Category: Stews and Soups

Corn Chowder

INGREDIENTS

  • 1/2 LB sausage
  • 2 C raw potatoes (diced)
  • 1 onion (diced)
  • 3 C milk
  • 1 can whole kernel corn (or 4 ears of corn)

STEP BY STEP

  1. Crumble and fry sausage in a heave skillet
  2. Remove and set aside on paper towel or newspaper
  3. Fry onions in sausage fat
  4. When onion is softened, add diced potatoes and milk
  5. Cook 20 minutes
  6. Add 1 tsp salt and 1/4 tsp black pepper
  7. Add kernel corn
  8. Heat thoroughly
  9. Just before serving, add sausage back in

ALTERNATE RECIPE

INGREDIENTS

  • 1 TBL butter
  • Extra-virgin olive oil
  • 1/2 onion, minced
  • 1 garlic cloves, minced
  • 2 sprigs fresh thyme, leaves only
  • 2 TBL all-purpose flour
  • 3 C canned vegetable stock
  • 1 C heavy cream
  • 1 Idaho potatoes, peeled and diced small
  • 3 ears corn
  • Salt and freshly ground black pepper
  • 2 TBL chopped fresh parsley leaves

STEP BY STEP

  1. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
  2. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.
  3. Dust the vegetables with flour and stir to coat everything well.
  4. Pour in the vegetable stock and bring to a boil.
  5. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  6. Cut the corn kernels off the cob and add to the soup.
  7. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
  8. Stir in the parsley and give it another little drink of olive oil.
  9. Ladle the soup into bowls and serve.

 

Cream of Broccoli Soup

  • 1 small onion (pieces)
  • 1 TBL Extra Virgin Olive Oil
  • 1 box frozen chopped broccoli
  • 1 C chicken broth
  • 1 tsp nutmeg
  • 1 TBL butter
  • 1 can mushroom soup
  • 1 C sour cream
    or 1 C heavy cream with 1 tsp sugar
    or 1 C sweetened condensed milk
  1. Soften onion in 1 TBL olive oil
  2. Add broccoli, broth and nutmeg
  3. Cook about 5 minutes
  4. Add butter and mushroom soup
  5. Bring up to simmer
  6. Put into blender and add 1 C sour cream
  7. Serve from blender, or return to saucepan a place at a low simmer until your guests are ready to eat
  8. Garnish with diced tomato

Serve with Homemade Pita Bread fresh out of the oven

Shepherd’s Pie Baked Potato

  1. Start out just as if you were making a twice-baked potato.
  2. Scrub four russet potatoes (high starch – good for baking)
  3. Poke a few holes in the top of the potato to let the steam escape.
  4. Bake the potato for about 40 minutes at 400º
  5. Cut the top off the potato
  6. Scoop out the meat of the potato, being careful not to poke through the skin.
  7. To the meat of the potato, add –
  8. 2 TBL butter
  9. 1/2 tsp salt
  10. 1/2 C lowfat buttermilk
  11. Mash until smooth.  Use a mixer if you must – it needs to be smooth, not lumpy
  12. In a skillet, brown 8 oz 85/15 ground beef
  13. Drain the excess oil
  14. Add  –
  15. 1/2 onion – diced
  16. 1 TBL butter
  17. 1 TBL olive oil
  18. 3/4 tsp white pepper
  19. 1 tsp salt
  20. 2 TBL flour
  21. 1 tsp corn starch
  22. 1 C beef broth
  23. 2 tsp Worcestershire
  24. 1-1/2 C frozen chopped vegetables
  25. Simmer until sauce thickens
  26. Fill potato boats
  27. Pipe smooth white potato mixture over the top
  28. Use a fork to create patterns on top
  29. Bake at 350º for about 15-20 minutes or until singed brown
    –
  30. This can be prepared 24 hours in advance, and refrigerated
  31. Increase cooking time by five minutes – or until singed brown

View YouTube Video on which this recipe was based.

