Category: Soups and Stews

Goulash With The Last Of The Farmers Markets Root Vegetables

Thanks for the support and positive vibes over the weekend. Unfortunately neither Beth or I placed amongst the 115 pies. Competition was it at it stiffest. Nevertheless I got to serve and sell my pies slices during the event , and both sold like hotcakes. The feedback was good from the public, so I’m calling my pies a winner. Beth and I concluded that they really wanted the more traditional pies, although the judging process seems weird to me. Oh well, onto the next thing.

A highlight of my day was tagging along to the Bucktown Farmers Market with Beth. I get organic delivery boxes and really don’t have the time to make weekday Farmers Markets downtown during work hours. Green City Market in Lincoln Park just isn’t convenient to get to on Saturdays with my schedule. I love Bucktown, a funky edgier neighborhood in Chicago full of great Boutiques and restaurants. The Bucktown Farmers market , while, small didn’t disappoint. After getting bombarded for several signature and petition requests form local politicos, we made our way through. The root vegetables were so lovely, I wish I could have purchased it all. I settled on some wide and fat Cipolini onions, beautiful reddish baby carrots, celeriac root, miniature peppers, fingerling shaped sweet potatoes.and pretzel bread. The hues of nature were spellbinding and this market had a wonderful array of offerings.

I was thinking of roasting the Cipolini’s in a balsamic glaze and making a tart with my puff pastry pie tarts. But Certain Someone was home and and an Autumn chill called for something more substantial. Immediately I thought of Hungarian Goulash. Both Certain Someone and I love Hungary, only we have never actually travelled there together. This summer he spent time there on business and brought me back precious bottles of Tokaj and foie grass. What we both noticed is authentic Goulash is more of a soup than stew with potatoes. Certain Someone and I are more inclined to a stew based dish with noodles. I decided to make Spazlte or little dumplings to add to our dish. I used my Culinaria Hungary book as guide. Goulash should never be thicken with flour. So I did not dredge my neat in flour before browning. Certain Someone mother uses a combination of pork and beef, I just used beef. So I guess it’s not really authentic with the Spaeztle and no potatoes, but just as good.Long slow cooking and plenty of paprika and some tomato paste ensure a thickened stew.It’s no wonder this simple dish created by herdsmen in a kettle has become an International favorite of all. It even tastes better the next day when the flavors meld more.

Goulash

* Note ,I used what I had on hand, Feel free to add other root vegetables like turnips, celery,or bell peppers, etc to this.

1-2 lbs beef cubes

2 large onions , cut into cubes, or whole peeled Cipolini’s( about 4 )

2-3 cloves garlic

1 bunch baby carrots or 2-3 large carrots( peeled and cut into cubes, leave baby carrots whole)

1 cup mushrooms quartered

1/4 cup sweet paprika

salt and pepper

Vegetable Oil

1 can tomato paste

In a large Dutch Oven , brown the beef which was been wiped of moisture m in a few tablespoons of vegetable oil. Add the onions to the browning beef. Once the the meet and onions start to brown and caramelize, add the mushrooms, garlic, carrots. Cover with the 1/4 cup of Sweet Paprika, salt and pepper to taste. Add about 7-8 cups of water and bring to boil. Reduce heat and simmer covered for 1 hour. About halfway through check consistency and add the tomato paste. Cover and continue cooking. Remove from heat and let stand.

Spaetlze

1 3/4 cups flour ( 250 grams)
3 eggs beaten
2/3 cup water ( 1/8 liter)
salt
nutmeg
Water for boiling( approx 2 liters)
Boil your water in a pot.In a bowl place your flour. Add beaten egg,water, salt, and nutmeg. Mix thoroughly ( I used a whisk). Take a large holed colander and place a little mixture in at at time. With a rubber spatula or wooden spoon run the mixture back and forth across the hole until it drops in the boiling water. The spaetzle dumplings will rise to the top of the water when done. Remove with a slotted spoon. Toss with butter and season with salt and pepper to taste.

Cooking With Salt Cod… Flamenco Stew

A few weeks ago I saw a show with Andrew Zimmerman. He was in Iceland and profiling a chef who was re known with he could do with salt cod, a valuable commodity in Scandinavia. I then got to thinking of a delicious Brandade de Morue I had and was determined to make it. Until I saw all the cups of olive oil involved in making this heavenly codfish paste like dish. So then I took I out my books on Spain. The Spanish should thank a fish merchant named Gurtubay from Bilbao whose order was mistaken for 30-40 bundles of salt cod/Bacalao to 30,040. Stuck with this excess inventory he thought he was screwed. But a Carlist War broke out, food ran low, and the population turned to the merchant for his dried salt cod.Needless to say he racked up! I read this fact in my Culinaria Spain. The Spanish had used salt cod before going back to the 16th century. It was well preserved , could travel, and adapted for dishes during Lent. I remember my Nigerian father incorporating stock fish, or salt cod in his stews and soups. As a child I didn’t get it, but know see that flavor that the adults relished.

