roasted beet soup

i love borscht

really i do

especially on chilly nights

when 

stick to your ribs

is a necessity

sometimes, however

i like my beet soup

to be rich and creamy

without the meatiness of a borscht

that is when

i make this

vegetarian

(and vegan if you don't add the creme fraiche & butter)

it is light in heft

but not in flavor

roasted beet soup

(printable recipe)

1 lb beets-peeled*

olive oil

2 leeks--white and light green only--cleaned and cut in half

2 cloves garlic--peeled

2 sprigs fresh thyme

1 bay leaf

4 cups vegetable broth (or water)

juice of 1/2 lemon + 1 tsp finely grated zest

knob of butter (optional)

1/4 tsp white pepper to taste (or more to taste)

salt to taste

serve with creme fraiche

preheat the oven to 350F. fill a roasting pan with the beets, leeks and whole garlic cloves.  cover lightly in olive oil and a bit of kosher salt.  toss to make sure the vegetables are all lightly coated in the oil. roast until fork tender (about 1 hour). allow the vegetables to cool slightly and then cut into medium size pieces (1 1/2-2").  toss the vegetables (beets, leeks, garlic), along with any pan juices into a stock pot.  add bay leaf, thyme, lemon juice, lemon zest and cover with broth.  gently simmer for 25-30 minutes or until the vegetables are very tender.  remove the bay leaf and the thyme stalk.  toss in butter (if using) working in batches, whirl the soup in a blender or food processor, until smooth.  if it becomes too thick, add a bit more broth (or water).  pour into clean stockpot as your batches reach your desired consistency.  if you wish for smooth and silky soup, push the blended soup through a fine sieve.  add pepper and taste for seasoning.  serve hot with a dollop of creme fraiche stirred through

*for my soup i used a variety of colors, you can use whichever beets you have on hand.  use red to get the great color of this soup, but golden beet soup would be beautiful as well.

turkey and dumplings

i love leftovers

especially when they make their way into soup

as it happens

there is always a lot of dark meat left behind than white

and the wings and drumsticks go uneaten

i use the wings in making stock

and all the leftover meat in soup

this is a riff on chicken and dumplings

however it remains a hearty but brothy soup

i enjoy it

sitting in front of the fire

on a snowy day

with a good cookbook in hand

and 

this american life on the radio

turkey and dumplings
(printable recipe)

for the soup

1/2 cup chopped pancetta (optional)

olive oil 

1 large leek--chopped

1 large carrot--peeled and chopped

2 ribs celery--chopped

1 jalapeno--ribs and seeds removed and chopped

1 shallot--finely chopped

2 garlic cloves--finely chopped

2 medium white potatoes--chopped

1 cup mushrooms--chopped

1 tsp kosher salt (optional)

1/2 tsp black pepper 

10-12 cups broth

leftover  (cooked) turkey cut into pieces

fry the pancetta in a stock pot with a bit of olive oil over medium heat.  when the fat is rendered, toss in the leek, shallot and garlic. do not let the garlic brown.  when the leek and shallot are soft toss in the remaining vegetables and stir.  allow to cook for about 5 minutes.  add salt and pepper and the broth.  cover and let simmer until the vegetables are soft--about 45-60 minutes.  add the turkey and cook until just warmed through.  meanwhile, prepare the dumplings

for the dumplings

1 1/2 cups flour

1 tsp salt

1/2 tsp pepper

1 1/2 tsp baking powder

1 Tbs chopped fresh chives

4 Tbs cold unsalted butter in small pieces

1/2-3/4 cup milk

stir together the flour, salt, pepper, chives and baking powder in a bowl.  cut in butter.  stir in enough milk to make a just-sticky dough.  drop by large spoonfuls into simmering soup, turning once to ensure they cook on both sides. i cook the dumplings and then remove them and place them in a casserole and place in the oven to keep warm, but you can serve directly from the soup as well. 

i am linking to

 tuesday night supper club
(where i am hosting a great give-a-way!)

