Category Archives: SOUP, STEW, AND CHOWDER RECIPES

BROCCOLI CHEDDAR CHEESE SOUP

OK, I know summer is just right around the corner. So why, I can hear you asking, are you giving us a recipe for soup? Well, the answer is very simple. I was really busy the other day, and I knew I was not going to have time to prepare an elaborate dinner. I remembered that I had a container of this soup in the freezer. So I took it out of the freezer about mid day and let it defrost on my counter. Then when it came time to eat, I slowly re-heated the soup on top of the stove (and yes, I did use a pan) and served the soup with some left over oyster crackers that had been patiently waiting for me to re-discover them in the pantry.

Well the re-heated soup was just so delicious, especially with the oyster crackers, that I felt duty bound to share this recipe with you as quickly as possible.

Usually I serve this soup with homemade croutons, recipe below, but since I was short on time as well as homemade croutons, the oyster crackers were brought in as pinch hitters. (Or more correctly spelled “pitch” hitters when it refers to baseball!) And yes, it’s baseball season again!!!

So, regardless of what time of year you choose to serve this easy to prepare soup, your family and friends are going to love it. Even your veggie-phobic children might forgive you the “green stuff” in the soup if you let them sprinkle on their own oyster crackers.

And for all of you, who are Mariner lovers, sorry about the baseball season “again” jab. But I’m afraid I am stuck in the 50s and 60s when it comes to enjoying baseball. Sick’s Stadium on Rainier Avenue; the sun is shining warm on my face, I’ve got a big old hot dog in my little hands, and I’m sitting next to my dad and little brothers. I can actually see the faces of the players up close and personal without the aid of huge screens judiciously placed around the field. Those were the days! Go Rainiers!

And “go” Broccoli Cheddar Cheese soup. It’s fast and easy to prepare and tastes like a million dollars. Yeah team!

3 c. chopped broccoli
3/4 c. unsalted butter
3/4 c. chopped onion
3/4 c. flour
3 c. chicken stock or vegetable stock
4 c. milk
3 c. grated sharp cheddar cheese
kosher salt
freshly ground black pepper
pinch nutmeg

Steam chopped broccoli until crisp tender. Set aside. Melt butter in heavy medium sized sauce pan. Add onion and sauté until onion just begins to show a little brown around the edges. Add flour and cook until mixture turns the color of coffee with cream, stirring continuously. Slowly whisk in chicken broth and milk. Cook until mixture boils and thickens. (If too thick, add a little more milk.) Add broccoli. When heated through, remove from heat and stir in grated cheese. Add salt if necessary, fresh ground pepper, and nutmeg. Serve with Garlic Croutons or oyster crackers.

Garlic Croutons:

1 T. butter or olive oil (or combination)
2 c. cubed crusty, chewy bread
granulated garlic

Melt butter in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upwards of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are dry, a nice golden brown and crunchy, lightly sprinkle with granulated garlic. Remove from heat, cool, and store in an airtight container. Use on soups or salads.

Note: And yes, there is a huge difference between store-bought croutons and crusty baguette bread cubes toasted at home. Home prepared croutons are ever so much tastier, with half the salt and none of those unpronounceable ingredients that we are told might lead to all kinds of unspeakable health issues latter in life. (If we even live long enough to have a later life that is!)

TOMATO SOUP WITH LEMON CREAM

This is one of those tomato soups that just about everyone will like. (This recipe is a conglomeration of several soups I found on the internet.) It has enough flavor to be interesting, but not so “nouveau cuisine” that anyone who grew up eating grilled cheese sandwiches dipped in Campbell’s Tomato Soup won’t feel a tug of nostalgia at the very sight of it. But there is a difference I can assure you. There is a tiny bite from the garlic and the crushed red pepper flakes, and the onion and carrot add a bit of texture. But what really sets your taste buds a tingling is the creamy sauce drizzled on top of the soup. It’s how I imagine a spring morning would taste – fresh, bright, and earthy. So give this wonderful soup a try. It is a perfect soup to serve every season of the year.

But since I am posting this recipe in early spring, I decided to share one of my favorite poems by William Wordsworth with you. I hope you enjoy it as much as I do. (I also hope you enjoy the soup!)

A Spring Morning

There was a roaring in the wind all night;
The rain came heavily and fell in floods;
But now the sun is rising calm and bright;
The birds are singing in the distant woods;
Over his own sweet voice the stockdove broods;
The jay makes answer as the magpie chatters;
And all the air is filled with pleasant noise of waters.

All things that love the sun are out of doors;
The sky rejoices in the morning’s birth;
The grass is bright with raindrops; – on the moor
The hare is running races in her mirth;
And with her feet she from the plashy earth
Raises a mist; that, glittering in the sun,
Runs with her all the way, wherever she doth run.

