warming on a nice cold night and it is not too heavy, Enjoy.

Earthy Fish Stew

Ingredients

4 cups low salt Veggie stock
2 red onions, diced
2 red peppers, diced
3 stalks of celery, diced
1 cup of diced carrots
2 cans tomatoes, diced, 15 to 16oz cans
1 can chickpeas, drained, 16oz can
1/4 cup dried cherries, diced
1 1/2 lbs shrimp, peeled and cleaned
3 catfish fillets, cut into 2 inch slices
1/4 cup fresh parsley
2 table spoons olive oil
1 green chili sliced into rings, seeds removed
salt to taste

Now for the spices - I used this spice mixture i made up for my Moroccan BBQ chicken: so you are going to make allot and only use about 2 tablespoons for this dish but its is great on meats too.

2 teaspoons of cardamon
1 teaspoon nutmeg
2 teaspoons mace
1 teaspoon cinnamon
2 teaspoons ground ginger
2 teaspoons turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
1 teaspoon allspice
2 teaspoons paprika
1 teaspoon fresh ground black pepper

Mix well in a jar and then pull out 2 tablespoons for this dish and save the rest.

Directions

In a deep soup pot place 1 of the diced onions along with 1 tablespoon of oil, saute until soft over medium high heat. Now add the cherries and saute for an additional 2 minutes. Remove from the pot.

In the same pot add the remaining onion a long with the carrots, celery, peppers and the remaining oil. Saute until soft. Now add the tomatoes, stock, the 2 tablespoons of the spice mixture and the chickpeas, bring to a boil, then reduce heat and simmer for about 30 minutes.

Now add the catfish and simmer for 5 minutes. Next add the shrimp, stir, cover and turn off the heat. Let stand covered for 5 to 7 minutes, until shrimps are cooked through and tender. Noe add parsley, stir and serve. Garnish with the green chili rings.

Enjoy Cooking

Spicy Red Lentil Soup

I have been playing with this recipe for the last few weeks but i think now its perfect, enjoy

Spicy Red lentil Soup

Ingredients

3 cups red Lentils
4 medium Parsnips, peal and chunky diced
1 large onion, diced
1 large red pepper, diced
3 ribs of celery, diced
1 pint cherry tomatoes
1 can of diced tomatoes, 15 to 16oz
1 can tomato paste
1/4 cup fresh chopped parsley, Italian
2 tablespoons unsalted butter
2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground yellow mustard
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper(we like its spicy so i use i bit more)
salt and pepper to taste
10 cups of water

Directions

Melt butter over medium high heat in a deep soup pot. Next add onions and peppers and saute until soft, about 5 minutes, followed by all the spices, saute for an additional minute. Now add the parsnips and the garlic and saute for an addition 2 minutes. Add the lentils, all the tomatoes and the water, bring to a boil, reduce heat and simmer for about an hour on a very low heat: tasting and adjusting the seasoning as you go. Once the soup is thick and the parsnips are soft the soup is done. Add the parsley before serving with a nice baguette.

Enjoy Cooking

Chicken & Shrimp Soup

Chicken & Shrimp Soup

Ingredients

1 3lb chicken cup up
2 to 3 quarts of water
1 pound of small shrimp, cleaned
1 cup of mushrooms of choice, cleaned and sliced
1/3 lb of Chinese cellophane noodles
2 large onions, one diced and the other quartered
2 celery stalks, quartered
2 small bok choy cut into ribbons
4 scallions cut into 1/2 pieces
1 inch of fresh ginger thinly sliced
4 cloves or garlic, 2 smashed and 2 minced
2 teaspoons of sot sauce
1 teaspoon celery seeds
1 teaspoon black pepper corns
salt and pepper to taste

Directions

In a large pot place chicken, quartered onion and celery, the smashed garlic pepper corns and the ginger. Fill pot with water enough to cover the chicken by two inches. Bring to a boil, reduce heat and simmer for about two hours. You want the chicken to fall completely off the bones.

Remove chicken and set aside to cool. Strain stock and toss the solids, return stock to pot. And place all of the remain ingredients with the exception of the bok choy, scallions and shrimp.

