Friday, April 20, 2018

Red Wine Beef Stew #soupswappers

It is Saturday!  It is the third Saturday of April!  It is spring...or supposed to be!  I am supposed to make a soup with the theme that Camilla, at Culinary Adventures with Camilla selected for the Soup Saturday Swappers:  Spring Has Sprung

The only problem I have is that it is winter outside.  So, I do believe I am a failure at making a soup that has spring vegetables.  We really were craving comfort food, I mean it was going down to 38°.  I know that there are some folks out there with even colder weather....I'm sorry your spring looks like winter!  What I do know is that you would be comforted with this super, slow cooked Red Wine Beef Stew!


Red Wine Beef Stew
adapted from NY Times Recipes

Marinating Mixture
3 1/2 - 4 pounds beef stew. cut into large pieces
2 large sprigs of thyme
2 bay leaves
12 juniper berries
1/2 bottle red wine (red table wine or cabernet works well)

In the Pot
Salt and fresh ground pepper
4 garlic cloves  (1 smashed, 3 minced)
4 Tbsp vegetable oil
3 stalks celery
3-4 large carrots, peeled and cut into large chunks
1 1/2 onion, chopped
1 large Idaho potato, peeled and diced
3-4 slices bacon, cut into lardons
3 Tbsp olive oil
3 Tbsp tomato paste

Bouquet garni (2 sprigs fresh thyme 2 sprigs rosemary and parsley, 2 bay leaves, 6 juniper berries, 4 whole cloves, 1 tsp dried orange peel, wrapped in cheesecloth and tied.

1/2 bottle
Chicken broth, as needed
3 Tbsp chopped parsley

In a large bowl, combine all the marinade ingredients.  Mix well.  Place the meat and marinade into a large zip lock bag or bowl and refrigerate.  Marinate for at least two hours or up to a day.

After the meat has marinated, strain off the marinade and reserve for cooking.  Drain the meat on paper towels and pat dry.  Sprinkle with salt and pepper.

Prepare the vegetables:  cut the celery and carrots into large chunks.  Peel and dice the onion.  Peel and dice the potato. Set aside.

Prepare a large, heavy pot with a tight fitting lid by placing it on the stove and rubbing the bottom with the smashed and peeled garlic clove coating it with the garlic's oils.  Discard the garlic.

Heat 2 Tablespoons of vegetable oil in the pot until shimmering.  Add half of the meat and brown gently on both sides.  When browned, remove the meat to paper towels to drain.  Repeat with the remaining two tablespoons of oil and meat.  Then return the all the meat to the pot.

Heat the oven to 250° F.

In a large skillet, cook the bacon lardons until crisp.  Cook gently until the fat renders.  When the bacon is close to finished, add the onions, celery, carrots, and minced garlic.  Cook stirring, until softened and golden, about ten minutes.  Increase the heat, add the tomato paste and cook, stirring until sizzling and fragrant.  Add the bouquet garni, reserved marinade and potato.  Let the mixture bubble rigorously for 5 to 10 minutes until the liquid is thickened and syrupy.  Transfer the mixture to the heavy pot with the meat.

Pour the remaining half bottle of red wine to the pot.  If needed, add enough chicken broth so that the ingredients are covered.  Stir to combine.  Bring the mixture to a simmer.  Place the lid on the pot and bake four to five hours.  At four hours, test the meat for doneness.  It should be soft enough to eat with a spoon and the sauce should be thick.  If after four hours, the liquid appears thin, remove the lid from the pot and bake uncovered for the remaining time.

When done, let cool slightly.  Remove and discard the bouquet garni and the celery chunks.  To thicken the stew, smash some of the carrots and potatoes with a fork.  Taste and adjust the seasonings with salt and pepper.

Garnish each serving with thyme leaves and chopped parsley.

PRINTABLE RECIPE


 Copycat soup recipe is the theme for this month's Saturday Soup Swappers!  The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!


Sunday, April 15, 2018

Cheese, Leek and Potato Pasties - SRC

Today is special.  It is a reunion and I am so excited!  For a number of years, I participated in a group called the Secret Recipe Club.  Each month we were assigned a blog and asked to select a recipe to prepare and share.  It was so much fun.  It made me get out there and really look at another blogger's work.  I prepared dishes that I probably would never have tackled if left to my own devices...you know how it is...your own little recipes, routine and rotation.  It is easy to fall back into that MOD.   I must admit as I examined my "little rotation", I noticed that a number of recipes were those that I found on a Secret Recipe Club blog!  It made me smile.

