Category: Soups and Stews

Tomato Stelline and Escarole Soup with Anchovy Toast. Kiddie Soup with a Grown Folks Taste.

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Life is frantically busy these days. A co worker asked me today , what was wrong, and why I’m so quiet lately. I snapped back and told her to walk in  my shoes the past few weeks and try being fun and sociable. I think she wanted something more to be wrong, and was taken aback. You can’t be everything to everybody, and I’m not even going to try.  By the time I come home from my varied schedule and commute, I force myself to cook something decent.  Because I owe  myself that.The thought of what I’m going to create that night takes the edge of of crazy day.It centers me. The dish need not be elaborate, as most times I’m doing a mental inventory of whats on hand. If I have to, I make a quick stop at the store for extra ingredients. Sometimes I just want a soup. I’m very picky about soup, and am never really satisfied with the offerings around me when out to lunch. I like to be creative with soup and have good clean, yet strong flavors. I whipped up this soup in my head and knew it would be a quick easy pantry type of meal for Certain Someone and myself  . One bite of it took me back to those cans of Chef Boyardee, when I  was a kid. Granted it tastes better, but the childish tiny Stelline pasta was a very Proustian moment for me. The childhood flavor was ramped up with adult tastes and textures of escarole. And then the clincher was toast rounds with a divine anchovy butter. Can you say heavenly satisfying. If your not a fan of anchovy’s, be pedestrian and make plain old garlic toast ( Certain Someones option). That will leave more anchovy toast for the connoisseurs.  Give yourself about 45 minutes to prepare .I cheated a bit with  a chicken soup base. But of course homemade stock is better, if you have it laying around. It’s worth the little extra effort, after a hard days work.

Tomato Stelline and Escarole Soup with Anchovy Toast. Kiddie Soup with a Grown Folks Taste.
 
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A childlike tomato soup, with grown up tastes.
Author:
Recipe type: soup
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 1 cup of diced carrots
  • ½ red onion minced
  • 3 garlic cloves
  • 2 tsp of Vegeta ( optional seasoning mix)
  • Dried Italian Herbs
  • 1 28 oz can peeled stewed tomatoes
  • 3 tbsp chicken soup base and 6 cups of water or
  • 6 cups chicken stock
  • 1 head of Escarole washed and chopped
  • 1½ cups Stelline Pasta
  • salt and pepper to taste.
  • Baguette cut into rounds about ½ inch thick
  • 4-5 tbsp of unsalted butter at room temperature
  • 1 tbsp of anchovy paste
  • dried parsley
Instructions
  1. In a large stock pot, add the olive oil. Heat on medium high.
  2. Add the chopped carrots, onion, garlic. Saute on medium heat for a few minutes until softened.
  3. Add the Vegeta (optional) and dried Italian Herbs . Stir.
  4. Add the tomatoes and the liquid. Pulse with a immersion blender until pureed.
  5. Add either the chicken soup base and water or the chicken stock.
  6. Pulse again with the immersion blender until completely pureed.
  7. Bring up to slight boil, and then reduce heat to simmer.
  8. Add the escarole. Simmer until wilted.
  9. During the last 10 minutes of cooking add the Stelline pasta.
  10. Adjust seasoning to taste with salt and pepper or more Vegeta.
  11. While the soup is simmering , preheat oven to 375 F.
  12. Cut the baguette into rounds.
  13. Line a baking sheet with parchment paper.
  14. Mix the butter at room temperature with the anchovy paste until spreadable.
  15. Spread butter onto bread .
  16. Sprinkle dried parsley flakes.
  17. Bake , watching carefully until golden. You may raise the temp slightly to 425 the last few minutes to ensure golden crispness.
  18. Serve with the soup while hot.
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Borscht…A Beautiful Soup for the Holidays

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First let me preface this post with the statement that if you don’t like beets normally, you will love Borscht.