Shred chicken and return meat to pot. Bring to boil, reduce heat and let simmer for another 1/2 hour. Next you need to time the following, based on the directions on the noodle package you want to add the shrimp at the last 3 minutes of the noodle cooking. Place noodles in soup, then the shrimp based on the cooking time of the noodles. Once done remove from heat and add the bok choy and scallions and serve.

Note: for a little heat add a whole chili pepper of choice at the last half hour of the simmer of the whole chicken. Put the chili in whole and cut small slits on the side of the chili.

Enjoy Cooking

Grandma's Clam Chowder

I have been working up my menu for Thanksgiving and i have been pour over recipes. When going through my grandmothers cook book i came across this chowder, it was written on a piece paper that was stuck in the book, but it took me awhile to figure out the recipe since it was written in English, Spanish and a bit of French. It is a new take on the Manhattan clam chowder. Enjoy.

Grandma's Clam Chowder

Ingredients

4 cups of raw clams after they have been cleaned and removed from shells, diced
8 cups of clam juice - when shucking the clams you should get between 6 and 8 cups from them, if not use store bought juice
4 cups heavy cream
2 cups rock shrimp, shelled and cleaned
1 cups andouille sausage, diced
2 cups fresh chopped tomatoes
2 cups of diced potatoes
2 onions diced
6 tablespoons butter
4 stalks of celery, diced
2 carrots, diced
1/4 cup chopped parsley
4 sprigs of fresh thyme
2 cloves of garlic, minced
Salt and pepper to taste.

Directions

First divide the veggies in half and place into two bowls: this is the onions, carrots celery and potatoes.

In a skillet over medium heat melt 1 tablespoon butter. Next add one of the bowls of veggies and saute them until soft about 6 to 10 minutes. Remove from the heat, once cool enough to handle, puree them in the food processor and set aside.

In a large soup pot place 1 tablespoon of butter and melt over medium high heat. Add the remaining bowl of veggies to the pot and saute for 5 minutes. Now add the clam juice to the pot and long with the pureed veggies and the tomatoes, bring to a boil. Reduce heat to a simmer and adding the thyme and the garlic. Simmer for about an hour until the potatoes are soft.

While the soup is simmering place 1 tablespoon of butter in the skillet over medium high heat to melt, next add the diced sausage and saute until brown and crispy.

After the soup has simmer for about an hour add the diced clams and shrimp to the soup, along with the parsley and simmer for an addition 10 to 12 minutes.

Next add the remaining butter, heavy cream and the sausage to the pot and simmer for an additional 5 to 10 minutes. Remove from the heat, remove the thyme sprigs and serve, garnish with some fresh parsley

Serve with a nice baguette and some brie.

Enjoy Cooking

Vegetable Stew

I am making this soup today. I like this soup since i can adapt the veggies to what is currently in season.

Vegetable Stew

Ingredients

3 cups of veggie stock, low salt
24 to 36 pearl onions, skinned
2 cups parsnips, 1/2 inch dice
2 cups of button mushrooms
2 cups of fennel bulbs, diced
1 can of diced tomatoes, 15oz
1/3 cup raisins
3 cloves of garlic, minced
2 tablespoon tomato paste
4 tablespoons olive oil
1/4 cup dry white wine
juice of one lemon
6 sprigs of fresh thyme
6 sprigs of fresh parsley
4 bay leaves
1 teaspoon coriander seeds
1 teaspoon black peppercorns
salt and pepper to taste

Directions

Whisk together the stock, tomato paste, wine and lemon juice. Place seeds and peppercorns in a tea ball.

In a large deep skillet place 2 table spoons of olive oil and the pearl onions over medium high heat, saute until golden brown. Next add the parsnips and garlic, saute for an additional minute. Now add the tomatoes, mushrooms and spices, including the sprigs, saute for an additional 3 minutes. Now add the liquid mixture, bring to a boil, reduce heat and simmer for about 25 to 30 minutes until veggies are tender.

While the stew is simmering, place another skillet over medium high heat with 2 table spoons of olive oil and the fennel and saute until golden. Remove from heat and add the raisins and set aside.

Once the veggies in the other skillet are tender, add the saute fennel and raisins to skillet and simmer for an additional 5 minutes.