and

hearth and soul blog hop

venison stoup

i call this stoup because 

it is a soup-slash-stew

or stew-slash-soup

it cooks for about 3 hours

but is brothy

and a great way to use some of the less tender pieces of venison

but would also be great with beef

if that is your thing

this is really delicious

even if you think it is sad that anyone would eat bambi

no one eats bambi

bambi was a cartoon, silly

this is bambi's mother

venison stoup
(printable recipe)

4 strips of bacon-diced

2 lbs venison-cut into chunks

1 medium onion--diced

3 cloves garlic--chopped

2 ribs celery--chopped

2 turnips--chopped

2 large carrots--cut into rounds

4-6 small red or white potatoes--quartered

1 head cabbage--cut into pieces

14oz can stewed tomatoes--sqeezed to crush

1 1/2 tsp chili powder

1 tsp kosher salt

1/2 tsp black pepper

1 cup venison or beef broth

4-5 cups water

cook the bacon in a stock pot and render all the fat.  meanwhile, dry the venison with paper towel.  once the fat is rendered and the bacon starts to get crunchy, add the venison and cook until browned on all sides. toss in the onion, celery and garlic and cook until they begin to soften.  toss in the rest of the vegetables, including the tomatoes.  add the chili powder, salt and pepper.  give it a stir or two and then add the liquid.  you want enough liquid to cover the meat and vegetables.  give it another stir and then cover and cook over low heat about 3 hours.  check often to make sure it is not boiling (you want a simmer), and that you have enough liquid.

serve with crusty sourdough bread

i am linking to tuesday night supper club

and

hearth and soul blog hop

and
tasty tidbits

tortilla soup

our big family vacation when i was growing up

was spending the week after christmas

in mexico

we always went to the same place

and met up with the same families

who gathered together

year after year

from around the globe

it was a blast and a blessing

so much fun

and the food

oh the food

as a kid i always wondered

how it could be that

 the wonderful eats from mazatlan

were so horribly translated once they crossed the border

here's a secret i don't tell many

i tried my very first tortilla soup

in a mexican tourist trap

and it was

well

memorable

brothy and spicy, with large pieces of avocado and hunks of chicken

topped with crispy bits of yesterday's tortillas

because i can't just hop a plane to mexico when a craving hits

i make this

which closely resembles my memory of the perfect tortilla soup

now if i could just conjure up a spell

that could mimic the fresh sea breeze, bring together all the wonderful families, and improve my spanish

life would be perfect!

tortilla soup

(printable recipe)

3 quarts chicken stock

1 large roasted or boiled chicken (use the one from making stock if you can)

1/4 cup white wine or sherry

olive oil

1 large onion--chopped

1 large pasilla chile--chopped

3 chilies in adobo--finely chopped

2 cloves garlic--finely chopped
large can diced tomatoes

1 1/2 cups corn kernels (fresh or frozen)

2 Tbs southwest seasoning (recipe follows)

to taste--salt and pepper

1/2 tsp ground cumin

2 large bay leaves

juice of 1 lime

3 Tbs fresh cilantro--chopped

pinch oregano

2 diced avocados to serve

fried tortilla strips dusted with southwest seasoning to serve

Emeril's Southwest Seasoning

2 Tbs chili powder

2 Tbs paprika

1 Tbs ground coriander

1 Tbs garlic powder 

1 Tbs salt

2 tsp ground cumin

1 tsp cayenne pepper

1 tsp crushed red pepper

1 tsp black pepper

1 tsp dried oregano

heat enough olive oil to lightly coat the bottom of a stock pot.  toss in the onion and pasilla chili and cook until softened but not browned.  add garlic, adobo chiles, and corn and let cook for 1-2 minutes.  Pour in wine or sherry and stir until it evaporates completely.  sprinkle in the southwest seasoning and cook for just a minute or two. add diced tomatoes, bay leaves, cumin, oregano and chicken stock.  let simmer 30 minutes or so.  meanwhile, remove skin from chicken and shred.  toss the chicken into the soup and cook until warmed through. check for seasoning and add salt and pepper as necessary.  remove from heat and add cilantro and lime juice.

add avocado and tortilla strips when serving

linking up to round robin
and submitting to

Roasted Butternut Squash Soup

i am playing mind-games with myself

loading my kitchen with

pumpkins, squash, gourds

and all things fall

all while

cranking the air conditioner

up, Up UP

feeding my husband soup

as the outside temperature rises above one hundred

however

if i waited until the weather cooperated

2011 would be looming

before

soup weather arrives

Roasted Butternut Squash Soup
(printable recipe)

