Mashed Potato Soup

It really shouldn't come as any big surprise that I adore, adore, my friends who are just as obsessed with food as I am.  Trading ideas, listening to their thoughts, and the obscene amount of knowledge that I gain from these conversations constantly amazes me. I am inspired by their ideas, and treasure these discussions.  Last week, in passing, my friend Dan (aka Chef Daniel Silver raved about here) mentioned that he was competing in a soup contest, and he was entering with a mashed potato soup that sounded incredible.  I was in the process of designing some snacks for football viewing, and immediately thought that that sounded like a wonderful accompaniment.  Hearty and comforting, with the approach ability of the heart warming side dish we all love so well, but spun into a perfect soup, perfect for entertaining and keeping guests warm and satisfied as they cheer on their favorite team.  

I alerted Dan that I'd be pilfering his idea, though I promised to change it up.  His included that little bit of heaven ingredient- roasted garlic, a combination I knew had to be delicious.  I took a bit of a left turn though and decided to draw some inspiration from the idea of Potato Skins, a classic sports accompaniment in my mind, and topped my bowl of steaming hot soup with cheddar cheese, scallions and bacon (mmmm bacon).  I always believe it is ridiculous to talk about "lightening" something up when I've just discussed bacon, but I did want to make the note that I decided against using cream in this soup to achieve the "creamy" flavor of mashed potatoes.  Instead, I depended on my old friend the Cannelloni Bean,which, when whipped into submission, provides a wonderful cream like flavor/texture that I truly adore.


Mashed Potato/Potato Skin Soup


8-9 medium Red Bliss Potatoes, peeled and cut into bite size pieces
4 large garlic cloves, peeled, but left whole.
1 can drained cannelloni beans
3-4 cups vegetable stock
2 tablespoons butter
Salt and Pepper


Shredded Cheddar cheese,
Crisp crumbled Bacon
Scallions

Place the potatoes and the garlic cloves in a large pot, and fill with cold water until the potatoes are submerged.  Set over medium heat and boil until the potatoes easily break a part with a fork.  Drain the water from the pot, and then add the beans,butter and 2 cups of the stock.  Puree using either an immersion blender (my choice), or in a blender/vitamix or even a food processor (last choice).  Salt and pepper to taste.  Continue to add the stock until the soup reaches the consistency you desire.  The soup should be creamy and thick.  


Ladle into bowls and top with cheese, bacon and scallions ( or whatever toppings your heart desires) grab a spoon, a beer, and start cheering on your favorite team!

Beer Corn Soup-the way it should be!

Oh corn -what has happened to you?  I read so many menus, all celebrating your season with delightful renditions of corn soup-but so many, so very many, are pairing you with wine.  I myself made corn soup that I dressed up with Marscapone cheese just for the fun of it.  I look back now and wonder why?  Why are we all pushing corn into the "refined" world of wine and Marscapone?  Corn is food to be eaten outside, at a barbecue, with your hands.  It is made for melting butter on top of and accenting with pepper and salt and ripping its sweet flesh off the cob with your teeth.  It isn't a refined food.  Corn is delicious, it is versatile, but refined it is not. 

I was craving some corn soup, and, as I considered how I would make it, this revelation occurred to me, and I decided to bring corn soup back home again.  Beer.  What could be more BBQ than beer?  This hoppy, bitter liquid just calls out for campfires, hot dogs and friends. 

Of course, the real question was, what beer to use.  I stood in staring at the selection and finally decided on what was touted as Beer of the Year, Dogfish Head's Raison D'Etra.  It was described as a "deep mahogany ale, brewed with Belgian beer sugars, green raisins and a sense of purpose".  Sounded to me like it would complement corn well. 

Back in my kitchen I began the soup by cutting the kernels off of two ears of corn, and then cutting down the cobs into pieces that would fit in a small sauce pan, covered them with water and set them a-boiling.  In a large skillet pan I melted a tablespoon of butter over low heat and then added 4 thinly sliced garlic cloves, and a tablespoon of chopped fresh parsley, salt and pepper.  When the garlic had softened, I added the corn kernels, and a teaspoon more of butter.  At this stage, I wanted to keep a fair amount of liquid in the pan and over a low enough heat where the corn kernels would cook, but not fry or crisp.  Once the butter had melted, I added 2 tablespoons or so of the beer, and raised the heat to a low medium.  I covered it, and let it saute.  A few minutes later, I gave the corn a good stir, and added more beer, and then covered again.  I repeated this until about half the beer had been used, and then kept it covered and over the heat until the alcohol had burned off.