One thing that can said about me from birth, is that I have always sought out the new, different and loved to learn from others cultures. I could be never be one to fit into a  specific box . I have my mother to thank ,for nurturing  this curious spirit of mine. For some reason these days, I’m all into Russian food. If I cant travel, I visit through my kitchen. I even added to the final missing link to my Culinaria series, which was the Russian edition. A coworker saw me reading the Russian edition  and asked

“Why Russia?”

…and I replied “Why Not?”

to which he thought for a moment and said “Touche”

Admittedly , listening to my Russian co workers  has piqued my curiosity. Russian being used in the broadest terms,as each region has its own unique identity. The Polish co workers then pipe in with their versions of the same dish and we get into a whole discussion on recipes and traditions. This is what we do when bored, and I love it!

So lets talk about Borscht. The Ukrainians consider themselves the inventors of Borscht. This “land on the edge” with its main capital of Kiev. All the trade routes crossed this region and The Ukrainians have been under various rulers for centuries, until it was absorbed by the former Soviet Union. In 1991 the finally achieved their independence. The Ukraine can owe its rich culinary tradition to its lands that are known for its mushrooms, berries, grains, vegetables and other fruits. Even wines. Maybe their rich and varied diet contributes to  beauty of the Ukrainian people who seem to produce some of the worlds top models. Food for thought…

Now there are many variations for this beet flavored stew/soup Borscht. From totally vegetarian to more hearty like stew, like I made.  Originally Borscht was just a soup made from wild plants and oats. Beets evolved into the soup late on. The beauty of Borscht is that it can change seasonally with whats on hand. In conversations with my friends I find they like to add beef short ribs  to flavor the base and to add heartiness to the soup.  Potatoes, cabbage, carrots, tomatoes, mushrooms and even beet leaves or sorrel can be added. That’s the beauty of the soup. In Poland at Christmas barszcz , a thinner vegetarian Borscht is made  and served with dumplings called uszka. Borscht really celebrates natures bounty can really decrease waste. In fact it evolved as a way families saved vegetable scraps and  trimmings, and stored outside during the frozen winter, to make into soups later on. So think of all those veggies in your fridge that need to be put to use and make a borscht. Your family will thank you for it. Don’t forget to top it with the Sour Cream , that’s the best part many people believe.

I have techniques I use in soup making that may vary from traditional Borscht recipes.  I will give you a clear recipe but I wanted to explain my process and traditional processes. Whatever you do do , remember the beets are sauteed separate and should not be added until the final stage of cooking, We don’t want the beets to lose color and darken. We want to retain the bright red color. For my version I used beef shank because it was cheaper than short ribs, although not as much meat. It requires hours of cooking to make tender. I peeled chopped and diced my potatoes , carrots, golden beets, onions, and garlic and roated them first with my beef shanks to brown in dutch oven. Then I placed it stove top and added my liquids. I find roasting of veggies and meats coaxed the flavor out more rather than browning on the stove top. The ingredients can vary and be based on what you have.  For meat you can use pork, beef , chicken or lamb. Don’t worry about being exact. Cooking should be fun and improvisational, not rigid. Also note that borscht always tastes better the next day. But if you cant wait until then  wait for at least 40 minutes for flavors to merge before serving.