¼ c. butter
1 onion, finely chopped
1 carrot, shredded
3 garlic cloves, minced
½ tsp. dried thyme
½ tsp. dried crushed red pepper
1 bay leaf
2 T. chopped fresh parsley
1 tsp. kosher salt
freshly ground black pepper
1 28-oz. can crushed tomatoes (Italian tomatoes preferably)
1 28-oz. can diced tomatoes (Italian tomatoes preferably)
2 T. tomato paste (you guessed it, Italian if possible)
3-4 c. chicken or vegetable stock (depending on how thick you like your soup)
1 c. heavy cream
1½ tsp. finely chopped fresh rosemary
4 tsp. finely grated lemon peel
grilled cheese sandwiches, opt.

Melt the butter in a heavy large covered pan. Add the onion, carrot, garlic, thyme, crushed red pepper, bay leaf, parsley, salt, and pepper. Cook for about 5 minutes or until onion is just starting to get tender. Add canned tomatoes, tomato paste, and chicken stock. Cover and simmer for 45 minutes. Adjust seasoning. Meanwhile whisk the heavy cream, rosemary, and lemon peel together. Ladle soup into bowls and drizzle cream mixture over top.

RED (ROJO) POSOLE WITH PORK

Something you should know about me is that I am a wuss, at least when it comes to really hot (as in spicy) food. I can’t, for example, go into an Indian or Thai restaurant and order a dish with 5 stars. Yikes, I might end up in a hospital if I ever went that far. But a nice polite 2 stars is quite alright with me. You see, I have this old fashioned belief that a person should actually be able to taste the ingredients in a dish, not just consume a mouth full of fire. (I know, how “yesterday” is that?)

But seriously, when you add too much “hot” to a dish, you might as well be eating Kibbles and Bits for all the actual ingredients matter. And I have listened to people order incredible dishes that feature prawns or lobster for example, pay an arm and a leg for the privilege, and then tell their waiter they want a 4.5 or 5 star spice level. Now if they told me they could actually taste either of those two costly ingredients, I would stand right up and yell “liar, liar, pants on fire” at them, even in the most prestigious of restaurants! (I have my standards to uphold, after all.)

So when I tell you that this dish is amazing in the fact that it is spicy, but all of the ingredients are featured players and that this dish is not the least bit too spicy, I want you to trust me. This is one of the dishes I firmly believe God sent us to prove that chilies were at the top of his list when he thought of how best to flavor food. And really, isn’t flavor what it’s all about? Granted, there are those who merely eat to stay alive. But most of us stay alive to eat! What better reason, after all? Oh well, there might be better reasons, but this a cooking blog, after all! I’m not advocating storge (look it up), I’m touting good flavorful food!

So whatever you do, give this recipe a try. It’s low in fat, and a complete meal unto itself. And like I said, the flavor is simply amazing! I mean really, would I share it with you if it weren’t amazing? People, you know me better than that!

2 (15-oz.) cans drained and rinsed hominy or ½ c. dried white corn posole (hominy)*
20 dried chiles de arbol, stems and seeds removed and cut up with a scissors
2 dried ancho chiles or 1 guajillo chili (or a combination), stems and seeds removed and cut up with a scissors
1 c. boiling water
6 cloves garlic finely chopped, divided
kosher salt
1½ lbs. boneless pork chops or pork shoulder, trimmed and cut into bite sized pieces
freshly ground black pepper
2 T. corn or vegetable oil
1 large white onion, chopped (save a small amount to use as a garnish)
8 c. water
8 tsp. Knorr Caldo de Pollo (chicken flavor bouillon- located in the ethnic food section of most grocery stores – yellow label, green lid) or regular chicken stock
2 tsp. ground cumin
1 T. dried oregano (preferably Mexican)
2 small bay leaves
2 avocados, diced, opt.
radish slices, opt.
lime wedges, opt.
warm flour or corn tortillas, opt.

*Use canned hominy if in a hurry, but taste and texture are just not as good as when you start with dried posole.

If using dried hominy, place it in a non-reactive container and cover with water; soak overnight. Next day, boil in salted water for approximately 2-2½ hours or until tender. Drain.

Meanwhile, place the de-seeded and chopped chilies in a bowl and cover with the boiling water; soak until soft, about 30 minutes. When soft, carefully pour the chilies and soaking liquid into a blender or food processor. Add 1/3 of the chopped garlic and 1 teaspoon salt; blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Set aside. (This sauce is very hot (as in spicy), so even the fumes can be overpowering. Be very careful handling this precious liquid. Think hazardous waste!)

Meanwhile, liberally sprinkle the pork with salt and pepper. Heat the vegetable oil in a Dutch oven or covered pot over medium heat. Add the pork and cook until browned on all sides. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the remaining 4 cloves of chopped garlic and cook for about a minute.

