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New Mexico Green Chile Stew

27 Aug

Another great recipe from The Pink Adobe, slightly modified.

My husband was in Santa Fe last week, and had a meal (or two) at our favorite restaurant, The Pink Adobe. He raved about their New Mexico Green Chile Stew (and took a photo of it, and sent it to me, and rubbed in the fact that he was dining deliciously while I was making do with plate full of sauteed snap peas and green beans – I eat weirdly when he’s out of town). So last weekend we procured the ingredients and set out to recreate the dish.

A few things to note: First, I HIGHLY recommend roasting your own (Hatch) green chiles. Don’t be intimidated if you’ve never done it – it’s incredibly easy and you will NEVER EVER buy canned or frozen green chiles again. The second thing to note – you could use canned peeled whole tomatoes, but it’s SUPER easy to peel your own fresh tomatoes, and I think it improves the flavor. And third, this stew is incredibly versatile – you can use pork, chicken, or beef. It would probably taste great with some roasted corn thrown in there, too, or some whole black beans (or both). But made just as I describe below, it was so damned good that my husband and I stood over the pot dipping torn pieces of flour tortilla into the stew and OH MY GOD-ing until we finally wrenched ourselves away to watch football.

How to roast green chiles: Preheat your oven’s broiler (mine has a low, medium and high setting – I used the medium setting). Make sure the oven rack is at the highest level (closest to the heating elements). Line a baking sheet with aluminum foil. Wash and dry the chiles, and line them up on the baking sheet. Place under the broiler, and keep an eye on them. Roast for 3-5 minutes, until the chiles are about 70% charred.

Green chiles roasting under the broiler

Green chiles roasting under the broiler

Use tongs to flip the chiles over, and roast the other side for another 3-5 minutes. This should ABSOLUTELY NOT take more than 10 minutes at the outside. You don’t want them burned, just nicely charred. Again using tongs, transfer the whole chiles to a (non-metal) bowl, and cover with plastic wrap. Allow the chiles to “steam” for 20 minutes. Then, remove the chiles from the bowl and peel the charred skin away with your fingers – it should come off very easily. Remove the stem, split the chiles in half, and remove the seeds (I used my fingers). That’s all there is to it!

Green chiles, roasted and peeled

Green chiles, roasted and peeled

How to peel fresh tomatoes: Get a pot of water boiling on the stove (enough to submerge the tomatoes a couple at a time). Fill a large bowl with water and ice (large enough to submerge the tomatoes). De-stem and wash whole tomatoes. Cut a small X through the skin on the bottom of each tomato (side opposite the stem). Drop tomatoes, a couple at a time, into the boiling water. Count to fifteen-Mississippi (time for fifteen seconds). Use a slotted spoon to remove them from the boiling water and transfer them immediately to the ice water. Submerge them for 10 seconds and remove immediately (otherwise they get waterlogged). Grab the corners of the cut skin on the bottom of the tomatoes and peel down – the skins should peel off easily. And that’s all there is to that! (Here’s a good video tutorial.)

On to the stew…

Ingredients:

– 2 lbs boneless pork (we used a pork shoulder), cut into 1-inch square pieces
– 2 TBSP olive oil
– 1/2 cup sweet onion, chopped
– 1 tsp minced garlic
– 1/4 cup flour
– 3 small russet potatoes, peeled and cut into 1-inch square pieces
– 2 cups roasted green (Hatch) chiles (about six large), peeled and cut into a large dice
– 2 cups (about five medium) peeled fresh tomatoes, quartered, de-seeded, then each quarter cut in half
– 1 fresh jalapeno, de-seeded/de-veined and finely chopped
– 1 1/2 cups chicken stock or broth (we used home made)
– 1/2 tsp sugar
– salt and pepper to taste

Veggies

Pork shoulder

Directions:

In a heavy soup pot or Dutch oven, heat the olive oil on medium-high heat. Working in batches, brown the pork on all sides. Add the onion and garlic to the pork and stir to combine. Incorporate the flour, stirring constantly for about two minutes. Add the potatoes, chiles, tomatoes, jalapeno, and chicken broth. Stir to combine, and scrape the bottom of the pot to deglaze. Stir in the sugar, salt and pepper. Cover and cook on a low simmer, stirring occasionally, for 1.5 hours, or until the pork is tender. Adjust seasoning as needed.