Remove sprigs, tea ball and bay leaves from stew; garnish with fresh parsley and serve with a nice baguette.

Enjoy Cooking

Spicy Roasted Tomato and Corn Soup

I did a variation on the Tomato soup i posted earlier - this one is a bit more hardy.

Spicy Roasted Tomato and Corn Soup

Ingredients

3 Pints of cherry tomatoes - is used an assortment of heirloom type and my pints are over flowing, it is more like 3 1/2 pints
4 ears of corn

1 large onion rough chopped
2 small banana peppers, rough chopped seeds removed
2 table spoon olive oil
6 sprigs of parsley
4 cloves of garlic smashed
1/3 of a cup of fresh ribbon basil leaves
2 cups of chicken stock, low salt
2 one inch slices of a multi grain bread- used a hearty type
1 cup half and half
1 teaspoon ground yellow mustard
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 to a full teaspoon of cayenne pepper - based on your taste
salt and pepper to taste

Direction
Preheat oven to 400 degrees

Place tomatoes in a single layer on a parchment lined cookie sheet. Place in the oven until the tomatoes have burst and they start to char their skins. Remove from oven.

In a large sauce pan over medium high heat place olive oil, banana peppers and onions and cook until tender. Add garlic and saute for 30 seconds, now add the chicken stock, tomatoes, parsley and spices. Bring to a boil, then reduce to a simmer. Simmer for about 20 to 30 minutes.

While the soup is simmering: using a pair of tongs roast the ears of corn over the open flame of the stove until charred and blacken. If you have an electric stove, roast the corn in the oven under the broiler. Once corn is cooled remove from the cobs.

Next place the bread into the soup - tearing the bread into 1 inch chucks before you add them to the soup. Simmer for an addition 5 minutes then remove the pot from the heat. Let cool.

Once the soup has cooled enough to handle, puree the soup in batches in the food processor, strain, toss solids and return to sauce pan. Place pan on a medium heat and add the corn to soup and heat through. This is also a great time to taste for seasoning: add more salt and pepper to taste. If you like it a bit spicier add more cayenne.

Next add the half and half, stir to combine.

When serving top with the basil ribbons and serve with a nice baguette.

Enjoy cooking

Spicy Tomato Soup

We are coming to the end of tomato season here in the North East but right before the fresh local tomatoes go away, here is a recipe that i will be making this weekend and canning for later. It is a traditional tomato soup with a twist, a bit of heat, enjoy.

Spicy Tomato Soup

Ingredients

6 Cups of rough chopped tomatoes or 12 cups of cherry tomatoes
2 cups of fresh, low salt chicken stock
2 cups of whole milk
1 1/2 cup of diced onions
1 cup of heavy cream
1/2 cup rice
3 cloves of garlic minced
2 table spoons unsalted butter
2 table spoons curry powder
1 sprig fresh thyme
1 bay leaf
Tobasco to taste
Salt and pepper to taste

Toasted thin slice of baguette for the top

Directions

In a deep soup pot melt butter, next add the onions ans saute until soft. Now add the garlic stirring for 30 seconds, reduce heat and add curry powder. stirring for about 2 minutes: note you do not want the garlic to burn.

Next add tomatoes, stock, rice bay leaf, sprig of thyme: then to taste the Tobasco, salt and pepper. Partly cover and simmer for about 35 to 45 minutes.

Remove soup from heat and let cool enough to handle, pour into large bowl. In small batches puree in the food processor followed by straining the soup back into the soup pot tossing the solids. Once all pureed and strained, add milk and cream, bring a boil, remove from heat and serve. I place a few slices of toasted baguette on top of the soup before serving. The soup also taste great cold: once remove from heat let it cool to room temp, then place in fridge to cool completely.

Enjoy cooking

Quick Onion Soup

I have been asked again and again for my onion soup recipe - but that is for the book, but here is quick recipe that i got from a local cafe several years go that i have adapted - it is good but not as good as the 3 day onion soup i make.