Stir in the 8 cups water and chicken flavored bouillon (or 8 cups chicken broth), cumin, oregano, bay leaves, and ½ cup of the reserved chili sauce or more as desired. (If you are extremely sensitive to spicy food, you might actually want to start with ¼ cup of the hot sauce.) Bring the stew to a boil, partially cover pan, reduce heat and maintain at a simmer until meat is tender, about 1½ hours.

Stir in the hominy (either canned or re-hydrated dry posole) and continue to simmer, uncovered, until the pork starts falling apart, about 30 minutes. Remove the bay leaf. Adjust seasoning and serve with avocado, reserved chopped onion, radish slices, remaining chili sauce, and warm tortillas. Oh yes, and a nice cold beer is great with the posole too!

Note: This recipe is my interpretation of the recipe for Posole Rojo on the Food Network site. (A great site BTW.)

RUSSIAN BORSCHT

So, as you will have noticed, I listed this dish under both stews and soups, because frankly it is often very difficult to tell the difference. Technically, I suppose borscht is more of a soup than a stew because it can be served both hot and cold, although I personally would never serve this dish cold. (I have never really been a fan of cold soups, with the exception of Gazpacho, of course!) So the terms soup and stew can get a bit confusing. One good way to differentiate is by the thickness of the broth or gravy. Most soups have a thin liquid base compared to a stew which has a much thicker consistency. Stews usually cook low and slow allowing the meat and vegetables to tenderize in their very own tantalizing hot bath of a flavored liquid liberally infused with herbs and spices. While soup on the other hand, can often be prepared in less than an hour. So whatever you choose to call this quintessential Russian beef and beet concoction, (let’s call it “stoop” for ease of conversation) you are sure to make those around you happy when they sit down to a big old bowl some winter evening. Thank you Emeril Lagasse for the basic recipe for this absolutely Замечательный (pronounced zamechatel’nyy) “wonderful” dish.

¼ lb. lean bacon, diced
1 lb. round steak, cut into bite-size pieces and dried with paper towels
1 small onion, chopped
1 carrot, peeled and grated
3 garlic cloves, minced
2 tsp. dried oregano
2 tsp. dill seeds
3 bay leaves
4 T. red wine vinegar
2 quarts beef broth (I make my broth with water and Better Then Bouillon – beef flavored base)
freshly ground black pepper
5 medium sized beets
1 T. vegetable oil
6 c. shredded green cabbage (about half a medium sized cabbage)
1 large russet potato, diced
sour cream, opt.
chopped fresh dill, opt.

Sauté bacon in a large heavy pan until bacon starts to brown. Add beef and continue frying until meat cubes are brown on all sides. Add the onions and carrots. Stir fry until onion and carrots begin to soften. Add the minced garlic and cook until garlic gives off aroma. Add the oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and cook until the liquid is gone. Add the beef stock and pepper. Bring to boil, reduce the heat and simmer partially covered until the beef is tender, about 2 hours.

Meanwhile, wash the beets and place them on a baking pan. Using your hands, coat the beets with vegetable oil. Bake in a pre-heated 350 degree oven for 60-80 minutes or until the beets can be easily pierced with a fork. Remove from the oven and cool. When cool, peel and shred the beets. Set aside. When the meat is tender, add the shredded cabbage, diced potato, and beets. Cook until the potato is tender. Adjust seasonings. Serve with a dollop of sour cream and pinch of fresh dill.

CREAMY OYSTER STEW WITH TARRAGON

First thing you should know. I love oysters and hate tarragon. Well if truth be told, I used to hate tarragon. Why I hated this herb is now way beyond my comprehension! It truly makes no sense at all when you consider I’ve always loved fennel seed, fresh fennel, and other anise flavored ingredients. But for whatever reason, the charms of tarragon simply eluded me. Perhaps it’s because I never tasted fresh tarragon until I moved to Camano Island. (And believe me the difference between fresh and dried tarragon is about the same as frozen petite peas and peas that have been canned.) Really! And along with my recent discovery that tarragon used in moderation is absolutely delightful, I’ve discovered another anise flavored delicacy – licorice. Now, I’m not talking about those black ropes we ate as kids. I’m talking about the real thing. My favorite is made in Holland (says Holland on the package folks, so who am I to argue with the company who produces the product), calls itself “Dutch Licorice” and is imported by hafco. We buy it at PFI. (If you live in the Seattle area, look up PFI – Pacific Food Importers. And then next time you are near the International District/stadium area, pay a visit to one of my favorite places to shop for imported groceries. It’s not fancy, but if you come out of there not having spent at least $50, you’re a better person than I am. Or at least know how to show better restraint!) But back to oyster stew. (I get so easily distracted!)