All the ingredients in the pot!

All the ingredients in the pot!

The finished stew, ready to eat!

The finished stew, ready to eat!

If you can POSSIBLY STAND IT, make the stew a day ahead of time. Let it cool completely, then put it in the refrigerator overnight. Reheated the next day, the flavors have had time to really develop. Serve with flour tortillas. You’ll notice that the chiles, onions and tomatoes all but disappear into the almost gravy-like sauce of the stew. If you want larger vegetable pieces use a very large dice. We found that we absolutely loved it the way it was.

Makes about six servings.

Creamy Chicken and Potato Stew

19 Dec

Fantastically easy to put together, and exceptionally warm and comforting on a cold winter evening.

– 1/4 cup butter (salted or unsalted, depending on how much you want to add in the end)
– 3 carrots, peeled and diced
– 2 celery stalks, diced
– 1/2 sweet onion, diced
– 1/2 teaspoon dried thyme
– 1/4 teaspoon dried sage
– 1/4 cup flour
– 3 cups chicken stock (here’s a recipe for great stock)
– 2 cups milk (whole or 2%, but not skim!)
– 2 large russet potatoes, peeled and diced
– 2 1/2 cups cooked chicken, diced (great for leftovers from a roasted chicken, or pick up a rotisserie chicken, or use a few chicken breasts)
– 1 1/2 to 2 cups shredded cheddar cheese
– 2 tbsp fresh chopped parsley leaves
– Salt and pepper to taste

In a heavy pot or dutch oven, melt the butter over medium heat and saute the carrots, celery and onion until tender, about five minutes. Add the thyme and sage, and stir. Gradually sprinkle in the flour and whisk until smoothly combined with the butter/veggie mixture, then continue to whisk for about 1 minute until lightly browned. Slowly add in the chicken stock, whisking to incorporate the flour smoothly into the stock. Gradually whisk in the milk.

Add the potatoes and bring to a simmer. Continue to simmer (uncovered) until potatoes are soft, about 15 minutes. Add the diced cooked chicken, and allow to heat for about one minute. Lower the heat, and gradually add in the shredded cheese, stirring to melt into the stew. Add in the parsley, and salt and pepper to taste (we’re liberal with the pepper).

Serve with a salad and crusty bread or soft potato rolls. It’s excellent if you add a dash of Tabasco to your bowl. And this stew is even better the second day.

Serves about 6.

Spicy Chipolte Chili Soup with White Beans and Chicken

21 Dec

Drastically adapted from Organic Gardening.

2 TBSP olive oil
1/2 sweet onion, chopped
4 large garlic cloves, minced
3 boneless, skinless chicken breasts cut into 1/2 inch chunks
1/2 to 1 tablespoon chipotle chile powder (the more powder, the spicier the chili!)
2 teaspoons ground cumin
3 cans (19 ounces each) cannellini (white kidney) beans, drained and rinsed
3 cups chicken stock
1 cup half-and-half
1 cup shredded cheddar cheese
1 cup sour cream
1/4 cup chopped fresh cilantro
salt and pepper to taste

In a large Dutch oven, heat the oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes. Push the onions to one side of the pan, add the chicken, and sprinkle with the chipotle chile powder, cumin, and salt to taste. Cook, stirring, until most of the chicken is opaque on the outside, 5 to 6 minutes. Stir in 3 cups of the beans and 2 cups of the stock. Increase the heat to medium-high and bring to a simmer. Partially cover and cook until the chicken is cooked through, about 5 minutes.