I transferred the mix to my Cuisinart, and blended the mix into a paste.  Then I thinned it with the corn stock that had been simmering on the stove.  Once we reached a good consistency, if a little thick, I transferred the puree int my chinoise and pressed the wonderful corn juice through its mesh.  Finally I was left with just the remaining corn meal, which I would later form into patties with a little extra parsley and sear on the stove top for corn cakes.  I placed the soup itself over the heat of the stove again, and simmered until any remaining beer alcohol had simmered out.  

The soup itself screamed summer to me. Sweet corn, deep flavored beer, lots of salt, butter and pepper...Every spoonful (despite the slightly unappetizing color) was like corn on the cob in liquid format.

Oh corn- you were always meant for beer weren't you? 

Easy Week Night Chicken Stew

A few weeks ago my mother made a delicious chicken stew, complete with dumplings, which I was the lucky recipient of.  A nice big container became my lunch for a few days, and I enjoyed the warm and hearty decadence of a slow cooked stew, full of rich flavors.  A few nights after I had finished off the thick and delicious stew, I got a craving for more.  It was cold out side, and the stick to your ribs loveliness was the soul satisfying thing I desired.  It was a week night, I was tired, but I decided to try my hand a week night fast stew.

I assembled the typical ingredients:
1 cup to 1 1/2 cups chopped carrots
3-4 chopped garlic cloves
2 stalks celery, chopped
1/2 onion, chopped
Fresh Rosemary
2 chicken breasts, cut into bite size pieces
1 1/2 tbsp butter
Flour
Vegetable Stock
7-8 Cremini mushrooms, cut into bite size pieces
1 zucchini, cut into bite size pieces
Salt and Pepper

And then I found a little inspiration in my cupboard.  Several weeks ago I purchased a roll of pre-made polenta as "whim" purchase.  I decided that polenta might be the perfect way to top my stew in lieu of dumplings. 

Arugula Polenta Rounds
2 handfuls fresh Arugula
2 cloves garlic
2 tsp white balsamic vinegar
Olive Oil
Salt & Pepper

4-5 slices of Pre Made Polenta, or if you have more time- home made polenta, cooled and cut into 2 inch pieces.

I heated the butter into a large skillet pan, and then added the carrots, garlic and celery, sauteed until tender.  I added fresh chopped rosemary to this mix- really here I used a lot- because I love rosemary- add to your discretion or feel free to sub in a herb to your liking- sage and parsley would work very well.  Once the rosemary was fragrant with the other ingredients, I added the chicken pieces and browned them on all sides.  Once the chicken was cooked through, I began adding flour, teaspoon by teaspoon until the chicken and veggies were evenly, but not heavily, coated.  I probably used 3 tbsp in total, but thoroughly stirred in between additions to ensure that it was properly distributed.  Then, I began to add the vegetable stock in a similar fashion, stirring carefully watching as the flour incorporated into it and created a thick sauce.  Once the liquid reached my desired consistency (very thick soup) I added the mushrooms and zucchini and covered the pan, letting it lightly simmer over low heat.  

I turned my attention to the polenta rounds.  

I combined the arugula, garlic, vinegar, salt and pepper into a food processor, and then blended while slowing adding the oil.  Once I reached a loose pesto feel for texture, I used the mixture to paint onto the polenta rounds.  I let them rest for a moment, and then grilled them on a flat top to heat them through, and lightly brown them.

Let me tell you- this was comfort in a bowl!  I spooned a nice big helping into a cheery bowl, and topped the strew with two polenta rounds, and then drizzled a little extra of the arugula dressing over the top.  I loved the contrast of the flavors.  The stew was thick, rich and hearty, and the arugula was a perfect bright and acidic compliment to it.  The polenta, mixed with the stew soaked up the wonderful flavors and was a perfect little topper.   This was a perfect week night meal. It included lots of nice veggies, it was simple to put together, and it allowed for creativity both in making it a little "gourmet" with the polenta rounds, but also in that it could easily incorporate other ingredients and flavors to completely transform it. I could see using beans, corn and cilantro for a Mexican themed dish and topping it with avocado.  Or you could hype up the parsley, basil and garlic and make it take on more of an Italian theme.  No matter how you go about it- this was a delicious and hearty meal on a cold week night! 

  

Minestrone Soup- Perfect for a Cold & Snowy Day!

I have been thinking a lot about comfort food since Friday's post.  And now, as I look outside my window and the snow is swirling, I realize how incredibly important comfort food really is.  The beauty of it is that, by design, it melts away any negative feelings- sadness, loss, frustration, disappointment, and even the chill of the external air.  Comfort foods are foods that evoke happy memories, or satisfy cravings that normally go denied.  Even more so, to me, comfort foods can be foods that are comforting to make as well.

