Category Archives: Soup/Stew

Indonesian/Thai Chicken Noodle Soup

This is an amazing noodle soup… filled with yummy flavor. I saw the recipe in the New York Times and liked it but I changed it as I was cooking and tasting.. I think my version is much better…

1 pound chicken thighs with bone and skin
2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot
6 kaffir lime leaves, fresh or frozen (optional)
1 teaspoon kosher salt, more to taste
1 teaspoon black peppercorns
1½ tablespoons coriander seeds
2 teaspoons cumin seeds
3 shallots, peeled and halved
3 cloves garlic, peeled
1½ teaspoons turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
½ cup coconut cream
Juice of one large lime
2 tablespoons chopped mint, Thai basil and cilantro leaves
1 pound noodles of choice
Quartered limes
chili paste (such as sambal) for serving

Place chicken pieces in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred and chop meat into bite-size pieces.

Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)

Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.

Add the stock to the cooked spices. Bring to a simmer and cook 10 minutes.

Transfer the broth in a blender and blend all the aromatics and spices. Transfer back to the pan and bring back to a boil. Add the coconut cream and check for seasonings. Turn off heat under soup and stir in lime juice and garnish with the herbs. Cook noodles according to package directions.

To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup. Top with lime pieces, chili paste and some sautéed greens (I used mini bok choys)

Braised Short Ribs with Citrus Gremolata

I would highly recommend this dish for the holidays. I served it with polenta and it was an amazing dinner. Oh, and don’t forget a copious amount of red wine…

4 pounds short ribs, excess fat removed
2 teaspoons salt
Pepper
1 tablespoons fresh thyme, chopped
1 tablespoons fresh rosemary, chopped

Place the short ribs in a large glass dish and sprinkle the salt, pepper, thyme and rosemary. Refrigerate overnight. Take out an hour before cooking.

2 tablespoons extra light olive oil
1 cup carrots, chopped
2 medium onions, chopped
2 ribs celery, chopped
4 garlic cloves, chopped
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 fresh bay leaf
4 cups chicken broth
2 cups red wine
Salt

Preheat oven to 350 degrees F.

Heat a heavy saucepan with the olive oil until smoking. Brown the ribs on both sides for 4 to 5 minutes each in two to three batches. Keep aside. Add the carrots, onions, celery and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and sauté for minute. Add the flour and sauté for another minute. Add the thyme, rosemary and bay leaf. Add the chicken broth and red wine and bring to a boil. Add the ribs back into the liquid and transfer to the oven. Bake for 2 to 3 hours or till the meat is falling off the bone.
Take out of oven and take the ribs out onto a platter. Strain the braising liquid and squeeze all the moisture out of the solids. Discard the solids and return the liquid to the saucepan. Reduce to desired consistency- there should be about a cup and a half to two cups of liquid remaining. Check for seasonings and return the ribs back into the liquid. Top with gremolata and serve.

Citrus Gremolata

1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1/3 cup parsley, chopped
2 garlic cloves, chopped
Zest of one lemon
Zest of two clementines or half a navel orange

Mix all the ingredients in a small bowl, cover and keep aside.

Green Curry Noodle Soup

My daughter announced a while ago that she would like to eat less meat- so, I informed her that we can absolutely do that but we will need to incorporate more veggies and beans in the diet. I know of a lot of teenagers her age who have decided to give up meat and live on pasta every day – not in my house!! This is a yummy, flavorful dish where one does not miss the meat….it does have some shrimp paste- but that can be eliminated.

Green curry paste (substitute store bought paste)

½ bunch Thai basil leaves
½ bunch cilantro leaves
2 kaffir lime leaves, (or zest of one lime)
1 (4- inch) piece lemongrass
4 garlic cloves
1 small shallot, chopped
1 (2- inch) piece peeled ginger
1 small Serrano pepper
½ teaspoon shrimp paste (or 5 to 6 dashes fish sauce)
2 teaspoons ground coriander
1 teaspoon ground cumin

Place all the ingredients into a food processor or blender and blend until smooth, about 3 to 4 minutes. If desired, strain the paste through a strainer to get rid of the stringy texture from the lemongrass. Take out and keep aside.

2 tablespoons peanut oil
1 medium yellow onion, chopped
2 garlic cloves, sliced
1 bunch brown beech mushrooms
1 cup spicy dry tofu, sliced or extra firm tofu, sliced
½ cup sliced fresh or canned bamboo shoots
3 heaping tablespoons green curry paste
2 kaffir lime leaves, (or zest of one lime)
1 can coconut milk
2 cups chicken or vegetable broth
12 ounces ramen noodles

Heat a heavy saucepan with the peanut oil. Add the onion and garlic and sauté for 1 to 2 minutes. Add the mushrooms and sauté for 3 to 4 minutes. Add the green curry paste and kaffir lime leaves and sauté for another 3 to 4 minutes. Add the tofu and bamboo shoots and sauté for 1 to 2 minutes. Stir in the coconut milk and broth. Bring to a boil and adjust seasoning.

Cook the ramen noodles according to instructions and add to the soup and serve garnished with basil, cilantro leaves and sliced Serrano pepper.