Mushroom Soup

Feeds four
Prep time 20 min
Cooking time 35 min
Total time about an hour

  • 1 TBL EVOO
  • 5 C cremini mushrooms – cleaned, stemmed, quartered
  • 1 onion – half chopped, half minced
  • 1 TBL AP flour
  • 1 tsp celery salt
  • Dash cayenne pepper – powder or sauce
  • Dash black pepper
  • 1/4 C green onions – chopped
  • 1 clove garlic – minced
  • 1/4 C white wine
  • 2 C chicken broth
  • 1 C hot water
  • 1/4 C sour cream
  • 1 TBL chives – chopped

Serve with French Bread

  1. Clean onions (See note below)
  2. Heat EVOO in a Dutch oven
  3. Sautée mushrooms until softened
  4. Add onion pieces
  5. Cook 5 minutes
  6. Add flour and dry spices
  7. Add green onion and garlic
  8. Deglaze with white wine
  9. Add broth and water
  10. Bring to boil
  11. Lower heat and simmer 20 minutes
  12. Use immersion blender to chop until rustic or smooth
  13. Fold in sour cream
  14. Plate topped with minced chives
  15. Serve with French bread
Cleaning mushrooms: The common wisdom is don't wash mushrooms, just use a dry paper towel. Also, don't wash them until you are ready to use them. That being said: Do not wash them if they are being used in a dry application, such as a salad. You can, however, give them a quick rinse underwater if you are immediately baking with them or using them immediately in some sort of soup or other wet application. The towel cleaning should be a suggestion rather than a rule, but when in doubt, just use a dry paper towel.

Scratch Chicken Soup

  • Use an entire chicken to make stock
    • Chicken Soup Leg, breast pieces, thigh pieces, wing
    • Cover with cold water and put on heat
    • Add celery, onion, carrot, garlic, bay leaves, black peppercorns
    • Bring to a boil
    • Reduce to simmer, and skim off fat
    • Cook 1 hour – remove chicken breasts
    • Cover and cook 2-3 more hours 
    • Strain in colander, removing large solids,
      • then strain in strainer lined with cheesecloth, removing small solids
  • Set aside meat to cool
  • Add bouquet garnis with thyme sprigs
  • Cook 30 minutes
  • Add FRESH cut vegetables (celery, onion, carrot, garlic, chives)
  • Cook 30 minutes
  • Shred meat and return to pot
  • Add 1 tsp soy sauce
  • Add vermicelli noodles
    • OPTIONAL:  Small amount of Bisquick made into balls for dumplings
  • Stir in two beaten eggs
  • Top with parsley

French Onion Soup – COLLECTION

Ref Timeline – Misc process

  • 11:00
    • Slice onion
    • 2 TBL butter 1 TBL oil
    • Toss – High heat 20 min
    • ½ tsp sugar
    • Simmer 60 minutes
  • 12:30
    • Meanwhile make garlic float
    • 2 tsp corn starch to premade soup
    • Add soup to pan
    • Turn on Broiler
    • Simmer 10-15 minuets
  • 12:45
    • Divide soup and onions
    • Float bread
    • Sprinkle with cheese
    • Broil till browned

Traditional French Onion Soup

INGREDIENTS

  • 2 TBL unsalted butter
  • 2 large (3 medium) sweet onions, sliced
  • 1 cloves garlic, minced
  • 3 TBL dry white wine
  • 3 cups beef stock
  • 2 TBL cornstarch
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoons white wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 6 (1/2 inch-thick) French baguette slices
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Gruyère cheese

STEP BY STEP

  1. Melt butter in a large stockpot or Dutch oven over medium heat.
  2. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.  If the onions begin to burn on the bottom of the pot, reduce heat and stir in 2 TBL water.
  3. Stir in whole clove of garlic until fragrant, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in beef stock, thyme and bay leaves.
  6. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes.
  7. Discard thyme sprigs and bay leaves.
  8. Stir in white wine vinegar; season with salt and pepper, to taste.
  9. Place baguette slices in toaster oven and run through a toast cycle.  Flip and run through one more time if not browned.
  10. Alternately, use an oven at 350º for 4-6 minutes.
  11. Set bread aside.
  12. Divide soup into ramekins.
  13. Place onto a baking sheet.
  14. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
  15. Place into oven and bake 10-12 minutes or until golden brown and cheeses have melted.
  16.  Serve immediately.