This recipe including tarragon is my version of the one dish I always order when we dine at the Oyster Creek Inn, one of our favorite restaurants. The Inn is located along Chuckanut Drive perched on a cliff where the dining room overlooks scenic Oyster Creek. The food is amazing, the service impeccable, and everyone is treated like an old and valued friend. (And not in that smarmy, “Hi, my names Bob, I’ll be your server, is this your first time to our restaurant” kind of way. God I hate that! But rather with the charm of a European restaurant that caters to people who appreciate fine dining.)

On our first visit to the restaurant I found Oyster Stew on the menu. (I love oyster stew.) But I almost didn’t try their version because of the tarragon. (Thank heaven some instinct told me I would not rue my decision, so I went ahead and placed my order.) I can’t begin to tell you how delighted I was with just my first bite. I could not believe that any dish containing tarragon could taste so wonderful. Right then and there I decided I would figure out a way to make this delightful stew at home. Now, to be perfectly honest, my stew is not the same as the stew at the restaurant. I start with a small bit of bacon, and finish with a drop of Pernod or ouzo. The bacon I know they don’t use, and the Pernod is really just a favorite of mine so I add a drop at the end. (Actually, the restaurant too may finish with Pernod, but I certainly can’t attest to that fact. And it’s not like I feel comfortable asking them for the recipe. Even I’m not that gauche!)

So if you too are an oyster stew lover, give this first course stew a try. (I call it a first course stew because it is very, very rich.) But if you are as crazy about oysters as Mr. C. and I both are, just make an entire meal out of it. Just make sure to have lots of oyster crackers on the side. The crackers not only help cut the richness of the stew, they contribute a lovely crunchy element to the meal.

And if you are lucky enough to live in the Pacific NW, especially north of Everett, consider spending an unforgettable evening at the Oyster Creek Inn. Don’t hesitate to order anything on the menu. You will not be disappointed. Visit www.oystercreekinn.net for more information. Tell them Mr. and Mrs. C. sent you. (They won’t have a clue who Mr. and Mrs. C are, but it’s always fun to add a little non threatening suspense to someone’s life. Believe me, the wonderful wait staff is up to the challenge!)

2 slices lean bacon, chopped
butter, if needed
¼ c. finely chopped shallot
1 clove garlic, finely minced
2 T. flour
1 small (10-oz.) container fresh oysters
1 (8-oz.) bottle clam juice
1 c. chicken stock
1 bay leaf
½ tsp. chopped fresh tarragon
½ tsp. kosher salt
pinch white pepper
1 c. heavy cream
½ tsp. Pernod or Greek ouzo, or to taste
2 T. chopped Italian parsley, opt.
oyster crackers, opt.

Fry bacon in a large, heavy covered saucepan until crisp. Remove bacon from pan; set aside. (Bacon will be added as a garnish when stew is served.) Fry the shallot in the bacon grease until transparent. (If not enough bacon grease in pan, add about a tablespoon of butter.) Add garlic and cook for about a minute or until garlic releases aroma. Stir in the flour and let cook for a couple of minutes. Meanwhile, strain the oysters through a sieve over a bowl. Reserve oysters; add liquid to the pan. Whisk in the clam juice and chicken stock. Add the bay leaf. Bring to a boil, reduce heat slightly and cook for about 6 minutes or until liquid reduced to about 2 cups.

Reduce heat to low and add the tarragon, salt, and pepper. Add the heavy cream; cover pan and simmer for 10 minutes. Cut reserved oysters in half, or thirds if they are large and add to pan; cook for about 4 minutes or until just hot. Remove from heat; remove the bay leaf and stir in Pernod. Serve immediately topped with a bit of the fried bacon and a sprinkle of fresh parsley. Serve with oyster crackers.

BOEUF à la BOURGUIGNONNE (BEEF BURGUNDY)

I’ll tell you one thing for sure. Julia Child’s Beef Bourguignon recipe has nothing on Margaret Hilty’s version. And who is Margaret Hilty you ask? Well, she was the former wife of one of my former husband’s former physics professors. That’s who! She was also one heck of a wonderful person as well as a fantastic cook. A little story about this amazing woman and this recipe.

For whatever reason, Mrs. Hilty took a liking to me. (Even though Mrs. Hilty was divorced, her former husband (Professor Hilty) used to invite his students and their wives to her house for get-togethers. Apparently they had been married for decades before the divorce, and she still loved having young people in her home.) During these infrequent get-togethers, Mrs. Hilty would serve us the most delicious food.

One night, it was just my husband and I who were invited for dinner and Margaret (by then she had asked us to call her Margaret) served us this amazing dish. I had never tasted anything so good. So right there and then I begged for the recipe. (If possible, I would also have adopted her that evening, but that might have been asking too much!) She was like the perfect white haired grandmother. She enjoyed hearing about my aspirations, was never judgmental, and laughed at my jokes. I made a vow right there and then that when I got older and had a home of my own, I too would always have good food around, not only for my own family but for whoever happened to be in my home at the time.