Quick Onion Soup

Ingredients

3 cups of beef stock - low salt
2 onions, quartered and sliced very thin
3/4 cup port wine
3/4 to 1 1/4 cups grated Gruyere cheese
3 egg yolks
2 to 3 table spoons of unsalted butter
Salt and pepper to taste
and bout half a loaf of french bread cube into about 1 inch cubes


Directions

Preheat oven to 400 degrees

Place bread cubes on a parchment lined cookie sheet and toast up in the oven.

Melt butter in a deep soup pot, then add onions and saute until golden to a deep brown. Next add the stock to the pot and salt an pepper to taste. Reduce heat and let simmer for about 15 minutes.

In a large oven safe soup tureen layer the toasted cubes of bread on the bottom ( about a third of the bread) followed by a sprinkling of the grated cheese and repeat for three layers: note leave enough cheese at the end to sprinkle on top of the soup.

Now fill the tureen with the hot soup and top off with the remaining cheese. Place tureen uncovered into the oven and bake for about 20 minutes.

Mean while whisk together the egg yolks and port wine and set aside.

Remove tureen from oven, bring to the table, make a whole in the cheese crust and pour in the wine egg mixture, fold mixture into the soup and serve.

Enjoy Cooking

Gazpacho

I received a few emails requesting a more traditional Gazpacho, well here it is.

Gazpacho

Ingredients

2 lbs of ripe tomatoes, chopped and seeds removed
2 medium cucumbers, chopped and seeds removed
1 red pepper, chopped and seeds removed
1 medium red onion chopped
about 6 inches of French bread cubed and crust removed
2 cups of tomato juice
2 gloves garlic minced
1/2 cup of olive oil
1/4 cup of white wine vinegar
1/4 cup of Italian parsley chopped
1 1/2 teaspoons of paprika
pinch cayenne pepper
lemon juice to taste
salt and pepper to taste

Directions

Place bread in a bowl and cover with tomato juice and let sit for about 5 minutes, drain and retain juice and place bread in food processor along with the tomato, cucumber, onion, garlic and red peppers and puree until smooth.

Pour into a large bowl (non metal) and add the balance of the ingredients, including the tomato juice and mix well. Now add the lemon, salt and pepper to taste. Cover and place in the fridge to cool at least 3 hours.

To serve garnish with some additional chopped tomatoes, cucumbers, a bit of parsley and wedges of lemon.

Enjoy cooking

Gazpacho

This is my take on Gazpacho with meat and cheese.

Gazpacho

Ingredients

2 to 3 cups of shredded Parmigiano Reggiano cheese
1/3 lb of thinly sliced proscuitto
2 cups of diced cantaloupe
2 cups of diced honeydew
1 cup of rough chopped sweet onions
1 cup of diced red onion
1 cup of diced, celery, strings removed
1 cup of diced red peppers
1 cup of diced cucumber, seeds removed
1 1/4 of cubed bread, crust removed
1/4 cup of champagne vinegar
1/4 cup of key lime juice
1/4 cup olive oil
1 jalapeno, minced and seeds removed
6 cloves of garlic, minced
2 table spoons of celery leaves
1 1/2 table spoons of Chopped chives
1 1/2 table spoons of chopped Italian parsley
1 1/2 table spoons of chopped lemon mint
1 1/2 table spoons of chopped cilantro
salt and pepper to taste

Directions

Preheat oven to 400 degrees.

Cheese Crisps
On silpat covered cookie sheets place mounds of the shredded cheese about 3 inches rounds. Place in oven for about 8 to 12 minutes, check to make sure they do not burn, you want golden brown color. The time may lessen depending on the water in the cheese.

Next place proscuitto on parchment lined cookie sheets and bake for about 8 to 12 minutes until crisp.

Set both aside to cool.

In the food processor place 1 cup of the cantaloupe and honeydew, 1 cup of diced sweet onions, 1/2 cup red pepper, cucumber and celery and the bread and puree until smooth.

In a large bowl place the red onion and the remaining ingredients with the exception of the celery leaves. Stir to combine. Now folded in the pureed ingredients and salt and pepper to taste.

Cover and place the fridge for at least an hour.

To serve spoon into bowls and place a cheese and proscuitto crisps on top and garnish with celery leaves.

Enjoy cooking

Asparagus Soup

Here is a standard recipe in my soup rotation, enjoy.