Recipe modified from spoonforkbacon.com

Ground Turkey White Chili

2 tablespoons extra light olive oil
1 pound dark meat ground turkey
2 teaspoons cumin seeds, ground
1 teaspoon Mexican oregano
1 tablespoon chili powder
1 medium yellow onion, chopped
3 garlic cloves, chopped
4 to 5 small tomatillos, husks removed and chopped
1 4 ounces can of diced chilies
2 teaspoons salt
4 cups chicken stock
1 14 ounces can cannellini beans
½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the ground turkey and brown the meat on high heat while stirring constantly- for 4 to 5 minutes. Add the cumin, oregano and chili powder. Saute for another 2 to 3 minutes. Add the onion, garlic and tomatillos. Saute for another 5 to 7 minutes. Add the diced green chilies, salt and chicken stock. Bring to a boil and add the beans. Simmer on a medium heat with the lid partially on for 20 minutes, checking every 5 minutes to ensure enough stock is remaining. Take the lid off and check for seasonings. Garnish with cilantro and serve with corn bread.

Turkey Chili with Beans

Yummy and healthy and perfect for a cold day….

2 tablespoons olive oil
1 pound dark meat ground turkey
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ancho chili
1 medium yellow onion, chopped
3 garlic, chopped
½ cup cilantro, chopped
1 tablespoon tomato paste
1 cup tomato sauce
1 cup chicken broth
1 14 oz can of beans (use your favorite, I used pinto), rinsed and drained
Salt

Heat a saucepan with olive oil and add the ground meat. Saute and brown on high heat while separating the meat and stirring at the same time for about 3 to 4 minutes. Add the coriander, cumin and ancho chili. Saute on medium heat for 3 to 4 minutes. Add the onion, garlic, cilantro and tomato paste. Saute on medium heat for 3 to 4 minutes, stirring constantly. Add the tomato sauce, chicken broth and beans. Bring to a boil, lower to a simmer and cook, covered for 30 minutes. Take the lid off and check for seasonings, add salt and serve warm with shredded cheese and other desired toppings.

Chicken and Mushroom Ragu on Herb Polenta

Delicious chicken stew over polenta…

1 pound chicken thighs, skinned
2 tablespoons olive oil
¼ cup pancetta, chopped
Salt
Pepper

Heat a saucepan with the olive oil on high. Add the pancetta and sauté for a minute. Brown the chicken for 2 to 3 minutes of each side. Sprinkle salt while browning. Take the chicken pieces out and keep aside.

2 sprigs fresh thyme
1 sprig fresh rosemary
1 pound cremini mushrooms, sliced
1 large shallot, chopped
2 garlic cloves, chopped
2 tablespoons all-purpose flour
1 cup red wine
2 cups chicken broth
Salt

Add the herbs in the pancetta mixture with the mushrooms. Saute on high heat till the mushrooms have cooked down including the excess liquid. Add the shallot and garlic. Saute for a minute and add the flour. Cook the flour for a minute and add the red wine. Scrape all the brown bits off the bottom and add the chicken broth. Add the chicken pieces and bring to a boil. Lower the heat to a simmer and cook for 20 minutes with the lid on. Take the lid off and make sure the chicken is tender and juicy. Turn the heat up and bring to a boil and cook till the dish reaches desired consistency.

Herb Polenta with Gruyere

1 cup fine polenta
1½ cups milk
1½ cups chicken broth
1 sprig thyme
1 sprig rosemary
2 teaspoons salt
1 cup aged Gruyere cheese, grated

Bring the milk and broth. Add the herbs and salt. Slowly add the polenta whisking at the same time, stirring till it thickens. Turn the heat off and add the cheese. Mix well and check for seasonings. Serve with the chicken and mushroom ragu.

Julia Child’s Coq Au Vin- My Version

My take on Julia Child’s classic… try it…

2-3 pound whole chicken, cut into 8 pieces and skin removed
Salt
Pepper
1/3 cup bacon, cut into a small dice
1 tablespoon extra virgin olive oil
2 (10 oz) packs of cremini mushrooms, sliced
1 tablespoon extra virgin olive oil
1 large yellow onion, sliced thin
4 garlic cloves, minced
2 tablespoons fresh thyme
2 tablespoons tomato paste
¼ cup cognac
2 cups red wine (pinot noir, zinfandel- any light red wine)
3 cups chicken broth
2 tablespoons flour
2 tablespoons olive oil
Salt
¼ cup fresh parsley, chopped

Heat a large Dutch oven with one tablespoon extra virgin olive oil. Add the bacon bits and sauté on medium heat till the bits are golden brown. Take the bacon out and keep aside. Add the chicken pieces in two batches and brown on both side, sprinkling salt and pepper. Take the chicken pieces out and keep aside.
Reheat the pan and add one tablespoon extra virgin olive oil. Add the mushrooms and sauté on high heat till they are golden brown- about 7 to 8 minutes. Take the mushrooms out and keep aside. Add the onions and garlic. Saute on medium high heat till the onions are soft and translucent- about 3-4 minutes. Add the fresh thyme and tomato paste. Saute for a minute and add the cognac. Scrape all the bits off the bottom and mix for 30 seconds and add the red wine and the chicken broth. Bring to a boil on high heat and add the chicken pieces. Bring back to a boil, lower the heat to a simmer and cover with lid. Take out the two breast pieces after about 20 minutes and keep aside. Continue to cook the rest for another 30 minutes. Take out the chicken pieces with the breast pieces. Bring the sauce to a boil and reduce to about 2½ cups. In the meantime add the flour and oil to a small bowl. Mix well and add to the simmering sauce, whisking it in to avoid lumps. Bring to a boil. Taste for seasonings and add salt if needed. Add the mushrooms and chicken pieces. Top with the bacon bits and chopped parsley.
Serve on top of toasted baguette slices rubbed with fresh garlic. Serve with the same red wine you used for the sauce.

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