Showing posts tagged with "Soups & Stews". View All Posts

Grandma's Pork and Bean Soup Gets a Makeover


Dan subs lean pork tenderloin for the fattier sausage typical of this soup, cutting fat, but not flavor. (Photo: Dan Whalen)

A leaner version of this hearty winter meal, guaranteed to make you feel warm and fuzzy without weighing you down. 

Read more

Asian Pistou Dumplings in Lime Broth



Some of China’s smallest treasures are also its tastiest — dim sum — those savory little dumplings filled with meat, seafood, and vegetables. And they translate well to Western cuisine because they make great hors d’oeuvres. Today, however, we serve up a vegetarian soup version in my Asian Pistou Dumplings in Lime Broth. Let’s get cooking.

Read more

Miso Butter Pork Udon Noodles



One of the most satisfying meals I’ve ever had was a big bowl of Japanese udon noodles topped with—are you ready for this—miso butter. Yes, a combination of Japan’s traditional miso paste blended with our own very western butter. It’s a rich, savory marriage made in heaven—or nirvana—and today I’m am going to show you how to make it.

Read more

Maitake Hot and Sour Soup



In ancient times, maitake mushrooms were considered both precious and rare. (In fact, shoguns once traded them pound for pound with silver.) These days, they're considered a precious source of vitamins B1, B2, and D, as well as vegetable fiber and polysaccharides. Health benefits aside, maitakes have an amazing taste. The rich, woodsy flavor and the firm, meaty texture of the flesh make them the stand-out ingredient of any dish — including today’s dish! This is no ordinary hot and sour soup, as it uses the tart citrus of blood oranges. Let's get cooking!

Read more

Booma's Revenge Chili



I am crazy for chili and make it in a variety of ways, but this recipe comes from a prize-winning chili maker and it'll be a winner for you, too. At Yankee magazine we come across a lot of great home cooks and we write about them in the column "best cook in town." This recipe is from Jerry Bouma, a home cook who competes and wins in chili competitions—it's a tamed down version of the competition recipe, which is too hot for us mortals and of course he'd never part with his prize-winning secret.

Read more

Rice & Lentils



Ingredients 

  • 2 ounces pancetta or bacon, cut in pieces
  • 1 cup onion cut in 1-inch chunks
  • 1 cup carrot cut in 1-inch chunks
  • 1 cup celery cut in 1-inch chunks
  • 6 fresh sage leaves
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • ½ cup dry white wine
  • 8 to 10 cups hot water
  • 1 tablespoon kosher salt
  • 1 ½ cups lentils, rinsed and picked over
  • 1 ½ cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
  • 1 cup chopped scallions
  • ½ cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing

 

?Directions

Drop the pancetta or bacon pieces into the food-processor bowl, and pulse several times, to chop the meat into small bits. Scrape all the chopped pancetta right into the heavy saucepan. Put the onion, carrot, and celery chunks and the sage leaves into the empty food-processor bowl, and mince together into a fine-textured pestata.


Put the butter and olive oil into the saucepan with the minced pancetta, and set over medium-high heat. Cook, stirring, as the butter melts and the fat starts to render. When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so. Clear a space on the pan bottom, and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.

Raise the heat, pour in the white wine, and cook, stirring, until the wine has almost completely evaporated. Pour in 8 cups of hot water and the tablespoon salt, stir well, and heat to the boil. (Add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso.)

Cover the pan, and reduce the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to develop the flavors. 

Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10 to 15 minutes. Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so. If the dish is thickening more than you like, lower the heat and cover the pan completely. If it seems too thin and wet, remove the cover and cook at a faster boil. When the rice and lentils are fully cooked, turn off the heat. Stir in the scallions and grated cheese. 

Serve in warm bowls, passing more cheese at the table.

Serves: 8

 

Read more

Clam Chowder



I'm a New Englander through and through and ergo, I enjoy clam chowder. But with apologies to my mother, I'm offerng my own recipe for this comfort food classic. This recipe includes all the traditional ingredients of true New England clam chowder: It's rich and thick without being glunky because we've all had that bad bowl of glue.

