Category Archives: 17. Soups

Apr27

Chicken Bouillabaisse

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Chicken Bouillabaisse

What did Venus feed to Vulcan? A bouillabaisse soup.  This kind of soup was made in mythology as well as in Marseille by the Phoceans around 600BC.  The name comes from the method of preparation because the ingredients are not added all at once.  The broth is first boiled (bolh) and then the different kinds of fish are added one by one and the heat is lowered (abaissa).  Well the fish variety is delicious, but you can also make a Chicken Bouillabaisse.  The sauce is delicious!!!!  I have my cooking idol to thank for this: The Barefoot Contessa.  But I did want to share it with you in case you haven’t discovered it for yourselves.

Ingredients:

1 (4-5 lb.) chicken, cut into 10 pieces

S&P

1 Tblsp. minced fresh rosemary leaves (I used dried)

Olive Oil

1 large head garlic, separated into cloves and peeled

1 Tsp. saffron threads (I bought the $7.00 variety that comes in little packets)

1 Tsp. whole fennel seed

1 (15 oz.) can tomato puree (I liquefied in blender a 14.5 oz can of chopped tomatoes)

1 ½ C. chicken stock

1 C. dry white wine (I used dry vermouth)

3 Tblsp. Pernod (I took 3 Tblsp. Vodka and soaked 1 broken star anise in it for several hours.)

1 lb. baby Yukon gold potatoes, halved

Rouille, for serving—recipe follows

Crusty French bread for serving

Directions:

Wash and pat dry chicken.  Season it generously with S&P and rosemary.

Heat 2 tblsp. olive oil over medium heat in a large Dutch oven and brown chicken pieces until nicely browned all over (about 5-7 minutes).  Transfer chicken to a plate; set aside.

Lower the heat to medium low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 tsp. salt(I used much less) and 1 tsp. pepper to the pot.

Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.

Meanwhile, preheat oven to 300 degree.

Carefully pour the sauce in a food processor or blender fitted with steel blades.  Puree until smooth.  Return the sauce to the Dutch oven; add the sliced potatoes and browned chicken pieces with their juices; stir carefully.

Cover the pot and bake for 45 to 55 minutes, until potatoes are tender and the chicken is done.

Serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.

Rouille

Ingredients:

4 garlic cloves

1 ½ tsp. salt

1 egg yolk, at room temperature

1 ½ tblsp. lemon juice

½ tsp. saffron thread

¼ tsp. crushed red pepper flakes

1 C. olive oil
Directions:

Place the garlic and salt on a cutting board and mince together.  Transfer the mixture to a food processor or blender fitted with steel blades.  Add the egg yolk, lemon juice, saffron, and red pepper flakes; process till smooth.

With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. (I actually put everything in the blender and it came out fine.)

Put rouille to a serving bowl and store in the frig until ready to serve.

 

The Food Network Kitchens caution about using a raw egg yolk because of the SLIGHT risk of Salmonella, etc.  To reduce the risk, they recommend that you use fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells.  (I’ve used raw egg yolks forever and have never had a problem; but I guess there could always be a first time.)

Apr21

Margot’s Easy Fish Stew

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Margot’s Easy Fish Stew

Serves 4

Have you found those wonderful 4 oz packets of frozen salmon, tilapia, sole, etc. at Albertsons—just $1 apiece? They are such an easy thing to keep in your freezer for a fast meal for one or more and they are healthy as well.  You can bake them as I often do: frozen and sprayed with a little olive oil and topped with a bit of lemon/pepper seasoning; placed within an oven proof dish lined with aluminum foil which I fold slightly over the fish; and baked at 350 for 25-30 minutes—-delicious, nutritious and good on the tummy as well. I like it that way better than the microwave way—but a lot of people disagree with me about that.  However, here’s a dish that’s different and delicious as well.  I like it summer or winter:

 

Ingredients needed:

½ C. Minced Bacon

2 Large onions, roughly chopped

About 1 Lb. of Baking Potatoes, peeled and cut into small cubes

S&P

1 Tsp. Fresh Thyme Leaves or 1/2 Tsp. Dried Thyme (I am ultra generous with the thyme.)

6 Cups Warmed Fish or Chicken Stock

12 Oz. of Tilapia (3 packets) cut into chunks

8 Oz. of Salmon (2 packets) cut into chunks and skin removed

(I leave both packets out for a bit before I cut the frozen fish)

10 Oz. Frozen Shrimp-slightly thawed

Juice of 1 Lemon

Minced Fresh Parsley for Garnish

 

Instructions:

  1. Cook the bacon in a deep saucepan on a medium high heat.  Cook until it’s crisp and remove with a slotted spoon onto a dish with a paper towel to drain.
  2. Keep heat on medium and cook onions in bacon fat, stirring until softened, about 5 minutes.  Add the potatoes and cook, stirring occasionally, until they are well mixed with the onions and covered with the fat.  Season with the S&P and thyme, stir and then add the stock and the bacon.
  3. Cook over medium heat without a cover until the potatoes are tender, about 15-20 minutes.
  4. Add the fish (until opaque but not falling apart) and the shrimp and cook without a cover for another 5-10 minutes over medium heat.
  5. Add the lemon juice and ladle into bowls.  Garnish with chopped parsley, serve, and bon appetite.

  Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Apr21

Black Bean Soup

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I love beans.  Beans were very important in my mother’s life in Holland where she resided within a family of 12 with scant financial means.  The beans found in Holland were a real staple for their family during winter.  My very American in-laws also used beans for their staple survival diet.  They lived on the Central Coast of California during the depression right near King City. That tiny town, of Steinbeck fame, grew and still grows the most fabulous “Pink Beans”. You must buy them straight from King City because the other pretend pinks found elsewhere do not compare.   I truly learned how to cook beans from “Mom” (Mother-In-Law).  The Van Horns shot the deer, grew the veggies, and ate the beans. That’s how they survived during that difficult period. Luckily they lived in an area which provided that wonderful eatable bonus.  Beans are nutritious and full of fiber. When mixed with rice or the like, they make a “perfect protein”.  Oh hale to that little bean: it was even buried with the pharos in Egypt to make sure that their last journey was healthy and fulfilling. The world leader today of the dry bean is Brazil; the USA is 6th in line. So, with that entire in mind, herewith is a black bean recipe that I hope you’ll all enjoy.  

Black Bean Soup

4 to 6 servings

Here’s a dish that besides being delicious, low in calories and healthy. is quick and easy to make.  You could serve it with yogurt biscuits or tortillas of course.  You can use your very own cooked black beans or for the quick version, CANNED. 

Ingredients:

2 Tblsp. Olive Oil

2 Medium Yellow Onions, chopped

1 Tblsp. Minced Garlic

2 Tblsp. Chopped Uncooked Bacon

1/2 Tsp. Crushed Red Pepper Flakes (leave out if you don’t like the heat)

S&P to taste

3 Cups Cooked Black Beans (if using canned and with juice, reduce the stock to 3 ½ C. However, you can also drain the beans from the can and then use the 4 C. of stock)

4 Cups Beef Stock

Minced Cilantro Leaves and Sour Cream or Yogurt For Garnish

Directions:

1. In a large pot, heat the olive oil over medium heat and after a minute or so, add the yellow onions and garlic.  Stir until they are soft (5 minutes or so).

2. Add the beans, stock, red pepper, S&P, bacon and stock.

3. Bring to a slight boil and turn to medium low.  Simmer uncovered, stirring every now and then for about 15 minutes.

4. At this point you can either mash the contents of the soup with a potato masher, or you can puree HALF of the soup in a blender (so as to leave some whole beans in the soup).If blending, pour the contents back in the pot.

5. If you wish for an extra smooth, creamy texture you can do the following: Take an egg yolk that is very clean of the white and beat it with a fork in a small cup;add some of the hot soup liquid to it and beat some more; then add the egg contents to the mixture in the pot.