Asparagus Soup

Ingredients

3 pounds of fresh asparagus, cut into half inch pieces reserving the tops and the woody ends
2 boxes of chicken stock (32oz boxes)
1/2 stick of unsalted butter
1/2 cup heavy cream
3 medium shallots, diced, you want about 1 cup
1 leek chopped, you want about a cup
4 cloves of garlic minced
1/4 cup parmesan cheese
salt and pepper to taste

Directions

In a large stock pot bring to boil the chicken stock, then reduce heat and add the wooden stems of the asparagus, simmer for 20 to 30 minutes, then remove the stems and discard. Next blanch the tops for about a minute, remove and place in an ice bath. Reduce heat to low while you prepare the rest of the ingredients.

In a skillet over medium heat, melt butter and saute the shallots and leeks until tender. Next add the garlic, salt and pepper to skillet, stir for a minute. Now add the asparagus stems (the sections that have not been cooked yet) and saute until tender. Now add the contents of the skillet to the stock pot, raise heat and simmer for an additional 20 to 30 minutes. You want the asparagus section very tender. Remove stock pot from heat and let cool abit; you will be pureeing the soup and it is best done when it has cooled abit.

Puree soup and return to stock pot, now add the cream and the asparagus tips, stir and warm through. Serve with a sprinkle of Parmesan cheese on top.

Won Ton Soup

Won Ton Soup

Ingredients

4 boneless and skinless chicken breast, cubed
2 package of won ton wrappers
1 cup of cooked bean threads - as per directions on package
8 cups of veggie stock
1 cup of fresh chopped cilantro, stems removed
1 cup of red cabbage, diced
1/4 cup raw honey
2 table spoons soy sauce
1 teaspoon of ground ginger
salt and pepper to taste
1 bunch of green onions diced
1 red pepper diced

Directions

I make the won tons in advance and freeze them, it makes it easier to handle, so plan ahead.

In a small bowl whisk up the honey, soy sauce, ginger and salt and pepper. Pour over chicken cubes in another bowl and toss to coat. Let sit in sauce for about 1 hour before cooking. Preheat a non stick skillet over medium heat and brown chicken on each side. Remove from heat and let cool for about an hour.

Place cooled chicken in the food processor and pulse to puree. Next add the bean threads and cilantro and pulse to combine. Next add the cabbage and pulse a few times about 4 pulses should do it.

Next fill the won ton wrappers with about teaspoon of the chicken mixture, wet the edges of wrappers and pinched to close. Place on a parchment lined small cookie sheet covered with a damp towel and repeat until all wrappers are filled. At this point you can either go right to the soup or place the won tons in the freezer on the cookie sheet. Once frozen you can transfer to a freezer bag. I freeze them on the cookie sheet so that they do not stick together.

Ready to make the soup, place veggie stock in a large soup pot and bring to a boil. Next drop in the won tons. I usually cook 6 to 8 per serving; boil frozen won tons for 3 minutes and fresh 1 to 1/2 minutes.

To plate, place green onions and red peppers on the bottom of each bowl and fill with soup and serve,

Enjoy cooking

Crab/Shrimp Soup

When i was in Singapore I always had this soup, it was my favorite. Then several months ago i thought i would try to recreate it since i do not see us in Asian any time soon.

Crab/Shrimp Soup

Ingredients

1 LB of Crab meat
1/2 lb of shrimp, heads, shells and tails removed
1/2 lb of bacon
6 cups of chicken or seafood stock
1/2 lb of fine Chinese noodles
5 oz of bean sprouts
3 cloves of garlic, crushed
1 table spoon of sesame oil
1 teaspoon of Chinese 5 spice
1/2 teaspoon of fresh grated ginger
8 scallions chopped - the whole scallion
1 cucumber shredded
salt and pepper to taste

Directions

Fill a tea pot with water and set on stove to boil.

Place bacon on a broiling pan and cook until almost crispy or you can cook it in the microwave. Once cooked cut in in thirds, then into ribbons. Set aside

Cook noodles as per the directions on the package, drain, rinse and cut into 2 to 3 inch lengths.

Clean the bean sprouts of any seed casings and place in a colander. Next pour the boiling water from the tea pot over the bean sprouts and let sit in the sink until ready to add to the soup.