I also remember thinking that not only was she the best cook I had ever known, she was probably just about the best person I had ever had the privilege to meet. Her way of living life was an inspiration to all of us college age kids. Her ability to keep an open mind and a generous and forgiving spirit was a model for all of us to follow. She was simply an amazing, bright and loving woman. I feel very blessed to have had her in my life, even if it was for only a brief time.

I actually hated when we had to leave her behind after college. But if I ever make it to heaven, I know she will be there waiting with more wonderful recipes to share with me. I hope you enjoy Margaret Hilty’s recipe as much as I do. And thanks for letting me share her story with you.

¼ lb. bacon, chopped
2 lbs. rump roast or other stew type meat cut into 1-inch cubes
½ c. flour
½ tsp. kosher salt
freshly ground black pepper
2 carrots cut into ¼-inch thick rounds
2 medium onions, chopped
3 cloves garlic, finely minced
3 c. burgundy wine
2 c. beef stock (I use 2 cups water and 2 heaping teaspoons Better Than Bouillon Beef Base)
1 bay leaf
1 tsp. dried thyme leaves
1 T. tomato paste
2 T. butter
1 lb. small whole mushrooms (button preferably)
2 T. minced fresh parsley

Fry bacon until crisp in a large, heavy covered pan. Remove the bacon and set aside. Dry the beef cubes and place in a large plastic bag along with the flour which has been seasoned with the salt and pepper. Shake well to coat the meat. (Don’t forget to zip the bag first, or you too will be coated with flour!) Fry the cubes in the remaining bacon grease until well browned. (Add additional bacon grease or butter if needed to brown all the meat.) When all the meat is brown, remove to a container and set aside. Add the carrots and onions to the pan. Cook until lightly browned. Add the garlic and cook for another minute. Again, if you need to add more fat to brown the veggies, do so. Add cooked bacon and meat cubes, along with any meat juices that have accumulated back into the pan with the carrots, onions, and garlic. Stir in the wine while scraping the bottom of the pan to loosen the browned bits on the bottom. Add the beef broth, bay leaf, thyme, and tomato paste. Cover and simmer slowly for about 3 hours or until the meat is fork tender. Stir periodically.

Meanwhile, melt the butter in a fry pan and sauté the mushrooms for about 5 minutes. When the beef is tender, add the mushrooms. If the gravy is not as thick as you would prefer, add a couple of tablespoons of flour to about a quarter cup of water and slowly stir into the stew. Bring to a boil and let simmer for about 5 minutes. Taste and adjust seasoning. Serve over Creamy Mashed Potatoes (recipe below) and sprinkle with parsley.

Hint: Don’t ever discard bacon grease after you have cooked bacon. Store it in a covered container in your refrigerator for just such an occasion as browning the meat in this recipe. BTW – bacon fat has about the same shelf life as a Twinkie. (Don’t quote me on this, because I don’t want the Twinkie folks to sue me, but truly, bacon fat can be stored for months.)

CREAMY MASHED POTATOES

2 very large russet potatoes, peeled and cut into about 2-inch pieces
kosher salt
6 T. butter, room temperature
freshly ground black pepper
milk

Place the potatoes and about a tablespoon of salt in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer until potatoes are super tender, about 20 minutes. Drain. Pour back into pan and set on stove using lowest heat setting available. Mash the potatoes and butter together. Add pepper and enough milk to make a creamy, not too stiff mixture. Adjust seasoning. Cover pan, turn off heat and serve immediately. Or, place in oven on low setting until ready to serve.

POULET AU VIN BLANC (CHICKEN WITH WHITE WINE)

Recently I posted a recipe for Carbonnade à la Flamande (Belgian Beef, Beer, and onion stew). On that post I also referenced Boeuf à la Bourguignonne (Beef Bourguignon or Beef Burgundy). (Recipe to be posted within the next couple of days.) But today, I am going to write about my take on a less well known classic French dish – Poulet Au Vin Blanc.

Poulet Au Vin Blanc, a stew like dish with chicken, wine and vegetables is the absolute definition of comfort food. Doesn’t matter whether you are sitting in a French café during a thunderous rainstorm or sitting in your own dining room listening to your children argue over whose turn it is to clear the table, this dish is magnificent! It is also a dish that I think your entire family will enjoy; even your children who might normally reject food containing onions, mushrooms, or carrots. (Actually your little ones might not even notice these evil ingredients if you serve the stew over mashed potatoes.) I personally prefer biscuits with this stew, but I realize some concessions have to be made when there are pre-pubescent gourmets in the family.