Meanwhile, in a food processor, combine the remaining beans and remaining 1 cup stock. Process to a smooth puree. Stir the bean puree into the soup. Gradually add the half-and-half, stirring as you add it, so it doesn’t curdle. Dip one cup of the soup out and into a bowl, add the sour cream and stir until blended. Gradually add sour cream mixture into the soup (again, this is so it doesn’t curdle). Stir in the cheddar cheese, cilantro, and salt and pepper to taste.

It is important not to let the soup boil again after the dairy products have been added, so it doesn’t curdle.

Serve with additional shredded cheese and sour cream, which cuts down the heat if you find it’s too spicy. If you want a thicker consistency, dissolve 3 TBSP of corn starch with 1/2 cup of half-and-half, and stir into the soup before adding the sour cream.

Serve with potato rolls! They’re awesome.

I suppose you could lower the considerable fat content by using fat-free half-and-half, sour cream, and cheese, but where’s the fun in that?

Outstanding Chicken Noodle Soup

21 Dec

Adapted from Tyler Florence.

My husband, who is NOTORIOUSLY picky, absolutely raved about this Chicken Noodle Soup. He said it was the best he’d ever tasted, and actually VOLUNTARILY ate it three nights in a row. That’s a record for our household!

The recipe really shines when made with homemade chicken stock, for which I have a great recipe.

2 TBSP olive oil
1/2 sweet onion, chopped
3 garlic cloves, minced
3 medium carrots, peeled and sliced into 1/2 inch rounds
2 celery ribs, halved lengthwise and chopped
3 fresh thyme sprigs, de-stemmed (leaves only)
1 tbsp fresh rosemary leaves
3 fresh sage leaves, chopped
1 bay leaf
8 cups chicken stock
8-10 ounces dried wide egg noodles (depending on how noodly you like your soup)
2 – 2 1/2 cups shredded cooked chicken (depending on how chickeny you like your soup)
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
2 TBSP Worcestershire
1 tsp Tabasco

Place a heavy soup pot or dutch oven over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, and herbs. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes. Fold in the chicken, and continue to simmer for another five minutes – I find the noodles are cooked perfectly at this point. Stir in the parsley, the Tabasco and the Worcestershire. Season with salt and pepper (taste it first!). Turn off heat but leave pot on the burner, covered, for about 20 minutes to allow the flavors to gather. Serve with crackers or crusty bread.

Now, I made this recipe above and added 1/2 of a 16oz bag of egg noodles, plus another handful. This made the soup VERY noodly. When the soup cooled it looked like the broth really disappeared. However, it’s in there, and we found that we liked the more-noodle-less-broth consistency. Your mileage may vary!

Best Chicken Stock

21 Dec

Adapted from Annie’s Eats.

2 TBSP olive oil
3 carrots, washed and unpeeled, cut into chunks
3 ribs of celery, washed and cut into chunks (include the leafy hearts too, if you’ve got ’em)
2 sweet onions, peeled and cut into chunks
1 chicken carcass plus scraps (I use anything and everything left over from making a roasted chicken – bones, skin, meat and all)
Water to cover
1 TBSP fresh cracked pepper
1 TBSP kosher salt
4 sprigs of rosemary
4 sprigs of thyme

Heat the olive oil in a large stock pot or dutch oven (like this one). Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to brown, about 5-10 minutes. Add the chicken carcass to the pot. Add enough water to nearly fill the pot. Stir in the peppercorns, salt and herbs. Increase the heat to bring the mixture to a boil. Reduce the heat to a very low simmer, COVER, and let simmer 4-5 hours. Resist the temptation to add salt, though a couple of blurts of Tabasco or Worcestershire never hurt anyone.

Pour the stock through a fine mesh strainer into a large bowl to remove the solids. Cover and chill overnight in the refrigerator. The next day, remove the layer of fat that formed on the surface. Use immediately or freeze. I pour mine into muffin tins, freeze, then pop them out and store them in baggies. Each “stock muffin” equals about a half-cup of stock.