Read more

Chicken Noodle Soup



It's almost universal: our appeal for chicken soup. I don't have any hard evidence that it cures anything, but I do know it's what I turn to when I've had a rough day.

Just about every culture has their version of chicken noodle soup which is a simple saute of onions, carrots, and celery, chicken stock and pasta. Once you get the basics, noodle around yourself using different shapes of pasta, or stir in some spinach or kale, or try grating some ginger, lemongrass, and some chile flakes for an Asian twist that open any stuffed nose or go Greek and whisk in a beaten egg and some lemon juice. Either way, make some chicken noodle soup.

Read more

Molly's French Onion Soup



Ooh la la have I got a winter warmer that will beckon you in from the cold: French Onion Soup! A classic bowl of oniony goodness that will fill you up, warm you up, and delight you.

Read more

Creamy Parsnip and Potato Chowder With Parsnip Croutons



I fully understand that it is potentially blasphemous for me, as a proud New Englander, to suggest chowder be made without seafood. But this really lovely recipe for a parsnip chowder—it does have potatoes—does that count?

Okay even though no clams or other seafood ar ein this recipe, but I really love this chowder—it is too thick and rich to be a soup. That richness comes from potatoes and parsnips and just a bit of cream, so all this deliciousness doesn't come with a health advisory!

Read more

Broccoli Soup with Bacon



The textural contrast of crisp bacon against the creamy puree of broccoli, leeks, and onion really makes this soup shine.

Read more

Shrimp Stew with Coconut Milk, Tomatoes & Cilantro



Ingredients

  • 3 lb. jumbo (21 to 25 per lb.) shrimp, peeled and deveined
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1 large red bell pepper, sliced into very thin 1-1/2-inch-long strips
  • 4 scallions, thinly sliced (white and green parts kept separate)
  • 1/2 cup chopped fresh cilantro
  • 4 large cloves garlic, finely chopped
  • 1/2 to 1 tsp. crushed red pepper flakes
  • 14.5-oz. can petite-diced tomatoes, drained
  • 13.5- or 14-oz. can coconut milk
  • 2 Tbs. fresh lime juice

 

Directions

In a large bowl, sprinkle the shrimp with 1 tsp. salt; toss to coat, and set aside.

Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the bell pepper and cook, stirring, until almost tender, about 4 minutes. Add the scallion whites, 1/4 cup of the cilantro, the garlic, and the pepper flakes. Continue to cook, stirring, until fragrant, 30 to 60 seconds.

Add the tomatoes and coconut milk and bring to a simmer. Reduce the heat to medium and simmer to blend the flavors and thicken the sauce slightly, about 5 minutes.

Add the shrimp and continue to cook, partially covered and stirring frequently, until the shrimp are just cooked through, about 5 minutes more. Add the lime juice and season to taste with salt. Serve sprinkled with the scallion greens and remaining 1/4 cup cilantro.

Nutrition information (per serving): Size : based on 8 servings; Calories (kcal): 270; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 10; Protein (g): 29; Monounsaturated Fat (g): 3; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1; Sodium (mg): 580; Cholesterol (mg): 250; Fiber (g): 1;

Serves: 6 to 8

Read more

myWGBH

Forgot your my WGBH Password?

Not a problem. Just enter the username you used to register below.


Or CREATE A NEW ACCOUNT

Forgot your my WGBH Password?

Instructions on how to reset your Password have been sent.
Check your email to continue.

Or CREATE A NEW ACCOUNT

Forgot your my WGBH Username?

Not a problem. Just enter the email address you used to register below.


Or CREATE A NEW ACCOUNT

Forgot your my WGBH Username?

Instructions on how to reset your Username have been sent.
Check your email to continue.

Or CREATE A NEW ACCOUNT

Register for myWGBH