The trick to using salt cod is to soak it for at least 24- 48 hours and change the water frequently. Its not so widely used in the US, but one can find it in Hispanic or Italian stores. I found mine in the local Treasure Island. For a poor mans fish, it can be awfully expensive. More so than fresh fish. It normally comes in a wooden crate.Don’t let the initial smell deter you.

I decided to make a dish I got from Spain and The World Table by the Culinary Institute of America. I won this book a while back from Andrea, and this is the first recipe I made. Flamenco stew is based on the classic Lenten Soups and stews of Spain. I figured I had most of the ingredients. There is a a lot of prep involved but what I got was one of the best fish based stews/ soups I have ever tasted! The house had a fragrant, yet non fishy aroma. What I loved were the salt cod balls that reminded me of matzo balls. Perfect as this weather turns to fall for us here in Chicago.

Flamenco Stew adapted from a recipe from Kisko Garcia, Spain And The World Table, the Culinary Institute of America

serves 8
12 oz salt cod
2 cups dried chickpeas
For the Stew
2 tablespoons extra virgin olive oil
2 cups chopped onion
2 1/2 tablespoons chopped garlic
2 teaspoons sweet paprika
Pinch of Saffron
1 bay leaf
2 1/2 teaspoons salt
1 1/2 lbs potatoes
1 lb fresh spinach( stemmed ,washed, and chopped)
1/2 teaspoon freshly ground black pepper
Salt Cod Balls
2 eggs
2 tablespoons chopped flat leaf parsley
2 teaspoons minced garlic
shredded salt cod from above
4 cups breadcrumbs
2 teaspoons salt
1/4 teaspoon fresh ground black pepper
Desalt the salt cod. Soak in water, refrigerated for 24-48 hours. Change water at least 5 times. Drain well. Soak chickpeas overnight.
Place salt cod in medium sauce pan with 10 3/4 cups of water. Bring to a simmer. Remove the fish and save the water! Allow fish to cool and pick out any bones if any.Do not throw out the water!
Heat oil in a Dutch Oven. Cook until tender for 5 minutes and then add garlic, and paprika. Stir and cook for 1 minute until fragrant. Add the chickpeas and reserved water from the salt cod. Bring to boil. Add saffron and bay leaf. . Reduce to medium heat m cover, and simmer 1 hour. Add salt and cook for another 30 min- 1 hour until chickpeas are tender. Add potatoes and simmer for 30 min. Stir in spinach and pepper and remove from heat. Let stand while you make the salt cod balls.
Beat eggs in a bowl. Add parsley, garlic, shredded salt cod, and breadcrumbs. Season to taste with salt and pepper. Shape into 1 1/2 inch balls and set aside.
Taste the stew and adjust seasonings to your tastes. Bring back to simmer on a low heat . Add the salt cod balls and poach gently for 5 minutes or until cooked.

Inside the Mind of Glamah..Chilled Pear and Watercress Soup

I think I watch to much Top Chef. Seriously I don’t know how I come up with concoctions. The vegetable/fruit box arrived and had a bunch of pears and apricots. Mansi at Fun and Food suggested I enter her Monthly Mingle dedicated to Appetizers .The limitations were that it had to be vegetarian. No meat, but dairy was allowed. I got to thinking of the high end la de da Caterers I moonlight for on occasion. Their clientele include some rooster of gazzilionaries, who I have had the opportunity to meet.You name them ,I have served them. Chef always has innovative nibbles for the too thin and rich crowd. He liked to offer up ‘Shooters’ . These are often a semi sweet concoction non alcoholic concoction served up in shot glasses. The possibilities are endless. He even had raw oysters in some Yuzo suspension once. Then I got thinking of Hungary of all places, and their chilled fruit soups. All of this thinking is done in front of my computer screen at work ,as strange people call and email me from all over the world and I try to speak broken French to them make out their accents. So I brilliantly devised a quick, easy, healthy,refreshing recipe to be served chilled in shot glasses to your guests on your grand estate overlooking the Lake while you discuss polo, St. Barts, the moving of your money to other favorable currencies, etc.I did add a touch of liquor as Hungarian fruit soups often have their sweet wines. I used a liqueur I found in Sweden called XANTE( pear and cognac). But you could use Cointreau. I garnished with little slivers of Danish Rosenberg Blue Cheese.

Chilled Pear and Watercress Soup

3 pears

1 cup of chopped Honeydew Melon

1 teaspoon ground Cardamon

1 cup nonfat Greek Yogurt

1 1/2 cups water

1/2 cup Raw Agave Nectar( you could use sugar, I’m just keeping it healthy)

1 bunch of watercress

1 tablespoon lemon juice

2 tablespoons of Xante or other fruit flavored liquor.

Blue Cheese for Garnish.

Peel and core the pears.Put in a saucepan with the water, cardamon, Raw Blue Agave Nectar.Bring to a boil. You want the fruit to soften but not get to soft.Place the melon,washed watercress leaves,and pears and their liquid in the Blender of food prcoccesar. In a bowl , add your yogurt. Pour your whipped fruit/watercress mixture in and blend.Add 2 tablespoons of Xante. Mix until all is Incorporated. Chill covered for 1-2 hours.Serve in bowls or shot glasses for entertaining. Garnish with Blue Cheese slivers.