For the reunion I was assigned Maxine's lovely blog, WHYIAMNOTSKINNY. I have visited Maxine's blog a number of times as she was my assigned blogger in 2016.  At that time I was searching for food that could travel so I made Maxine's wonderful blueberry muffins.  This time, I was just looking with no idea of where I was headed. It was kind of like a kid in a candy store. So many choices and I could only have one.

You see, WHYIAMNOTSKINNY is impressive!  Not only does Maxine love food, cook and share recipes, she has written many restaurant reviews.  Maxine and her work are well known in Brussels and the blogging community.  She loves to share "food gathering" experiences...and you know what?  She is right.  All of us gather together around food. We bring family together for birthdays, holidays and other special occasions.  We meet friends for brunch, lunch and dinner....  Food is a focal point and I am thrilled to be able to share WHYIAMNOTSKINNY with you today.

As I searched through the recipe index, my eyes landed on the word "pastie".  This just could be it, Cheese Leek and Potato Pasties! I read a lot of historical fiction and every character is always grabbing a pastie for a meal.  It was definitely time for me to expand my horizons, so to speak, and prepare and grab pasties for our meal!!  I loved the idea of using puff pastry.  The only thing that I did differently was add bacon so it would appeal to Mr. T.


Leek, Cheese, and Potato Pasties
adapted from WHYIAMNOTSKINNY

Yield: 4 pasties
Preheat oven:  350°
Prepare baking sheet by lining with parchment.

2 small potatoes, cut into small cubes
2 Tbsp butter
2 small leeks, white and light green part only, cleaned, split in half lengthwise and finely sliced
2 Tbsp heavy cream
1/2 tsp fresh thyme leaves
salt and pepper to taste
1 pkg (14 oz.) puff pastry
flour for dusting
3/4 cup grated Gruyere cheese
1 egg beaten
3 slices bacon, cooked crisp and crumbled

In a medium fry pan, cook the bacon until crisp.  Drain and crumble.

In a saucepan boil the potatoes in salted water until tender but still holding shape.  Meanwhile, melt the butter in a large saucepan.  Add the leeks and cook on medium until softened, about 10-12  minutes.

Drain the potatoes.  Add them to the leeks along with the seasonings.  Stir in the cream.  Add the bacon and stir. Set the mixture aside to cool.

On a floured surface, roll out the pastry to the thickness of about 1/8 inch.  Using a small bowl with a diameter of 6 inches, cut out four to six circles.

Mix the cheese with the leek and potato mixture.  Scoop about 1/4-1/3 cup of the mixture into the center of each pastry.

Brush beaten egg around the edges.  Bring the opposite sides to the center and crimp the edges with fingers.  During this step you will be able to determine if you have too little or too much filling.  Brush a little egg over the outside of the pasties.

Place the formed pasties on a baking sheet lined with parchment paper.  Bake pasties at 350° for 40-45 minutes.

PRINTABLE RECIPE


Reunions are fun and this one was especially so. Thank you, Sarah for bringing us all together again!




Friday, March 16, 2018

Puerto Rican Asopao #soupswappers

Puerto Rican Asopao....What is asopao?  An asopao is a Puerto Rican rice soup.  It is one of those dishes that can be a soup, a gumbo, or a stew.  Rice is the one consistent ingredient.  The protein will vary from chef to chef....for today's soup, stew, gumbo...probably more like a stew or gumbo as this dish wasn't very soupy, the protein is seafood:  shrimp and rockfish.

The soup starts with a sofrito which is a Caribbean sauce made of tomatoes, peppers, onions, garlic and herbs.  It was a lovely base for this soup!

Today I was challenged to prepare a soup that would Say Goodbye to Winter.  One that would soothe my soul and chase away the winter blues...for me, that is soup with some type of seafood.  I always associate seafood with spring, summer or fall...but, never winter.  It is usually a dish on the lighter side and as it warms up, I have to say goodbye to all of the wonderful comfort foods I have been enjoying!  This soup has a hint of spring featuring shrimp and rockfish.

Say Goodbye to Winter is hosted by Sally at Bewitching Kitchen  Thank you for making me think of spring!  It was a delicious bowl of soup!

The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!