BTW, I would much rather be sitting in a small café in Paris eating this dish than at a table with young children. But then, you see, I’ve survived the pleasure of dining with small children. I remember thinking at the time – will these darlings ever grow up? (I probably used another word besides “darlings”, but I obviously blocked the word from my memory bank.) Now I only wish I could dine more often with their adult counterparts.

And yes, this is definitely one of the dishes I would fix for them. And yes I like to use the French name for a dish when appropriate. Someday I’ll even go so far as to post a recipe for a “casserole” on this site. That should prove how sophisticated I am about French cuisine!

2 T. extra virgin olive oil
2 skinless, boneless chicken breast halves, cut into bite sized pieces
kosher salt
freshly ground black pepper
2 T. unsalted butter, divided
½ lb. small white mushrooms, quartered
1 lg. Yukon Gold potato (10-oz.), peeled and cut into ½-inch dice
1 lg. carrot, cut into ½-inch dice
1 medium onion, cut into ½-inch dice
2 garlic cloves, minced
¼ c. flour
1 c. dry white wine (I use Pinot Grigio)
2 c. chicken stock or broth (I use water and a couple teaspoons (or to taste) of either Better Than Bouillon Chicken or Turkey Base
2 tsp. fresh thyme leaves or ¾ tsp. dried
1 bay leaf
½ c. heavy cream
1 T. coarsely chopped flat-leaf parsley, opt.

Heat the olive oil in a large non-stick skillet. Add the chicken pieces, which have been generously seasoned with salt and pepper, in a single layer. Fry the chicken over moderately high heat, turning once, until golden brown and cooked through, about 7 minutes total. Transfer the chicken to a bowl. (Do not over-cook the chicken. You want it tender and juicy.) Add 1 tablespoon of the butter to the pan and add the mushrooms; cook until lightly browned, about 3 minutes. Using a slotted spoon, transfer the mushrooms to the same bowl as the chicken; set aside.

Add the second tablespoon of butter to the pan along with the potato, carrot, and onion; cook until the vegetables are lightly browned, about 4 minutes. Add the garlic and cook for one more minute. Stir in the flour. Pour in the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the stock, thyme, and bay leaf; bring to a boil. Reduce heat, cover and simmer over low heat until the potato and carrots are tender, about 15 minutes. Discard the bay leaf. Stir in the heavy cream, the cooked chicken and mushrooms, along with any accumulated juices, and adjust seasonings. Simmer for about 2 minutes, or until all the ingredients are hot. Sprinkle with parsley and serve over buttermilk biscuits or Creamy Mashed Potatoes. (Recipe for potatoes under blog post for Carbonnade.)

CARBONNADE à la FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW)

If I were asked to choose between the traditional French stew Boeuf à la Bourguignonne (Beef Bourguignon or Beef Burgundy) containing cubed beef, mushrooms, onions, and Burgundy wine, or Carbonnade à la Flamande, the traditional Belgian sweet-sour beef and onion stew made with beer, and seasoned with thyme, bay leaves, and mustard, I would be hard pressed to do so. Both are lovely and so perfect for this time of year.

But unlike Beef Bourguignon, which was made popular in America by Julia Child, Carbonnade is not as well known. So I plan to right that wrong immediately by posting this recipe. (If only Agatha Christie would have had the forethought to make Carbonnade Hercule Poirot’s favorite food, we could all have been enjoying this amazing stew for years. Plus, I wouldn’t have to be going to all the trouble of revealing the dishes merits. Poor planning on Agatha’s part, I must say!)

Regardless, it is time you learned about this easy to prepare and delicious braised stew. And if you have been fixing Carbonnade for years, please excuse me for preaching to the choir. But having directed a choir for many years, it’s just hard for me to stop instructing!

½ lb. lean bacon, cut into small pieces
1 ½ lbs. boneless beef chuck roast, cut into 3/4-inch cubes
kosher salt
freshly ground black pepper
bacon fat or butter, if necessary
2 lg. yellow onions, chopped
2 carrots, cut into ¼-inch rounds
3 T. all-purpose flour
2 ½ c. beef broth
12-oz. bottle beer (see note about beer below)
2 tsp. fresh thyme leaves or ¾ tsp. dried
2 bay leaves
1 tsp. whole grain mustard
1 T. brown sugar
chopped parsley, opt.