4 cups butternut squash-cut into large dice

4 cloves of garlic-kept whole

2 shallots-cut in half

salt, pepper, olive oil

1/2 medium onion--diced

2 stalks celery--diced

1 Tbs whole coriander--toasted

1 tsp whole cumin--toasted

2 whole cloves--toasted

1/2 tsp kosher salt

1/4 tsp ground chipotle chili pepper

1/8 tsp red chili flakes (or more if you like very spicy)

1/2 tsp dried thyme

1 oz calvados (optional)

6-8 cups low sodium chicken broth (or water for vegetarian)

2 tsp brown sugar

cream or sour cream (optional for serving)

toss the butternut squash, garlic and shallots in a bit of olive oil.  Sprinkle with salt and pepper.  Place on two sheet pans and roast at 400 until the squash becomes soft and beginning to brown--approximately 40-50 minutes.  Check on it after 25 minutes and turn to allow for even cooking.  Remove from the oven and set aside.

In a stockpot, heat a bit of olive oil (just enough to coat the bottom lightly) and slowly cook the onions and celery until they are soft. Meanwhile, in a mortar and pestle crush the coriander, cumin, cloves and salt until they are nicely ground.  add the chipotle pepper, chili flakes and thyme, and toss all into the onion mixture.  cook for a minute or two, until there it seems like a paste, then add the calvados (if using) and stir until it is absorbed.  add the broth or water, the roasted squash, roasted garlic, roasted shallots and brown sugar.  simmer for 30 minutes.

for a hearty thick soup

using an immersion blender or stand blender, blend the soup until everything is evenly pureed.  reheat and serve topped with a bit of cream or sour cream

for a refined, silky smooth soup

*this will remove some of the strength of the spices, but will still allow for a flavorful soup.  i prefer the soup with this extra step, but it is not required.

push the pureed soup through a fine sieve, discarding the remaining solids

swirl in a bit of cream


I am participating in Tuesday Night Supper Club 
and
Hearth and Soul
and
alphabe-thursday

hatteras clam chowder

i've never been to hatteras

but i have been to north carolina

and to be honest

i never tried the clam chowder

i actually don't recall it being a big sell

i remember crab being the hot seller

but that isn't my story

i just returned from connecticut

where lobster was the big thing

and it was good

i mean really good

this good

but i will save my restaurant recommendations

for another time

aside from lobster

we found clam chowder

on almost every menu

and the first time hubster ordered it

we were surprised

pleasantly

because 

rather than a thick bowl of cream, potatoes and clams

it was brothy

and delightfully light

and the next time he ordered it 

we found it brothy

but with enough cream to

turn the clear broth opaque

i am hooked

i love it so much more than

traditional new england clam chowder

and after asking around a bit

i discovered it is hatteras style

call it what you want

it is my new favorite

Clam Chowdah 
(printable recipe)

everyone knows it tastes better when you use a proper accent

for clam broth (optional step)

2 cups water

2 lbs clams in shell

this step is optional, i like the way it looks, and the larger clam pieces, but you can skip it without altering the rest of the recipe.  if you do choose to do this, make sure you handle the clams properly. go here for some tips.  steam the clams in the water until they open. throw out any clams that do not open after a reasonable amount of time. reserve the clams and the broth separately.  filter any sand or sediment from the clam broth before using.

for garlic cream

3/4 cup heavy cream

3 garlic cloves--smashed

5-7 whole peppercorns

place all ingredients in a small saucepan and simmer for a few minutes. be careful not to let the cream boil or overflow.  turn off heat and let garlic steep until room temperature.  strain the garlic and peppercorns from the cream and place in the refrigerator to cool completely.  once fully chilled, whip to a soft peak. alternately, you can use this cream chilled and not whipped or  even warm. the whipped garlic cream makes a nice presentation..but it is not critical that you serve it this way.

