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(Epicurious)   This week's Fark food discussion thread: Soups and stews. Share your recipes & photos, ask your questions   (epicurious.com) divider line 216
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1690 clicks; posted to Main » on 04 Oct 2012 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-10-04 05:02:00 PM

DGS: what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!

Yep, love mine. Made potato leek soup with it recently and turned wifey into a fan of the stuff.


Immersion blender is a necessity for most of the soups in the Silver Palate cookbook. I lurve mine. I'd marry it if it was allowed in Texas. Heh. they'd probably allow that before gay marriage. stupid fundies.
 
2012-10-04 05:05:43 PM
Black Bean Soup

Ingredients:
1 cup dry black beans
1/2 cup diced onion
1/2 cup diced celery
1 large red pepper, roasted
1 tablespoon minced fresh garlic
2 quarts vegetable stock
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon chopped fresh oregano
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh cilantro

Directions:
In a large bowl, cover black beans with 3 1/2 cups water and soak overnight.

Rinse beans in a colander with fresh water and drain.

Lightly spray a large saucepan with olive oil. Sauté onions, carrots, celery, roasted pepper and garlic Add vegetable stock and black beans. Bring to a boil, reduce heat, and simmer for 1 hour.

When beans are tender, pour into a food processor and puree. Add cumin, salt, oregano, parsley, and cilantro.

Serves 6. Per serving: 140 calories, 13 grams protein, 27 grams carbohydrate, 5 grams dietary fiber and .5 grams of fat.

When I get home later, I'll post an AWESOME butternut squash & chickpea stew recipe I got from a local restaurant.
 
2012-10-04 05:07:57 PM
First, I open the can... then I follow the directions on the label... voila Soup! (okay, SpaghettiO's, but still)
 
2012-10-04 05:10:12 PM
I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.
 
2012-10-04 05:10:20 PM
Nothing's better than a steaming bowl of pho
 
2012-10-04 05:10:59 PM

DGS: Potato Leek soup
(serves 4-6, but I scaled mine down 1/3)

2 lb potatoes, peeled, 1-2 inch cubes/pieces
4 cups vegetable stock
3 leeks, well rinsed, green and white stalk only, large chopped pieces
2 tbs unsalted butter
1/4 parsley, finely chopped (optional)
1/2 cup sour cream or heavy cream (my preference, but these are also optional)
salt and pepper to taste

In a large pot, set on low heat, melt butter and add the leeks, along with salt and pepper to taste.
Cook until soft and transluscent (about 10 min). 

Add stock and potatoes, bring to a boil then reduce heat to low an cover. Cook 20 minutes.

Remove from heat, then blend. I use an immersion (also called a stick) blender. Blend in any cream used.
Sprinkle parsely on and serve immediately.


Turn that into 'baked potato and leek" by adding some nice crumbled bacon and shredded cheddar cheese to the top of your bowl.
 
2012-10-04 05:11:34 PM
How can you go wrong with a Chili recipe from a guy named George Couch?
Link
Your welcome.
 
2012-10-04 05:13:20 PM

CoRrUpTeDbUdGiE: I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.


I have an entire section in my food blog for butternut squash recipes. Link
 
2012-10-04 05:14:05 PM
Beef stew as usual, but instead of using stock, use a bottle and a half of good pumpkin ale.

Deliciousness.
 
2012-10-04 05:15:50 PM

CoRrUpTeDbUdGiE: I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.


cut squash in half lengthwise.

Slather in whatever vegans use for butter Iand I mean lots of it fill the hole wher you scooped the seeds out with it.

Cover in fil

Bake in oven for about an hour (depending on the size of the squash.

Scoop meat of the squash out of the gourd shell and stuff it in your face.
 
2012-10-04 05:16:23 PM
This may sound gross but every person I've made this for loves it:

4.bp.blogspot.com

+

www.campbellsoup.com

+

farm5.staticflickr.com

/Hot...of course...it's soup
 
2012-10-04 05:18:15 PM

what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!