Puerto Rican Asopao
adapted from Coastal Living Magazine

Yields:  4 servings

Sofrito
1 red pepper, chunked
1 small tomato, quartered
1/2 onion, rough chop
1 jalapeno chile, stem, seeds removed
5 cloves garlic
1/4 cup fresh cilantro leaves

Asopao
2 Tbsp extra virgin olive oil
1 Tbsp smoked paprika (The amount may be adjusted up or down based on preference.)
1 cup Sofrito
2 Tbsp tomato paste
2 cups uncooked long-grain rice
1 1/2 Tbsp kosher salt, divided
6 cups water
1/4 cup red wine vinegar
1 bay leaf
2 pounds firm white fish fillets, cut into 1-in. cubes (snapper, rockfish, etc.)
1 pound raw large shrimp, peeled, deveined
2 tomatoes diced (about 2 cups)

Garnish
1/2 white onion, small chop
1/4 cup chopped fresh cilantro leaves
2 lemons or limes cut into wedges
2 jalapeno chiles, thinly sliced

Prepare the sofrito.
In a blender process all of the sofrito ingredients until finely chopped and incorporated.  (Process just enough so that there are no large chunks in the mixture.)

Prepare the asopao.
Heat oil in a large heavy stockpot over medium high heat.  Add the paprika and cook until fragrant.  Add the sofrito and the tomato paste.  Cook, stirring often until the mixture is fragrant and slightly reduced, about 5-6 minutes.  Add the rice and cook 1-2 minutes, stirring, until slightly toasted.  Add 1 Tablespoon salt.  Add the water, vinegar and bay leaf then bring the mixture to a boil.  Reduce the heat to low and cover.  Cook until the rice is almost tender, about 15 minutes.

While the rice is cooking, prepare the seafood.  Season the fish with the remaining 1/2 Tablespoon of salt.  Uncover the stockpot, nestle the fish, shrimp and tomatoes in the rice.  Cover and cook until the rice and fish are fully cooked, about another 15 minutes.  Remove the soup from the heat and allow to stand for five minutes.  

Garnish the soup with any or all of the toppings.

PRINTABLE RECIPE



We both enjoyed this soup, stew, gumbo....on that day the sun was shining...the trees were blooming and the citrus is offering tiny little buds to make us smile!  Thank you, Sally!

InLinkz Code:

Saturday, February 17, 2018

Chocolate Soup with Caramelized Bananas #soupswappers


You guessed it.  This month's theme for Saturday Soup Swappers is Mardi Gras - Cajun or Creole.  It begs for a celebration, doesn't it?  I had to really think on this one.  I love the flavors of Cajun and Creole foods but having to narrow it down to one....tough to do.  Being a seafood lover I looked longingly at Creole Bouillabaissse and at a Corn and Crab Bisque....and I will probably make those but for this post I found myself leaning in a totally different direction.

Louisiana's history and economy find sugar playing an integral part.  And, sugar means dessert, so for this post I am presenting a Chocolate Soup with Caramelized Bananas!  The desserts in Cajun and Creole kitchens are variations of the Old Country:  Germany, France, England Spain and Italy.  Those are a lot of influences.  I couldn't help but step out of the box just a bit when I read about this soup dessert!  Let's face it, I was envisioning Bananas Foster...I will do anything for Bananas Foster, even mix chocolate and fruit which is something that I do not do...(the two flavors together are not on my list of favorites)  So, unless I have to, I don't....and I guess I just had to this time.


Chocolate Soup with Caramelized Bananas
adapted from The Encyclopedia of Cajun and Creole Cuisine

Yields:  6 servings

Soup
6 oz. semisweet chocolate
4 cups half and half
1/2 cup sugar
4 egg yolks, room temperature
1/3 cup creme de cacao
3 Tbsp Frangelico

Over medium low heat, cook the chocolate, half and half and the sugar in a medium saucepan until the chocolate melts and the sugar dissolves.

In a stainless steel mixing bowl whisk the egg yolks.  Add one cup of the chocolate mixture to the eggs and whisk.  Slowly add the egg mixture to the pot of chocolate, stir frequently.  Remove the mixture from the heat and stir in the liqueurs.

At this point the mixture may be refrigerated for two hours or up to five days.  Before serving reheat the mixture in a double boiler, whisking constantly.

Caramelized Bananas
4 large bananas, peeled and cut into half moons
1/4 cup dark rum
1/2 cup sugar
1 Tbsp unsalted butter
6 slices of pound cake, cubed
1/2 cup heavy whipping cream, lightly whipped

In a mixing bowl, toss the bananas and rum.  Set aside at room temperature for 20 minutes. 

