Category: Soups and Stews

Lamb, Meat, Soups and Stews, spices, Winter

Moroccan Lamb Stew with Figs and Chickpeas

by Lynda Balslev11 Comments on Moroccan Lamb Stew with Figs and Chickpeas

It’s the time of year when I have an urge to travel. Call it cabin fever, restlessness, or simply the craving to be somewhere different, where it’s warm, spicy and balmy. The sights, smells and sounds of new cultures are revitalizing. Time slows down, and the smallest details are observed and savored  amidst a kaleidescope of impressions. It just so happens that this is also the time of year when my urge to travel collides with real life. It’s the middle of the school year, I have work deadlines, and the contents of my piggy bank were spent at Christmas. So I improvise, and my travels occur in the kitchen, where I replace my passport with the jars in my spice drawer and concoct recipes inspired by the exotic flavors, heat and aromas of far flung destinations.

Moroccan Lamb Stew with Chickpeas and Figs

The secret ingredient in this North African inspired stew is ras el hanout. Ras el hanout is a  spice blend which may include upwards of 50 spices, including cinnamon, cardamom, clove, turmeric and cayenne. The name, translated, means head of the shop, meaning the best on offer. Like many spice blends, there is no one way to make it, and variations exist from home to home, merchant to merchant. You can find ras el hanout in the spice section of your supermarket or specialty stores. If you cannot locate it, then I encourage you to try to make your own version. It’s easy to do, and I’ve included a recipe below.

Moroccan Lamb Stew with Chickpeas and Figs

Serves 6 to 8.

1/4 cup plus 2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
Salt
Freshly ground black pepper
2 1/2  to  3 pounds lamb shoulder or leg, cut in 1 1/2-inch chunks
1 large onion, chopped
1 large carrot, chopped
4 garlic cloves, chopped
1 tablespoon grated fresh ginger
1 (14 ounce) can Italian plum tomatoes with juice
2 cups chicken stock
12 dried Calimyrna or Turkish figs, halved
1 cinnamon stick
2 teaspoons ras el hanout (recipe below)
1 (14 ounce) can chickpeas, drained
1 tablespoon brown sugar

Harissa or red chili paste
Fresh cilantro sprigs

Combine 1/4 cup olive oil, the coriander, cumin, paprika, 2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Mix to form a paste. Place the lamb in a large bowl and rub the paste all over the meat. Let stand at room temperature for 1 hour or refrigerate covered for up to 24 hours.
Preheat the oven to 325°F. Heat 2 tablespoons olive oil in a Dutch oven or oven proof pot with lid over medium-high heat. Add the lamb in batches and brown on all sides, taking care not to overcrowd the pan. Transfer the lamb to a plate or bowl.
Add the onion and carrot to the same pot. Saute until softened, about 2 minutes, stirring up any brown bits. Add the garlic and ginger and saute until fragrant, about 1 minute. Add the tomatoes, chicken stock, figs, cinnamon stick, ras el hanout, 1 teaspoon salt and 1 teaspoon black pepper.  Return the lamb and any collected juices to the pot, submerging it in the stock. (Add additional chicken stock to cover, if necessary.) Bring to a boil, then reduce heat to a simmer and cover pot. Transfer to oven and bake until lamb is falling apart tender, about 2 hours.
Transfer pot to stove. Remove lamb and vegetables with a slotted spoon and place in a bowl. Bring stock to a boil over medium-high heat. Boil uncovered until sauce is reduced by about half and thickened, skimming any fat.  Stir in the chickpeas and taste to check for seasoning. If necessary add a tablespoon of brown sugar to the stock. Return the lamb and vegetables to the pot. Serve warm spooned over couscous. Pass bowls of harissa and fresh cilantro around the table as condiments.

Ras El Hanout
adapted from The Food of Morocco by Tess Mallos

Be sure to use very fresh spices, or grind the whole dried spices.