for the chowder

3-4 rashers bacon--chopped

2 Tbs olive oil

1 cup onion--finely chopped

1 cup celery--finely chopped

1/2 cup carrots--finely chopped

2 cups new potatoes--cut into 1/2" dice

1/2 tsp kosher salt

1/2 tsp black pepper

1/2 cup dry vermouth

2 cups clam juice

4 cups fish broth

clam broth (if using)

32 oz (4 cups) frozen clams--defrosted and chopped

1/4 cup fresh chives--chopped

additional salt and pepper to taste

in a stock pot, cook the bacon on low heat.  the objective is to render the fat, but not fully crisp the bacon.  add 2 Tbs olive oil to the pan and toss in the onion, celery and carrots.  keep the heat on low and continue to cook just until the onions are soft and begin to turn color.  add potatoes and give it a couple of stirs.  deglaze the pan by adding the vermouth and scraping up the bits that are sticking to the bottom. when the vermouth is almost fully absorbed, add the clam juice, fish broth and clam broth (if using).  Simmer on the stove top until the potatoes and other vegetables are tender. Approximately 10 minutes before serving add the clams in their shells (if using).adjust salt and pepper.  serve chowder in individual bowls and top with a dollop or drizzle of garlic cream.  top with a generous smattering of chopped chive.

this week i am participating in 

tuesday night supper club

and 

heart and soul

Mushroom Soup

i am one of those people

you know,
the kind who order french onion soup

and ask

if they can "hold" the cheese

i know, i know

who does that?

apparently,

i do

i like the broth

i love the onions

i even like the soggy bread bits

but because

it really isn't the healthy option

i don't ever make it at home

but i do make something

sorta similar

that you can eat

relatively guilt free

Mushroom Soup
(printable recipe)

olive oil

1 medium onion--thinly sliced

2 Tbs marsala wine or sherry or water (whichever you like)

2 Tbs finely chopped shallot

1 large garlic clove--finely chopped

1/2 tsp dried thyme

1/2 cup red wine

12 oz chopped/sliced mushrooms (i use crimini, shitake and oyster)

3 cups broth--chicken or vegetable

 generous dash of worcestershire sauce

salt and pepper to taste

2 Tbs finely chopped parsley

 finely grated bellavitano black pepper cheese (this is from sartori cheese and is awesome, but you can substitute your favorite melty cheese)

salt and pepper

1/2 tsp dried thyme

For the "crouton"

4 pieces filo dough

2 Tbs unsalted butter-melted

finely grated bellavitano black pepper cheese

For the soup:

Heat a stockpot and add olive oil.  Toss in onions and then lower heat and allow to cook until soft and beginning to brown.  If they start to burn, put in a bit of the marsala or liquid of choice to slow cooking.  Toss in shallot and garlic. Do not let the shallot and garlic burn.  When they are softened, add remaining marsala (or liquid of choice).  Drop in the mushrooms and stir to coat. Let cook down about 15 minutes. Increase the heat to medium and add red wine and let simmer another 10 minutes.  Drop in thyme, and salt and pepper to taste.  Hit with a dash of worcestershire sauce. Add  the broth.  Let simmer for about 30 minutes, until all the flavors meld together.  Divide soup into bowls, top with a bit of parsley and a bit of grated cheese (as much as you want!).

Meanwhile, make the crouton

lay a piece of filo on a cookie sheet lined with parchment.  Paint on a bit of butter and place the next layer on top. Continue with all 4 pieces.  Grate the cheese on the top to make a thin layer. Cut into large squares. Place in 400 degree oven until it is nicely browned.

Ribollita

i am in LOVE with this soup

when I visit Italy

well north of Rome

i order this just about every day

even if

they dare to have it on a

spring or summer menu

you have to appreciate

thick hearty soup

to enjoy ribollita

it is not light

it is not delicate

it is me

as an allegory

in a soup

and here is the best part

day two

is better than

day one

seriously

Ribollita
(printable recipe)

2 cans cannellini beans--drained

1 large bunch cavelo nero, kale, swiss chard, or other dark leafy green--chopped

3 stems fresh italian parsley--chopped

3 garlic cloves--peeled and chopped

4-5 celery stalks-chopped

3 carrots--chopped

1 onion--chopped

1 large can diced tomatoes

1 loaf (approx) stale ciabatta or other hearty bread, crusts removed--sliced or torn

olive oil

chicken or vegetable broth

parmesan cheese

salt

pepper

In a large stockpot, fry the onion, celery, carrot, garlic and parsley in about 3 Tbs olive oil on low for about 30 minutes.  Add the tomatoes, cavelo nero (or other leafy green), the beans and enough broth to cover. Simmer for an additional 50-60 minutes. 