Melt the sugar in a skillet over medium high heat, until golden brown.  Remove from heat and add the butter.  Stir the mixture until smooth.  Add the bananas and rum.  Return the skillet to medium high heat.  (Watch closely as the rum may ignite.)  Continue to cook the bananas until most of the liquid has evaporated.  The bananas should be soft but not mushy.  Remove them from the heat and pour onto a plate.  Cover them with plastic wrap and allow to sit for 20 minutes.

To serve, place the pound cake cubes in small bowls.  Ladle about 1/2 cup warm chocolate soup over the cake.  Garnish with the bananas and a dollop of whipped cream.

PRINTABLE RECIPE


I think I was expecting bananas foster.  This wasn't that.  There was no cinnamon!   It wasn't overly sweet, the chocolate was really smooth with a hint of liqueur, and...warm chocolate soup, yep, that was it...pretty tasty!



Wednesday, January 3, 2018

Yummy, Crunchy Granola #Foodie Extravaganza

It is National Oatmeal Month!  That means it is time to offer some respect to this healthy grain. I didn't know much about oatmeal's beginning, but I have learned that in the 1700s oatmeal was mostly used as fodder for horses and cattle.  Knowing what we do today, I can safely say that those were some healthy critters!

The benefits of oatmeal have really only been touted by doctors since the 1980s.  Besides being high in B vitamins and minerals, oatmeal also helps to reduce LDL cholesterol and may help reduce high blood pressure.  While there are other benefits, just those few makes oatmeal sound like a deal to me.

In celebration of this versatile grain, I decided to make a super, crunchy granola.  


Yummy Crunchy Granola
adapted from Baking Chez Moi

Yield:  about 10 cups
Preheat oven: 325° (rack should be in center of oven)
Two 9 X 13 inch Pyrex baking pans

3/4 cup honey
1/2 cup packed light brown sugar
1/2 stick unsalted butter, quartered
1 Tbsp vanilla extract
1/2 tsp sea salt (optional)
5 1/2 cups old fashioned oats (not quick-cooking)
1 3/4 cups raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup pistachio nutmeats (or omit the pistachios and increase the pumpkin seeds to 1 cup.)
1 1/2 cups slivered almonds
1 cup shredded coconut (sweetened or unsweetened)
1 cup moist dried fruit (raisins, cherries, cranberries, etc.) 

Combine honey, butter and brown sugar in a small saucepan.  Bring the mixture to a boil.  Remove from heat and stir in the vanilla and salt (if using).

Toss the oats, seeds and nuts in a large bowl.  Mix thoroughly.  Pour the warm honey mixture over the oats.  Using a large wooden spoon mix until all of the dry ingredients are coated with the honey mixture.  Divide the mixture between the two baking pans.

The total baking time for the granola is 45-60 minutes.  This will be done in increments as the mixture must be stirred, scraped and turned.  Put the two pans in the oven.  In 20 minutes remove the pans and using a large spoon turn the mixture.  Return the pans to the oven.   In 20 minutes remove the pans and sprinkle 1/2 cup coconut on top of each pan.  Stir, scrape and turn the mixture to the oven for another 5 to 15 minutes.  The granola should be a golden brown.  It will be a soft and sticky mixture.

Pour the granola into a large bowl.  Stir in the dried fruit.  When the granola cools to room temperature, break up any large clumps that have formed.



Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Take a look at what the bloggers are sharing to celebrate National Oatmeal Month!

Saturday, December 23, 2017

German Lebkuchen

Somehow the season has rolled and rolled and I found myself not doing any baking.  I had great intentions but it just never came together as I had planned.  In fact, I found myself without any Christmas cookies and only four days left to make it happen.

I have wanted to try to make German Lebkuchen for years. I love the soft and chewy texture of this gingerbread cookie.  Today's cookie is a descendent of medieval gingerbread which was made with a combination of spices and honey and dried bread crumbs.  The most famous Lebkuchen comes from Nuremberg and while most associate the cookie with Christmas, I have seen it in the marketplace during other times of the year also. They were just as good in the spring as they were in the winter!

When it comes to the recipe, there are just as many recipes as there are bakeries selling the cookies!  The recipe I used came from the Viking River Cruise collection of recipes.  It was simple and tasty.