Grandpa’s French Onion Soup

INGREDIENTS

  • 2-3 pieces of bacon
  • 4 large Vidalia onions (sliced) (or 6 smaller)
  • 1 tsp sugar
  • 1/2 + 1/2 + 1/2 tsp salt
  • 1 CU white wine or 1/2 C sherry
  • 1 CU beef conumé
  • 1 C chicken broth
  • 1/2 C apple cider
  • 2 TBL Olive Oil
  • 1 tsp Worchestershire
  • 1 tsp soy sauce
  • 2 TBL Butter
  • 1 TBL corn starch
  • Flavored salad croutons
  • 1/2 C grated Gruyere cheese
  • 1/2 C grated Parmesan
  • 1/2 C grated fontina or mozzarella

STEP BY STEP

  1. Cook bacon and set aside.  Pour out most (but not all) of the grease.
  2. Add butter to sauce pan and reheat.
  3. Chop onions into slices, then add to a sauce pan sprinkling with a bit of salt as you go.
  4. Saute 1/2 hour over low heat till they heavily caramelize and brown.
  5. Add 1/2 tsp sugar and stir in.
  6. Cover and reduce heat to low and cook for 60 more minutes, stirring occasionally.  If it starts to burn, add just 1 TBL of stock, but not too much.
  7. Meanwhile, use a stale baguette – not sponge bread, and not a fresh baguette.  Butter heavily and sprinkle with garlic, then toast in oven until browned.  (See Step 17 below)  Set aside.
  8. After an hour, mix corn starch with wine.
  9. Increase heat to medium and stir in corn starch mixture
  10. Mix in a splash or three of cognac or sherry, Worcestershire, and soy
  11. Cook for three more minutes
  12. Add cold broth and cook for 10 minutes
  13. Using slotted spoon, divide onions into two soup tureens
  14. Break apart bacon and divide between tureens.
  15. Top off bowls equally with broth, leaving at least 1/2 inch clearance on top.
  16. Top and cover with a “form fit” disk of French bread – toasted
  17. Top with grated gruyere and parm mix.
  18. Sprinkle lightly with mozzarella
  19. Broil until cheese barely starts to blacken – about a minute
  20. Serve hot.
  21. Garnish with basil leaf.

Caramelized French Onion Soup

  • 1 LB red onion
  • 1/3 CU butter
  • 1 TBL quatre epices
  • 2 tsp flour
  • 6 CU chicken stock
  • 1 baguette (or similar)
  • 6 oz grated Gruyere
  • 2 TBL crushed Shitake mushrooms
  • 2 tbs Madera or sherry or balsamic vinegar

quatre epices –
– 1 TBL pepper
– 2 tsp each of nutmeg and powdered ginger
– 1/2 tsp each of cinnamon and ground cloves

STEP BY STEP

1. Ahead of time: Cut baguette into rounds and toast lightly
2. Peel onions and cut into thin slices
3. Carmelize onions in butter for 15 minutes in soup pot on medium high
(leave “fond” in the bottom
4. Add quatre epices, stirring to keep onions from browning
5. When onions are translucent, sprinkle with flour, stir to combine
6. Add stock and mushrooms; cover, and simmer for 30 minutes
7. Transfer soup to bowls and float baguette slices on top
8. Sprinkle with Astiago and Gruyere (or Swiss as a substitute)
9. Place under a broiler until brown, then serve

Melted French Onion Soup

  1. Slice 3 yellow onions very thin
  2. Add 3 TBL EVOO
  3. Add 1 tsp granulated sugar
  4. Sauté slowly over low heat for about 40 minutes
  5. Add 2 tbl butter, salt, pepper
  6. Cook 10 more minutes
  7. Add 1 TBL AP flour
  8. Add cooking sherry . 3 tbl
  9. Add beef broth . 3 cups
  10. 2 tsp thyme leaves and 1 tsp salt
  11. Cover and simmer about 30 minutes – while doing the bread
  12. Roast cubes of bread 10 minutes or 3/4 inch thick slices
  13. Ladle finished soup into oven-safe tureens
  14. Top with croutons or baguette
  15. Top with grated mixture of Swiss, Gruyere and Fontina cheese
  16. Preheat oven to 350 degrees
  17. Switch to broil, then broil till browned – Watch it closely and don’t let it burn
  18. Serve hot with French bread or a baguette

Alton’s French Onion Soup

Alton’s French Onion Soup

Slow Cooker French Onion Soup

– www.CooksCountry.com

  1. Halve three onions pole to pole, and cut into small pieces
    – NOT strips – NOT rainbow slices
  2. 2 TBL butter into slow cooker
  3. Add 1 TBL brown sugar, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp thyme
  4. Add 3 TBL AP Flour
  5. Add 1/2 C dry sherry
  6. Add 2 TBL soy sauce
  7. Add 1 TBL apple butter
  8. Toss all, then add to slow cooker
  9. Add two beef bones into onions
  10. WAIT: Liquid is added at the end
  11. Cook 10-12 hours
  12. Toast the bread on its own and top with Gruyere cheese
    Broil until bubbly
  13. Fish out beef bones
    Add 1 C hot chicken broth plus 1 C hot beef broth
  14. Bowl and float toasts

