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soup [2016/07/08 16:19] Leslie Cambias [Seafood Gumbo] |
soup [2020/04/11 19:24] (current) Jim |
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| - | Lightly cook sliced smoked sausage (like Andouille or Polish, etc.) in 2 tablespoons of vegetable oil, remove, then saute 1 chopped onion until soft, along with the caraway seed and ½ teaspoon of powdered or dried thyme or 1 teaspoon fresh; when the onion is cooked add 1 lb. can of chopped tomatoes with their liquids and cook and poke to break down the tomatoes somewhat. | + | Lightly cook sliced smoked sausage (like Andouille or Polish, etc.) in 2 tablespoons of vegetable oil, remove, then saute 1 chopped onion until soft, along with the caraway seed and ½ teaspoon of powdered or dried thyme or 1 teaspoon fresh; when the onion is cooked add 1 lb. can of chopped tomatoes with their liquid. |
| - | + | Add 1 can of water or stock, the sausage, one small cabbage – cut into pieces to fit a soup spoon, the garlic and a carrot shredded on a coarse grater. | |
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| - | Add 1 can of water or stock, the sausage, one small cabbage – coarsely shredded, the garlic and a carrot shredded on a coarse grater. | + | |
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| - | There is currently a swinish practice in vogue of dropping a blob of potato salad into a bowl of gumbo. This turns it into swill. It is claimed that it is an old Cajun custom, b | + | There is currently a swinish practice in vogue of dropping a blob of potato salad into a bowl of gumbo. This turns it into swill. |
| - | ut that is a lie. It is a good way for restaurants to stretch the gumbo. | + | |
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| - | There are all kinds of vegetable soups. We usually had the kind with beef in it, and made quite thick with potato and pasta. Corn on the cob is often in it. It can be made using the following recipe, just cook it longer and add anything like veggies, meats and rice or pasta.. | + | There are all kinds of vegetable soups. We usually had the kind with beef in it, and made quite thick with potato and pasta. Corn on the cob is often used. It can be made using the following recipe, just cook it longer and add anything like veggies, meats and rice or pasta.. |
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| - | Herbs for seasoning, tied into a //bouquet garni//, or, if dried, placed in a fine- meshed teaball. | + | Herbs for seasoning, tied into a //bouquet garni//, or, if dried, placed in a fine- meshed teaball. These include thyme, parsley and bayleaves. Rosemary can be used, but in minute amounts – it can overpower. Use a teaspoon of cracked peppercorns, but have them in the teaball. Other herbs possible are basil, oregano or marjoram, all in small amounts to your taste. |
| - | These include thyme, parsley and bayleaves. Rosemary can be used, but in minute amounts – it can overpower. Use a teaspoon of cracked peppercorns, but have them in the teaball. Other herbs possible are basil, oregano or marjoram, all in small amounts to your taste. | ||
| + | The cooking is simple. Chop and cook onions and leek in a little oil and water, until the water evaporates and the onion is softened, add some minced garlic and cook for 30 seconds. Add the stock , the herb bouquet and salt. Bring it to a boil. Immediately turn it down to a simmer and let it cook for 10 or 15 minutes. Add the root vegetables and broccoli stems first, then 10 minutes later add the celery and broccoli then 5 minutes later add the squash. Add a tablespoon or so of Worcestershire sauce. Simmer until they are done to your taste. It should be a rather clear soup. Dress it up with chopped parsley. The times are guesswork. Taste the veggies to judge the need for more cooking. | ||
| - | The cooking is simple. Chop and cook onions and leek in a little oil and water, until the water evaporates and the onion is softened, add some minced garlic and cook for 30 seconds. Add the stock , the herb bouquet and salt. Bring it to a boil. Immediately turn it down to a simmer and let it cook for 10 or 15 minutes. Add the root vegetables and broccoli stems first, then 10 minutes later add the celery, then 5 minutes later add the squash. Add a tablespoon or so of Worcestershire sauce. Simmer until they are done to your taste. It should be a rather clear soup. Dress it up with chopped parsley. The times are guesswork. Taste the veggies to judge the need for more cooking. | ||
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| * 4 lbs. of chicken or turkey neck and back bones. | * 4 lbs. of chicken or turkey neck and back bones. | ||