6. Serve it topped with cilantro leaves and a generous dab of sour cream or yogurt. You can also top it with some crumbled white and/or yellow cheese or tomato bits. You can even float a bit of sherry on top or sprinkle some lime juice in it.

Additionally, other spice variations while cooking would be adding cumin or curry.

 Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her or comment on the blog tempinnkeeper@mindspring.com              http://blog.tempinnkeeper.com

Apr20

Turkey Meatball Soup & Duxelles

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Just in time for our recent storms and brrrr weather, here’s a two for one column this week.  Enjoy!!!! And as always, Bon Appetit

Turkey Meatball Soup

4 to 6 servings

Ingredients:

2 Beaten Eggs

1 Cup Bread Crumbs

4 Tblsp. Grated Parmesan or Romano Cheese

2 Tblsp. Chopped Fresh Parsley

2 Tblsp. Chopped Onion

1 Minced Garlic

S & P to taste

1 Lb. Ground Turkey

2 Cups Garbanzo Beans (you can use a can; however, I usually make mine fresh.  They are so easy to make and so much better than the canned variety.  Follow the directions on the bean pkg.)

2 Cups of Good Beef Broth

1-14 ½ oz. Can of Italian-Style Stewed Tomatoes

1 ½ Cups of Water

3/4 Cup Sliced Fresh Mushrooms or Reconstituted Dried Mushrooms or Duxelles *

1 Tsp. Italian Seasoning

3/4  Cup Already Cooked Wild Rice Mix and/or Long Grain White Rice

4 Cups of a Combination of Chopped Kale, Cabbage, Parsley, Cilantro, Brussel Sprouts

Directions:

In a medium mixing bowl, combine the first 7 ingredients and then add the ground turkey. Mix well and make small sized meatballs (1 inch circumference more or less). In a large skillet sprayed with non-stick spray, brown the meatballs over medium heat (about 8-10 minutes) turning them until evenly browned  (I turned them with two tablespoons) and done.  They will be a bit dark on the outside which is just fine.  Set them aside for the moment.

In a large pot, stir together the next 7 ingredients and then add the meatballs. Then place the pot over medium high heat till the mixture comes to a low boil.  Simmer covered for about 15 minutes.  For the last step, add the vegetables, bring to another boil, reduce to a simmer and cook till the vegetables are tender.

Serve in bowls with some shaved parmesan or Romano on top along with some crusty bread or nice bread sticks.

*More about Duxelles

Thanks to Mark Bittman for my discovery of this:

Here’s an additional wonderful thing to keep in your freezer and have on hand for whenever.  It’s great to put in soups, stews, omelets, etc.

3 Tbls. Butter or Olive Oil

¼ C. Minced Shallots, Scallions, or Onions

1 lb. Any Kind Mushrooms-(stems and all)

S & P to taste

¼ C. Fresh Parsley Leaves, Minced

Place the butter or olive oil in a large, deep skillet and turn heat to medium. Just as the foam begins to subside, stir in the shallots/scallions/onions. Cook, stirring occasionally until they soften—3-5 minutes

Stir in the mushrooms.  Cook, stirring until they have given up most of the liquid, about 10 minutes.  Turn the heat to low and continue to cook stirring until almost all the liquid has evaporated.  Season well, then stir in the parsley.

Use immediately or refrigerate (1 week) or freeze.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

Apr20

Hearts of Palm Soup

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vinaigrette & Palm Soup pics 005A Mark Twain Egg Recipe & A Creamed Hearts Of Palm Soup

(A Bit Of The Silly & A Bit Of the More Serious)

 April 1st, this coming Sunday, has connected to it a bit of the silly, April Fools’ Day, and a bit of the more serious, Palm Sunday.  So, today, in anticipation of this Sunday, I am offering two recipes.  The first was suggested by Mark Twain for Fanny’s cookbook:

Eggs a la Canton, Williamsport, Trout Run and Way Stations.Divest two genuine eggs of shell and claws, being careful to avoid breaking the same.If you break ’em, begin again at the top of the recipe and proceed anew.Lay the plumage and cackle on one side, roll the remainder very thin, add baking powder, and boil in a pudding bag over a slow fire for a week.Tie with baby ribbons and serve cold. (Quoted in “Ways of Cooking Eggs,’ New York Times, April 4, 1909, p X12 from the cookbook of actress Fanny Davenport.) Margot’s suggestion : Don’t Try It!