Crock Pot Pinto Beans with Bacon and Potatoes

6 Sep

These are incredibly flavorful, incredibly simple pinto beans that go great with crusty bread or Mexican cornbread. Cooking them on high for five to six hours instead of on low for ten to twelve results in tender-firm beans that, thrown together at lunchtime, are ready by dinner. The beans thicken nicely with the addition of the potatoes. You’ll need to soak the beans and the ham hock overnight, so keep that in mind for your dining plans.

– 1 pound pinto beans
– 1 ham hock
– water

– 2 cups beef broth
– 1/2 sweet onion, chopped
– 1 tsp oregano
– 1 tsp chili powder
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/2 tsp pepper

– 1 15oz can white potatoes, diced
– 1 lb bacon, cooked crisp and crumbled

To prepare the beans and ham hock overnight:

Soak the beans overnight – place in a large bowl and cover with water two inches above the level of the beans. Cover and leave on the counter. Soak the ham hock overnight – place in a small stock pot, cover with water, cover with a lid, and place in the refrigerator overnight.

The next day:

Drain and rinse the beans, and place them in the crock pot. Place the ham hock in the crock pot with the beans, and reserve the soaking liquid. Pour the beef broth over the beans, add the chopped onion, oregano, chili powder, garlic powder, salt, and pepper. Pour in the liquid from the ham hock, until the beans and hock are covered (you may not use all of the liquid – if you run out, add water). Stir well to combine.

Set crock pot on HIGH and cook for five to six hours.

In the final half-hour of cooking time, cook the bacon until very crisp, and crumble. Reserve two TBSP of bacon grease, and fry the diced potatoes until golden. Add the bacon and the potatoes to the beans and stir. Continue cooking the beans until they are the desired tenderness (mine are done usually right at five hours, but I let them sit on “keep warm” for another few hours until we’re ready to eat, and they’re just fine).

Remove the ham hock (you can chop the meat up and add it back in – I don’t really care for hock meat myself) and serve the beans with bread, sour cream, shredded cheese, sliced jalapeños, etc. IF there are any leftovers, they keep well in the refrigerator for several days.

Potato Leek Soup

10 May

– 3.5 pounds russet potatoes (about seven medium), peeled, halved, and sliced thin
– 3 medium sized leeks, whites and small part of tender green sliced thin (about 2 cups)
– 3 cloves of garlic, minced
– 3 tbsp flour*
– 10 oz bacon, diced
– 5 cups chicken stock or broth
– 3 cups water
– 3 egg yolks
– 1 cup sour cream
– 1 cup half-and-half
– 2 tbsp fresh basil, chopped
– 2 tbsp fresh parsley, chopped
– salt and pepper to taste

In a large dutch oven or heavy soup pot, fry the bacon over medium-high heat until crisp, about 8-10 minutes. Remove with a slotted spoon to a plate covered with a paper towel.

Sauté the leeks in the bacon fat over medium heat until lightly browned, about five minutes. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the flour, stir well to combine, and cook until lightly browned, about five minutes.

Pour in the broth and water, stir and deglaze the bottom of the pot. Add the potatoes and bring to a simmer. Simmer, uncovered, until potatoes start to break down and soup thickens, about 45 minutes. Stir occasionally.

In a medium bowl, whisk together the sour cream, half-and-half, and egg yolks. Take one cup of the soup broth and mix it in. Pour mixture into soup pot and stir – DO NOT allow the soup to return to a simmer or the mixture will curdle. Add the basil, parsley, salt and pepper. Stir constantly for about five minutes, until soup is thickened and heated through. Stir in the bacon. Serve.

Makes 8 servings.

* For gluten free, replace flour with gluten-free flour of choice.