The bread and broth are used to manage thickness of the soup.  I would start with 1/2 the bread and add more broth and let it sit on low heat for a bit, allowing the bread to break down.  Add more bread or broth to achieve the consistency you enjoy.  Season with salt and pepper.  When serving, top with some parmesan cheese and a glug or two of good olive oil.

Tuesday Night Supper Club

I have had quite a response to my threat of making Twice Baked Potato Soup so I figured,  I woul make it tonight for Tuesday Night Supper Club.

Let me warn you…this is not a light dish, although I took some measures to lighten it up a bit. 
I would suggest serving as the whole meal, or just a cup on the side with a salad or roasted chicken.

We enjoyed twice baked potatoes for Thanksgiving dinner and I popped some of the leftovers in the freezer, just for this occasion.

Twice Baked Potato Soup
(printable recipe)

4 twice baked potatoes (from 2 whole potatoes-cut into large pieces)*

½ onion—finely chopped

3 Tbs olive oil

3 Tbs flour

3 cups turkey broth

1 cup milk

¼ cup dry sherry

½ cup grated cheese (your choice)

1 Tbs chopped fresh chives

1 tsp granulated garlic

Salt and Pepper

Tabasco (optional)

In a stock pot, sauté the onion, in olive oil, until it is just beginning to turn brown. Add enough additional oil to measure 3Tbs in total. Add flour and stir until it begins to turn light brown.  Whisk in turkey broth and milk**

Let simmer and it will begin to thicken.  Add sherry and the twice baked potatoes.  I use the skin and everything, but then I use an immersion blender to make the soup a bit more smooth.  Use the blender to desired consistency.  Also…don’t use the skins if you don’t want to.  Totally up to you. Let the soup cook with the potatoes for about 10 minutes, then add the cheese, chives and garlic.  Add salt and pepper to taste.  If using Tabasco, drop a couple of dashes in each bowl before serving.  You can also top with more cheese, bacon bits, chives, sour cream or leftover durkee onions.

*to make my twice baked potatoes: clean russet potatoes and then rub with olive oil and kosher salt.  Bake on cookie sheet in 400^ oven until they "give".  Cut in half lengthwise and remove insides, careful to leave a bit of a shell.  Mash with milk, light sour cream, cooked bacon, chives, a bit of butter, and sharp cheddar cheese. Plop back into the shells and top with a bit more cheese. (before you freak out...i use sharp cheese, so I use less...probably about 1/2 cup in total for 3 potatoes). Bake in oven until the cheese is melty.

**I am using turkey broth because I made it the other day with the leftover turkey. You can use whatever you have on hand; chicken or vegetable.  Many people use 100% milk, but I think that is unnecessary...unless you are trying to get your kids to drink more milk. As an adult...the 1 cup with the cheese--not to mention the butter and sour cream is plenty of dairy intake for me.

Eat Up!

souper snowday

Last night the thunder and lightning, at our mountain cabin, was astounding.  When I was a kid lightning frightened me. I was told that if I counted between the lightning and the thunder, each second between, indicated the miles between the strike and me.

While half asleep, I found myself counting...one-one thousand, two-one thousand....

because

as much as I love a great storm

...and i really do...

living in the mountains

amongst the trees

in a fire zone

lightning still scares me

a little

but I was comforted by the fact that it was raining

or so i thought

However

to my surprise

when the sun began to show

all i saw was white

a blanket of white

our first snow of the season

I bounded out of bed, and still in my flannels

threw on boots

and grabbed my camera

and started snapping

and then i went to the kitchen

and made soup

from the thanksgiving leftovers

Turkey Broth
(printable recipe)

large pot of cold water

turkey carcass and any bits no one will eat 

(in my family there is always an odd wing or leg left)

