Vegetable & Chorizo Stew

A lovely local restaurant holds a weekly prix fixe wine tasting dinner, themed by region.  I went with a friend a few months ago and it was delicious and charming.  But, of all of the wonderful things we tasted that evening, one dish lingered with me: an early autumn vegetable stew with chorizo.  It featured a broth that was simultaneously light and full of bold, smokey flavor.  It was hearty in taste but not heavy in the stomach.  And, with nothing to go by other than my vague recollections, I set out to attempt a recreation.

My version is certainly not identical to the original, but was very tasty and pleasing nonetheless.  I don't remember if the original had beans-- I don't think it did-- but I decided to add some to make it just a little heartier for the middle of winter, mild as this one may be.  For an earlier fall dish I think I'd replace the beans with some more corn and perhaps some diced carrots, sauteed in a pan a bit before being added to the broth.

Ingredients:
- 2 raw chorizo sausages (though I think it could also be quite lovely with dried chorizo, as I believe was featured in the original)
- 1 onion, diced
- 1 stalk celery with leaves, diced
- 1/4 c. dry red wine
- 3 c. water
- 1 tsp salt (or less if sausage is particularly salty)
- dash paprika, dash cumin, 1/2 tsp black pepper
- lacinto kale, destemmed and chopped
- 1 can cannelini beans, rinsed well (home-cooked would be ideal, but I tend to fall short here)
- 1/2 c. corn (fresh or frozen)

Directions
- Slice the chorizo into 1/2" slices
- Heat a dry dutch oven or heavy bottomed pot over medium
- Sear the chorizo on each side in two batches.  Remove and set aside.
- Add the onions to the hot pot and saute for about 3 minutes.
- Add the celery and saute another minute.
- Deglaze the pot with the wine, then add the water, the sausage, and the salt.
- Cover and simmer at 30-45 minutes.
- Add the beans, kale, and corn, adjust seasoning and simmer another 20 minutes.

This makes about 4 servings, especially is served with hearty bread to soak up all of the delicious broth.

Enjoy!

Celebrate Celery with Sensational Seasonal Soup

Celery.  You know.  That green stuff that's usually left on the crudite platter, alone and limp.  That ingredient you usually skip in complicated recipes because you don't have it and who wants to buy a whole bunch of celery for a stalk or two and who's going to notice anyway?

Well, I have news for you: celery is actually really delicious.

But!  There are two rules for maximum celery deliciousness:
1. Buy quality celery that still has its leaves.
2. Cook it!

When you're making a dish that really features the celery, I recommend seeking it out at a farmers' market, (contrastingly, if you're looking for a vehicle for ants on a log then giant, watery, crispy supermarket celery is the way to go).  Farmers' market (organic) celery will usually look a little different: the stalks will likely be much thinner, it will probably be darker green, and it will have a full crown of lovely leaves.  This is a wonderful thing.  While I find the stalks themselves to be more flavorful, the leaves of the celery are actually the most flavorful part and should be used for cooking.  If you buy from a supermarket, they often cut the leaves off entirely or leave just a few.  Ask your produce manager to sell celery with leaves!

Okay, so you have quality celery.  It will be tasty on its own, but cooking celery really brings out the delicate flavors.  Regardless, these are not in your face flavors. A little grassy and floral with just a hint of onion, it is subtlety embodied.  But make the time and effort to appreciate this flavor and you will find it most pleasing.  This soup is very pleasing, indeed.