 

Roasted Corn and Pepper Soup

Based on a recipe by Barbara Fenzl, Owner of Les Gourmettes Cooking School

  • 4 ears of fresh corn
  • 1 TBL + 1 TBL unsalted butter
  • 1 TBL EVOO
  • 1  onion (1/2 of it minced or grated – the other half just chopped)
  • 8 cloves garlic, 2 minced or grated, 6 whole
  • Salt and pepper to taste
  • 1 poblano chile, roasted, peeled, seeded, and chopped
  • 1 serrano or habanero chile, WHOLE
  • 1 cups chicken stock
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar

Step by Step:

  1. Cut the corn from the cob and set aside
  2. Cut the cob into 1 inch pieces and put into 4 C water
  3. Add 6 whole cloves garlic and half your onion (chopped) and your uncut serrano
  4. Simmer corn broth for 30-45 minutes
  5. Saute half your corn kernels in EVOO and butter
  6. As soon as they show any sign of color, add your lime and sugar.
  7. Cook 60 more seconds, then remove.
  8. If corn is not in season, use thawed frozen corn kernels, place on a baking sheet, and put under a preheated broiler until browned.
  9. Set aside.
  10. In a medium saucepan, heat 1 TBL of butter; add onion and garlic, season with some salt and pepper and cook over medium heat until onion is translucent, about 10 minutes.
  11. Add poblano chile, and serrano chile.
  12. Cook for 2 or 3 more minutes.
  13. Put the roasted corn kernels in a blender or food processor with 1 cup of the stock.
  14. Blend until thickened and almost smooth.
  15. Add the mixture to the saucepan with the rest of the corn and the stock and bring the mixture to the simmer.
  16. Add cilantro and taste to see if it needs more salt.
  17. Ladle into bowls and serve.

 

Caponata

imageINGREDIENTS

  • 1 eggplant
  • 1 zucchini
  • 2 C cubed winter squash
  • 1 Vidalia onion
  • 4 cloves garlic
  • 1 stalk celery
  • 1/2 CU green olive
  • 1/2 CU black olive
  • 1/2 C golden raisins
  • 1 can diced tomatoes (drained)
  • 2 TBL capers
  • 1/4 C apple cider vinegar
  • 1/4 C white balsamic vinegar
  • 1/2 tsp salt

STEP BY STEP

  1. Toss your cubed squash in 1 TBL EVOO and 1 tsp salt
  2. Bake at 350º for 30 minutes
    While this cooks
  3. Cut up onion and mince the garlic – Set aside
  4. Peel the eggplant, leaving just a little bit of purple to make it pretty.
  5. Cut up the eggplant in 1/2 inch cubes – Set aside
  6. Put drained tomato into a third bowl
  7. Cut celery into thin crescents – Add to tomato
  8. Quarter olives – Add to tomato
  9. Add capers, raisins and salt to tomato
  10. Heat up a skillet, add EVOO and saute onions
  11. When the start to soften, add the garlic and celery
  12. As soon as this is all combined, add the eggplant and combine gently
  13. Add tomato mixture to the eggplant
  14. Mix very gently, and continue heating 5 minutes.
  15. Mix gently, and continue to heat another 5 minutes
  16. Add vinegars, stir to combine and heat for another few minutes.
  17. Stir in cooked squash
  18. Can be served hot, but it is great chilled for at least several hours, and served cold.

VARIATIONS

Add any of the following ingredients for twists:

  • Julienne strips from 1/2 carrot
  • Chopped fresh parsley, cilantro or basil
  • Fresh quartered cherry tomatoes
  • Pitted calamata olives
  • Pimiento stuffed olives
  • Add 1/2 tsp red pepper chili flakes to kick it up a notch
  • Substitute Red Wine vinegar for Apple Cider
  • Add tomato sauce to create more of a cold summer soup

NOTES

  • You can serve this hot when you make it, and refrigerate the left-overs. They will keep well in the refrigerator for days, and you can haul it out at any time and just eat it without any to-do.
  • Vinegar is the secret ingredient. It gives it a unique taste and acts as a preservative.