1 onion--sliced in half--skin on

2  carrots

2 celery stalks

3 or 4 garlic cloves

salt and pepper

fresh parsley

put the pot on the stove and let simmer for 3-4 hours

use the broth for the soup

Turkey and Vegetable Soup
(printable recipe)

olive oil

1/4 chopped onion

1 carrot--chopped

1 celery stalk--chopped

any leftover veggies

i used

sauteed mushrooms

roasted root vegetables

green beans--chopped

kernels from 2 ears of corn

1 roma tomato--seeded and chopped

broccoli

brussel sprouts w/pancetta

and some spices

i went with cumin and cayenne

1/4 cup white wine

turkey broth

bits of turkey 

shot of tabasco (optional)

heat a small stock pot and add just a bit of olive oil to lightly coat the bottom of the pan.  Add the onion, carrot and celery and cook until they begin to soften but not brown.  Add the rest of the vegetables.  Stir and let cook for a couple of minutes.  Add the white wine and let it absorb a bit.  Then add enough broth to make your soup.  Let simmer until all the vegetables soften.  Add turkey bits both from the broth and any other leftovers you may have.  Add seasonings, including any additional salt and pepper needed. Add tabasco if using. Let simmer just a couple more minutes

Freeze the rest of the broth for future use.

I am going to make twice baked potato soup next

deer camp soup {tuesday night supper club}

During the 3 minutes of fall weather that we had this past week, I started thinking about soup.

I heart soup

And then it warmed up

...but my taste buds don't know anything about atmospheric temperature

So I was still craving soup

I married a hunter.

Have I mentioned that about 100 times already?

Well..it is relevant to the story.

When he was a kid his father used to make what they called deer camp soup.

It was what they ate at deer camp.

Now mind you...I grew up in Los Angeles.  For me camp was where city kids went in the summer to sing songs and earn leathers.  The first time I heard deer camp I was slightly confused.  I thought perhaps it was DEAR camp...like a place that he really longed for or that was expensive. But then I thought...that is not how my husband talks.

So I asked...

...in a sort of way that made me feel like a complete and total Chrissy....

me: So...what goes on at this camp for deer?

him: Huh?

him: camp for deer?

him: city girl

me: nevermind

I caught on...eventually....after writing letters to his family in Camp Douglas.  What is it with the liberal use of the word-slash-action camp?

Anyway

Mike had very fond memories of this soup and wanted me to recreate it.  Here is the direction I received. It's tomatoey and I know it has tomato juice in it....and chunks of tomato...and meat..and some sort of beans....but it is very tomatoey.

Well...that's a start

Then one summer in Alaska we were going camping (notice the proper use of the word) and king salmon fishing.  And we set up camp, along side Willow Creek. And it was a bit cold, even for July. And I thought, this would be a great day for soup.  So I started concocting. By the time the guys arrived with their prizes in hand...

...I had something pretty good. And very welcomed.

I have played with the recipe a bit since then...making it a bit more spicy. But you can fine tune it to whatever you like.  It is basic and simple...and a whole meal in one bowl.

Deer Camp Soup
(printable recipe)

slug of olive oil

1/2 large onion--diced in small pieces

2 cloves garlic--finely chopped

1 lb lean ground beef 

(i used ground venison for this particular batch)

3 cups Mr and Mrs T's bloody mary mix

4 1/2 cups tomato juice

1 tsp lemon pepper (optional)

1-15oz can kidney beans--drained

1-28 oz can diced tomatoes

2-3 dashes worcestershire sauce

pinch cayenne (optional)

hot sauce to taste

salt and pepper to taste

Pour enough olive oil in the bottom of a heated pot, to coat in a thin layer.  Drop in onions and cook until translucent and starting to brown.  Drop in the garlic and cook for about a minute.  Add beef or venison and cook, breaking up pieces, until no longer pink. Drain if there is fat at the bottom of the pan. If you use venison, you can skip this part.

Add remaining ingredients and simmer for about 30 minutes allowing all the flavors to meld.  Taste for spice, salt and pepper.

If it is too thick for your liking add chicken stock or water.

I served mine with a cheesy crouton, but that is totally optional. It is great with saltines or oyster crackers crumbled on top.

Eat up!