3 teaspoons ground cinnamon
3 teaspoons ground coriander
3 teaspoons ground nutmeg
2 teaspoons allspice
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons ground black pepper
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne

Combine all the spices together. Store in a glass jar in a cool, dark place.
(Recipe may be halved.)

gluten-free, one-pot, Pork, Soups and Stews

Pork Stew with Prunes and Armagnac

by Lynda Balslev12 Comments on Pork Stew with Prunes and Armagnac

Here is an in-your-face stew, which says to the cold winter season: Bring it on. Nothing is bashful about this stew. Fortified with wine and spirits, perfumed with rosemary and juniper, this is a hearty slow-cooked wonder and a perfect vehicle for pork. The key ingredient, of course, is the Armagnac, a French brandy derived from grapes, in which inky prunes macerate, before the whole lot is dumped into the stock. Just be sure to pour yourself a little to enjoy before and after this rich and warming meal.

Pork Stew with Prunes and Armagnac

Serves 6

20 prunes, pitted
3/4 cup Armagnac brandy
3 pounds pork shoulder, excess fat trimmed, meat cut into 2-inch chunks
Salt
Freshly ground black pepper
2 tablespoons olive oil
4 ounces bacon, coarsely chopped
2 large carrots, chopped
1 large yellow onion, chopped
3 garlic cloves, chopped
1 bottle full-bodied red wine
2 bay leaves
1 bouquet garni: 4 juniper berries, 3 rosemary sprigs, 2 thyme sprigs, and a handful of parsley leaves wrapped in cheesecloth and tied with a kitchen string

1. Combine the prunes and Armagnac in a bowl and let stand at least 1 hour.
2. Preheat the oven to 325°F.
3. Season the pork on all sides with salt and pepper. Heat the olive oil over medium-high heat in a Dutch oven or oven-proof pot with a lid. Add the pork in batches, without overcrowding, and brown on all sides. Transfer to a bowl and repeat with the remaining pork.
4. Pour off all but 1 tablespoon pork fat from the pan. Add the bacon and sauté until its fat renders. Add the carrots and onion and sauté until the onions soften and the carrots are crisp tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Return the pork and any accumulated juices to the pan. Add the prunes and Armagnac, the wine, bay leaves, bouquet garni, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a boil, then reduce the heat to a simmer, cover the pan, and transfer to the oven. Cook until the meat is very tender, 2 1/2 to 3 hours.
5. Remove the stew from the oven, discard the bay leaves and bouquet garni, and taste for seasoning. Serve warm with mashed potatoes or polenta.
(The stew may be prepared up to two days in advance. Warm over low heat or in a 300 F. oven before serving.) 

Appetizers, Autumn, Fall, Cooking for Your Health, entertaining, one-pot, Parties, Soups and Stews, Thanksgiving, Vegetables and Salads

Roasted Butternut Squash (or Pumpkin) Soup

by Lynda Balslev10 Comments on Roasted Butternut Squash (or Pumpkin) Soup

Butternut Squash Soup tastefoodButternut Squash, Apples, Cider, Spice 

There is something magical about roasted butternut squash. Its orange flesh softens into a sweet and nutty squidginess, which is easily transformed into a puree. It’s hard to believe something so rich and sugary can be loaded with nutrients and betacarotene, but so it is. One cup of butternut squash provides a glutton’s worth of Vitamins A, B, and C, as well as potassium, fiber and manganese. When roasted, its natural sugars are coaxed out and gently caramelized, accentuating the squash’s inherent nutty flavor – simply delicious with a pinch of salt. In this recipe, roasted butternut mingles with its fall buddies – apples, cider and loads of warm spices – yielding an essential autumn soup.

Spicy Butternut Squash (or Pumpkin) Soup

Serve as a starter to any meal, including Thanksgiving dinner. If you are entertaining a crowd, consider small servings in little cups or demi-tasse as a light hors d’oeuvre. Pumpkin may be substituted for the squash. I prefer small hokkaido pumpkins.

Serves 4 to 6 in bowls or 8 to 12 in small cups.

1 medium butternut squash (or 1 large hokkaido pumpkin) about 2 pounds
Extra-virgin olive oil
1 large onion, finely chopped
1 large Granny Smith apple, peeled, cored, cut in 1/2-inch dice
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne, or to taste
3 cups chicken stock
1 cup apple cider
1 tablespoon light brown sugar
1 to 2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
Chopped fresh cilantro leaves for garnish

Heat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the exposed flesh with olive oil. Place squash, cut-side-down, on a rimmed baking sheet. Bake until the flesh is fork tender, 50 to 60 minutes. Remove from oven and cool slightly. When cool enough to handle, scoop out the flesh and set aside.

Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and cook until softened without coloring, 3 to 4 minutes, stirring frequently. Add the apple, curry powder, cumin, coriander and cayenne.  Cook until fragrant, about 1 minute, stirring constantly. Add the squash and chicken stock. (There should be just enough stock to cover the squash and apples. If needed, add additional stock to cover). Bring to a boil, then reduce heat, cover and simmer until the apples are very soft, about 20 minutes.

Carefully puree the soup in batches in a food processor (or with an immersion blender). Return to the pot. The soup should be thick. Thin it to your desired consistency with the apple cider. Stir in the brown sugar, salt and pepper. Warm thoroughly over medium-low heat and taste for seasoning. Serve warm, garnished with fresh cilantro leaves.

Autumn, Fall, Main Course, Meat, Soups and Stews, Winter

Red Wine and Chipotle Braised Beef Short Ribs

by Lynda Balslev17 Comments on Red Wine and Chipotle Braised Beef Short Ribs

chipotle short ribs

~ Red Wine and Chipotle Braised Beef Short Ribs ~ 

I’m not going to lie to you: These ribs take 2 days to make. Now don’t roll your eyes, and remove that finger from the keyboard poised to click away. Just hear me out. I promise that if you make these ribs, you will be one very happy cook. Your family will be eternally grateful. Your guests will be impressed. And you will be rewarded with a deeply flavorful, warmly spiced, tender and rich meal. The only people who might not be pleased will be your neighbors, because they will have to live through a day of incredible aromas wafting from your kitchen window, making their stomachs rumble, while knowing full well they are not coming to dinner.

Now if none of this is enticing enough, here is some good news: While it takes 2 days to make these ribs, most of the time your are doing nothing. Well, hopefully you’re doing something, but nothing related to this recipe. During this  time, the ribs will take care of themselves, braising in the oven or sitting in the refrigerator. You will  be actively involved in the beginning, when you brown the meat (a very important step, I might add, which will make you feel useful), then when you reduce the sauce (which technically your stove will do for you), and then prettifying the stew for serving. Your biggest hardest most tortuous task will be…waiting. But consider that a gift in this era of clicks and instant gratification – the celebration of process and patience yielding intoxicating results. All of the time invested is for good reason: to tenderize the beef to a supple version of itself, and to infuse the meat and stew with knock-your-socks off flavor. So go ahead and give it a try. Start on a Friday and eat it over the weekend. And feel free to double the amount so you can freeze extras for another day or have a party. It might be a good time to invite the neighbors over.

Red Wine and Chipotle Braised Short Ribs

If you have the time (and patience) rub the short ribs with the spices the  night before browning to develop the flavor. The chipotles in adobo will add a nice kick of heat to the braise. Serves 4 to 6.

Dry rub:
1 tablespoon salt
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon sugar
1/2 teaspoon cayenne

4 pounds short ribs, cut into 3-inch pieces

3 tablespoons olive oil, divided
1 large onion, chopped
1 large carrot, chopped
4 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground coriander
1 (750 ml) bottle red wine
1 (6-ounce) can tomato paste
1/2 cup chipotles in adobo
1 bay leaf
2 cups beef stock
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar

Vegetables:
1 tablespoon olive oil
1 heaping cup peeled baby shallots or pearl onions
1 carrot, sliced 1/2-inch thick

Day 1: Combine the dry rub spices in a small bowl. Arrange the ribs on a rimmed baking tray. Rub the spices all over the ribs. Let stand at room temperature for 1 hour or cover and refrigerate for up to 24 hours. Remove from refrigerator 30 minutes before browning.

Preheat the oven to 300°F. Heat 2 tablespoons oil in a large ovenproof pot with lid or a large Dutch oven over medium-high heat. Brown the ribs in batches on all sides without overcrowding the pan, about 8 minutes. (This step is very important, so take the time to do it well). Transfer to a plate or bowl and repeat with remaining ribs.