Meat and Veggie Stock

INGREDIENTS

  • Left-over chicken parts from a whole chicken
    Keep out breast, thighs and wings for eating
    Use left over rib bones, spine, chicken hearts, liver, etc.
  • 1 onion – quartered
  • 3 stalks celery – chopped
  • 4 carrots – chopped
  • 2 large leeks – rough chopped and then cleaned in standing water
  • 3 QT distilled or filtered water
  • 8-10 black peppercorns
  • 3 bay leaves
  • finger full of dried mushrooms

You always want to use filtered water, because as the steam escapes, the impurities concentrate.  This is usually a bad thing.  For veggie stock add more of your favorite vegetables, and eliminate the animal bones

STEP BY STEP

  1. Chop or break bones into smaller pieces if necessary
  2. Add whatever veggies you have available
    – onion, garlic, celery, carrot, turnip, ginger, bay leaves, peppercorns, broccoli stems
  3. Start with ROOM TEMPERATURE WATER, then bring to a boil
  4. Reduce heat and simmer for 4-8 hours to about 1-2 QT water
    – or until reduced to about 1/4 of original size
  5. STRAIN:  First through a colander, secondly through a strainer lined with cheese cloth.
  6. You can prolong its refrigerator life by ladling it directly into canning jars through a sieve
  7. Make sure all your equipment is clean
    PLEASE NOTE:  THIS IS NOT CANNING.  This does not prolong the broth for as long as pressure canning, but it will allow it last for up to two weeks in your refrigerator.
  8. If you will be freezing the broth, strain liquid into metal bowl
  9. Ladle into canning jars leaving a full inch of headroom
  10. Let cool on the counter or in an ice bath, then place in refrigerator overnight.
  11. The next day, place into freezer.
  12. The jars will keep a week in the refrigerator, or up to six months in the freezer.
  13. Use the chicken pieces for shredded chicken soup

VARIATIONS

  • Use any bones: ribs, t-Bone, turkey, etc.
  • The more scrap veggies you put in, the better it will be.
  • This makes a GREAT GRAVY
  • This is nearly a requirement when you make my SCRATCH MARINARA.

Gravy is one of the dishes covered in my book Condiments and Sauces

Chicken and Dumplings

chick-dumpBefore we begin…

  • This recipe is pretty easy, and you can make it even easier by buying a pre-cooked chicken.
  • This particular recipe is shown a bit differently than the rest of our recipes.
  • You can even cut corners more by using Pillsbury crack and cook dinner rolls for your dumplings.
  • Read on…

Cooking the Chicken

  • 6 chicken thighs
  • 1/2 onion
  • 1 stalk celery
  • 3 cloves garlic
  • 1/2 tsp ginger
  • 6 mushrooms
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 2 tomatoes or one can – diced
  • 4 C chicken stock
  • 2 bay leaves
  • 1 small can baby peas
  • 1 tsp lemon juice
  • 2 TBL butter

Or buy a pre-cooked chicken and shred it

 Brine thighs in salty/sweet water 4 hours
Season meat with salt and pepper
Brown pieces in cast-iron skillet
Add 1 stalk celery – chopped
Add 3 cloves garlic and 1/2 tsp ginger
Add 1/2 tsp sage and 1/2 tsp thyme
Add 4 C chicken stock to deglaze
Add 2 bay leaves
Simmer for 1 hour
Remove chicken and set aside to cool
Add 2 tomatoes (or one can) – diced
Add 6 mushrooms – quartered
Add 1/2 onion – slices
Meanwhile, shred the chicken and set aside
Simmer for 1 more hour
Add 1/2 C peas and 1 tsp lemon juice
Add chicken back in, add butter and simmer
At this point, you are ready to add dumplings, then cook 20 more minutes.  Do not over-stir

Cooking the dumplings

Prepare the dumplings
while the pot is
on the stove
with the chicken,
so they will be ready
to add when it is time.

  • 1 CU all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 CU whole milk
  • 2 tablespoons chopped fresh chives

or buy Pillsbury crack and bake dinner rolls
  1. Sift together the flour, baking powder, and salt.
    – Repeat 3 times (this makes the dumplings very light).
  2. Mix all ingredients together quickly
    – Do not overmix of they will become tough
  3. Set aside for 10 minutes
  4. Roll dumplings flat and cut into noodles, into 1/2 inch balls and roll round, or wrap around pieces of cheese for “bags of gold”
  5. Chicken stock should be barely simmering, or dumplings will fall apart
  6. Cover and cook (maintaining a simmer) for 10 – 12 minutes

Alternate Dumpling Mixture

1 C Ricotta cheese
2 egg yolks
salt
Just enough flour to allow you to form small balls
Cook about 3 minutes each – or until they rise