I LOVE my immersion blender!
/and this soup's pretty good too

• 1/4 cup olive oil or half olive oil and half butter
• 1 cup diced shallots
• 4 cloves garlic
• 1/4 cup minced fresh peeled ginger
• 4 bay leaves
• 1/2 tablespoon crushed red-pepper flakes
• 2 1/2 pounds Butternut Squash, peeled, seeded, and cut into chunks
• 1 1/3 teaspoons coarse salt
• 1 teaspoon curry powder
• 2 cups homemade or canned, store-bought low-sodium chicken stock, heated - I used vegetable stock and it was probably closer to 3 cups. Just decide how thick you want it.
• 1 fifteen-ounce can coconut milk
• I added 1 teaspoon Garam Masala
• I also added a little fresh ground nutmeg and a pinch of turmeric because I put those in everything.
Directions
1. Heat oil in a large Dutch oven(or whatever kind of pan) over medium heat. Add shallots and cook, stirring, about 2 minutes. Add the garlic, and continue to stir; add ginger (or don't be neurotic and throw them in at once but make sure they don't brown). Continue cooking until shallots are soft and translucent, about 3 minutes. Add bay leaves and red pepper; continue cooking for 1 minute more. Stir in squash, salt, curry powder and Garam Masala; cook for 10 minutes.
2. Raise the heat to medium-high, and add chicken stock. Cover, and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes. Add the coconut milk and continue cooking for 10 minutes.
3. Remove bay leaves from soup. Using an immersion blender or in batches using a bar blender, puree until smooth.
 
2012-10-04 05:18:40 PM

justanothersumguy: How can you go wrong with a Chili recipe from a guy named George Couch?
Link
Your welcome.


By putting beans in it, for one.
 
2012-10-04 05:18:41 PM

dolphkhan: damn, I could go for a good split pea soup.. anyone have a favorite recipe?


Good split pea soup has a lot of pork in it. I use 2-3 ham hocks and about half a pound of bacon. Put the ham hocks, a couple of bay leaves, and 6 cups of water in a pot and let it simmer for an hour and a half. While you're waiting chop about a cup each of leeks, carrots, and celery root. Also mince a few cloves of garlic and the bacon. When the hour is up add 2 cups of split peas. In a separate pan cook the bacon until all of the fat is rendered out. Scoop out the bacon and saute the leeks, carrots, and celery root until they just start to get soft. Add the garlic for a minute and then pour the whole thing into the soup pot. Let that cook until the peas are done, which should be about 30 minutes. Fish out the ham hocks and bay leaves and use an immersion blender to blend things to your desired consistency. Shred the ham off the hocks (it should be tender enough for this to be easy) and then garnish the soup with the ham, cooked bacon, and any herbs you like.
 
2012-10-04 05:18:51 PM
Good Lord you Farkers are making me hungry.

I don't do soups or stews all that well, my wife has that magic. However, I'm excellent at eating them.

That being said, this is a simple stew-ish recipe that I came up with that's a staple in the house:

5 red peppers
Green peppers of choice (poblano, serrano, jalapeno--something green and not too hot)
5 tomatoes (or two cans chopped tomatoes)
2 Tbsp oil
3 cloves garlic
8 oz package of queso de freir (or other Central American white cheese)
Paprika, salt and pepper to taste
1 cup quinoa

Slice peppers into strips. Brown garlic in oil in large saucepan. Add peppers and stir to coat. Let cook for 2 minutes. Add tomatoes and water if necessary to cover bottom of pan. Cover and let simmer until peppers soften. Remove lid and add spices. Let thicken, maybe 20 more minutes. Boil quinoa in 2 cups water, add salt if desired. Cover to let steam. Cube white cheese and add to peppers. Stir and set for 2 minutes. Serve peppers on bed of quinoa. Add Frank's Red Hot to taste.
 
2012-10-04 05:18:58 PM

ahab: CoRrUpTeDbUdGiE: I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.

I have an entire section in my food blog for butternut squash recipes. Link


Thats your blog?! Muthafarka just got favorited....
 
2012-10-04 05:19:28 PM
You people sure have funny ways of making burgoo.
 
2012-10-04 05:20:30 PM
These should go in a recipe book(mark)
 
2012-10-04 05:20:47 PM
I may need some these this weekend. Book and Mark!!
 
2012-10-04 05:22:38 PM
I made New Mexico Green Chile Stew last Sunday.

It was good.
 
2012-10-04 05:23:18 PM
CHILE VERDE DEL PUERCO

1 - 1½# tomatillos, husked & washed
4 - 5# pork neck bones with meat
2 large Poblano chiles, charred, skins removed and seeded
1 large onion, chopped
3 7oz. cans chopped green chiles
1½ tsp dried oregano
3 tsp cumin
1 tsp chili powder
2 cups chicken stock
2 cups water
3 cloves garlic, crushed and chopped
1/3 cup chopped fresh cilantro
¼ cup flour
3 T olive oil
1 T brown sugar
salt & pepper to taste



Roast Poblanos on stove top burner, place in a covered bowl to cool. Remove skin and seeds, coarsely chop and set aside.