Drain off all of the fat from the pot. Add 1 tablespoon oil, the chopped onion, chopped carrot, and garlic. Cook over medium heat, stirring up any brown bits in the pan, until the vegetables begin to soften, about 3 minutes. Add the cumin, paprika, and coriander and cook, stirring, until fragrant, about 30 seconds. Add the wine, tomato paste, chipotles, and bay leaf. Return the ribs and any collected juices to the pot. Add the beef stock. If the ribs are not completely covered with the liquid, add more stock as necessary. Bring to a boil, then turn off the heat. Cover the pot and transfer to the oven. Bake until the ribs are very tender, about 3 hours, stirring once an hour. With tongs or a slotted spoon, carefully transfer the ribs to a cutting board to cool. When cool enough to handle, remove any remaining bones (most will have fallen off) and cut away any of the tough gristle.

Return the pot to the stovetop and bring  the sauce to a boil over medium-high heat. Cook, uncovered, until liquid is reduced by about half and thickened to a sauce consistency, 10 t0 15 minutes. Strain the sauce into a bowl, pushing down on the solids to extract flavor, then discard the solids. Return the beef to the sauce, submerging completely. Cover and refrigerate overnight.

Day 2: One hour before serving, remove the ribs from refrigerator and turn on the oven broiler. Scrape away any congealed fat collected on the surface of the stew. Gently rewarm on the stovetop over medium-low heat to liquefy the sauce. Carefully remove the meat from the stew and arrange in a baking dish. Broil the meat until dark brown, turning once, about 2 minutes per side.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions, the sliced carrots, and a pinch of salt. Saute until crisp tender, about 2 minutes.

Bring the sauce to a low simmer. Add the brown sugar and balsamic vinegar and taste for seasoning, adding more salt if necessary. Add the onions and carrots. To serve, divide short ribs between serving dishes or shallow bowls. Ladle the sauce over and around the meat. Serve immediately, garnished with fresh parsley.

Note: To freeze the ribs, prepare all of the Day 1 steps. On Day 2, scrape off the congealed fat, and then freeze. To continue, defrost the stew in the refrigerator overnight. One hour before serving, proceed with broiling the meat and the remaining steps.

Autumn, Fall, Soups and Stews

Mushroom Barley Kale Soup

by Lynda Balslev5 Comments on Mushroom Barley Kale Soup

barley kale soup

~ Mushroom, Barley and Kale Soup with Miso ~

We are entering the indulgent time of year with parties and holidays stretching into the months ahead. As fun as that may be, it’s important to have a few simple and restorative recipes up our sleeve for nourishing dining. This soup may be prepared within 30 minutes, and it’s brimming with health and good flavor. Quick cooked carrots and kale hold their shape, color and nutrients, humble barley adds fiber and minerals, and umami-rich mushrooms and miso promise second helpings.  If you are looking to indulge, this is one meal where you won’t feel any guilt.

Mushroom, Barley and Kale Soup

Serves 4

1 tablespoon olive oil
1 large yellow onion, chopped
2 medium carrots, sliced 1/4-inch thick
8 ounces sliced assorted wild mushrooms, such shitake, cremini, cepes
1 cup barley
2 teaspoons fresh thyme or 1 teaspoon dried
6 cups chicken stock
1 bay leaf
3 teaspoons fresh thyme, or 1 teaspoon dried
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 bunch kale (lacinato or curly) tough stems removed, leaves torn in bite size pieces, about 4 cups
1 tablespoon red miso paste

Heat the oil in a medium sized stock pot over medium heat. Add the onion and saute until softened without coloring, about 3 minutes. Add the carrots mushrooms and carrots and saute until carrots are bright in color and crisp tender and the mushrooms just begin to release their juices, about 3 minutes. Add barley and stir to coat. Add the stock, bay leaf, thyme, salt, and black pepper. Bring to boil, then reduce heat and simmer, partially covered, until barley is tender, about 30 minutes. Stir in kale. Simmer until kale turns bright green and wilts, 1 to 2 minutes. Remove from heat and stir in miso. Taste to check for seasoning. Serve garnished with fresh thyme.