| - | * 3 gallons of water. | + | * 6 quarts of water, or enough to cover the bones by about 1" |
| - | * 3 large onions, peeled and halved. Insert 2 cloves into one onion half. | + | * 3 large onions, peeled and halved. Insert 4 cloves into one onion half. |
| * 3 leeks, cleaned | * 3 leeks, cleaned | ||
| - | * 1 tablespoon of thyme leaves. | + | * 1 tablespoon of thyme leaves and 2 or 3 bay leaves |
| * 2 teaspoons of peppercorns, cracked. | * 2 teaspoons of peppercorns, cracked. | ||
| + | * 1 tomato, chopped | ||
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| + | * several sprigs of parsley | ||
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| + | * 2 large carrots, chopped | ||
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| + | * 3 garlic cloves, crushed | ||
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| - | Cut one of the onions in half and blacken the flat side of the onion in the empty pot. This will lend a nice amber color to the stock. Do not add salt. The best place to buy beef bones and chicken carcasses is a Vietnamese market. | ||
| + | Cut one of the onions in half and blacken the flat side of the onion in the empty pot. This will lend a nice amber color to the stock. Do not add salt. | ||
| - | Put the bones in a baking pan (or pans) and roast in a 375° oven for about 2 hours, until well browned. Place them into a large boiler pot with water to cover and turn the fire to high. When it reaches a boil, a grey scum should form. Turn the fire down and skim off the scum. Simmer for 1 hour, skimming off any fat or scum that rises to the surface. The simmer should | ||
| - | just move the liquid, and not bubble up. | + | Put all the bones in a baking pan (or pans) and roast in a 375° oven for about 2 hours,turning a few times, until well browned. There will be considerable fat in the pan - if you do not use it here, strain and save for frying. |
| + | Place them into a large boiler pot with water to cover and turn the fire to high. When it reaches a boil, a grey scum should form. Turn the fire down and skim off the scum. Simmer for 1 hour, skimming off any fat or scum that rises to the surface. The simmer should just move the liquid, and not bubble up. Add water if it reduces below the tops of the bones. | ||
| - | Add the vegetables and continue to simmer for at least 4 hours. (8 hrs. is the classic time.) Strain through a very fine sieve or cheesecloth in a colander. Use a large ladle, it will help keep the broth clear. | + | |
| + | Add the vegetables and continue to simmer for at least 4 hours, never allowing it to come to a rolling boil. Strain through a very fine sieve or cheesecloth in a colander. Use a large ladle, it will help keep the broth clear. | ||
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| - | Save the bones and just cover them with water and reboil. It will make a cloudy but useful stock. To make it tastier add parsley, carrot, bay leaves, and garlic to the cooking. | + | Save the bones and reboil, to make a cloudy but useful stock. |
| - | + | Store some stock in small containers to use in making sauces. Never put salt in a stockpot – it will concentrate and make brine. If there is enough meat, save it for [[lunch dishes#boiled beef salad]], or dice it and add to soup. | |
| - | After straining, the stock can be reduced by boiling down. This will concentrate the flavor and make it easier to freeze. Store some in small containers to use in making sauces. It can even be reduced to make a meat glaze. Never put salt in a stockpot – it will concentrate and make brine. If there is enough meat, save it for [[lunch dishes#boiled beef salad]], or dice it and add to the soup. | + | |
| + | If you want to make Pho, add a few "petals" from star anise. The best place to buy the anise and the bones is at a Vietnamese grocery. | ||
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| - | + | Try mixing the beef fat with olive oil and making French fries with it. | |
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| ====Chicken Stock==== | ====Chicken Stock==== | ||