Ingredients:
- 4 tbsp unsalted butter
- 1 tsp salt
- freshly ground black pepper
- a pinch of paprika
- 1 1/2 c. diced yellow onion
- 3 c. diced celery stalks
- 2 c. roughly chopped celery leaves
- 3 c. water
- zest and juice of 1/4 lemon

Directions:
- Melt the butter in a large-ish pot and add the onions, celery, salt, a few grinds of pepper, and paprika.
- Cook over medium heat until the onions are transparent, about 15 minutes.  Stir as needed.
- Add the 2 c. celery leaves for the last five minutes.
- Add the the water, zest, and lemon juice.
- Cover and simmer over low heat for at least 30 minutes, (I let it go for an hour).
- Carefully pour the soup into a blender and blend on high until the soup is smooth.
- Taste and adjust for seasoning.  I added just a little smoked sea salt.
- Serve plain or with a dollop of greek yogurt and paprika or celery salt for garnish.

If you have leftover celery leaves, dry them for future use!  Lay them out on a baking sheet and put in a 250 degree oven for about 5 minutes, until they are dry enough to crumble.  You can make celery salt, a lovely garnish, or keep them plain to add a little celery flavor to future dishes.

If you absolutely can't find celery with (enough) leaves, you can still try the recipe but I would add some celery seed, increase the amount of celery stalks, and try to reduce the soup a bit to intensify the flavor.

Enjoy!

Parsnip Buttermilk Soup

Continuing with this cold spell...  another soup.  This one has decidedly fresh leanings to it, though.  Wintery parsnips, onion, and apple are complimented by the unexpected tang of buttermilk.

- Start by peeling and dicing 2 parsnips (about 2 cups), 1 onion, and 1 apple (about 1 cup each).
- Add them to a large pan with a small drizzle of olive oil, 1 tsp salt, a few grind of pepper, and a dash of paprika and marjoram.
- Sautee on medium heat until they are golden and tender, about 15 minutes.
- Add a dash of white wine and 1 cup water, (you can also use broth, but I wanted to keep the flavor simple).  Cover and simmer over low heat for 30 minutes.
- Remove vegetables and their liquid to a blender and puree until smooth.
- Return to the pan and stir in 1 cup (lowfat) buttermilk.  You could also use a combination of milk and greek yogurt or sour cream.
- Adjust seasonings if necessary and add water (or broth) to thin to the desired constistancy, (I added 1/2 cup).
- Garnish with a dash of paprika, some crumbles of goat cheese, and some whole wheat toasts.  Some chopped green onions would also be ideal.

Enjoy!

Turkey Stew

We've had a late season cold spell here, snow and all.  It's put my spring culinary yearnings on hold.  But what better way to clear out the freezer and pantry.  This turkey stew (or is it chili?) is hearty, warming, and quick to assemble.

• Start with about 6 cups turkey stock with meat.
• Season with salt, paprika, cayenne, oregano, and a dash of turmeric
• Simmer the stock, reducing the liquid by about half.
• Add one can of garbonzo beans and one can of cannelini beans.  You can, of course, use dried beans (soaked and added before the liquid was reduced) but I was going for easy.
• Add 1 cup chopped onion.
• Add 1 tbsp tomato paste and 1 tbsp flour mixed with water to thicken.
• Simmer for about an hour.
• 15 minutes before serving, add four stems of kale with the spine removed and torn into bite-sized pieces.  Adjust seasoning if necessary.
• Serve with some hearty whole wheat bread and perhaps a dollop of greek yogurt if you're feeling adventurous.  Makes 4-6 servings.

Enjoy!

The Most Delicious Lamb Stew Ever. Seriously.

Okay, people.  I don't say this lightly.  But...  this might be one of the most delicious things I've ever made. It will definitely become a signature recipe of mine.  I kind of don't want to share, but it would just be cruel to deny it to the world.

It all started with a trip the grocery store.  I love lamb, so I always keep a look out for any specials.  This particular week they had a surplus of lamb stew meat.  It's not something you always see in stores, maybe a puny packet now and then, but this week they had pounds of it behind the butcher counter.  As the butcher wrapped up my order, my mind was racing with ideas.  As I finished my shopping, I made sure to grab potential ingredients.