Husk and rinse tomatillos. Quarter and place in blender along with the Poblanos. Blend until smooth.

Trim pork from neckbones, removing fat from lean. (Save fat & bones. You'll need them later.)

Cut lean into 1" pieces. Brown fat in olive oil in a stew pot, remove and discard.

Brown bones in stew pot. Remove and place in saucepan. Add enough water to cover bones. (Reserve 2 or 3 bones for stew pot.)

Bring to boil and let simmer while continuing the recipe.

Brown pork in stew pot, remove and set aside.Throw onions and garlic into stew pot, saute' until soft.

Add flour and cook for 2 minutes.

Add 2cups chicken stock and 2 cups water. Using a wooden spatula, stir and scrape bottom of pot, getting up all the tasty porky bits!

Add in the tomatillo/poblano mixture and the 3 cans of chopped chiles. Add the bones you reserved.

Add oregano, cumin and brown sugar.

Adjust thickness using the pork stock made from the bones. Make it as thick or thin as you like.

Salt and pepper to taste.

Simmer covered, 2 to 3 hours, stirring and adding pork stock as needed. Just before serving, stir in cilantro. Remove bones before serving or leave in. Your choice.

Serve with a hot pone of cornbread and green salad.

Enjoy!

* You can substitute 2-3# boneless pork for neckbones, but you won't get the same depth of flavor.
 
2012-10-04 05:23:53 PM
My favorite easy soup is creamy cheesy broccoli soup.

Chop up about a half a cup each of broccoli stalks, onion, and carrots, sauté in a bit of butter until a little tender. Add two cups of chicken broth, simmer on the back burner.

Make yourself a roux, add your milk, melt in about a half a cup of cheddar cheese. Then ladle the chicken broth from the other pot into the pot with your cream sauce- mixing constantly, until its mostly in and thickening and mixed well. Dump the rest of your veggies from the other pot into your sauce mix.

Chop up a broccoli head in tiny pieces, throw in the last few minutes of simmering, and ENJOY with a grilled cheese sammich. leMMMMMMM.
 
2012-10-04 05:23:54 PM
Get some oil hot in a stock pot. Put in a whole bunch of peeled whole garlic cloves and cook 'em until they get all roasty-toasty light brown. Reduce the heat, throw some mirepoix in there and cook until it gets soft. Deglaze with some white wine. Pour in a bunch of chicken stock, bring to a boil, reduce to simmer for a little while. Like 20 minutes is good. Stick your immersion blender in there and let it do its thing. Add some cream, but not a whole lot, and a pinch of fresh thyme leaves. Let simmer a little while longer. Kosher salt to taste.

Serve with decent croutons on top, along with some shaved parm and a couple grinds of black pepper.

That's my garlic soup and you're welcome.
 
2012-10-04 05:25:24 PM
Marking of Book
 
2012-10-04 05:25:34 PM
Was watching some info on making soups the other day. I'd heard it before, but the chef stressed only two things with soups:

1) Make your own stock.
2) Make the soup a day ahead of time to plan for refrigerating overnight and reheating the next day.

Seems right to me.
 
2012-10-04 05:26:43 PM

whatshisname: Nothing's better than a steaming bowl of pho


Omg. Thread over. Pho is AMAZING.

/now I want some
 
2012-10-04 05:26:51 PM

ahab: I have an entire section in my food blog for butternut squash recipes. Link


Ain't butternut squash the shizz-nit? I'll have to try some of those recipes. The muffins look awesome.
 
2012-10-04 05:27:44 PM
Buffalo Chicken Soup

Cream of Celery Soup
Shredded Chicken
Hot Sauce
Blue Cheese Dressing
 
2012-10-04 05:27:44 PM

ChadM89: Get some oil hot in a stock pot. Put in a whole bunch of peeled whole garlic cloves and cook 'em until they get all roasty-toasty light brown. Reduce the heat, throw some mirepoix in there and cook until it gets soft. Deglaze with some white wine. Pour in a bunch of chicken stock, bring to a boil, reduce to simmer for a little while. Like 20 minutes is good. Stick your immersion blender in there and let it do its thing. Add some cream, but not a whole lot, and a pinch of fresh thyme leaves. Let simmer a little while longer. Kosher salt to taste.