Oh, one more thing…

  • Some areas of the US will call this Chicken and Sliders
  • In China this is called Chicken Won Ton
  • In Jewish culture, these are called matzah balls
  • Some chicken and dumplings are made with flat noodles, rather than balls.  This is called Chicken and Slicks
  • A kreplach is a dumpling filled with cooked meat
  • Grandma made bags of gold when she was a little girl, which is a small cube of cheese wrapped in dough
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Butternut Squash Soup

INGREDIENTS

  • 1/4 C EVOO
  • 1 tsp salt
  • 1 butternut squash
  • 1 acorn squash
  • 1 entire stick of butter
  • 1 onion or one washed leek
  • 2 cloves of garlic
  • 1 Granny Smith apple
  • 1 C pumpkin puree
  • 4 C chicken stock
  • 1/2 C heavy cream (at the end)
  • 1/2 tsp nutmeg
  • scant black pepper

STEP BY STEP

  1. Peel and cut up butternut and acorn squashes into 1/2 inch pieces
  2. Toss in 2 TBL EVOO and 1 tsp salt
  3. Bake at 450º for about 30 minutes
  4. Sautee onion, garlic and apple in 2 TBL EVOO
  5. Add pumpkin puree and saute until it starts to bubble
  6. Add 1/2 of the chicken stock and stir to incorporate
  7. Toss cooked squash with the nutmeg and black pepper
  8. Add to the stock pot
  9. Remove from heat
  10. Add the remainder of the chicken stock
  11. Put into blender and puree
  12. Whip cream until you have peaks, then stir in (optional) 1 TBL Calvados liquor
  13. Serve topped with cream mixture, croutons and chopped parsley or cilantro
  14. Sprinkle with grated parmesan

 

 

 

Cacik (Turkish Yogurt soup)

Most people know this as Tzatziki.  Greek yogurt sauce, but the Turks say the Greeks stole it from them.

Ingredients for multiple servings

  • 1 cucumber – deseeded
  • ½ tsp dill
  • 1 tsp mint (minced)
  • 1-2 CU plain yogurt
  • ± 1 tsp garlic to taste
  • scant black pepper
  • 1 TBL lemon juice
  • 1 tsp EVOO
  • pinch of salt

Step by Step

  1. Peel cucumber and scoop out seeds
  2. Slice cucumber into small pieces or slices
    (ALT: Grate cucumber)
  3. Add yogurt and spices
  4. Blend until smooth.
  5. Fold in cucumbers
  6. OPT: Mix in some crumbled feta cheese
  7. Refrigerate at least 3 hours to blend flavors
  8. Serve cold with a dusting of mint on top.

Notes We’ve always said “Kay Sick,” but when visiting in Istanbul, we were told that the proper way to say this is “Jay Jick”

Turkey was created in 1923 from the Turkish remnants of the Ottoman Empire. Soon thereafter the country instituted secular laws to replace traditional religious fiats. In 1945 Turkey joined the UN and in 1952 it became a member of NATO. Turkey occupied the northern portion of Cyprus in 1974 to prevent a Greek takeover of the island; relations between the two countries remain strained. Periodic military offensives against Kurdish separatists have dislocated part of the population in southeast Turkey and have drawn international condemnation.

Grandpa’s Split Pea Soup

This is based on a Copy Cat recipe for Anderson’s Split Pea Soup

Ingredients

  • 1 CU fresh split peas (rinsed – no stones)
  • 2 CU chicken stock (see recipe here)
  • 1 C water
  • 2 TBL butter
  • 1 TBL EVOO
  • 1/2 stalk celery  (rough chopped)
  • 1 smallish carrots (rough chopped)
  • 1/2 sweet onion (rough chopped)
  • 3  asparagus spears (not the tips, but not the bottoms either)
  • scant thyme, red pepper, salt and black pepper
  • 1 large pinch fresh cilantro or parsley
  • 1 ham bone (or three chicken bones)
  • 1 bay leaf
  • 1/4 C cauliflower (optional)
    • Chopped ham (add near the end)

Instructions

  1. Rinse peas.  Remove stones and floaters.
  2. Let soak overnight.
  3. Dump soaking water and rinse peas one last time
  4. Put peas, ham bone, and bay leaf into a pot and add chicken stock
  5. Add water (if necessary) to cover the peas by about 1/4 inch
  6. Bring to a boil, then simmer 45 minutes.
    COOKING THE SOUP
  7. Rough chop all veggies (not peas, ham or bay leaf)
  8. Add veggies and butter and EVOO to a large pot
  9. Saute for 5 minutes
  10. Add peas (removing bones and bay leaf) to the pot
  11. Bring to boil, then simmer covered for 15 minutes
  12. Put all ingredients in blender, being sure to vent blender
    or use immersion blender – and blend until smooth
  13. Ieally, run through a food sieve on smallest grater
  14. Add ham and simmer for another 20 minutes
  15. Serve topped with a dollop of sour cream

Special Steps

Cauliflower adds nothing to the taste, but helps make a creamier soup without using something like heavy cream.