When I got home I had a general idea of what I wanted to make, but I still wanted to look around online for some guidance.  There were many recipes that looked good, but nothing that was quite right.  Instead, I picked a few ideas I liked and decided to wing it.

I know this recipe looks long and complicated, but I promise you it's not so bad.  Do note that this is a rather thick stew without much liquid.  You could add more broth if you wanted, but I really liked the consistency.  As listed below, this makes a solid five servings.  And now, without further ado, the lamb stew!

Ingredients (do all of your chopping at once to get it done with, then add to pot as needed):

• 1/2 pound lamb stew meat chunks
• 2 medium onions, about two cups thinly sliced (I used one sweet and one yellow, but you could use both of the same kind)
• 1 clove garlic, minced or pressed
• 1/2 tsp. each of cinnamon, pepper, thyme, oregano, cumin; 1/4 tsp. allspice; salt to taste (start with 1/2 tsp and go from there)
• dash red wine (optional)
• 1/3 c. warm water with generous pinch of saffron added, allowed to sit to infuse for five minutes (optional)
• 1 can diced tomatoes with juices
• 1 small turnip (I used the purple top kind), peeled and chopped
• 1 carrot, chopped (I used a fat, ugly carrot and I thought it was much more flavorful than baby carrots.  Also, don't peel it, just scrub the outside lean.)
• 6 dried figs, stemmed, 1/4" dice (Optional, but highly delicious.  Dried apricots would also be good)
• 1/4 cup raisins, roughly chopped (I used a raisin blend I had from trader joe's that had multiple colors and sizes.  Try to use half yellow and half red.  If you have to choose one, use yellow if you use figs, and use red if you use apricots.)
• 1 can chick peas, drained and rinsed
• 1/2 lemon, sliced and seeded

Instructions:

1. Add saffron to warm water and let sit (optional)
2. Heat up dutch oven (or other heavy pot).
3. Pat your lamb dry.
4. Add 1 tbsp oil to pot.  Add lamb chunks in a single layer (multiple batches likely) when the oil is hot.  There should be a nice sizzle.  Turn over once when brown.  Remove to a bowl and set aside.
5. Lower heat to medium and add onions and garlic.  Stir occasionally.  When onions are transparent and lightly golden, add spices and stir.
6. Add generous dash of wine (1/4 c.?) and deglaze bottom of pot, scraping with wooden spoon.  (optional)
7. Add saffron water (or regular water), deglazing now if no red wine was used.
8. Add lamb and accumulated juices back to pot.
9. Simmer on low heat with cover on, approximately 1 hour.  (check periodically-- you can add some water if necessary, but you shouldn't need to.)
10. Add turnip, carrot, and fruit; stir.
11. Simmer addition 30-45 minutes.
12. Add chick peas; stir.
13. Place lemon slices on top of mixture.
14. Cover and simmer additional 20 minutes.
15. Serve immediately (without lemon slices).  Can be served over couscous or eaten plain.

You won't regret taking the time to make this stew.  In fact, just writing this has made me want to make it all over again.

Enjoy!

No Soup for You!

Soup is perhaps the greatest food.  You take take any number of odds and ends, combine them, and end up with a delicious, comforting meal.  Most of the time I make my own soups, working from basics like beef stew, chicken soup, or vegetable purees.  Now and then I consult a recipe for something new.  That's what reminded me of Mulligatawny.

There seem to be endless variations on Mulligatawny.  This is likely because it's not really an 'authentic' recipe: rather it was a vague British interpretation of several Indian soups.  Some seem thick and stew-like, with a page long list of ingredients.  Others are thin, broth-y soups that rely on spices for their presence.  I chose one of the latter persuasion, found here.

Since I stashed away a rather ridiculous amount of turkey broth in my freezer from Thanksgiving, half of the work was done for me and the soup took little time to put together.  (A tip of freezing stock:  after you've simmered your poultry, separate the stock into some that's just broth and some that is broth and meat.)  In fact, the only critical ingredient I was missing was turmeric, (I lacked some other spices but made do without).  This recipe is especially great because, as it's so simple and fast, it can easily be adjusted to any amount-- even a single serving.