Boeuf Bourguignon (Beef Burgundy)

23 Feb

My clean kitchen

My clean kitchen

So remember how a couple of weeks ago – okay, more like a month ago – I was talking about how Amanda and I watched “Julie and Julia” and how I now simply HAD TO make Boeuf Bourguignon but I couldn’t because I didn’t have a Le Creuset casserole? Well, apparently my MOST AWESOME AND WONDERFUL NEIGHBOR JOHANNA reads my blog. She is possessed of a Le Creuset casserole the exact type that I required to fulfill my lifelong month-long dream. One afternoon, before I got home from work but AFTER Bill was home from work (this is a key detail), she knocked on the door and presented Bill with this casserole, telling him I could now fulfill my lifelong month-long dream of making succulent, delicious, amazingly wonderfully tasty Boeuf Bourguignon ala Julia Child.

Anyway. So, I walk in the door after work and see this casserole sitting on the kitchen counter. I absolutely FREAKING SQUEE’D, recognizing what it was right away (of course). Bill looked at me like, “Really? It’s that exciting?” I said to him. “You. Did. NOT. You did NOT just buy me a Le Creuset casserole???? YOU DID NOT!” To which Bill responded with, “Well… no. I did not. Johanna read that you needed one to make that beef thingy you wanted to make, so she brought this over for you to borrow.” So, I was momentarily deflated, but unsurprised, because it would have been 1) a really big friggin’ shock if Bill had known me THAT well, to know how much I wanted one of these;, 2) had somehow kept the $350 purchase a secret from me; 3) had actually surprised me with it on, like, a Tuesday afternoon for no reason whatsoever.

And then I was all, HOW AWESOME IS JOHANNA???

Johanna's Le Creuset Casserole

Johanna's Le Creuset Casserole

She is the best. neighbor. EVER.

A couple of weeks passed before I had the opportunity to make the dish. Yesterday turned out to finally be the day, so I got started at noon on the button, the better to ascertain the timing of the preparation and cooking of Boeuf Bourguignon ala Julia Child. I looked up the recipe. I studied it. I pondered it. Then I went about changing things, because that’s just how I roll.

I kind of borrowed the best bits from the method of Julia Child and the method of Ina Garten, and made this recipe easier to deal with. For one, hey Julia? What the heck is a “lardon” of bacon? Is bacon even sold in solid chunks anymore? And why the heck did it need to be boiled? I just provided instructions to dice and sauté the bacon, which is what Ina recommended.

Also, Julia had much more complicated instructions for the onion and mushrooms, added near the end of the stew’s cooking time. Rather than fool with simmering the onions in broth for an hour, I just instructed that they be sautéed in olive oil and herbs. Your mileage may vary, if you’re using fresh whole pearl onions and you’re concerned that sautéing them won’t soften them enough to be added to the stew, then go ahead and use the instructions Julia provided.

Speaking of herbs, Julia seemed to like to use fresh, tied in sprigs, and then removed at the end. I like my herbs to remain in my dish, so I subbed for dried. Also, Julia wanted me to drain the stew of its broth and make separate sauce to be added back in, whereas Ina provided instructions for thickening the stew right in the pot. I went with the latter.

My family dislikes onions so I didn’t add the pearl onions in at the end, just the mushrooms.

Finally, Ina’s recipe called for the meat to be cooked for 1 ¼ hours at 250 degrees, where Julia’s was for 3-4 hours at 325. I very much doubted the meat would be done per the time and temp Ina indicated (I was right), so I went for the 325 degree setting and the meat was done at 3 ¼ hours. I started cold (with all the cutting/slicing/prepping yet to do) at noon exactly, and the food was ready to eat at 4:45 p.m.

Ingredients for Beef Burgundy

Ingredients for Beef Burgundy

Ina’s recipe: http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe/index.html
Julia’s recipe: http://www.recipezaar.com/Boeuf-Bourguignon-a-La-Julia-Child-148007

Of course, as soon as I finished chopping and cutting and slicing all of the ingredients (primarily the bacon and the beef), the new knife set that I was waiting for was finally delivered. I’d hope to break them in on this dish, but the timing was off. Still, aren’t they pretty?