Appetizers, Beverages, Breads, Pasta, Rice, Grains, Chicken, Desserts, Fruit, gluten-free, Grilling, Pork, recipe, side dish, Soups and Stews, Summer, Vegetables and Salads

Sizzling Fourth of July Grill Menu

by Lynda Balslev11 Comments on Sizzling Fourth of July Grill Menu

We are wilting under the shroud of a spectacular heat wave here in the Bay area. Stifled by the temperature, nothing is moving – even the leaves are too warm to rustle. It’s so hot right now, it’s impossible to cook. In fact it’s so hot right now, it’s impossible to even write about cooking. So, let me treat you to a photo round up of a sensational summer grill menu in preparation for the fourth of July. Keep cool.

Blackberry Spritzer tfBlackberry Spritzer and Mojitos

gazpachBeat the Heat Chunky Gazpacho

fattoush salad tastefoodFattoush Salad

ribsSummer Solstice BBQ Baby Back Ribs

marinated chicken skewers tfGrilled Chicken Skewers with Sriracha Marinade

quinoa kale slaw tfRed Quinoa and Kale Slaw

apricot bruleeCaramelized Apricots on the Grill with Yogurt and Honey

Appetizers, Soups and Stews

Sunday Soup: Italian Minestrone

by Lynda Balslev9 Comments on Sunday Soup: Italian Minestrone

Minestrone Soup TasteFood

~ Italian Minestrone Soup ~

Sometimes, all that’s needed is a bowl of soup…to feed your family, to clean your vegetable bin, to warm and to nourish. Minestrone is an Italian vegetable soup that combines any number of vegetables, including tomatoes, leafy greens and potatoes. Beans are also often in the mix – or little pasta tubes called ditalini. I make this soup because I know it tastes great and will handily use up any odds and ends in my refrigerator. While some of the vegetables vary, I always include a hunk of Parmigiano rind in the simmering stock, which will slowly break down and give body and flavor the soup.

Italian Minestrone
Serves 4 to 6

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, cut in 1/4 inch pieces
1 medium yellow potato, peeled, cut in 1/4 inch dice
1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice
1 small zucchini, cut in 1/4 inch dice
6 cups chicken stock
1 15-ounce can chopped tomatoes with juice
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt, plus extra to taste
1 teaspoon freshly ground black pepper
1 2-inch chunk of rind from Parmigiano or Pecorino Romano cheese
1 15-ounce can cannellini or northern beans, drained
3 large kale leaves, ribs and stems removed, coarsely chopped
Grated Parmigiano or Pecorino Romano cheese for garnish
Fresh Italian parsley leaves for garnish

Heat oil in a soup pot over medium heat. Add onion and sauté until beginning to soften, 2 minutes. Add carrots, rutabaga, fennel and zucchini. Sauté until vegetables brighten in color and soften slightly, 3 minutes. Add stock, tomatoes, bay leaf, oregano, thyme, salt and pepper. If soup is too chunky, add more stock to desired consistency. Bring to a boil; reduce heat to a simmer and submerge cheese in soup. Cover and simmer until vegetables are tender, 2o minutes. Add beans and simmer an additional 10 minutes. Taste for seasoning. Add chard and simmer until  chard is wilted, 2 minutes. Ladle into warm bowls. Garnish with grated cheese and parsley.

Main Course, Meat, one-pot, Soups and Stews

Irish Beef Stew Encore

by Lynda Balslev12 Comments on Irish Beef Stew Encore

I posted this recipe for Irish Beef Stew last March, as a nod to St. Patrick’s day and all things Irish. In one year, the post with photo has made the rounds on the web, seemingly acquiring a life of its own, attracting a following, favorited, pinged, tweeted and pinned. It’s more popular than me. According to my year-end stats, Irish Beef Stew was the top ranked TasteFood blog post of 2012. Pretty impressive for a no-nonsense beef stew in a cast-iron green pot. Perhaps it’s due to  the bottle of Guinness dumped into the stock. No matter the case, now that it’s March once again, I share this deeply flavorful stew, fortified with stout and sturdy root vegetables. Who says rock stars need to be flashy and frivolous?

Irish Beef Stew

As most stews go, this is a humble and forgiving recipe. Add your favorite root vegetables and serve with mashed potatoes. Serves 6.