Borscht...A Beautiful Soup for the Holidays
 
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A thick hearty soup from the Ukraine
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 1-2 lbs beef short ribs, shank , etc. You can use whatever meat you desire form pork, chicken or lamb.
  • 1 large onion
  • 4 carrots peeled and chopped fine.
  • 3-4 medium potatoes peeled and chopped.
  • 1-2 golden beets optional* ( had on hand)
  • 3-4 cloves garlic minced
  • a touch of vegetable or olive oil
  • ⅛ tsp Celery seed
  • salt and black pepper to taste
  • 1 small head of white cabbage shredded
  • 3 qts or more of beef stock ( can use bouillon and water)
  • 3-4 large red beets peeled julienned into strips
  • ½ cup chopped fatty bacon, guanciale or other fatty pork
  • 1 can tomato paste
  • Bay Leaf
  • 2 tablespoons of red wine vinegar
  • 1-2 tbsp sugar
  • Sour cream to garnish
  • Fresh Dill & Parsley to garnish
Instructions
  1. Preheat oven to 425.
  2. In a large Dutch Oven add the beef shanks, ribs, etc and the peeled and chopped potatoes, carrots, golden beets,onions, and garlic.
  3. Toss with a little oil , season with salt and pepper and roast for about 45 minutes to 1 hour until softened and browned.
  4. In a separate skillet , render fat a bit from the bacon or fatty pork product and the peeled and julliened red beets. Saute for a few minutes.
  5. Add the tomato paste to the beets. Continue to saute.
  6. Add the vinegar to the beets and mix well. Remove from heat and set aside.
  7. Remove the Ducth Oven form the oven and place on stove top.
  8. Add the 3 qts of stock or water and bouliion.
  9. Bring to a simmer on a low heat and adjust seasonings to taste. Now's the time to add more salt etc.
  10. Add cabbage, celery seed, bay leaf.
  11. Cover and simmer for 2-3 hours until beef is tender. At this point you may add more liquid if needed.
  12. For the last 10 -15 minutes of cooking add the red beets, tomato mixture to the soup base. Add sugar.Simmer uncovered .
  13. Adjust seasonings( maybe add more vinegar ,salt or pepper).
  14. Remove from heat after 15 minutes.
  15. Let sit for at least 45 minuted before serving.
  16. Garnish with fresh sour cream , dill and parsley.
Notes
Do not overcook the beets in the soup. Only add at the last stage and cook no longer than 15 minutes in the soup. You can adapt this recipe to incorporate may types of seasonal produce or using what ever meat you like on hand. You can also make it completely vegan by omitting the animal products and meat.
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Spicy Red Clam Soup

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It’s hard to believe October is flying by and we will be into November soon. During this time, the body changes and may get a little run down due to the  seasonal shift.For me there is nothing more enticing these days than exotic spicy soups to rev this old girl up. October has been crazy busy with regular work, social activity, and few catering gigs.  Someone asked my the other day via Twitter where I have been as I have literally dropped on the earth with all my activities. I’m living and working hard. As a result I have been spreading myself thin and fighting the good fight against completely getting ill. So far so good. These days,  stuck  in the affluent North Shore,surprisingly I have been finding some great food shops . My nearby favorite is the Korean Mega Store H Mart, where I find myself doing regular grocery shopping because the meat , fish , and produce is outstanding! While having the fish man wrap up some halibut for me , I saw freshly shucked clam meat for 2.99 a pound. I instantly knew soup was going to be on the menu as I recovered with a rare weekend off and Certain Someone away for a bit.

I’m going to call this creation a soup, as opposed to  a chowder. To save  my waistline from further punishment I used the concept of a red based Manhattan Clam Chowder as an inspiration. The tomato based clam chowder was created by the Portuguese of New England  who decided to omit the cream. That didn’t go well with some and in return it was called Manhattan Clam Chowder to differentiate the chowder styles and as some some sort of insult , because anything New York was insulting. Go figure. There are many types of chowders and I decided to create my own clam based soup. No potatoes or bacon for me. Just lots of spices, tomatoes garlic, bell and hot peppers as a base . Maybe my African roots are waking up. I took some food memories of my Nigerian father sauteing tomatoes, garlic, and peppers in hot  oil to flavor his fish or chicken Nigerian soups/stews. I then thought about hot spicy Szechuan flavors and Hungarian Hot Paprika. I was all over the place. But the end result is oh so good for cold blustery or rainy day. Enjoy. And your waistline will thank you too.