Chicago Fusion Cutlery

Chicago Fusion Cutlery

My recipe:

• 8-12 ounces center cut bacon, diced
• 1 tablespoon olive oil
• 2.5-3 lbs lean stewing beef (such as chuck roast), cut into 2-inch cubes
• 1 carrot, peeled and sliced (or 12 baby carrots, halved)
• 1 onion, peeled and sliced (my family dislikes onions, so I just quartered a large sweet onion and left it in chunks so they could pick it out)
• 1 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 2 tablespoons flour
• 3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
• 2-3 cups beef stock or broth
• 1 tablespoon tomato paste
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1 bay leaf
FOR THE BRAISED ONIONS
• 18-24 white pearl onions, peeled (again, my family dislikes onions so skipped the additional onions – frozen onions can also be used, drain and thaw first)
• 1 tablespoon butter
• 1 tablespoon olive oil
• salt & fresh ground pepper
• ½ tsp tried thyme
• 1 tbsp dried parsley
FOR THE SAUTEED MUSHROOMS
• 1 lb mushroom, quartered (or halved if the mushrooms are small)
• 2 tablespoons butter
• 1 tablespoon olive oil

1. Pre-heat the oven to 450°F.
2. Put one tablespoon of olive oil in a large (9″ – 10″ wide, 3″ deep) oven-proof casserole (such as a Le Creuset) and warm over moderate heat.
3. Sauté the bacon for about ten minutes to brown and lightly crisp.

cooking bacon

cooking bacon

4. Remove to a side dish with a slotted spoon.
5. Dry off the pieces of beef and sauté them in several batches in the hot oil/bacon fat until nicely browned on all sides. It’s important that the beef be dry or it will not brown properly. And we’re talking about cooking, like, ten or twelve pieces at a time, darlings. Don’t crowd the meat.

Dry the beef well between layers of paper towels.

Dry the beef well between layers of paper towels.

Brown the meat a little at a time.

Brown the meat a little at a time.

6. Once browned, remove to the side plate with the bacon. You are now done with the most labor-intensive part of the recipe.

Browned beef and bacon.

Browned beef and bacon.

7. In the same oil/fat, sauté the onion and the carrot until softened. Remove vegetables to a side plate.

Cooking onion.

Cooking onion.

Cooking carrots.

Cooking carrots.

8. Pour off the fat and return the bacon and the beef to the casserole with the carrots and onion.
9. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.

Add flour to the beef and veggie mixture.

Add flour to the beef and veggie mixture.

10. Set the uncovered casserole in the oven for four minutes.
11. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
12. Now, lower the oven heat to 325°F and remove the casserole from the oven.
13. Add the wine and enough stock so that the meat is barely covered. Scrape a spatula or flat whisk along the bottom of the casserole to deglaze the lovely brown bits. This will make for a delicious and nicely-colored sauce.
14. Add the tomato paste, garlic, thyme, and bay leaf.
15. Bring to a simmer on the top of the stove.

Beef Burgundy, getting ready to go in the oven.

Beef Burgundy, getting ready to go in the oven.

16. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours. The meat is done when a fork pierces it easily. Check every hour until desired tenderness is achieved. For us, it’s when the meat falls apart easily.
———-
17. At the end of the meat’s cooking time, prepare the onions and mushrooms.
18. Heat the butter and oil in a large skillet and add the onions to the skillet. Sauté over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart. Remove to a plate. (I skipped this part.)
19. For the mushrooms, heat the butter and oil over high heat in a large skillet. As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes. As soon as they have browned lightly, remove from heat. Place on plate with onions.

Oil and butter, making a snowflake in the cast iron skillet.

Oil and butter, making a snowflake in the cast iron skillet.

Cooking mushrooms.

Cooking mushrooms.

———-
20. When the meat is tender, remove the casserole from the oven. Skim visible fat from the surface of the sauce, if desired.
21. Distribute the mushrooms and onions over the meat. Bring to a simmer on the stove and cook for 15 minutes. Skim fat as necessary/desired.
22. If the sauce is too thick, add a few tablespoons of stock.
23. If the sauce is too thin, boil it down to reduce to the right consistency, or dissolve two tbsp of flour in broth and add slowly to the stew. (For the record, the consistency of my dish was perfect and needed neither thickening nor thinning.)