Fry the bacon until crisp in a large heavy bottomed Dutch oven. Remove bacon to a medium sized bowl and set aside. Do not remove the bacon grease from the pan. Pat beef cubes dry with paper towels; season well with salt and pepper. Place pan with bacon grease over medium-high heat. Brown the meat for about 5-6 minutes on each side. Do not stir while the meat is browning. Add additional bacon fat or butter as needed to brown all the meat. Transfer browned beef to bowl containing the cooked bacon; set aside. Reduce heat to medium. Add the onions and 1/2 teaspoon salt; cook until onions are caramelized and a rich dark brown, about 30 minutes. Add carrots and cook for an additional 5 minutes. Add flour and stir until onions and carrots are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits. Add the beer, thyme, bay leaves, reserved bacon and browned beef and accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Cover pan and place in a pre-heated 325 degree oven and braise for about 2 hours or until beef is fork tender. Stir about half way through the cooking time, scraping up anything that is sticking to the bottom of the pan. (If the stew seems too thick, add about ¼ cup water.) About half an hour before the stew finishes cooking, add the mustard and brown sugar and remove the bay leaves. When the meat is fork tender, remove from oven and adjust seasonings. Serve over Creamy Mashed Potatoes (see recipe below) or cooked pasta. Sprinkle with chopped parsley.

Note about beer: I personally do not like a bitter beer in this recipe. I feel it detracts unfavorably from the rich lovely flavor created by the combination of ingredients. I use Alaskan Amber, but any dark, rich beer will do. Beers to stay away from are those that have a bitter taste, i.e. IPA (India Pale Ale) or ESB (Extra Special Bitter).

CREAMY MASHED POTATOES

2 very large russet potatoes, peeled and cut into about 2-inch pieces
kosher salt
6 T. butter, room temperature
freshly ground black pepper
milk

ITALIAN SAUSAGE SOUP WITH LENTILS, CHARD, AND GARLIC

Based on a recipe from Adam Roberts, this soup is the answer to how to stay warm and feel special during our long, gray, wet winters. It is very easy and reasonably inexpensive to prepare. Add to this the fact that it is really delicious, and you have a winner.

For a greater understanding of why we who live in the beautiful Pacific NW need soups like this one so desperately in our lives, please read my definitions of the various and numerous types of precipitation we experience on an almost daily basis:

Patti’s Perception of Precipitation – based on the novel Smilla’s Sense of Snow by Peter Hoeg (great read by-the-way)

Misty Moisty – really just fog, but get’s you wet and cold none-the-less

Mist – more than fog, but less than sprinkle (also known as Oregon Mist except in Oregon where it’s referred to as Washington Mist)

Sprinkle – You don’t really need an umbrella, but wish you had one none-the-less

Drizzle – just goes on and on but really doesn’t affect the water table, just your mood

Chance of Rain – definitely carry your umbrella because you know there’s a good chance you’re going to get wet

Rain (aka – Standard Number 1 Wash) – relentless precipitation with no end in sight! Often accompanied by gray skies. (Renowned for driving newcomers out of their minds and/or out of state!)

Horizontal Rain – guaranteed to percolate inside all forms of outerwear!

Downpour – you are sure to get soaked between your car and the door to the grocery store

Le Deluge – you can count on a good soaking just getting out of your car!

Hail – pellets of frozen rain – you get beat up walking (don’t even think of running) from your car to the grocery store entrance

Sleet – pellets of ice often mixed with rain or snow – you get beat up and wet walking from your car to the grocery store entrance

Chance of Snow – the forecast that allows employees to leave work early, schools to consider sending our darlings home early, and sends most of the general public to the grocery store in a panic over possibly being house bound for 2-3 hours

Snow – atmospheric water vapor frozen into ice crystals and falling in light white flakes or lying on the ground as a white layer. FYI: Even the forecast of snow puts western Washington inhabitants on full alert. It doesn’t help that the threat of snow is always presented with a solemn countenance by our TV station authorities. Even the word “snow” can cause normally intelligent people to act in an irrational manner. And then there are the morons who feel they know all about driving in the snow. (They are the maniacs who truly believe that four wheel drive vehicles were designed to stop on a dime, even when the vehicle is traveling downhill!)

Some or All of the Above – (most common forecast) Just means that you need to carry an umbrella, make provisions for your children if they have to come home from school early, be prepared with an alternative commuting plan, go to the store the night before, have an extra supply of warm cloths at work, carry granola bars in your purse or backpack, and make sure your smart phone is fully charged.

Hopefully this has helped you understand more about the types of precipitation we experience in the Pacific NW. If you have questions, please do not hesitate to keep them to yourself. I am not a meteorologist; I have just lived in this area for a very long time and know enough to look outside if I really want to know what the weather is doing!