Ingredients (that made it into mine)

• Turkey or chicken stock with meat
• Garlic cloves, peeled and sliced
• Ginger, peeled and sliced
• Salt
• Turmeric
• Black pepper
• Cumin
• Chile Powder
• Coriander (I didn't use coriander, but did throw in a bit of fennel seed and caraway)
• Yellow Onions
• Lemon

I added:

• Paprika
• Celery
• Kale
• Greek Yogurt, for serving

Instructions:

1. Once you have your stock, add all spices.  Be careful adding salt if you don't remember the content of what you're starting with.
2. Add half of onions to stock.
3. Simmer for 30 minutes.
4. Chop remaining onion, celery, and kale.  Sautee in a pan with a drizzle of olive oil and an extra dash of turmeric until onion begins to become translucent.
5. Add onion mix to soup and simmer for 15 minutes.
6. Serve with a generous dollop of greek yogurt and a dash of paprika.

This soup was delicious and warming, without being heavy.  For more heartiness, you can serve it with rice or add to the soup itself.  Lentils, chickpeas, or more vegetables would definitely complement this dish.  Beside a lovely new soup base to work with, I also found a new love for turmeric which has found its way into many other dishes.

Enjoy!

Lima Bean Soup, or the Fastest Soup Ever

Isn't it pretty?  I'm a sucker for any spring green foods, especially in the middle of a particularly snowy winter.  This is a great soup for when you don't have time (or didn't think ahead enough) to have a soup on the stove all day long.  Creamy and filling, it's a wonderful winter soup.

- Dice a small onion and mince one clove garlic.
- Sautee in a pan with a little butter until translucent.
- Add salt, pepper, and about 1 cup baby frozen lima beans.
- When lima beans are tender, add 1 tbsp butter.
- When butter is melted, add 1 tbsp flour.  Stir well to incorporate butter with flour to make a roux.
- When the butter-flour is thick and slightly golden, add 1 cup chicken broth.  You could use vegetable broth to make it vegetarian, but beware store bought broths that are often very tomato-y.  Bring to a boil.
- Let cool slightly, then carefully transfer to a blender.
- Puree until smooth (or desired consistency).
- Optionally, add just a dash of cream for extra decadence.
- Serve hot with toasty bread for dipping.

If you wanted to be cute, you could served the bowls with a dollop of plain yogurt and a few sauteed lima beans in the center.

Fresh Chicken Soup with Wild Rice

Aaaah, what's more comforting that a nice, hot bowl of chicken soup?  There are endless variations on the dish: noodles or rice, herbed or curried, chicken and dumplings, and pretty much anything else you can think of.  What is especially wonderful is that if you roasted your own chicken, (like this), stored the leftovers, and made stock, most of the work is already done!  Here I use wild rice, mushrooms, and arugula to add the slightest fresh twist on a classic.

• Combine your chicken stock (you can use store bought if you didn't make your own), chicken pieces (I like to use mostly white meat since moisture is provided by the broth), a large chopped onion, salt, pepper, a couple bay leaves, and any herbs that strike your fancy.  Bring to a boil.
• Add your wild rice.  Keep in mind the volume of cooked rice versus the volume of liquid you have.  Also taste your stock at this time.  If it seems too concentrated, add some water.  Simmer, covered, for about 30 minutes.
• The rice will still have some bite to it at this point.  Add your chopped celery and carrots.  Simmer another 10 minutes.
• Add your chopped mushrooms (pretty much any kind you like).  Simmer another 10-15 minutes.
• Now everything should be getting nice and tender.  Test a carrot, some rice, and a mushroom.  If you like your soup veggies on the softer side, continue to let it simmer until it's how you like it.  Otherwise, stir in your arugula and serve!  The arugula can also be added to individual bowls: it will cook in the hot broth as you eat it.
• Note that soup with rice doesn't always keep that well: the rice continues to absorb the liquid.  Some people separate it before storing, or cook their rice separately (which makes for a lesser flavor).  I usually try to make a smaller amount (a nice bonus of making your stock ahead of time is taking out just as much as you need), and deal with a slightly mushier soup the next day.