3 tablespoons olive oil, divided
3 pounds beef chuck, excess fat trimmed, cut in 1 1/2 inch pieces
Salt
Freshly ground black pepper
4 cloves garlic, chopped
1/3 cup tomato paste
2 cups beef stock
1 1/2 cups stout beer
2 teaspoons dried thyme
2 bay leaves
3 large carrots, sliced 1/4-inch thick
1 large yellow onion, cut in 1-inch pieces
1 large rutabaga, cut in 3/4-inch pieces
1 large parsnip, cut in 3/4-inch pieces

Preheat oven to 325 F. (170 C.) Heat 2 tablespoons oil over medium-high heat in an oven-proof pot or Dutch oven. Season the beef all over with salt and pepper. Add beef in batches to pot in one layer, without overcrowding. Brown on all sides, 6 to 8 minutes. Transfer to a plate. Repeat with remaining beef. Return beef to pot and add the garlic. Saute 1 minute. Add tomato paste and cook stirring, 1 minute. Add stock, beer, thyme, bay leaves, 1 teaspoon salt and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock or beer to cover. Bring to a boil, then reduce heat to a simmer and cover. Transfer pot to oven. Bake until meat is tender, about 2 hours.
While the meat is cooking heat 1 tablespoon olive oil in a deep skillet or large pot over medium heat. Add vegetables and lightly sprinkle with salt. Saute the vegetables until they brighten in color and begin to take on a golden hue, 2 to 3 minutes.
Remove beef from oven. Skim any fat on the surface of the liquid with a spoon. Add vegetables to the beef, stirring to combine. Return beef to the oven, uncovered. Bake one hour, stirring once or twice, until the sauce is slightly reduced, the vegetables are tender and the meat is fork-tender. Remove and taste for seasoning. Serve hot with mashed potatoes.

Round out your St. Patrick’s Day menu with these recipes from TasteFood:

avocado bruschetta tastefood

Avocado Bruschetta with Balsamic Syrup

Celery Root potatoes tf

Smashed Potatoes with Celery Root and Horseradish

stout cake tf
Chocolate Stout Pound Cake with Whiskey Cream

Chicken, Main Course, one-pot, Soups and Stews

Cooking for your Health: Chicken Gumbo Light

by Lynda Balslev8 Comments on Cooking for your Health: Chicken Gumbo Light

Gumbo TasteFood~ Louisiana-style Chicken Gumbo ~

There are several reasons to make a gumbo this month. First off, gumbos are one-pot wonders, piping hot and loaded with spice to warm the belly on a cold day. They may be prepared in advance and reheated for a later meal, which is perfect fare for the ski cabin or a busy winter work week at home. Finally, gumbos originated in Louisiana, home to New Orleans and Mardi Gras, and this year Mardi Gras (or Carnival) falls in mid-February. What better way to feed a hungry crowd of revelers than with a bowl of bright and spicy Louisiana-style Gumbo?

There are many variations of gumbo, incorporating shellfish, poultry and/or sausage in a spicy soup thickened with a roux. For this month’s installment of Cooking for your Health, I’ve lightened up a  Chicken and Sausage Gumbo just in time for Carnival festivities. The result is a vibrant and deeply flavorful stew with less fat than the traditional gumbo. White chicken meat and light turkey (or chicken) sausage stand in for the protein. I’ve crumbled the sausage in order to stretch it a long way while still capturing its essence in the flavor of the soup, and I’ve kept the roux to a minimum, ensuring color and flavor while relying on the okra as an additional thickener. Don’t hold back on the spices, though, and be sure to add extra hot sauce in the end. This stew is meant to spicy – enough to get you partying in the streets on Mardi Gras.

Chicken Gumbo

If you would like to further reduce the fat, the sausage may be omitted; add 2 teaspoons smoked paprika for extra flavor.

Serves 4 to 6

4 tablespoons canola or grape seed oil, divided
1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
Salt
Freshly ground black pepper
1/2 pound turkey or chicken sausage, crumbled
2 tablespoons unbleached all-purpose flour
1 medium onion, chopped
1 large celery stalk, diced
1 medium green bell pepper, stemmed, seeded, diced
1 medium red bell pepper, stemmed, seeded, diced
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne
2 cups chicken stock
1 (28-ounce) can crushed Italian plum tomatoes
2 cups frozen sliced okra*
1 bay leaf
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco or hot sauce, or to taste
1 tablespoon sugar (optional)

Chopped green onions for garnish
Cooked rice (brown or white)

Heat 1 tablespoon oil in a large Dutch-oven or pot over medium-high heat. Season chicken with salt and pepper. Add to pot in one layer without overcrowding and brown on all sides. Transfer to a plate and repeat with remaining chicken.