Serve with decent croutons on top, along with some shaved parm and a couple grinds of black pepper.

That's my garlic soup and you're welcome.


I gotta tell ya that sounds really good. I can smell it cooking if I think about it hard enough... Thats saying something
 
2012-10-04 05:27:48 PM
You guys rock.

/bookmarked
 
2012-10-04 05:28:34 PM

ChadM89: That's my garlic soup and you're welcome.


Yoink!
 
2012-10-04 05:29:31 PM
This weekly food thread idea is a pretty good one. Just sayin'.
 
2012-10-04 05:30:35 PM
I will be checking back again later ... holy crap I'm hungry reading this
 
2012-10-04 05:30:53 PM

Angry Drunk Bureaucrat: what_now: Also, can we get some love for the immersion blender? BEST THING EVER!!

I use that motherf*cker every chance I get. Carrots are like "Shiat man! We're carrots whatchu gonna do 'bout it." And Imma like: "fark you you skanky assed root! I is gonna make you my biatch!"

And that's my recipe for carrot soup.



Awesome
 
2012-10-04 05:31:40 PM
Frikl.

Its copypasta but my grandmother used to make this when I was little and it is a mainstay at parties in my family during the winter months

1 kg lamb, cheap cuts with bone and fat
1 large cabbage
1 tablespoon whole peppercorn
2 teaspoons salt
2 tablespoons plain flour
Directions:

1 Slice the cabbage into "boats", just radiating slices from the middle, out.
2 Find the fattiest bits of meat and place one layer of that on the bottom of the pot.
3 Add a layer of cabbage.
4 Strew quite a bit of the pepper-corns, salt and flour over.
5 Repeat until you reach the top of the pot, or you run out of meat and cabbage. Cabbage is the top layer.
 
2012-10-04 05:31:43 PM
Beef, potatoes, carrots, onion, celery, can of corn, your special blend of seasonings, 3 Guinness tall boys.

Directions:
- brown meat
- cut up and throw in the veggies
- pour in Guinness
- cook until all funky alcohol flavor is gone
- serve with a little bit of shredded Swiss cheese
 
2012-10-04 05:35:18 PM

NinjaSocks: Ras-Algethi: My mother makes a creamy tomato basil soup with cream cheese instead of all that fat-laiden cream.

Yup. In the corn soup I linked to above I used a cup of 2% milk instead of a cup of heavy cream and it turned out great. I have also made it with 1/2 cup cream and 1/2 cup half & half. Also perfectly yummy without quite so much fat.


A trick I learned a couple years ago is to use evaporated milk instead of cream in creamy soups and sauces to cut the fat while retaining texture. Depending on the recipe I'll use all evaporated milk, or replace the cream with equal parts 2% evap. milk and regular skim milk (I keep powdered skim on hand for cooking since I don't drink milk, can't stand the taste). As an added bonus, foods like macaroni and cheese or fettuccine alfredo made with evaporated milk reheat really well without the sauce separating.
 
2012-10-04 05:36:28 PM

kiwimoogle84: whatshisname: Nothing's better than a steaming bowl of pho

Omg. Thread over. Pho is AMAZING.

/now I want some


I've tried making it at home but it's one of those things that's best left to a restaurant.
 
2012-10-04 05:50:17 PM
tomatillo gazpacho

lots of tomatillos
juice from 1 lime
1 green pepper
1 jalapeno (seeds in or out, i usually take them out, and then add just the seeds to taste - every jalapeno's different)
cilantro (good amount)
splash of white grape juice

put ingredients in blender. blend until you like it.

put in soup cup or whatever (when I'm real pretentious, i put it in martini glasses. really fancy pretentious way to serve cold soups -- would not do for myself, only for high faluting company). add dollop of fancy yogurt. like greek yogurt or something.
 
2012-10-04 05:51:30 PM

Sapper_Topo: CoRrUpTeDbUdGiE: I bought a butternut squash from the supermarket today and need an idea or three... I'm vegan and I don't touch alcohol. I am currently (due to health reasons) on a very low-fat diet.
I don't particularly do fruit either - I think veg is definitely more important ;-)
At the moment, I have 2 onions, a small bag of carrots, miso soup paste, udon noodles, two tins of plum tomatoes and a fairly decent stash of herbs and spices. I have rice milk aswell. (for ideas...)
However, I don't want soup all the time. I was wondering how to cook butternut squash too. I have eaten it in the past but this is the first time I've bought a squash.

cut squash in half lengthwise.