 

Sweet Onion Bisque

INGREDIENTS

  • 1 Vidalia onion – sliced thin
  • 3 TBL Butter
  • 1 C Stock
  • 1/2 C Milk
  • 1/2 C Heavy cream
  • 1 egg yolk
  • 2 Chives – minced
  • 1 TBL Sour cream

STEP BY STEP

  1. Slice onion in half, and then very thin.
  2. Sweat onion in butter on low heat one hour.
  3. Add stock and bring to a boil.
  4. Reduce to a bare simmer and add milk.
  5. Bring back to a simmer, then remove from heat.
  6. Mix in heavy cream.
  7. Temper in your egg yolk.  CLICK HERE to see how to temper.
  8. Puree carefully and strain or run through a food mill.
  9. Garnish w/ sour cream & Chives

 

Tortilla Soup

INGREDIENTS and STEP BY STEP

  • 2 tomatoes – quartered
  • 1 onion – quartered
  • 4 tomatillos – quartered
  • 6 cloves of garlic
  • 1 jalapeño – deseeded
    – Toss the above in 3 TBL EVOO
    – Place on baking sheet and sprinkle with salt
    – Bake at 350º for about 30 minutes – meanwhile in a large bowl
  • 1 zucchini – chopped
  • 2 ears of corn – cut off cob
    – Toss with
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp ground coriander
    – Set aside for a few minutes
  • Bring 2 C chicken stock up to a boil and pour into a blender
    – Add tomatoes, etc to the blender
    – Put zucchini and corn on the now empty tray and put them back in the oven for 10 minutes
  • Add 1 handful of cilantro, 3 leaves Swiss chard, 2 TBL agave syrup, 2 TBL lime juice to the blender
    – Blend well
    – Return chicken mixture to a deep pot and bring back up to a simmer
    – Add the zucch and corn to the pot
  • Cut corn tortillas into strips, spray with oil and bake in oven until browned, using the now empty tray
  • Add 1 C garbanzo beans to the pot
  • Optional: Add shredded pork
  1. To serve, put crispy strips onto a plate, top with some chunky parts of the soup, dress with a little bit of broth.
  2. Garnish with some radish cut really thinly, strips of avocado and cilantro leaves.

Turkey and Dumplings

From KitchenJoyBlog.com
Photo from KitchenJoyBlog.com

INGREDIENTS – TURKEY BASE

  • 1/2 tsp salt
  • 2 TBL butter
  • 2 TBL AP flour
  • 1 bay leaf
  • 3-4 C turkey broth (or chicken)
  • 1 TBL white wine vinegar
  • 2 tsp Grandpa’s Thunder Powder
  • 1 rib celery – 1/4-inch diagonal pieces
  • 1 carrots – julienne strips
  • 1 small onion – large dices
  • 2 C of turkey or chicken (chopped or shredded)
  • 2 TBL heavy cream
  • 1 small can of baby peas
  • 1TBL chopped fresh parsley leaves

INGREDIENTS – DUMPLINGS

  • 1 C AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 TBL butter
  • 2 TBL AP flour
  • 1/2 C milk
  • 3 TBL butter

STEP BY STEP – DUMPLINGS

  1. In a medium bowl, combine 1 C flour, baking powder, and salt.
  2. Set aside
  3. Melt 2 TBL butter in a small sauce pan
  4. Add flour and cook until it starts to brown
  5. Whisk in milk
  6. Bring to low simmer
  7. Combine the milk mixture with the dry ingredients with a fork
  8. Stir until the mixture just comes together.
  9. On a lightly floured surface, roll the dough to about 1/8 inch thickness
  10. Cut into long strips 1-inch wide.
  11. Cut across strips to about 1/4 to 1/2 inches
  12. Toss noodles with flour to keep from sticking
  13. Transfer to a large plate or baking sheet and cover with plastic wrap.
  14. Refrigerate until ready to use.