Out of the oven.

Out of the oven.

24. Taste for seasoning.
25. Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley. Offer fresh crusty bread.

Boeuf Bourguignon with egg noodles.

Boeuf Bourguignon with egg noodles.

It turned out really freaking well. Even Bill was all, “Om nom nom nom,” which is the highest accolade he has to offer. I can now cross the making of Boeuf Bourguignon off of my bucket list. And DAMN, I’m buying me one of those casseroles. Price tag be damned.

Potato Broccoli Cheese Soup

6 Jan

(Modified from the recipe in Dishing Up Maine by Brooke Dojny.)

Prep & cooking time: About 40 minutes total
Serves about six

Ingredients:
– 1 tbsp salted butter
– 1/2 sweet onion, chopped (a half-cup or so of green onions would work well, too)
– 1/2 tsp dry mustard
– 3 cups chicken broth or stock
– 4 cups russet potatoes, peeled and diced (4-5 small-ish potatoes)
– 5 cups broccoli florets, roughly chopped
– 2 cups half-and-half (light cream)
– 1.5 cups shredded cheddar cheese
– 1/8 tsp nutmeg
– 1 tbsp Worcestershire (optional)
– 1 tsp Tabasco (optional)
– salt and pepper to taste

Preparation:

In a large pot, melt butter over medium heat. Add onion and cook until softened, about five minutes. Add dry mustard, stir, and cook for about one minute. Add the chicken broth, stir, then add the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 15 minutes.

While the potatoes are cooking, steam or boil the broccoli until tender, 5-10 minutes. Drain.

When potatoes are tender, use a slotted spoon to remove about one cup of the potatoes. Put on a plate and mash well with a fork, then return to the pot. This will thicken the soup.

Add the half-and-half to the pot, stir, then add in the cooked broccoli. Heat until very hot, but not boiling (boiling will cause the cream to curdle – doesn’t change the taste but makes the texture a little unattractive). Stir in the cheddar cheese until melted. If using, stir in the Worcestershire and Tabasco. Sprinkle in the nutmeg and stir. Add salt and pepper to taste, and serve.

This recipe would probably be excellent with some crisp-cooked crumbled bacon added in at the end, or added to individual bowls. I really haven’t found too many circumstances where bacon wouldn’t improve a potato-based soup.

Lamb Stew

28 Jan

2 pounds lamb stew meat, with fat
1 cup red wine
3-4 cups lamb broth*
Butter and olive oil
1 small can tomato paste
several sprigs fresh rosemary and thyme, tied together
2 cloves garlic, peeled and mashed
2-3 whole cloves
1 teaspoon dried green peppercorns, crushed
2-3 small pieces fresh orange peel
1 pound small red potatoes
1 pound carrots, peeled and cut into strips
2 tablespoons corn starch dissolved in 2 tablespoons water

Marinate lamb in wine for several hours or overnight. Remove from wine and dry pieces very well with paper towels. In a heavy flame proof stock pot, brown stew meat on all sides, a few pieces at a time, in butter and olive oil, removing to a plate for subsequent batches.

When all meat is browned, pour out browning fat and add wine used for marinade and broth* to the stock pot. Bring to a rolling boil and skim off any scum that rises to the surface. Reduce heat and add browned meat, tomato paste, herbs, garlic, cloves, peppercorns and orange peel.  Stir to combine, and transfer to a heavy casserole dish.

Place in a 350 degree oven and cook for two hours. Add potatoes and cook for an additional hour.  Add carrots and cook for an additional 30 minutes.  Just before serving, transfer to the stove and over a medium flame, stir in the corn starch mixture to thicken the sauce. Add salt and pepper to taste.

*Okay, so who’s ever heard of lamb broth?  Gotta love these old recipes.  Chicken or pork broth works just as well here.

** This recipe was updated on 2/9/08 to clarify some instructions.