Makes approx 4-5 bowls and estimated 40-50 shot glasses.Can be prepared ahead.

Figuring It Out Myself…Bok Choy and Squid Soup

This weekend I totally hibernated. I had some events projects to work on.In my perusal of blogs I noticed one of my favorites Jen had a link to recipe calculator. I always wondered how people calculated the nutritional information especially if they made up the recipe themselves, like I always do.Most of us has seen thinner days and watch what we eat. However in shunning packaged processed foods, I have only a vague idea of what I’m really getting.So I decided to play around. On Sundays I like to a make a big pot of something to eat off all day. But I wasn’t really hungry. I had some leftover frozen squid defrosting in the fridge . I immediately though of a light soup to go with some Bok Choy I purchases. My veggie box is postponed until tomorrow due to my travelling. Squid was cheap and low fat, so why not? Plus Certain Someone doesn’t return until tomorrow.Here is a link to this great site called Sparks Recipes. You can share or keep your recipes private. But the Nutritional tool is invaluable.
Ingredients
2 cups shredded Bok Choy

Squid( cleaned and sliced) and its tentacles

1 tsp olive oil

1 cup chicken broth( homemade preferably but if not a low sodium one)

2 tbsp white vinegar

Chili Pepper Flakes

3 cloves minced garlic

1 can whole Tomatoes

1 tsp salt

3 cups of water

Wilt Bok Choy in a pot with olive oil. Add garlic.Add tomatoes with juice and chicken broth.Bring to a boil. Reduce heat. Add squid which has been sliced into rings,spices( chili pepper flakes, cayenne pepper,) salt.Cover and simmer for 15 minutes.Number of Servings: 6

Nutrition Facts
Bok Choy and Squid Soup
Serving Size: 1 serving
Amount Per Serving
Calories
85.7
Total Fat
3.0 g

Saturated Fat
0.5 g

Polyunsaturated Fat
0.5 g

Monounsaturated Fat
1.7 g
Cholesterol
110.1 mg
Sodium
623.9 mg
Potassium
336.5 mg
Total Carbohydrate
6.2 g

Dietary Fiber
0.8 g

Sugars
2.5 g
Protein
9.3 g
Vitamin A
22.5 %
Vitamin B-12
10.2 %
Vitamin B-6
5.9 %
Vitamin C
27.2 %
Vitamin D
0.0 %
Vitamin E
5.5 %
Calcium
4.6 %
Copper
48.2 %
Folate
2.2 %
Iron
6.5 %
Magnesium
6.8 %
Manganese
5.8 %
Niacin
8.1 %
Pantothenic Acid
3.8 %
Phosphorus
12.2 %
Riboflavin
13.8 %
Selenium
30.7 %
Thiamin
3.2 %
Zinc
5.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Miso Soup…Western Style

I’m telling you right off the bat,I’ve never been a fan of Miso soup. Instant or the ones I have had at some sushi places really don’t appeal to me. I want to like Miso,I really do.I hear people wax poetic over it and I never got the hype. I have had some terrific dishes with Miso as a component and have loved it!Just not the soup.There are so many benefits to Miso that I want to explore it more, on my terms.
Saturday I have a big last minute invite to a Gala at the Opera.I had been quite involved with them for some years, but have dropped out of the ‘scene’. My aunt is still a grand dame on the social scene and quite the fashion plate. Pick up a magazine or social page and there she is. So what does this have to do with Miso? Not much, but I can’t fit into any of my many ball gowns and need to eat light for a few days and drink tons of green tea. Not much notice is there? So trying to figure out a low cal healthy dinner with Certain Someone out with his boyz all night, I ventured to the new improved Hyde Park Produce. Since Co Op is no more and Treasure Island is still not ready, the expanded neighborhood produce shop was packed.It has everything. It reminded me of a mini Whole Foods with good prices. In wandering the aisles I found this.

I decided to revisit the Miso and have a light dinner. The instructions were simple enough. It takes no time and its essentialy simmering onion, Wakame Flakes, carrots, etc. in a broth or water(The Miso soups I have had before didn’t have much in it). You add the Miso diluted slightly in water , but NEVER LET IT BOIL(or it loses it good properties). In quick research of Miso and Wakame I find its packed with health benefits( reduced cancer risks,restorative powers,etc). Wakame has been found to burn fatty tissue! I was amazed how this sea vegetable expanded!There’s a lot of it in the world and we need to eat it up. Wakame if anything, was the only thing I ever liked about Miso Soup in the past and now I want to find other ways to use it like a Tofu Salad. My contraversial deviation was that I used chicken broth( I hear the gasps) rather than dashi. I know its not pure Miso Soup, but tough , I liked it!I also added some fried tofu cubes. A light refreshing lunch/dinner that I plan to consume until Saturday. I have changed my mind and homemade Miso soup is pretty good.