STEP BY STEP – BASE

  1. In a heavy ceramic cook pot, melt the butter over medium heat.
  2. Whisk in the flour and salt
  3. Cook until golden-brown, 3 to 4 minutes.
  4. While whisking, add the turkey broth, vinegar, bay leaf and Thunder Powder
  5. Cook until thickened, about 5 minutes
  6. Add the celery, carrots, and onion.
  7. Cook until the vegetables are tender, about 15 minutes.
  8. Add the turkey meat, heavy cream and peas
  9. Season with salt and black pepper if necessary.

STEP BY STEP – BRINGING IT ALL TOGETHER

  1. Place the dumplings on top of the chicken mixture
  2. Gently submerge and fold into the hot liquid.
  3. Cover and simmer until the dumplings are cooked through, – about 10 minutes.
  4. Gently stir in the parsley.
  5. Serve in large soup bowls.

 

Veggie Broccoli Soup

INGREDIENTS

  • 16 OZ Chicken Stock
  • 2 carrots (stripped with peeler, then minced)
  • 1 stalk celery (chopped)
  • 1/2 onion (diced)
  • 1 potato (peeled if you desire – diced)
  • 1/4 bunch cilantro
  • 1 tsp oregano
  • 1 tsp basil
  • 1 entire arm of broccoli (finely chopped in food processor)

STEP BY STEP

  1. Boil all ingredients EXCEPT BROCCOLI 30 minutes
  2. Pour hot mixture into blender
  3. Add 2 CU cold water
  4. Puree
    IMPORTANT NOTE: DO NOT put lid on blender, or the top will explode off – spewing hot vegetable matter all over the place.  Use a dish cloth as a cover.
  5. Return to heat and add finely chopped broccoli
  6. Return to boil
  7. Add 1/2 tsp salt and some black pepper
  8. Remove from heat and let stand 10 minutes

Serve with Drop Biscuits

 

Chicken – Vegetable Soup

Ingredients

  • 2 cans chicken or vegetable broth
  • 2 CU water
  • 1 can San Marzano tomatoes – crushed
  • 1 TBL oregano
  • 1 TBL garlic
  • 1/2 CU crushed dried Shiitake mushrooms
  • 1 tsp thyme
  • 1 CU cauliflower (chopped small)
  • 1 large onion (chopped)
  • 1 carrot (sliced using vegetable peeler)
  • 1 large celery stalk (diced)
  • 1 CU broccoli (chopped)
  • 2 CU chicken (cooked and coarsely chopped)
  • 3 CU noodles (optional)

STEP BY STEP

  1. In heavy saucepan or crock pot combine all ingredients except chicken
  2. Bring to simmer and cook for 1 to 3 hours
  3. Add chicken (and noodles) and cook another 30 minutes

 

Borscht

INGREDIENTS

  • 3 cups beef broth
    – left-over stew meat (1 cup) shredded
  • 1/2 onion, peeled, quartered
  • 2 large beets, peeled and cut into julienne strips
  • 1 carrots, peeled, chopped
  • 1 small russet potato, chopped very small
  • 1 cup shredded cabbage
  • 1 Tbsp butter
  • 2 Tbsp red wine vinegar
  • 1/2 cup sour cream for topping
  • 1 Tbsp chopped fresh dill
  • Salt and pepper to taste

STEP BY STEP

  1. Bring broth to a light boil
  2. Add beef, onion and ONE beet to the broth pot, cook 15 minutes
  3. Reduce heat and simmer about 1 hour
  4. Add carrots, potato and remaining beet and cook another 30 minutes
  5. Add butter and shredded cabbage and cook another 10 minutes
  6. Stir in vinegar and season with salt and pepper
  7. Ladle into bowls and top with sour cream and sprinkle with dill
  8. Serve with thin slices of your Uzbek bread

Strawberry Rhubarb Soup

INGREDIENTS

  • 1 C Strawberries
  • 1 C Rhubarb – De-stringed and chopped
  • 1/4 C sugar
  • 2 C Watermelon
  • Dash of Vanilla
  • 1 TBL Lemon

STEP BY STEP

  1. Cut Strawberry & Rhubarb in pieces, then toss in sugar
  2. Mix watermelon pieces with vanilla and lemon
  3. Use potato masher to mash it all together
  4. Cook / simmer 1 hour
  5. Blend and press through strainer
  6. Serve cold

 

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