In a large skillet over medium high heat oil, then add the garlic and ginger and saute for about 20 seconds. Next add the stock to the skillet and stir for about 2 minutes until stock is just about to boil. Now add the bacon, bean sprouts and noodles to the pan and stir to warm. Next add the 5 spice and salt and pepper to taste. Once the soup comes to a boil, stir for 30 seconds, turn off heat and add shrimp and crab to skillet and cover. Let soup steep for about 4 to 5 minutes. Once shrimp as cooked through it is time to serve.

Place scallions and cucumbers on the bottom of each bowl and spoon soup over and serve.

Enjoy Cooking

Black Bean Veggie Stew

I was going to make a black bean soup the other night but i wanted to jazz it up a bit and give it a bit more, hmm, well just a bit more. I was planning to make a bunch of soups this weekend and i had the ingredients for my Posole and my Chinese beef soup and I though why not add parts of both of them to my black bean soup, thus the recipe that follows.

Black Bean Veggie Stew

Ingredients

1 13oz can of black beans
1 cup of long grain rice
2 cups of Bok Choy, chopped
2 cups of chopped tomatoes- fresh not canned
1 cup sliced radishes
1 large onion, diced
1 large red pepper diced
2 stalks of celery diced
1 poblano pepper, diced
6 cloves of garlic minced
6 table spoons of Olive Oil
2 table spoons of Chinese Black Vinegar
2 table spoons of Soy Sauce
1 Table spoon of Worcestershire sauce
2 teaspoons of ground Turmeric
1 teaspoon of ground Cumin
1 teaspoon ground yellow mustard
1/2 teaspoon saffron
Salt and Pepper to taste

Directions

In a large deep sauce pan over medium high heat place 4 tablespoons of the olive oil, onions, red pepper and celery and saute until soft. Next add the garlic and poblano pepper and saute for about 1 minute. Now add the entire can of black beans liquid and all plus an additional can of water. stir to combine. Once it begins to boil, reduce heat to a rolling simmer and add the black vinegar, Worcestershire sauce, soy sauce, 1 teaspoon of turmeric, cumin and mustard. Wait to add the salt and pepper until later.

Now start the rice: In another sauce pan add 2 cups of water, saffron and the balance of the olive oil and turmeric; bring to a boil. Now add rice, reduce heat and cover and simmer until rice is tender about 20 to 30 minutes. Once done fluff, cut the heat and keep cover until ready to use.

30 minutes into the simmering of the stew taste to see if it needs salt and pepper and add as needed. Simmer for an additional 15 minutes.

To plate: Place a mound of rice in the center to a soup plate. Next place the bok choy, radish and tomatoes around the rice. Spoon bean stew over the rice, about 1/2 to 3/4 of a cup. You can also top if off with some grated cheese. Serve

Enjoy Cooking

Clam Chowder

This is my version on the classic dish, its a nod to New Orleans.

Clam Chowder

Ingredients

32 oz of chicken stock, low salt
48 clams, steamed and removed from shells and diced
1 1/2 lb red potatoes, diced but skins left on
1 quart of milk
1 stick plus 2 table spoons of unsalted butter
4 andouille sausages, diced
1/4 lb of bacon, diced
6 stalks of celery, diced
6 tomatoes, diced and seeds removed
2 medium onions, diced
1 red pepper diced
6 table spoons of flour
3/4 teaspoon of thyme leaves
salt and pepper to taste

Directions

In a large soup pot saute the onions, celery and peppers in the two table spoons of butter, do this on medium low heat so as not to brown the butter. Once tender add the chicken stock to the pot. Bring to a boil, now add the potatoes, thyme and salt and pepper. Once it returns to a boil, reduce heat to a simmer.

While the soup is simmering, render off the bacon in a skillet. Remove bacon from skillet and place on a paper towel. Next add the sausage to the skillet and saute until crisp. Remove from skillet and drain on a paper towel. Now add both to the soup.

In another pot melt the stick of butter and blend the flour in the butter. Once smooth add the milk to the pot and whisk until the milk thickens, remove from heat and set aside. You just made a bechamel.

Once the potatoes are just about tender, add the tomatoes to the pot, stir. Next add the bechamel you just made and the diced clams and simmer for no more than 10 minutes.