Slather in whatever vegans use for butter Iand I mean lots of it fill the hole wher you scooped the seeds out with it.

Cover in fil

Bake in oven for about an hour (depending on the size of the squash.

Scoop meat of the squash out of the gourd shell and stuff it in your face.


Ideal! Perfect!! Just one TINY problem....

It's the size of a human head.... and there's only me.... However, I have a neighbour that would be grateful, so.... problem solved!!

Ahab: great idea, cool recipe... I'll have to seriously revamp it (can't touch peppers...) but it's workable ;-)

I also contemplated making carrot and squash soup.

I think I'll experiment with cooking methods: steaming, boiling, frying and roasting.

either way, a fair bit of it will end up being stashed in the freezer ;-)
 
2012-10-04 05:53:24 PM

whatshisname: Nothing's better than a steaming bowl of pho


I agree. I'm going to attempt this receipe this weekend. Never made pho before, so I hope it turns out good!

Pho Ga

I've had the restaurant version and it's seriously delicious.
 
2012-10-04 05:54:03 PM
I like to make a split pea soup that has been cooked so long that the starch granules burst and the vegs and meat have lost all character. Strained this has a puree like texture and I freeze it in 1 cup portions.

The fun part is dressing it up and serving it. Lots of things work well as additions:

Hot sauce, soy sauce, curry powder, sherry
butter, olive oil, sour cream
bits of bacon, sausage, smoked oysters
rasins, diced dried apricots, sauteed diced apples or pumpkin, raw diced hot peppers
 
2012-10-04 05:58:23 PM

electronsexparty: whatshisname: Nothing's better than a steaming bowl of pho

I agree. I'm going to attempt this receipe this weekend. Never made pho before, so I hope it turns out good!

Pho Ga

I've had the restaurant version and it's seriously delicious.


Nice find! I have tried recreating the broth myself but I never quite get it right. I may try this.
 
2012-10-04 06:00:00 PM
My slow-cooked Boeuf Daub Provencal is farking legendary. I'd post the recipe, but I have to be at the gym in 26 minutes.
 
2012-10-04 06:01:07 PM
This albondigas soup is something I dveloped. Warning, it's huge, but it can be cut in 1/2 or 1/3 if you don't have an army to feed and don't want to eat soup for days on end.

Meatballs:

3 lb. ground beef
1.5 c. long grain rice
3 eggs
2.5 tsp. granulated garlic
1 tbsp. kosher salt
1 tbsp. whole oregano (rub fine before adding)
½ tbsp. cumin
fresh ground black pepper

Soup:
4 tbsp. olive oil
2 med. Spanish onions
2.25 oz. guajillo chiles
2.25 oz. California chiles
~15 lg. cloves garlic
2 c. sliced celery
15 med. golden potatoes, cubed
3 lb. zucchini
1 15 oz. can of diced tomatoes
3 lg. carrots, sliced
½ tsp. cumin
28 c. water
Caldo de pollo to taste (at least 2-3 heaping tablespoons)


Remove the seeds and veins from the chiles and soak in warm water for at least 20min.

Mix the meatball ingredients together in a bowl and roll into ~1.5" balls and set aside.

In a large stock pot, sauté the onions in olive oil, then add the water and chicken bouillon and bring to a boil.

Place the chiles and garlic in the blender with 3 cups of soak water and puree (You may have to do this in 2-3 smaller batches).

Strain chile puree into stock (you can use stock help wash the puree through), then add meatballs one at a time, bring back up to a boil then lower heat to medium and cook for ~45 minutes.

Add the carrots, tomatoes, celery and cumin. Continue cooking on medium heat for about ~30 min.

Turn heat back to high and add potatoes, when soup returns to a boil, reduce heat to med cook till potatoes are just tender (about 20 min)

Add sliced zucchini and cook until done.
 
2012-10-04 06:01:39 PM
Oh, good. I can use some more soup and stew ideas. I think I'll try Ninjasocks' first. Sounds good.
 
2012-10-04 06:02:34 PM
This is how you make chili. Note the absence of beans, because you don't put beans in chile rojo. If you can't get fresh arbol peppers, you can get the dried ones and soak them in hot water and rub the flesh off on a wire mesh sieve, throwing away the skins. You can also substitute other peppers (fire roasted red chili works very well) or mix and match peppers. Add a finely chopped and sauteed onion if you are so inclined. You can also use pork shoulder. For killer frito pie, use pork shoulder and green chili peppers. Serve with cornbread or corn tortillas.