German Lebkuchen
adapted from Viking River Cruises

Cookie dough
1/2 cup honey
1/2 cup molasses
3/4 cup brown sugar
1 large egg
1 Tbsp lemon juice
1 tsp lemon zest
2 3/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon, cloves, allspice, and nutmeg
1/3 cup candied citron, diced (I omitted the citron.)
1/3 cup hazelnuts, chopped

Icing
1 cup sugar
1/4 cup milk or water
1/2 tsp vanilla extract
1/2 cup confectioners' sugar

Garnish
Sliced almonds
Candied citron or ginger

In a medium saucepan, bring the honey and molasses to a boil.  Remove from heat; stir in the brown sugar, egg, lemon juice and zest.  In a large bowl, combine flour, baking soda, and spices.  Stir the molasses mixture into the dry ingredients. Add the citron and hazelnuts.  Cover and chill overnight.

Preheat oven to 350° F. 
Line baking sheets with parchment paper.

On a floured, hard surface roll out a small amount of chilled dough to 1/4 inch thick.  If the dough is sticky, use more flour.  Cut the cookies into rounds or stars and transfer to the prepared baking sheet.  Bake for 10-12 minutes.

While the cookies are baking make the icing by heating the granulated sugar and liquids in a saucepan, but do not bring it to a boil.  Remove the pan from the heat and add the confectioner's sugar.  If the icing crystallizes, reheat and add some more milk or water. 

Transfer the cookies to a rack and while still hot, brush them with the icing.  Decorate the cookies with the sliced almonds or candied citron or ginger.

Let the cookies cool completely.  Store them in a sealed container.

PRINTABLE RECIPE


Saturday, December 16, 2017

Thanks for the Memories....Potato Soup - #soupswappers

I must admit that I was challenged by this month's Saturday Soup Swapper theme.  For the life of me I could not associate a soup with a specific memory.....that is, a soup that I hadn't already posted.  In fact, I was close to crying out "uncle" and waiting for January.

But then, Terry got sick....really sick...the ugly kind that seems to be going around right now and makes you miserable for a few days. This afternoon he was feeling pretty good and was a tiny bit hungry.  Then I remembered...his mom always made him potato soup when he was recovering from the flu.  He said potato soup always got him back on the road again.  So, I borrowed Terry's memory and suggested that I make potato soup for dinner.

The last time he was sick and I made potato soup for him I might have gotten a little too creative for a sensitive tummy.  I added a bit of beer....  (stop laughing)  Yes, it was a dumb thing to do.  I, myself, cannot believe that I did that.  It was not welcomed.  It was suggested that I make plain potato soup.

Remembering that plain potato soup was the memory....I asked if the thought of adding bacon bothered him...well, of course not, bacon is good anytime....  So for dinner tonight we had Baked Potato Soup!  It was super.  I don't believe that I will be waiting until he gets sick to make this again.  It was that good!  Each man was for himself when it came to the garnish.  Yes, I wanted the cheese, bacon and green onion and a little dollop of sour cream...why not, it is baked potato soup!


Baked Potato Soup
adapted from Guy Fieri of Guy's Big Bite

Yield:  4-6 servings

4 large baking potatoes
10 slices of Applewood bacon, cut into lardons
1/2 cup all-purpose flour
6 cups low fat (2%) milk
1 1/2 cup cheddar cheese, grated
Kosher salt and pepper to taste

Garnish
2-3 Tbsp sour cream
1/4 cup chopped fresh chives

Bake the potatoes in the microwave per the directions for your microwave.  When finished set aside.

Cook the bacon lardons in a Dutch oven over medium heat, until crisp.  Remove the bacon from the pan to paper towels, leave the drippings in the pan.

Add the flour to the drippings and stir to combine.  Cook until the flour and the fat combine, about 1 minute.  Pour in the milk while whisking to incorporate.  Cook the mixture over medium heat until it bubbles and has thickened.  Stir frequently to prevent the mixture from sticking.

Remove the skin from the potatoes and roughly chop.  Add them to the milk mixture.  Mash the chunks with the back of a wooden spoon, leaving just a few chunks.

To the mixture add the bacon (leave out a tablespoon or two for garnish), 1 cup of the grated cheese, season with salt and pepper.  Stir until the cheese has melted.  Remove from heat.

Ladle the soup into bowls, sprinkle with cheese, bacon bits, chopped chives and a dollop of sour cream as desired.


Thanks for the Memories is hosted by Wendy of A Day in the Life on the Farm.  Thank you for stretching the brain this month! It was a delicious bowl of soup!

The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!