Add 1 tablespoon oil to pot and brown sausage over medium heat. Transfer to another plate. Drain off fat from the pot. Add 2 tablespoons oil and flour. Cook, stirring, until roux turns light brown in color. Very carefully add the onion, celery and bell peppers (the pan will spatter). Saute for 1 minute. Add garlic, paprika, thyme, oregano and cayenne. Stir to coat the vegetables and cook, stirring, until fragrant, 30 seconds. Carefully add chicken stock, and scrape up any brown bits on the bottom of the pot. Add tomatoes, okra, bay leaf, Worcestershire sauce and hot sauce. Return chicken and sausage to the pot. Cover and simmer for 30  minutes. Taste for seasoning. Add sugar if needed. Ladle into bowls. Garnish with green onions and serve with rice.

*Note: Fresh okra, when available, may be substituted for the frozen okra. Add 2 cups sliced fresh okra with the onion, celery and peppers.

Appetizers, Soups and Stews, Winter

Onion Soup au Gratin

by Lynda Balslev10 Comments on Onion Soup au Gratin

onion soup au gratin

~ More Bowl-Food: French Onion Soup au Gratin ~

When I think  of winter I think of skiing and fireside dinners at the end of an active day spent outdoors. I think of warm, rich, soul-satisfying meals that are deeply flavorful and nourishing. I think of French Onion Soup.

The key to a good onion soup is time and patience. I’ve written about this before, and there is no denying that the best way to attain a full flavored onion soup – the one with a mahogany burnished broth, butter rich and slick with caramelized onions – is to cook the onions for a long long time. As they cook, they will sweat, break down, release their juices, caramelize and melt into a sweet slump of slurp worthy soup. I’ve posted a recipe which requires 3 hours of slow cooking in the oven, and by all means if you have the time to do this I encourage you to do so. But if you are spending the day skiing the slopes of your favorite mountain (lucky you) or simply working during the week, 3 hours of cooking is simply not possible without a crock pot.

So here is a recipe that still respects the time involved to extract the sweet goodness of onions, yet may be prepared in little over one hour. This gives you plenty of time to warm up from the cold, stoke the fire, pour some wine and relax by the fireplace before your soup is ready.

Onion Soup au Gratin

This soup is very rich, even without the gratineed bread. For a simple rustic meal serve with a big green salad and a platter of salami and cured meats.

Serves 4 to 6

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
5 large yellow onions, about 3 pounds, thinly sliced
3 leeks, white parts only, thinly sliced
Salt
1/2 teaspoon sugar
3 tablespoons all-purpose flour
6 cups organic beef stock
3/4 cup dry white wine
1/2 cup Calvados brandy
Freshly ground black pepper

6 slices peasant style or Levain bread, 3/4-inch thick
1 1/2 cups grated Gruyere and/or Emmental cheese

Melt the butter with the oil in a large Dutch-oven or soup pot over medium heat. Add the onions, leeks and 1 teaspoon salt. Cover and cook until the onions begin to soften, about 10 minutes. Remove lid and continue to cook, uncovered, stirring from time to time until onions are dark golden brown, about 45 minutes. (As a brown crust forms on the bottom of the pot, be sure to stir it up into the onions). When the onions are golden, sprinkle with flour and cook, stirring, for 2 minutes. Add wine and bring to a boil. Add 4 cups stock, Calvados, 1 teaspoon salt and 1 teaspoon pepper. Stir to blend, and add additional stock to desired consistency. Simmer, partially covered, for 15 minutes. Taste for seasoning.

While the soup is cooking, prepare the bread. Heat oven to 350 F. Place bread on a baking sheet. Bake for 15 minutes, then turn the oven off without removing the bread. Leave bread in until crisp, about 15 more minutes.

Heat oven broiler. Ladle soup into oven-proof bowls or crocks. Cover the soup with bread slices. Sprinkle cheese over the bread. Broil until bread is golden and cheese is bubbly, 2 to 3 minutes. Serve hot.