This April 1st is also Palm Sunday which is a Christian moveable feast that commemorates Jesus’ triumphal entry into Jerusalem and takes place about a week before his Resurrection. The word Palm always makes me think of the often underused Hearts of Palm. They really are wonderful in salads or in cooked dishes.  The heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees which now a days are mostly procured from South America and even from HI.  I do enjoy them greatly and so here, I offer what I think is a very nice recipe for this time of the year.

Creamed Hearts of Palm Soup ( 4 to 6 servings)

Ingredients:

3 Tblsp. Butter

2 Tblsp. Flour

1 C. Chopped Yellow Onions

1 Tsp. Minced Garlic

1 ( 16 oz.) Can Hearts Of  Palm, Drained & Chopped

1/2 Cup Dry White Wine (if you don’t have that, dry white vermouth will do)

3 ½ Cups Good Chicken Broth

3/4 Cup Heavy Cream Or Half & Half

1/2 Lb. Shrimp (defrosted or fresh w/o tails)

2 Tblsp.Chopped Parsley Leaves  Or Chopped Chives For Garnish

Instructions:

In a large pot, melt the butter over medium-high heat.  Add the onions & flour. Sauté until onions are tender, 3-4 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds.

Add the hearts of palm and stir to combine.  Add the wine and bring to a boil.  Cook until reduced by ½, about 3 minutes or less.

Add the broth, stir to combine, and bring to a boil.

Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, 20-25 minutes

Remove from the heat.  Pure the ingredients in a blender.  Return them in your pot to medium heat and add the cream.

Stir in the shrimp and cook until heated through, 3-5 minutes.

Adjust the seasoning with salt and white pepper, to taste.

If not serving directly, keep warm on very lowest heat.

Ladle into bowls or cups and garnish with parsley or chives.

This soup is also excellent after being refrigerated and served very cold.

I serve this with my homemade yogurt biscuits and a side dish of an artichoke, cold asparagus, or mixed greens with my homemade vinaigrette.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

Apr19

Whole Chicken Thigh Soup

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The cold virus is going around.  I know because I caught it.  In calling my doctor’s nurse, she said that it would take about 7-8 days to recuperate; that I should rest; drink a lot of fluids, and make chicken soup. That’s exactly what I did and I also looked up on-line to see why that “old fashioned chicken soup remedy” was so good for you.  This is what I found out:

For starters, chicken has been shown to inhibit the production of neutrophils, white blood cells that eat bacteria and cause inflammation and mucus production (i.e. stuffy nose, sore throat, phlegm, etc.). This is important because while neutrophils kill pathogens, their antimicrobial products damage host tissues. Chicken contains cysteine, an amino acid that is thought to help thin mucus in the lungs, making it easier to expel. It sure seemed to help me. Herewith is a recipe that I used. I like it because it has a nice combination of rice, orzo, lentils; the spices seem to meld together beautifully; and it’s a dish that you can taste even when your taste buds are at their worst.   

Whole Chicken Thigh Soup a la Margot

Actual Cooking time 1 hour

3 or 4 Whole Well Rinsed Chicken Thighs (With Skin Preferably)

3 Sprigs of Fresh Thyme or ½ Tsp. Dried Thyme

2 Sprigs of Fresh Oregano or ½ Tsp. Dried Oregano

2 Tblsp. Chopped Fresh Parsley or 1 Tblsp. Dried Parsley

3-4 Bay Leaves

½ Tsp. Red Pepper Flakes (or more if you like)