/took a few minutes to find an online recipe similar to my mother-in-law's version
 
2012-10-04 06:02:46 PM
dolphkhan
damn, I could go for a good split pea soup.. anyone have a favorite recipe?

from last weeks crock pot thread, ( 7338682 )
easy split pea soup

2 bags dried split peas, soaked overnight then rinsed
1 ham hock ( if you can find nitrate/nitrite free, all the better )
3 stalks celery, diced
1 white onion, diced
4 large carrots, diced
1# pork or ham chunks, cubed or diced
1 large potato, skinned or not, cubed
3 bay leaves
basic salt pepper garlic to taste
2 cans chicken or beef broth or one of each
water as needed ( add boullion cubes as desired )
add it all to the crock ( low heat, save the potato cubes for later),
low heat 4 hours.add the potatoes, low heat, 4 hours. remove bay leaves and serve
You can use a jelly strainer or hop bag for the hocks so you dont have to pick out bones
 
2012-10-04 06:02:50 PM
Virginia Brunswick stew...

its pretty much seat of the pants and made enmass... in mass?

any ways..

in a ten quart pot....

about six deboned chicken thighs, or,
in my case, I usually strip all the meat off a whole turkey that I purchase cheap after the holidays. I do this a day in advance.. butcher the turkey, then take the all the bones, put them in a bag and pound with a mallot, then use that to make about 10 cups of stock.
traditionally this is made with rabbit of squirrel meat. you'll need at least three rabbits or six squirrels if want to go that route.

generally, Rabbit and chicken meat is interchangable for a general taste and texture thing if everything is farm raised.
so if you always wanted to try Hossenfeffer? and have issue's with eating bunnies? just use chicken... I'll post that one later... iall it really is, is a basic stew, just the meat should be brined in pickling spice for about 24 hours ahead of time, pan fried, and then the stew built around that.

now back to the thing.

about a pound of potato peeled and diced.
half a pound of onion, diced.
a couple pounds of butter beans.
a couple quarts of peeled and diced tomato.

hmmm... what else goes in there?

oh yes, half a bunch of carrot and celery each, diced
salt and pepper to taste.
brown the white meat in a little bit of pork fat, then start adding all the other ingredients.. first the stock, then everything else.

the key to brunswick stew is to keep everything moving throughout the entire thing. you DO NOT stop stirring. get it on a very low simmering boil and keep it moving.

with the heat and agitation, all your proteins and starches will break down tenderize the meat, especially if you are using game meat, and thicken every thing up. it really should be kinda like a very loose mush with lots of stringed meat, chunks of tomato, and barely recognizable other stuff.

around these here parts, bring out a stew master is one of the old great ways to raise money for a charity or cause. and the stew masters come out with giant cauldrons to make HUGE amounts of the stuff that are sold for a couple a dollars a bowl, or a to go quart container. "stewmasters" compete and scold and razz each other and fight for the tittle of best stew master over many a regional gathering.

Brunswick stew is very much in the old southern Barbeque tradition when you are using the term Barbeque to describe a outside gathering featuring outside prepared food.


when I serve a bowl of the stuff, I spoon it over a thick slice of toasted crusty bread, and let it soak up.
and it takes a couple of hours to do this. you must be committed to the stew.
 
DGS [TotalFark]
2012-10-04 06:02:58 PM

Maud Dib: DGS: Potato Leek soup
(serves 4-6, but I scaled mine down 1/3)

2 lb potatoes, peeled, 1-2 inch cubes/pieces
4 cups vegetable stock
3 leeks, well rinsed, green and white stalk only, large chopped pieces
2 tbs unsalted butter
1/4 parsley, finely chopped (optional)
1/2 cup sour cream or heavy cream (my preference, but these are also optional)
salt and pepper to taste

In a large pot, set on low heat, melt butter and add the leeks, along with salt and pepper to taste.
Cook until soft and transluscent (about 10 min). 

Add stock and potatoes, bring to a boil then reduce heat to low an cover. Cook 20 minutes.

Remove from heat, then blend. I use an immersion (also called a stick) blender. Blend in any cream used.
Sprinkle parsely on and serve immediately.

Turn that into 'baked potato and leek" by adding some nice crumbled bacon and shredded cheddar cheese to the top of your bowl.


+1 the hell out of that. Had also considered scallions since they go on damn near anything soupy.
 
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