Spicy Red Clam Soup
 
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A spicy red based clam soup
Author:
Recipe type: soup
Serves: 5-6 cups
Ingredients
  • 2 lbs clam meat fresh, canned, or frozen
  • 5-6 plum tomatoes chopped ( can leave skins on)
  • 5-6 cloves of garlic minced
  • 1 bell pepper minced finely
  • 1-2 hot peppers( Serrano, Korean, Jalepeno, etc) depending on your heat tolerance. Seeded and minced.
  • 5 cups chicken broth or 3 tablespoons chicken soup base with liquid equivalent
  • 2 tablespoon rice vinegar (milder in flavor)
  • 3 Tablespoons paprika
  • 1 tablespoon Vegeta ( optional)
  • 2 teaspoons of Thyme
  • ¼ cup Sherry
  • Red Pepper flakes to taste
  • Salt and pepper to taste if needed
  • Olive Oil
Instructions
  1. In a pot add a few tablespoons of olive oil and heat .
  2. Add chopped tomatoes , garlic and green peepers. Saute until cooked down and starting to break down.
  3. Add clams and some of their liquid ( about ¾ cup).( If canned there will be more and don't use as much). Cook for a few minutes.
  4. Add the chicken soup base and liquid or broth.
  5. Add rice vinegar, Vegeta ( Optional), Paprika, Thyme, and the minced hot peppers.
  6. Allow soup to come to a boil and reduce heat until a low simmer.
  7. Simmer for 45 minutes, stirring occasionally and checking flavors. Clams should be tender.
  8. Adjust to your taste. If more liquid needed add more clam juice or broth.
  9. During the last 10 minutes , stir in the Sherry and simmer.
  10. Turn off heat and serve hot.
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Hot and Sour Soup… The Ultimate Brew and Cure All

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As I type this this the evil winds are howling in Chicago. Wicked germs are flying around but I feel safe and warm after having some Hot and Sour soup. That is all I need to ward the wicked cold away.

I remember the first time I ever had Hot and Sour soup. I was repelled by the site. The thick dark concoction with unidentifiable things floating in it just didn’t appeal to meal.I didn’t even bother tasting the bowl put forth. Then years later at a better restaurant, I was enticed to try it and have been a fan ever since. It’s  my go to brew when I’m under the weather. Hot and Sour soup is the cure the common cold. Why am I posting this for the Great Hallow Tweet? Well its just the sort of brew I see a witch cooking up in her cauldron. Only the intentions and results are good.

Hot and Sour soup is one of China’s most popular soups, yet it can vary by region. The more spicier version being Szechuan of course. Vegetarian versions can be made too with vegetable stocks and no meat. If you are lucky you will find Lily buds( golden needles) which add the healthful benefit .They look like fingernails  .I’m not sure about the mushrooms I got in the market but I thought they were beautiful. Most recipes call for Cloud Ear and other dried mushrooms. A well stocked Asian Market will have the mushrooms and Lily buds  dried. Hot and Sour Soup gets it’s heat from white pepper  and the sour from vinegar. I kicked my heat up a notch with the addition of red chili oil.Remember prep is key to this recipe.

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Hot and Sour Soup

  • Various dried mushrooms
  • 4-6 pieces dried mushrooms like Shitake
  • 12 pieces of Cloud Ear mushrooms
  • 3 cups boiling water for soaking
  • 10-12 pieces of dried Lily Buds
  • 1/2 cup chopped  raw pork ( tenderloin, chop)
  • 1/2 bamboo shoots
  • 1 teaspoon minced ginger
  • 3 tablespoons soy sauce
  • 4 tablespoons corn starch or tapioca starch
  • 1 tablespoon peanut oil
  • 6 cups chicken or beef stock
  • 1 cup diced firm tofu
  • 3-4 tablespoons rice vinegar
  • 1 tablespoon sugar
  • salt
  • 1 egg
  • 2 tablespoons sesame oil
  • 1 tablespoon chili oil
  • 2 teaspoons white pepper
  • Scallions to garnish
  1. In a bowl soak your dried mushrooms with enough boiling water to cover.Cover with a plate and let sit for 30 minutes.
  2. Soak Lily Buds in warm water for 30 minutes.
  3. Marinate chopped pork with 2 tablespoons of Soy Sauce for 20-30 minutes. While the other items are soaking.
  4. Drain mushrooms and Lily buds.Set aside 1/4 cup of mushroom soaking liquid.
  5. Slice the mushroom and Lily Buds thinly , discarding any hard parts.
  6. In small bowls mix your cornstarch and the reserved mushroom liquid in one. In another  mix your vinegar, remaining soy sauce with sugar and salt.
  7. In a large wok or sauce pan heat with peanut oil until very hot.
  8. Add drained chopped pork and stir-fry for a few minutes until no longer red.
  9. Add ginger.
  10. Add mushrooms and Lily Bud’s and drained bamboo shoots.
  11. Stir-fry for a few minuted.
  12. Add Chicken or Beef stock and bring to a boil.
  13. Add Tofu.
  14. Bring to another boil.
  15. Add vinegar and stir in.
  16. Add cornstarch and water. The soup should start to thicken. If you feel you need more, add more dissolved cornstarch in water to reach desired level of thickness.
  17. Beat egg with some sesame oil and add in a drizzle to the soup.
  18. Add the white pepper and remaining  sesame oil. At this point you can add chili oil to add desired amount of heat.
  19. Taste and adjust with any extra soy , vinegar, or sugar needed.
  20. Serve garnished with scallions and an extra drizzle of chili oil.