1 Tsp. Panch Phoron( a Bengali combo of cumin, fennel, mustard, nigella & fenugreek)

Sea Salt & Ground Pepper to taste

2 Tblsp. Butter (I used salt free)

1 Tblsp. Olive Oil

1 Large Onion, Sliced Thin

4 Cloves of Garlic Coarsely Chopped

2 Tblsp. Fresh Cilantro- Coarsely Chopped or 1 Tblsp.Dried Cilantro

3/4 C Rinsed Lentils

¼  C Brown Rice

¼ C Long Grain White Rice

½ C Orzo

4 C. Chicken Stock

6 C. Hot Water

  1. Heat butter and olive oil on medium high. Stir in garlic, onion, and Panch Phoron until garlic and onion are soft (about 5 minutes).
  2. Add hot chicken stock and water. Bring to a slow boil and turn heat to medium.
  3. Add chicken thighs and remainder of spices & cilantro.
  4. After 10 minutes add brown rice.
  5. After 30 minutes add lentils and white rice.
  6. After 50 minutes add orzo.
  7. Total cooking time is 60 minutes.
  8. Before serving, remove bay leaves and sprigs of oregano and thyme if you used fresh ones.

If desired, add chopped fresh spinach or kale to soup about 5 minutes before serving.

You also can add some chopped carrots about ½ way through cooking.

When serving/eating, you can squirt a bit of lemon juice on top or serve with lemon slices for guests to spritz themselves; and/or also  serve or add a bit of freshly grated parmesan as an additional topping.

 

 

Apr19

Lentil & Pork Soup

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Lentil and Pork Soup   

Ingredients:

2 Tblsp. Olive Oil

½ chopped onion or up to 2 C. sliced leeks(add some greens)

2 chopped cloves garlic

S & P

1 tsp. fresh thyme (or dried)

½ tsp. ground cumin

Chopped carrot(as much as 1 1/2 C)

Chopped celery(as much as 1 1/2C)

A little tomato juice or 2 tblsp. tomato paste

1 C. dried lentils

1 thin sliced fresh pork chop—cut up in small pieces (or 1 lb. kielbasa sausage sliced in ½ and cut up)

4 to 6 C. chicken stock(6 if using 3 C  carrots & celery)

Dried parsley flakes or fresh chopped parsley

Directions:

Heat oil in heavy stock pot of medium heat.  Saute leeks/onion, garlic, S&P, thyme, and cumin until leeks/onion is soft.  Stir in carrots and celery and sauté another 5 min. Add chicken broth, tomato juice, and lentils.  Cover and simmer for 15 to 50 min.  Stir in pork and simmer another 10 min.

 

Serve w/parmesan cheese

 

 

Apr19

Guacamole Soup & Duxelles(mushrooms)

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Guacamole Soup (Home and Gardens Soups and Stews)

 

1        ½  C. chicken broth

1 C half & half or light cream (I used 1 C. of European Style yogurt)

1 large avocado (I used 1 ½ smaller ones)

2 Tbls. Salsa

1 Tbls. Snipped fresh cilantro or parsley

1 Tbls. Lemmon juice

1/8 C. thinly sliced green onions

S&P

Several dashes bottled hot pepper sauce

 

Put in blender and process.  Refrigerate and serve cold.

Garnish with lime wedges, sour cream (or yogurt), sliced green onion and chopped tomatoes.

 

 

 

Duxelles  (musrooms)

 

Makes about 1 C.

Keep refrigerated for about 1 week or freeze

 

3 TBLSP.. Butter or olive oil (I used a combo of both)

¼ C. minced shallots, scallions, or onions (I did onions because I didn’t have the others)

about 1 pound minced mushroom—(preferably an assortment even some dried)

S&P

¼ C. minced fresh parsley (I used dried)

 

  1. Place butter/oil in large deep skillet and turn heat to medium.  As the foam begins to subside, stir in the shallots (whatever).  Cook, stirring occasionally, until they soften—3 to 5 min.
  2. Stir in the mushrooms.  Cook, stirring until they have given up most of their liquid, about 10 min.  Turn the heat to low and continue to cook, stirring, until almost all the liquid has evaporated.  Season well, and then stir in parsley.  Use immediately or refrigerate or freeze.