½ c. extra virgin olive oil, divided
1 lb. bulk Italian sausage
1 medium onion, diced
2 celery stalks, thinly sliced
2 carrots, cut in half lengthwise and sliced into half-moons
1 fennel bulb, thinly sliced, opt.
3/4 tsp. kosher salt
freshly ground black pepper (not too much)
1/8 tsp. crushed red pepper flakes, opt.
4 minced garlic cloves, divided
1 c. brown lentils, rinsed and drained
2 bay leaves
1 28-oz. can crushed tomatoes
6 c. water
3 to 4 c. shredded or thinly sliced Swiss chard or kale leaves
grated Pecorino Romano cheese

Heat 1/4 cup of the olive oil in a large covered soup pot over medium heat. When hot, add the sausage, breaking it up with a wooden spoon and cooked until it is very brown. Remove half of the sausage and set aside. To the remaining sausage in the pan add the onion, celery, carrots, fennel, salt, black pepper, and crushed red pepper. Cook until the vegetables soften a bit, about 5 minutes. Add half of the garlic and cook for one minute or until the garlic releases its aroma. Add the lentils, bay leaves, tomatoes, and water. Bring to a low boil, reduce heat, cover pan, and simmer gently until the lentils are tender, about 40 minutes. Stir periodically during cooking process. (It might be necessary to add more water if the soup gets too thick.) When the lentils are tender, add the chard and reserved Italian sausage. Adjust seasoning.

Cook for an additional 5-8 minutes or until the chard is soft.

Pour remaining ¼ cup olive oil in a small pan. Add remaining 2 garlic cloves and warm over medium heat until the garlic sizzles and softens.

Remove from heat. Serve soup in individual bowls drizzled with a small amount of the hot oil and a sprinkling of Pecorino Romano cheese. Wonderful served with baguette slices that have been buttered, sprinkled with granulated garlic and dried oregano and toasted for about 6-8 minutes in a 400 degree oven.

ITALIAN SAUSAGE SOUP

OK, we didn’t have any kind of soup like this in Italy on our recent trip. But that doesn’t mean that I didn’t learn a few culinary tricks along the way! For example, white wine is used a lot in Italy to deglaze a pan. Fennel is very popular in Italian cooking. And red pepper flakes are about as common as mayonnaise on a tuna sandwich in the states! And even though tomatoes are used extensively in Italian cuisine, they aren’t always the star of the show. They seem to be content to appear as just another ingredient lending a depth of flavor to whatever dish they grace with their presence. Same with basil. Basil doesn’t need to be the center of attention or present a distinct flavor in Italian dishes either. In fact, you might not even be able to detect its notes of subtle anise-like flavor.

I think in one of my posts I mentioned that Italian cooks are subtlety experts. They almost never beat you over the head with any one flavor. So when I was considering what to cook for my father-in-law for lunch today, I thought I might have a go at updating one of my favorite soups from my second cookbook. The few simple changes I made worked and the soup turned out great. And the best part, the soup is easy to prepare, economical and tastes like it’s been simmering for hours. The fact that it’s low in fat doesn’t hurt either!

2 tsp. extra virgin olive oil
1 lb. Italian chicken sausage (I like Isernio brand) or 1 lb. Italian pork sausage
1 ½ c. chopped celery
½ large onion, chopped
1 fennel bulb, thinly sliced
2 garlic cloves, minced
1/8 tsp. crushed red pepper flakes
½ tsp. kosher salt
freshly ground black pepper
¼ c. white wine (I use Pinot Grigio)
14.5 oz. Italian diced or crushed tomatoes
1 T. tomato paste
1 qt. chicken broth
2 bay leaves
½ tsp. dried thyme
1 tsp. dried oregano
½ c. chopped fresh parsley
½ small zucchini, diced
½ c. dry pasta, cooked al dente (I use orechiette)
1/3 c. chopped fresh basil
grated Parmesan, opt.
Garlic Toast, opt. (see recipe below)

Heat olive oil in a heavy lidded soup pot. Add the sausage, breaking into bite size pieces as it browns. Add the celery, onion, and fennel and cook until veggies are tender. Add garlic, red pepper flakes, salt, and pepper; cook for one minute. Pour in the wine and cook until the liquid has been absorbed. Add the diced tomatoes, tomato paste, chicken stock, bay leaves, thyme, oregano, and parsley. Cover and simmer for about 30 minutes, stirring occasionally. Just before ready to serve, add zucchini and let simmer for about 5 minutes or until the zucchini is tender, but not mushy. Add the cooked pasta and fresh basil; serve immediately. Pass grated Parmesan cheese and Garlic Toast (see recipe below) for dipping in the soup.

GARLIC TOAST

baguette slices
extra virgin olive oil
1 whole garlic clove, peeled

Place baguette slices on a baking sheet. In moderation, baste both sides of the baguette slices with olive oil and bake in a pre-heated 375 degree oven for about 10 minutes or until the slices are very crisp and brown around the edges. Remove from the oven and rub the top of each slice with the whole garlic clove. (Because the toast is crisp, the fresh garlic just kind of melts into the hot surface of the bread.) Delish served with this soup, or almost any other soup for that matter!

CHEZ CARR CUISINE

A lighthearted site dedicated to wonderful food, fun entertaining, and to "the good life" in general