Serve with a nice baguette and some parsley as a garnish.

Note: if you do not want to steam the clams you will need 26 oz of diced can clams but do not throw way the liquid they are in add it to the soup at the chicken stock stage.

Enjoy Cooking

Pumpkin Soup

A quick and easy soup to have this time of year.

Pumpkin Soup

Ingredients

32 oz of low salt chicken stock
2 16 oz cans of pure pumpkin puree
1 cup sour cream
2 table spoons molasses
2 table spoons raw honey
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon of fresh grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/2 cup cilantro, chopped and stems removed
Salt and pepper to taste

Directions

In a large soup pot over medium high heat place the chicken stock and bring to a boil, reduce heat and whisk in the pumpkin puree, spices, molasses and honey and simmer for about 25 minutes. Now add the sour cream, stir and simmer for an additional minute or so, so that the cream has warmed. Remove from heat stir in 1/4 cup of the cilantro, ladle into bowls. Sprinkle bowls with the additional cilantro and serve.

Roasted Corn Soup

Here is my take on a Mexican Corn Soup

Roasted Corn Soup

Ingredients
6 ears fresh, kernels removed from cob
3 tomatoes, roughly chopped
32 oz box of low salt chicken broth
4 sprigs of fresh oregano, leaves removed from stems
¼ lb of bacon, roughed chopped
1 medium onion, diced
4 cloves of garlic, diced
1/2 teaspoon ground yellow mustard
1/2 teaspoon of ground cumin
2 limes zest and juiced
1 jalapeño, diced
1/2 cup heavy cream, optional
Cup of cilantro chopped and stems removed
1/2 cup queso fresco
Salt and pepper to taste


Directions
In large skillet render off the bacon until crisp, place on a paper towel and set aside. Pour off half of the fat from the pan. Next add onions to skillet and cook until soft. Remove onions to a bowl add garlic, oregano, cumin, mustard and jalapeño, stir and set aside. Now add the corn to the same pan and roast until kernels start to brown, remove from heat and add lime juice to corn, stir then add corn to the bowl with the onions and garlic, mix to combine. Note: remove with a spoon do not dump in so that any remain fat does not go into the bowl.
In a blender place diced tomatoes, half the corn, onion and garlic mixture, and two cups of the broth and puree.
In a large soup pot add the remaining stock and corn, onion, garlic mixture, the tomato/corn puree, salt and pepper to taste and bring to a boil, reduce heat and simmer for about 30 minutes or until the soup starts to thicken. Next stir in cream and half the chopped cilantro and simmer for an additional 5 minutes.
Spoon in to bowls, top with bacon, crumbled cheese, lime zest and cilantro and serve with chips.

Enjoy Cooking

Minestrone Soup

Fall is soup time - I was going through my recipes and came across one of my very first soup recipes.

Minestrone

Ingredients

2 boxes of 32oz low salt chicken stock
2 cups of cooked pasta, i use mini shells, drizzle with olive oil once cooked and drained, toss and set aside
1 can of white kidney beans drained
1 can of red kidney beans drained
1 can of chickpeas drained
2 medium size zucchini's rough chopped
1 cup of shredded cabbage of choice
6 cloves of garlic diced
2 large carrots diced
3 stalks of celery diced
1 onion diced
1 parsnip diced
3 tomatoes, diced and seeded
3 sprigs of fresh thyme
1 fresh bay leaf
2 table spoons olive oil
salt and pepper to taste

Directions
In a large soup pot over medium high heat place the olive oil and garlic and saute until golden. Next add the onions, carrots, parsnips and celery, reduce heat to medium and saute until soft: about 10 minutes. Now all of the remaining ingredients with the exception of the tomatoes and pasta, raise heat, bring to a boil then reduce heat and simmer for 25 minutes. During the simmering some foam may form on the surface of the soup, just skim off during the cooking process. 5 minutes from the end of the simmering process add the tomatoes to soup. After the 25 minutes, remove from heat remove thyme sprig and bay leaf, add pasta, stir and serve.
I sprinkle fresh Italian Parsley on the top of the soup and serve with a nice crusty warm bread.

Enjoy cooking