Soup has always been on of those wonderful foods that is not only comforting to eat, but is wonderful to make.  As you may have noticed, I rarely use recipes, as it makes me happy to allow my brain to work independently and create its own combinations.  Soup is one of those things that you can be completely mindless with-perhaps your mind is full of worry- and still create something warm and comforting.  Personally, I find the very act of chopping vegetables to be soothing.  

One of my favorite soups to make this winter has been Minestrone- though, of course, my own take on Minestrone.  The beauty of Minestrone lies in its recipe- or rather the lack thereof.  Historically Minestrone is a traditional Italian tomato based soup made from basically whatever is on hand.  Vegetables that are in season, maybe meat, maybe just meat stock, or maybe completely vegetarian.  Pasta and beans are often added, but by and large, Minestrone is a "kitchen sink" soup- whatever you have on hand- throw it in.

I like to make mine nice and thick and hearty.  On a cold day when I pull it out to eat for lunch, I want to be warmed through and through.  Therefore, I add lots of beans, pasta, vegetables and a protein to the pot, sometimes chicken, some times mini meatballs.

2 tbsp Olive Oil
2 (28 oz) cans + 1 (12 oz) can diced low sodium tomatoes
1 yellow onion, chopped
5-6 cloves garlic, chopped
1/4 cup chopped fresh basil
1/4 cup fresh chopped parsley
Crushed Red Pepper Flakes
2 cans Cannelloni Beans (drained)
1 1/2 cups (uncooked) orzo pasta, cooked and drained
10 Cremini Mushrooms, quartered
2 Zucchini, quartered and sliced into bite size pieces
Raw baby spinach leaves
2 cups low sodium vegetable stock

Optional- mini meatballs, poached chicken breast, etc

Heat a large soup pot over medium heat and add the olive oil.  Once heated through, add the onions, garlic, crushed red pepper flakes (to your liking), salt, pepper and, when the onions and garlic are translucent, the herbs.  Allow these flavors to meld together, and then add the tomatoes.  Cover and set over medium low heat for a 30 minutes or so to let the flavor develop.  

With an immersion blender, (or a food processor or blender), blend the ingredients together until the soup is smooth in consistency.  Add the stock until the soup is a desirable consistency, and then add beans, vegetables, and any protein, stirring gently.  Simmer for another 30 minutes or so.  Season as necessary

Once the soup is complete, remove from the heat source and add the pasta. I like to add at the very end so the pasta doesn't re heat and expand too much in the soup.

Ladle directly into a bowl and enjoy with a nice piece of crusty bread, or, like me, ladle into individual serving containers and stock your freezer for the days and weeks ahead.  

Minestrone is one of the simplest and yet most fulfilling soups.  Full of hearty ingredients, and vegetables it is chock full of nutrients for the cold winter months.       

Cioppino!

In my religion, in my family, and in my Italian heritage, Christmas Eve is often known as the Feast of the Seven Fishes. The origin of this feast is found in Souther Italy, however the exact meaning of it has several possible answers. The tradition stands though that on the eve before Christ was born, Italian Catholics celebrate with seven different seafood dishes. Each year in my family we pay homage to this idea by creating our entree for the night around a seafood theme. Rarely do we actually meet the seven fishes goal, but always end up with a tasty treat. This year we decided to have Cioppino for Christmas Eve, a perfect and delicious seafood stew.







Cioppino roots back to the 1800's, when Portuguese and Italian fishermen in San Francisco would combine the leftovers of their catches of the day into a tomato based stew. This would often be served with bread (more often than not sour dough-come on it is San Fran- or baguette) on the side. I love these types of dishes, rustic and hearty, geared towards simple preparation but delicious and filling meals.








I was actually surprised at how easy it was to make Cioppino, I had gotten it in my head that it would be complex and stressful- I think I have that opinion about everything that involves seafood. I am, apparently, intimidated by cooking seafood. There you have it. However, Cioppino...easy- peasy!







I loosely followed the recipe from this website (http://www.thegutsygourmet.net/cioppino1.html ), but added more wine, and a bit more fresh herbs and used only littleneck clams, shrimp, scallops, and scrod in my preparation. The base of the soup however had wonderful flavor, with depth to it from the variety of herbs, onion and garlic, and a wonderful rounded finish from the wine. The best part of this dish though was that I was able to start the broth early in the day and let it simmer until it was time to eat, I added the seafood and moments later I was serving a tasty meal to my family.