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Crab Shrimp and Asparagus Soup

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I have hundreds of cookbooks. One cookbook that’s has been sitting on my shelf , but I have never really cooked out off is Martin Yan’s, Quick And Easy. I grew up watching Yan Can Cook on PBS and it was he, in his thick accent, and comical nature, that taught me some basics of Asian Cooking and that I cold do it at home. So naturally the other day when craving an Asian Style coup, I reached for this long forgotten copy. I altered Martin’s recipe a bit as I did not have fresh Crab. I had a can  of crab that I had purchased form Aldi. I’m really into the lower priced value chain of Aldi right now and how found some great Fresh produce, dairy , and cheeses.Its a revelation to a picky shopper like me and I’m loving their expansion here in the US. Don’t be a snob, check it out for some surprising finds. I also stock up on other items there to use for my lunches , and canned crab has always been a thing I like throw into a quick pasta salad for some flavor. Its great in a pinch.  I also had some dried shrimp form the Asian Market. These dried ,salted tiny shrimps can be grounded into a powder , or soaked whole and are used in soups and other dishes by not Asians, but Latin , and Africans. When you want some great flavor , toss a few of these into your next rice dish or soup.
 So taking Martin Yan’s Crab and Asparagus Soup, inspired by the French ingredients in Vietnamese cooking, I changed it to Crab , Shrimp, and Asparagus  Soup using pantry items, and this gorgeous Asparagus in my Organic Box. Martin uses both white and Green Asparagus, but I doubled my green asparagus. This is really  a quick and easy soup that’s perfect for a light Spring Lunch.I found myself eating two bowls of it, its that good.

Crab , Shrimp, and Asparagus Soup
adapted from Martin Yan Quick and Easy
1 1/2 lbs of fresh asparagus
1/2 cup dried shrimp( found in Asian/ Latin markets ) soaked in boiling water and drained
1 tbs of vegetable oil
2 green onions
1 tsp minced ginger
5 cups chicken stock
1 can crab meat or 1/2 pound fresh crab meat
3 tbs soy sauce
1/8 tsp white pepper
1 tbs cornstarch
2 tbs water to dissolve cornstarch in
1 egg lightly beaten
 2 tbs chopped fresh cilantro

Soak the dried shrimp in boiling water ( until covered) for 209 minutes. Drain and set aside.
Remove the tough ends of asparagus stalks and chop asparagus into 1/2 inch pieces. 
Blanch the asparagus in rapidly boiling water for a few minutes until tender. Remove, drain and rinse with cold water. Set aside and pick some tips to reserve for garnish.
In the same pot used to boil asparagus, heat the oil on medium high. Add green onions and ginger and stir while cooking for 30 seconds until fragrant. Add Chicken stock, asparagus,dried shrimp, crab meat, soy sauce,and pepper and bring to boil. Add cornstarch dissolved in water, mix in , and wait until it reached boil again, and thickens slightly.This will take about 1 minute.Remove from heat and gently add in beaten egg, and stir into soup to make egg flowers.
Serve with cilantro and asparagus tip garnish.