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| - | Simmer two pounds of turtle meat in 1 gallon of water, or diluted beef stock, seasoned with 2 bay leaves, 2 chopped ribs of celery, 3 chopped onions, 2 chopped carrots, 6 cloves, parsley sprigs, a couple of sprigs of thyme or its equivalent, 1 garlic clove. This will provide the basic stock for the soup. Simmer, do not boil, for at least 2 hours – or until the meat is tender. Turtle meat is really tough and a long, slow cooking is needed to make it tender. | + | Simmer two pounds of turtle meat in 1 gallon of water, or diluted beef stock, seasoned with 2 bay leaves, 2 chopped ribs of celery, 3 chopped onions, 2 chopped carrots, 6 cloves, parsley sprigs, a couple of sprigs of thyme or its equivalent, 1 garlic clove. This will provide the basic stock for the soup. Simmer, do not boil, for at least 2 hours – or until the meat is tender. Turtle meat is really tough and a long, slow cooking is needed to make it tender. |
| - | + | Strain through a fine sieve. Pick out and reserve the meat and discard the bones and vegetables. Cut the meat into ½ inch cubes. If necessary, add chicken or beef stock to make 3 quarts. (This is the stock to use in making the consomme for Lady Curzon soup. Boil it down by about half.) | |
| - | Strain through a fine sieve. Pick out and reserve the meat and discard the bones and vegetables. Cut the meat into ½ inch cubes. If necessary, add chicken or beef stock to make 3 quarts. | + | |
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| Beat the eggs with the semolina, cheese, nutmeg and a pinch of salt and pepper. Add some cool stock to dilute it. Bring the remaining stock to boiling, turn down the fire to a lively simmer, pour the semolina mixture into the stock and stir with a whisk. The egg mixture should cling to the grains of the semolina and cook onto them, then float in the soup. Lower the heat and simmer for about 10 minutes, stirring. Taste for salt. Serve hot, over a fried crouton of French type bread (optional). | Beat the eggs with the semolina, cheese, nutmeg and a pinch of salt and pepper. Add some cool stock to dilute it. Bring the remaining stock to boiling, turn down the fire to a lively simmer, pour the semolina mixture into the stock and stir with a whisk. The egg mixture should cling to the grains of the semolina and cook onto them, then float in the soup. Lower the heat and simmer for about 10 minutes, stirring. Taste for salt. Serve hot, over a fried crouton of French type bread (optional). | ||
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| + | ====Gazpacho by Jim Cambias==== | ||
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| + | //This is M.F.K. Fisher's "gaspacho" recipe, modified to make use of 20th century technology. It makes about 1 quart of soup. Gazpacho can be a meal in itself when accompanied by bread, or serve as a first course. A summer dinner on the porch with gazpacho, grilled chicken, and some cheap //vinho verde// is a good approximation of Heaven. The addition of chopped pickle was my mother's idea.// | ||
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| + | //Ingredients:// | ||
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| + | *1 small glass olive oil | ||
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| + | *Juice of 1 lemon | ||
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| + | *1 large garlic clove | ||
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| + | *1 generous mixed handful of chives, chervil, parsley, basil, marjoram — any or all, but fresh. I always include mint and dill. Cilantro may be a little too assertive. | ||
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| + | *Salt and pepper | ||
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| + | *Dash of Tabasco or a squirt of Sriracha (I prefer Tabasco with this, but it's not important) | ||
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| + | *1 cucumber, peeled, cut in quarters lengthwise, with the seeds removed | ||
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| + | *1 mild onion, cut lengthwise in quarters | ||
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| + | *1 red or green bell pepper | ||
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| + | *Half a cup of breadcrumbs | ||
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| + | *2 large peeled and seeded tomatoes, cut in quarters | ||
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| + | *Optional: 1 sweet or dill pickle | ||
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| + | //Instructions:// | ||
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| + | Put it all in the blender and puree. More specifically: | ||
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| + | Put the oil, lemon juice, garlic, herbs, hot sauce, salt and pepper in the blender and blend about 5 seconds. Add the cucumber, onion, breadcrumbs, and peppers and blend some more. Then the tomatoes and pickle, blend again. Chill in the refrigerator about 1/2 hour. | ||
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