Cioppino is an easy entertaining meal, quick to prepare, but able to serve with flourish. This one is definitely a keeper!

Chicken and Rice Soup- perfect for cold winter days!

After making a large pot full of Stock over the weekend- the question became- what to do with it?  As I talked about yesterday there are TONS of uses for stock, so it was really just a matter of choosing.  To be honest, the choice was pretty easy for me.  I was looking for something to take for lunch for the week.  Something easy, something tasty, and something easily transportable.  I decided on a nice big pot of chicken and rice soup.  

I love chicken soup- and I love it in all forms.  Those gross dehydrated packages Lipton chicken noodle soup?  I love them.  I have to have them in my cupboard at all times.  I am not at all ashamed to admit that.  However, as tasty as those little packages are, nothing really beats homemade chicken soup, with all of those wonderful touches that only you can put in.


Fiona's Homemade Chicken Soup, with Homemade Turkey Broth

2 tbsp olive oil, divided
2 small onions, chopped (divided)
2 carrots, diced (divided)
4 celery stalks, diced (divided)
2/3 cup chopped fresh parsley (divided in half)
10-12 stems fresh thyme (divided in half)
6 leaves sage, chopped, (divided in half)
4 cups white wine (divided in half)
4 to 5 white button mushrooms, sliced or diced
1 small zucchini, cut into large chunks
2 boneless skinless chicken breasts
1 cup (raw) brown rice, prepared according to package
Stock
Water
Sat and pepper

In a small pot combine half the onion, carrots and celery with a tablespoon olive oil over medium heat.  Add half the herbs as the onions become translucent.  Add the chicken breasts, half the wine and enough water to cover the breasts.  Allow them to poach until done.  Remove the breasts from the liquid and set aside to cool, and dice.  Discard the liquid.  

In a large pot, combine the remainder of the onion, carrots and celery.  Following the same as above, add the herbs, salt and pepper, and then the stock, and the remainder of the wine.  I let this simmer for about 15- 20 minutes before adding the chicken and the rice, mushrooms and zucchini.  I served over a bed of baby spinach leaves so they would just wilt in the liquid.

Chicken soup is just so satisfying, and it can be so versatile by varying the types of herbs and vegetables used.  This pot rendered a slightly sweet flavor, with a lot of herbal overtones, and great big pieces of vegetable and chicken to make me really feel like I was eating a lot.  


What is your favorite way to make chicken soup?

Lessons Learned From Making Stock

I have a pretty extensive list of things I want to make.  Little items that I think I should know how to make.  Whenever I have the opportunity to cross one of these things off of this list (which grows by the day) I get pretty excited.  So you can imagine my extreme pleasure when, the other morning, still basking in the glow of post holiday bliss, I had my first opportunity to make poultry stock.  

In the simplest terms I can muster, stocks are the rendering of flavor from the slow simmering of vegetables in water, or, more commonly, animal "remains" in water with the addition of vegetables and herbs.  The result is a lightly flavored broth, as cloudless as possible.  That word "remains" is a pretty ominous one huh?  Basically it is the bones of the animal, and often the innards that most don't normally eat.  These are all set to simmer in water to extract their natural flavors.  

Now the sheer beauty of stocks are their versatility.  Stock can be used as the base of soups and stews, it can be used to deglaze a pan of it's drippings, it can be used as a light flavoring when making rice or quinoa in place of water.  Stock is one of those ingredients I cannot live without, but I have always just bought from the store.  I have felt ashamed of this fact for years.  However, after this weekend's adventure I now have a good amount of stock in my freezer, ready to use.

I learned several things during my experience.  The first- when making poultry stock- if you want a brown stock, roast the bones.  If not-just throw them in the pot.  Second, I found that butchering down a full carcass is NOT as easy as they make it look on TV- at least not for me.  It took me a fair amount of time, and some very sore shoulders at the end.  Finally, I found that fussing over the pot while the stock simmers is NOT a good idea.  I wasted a lot of time fussing over the temperature of the water concerned that it would boil and I'd have a huge mess.  Stock is easy to make- remember that and you'll be golden.

I followed Julia Child's instruction for poultry stock.  Though I wont write out the full instructions here, they were pretty straightforward.  Place the bones into a large pot, cover with water until there is about 2 inches over the bones.  Simmer until any sludge from the bones rises to the top and you have been able to skim off.  Then add carrots, onions, celery and herbs and simmer slowly for 5-6 hours.  Once I finally walked away from the stock and sat in the living room, it all moved a long without much issue.  

Stock is now my friend, however I think I will leave the idea of butchering a carcass to the professionals- and just go with smaller bone masses.