Enjoy!

- Rori

Cassoulet: the Fancy Chile

Chile... it has some negative connotations. Sloppy, greasy, man food comes to mind. Don't get me wrong, I like chile. When done well it can be very delicious. It doesn't, however, bring to mind fine dining. But call it cassoulet.... well! Now that's different! Suddenly we picture little French villages in the countryside, families sitting together cupping bowls of warming nourishment in their hands. But really, cassoulet is just chile... without the chiles.

Here is my hodgepodge version of the dish. Not exactly traditional, (those French villagers might find offense), but more or less the same in spirit.

• Get yourself a nice pot. Enameled cast iron is great if you have one, but any pot will do.
• Uncase two italian sausages: slice them open and turn the inside out into the pot. Brown the meat a bit, rendering some of the fat, while stirring frequently.
• Add one clove of minced garlic, one chopped onion, and 1/2 tsp each of rosemary, thyme, and salt.
• After 3-5 minutes, add 1/3 to 1/2 c. white wine (nothing too fruity).
• Simmer until the liquid is nearly gone.
• Add 1 cup of beans* and one cup of vegetable broth.
• Cover and simmer on low heat until the liquid has reduced and the beans are cooked, about 1 hour.
• If you have a gruyere or parmesan rind (always save these) lying around, feel free to toss it in. It adds a wonderful creaminess and depth to the stew. You will fish out the rind before serving.
• After the hour, add about 1/2 c. of a thick tomato sauce and 1/4 c. chopped parsley.
• Simmer an additional 10 min. with the lid off.
• Lastly, just before serving, add 1 tbsp of freshly squeezed lemon juice.

* Note that I used fresh cranberry beans, not dried. If using dried, I would recommend soaking them first. Other kinds of beans can, of course, be substituted.

Serve and enjoy!

- Rori

Harvest Butternut Squash Soup

Creamy Butternut Squash Soup with Sourdough Gruyere Crouton

It's definitely fall now, which means it's time for soup again! Butternut squash soup is a cold weather must, and I like taking advantage of the fall apple harvest to add a slight twist.

Ingredients:

• 1 small to medium butternut squash
• 
  
  1 very large sweet onion
• 1-2 large apples (of the sweeter, red-yellow variety)
• About 32-42 ounces chicken and/or vegetable broth
• 1 tablespoon butter
• About 1/4-1/3 cup light cream (optional, and you could probably substitute a blend of sour cream and milk)
• Spices to taste: I used salt, pepper, thyme, ginger, and anise
• A handful of parsley

Directions:

• Mince onions.
• Peel and mince apples.
• Remove seeds and skin from butternut squash. Chop into 1/2 inch pieces.
• Combine chopped ingredients in large pot with butter.
• Cook on medium-high for about half an hour to soften, stirring frequently. Turn down heat if browning starts. Add spices as they start to break down.
• Add 1/3 of the broth for the last 5-10 minutes and bring to a simmer.
• Squash should be soft enough to mash, onions should be fully translucent, and apples should be nearly melting.
• 
  
  Two options: mash by hand for a chunkier soup or put in a food processor, blender, or food mill for a smoother soup.
• Add the remaining broth and let simmer, covered, for up to an hour, stirring occasionally.
• Add cream in last ten minutes.
• Adjust seasoning if necessary.
• Ladle into a bowl and garnish with some torn up parsley. Homemade croutons or crumbled bacon would also be a nice addition.

Makes about four large (entree) servings. Enjoy!

- Rori